For now, I have a recipe! I want to share an extremely easy recipe with you that I think you’ll love. This one is a good staple to have around. I eat granola bars for breakfast (when I don’t have time for pancakes!), as a snack, or even as a healthy dessert.

GRANOLA BARS
Adapted from Ina Garten & Smitten Kitchen

Ingredients:
2 cups gluten free rolled oats
1 cup sliced almonds
1 cup unsweetened shredded coconut, loosely packed
1/2 cup flaxseed meal
2/3 cup honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon (optional)
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup raisins
Enough coconut oil to line baking dish (liquefied & cooled)

Preheat the oven to 350 degrees F. Coat an 8 by 12-inch baking dish with coconut oil and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flaxseed meal. Reduce the oven temperature to 300 degrees F.

Add honey, vanilla, cinnamon, and salt to the mixture while it is still warm. Add the dates, apricots, and cranberries to the coated mixture and stir.

Pour the mixture into the prepared pan. Wet your fingers and press the mixture evenly into the pan. I used a huge spatula to help press and literally put my weight into it. I kept thinking about how tightly packed Nature Valley granola bars are when they’re baked. Everything is packed in so tightly!
Bake for 20 to 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

A little tip that I learned – LET THEM COOL! If you don’t let them cool long enough, they’re harder to cut. Also, when you cut them, be sure to use a serrated knife. It helps so much!

I’ll give you the quick version of the engagement story. When I tell every little detail, I realize just how thoughtfully planned out this whole event really was – Josh is definitely an amazing man!

Josh and I had plans to fly to Canada to hang out with some new friends on Thursday and stay until Tuesday. When we checked in at the airport, I knew something was up. We didn’t receive layover information or additional boarding passes. I was only handed one boarding pass and it was to Chicago (my favorite city). Josh insisted that we were just connecting there on our way up to Buffalo, NY.

After we landed in Chicago, I casually followed Josh to baggage claim. Obviously, at this point I knew we weren’t going to Canada that day. We grabbed our bags, hopped on the L, and headed to our friends place to drop everything off before heading downtown. Once we were downtown, I probably repeated the phrases “you’re up to something” and “do you have a plan” about 90 times. I’m really not exaggerating. I’m pretty sure I was slightly annoying at that point. ☺ After a few hours of being EXTREMELY curious, Josh and I walked up to Lincoln Hall where one of my favorite bands was playing. Not only did I get to see Sleeping At Last performing with a string quartet, the man I love so much asked me to be his wife. He proposed to me right before they played “Umbrellas”. This is my favorite Sleeping At Last song. If you haven’t heard of this band before, go check them out at http://www.myspace.com/sleepingatlast!

There are a few better quality videos, but they aren’t embeddable on my blog. I found this one posted on YouTube. I actually hate being in front of crowds more than anything so if I look awkward on stage in this video, that’s why. I’m unbelievably exited! Time to start planning a wedding!

Namaste mailed me a chocolate cake mix not too long ago, and I was a little excited about it. As I sat and really thought about it though, I wasn’t too thrilled about making just a plain chocolate cake. What could I do with the mix to make it REALLY awesome? I even asked people on twitter what a good filling would be. Within a couple hours I figured it out – it would be a s’mores cake!

There was one tiny problem with this idea. I had no idea how to go about creating graham cracker that I could eat that would actually taste great. Well, after a little bit of searching, I found Lauren’s recipe for GF Graham Wafers! I did have to modify it to make it casein free too. These graham crackers came out great!

Gluten-Free Graham Wafers
Slightly modified from CeliacTeen.com
Ingredients
1 cup Sweet rice flour
3/4 cup Tapioca Starch/Flour
1/2 cup Sorghum Flour
1 cup Dark Brown Sugar, Lightly packed
1 teaspoon Baking soda
3/4 teaspoon Kosher Salt
7 tablespoons GHEE (clarified butter) or Earth Balance (Cut/spooned into 1-inch cubes/balls and frozen)
1/3 cup Clover Honey
5 tablespoons Coconut Milk
2 tablespoons Pure Vanilla Extract

In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the rack to the upper and lower positions and preheat oven to 350° Fahrenheit

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take much less time, and the starting location of each sheet may determine its required time. *Mine only took about 15 minutes to bake.

When cooled completely, store half the batch in an airtight container and enjoy anytime of the day. Place the other half the batch in a food processor to make crumbs for the cake! Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs. I used a magic bullet and it worked fine.

After the graham cracker crumbs were ready, I set them aside while I prepared the Namaste chocolate cake mix. The mix was easy! I only had to add eggs oil and water. The mix made enough for two 9” cakes. Obviously, you can use any chocolate cake recipe and this would turn out great. I just used the mix because I had it.

Once the cake is done, let it cool. That part is particularly tough for me. I just want to eat everything right after it comes out of the oven! While it’s cooling, make the marshmallow cream.

There are two choices for the marshmallow creme. I used the first option, a marshmallow recipe that uses gelatin. I know, I know, I’m still pretty paranoid about getting sick from raw eggs. I use THIS RECIPE from Alton Brown. I used it about 5 times this Christmas to make marshmallows for gifts, so I definitely trust it. The other option has fewer steps – click here for a recipe. Basically, you don’t have to boil the sugar & syrup, it’s a tad easier to spread, and it includes egg whites. I might try this eventually. For now, I’ll stick to what I’m used to. ☺

Now that everything has been made separately, all that’s left to do is assemble! Place one of the cakes on a cake stand or plate. I don’t have a cake stand (yet!), so I just used a large plate. Next, spread the graham cracker crumbs on top (enough to completely cover). Pour the marshmallow creme over the crumbs, and then top it with another layer of crumbs. You could also save a step in layer by mixing the graham cracker crumbs into the marshmallow cream. Top with the other layer of chocolate cake and you’re basically finished! The lovely people at Namaste sent me an icing mix, so I covered mine with fudge icing and drizzles marshmallow over the top. This would also be good just sprinkled with graham cracker crumbs or with melted chocolate poured over it. I hope this serves as an inspiration for more s’more like creations!

The winner of the Le Creuset giveaway is.. LISA ENSOR!

Lisa, I’ll send you an email shortly! A big thanks to everyone who entered and who follow me on twitter! Check back later today. I’m posting a new recipe

For the anniversary of the first day I was supposed to be writing my first blog post, I want to post a giveaway to say thanks. I am incredibly thankful for everyone that comes and checks out recipes, sends emails, posts comments, and gives feedback!

Ready for the details? Thought so! Giveaway is for a Le Creuset 9″ Square Baking Dish with Bonus 5″ Baking Dish in Cobalt!

Trust me, I was really tempted to keep these for myself, but I definitely think someone will love these as much as I do. The wonderful people at Cookware.com have given me not one, but two baking dishes to give away. Yes, these are a set so they will both go to one winner. That’s such a bonus though! I’m a sucker for matching bakeware.

To enter: Just leave me a comment! To get another chance to win, follow me on twitter and leave another comment including your twitter name. This giveaway is open until 9am (CST) Thursday February 4th. This item can only be shipped to an address in the United States & Canada. Hopefully I can post an international giveaway soon (sorry!!).

After that meal, the crock-pot went back in its carrying case and back in the cabinet. I’ve moved seven times since I received this gift of easy cooking. Each time I moved, the crock-pot found itself a new cabinet to call home. FINALLY, the other night I thought I’d give it another try now that I really enjoy cooking. What did I decide to throw in there this time? Brisket! This brisket isn’t just any brisket either; it’s southwestern brisket. You will be blown away by the amazing flavor that is cooking into this meat while you’re working or running errands. It’s truly magical.

I slightly modified this recipe from the Food Network. I’m so glad I stumbled across it and gave it a try. Also, Smitten Kitchen used this recipe to create some tasty brisket tacos! I served this over fried polenta squares and topped with crumbled goat cheese and red peppers.

Ingredients:
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/4 cups water
1 (14.5 oz) can whole peeled organic tomatoes, with their juices
2 whole canned chipotle chiles en adobo (not 2 cans!)
2 bay leaves
6 tablespoons molasses

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 9 hours.

To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves.

Okay, now for the yummy recipe. This recipe can be used to make a bread or muffins. Since I’m a huge fan of anything I can grab and go, I always choose muffins. These probably aren’t the best choice for breakfast, but I always start my day with them when I make them. I know, I know.. It’s not multi-grain or loaded with protein. They’re also great as a mid-day snack or even a little dessert. I almost forgot to mention an important part! I have had so many family and friends eat these and have no idea they are gluten free, dairy free, or soy free! Truly tasty. Give ‘em a try and see for yourself.

Ingredients:
3 ½ cups gluten-free all-purpose flour
1 tsp xantham gum
1 ½ cups turbinado raw cane sugar
1 ½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp salt
1 can (15 oz) organic pumpkin puree
1 tsp vanilla
½ cup water
1 cup coconut oil (melted and cooled)
2 eggs (beaten)
1 cup allergen free chocolate chips – I use Enjoy Life Foods brand

Preheat oven to 350° F.

In a large bowl, combine flour, xantham gum, sugar, baking soda, cinnamon, nutmeg, & salt. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs; stir into dry mixture until moistened.

Stir in the chocolate chips.

Fill greased or paper-lined muffin cups about three-fourths full. Bake muffins for 25-35 minutes or until toothpick comes out clean. Let the muffins cool for five minutes and then move them to a wire rack to fully cool. Recipe makes 24 muffins.

There has been a giant rain cloud hovering over Nashville for days now. I love winter but I have to admit… this cold, dreary weather has left me longing for sunny, happy weather. For now, I’ll just throw a recipe into the mix that is the best summertime meal. It’s pretty much a classic meal, so it could most likely be the right choice for a Super Bowl party too. You can’t go wrong with a delicious homemade pizza and an ice-cold beer. You heard that right – both of these things are gluten-free. Keep reading, you will be happy to hear that gluten-free pizza AND beer exists.

Ingredients:
1 ½ cups Namaste Pizza Crust Mix
1 ¼ cups water
1 tsp olive oil (plus oil to coat the pan)

Heat oven to 450° F. Place oven rack at lowest position. Coat a large pizza pan (I used a large baking sheet) with oil or non-stick spray.

Combine 1 ½ cups pizza crust mix with 1 teaspoon oil and 1 ¼ cups water. Beat with an electric mixer for 3 minutes. Batter will be the consistency of cake batter.

Scrape batter onto pizza pan and spread with spatula. It is VERY important to spread batter to at least 14 inches.

Bake for approximately 20 minutes on lowest rack. Pull the crust out and add sauce and toppings.

I used a gluten-free pizza sauce and topped the pizza with goat mozzarella, shredded chicken, two chopped roma tomatoes, a small can of black olive slices, and some spinach. Bake an additional 10-15 minutes.

Slice and enjoy! The gluten-free beer I served with this is made from sorghum. Redbridge can be found in most grocery stores. Click here to read more about it on their website.

Last week my old roommate and wonderful friend Stancy came in town with her friend Lissa. They flew in from Texas on Monday and it was such a treat to have these two at the house for a few days! They are both incredible photographers so be sure to take a look at their work: Stancy Higley Photography & Lissa Anglin Photography. Stancy brought me these adorable salt & pepper shakers. I’m seriously thrilled about them. Yes, that might seem odd that I’m THRILLED about salt & pepper shakers, but I’ve never owned any. There really is something you should know – I don’t really have a ton of kitchen items and baking tools. Little by little, I’m adding things to my drawers and cabinets to help me with this cooking adventure but for now I’m making do with what I have. I think it’s this way for most young people. Fancy kitchen items can be really costly and it’s not always affordable to go out and buy something to make one recipe. Don’t get me wrong, I definitely have a lengthy wish list, but for now I am really happy with my new clear mixing bowls and these fun salt & pepper shakers.

The recipe came from Cooking Light. I changed a few of the ingredient measurements, and have one comment about the lemon-garlic spinach. If you aren’t one to like lemon-y things, just eliminate the lemon zest and juice from the spinach to better fit your liking. It still tastes wonderful without the lemon.

I hope you enjoy this as much as I did! I was very impressed with how this recipe turned out.

SALMON
Ingredients:
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
2 skinless salmon fillets
1 sliced onion
Olive oil to coat dish

SPINACH
Ingredients:
1 tsp olive oil
2 garlic cloves, minced
1 (10-ounce) package fresh baby spinach
1 tsp grated lemon rind
1/4 tsp salt
1 tsp fresh lemon juice

Remaining Ingredients:
2 tablespoons chopped fresh cilantro

Preheat oven to 400°.

To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with olive oil. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.

Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.