Gluten Free Yummy, Blueberry Muffins

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                Yummy, Blueberry Muffins

 

     What can I say about muffins, I think muffins are GREAT; and you really do know how much you miss them, or like them, until you can't eat them.  While I was on Vacation with the family, everyone kept having muffins with their breakfast, and it got me to thinking it is time for me to tackle muffins!  I have been really afraid to try making them, because I am SO SAD when they don't turn out!!  I have only tried to make rolls a couple of times, with sad results, so I was very leery today!  I started out with a batch of Lemon Poppy seed, and that conversion did not go as planned, they looked dry and tasted to me like cornbread, so my family just put honey on them and ate them right up.  I am so HAPPY  with these muffins, the whole family loved them, and I think next time I would even try a Crumb Topping and that would make them even better!  I will honestly say, these tasted like REAL BREAD to me, YIPPEE!!  I really hope you try them and enjoy them, Natalie   

 

 Ingredients:

-2 cups Pamela's Bread flour

-1/2 cup sugar

-3 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

-3/4 cup buttermilk

-1/3 cup oil

-1 egg lightly beaten

-1 cup fresh or frozen blueberries(do not thaw)

 

     Heat oven to 400 degrees, bake for 20 minutes, or until toothpick comes out clean.  Use muffin cups or spray the bottom of 12 muffins tins.  Let them cool 1 min, then remove from pan.

Combine flour, sugar, soda, baking powder, and salt together in mixer or bowl.  In a small bowl blend together all of the wet ingredients, then add them all at once to the dry ingredients, and mix just until the dry ingredients are moist, Then at the very end, hand stir in the blueberries, so they won't discolor your batter.  Put rounded tablespoons into your cups and bake.

 

 

Gooey Caramel Popcorn, Gluten Free

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                            Gooey Caramel Popcorn

       If you keep up with my blog, I am sorry I didn't get any new recipes up for the past 2 weeks; but I was on a long awaited Caribbean Vacation with my family.  This is the first cruise I have been on since being diagnosed with Celiacs,  and I was seriously worried!! Being on a ship with 2300 of my closet friends, and having to eat at a buffet on occasion; now that is risky business!  Luckily, I made it 11 days and not once did I get contaminated! Yay, thanks to my awesome hostess May, on the Carnival Victory and careful eating at the buffet.  The dining room meals were FANTASTIC, the buffet, well; when everything has a sauce or drizzle of one, it leaves you slim pickins some days, but it can be done.  I did have the greatest dessert though, they made some fancy desserts and coffee, they sold very cheaply in a cafe, I had the biggest piece of cheesecake, GF, by happenstance, no crust, and just creamy goodness!!! YUMMMM, that is all I can say about that, and I forgot to take a picture, dang it!! I really could have licked the plate, desserts were the least available for the GF crowd, so hence the plate licking!!!   We had such a great time, and memories to last forever, I love you all!!!   I am back on track now, and will get my recipes back on once a week!  Hope you like the popcorn, Natalie

 

    Ingredients:

-1 1/2  cups of un-popped popcorn (I personally like Orville Redenbacher, it leaves less un-popped kernels)

-Caramel -

- 1 1/2 cups brown sugar( dark or light, doesn't matter)

-1/4 tsp salt

This what is looks like when it is caramelizing

-1/3 cup butter

-3/4 cup light corn syrup

-1 cup heavy cream

 

 

   Add the brown sugar, salt, butter and corn syrup in a large sauce pan. On a medium heat cook until all of the sugar crystals are dissolved, stir frequently and cook until caramelized, or if you have a candy thermometer soft ball stage, this will take about 20 min, but it is so worth it.  It will be thick as you you stir it at the softball stage, when it reaches this stage slowly stir in the cream, let it come to a boil again, then remove from the heat and POUR OR DRIZZLE over your POPCORN.  If you don't want every piece covered like my husband then lay it out in an even layer on baking sheets, either spray them with Pam or Waxed paper.  We put ours in a giant bowl and POUR THE CARAMEL on the popcorn and stir it all together, so it is COVERED IN CARAMEL.  There is no wrong way!!

Our Ship, On St. Thomas

Greg and I, at the hotel in San Juan

My family at the stickiest Denny's EVER!!