Monthly Archives: July 2014

Roasted Chicken experiment

I found “The Flavor Bible” by Karen Page and Andrew Dornenburg and decided to marinate a whole chicken with lemons. Then I rubbed almond meal on the bird before roasting. It tasted good, but it was not an instant favorite. Next time I won’t mix marinating and a dry rub.

GF Sugar Cones

I love ice cream in the summer. But it was challenging to find gluten-free sugar cones. I’m glad Jungle Jim’s had Let’s Do in stock! I can’t tell the difference between these sugar cones and those with gluten. Though will all gluten-free grains, they stale faster. Put the extras in a baggie.

Finnish Blueberry Pie

I own three Scandinavian cookbooks, so it’s no surprise that the name alone caught my attention. And the fact that I bought blueberries at the farmers market.  Check out the recipe here.

I’ve made cake-style dishes (chocolate beer pudding cake–cough) just using gluten-free Bisquik instead of all-purpose flour and baking powder. It worked before. So I tried it again.

For a gluten-free cook looking to shave off time in the kitchen, this is an amazing shortcut. If there is flour and baking powder, just substitute Bisquik for flour.


Peanut Butter Pie


I used the ginger snap pie crust from Mi-Del that I bought at Jungle Jim’s International Market. I was so happy that there was an entire section labeled Gluten-Free! My family said I was like a kid in the candy store. And I should go ahead and grab a second package of Oreos from Glutino.

I asked a friend for her famous peanut butter pie recipe. Next time I’ll make my own crust. The peanut butter and ginger snap flavors were at war. But the pie still tasted good.

Peanut Butter Pie

1/2 cup peanut butter
1 cup powdered sugar
1/4 cup milk
1 tsp gluten-free vanilla extract (Aldi)
1 package of 8 oz cream cheese, softened
1 package of 8 oz whipped topping, thawed

1. In a large mixing bowl, combine all ingredients except whipped topping. Once everything is combined, carefully fold in whipped topping.
2. When thoroughly mixed, spoon mixture into pie crust.
3. Chill for 1 to 2 hours before serving. Enjoy!