laborofwonder

Where Whine Meets Wine

Monkey Bread Madness


Do to my love of all things Pinterest, I have an ever growing list of foods I want to make. Well, after looking through my fridge, I decided on pizza… and then I remembered this. Monkey breadish pizza. (Seriously, the pictures are so good it’s no wonder they’re on pinterest for the rest of us to drool over!)

Looks fantastic, right? Photo Credit: Confections of a Foodie Bride. (You can go there for the original recipe too.)

In the morning, Big E had called one of his uncles asking him if he could come over and play. So just as I was gathering up things for dinner making, I got a phone call asking if I’d mind some visitors for dinner time. And we were so happy they could join us.

photo credit: Biggest E

I will admit that this took a little longer to make than I originally expected. With some organization -or an extra pair of hands- it could be done a lot more seamlessly. Overall, I did find this a great way to use up some leftovers! The original recipe used cubes of mozzarella, and pepperoni. I had neither. I did have shredded mozzerella, bacon, and chicken… all just sitting in my fridge, begging to be used before they went bad.

First things first, though… the pizza dough.

  • 2/3 cup brown rice flour
  • 2/3 cup white rice flour
  • 1 1/3 cup tapioca flour
  • 2 tsp fine sea salt
  • 2 tsp baking powder
  • 2 tsp xantham gum
  • 2 cup water
  • 2 tbs extra-virgin olive oil
  • 2 tsp cider vinegar

Combine the flours, salt, baking powder, and xantham gum in a large bowl. In another bowl, blend the water, olive oil, and vinegar and whisk to mix. Pour the liquid ingredients of the flour mixture. Stir hard, briefly, to make a smooth, soft batter. Occasionally, I have to add a little more flour to get the batter so that it holds it’s shape. If more flour is necessary, I use tapioca flour, and add it in a tbs at a time.

Step Two

  • 4 tbs butter
  • 2 cloves garlic, finely chopped
  • 6 oz mozzarella cheese
  • 1 cup shredded/chopped chicken
  • 1/4-1/2 package bacon
  • 3 cups marinara sauce, for dipping

Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit. Lightly brush the inside of a bundt pan  with garlic butter. Pull off large marble-sized balls of dough and flatten- trying to stay consistent with the size. Top with a sprinkling of mozzarella cheese (I used shredded but you could certainly use cubes. Might be easier to seal with cubes instead of shredded.), chicken, and bacon. Wrap the dough around the toppings, pinching well to seal. Very lightly brush the pizza ball with garlic butter and place into the bundt pan. Repeat until all of the dough is used. Cover and let sit for 30 minutes, while preheating the oven to 400 degrees. Bake for 30-40 minutes, until the top is very brown. Remove from the oven and let sit for 10 minutes. Turn out onto a platter and serve with warmed marinara sauce for dipping.

Not a terrific picture, but you get the idea.

These were so good… super filled. And they went fast.

Ok, so I have a confession- the photos, and story, are actually from December… but for some reason I never posted. So, today seemed like perfect day to get back in the foodie saddle! Because a)it’s cold and grey out today, which makes me think about warm, yummy food. And b) my 3 little ones are all cuddled in a blanket together on the couch. Their being so sweet I’m a little worried they’re plotting something. Seriously, they’re all snuggled in, sharing a blanket and pillow. Giving each other hugs and occasional kisses on each others’ cheeks. So I’m going to be spending time soaking all this sweetness in.)

*I just wanted to add that I made this recipe again tonight and it was even better than I remembered. Biggest and Miss helped me, and I’m not sure if they added more water/oil or what, but I did end up adding about a full cup extra of GF all-purpose flour before I could actually get it to be the consistency I needed. But they weren’t too dense or too floury or anything. They were perfect. That said… after hubby helped himself to them right out of the pan (hence no new, great photos), I discovered the bottom layer ones were not cooked through all the way- they were still a little doughy, so I threw them in for about 5 more minutes. I just didn’t want anyone trying this out and feel like I sold ’em a bag of worms! (Because that would be just gross)

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Cream Cheese Delight


Hubbyman was home early today, and since I stayed up late and got caught up on household things…today I could do what I want. Relatively. We played games, we cuddled, we read books. And then they requested “girl cheese” (grilled cheese) and toast with cinnamon.  It’s been months since I’ve made bread and so I decided today was the day for it! I used a recipe I found on Our Best Bites last August. (I blogged about it, but it went largely unnoticed.) They’re still rising, but I can tell you they’re going to be equally as fabulous this time!

I turned the rolls into bread…and it was fabulous!

Last time I made the frosting pink for Miss E since lots of times she gets left when it comes to deserts. This time I couldn’t bear to let the “filling” go to waste (since I’d forgotten to halve it, due to not making a full batch), but I still wanted it to be kind of glazed (versus frosted) so I added a good amount of milk, and then a little powdered sugar. Which also helped it to be not quite so rich since it already had the rich filling.) Perfect. Delicious. Even better than the first time around!

If you want to try them, go here for the full recipe! Or go to my link for my version of them (their recipe makes them rolls- I turned them into bread and used the extra dough to make a few of the cream cheese delights. Just enough to enjoy without them going bad as lots of desserts do in our home.) Oh, and the recipes are easy and other than the time for letting them rise, they take hardly any time!

I know, I normally (ie. when I remember) do recipes on Thursdays, but I decided these were too yummy to wait! That and my *&$#% keyboard has yet to be replaced.)

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Kidtastic!


Ok, so some of you may remember this year’s Christmas cookies, or my first Gluten Free Christmas cookie experiment. Thankfully there were only a couple of batches that went to the birds (literally). If you are gluten free, then you know sometimes cooking gluten free is a bit of an experiment. Especially if you’re like me and tend to make up your own recipes. Thankfully, in the last year, there’s only been one meal that I would consider inedible. And hubbyman still ate it. After the first cookie flop and my heart sinking to my toes (it’s a yearly tradition that I have done since being a little girl.). I mean like real disappointment. Not only are Christmas sugar cookies a tradition, but the kids and I love to make them during other times of the year. Dinosaurs and trains are not just for Christmas! So I needed to figure out how to make them work! I opened a million and two windows of baking gluten free tips and read and read and read… and picked a couple things and decided to go from there. Thankfully, the next batch turned out perfect. I’m not sure what exactly made them go from flop to perfection, but I am so glad they did! So, if you’ve been looking for a fun cooking expedition to go on with your kids- this is it my friends! If your household does wheat/gluten then by all means use any old sugar cookie recipe! If you’ve been looking for a good gluten free recipe- here you go!

trains, turtles, strawberries, bears, snowflakes... there were some actual Christmasy ones in there too

Ok, let me preface this by saying that these do take up some time, say an afternoon, or an evening. That said, they are not difficult to make. Really, the kids have so much fun with the cut outs and decorating… we made three batches this year!

my sous chefs!

SUGAR COOKIES

1 1/2 cups powdered sugar

1 cup butter, softened

1 tsp vanilla

1/2 tsp almond extract

1 large egg

2 1/2 cups all-purpose gluten free flour

1/2 cup tapioca flour

1 tsp baking soda

1 tsp cream of tartar

  • Beat powdered sugar, butter, vanilla, almond, and the egg. (With an electric mixer or by hand) And then stir in the remaining ingredients. Cover and refrigerate for at least 2 hours. I wrapped it in saran wrap and put it in the freezer for an hour. I put away all the ingredients and did kitchen clean up, by the time I was done and the oven was hot, it’d been an hour!
  • Heat oven to 375. Lightly grease cookie sheet. (I used a spray)
  • Divide dough into sections. I just grabbed a size that looked like a snowball to me (apparently I really am a northern girl). I kept the rest of the dough in the freezer. Roll out until the dough is about 1/4 inch thick, on a lightly floured surface. And then cookie cutter time! Sprinkle with granulated sugar or leave plain to frost and decorate!
  • Bake 7 minutes, or until edges are light brown. Remove from cookie sheet to wire rack to cool. (They must cool before frosting!)
  • Repeat!

Note: It really seemed to make a difference that I kept the dough in the freezer in between batches. Especially after being rolled out and cut, the dough then gets really soft and squishy and you don’t want the flat sheets of flop that I made- so keep ’em cold!

soooo many cookies

 

If you’re needing a frosting recipe, all I do is take about a cup of powdered sugar and add one tablespoon of milk. (That was really technical, I know.) Mix. Add more powdered sugar if it’s too runny and more milk if it’s too thick. You can always add food coloring as well. And then decorate with sprinkles or whatever your heart desires- before the frosting sets!

*Sorry the pictures are not terrific… my lens was dirty and I didn’t know until it was too late! Hubbyman cleaned it, so here’s hoping for some better pictures in 2012!

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I Make Donuts. Call Me WonderMom.


So…. I’m pretty behind in posts in general, I know. And food posts, I’m sure I’m behind by like a month. Whoops. I have another confession- this is not going to be one either. Well, not completely. Even though I haven’t been doing posts about food, we still have been cooking, and even eating. Shocking, right? Really, there’s been lots of foodie stuff going on here… for Christmas I got a pasta extruder (you have no idea how happy this made me!).

I’ve made lots of yummy pastas, some new pasta sauces (including a pink garlic sauce- so good), sugar cookie cut outs galore, and donuts. I bought a specialty cookbook (for gluten free) specifically because it had a donut recipe in it. And I’ve been looking longingly at the donut making machines over the holidays… and then, during some post-holiday shopping, I found a set that had two donut trays. One for your regular circle donuts, and one for long john style donuts!! I was practically giddy. Ok, there’s no practically, I was giddy. You see, January marks one year of us being gluten free. It feels like it’s been much longer, but a year it’s definitely been. And we have come a long way since those first weeks. We were given a lot of discouraging advice, encouraging advice, and a lot of mixed signals. Thankfully, we were able to weed out the good and the bad and trudge on through. We did have some things going for us already. We already ate little to no processed foods, and I was already making/cooking most things… so I ordered some all-purpose GF flour on-line (because you can get it WAY cheaper and in bigger quantities) and just kept on cooking as usual. I really lucked out. This all-purpose mix is still by far my favorite. We thought it might be a fluke that the first brand we tried was so awesome, but I have not been impressed with any other brand we’ve tried.  While we still have our areas that we could improve upon (I need to make and freeze more pasta sheets on a regular basis, so they’re always available in a pinch. I also need to get back into making bread on a regular basis.), but we have certainly come a long way. We now know so much more about the little changes we can make to keep gluten out of the house and home and tummies. We have found new family favorites and ventured into foods we never otherwise would have. Plus, we feel better! We made “Mexican pizzas” (tostadas), we have sandwiches made out of waffles (the kids’ absolute favorite), we make our own pasta, we make our own sauces, we double our recipes so that we can freeze half for an easy/quick meal another night, and we do lots of experiments!

You know what the best part is? Knowing that one year ago, we were trying everything we could think of to help our sweet little girl. Who had awful tummy issues from midnight exorcism-style vomiting, to much less pleasant potty issues that I’ll save you from the details, to hives attacking her face with each and every meal. We’d gone a year trying to figure out what was causing the hives, we’d thrown out processed foods, stayed away from anything with preservatives or food coloring, gave up tomatoes and anything with citric acid… to no avail. In fact, her hives were getting worse. They were no longer just showing up around her mouth with a meal, they were staying on her sweet little face all the time, and spreading to her neck with meals. Now I know there is some controversy in the needing to be tested. But in order to do that she’d have to continue eating gluten for 2 solid months and then undergo a big-deal time of invasion to her body, which is is teeny-tiny. And the test often comes out with a false negative. Yeah, I’m not down for that. Especially, when after being gluten free for only a month, her hives went away. And they haven’t been back. And we’ve been able to add back in some of the foods that we avoided previously. Like tomatoes. Hello, ketchup! She was so excited to be able to have the ketchup that her brother shovels onto just about every food. (Except rice, because apparently that’s gross. But ketchup and anything else is totally acceptable. And I mean anything else.) Really, to me, my daughter feeling better (you know it’s a big deal when you could tell a 3 year old that she can’t have the cookie being offered because it’s one that will make her tummy hurt, and she just says, so what can I have? without getting upset at all. Or when offered something she’ll ask, will this make my tummy hurt? She feels that much better, and that’s sayin’ something.) And the diet change has caused us to look more closely into the things we’re eating and to become more intentional with the things we eat along with where they come from. Plus, now I make my own donuts. My life is now complete.

See that, a real, homemade (by me!) donut... Gluten free, and it's vegan too!

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Simply Irresistable!


This is so, so yummy (and so, so simple)… and those that know me that this time of year is a busy time in my kitchen. Salsa making and canning will occur and end shortly and then the fall season will start. Which brings apples galore! My grandparents have an apple orchard and lots of friends with apple orchards. Which for me, equals- I get lots of apples! I make (and can) applesauce, apple butter, and send hubbyman to work with countless batches of one of my personal favorite treats- apple crisp! It’s actually one of the few desserts that I can make a whole pan of and not have to throw any out! (We’re just not big dessert eaters, hubbyman and I.) Plus, this is one dish that always says home to me. And have always made it no matter where we lived!

My brother and his new bride have apple trees in their new yard and my dad brought back a bun was thoughtful enough to share them with me! There was exactly enough for each of the kids to help themselves to one and for me to make a (7×7) pan! I know what I will be having for breakfast the next couple of days! The recipe is so simple, truly! For a 7×7 pan this is what I used: 6-8 small to medium apples (peeled and sliced in wedges- uniform size is best so they all cook the same) Drizzle cut apples with splash of lemon juice 1/4 cup of sugar 1/2 cup apple juice (you can use water and it will still taste good!)

Next (this is the topping) you will combine 1 cup of flour (you can also use oats. I used too many oats/not enough flour… I think a 3/4 c flour to 1/4 c oats would be a better consistency than my half and half- but it still tasted good.), a cup of butter (2 sticks), and 1/3 cup of sugar in a small bowl. I usually start with the butter and soften (not melt!) and then “cut” the butter into the flour/sugar, (Which means I take a knife and fork and act like I’m literally cutting it) until it’s in about pea size balls. I love the topping so I make sure that it covers the whole thing. Top it off with cinnamon and bake at 375 for 35 minutes. And voila! You have an amazing dessert! Serve it hot and top with vanilla ice cream (especially if you’re trying to impress someone!) or cold with a dollop of cool whip! Yum!

 

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Bring In Da Noise, Kick Out Da Funk


So if you read my post yesterday, you know that I’ve kind of been in a cooking funk. I don’t know if it’s the end of summer blues or just how much company we’ve had over the summer that’s left me a little burn out… as my sister-in-law says, You are the food lady. And what that means is that when you come to my house, you will be fed. I’m like your grandma (or at least my grandma)… food is one of my “love languages.” So if you come to my house, I will cook for you. If you request something, I will make it. (And I really love it when I get special requests!) At a “cousins’ dinner” I hosted last year, one of my cousins said, Who knew you’d be able to cook like this? While we all shared a laugh over it and really, I probably never would have guessed growing up that I would have cared at all about new recipes or that I’d always, always, always, have to make each and every recipe my own. I like to tell my hubbyman that he really lucked out when we got married, because at the time neither of us knew if I could really cook. (Although to a single, Navy man, anything that didn’t come from a box or a can was probably an improvement.)

So blah, blah, blah…I usually enjoy cooking, and I still have been cooking, just kind of thoughtless, easy, throw something together because I have to feed my family, kind of cooking. And while I didn’t make the eggplant chicken alfredo that I’d been planning to make, mainly because hubbyman wasn’t coming home until 7ish and I let the kids choose what they wanted for dinner. Which was phone noodles (what they call elbow noodles) and “the red sauce we like.” And can I just say what a relief it is to be able to give Miss E things with tomatoes in it again?! Whew! That poor girl! Her list of can’t haves is finally dwindling down to just a few! We’re still in the reintroduction phase, so we’re taking it slow and minimal, but so far so good!

Ok, back to me… so I found that website yesterday (from the post you read yesterday, right?) and I made them! Well, I made my version! (*grin*)

I turned the rolls into bread…and it was fabulous!

I made the frosting pink for Miss E since lots of times she gets left when it comes to deserts.

They were both phenominal! I was so impressed! Plus, I had everything I needed on hand… I guess I did a couple substitutes, but I didn’t have to run to the store for anything and they turned out great! If you want to try them, go here for the full recipe!

Notes on how mine were different: I made one batch of dough and filled one bread pan and then had enough dough left for 6 of the cream cheese rolls.

Favorite Rolls: Not only did I turn it into bread, but I didn’t have potato flakes, so I googled and found I could substitute potato flour or starch (1/2 cup flakes = 3 cups flour). I also didn’t have buttermilk, so I made my own (1 tbs lemon juice, add milk until it equals a cup. Let sit for 5 minutes. Viola!). Also since it was bread, it needed about 30 minutes. This was SO good and really very simple!

Cream Cheese Rolls: Oh this filling is so good! I made the whole batch and put the rest in the fridge- I’m thinking stuffed french toast this weekend! Or pancakes! Oh yum! So good! Anyways, you do want to make sure to push the top layer (of dough) down onto the filling, or yours will turn out like mine- with a little bubble in the middle that’s not completely filled with filling. Still good, just not quite right. And the topping, I didn’t have almond, so I just used vanilla. And I, of course, made it pink. Because my little girl hardly ever gets to partake in “deserts” and it was a way of making them special for her! She was so pleased!

GF and craving cinnamon rolls? If you’re not making the rolls/bread too, and only the cream cheese rolls, then I’d highly recommend throwing some cinnamon into the roll’s dough and if it were me, I’d throw in some almond or vanilla too. I know there’s not a lot of sugar in the dough, but I don’t think it needs more, the filling is so sweet, that it’s good without more. Definitely making these again! Yum!

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