Waffles for Christmas

I got a swanky new Krups waffle maker for Christmas, and used it to feed my hungry family on Christmas Eve (including my parents, my brothers and families). They quickly finished off the first triple batch of waffles(!), and left me with only a few from the second triple batch (and there were only 8 adults and 3 kids). These came from Roben Ryberg's upcoming cookbook, which is now on pre-order at Amazon (apparently available March 10th). These waffles are great. But they are even better in this waffle maker. Roben made some for me in her Krups waffle maker back in June, and I knew I had to have this waffle maker. Since mine decided to fall apart in September (and I did not help it), I had a good reason for getting it! It makes the waffles a little crispier on the outside, and more tender on the inside.
So this morning, I decided to make waffles again, but this time make them a little higher in fiber. Finally, I begin my experiments with Montina. I have been wanting to for quite some time, but it's just one of those things that I don't remember to do when I start baking.
I started slow, because I don't want to screw up the recipe or waste my Montina. Out of the 190 grams of flour in the recipe, I used Montina for 15 of them. It's not a lot, but it is a start. The waffles tasted almost the same, but just had a tiny bit of the grain feel to them (but not at all like grainy rice flour). Next time (maybe tomorrow, lol) I'll try 30 grams. (I haven't quite gotten the "feel" for my new waffle maker's temperament. That's why it's really dark on one side.)

Cookie, Cookie, Cookie Starts with "C"

It's Christmastime, and that means it's Cookie Time. Of course there will be loads of brownies, and there is already Daddy's Peanut Brittle, and a few Orange Dreamsicle Cookies left in the freezer. But we need some special Christmas cookies. This post will have some tips for baking cookies. The actual recipes came from The Gluten-Free Kitchen by Roben Ryberg. I should have some recipes for other cookies in the next week or so.
Rolled Sugar Cookies:
1. Work with cold dough (if you are going to roll them out). Keep the dough in the fridge, and only take out small portions at a time.
2. Keep your rolling pin in the freezer when you are not using it. This helps prevent sticking, by keeping the dough cold.
3. Generously flour all your surfaces (with cornstarch or the flour mixture you are using, or even with powdered sugar - I've heard it works).
4. Roll the dough on parchment paper. This way, you can peel the parchment paper off the cut-outs, instead of peeling the cut-outs off the counter. But don't be a cheapo - use a new sheet each time. Otherwise, it gets a build-up of wet flour on it.
5. Pay attention to your humidity. This time, I forgot this very important tip. It was very humid in my house the other day when I made these cookies (like 75%). Water condensed on my dough - it was not a pretty sight.
6. Use an easy shape for a cookie cutter. The reindeer's legs are going to fall off (unless you are the wonder baker). I, personally, do not have enough patience for the silly reindeer. Braden wanted one, so I made him one (and only one).
7. If you do not have the "skills" to lift paper-thin dough and keep it in it's shape (I certainly don't - never have), then roll it out thicker. Say it with me - thick cookies are okay.
8. If, after making all the cookies, you are too tired to make your own icing, then don't. Pillsbury will clearly label gluten ingredients. I haven't yet seen one of their icings with gluten in it (and I think most are dairy free, too, including the cream cheese one).
9. Don't use cold icing - it causes the cookies to break. Warm icing spreads real easily.
10. This one, I almost forgot, but it is important. After you have rolled out your dough, when you use the cookie cutters, peel away the excess dough as you go. Put the scraps in a bowl to go into the freezer (chills quicker). Remember, it is not one for the bowl, one for me. It is, in fact, one for the bowl, two for me. Sugar cookie dough is a gift - do not take it lightly. :)

Not specific to sugar cookies:
1. Get your favorite assistant to help you.
2. You can roll the dough into a log (in waxed paper) and put it in the freezer (in a freezer ziploc). Then you have cookie dough ready for you whenever you need/want it. Many cookie doughs can be sliced frozen, thus eliminating the job of rolling or balling, or whatever. Sugar cookies are still yummy in circles, too. Plus, if you are like me, this is about the only way to get small cookies.

I know you are all itching for your cookies, so get going! Enjoy this last picture of snickerdoodles.

Andy's Easy, Yummy Chili

Yes, I know it's in a Diego Dixie bowl, but sometimes I just don't want to wash the dishes.

Andy made this chili yesterday, and it was really good. What did he put in it? you ask. Not a whole lot, actually.

Andy's Easy, Yummy Chili

1 pound ground beef, cooked
1 can kidney beans
1 can black beans
1 can Ready for Chili Tomatoes (it has spices and stuff in it - we used Wal-Mart's Great Value brand)
And a little brown sugar

Simmer for about 20 minutes.

If you want to sneak in a little more nutrition, you could add some pureed spinach (no one will even notice) and/or some ground flax seeds. Enjoy!

Fried Rice

I don't know how fried rice is made in a restaurant - I don't even eat the stuff. But as I was making dinner last night, I had a little pinch of inspiration. Maybe you'll get one tonight.

I had 2 hamburger patties and 2 small chicken breasts in the freezer, so I defrosted them, and cooked them in a stainless steel skillet (first the hamburgers, then the chicken - in just a little olive oil). When I was done, there was all that lovely flavoring in the bottom of the skillet. I had opened the fridge at some point and noticed the last of that brown rice from a few days ago. Hmmm... So I put that bit of brown rice in the skillet, and added some of the mixed veggies from dinner (carrots, corn, peas, and green beans), and stirred it around until it got nice and hot and released some of those flavor bits off the bottom. I added some of the chicken. It was so good!

I think I will let inspiration pinch me more often.

Daddy's Peanut Brittle

It's just not Christmas without Daddy's peanut brittle. He makes it every year, so that he can take it to people he visits from church. This is one of the ways that Daddy says he likes you. If you get some, you must be special!

Daddy's Microwave Peanut Brittle

In a large microwave-safe bowl, add:
1 cup sugar
1/2 cup white Karo syrup
1 cup raw peanuts

Microwave on high for 4 minutes.
(If using cooked peanuts, add 1 cup cooked peanuts now.)
Stir.

Microwave on high for 2.5 to 3 minutes.
Add:
1 tsp butter (Daddy uses 1 tbsp!)
1 tsp vanilla

Stir.
Microwave on high for 1 minute.
Add:
1 tsp baking soda

Mix well.
Pour onto cookie sheet sprayed with Pam (or use a silicone mat). Allow to cool, then break into pieces.
Cooking times may need to be adjusted for your microwave. Using different kinds of nuts may require adding the nuts later in the cooking cycle.

I hope you enjoy the peanut brittle. We sure do!