Giveaway: Gluten-Free Baking with Betty Crocker and Joseph Joseph

One of the fun things about being a food blogger is getting to try new products and equipment. A few weeks ago MyBlogSpark sent me this cool baking kit which includes a rolling pin, a pastry brush, a small rubber spatula (I happen to LOVE spatulas!) and a super cute kitchen timer in this JosephJoseph baking gift set. To be quite honest I haven't had the time YET to try out these nifty tools, but I can tell you they are super cute!

Also included in the gift set was really nice non-stick 8x8 baking pan which is perfect for brownies or 1-layer cakes! Betty Crocker (the lovelies who provided this nice set) have brand new packaging for their gluten-free products ALONG with a few new gluten-free baking mixes. I decided to go out and purchase chocolate chip cookie mix. My husband is quite the connoisseur of chocolate chip cookies...

But instead of making cookies (I'm lazy, what can I say?) I decided to use the 8x8 pan and make a batch of chocolate chip cookie brownies! TO make the brownies all I did was add the required 1 stick of butter, but instead of one egg I used two, and then added 1 teaspoon vanilla, and 1/4 cup of milk. This made the brownies more cake-like, but Michael loved them. I baked the batter in the pan for about 25 minutes at 350 degrees. That's it. Super easy, super quick.

While I'm not a huge fan of gluten-free prepared baking mixes... it is fun to have these on hand for last minute chocolate chip cookie emergencies. Michael really enjoyed the mix and said he liked the brownies as much as he would have actual cookies... so win win!

But my favorite thing about companies like "MyBlogSpark" and Betty Crocker? 

They not only send me goodies to try, they offer bloggers an additional set to giveaway as well! SO Here's your chance! Want to win your own set of baking supplies?  

Here's how you can enter to win: 

This contest is now over.
Congrats to Shannon F. for winning the baking set! 

The Giveaway Nittygritty:

• 1 prize pack of a JosephJoseph Gift Baking Set + a brand new 8x8" baking pan will be provided from General Mills and MyBlogSpark. 
• This giveaway is open to everyone. 
• One entry per person.
• Enter by leaving a comment below on this post AND please include a way for me to contact you -- your email address preferably.
• The giveaway begins June 24, 2013 and ends on June 29, 2013  at 11:00 pm eastern daylight savings time.
• No purchase is necessary.  Odds of winning are based on the number of entries.  
• The winners will be randomly chosen and will be contacted by email.  The winners will have 24 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

GLG Disclosure: 

I was given a free gift baking set and an 8x8" baking dish from MyBlogSpark and General Mills. This is not a sponsored post and I did not receive monetary compensation. The opinions in this post are completely my own. The giveaway prize pack and baking pan have been provided by MyBlogSpark and General Mills. 

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Maple & Candied Bacon Blonde Brownies (Paleo, Grain/Gluten/Casein Free)

Ok, so this was supposed to be a Fathers Day post, but alas life got away with me. I actually created this beauty of a recipe with Ben in mind. He wanted me to call this post "Gentlemen Prefer Blondes". Blonde brownies of course. I mean, obviously, Ben prefers his women brunette....ahem! Ok, I'll admit, I was blonde ONCE. Somewhere between my "Run Lola Run" fire engine red hair and my

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Introducing: The Everything Gluten-Free College Cookbook! Coming July 2013

Over the past year I've been working very hard on a series of gluten-free cookbooks for the "Everything" series published by Adams Media. (Hence the reason the poor blog hasn't been updated as often as I'd like for it to be!)

And my latest installment is coming out next month on July 18, 2013. This new book is entitled, "The Everything Gluten-Free College Cookbook." This book has been especially designed for gluten-free college kids, but also those new to cooking gluten-free, and for busy folks everywhere.

The book specifically shares SUPER EASY recipes and tips to teach college kids how to cook fast, easy, and healthy meals right in their dorm room or apartment.

Some great features of this book include: 

• A whole chapter explaining what being gluten-free means, how to buy and store gluten-free foods in your college dorm room or your first apartment. How to ask about gluten-free options on your college campus, how to teach your friends about WHY you are gluten-free, etc... 
• Over 300 EASY AND DELICIOUS gluten-free recipes that ANYONE can make, especially beginner cooks!
• An entire chapter on meals you can make in your microwave!
• Recipes for easy breakfasts, lunches, parties, study snacks, and special chapters on fast and quick main dishes and gluten-free pasta meals.
• An entire chapter on gluten-free vegetarian and vegan recipes!
• Tons of NATURALLY gluten-free recipes, which means you don't have to buy special gluten-free flours or baking ingredients (unless of course you want too for the baked goods!) 
• For those who want to learn to bake, many EASY gluten-free baked goods such as muffins, cupcakes, cookies, etc... 
• Dairy-free substitutes are listed throughout the book for those with dairy or casein sensitivities. 

A handful of awesome gluten-free recipes to try from this book include: 

• Banana Nut Pancakes
• Very Veggie Omelets
• Baked Pumpkin Crunch Oatmeal
• Classic BLT's
• Mini Pizzas in a Flash
• Tuna Salad with a Kick
• Buffalo Wings
• Never-Enough-Nachos
• Microwave Chicken Divan
• Easy "Tandoori" Chicken
• Mexican Lasagna
• Frittata with Asparagus and Two Cheeses
• Classic Italian Risotto
• Cheesiest Macaroni and Cheese
• Stovetop Oatmeal Fudge Cookies
• Basic Rice Krispies Squares
• Speedy Mocha "Mousse" Pudding
• and many, many more!

If you're not a college student, this book can still help you learn to make super fast and easy meals at home. It's perfect for busy moms, commuters, anyone working full time who needs quick and healthy gluten-free meals on-the-go, etc... 

This book is on-sale now for pre-order through:

• Amazon
• Barnes and Noble
• Books a Million
• Powell's Books

And will be available on July 18, 2013 at your favorite local bookstore. 

Have any questions about this cookbook? Send me an email: gingerlemongirl at gmail dot com. 

To kick-off this book, let's have a giveaway! 

Would you like a copy of this book? (And you absolutely should!)  I'm personally giving away two brand new paper-back copies of this cookbook! Simply leave a comment on this blog post letting me know why you'd like this book and what recipe you would try first! 

*******************

This contest is now over: 

Congrats to Cindy and Marcie the winners of "The Everything Gluten-Free College Cookbook"

The Giveaway Nittygritty:

• I am giving away two BRAND NEW COPIES of my new cookbook: "The Everything Gluten-Free College Cookbook." 
• This giveaway is open to everyone. 
• One entry per person.
• Enter by leaving a comment below on this post AND please include a way for me to contact you -- your email address preferably.
• The giveaway begins June 18, 2013 and ends on June 22, 2013  at 11:00 pm eastern daylight savings time.
• No purchase is necessary.  Odds of winning are based on the number of entries.  
• The winners will be randomly chosen and will be contacted by email.  The winners will have 24 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

GLG Disclosure: 

I am giving away two copies of my newest cookbook. These copies have been provided by ME. This is not a sponsored post and I did not receive compensation. The opinions in this post are completely my own. 

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The Annual Post

Hello lovely primal/paleo/clean/mindful eaters!

Since Google killed Google Reader I haven't been getting my notifications of comments awaiting moderation, so my apologies if you've been trying to get in touch. I've posted them all now - thank you so much for the kind words and I love knowing that new people are finding my blog and exploring the recipes along their own journey. It's an absolute joy.

So:

- No, we still haven't renovated the kitchen, so I'm mostly grilling meat and boiling veggies. I'm addicted to sweet potato fries, roast meat and veg from Rhumba's or The Roast Kitchen in Kew, green grapes (out of season now, boo!) and imperial mandarins (in season, hooray!), chai spice tea with a splash of milk, and brie cheese. The year of minimal stove-top cooking has forced me to change my old eating habits, though I still make cauliflower pizza for parties, as well as chicken Caesar salad and maybe some nachos to at least keep my guests from wheat and sugar.

- Yes, I'm still losing weight! My weight hovered around the point I noted last year, and now over the past couple of months I've managed to shave off another 5kg through deliberately limiting any wheat and essentially getting rid of sugar again. I've also been getting more active thanks to my Xbox Kinect and a bevy of games. Tonight I kicked my butt with UFC Personal Trainer - I will be sore tomorrow...

I hope everyone is feeling happier and healthier every day, and that you are following your passions! Blogging is not a passion of mine anymore, though I do miss this community - I'm on Fitocracy as GirlGonePrimal- (had to add the hyphen since someone else is sitting on GirlGonePrimal even though they essentially never use the site, boo!) if you want to get in touch. I'm also on Xbox Live as Jezwyn if you want to try a multiplayer game (I haven't explored playing anything online yet, but I'm game if you are...)

Love your body, love your food, and look after yourself :)

GGP

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Dark Chocolate Bundt Cake

Rich, moist and very chocolaty. 

I like that the ingredients are always in

my pantry, so I can make it anytime.

It's a from scratch cake that's

just as easy to make as using a mix.

A bundt cake is always so impressive looking.

No complicated measurements or ingredients.
First: If you don't have buttermilk,
put 1T vinegar in a cup and add enough
milk to measure 1 C. Set aside.

(I never have buttermilk in the house.)

Mix the dry ingredients in a large bowl.

Add the wet ingredients and mix well. 

This recipe only uses 2 eggs. I like that too.

Mix in the 1 C of hot water and vanilla last.

The batter will be very thin. Pour into a prepared

(baking sprayed) bundt pan.

Bake at 350 for 40-45 minutes until it tests done. 

Do not over bake. 

Let it cool in the pan for 15 minutes.

Turn out onto cake plate and let cool completely.

At this point you can just dust it with 

powdered sugar and call it a day or 

go all out and coat it with

Glossy Chocolate Icing.

For the icing use: 

 regular sugar, butter, milk, and cocoa.

Boil for 1-2  minutes and stir in vanilla.

Stir to cool until it starts to thicken just 

enough so that it will cling to the cake.

Quickly pour it over the cake before it gets too thick.

Cut and serve to impatiently waiting family.

I like to scoop up any icing that may have 

puddled in the middle and spread it over my slice.

mmmmmm!

It will be just as moist the next day.

So easy and you don't need to have a mix in
the house when you're craving chocolate cake.
I definitely like that!

Dark Chocolate Bundt Cake

2 C sugar

2 C flour

1/2 C cocoa

2 t baking soda

dash salt

Combine in a large bowl; then add:

1 C vegetable oil

1 C buttermilk *

2 XL eggs

Mix well with beaters, then add:

1 C hot water

1 t vanilla

Pour into a sprayed bundt pan. Bake at 350 for

about 40-45 minutes until done*. 

Let cool 15  minutes, then invert

onto a cake plate. Let cool completely before icing.

Glossy Chocolate Icing

1 C regular (granulated) sugar

1/4 C cocoa

1/4 C milk

1/2 C (1 stick) butter/margarine

1 t vanilla

Combine the first 4 ingredients in a saucepan 

and bring to a boil for 1-2 minutes. 

Add vanilla. Stir until cool enough to thicken

slightly and stick on the cake. Pour it on quickly

as it will start to get too thick. 

* 1T vinegar plus milk to equal 1 C

* Cake is done when the sides pull away 

from the pan and the top springs back 

when lightly touched.

Enjoy!

Links: Savvy Southern Style,
The Charm Of Home, Common Ground,
My Romantic Home, Designs By Gollum,
Between Naps On The Porch,
No Minimalist Here, French Country Cottage

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Easy Gluten-Free Almond Flour Cookies

I really need to keep my "good" camera around my neck at all times.. because when I don't you are forced to suffer through my terrible phone camera pictures...

But you know what's funny? I really like the imperfection of the phone camera pictures. I love the grainy quality. It's like adding some cool instagram filter, minus instagram.

At any rate, here are some cookies for you. And this imperfect, grainy picture... it's comfortably fitting for these tasty treats. They aren't amazing bakery cookies. They are easy, simple 4-ingredient cookies for a sweet tooth fix. They are low glycemic, so they won't spike your blood sugar and then send you sinking down, down, down on a Tuesday afternoon.

They are easy, kid-friendly, snack-size little gems of almond flour and coconut palm sugar... and will make you smile.

Who needs perfection? Have a cookie instead!

Easy Gluten-Free Almond Flour Cookies
free of gluten, dairy, soy, grains, and easily egg-free
printer-friendly recipe

Ingredients
2 cups blanched almond flour
1/2 cup - 3/4 cup coconut palm sugar (or: honey, sugar, maple syrup, date sugar...)
1 egg (or egg replacer, 1/4 cup applesauce would work just fine)
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat. In a large bowl whisk together the almond flour and coconut palm sugar. Make a well in the center of the dry ingredients and add the egg (or egg replacer) and the pure vanilla extract. Stir the wet ingredients into the dry ingredients until you have a very stiff and sturdy dough. It should be stiff enough to stir into a ball. If it's too crumbly (and it could be, depending on the humidity levels where you live), add water a teaspoon at a time, until the dough will stir into a stiff ball. Scoop the dough out with a cookie scoop and place 1" apart onto the cookie sheet. I usually get about 12 medium-size cookies. Shape them with your fingers into circular cookies and flatten them slightly with your palm. Bake for 12-15 minutes until cookies are a bit puffy and are golden brown around the edges. Allow cookies to cool for 10-15 minutes before eating... if you can wait that long!

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