Category: Food

Food. Eaten. Made. Discussed. All gluten-free.

March 3, 2014

Relish 14: A pinch of love

Relish is a compendium of things to enjoy greatly and that add a little flavor to your gluten-free life. And it’s even better with a pinch of love.

I finished something pretty epic on February 28th – I wrote my 100th blog post in a 100 day series on my other blog. (You can read all 100 here) That means that since that project started I have written very nearly 130 posts in 100 days. It was part of the Chronic Positivity Project, the blog I write about living a positive life despite my diagnosis with a rare and incurable neurological condition.

Let’s Eat.

I’m seriously done with winter. As much as I love hearty comfort food, I am dreaming of fresh berries and basil added to everything. But for now, let’s enjoy some seriously delicious winter food.

I have a theory that food is better in miniature, and Sarah from Sarah Bakes Gluten-Free Treats reinforces that theory with her Gluten-Free Mini Lemon Pancakes (01). As food bloggers “irishify” all things delicious in honor of St. Paddy’s day, Jane at The Heritage Cook gets it right with these Gluten-Free Bailey’s Souffle Tarts (02). For those of us still clinging to our resolutions, this fantastic Quinoa Risotto (03) from Kitchen Confidante might just cure us of the winter blues. And if all else fails you, there might be no better dessert than rice pudding, and this coconut milk mango variation (04) is different and nostalgic in all the right ways.

Presents? Heck yes.

Cookbooks, lipgloss, easy lunches and summer camp, no gluten allowed. An eclectic mix for sure, but each one is sure to please.

I bought myself a present, Ottolenghi (01). I have all the cookbooks by this duo and am smitten with their food. Andrea and Jay at Red Apple have done it again – I am convinced that I need this new hi-def lipgloss in Hot Pants (02) (and I am hoping I can hold out til they come to visit Chicago so I can try it out first). I usually eschew eating packaged foods as often as possible, but this Gluten-Free Smoked Gouda Mac & Cheese (03) was crazy, crazy good. And perfect for my insane schedule. If you have little ones who want to go to camp, Rudi’s has some scholarships (04) for a few lucky kids to go to a camp for a week where there is no terrible, horrible gluten for miles.

In like a lion out like a lamb?

I am rolling into March on a high from completing my 100 posts challenge, but am more excited that there are things like Paczki Day, St. Paddy’s Day and hopefully a thaw headed my way…

February 5, 2014

Wednesday Weigh-In: Gluten-Free Kale & Sweet Potato Lasagna

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year. You can see this week’s progress at the end of the post.

Is it seriously Wednesday already? I don’t know how on earth it keeps coming so fast, I can’t keep up. It might have something to do with the snow. Or the newly renamed Chiberia.

I might have indulged in a double dirty chocolate soy chai to cheer myself up about my commute. Or warm myself up from the winter. Either excuse works.

The indulgence was totally worth it, because, believe it or not, I cooked kale! First broccoli. Now kale. I think the world might be ending. Or something. If I ever start thinking that kale chips are better than potato chips, please stage an intervention. For now, though, I am ok with these new veggies in my life.

Also, don’t think I grew up too much. I turned it into a lasagna and had myself a winter weather pity party. It could have only been improved by some Hot Chocolate Cupcakes or some Hot Lemon Ginger Rum Punch.

This recipe was inspired by my favorite man ever, Jamie Oliver and the Spinach & Squash Rotolo in a recent copy of his magazine. I didn’t have any squash or spinach, but I had a can of sweet potato puree (I was planning to make a pie…) and a big ol’ bag of kale. And the more I thought about it, the better and better the idea was sounding. Besides, lasagna is un-fussy food at its best. Which makes it perfect for me.

{Gluten-Free} Kale & Sweet Potato Lasagna

Recipe Type: Entree

Author: Mary Fran Wiley

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 8

Swapping out sweet potato puree for the ricotta typically in lasagna, you can make an easy, delicious and even healthy upgrade. Kale packs a vitamin punch to help balance out the cheese that is left.

Ingredients

1 package gluten-free lasagna noodles* or 1 recipe [url href=”http://frannycakes.com/recipes/fresh-gluten-free-pasta-with-pink-vodka-sauce”]gluten-free pasta dough[/url] rolled out into sheets
1 can sweet potato puree
1 egg
1/4-1/2 cup grated parmesan cheese
2 cups tomato sauce
4 cups chopped kale, ribs removed
18 slices provalone or 2 cups shredded mozzarella

Instructions

Preheat the oven to 325 degrees Fahrenheit.
Mix together the sweet potato puree, egg and grated parmesan cheese. If your tomato sauce has parmesan in it already, use the lesser amount.
In a 9×13″ pan, spread 1/2 cup sauce over the bottom. Line the bottom of the pan with 1/3 of the noodles – it should be enough to cover the bottom in one layer.
Spread 1/3 of the sweet potato mixture over the noodles. Top with 1 1/2 cups of the kale.Dollop another 1/2 cup of the tomato sauce over the kale and top with 1/3 of the cheese.
Add another layer of pasta and repeat the sweet potato, kale, tomato sauce and cheese.
Add the final layer of pasta, spread the remaining sweet potato mixture on top. Sprinkle with the remaining 1 cup of kale, dollop on the remaining tomato sauce and top with the last of the cheese.
Bake covered for 45 minutes. Remove the cover and bake for 15 minutes more – until the cheese is bubbly and golden around the edges

Notes

*I used RP’s fresh gluten-free pasta sheets, and this recipe is best with fresh pasta if you can get it. If not, par boil your gluten-free lasagna noodles (cook them about half way). If you don’t pre-cook your GF lasagna, it will likely not cook properly.

3.2.2265

Progress:

-.2 lbs this week, -9.4 lbs total
New step goal: 9,000 steps a day.
Fitness goal: 15 minutes of deliberate fitness each day
64 ounces of water each day (I am at 32, making progress!)

February 4, 2014

Relish 13: It’s snow delicious

Relish is a compendium of things to enjoy greatly and that add a little flavor to your gluten-free life. This year was filled with good friends, good times and good eats. And a little too much snow.

I’m reeling a bit. I signed up for a whole slew of nerve blocks (they get all jabby with some needles, an xray, your spine and aesthetics) to try to fix my bum nerves. I started making over my diet (slowly). I just watched a friend lose her son. I am kicking ass and taking names at work (at least, I like to think so.)

I haven’t had the heart to bake a single cupcake, brownie or macaron yet this year. I am hoping I can snap out of this funk soon, because I am seriously craving some chocolate, butter and sugar.

Let’s Eat.

The internet, dear friends, is so filled with delicious treats, that there is no way that I can possibly try them all, but I did find a few things from my blogger friends that I would love to make very, very soon.

Seriously, black pepper gluten-free scones and grapefruit curd (01)? Boulder Locavore is seriously making me drool. And then there are these Indian spiced potato skins (02) from Smith Bites. Can you say yum? This cake. Oh, this cake. It is a marble cake (03) from Irvin at Eat the Love who just announced that he will be writing his first cookbook! (Make it gluten-free with your favorite GF AP Blend). And to be just a wee bit healthy, here is a dandelion green and citrus salad (04) from a thought for food looks as divine as it does healthy.

The non-edibles

I might have a cookbook problem. Ok, there is no might about it (but can I blame it on my mother?). A couple of new cookbooks and a few other things that tickled my fancy this month.

First, Gluten Free on a Shoestring Bakes Bread (02). I lover her first two books, plus, a recipe for Chicago style pizza? We’ll see about that…(but I sure hope it is good!). I was surprised by how much I liked the NomNom Paleo cookbook. I am not a huge fan of the paleo craze, but this book is excellent. Creative recipes, no crazy diet talk, just good food. I’m sold.

These days, I am getting bored shooting on white dishes all the time. These plates from Williams-Sonoma (03) and this baking dish (04) from Anthropologie will cheer up any kitchen.

What’s up in February?

Hopefully some sweet treats for your loved ones and more healthy recipes. And Rare Disease Day. I am asking all my family, friends and supporters to wear orange on February 28th.

January 31, 2014

Wednesday, er, Friday Weigh In: Gluten-Free Sesame Broccoli Salad

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year. You can see this week’s progress at the end of the post.

Ok, ok, this is 2 days late. I know. But it’s ok, I made you broccoli. Delicious, sesame broccoli. And I have to admit, learning to cook vegetables is growing on me. So much that I ate broccoli and carrots every day this week. It was almost like I was a proper grown up or something.

It was weird.

Having a job and going to work never really feels like wearing my big girl pants, but eating broccoli does. I guess this is what happens when you learn that cupcakes, macarons and crepes are not the major food groups. And that the guy at Roti knowing your order before you say it is probably a little bit not normal.

I guess I am turning in to someone responsible. A responsible someone who snacks on broccoli and turns it in to salads.

Gluten-Free Sesame Broccoli Salad

Recipe Type: Salad

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4

This recipe is adapted from Jamie Magazine.

Ingredients

1 large head (about 1 1/2 pounds) broccoli
1 tbsp sesame seeds
1 tbsp vegetable oil
2 tsp sesame oil
2 tsp finely chopped garlic*
1 1/2 tsp gluten-free tamari
2 spring onions, finely chopped

Instructions

Preheat the oven to 350 degrees.
Cut the broccoli florets off the stems, and peel and slice the stems. Blanch in salted, boiling water for 4-5 minutes. The broccoli will turn a vibrant, dark green, but you don’t want it to get soft. Rinse with cold water, drain and place in a large bowl.
In a baking dish lined with parchment, roast the sesame seeds until they are a light golden brown.
While the seeds are baking, whisk together the vegetable oil, sesame oil, garlic, tamari and spring onions. Stir in the sesame seeds and pour over the broccoli.
Keeps well tightly covered for several days.

Notes

*I always keep a tube of chopped garlic in the fridge. I know fresh is best, but if it means my hands don’t smell like garlic and there is one less dirty knife, I am all for it. I buy Gourmet Gardens brand.

3.2.2265

Progress:

-1.4 lbs this week, -9.2 lbs total
Step goal: 8,000 steps a day.
Fitness goal: 10 minutes of deliberate fitness each day
64 ounces of water each day (I am at 32, making progress!)

January 22, 2014

Wednesday Weigh In: Warm Brussels Sprout Salad

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year. You can see this week’s progress at the end of the post.

I’m just going to say it. Brussels sprouts are cool (much like bow ties and fezzes). Seriously. They are itty bitty heads of cabbage that grow on stalks. (Which makes them even cooler than kohlrabi.) Even better? They are full of antioxidants for cancer fighting and vitamins that help with DNA repair. Gotta keep those cells healthy.

If I can be honest, I don’t have a whole heck of a lot of time to cook during the week, so I try to make things I can pack up and bring to work for multiple days. This salad makes an excellent work lunch with some baked chicken or a sandwich.

Warm Brussels Sprout Salad

Recipe Type: Salad

Author: Mary Fran Wiley

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 6

This dish is easy to make on Sunday and can be packed up to bring to lunch all week. The serving size is generous because it is darn good for you.

Ingredients

1 1/2 tablespoons olive oil
1/2 bunch parsley, leaves picked and stems finely chopped (keep the stems separate from the leaves)
2 garlic cloves, peeled and finely sliced
2 red onions, peeled and finely sliced
1/8 teaspoon dried red pepper flakes
1/4 cup dried cranberries
1/4 cup pine nuts, toasted (optional)
1 1/4 pounds brussels sprouts
Red wine vinegar
Salt & pepper to taste

Instructions

In a large frying pan over medium-low heat, sautee the parsley stems, garlic and onion until soft and starting to carmelize, about 15 minutes. Do not rush it, flavor takes time and the gentle sweetness of the onion is key.
Add the red pepper flakes, dried cranberries and pine nuts (if using) and cook for a couple more minutes.
Shred your brussels sprouts in a food processor so they are about the same size as cole slaw. Increase the heat to medium high and add the sprouts to the pan with a couple tablespoons of water. Cover and let cook for 2 minutes.
Remove the lid and increase the heat to high. You want to cook the sprouts until they are golden and a little crispy, just a couple minutes more. Remove from heat.
Finely chop the parsley leaves and mix them into the sprouts. Season with red wine vinegar, salt and pepper to taste.

3.2.2124

Progress:

-2.8 lbs this week, -7.8 lbs total
New step goal: 8,000 steps a day.
Fitness goal: 10 minutes of deliberate fitness each day
64 ounces of water each day

Alrighty. Forward progress. Some of my pants are feeling a bit looser, and I have managed to stay on track even when eating out. Where did I get stuck? Daily fitness and water. Can I blame the polar vortex? Because I am. It is totally legit.

As for the water, I got precisely half the amount I was shooting for. How do people drink that much water in a day? It is just plain crazy. But for me, even drinking 32 ounces of liquids a day is a major improvement.

January 15, 2014

Wednesday Weigh In: Roasted Tomato & Fennel Soup

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year.

Progress:

-5 lbs this week, -5 lbs total
Hit 7,000 step goal 5/7 days.
New goal: 1 10 minute fitness video each day.
New goal: 64 ounces of water each day.

Ok, I have made it a week without cupcakes, doughnuts, brownies or cookies. That might be a record for me. But I think I will survive.

I have been down this path before, trying to get healthy, making it for a short time before something derails me. Usually something delicious. And most likely involving butter, bacon or both. Although, I think the reason that usually happens is due to lack of interesting food. One too many “shakes” for breakfast. Unimaginative salads.

I get bored. No one wants to eat boring food. So, I spent Sunday afternoon chugging away at new recipes in the kitchen, trying to make healthy lunches that I could be excited about eating each day. The trick? Roasting vegetables. Really, it is that simple.

Roasting vegetables caramelizes residual sugars and deepens the flavors of the vegetables. Like a magic trick. A delicious, hearty magic trick.

You can do this with any combination of vegetables. Carrots would be excellent here. Maybe leeks in place of the fennel. Some left over rice might bulk it up. Anything goes, really, when it comes to soup, and this template is a great one to experiment with.

Roasted Tomato & Fennel Soup

Recipe Type: Soup

Author: Mary Fran Wiley

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4

A simple, quick soup that makes the perfect complement to any main course or works as an easy to pack lunch. It is gluten-free, dairy-free and most other allergen-free. It can be made vegan if you use veggie stock rather than chicken stock.

Ingredients

8 large tomatoes, halved and cored
1 large fennel bulb, fronds removed, cut into eighths and core removed
1 red chili, halved lengthwise, some seeds removed
4 garlic cloves
2 tablespoons olive oil
A handful of fresh basil, leaves picked and stems discarded
2/3 cup (150 ml) chicken or vegetable stock
1 tablespoon tomato paste
Salt and Pepper

Instructions

Heat the oven to 350 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
Arrange the tomatoes, fennel and garlic on the tray. Drizzle with the olive oil and sprinkle with fresh ground pepper. Toss with tongs to make sure the oil evenly covers.
Roast for 20-30 minutes until the veg starts to soften and you start to see a little color change near the base of the vegetables.
When soft, transfer them to a food processor with the basil leaves. Pulse to make room for the stock.
Add the stock and tomato paste, then process until fairly smooth. Taste and adjust the seasoning.
Serve warm, with a drizzle of olive oil and some freshly ground black pepper

3.2.2124

January 12, 2014

My famous sage & apple gluten-free stuffing

Generally, I am a traditionalist when it comes to certain food-related things. First, it is not St. Paddy’s Day without corned beef and cabbage, home made Irish soda bread and bread pudding with whiskey caramel sauce. It is not Christmas without cranberry upside down cake. It is not Easter without lamb cake. And it is most definitely not Thanksgiving without at least one kind of stuffing. In all honesty, I could handle a feast of just different kinds of gluten-free stuffing, no need for a turkey.

Thankfully, we also get gluten-free stuffing at Christmas, about a month later. And then nothing. 11 months with no stuffing. We have celebratory meals, so why don’t we include it more often?

I think we should. And there is no better stuffing to make for a Sunday dinner (and then Monday’s lunch), than this Apple & Sage stuffing.

Sweet apples and the woody flavor of sage combine and make this a hearty side for any cold weather meal.

Sage & Apple gluten-free stuffing

Recipe Type: Side

Cuisine: American

Author: Mary Fran Wiley

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 12

This stuffing can be made with turkey or pork, but make sure you are using seasoned sausage meat and not just ground meat, the seasoning would be off.

Ingredients

4 tablespoons (55 grams) butter
3 1/2 (50 ml) tablespoons olive oil
2 onions, peeled and diced
2 celery stalks, finely diced
2 garlic cloves, minced
2 large apples peeled, cored and diced
1 bunch sage, leaves picked and chopped
1/2 bunch flat leaf parsley, leaves picked and chopped
1 3/4 – 2 pounds sausage meat*
2 1/2 cups (10 ounces or 280 grams) gluten-free bread crumbs
1 egg, beaten

Instructions

In a large sauce pan, melt the butter and oil over medium heat. Add the onion, celery and garlic and cook, stirring constantly, for 5-7 minutes until the veggies are soft and translucent.
Add the apple and cover. Cook for an additional 4-5 minutes, until the apple has softened. Remove from heat and transfer to a tray to cool.
When cool, heat the oven to 375 degrees.
In a large bowl, combine the cooled onions, celery, garlic and apples with the sage, parsley, sausage, bread crumbs, and egg. Use your hands to squish it together and make sure that everything is evenly mixed. If you are concerned about the seasoning, fry a small amount to taste. Adjust salt and pepper if needed – usually the seasoning in the sausage is plenty.
Place in a greased casserole dish and bake covered for 35 minutes. Remove lid and bake for an additional 10-15 minutes. You want the outside to be nice and golden, and the inside to be cooked through.

Notes

*I’ve used pork breakfast sausage most often, but even turkey sausage works well here.

3.2.2124

January 8, 2014

Wednesday Weigh In: Let’s get started

Oh man, I love a good cupcake. And pie. And layercake. And anything confit (cooked slowly in oil). Oh, and fried things. Sure, I like veggies, but they are best when they have some sort of dip.

And that my friends, is my problem. Ok that, and, going out to eat 1-2 times a day because of my crazy commute.

Remember when I tried to go vegan & gluten-free in the fall because I was so unhappy with my body? Well, the good news is that it did force me to start thinking more about my food. The bad news? It wasn’t a sustainable way for me to live. I take a lot of medications and need to pay particular attention to balancing what I am eating. Above all else, I get hangry. Hangry Mary Fran is not a nice Mary Fran.

Real Celiac Housewives of Dallas. It’s a thing.

I don’t know who the girl in that green dress is. I thought she disappeared years ago. It is time for some changes. And while it might already be a couple days in to the new year, the best time to start is always right now.

So, I have a plan of sorts.

It goes something like this: Get moving. Eat less junk. Eat more veggies. Drink less empty calories. Check in.

Healthy & Strong

I have a FitBit Force on its way, although it has been delayed do to all this lovely winter we are having. I am hoping that the little badges and alerts help keep me on target and that it helps me be honest with myself about how much activity I am completing. I also am going to be checking my weight regularly to make sure that I am headed the right direction. This model even updates my FitBit account for me. (Do you use a FitBit? You can be my workout buddy…)

I have been away from the gym for nearly a year, first because of the SCS surgery and then because I was just too embarrassed that I can maybe do 10 minutes at a time do to the CRPS and just how out of shape I am. This month, that changes. and I am going to start going to the gym regularly. But, because none of the classes are around when I can get there, I am going to need a little extra help.

That’s where the Barre3 app ($4.99 in the app store) comes in. Inspired by Erica at Celiac and the Beast‘s posts about PureBarre on Instagram, I looked into barre workouts. For me, they are ideal because of their low impact. Unfortunately there isn’t a place all that close (and, I don’t have an extra $250/mo to spend on it). After some googling, I found the app and it is perfect. There are a bunch of 10 minute videos that require no or minimal equipment. Perfect for someone with a crazy schedule and even crazier nerves.

Food Bits

I joined WeightWatchers. Again. At least this time my sister is doing it too – so I won’t be alone in trying to eat healthy. I was thinking about using MyFitnessPal or LoseIt! because of their integrations with the FitBit, and I don’t want to double track, but for the first month, I will, just to see if I like the new program at WW. If I don’t, I’ll switch to one of the others.

Who’s excited to fit in to that bridesmaids dress they had to buy 2 sizes too small for a June wedding because the bride picked a discontinued dress (that was on clearance for $200) the week before Christmas and the company wasn’t going to get any more of your size in? This girl.

Yes, this is a new, regular column on FrannyCakes.

Wednesday Weigh-Ins are going to be posts about progress and getting stronger, but mostly they are going to be about the food. A delicious, healthy recipe each week. (But don’t worry, my friends will still have birthdays, so there will most definitely still be amazing gluten-free cupcakes and an unabashed love of butter and sugar here.)

January 5, 2014

Gluten-free Peppermint Hot Cocoa Cupcakes

Baby, it is cold outside. Freeze your patootie off while wearing all the clothes you own cold. Close all the schools in Chicago cold.

Image courtesy NBC 5 Chicago

It hasn’t been winter like this since I was a kid. Tomorrow’s high is estimated to be -13 Fahrenheit (that’s -26 Celsius). We are at almost 20″ of snow this week too.

I think that means it is high time to stay inside and bake some cupcakes. And to take the extra time and make a merengue buttercream, because, heck, where are you going to go when it is that cold and with that much snow on the ground?

And then you can surprise your coworkers with some fabulous cupcakes, if you have any left when this pair of winter storms (Hercules and Ion – seriously who names these things?) has made its way out.

Gluten-free Peppermint Hot Cocoa Cupcakes

Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 25 mins

Cook time: 40 mins

Total time: 1 hour 5 mins

Serves: 24

Ingredients

For the gluten-free peppermint chocolate cakes
85 grams (1/4 cup + 3 tablespoons) unsweetened cocoa
1½ cups (354 mL) boiling water
3 large eggs
1½ teaspoons vanilla extract
½ teaspoon peppermint extract or 3-5 drops of peppermint oil
300 grams (2 cups + 1T) gluten-free all purpose flour*
½ teaspoon xantham gum**
434 grams (2 cups firmly packed) light brown sugar
11 grams (2¼ teaspoons) baking powder
4 grams (3/4 teaspoon) baking soda
5 grams (1/4 teaspoon) salt
237 grams (2 sticks) butter, softened
Peppermint Chocolate Swiss Merengue Buttercream
8 large egg whites (30g each–total 225g, or 1 cup)
400 grams (2 cups) granulated sugar
560 grams (5 sticks) of unsalted butter, softened but cool, cut into cubes**
30 ml (2 tablespoons) pure vanilla extract
¼ tsp salt
400 grams (about 2 cups of discs) high quality chocolate
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract or 3-5 drops peppermint oil – adjusted for taste.
Candy cakes or peppermint candies, crushed (optional)

Instructions

Bake the cupcakes

Whisk together the boiling water and cocoa until smooth. Cool to room temperature.
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, whisk together the eggs, the vanilla, the peppermint and ¼ of the cocoa mixture.
In the bowl of a stand mixer, combine all the dry ingredients and mix for 30 seconds – just long enough to create a uniform mixture.
Add the butter and remaining cocoa mixture to the dry ingredients. Mix on low until the dry goods are moistened. Increase the speed to medium and beat for 1½ minutes. Scrape down the sides.
Add the egg mixture in 3 parts, mixing for 30 seconds on medium after each addition and scraping down the sides.
Fill the cupcake tins ⅔ full and bake for 15-20 minutes. Cakes are done when they bounce back after being tapped gently with a finger or a tester comes out clean.
Cool in the pan for 5 minutes and then move to a cooling rack until completely cool.

For the frosting

While the cakes cool, make the frosting.
Combine the egg whites and sugar in a small pot until they reach 140 degrees fahrenheit.
Transfer to a clean stand mixer bowl. Using the whisk attachment, beat until light and fluffy (soft peaks).
Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
Melt the chocolate in the microwave on half power, heating it first for 30 seconds, and then in 15 second intervals after that, always stirring after each burst of heat. Once melted, let the chocolate cool so that it is still melted but just warm, not hot – you don’t want it hot so that it melts the butter, and then add it to your frosting, beating and scraping down the sides so you have a velvety and evenly mixed buttercream.

Assemble

When completely cool, pipe a generous swirl of chocolate peppermint swiss merengue buttercream on each cupcake.
Top with crushed peppermint candies or edible glitter for something extra special.

Notes

*This recipe was tested using Cup4Cup Gluten-Free all purpose flour, but will work with your preferred blend as long as you measure by weight. **Omit if using a blend that already includes xantham gum.[br]**I prefer to use Plugra butter (or other high-butterfat) butter in my buttercream. You can really taste a difference, but the best butter you have on hand will work just fine.

3.2.2124

January 2, 2014

Relish 12: The Golden Goose

Relish is a compendium of things to enjoy greatly and that add a little flavor to your gluten-free life. This year was filled with good friends, good times and good eats. But no geese.

I thought the December Relish was a great way to sum up all the awesome that happened in 2013. Because there was one whole heck of a lot of it.

There were a couple of awesome trips and chances to be g-free and awesome this year.

I travelled to San Francisco, Austin, Chicago (we can call that travel because I stayed in a hotel, right?), Las Vegas and Dallas to spread the GF love.

Jet setting to San Francisco!

Some of my GFFs and a glass of wine.

We went to the French Laundry

We drank wine

and ate fancy pants gluten-free food with more Michelin stars than I can count.

We ate at the freaking French Laundry. It was pretty much amazeballs.

Then, in June, for my birthday present to myself, I trecked to BlogHer Food in Austin where I met some of my favorite bloggers including Sabrina from The Tomato Tart and Irvin from Eat the Love and made new too many new friends to count.

First thing I did? Found a cousin…

and had a cocktail.

I think Austin is the capital of photobooths that make you look awesome.

If you don’t make dopey faces like me…

I met Irvin!

And went to Stubbs, of course.

I saw Sabrina again!

And snapped this one of her being such a photographer.

And I brought snacks for the flight.

I even managed not to die at BlogHer in Chicago where I hung with Erica and Rebecca.

I hung out with SodaStream

Made cool figurines at Wilton

And learned some cool new piping techniques

Found the coolest booth at the conference.

Got some knowledge

Dragged Erica to Little Goat for gluten-free pancakes.

Drank a Malort cocktail at OON

Wine? Free? Yes please.

Then there was the GFAF Expo in Dallas for the launch of the Celiac and the Beast book and filming an epic video for Taste Guru.

Real Celiac Housewives of Dallas. It’s a thing.

Margarita by Rick Bayless in the airport.

My friends are silly.

And I spoke at the Food Allergy Blogger Conference in Las Vegas this year. I’d say I got around a little bit. It was a great year to be gluten-free (and me).

I was a speaker!

And Erica was being awesome.

I didn’t win big.

The best darn GFree grub on FrannyCakes this year.

I knocked the first item off of my culinary bucket list, made brioche that was almost as good as what I got at the French Laundry and came up with a few weeknight staples (in addition to my cupcake addiction).

I made everything from this lovely Honey Lavender Ice Cream (01) to a fabulous Gluten-Free Brioche (02). As a birthday request from my friend Andi, I even was talked into making Gluten-Free Peanut Butter & Jelly Cupcakes (03), and I loved them.

These Gluten-free Petits ~~Fours~~ Fleurs (04) were a huge hit and I still dream about them. I posted a favorite recipe of mine, Gluten-free Mujaddara (o5). I conquered my fear this year and made some Gluten-free Vanilla Bean Macarons (06).

I celebrated a potential trip to visit a friend in India with Gluten-free sweet potato korma (07). I took a second stab at macarons with Mammacakes’ home made strawberry jam and made Gluten-free Strawberry Macarons (08). A crowning achievement of the year were these Gluten-free Peanut butter-filled Double Chocolate Cupcakes (09).

I tried to get healthy and made Gluten-Free Gingered Almond Apricot Chia Pudding (10). I got crafty and showed you How to make edible roses (11). I took a culinary risk by swapping out the farro with sorghum in this Gluten-free Kisir with Sorghum (12).

I think it was quite the culinary year.

My favorite GF Finds of 2013

Everything from the perfect shades of lipstick, to books from some of my besties, box of the month clubs and cool prints made my lists this year. These are my favorites.

It goes without saying that Cupcake Wars dominator and gluten-free pastry chef Kyra Bussanich’s book, Sweet Cravings (01) tops my list. It is pretty much perfect. Just as awesome? The Celiac and the Beast book (02) by Erica Dermer, and it isn’t just because I am mentioned in it. I put them in alphabetical order by last name so I didn’t have to pick favorites.

If you love good food, the new box of the month club from G-Free Foodie (03) is pretty much awesomeness delivered. Go order yourself a box. I won Christmas by giving out a couple of these delightful tea towels (04) from gluten-free blogger & designer Beth from Tasty Yummies.

I might be obsessed with the apricot chai TruBars from Bakery on Main. I blame Whitney who mans all their booths at expos for this obsession. And it goes without saying that my new favorite lipstick is from Red Apple Lipstick. Barcelona (06) is the best color I have bought in a while.

Thanks for being here this year!

Besides the food, I shared a month of posts all about my health, talked about taking my body back and even launched a new blog where I talked about scars and show you mine (and I won’t ask you to show me yours). I want to thank you for every comment, message and tweet. They mean the world to me. Here’s to another amazing year!

Let’s Eat.

Presents? Heck yes.

In like a lion out like a lamb?

Let’s Eat.

The non-edibles

What’s up in February?

So, I have a plan of sorts.

Healthy & Strong

Food Bits

Yes, this is a new, regular column on FrannyCakes.

There were a couple of awesome trips and chances to be g-free and awesome this year.

The best darn GFree grub on FrannyCakes this year.

My favorite GF Finds of 2013

Thanks for being here this year!

Oh, you wanted to see that video?