NEWS FLASH: finds & photos

pumpkin spice latte gluten free

 

 

 

 

Hi.

What’s new?

 

A Gluten Free Halloween

Join in on the Teal Pumpkin Project to celebrate an allergy friendly Halloween with non-food treats.

For more non-food Halloween treats from 100 Days of Real Food, click HERE.

Looking for traditional treats? HERE is the gluten free Halloween candy list.

 

Gluten Free in Milwaukee #glutenfreeinMKE

The new BelAir Cantina location is now open on Downer Avenue. (just four blocks from my office at UWM = DANGEROUS!)

Gluten-Free Mondays and Wednesdays at Transfer happen every single week: no up charge for GF pizza or apps and 2 for 1 taps of New Grist. Join us THIS Wednesday for our October GF Get Together at Transfer.

I have told you guys in the past about my love for the minestrone at Sala, (also near UWM) but I may have a new favorite — their Pumpkin Sage soup is my go-to lately.

pumpkin sage soup

 

 

 

 

 

 

 

 

 

 

 

NEW to the collection:

Sweet & Simple Gluten-Free Baking Irresistible classics in 10 ingredients or less! by Chrystal Carver, photos by Mary Bernsen.

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Chrystal was kind enough to send two copies of her new book to give away at our monthly GF Get Together events — the GFF (gluten free friend) who won last month was thrilled at the idea of simple recipes with ten ingredients or less. And if you’re joining us this month (RSVP here) you will have the chance to win the second copy!

I know many of you will love Chrystal’s definition of an “easy” recipe: 30 minutes or less to prepare, less than an hour to bake, and has 10 ingredients or less. Sweet and simple, yes? ;)
Any time a new baking book comes out, I head straight to the table of contents to see if there is a chocolate chip recipe. You’ll be happy to know her book does have a chewy chocolate chip cookie recipe and with just nine ingredients! We made them up north when some non-GF friends were visiting, and they gobbled them up — even before I could snap photos, shocking, I know. We also used them for ice cream sandwiches that weekend.
The other recipe I made was the apple crisp. Good news: Chrystal is sharing her apple crisp recipe with all of you!

Before I share the recipe, let me tell you a little “keeping it real” baking story from my kitchen: I forgot the flour. Yes. The entire 1/2 cup of flour that is called for in the apple crisp recipe. I had it out, measured, ready to add into the ingredients, and then I forgot it. I thought the topping seemed kind of off, but figured it was a new recipe, and who was I to judge? I realized my mistake when it was almost done baking and I pulled it out of the oven to find a pretty liquidy situation in the baking pan. Then it dawned on me — I didn’t add the flour!

I was determined to save it though, so I did at a few sprinkles of GF flour mix and kind of mashed it in with a fork, I didn’t want to mix it all together, but it did help soak up some of the extra liquid. I then just cooked it for longer than called for and the apples softened up and the topping came together just fine, it even got a crispy on top — it was delicious!

So there you have it. I mess up in the kitchen all.the.time. But I keep baking. And you should too.

Why not start with this simple recipe for apple crisp?
gluten free apple crisp
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APPLE CRISP
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVINGS: 8

INGREDIENTS

4 medium granny smith apples, cored, peeled and sliced
3/4 cup brown sugar, packed
1/2 cup all-purpose gluten-free flour blend*
1/2 cup gluten-free quick oats
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup butter, softened

METHOD
Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly spray or grease a 8x8x2-inch square pan.
Spread apple slices evenly on the bottom of the pan.
In a medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, nutmeg and sugar. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Evenly sprinkle the topping over the apples.
Bake for 30 minutes or topping is golden brown and apples are tender when pierced with a fork. If desired, serve warm with vanilla ice cream or whipped cream. Store at room temperature.

*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ¼ cup white rice flour + 2 tablespoons tapioca flour + 2 tablespoons potato starch.

SARAH’S NOTES: After realizing I had forgotten the flour, I did add some Pamela’s GF baking mix on top and mashed it down with a fork and it turned out just fine. I may just omit the flour in the future and just cook longer to absorb liquid. I am going to try it with coconut sugar next time. In her book, Chrystal uses garbanzo bean flour in one of her flour mixes, I am not a fan of the distinct bean flavor it has, so be sure to try out this flour first to see if you like it before making a whole batch of the flour mix.

This book really is sweet and simple — perfect for someone new to GF baking or for kiddos who like to help in the kitchen.

Bake on!

 

NEWS FLASH: finds & photos

 

Hello. Hi. Hola.

Remember me? ;)

 

 

 

 

 

 

 

We are eeeeeeeeasing into fall over here.

Mostly by eating as much Pumpkin Cinnamon Roll Cake from In Johnna’s Kitchen that our tummies will hold.

 

gluten free pumpkin cinnamon cake

 

  

 

 

 

 

 

 

 

gluten free pumpkin cinnamon cake

 

 

 

 

 

 

 

 

 

gluten free pumpkin cinnamon cake

 

 

 

 

 

 

 

 

 

gluten free pumpkin cinnamon cake

 

 

 

 

 

 

 

 

 

Go.make.this.NOW.

gluten free pumpkin cinnamon cake

 

 

 

 

 

 

 

 

 

Pumpkin seems to be the theme pretty much everywhere you look. (don’t bother buying your PSLs, make them at home!)

DIY pumpkin spice latte

 

 

 

 

 

 

 

 

 

And it’s probably time to bust out the Pumpkin Spice Cookies with RumChata Cream Cheese Frosting, yes?

Pumpkin Spice Cookies with RumChata Cream Cheese Frosting

 

 

 

 

 

 

 

I tired my hand at making pumpkin scones and although I was happy with how they turned out, I’m still working on the recipe.

Here’s a sneak peek…

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And after posting those photos on Instagram, my best gal Katie (spreading JOY as she always does) gifted me a fancy scone pan! Now accepting taste tester applications.

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Need another excuse to add pumpkin to your routine? Add it in with Greek yogurt, granola and apples in the morning!

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Maybe you’re more of a salted caramel in the fall kind of person — you’ll be happy to know you can find Sweet Ali’s Bakery salted caramel cupcakes at all Milwaukee area Metro Markets! (other flavors too, including red velvet)

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Looking for GF events in Milwaukee? (remember to use hashtag #glutenfreeinMKE)

  • THIS weekend our friends at Bacchus are hosting a Gluten-Free Cider pairing dinner. Read all about it HERE.
  • Empty Bowls Milwaukee is happening NEXT weekend and they contacted me about having more GF options for our community — let me know if you go!
  • I have started a private Milwaukee GF Get Together Group on Facebook — if you live in the area and would like to be part of this group, email me celiacinthecity[at]gmail[dot]com and I will add you. That way you won’t miss out when Facebook only allows a small percentage of you see my regular posts. It is a friendly community where you can ask questions, post about new products, share recipes, etc. And to keep seeing my CITC posts there, be sure to like posts, add comments, and interact to keep the status updates and photos coming.

 

Other things I’m snacking on now — these cute little “dunker” minis from Ginny Bakes. Loving the coconut oatmeal combo!

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In other news — it’s HONEYCRISP season! I wait for this all year… even more so when you have the cutest best buddies to share. (check out my twin nephews’ first time with a “real,” meaning whole and not cut up, honeycrisp apple.)

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Shine on, my friends.

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xoxo

 

 

 

 

MONSTER BARS

Each time I head home to Minnesota, my mamasita goes out of her way to have gluten-free treats waiting.

This time was no exception — and she outdid herself by taking a family favorite cookie recipe (Grandma G’s Monster Cookies) and made them into bars.

Easier. Less work. More time to sip coffee together. (or White Russians with coffee cubes)

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Make them with your mama. Surprise your honey with them. Take some to a neighbor as a random act of kindness.

And speaking of kindness… can we cut the food judging already? Whether you live free from gluten, dairy, soy, eggs, nuts, corn, or any other intolerance or preference (vegan, paleo, no food dyes, etc) can we just let that be? Can we pretty please lay off the negative comments on bloggers’ pages and sites judging their (FREE!) recipes and photos? Eat how you eat for you and your family right now at this moment in time and let that be enough. Let others do the same. Fight the urge to start typing a comment before you stop to think, “this isn’t how I choose to eat, but how would I feel if MY mama made me a special treat and random strangers felt the need to criticize it?” If you still feel like typing that comment? Just don’t. Be kind.

And make these bars for breakfast, dessert, or any time that makes you happy. Add less sugar or more chocolate — I won’t judge. ;)

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MONSTER BARS

1/4 cup butter, softened
1 1/2 cup peanut butter
1/2 cup sugar (coconut sugar will work too)
1/2 cup brown sugar (experiment with less sugar if you’d like)
1 cup chocolate chips
1 cup M&M’s (mini, regular, peanut, peanut butter, any!)
3 eggs
2 teaspoons baking soda
4 1/2 cups certified gluten free oats

Preheat oven to 325°.

Mix all ingredients in a large bowl to combine. Spread into jelly roll pan or large baking sheet with edges.

Bake at 325° for 15-20 mins. (you can use other pans as well, just adjust baking time and don’t let them get too crispy!)

Cool.

Cut.

Eat.

EnJOY!

 

*These goodies are linked up to Gluten Free Wednesdays — check out ALL of the awesome recipes each week!

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Red Apple Lipstick presents: The Lash Project (with a giveaway)

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UPDATE 7.31.14: CONGRATS to Kate Biwer, winner of the prize package!

Don’t worry, if you didn’t win, remember you can still use code CITC to save 22% off your $50+ order!
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Next week, our friends from Red Apple Lipstick launch THE LASH PROJECT: a gluten-free lash conditioning mascara. Basically the product I’ve been waiting for my whole mascara wearing life!

My lash envy has gone on for years — I have girlfriends whose eye lashes look long and full BEFORE they even put on their mascara.

Here are my sad little lashes without mascara.

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I have spent years asking which mascara they are using, running out to buy it at Target, Sephora, or a department store only to end up with clumpy lashes that leave me with raccoon eyes by afternoon. I toss them into the “rejects” drawer in hopes of trying them again someday to pull off the look I saw on a friend. (never happens) I have spent a ridiculous amount of money on mascaras that don’t work for me. I pull out lashes trying to get the gunky mascaras off — they make my eyes itchy, watery, yet I keep buying new ones in hopes of finding the one that works.

For my wedding I let someone talk me into a tube of mascara that was over $30. Big mistake. Spidery lashes. Smudging. Another reject. (into the drawer)

See the pattern here?

The Lash Project mascara is unlike any other mascara I have tried. Sometimes when you hear claims like that, they sound fake or overused, but I honestly feel that way about this product. (and you guys know I’m 100% honest about products I try, if I don’t like them, believe me, you’ll know!)

Full disclosure: I was gifted a tube of The Lash Project mascara to try out, share with all of you, and even give away a gift set that also includes a Red Apple Lipstick color. Jay and Andrea are super generous in that way and I have never seen anyone stand behind their product (or get as excited about it) like they do. Knowing how much I have loved all of their other products, I will tell you I still had doubts about this one at first.

It’s $42, my friends. And for some, that may seem like a deal breaker at first thought.

But my lashes want you to know….it is worth every single penny and I will be continuing to use it for the rest of my mascara wearing life!

It’s that good.

Here are just some of the highlights…

The Lash Project 2-in-1 (conditions and brings beautiful color) formula is: Gluten Free, Paraben Free, Corn Free, Soy Free, Vegan (synthetic beeswax, not the stuff from real bees), Cruelty Free, Dairy Free, Plasticizer Free, GMO free, Glycol Free, Nut Free, & SLS free

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They have solved:

Clumping (my biggest mascara pet peeve)
Spidering (gross)
Smudging (hello humid Wisconsin problems!)
Flaking
Eye Irritations: itchy, scratchy watery eyes (then I rub them and it gets worse!)
Puffy and red eyelids (ouch!)
Short, stubby lashes (totally me, notice the first photo)
Lashes that grow in weird directions
Lashes that fall out (all.the.time)
Mascara that’s hard to remove (now you can just use coconut oil or soap and water)

And if you try it out and aren’t as impressed as I have been? They will give you up to SIX months to get your money back or exchange it — that never happens with cosmetics!

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One coat would give me the look I would wear to work each day. And if we want to go with a few coats, we’re ready for a night out!

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I have been using it for about a week now and my lashes are stronger already! This shot is from this morning, no mascara.

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But don’t just take my word for it, try it out for yourself!

I’m giving away a little prize pack: 1 Lash Project conditioning mascara AND a lipstick color of your choice. (I’m currently loving Vogue and New York)

Thanks to RAL, this prize can be YOURS! The giveaway runs until July 31st which is THE launch date — so you can wake up on the morning it launches and know if you’re a winner!

 

But what if you don’t win?

No worries!

You can use my code: CITC to save 22% on your order from RedAppleLipstick.com!!!

This is the highest discount you will see during their launch campaign, so stock up on lipsticks, glosses, (love me some Mint 2 Be in Honey Badger) and eye shadows — I have never been disappointed with their high quality products. (and they always offer that six month unheard of return/exchange policy)

Then do yourself a favor and become a VIP with Red Apple Lipstick and they will send you coupon codes to use each month, so you will continue to get a discounted rate on The Lash Project mascara as well as any of their other products.

Your to-do list:
  • Enter to WIN the prize pack below — just CLICK ON the “a Rafflecopter giveaway” link where you’ll have FIVE chances to win! (cross your fingers and toes that you win!)
  • Go over to RedAppleLipstick.com and become a VIP and sign up for an email reminder to get your Lash Project Mascara on their launch date, July 31st.
  • Use code CITC to save 22% on your order of $50+ to stock up on RAL goods.

Good luck from my lashes to yours!

a Rafflecopter giveaway

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homemade rhubarb liqueur

Each year my mom gives me fresh rhubarb from her garden — and each year I vow to use it up quickly. (and then it ends up in the freezer)

But not this year!

It was muffins galore for a couple of weeks.

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And when there was still rhubarb left… rhubarb liqueur seemed like a great idea.

 

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(my GFGF Katie made that fun jar for me — it’s had all kinds of uses!)

 

Grab your extra rhubarb and let’s go!

 

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DIY RHUBARB LIQUEUR

2 lbs fresh rhubarb, chopped (extras from the freezer work too)

3 cups Tito’s vodka (any vodka will work, next time maybe raspberry Smirnoff?)

½ cup Triple Sec

¼ cup water

½ cup simple syrup

 

Add all ingredients to large canning jar or container with tight fitting lid and stir — if you are using a canning jar, just put on the lid and shake, shake, shake! Leave jar on the counter for 2-3 weeks, it will become a pretty, deep pink color. When it’s time to strain, grab a pitcher and a fine mesh strainer. Pour contents of the jar through the strainer, into the pitcher, smashing down the rhubarb to get all of the liquid out.

Return the liquid to the canning jar or other container. Mine stays in the fridge for storage and has been my go-to cocktail starter this summer.

 

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Cherry Rhubarb Sparkler

2 oz rhubarb liqueur

Club soda or 7up

Fresh or frozen cherries

Ice

Add all ingredients (muddle the cherries a little for extra flavor!) over ice — stir and enJOY!

 

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Summer in the City (thanks to Gluten Free Betsy for the name!)

2 oz rhubarb liqueur

1 oz vodka

Splash(es) of DRY Vanilla Bean Soda, cream soda, or Sprite

Raspberries, fresh or frozen, muddled

Basil or mint to garnish

Ice. Booze. Berries. Muddle.Soda. Stir. Sip. Summer.

 

Cheers, from our balcony to yours!

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super supreme pizza quinoa salad

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It’s no secret I could eat pizza pretty much everyday.

Lately, we’ve been spending a little too much time at Transfer for GFGF (gluten free girlfriends) dinners — I wouldn’t say I’m getting sick of pizza (impossible!!!) but my waistline might be in need of a break.

Instead of giving up my pizza, I just shift it to other arenas….like quinoa salads!

My sister-in-law asked me to bring a quinoa salad to my niece’s graduation party recently– CONGRATS, CELESTE!!! — last time people weren’t quite sure about it (one nephew said he wouldn’t eat something he couldn’t pronounce) but this time, when you throw in the word PIZZA, there were more willing to try it.

Grab your favorite pizza toppings and let’s do this!
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SUPER SUPREME PIZZA QUINOA SALAD
 

SALAD:

4 cups cooked quinoa, cooled
1 cup pepperoni, sliced
1/4 cup onion, finely diced
1/2 cup green pepper, diced
1/4 cup scallions, sliced thin
1/2 cup black olives, sliced
1 cup tomatoes, chopped
1/2 cup fresh mozzarella cheese, chopped
1/4 cup parmesan cheese, grated
1/4 cup packed, fresh basil, chopped

 

DRESSING:

1/2 cup Italian vinaigrette salad dressing (I used Cindy’s Kitchen Barcelona Vinaigrette, which I love for its very few ingredients and no sugar added, but Annie’s also has some good ones or make your own!) 

1 clove garlic, minced (use your garlic press!)

1-2 tablespoons Penzeys Pizza Seasoning (add 1 and see what you think, I love that stuff and can’t get enough, if you want it super pizza-y, keep adding a little until you get the flavor you want — know that the flavor will intensify as it sits in the fridge!)

PREPARATION: 
1. Whisk all dressing ingredients in a small bowl and set aside.
2. Prep toppings and combine in large bowl with quinoa.
3. Pour dressing onto salad and stir to combine. Refrigerate until serving.

 

 

Sarah’s Notes

  • For measurements: you don’t have to follow mine, I often use leftover quinoa from another dish the night before for this salad. Just add your toppings to your liking until you have the ratio you’d like, then add dressing bit by bit until it’s coated.
  • Substitute less or more of any of the ingredients to make a salad that works for you! (you can also chop the toppings in larger pieces to make them easier to take out for picky eaters.)
  • Dairy-free: just skip the cheeses
  • Vegan: no meat or cheeses needed, add more veg!
  • Make your quinoa in advance! You need to allow time for it to cool, this salad can be made ahead of time and stored in the fridge for several days after as well. (the flavor gets better each day, and I keep adding more toppings each time I eat it!)
  • ANY of your go-to pizza toppings will work: mushrooms, artichokes, banana peppers, jalapeños, green olives, sun dried tomatoes, avocado, asiago or feta cheese, Canadian bacon, plain ol’ bacon, sweet roasted garlic, you name it!
  • This doesn’t have to be a cold salad either, you can serve it warm as a meal!

EnJOY!