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27 November 2010

winners of the giveaway, and a preview of December

you definitely want these cookies


Well, with our trip to Colorado, a two-day power outage covering the entire island, and Thanksgiving, it took me longer to choose these winners, using Random.org, than I had hoped. But here they are!


Winners of our cookbook

Ricki of Diet Dessert and Dogs with her Coconut Walnut Shortbread Cookies

Megan, who wrote:

"This is my first gluten-free Thanksgiving and I'm actually pretty anxious about it. I'm definitely going to have to find time to make some of these recipes! They all sound AMAZING!! {But right now, I'm trying to finish up my last quarter of school so it's gonna have to wait!} I'll be bookmarking this post, for sure!!"

Food Allergy Froggie with her pineapple casserole.


Winner of the gluten-free flour package

Susan Pelzl, who wrote:

GF since August 15th, 2010, life changing experience. It hasn't been easy, but I'm loving cooking. I got Glutened (ate out,and they said it was GF) last Friday, and now so worried about Thanksgiving. Going to my B/F's relatives 6hour flight from home. My B/F is very supportive and plans to take me to the grocery store when we get there, the night before Thanksgiving. I plan to make myself (and others if they want) something I loved and made at home before. I hope the link works. - Sweet and red potatoes, raisins - cranberries, red onions , sea salt, ground pepper, dill

http://www.facebook.com/photo.php?fbid=1562926069650&set=a.1543900074012.78268.1130304162


Winner of the spices and ingredients package

Kim Maes of Cook It Allergy Free


Winner of the baking utensils package

Andrea Meyers of Andrea's Recipes, who wrote:

"Shauna, thanks so much for the challenge, truly. I finally got over my trepidation of GF baking. :-)"


And finally, the winner of the Kitchen Aid Stand Mixer

Michelle from The SAMFund, who wrote:

"Such a generous gift! I'll be cooking most of a gluten-free, dairy-free Thanksgiving this year, and cannot WAIT to make your pumpkin mash. Hope you all have a wonderful holiday."


If you are one of the winners, please send an email to glutenfreegirl@gmail.com. Send you me your address and phone number and we'll get these right out to you!


Now, there's more....




As soon as we were done with Thanksgiving dinner, the holiday season began around here. In this house, that means baking and cooking from some of our favorite cookbooks, making up new recipes, and cookies.

So, that's what we're going to be giving you from now until the end of December.

On Monday, we're going to have another giant giveaway, as well as a great resource for those of you looking for presents for your favorite food lover. It's our Top Ten Cookbooks of 2010 (plus 2 more) and 12 people are going to win a cookbook. Stop by in the morning to see.

I will tell you more about this on Wednesday, but we will be doing the 12 days of holiday cookies/treats all through December. We're converting cookies every day around here, making sure we can give you great recipes to make in your own kitchen.

We know most of them already, but there are a few slots still to be decided. So leave us a comment about your favorite holiday cookie, along with a link to the recipe. We might choose yours for the cookie extravaganza!

Oh, and those cookies you see pictured. You're definitely going to want those.



25 Comments:

At 11:43 AM, Blogger Megan said...

Oh my goodness!! I'm so excited! Thank you SO much! Because I already have a copy of your cookbook I'm going to give this one to my mom for Christmas!! =) Sending you my address now!

 
At 12:15 PM, Blogger Nina Laden said...

I said it on FB, and I will say it again- Cannolis! I miss cannolis so much... If you can figure out how to make that tubular shell that is crunchy, yet not crisp- and it holds together... you will be a genius. The filling is GF, so no biggie there. Booth will love eating cannolis again...

 
At 12:18 PM, Blogger Nina Laden said...

Cannolis. If you can create that tubular shell GF that is crunchy, but not crisp, and doesn't fall apart, you will be my hero. Well, you're already that... the filling is GF, but the shell would be so amazing...I miss cannolis.

 
At 12:27 PM, Blogger Amber said...

Those cookies look fabulous!!

 
At 12:30 PM, Blogger Our Family said...

The one treat I will miss having this holiday season will be dutch almond banket. It could be considered a cookie. I love it's rich flaky texture and smooth almond filling.

 
At 12:30 PM, Blogger Abby said...

Pumpkin Pie Biscotti. I've made these for several years now at Christmas. My daughters & I would make a bunch to share with the local fire department. I eliminated the nuts & dipped one end in dark chocolate. Of course we would eat several ourselves.

Now that I discovered my daughters are gluten intolerant, I need to make these yummy cookies gf. Here's a link to the recipe: http://www.christmas-cookies.com/recipes/recipe366.pumpkin-pie-biscotti.html

 
At 1:02 PM, Blogger Ricki said...

Wheee! I couldn't be more thrilled! Can't wait to receive it and get reading/cooking. Thanks so much! Email on the way. . . :D

 
At 1:13 PM, OpenID jenskitchen said...

Actually, my favorite christmas cookie is already gluten-free (it's your sugar cookie recipe)... I used to make a cookie called Pfefferneuse (sp?) But I no longer have the recipe... I look forward to making many gf treats this holiday... Can't wait to see what you come up with.

 
At 1:15 PM, Blogger Cat Bismuth, Host; Christian Coach SIG said...

@ Our Family: Yes! I'll miss that dutch almond banket, too. My one dear friend who made it every year passed from breast cancer a couple of years ago. Still miss HER. Missing banket at Christmas makes me miss her more. Hers were so soft and tender, like tasting the essence of sweet femininity... Love always to U, Jackie...

 
At 2:29 PM, Blogger Fiona said...

Hmmm - I miss all those German advent cookies -Pfeffernuesse and Lebkuechen in general. I was diagnosed cealiac the first Christmas we lived in Germany .... and these have been out of bounds ever since.

 
At 3:09 PM, Blogger better-than-ewe said...

I'm so glad I found your blog before I start my holiday baking. I have a gf sister and I always feel bad that she gets left out of my holiday baking. Now I have some awesome recipes to try out on her and my kids! Thanks!

 
At 6:00 PM, Blogger The Elbow Chronicles said...

My grand-mother used to make these Hungarian cookies (I've checked the recipe with my mom and it's the same:
http://www.mygourmetconnection.com/recipes/baking-desserts/cookies/hungarian-kiffles.php
My grand-mother used to fill half the batch with apricot jam (? or maybe it was just apricots?) and the other half with walnuts. They. Are. Amazing!! Sadly, between Celiac and massive dairy issues it's been years since I've been able to eat one.

 
At 8:09 AM, Blogger Redbirdie said...

I've been dying for a gluten free miniature lemon cake. I think the ones I remember were like this: http://foleysfollies.blogspot.com/2009/11/mini-lemon-bundt-cakes.html

 
At 10:46 AM, Blogger Kari said...

My Grandma always made these cookies and they were my favorite. Since my grandma passed and going gluten free my family has missed these cookies at Christmas. How can you go wrong they are light and crispy, fried and dipped in sugar! YUM

http://allrecipes.com/Recipe/Rosettes-I/Detail.aspx

 
At 11:15 AM, Blogger chicky73 said...

Snickerdoodles! Of all the fancy cookies over the year, these simple ones look and smell like Christmas to me. The tang at the sides of the your mouth, the nutmeg smell as you open the oven and see the shimmer of red and green sugar sprinkles. Please, oh please adapt these! My 8 year old son and I could be baking cookies to eat & share with no one the wiser, but our bodies so much happier.

 
At 11:39 AM, Blogger Creative Mom said...

We always made a shortbread recipe that had oats in it which you would cut out with cookie cutters and ice. The addition of the oats gave the cookie such a great flavor. When gluten-free oats first became available I made a version that was pretty close to the original and it made me so happy to have our Christmas cookies again. Unfortunately I couldn't find a recipe online that was close enough to ours to share with you.
I am excited to have some new recipes to try and just in time for a cookie exchange party I'm invited to!

 
At 2:12 PM, Blogger Ellyn said...

I don't have a cookie recipe to share, can't wait to collect the ones you share! I gave you a blog award on my blog today. I just love reading yours & learn new things all the time! Thanks

 
At 2:27 PM, Blogger Autism Mom Rising said...

I'm excited to find your blog. My son and I are not only gluten free, but dairy, soy, corn, nut free. I just did a post on our story and plan to put more of my blog emphasis on the cooking.

Living Without Magazine has been our savior.

Anyhow, you are the first blog I found in my search for other GF bloggers. I look forward to coming back.

 
At 10:07 PM, Blogger Wanderlust & Veggie Burgers said...

I've just started reading your blog a few days ago. I had never heard of gluten allergies or celiac disease. When I found it, and started reading through it, I cried. So many of the symptoms you described here (and that I found on other sites after reading yours) I can identify with. Alot. I never knew what was wrong with me, and while I don't know for sure that this is the problem, its an idea, and worth trying. Thank you so much!

 
At 8:07 AM, Blogger Andi said...

I would love a tasty GF shortbread cookie. I really miss their buttery sweet crunch! Also, I know this isn't a cookie but I grew up in France and absolutely love pains au chocolat. I've had celiac for the past eight years and and would love to learn how to make GF pains au chocolat or even GF croissants. Thanks!

 
At 9:47 AM, Blogger Crazy Radishes said...

My Lithuanian friend makes these delicious Xmas crescent cookies with hazelnut flour and butter, then coats them in powdered sugar and poppy seeds. They are addictive!

 
At 12:54 PM, Blogger Lady Jennie said...

Congrats to the winners!

(I'm only lurking here these days because I'm trying to lose weight and trying not to get too tempted.)

 
At 12:23 PM, Blogger Katharine Eliska Kimbriel said...

I have only been gluten-free three weeks, and I have some energy again! I can THINK again! I may even be able to write fiction again! But I do have holiday recipes I haven't eaten in years, because I eliminated wheat flour. Just not fermented wheat, sprouted wheat, rye, oats/groats....

What a difference glut-free can be!

This is the most popular cookie I make, and I have the pastry gene (ability to make awesome pastry) so learning gluten-free baking would be nice. I could not learn it eight years ago. There were too many ingredients; my illness made following a recipe with so many ingredients impossible. But your 36 hour CC cookies were a success, even with brown rice substituted for potato starch (eating macrobiotically saved my life.)

I also used to make Mexican Wedding Cakes/Russian Tea cakes, and a tiny fruitcake that is mostly pecan halves, brandy, candied cherries, diced dates, and a thin slip of wheat flour. (I think I can already hear you warning me about candied fruit, which I haven't used in years because I dropped HFCS.)

Here's the Meltaways Recipe, once a family favorite, but no more for me:

MELT-A-WAYS

Bake at 350 degrees 10-15 minutes; makes approximately 32 cookies. (I make them even smaller now, they are so rich.)

{Cookie]

1/2 pound unsalted butter
1/3 cup powdered sugar, sifted
3/4 cup cornstarch
1 cup plain flour, sifted

Mix ingredients together until smooth. Form cookies (1 heaping teaspoon maximum) into a ball and place on a greased cookie sheet -- press them down slightly. The cookies do not spread, so more than a dozen can fit on one sheet. Refrigerate them for 1 hour, or until the cookies are firm. I usually refrigerate them overnight and bake the next morning. Keep an eye on them while they bake; I do not let them brown, except at the edges.

[Frosting]

1 cup powdered sugar, sifted
3 oz. Softened Philadelphia Cream Cheese
1 tsp. real vanilla

Mix powdered sugar and cream cheese together until smooth. Then add vanilla -- if you mix all three simultaneously, you will have vanilla lumps to grind out. The frosting should be perfectly smooth. Do not cut back on the powdered sugar -- there will not be enough frosting for all the cookies.

Store in a sealed container. These will freeze well for a few months. I double this recipe without any problems. If you tint the frosting and make the cookies egg-shaped, they're great for Easter!


Since I don't do dairy right now, they are doubly off limits. But I strive to get dairy back! I'd like a new version of this, but am experimenting carefully so far.

Thank you for all your help in this great adventure! I'm going to get my life back!

 
At 12:31 PM, Blogger Katharine Eliska Kimbriel said...

I have only been gluten-free three weeks, and I have some energy again! I can THINK again! I may even be able to write fiction again! But I do have holiday recipes I haven't eaten in years, because I eliminated wheat flour. Just not fermented wheat, sprouted wheat, rye, oats/groats....

What a difference glut-free can be!

This is the most popular cookie I make, and I have the pastry gene (ability to make awesome pastry) so learning gluten-free baking would be nice. I could not learn it eight years ago. There were too many ingredients; my illness made following a recipe with so many ingredients impossible. But your 36 hour CC cookies were a success, even with brown rice substituted for potato starch (eating macrobiotically saved my life.)

I also used to make Mexican Wedding Cakes/Russian Tea Cakes, and a tiny fruitcake that is mostly pecan halves, brandy, candied cherries, diced dates, and a thin slip of wheat flour. (I think I can already hear you warning me about candied fruit, which I haven't used in years because I dropped HFCS.)

Meltaways are the family and friend favorite, but no more for me. I've seen a variant called Lemon Meltaways on-line, but we used no lemons, just a teaspoon of high quality vanilla in the Philly Cream Cheese frosting. The recipe is too long for the comments box.

Since I don't do dairy right now, they are doubly off limits. But I strive to get dairy back! I'd like a new version of this, but am experimenting carefully so far.

Thank you for all your help in this great adventure! I'm going to get my life back!

 
At 9:57 PM, Blogger Anne said...

Mexican wedding cakes from the joy of cooking. I've made molasses moldow from the joy of cooking gf by substituting 1:1 the brown rice flour mix out of GF baking classics and it actually worked really well, so maybe this one won't be a hard conversion.

 

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