Pumpkin Pie Muffins (gluten-free and regular)

There's not much to say about these delicious muffins! This recipe will be in my cookbook. One of the testers said "My daughter said they tasted like pumpkin pie. And my little guy couldn’t help himself from stealing fistfuls of the ones we were trying to save for his daddy."

You can easily call them a cupcake if you add buttercream or cream cheese frosting (as seen above). Since many of my recipes started out "regular" and then I converted them to gluten-free, I thought it would be easiest to provide options for either.

Here are a few more tips:

• Gather your ingredients on the counter first. Eggs are best if used at room temperature.
• Use one bowl for dry ingredients and one bowl for wet. Measure the dry ingredients first.
• Invest in a good 12-cup muffin tin that won't burn the bottom of your muffins. It will be worth it.
• For easy and consistent portioning, when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.

Enjoy!


Pumpkin Pie Muffins (regular and gluten-free)

Dry Ingredients
2 cups Amy’s Gluten-Free Flour Blend or regular all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum (omit if not making gluten-free)
1 rounded tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Wet Ingredients
2 large eggs
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter or vegetable oil
1/2 cup milk or milk substitute
1/2 -3/4 cup organic sugar or other natural sweetener
1 tsp vanilla
Optional: 1/2 to 3/4 cup chopped pecans and/or raisins

1. Preheat oven to 350º F. Line muffin pans with paper cups or grease tins generously.
2. In a large bowl, mix the dry ingredients.
3. In another medium bowl, mix the eggs. Add the pumpkin, butter or oil, milk, sugar, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix gently. Add nuts if using.
5. Portion out regular or mini muffins into the cups, filling 2/3 full. Bake regular muffins for 20-25 minutes or mini muffins for 12-16 minutes.

Tip: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal. For regular muffins, insert a toothpick into the center of a muffin. When it comes out dry with some crumbs, it is done.
For gluten-free muffins, instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.

6. Once done, allow muffins to cool for about 2-3 minutes and then remove from the pan.

Gluten-Free Orange Chicken

This gluten-free orange chicken was born out of a desire to make my daughter happy. When my husband had the traditional gluten-containing version while we were out for lunch one day, my daughter looked on in envy. Surely, I believed—after years of adapting recipes for my gluten-sensitive family—the same taste could be achieved without the offending wheat protein.

I found an orange chicken recipe on Food.com and made a few changes in the ingredients as well as the technique until I came up with the following. I served it to the family along with some brown rice and previously steamed green beans.

When my son gave my cooking a round of applause after eating it, I knew I must have done something right. I tried to put in a lot of details which should make it easy for you. Hopefully your family will be just as pleased!

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Gluten-Free Orange Chicken                                                  

2 eggs

1 1/2 teaspoons sea or kosher salt

1/4 teaspoon white pepper
1 tablespoon vegetable oil

1/2 cup cornstarch + 1 tablespoon cornstarch

1/4 cup sushi flour or white rice flour

2 lbs boneless skinless chicken, cut into bite sized pieces

1/4 cup oil for frying

Orange Sauce

2 tablespoons gluten-free soy sauce

2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

2 teaspoons oil for high heat like peanut or safflower

1 tablespoon ginger, minced

1 teaspoon garlic, minced

1 tablespoon rice wine or sherry (not vinegar)

1/2 teaspoon sesame oil

Zest of 1 orange

Optional: hot chili oil or crushed red chili peppers

 1.  In a large bowl, mix eggs, salt, pepper, and 1 tablespoon of oil. 
 2.  In a small bowl, combine 1/2 cup of cornstarch and sushi or white rice flour. 
 3.  Add the flour mixture to the egg mixture and mix well. This is the batter. 
 4. Add the chicken pieces, stirring to coat. I like to use my hands for this step. Make sure to clean your hands before and after.

5.     Place 1 tablespoon of oil in the wok and heat to medium-high. 
6.    Working in batches, carefully add about 1/3 to 1/4 of the chicken. Cook until golden brown on each side. You do not have to fully cook the chicken as it will finish cooking in the sauce but make sure the pieces are browned. Place pieces on a large plate or tray while you finish cooking the remainder of the chicken.

 

7.  Make orange sauce in a small bowl and set aside.

8.  Once all of the chicken is cooked, carefully (since it’s hot) wipe out wok if needed. Heat 15 seconds over medium-high heat. Add 2 teaspoons of oil. Add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add rice wine and stir 5 seconds. Add orange sauce and bring to boil.

9.  Add cooked chicken, stirring until well mixed. Bring to a simmer, stirring occasionally. Cook about 3 minutes.

      10.  In a small bowl, mix 1 tablespoon of cold water with the remaining 1 tablespoon of cornstarch. Add to the chicken, stirring. This will thicken the sauce. Continue simmering about 2-3 minutes. Add more water or soy sauce if the sauce becomes too thick.

       11. Stir in sesame oil and orange zest. Cook for 1 more minute and serve. If you like spicy food, add hot chili oil and/or crushed red chili flakes.

Citizen Chef meals are great for busy people

When I first heard about Citizen Chef, I loved the concept: a meal which is ready to cook (just add the protein), fresh, healthy, and easy. You are eating in 15 minutes. Sounds like my kind of dinner! The bonus is that some of the meals are gluten-free, which is not easy to find.

The nice folks at Citizen Chef sent me two of their products to try out; Thai Sesame and Hawaiian BBQ stir frys. I brought them to a friend's house along with some chicken (you can use any protein) to give it a whirl. Being the family chef, I thought it would make sense to try them out with a group of kids along with adults. Here are my notes:

Ingredients: Both packages contained the same ingredients for the stir fry which consisted of onion, snap peas, carrots, and red cabbage. My kids are funny; they don't like cooked carrots. So, instead, I offered them some uncooked veggies. Problem solved. I loved the combination of vegetables along with the bright colors. Everything cooked up really nicely. If I could change anything, I would suggest slightly thinner or smaller pieces of onion.

Sauce: The adults loved the sauces, especially the Thai Sesame. The base was a coconut cream which was really flavorful and very fresh. This one was too spicy for the kids but perfect for us. The Hawaiian BBQ (a bit sweeter), in my opinion, would be better for kids but that night (maybe due to some peer pressure), the kids preferred it plain. I really don't mind that as this does not mean making two meals. It just requires removing some of the protein and/or veggies before simmering in the sauce. It was not a big deal at all.

Rice: The brown rice is really an instant-style rice. It was easy, had a good texture, and was perfect with the meal.

Instructions: The instructions could not have been easier but I got a little confused the first time around. I didn't turn over the card to see the cooking instructions at first but when I did, it was obvious.

The other side has detailed instructions with a timeline. At first I didn't realize it was a set of steps:
1) Cook rice.
2) Saute protein.
3) Steam and simmer.

I think that's just how my brain works. Now, it's obvious. My only other suggestion is that you probably only need 1 tablespoon of oil, not 2. I always go lighter. This dish is well suited for a wok which has a cover.

I encourage you to give it a try. You can buy these ready-to-cook meals at the following locations. Right now, there's also a $3 coupon offer on the home page.

Gluten-free, dairy-free and egg-free pancakes

Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.

I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.

Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use any fat; vegetable oil, or melted butter substitute, coconut oil, or shortening. For the most part, fat is fat.

Egg substitutes are a bit trickier. I have been using a mixture of flaxseed with water (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) which helps to hold it together. Another egg substitute can be made with 2 tablespoons of water, 1 tablespoon of oil and 2 teaspoons of baking powder. This helps to replicate the rise. I ended up using a combination of these two to substitute the 2 eggs that are normally in this recipe. If you don't need the egg substitute, use 2 large eggs.

Being on a special diet is not easy, especially when you combine a few foods. It helps that I have experience. I remembered that when my daughter first started her elimination diet five years ago, I was not cooking with eggs, dairy, or gluten. I guess I got back on the bike and just started riding. Enjoy this recipe!

Gluten-free, Dairy-free, and Egg-free Pancakes


Makes 12-16 pancakes

Only make one or two recipes at a time. Baking powder does not increase the same way the other ingredients do and it can give the batter a strange taste.

2 cups Amy's Gluten-Free Flour Blend
2 teaspoons baking powder
1 teaspoon sea or kosher salt
1/2 teaspoon xanthan gum
1/2 tsp cinnamon (optional)

1 1/2 cups milk substitute
1 tablespoon white vinegar or lemon juice

5  tablespoons water
1  tablespoons oil
1  tablespoons ground flaxseed
2 teaspoons baking powder

3 tablespoons vegetable oil or melted shortening
3 tablespoons organic sugar or other natural sweetener
1 teaspoon vanilla

1. In a large bowl, mix flour, baking powder, salt, xanthan gum, and cinnamon. Set aside.
2. In a 2-cup measuring cup, add milk substitute and vinegar. Set aside for 5 minutes.
3. In a small bowl, mix water, oil, flax and baking powder. This is the egg substitute. If you can tolerate eggs, use 2 large eggs and add to the next step. Otherwise, set mixture aside for 5 minutes.
4. Add milk mixture, flax mixture and remaining ingredients to the bowl of dry ingredients. Whisk together until there are no more lumps but without overmixing.
5. Allow to rest for 5 minutes before using. Batter should be fairly thin so you can pour easily. Add more milk or cold water if necessary. Make sure to use a flat pan and cook at medium heat. Non-stick is easiest.
6. Pour about 1/2 cup of batter per pancake onto the hot pan. When bubbles are starting to form on top, turn the pancakes over. The pancakes should be golden in color. Cook on the other side for 2-3 minutes.

Gluten Free Chocolate Almond Cake

Gluten-Free Chocolate Almond Cake - Torta Caprese

I learned how to make this cake in Italy with Wendy Holloway from Flavor of Italy. She was so sweet to include a gluten-free recipe for me. I have since learned that this style, creamed yolks with sugar added to almond meal and folded with egg whites, is more of a technique in Italy and other areas of the Mediterranean rather than a response to creating a cake which is gluten-free.

I have adapted her recipe slightly to fit with US measurements. After making it twice, I know it will be a dessert in my repertoire. I hope you will give it a try!

Gluten-Free Chocolate Almond Cake (aka Torta Caprese)

4 ounces dark chocolate
4 ounces unsalted butter or  vegetable shortening

1 ½ cups almonds, ground fine (raw, skin on)
2 tablespoons potato starch or cornstarch
1 teaspoon baking powder
½ teaspoon sea salt (flakey) or kosher salt

5 eggs, separated
1 cup sugar
1 teaspoon vanilla

Tip: Eggs are easiest to separate when cold but whip best at room temp

1. Melt butter and chocolate. Cool. Mixture should still be liquid but not hot.
2. Preheat oven to 350F. Prepare a cake pan with non-stick spray or butter/oil and white rice flour.
3. Grind almonds finely. In a bowl, mix the almonds with potato starch, baking powder and salt.
4. In a large bowl, beat egg yolks with sugar and vanilla until thick and smooth, about 2 minutes.

5. Fold in the almond mixture and chocolate mixture to the egg yolks.
6. Clean the beaters and dry. Beat egg whites until stiff but not dry.

7. Fold in ¼ of the egg whites at a time into the chocolate mixture.

8.     Pour into pan and bake 40-45 minutes or until toothpick inserted in center comes out clean and the edges of the cake pull away from the pan. Cool slightly then remove from pan. Serve with whipped cream and fresh berries or with vanilla ice cream.

Camping with Kids book review

The Down and Dirty Guide to Camping with Kids, 

written by Helen Olsson and beautifully illustrated by Scotty Reifsnyder

If you have kids and haven't gone camping with them yet, Helen Olsson has taken the guess work out of it for you. Her new book The Down and Dirty Guide to Camping with Kids covers everything from what to bring to what to do while you are there. Olsson's guide is a must-have for first timers. If you have camped with your children before, you might learn a few tricks.

Included in the comprehensive guide is Planning Your Trip, Gearing Up, The Campsite, Camp Grub (find a recipe for her pancakes here on my blog), Outdoor Recreation, Campsite Boredom Busters, Camp Arts and Crafts, Hygiene, First Aid and Safety. Even though we are experienced campers, I am looking forward to bringing this guide along on our next trip for inspiration and ideas. Wait. I might need to use it before as well!

There are numerous lists to help you stay organized (I am the queen of the list!). She includes the following checklists*:

• Hardware (tent, sleeping bags, etc)
• Little tykes gear (I have brought a baby camping; this is great!)
• Kitchen gear (see photo)
• Camping kitchen
• Software (clothes)
• Footwear
• Water based activities
• Camp art
• Stargazing

In the back of the book, there is a packing checklist which includes all of the above and more. 

Olsson includes Smart Tips in every chapter. As you might know, I love tips as it really helps. There's even a page dedicated to duct tape. I never realized how handy it was!

After reading this book, I am truly inspired to take my kids camping again. Coming from someone who never camped until she was 30 (my Dad believed in "motel" camping), this says a lot. If you are interested in buying the book, you can do that directly from Roost Books. Guess what?! You can get a discount. The family and friends discount code is FAMCHEF12, for 30% OFF, and expires on September 15, 2012. Enjoy this wonderful book!

*Excerpted from THE DOWN AND DIRTY GUIDE TO CAMPING WITH KIDS by Helen Olsson, (c)2012. Published by arrangement with Roost Books, an imprint of Shambhala Publications, Inc., Boston.  www.roostbooks.com.

Helen Olsson is a freelance travel and skiing writer and a contributor to the New York Times Travel and Escapes sections, where she writes about family outdoor and adventure travel. Visit her website at www.maddogmom.com.

Camping Pancakes recipe (with gluten-free variation)

I recently reviewed Helen Olsson's book The Down and Dirty Guide to Camping with Kids which is a great guide for any family about to venture into the outdoors (even if it's the backyard). In her book, besides great lists of what to pack and what to do, she also provides some wonderful camping recipes. I decided to try the pancakes for my family, even though I was making them in the comfort of my home. I used the same pan that I bring when we go camping; the only difference is there was probably less dirt in this version!

If you are interested in buying the book, you can do that directly from Roost Books. Guess what?! You can get a discount. The family and friends discount code is FAMCHEF12, for 30% OFF, and expires on September 15, 2012. Enjoy this wonderful book!

Below is her recipe for blueberry pancakes (I served berries on the side). My version is gluten-free, of course, but that's an easy adjustment. I have to say they were a big hit. I would absolutely make this recipe while camping.

A few tips from The Family Chef:

• Measure the dry ingredients and place them in a glass mason jar or a plastic container (see step 1; great idea!) 
• If you are using kosher salt, use 3/4 teaspoon instead of 1/2 teaspoon.
• To help the pancakes rise, add 1 teaspoon white vinegar with the liquid ingredients.
• Use vegetable oil (safflower, sunflower, etc) instead of melting butter; one less dish to wash! 
• Place oil or shortening on the griddle pan; butter burns too easily.
• Add a dash of cinnamon for flavor (family favorite). 

Camping Pancakes* (excerpt from page 96. Note: the recipe in the book is for blueberry pancakes)

Ingredients:
1 1/2 cups flour (for gluten-free, use a gluten-free flour blend and a heaping 1/4 teaspoon of xanthan gum)
1/2 teaspoon salt
2 1/2 Tablespoons sugar
1 3/4 teaspoons baking powder

2 eggs
3 Tablespoons melted butter
1 1/4 cup almond milk or cow's milk
3/4 cup blueberries (I left out)

Directions:
1. At home, sift the flour twice. Mix the dry ingredients together in a large freezer bag and use a permanent marker to write the rest of the recipe on the bag.
2. At home, crack the eggs into a widemouthed Nalgene bottle and mix with the milk.**
3. In camp, whisk the wet ingredients. Add to the dry ingredients and mix lightly.
4. Melt the butter and let it cool. Fold the melted butter and then the blueberries into the pancake batter. If the batter seems too thick, add more milk.
5. Add a little butter to the pan. When the foam subsides, pour a half cup of batter for each pancake. When bubbles begins to form and bottoms are browned, flip the cakes. (About 2 1/2 - 3 minutes).
6. If your pan is large, you may need to rotate it around the smallish flame of the camp stove to evenly brown the pancakes.
**Once the eggs are cracked, be sure to cook them within two days' time.

*Excerpted from THE DOWN AND DIRTY GUIDE TO CAMPING WITH KIDS by Helen Olsson, (c)2012. Published by arrangement with Roost Books, an imprint of Shambhala Publications, Inc., Boston.  www.roostbooks.com.

Helen Olsson is a freelance travel and skiing writer and a contributor to the New York Times Travel and Escapes sections, where she writes about family outdoor and adventure travel. Visit her website at www.maddogmom.com.