Tis’ the season to be baking! But when it comes to carting your culinary creations, things can get a little tricky.
I saw this handy Do-It-Yourself cupcake carrier online the other day and I can’t wait to try it out! You can even get creative by using a colored gift box, or by covering a plain box with all that extra wrapping paper you have lying around.
Real Simple, a shirt sized box will hold eight regular sized cupcakes. Just cut “X” marks into the top of the box and you’re all set!
Saturday mornings are some of my most favorite times. I love waking up with the soft morning light brightening my room as a new day of relaxing adventures dawns.
Ordinarily, I don’t get to enjoy those minutes of lying in bed carefree with all the time in the world, but on Saturdays I treasure that time. It gives my soul a chance to come alive once again, refreshed by a time to reflect on my blessings and enjoy some extra fellowship time with my Lord.
“Lying in bed would be an altogether supreme experience if one only had a colored pencil long enough to draw on the ceiling.” G.K Chesterton
Another one of my favorite things about Saturday morning is that it often gives my family an opportunity to have breakfast together. During my pre-food allergy days, breakfast would often include scrambled eggs, waffles, omelettes, pancakes, bacon, or quiche—-all delectable things on my off-limits list.
Or so I thought.
Lately, I’ve been experimenting with different flour alternatives and I’ve really begun to enjoy brown rice flour. So when I stumbled across this
recipe for waffles, I knew this was the one to use as a base for Belgian waffles, one of my favorite breads. My family, who is non-GF, loved them and I think this will become a new staple around our Saturday morning breakfast table!
[print_this] Gluten-Free and Vegan Belgian Waffles Recipe
This recipe is gluten-free, dairy-free, egg-free, soy-free, and nut-free. Recipe makes 3-4 waffles depending on the size of your waffle iron.
1 1/4 cups brown rice flour
1/2 cup cornstarch
1 tablespoon baking powder
3 heaping tablespoons sugar
1 teaspoon kosher salt (regular salt is fine, I just prefer the taste of kosher salt in baking)
1/4 teaspoon xanthan gum
3/4 cup + 1/8 cup water
1/4 cup unsweetened applesauce
1 baking powder egg (1 tablespoon canola oil, 2 tablespoons water, 1 teaspoon baking powder mixed in small bowl)
1/4 cup canola oil
2 teaspoons vanilla extract
Non-stick cooking spray for the waffle iron.
Combine all the dry ingredients in a medium sized bowl. In a large mixing bowl, whisk together the water, applesauce, baking powder egg, oil, and vanilla by hand or with a mixer. Add in the dry ingredients and blend together until the batter is smooth.
Heat the waffle iron and spray with the non-stick cooking spray. Spoon batter onto grill and bake until golden brown.
This piece has made its rounds across the internet over the years, but it is just way too funny to not repost. Happy Thanksgiving, everyone!
Martha Stewart will not be dining with us this Thanksgiving. I’m telling you in advance, so don’t act surprised. Since Ms. Stewart won’t be coming, I’ve made a few small changes: