What I made is gluten free Irish soda bread. It was so easy. I made it because I would like to learn more about gluten free cooking. It’s not always easy but I love the challenge. Irish soda bread was the thing to do. , Those who have a gluten allergy can certainly. make this .You can eat at any meal or as a snack or with some cheese and deli meat.This bread is so good.I have the recipe; it is posted down below.
2 cups gluten free flour blend
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthum gum
1/2 tsp sugar – for the top of the bread
1/2 cup raisins
1/2 cup golden raisins
1/2 tsp caraway seeds
1 cup buttermilk
Preheat oven to 350 degrees. Grease a round pan or cast iron skillet.
Combine the gluten free flour blend, raisins, caraway seeds, sugar, baking soda, xantham gum and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk. Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan or cast iron skillet.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes, before removing from the pan. Wrap bread in plastic wrap or aluminum foil for freshness.
So have fun making the bread and enjoy!!!
When it comes to garlic bread I wish I can step back into time.I remember my mother’s neighbor she made the best garlic bread oh boy it was good.The best part was the cheese I love the way it tasted.I would eat this with a bowl of Spaghetti-O’s every child’s dream to never to wake up from.I wanted to make a version of that garlic bread from the past and put a little twist to it.Her garlic bread was made with french bread and yellow american cheese. I used Ciabatta Rolls , Cheddar Cheese and added a little red pepper flakes for a hint of surprise.I’d like to thank her for the inspiration and those we’re the good ole’ times.Just me and my Spaghetti-O’s.
2 Ciabatta Roll- Slice in half
4 garlic cloves-roasted
2-1/2 tbsps salted butter
1 tbsp olive oil
1 tsp parsley
1/4 tsp red pepper flakes
1.Set oven to 350 degrees
2.With a bread knife slice the Ciabatta rolls in half and toast for 2-4 minutes .Take out of oven and set aside
3. In a small sauce pan melt the butter and now add the oil.
4.Pour butter mixture in into a bowl and smashed the garlic until it looks paste.
5.Add in the parsley and red pepper flakes,Now stir until combined.
6.Spoon butter mixture onto bread cover evenly.
7.Top with the cheese and place back into oven for 1-2 minutes or until cheese has melted.
Serve this with pasta,seafood or a salad.
These croutons goes well with soup .The croutons can also be use as apart of appetizers like Crostini or Bruschetta .Great for the holidays ,you can also use many shapes like stars,letters,moons, the sky is the limit.I hope you have making these croutons. I did…”LOL”
3 pieces of whole or white bead
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp dried or fresh parsley
1 tsp grated parmesan cheese
small oval cookie cutter
1. Preheat oven at 325 degrees.
2. Put the bread on a plate and using the oval cookie cutter press down to make the oval shapes.On a lined foiled sheet pan,put the bread in the oven .Bake for 4-7 minutes on one side .Repeat for the other side. When done take out and let cool.
3. In a small bowl mix together the olive oil,garlic powder, salt,parsley flakes,parmesan cheese.
4.Spread mixture on the croutons and return back to the oven for 2-4 minutes
5. Croutons will yield 6 croutons.
When it comes to blueberries I have a fond memories of picking wild ones they were so tasty I fell in love with them.Blueberries are one of my favorite fruit . Nice and light and slightly bittersweet yummy fruit. They are fun to eat by themselves or you can add them to something.I was thinking maybe I’ll add them to scones or oatmeal but I was a little indecisive so a little bright light bulb came on and I thought I’ll make some muffins not just any ole’ muffin but some thing special.I wanted a little zing to my muffins and I decided to add lemon juice,lemon zest and lemon yogurt to my muffins for a extra surprise.I’ll tell you while making them the batter smelled awesome. These muffins are easy to make and great for breakfast you can have with your morning coffee or evening tea.Please let me know what you think of these awesome muffins!!!
This batter will make 6 standard size muffins!!!
1 cup blueberries
1-1/2 cups all-purpose flour
2 tbsps flour-For blueberries
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup buttermilk
1 cup lemon yogurt
1 tbsp lemon juice
2 tsps lemon zest
2 eggs-room temperature
1/3 cup melted butter or oil
1 tsp vanilla extract
1. Preheat the oven to 375 degrees.
2.In a medium bowl mix flour,sugar,baking powder,baking soda and cinnamon.
3.In another bowl or measuring cup whisk together all of the wet ingredients.
4.Pour the wet mixture into the flour mixture and stir thoroughly until combined (make sure not to over mix).
5.Now sprinkle the flour over the blueberries and stir with a spoon until thoroughly coated.
6.Pour the blueberries into batter and fold gently with a spatula.
7. Scoop or spoon batter into the lined muffin pan .
8.Place into the oven and bake for 20-25 minutes or until a toothpick comes out clean.
9.Put the muffin on a cooling and let cool for 5-7 minutes before serving.
10.Transfer to a cake plate or serving dish .
For St.Patrick’s Day I made a delicious breakfast muffin .It is my Irish Soda Bread muffins.They are like a very mini Irish Soda Bread and they are very good and not that sweet .About 3 years ago I made a gluten free Irish Soda Bread for St. Patrick’s Day I gave that to a friend and and she loved it.So this year I wanted to do something different and I think it will be apart of your breakfast the morning of St.Patrick’s Day!!!This recipe is easy and quick to make it takes less than 20 minutes to prepare and less than 30 minutes to bake.This is something you can make with your kids they will have fun making this lovely muffin recipe.You will love this miniature version of Irish Soda Bread because its not that sweet and if you want a muffin later it will be for you to have.
2 cups flour
4 tbsps sugar
1 tsp baking soda
1 tsp salt
4 tbsps unsalted butter-chilled
3/4 or 1 cup buttermilk
1/3 cup raisins
1/3 cup golden raisins
2 tsps caraway seed-optional
1.Preheat the oven to 350 degrees.Butter a muffin pan and set a side.
2.Put all dry ingredients in a medium or large bowl and stir with a whisk or spoon until thoroughly mixed.
3.Add chilled butter and cut the butter into flour until it looks like coarse crumbs.
4.Add in the raisins and stir with spoon .
5. Pour in the buttermilk and mix until all of flour is mixed .Make sure not to over mix.
6.Using a large spoon or ice cream scoop .Scoop the batter in the batter into the muffin tins .
7.Bake for 18-25 minutes or until a toothpick comes out clean.Remove from oven and cool for 20 minutes.
Now you can serve these muffins at your St Patrick’s Day breakfast and serve this with some Irish coffee and you’ll be on you way to having great breakfast.
Today’s post is my version of Focaccia .The first time I made Focaccia I was in cooking school but before that I had a huge love for this bread .This is not a traditional Focaccia.This version of Focaccia is made with self-rising flour ,greek yogurt and buttermilk.The buttermilk and yogurt gives the bread a bit of tang and I think they work well together with baking powder to help the focaccia rise a little because of the acid that is in the yogurt.The Focaccia is a bit chewier than your regular Focaccia. The herbs on top of the bread is Italian seasoning,Basil,Thyme,Rosemary .This bread is easy to make and takes about 1 hour to make .Its can be topped with anything you want the sky is the limit .Serve this with pasta .I hope you like it .Please leave a comment telling me what you think.Thanks I would greatly appreciate it.
For the dough
2 cups self-rising flour
1 cup Greek yogurt
2 tbsps butter milk
1 tbsp olive oil
1/2 tsp salt
Pinch of salt -For The top of Fauxcaccia
1 tsp Parmesan cheese
1/ 4 tsp Italian seasoning
1/4 tsp dried minced garlic
1 tbsp olive oil-for pan
1 tbsp olive for-top of Fauxcaccia
Preheat oven to 400 degrees.
2.In a bowl of a stand mixer put flour,yogurt,buttermilk and oil in it.
3.With the dough hook mix ingredients together at medium speed until a dough ball forms.
4.Place dough in a separate bowl and cover the top with Saran wrap .Let rest dough for 10-15 minutes.
5.While dough is resting rub oil in round or any shape pan (My pan was 10 inch x 2 inch) pan.
6.Place the dough in the oiled cake pan and press dough evenly in pan until dough touches the sides.
7.Take your fingers and press little dimples in the dough.
8.Rub olive oil all over the dough until fully covered.
9.Sprinkle salt,herbs,Garlic,Parmesan cheese.
10. Place into and bake for 20-25 or until golden brown.
You can serve this with pasta and salad.
Here is a simple and quick recipe for homemade flour tortilla wraps and If you didn’t want to go out and buy these wraps maybe you can try to challenge yourself with making them.Once you make them once you may turn to a convert because the tortilla wraps are oh so delicious .They are not loaded down with a bunch of chemical laden ingredients and they are healthier too.You can make tacos,fajitas and quesadillas with them trust me when I say “Yummo”.Well let me get onto the recipe.I hope you have a great time making these.
2 cups flour
1 tsp baking powder
1 tsp salt
3-4 tbsps shortening
1 cup +1tbsp warm water or milk(I used milk)
1.In a medium or large bowl mix the flour,baking powder and salt with a spoon or whisk.
2.Add the shortening and cutting it into the flour with a fork,knife or your finger until until it resembles small peas.
3.Now make a well in the middle of the bowl and slowly add in the warm milk or water.
4. Mix together until dough comes together and then place onto a floured surface and knead until dough becomes smooth.
5.Roll dough into a thick snake and cut into slices and the dough slices into a golf ball sized balls.Cover and let them rest for 20-30 minutes.
6.On a floured board roll out the dough until it becomes thin.
7.Place rolled out dough onto a ungreased griddle or pan.When bubbles form turn the tortillas over and let them get golden brown.
8.When the tortillas are done let them cool little and place them into a zip lock bag.