Wednesday, September 14, 2011

Awesome and Easy GF Mini Cheesecakes

These little cheesecakes are SUPER easy to make and they are my absolute favorite dessert to add to any party. Of course, if you'd like to make a "glutenous" version you could make a traditional graham cracker crust and put in the bottom of each muffin tin. The advantage of these little mini cheesecakes is they are easy to serve and make a pretty display on the dessert buffet.



Ingredients:
shredded coconut or granola
fresh or frozen berries
16 ounces cream cheese
1/4 cup sugar (I use organic)
2 eggs
1/2 tsp vanilla

Instructions:
Preheat oven to 350. Line muffin tins and sprinkle with shredded coconut or gluten free granola. Place a few fresh or frozen blueberries or other berries over first layer.

Cream together softened cream cheese, sugar, eggs and vanilla. Divide the mixture evenly among 12 muffin tins. Bake for 20 minutes or until almost set in the middle. Cool completely.

Serving Variations:
-Garnish with fresh berries and whipped cream.
-Make a chocolate ganache by melting white chocolate chips and a little cream and smooth over cooled cheesecakes. Add fresh berries if you like.
-Make a fruit puree using fresh or frozen berries and dollop a little on top of cheesecake (prior to baking) and swirl together.

Sunday, September 11, 2011

Gluten Free Chocolate Chip Peanut Butter Cookies

These cookies are full fat and full of sugar but they are gluten free and super delicious. I've had several requests to share this recipe so here it is:

Cream with mixer two cubes of butter (softened).

Add:
1 cup brown sugar
1 cup organic sugar
1 cup Peanut Butter

Cream together. Then Add:
2 eggs
1 tsp vanilla

Cream again and add the following ingredients combined:
3 cups teff flour
2 tsp baking soda
1 tsp xanthum gum

Add chocolate chips to taste.

Roll into balls and place on ungreased cookie sheet. I use a meat mallet to "smash" or you could use a fork and make a criss cross pattern.

Bake in 375 degree oven for 10-12 minutes.

Disclaimer: I am not a recipe expert, just a novice sharing ideas that help me provide options for my gluten free family. Enjoy!

Saturday, September 10, 2011

Gluten-free Thai Chicken Salad


I really don't know where the original recipe for this salad came from. But I've always remembered the ingredients and when my husband stumbled upon the Gluten Free Thai Peanut Sauce from San-J we were so thrilled to start making this salad again.

Here's how it works:

Grill or stir fry your chicken. Toward the end of cooking baste chicken with Thai Peanut Sauce. Add to any type of lettuce. We use mixed greens or romaine lettuce and put out in individual serving bowls the following: Mandarin Oranges, Cashews, Green Onions, and Cilantro. Since everyone in our family has slightly different preferences they each build their own salad and dress with the Thai Peanut Sauce. Super yummy! And easy! A perfect last minute dinner.

Thursday, September 8, 2011

Lavender Harvest - Part II


This timeless quote from William Henry Channing inspired in part the reflections of Lavender Harvest - Part I. Please enjoy the quote and the rest of my harvest photos.

"To live content with small means; to seek elegance rather than luxury, and refinement rather than fashion, to be worthy, not respectable, and wealthy, not rich; to study hard, think quietly, talk gently, act frankly, to listen to stars and birds, to babes and sages, with open heart, to bear all cheerfully, to all bravely await occasions, hurry never. In a word, to let the spiritual unbidden and unconscious grow up through the common. This is to be my symphony."

Arbak and Robin scurrying through the lavender patch.

Basket of freshly harvested lavender on my deck:

Lavender bundles, all ready to be hung to dry.

The lavender patch ... my favorite row: Royal Velvet Lavender!


Royal Velvet row with garden and blackberry patch in the background.



Lavender on the deck.


Lavender bundles hanging to dry in the showroom.



Wednesday, September 7, 2011

Lavender harvest - a symphony of sorts - Part I


Yes I'm writing about my July lavender harvest in September! It's apropos really, read on.

This year's harvest, my third, since I began growing my lavender patch "test plot" of fifty graceful and stunning plants was so different than previous harvests. Past harvests were spent scampering around, cutting lavender, dripping with sweat and thinking "why does this smell so lovely and yet I'm not enjoying this?" as I sandwiched time to harvest between camping trips, family outings, and art festivals. This year was different, not because life wasn't as full and busy as usual but because I made a choice to sit and be still; to work unhurried, to let the sweat roll off my brow and appreciate that 95 degrees at nine in the morning on a hot summer day in Idaho is part of the package of living where I love. I took moments to stop and inhale deeply of the intoxicating aroma that beckons me to days gone by where life was unhurried. I listened to the sounds of our little homestead in the city: our chickens clucking nearby, the birds chirping overhead, our dog barking at a passerby, and cars scurrying down the highway nearby. My neighbor dropped by to chat as I worked and she harvested a bouquet to enjoy in her kitchen. My daughter stepped out to ask if I was still making pancakes that day. And my ten year old son dropped by to help bundle and stack lovely little aromatic lavender bouquets. 


What was different exactly? Me. I chose to let time pass me by while I sat still in the lavender patch taking it all in; being quiet, reflective, prayerful. Letting those around me pop in without feeling the need to protect the quiet still moment I was enjoying. 


These moments in the lavender patch are small glimpses of the new skills I am learning in this career we call motherhood. As my children are growing and leaving my nest, there's this intense desire to clutch them, to hold on for dear life. The desire to keep what I have is so intense, I feel it in the depths of my soul. My oldest son's entire senior year I wanted to flash freeze and not let another moment pass our family by. But after eighteen years of holding that babe in my arms, the most difficult of motherhood tasks came: to let go. It's an irony to be sure. Our entire goal as a mom is to grow them up; but then when they've accomplished the goal, it's like really? I'm just supposed to let them fly off? I found myself wanting to create these great family moments where we were all together having a grand time. I quickly discovered that a moment can't be created, it must be caught and reveled in as it passes by. 

So now as my son has headed off to his second year at the university, and my daughter embarks on her senior year, and my youngest son finishes elementary school I stand at this precipice in time, a choice: to hold on to what I am losing or to revel in what I have. I choose to revel. Not that there aren't still many moments where I secretly mourn the passing of family life, but I now see there is still so much family life to be had as it moves and grows and changes. And as I sharpen my skills of letting go, it invites my children to experience a fullness in their own life, to explore uninhibited. And the still watchful mom can continue to revel in and celebrate these moments as they pass by.