New favorite restaurant!

http://www.snoozeeatery.com/

We went to breakfast at Snooze! It's mostly a breakfast/brunch and a little lunch place and everything but the sweet potato pancakes and the red velvet pancakes can be made gluten free!!! There are locations in Colorado and one just opened in San Diego!

Reese's Peanut Butter Cupcakes (gluten free style)

1 pkg Pamela's Gluten-Free Chocolate Cake Mix (21 oz)
2 T Cocoa
1/2 cup Peanut Butter
1-1/3  C water
1/3 C oil
3 eggs
1 tsp Vanilla Extract
1 pkg Reese's Miniatures

Place all ingredients, except for the Reese's, in a medium sized mixing bowl. Blend lightly until cake mix is just moistened. Preheat the oven to 350 degrees. Place cupcake papers in pan and place one unwrapped Reese's in each cup. Place enough cake batter in each cup till it's approximately 2/3 or 3/4 full. Bake 16 minutes or so. Allow to cool. Frost with chocolate/peanut butter frosting. Use a cake decorator bag if you want it to look fancy. Note: I tried the larger peanut butter cups and they're good, but the chocolate was almost burnt and a little crispy. The miniatures did work better.

Chocolate Peanut Butter Frosting
1/2 C butter
1/2 C shortening
4 C powdered sugar
1 tsp vanilla extract
8 T milk (I used chocolate almond milk - YUM)
3/4 C cocoa powder
1 cup peanut butter (creamy is best)

Combine and moisten with additional milk to desired consistency. (I ended up adding an extra cup of powdered sugar and more chocolate almond milk.)

This recipe made approximately 24 cupcakes.

Easy Gluten Free Products!

If you haven't already discovered it, I want you to check out Amazon.com for their gluten free products. Their "grocery store" has plenty of options and at cheaper prices! You do have to buy in bulk (usually 3 to 6 packages) but it turns out to be much less than the grocery stores. In fact, if you subscribe it's even cheaper! By subscribing you're simply signing up for autoshipping and you can name how often. It's GREAT!!!

Korean-Style Chicken Noodle Bowl

I got this recipe out of Rachel Ray's magazine but had to tweak it a little. It was so yummy! I would definitely make this again!

2 ounces thin rice noodles, cooked according to package directions

(the original recipe calls for 1 pound whole wheat spaghetti)

Blend together and refrigerate an hour or two:

1-inch piece of fresh ginger, grated

2 large cloves garlic, grated

1/4 cup GF Soy Sauce or Tamari

3 Tbl honey or agave (I used Blue Agave)

2 Tbl GF Tomato Paste

2 Tbl rice wine vinegar (didn't have it, so I used 1 Tbl white vinegar and

1 Tbl white cooking wine)

1 Tbl sesame oil (didn't have it, so I used EVOO)

1 tsp hot sauce, such as sriracha (didn't have it, so I used 1/2 tsp red pepper flakes)

Stir-fry:

2 Tbl EVOO

1 pound skinless, boneless chicken breast cut in thin strips (I did chunks)

1/4 small cabbage, very thinly shredded

1/2 red bell pepper, thinly sliced

1 bunch scallions, thinly sliced on the diagonal (I only used about 3)

Heat oil and add chicken. Saute 3-4 minutes. Add cabbage and pepper. Saute 2-3 minutes. Add sauce. Saute 2 minutes. Add cooked noodles. Top with sesame seeds. Serve immediately. Says it makes 4 servings (probably because of the whole wheat pasta), but just 2 of us ate it all!

Top with sesame seeds for garnish.

Carrot Cake

This was a very different recipe from the norm. I was skeptical because it used "canned" carrots, but it was truly incredible!!! It's incredibly dense and moist and delectable!

1-1/2 cup oil

2 cups sugar

2 cups flour (gluten free)

4 eggs

2 tsp soda

2 tsp cinnamon

1/2 tsp salt

2 cans drained diced carrots

1 cup chopped walnuts or pecans

Combine all ingredients. Mix well. Pour into 9x13 inch pan and bake at 350 degrees for 45-50 minutes or until firm.

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Now I've also made this replacing one of the cans of carrots with a can of crushed, drained, pineapple and made them into cupcakes. Still great!