Journal of a Busy Mom

living one day at a time

Recipe Challenge #1: Gluten Free Frozen Brownie Sundae

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I mentioned last week in my post My Kids’ Recipe Challenge that we would be taking recipes and making them gluten free. This weekend we made A Frozen Brownie Sundae. The original recipe came from Pillsbury Kid Cookbook. It calls for:

The only ingredient that we had to substitute was the brownie mix. I used the Betty Crocker Gluten Free Brownie Mixfor our brownie.

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  1. Basically you make the brownie as directed in the box.
  2. Cool the brownie on wire rack. Return to pan.
  3. Top with soft ice cream (any flavor really)
  4. Freeze for 8 hours plus
  5. Cut out individual squares and top with fudge and a candy.

Next time I make the brownie sundae I will attempt to make my own brownies from scratch. I want to incorporate the Sneaky Chef into my brownies too. (see this post about Sneaky Chef)

Here is the picture of our creation:

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The Reviews: Awesome! They couldn’t get enough. My son kept saying he wanted more.

I am sharing this recipe on Gluten Free Wednesdays

Spark Recipe of the Day: Salsa Chicken

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Happy Celiac Awareness Month!

I love SparkRecipes.com because it has a lot of easy, naturally gluten free recipes. In fact you can do a search for gluten free recipes.

Today I wanted to share with you their Salsa chicken:

Source: recipes.sparkpeople.com via Ligia on Pinterest

 

I started a recipe board on Pinterest if you want to see the full recipe visit my board. Here is the recipe:

4 3-ounce portions of chicken breast (skinless and boneless)
2 cups salsa (any variety)
1 cup brown rice, uncooked

Directions:
Bring two cups of water to a boil in a medium saucepan. Add rice, cover the pot and reduce heat to medium-low. Cook 30 minutes, or until rice is tender.

Saute chicken breasts in a nonstick pan set on medium-high heat. Cook about 6-8 minutes on each side. Add salsa to pan and heat through.

When rice is cooked, place 1/2 cup of rice on a plate and top with one piece of chicken and about 1/2 cup of salsa.

Serve with a green salad, broccoli or green beans.

You can also make this dish with 12 ounces of shrimp or tofu.

Makes 4 servings: 1/2 cup brown rice, 1/2 cup salsa and 1 piece of chicken.

Number of Servings: 4

Gluten Free Blueberry Muffins

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I modified Marathon Mom‘s Blueberry Muffins to fit our gluten free diet. I am doing her  42 Days of Fitness which includes delicious recipes, but because of our family’s needs I had to modify. I love blueberry muffins so I am excited  that I was able to modify these to be gluten free blueberry muffins!

I only added Xanthum Gum, a dash of vanilla, and 2T of flaxseed. I used Trader Joe’s Gluten Free Flour instead of the regular flour. I was very happy with the results. I did put aside about a cup of batter and put chocolate chips instead of blueberries for my Buddy. He ate it all up.

Here is the recipe with my modifications:

Gluten Free Blueberry Muffins

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1/2 cup real butter, softened (unsalted for best results)

1 1/4 cup sugar

2 eggs, beaten

1/2 cup milk

2 cups gluten free flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon Xanthum Gum

dash of vanilla

2 tablespoon flax

1 1/2 cup fresh or frozen blueberries or in my case some chocolate chips too!

2 tablespoons sugar for topping (optional)

Instructions:

  1.  In mixing bowl, cream together butter and sugar.
  2. Add egg and mix well.
  3. Stir in milk.
  4. Add dry ingredients and stir.
  5. Fold in blueberries.
  6. Fill greased muffin pans 1/2 way to 2/3 way full, depending on what size muffin you want. Also, use cupcake liners if you wish.
  7. Sprinkle tops with a little sugar.
  8. Bake on 375 degrees for 15 minutes or until lightly browned.

Addendum: I didn’t have Trader Joe’s flour the other day and I wanted to make some muffins so I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour and they came out quite good. I actually think I liked these better!

I am sharing this recipe on Gluten Free Wednesdays