Rice Crepillas

I don't know why, but lately I've been dying for a soft, gluten free tortilla that I can make wraps with and it won't break. 

Experiment time!

I headed to the kitchen and was just throwing things together. I kind of based it off of mom's crepe recipe in her jumbo recipe book. 

Walaah! Magic!

I cooked them like a crepe and just about wanted to shout for joy when they came out so beautifully! Mom and dad were gone, so I couldn't share my joy (which in this situation was very difficult). 

Now, I call these wraps because they're a mix between a crepe and a tortilla. I made sandwich wraps with these as well as sweet crepes in the morning. Thus, I call them wraps. You can decide what you want to call them. 

Oh, and the good news... they probably take 10 min. max to make. Can't complain about that!

RICE WRAPS
Yields: 5 roll-ups

Ingredients:

1 cup rice flour (we can only find white rice flour over here, but brown rice probably has more nutrition.)

½ cup water

½ soy milk (or any milk)

½ tsp. salt

4 egg whites

Directions:

Mix all ingredients together and whip until smooth. Batter will be thin. Spray a fry pan with cooking spray. Pour ½ cup of the batter onto the fry pan over medium heat. Move the pan around until the batter has formed a circle. When the sides start curling up and brown spots appear underneath, flip the crepes. Cook until brown spots appear underneath and flip onto plate. Do 2 crepes and then let the pan cool. Then do 2 more. If the pan does not cool, the crepes will burn.

Tye Dye Cake for a Cake Auction

Hey all! 

I don't know if you remember my post about a tye dye cake earlier, but this tye dye cake is for real. I made it for our school's annual cake auction. The auction itself was pretty fun. I was the tech. person and worked the slideshow of cakes up front as they came down with the real cakes. I can't remember how much we raised but it was a lot! I was shocked! Who knew?! 

I decided to make a tye dye cake. I've seen pictures of it, and thought I would give it a try. It was actually really simple. I also did tye dye cake pops, and those added quite a bit of time. Unfortunately by the time my cake was auctioned off, the frosting had completely melted and the balls had all slid off. I completely forgot about the heat factor here in Cambodia! It still sold for $50, which sounds like a lot, but really it was on the lower end. One cake went for $400, several around $300-350, and quite a few around $80-150. 

These are the lovely cake balls. 

 The finished product!!! (Unfortunately I never got to see the amazing inside!)

TYE DYE CAKE RECIPE

Ingredients:

1 box white cake mix

6 different food colors

Directions:

        Prepare the cake as shown on the box. Split the batter evenly into 6 small bowls. Add food coloring to the batter. Keep adding color until it is as bright as you want it. Place 2 sprayed 8" circle cake pans on a level surface. Take the first color and pour about 3/4 of the batter into the pan. Repeat with the 5 other colors, just using less and less of the batter, so layers are created. Next, take the second circle pan and do the same thing, but reverse the colors. Bake the cakes according to the directions on the box. 

TYE DYE CAKE POPS

For this recipe go to www.buildingmemoriestogether.blogspot.com/2012/05/rainbow-cake-pops-directions-all-in-one.html

For the frosting, I just used homemade frosting, but you could do whatever.

Enjoy!

Pumpkin Bread Trials

 So a couple of weeks ago I ventured to make pumpkin bread. It's kind of hard trying to bake things here because they don't have a very wide variety of flours to choose from. I decided to make my own oat flour for it this time. The first try turned out pretty good. It was extremely dense and spongy. It was ok alone, however, it was fantastic as french toast. I would make this again just for the french toast!

 I tried making pumpkin bread again, changing up the recipe just a little bit. I used applesauce instead of oil, no milk, and less flour. This time it turned out to be more of a gooey spoon bread. It was kind of fun eating bread with a spoon. It was really yummy with soy milk or peanut butter!

News of the Kitchen

Here's just a quick recap of some yummies I've made recently. 

Before Hong Kong I made Taco Salad

I combined walnuts and hamburger with taco seasoning-Yum!

Then I made taco bowls. I just placed a tortilla in a glass bowl and cooked them until crispy!

Looks hard, but  it's easy! :)

Next I made a Tye Dye cake. I was practicing for a cake auction coming up at school. I'm donating a cake, so I thought I would practice.

Just a white cake (yes from a box... GASP!).

Add some colors and there you go!

I did homemake the frosting! :)

 Turned out pretty good! The office elders and AP's  loved it at least!

Hospitals, Rain, and Baking!

Sorry for not posting last week. We had a  super quick trip to Battambong Saturday-Sunday.  There's a video showing the trip back. It's not good quality but at least it gives you a little flavor for the country. 

So, some of you saw on facebook, but I had a scary little run to the hospital on Wednesday morning. I woke up around 4:30 am with extremely, extremely, severe stomach pain. It was sharp and everywhere. I'm not kidding when I say I honestly have never been in so much pain in my life. I called mom and dad to come down because I couldn't move. They then took me to the hospital. It was kind of neat because before, the guard helped dad give me a blessing. It helped me calm down a little bit. Once we were at the hospital they gave me an IV to get some pain medication going. They were Khmer doctors so I could barely understand their english and I felt half delirious from pain, so I probably didn't tell them very well what I was feeling. I now understand what people mean when they say they passed out from pain. I nearly did. They also did an ultrasound, all this time the pain medication was not working. They finally gave me some different pain stuff and finally that worked. So the results? Nothing. They didn't find anything wrong on the ultrasound. They did say I have a kidney infection, but that had nothing to do with my stomach. One doctor thinks it's an ulcer, but we don't know because I was tested negative for ulcers at home. Mom and I think it was an extreme case of the bubbles. She's always told me growing up that people go to the ER because of bubbles, and now I believe her 100%. That's a long description, sorry. Everything is pretty good now (other than my usual stomach pain).

Ok, on to happier things! Saturday night mom, dad, and I went out to dinner at the "Titanic" restaraunt. It's sits right next to/on the river. It's a really gorgeous restaurant. I got Khmer Chicken Curry, which is so yummy! 

After that we went to the night market across the street. It's a fun atmosphere, and nice because it's in the "fresh" air! We didn't stay too long, but I fully intend on going back sometime.

They had tarps over some of the isles. Needless to say, dad did not go in.

After that we went to an adorable ice cream shop called "Toto". The name itself describes the place. It's very bright, all in white, and a very European atmosphere. Unfortunately they didn't have mangoes and sticky rice available right now for me, but mom and dad liked the ice cream.

BAKING!!!

I'm happy to say, I still have been baking up a storm over here! I was worried I wouldn't be able to, but that's nonsense! Last week I made really yummy banana chocolate chip cookies. 

Friday, I made tart, but yummy Avocado Lime Coconut  Ice Cream.

Yesterday, I spent the morning making granola! I made
Peanut Butter Granola as well as granola that turned into Muesli!

Pretzel Peanut Butter Crunch Donuts

Oh my goodness! I don't think there is anything better than these donuts! I've always been a huge fan of peanut butter and pretzels together. There's something about the salty sweetness that gets me every time! Well, one day I was eating pretzels with some peanut butter crunch cereal when I had this brilliant idea. Why not make donuts out of it? Donuts are just too fun! So, this is how these came to be. They are a Kenzie Original! And yes, everyone (including Nic and Dad) looved them!! 

Pretzel Peanut Butter Crunch Donuts

Yields about 10

Ingredients:

1 c. gluten free pretzels

1 c. gluten free some kind of peanut butter crunchy cereal

2/3 c. gluten free flour (I used a baking mix with several different flours)

1/2 c. coconut sugar

1/4 tsp. salt

2 tsp. baking powder

1 c. milk

1 tsp. vanilla

1 flax egg (1 Tbsp. ground flax mixed in 3 Tbsp. water)

Preheat oven to 350. Prepare flax egg in small bowl and set aside. Mix wet ingredients in medium bowl. In food processor combine dry ingredients. Pour dry ingredients into wet ingredients and stir until combined. Scoop in plastic baggy and cut the tip off of one corner. Put the batter in donut pans. Bake for 7-12 min. (sorry for the big range, our oven is super hot so it doesn't take the normal time).

Banana Glaze:

1 banana

splash milk 

Place both in food processor or blender till the desired thickness.

Crumb Topping:

1 c. pretzels

1c. cereal

Place in baggy and crush.

Pumpkin Pecan Donuts!

So, ever since I found some little donut shaped tins, I've been obsessed with making donuts. They're so fun to make and "dress up". I decided to come up with my own recipe- Pumpkin Pecan donuts! They were amazing!! Unfortunately it only made 4 donuts, so I guess I will have to make some more today. :)

They were made out of gluten free baking flour, pumpkin, etc. The toppings were chopped pecans, and a banana, milk, vanilla dressing. Mmm good!

Food!

I'm sorry if everyone is getting sick of my food posts, but I just have found a new passion for cooking/baking and I like to share it with people! This first one is a dish I made for myself one night when mom and dad were gone. I roasted some sweet potatoes and asparagus (which I have found a new love for) on the stove. You can use oil, but I didn't. I then mixed it with a hard boiled egg, and let me tell you, I loved it! It was absolutely delicious!!! I also made some fresh juice from 2 big carrots, 1/2 an apple, and an orange with the juicer. It was soooo good!!!!!!This below is a cookie cake that I tried to make, but it really wasn't good. It was kind of tasteless and the cocoa nibs I used didn't work for me. Maybe carob chips would be better...? There is a coconut, maple syrup frosting on top that helped a little.

These are some truffles I made for my Spanish class. They were pretty good and I was surprised that some people in my class actually like them because they were sugar and gluten free.
These are some honey-almond power bar that I've made for two weeks in a row now. They are absolutely delicious. They're a great snack before dance for a little energy boost. These are definitely a must make!

The New Paleo!

Yeah for yummy bread! I made some delicious Paleo Bread today! It is made with almond flour and a little bit of coconut flour. I would definitely say this is the favorite gluten-free bread I've made yet! It tastes better than wheat bread! You can get the recipe at elana's Pantry!

I think I may have fallen in love today!...

Okay, so I know you're probably thinking: What? Who? When?, etc. It's alright though because mom approves! Haha! The truth is I fell in love with this delicious Cookie Dough Ice Cream Blizzard! First off I made the cookie dough-delectable! It tastes just like the cookie dough in the store bought ice cream!

Yes, we have kissed!

Then I made the amazing ice cream! Wowza! Again, I know I fell in love today!

"Hallelujha, Hallelujah!"

This may be the best thing I have ever made in my life!

Chocolate Chip Cookie Dough Blizzard from Oh She Glows

Cookie dough

• 1/2 cup unsalted cashews
• 1/4 cup rolled oats
• 1/4 cup whole wheat pastry flour (other flours may work)
• 1/2 tsp kosher salt
• 1.5 tbsp natural cane sugar (I used coconut sugar)
• 1/2 tsp pure vanilla extract
• 3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
• 1/4 cup dark chocolate chips (or carob chips)

blizzard

• 3 peeled and frozen bananas, cut into 1 inch chunks for easier processing
• Splash of non-dairy milk (if needed)
• 2 tbsp cookie dough (from above)

Instructions

Cookie Dough

• In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

Blizzard

• In a large food processor, add in your 3 frozen bananas. I like to cut my bananas into 1 inch chunks before freezing.
• Process bananas, stopping to scrape down the sides of the bowl as necessary.
• Finally, add in your cookie dough and process until combined.
• You should have a soft serve type consistency when done. To make the blizzard simply stir in your desired amount of mini cookie dough balls, pour into a glass, and serve with a spoon.
• Makes 2 servings.

Chocolate Mint Crinkle Cookie Dough Bites!

Now that it is Christmas break , let the baking begin! I plan on making several yummy treats these next 2 weeks! I love cooking/baking and sometimes I wish I didn't have school so I could just cook. I have also challenged myself as well as everyone else that I will make something that they are going to like without even knowing that I made it with "different ingredients"! I'm quite excited! So yesterday I made these little delights! They are from Spoonful of Sugar Free.

Chocolate Mint Crinkle Cookie Dough Bites:

5 dates

1 cup walnuts

1/4 cup cocoa powder

few drops peppermint extract

pinch of salt

(I also added a little bit of agave to sweeten them.)

First, process dates in a food processor or strong blender until smooth. Then add all other ingredients and blend. Shape the doughs into cookies and enjoy!

I made one batch that was super minty (toothpasty), but the second batch was good! It is super easy and only took me about 5 minutes or less.

Apple Pie!

As it was Thanksgiving I felt the need to make my good 'ole apple pie. This pie is sugar-free and this year I made it with a gluten-free crust(Spunky Coconut). Let me just say this: it was so good! Everyone else agreed that it was really good too-even dad! Yeah! I do want to try it so it has more of a sauce because it was kind of just apples on a crust. The recipe is this:

Apple Pie

6 or 7 apples

1/2 tsp. cinnamon

1/8 tsp. salt

1/4 cup cooking liquid (water from steaming apples. i use a lot less than that, otherwise the pie is really watery.)

1 Tbsp. lemon juice

butter

agave

Peel and slice apples. Steam apples for 6-7 minutes. Combine dry ingredients. Spread 1/2 of dry ingredients in pie crust. Add apple on top. Sprinkle with cooking liquid and rest of dry ingredients. Sprinkle lemon juice. Drizzle agave (you don't need very much). Dot with butter. Bake at 425 for 30 minutes with foil around the edges until last 10 minutes.

Pie Crust:

Add to bowl:

3 tbsp flax seed meal OR 1.5 tbsp Chia Seed meal

1/4 cup plus 2 tbsp applesauce

1 tbsp apple cider vinegar

8 drops vanilla liquid stevia

1 tbsp honey

1/4 cup coconut oil, liquified OR grapeseed oil

Mix with electric mixer.

Add:

1 cup almond meal flour

1/2 cup coconut flour

1 tsp baking soda

1 tsp baking powder (Grain-free Baking Powder Recipe)

Mix again.

Roll out the dough.

Flatten the dough out slightly, so it's about 6 inches wide, then put it in the dish, and press it the rest of the way out with your hands.

(I also lightly grease and flour my pie dish first, so the crust doesn't stick.)

Bake the crust at 350 degrees for about 12 to 14 minutes.

Allow the crust to cool.

I would only bake the crust for 5 minutes or not at all.

Also, yesterday I found my extreme love for real whipped cream. I've never done it before but it's delicious! I just whipped up a carton and drizzled a little bit of agave in it!

The masterpiece!

Cookies!

So, I've been craving chocolate chip cookies and some delicious cookie dough. I finally found a recipe that looked like it would be good (it's from the Spunky Coconut). I was right! It was delicious! The cookie dough was actually soft and had a smooth texture. That was the best part!

The cookies also turned out very good. No, they are not Momma's cookies, but they were close! I added cinnamon to make them even more like mom's! (According to Nic, an attempt at making sugar-free and gluten-free cookies be as good as mom's was a joke! :)) I have now challenged myself to make something sugar-free without him knowing and I bet he will like it!

Chocolate Chip Cookies:

Add to bowl:

1/2 cup applesauce

3 tbsp flax seed meal or 1.5 tbsp Chia Seed meal

1/2 tsp guar gum

1 tbsp apple cider vinegar

12 drops Vanilla Creme liquid stevia

1 tsp vanilla extract

1/4 tsp sea salt

1/4 cup honey or coconut sugar

1/4 cup coconut oil or ghee (which is casein-free), liquified

Mix with electric mixer.

Add:

1 cup almond meal flour

1/2 cup coconut flour

1 tsp baking soda

1 tsp baking powder (Grain-free Baking Powder Recipe)

1/3 cup dairy-free chocolate chips (I use Enjoy Life)

Mix again.

Roll into balls and flatten the balls in your hands. (they don't really change shape in the oven)

Or roll out with a rolling pin and use cookie cutters =)

Bake on a greased cookie sheet at 350 degrees for about 12 minutes.