A Supernatural Gluten-free Party!

With an elegant twist in honor of Breaking Dawn, a party was created and I was lucky enough to be invited. I spent the evening last night in a beautiful place, eating beautiful food (all gluten free) all while talking with lovely people. I can't think of a nicer way to spend an evening. And since you were not there, let me tell you all about the fun and more importantly, the food.

Thanks to Angela Saban of Angel Cakes for hosting this fabulous party. Check out her blog, here, for updates on the amazing cakes she creates (see below for more details on the ooh- and aaah-worthy food).

Welcome!

When you're welcomed at the party by an old truck (Bella's with a better paint job?) and a sign, this sets the stage for what's to come inside. With this attention to detail, I had a feeling nothing would be missed from this point on.

Yay, Swag!

I followed the red carpet into the entry hall with it's TWILIGHT centerpiece surrounded by swag bags for all guests. Sweet! The centerpiece fascinated me with its simplicity yet creativity. I found out that Angela's wonderful daughter-in-law, Trista Williams, had fashioned it using pages right out of the series. (Although she did say she felt bad tearing up a perfectly good book, it was worth it!) Here's a close-up for you crafters.

Pages of the book, close up

Can you choose between Team Edward or Team Jacob? Even if you're not a fan of the movies or books, the theme is fun and whimsical, yet mysterious with werewolves and vampires. I chose Team Jacob, there I said it. Let the debate begin. Fangs for Edward's team, wolf ears for the better team, er I mean the other team.

Choose a team

With Full Moon cocktail in hand (Maker's Mark, apple cider and a splash of ginger ale), I made my way around the pool, which was surrounded by candles and spinning lights. Looking up on the wall I saw projected images of Bella, Edward, and Jacob, as well as scenes from previous movies lighting up the patio. DJ Gabriel kept the vibe going with music from the series, keeping the mood romantic and fun.

Photos and movie scenes on the wall

Moving on to the buffet table (you know that's what you were interested in!) was a real treat. First off, the tables were topped off with spectacular floral arrangements that fit the mood perfectly. A rose here, a red carnation there, moss and greenery everywhere. All arrangements were created by Elba Brown of Designs by E in Phoenix with an eerie, supernatural touch. Floating red roses among moss and soft white flowers gave the buffet table just the right touch of beauty, elegance and mystery.

Notice the enormous pile of potato chips near the flowers? Oh yeah, my friend. Freshly made chips that were crispy, not too salty and oh so yummy. An avocado cream dipping sauce was provided for the chips, but seriously, with a good chip who needs dip (although it was amazing and I just needed a spoon for it and I could eat it like pudding).

The food was provided by Jennifer's Catering in Phoenix. Check out the website and see how they serve the chips in little cones, Oh my. Maggie Wark, who works at Jennifer's, is the gluten-free guru there who made the slider rolls and is spear-heading the gluten-free division of the company. Also on the menu was a tomato salad with Cojita cheese. So refreshing and served in little cups with cute tiny forks. Pork belly and salmon rounded out the food, but you know of course that was not my cup of tea, although I hear it was quite good from those who tried it.

 

Tomato/Cojita salad (yes, I had about 7!)

On to the crowning glory of the party, the pastry table. Oh man, if I could have married it, I would have. It was that good. I stood there wishing I hadn't opted for the cute little purse that matched the outfit rather than the huge, pastry/cupcake smuggling purse. I would have to be content with eating it all there. (Next time, Angela, don't question the large duffle purse at the party.)

Edward and Bella should have had this at their wedding

First off, the cake. A beautiful centerpiece with edible flowers. Definitely would not fit in the purse (damn!) I did not eat any, but I've had Angela's cake before at a lovely tea party (check it out here).

Next the cupcakes. Both sides were represented with a special cupcake. Jacob's side (werewolves) had a fabulously chocolatey caramely cupcake with salted caramel and a fondant paw on top. I could have eaten four, I admit it, but I didn't. But I so wanted to, but I didn't.

Edward's side was represented appropriately by a vanilla-bean cupcake with raspberry filling and even bite marks. The filling was gooey and lovely, the cupcake was light and fluffy and the frosting was a dream.

True to my original team choice, I preferred the chocolate, but it was a tough choice, trust me. Both were light and airy like a cupcake should be, but it didn't fall apart at all. I felt like Florian from Cupcake Wars as I tried both. Of course, I gave them both good marks, but I'm a chocolate lover at heart, you know.

What about Bella, you ask? Bella-berry Cobblers with a berry filling and flaky, buttery crust gave Bella her chance to shine. And that she did. Two bites of a perfect cherry pie. My table mates all claimed that this was their favorite. The crust was something I have been trying to perfect without success. Once again, Angela shines with a gluten-free pie crust that is equal parts flaky and chewy, just the way it should be.

And yes, there were cookies! What, you say? No really, on top of all this, there were little white hearts of vanilla cookies with white icing. They reminded me of the glorious black and white cookie of my New York City days that I feared I would never eat again. Never fear, they are right here. I'll bet Angela could even make them black and white if you ask her.

Swag bags, you ask? Oh yeah! I was fortunate enough to meet the actual Tom Sawyer of Tom Sawyer Gluten Free Flour-fame, no kidding. And not only that, there was a bag of flour for everyone to take home and start baking. Sweet! A chocolate wolf lollipop, Werewolf "kibble" and "blood-spattered" popcorn, all by Angela Saban started the bags off. Add to that Udi's chocolate chip cookie, Julia's Gluten Free Cinnamon Roll and more. I can't imagine a better time with better food or company, and I even had swag to take home. Now that's how you throw a party!

I was lucky enough to meet Kim Pebley, president of the Southern Arizona Celiac Support group and Chandice Probst of Gluten Free Frenzy here in town. Check out her website for giveaways and fun restaurant reviews. I also had the chance to spend a little time with Nina Spitzer, the GF guru who started the Phoenix Celiac group and Gluten Free Absolutely, a wonderful restaurant menu consultation service. What a great group of people who are supporting and advancing the GF community.

Trista Williams, me, and the lovely Elba Brown

Proof positive by Angela that you can have a lovely, successful cocktail party with elegant food and not a speck of gluten to be found. Thanks!

Gluten-free brownie-cookie, ice-cream sandwiches...oh my!

Cookies with vanilla ice cream and chips.

Cookies in their lovely, chocolaty goodness...

My daughter decided to make dessert tonight! Oh my, so yummy. She's making me so proud as a young teenager with a talent for cooking and creativity. Using the Betty Crocker GF Brownie mix, she added a tsp of vanilla, 2 TBS of coconut oil and 2 eggs. Instead of making brownies, she put them in scoops on parchment paper and made cookies. (They spread a lot, so start with small scoops.) Oh my, if she left it at that it would have been tremendous. It's like eating the yummy, crunchy ends of the brownie in each bite. But then she added vanilla ice cream in between two of them and rolled it in Enjoy Life GF chocolate chips. Could there be anything better? I think not, you be the judge. Don't you just want to dive into this? I did (and another one, I admit it!)

Give it a shot. Any GF eater, and especially any GF youngster, will love you forever for this.

Enjoy!

A Gluten-free Tea Party for Big Girls

Don't you just want to dive in there?

I was invited to a tea party by a dear friend recently. Normally, I turn those down since all those goodies are off limits to me and it can be quite depressing. I don't mind spending time with friends over tea, but it breaks my heart sometimes when a lovely affair is catered and I'm munching on fruit. But this time it was different. I wouldn't have to turn it down, I wouldn't have to pass on dessert, and as a matter of fact, I would have to refrain from eating too much. Surprise, surprise...everything was gluten free and fabulous.



And not only were all the treats GF, but the little finger sandwiches made by the adorable husband of my friend were made using Udi's bread. Yum! Top that off with every attention to detail in the design of the room down to the amazingly beautiful Ikebana flower arrangements keeping the theme of blue and yellow throughout their lovely home.

Lovely flowers

Crispy, light sugar cookies

 The party was catered by Angela Saban of Angel Cakes Bakery. Wow! It is very unusual for me to be speechless, but I couldn't find the words to express how delighted I was at everything I tried. Excuse me while I take a few minutes to gush...

Finger sandwiches with arugula and egg...yum!
(Thanks Chris)

Luscious lemon tarts

There were lovely, light and crispy sugar cookies tied in sweet blue ribbons. Along with those were luscious and delicate lemon tarts in a GF crust that was flaky and buttery, just like grandma used to make. Perfect little bites of lemon creme and topped with a dollop of whipped cream.

 

My favorites would have to be the little vanilla cakes with whipped cream icing and fresh fruit. The cake was so light and fluffy, I could have eaten the entire plate and not felt full (I tried, but darn it there were other people who wanted some.)

Little cakes with whipped cream frosting...oh I still dream about these.

The centerpiece of the table was a beautiful chocolate cake with chocolate mousse filling. I didn't know if I even wanted to eat it, it was that beautiful. Even the flower on top was made of sugar...But I found the courage and couldn't help myself. The cake was just as I remember a chocolate cake was supposed to be. Light, chocolaty, moist and not too sweet filled with a chocolate mousse filling that I would have eaten out of a bowl if they let me. The cake was decorated with an elegant, simple style and looked more like a piece of art than food. But then again, we eat first with our eyes, right?

Thanks again to my dear friend, Elba, for such a wonderful time, as always....and to Angela Saban for making this one of the best tea parties I've ever been to. This topped any tea party the Mad Hatter or Alice ever attended! Any time I need something catered, it will be by Angela for sure. Her passion is obviously making GF treats that taste like we remember them, not like we have learned to accept them. Thanks Angela!

Udi's does it again with multi-grain bread

The box contained two kinds of bread and cookies!

 

 

 

 

 

I was recently lucky enough to receive a shipment from Udi's with a few products that have yet to be released in my neck of the woods. Imagine my excitement to find Millet-Chia bread and Omega-Salba bread, not to mention snickerdoodles and chocolate-chip cookies! Daughter and I wasted no time diving in to the box. We even had GF friends visiting and they helped us with our taste test.

Millet-Chia Ancient Grains Bread

We tried each bread straight out of the bag and then toasted with a little butter. First the Millet-Chia bread, which was soft and filled with seeds. It had a hearty, nutty flavor and a soft texture that worked straight out of the bag. Even toasted, it held up well. I would make a sandwich on this bread without toasting, it doesn't need it. The seeds give it a crunchy texture that works well with cheese and soft fillings as well as crunchier fillings. The flavor is like a soft multi-grain with sunflower seeds and chia seeds. Yummy! The wonderful thing about this bread is it packs a whopping 5 grams of protein in two slices. Among the usual ingredients, this bread has millet seed, sunflower oil, chia seeds and pea protein.

Omega-Salba Ancient Grain Bread

Next up, the Omega-Salba (which is another word for chia, don't ask my why it's different on this one). This bread also packs the 5 grams of protein in two slices, which is nice. This one is a little more dense and firm and toasts beautifully. With a firmer texture, it feels like the multi-grain bread I remember from my non-GF days. It contains flax seed, GF oats and chia seeds. I recommend toasting this one since it has a great texture and consistency for toasting. Everyone agreed this one was a little more like the old multi-grains we remember.

Soft and chewy snickerdoodles

Chocolate Chip Cookies

The cookies are more like eating cookie dough before you bake it. This used to be something I loved to do back in my non-GF days, so I'm not complaining. Although I prefer a crispier cookie, these will do in a pinch. I'm thinking they may be better if I just pop them in the oven for a few minutes, but I haven't tried that yet. The flavor are great. The snickerdoodle has just the right cinnamon/sugar ratio and the chocolate chip has a lot of chips (I hate a cookie skimpy on the chips!)

If I was heading back to spend my money, it would be on the bread, although I highly recommend trying them all. Udi's just gets better and better in my book and I'm so grateful they are around.

Note: Udi's provided these products to me at no charge, but I would gladly have paid for them if they didn't. As you all know, I rely on Udi's and have reviewed many of their products, none of which were provided by the company. Check out my review of the hot dog/hamburger buns and the awesome bagels.

Grain-free, gluten-free, peanut-butter cookies

Gluten-free and grain-free, and yummy!

I've been making these cookies for years now since I found out how easy they were. Recently, a friend told me her son is supposed to be completely grain free. Yowza! That sounds so difficult. At 5 years old, how do you tell him he can't have a cookie anymore? So I remembered how easy these peanut-butter cookies were and promptly whipped up a batch. I added chocolate chips (Enjoy Life, dairy-free, gluten-free, soy-free chips) to 1/2 the batch, just for fun.

Add a few chips on top for fun

These are creamy, nutty and crumble just the right amount, just like a cookie. They are also amazingly easy and quick to make. You probably have everything already. That's what I love about them, if all else fails...make some cookies in a jif (oops, peanut butter pun unintended!) This recipe is all over the web in a few different varieties. Some have more eggs, some have less sugar. It's really up to your particular taste. Make them according to the directions the first time, then tweak them any way you like. I prefer to add a little crunchy peanut butter to get peanuts in there, some people prefer to make it all creamy. Your call...

Peanut-butter cookies
3/4 cup creamy peanut butter (try to use the most natural kind as possible)
1/4 cup crunchy peanut butter
1 cup granulated sugar (plus about 3 TBS)
1 tsp baking powder
1 large egg

1. Preheat oven to 350.

2. Mix all ingredients except for the 3 Tbs reserved sugar. If you want chocolate chips in the cookies, add about 1/4 cup now.

3. Roll cookie mixture into small balls, using a little less than a tablespoon each time. Make sure they are all consistent in size to be sure they cook evenly.

4. Roll each cookie in the reserved sugar and place on parchment paper on a cookie sheet.  Using a fork, press down on each cookie to make the traditional hash marks.

5. If you're using just a few chocolate chips, press them into the top now.

6. Bake for about 10 minutes. Let them cool for a few minutes, then remove and cool completely on a rack.

These are crunchy and oh so yummy. They are also great to bring to a party or cookie exchange, just remember to make sure the little ones don't have peanut allergies, of course.

Enjoy!

Snickerdoodles!

Gluten-free Snickerdoodles (I am in love!)

Oh man, I am loving Anne Byrn's book. Tonight, I made these snickerdoodles and they are terrific. Very easy, very quick. I just used the recipe in the book, which is one Gluten Free Pantry Cake & Cookie Mix, one stick of butter, one egg, 1 tsp of vanilla, 1/4 cup light brown sugar and 1/4 tsp cinnamon. I added a touch of fresh ground nutmeg and Wow, these are brilliant. Just mix it all together until it forms a ball of dough, place cookies on an ungreased cookie sheet about 2" apart, sprinkle with cinnamon sugar and bake for 8-10 minutes at 375 degrees. Remove immediately from the pan onto a cooling rack and try not to eat them all in one night!

Enjoy!

Shortbread, breakfast cookies, or what?

Remember these?

I remember as a teenager, I lived on these. I would eat them with coffee or tea in the morning, and snack on them when I got home from school. My mom worked and I would come home alone, snack on these and do my homework. It was the mid 70s in South Florida and I watched the alligators and boats in the inlet behind our home as I drank tea and snacked. The slight almond flavor rocked my world. They were slightly dry, flaky, crispy, yummy and filling.

Well, it's been way too many years since I've had anything like them until yesterday. I found Aunt Gussie's sugar-free, gluten-free Vanilla Spritz cookies. And as I sat in the parking lot at the local AJ's Supermarket, I was magically transported to our back yard in Florida, watching the ducks float on the water behind our house, feeling my hair frizz from the humidity and snacking once again on the same almond, crispy goodness. They may not look like the original, but the taste is so very close. (Yes, I was sitting in my car. When I find something this promising, I can't resist. Gluten free? Sugar free? Why wait? Rip it open and dive in, that's my motto.)

These are yummy little bites that must be eaten with coffee or tea. Serve them to guests and they'll thank you, and they won't realize they are gluten free or sugar free until you tell them. I had never heard of them before and although they are a bit pricey ($7), I will save them for special occasions, or when I'm longing for a walk down memory lane. Now, if I could only fit into the shorts I was wearing back then...

Review of Schar's gluten-free products

While browsing Sprout's gluten-free section the other day, I found a section with Schar's products. These are German products, although they have a US-based headquarters in New Jersey. I had heard of them years ago, but it's just been a few years that they were readily available and the first time I have seen them in the store. I don't usually order food online so I was waiting for it to make it to the stores.

First up, Table Crackers. The photo on the package looks fabulous, making me imagine biting into a crispy Saltine cracker just like the old days. They are a little bigger, but break it in half and it's about the size of a Saltine. Unfortunately, that's as close as it comes to tasting like a Saltine. As far as crackers go, this one doesn't have too much of a strong taste and that's not always a bad thing. Saltines don't have much taste either if you think about it. That helps with whatever you top it off with. These are better than Ener-G crackers, thicker, crispier and a little tastier, but not as good as a Saltine. I love the crispy crunch of these and they are strong enough to hold up to cheese and other toppings. I'll buy these again since I won't be eating a Saltine soon, but I prefer Glutino crackers. (review to follow)

Next up, the Vanilla Wafer cookies. Now, I'm already a big fan of Glutino's Lemon Wafer Cookies. They are always in my fridge for a sweet treat. I assumed these would be just as good, but vanilla. Not really...they have a funny aftertaste that lingers after the cookie is gone. It is nice and crispy and light, just like a wafer should be, but it's not even close to Glutino's precious lemon wafers. I won't be buying these again.

Finally, Schar's has a Ladyfingers. These are quite large and the photo on the package is what attracted me. They are perfect for tiramisu, or so the package states. The picture looked so good, I had to try them.

This cookie was a pleasant surprise and is light, fluffy, airy and surprisingly not too sweet. It pairs perfectly with a cup of tea since is not overpowering or too sweet. I haven't tried the tiramisu yet, but the package has a lot in there so I still have some left to give it a try. I will definitely buy this again since I love having 1/2 of one at night with my tea. It doesn't feel like cheating or eating too much...just right.

Saving Christmas Day with Almond Cookies

Although I had planned everything for the holiday, I realized early yesterday morning that I had forgotten cookies. Yes, company would be here in a few hours and I was cooking dinner. But, no cookies? I asked a friend if that was bad. Her reply, "Yes, it's not Christmas without cookies. That's like New Year's Eve without booze." What could I do?

Then, I checked my Facebook page, Gluten Free in AZ, and Ta-Da! There was a recipe for cookies from a loyal follower. And what could be better? I had everything I needed at home, no shopping required. Sweet!

These cookies are just as I remember them to be when I was a kid. I remember buying the box of almond crescents when I was in my 20s and eating the entire thing. Yes, they were that good. So I couldn't wait to share these with my family. They were so good, everyone took some home and my husband ate every last one! I'll be making these very often, they are my new favorite. Thanks to Sue Bush for saving my Christmas!

 Almond Crescent Cookies
1 c GF flour
1 c almond flour
3/4 c powdered sugar
1/2 tsp salt
1 c cold butter in cubes
2 tsp vanilla extract
1 tsp almond extract

1 c crushed raw almonds

1/2 sifted powdered sugar to coat cookies

1. Preheat oven to 300 degrees.
2. Put the first 7 ingredients into a food processor and pulse until blended. Be careful to wipe down the sides and watch the butter to make sure it mixes. It will be a crumbly mixture.
3. Add nuts and pulse just until mixed.
4. Shape into crescents using about a tablespoon of mixture for each.
5. Place on parchment paper pretty close together. They only spread a little bit.
6. Bake for 30 minutes, until bottoms are brown. Watch to make sure they don't burn.
7, Let cool slightly, then roll in powdered sugar while still warm so the sugar sticks.
Enjoy!


Tips: I used Bob's Redmill GF and Almond Flour. Also, make sure you grind the almonds pretty small so you don't have huge chunks of almond in the cookies. I'll be doubling this recipe next time since they went so fast.

Sue's recipe called for pecans instead of almonds and did not include the almond extract. But you know how I must tweak things to fit my palate. Feel free to switch out the nuts, just watch for different baking times depending on the type of nuts used.


I hope you all had a fabulous holiday season and are looking forward to a brand new year. I've decided to completely change the layout of our house with new furniture and carpeting, just to get a new start on the year. But, the kitchen will stay the same. I know where everything is and I love it! The kitchen is the heart of the home, right?

GF Cookies with Extras

Ok, I love cookies. And we all know that going GF means going without good ones. Sure, I've found a few in a box that are so-so. And Cookies From Home in Tempe, AZ makes a great cookie dough you can freeze-I just wish it wasn't $10 for a batch. Makes it a special occasion only treat.

But I found a new boxed cookie recipe with promise. Once again, tweaking it makes all the difference. By all means, try it with the directions on the box, then try it my way. I've been working on trying to find an easy way to make cookies to bring with me on occasions and are GF-not an easy combo. But, dear chef, here they are...

GF Cookies with Extras
1 box Betty Crocker gluten-free chocolate chip cookie mix (see photo below)
1 egg
1 stick butter (1/2 cup) softened
1 Tbs raw/virgin coconut oil
1 Tbs brown sugar
1 cup golden raisins
1 cup candied pecans
1/2 cup white chocolate chips

1. Mix all ingredients together.
2. Split mixture in half. Make two logs and wrap in plastic wrap.
3. Place in freezer for about 30 minutes.
4. Preheat oven at 350 degrees while mix is in the freezer.
5. Slice frozen dough and place on an ungreased cookie sheet. Cook for 8-10 minutes or until golden brown.

I never said these were good for you, but when you're craving a cookie, this is it. Omit or add anything you want, dear chef, they are your cookies in the end. The coconut oil helps to keep them moist since GF products seem to get very dry after one day.

I've also discovered that freezing the dough makes the cookies a little chewier and less crumbly. You can keep this dough in the freezer and just pull it out and make a few cookies when you need them. Just make sure to freeze it first.

Store in an airtight container and try not to eat them all at once!

Enjoy!

Fantastic GF Pistachio Cookies

We visited the Desert Botanical Gardens here in Phoenix this week and I just had to share. This is part of the Chihuly exhibit going on until May. It's simply incredible. The glass work is amazing, and it's such a sight to see when everything at the garden is blooming. Quite a tremendous sight. I urge anyone in the area to see it, and when his exhibit comes to your town, don't miss it. Now on to the food.

Thanks to my good friend Sherri, I now have a wonderful new cookie. I made these in just about 30 minutes and brought them to book club tonight. Everyone raved and I don't blame them, they are wonderful, simple and very delish! I did add a little vanilla, a little agave, and white chocolate garnish to the recipe, but I think everything tastes better with a little chocolate, don't you? But you're welcome to leave it out if you're not a chocolate fan. And I made a few with semi-sweet chocolate also, even though they are not in the photo. Those went over pretty big. They're a cinch to make and so tasty. Give them a try.

GF Pistachio Cookies
3 cups of pistachios, ground up in a food processor (but not to a paste, just coarsely ground)
1 cup sugar
3 egg whites
1 tsp gf vanilla extract
1 tsp agave nectar
1 cup gf white chocolate chips

1. Preheat oven to 325 degrees
2. Grind nuts, leaving a few out if you don't have extra to stick on the top of each cookie.
3. Add sugar, vanilla, agave and egg whites to nuts and mix thoroughly.
4. Put mixture in the fridge for 10 minutes, or freezer for 20. You can even leave them overnight if you want, but you just want it cold and easy to handle.
5. Shape mixture into small balls and roll in a little sugar (optional) and place on a cookie sheet lined with parchment. This is important cuz' these will stick without the paper.
6. Press the cookies down flat, poke a pistachio in the center.
7. Bake 12-15 minutes, depending on how big they are. You'll see the edged looking pretty brown.
8. Let them cool as you melt the chocolate in the microwave. Nuke for 20 seconds, then stir. Nuke another 20 seconds and stir again. This should be enough time to melt it all. I put the chocolate in a small, resealable plastic bag, cut the tip off and use it to pipe onto the cookies.
9. You can place the cookies in the fridge to firm up the chocolate. I had to do this to make it to book club on time, but I'm sure they cool on their own in time.


Enjoy!