Update

Fire-Eyes Roth | Create your badge

I am over at Facebook. If you would like to come over and subscribe to me you are more than welcome. I have found I am just not able to keep up this blog. It is too much on top of my daily life. I am posting new pictures and recipes.  This is just easier for me. I hope you all understand and come visit me soon.

Live Laugh and Enjoy!

Hello from the great beyond……

I just wanted to let you all know I have not disappeared into the ether. I am working on some projects. One is a face lift for the blog. I will be adding sections on Crafts, Homesteading, raising special needs children, a store and much more (I hope) including a recipe box with printable recipe cards.

thank you all for your support and kindness……

Gluten Free Waffles with Cream Cheese Filling

Before going gluten free I made waffles from scratch. People loved them. I know people who have the recipe in their wallet. I have had people plan trips to my home from other states because I promised to make waffles. This recipe was not a secret one. It was the one my Grandmother and Mother always used. I was most likely the one that came with Grandma’s waffle iron.

The modern waffle has its origins in the very light thin crisp cakes baked between wafer irons—of the Middle Ages; called Waffers.Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. The iron was placed over a fire and flipped to cook both sides of the wafer. The irons were used to produce a variety of different flat, unleavened cakes, usually from a mixture of barley and oats, instead of the white flour used today.

In 14th-century England, wafers were sold by street vendors called waferers.he modern waffle is a leavened form of wafer.

After going gluten free I tried to make them. I was new to the game and just replace the flour cup for cup. They were chewy and had very little flavor at all. So, I started using Kinnikinnick  Pancake and Waffle mix. Do not get me wrong it is a great product. The texture and the flavor are wonderful. However, I can not always find it in my local stores.

Now, after some time playing for Team Gluten Free, I feel I have recreated my familie’s recipe. As a bonus, we also have a cream cheese filling that I thought up after seeing commercials for I-HOP. If you try this and have had theirs before I would be most interested in a comparison.

Waffles

• 1 1/3 Cup Bean Flour
• 2/3 Cup Corn Starch
• 1 Teaspoon Xanthan Gum
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 6 Tablespoons Shortening (Bacon Grease works real well)
• 2 Eggs
• 2 Cups Sour Milk

1. Wisk together all your dry ingredients
2. Cut in your Shortening
3. Add Eggs and Milk (to sour fresh milk add 2 tablespoons lemon juice or vinegar)
4. Mix well. You will still have a few lumps. That is fine.
5. Laddle mixture onto HOT Waffle Iron.
6. When they are Golden they are done….

These are great with butter and syrup. Top them with all kinds of stuff from ice cream to fresh fruit. Some people like Peanut Butter and Bananas. The sky is the limit. Have fun.

Here is the recipe for the cream cheese filling.

• 1 8ounce block of Cream Cheese
• 2 Tablespoons Powdered Sugar
• 1 Teaspoon Vanilla

1. Place in a bowl
2. Mix on high until all is incorporated
3. Spread between two waffles

Yep, it is that easy.

Live Laugh and Enjoy!

Fire-Eyes

4th of July BBQ Products Review and Giveaway

GFE (gluten free easily) is Having a great review and giveaway. Please give it a look and tell her I said Hi! =0)
4th of July BBQ Products Review and Giveaway

Gluten Free Bam Bam Crunch Cookies

So, I won these boxes of gluten free cereal. It was an on line contest hosted by Jenny of Creative Cooking Gluten Free. She Made Yabba Dabba Doo Cookies. I thought; “what a great idea. Using cereal as an ingredient and not just a meal or snack.” So I thought about it for a while and I came up with Bam Bam Crunch Cookies. To be honest I was not sure if this would work. I hate wasting food. Also my oven has been on the fritz this past week. We really need a new one, but we are broke so it will have to be on the list until we can do something about it. These cookies ended up being supper yummy. My daughter, Esme, loves them. This is saying a lot since Esme will not eat many things.  This recipe will be repeated in the future.

• 1 cup lard ( you can use shortening or butter)
• 1 cup sugar
• 1 cup packed light brown sugar
• 1 teaspoon vanilla
•  2 eggs
• 1 1/3 cup Bean flour Mix
• 2/3 cup Corn Starch
•  2 teaspoons Xanthan gum
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups Cocoa Pebbles
• 16 ounces Mini Chocolate Chips

Mix the first five ingredients until well incorporated. Mix in the flour, corn starch, salt, xanthan gum, and baking soda. Now, mix in the cereal and chips.

Roll into 1 inch balls and place on a lightly greased cookie sheets about 1 inch apart. Bake in a preheated oven at 350 for 10-14 min remove and let cool….

As always, please make sure all your ingredients are gluten free. Let your imagination take you places you never thought you would see. Trust yourself.

Live Laugh and Enjoy!

Fire-Eyes

Big Box Give Away

Three Year Blogiversary.

Check out the Creative Cooking Gluten Free…

She is fierce….good luck

Yabba Dabba Doo Cookies (Review + Giveaway) (via Creative Cooking Gluten Free)

Big Gluten Free Give Away…

and a nifty cookie recipe I have got to try

Last year (almost to the day) I posted a recipe for  Fruity Pebble Treats after I had gotten "glutened" by eating a rice krispy treat – silly me for missing the MALT flavor ingredient (see my post about the new gluten-free Rice Krispies here).  So instead of making the same mistake twice, I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles (I've also made them with the cocoa pebbles and both are awe … Read More

via Creative Cooking Gluten Free