Just some glimpses of the cake I made for my sweet niece’s 2nd birthday recently:
Y’all. Jo Ann got me this gluten-free bakebook as a thank-you for working on her closet, and I am IN LOVE I TELL YOU. The bakebook focuses on cupcakes, and all of the recipes use either almond or coconut flour, making each recipe grain-free (aka – super low carb, super low glycemic ). That this book utilizes these two flours is a major plus for me because with my gluten allergy issues and low blood sugar tendencies, I have found that when I consume less carbs and more fats and proteins, I feel better and have tons of energy.
With all that said, I’m going to be trying out the recipes in this book and posting the results on the blog! My first recipe to try were these hostess cupcakes:
I had a few disastrous moments while baking these. In fact, I was sure I wouldn’t be able to post about it on the blog (this explains the sloppy hostess swirls). Surprisingly though, they ended up turning out really tasty!
I did learn a few lessons from this experience though:
I was really pleased with this recipe and will definitely try it again. I can’t wait to try some new ones from this bakebook as well! Hopefully my next experience will produce prettier results!
What’s making your Saturday sweet?
Happy Saturday everyone! It has been quite a while since I’ve done a Sweet Saturday post, but I am so thrilled about today’s subject. Check out these Cinnamon Roll Almond Flour Donuts that I found over at the Roost blog (LOVE this blog). They are a gluten free, grain free DELICIOUS treat that also happen to be totally guilt free as well!
Lyle and his mom both thought they were eating cinnamon donuts with a chocolate topping until I told them that the topping was actually made from medjool dates. They were THAT good and super easy to make. I did make a few changes though, by using xylitol instead of honey, coconut oil instead of ghee, and pecans instead of hazelnuts. I will definitely be making these again soon!
What’s making your Saturday sweet?
Happy Saturday everyone! Today my friends and I threw a baby shower for our dear friend, Melaina. I made these fun cupcakes that I saw earlier this week on Annie’s Eats. Love that blog. Thanks to my friend Kelly for staying up super late with me and for making the candied oranges that topped the cupcakes!
Now, Lyle and I are headed to Austin for Fran’s birthday party! We will be having a crawfish boil and lots of yum summer treats. What’s making your Saturday sweet?
Happy Saturday everyone! I should be landing in Istanbul, Turkey right about now. Next stop – Greece! I’ll be gone for 9 days, but I have a string of posts set up for the week. For this first post, I’m happy to introduce you to our first ever guest blogger (who just so happens to be my sister), Alicia. Alicia blogs about her life as a stay-at-home mom, military wife (and air force veteran), and Christian. Alicia, you FRILL me!
Many of you may not know this, but baking and artistic presentation is definitely in my family’s bloodline. From my mother, who made enviably creative and delicious cakes when I was a child, to my sister, Aurelia who makes beautiful and delicious sweets of her own, to my older sister, Angela, who creates unique and artistic cake creations that most would never attempt!
I, myself, prefer cooking over baking, where I don’t have to use measurements and where I have fun coming up with my own recipes. However, as a mother to a toddler, the inevitable has happened. I must bake…for my toddler’s preschool class, for church, for her birthday, for the holidays.
So, this Sunday, our women’s group at church had a bake sale fundraiser. Wanting to bake cupcakes, but also wanting to do something creative, I came up with some requirements:
Here were some requirements that I had:
1. Must be gluten free. (Thank you Betty Crocker gluten free cake mix)
2. Must be milk free. (Thank you Earth Balance soy butter)
3. Must be delicious. (In my opinion, the chocolate gluten free cake mix not only tastes better, but has a better texture, more comparable to cupcakes made with wheat flour).
4. Must be lovely.
I found inspiration on Pinterest, and with ideas swirling in my brain, off to the supermarket I went. The first thing I saw when I walked into Super Target was beautiful, fresh strawberries! The idea formed instantly. Chocolate cupcakes with strawberry flavored icing, garnished with a strawberry.
Lovely, delicious, gluten free, milk free, but definitely not guilt free! They were a huge hit!
Yesterday I officially finished my second-to-last-semester-of-school-EVER, and my top priority became putting together a Christmas box for my brother-in-law who is currently deployed over seas.
I don’t even want to imagine what it would be like to have to be away from family at all, much less at such special moments like the holidays. Chris will have missed Halloween, Thanksgiving, Christmas, Easter, and his daughter’s second birthday before he gets to come home next year.
I want my bro to know that we are thinking of and praying for him this Christmas, that he is not forgotten, that we wish he didn’t have to be alone, and that the holidays definitely aren’t the same without him here. I’m telling him this in the best way I know how – through Christmas sweets and goodies. Plus, there is NO way he is getting away with missing out on the defeated, yet joyful feeling of constant loss of self-control the rest of us experience during the Christmas season thanks to tons of sweet treats everywhere we turn!
The package includes gourmet popcorn, M&M Christmas candy, Louisiana Hot Sauce and Tony Chachere’s Famous Creole Seasoning (I am from Louisiana – you NEED these things wherever you go, believe me.), sugar cookies, yogurt pretzels, toffee, an Itune’s giftcard, and a dvd I made for him during Thanksgiving at my sister’s house.
Of everything I sent, two have the most meaning behind them:
This is the best homemade toffee EVER. EVER PEOPLE. My mom-in-law makes it every year along with spritz cookies, and we make ourselves sick all month long eating it. It’s a tradition. I LOVE traditions. I had to share the love with Chris.
Second, during Thanksgiving break, I was able to make this silly little video of my sister and niece (his wife and daughter). I’m hoping he loves it. I think it’s FRILLING and adorable.
Here’s a picture of everything all packed up and ready to go. Don’t worry, I stored all the food properly in ziplock bags within the tins so that it will stay fresh!
Do you have any special Christmas boxes you are sending this year?
Hi all. I don’t know if you guys have noticed, but I haven’t posted in weeks. Sorry for that, and thanks to Fran for holding down the fort at youfrillme! In the last few weeks, two things hit me at the same time, making it hard to feel inspired, much less to find the time to make a new post: 1) My last year of seminary has officially begun, and I have seriously underestimated the workload and the power it would have over me! AND 2) After having digestion problems for months, the doc found a Candida fungus and put me on a very restrictive diet (no carbs/no sugar) in order to starve it out.
I’ve been trying to adjust, and it’s been really hard! I’m such a foodie; I love trying new recipes, eating at different restaurants, and especially baking and eating SWEETS! Even more, I LOVE being social, and it seems like socializing often revolves around food. Needless to say, this new diet has really put a damper on things. However, I’m starting to get my groove back, and I’m even learning a lot in the process. One major thing I’m learning is how to make not just Saturdays, but every day sweeter without the comfort of my favorite foods. So, for now, unless I have an order for Cake Jubilee, Sweet Saturdays will be exploring all kinds of ways to taste life’s sweetness outside of simply baking.
Until then, here are a few ways I’ve been surviving on the Candida diet:
For breakfast every day, I’ve been having either scrambled eggs or plain greek yogurt (plain yogurt and non-aged cheeses are the only dairy I can have) and fresh berries (fresh berries and green apples are the only fruits I can have). We made turkey bacon for breakfast this morning as well.
A good lunch or dinner option has been stir-fried veggies with fresh garlic and ginger. I changed up a great peanut sauce of Fran’s since I can’t have peanuts and used organic almond butter, xylitol, apple cider vinegar, and a little soy sauce (the soy sauce was a cheat, but I couldn’t help myself) instead.
Dinner: crock pot roast, rice with egg (I’m not supposed to have more than 1/4 cup of brown rice, if I have it at all), and mixed greens with a homemade lemon,garlic, and olive oil dressing (I can’t have store bought salad dressings or most any other type of condiment).
One of the main reasons this diet has been hard is because Lyle and I have maintained a vegetarian household for the last three years. However, on this diet, I can only have beans in very small portions, and I can’t have anything with soy or gluten, making it VERY hard to rely on anything but meat and veggies to keep me satisfied.
Kale Chips (Thanks to Fran and Ashley for the inspiration). Yesterday Lyle and I went to see Crazy, Stupid, Love, and since we couldn’t partake in any refreshments at the theater, we baked and packed some kale chips to snack on instead. They are actually quite delicious and provided the similar salty and crunchy taste as popcorn!
Finally, I’m really thankful to my sweet husband for going on this diet with me, and for being so supportive and patient when I cry over trivial things like missing cookies or wanting pasta. I’m also thankful to all of my friends who have given me words of encouragement and recipe ideas. Thinking about you guys is enough to make my Saturday sweet and complete. And if any of you know about the Candida diet and have recipe ideas, I would really appreciate it!
What’s making your Saturday sweet?
Well, I’m back from my trip to Disney World, and you guys didn’t even notice I was gone because the posts kept coming! Booyah! This week I made dinner for friends and because they are close friends, I decided it would be safe to try some new recipes from my Pinterest recipe board.
I tried this penne with roasted asparagus and balsamic butter recipe (I did not use all of the butter it called for, I reduced the vinegar down a bit more than it suggested, and I added a tiny bit more brown sugar to the sauce). I also tried this roasted peppers with capers and mozzarella recipe from Smitten Kitchen. I paired these with fresh green beans and french bread. Finally, for dessert, I tried these cheesecake stuffed strawberries.
Here’s how mine turned out (Unfortunately, it looks like my phone will be my only picture-taking device for a while):
All three recipes turned out great! I was really pleasantly surprised and will definitely be making them all again in the future. I especially recommend the roasted peppers dish for a great summertime dinner addition.
Anything making your Saturday sweet?
Fran here, filling in for Aurelia to bring you some Saturday sweetness. And for that, how better to start a Saturday morning than with a breakfast of crepes? I woke up early (well, ahem, someone woke up early and woke me up too) and decided to make some. Crepes are simple, and no more trouble than pancakes. I use Mark Bittman’s recipe in his cookbook How to Cook Everything Vegetarian, to which I refer for most everything. It goes like this:
1 cup all-purpose flour (I always use whole wheat pastry flour)
1 tbsp sugar (optional)
1 1/4 cups milk, plus more if needed
2 tbsp butter, melted and cooled (this is for the batter. You’ll need a bit more for cooking.)
Whisk together all the ingredients. The batter can be made up to 24 hrs in advance and refrigerated.
Heat a medium-sized pan, and add a small pat of butter to coat
I use a 1/4 cup measuring cup to dole out the batter for each crepe. Swirl the batter around until it coats the bottom of the pan in a thin layer.
Let that cook over medium heat, whilst you attend to whatever visitors may arrive during the process.
Once the top of the crepe is mostly dry, flip.
Repeat, until you have used up all the batter. I stack all my crepes flat and keep them warm under a lid, until I’m ready to fill them. Today, I filled half with Nutella, and half with creme fraiche. You could use nut butter, or fruit, or chocolate chips, or cream cheese, or any number of fillings. There are plenty of ways to present crepes, but this is how I do it.
Perfect served with French press coffee, for your Saturday morning sweetness. Enjoy!