Below are links to two gluten free blogs that I found this week! I especially enjoy the blog with chocolate-lovers posts...
http://glutenfreegoddess.blogspot.com/2010/02/gluten-free-chocolate-love.html
http://iamglutenfree.blogspot.com/
Tuesday, August 31, 2010
Monday, August 30, 2010
0 Metroids and Flailing Plastics...
Tomorrow the next Metroid game, Metroid: Other M, is released in stores. Across major video game publications, it seems to be received rather well. I guess this will have to subdue my inner Nintendo fanboy until the release of Donkey Kong in November and the next Zelda in 2011...
1up Metroid: Other M review
More Zelda News (Hey, Listen!...)
1up Metroid: Other M review
More Zelda News (Hey, Listen!...)
Sunday, August 29, 2010
4 Lemon Banana Cream Bars
Helloo, helloo!
Next time, I will include photos, promise =0)
This is the modified vegan version of Ms. Rachel Nablo's (aka my baking guru) absolutely delicious Lemon Bars.
What you'll need for the "cake":
- 2 sticks unsalted buttery spread
- 1/2 cup splenda sugar blend
- lots and lots of lemon peel (think 1 lemon's worth)
- 1 banana, cut into small pieces
- 1/2 tsp baking soda
- 1 1/4 cup flour of your choosing
- powdered sugar
For the syrupy goodness:
Mix 1/4 cup splenda sugar blend and roughly 1/2 cup lemon juice together
*** if you want to use regular sugar, just double the amounts***
Step 1: Baking the cake:
Soften the buttery spread. I usually nuke it in the microwave for about 20 sec or leave it out for 10 min or so. Mix with peel, sugar blend, baking powder and banana. Gradually add flour. Mix until there are no banana or flour lumps and the mixture is super smooth. Put your work into a lightly greased pan and bake at 350F for 25-30 min.
Take cake out and poke holes (the more the better) with a toothpick and drizzle the syrup all over. Let it stand and cool for a few minutes and then put powdered sugar on top.
Step 2: EAT and Enjoy!
Next time, I will include photos, promise =0)
This is the modified vegan version of Ms. Rachel Nablo's (aka my baking guru) absolutely delicious Lemon Bars.
What you'll need for the "cake":
- 2 sticks unsalted buttery spread
- 1/2 cup splenda sugar blend
- lots and lots of lemon peel (think 1 lemon's worth)
- 1 banana, cut into small pieces
- 1/2 tsp baking soda
- 1 1/4 cup flour of your choosing
- powdered sugar
For the syrupy goodness:
Mix 1/4 cup splenda sugar blend and roughly 1/2 cup lemon juice together
*** if you want to use regular sugar, just double the amounts***
Step 1: Baking the cake:
Soften the buttery spread. I usually nuke it in the microwave for about 20 sec or leave it out for 10 min or so. Mix with peel, sugar blend, baking powder and banana. Gradually add flour. Mix until there are no banana or flour lumps and the mixture is super smooth. Put your work into a lightly greased pan and bake at 350F for 25-30 min.
Take cake out and poke holes (the more the better) with a toothpick and drizzle the syrup all over. Let it stand and cool for a few minutes and then put powdered sugar on top.
Step 2: EAT and Enjoy!
1 Raspberry Balsamic Steak
This past weekend I wanted to experiment and combine tangy, sour flavors with the richness of steak. After entering Whole Foods, I saw fresh raspberries on sale and decided to use them in a sauce. Also, this is a very flexible recipe, so the steak can be easily substituted with chicken. Enjoy!
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Ingredients:
1 lb steak
3 handfuls fresh raspberries
juice of 1 lemon
2 tablespoons balsamic vinegar
1 clove garlic
1 tablespoon your favorite barbecue sauce
salt and pepper
1. Rinse and quarter the raspberries. Place the berries into a saucepan with the lemon juice, and turn the stove to a medium low. Keep the berries moving and cook them until the berries have cooked down, like in the image below.
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2. Once the berries are cooked down, strain the berries through a fine strainer into a pot to remove all of the seeds.
.JPG)
3. Add the vinegar, garlic, salt and pepper to the juice. Mix the sauce thoroughly and taste. If you feel the sauce is too source, add another tablespoon of balsamic. Heat the sauce until it reduces down to a glaze, and pull off the stove.
4. As the sauce is reducing, cook the steak until a good medium or medium rare. Once the steak has cooked, let it stand for 6 minutes.
5. After the steak has cooled, slice and drizzle the glaze over the steak. Enjoy!
.JPG)
.JPG)
1 lb steak
3 handfuls fresh raspberries
juice of 1 lemon
2 tablespoons balsamic vinegar
1 clove garlic
1 tablespoon your favorite barbecue sauce
salt and pepper
1. Rinse and quarter the raspberries. Place the berries into a saucepan with the lemon juice, and turn the stove to a medium low. Keep the berries moving and cook them until the berries have cooked down, like in the image below.
.JPG)
2. Once the berries are cooked down, strain the berries through a fine strainer into a pot to remove all of the seeds.
.JPG)
3. Add the vinegar, garlic, salt and pepper to the juice. Mix the sauce thoroughly and taste. If you feel the sauce is too source, add another tablespoon of balsamic. Heat the sauce until it reduces down to a glaze, and pull off the stove.
4. As the sauce is reducing, cook the steak until a good medium or medium rare. Once the steak has cooked, let it stand for 6 minutes.
5. After the steak has cooled, slice and drizzle the glaze over the steak. Enjoy!
.JPG)
0 Dark Chocolate Brownie Recipe
We tried this recipe this past weekend and loved it! If you want to make a gluten-free variety, just replace the flour with your favorite gluten-free blend (don't forget the xanthan gum!)
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