GF HAHA: labels look alike

Hubby was trying to be helpful, by making dinner.
because of how disappointing the frozen pizzas have been I suggested he used the Tub of Pillsbury dough in the fridge.
He accidently used the last of the PIE CRUST DOUGH instead of the PIZZA CRUST DOUGH
Not a good idea. It was eatable, but just barely.

Gluten free cafe, Chocolate chip cookie mix, review

Brand: Gluten free cafe
Product: Chocolate chip cookie mix

Very cake like. Sticky.

Loaded, Cake mix cookie recipie

Having ended up with an opened box of cake mix, because of a fudge experiment, I searched down other recipes that use up cake mix.
I found one for pina-colada cookies The original recipe is Not Gluten free, so I fiddled with it. I liked her idea that that cookies needed dried fruit, so I kept that, but added nuts for protein. I am please with the results, and so is our toddler. So it's a win win.

Loaded, Cake mix Cookies

1/4 cup shortening
1 Extra large egg
1 teaspoon vanilla extract
1 cup Gluten free cake mix. King Arthur Flour brand
1/2 cup sweetened shredded coconut flakes
1/2 cup nuts, dried berries and minni chocolate chips

 In a large mixing bowl combine the shortening, egg, vanilla and stir by hand
Add the cake mix and stir until batter is smooth.
 Fold in Coconut, nuts berries and Chips.
Freeze for 15 min.

Preheat oven to 350F.
Drop 1-inch domed balls on a parchment paper-lined cookie sheet. These cookies do not spread much and retain a puffier appearance.
Bake for 10-12 minutes or until cookies are barely browned on the bottoms.
The tops will stay light but the bottoms will brown. Think Cake done ness, Do not over bake. 

Allow the cookies to cool on the cookie sheets before attempting to move them.

Bon Appetina's Gluten-Free Pumpkin Spice Cake Pop

Bon Appetina's Gluten-Free Pumpkin Spice Cake Pop

Super yummy.

Moist, soft. Good flavor.

 

Sadly, when Hubby looked into the supplier, and found out they are going to stop making GF. Because they are worried about cross contamination.

They don't want to get someone sick.

I admire that. But The cake pop was SUPER good.

And I may have to track down every shop that carries the pops, and buy them out.

Rant: Gluten free by people who are not paying attention

My biggest problem is people who don't bother.

I have a friend who's son has a life threatening allergy to nuts. She was just telling me how on Halloween she made her son stand in the corner of his karate class, while she cleaned up where someone's kid had left Reece's peanut butter cup wrappers and crumbs. She got funny looks, and comments, from other parents thinking she was cleaning for the sake of cleaning. But for my friend that might as well have been broken glass, or a loaded gun. To her son, they are all a real threat. Would any good parent have left broken class on the floor where children play?
Sure, its' not your child so you don't have to think about it. But can we not go about making other people's life HARDER!?!

It just makes me want to scream when I ask "do you have a gluten free menu?"  and I get some dismissive answer, where the person obviously does not know and cannot be bothered to find out. Happens all the time

I try to be understand. Having been gluten free since 2001, I use to tell myself it was lack of knowledge. But gluten is not the vague obscure turn it was over a dozen years ago.

I try to remind myself of all the times I have been surprised to find out something has gluten in it. Imitation bacon bits for example. So of course, someone who has never thought about gluten would not think about it. But once you are asked, you need to THINK!
I asked because I want you to FIND OUT! Don't just GUESS!
Your guess could be WRONG! and Someone could DIE. Happens TOO often WAY too often

What Gets me is that these people ASKED about their food. They were told it was safe. And it was NOT.

I'm lucky, gluten will not kill me. But you don't know that.
I spend so much time, money and energy avoiding it, the least you can do it get me a correct answer to my question.

There. Rant over.

Pumpkin roast

 So, I see all over the internet fun fall foods.
And, after mu first pumpkin turned Cyperman, and then had to be "deleted" I decided the next pumpkin would be for eating.
Hubby and I took Squeaker to the local pumpkin patch, and picked out two nice looking sugar pumpkin.
Our fist recipe is for Pumpkin roast. it's a variation of a recipe I found HERE.
But their version is a little too labor intense. And I thought I could do it quicker, and easier.

Viola!

Pumpkin roast.

 1 sugar pumpkin (rest of recipe makes enough to fill 2)

12 oz. baby white potatoes, quartered

7 carrots, peeled and cut  into chunks

5 parsnips, peeled and cut into chunks

1/2 medium butternut squash, peeled, seeded, and cut into chunks

5 granny smith apples, cored, cut into chunks.

Bag frozen brussel sprouts,

Bag frozen. green beans

2 cups cooked chicken chunks ( I used left over roast chicken)

1 c. chicken broth

2 tbsp. unsalted butter

2 tbsp. garlic salt

Dash pepper

 

Take the cut up carrots, parsnips, and potatoes. Smear olive oil in a 9X13 pan, and then toss the veggies in, with another 1/4 cup of olive oil, and some salt and pepper.

Bake at 375 for 40 min

Combine apples and squash in a microwavable pan, and heat for 6 min.

Place Pumpkin in casserole dish, rub inside with oil. Bake at 375 for an hour.

In a large bowl, combine roasted veggies, apples, squash, and frozen veggies. Add the meat, and Pour the broth and butter and garlic over the top, and mix.

As soon as the pumpkin finishes it's first hour, Spoon as much of the veggie/meat filling in, and put it back in the oven for another 15-20 min. (I freeze the other half for another night, and another pumpkin)

It's down to a two hour baking time, with about 45 min of prep. Down from the 5+ hours the original recipe would take. I am sure the flavor would be richer, if you did not use frozen, and you roasted everything, and the apples got sautéed in butter, but I will trail a little flavor for convenience.