Roasted Pumpkin Seeds

Roasting pumpkin seeds has become apart of our jack-o-lantern making process. The following recipe is delicious, easy and quick. A winning combination! The recipe is presented by Rosemary on allrecipes.com  I hope you enjoy the third recipe in my tribute to Fall

The key which Rosemary nicely points out is that these seeds are roasted fresh. Many people soak the seeds and dry them overnight. Well, I am just not that patient. After carving, I want to enjoy some roasted seeds. This recipe allows you to do just that.

Recipe tip: I placed the seeds in a colander and picked out most of the pumpkin pulp, rinsed the seeds, and dried them gently with a paper towel before tossing them with the butter and salt. The results of this step proved successful. 

1 1/2 cups raw whole pumpkin seeds
2 tsp butter, melted
1 pinch salt

Preheat oven to 300 degrees. Toss seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stir occasionally.

Black Bottom Cupcakes

If I had to choose only one word to describe the following recipe, it would be, AMAZING! This is the second recipe in my tribute to Fall. These richly decadent cupcakes clinch the top spot for me as the number one Halloween treat. Why, you might ask? Well check out this photo, I see a ghost, do you? The taste, texture and presentation can't be beat, enjoy.

The  Gluten Free Mommy shares a wonderful story in her blog post presenting this recipe and many others.

Recipe tip: When making most cupcakes I prefer to spray the tins with cooking spray rather than using muffin papers. I really like how they release from the tins.

BLACK BOTTOM CUPCAKES
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xanthan gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
Update: These freeze really well!

I Used to Take Bread Crumbs for Granted

When I write a product review, you can be sure I am passionate about it. My review of Pamela's Products Gluten Free Bread Mix is no exception. In fact, this bread mix which I discovered with the help of a R.O.C.K. co-chair nearly changed my life and that of my son.  My celiac disease diagnosis was stunning and scary. I was riddled with questions and  guilt about having passed it to my son. The clear thinking me knew it was not my fault and that pretty soon I would figure out the gluten free diet and live a happy and healthy life.

Pamela's Products Gluten Free Bread Mix gave me the jump start I needed to feel reassured that I could eat gluten free and enjoy it. My son and I had tried a few breads purchased from the freezer section of a grocery store. Then we tried Pamela's.  Baked inside my bread maker, it was like no other bread I had ever had, gluten free or not. The outside was crisp, the inside fluffy and moist. It compliments all foods. I have made everything from peanut butter and jelly on this bread to french toast and grilled cheese. It goes well with soup. I could write a book on the foods I have had with this bread.

I used to take bread crumbs for granted. Well, no more. That's right, this bread is so delicious you must use every last crumb. I have many recipes that call for bread crumbs. I will often take unused portions of my loaf and put it in the food processor and make crumbs and then place them in the freezer in a freezer bag or container.


 I  highly recommend an excellent bread knife. I labeled this product review under Top 20, Links, Product Reviews and Quick Prep. It does take nearly four hours with my bread machine to bake this bread, but the prep is under ten minutes. Top 20 is a new label. This label is exclusively for my top twenty favorite gluten free products. Stay tuned as this label category takes shape.

Today is National Celiac Disease Awareness Day

It brings me great joy to announce that on August 3, 2010, the United Sates Senate voted unanimously to adopt S. Res. 605, a resolution designating today, September 13, 2010, as National Celiac Disease Awareness Day.

United Sates Senator James Inhofe  R.(Okla.) had this to say,

“As an ongoing supporter for this cause, I am pleased that the U.S. Senate passed this resolution again this year. I applaud the efforts of both Members of Congress and the many organizations who continue to raise much needed awareness for celiac disease that currently affects an estimated 3 million Americans and thousands of Oklahomans. Greater awareness of this disease is needed to properly diagnose and treat the many who suffer the debilitating affects caused by celiac disease.” 

Why September 13th? Well today is Samuel Jones Gee's birthday. Gee is attributed as the first person to link celiac disease and diet. Gee is also known for his inclusion of children in his work.

August 13, 2006, was the first National Celiac Disease Awareness Day; and thanks to Senator Inhofe and others, our government is taking notice and encouraging the ever needed awareness of this complex and often misunderstood disease.

Easiest Smoothies Ever

This recipe was obtained while walking through my local Wegmans grocery store. An employee was whipping up smoothies from behind a little cart. And well, let's just say, "It was love at first slurp". 

Easiest Smoothies Ever
1 cup orange juice
1 cup of frozen blueberries
1 cup blueberry yogurt

Recipe Tips: This recipe has endless options. I have used strawberries, bananas and a variety of other fresh fruit.  I have also used peach yogurt as well as vanilla. Once in a while I toss in a 1/2 tsp of ground flax seed for a hearty kick.

Put fruit and orange juice into blender and puree together. Next pour yogurt into blender and blend to desired consistency. Pour into glasses and enjoy.

It just doesn't get an easier than this. I will make these numerous times over the next several months. My children love them before school (and so do I)!

Crustless Potato Quiche

Crustless Potato Quiche from cooks.com is an elegant egg dish whose ingredients may surprise you. I know, I know, what more do you need than egg, cheese and bacon for a fantastic breakfast dish. Well what if I told you cottage cheese, green onion and hot sauce are a part of this unbeatabely easy quiche!

Crustless Potato Quiche
5 beaten eggs
1 12oz. pkg. frozen hash browns
1 cup shredded Monterey Jack cheese
1 green onion, chopped
1/2 cup cottage cheese
1/4 tsp salt
1/8 tsp pepper
Dash of hot sauce
Paprika
6 slices bacon, cooked and crumbled

Recipe Tip: I have mistakenly put the bacon into the mixture before baking and it has turned out just fine; but I do recommend following the recipe for best results.

Preheat oven to 350 degrees F. Combine first 8 ingredients, stir well. Pour into lightly greased 9" pie plate. Sprinkle top with paprika. Bake at 350 degrees for 25 minutes or until set. Sprinkle bacon evenly on top and bake for 5 more minutes.

Pamela's Products Chocolate Walnut Biscotti

Pamela's Products are by far my favorite gluten free products on the market. The Chocolate Walnut Biscotti is pleasing to the eye and the taste buds; add a cup of coffee and now that's amore.
These biscotti are very chocolaty and crisp even after being dunked in coffee. The shape is perfect and now that there are six in a box, they are economical as well.