Sunday, May 30, 2010

WEMP Free Cinnamon Apple Muffins Drizzled with Caramel

YUM! I was so excited to try out a wheat-free "all purpose" flour mixture today with an old recipe! :) I used my generic create-a-muffin recipe found here and this is how I did it...

And, it turned out great! Of course you can tell it's wheat-free because it's not as light and fluffy as a regular muffin might be, but it's close enough that I wouldn't mind serving them to guests :)

AND, the Starbuck's Caramel is SO GOOD! The perfect touch!!! HOWEVER, the caramel contains milk ingredients! So, for Derek I used a bit of honey on top...but you could probably make caramel with brown sugar and soy milk (and whatever other ingredients are in caramel!) :)

2 cups flour*
1/2 cup sugar
2 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
Ener-G Egg replacer for 1 egg (mix together 1 1/2 tsp egg replacer with 2 Tbsp water then add to mixture)
1 cup soy milk
1/4 cup canola oil
1/2 apple, diced
Starbucks Caramel sauce* - this contains milk ingredients though! So for Derek, I used honey

1. Preheat oven to 350 degrees. Mix together flour, sugar, baking powder, salt, and cinnamon. Add egg replacer (mix egg replacer and water together first!), soy milk, and canola oil and mix until well blended. Stir in diced apple pieces.
2. Spoon batter into greased muffin tin. Bake for about 20-25 minutes, or until lightly golden brown on top.
3. Remove from pan and drizzle with a little caramel sauce.

Check out what the caramel does...
It takes these muffins from this:


Can't you just taste that ooey gooey goodness?!
I think I'm gonna have to try and make a WEMP free caramel sauce for Derek so he can enjoy it as much too! :)

Safe Chicken Nuggets

So, I started making Derek's homemade chicken nuggets with brown rice flour, but the texture is so odd. It's more gritty than regular flour so it doesn't stick as well, which makes it not coat as nicely as wheat flour.

I tried cornflour last night and it was so much better! It coated just as well, if not better than wheat flour!

I added a bit of seasoning to spice it up a bit, and they were very tasty! I would probably not do the curry again, as it wasn't bad, but just not the right flavor for a typical chicken nugget :)

But, will definitely stick with using the cornflour! Yey!

1 chicken breast, cut into 1-inch pieces
1/4 cup corn flour
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp curry powder
1/4 cup canola oil

1. Place corn flour and seasonings into a small zip-loc bag. Drop chicken pieces into bag, zip, and toss to coat.
2. Heat oil in skillet until hot. Add coated chicken, and cook for about 8-10 minutes, or until cooked through, turning occasionally.

AWESOME Ribs!!!!

OH. My. WORD! These were SO amazingly good! Tons of flavor and yummy goodness! There wasn't an ounce of meat leftover! :)

I got this recipe from Summer 2010 Cuisine Grilling Magazine, but changed it a tiny bit. It called for frozen orange juice concentrate (instead of the cola), and I added the liquid smoke.

For the Ribs -

2 racks spareribs (7lb total)
2 Tbsp each kosher salt, black pepper, brown sugar, and chili powder
1 Tbsp each paprika, dried oregano, and thyme leaves

For the Sauce -
1 cup diced onion
1 Tbsp vegetable oil
1 Tbsp minced garlic
1 cup cider vinegar
1 cup ketchup
1/2 cup cola
1 Tbsp Worcestershire sauce
1 Tbsp prepared yellow mustard
1/2 tsp Tabasco sauce
1/2 tsp liquid smoke


1. Preheat oven to 300 degrees.
2. Trim the skirt flap and excess fat from ribs; pull off membrane. Pierce the meat between bones, using a fork, then arrange on a baking sheet. Combine seasonings and generously rub both sides of racks. Tightly cover baking sheet with foil; roast ribs 2 hours.
3. Saute onion in oil in a saucepan over medium heat 3-4 minutes. Add garlic and cook 1 minute.
4. De-glaze with vinegar and reduce by half, about 6 minutes. Stir in remaining ingredients and simmer 10 minutes; season with salt.
5. Preheat grill to medium-high. Remove ribs from oven, coat with sauce, and grill, covered, until charred, 15 minutes, flipping and coating with sauce occasionally. Remove ribs from grill; rest 10 minutes. To cut, hold racks upright on a cutting board and slice between ribs.