Sunday, February 10, 2013
I promise I will start updating soon....
Thursday, February 4, 2010
I've wondered if the person who dubbed "Rocky Road Ice Cream" had a lot going on in his/her life. Surely they couldn't have only been referring to the texture of the frozen confection. How boring.
So....I've been gone since before XMAS. I'm fairly certain that means I need to be flogged or something. hehehe....flogged for not blogged.... yup the word dork is back! =)
Anyway, so I suppose an update is in order, and one shall come. I do promise. But in the mean time, ponder the fact that Binty's road at times has been very rocky....but sometimes those rocks turn out to simply be delicious chunks of chocolate or marshmallow....
This recipe arose from a package of silken tofu hanging out in my fridge and rapidly approaching its expiration date. Not to be one to waste food, I mulled about how to use it.
Like any good girlie-girl, I figured the best way to utilize it was to incorporate chocolate. How can you go wrong with chocolate? =) Besides, the monthly friend keeps you going with regular chocolate cravings...
Trying to keep it low calorie, but interesting, I browsed the pantry for ingredients. I didn't have any pudding mix like last time (see Chocolate Tofu Pudding), so I made do with the following:
Rocky Road Chocolate Tofu Pudding (GF/CF)
- 1 pkg silken tofu
- 3 Tbsp cocoa (I used Hershey’s Special Dark)
- 2 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp cinnamon
- Dash salt
- ¼ cup mini marshmallows
1. Preheat oven to 400. Mix all ingredients except marshmallows together.
2. Pour batter into four lightly greased ramekins. Drop abut 6 marshmallows into each ramekin.
3. Bake for 12-15 minutes.
Each ramekin = 70calories
Tuesday, November 24, 2009
I know. I'm behind. AGAIN.
Tis the season....for insanity, procrastination, running around like a chicken with your head cut off....yanno, all the fun stuff =) But life has been good here =) Binty is still enjoying dating Aa, I've gotten to catch up with good friends (love my UAB ladies!!), and Patthecat is in transit from KSA as we speak to arrive this evening! wooohooo can't wait to see him =) The whole fam-dam-ly will be back together.
Okay, well seriously, it is also the season for family and cooking. With the Thanksgiving holiday on the horizon, I opted to do a less than truly "random" roulette today. One of my cookbooks is 75 Years of Good Cookin' compiled by the Clearfield Hall Auxiliary. My mom's mom, Nana (nee Steele), grew up in Clearfield, South Dakota and this cookbook has recipes from her friends and family and people she grew up around. So the personal connection for me is very special. It also has old photos in it from like the 1940s and it is so cool to see my great-aunts as little girls =)
Sour Cream Raisin Pie
- 3/4 cup raisins
- 4 eggs separated
- 3/4 cup sugar
- 1 cup sour cream
- 1/2 tsp cinnamon
- 1/8 tsp cloves
Cook raisins until tender and drain. Beat egg yolks and sugar together. Add sour cream and raisins; cook until thick. Put into a baked crust and top with meringue.
Bernice (Steele) Davis (deceased). Submitted by Darlene Huddle.
photo courtesy of Roadfood.com
Monday, November 16, 2009
Ah yes, I am horribly behind with my blogging. A lot has happened since Halloween, so I'll try to get you up to speed in Binty's world.
- Halloween afternoon I spent with H at a fall festival at her church. She went as a fairy (she sewed her whole costume!!!) and I was a witch
- Halloween evening, I met up with Aa in Trussville, where we had our first date. An night of Mexican, talking, bowling, talking, and Starbucks was quite pleasant. Oh alright. Pleasant is an understatement. It was great! =)
- 2 days after Halloween, Aunt Rolie came for a visit (note: she is not a blood-related aunt or an aunt by marriage. but she is an awesome aunt-in-spirit) She was able to stay 2 days and it was a great visit. she is SO much fun and such an inspiration. A strong woman!
- I am officially both in the program at UAB, as well as registered for classes for next semester. I'm taking Intro to the Exceptional Learner, and Secondary Education Curriculum & Methods.
- Aa and I have had a couple more dates, including watching two Alabama games together (I think he's good luck!) and playing at Books-a-Million until they closed. Nothing like someone who will sit on the floor in the aisles and talk literature with you!
- H and I hit the Christmas Village at the BJCC, have seen Zombieland, have gone shopping, and had a chickflick night. She is awesome =)
- Patthecat (AKA Dad) will arrive in a week from tomorrow! Hoooray!! So excited to see him =)
Anyway, tis the season for baking and cravings. Nothing like Halloween to kick off an entire 2 months of pure indulgence and sugar-high cravings. I had candy for the first time in months...and...well....looks like I'm going to have to work hard to kick the habit again.
I love rice cakes and eat them constantly, but sometimes I miss crackers. Something with that hard, snappy crunch. Yet finding GFCF diet crackers that don't taste horrible or don't destroy your bank account is often frustrating.
I’ve seen lots of recipes on various GFCF diet websites and in allergy cookbooks for crackers, but I’ve never been tempted to make them before.
However, I’ve got a variety of gluten-free flours open in the pantry, all in different stages of openness and needing-to-be-used-ness. So I figured…I’ll try making a small batch. Worth a try!
- ¼ cup masa harina
- ¼ cup quinoa flour
- 2 Tbsp tapioca flour
- 1 Tbsp ground flaxseed
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp cream of tartar
- ½ tsp all-purpose seasoning
- Dash garlic
- 2 Tbsp soy sour cream
- 1 tsp apple cider vinegar
- 2 Tbsp water
- Sea salt (optional)
1. Preheat oven to 350. Line a standard baking sheet with parchment paper.
2. Combine the ingredients in a mixing bowl and stir until a barely sticky dough forms. Add more water if you need it.
3. Flour a piece of waxed paper and using floured hands, place the ball of dough on the paper and flatten with the palm of your hand. Flour dough lightly and cover with another piece of wax paper. Use a rolling pin to roll quite thin (not too thin, not too much pressure or it will stick to the paper.)
4. You can either bake in a whole sheet and break after baking, or cut into shapes prior to baking (which is what I did). Bake for 15-25 minutes or until the dough is firm and golden.
5. Remove and cool on a wire rack. If you baked it whole, break apart now.
Makes one 400 calorie batch.