Extraordinary Life

Monday, June 17, 2013

Paleo Angel Food Cake

This Paleo Angel Food cake is not white like your Standard version because Coconut flour is slightly yellow. If you are not a fan of Coconut Flour, don't worry. I promise you, you won't taste it in there. The coconut flour allows for the added protein and keeps this traditionally DRY cake very moist. Plus, the Arrowroot is a starch which I traditionally like to stay away from while trying to loose weight. I feel like the extra protein helps balance that a bit. It's ok, just close your eyes and taste it. The texture is a dead ringer for the original version. The honey gives it a slightly different flavor than the sugar would have but we just LOVED it. It was sweet enough, it was spongey enough. It's very addicting so be warned!!! Top with Strawberry and Whipped Coconut Cream!!!

3/4 cup Arrowroot Powder

1/4 cup Coconut Flour

12 egg whites (about 1-1/2 cup)
1-1/2 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
1-1/2 teaspoon Pure Vanilla
1/4 teaspoon Pure Almond Extract (optional)
1/2 cup Honey

Preheat oven to 325 degrees.

Before you start, it's a good idea to whipe down your bowls and tube pan with a touch of vinegar on a paper towel. It will eliminate any grease, which could interfere with the egg whites' ability to rise. That's a Julia Child trick.

In a bowl, thoroughly combine Arrowroot, Coconut Flour. Get out your sifter and sift dry ingredients. Set aside.

In a separate bowl, beat the egg whites until they start to foam. Add the cream of tartar, baking soda, salt, almond and vanilla extracts. Continue to beat until just about stiff peaks form. Slowly drizzle in the honey in a slow stream.

Turn off beaters and set bowl aside. With a spatula, gently fold the dry ingredients into the egg whites, taking great care not to deflate the whites. You can not do this in the mixer, it WILL deflate your egg whites. Folding is the only way you can mix in the dry ingredients.

Spoon the batter into an ungreased tube pan. Slice a butter knife through the batter several times in order to get it distributed in the pan, then smooth the top.

Bake in a 325 degree (F) oven for an hour. Invert the pan (angel food cake pans have legs to allow this, if you are using something else, you may want to set up on something to serve as feet. (this helps to keep it from collapsing).

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Friday, June 14, 2013

Betty Crocker Gluten Free Baking Review and Giveaway

The month of May was Celiac Awareness Month and my friend Betty Crocker has asked me to introduce you to their two new gluten free products. Betty Crocker introduced a new cookie flavor, Gluten Free Sugar Cookies, and a new baking mix, Gluten Free Rice Flour Blend. With any luck you will see these fabulous two new Gluten Free Products right there on the shelves of your supermarket real soon. Life as you knew it, back again!!

Betty Crocker and I are no strangers. She has literally saved my hyde several times since my daughters Celiac Diagnosis. While her mixes have way too may sugars for MY Paleo Diet, it is just fine for large gatherings, children's birthdays and various other Holidays and cheats. In fact, I have a list of ideas of what to do with the Yellow Betty Crocker Cake Mix. Check out this link.

Betty Crocker Gluten Free Cake Mix Recipes

Just leave out the sugar if I suggest to add more (I am way over those days). But you must add the pudding. Just 2 tablespoons makes a HUGE difference in the texture of your baking. Give it a try for yourself.

Below is what Betty Crocker has to say:

Delicious, classic – and Gluten Free!

Now, Gluten Free baking gets even easier (and tastier!) with two all-new additions to the delicious line of Betty Crocker Gluten Free baking products – introducing Gluten Free Sugar Cookie mix and All-Purpose Gluten Free Rice Flour Blend.

Smart moms already trust the great taste of Betty Crocker Gluten Free Brownie, Cookie and Cake mixes that the whole family can enjoy, and now beginner-to-expert bakers can use mixes or create from scratch delicious recipes year-round! So why are Gluten Free moms choosing Betty Crocker?

Taste – Our consumers rave about the great taste of our Gluten Free products. Check out some of the great comments here.

Shareable – You can make one dessert for the whole family.

Normalcy – You can feel “normal again” baking for your family just like before you went gluten free.

Would you like to try the new mixes for yourself? How bout some kitchen equipment to help you with your culinary masterpieces? Just enter below with Rafflecoper to win the picture gift pack below.

Enter to win a gift pack that includes:

(1) Joseph & Joseph Baking Set (an adjustable rolling pin, a silicone spatula, a silicone basting brush, and a timer)
(1) 8 x 8 Square Baking Pan
Retail value $60

a Rafflecopter giveaway

Sharing Links:

Website: BettyCrocker.com/glutenfree
Betty Crocker on Facebook: Facebook.com/BettyCrocker
Betty Crocker on Twitter: @BettyCrocker

“Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.””

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Monday, April 29, 2013

Menu Plan Monday: Week of April 29th, 2013

Oh my gosh, am I so tired! My daughter had her very first sleepover last Saturday night and those girls exhausted me! Not to mention when you are old like me, catching up sleep from an all night-er simply does not work! You missed your chance to sleep, now you have to be tired for 3 days!!! LOL. It was the very first sleepover for most of the girls in attendance so I hope it was memorable. None of them seemed homesick but mainly because all the girls in attendance were very comfortable with each other (BFF's). I left a myriad of foods out on the counter (gluten free of course)!! We had pizzas, hot dogs, nacho's and cheese, cupcakes, cookie cakes, Italian Water Ice, Drinks with powder mix add ins. Soon I will have to post pictures of her awesome rainbow cupcakes! Gotta run to work, have a great week!!!

Monday:

Baked Chicken, Broccoli & Fruit Salad

Tuesday:

Taco Dinner

Wednesday:

Fried Hamsteak, Macaroni and Cheese (for kids),

Cole Slaw and Brocoli

Thursday:

London Broil, Cauliflower Rice, Broccoli

I am going to marinade it in olive oil, a little liquid aminos, garlic and onion powders, red wine vinegar, crushed oregano, freshly-ground black pepper

Friday:

Baked garlic Shrimp, Cauliflower Puree, Green Beans

Saturday:

Meatloaf (no sugar, almond flour instead of oats), Cauliflower Puree, Broccoli

Sunday:

My Daughter's Communion Day

Luncheon includes Spaghetti, Meatballs, Caesar Salad, Bread & Butter, White Cake and NY Style Cheesecake.

Looking for inspiration? I can help in three different ways.

Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.

Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!

You can also view my past menu plans here

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Monday, April 15, 2013

Menu Plan Monday - Week of April 15th, 2013

No real time today to add links or pictures, maybe I will later on. For now I am going to record for records sake what I plan to have before I run out to work. By the way, I LOVE THIS JOB! :-). Playing with flowers all day is awesome. It is a temporary position tho and I will be sad when it goes.

Monday:

My Baby Girl's Birthday

We are going to take her out to eat!

Making Against All Grain's Strawberry Cake

Tuesday:

Hamburgers

served with Lettuce, Tomato, Red Onion and Avocado

Wednesday:

Dinner at Church

Thursday:

NY Strip Steaks, sauteed mushrooms, broccoli

Camping Menu:

Breakfast:

Pancakes (batter premixed)
Eggs (pre-scrambled) and toast

Lunch:

Sandwiches on Udi's Bread
Chili and Foil Packet Potatoes

Dinners:

Oscar Mayer Beef Hotdogs grilled over an open Fire (bun-less, just like my kids like it)
Chicken marinaded in Italian Dressing and Veggies
Hobo Packets (Ground Beef and Veggies cooked over a fire)
Foil Packet Potatoes is a side for breakfast or dinner

Desserts

Skillet Apples (apple pie in a jar cooked in a skillet)
Hobo Pies (Udi's Bread with Apple Pie filling)
Roasted Marshmallows with Home Made Graham Crackers

Snacks:

Enviro Kids Chocolate and Peanutbutter bars
Carrot Sticks with Ranch Dressing
Old Wisconsin Meat Sticks
Trail Mix Crunch (nuts and dried fruit)

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Tuesday, April 2, 2013

Busy Mom's Baked Shrimp with Lemon Butter Sauce

I was inspired with this idea based on my friend Ana's dinner photograph on facebook the other day. Some folks do not like the sharing of the dinner plate photos, I on the other hand love it! I am a foodie after all!!! :-)

So I am back to work after 5 years and trying to do it all like super woman. Making quick dishes that look extravagant is right up my alley right now. My family loves shrimp. I live far far away from the ocean so I am using frozen shrimp too!

2 packs of (12 ounce) 41-60 Medium Frozen Shrimp, defrosted
1 stick of Salted Butter
1 Tablespoon Minced Garlic, (jarred)
One Lemon, Sliced
sprinkling of Garlic Powder
sprinkling of Onion Powder
sprinkling of Salt

Preheat oven to 350 degrees
Line a rimmed baking sheet with foil (for easy clean up)

Slice lemon into thin slices and set aside.
Melt butter in microwave for one minute. I just use the wax paper on the butter to cover the top of the bowl.
Add garlic to hot butter to infuse garlic flavor and add to baking sheet.
Add lemon slices on top.
Place shrimp on top of lemon/garlic/butter.
Sprinkle with Italian Seasoning, Garlic Powder and Onion Powder.
Bake for 15 minutes.
Serves 4

As a suggestion:

Meanwhile, microwave your Cauliflower.
Once steamed, add a stick of butter in your food processor along with cooked Cauliflower.
Puree for a minute or two, until fully mashed.
Serve with Shrimp.