GLUTEN-FREE Cinnamon Pancakes

Natural Homemade Living

I wanted to adapt this recipe for those of you restricted to a gluten-free diet. I made these for my granddaughter on Sunday morning and they were awesome! I wanted to make the cinnamon roll pancakes but one of our granddaughters has Celiac Disease so I didn't want to make anything that she couldn't eat. So I experimented and revised my own pancake recipe from the original post. So you will need to substitute the all purpose flour with white rice flour. The texture is great and they taste just like the non gluten-free pancakes! This made 8 gluten-free pancakes.

Prepare the cinnamon filling:

1/2 cup butter melted

3/4 cup brown sugar

1 T cinnamon

Mix together until smooth and pour into a baggie. It'll get thicker, just let it sit until you're ready for it.

Make the glaze:

4 T butter

2 ounces cream cheese (I used the reduced fat)

1 1/4 cups powdered sugar

1 tsp vanilla extract

Heat the butter and cream cheese until melted (I used the microwave for 20 seconds). Whisk until smooth and add the powdered sugar and vanilla. Let this sit until the end.

 * Preheat your oven to 200F to keep the pancakes warm until they are all done.

Now make your pancakes

1 egg (slightly beaten)

2 T plain yogurt or 2 T softened butter

3 T white or organic sugar

Mix these together then add:

1 1/2 cup white rice flour (gluten-free)

2 tsp baking powder

Then add:

1 1/4 cup milk

Mix everything (I use a wooden spoon) together and leave the batter just a little lumpy.

I use an electric griddle about 300F-325F degrees. Preheat your griddle. I used 1/3 cup of pancake batter for each pancake. Then cut a bottom corner off your baggie with the cinnamon filling. As soon as your pancake batter is on the griddle, swirl your cinnamon filling around your pancake. Once you have bubbles over your pancakes, it's time to flip them. Now this is a little messy once you flip them because the filling may run out onto your griddle, don't panic, it'll be ok. Cook the pancakes about another two minutes on the other side with the filling. I put them a on a parchment covered cookie sheet and put them in the oven to keep them warm. Here is the recipe for the Cinnamon Pancakes, (not Gluten Free.

Enjoy your gluten-free cinnamon roll pancakes!

 Love and peace,
~ Simply Tammi

Taco Salad

Simply Homemade Taco Salad Served With Chips and Beans

I decided to make fresh taco salad today since we are currently having a blizzard and taco salads make me think of spring and summer. Today's weather forces you to stay home and do the stuff that has been on your to-do list all winter like writing a blog post or cleaning your closets. I chose the blog post today since I have not posted for a few months. I don't really have a good reason other than the usual distractions of life.

The good news is that my sister and I have some great decorating and DIY tips coming together however it is sometimes easier to complete the projects than to actually put them in writing. We'll work on that...

So back to the food, if you like simple and fresh, I think you'll like this little recipe. You can make one serving or as many you need so feel free to add all of your favorite ingredients! This is what I had on hand so these are my favorites today.

Ingredients:  
4-6 cups lettuce of your choice, chopped or shredded
1/4 cup diced tomatoes, fresh are best
1/4 cup sliced black olives
1 pound ground beef
1/4 cup onion, diced
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
1/2 cup Colby-Jack cheese, shredded
1/2 cup plain Greek yogurt or sour cream
Fresh cilantro
Salsa, as much you like
1 can re-fried beans
Tortilla chips
How to pull it together:

1. Start by browning your ground beef and onion in a medium size pan over medium heat on the stove. Add a little salt, pepper, chili powder and cumin. I usually turn the heat down to low and keep it warm until you have the salad and beans together. 
2. Heat re-fried beans in a small saucepan over low heat. Add 1/3 cup salsa and stir into the beans. Optional: sprinkle 1/4 cup shredded cheese over the top and let it melt. 
3. Mix lettuce, tomatoes and olives together in a bowl.
4. Layer the salad on plates starting with the lettuce.
5. Add meat layer and shredded cheese.
6. Add beans or serve them on the side.
7. Add another layer of lettuce.
8. Garnish with yogurt (or sour cream), fresh salsa, cheese and fresh cilantro.
9. Serve beans and chips on the side.

Enjoy and be blessed,
Love and peace,
~ Simply Tammi

Mini Cheesecakes

Simply Homemade: The Best Mini Cheesecakes

If you are looking for an easy and decadent dessert recipe, this is it! These mini cheesecakes are a family favorite at our house. I make them for birthdays, graduations, engagement parties and family dinners. I make them gluten free but you only have to change the vanilla wafers to make them non gluten free. I can't tell the difference but the ingredients are probably less inexpensive if you don't make them gluten free if that's an option for you. These little bites are always the first thing to disappear from the table. They have a slight hint of almond flavor in each bite and let's face it, they look pretty!

Ingredients:
1 box vanilla wafers (I used gluten-free)
1/4 c butter, melted
1/4 c sugar
1 package cream cheese, 8 ounces, softened
1/3 c sugar
1 egg
1 tsp almond extract
Toppings - cherry pie filling or fresh fruit, blueberries or raspberries are a great choice, caramel or chocolate syrup

Directions:

1. Place vanilla wafers into a food processor. (or crush them in a large baggie).
2. Melt butter then add to the wafers.
3. Add 1/4 c sugar and pulse in the food processor until the wafers are crumbled and the butter and sugar are mixed in with the crumbs.
4. In a medium bowl, use a mixer on low speed to beat the cream cheese, 1/3 c sugar, egg and almond extract until the batter is a smooth texture. * Helpful hint: it is easier to have the cream cheese and egg at room temperature so it be smooth and not lumpy.
5. Preheat oven to 350F.
6. Use a mini-muffin pan with paper liners to bake your cheesecakes. 
7. Assemble the cheesecakes by adding a heaping teaspoon (or more if you'd like) of the vanilla wafer crumbs in each tin. Press down so the mixture is not crumbly in the tin. 
8. Use a small dough scoop to add the cream cheese mixture on top of the crumbs.
9. Bake at 350F for 16-18 minutes or until the tops look set.
10. Cool about 15 minutes on a cooling rack then remove the cheesecakes from the pan and finish cooling on the cooling rack.
11. Refrigerate the cheesecakes.
12. Add the toppings prior to serving or serve them plain. For parties, I add the toppings after the cheesecakes are cool.
13. Store these in the refrigerator in an air tight container until about 30 minutes prior to serving.

Makes 24 delicious mini cheesecakes. You may have some crumb mixture left, I save mine in the freezer for the next batch. You can double the recipe to make 48 mini cheesecakes.
Enjoy and be blessed!

Love and peace,
~ Simply Tammi

Our Favorite Basil Pesto

Simply Homemade: The Best Basil Pesto

One of our favorite fresh garden herbs is basil. My sister and I were both making basil pesto around the same time so we decided it would be a great little recipe to share. Fresh basil is great in salads, sandwiches, beverages, soups and pasta dishes. One of our favorite things about making your pesto ahead of time is that you can freeze it so when you are in the middle of winter, you can still bring some summer freshness from the garden into your meal.

Ingredients:
4 cups fresh basil leaves
4 garlic cloves
1/2 c sunflower seeds
1/2 c shredded parmesan cheese
1/2 c olive oil
2 T lemon juice
Salt and pepper to taste

Place all ingredients in a food processor and blend until smooth. I freeze mine in ice cube trays but Angie had a great idea and uses small muffin tins. After they are frozen, remove from trays and keep in a freezer baggie until you need them. Use one square of frozen pesto for a pasta recipe that serves 4.

Enjoy and be blessed!
Love and peace,
~ Simply Tammi and Angie