Lynn's Kitchen Adventures » Gluten Free

A Few Recent Highlights From My Allergy Section

Lynn — Sat, 04 Feb 2012 20:46:03 +0000

I have had a lot of new readers over the last few months and I wanted to take the opportunity to welcome you and say thank you for reading!

If you are a newer reader, you may not be aware that I have an allergy section. I do not focus on food allergies here on my main site because I want to keep the focus on food that everyone can enjoy, but several in my family eat gluten free and my daughter has a tree nut, peanut, and sesame allergy, so we talk all things gluten free and allergy friendly over in my allergy section.

If you or someone in your family is gluten free, or deals with food allergies, you might be interested in my allergy section.

Today I thought I would highlight a few of the things we have covered recently in my allergy section so that you can see what that section is all about.

I recently shared my thoughts on gluten free pasta and gluten free flour blends. And I loved hearing what my readers thought on those subjects as well.

I also shared my struggles with some foods, especially things like SunButter, never being the same. But see that picture at the top of this post, that is my first try at really trying to embrace Sunbutter and I have to say they turned out very well. Those are SunButter cups that are based on my homemade peanut butter cups and they were really good. My whole family loved them.

We have also been talking about gluten free cookies and I shared two new favorites. We love both these gluten free banana cookies and gluten free chocolate cranberry cookies. These are both so good that you would never know that they are gluten free. YUM!

For more great gluten free baked goods and for all the food allergy talk head on over to my allergy section. We would love to have you join us!

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Food Allergies And The Grocery Budget

Lynn — Tue, 10 Jan 2012 20:03:01 +0000

This is one of those keeping it real, very honest type posts. And whether or not you have food allergies, I am guessing you can relate.

Food prices are going up. Good deals on healthy foods are often hard to find. And we are all so busy, that taking the time to focus on cooking, shopping, and budgeting is often difficult. Add in food allergies and issues and it becomes even more challenging.

This year is really the year that I want to get control of my grocery budget. I used to be great about what I spent on groceries. We were always well under the average amount that the typical family our size spends and we did not eat just beans and rice. We ate good and healthy food, but over the last two years it has become a challenge.

The first issue is that grocery prices are on the rise. Basic foods that we use everyday like butter, milk, cheese, potatoes, meat, and fruits and vegetables are more expensive than they were two years ago. In some cases they are much more expensive. And these are not special gluten free or allergy friendly foods, these are everyday foods that most American families eat.

When I add in the special flours that gluten free baking requires and the added cost of thing like SunButter, I can quickly see why my grocery budget has increased over the last few years.

And I cannot forget all the gluten free baking disasters I have had over the last few years. Those are part of gluten free baking, but wow do they do a number on your grocery budget if you have very many of them.

Now, I am also going to add in another challenge into my kitchen this year and that is eating healthier, especially when it comes to gluten free baking and cooking. This added goal is going to make working on my grocery budget even more challenging, but I am determined to give it a try.

And I hope to share some about this journey of cutting my grocery budget over the next year, especially in my allergy section, because the added allergies in our family is what makes this especially challenging.

Now I am guessing that I am not the only one that struggles with the grocery budget, so I would love you to share some of your challenges and struggles and what you are doing to work on it.

Joining me on this journey of setting goals and a New Year, New You is:

Amy from Mom’s Toolbox
Rachel from Surviving the Stores
Stephanie from Couponing 101
Sarah from Give Me Neither
Erin from $5 Dollar Dinners

So be sure to follow all of us over the next few weeks as we share ideas and challenges for starting the New Year!

Disclaimer: This post contains affiliate links. Thank you for supporting this site.

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A Few Gluten Free Thanksgiving Desserts

Lynn — Mon, 21 Nov 2011 16:35:08 +0000

I am sharing a few of my favorite gluten free thanksgiving desserts over on my allergy site.

These are perfect for those that need to eat gluten free. And all of these are so good that no one will know that they are gluten free.

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Recent Favorites From My Allergy Section

Lynn — Wed, 21 Sep 2011 02:54:24 +0000

I don’t usually focus on gluten free here on my main site, but I know that I have a lot of gluten free readers, so I wanted to highlight a few recent favorites from my allergy section.

And if you are gluten free and have not checked out my allergy section, it is a great place to find all my gluten free baked goods. It is also where I talk about gluten free and nut free living.

And that section of my site does not come in your daily subscriber updates, but you can subscribe separately to that section. That way if you are gluten free or someone in your family is gluten free, you can be sure to stay up to date on all my gluten free baked goods.

Now for a few of our recent favorites.

One of my kids new gluten free favorites are the pancakes pictured above. They are light and fluffy and gluten free. We love them and have been enjoying them at least once a week. If you are looking for an easy gluten free pancake, you should give my fluffy gluten free pancakes a try.

We have also been enjoying double chocolate gluten free muffins. Is it okay to admit that we have even eaten these for breakfast a few times?!

And pizza is once again making an appearance on our menu plan. In fact, we have been eating it almost every week for the last few months. I am so glad that I finally found a gluten free pizza crust that we all enjoy.

And if you are gluten free, or know someone that is, then you will want to enter my giveaway for a Cooking Light Gluten Free Cookbook.

Now I am curious how many gluten free readers I have. If you are gluten free, or someone in your immediate family is, can you leave me a comment letting me know? I would love to hear from you so that I have an idea how many readers I have that need gluten free recipes.

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Chocolate Custard

Lynn — Mon, 13 Jun 2011 14:50:03 +0000

This chocolate custard is one of the richest and creamiest desserts that I have made in a long time.

Seriously, this chocolate dessert is really good. It is also really easy to make.

Chocolate custard is basically a baked chocolate pudding that has a little different texture than a regular pudding. It is also a bit different than a normal custard because it contains chocolate.

So, if you have tried custards before and not liked them, this is a version that I think you will enjoy.

I liked this served on its own, but it is also good served with a little whipped cream on top.

Chocolate Custard

¾ cup cream

¾ cup milk

1 teaspoon vanilla

3 egg yolks

1/3 cup sugar

pinch of salt

½ cup semi sweet chocolate chips, melted ( I melt them in the microwave, at 50% power, stirring every 30 seconds)

Preheat oven to 325 degrees.
Bring the cream and milk to a boil and remove from heat. Add in vanilla. Set aside.
In a bowl beat egg yolks, sugar, and salt. Beat in melted chocolate. Gradually which in cream/milk mixture.
Divide mixture among 4- 6 ounce ramekins. You can use a different size ramekin, just adjust the cooking time for a large or smaller ramekin.
Place ramekins in a 9×13 pan that has been filled with ½ inch of hot water. (You are creating a water bath.)
Bake custards for 40-45 minutes or until slightly wobbly. Remove dishes from hot water, let cool, and refrigerate until completely cooled or over night.

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Homemade Lemon Pudding

Lynn — Tue, 22 Feb 2011 16:55:49 +0000

I know I have been posting quite a few pudding recipes lately, but several of you have asked for my homemade lemon pudding recipe and I wanted to be sure to share it with you.

When my friend Toni sent me lemons a few months ago I knew one of the things I wanted to make was lemon pudding. I love lemon and pudding, so I knew lemon pudding would be a perfect way to use these lemons.

My mom used to make the best lemon pudding when I was a kid. It was one of my favorite desserts and I would often request it. This recipe is similar to the one my mom makes and it is so good.

One of the things that I love about homemade puddings is that they are a quick and easy dessert. They go together in no time and work either warm or cold. Not only that, pudding usually contains simple ingredients that I almost always have on hand.

If you have never tried making homemade pudding you really should give it a try. It is quick and easy and so much better tasting.

Easy Lemon Pudding

¾ cup sugar
¼ cup cornstarch
2 ½ cups milk
3 egg yolks, beaten
¼ teaspoon salt
½ cup lemon juice
2 tablespoons butter

In a saucepan whisk together sugar and cornstarch.
Over medium heat, slowly whisk in milk. And cook for 2-3 minutes or until slightly thickened.
Place one cup of hot pudding mixture into a small bowl with the egg yolks. Whisk together. You are tempering the eggs.
Return egg/pudding mixture to the pan and continuing cooking over med heat until thickened. You need to stir this consistently.
Remove from heat and add lemon juice and butter. Stir until butter is melted and mixture is combined.
Strain pudding to remove any lumps.
Serve warm or cover with plastic wrap and store in the refrigerator.

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A Few Gluten Free Desserts

Lynn — Thu, 17 Feb 2011 03:33:40 +0000

If you are gluten free and are not following my allergy section, you are missing some great recipes.

I recently posted a recipe for a

Gluten Free Mug Cake.

I also shared a recipe for Gluten Free Pineapple Upside Down Cake,

and a very easy Gluten Free Pancake recipe.

If you are gluten free, or know someone that is gluten free, you might enjoy my allergy section. Not only do I post my gluten free recipes for baked goods, but I share tips and ideas for dealing with food allergies.

And for those of you that are not gluten free, I have a lot of great posts coming up here on my main site, including a few gluten filled ones that I made for my husband’s office.

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Crustless White Chocolate Cheesecake

Lynn — Thu, 09 Dec 2010 17:49:13 +0000

Yesterday I posted about my love of cheesecake and how I have finally discovered the trick to making the best cheesecake.

See how creamy that cheesecake is? It has a lot to do with the tips for the perfect cheesecake that I posted yesterday.

Today, though I want to share with you my new favorite cheesecake recipe. I served this Crustless White Chocolate Cheesecake last month when my sister and brother in-law visited and they agreed that this was one of the best cheesecakes they have eaten.

It is perfectly rich and creamy and oh so good.

This would make a wonderful dessert for the holidays served with a homemade raspberry or another fruit sauce.

And for those of you that prefer a regular chocolate cheesecake I will be posting a very yummy recipe for a chocolate cheesecake next week, that is also perfect for the holidays.

Crustless White Chocolate Cheesecake

1 1/4 lbs white chocolate, cut into pieces
3 egg whites
pinch of cream of tarter
3 tablespoons sugar
12 ounces cream cheese, softened
1 cup sour cream
1 tablespoon vanilla
2 egg yolks

Melt white chocolate in the microwave, stirring every 30 seconds until melted and set aside.
Beat the egg whites until frothy and then add cream of tarter. Slowly add sugar while continuing to beat. Beat until stiff peaks form. Set aside.
In another bowl beat cream cheese until smooth.
Add sour cream and vanilla and mix until smooth.
Add egg yolks one at a time beating about 30 seconds in between each addition.
Beat in the melted white chocolate
Fold one third of the egg whites into the cream cheese mixture. Once folded in well, fold in the remaining egg whites.
Prepare a 9 inch cheesecake pan using the water bath method. ( Do not skip this step the water bath helps give it the right texture)
Bake at 250 for 1 hr. Do not open the oven during this time.
After 1 hr turn off the oven but DO NOT open the oven. Leave cheesecake in the oven to continue cooking as the oven cools for 1 hr.
Remove the cheesecake from the oven and let cool.
Once cool refrigerate for several hours or over night. This is best made a day ahead.
Serve with my homemade raspberry sauce or another fruit sauce. This would also be good with a chocolate or caramel sauce.

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Orange Mousse

Lynn — Mon, 23 Aug 2010 16:54:32 +0000

This no bake dessert is one that I made recently and it is now a new favorite in our house. It is light and creamy and very good. We all loved it.

It only contains three ingredients and it goes together in no time. You really cannot get much simpler than this dessert.

Not only is this easy, this can be used in several different ways. You can freeze it and it is a wonderfully creamy frozen type dessert. This is my husband’s favorite way to eat it.

You can also just refrigerate this and it is a lighter and creamier dessert, and if you place this in a graham cracker crust you will have a refreshing summertime pie.

Anyway you eat this I think you will enjoy it!

Orange Mousse

1 jar (7 ounce) marshmallow creme
1 cup orange juice ( if you are not freezing this use ¾ cup)
8 ounces cool whip

Beat marshmallow creme and orange juice together. Fold in cool whip. Place in a freezer safe bowl or container and freeze for 3-4 hours. Or place in the refrigerator for several hours or into a graham cracker pie crust.

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This post linked to Foodie Friday.

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Homemade Blizzards

Lynn — Thu, 05 Aug 2010 17:40:08 +0000

Did you know that the Dairy Queen Blizzard is 25 years old?! Now, that makes me feel a little old. I remember when they first came out and the commercials and ads were everywhere.

I love Blizzards and they were quite a treat when I was growing up. I grew up in a small logging town of less than 2,000 people in northwest Oregon. There is often not a lot of things to do in a small town so, driving the fifteen miles to the Dairy Queen out on the highway was an exciting outing as a kid.

We often got treats like the dilly bar or just a plain cone because they were the cheapest things to buy. However, we loved it when they had the blizzards on sale for 99 cents because then my dad would let us get one of those.

I now live where I do not have a Dairy Queen close to me, so I have had to be creative and find a way to enjoy a blizzard at home. I love to come up with make at home versions of our favorite things because they are usually easy and less expensive to make. In fact, Blizzards are one of the easiest at home things that I make.

What I love about these is that you can make them just the way you like them. You can use vanilla or chocolate ice cream. You can use what ever candy you like. M&M’s work, so do butterfingers, and Oreo cookies, Reese’s pieces, Heath Bars, there are so many versions that you can make.

The one in the pictures is a chocolate chip mint version.

These measurements are not really exact. You can vary the amounts according to how thick you like yours. The candy amounts vary depending on the candy. I usually use half a candy bar or half a package of M&M’s, but you can add more if you like more candy.

Homemade Blizzard

2 cups ice cream
1/3 – 1/2 cup milk
about 1/2 of a candy bar (if using something like a heath or butterfinger chop it into several pieces)

Blend ice cream and 1/3 cup milk in a blender until smooth. Add more liquid if needed. Add candy bar and blend just until candy is chopped.

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I know that many places sell their own version of these. In my area both Sonic and Braums have a version. They are all very similar though.

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