I sat for a good bit this morning, trying to find the words to enter back into the stream of literary traffic that is WordPress… and it’s been hard, to say the least.
If I could sum up the last several months in only a few words, it’d be something like, “alrighty then, wasn’t that a ride!”
I could tell you the details about my health journey, and perhaps in time I may, but now is not the time… maybe later.
On the upside, we’ve a new granddaughter that has to be the most beautiful thing I’ve ever lain eyes upon…
From the tip of her tiny toes, all the way to her silky soft hair…
… our Sugarplum was the most wonderful of Christmas package one could ever imagine! While I would love to show you a cascade of new baby pictures, I wish to respect my daughter’s privacy, so for the most part I’ll be using the Avatar created for Maisie unless Mamma gives me approved pic’s for public viewing…
Please forgive any future crazy writing angles, as I’m still trying to right my health situation. When you are physically compromised, it bleeds over into your emotions, as well.
In a tiny nutshell, doctors have failed to offer anything other than more drugs, so we’ve been forced to step back from modern medicine and seek a different route. Basically, we’re DIYing it. I don’t know what’s to come, but God does, so I’m leaving it in His mighty hands.
While God watches over me, I’ve been tasked to continue my writing. I want to publish my works, and I want to be here, with you… my family.
So, with that being said, let’s just get back to it, the writing that is…
Let’s all celebrate and have a party… cause the Punctuation Fairy has returned!!!
For starters I could stop answering these repeats of repeats on the prompt feed! Talk about beating a dead horse, right?!
With Christmas just around the corner, can’t we just start answering fun questions already?
I want to hear what folks want for Christmas, what their family celebration plans are, or what traditions they keep, ya know?
I know that my Christmas already arrived four days ago… and my newest grandbaby is absolutely perfect! She was born via c-section weighing 8 lbs 14 oz., and she came with a full head of dark brown hair… just beautiful!
Back to the prompt though, as I don’t want to miss the chance to NOT do a lot less of things, I will be answering in a contrary manner…
I will NOT talk less, nor dream less, nor laugh less
I vow NOT to love less, give less, nor care for others less
Under no circumstances shall I NOT pray less, praise God less, or ever share less than All of what God has done for me!
How was that? Not too bad, eh?
Oh, yeah! I’ll never, ever, ever, stop baking you calorie free cookies from my virtual kitchen…
This should be so easy for us to organize and promote, OA’s (Overthinkers Anonymous members… you know who you are)!
Seeings as how we’re frequently up at all hours of the night, I feel confident that we could really make a go of this, don’t you? Come on guys, how about just this once, we agree about a thing, without taking all night to do it, please?
I know I don’t ask for things often, but this could be our moment to stand… to stand up and celebrate all those over-tired, over-worked, underpaid, unrecognized and/or simply stressed out members of society!
Hoping to save time in the decision making process, I’ve come up with a pretty fair quality title, along with a helpful slogan;
Owl Day!
We don’t care WHOOO you are
We’re just glad you DOOOO your part!
I’ve taken the liberty of selecting a few posters to choose from, and might I suggest we select a day in early January?
This would give us plenty of time to argue about the photos, and also gets us safely past all the New Years Resolutions we’ve no intention of keeping.
I suppose if I’m to think of the biggest dish I’d like to bake, it would be Baked Pterodactyl… you know, like a Turkey but bigger!
If a Turkey dinner could feed a family of 5 for several days, then why not use a bigger bird? And, as I’ve no desire to eat any of the pretty birds like Ostriches, or Big Bird, for that matter… we’re left with the Pterodactyl.
The down side is, I’ve heard that Pterodactyl meat shrinks in the oven due to being rather dry.
Maybe I should just stick with Turkey…
Yes, I understood what the prompt was actually asking, but as I’ve no risks that need taking, I went with the birds.
Before I answered this mornings prompt, I wanted to be sure that I had a proper understanding of what was being asked. So, I looked up the definition of principle, just to be sure!
1. a fundamental truth or proposition that serves as the foundation for a system of belief or behavior or for a chain of reasoning.”the basic principles of Christianity” h Similar:truthpropositionconceptideatheorypostulateassumptionbasisfundamentalessenceessentialphilosophy
a rule or belief governing one’s personal behavior.”struggling to be true to their own principles” . Similar: morals morality moral standards moral values ethics code of ethics beliefs credo ideals standards integrity uprightness high-mindedness righteousness virtue probity rectitude sense of honor honor decency conscience sense of duty scruples
a general scientific theorem or law that has numerous special applications across a wide field.
In honesty, all that’s needed to fully answer the question now is a bible verse that you may be familiar with…
30 And you shall love the Lord your God with all your heart and with all your soul and with all your mind and with all your strength.’ 31 xThe second is this: y‘You shall love your neighbor as yourself.’ There is no other commandment zgreater than these.” Mark 12:30-31
After reading this verse, all you need to do is then re-read that list of similar words for principle. The ones from the dictionary do a fair job of describing the many ways to act, and live out all those principles that should define our lives! Just sayin…
I’ve had sort of a rough week when it comes to food, so I want to give a disclaimer, here. **All testing and results may vary, as I’m not certain if my skills, my stomach, or my taster were behaving properly!**
My baking adventures started out seemingly normal. I gathered up all my ingredients, recipes, and cooking tools…
And, yes, you heard me correctly when I said recipes, plural, meaning more than one…
You see, I found this recipe for a delicious looking Pumpkin bread, but then also saw a recipe for Cream Cheese Frosting. Unfortunately, I can’t have dairy. So, I had this notion that maybe Tofu might work as a comparable substitute for the cream cheese.
There’s a huge number of frosting recipes available using Tofu as a substitute for the cheese, so the assumption was made that it should be a success… right!?
Wrong!!!! I’ve never smelled something this vile in all my days, aside from Salmon, Slime, or that Vietnamese fish sauce stuff. Now, I don’t know if it’s just me, what with my health issues, or if it was truly that rank! I didn’t have the heart, nor the stomach to ask my husband to sacrifice his taste buds… so I tossed it! It smelled like a combination of playdough and that Paper Mache glue we used in elementary school.
I went ahead with the Pumpkin bread idea, opting for a simple maple glaze of my own creation. I’ve shared the bread recipe I chose, below…
Classic Pumpkin Bread
Homemade Pumpkin Bread is a favorite Fall recipe that’s loaded with warming spices and packed with tons of pumpkin flavor. It will make your house smell so good that you’ll forget you just bought a pumpkin spice candle! This delicious pumpkin bread recipe is super moist and both gluten-free & dairy-free.
In a medium bowl, combine the flour, baking soda, salt, and spices.
Beat eggs and sugar in a large bowl or stand mixer on medium speed.
Add the pumpkin, then slowly add oil and water. Beating well after each addition.
Add the flour mixture and beat on low until well combined.
Pour the batter into prepared pans, dividing evenly.
Bake for 1 hour or until the center comes out clean with a toothpick.
Let the loaves cool in the pan for at least 10 minutes and then turn onto a rack to cool completely.
Did you know that those plastic Ice-cream tubs work great for mixing bowls? Use it if you got it… that’s what I say!
Anyway, I followed the recipe verbatim (exactly as was written), except that I used Olive Oil. Well, I did also switch out the two bread pans for a single 12 inch spring form. (Some of the best places to find specialty cookware is Goodwill, believe it or not!)
It did have to be baked for 80 minutes, in contrast to the 60 minutes for two bread tins that the recipe reflects…
Voila!
Now, I must confess that I used my husband as my taste tester this week… don’t blame me, blame the Tofu! You guys, I couldn’t get that smell out of my head, or out of the apartment for the entire day. It was awful!
To be fair to vegans around the globe, I think that I may have an aversion to Tofu, along with the Salmon that I mentioned earlier. Memory has a funny way of messing with you, sometimes. And, many people use Tofu in a number of ways, swearing by it! So, if you would, kindly go easy on the Tofu community. Let’s just call this one Operator Error, and move on.
All that I did here as a substitute for the frosting, was to make a simple drizzle with 1/8 cup Maple Syrup (any brand will do), 1 cup powdered sugar, and 2 tsp of lemon juice.
My husband gave it 2 thumbs up, and if he likes it gluten-free, you will too!
As for me, maybe it was the Tofu, or quite possibly the Barium sludge I had to swallow the day before, but I don’t know if pumpkin and I can ever be friends again, seriously!
Next week should be far better, as I’m going to tackle a gluten-free, dairy-free, cinnamon roll, or sweet buns, if you like. I’ve never worked with yeast in gluten-free baking, so it’ll be a bit of a learning curve.
Hey, if you’re game, I am! Why, a young King David slew Goliath, with not but a stone and sling, so I am confident that I can challenge a loaf of bread, with not but Bob’s Red Mill 1 to 1 flour!
Gluten-free bread baking, here I come. Wish me luck…
When it comes to favorite hobbies or pastimes, I’ve led a very full life. Fortunately for me, having children to use as my excuse, I was able to shamelessly buy myself all manner of games, books, craft supplies, and the like… all under the guise of “it’s for my kids!”
As time marched on, however, my kids grew and moved away, so I became a closet crafter, for a good while.
Then, as age crept onto my hobby scene, my fading eyesight and arthritis stole much of my hobbies and pastimes, which included things like photography, gardening, painting, horse wrangling, camping, hiking, and the like. The list really does go on and on.
But, the one hobby that began when I was small… you know… my Easy Bake adventures in baking… some things never change!
With the fall season rushing to fill our senses, and our kitchens, with warm and comforting October favorites.
My favorite flavor’s during October center around apples, caramels, and those delectable crumbly cobbler style muffins and cakes.
I decided to start with the apple’s, as they go so well with fall spices and syrupy drizzles, which are my weakness.
Personally, I believe that an apple can make or break the flavor combinations in certain styles of bakes. While many apples are plenty sweet, tart, and juicy when you eat them raw, things change when you bake with them. If the apple isn’t tart enough to stand up to all the sugary flavor, the apple flavor gets drowned out, if you know what I mean.
So began my mission toward successfully baking a gluten-free apple cake from scratch… no more store bought box mixes! It was time…
First, I needed to find a recipe that I could follow for a flavorful apple cake, and gluten-free. Honestly, I see amazing videos on Facebook all the time, which is where I watched a woman make these jaw-droppingly glorious Apple Crumble Muffins. The down side was that it wasn’t gluten-free, and also made with muffin tins, which I don’t have unless my girlfriend brings hers over when she comes for Sunday Coffee/Tea.
So, I headed back to Pinterest, which is God’s gift to all DIYer’s!
I realized that an apple cake or bread was the better choice for this recipe, as using a muffin recipe can have unpredictable results when converting it to a bake in a cake or bread tin. I decided on a cake recipe, as I want to save the bread one for a pumpkin dessert I’m attempting to bake for you, on a different episode.
While I was forced to make numerous adjustments, which I will share as we go, under no circumstances do I wish to take any credit away from those that came before.
Here’s the original recipe and link, as I’m certain that this recipe will be just as wonderful, if not better than mine. Be sure and check it out…
High Protein Apple Crumble Cake (Gluten-Free!)
Make this Gluten-Free Apple Crumble Cake and fall obsessed in minutes! This high-protein dessert is a dream come true for so many reasons; it’s decadent without being heavy, it’s gluten-free and easy to digest, it’s sweet but not going to spoil your sweet tooth and it’s just downright beautiful! It’s packed with warm spices and the addition of protein powder makes it a nutritious choice, perfect for enjoying any time of day and sure to become a seasonal favourite.
Preheat oven to 350d. Grease and line an 8”pan with parchment paper and set aside.
Add oil, sugar, eggs, milk and vanilla to a bowl and whisk to combine.
In a separate bowl add dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter. Add chopped apples and fold them in until combined.
Pour the batter into the prepared pan, smoothing it out with an offset spatula.
Make the crumble topping by adding dry ingredients to a medium sized bowl.
Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
Scatter the top of the cake evenly with the crumble topping.
Place in preheated oven and bake until a skewer comes out clean from the centre of the cake and the cake is golden brown, 45-50 minutes.
Let the loaf rest in the pan for 15 minutes before removing the springform ring. Carefully transfer the cake to a wire rack to cool completely.
While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
Once cake is cool drizzle the top with the glaze and enjoy!
**Disclaimers** My cooking skills, ingredients, and baking tools are all based on real world baking! Not everyone can afford most of the high end name brands, or the organic labeled ingredients that triple the price simply by saying the words Gluten-free, Dairy-free, and the like. I also don’t think that the craftsmanship of said measuring cups and spoons, pans, trays, and/or cooling racks need be a deal breaker. I once watched a video of a guy making an entire burger on a clothing iron, and I would have eaten it! Rule for today is… sometimes ghetto get’s the same result! It depends on how hungry you are for somethin sweet, I guess.
Now, back to the bake…
So, with recipe on board, I set about my task of mastering the Apple.
I chose SugarBee for our apples, though you may have your own personal favorites.
As you may have noticed, there was far more sugar sweetening in the recipe, than apples, in my opinion, so I did some changing in regards to that drizzly sugar syrup topping. I also didn’t have any safe protein powder to add, as many use wheat and I don’t have the one she recommends. If any of you do this recipe and use the protein powder, please let me know how it turns out. I may go back later and try doing it with said powder added, just to see.
What I decided to do was add an extra quarter cup of my gluten-free flour to offset the moisture. I also did a radical change to the crumble topping, so watch for it, as we go. Alright, let’s do this!
First things first… we need to prep. A clean baking environment, breeds success…
I absolutely do pray that God gives me success, when baking. I need all the help I can get!
Apples peeled and diced. Half were set aside to be mixed into the cake…
The other half were turned into an apple compote, with quarter cup sugar, quarter cup brown sugar and quarter cup plant-based butter. I used Country Crock…
I didn’t make any other changes to the cake recipe, aside from the protein powder. I used Oat Milk in mine, but she says that you can use any plant based milk. I took the apples that were set aside, tossed them in some of the cake mixture, and then mixed them into the cake mix.
After lightly spraying my 9 inch cake pan with Olive Oil spray, I poured the cake mixture into my pan.
Here is where I went off the reservation… and a miracle happened!
I took all of the apple compote, liquid and all, and poured it on the top of my cake mixture. Looks reckless, doesn’t it? I didn’t stop there, though…
I filled that bad boy all the way to the rim of the pan with the crumble mixture, minus the pecans (I didn’t have any) from the recipe above. I was so worried that it would overflow before the sugar had a chance to caramelize and soak into the crumble mixture that I put a dish under it to catch the spills.
I realized early on that 350 for 45 – 50 minutes wasn’t going to get it done for this monstrosity, so I baked this apple crumble bomb at 380 for a whapping hour and 15 minutes… I know, right?! What was I thinking?
I think sometimes God loves to show favor on His children in some of the smallest, and most unexpected ways… that’s part of why I love God so!
Don’t ask me how, but I watched a miracle unfold, right before my oven eyes…
The only way that I can describe this would be to suggest one combine the most deliciously moist and flavorful apple cake/pie they’ve ever had, with the chewiest and gooiest apple oatmeal cookie known to mankind!
It was so heavy that I had to use two plastic plates from the Dollar Tree just to flip it over and out of the cake pan…
The apples didn’t sink to the bottom, nor was the cake stodgy or too bready, even after placing that pie filling on top, before baking.
I know the lighting is terrible, but I hope you get the idea… light and fluffy, with a caramelly crunchy topping.
I wouldn’t dream of taking credit for this amazing recipe, nor do I wish to forget the video from Facebook that gave me the idea for the compote, so please be sure to visit this site, as well. You never know, perhaps you’ll want to make them, too. https://www.facebook.com/reel/1226523166181722
I would have to say that this experiment in gluten-free baking was quite literally, The Bomb! Mee-maws Apple Bomb, that is…
Journey With Me! 