Crazy Food Journey

Living with newfound food intolerances (allergies, reactions)

One-Bowl Chocolate Fudge Cake

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I trust you all remember that February 14th was Valentine’s Day. And I’ll admit something, this year all that chocolate in the stores for weeks finally got to me. I saw this cake pan, and I couldn’t resist . . . I bought myself a heart-shaped pan. wpid-20150215_000251.jpgThe first picture here is the rather beautiful and delicious chocolate-cherry one I baked for my boyfriend. He loved it.🙂

 

But, of course, since I made the recipe up on the fly, it wasn’t perfect. So I perfected it the other day in the chocolate fudge cake I took to a game night. Moist, fudgy, and decadent, the cake was a definite hit with all my gluten-consuming friends.

I know you’re anxious to see the recipe, so here ya go:

Ingredients:

  • 1 1/2 cups all-purpose GF flour
  • 14 T unsweetened cocoa (3/4 c + 2 T)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 cup any milk (I used coconut to make it a little richer)
  • 1/2 coconut oil–softened if not already liquid
  • 2/3 cup apple sauce

Directions:image

  1. Preheat oven to 350
  2. Combine the dry ingredients in a bowl
  3. Make a well in the middle for the wet
  4. Put in the wet ingredients
  5. Mix together until homogeneous
  6. Oil your pan–an 8×8 preferably, or a small heart pan🙂
  7. Bake at 350 until done–about 25 minutes
  8. Frost and enjoy!!

Homemade Frosting

Ingredients:

  • 1/2 cup (one stick) softened butter
  • about 1 1/2 cups powdered sugar
  • 2 tsp vanilla extract

Directions (not super helpful–sorry, I do it all by taste and feel. I’ll try to take better notes next time.):

  1. Mix all ingredients together with mixer until it tastes right, use milk (any kind–I used vanilla soy) as necessary to thin

I hope you enjoy this simple and quick chocolate cake as much as my friends seem to have done!🙂

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New Year’s Countdown!

It’s almost 2015! I look forward to a great new year with many new recipes to share. And I pray you all have a wonderful year as well. But for now, let’s take a look at the 14 most popular posts on this site for the year 2015.

Coming in at Number 14:

Granola Bars

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Allergy-Friendly Pizza

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12 has been a favorite of many of my college friends🙂

Pumpkin Bread

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11 

Potatoes and Bacon Brunch

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10

Blueberry Ice Cream

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9

Chai Tea Ice Cream

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8

College and Guacamole

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7

Chocolate Chip Cookies!

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6

Easy Peanut Butter Chocolate Chip Cookies

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5

DF Mint Chocolate Chip Ice Cream

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4

Symptoms of Food Intolerance

Our Chiropractor In Murray Ut Treats headaches

3

Gluten and Having Babies

2

Dairy Free Vanilla Ice Cream

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And finally the very top post for the year 2014:

Ceamy Jalapeño!

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I can’t wait to see what new, fun things this next year will hold. See y’all in 2015!

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Christmas Cookies!

I know it’s been forever since I last posted and I am so incredibly sorry. But I am here now! And just wpid-20141223_151818.jpgin time for Christmas. I love Christmas; the time with family, buying fun gifts for your favorite people, receiving great gifts, singing Christmas carols everywhere, eating food, admiring the Christmas tree, wishing it were cold enough to turn on the fireplace, devouring Christmas Morning Coffeecake, making cookies and chex mix, playing Take Two, finding stocking stuffers, walking around in fuzzy socks and PJs. Oh! It’s just all so wonderful isn’t it?🙂

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As a kid, I absolutely loved the Christmas cookies. That love has ebbed somewhat, but I still love them, especially if there is chocolate involved. Over the years, some changes in Christmas goodies have been necessary. The first year was extremely difficult, but I’ve started to get the hang of it now, and I wanted to share with you the cookie recipes I used this year.

wpid-20141223_154555.jpgThis first one was one I’d never tried before, but it turned out beautifully! You can find this scrumptious recipe for Double Chocolate Peppermint Cookies at Primally Inspired. Peppermint and Chocolate are always a good pairing in my book, and these are free of gluten, eggs, and nuts.

The next few are old family favorites remade. The first: Peanut Blossoms. For these I used a recipe given me several years ago by my best friend, Lanae. They are gluten and dairy free, but contain both nuts and eggs. Recipe makes 25-30

Ingredients:

  • 3/4 c brown sugar
  • 1 c peanut butter
  • 1 eggwpid-20141223_154656.jpg
  • one large chocolate chip for the top of each cookie

Directions:

  1. Preheat oven to 350
  2. Mix together the sugar, peanut butter, and egg
  3. Form balls about 3/4″ in diameter, and flatten slightly
  4. Cook for 10 minutes
  5. Place cookie on a cooling rack, and gently press chocolate pieces into the tops

 

The next cookie is quite possibly my favorite cookie: Chocolate-Covered Cherry-ettes. The recipe card says it’s from my Mema, and that it was a blue ribbon winner in 1968. These are egg-free, and I have slightly altered the recipe here to make it gluten and nut free.

Directions:

  1. Sift together 2 1/4 c gf flour and 1/2 tsp saltwpid-20141223_154447.jpg
  2. Cream 1c real butter
  3. Gradually add 3/4 c powdered sugar to the butter, creaming well
  4. Add 1 tsp vanilla
  5. Blend in dry ingredients and 1/2 c well-drained, chopped maraschino cherries
  6. Shape into small balls, about 3/4″ in diameter
  7. Place on ungreased baking sheet
  8. Bake at 350 for about 15 minutes do not brown!
  9. Cool thoroughly
  10. Melt 1c chocolate chips, 3 T butter, an 1/2 c milk (I used coconut)
  11. Add 3 c pwd sugar
  12. Cover your cookies with this chocolate glaze and allow them to dry

 

Finally, this one is more of a candy: Peanut Brittle. We make it every year for my grandpa and my dad, and they love it! This recipe is naturally gluten, dairy, and egg free. wpid-20141223_154326.jpg

Directions:

  1. Mix together 1c sugar and 1/2c white corn syrup in a large (1 1/2 q) microwaveable dish
  2. Microwave on high for 4 minutes
  3. Stir in 1c roasted, salted peanuts (or pecans, almonds, cashews, etc) Use a wooden spoon–it’s sticky
  4. Microwave again on high for about 3 minutes, until it turns a light brown
  5. Stir in 1 tsp butter & 1 tsp vanilla
  6. Microwave on high another minute. The nuts will be slightly brown and mixture will be hot. Careful!
  7. Stir in 1 tsp baking soda quickly
  8. Pour on lightly greased cookie sheet and quickly spread out thin.
  9. Let cool and break into pieces.

I hope you and your family have plenty of fun making cookies over the next few days!🙂wpid-20141223_152009.jpg

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Momma’s Chili

wpid-20141104_150340.jpgIt’s been soup weather up here the last few days: cold, rainy, and generally weather for staying inside with a good book, maybe some cocoa, and a bowl of soup. So a couple of days ago I texted my momma to get her chili recipe. I love her chili. It really is the best there is, not too spicy, not too bland. So, here is her recipe, all the spices are to taste (I used probably about 2 T chili powder, 2 tsp garlic salt, and 1 tsp cumin), so it’s a little different every time, but delightful just the same.

Ingredients:wpid-20141105_110436.jpg

  • 1 lb of ground beef
  • 1 yellow onion, chopped
  • 3 cans of beans (kidney, navy, pintos, or northern) rinsed
  • 2 cans of tomatoes
  • 1 can of refried beans (to thicken it; I use fat-free)
  • lots of chili powder to taste
  • garlic salt to taste
  • cumin to taste
  • Fritos and cheese for serving, if desired

Directions:

  1. Brown the beef and the onion in the bottom of your pot, until beef is cooked and the onion translucent
  2. Rinse the beans (this will make them not as gassy)
  3. Throw it all in the pot and let it get hot–Aha!! That rhymed😉
  4. Serve!
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Pumpkin Bread

Pumpkins, scarecrows, corn mazes, cooler temperatures, colorful leaves, yoda lights, Christmas music. . . I think it’s fall. And I am so excited! Last week I was going around singing the Thanksgiving rounds that I have sung every year thanks to my school and my dad. Belting out these songs really means fall is here

Praise and Thanksgiving, let everyone bring Unto our father for every good thing. All together joyfully sing.

Followed shortly by . . .

For friends and food And all things good We give thee thanks, O Lord. For friends and food . . . for friends and food . . . for friends and food🙂

Anywho, that brings me to the beginning of my story about this fall bread. Early last week, as I was driving to class mid-morning, I rolled down the windows because it was a beautiful day. My car was driving a little funny, but I know next to nothing about cars and figured it wasn’t too bad. But when I rolled down the window, I heard this thumping. It was clearly coming from my car, and, well, that worried me. I imagined something had fallen off, but, no, when I pulled up in front of the building, lo and behold: wpid-20141014_154340.jpg Poor Nate (my car) was just barely limping along. There was no way I was taking him any further on that tire, but being a girl, and having had very little practice driving or working with cars, I was stumped. But my cousin helped me find a friend to help me put on the spare. He was super sweet to help (and even to try to teach me to do it myself), so over the weekend I baked him some pumpkin bread as a thank you. This bread really does make a marvelous gift. I also sent one to my little (it’s pledge week for our clubs here at my college). Coincidentally, my little, is so wonderful and I’m so thankful I get to share this week with her. The other loaf of pumpkin bread, though, I ate myself. It makes a marvelous breakfast or dessert or any time snack. I started off with someone else’s recipe, but it just wasn’t working, so a new one was once again born. This seems to happen every time I bake, but I suppose it’s just because I have good ideas.😉 Please excuse the crazy off the wall, noodle writing that is here, I guess that’s what happens when you stay up past midnight four nights in a row. wpid-20141017_164539.jpg Ingredients: Wet

  • 1 can pumpkin puree
  • 3 T coconut oil
  • 2 T olive oil
  • 2 flax eggs (3 T warm water + 1 T flax seed each egg)
  • 1 tsp cinnamon
  • 1/4 tsp each nutmeg and allspice
  • 2 T coconut milk (other milk should work fine, this is what I had on hand)

Drywpid-1413583833385.jpg

  • 2 c GF flour
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 1/4 tsp baking soda
  • 1/2 cup chopped pecans (I used these because that’s what I had, and because pecans say fall to me, but really, any nut would work)
  • 3/4 to 1 cup chocolate chips (your preference)

Directions:

  1. Preheat oven to 350
  2. Whisk together wet ingredients
  3. Whisk together dry ingredients (excluding the pecans and chocolate)
  4. Pour the wet into the dry and mix until just combined
  5. Fold in the pecans and the chocolate
  6. Pour into 3 mini bread pans
  7. Bake at 350 for 30 minutes or until done

(If using only one large bread pan, bake @ 350 for 50 minutes)

This bread is quick and easy to make and leaves your kitchen smelling of fall. Now, go make some🙂 wpid-20141017_174928.jpg

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Potatoes and Bacon Brunch

wpid-20141006_100057This greasy goodness was simple to make and delicious. And it’s great as breakfast, lunch or dinner, or what I just used it as: brunch.

Recipe serves 2 (can be expanded easily)

Ingredients:

  • 4 small potatoes (or two large, three medium)
  • about 3 slabs of bacon
  • salt to taste (1/2 tsp-ish)
  • olive oil

Directions:

  1. Wash the potatoes, slice them
  2. Throw the potatoes in a skillet with a couple sprays of olive oil and the salt
  3. Start frying your bacon on a separate skillet
  4. Reserve some of the grease to pour on the potatoes (yum!)wpid-20141005_184114

I fried the whole package of bacon, used some on a burger and saved some for salads and baked potatoes.

Note to self: do not pour burning hot grease into a plastic container; you will have a mess. It seems obvious now, but perhaps I saved you from some cleaning. wpid-20141006_100051

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Creamy Jalapeño à la Chuy’s

Have you ever been to Chuy’s?! I’ll understand if you haven’t. I think it originated in Austin, and isn’t quite as big other places. And to be quite honest I’ve never been a ginormous fan of their food, with one exception—creamy jalapeño. Oh my! That was really why I went to Chuy’s . . . until, of course, that dairy allergy was discovered.

Now, though, I know how to make my own dairy free version in the comfort of my own home, in my own PJs.

wpid-20141001_112824.jpgIngredients:

  • Unsweetened coconut yogurt
  • 2 jalapeños (or 3 small ones)
  • 1/3 c fresh cilantro
  • lime juice to taste (about equal to one lime)
  • 1 tsp dried parsley
  • 1 tsp season salt
  • 1/2 tsp dill
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp dried thyme

Directions:wpid-20141001_112749.jpg

  1. Wash the jalapeños, scrape out the seeds, and cut them up
  2. Throw everything into a blender until it tastes wonderful
  3. Pull out the chips and go to town!
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Red Beans and Rice Soup

So this last week has been rather difficult. I have contracted “the plague” that has been going around our campus. Contrary to what the name implies, it was a simple cold, but an extremely tenacious one. I have done everything within my power to be in bed early every night, in order to still be in classes, but a few important things have been forgotten. Oh well, what’s done is done.

wpid-20140821_175545.jpgI did learn one important thing this week: that craving that I get for some of Momma’s soup, any of Momma’s soups, is sooooo much stronger when I’m sick. So, since I had my own kitchen I made myself some red bean and rice soup. I love this soup, it’s so simple and so delicious. I’m pretty sure I could eat it all the time. wpid-wp-1410194602423.jpg

Ingredients:

  • 6 cups water
  • Louisiana Purchase red bean and rice mix (this brand is gluten-free, and available at these places)
  • 1/2 package polish keilbasa or one chicken breast
  •  1 14-oz can petite diced tomatoes
  • 2 Tbsp chili powder
  • creole for making it spicier, if desired
  • Corn chips for serving

This recipe can be stretched by adding the rest of the package of sausage, 1 cup of extra rice, an extra can of red beanswpid-20140821_175554.jpg

Directions:

  1. Boil your water
  2. Add the mix and the meat
  3. Let simmer until cooked
  4. Add tomatoes and chili powder
  5. Shred chicken, if using
  6. Serve, it is especially great with Fritos

This recipe can be saved and eaten as leftovers for about 2 weeks. And it’s absolutely scrumptious!

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DF Mint Chocolate Chip Ice Cream

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Oh my!

Would you look at that refreshing, minty green tastiness? It took me awhile to figure out how to mask the avocado taste, but this time I was brave and followed what I have read on many blogs. The avocado does wonders for creaminess. Instead of that slightly frosty, but still stinkin’ delicious texture, you get normally, the avocado makes it creamy, as well as giving this mint ice cream its traditional green color (without using food dyes!).wpid-20140828_213956.jpg

I am truly impressed with how well this ice cream turned out, especially since, after following a recipe for the first two ingredients, I gave up and started making my own recipe. I know this beautiful, refreshing ice cream will be a hit in your home too.

Ingredients:

  • 2 14-oz cans of full fat coconut milk
  • 1 medium avocado
  • 1/2 cup honey or pure maple syrup (Update: I would suggest honey, the maple syrup’s flavor is a little too strong for our purposes here)
  • 4 tsp of vanilla extract
  • 2 1/2 tsp mint extract
  • Chocolate Chips

wpid-20140828_213951.jpgDirections:

  1. Mix everything together well, making sure all the lumps are worked out
  2. Pour into your ice cream maker
  3. Let run for 20 min
  4. You can either put in the chocolate chips right before you take it out, or you can put it on them on the top of each bowl like I did
  5. Put in the freezer until you’re ready to eat it

Let’s face it though, it won’t be in there very long!

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College and Guacamole

wpid-20140822_113703.jpgAgain, sorry for the long silence, but this time I had a good reason, I’ve been getting settled at college. I know I didn’t write much about college the last time I was here, but that is mostly due to the fact that I was so miserable and frightened and I didn’t want to talk about it. Not only did I have, as I have now heard it referred to, “the freshman woes,” I was sick and trying to relearn everything I knew about both cooking and eating. Needless to say, I couldn’t make it back for the spring, but here I am back now and I know everything is going to be much better. I have my own apartment with one lovely suitemate and we’ve got a spacious kitchen for cooking all sorts of yummy things.

wpid-20140818_172659.jpgThe first thing I made was guacamole. I love guacamole, but I really only truly love guacamole the way my mom makes it. Everyone else’s leaves a little (or a lot) to be desired. You may not feel the same way, but why don’t you at least try it. You may never go back!

Momma’s Guacamole:

Ingredients & Directions:

  • 1 avacado (cut this in half, get the seed out and scoop out the goo stuff with a spoon)
  • garlic salt to taste
  • lime juice to taste (about a half a lime or equivalent of bottled)
  • 1 tomato (use as much of the tomato as you want, I used about half in mine)
  • 1 onion (I used about a 1/4 onion, I think mom uses more)
  • something with which to shovel this into your mouth, it’s great on hamburgers😉

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