Tuesday, January 8

Carrot Cake Balls -- GF, CF, sugar-free, faux-cream cheese

IT's NATIONAL DIET MONTH!!!     Today I'm looking for something that will be delicious and yet not bust apart my 21 day diet. (because I'm not up to starting over.)  

This might work!  

Cream cheese cake balls that are dairy-free, sugarless, gluten-free, grain-free, healthy, raw and delicious?

And about which the 14 year old says,  "Okay Mom, they are not terrible."  Woot!  High praise indeed.

The impossible dream?  
Well, maybe. 
It's all true, except for the cream cheese.  

There is none of that in the recipe, but I made these and asked the guys what they  reminded them of and they came up with the name.  

Actually they said they tasted pumpkin too, but I thought that was really stretching it.  

Who knew dates are the secret ingredient? 

None of the guys and they will not!  

3/4 cup carrots, peeled, diced (2 or 3 full sized)
4 dates (pitted and diced)
1 teaspoon minced ginger root (I use the stuff from the jar in the fridge)
1 teaspoon cinnamon
1 teaspoon orange extract
1/2 cup pecans

I have a good food processor, so I did it all together using my processor blade, but try chopping the carrots first then remove and do the rest and add the carrots to thoroughly combine into a dough.  I used my handy-dandy melon baller and then rolled them in coconut.  

This is the birthday cake ball recipe that my dear friend Pam researched and fed to me for my September birthday.  It's taken a month to get it replicated.  I hope you love it as much as I do.    

Reality Bite:  And for the record, I still do not like dates... alone. (hee,hee.)

Last posted 10-29-13

Wednesday, December 19

G-F Christmas WAFFLE Love Copycat Recipe

Christmas Food Traditions 
Delicious Danish Breakfasts   

We are at least 25% Danes and so we love that delicious food.  

Waffles for Christmas morning and although my regular recipe is delicious and easy, I thought that we needed something terrifically spectacular!   So it's Love.  

It's WAFFLE LOVE!  (See the facebook site for a delightful video of baking one.)

So here we go!  A g-f rip-off of my favorite food truck that once visited Tulsa. Article here:   I was so jealous of the guys gobbling one of their creations that I resolved there and then to make my own gluten-free!

Image result for waffle love truckThe secret to the love is that it's a DANISH WAFFLE called a LIEGE Waffle.   I think that means more fat and sugar than any other you have ever eaten!  But the secret is the large-grained sugar that crystalizes and puffs the dough into a thick, delightful and decadent crust.

If you get to Provo, Utah, I recommend going to their shop and enjoying the real thing.  They do gluten-free waffles at the store.  Meanwhile, at home we make our g-f version.
  • 3/4 cup warm milk
  • 1 1/2 teaspoons sugar
  • 2 teaspoons yeast
  • 2 large eggs, lightly whisked
  • 1/2 cup melted butter, softened
  • 1/4 cup honey
  • 1 Tablespoon vanilla
  • 2 cups gluten-free flour (I used my healthier grain mix)
  • 1 1/2 cup potato starch 
  • 1 teaspoon baking powder
  • 1/2 cup pearl grained sugar

  1. add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine. allow the yeast mixture to proof, or get foamy and puffy.
  2. in a large bowl, beat together the butter and the honey. add the eggs and vanilla. stir together and add the yeast mixture. Place in a standing mixer with the dough hook and add 2 cups of flour and the potato starch. mix until the dough is thoroughly incorporated, 
  3. Cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. the dough will need to sit on the counter and come back to room temperature before baking. Right before baking, fold in the pearl sugar. scoop into 8 to 10 balls and gently place on waxed paper to raise. 
  4. When the dough ball has rested for 15 minutes, pick up the paper and plop the dough off onto a medium hot, greased waffle iron.  Close and cook until golden brown and serve with nutella, butter, jam, or whipped cream and fresh berries.

    Image result for belgian pearl sugar

G-F Gingerbread House Cookie Recipe

 We are headed to family parties for Christmas and the activity for one of them is a request for  gingerbread house decorating competitions.  That means I need to take  three g-f gingerbread houses.  So here I go... baking them.

  • 1/2 cup  packed light brown sugar
  • 6 tablespoons  unsalted butter, at room temperature
  • 4 tablespoons   molasses
  • 1 tablespoon  honey
Blend sugar, butter until fluffy.  Add molasses and honey and then add:
  • 1 egg  at room temperature, beaten
  • 1/2 teaspoon pure vanilla extract
Mix dry ingredients together and add slowly to the blended egg mixture.
  • 2 1/2 cups  all purpose gluten-free flour (I used my own Healthy Grain mix)
  • 1 1/2  teaspoon xanthan gum (omit if your flour blend already contains it)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
Mix together until it comes together to make a nice dough.  

I rolled the dough out onto a jelly roll pan lined with plastic wrap.  One big wide surface.  This recipe filled an entire pan.  

YES, PLASTIC WRAP.  I roll it most successfully on plastic wrap.   My photo shows freezer wrap, and I promise you, I tried waxed paper and none of them work as well as just plain plastic wrap, top and bottom.  It just peels off easier.  

  Cool the dough in the fridge or freezer.  Peel off the top layer of plastic wrap and cut the dough into cookies.  I found it easier to cut into shapes for gingerbread houses after it bakes.  Chill again until dough can be handled and transferred onto cookie sheets. 

LINE THE COOKIE SHEETS with parchment so the cookies will remove nicely.  

Bake immediately at 350 degrees for 8 minutes.  The cool temperature dough helps maintain the shapes.    Let cool and remove from pan and paper.  

I had to recut the shapes for the gingerbread houses while hot so they were more uniform to the pattern.   

Cool and store between layers of paper until used.    Watch for the photos of the gingerbread house winners!  To be announced.  


Tuesday, December 18

G-F Goof-Proof Caramel Candy

 Easy 15 minute goof-proof caramel candy recipe that can stand on it's own against the priciest competitors.  And It's GF!

Recipe reposted FIVE years running and here it is again for the holidays.  It's a mainstay.  On my fourth batch already this season.  

Most homemade candy is naturally gluten free or could be made that way very easily, so that must be why I have only a few candy recipes on my blog--although I eat a lot of it!

Reality Bite: These caramels are equally delicious and successful when honey is substituted for the corn syrup! I KNOW! WOW!!!!! Happy Holidays

I'm particularly grateful for this goof-proof recipe developed by my aunt and niece.   They worked Aunt Betty's recipe over and over until it was perfect. This year I forgot to add the last half-can of milk before I poured.  And yet everybody still loved them. Recipe is wonderfully forgiving.  


Buttter a large buttered jelly roll pan (19 x 10)
2 cans sweetened condensed milk (opened and set aside)

2 cups white corn syrup
1 cup butter (2 sticks)
4 cups sugar

Melt all syrup, sugar and butter together in a heavy saucepan until the mixture comes to a boil.  Set the burner at about medium heat.  If the mixture boils too vigorously, turn it down.  If it barely simmers, turn it up.   Aim for a nice soft lazy boil.   

Add 1/2 of a can of the sweetened condensed milk and stir until it reboils. Start timing for 5 minutes, stirring all the while.

When the timer goes off, slowly add the second half of the can while still stirring and wait til the boil resumes then set time for another five minutes. 

Then add the first half of the second can and time for a third 5 minutes. After you have stirred for a full fifteen minutes, and the caramel has reached a good color, pull off the heat and add the final half can of sweetened condensed milk and 1 tsp. vanilla (optional).

Pour immediately into a deep sided jelly roll pan, (13x20?) and cool. You could pour it into two pans, and also a  dish for eating.  That works too.  Cut and wrap in wax paper. Keep in the fridge to avoid crystalizing.