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posted by on Food & Cooking

We currently have very little of our Pamela’s Bread Mix (which we use as gluten-free all-purpose flour) left so I have been coming up with more ideas for baking with little or no flour. Today while looking at different chocolate baked good recipes I found a recipe for gluten-free chocolate and cinnamon cupcakes. The nice thing about these cupcakes is that they use oat flour, which is easy to make.

I was trying to decide between chocolate or vanilla icing but after my Mom, Caroline, and I tried the batter we all agreed vanilla would probably be the best. I made a simple buttercream which I piped on top of the cupcakes and garnished with a little ground cinnamon.

I am very pleased with the way the cupcakes came out. The oat flour gave them a  nice texture and taste. They were also really satisfying with the vanilla buttercream on top. They could make very nice muffins if I altered the recipe a little to make it a little more healthy. What are your favorite types of cupcakes to make?



posted by on Food & Cooking

For my birthday on Monday I am making myself some tiramisu, as I did last year. Last year I had a lot of fun making the mascarpone and ladyfingers in advance, though this year I am making some changes.  This time the ladyfingers are gluten-free and I am using a mascarpone substitute so that I don’t spend my little energy on making fresh mascarpone.

To make the ladyfingers I used the recipe from Joy Of Baking and replaced the cake flour with Pamela’s Gluten-Free Bread Mix. The bread mix does not fold into the batter as easily as cake flour does so next time I will probably try mixing the flour into the egg yolk mixture first.

{Make sure you eat every last bit of meringue before you wash the bowl!}

{While people are not looking you may want to sneak a couple of the ladyfingers, just leave enough for the tiramisu!}

Ladyfingers are quite fun and easy to make. I plan to try making some flavored ones pretty soon and experiment using them in various trifles.

posted by on Food & Cooking

Due to my illness I have to spend most days at home. Even when I have gone to a movie, a couple times this year, I have had to sleep the rest of the day in a dark room. When I am around people or noise I start feeling worse. It is currently causing me to stay home from church on Sundays.

There is typically a sister or my mom home with me though the day is quiet and I rest a lot. Today Hannah was home with me. I spent the day resting, washing laundry, reading, and I made and froze an eggplant lasagna. I made it to eat on days there is not much food already cooked and I don’t feel up to cooking. I love the way the lasagna came out which means I would like to share photos and the recipe.

It was wonderful to get into the kitchen and cook something, I have been unable to do so in awhile.There is something special about creating my own recipe, adding flavors to simple ingredients, and creating something that I enjoy eating.

Eggplant Lasagna Recipe
Recipe Type: Entree
Author: Rachel Keeth
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6-5
A vegetarian grain-free lasagna that is quick, easy, and yummy! You may use any sauce you like in this though the homemade sauce gives it a special flavor. You could double the recipe to make a thicker lasagna.
  • 1 medium eggplant
  • 4 minced cloves garlic
  • olive oil
  • For the cheese mixture:
  • 1 cup ricotta
  • 1 cup mozzarella
  • 1 egg
  • 1/2 tsp itallian seasoning
  • 1/4 tsp salt
  • For the sauce:
  • 26 oz. Strained tomatoes/tomato sauce
  • 1/2 Tablespoon honey
  • 1 1/2 tsp Itallian seasoning
  • 3 minced garlic cloves
  • 1/2 a bell pepper, diced
  1. Wash the eggplant and cut the ends off. Cut it in half, place the flat side on a cutting board, run a knife along the bottom to make your “pasta sheets”. You want the sheets of eggplant to be about 1/4 inch thick.
  2. Place the eggplant sheets on a cookie sheet, brush both sides with olive oil, and top with the minced garlic. Bake at 350 for 15 minutes.
  3. While the eggplant cooks make your sauce. Combine all the ingredients for the sauce and allow to simmer for at least 20 minutes over low heat. You could slowly cook the sauce all day over low heat for more flavor if you have the time.
  4. Combine the ricotta, mozzarella, egg, seasoning, and salt. Layer the eggplant, half your cheese mixture, and sauce, then repeat. Lightly sprinkle the top of the lasagna with mozzarella then bake at 400 until the mozzarella is golden brown, about 15-20 minutes.