Cooking With Kayla: Cinnamon Apple “Dutch Baby”

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This morning, Kayla and I made breakfast together.  I had been anxious to try Herban Momma’s Apple Cinnamon “Dutch Baby” recipe every since I saw it posted on Allergy-Free Wednesday earlier this week. I happened to have (almost) all the ingredients, so we decided to give it a try! I am so glad we did! I can tell this is going to be a staple in our household in future.

We followed the original recipe exactly, except for just one change: Except for the arrowroot powder, I used my Gluten-Free Flour Mix. It turned out wonderfully. I haven’t had it using the arrowroot, so I’m sure that’s yummy too, but the GF Flour Mix worked splendidly.

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Kayla is becoming a pro at cracking eggs: With 8 eggs, she only dropped one shell in, and was able to fish it out immediately.

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I love how this recipe uses a cast iron pan. I got a fabulous deal on a cast iron pan about a year ago, but I haven’t tried baking in them yet. This recipe utilized the cast iron on the stove top and then in the oven.

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Go here for the full recipe.

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Gluten-Free Blueberry Crisp

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I found a recipe for Blueberry Crisp and wanted to see if I could make it gluten free. It was a smashing success, probably THE best Blueberry Crisp we have ever had. The girls had just gotten their baths for the evening and were watching a movie, so I started in on it myself, but Kayla immediately asked if she could help, so of course I wasn’t going to turn her down! Blueberries are one of her favorite foods, so I’m sure sneaking an occasional blueberry was an added motivation. ;)

Here’s our recipe:

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1) Stir together the following in a large bowl, then layer in a baking dish. Mine I think is somewhere around 6-1/2 x 10 but I’m not sure. An 8 x 8 square one would probably work as well.

  • 6 cups blueberries (we used 3 pints of thawed from frozen but you could use fresh)
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • Dash of salt

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2) Mix together the dry ingredients in a large bowl:

  • 1/2 cup Gluten-Free Flour Mix 
  • 1/4 cup almond flour
  • 1/2 cup gluten-free rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar

3) Cut in 6 tablespoons of softened butter with a pastry blender. Crumble mixture over blueberries.

4) Bake at 375 for 45-60 minutes. Keep an eye on it. It should be bubbly in the middle and a light brown on top. Don’t burn it!

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Enjoy!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Chocolate Chip Cookie Bar

This week for Cooking With Kayla, we made a Chocolate Chip Cookie Bar together. I had actually intended to just whip it up myself and have the girls play together, but as soon as Kayla saw me getting things out in the kitchen, she wanted to do it. So I let her, and just supervised!

This is a recipe we have done before (and actually posted about before) but it wasn’t on my Recipe Page and I really had to search, so I figured if I had to search for it, everyone else probably did too.  So we’re redoing it, and I made a few changes!

I found this recipe a while ago (it’s been around various blogs so I’m sorry that I’m not sure who to give the credit to)! The only recipe I can find is mine. Anyway, I found it to be so interesting because it uses chickpeas.

Here are the ingredients:

  • 2 cans (or approximately 3 cups) Chickpeas or White Beans (make sure to drain and rinse very well, as this minimizes the bean taste)
  • 1 cup Gluten-Free Oats
  • 1/3 cup Applesauce (I used sweetened, and I used a little bit more)
  • 4 tablespoons Oil of your choice
  • 2 teaspoons Gluten-Free Vanilla
  • 1-1/2 cups Brown Sugar
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1-2 cups Chocolate Chips

1) Blend all ingredients except the chocolate chips together in a blender. It probably needs to be a pretty sturdy one. I used my Blendtec.  Once the batter is well-blended, pour into a separate mixing bowl and mix in the chocolate chips.

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2) Pour into 2 buttered round glass pans (mine were about 8-9 inches across).

3) Bake at 350 for approximately 25 minutes. You can serve this warm (although it’s a bit mushy) or let it sit in the refrigerator. We found that it is even better cold. It tastes like refrigerated cookie dough! :)

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This is our finished product!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Eggs and Potatoes

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Kayla is now a pro at making scrambled eggs, but she has never made Eggs and Potatoes by herself. It’s one of our favorite breakfasts. So this past week I decided to let her have a go at it.

This recipe is one of my old favorites from when I was a kid.  I remember Saturday mornings we would wake up to the smell of the potatoes frying.  It was my dad’s favorite.  We weren’t gluten free in our household by any means, but this is just one of those old classics that is naturally GF!

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Kayla didn’t particularly like peeling the potatoes. The ones I had were just about at the end of their useful life and were bumpy, starting to sprout, and hard to peel. But she did her best and eventually got them into the pan.

Instructions:

  • Cut up a few potatoes (3 or 4).
  • Place in skillet, add a few tablespoons of coconut oil (or olive oil – we like the flavor of the coconut better) and toss to coat.
  • Cover, cook potatoes until done (test with a fork).
  • Beat about 6-8 eggs with a fork, add to potatoes.  Cook until eggs are done to your liking.

That’s it!  Add a little ketchup (or not) and you’ve got an awesome breakfast. Lately we’ve also been adding a small chopped onion in with the potatoes. Onions are slowly growing on my family, and it adds a little bit of extra flavor! You could really put in any mix-ins that you want: Crumbled sausage or bacon, veggies, whatever! This is so versatile!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Breakfast Sausage Quiche

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This week, Kayla made breakfast for us one morning! I’ve posted about our Breakfast Sausage Quiche recipe multiple times, but this time around we put a bit of a different spin on it, using venison sausage that we had in the freezer, and adding in some spinach.

The final product was so delicious! Not sure what spices were in that sausage but boy it was good! Kayla made 2 quiches all by herself and did a fabulous job!

Here’s the recipe:

1) Mix together in a bowl:

  • 12 ounces breakfast sausage, cooked (could try with bacon as well, or in our case, venison sausage)
  • 1 cup mayonnaise
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons cornstarch
  • 2-3 cups of cheese, depending on how much you like cheese (I combine different kinds – Swiss, Cheddar, Colby, really whatever you have on hand)

2) Throw in some spinach for good measure! I had a bag of almost used frozen spinach, so while it was still frozen we banged it with a rubber mallet for a little bit until it was in tiny pieces (harder for small fingers to pick out) and dumped it in.

3) Bake at 350 for about 40-45 minutes. Should be golden brown on the top. This is delicious with fresh fruit. Enjoy!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Sweet Corn Muffins

Today for Cooking With Kayla, we decided to whip up a batch of our favorite Sweet Corn Muffins. This is a recipe I’ve posted before, but Kayla has never helped with them. Today she did them all by herself!

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1) Combine the following dry ingredients in a large bowl:

  • 1 cup yellow cornmeal
  • 1 cup gluten-free flour mix
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt

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2) Combine the following wet ingredients in a small to medium bowl:

  • 1 cup allowed milk
  • 2 eggs
  • 1/2 stick melted butter
  • 1/4 cup honey

3) Whisk together the dry ingredients. Then, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients, and mix with a spoon until no lumps. I try to use just 2 bowls and a spoon when making muffins. I really detest getting my mixer out.

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4) Pour into 12 greased muffin cups and bake at 400 for approximately 15 minutes. Enjoy!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Applesauce Oatmeal Muffins

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Welcome back to Cooking With Kayla! As I’m sure you’ve noticed, we have taken a few week hiatus, but we’re back in full force today with these delicious Applesauce Oatmeal Muffins! We started out with this recipe by Sisterhood of the Shrinking Jeans, but modified it to make them gluten-free.

Here’s our recipe:

1) Mix together 1 cup gluten-free rolled oats (the regular kind, not instant) with 1 cup of allowed milk. We used 1% regular cow’s milk. Allow to sit for at least one hour. I did this while Kayla was at school and it sat in the fridge for about 4 hours.

2) Preheat oven to 400 degrees. Spray muffin pan (no muffin cups with this one) with cooking spray.

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3) Mix together the following:

  • Milk/oat mixture
  • 1/2 cup applesauce (ours was sweetened)
  • 1 egg (the original recipe called for 2 egg whites – we don’t “do” egg whites in our household typically – too much of a hassle separating them and then storing/finding a use for the yolks!)

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4) Whisk the following together in a separate bowl:

  • 1 cup Gluten-Free Flour Mix
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

5) Add dry ingredients to wet ingredients and stir just until mixed.  Don’t over-mix. You can add chopped nuts or raisins here, if you want to.

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6) Pour into muffin cups.

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7) Mix together 1 teaspoon sugar and 1 teaspoon ground cinnamon to make cinnamon sugar. Sprinkle a little bit over the top of each muffin. This is where Kayla had the most fun. :)

8) Bake at 400 for 20-25 minutes. Use a cake tester to check the middle of the muffins for doneness.

Enjoy! We think you will…these were delicious!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Gluten-Free Banana Bread

For today’s Cooking With Kayla, we made my Banana Bread recipe. It’s been posted on the blog for a while, but if you’re new around here (or even if you’re not!) you may not have seen it. We had a bunch of ripe bananas that needed to be used, and we were all hungry for some Banana Bread. So Kayla and I whipped this up Thursday night.

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Banana Bread:

Mix together the following wet ingredients:

  • 4 very ripe bananas, mashed
  • 6 tablespoons coconut oil
  • 5 eggs
  • 1/2 to 3/4 cups milk (depending on how ripe your bananas were – you might need to play with this a bit)

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Whisk together the following dry ingredients:

  • 1/2 cup sugar
  • 1/2 teaspoon stevioside powder (if you don’t have this, just add another 1/4 cup sugar)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup Gluten-Free Flour Mix
  • 1 cup sifted coconut flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1 cup raisins or nuts, optional

Hand mix the wet and dry ingredients together. It should be the consistency of a thick batter. Here’s where you may need to add a little more milk to get the right consistency.

Pour into two buttered or oiled bread pans and bake at 350 for approximately 45-55 minutes. Test middle for doneness with a cake tester or knife. One thing I found helpful: When slicing the bread, it sliced much better if I kept it upside down (the way it was when I dropped it out of the pan onto the cutting board).  The ends didn’t fall apart as easily.

Enjoy!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Gluten-Free Scalloped Potatoes

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This week for Cooking With Kayla, we decided to put together Gluten-Free Scalloped Potatoes. I have an abundance of potatoes right now, due to a great sale at my local grocery outlet for right around $0.17/pound, so I was looking for a good way to use them. Kayla has never learned to peel and slice potatoes yet due to my concerns over her losing a finger, but I figured that at 9 years old, it was about time.

Kayla got to peeling and slicing, while I stirred together the sauce. She did a great job. The first potato took a little while, but with the second one she joyfully announced “this one only took me half as long”! :)

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Here’s our recipe:

Ingredients:

  • 2 tablespoons butter
  • 3 tablespoons Gluten-Free Flour Mix
  • Salt and pepper to taste
  • 1-1/2 cups milk
  • 1 cup cheese (we used sharp cheddar)
  • 2 pounds potatoes, peeled and thinly sliced (we used 10 small potatoes)
  • 1 onion, chopped

1) Peel and slice potatoes. Place in the bottom of a greased 2 quart baking dish.

2) In a skillet, melt butter. Stir in GF flour mix, salt, and pepper until smooth. Add milk gradually, stirring thoroughly. Bring the mixture to a boil, then cook and stir until thickened. It won’t take long.

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3) Add cheese to milk and flour mixture, and stir just until melted.  Pour over potatoes.

4) Cover and bake at 350 for 45 minutes to 1 hour. Uncover, then bake 10-15 minutes longer until the potatoes are tender and the casserole is bubbly.

Enjoy!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Cooking With Kayla: Potato Breakfast Bake

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Today for Cooking With Kayla, we decided to prepare tomorrow morning’s breakfast. I had this Potato Breakfast Bake in my recipe files, but we hadn’t made it in a while. Kayla had a friend over, and since this required lots of chopping and grating, I thought it would be a good recipe for them to work together on.

The above picture is actually from the last time I made this (I can’t take a picture of it baked until it is actually baked tomorrow morning and I wanted to put this post up tonight). This time around, we used bulk Homemade Breakfast Sausage from my freezer, so the sausage looks a bit different.

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The girls grated the cheese and chopped lots of potatoes and onions. My original recipe called for shredded potatoes, but I must confess, I really don’t like getting my food processor out unless it’s going to save me A LOT of work. It’s buried way in the back of a cabinet.  This time, since I had lots of extra hands, we chose to chop the potatoes with my Pampered Chef Chopper. Fewer dishes! :)

Here’s the recipe:

Ingredients:

  • 1 pound bulk sausage (we used a pound of my Homemade Breakfast Sausage)
  • 1 small onion, chopped
  • 3 cups shredded or chopped potatoes, raw
  • 2 cups shredded cheese (cheddar, Colby, whatever)
  • 3/4 cup gluten-free flour mix
  • 2 cups milk
  • Dash of pepper
  • 6 eggs

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1) Cook the potatoes, sausage, and onion together in a large skillet. Spread mixture in the bottom of a greased 9 x 13 baking dish.

2) In a medium bowl, whisk together the milk, pepper, eggs, and GF flour mix. Stir in the cheese. Pour over the potato mixture.

3) Bake at 400 for 30-35 minutes or until done in the middle.

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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