Soft Ginger Cookies

Yesterday was our last day of homeschool group for the year and we had a Christmas Cookie Exchange.  Although I am not supposed to eat gluten, I participated anyway.  I've always thought it would be fun to do a cookie exchange and thought at the very least I could freeze the ones I bring home and serve to company.


I am a lover of all things spicy, ginger, etc.  So, on that note, I made Soft Ginger Cookies.  Here's the recipe.

SOFT GINGER COOKIES


2 1/4 c. all purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. butter, softened
1 c. sugar
1 egg
1/4 c. molasses
2 Tbsp. sugar


Here's How...


1. Preheat oven to 350 F.  Combine flour, ginger, baking soda, cinnamon, cloves and salt.  Set aside.  In a large mixing bowl with an electric mixer, beat butter for 30 seconds.  Add 1 c. sugar.  Beat until fluffy.


2.  Add egg and molasses - beat well.  Add half the flour mixture at a time and beat until just combined.  


3.  Shape into 1" balls.  Roll in 2 Tbsp. sugar.  Place on un-greased cookie sheets or baking stone 2" apart.  Bake in the preheated oven for 10 minutes or until light brown and puffed.  Let cool for 2 minutes before transferring to wire racks or plate to finish cooling.


Makes about 36 cookies.


I'm linking this to Teach Me Tuesdays and These Chicks Cooked.

Gluten Free Buckwheat Pancakes

Breakfast has been my greatest challenge as we've embarked upon this gluten free journey.  We've never been big cereal eaters.  My son doesn't care for oatmeal.  And, you can only eat eggs so many times a week.  Sometimes I just miss bread-based foods.  Can I get a witness? :0)


I recently came across a cookbook at the library that has some really great recipes that I've been trying, "Gluten-Free Made Simple; Easy Everyday Meals That Everyone Can Enjoy".

There is a very good recipe for buckwheat pancakes in this cookbook.  My version is an adaptation of that.  These pancakes are a huge hit with the guys in my house.  Everyone appreciates a little variety on the breakfast (or dinner) table.


Gluten Free Buckwheat Pancakes:


3/4 c. buckwheat flour
3/4 c. gluten-free all-purpose flour
2 Tbsp. sugar (preferably organic or Sucanat)
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 c. buttermilk
2 eggs
1/4 c. butter, melted


Directions:


1. In a large bowl combine both flours, sugar, baking powder and salt.  Slowly add milk, eggs and melted butter.  Stir together until smooth.

2.  Lightly butter a skillet or griddle and heat over medium heat.  Pour 1/4 cup of batter onto the griddle once it's hot.  I've found an ice cream scoop works great for this.  Cook until brown and done in center, turning halfway through.

Notes:


These are wonderfully delicious and amazingly filling.


Spices such as cinnamon, fruit or chocolate chips added to the batter could very easily change these pancakes up to suit anyone's preferences.


Freeze any extras in individual size portions for a quick and healthy gluten-free breakfast later.  Or, better, make a double batch to do this on purpose!  Heat in the toaster just like you would the frozen boxes of pancakes that are sold in the stores.


I'm linking this to Monday Mania, Traditional Tuesdays, Hearth and Soul Blog Hop, Fat Tuesday, Teach Me Tuesdays, Healthy2Day Wednesdays, Simple Lives Thursday and These Chicks Cook.

Teacher Gifts

It's been a while since I've had the pleasure of giving teacher gifts at Christmas.  Finding and becoming part of our wonderful homeschool group this year changed that.  Tomorrow is our last homeschool group session this semester and we are having a special lunch, party, and gift exchange.


I made it my mission to see what handmade, yet useful gift I could come up with.  And, let me just say for the record that I had fun with this. :0)

I had several of these plastic containers in my stash and thought that they would work wonderfully to put the goodies in - no wrapping necessary.  I made some hard lotion bars and lip balm (recipes coming in the not-too-distant future). I also wrapped some rosemary-lemongrass soap from my most recent batch in a strip of Christmas-y scrapbook paper.


I filled the bottom of the container with some red and green filler and added the goodies.  I used a paper luggage-style tag and stamped "Merry Christmas" on one side.  Then, I drew a simple little holly berry and leaves and added that it was from Isaac.  On the back side I labeled it with the items inside.  Lastly, I attached it with some matching curling ribbon.  Et voila!

I hope that Isaac's teachers enjoy using their gifts as much as I enjoyed making them. :)


What are you doing for teacher gifts this year?


I'm linking up with the Homestead Barn Hop.

Coconut Oil Chocolate

I've mentioned before that I have some health issues that I'm working on at the moment.  One of them happens to be a low functioning thyroid.  My doctor is a medical doctor who happens to like to fix the root of the issue, naturally if possible, rather than throwing pills at symptoms.  At my last doctor's visit we were talking about it and I told my doctor  that I had begun adding coconut oil to my diet because I had read that it helps to correct a low functioning thyroid.  She said, "It does.  Good!  Keep doing that!"


I add a spoonful of coconut oil to my coffee or hot tea every morning, but some days that's all of the oil I manage to get in.  I know that I need more than this, so here's my very yummy solution to get more coconut oil into my diet.


This recipe originally comes from Natural Health Strategies.


COCONUT OIL CHOCOLATE


1/2 c. + 2 Tbsp. virgin coconut oil
1/2 c. + 2 Tbsp. unsweetened cocoa powder
1/2 c. + 2 Tbsp. finely grated coconut
1/2 c. + 2 Tbsp. ground almonds or almond meal
2 Tbsp. - 1/4 c. sucanat or other natural sugar
1 tsp. vanilla extract
large pinch of salt

In a microwave safe bowl or on the stove top, melt the coconut oil with the sugar.  Add the cocoa powder, followed by the coconut and almond meal.  Once that is incorporated, add the salt and vanilla extract.  Stir to combine.

Pour into a clean ice cube tray.  Refrigerate until firm.

Notes:
-Keep these in the refrigerator, as coconut oil melts at 76 degrees F.
-The coconut and almond meal are not necessary, but add wonderful flavor and body.
-You could also add other chopped nuts or dried fruit, if that pleases your fancy.
-I eat two of these chocolate cubes a day for my purposes, but you eat what you like.  :0)


I'm sharing this post at Healthy 2day Wednesdays, These Chicks Cooked Linky Party, Frugal Days - Sustainable Ways, Simple Lives Thursday, Real Food 101, Monday Mania, Traditional Tuesdays and Your Green Resource.

Skin Care Series ~ Pimple Buster

tea tree or Melaleuca Oil

Today I want to share an easy treatment for on-the-spot blemishes: tea tree oil.

Here are some interesting facts about tea tree oil according to Wikipedia:

Some sources suggest beneficial medical properties when applied topically, including antiviral,^[7] antibacterial, antifungal, and antiseptic qualities. It also has beneficial cosmetic properties.^[8]

Tea tree oil is active against Staphylococcus aureus, including MRSA.^[9] Also, there is clinical evidence that topical dermatological preparations containing tea tree oil may be more effective than conventional antibiotics in preventing transmission of CA-MRSA.^[11]

Recent studies support a role for the topical application of tea tree oil in skin care and for the treatment of various diseases and conditions. Tea tree oil appears to be effective against bacteria, viruses, fungal infections, mites such as scabies, and lice such as head lice. A 2008 study of in vitro toxicity showed a tea tree oil preparation was more effective against head lice than permethrin, a popular pharmaceutical remedy.^[12]

In the treatment of moderate common acne, topical application of 5% tea tree oil has shown an effect comparable to 5% benzoyl peroxide, albeit with slower onset of action.^[13]

Tea tree oil is a known antifungal agent, effective in vitro against multiple dermatophytes found on the skin.^[14] In vivo, shampoo with 5% tea tree oil has been shown to be an effective treatment for dandruff due to its ability to treat Malassezia furfur, the most common cause of the condition.^[15]

These are just some of the impressive facts about tea tree oil.  In fact, it is so beneficial that an entire company was founded on it. 

So, how do we use this wonderful essential oil to combat pimples?  Simply dab a bit of it on each pimple before bed after washing your face.  I have also been known to use it in the mornings if I'm not applying makeup right away.

You can usually find tea tree oil anywhere you can purchase essential oils.  Mountain Rose Herbs is a very reputable online company who sells it for $9.00 for a 1 ounce bottle of organic tea tree oil.  If you go to their site, check out more uses and interesting facts about it.  For instance, during WWII, cutters and producers of tea tree oil were exempt from military service until enough of this wonderful essential oil had been accumulated.

Here are a few more links about naturally treating pimples using...

clay and essential oils

common plantain (the herb, not the banana)

clay and lavender essential oil 


Click here to view more posts in this series.

What do you use for on-the-spot- blemish control?


I'm sharing this with Teach Me Tuesdays, Fat Tuesday, Frugal Days - Sustainable Ways, Monday Mania and Your Green Resource.

Gluten Free Pumpkin Roll

I get requests every year to make pumpkin rolls for the holidays.  Even people who don't like pumpkin desserts love pumpkin rolls.  I, on the other hand, love all things pumpkin.  This year I felt like I was in a bit of a conundrum because my doctor doesn't want me eating gluten.  So, what's a pumpkin lovin' girl to do?  Figure out how to make one of her most favorite desserts gluten free, that's what!  I have to say that this little experiment passed with flying colors!  No one could tell the difference at all.  Yay!


So, because I love y'all, I'm going to share my recipe with you.  You're welcome.  I feel it is my duty, though, to give you a disclaimer.  Y'all, this is NOT sugar free.  This is NOT whole foods.  Though, you are certainly free to use turbinado sugar or something that is a bit more natural.  This IS simply a gluten free, knock-your-socks-off, delicious dessert to indulge in for the holidays.  Nuff said.


I'm going to give you the ratios for 2 pumpkin rolls.  I make two at a time since I always take them to a gathering.  I have also been know to make up a bunch of them and give as Christmas gifts.  They freeze extremely well.  If you only want to make one, knock yourself out and half the measurements.  It will be good math practice for you. :0)


GLUTEN FREE PUMPKIN ROLL

3/4 cup gluten free all-purpose flour
3/4 cup coconut flour
1 Tbsp. cinnamon
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 tsp. nutmeg


6 eggs
2 cup sugar
1 + 1/3 cup canned pumpkin
2 tsp. lemon juice


2 cup chopped walnuts
powdered sugar


FILLING
12 oz. cream cheese - room temperature
1/2 cup butter - room temperature
1 tsp. vanilla extract
2 cups powdered sugar


1) Pre-heat oven to 365 degrees Fahrenheit.


2) Lay a piece of wax paper or parchment paper in the bottom of two 15 x 10 x 1 inch jelly roll pans.  That's just a fancy way of saying the pan you probably bake cookies on. :0)  Then, spray it with some non-stick cooking spray.


3) In a bowl, stir dry ingredients together; flours - nutmeg.


4) In the bowl of your stand mixer (or a separate bowl if you use a hand blender), beat eggs on high for 5 minutes or until thick and lemon color.  Gradually add sugar.  Beat until dissolved.

5) Add pumpkin and lemon juice to eggs and sugar.  Stir until blended.


6) Fold dry ingredients into wet ingredients a little at a time.  Blend until just incorporated.  


7) Divide batter evenly between the two pans.  Note:  This batter will be thick and sticky.  Use WET hands to spread the batter to all four corners of the pans.  You will probably have to re-wet your hands a couple of times.  Add walnuts to the top of the batter now.  Or, omit them completely if you don't care for them.

8) Bake for 9-10 minutes, turning pans halfway through baking time to ensure even cooking.  Each oven may vary slightly in cooking time.  But, it's done when an inserted tooth pick comes out clean.


9) Immediately turn out onto a kitchen towel that has been sprinkled with powdered sugar.  Peel off the wax paper.

10) Starting with the narrow end, roll the cake up in the towel and allow to cool completely.  

11)  While your cake is cooling, prepare your filling.  Beat cream cheese, butter and vanilla until smooth.  Gradually beat the powdered sugar into the other ingredients until it's nothing more than smooth, velvety deliciousness. :0)  The key word here being *gradually*.  If you dump 2 cups of powdered sugar in at once and then turn your blender on, you'll end up looking like it snowed in your kitchen.  


12)  Once your cakes have completely cooled, unroll them.  Divide the cream cheese filling equally between the two rolls and spread with a rubber spatula to completely cover.

13)  Roll back up into a log, wrap in foil and refrigerate.  If the cake breaks a little while you're rolling it, don't be too concerned.  Just try to do the best you can and remember that the broken part will most likely end up on the inside of the roll anyhow.  

14)  You can feel free to cut your pumpkin roll and try it right away, but it will slice a little more easily once it has chilled for a bit.


Now, let's share... What's your favorite holiday dessert or the dessert you are known for?  Have you ever attempted to revamp your recipe to make it gluten free or more healthy in some way?  Was it a smashing success or horrible failure?


I'm linking this post to Homestead Barn Hop, Hearth and Soul Blog Hop, Teach Me Tuesdays, This Chick Cooks Linky Party, the Great Holiday Barn Hop, Fave Diets Blog Hop and Frugal Days - Sustainable Ways.

My New Favorite Kitchen Essential

As promised yesterday, I want to share my new favorite kitchen essentials.  Drum roll please...

Just a basic roll of masking tape and a Sharpie marker.

Labeling all the various flavors of water kefir I have going keeps confusion down.  My husband also likes knowing the difference between the salsa and the tomato-basil sauce when he pokes his head into the fridge.  Popping a tortilla chip with tomato-basil dip in your mouth is quite a shocker when you where expecting to eat chips and salsa. :0)

This is also great for keeping track of when you put left-overs in the fridge.  No more wondering if the food is still safe to eat because you can't remember what night you had chicken.

Do you have any kitchen tips that have made your life much easier?