This month’s Adopt a Gluten-free Blogger Event was a smashing success, and I’d like to offer my heartfelt thanks to all of the participants. I discovered many new and delicious gluten-free recipes thanks to their reviews and can’t wait to try many of them. I hope that you feel the same when you read this roundup!
Amy of Our Peep Show adopted Stephanie O’Dea of A Year of SlowCooking and made her Cream Cheese, Sausage and Rotel Dip. She described the recipe as “very-not-good-for-you-but-insanely-yummy-and-perfect-for-the-big-game”. Well put, Amy!
A Year of SlowCooking Cream Cheese, Sausage and Rotel Dip
Heather of Celiac Family adopted Kate of Gluten Free Gobsmacked and made her Pao de Chejo (aka “Chebe Bread”) and Jalapeno-Popper Dip. She found the chebe bread “much easier to make than [she] thought it would be,” only taking thirty minutes to make and bake. “They smelled fabulous and tasted just as good. My husband ate one of the rolls as they were cooling down on racks. He said he was just going to have a taste, but it was so good had to finish it off.” Don’t you love when that happens? She also loved the dip, but used it on her burger for a fabulous burger. It also tasted great on steamed veggies, and she thought it would go over very well for a Super Bowl Party, too.
Maggie from She Let Them Eat Cake adopted Heather from Life, Gluten Free and made her Chocolate Fudge with Sunbutter Swirls. She called them a “tasty and healthy treat for all of us” that reminded her of a chocolate bar. Sounds good to me!
Life Gluten-Free Chocolate Fudge with Sunbutter Swirls
Thomas of The GFCF Experience adopted the Celiac Teen and made her Gluten-free Lemon Cake. He told us a little about this mature and inspiring Canadian teen, and then got down to the cake (which he made dairy-free). He found it to be “a moist cake that tastes just as a lemon cake should. And the cream cheese buttercream frosting is the perfect complement to the cake. The kids absolutely loved it – in fact, my son said it is the best cake he has ever had.” It sounds like one very tasty cake!
Celiac Teen Gluten-free Lemon Cake
Karen of the adorably titled blog, The Mini-Chef & His Melting Mom (formerly known as Muffin Fixation), adopted The Baking Beauties and made her Taco Fries and her Easy and Delicious Ranch-Parmesan Chicken. The taco fries actually ended up taco Tater Tots due to an unexpected absence of fries in the house, but it was just as tasty as fries would have been. She found the chicken was perfectly tender and and her son “didn’t even have to be prodded to keep eating”. Great!
She of the mysterious and lovely name and a blog of the same title, Lady Fire-Eyes, adopted Karen over at The Marvellous Adventures of The Mini-Chef & His Melting Mom and made Johny’s Favourite Yellow Cupcakes. Despite initial worries over fallen dough, this recipe won over the whole household with its good light vanilla flavor and absence of an after taste. As she said, “my son ate a third of it before the night was done.” Sounds like a winner!
The Marvellous Adventures of The Mini-Chef & His Melting Mom Johny’s Favourite Yellow Cupcakes
Cheryl of GF Goodness adopted Amy of Simply Gluten and Sugar free and made her Chewy granola bars that were published in an e-book to benefit St. Jude’s. She introduced Amy, a culinary school trained chef, who gives to St. Jude’s regularly and recently walked in St. Jude’s 7th annual “Give thanks. Walk.” Amy has an inspiring voice in the gluten-free community and I’m so glad Cheryl introduced her to us. But how were the granola bars? Happily, they were a big hit. According to Cheryl, they “were study and flavorful . . . kept well for weeks in a sealed container . . . and most importantly, they passed the picky husband test.” The first time she made them Cheryl substituted hazelnuts for walnuts and the second time she used cherries, chopped uncrystallized ginger and orange zest. Sounds great!
Simply Gluten and Sugar Free Chewy Granola Bars
Manda of Asparagus Thin adopted Karina the Gluten-free Goddess and made her Skillet Cornbread with Green Chilis and Cinnamon. She did leave out the jalapeños in order to have a more versatile bread that could be used as a sweet or savory element. Cornbread in a skillet won this adventurous chef over big time- she said she might never make cornbread in anything but a skillet every again, because “it was just that awesome.” Sounds yummy to me!
Gluten-free Goddess Skillet Cornbread with Green Chilies and Cinnamon
And speaking of the Gluten-free Goddess, I adopted her as well, and spent the month experimenting with her various sorghum and millet recipes. I started with her divine Caraway Seed Irish Soda bread that converted me to Irish Soda Bread after years of resistance. Then I moved to her swoon-inspiring and airy whole-grain Gluten-free English Muffins. I sweetened up my breakfasts with her Quinoa Breakfast Bars (spiked with chocolate chips, yum!). And, I tried her flatbread recipe, which didn’t quite work out this time but that I may try again. This was truly a tasty experiment, and thanks to Karina I’m thoroughly enjoying making sorghum, millet, and quinoa the staples of my diet.
PS After my adoption post was written, I also tried her Delicious Sorghum Bread Recipe, and found it was aptly named.
Gluten-free Goddess English Muffins
Gluten-free Goddess Irish Soda Bread
Gluten-free Goddess Quinoa Breakfast Brownies
Gluten-free Goddess Herbed Flatbread
Gluten-free Goddess Delicious Sorghum Bread
This month Thomas of the GFCF Experience will be hosting Adopt-a-gluten-free-Blogger. My hero, Thomas! I hope you will join him in adopting a new gluten-free blogger of your very own for the month of February. You can expect a sign up post to appear on his blog sometime around the 15th of February.