Gluten Free Lemon Meringue Bites ...tastes like spring!

OK, sooooooo Mother Nature appears to be struggling a little.  One day is sunny - blue skies - temps a rising, the next day, there's frost on the windshield. But you know what.... I'm ok with that (for now).  I mean, it's like a "tease" of what's to come... annnnnnnd with the promise of warmer weather...lesser clothes... means more motivation to try and kick things up a notch in the workout department.  That ALSO means every good push... deserves a lil' reward.  These are bite size - gluten free, with the real ZING of freshly squeezed lemons.  Have I mentioned how much I looooooove lemon "stuff" before?!  The tops of lightly toasted meringue, oh aaaaaaaaaand the melt in your mouth -taste of lemon pie - all in a tasty lil' package.
How can you go wrong?!

Gluten Free Lemon Meringue Bites

• 1 prepared batter of Gluten free Cake Mix (I used the GF- Betty Crocker golden cake mix)
• prepare cake batter exactly how it's recommended on back of box
• mini cupcake liners

Lemon Filling:

• 2 eggs
• 2 egg yolks
• 1/2 cup sugar
• 2 tsp lemon zest
• 5 tablespoons freshly squeezed lemon juice

Meringue:

• 1/3 cup pasteurized egg whites 
• 1/2 cup granulated sugar

Optional tool - kitchen blowtorch...LOVE THIS TOOL!  (though if you don't have one, oven broiler works too)

OK, some of you may wonder why I didn't post "how to" make the GF cake batter.  Well, that's because, each mix tends to request/use slightly different ingredients and such, so please use your favorite  Gluten Free Cake Mix, follow their directions on their box and then continue on with this recipe.... (this is the one I used....)

To Prepare the Lemon Filling:

- In medium heat proof bowl, set over a saucepan of simmering water, whisk together  eggs, egg yolks, sugar, lemon zest and lemon juice.

- Stir constantly until a space remains after spoon is drawn  through it.  About 8- 10 mins.

- Strain through a fine sieve into a bowl.

- Cover with plastic wrap, making sure wrap is directly on the surface of the lemon curd to avoid a skin forming.  Place in the fridge to cool.

- Preheat oven to 350F

- Place cupcake liners in cupcake pan, and fill 1/2 way with prepared cake batter

- Bake in 350F oven until golden, and toothpick inserted comes out clean, (about 8-10 mins)

- Remove from oven, and let cool on rack.  (fill more cupcake liners if batter remaining and repeat cooking process!)

- Fill each cake with a spoonful of prepared lemon curd

- Set filled cakes in fridge to continue to cool

To Prepare the Meringue:

- Using your stand mixer with the whisk attachment,  beat egg whites until soft peaks form

- Gradually add in sugar and continue to beat until stiff peaks form

- Using a pastry bag fitted with plain tip (or zip lock bag with corner snipped), pipe meringue on top of each filled cupcake, make sure meringue covers top of lemon filling completely. 

- Using your kitchen torch (loooove this thing!) *carefully* toast the tops of the meringue until golden. If you don't have a torch, place on cookie sheet, and toast under oven's broiler on high.  KEEP AND EYE ON THEM, they toast QUICK!

You can now enjoy these lil' mouthfuls of pure lemony bliss!  (or make ahead and store in an airtight container for up to 24 hours) No need to thank!  I'll be enjoying some more too! haha

Ok folks,  until next time.... hmmm... next time...  sweet or savory, savory or sweet..... wonder where my cravings will take me next!  

Cheers!

Gluten-Free NO BAKE Cookies-n-Cream Cheesecake,,,it's been how long!?!

OK OK... sooooo I've been a slacker.  I take full blame...  That being said, a lot has happened over the last few months in this thing called "My Life".  There's been UPS... downs (lots!)... buuuuuttttt I appear to be grasping onto that ladder...and seemly headed back UP. whew.  I can add another "activity" (or 2) to my "list" of hobbies... and have recently achieved something I never thought possible... YUP... this "Chick" can "Run".... and THAT my friends, deserves a lil' treat.....  Gluten-Free NO BAKE Cookies-n-Cream Cheesecake -Bite Size! 

These babies are melt-in-your-mouth, not too sweet, not too light, juuuuusssstttt right, and did I mention... NO BAKE!?  and GLUTEN FREE ?! Shut the front door! If I didn't mention the whole "GF" part...  as a taster... you wouldn't know.  I promise!   Super easy - minimal guilt - (I mean, they are "bite size"... the calories don't count when it's bite size right?!) haha

Over the past 6 or so months, I've gotten close with an amazing group of women.  It took the encouragement of one in particular that words cannot describe how grateful I am that she believed in me, took the time to "dummy" it down, push, and then run right beside me as I finished my first ever 10km race.  Love to hate... Hate to Love these awesome ladies!  NOPE... I wasn't the fastest (heck, not even close - TURTLE TURTLE), however was determined.  I was able to run, the entire race - non-stop, with my super amazing friend right beside me, pacing me, and making sure I didn't give up.  I'm down a few "sizes" in the looks department, and for the first time... in a long time...  am unafraid to wake up and look in the mirror.  I actually CRAVE exercise now.  weird.  who knew that could happen?!  Anyways...  mushy stuff aside... I am truly blessed to have this group in my life!  #YOLO.

I will say, my eating habits have changed... no no...  I wouldn't call it a "diet" (hate that word), what I'm trying to accomplish is a lifestyle change... no depriving myself of the yummy foods I love.. or the occasional indulgence in a glass (or 4) of vino...  I welcome you to join me on this next journey of mine... as I continue my training...  who knows where I'll take it...I'm just going to see where it goes... So far I've got a 10km, and a "7 Miler" (11.26km-ish) under my belt... and already looking towards another run in May...

BUUUUTTTT now... back to the YUMMY stuff.... hey, I've earned it!  Have you?!

Gluten-Free NO BAKE Cookies-n-Cream Cheesecake Bites

• 1 pkg Gluten Free "oreo" type cookies 
• 1 pkg (8 oz) Softened Cream Cheese
• 1 cup Whipping Cream ( Heavy Cream)
• 1 teaspoon Vanilla Extract
• 1/2 cup Sugar
• mini-cupcake liners (if using the mini muffin pan, if not - regular cupcake liners to match size of pan)

- Line muffin pan with liners, set aside

- Put 12 of the GF Oreo-like Cookies in a medium sized ziplock bag, using a rolling pin, elbow, whatever works ... crush cookies into fine crumbs

- Divide the crumbs evenly between the cupcake liners, pressing with your thumb to form a solid base for your mini-cheesecakes

- Using the Whisk attachment with your mixer, whip the Whipping Cream on high speed until stiff peaks form.

- Scrap with a spatula into a medium sized bowl, set aside.

- Place cream cheese, vanilla, sugar in the mixer bowl.  Using paddle attachment, mix on high until well blended and smooth.

- Place remaining cookies in ziplock bag,  this time,  crush so that there are larger pieces left (for the yummy chunky bits in the cheesecakes)

- Fold in the chunky cookie bits into the cream cheese mixture

-Fold in the Whipped Cream

- Spoon mixture onto top of crumb base. Place in refrigerator for at least an hour.

 Feel free to lick spoons.. bowls.. fingers..... while you are waiting for them to set in the fridge!

Being that I was headed off to a dinner with GF (Gluten Free) friends.... I couldn't just stop at one sweet treat!  ...  heck, it had been awhile.. I was on a roll.... here's a SNEAK PEAK... at the next upcoming post....  Gluten Free Lemon Meringue Bites...... See ya'll soon!

Cowboy Meatloaf Casserole and Introducing.....

Hmm.  If you have wondered where I’ve been….  Heck.. even I’ve wondered at times…  I am going to offer up the same ole’ excuse…  Life gets in the way.  November was  a complete blur, and I don’t just mean the crossover of Fall to Winter Season’s,  Halloween to Christmas… I mean… a complete roller coaster, warp speed blur.   That being said… although at times it was hectic… We do have some exciting (well for us anyways) news to share!  Plus, with all that HAS gone on… simple, comfort food, and delicious dinners have become even more of a staple in our household.  Cowboy Meatloaf Casserole.  Don’t let the words “meatloaf” and “casserole” scare you…  this is darn tootin’ good stuff! It’s like a Meatloaf meets Sheppard’s Pie round a Cowboy Campfire.  (you still with me?!)…. And if that fails to get your attention… it’s got BACON and Cheese! Ha!!

Prep and cook time is relatively simple and quick, perfect for those cold and dreary nights during the “wet” months here on the West Coast... or even better - after a day out playing in the snow!  The addition of BBQ Sauce puts a great kick in the typical meatloaf base, and garlic mashed potatoes with  bacon, cheese, and crispy fried onions adds just the perfect “Get-R-Done” flavor boost to this crowd pleasing dish! YUM YUM!

The OTHER introduction I’d like to make… is we have a new addition to our family.  (NO-NO!… not what SOME of you are thinking… or hoping for)  HAHA….  Let me introduce to you Wylie.

Born on September 6, 2012, and adopted from the Maple Ridge SPCA ; we are absolutely in love with this lil’ bundle of fur.  I never thought in a million years that a cat could wiggle...purr...and snuggle its way into my heart… Well Folks… Mr. Wylie has done just that.  Even Duke Dog is excited, and after a slow introduction…

It now appears the two of them are Best Friends.  Even sharing each other’s water bowls!  Wylie appears to be settling in just fine, exploring every nook and cranny in our house… with Duke right on his tail. (Which he doesn’t appear to mind at all… even goes in for a kiss or two quite often!)

SO, with the weather out there a tad bit frightful….  The stress of the Christmas season in full swing... thanks goodness we now have TWO very loving furry members of our house hold to keep us connected with what matters most.  (but… we also need to eat… ) SOOOOOO… let’s get back to the yummy Cowboy Meatloaf Casserole….  

Cowboy Meatloaf Casserole

·         2 large baking  potatoes

·         1 lb ground meat (lean) – Pork would work too!

·         ¾ cup finely chopped onion

·         1/3 cup bread crumbs

·         ¼ cup BBQ – (I used the staple in my house - Jack Daniel’s BBQ Sauce)

·         1 lightly beaten egg

·         2 teaspoons chipotle chili powder

·         ¾ teaspoon salt

·         ¼ cup milk

·         1 tablespoon butter

·         2 table spoons minced garlic

·         1 cup crumbled real bacon

·         ¼ cup crispy fried onions (you can get them in the canned from the grocery store)

·         1 cup Tex-Mex Shredded Cheese

-          Preheat oven to 350F, coat a 9 x 9 baking dish with non-stick spray

-          In a large bowl, combine beef, onion, breadcrumbs, BBQ Sauce, egg, chili powder and salt until well mixed

-          Gently press into the bottom of the baking dish

-          Bake uncovered for 20 – 25 mins, or until cooked through. Dab off any excess fat if need be.

-          While Meatloaf is cooking, dice potatoes (skin on) and boil in a small sauce pan until fork tender, and easily mashed.

-          Remove from stove top, drain water, and mash potatoes until smooth, adding Milk / Butter / Garlic / bacon / Crispy Onions and half cup of cheese (reserve rest for topping)

-          Adjust oven rack to top shelf, and select broil.

-          Add Potato Mixture on top of Meatloaf, sprinkle remaining cheese on top and place on top rack of stove to broil top. 

-          Broil for 3 – 5 min, or until cheese is melted and lightly browned.

-          Serve Hot, and with addition BBQ if desired!  YUM YUM!

Pumpkin Ale Bread, Spooktacular Wreath and all things spice

With the season of all things pumpkin, apple, cinnamon and spice upon us I just had to jump on the bandwagon...and I may as well do it with a bang!  Double Whammy! A wicked Fall recipe, AND a quick-n-easy Fall craft! (I love whammies!) haha  Some of my favorite flavours are the above... pure addicting really.  These days just about anything comes in "pumpkin" during the fall season.  Including craft beers - YUM YUM.  I think last year.. we had tried at least 4 different varieties, and by far, our favorite was - and still is - St. Ambroise Pumpkin Ale.  SOOOO one night, when my honey happened to be working late in the shop... with the Pumpkin Ale just BEGGING to be opened...what the heck..why not play a little in the kitchen! Pumpkin Ale Bread was the result. (and of course...with the recipe calling for only a cup.. the remaining was enjoyed...thoroughly... by Yours Truly. *teehee*

Think PUMPKIN, Think SPICE, think that refreshing - albeit slightly bitter beer flavour packed into a dense and moist bread - drizzled with cinnamon spiced glazed.  YUP.  went along quite well with the Pumpkin Ale.... OH and with a coffee the next morning.... pretty much, it's just plain old Autumn Harvest in a sweet slice of bread. It's easy too! Of course, I couldn't just stop there, I like to jump right into the Season's...and after what I thought was a "cute find" on Pinterest, I had to try one for myself. If you are someone like me, who has a collection of scrap novelty fabric tucked away in every nook and cranny.... it's cheap! (If not, head on over to your local fabric store...this time of year, there's always bound to be some Halloween Fabric themed fabric on sale!  Here's the end result:

Let's start with the wreath.  Full instructions can be found here.  I may be a little dorky, but even I'm impressed witht the end results.  It's already hanging above our fireplace!  Gotta love Pinterest finds!  Here's my cliff notes on how to make a SPOOKTACULAR Wreath!:

 Wire wreath forms, I found at our local craft store...  about 2 yards of Halloween Fabric cut into 1 inch strips about 6 inches long. Working your way along each wire along the wreath, tire the fabric (I double knotted) until you've got the wreath covered and looking full.  Foam Ghost, and pre-painted letters from the craft store hot glued onto the wreath finished it off!!  SEEE!!! Simple!

ANNNND for the Fall recipe - again, another easy peasy find.

Pumpkin Ale Bread



• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3 tablespoons unsalted butter
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup pumpkin ale
• *optional - 1/2 cup pecans or dark chocolate chips if you'd like!
• Glaze - icing sugar/milk seasoned with cinnamon to taste, and desired thickness

- Preheat oven to 350F, grease a 9" loaf pan.
- Combine flour, baking powder, baking soda, salt in a large bowl
- Melt butter in a medium saucepan over low heat.  Remove from heat, stir in pumpkin, brown sugar. Mix well.
- Stir in eggs and then pumpkin ale.

- Add the pumpkin mixture to the dry ingredients and stir until just combined. If adding *optional* ingredients, fold in now. (pecans, chocolate chips etc)

- Pour batter to the greased loaf pan, and bake @ 350F for about an hour, or until a toothpick inserted into the center of the loaf comes out clean. 

- Let cool slightly, and then drizzle glaze over top of loaf.  Slice and serve!!

So, between the Pumpkin Ale... Pumpkin Ale Bread ANNNNNDDDD Spooktacular Wreath... its been a pretty creative start to October in my household!  I like it!  hmmm...  next up... I'm thinking apples...spice...ooey-gooey something.....  Stay tuned!  We've got a whole month of Autumn Harvest to play with!! 

Blueberry Syrup...and summer time hues

Continuing on with my Blueberry addiction posts this month... I decided I wanted to try another "new" thing...and being that we still have some fresh Apricot Jam (another soon to be post)....making my No Pectin Added Blueberry Jam was probably a little overkill..ANNNDDDD I probably should tempt myself with another batch of Blueberry Fool so soon, especially because I've been the only one home this week... ...I'd of eaten the whole bowl.  SO - Blueberry Syrup it is! Besides, Up at the lake, we are truly spoiled every Saturday morning by THE BEST EVER french toast...which of course is made even BETTER with a yummy, flavourful, fresh syrup drizzled over top. **sigh** Is it Saturday yet?!  Something about knowing exactly where the blueberries came from, and watching your own harvest make such yummy things... is just plain rewarding.

The recipe - super easy, no long list of ingredients - just a little patience, candy thermometer and some fresh whole blueberries (frozen ones would work too), sugar, water and lemon. Easy Peasy.

Blueberry Syrup

• 4 Cups Whole Blueberries (fresh or frozen)
• 3 Cups Water
• 4 strips of lemon (rind of) -I used half a lemon, and cut rind into thin strips
• 3 Cups Sugar
• lemon juice to taste

- Pour blueberries into a saucepan, add lemon rind

- Add Water and turn on medium-high heat

- Using a potato masher, gently mash blueberries until most skins are broken

- Bring mixture to a simmer, stirring frequently

- Turn heat down, and cook the berries for 5 minutes at just under a simmer - stirring frequently

- Using a jelly bag, or a strainer with a couple of layers of cheesecloth, Pour the hot berries in to strain/drip into a heat proof bowl.  If using a jelly bag, you can twist the bag closed and press lightly to squeeze out the juice.  Cheesecloth lined strainer - use back of spoon to gently push juice out. Careful though, the mixture is HOT, and the juice can stain!

- There should be about (at least) 2 cups of blueberry juice
- Discard the blueberry pulp
- Place Blueberry Juice and Sugar into a small saucepan

- Stir until fully incorporated.
- Bring the mixture to a boil, stirring frequently so that you do not burn it, ensuring the sugar is fully diluted into the blueberry juice and none sitting on bottom of pan
- Once mixture comes to a boil, wipe down sides of saucepan with a wet pastry brush, and let the mixture boil - without stirring - until the temperature reads 260degrees on a candy thermometer. Have patience!  It'll get there!

- Once temperature is reached, let boil for an additional minute.
- Remove from heat and let cool.  Add additional lemon juice to taste.
- Pour syrup into clean and sterilized mason jars.  If you plan on just refrigerating it, this will keep for a month or two.  Should you wish to can, follow basic canning procedures, and process in a boiling water bath for 10 mins.
- Let syrup cool completely before placing it in fridge.

This syrup isn't just good on french toast... pancakes...icecream.. mmmmvodka?! (blueberry martini anyone?!)  Spoon dipping in the syrup works too!  :)  I find the colour of the Blueberry Syrup stunning, Mother Nature sure nows how to create such beautiful things... Summer showcases the stunning colours - like these little inquisitive guys - the blue on them is so bright and vivid it's incredible. I believe they are some sort of dragonfly?  Though, appear a bit smaller than the dragonflies that are also flying around this time of year.  This past weekend, there were hundreds of them skimming along the water, hanging out on some of the lake's vegetation. A few will even land on your hand... so cool looking! (Have I mentioned I LOVE anything BLUE.. I mean, it does match my eyes after all) *teehee**eyesrollingIknow**

Absolutely Stunning in my opinion.... The plants (no clue what type they are) appear to attract them by the hundreds, and I can honestly say, they are one "bug" I have no issues hanging around! haha

..stay tuned... I've still got more BLUEBERRY tricks up my sleeves!  YUM YUM!