Run for the Gold 3K – Frankfort, KY (March 17, 2012)

Crossing the finish line in the first race of the Frankfort Trifecta, the Run for the Gold 3K - Frankfort, Kentucky
Crossing the finish line in the first race of the Frankfort Trifecta, the Run for the Gold 3K - Frankfort, Kentucky

Race: Run for the Gold 3K

Place: Frankfort, KY

Date: March 17, 2012

Time: 15:23

Second race of the day.  Second race series I entered.

While the Louisville Triple Crown of Running showcased it’s 10K race, the second in the series, the Frankfort Trifecta was about to kick off in Frankfort, Kentucky, the state’s capital, with it’s first race of the three race series.  I ran in the last race last year, not knowing it was part of a series until I got there, so I vowed to run it this year.  The first race just happened to fall on the same day as the second race of the Louisville series I was signed up for.  But, thankfully, the Frankfort race ran in the evening, kicking off at 6:30 p.m.

This isn’t the first time I have run two races in one day, but let me tell you…I need to learn to really, really rest between races.  My legs always suffer on that second one because I don’t know how to kick back and rest.  Not one bit.

After the 10K I ran in Louisville that morning, I was out and about in Louisville for a couple hours following brunch.  Shopping.  A few bookstore stops and then some couch shopping.  So it meant I was up and on my feet instead of letting them recover from the 6.2 miles I already ran in preparation for the short 3K race awaiting me.

A 3K is a bit of an odd distance.  It works out to about 1.86 miles.  So, very short, very fast race.  After a bit of shopping, my roommate and I headed into Frankfort, Kentucky.  I still needed to stop by and pick up my race packet, so when we got into town, that was the first thing we did.  After that…it was to find parking.

There was a basketball tournament going on in Frankfort, but parking wasn’t much of an issue despite warnings that it would be.  We found a spot.  I had been monitoring the weather all day, and as I was running in Frankfort (which always means rain), and we had storms moving in, I opted to wear my old running shoes in lieu of my new ones.  So, on they went (replacing my everyday walking shoes) and I went ahead and got my number pinned on.  We headed up the stairs and to the street level, where the beginnings of a street festival were being set up.

We occupied ourselves for a moment by ducking into what few stores we could find open.  A bookstore, but we never buy books new anymore…and a Celtic store.  The Celtic store clerk wouldn’t stop watching us…and I hate that.  Dude, I’m not hear to rip you off.  I respect the retail industry too much, but you staring at me isn’t going to make me want to buy anything from you.  So, we departed after a quick spin around the small store and headed to a café.  My stomach was beginning to rumble, so I snagged an apple and a bottle of water and we took a seat outside to feast on the pre-race snack.

And we still had about 2 hours before the race would run.  After we ate, we moved a bit further down the street to sit at a table and attempt to kill some time.  This was a long, long, boring wait.  Booths were being set up for the festival.  Some crazy sausage with oats in it booth was cooking away and people were scurrying along with White Castle sized sausage burgers of sorts from there.  More and more people were walking around with numbers pinned on now, so I didn’t feel so out of place.  Kids were setting up on stage with homemade drums to perform in a bit.  And my roommate and I were on my iPhone, looking up local restaurants and checking out menus and reviews.  You know…it’s never good when KFC is in the city’s top 10 restaurants.  *sigh*

It felt like an eternity of everlasting boredom just sitting there, so we took a short walk around the block and returned.  More performers were up on the stage.  A really good singer provided a bit of entertainment for awhile.  And finally, about 30 minutes before the race, I set out to stretch.  And…again, I couldn’t help but giggle at the people milling about, downing GU Energy Gel and Sports Beans.  Um…this is a 3K race, not a half marathon, yes?  I shook my head and finished off my stretches.

The announcement finally came to start lining up, so with that, I headed to the start area and got into what I figured was about my race pace.  There was a lot of fun energy among the crowd of runners, so that was awesome.  And then, before I could blink, we were off.

I’ve run Frankfort a few times (this was the first time not in the rain) and I know much of the normal race course.  It involves inclines at a few points, which is never a good thing on race-tired legs.  But I powered through them as much as I could.  There were some awesome volunteers and people out cheering as we ran through the town, made the turn just before the capital building, and headed back.  Thank goodness that when you go up a hill one way, you go down the hill another way.

I was hoping to come in at about 15 minutes.  When I rounded that final corner I saw the finish and powered it as fast as my very tired legs could carry me.  The announcers commented on with how I was powering it in for the finish, so that was encouraging.  But, I fell just short of getting done within 15 minutes…by 23 seconds.  But, on tired legs that never really got the chance to recoup…that’s not bad at all.  I’ll take it happily.

I love running in Frankfort.  It’s a race-friendly city and you always get to run up to or around the capital building.  This is why, when I have the chance, I race there.  After I crossed the finish line, I downed a bit of water and, since the storms were coming in, we didn’t hang around.  My roommate and I headed off to find the car in the parking garage and head back to Louisville.  We met the storm along the way.

It took a couple days for the race results to post, but they finally did.  The official standings for me for the Run for the Gold 3K, the first of three races I’m scheduled to run in Frankfort, aren’t what I hoped, but not bad at all.  I finished 7/122 in my age division and 104/793 overall in the race.  I’ll take that with a happy smile on my face.

But there was no rest for my tired legs yet.  The next morning would bring one more challenge before I could rest my weary legs.  But that’s the next post…


Rodes City Run 10K – Louisville, KY (March 17, 2012)

Me after finishing the Rodes City Run 10K - Downtown Louisville, Kentucky
Me after finishing the Rodes City Run 10K - Downtown Louisville, Kentucky

Race: Rodes City Run 10K

Place: Downtown Louisville, KY

Date: March 17, 2012

Time: 54:43

It was a warm morning when I got up to dress and prepare for the second race in the Louisville Triple Crown of Running.  Only two weeks prior, I had run the Anthem 5K Fitness Classic.  Now, the Rodes City Race 10K was here.  And, for once, I wasn’t feeling nervous about it.  I was having a nice morning.  I got dressed in a pair of shorts, without having to worry about wearing pants over them prior to the race.  I wore a hoodie for the time being over my shirt, but I was more than happy to hand that off to my roommate that morning before I went to line up behind the start.  It was a good day for a race.  The weather was cooperating.  So, I took my time, ate a light breakfast, brushed my teeth, and then my roommate and I headed down to Louisville to hopefully get some parking and head over to the race itself.

Luck was with us that day too, as we were able to park in the parking garage nearest to the starting line.  Awesome.  We got parked, grabbed our stuff, and headed down the stairs.  Packet pick-up was happening on the ground level, and that was a little hopping.  A news crew was there, filming some of the racers getting their packets, their shirts, and prepping for the run.

You see…the Louisville Triple Crown of Running is kind of a big deal.  The Rodes City Run 10K…it is too.

I had a bit of time to mill about before I began to stretch out a little.  I did my usual stretches, working my muscles as much as I could.  While I’ve done 6.2 miles and beyond before, it was already warming up outside and I wanted to make sure my body and joints were warmed up too.  I had just finished my stretching when I glanced up and saw the start area was already beginning to fill up with runners.  So I hugged my roommate, she wished me luck, and away I went to find a place in the chaos.

It was still early…but I got a decent spot.  Just standing there, the sun not even up yet, but the sky brightening, I could already feel it getting warmer.  I chatted with a couple of guys who were nearby, about running, about marathons, about the best cities to run.  They didn’t have numbers on, so I think they were running bandits in this one.  I don’t begrudge anyone their workout, but, register.  We have all paid to be a part of this…everyone should do the same.  Besides, it’s for a great cause.

The National Anthem played and soon the wheelchair racers were off.  They are amazing and inspiring for sure.  We were so close to the start now.  There were 200 runners who were seeded for this race, among them the winner of the Anthem 5K Fitness Classic, who would go on to win this race too, smashing the course record in the process.  The women’s course record was also smashed.  It was a good day for a run, despite the unseasonably warm weather.

All of a sudden…we were off.  This is where the walk to the start, then the initial push happens.  I love this part.  The thrill of crossing that starting gate and setting a good pace.  Today, we were hitting the streets of downtown Louisville, Kentucky, and the sun was rising as we were running right toward it, blinding us all until we were able to make our first turn.  It was already hot.  Very hot.

My first (and only so far) half marathon was run in Chicago in September in 80 degree heat.  It was hot.  And my pace was affected by it.  The same can be said for 60 degrees and rising temperatures in May in Louisville, KY.  The water stops were a godsend.  The water was refreshing, even for the quick sip I got before tossing the cup.  Best to stay hydrated when the heat hits.  The course was flat, beautiful, winding through the Highlands, around Cave Hill Cemetery, and just offering up a gorgeous setting for a hot, sunny race.

I felt good.  I felt better than good.  I knew my pace was slower than I would have liked, but it was constant, and that’s what matters.  Heat can take its toll on you in a number of ways.  I was just going to run this smart and I’d finish when I finished.

It was an amazing thing to watch those mile markers tick away as I was running those streets.  My legs were getting tired, I knew that, but I also had a finish line waiting for me.  Pressing on, I fought fatigue and the heat of the morning and rounded that last turn before sprinting with all I had left in me toward that finish line.  I crossed it, throwing my arms up in the air, feeling sweat just dripping from my neck.  Like I said…it got hotter and hotter on the run and I finished it in less than an hour.  I couldn’t have been happier with that time either.  I was aiming for a bit faster, but with the warm March morning, this was beyond what I thought I was going to get.  A 10K in 54:38 is nothing astounding, but for me, it felt like such an achievement.  I had a great run.

Finding my roommate after this race was much easier than at the 5K.  She paced me over to the recovery area, where I bypassed the offered goodies and grabbed my gluten-free, vegan vanilla protein shake instead from a cooler she kindly carried with her.  That and a couple big glasses of water and I was already feeling better.  The coldness was doing me good.  And we proceeded to the buses that would shuttle us back to the parking garage.  We had to wait though, because they needed more people to ride.  But eventually we were let on the bus and taken back to the stop…kinda.  The bus overshot the parking garage and let us off at another one, but the walk back and up the stairs was just what my legs needed.

We celebrated my achievement with brunch at North End Café, where I had a delicious (and gluten-free) plate of their Migas (three eggs scrambled with blue corn tortilla chips, jalapenos, and cheese (mine was soy cheese)), served with home fries.  I was getting some protein and carbing up for later that evening.

Why?  Because I was running in another race.  In fact…the second race I was heading to would be kicking off another series of race events in another part of Kentucky.  The Frankfort Trifecta was beginning that evening and I had a date with a 3K road race there.

But that’s for the next update.

As for the official standings of the Rodes City Run 10K, I was 118/665 runners in my age division and 1880/7453 finishers.  Not too shabby for my first time taking on the Rodes City Race 10K, and especially given the unseasonably warm weather in March.  Honestly, I was thrilled.

On March 31, the finale of the Triple Crown happens…with the Papa John’s 10 Miler.  Yep…a good long run is heading my way.  I’m nervous and excited all at once.  And in the meantime…I’m simply trying to do well in my training and make it to the finish when all is said and done.


Surpassing 200 miles

200 MILES!
200 MILES!

It happened on Saturday as I was making my way through the first two miles of the Rodes City Run 10K.  I hit 200 miles officially logged and run for the year.  That leaves me with a grand total of just under 300 to go.

Ever since taking up a proper half marathon training regimen, I’ve been off my run a little every day kick.  So now, I do my easy runs, I do my long runs, I cross-train with some yoga, I (started to & need to get back into) work on strength training, and yes…I take a rest day.  I am now making sure I get my long runs in as specified.  It’s funny what a goal will do to your outlook.

So, this journey started in January and by March 22, I’m sitting at 217 miles for the year.  I’m loving this.  My excitement is still there.  I love each run, yes…even the hard ones.  And with the weather being so great right now, running outside has sparked my enjoyment, brought my smile back, and challenged me with pollen, allergens, hills, and all that fun stuff that runners contend with.  But, in the end it only makes me better at running, so I push through all of it, give myself pep talks as I go, pump up the tunes, and try to pay attention to my breathing, posture, and footfalls.

I’m not saying I love every run, or that getting out for those long runs is what really makes my day.  But the fact of the matter is…I’m out there running.  And nothing quite makes me feel as free or as alive as when I’m hitting the paths, the streets, the sidewalks with my trusty running shoes and adding some well-deserved, much needed miles to my day.  Rest days are the days where I’m edgy.  I hate having to rest.  I understand the necessity for it, but…it’s so hard to turn off that part of my brain that makes me want to go, go, go…and run.

I’ve been enjoying my little journey toward 500 miles and can’t wait to get to that halfway mark.  My speed in doing so may have slowed, but my drive hasn’t.  So I’m going to keep this going and keep on pushing it.  Almost halfway there…

 

Recipe: Gluten-Free Orange Chocolate Chip Scones

Do you know what happens when you leave me alone in the kitchen and I find two oranges and some chocolate chips?  Scones, of course.  Now, the combination of orange and chocolate is often a favorite.  I think the tang of the orange melds so well with the sweetness of chocolate, so it’s a match made in culinary heaven.  So, when life gives you citrus and sweetness, scones happen.

If you are a fan of the chocolate/orange combination, give these a try.

Recipe: Gluten-Free Orange Chocolate Chip Scones

Gluten-Free Orange Chocolate Chip Scones
Gluten-Free Orange Chocolate Chip Scones

Servings: 12
Time: 20-25 minutes

Ingredients:

  • 2-1/4 cups Pamela’s Baking & Pancake Mix
  • 1/3 cup sugar (I used Truvia)
  • 1 tsp baking powder
  • 1/2 cup chocolate chips (I used Ghirardelli Semi-Sweet Chocolate Chips)
  • 4 tbsp butter (I used Smart Balance)
  • 2 tbsp orange zest
  • 1 egg, beaten
  • 2/3 cup orange juice (I used freshly squeezed)


Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Cut in the butter using two knives.

Add the orange zest, orange juice and beaten egg.  Mix together with a fork.  Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

These truly smelled awesome while they were baking up.  There was this nice orange-y scent in the air.  And when they were done, the warm scone was so pleasing to the taste buds.  I actually ended up loving these more than I thought I might.  So yummy!

So, get out your juicer, warm up that oven, and give these a try.  Especially if orange and chocolate is a favorite flavor combination.

Estrella Damm Daura Gluten-Free Beer falls flat and fails to impress

Estrella Damm Daura Gluten-Free Beer
Estrella Damm Daura Gluten-Free Beer

Product: Estrella Damm Daura Gluten-Free Beer – $2.49+

I know.  I know.  Why do I keep reviewing beer when I abhor it anyway?

The answer is simple…gluten-free chili con queso…where one of the main ingredients is beer.  And I figure, while I’m cooking with it, I might as well sample it to see if it is at least palatable, yes?  Makes sense.  We all know a good chef tastes everything…including ingredients.

Well…here I found myself on a Sunday afternoon after my indoor triathlon, needing to create something for lunch.  I had the makings of the Chili Con Queso (check my recipe section!) in my apartment, so I got to chopping and shredding and all that good stuff.  In my refrigerator sat a lonely bottle of Estrella Damm Daura Gluten-Free Beer.  Why?  Because it’s always good to have gluten-free beer on hand when a craving for queso hits.

I measured out the beer for the recipe then put the bottle to my lips and had a sip.  And recoiled.  Blech.  Beer.  Blech.  So, again, this product is immediately handicapped by my disgust of the beverage itself.  I’ve never been a beer drinker…have never liked the flavor…but this…this was just…meh.

I was surprised, actually, because this beer has won so many accolades, including “World’s Best Gluten-Free Beer.”  So, yeah, I think in my mind I was hoping that maybe this one would surprise me, shock me, wow me…something.  But it only served to get me to wrinkle up my nose and recoil from the flavor.  Yuck.

The flavor was too sharp for me.  It lacked those sweet, cider-like undertones that come in other beers.  This was just stark and…strong.  And, not to put too fine a point on it…I didn’t like it.  At all.

While I am glad that gluten-free beers are hitting the market, I don’t know if any of them will ever impress me.  It’s not that I’m picky…it’s just that beer has never done anything for me.  I love to cook with it…and this was a great beer to cook with, providing a nice bit of flavor to my gluten-free chili con queso.  But, beyond that, Estrella Damm Daura Gluten-Free Beer certainly didn’t win me over.

Keep it simple, delicious and nutricious with Blue Diamond’s Almond Nut Thins

Blue Diamond Almond Nut Thins
Blue Diamond Almond Nut Thins

Product: Blue Diamond Almond Nut Thins – $3.49+

It’s hard to beat the original.  Honestly.

Blue Diamond are the almond people.  So when Nut Thins were first introduced to the market, they came in a few flavors, which have since expanded to eight flavors.  Some are easier to find than others.  And I have had quite a few of them.  Yes, I am (slowly) working my way through the entire line.  There have been some that I’ve loved (Barbeque, I’m looking at you!) and some that have disappointed (Pepper Jack…hang your almond head in shame!).

But when it comes to finding a healthy (and gluten-free) snack to satisfy that salty craving, Nut Thins are one of my go-to options.  This was my first time ever trying the Almond variety.  I don’t know why I never picked it up before.  In fact, the only reason these made it into my pantry was that they were part of a gift basket at my local Fresh Market called “Don’t Be A Gluten.”  It had a nice variety of gluten-free foods in it, so my roommate gifted me with it one day as it was on sale.

What the Almond Nut Thins deliver is all the taste and flavor of your standard tortilla chip, but with less guilt in each crispy bite.  With only 130 calories for 16 crackers, these little discs of goodness also provide 3g of protein in each serving.  They are low in sodium and (more importantly) fat, unlike standard tortilla and potato chips.  You can’t argue with that.

Even more exciting is that the ingredients in these crackers are all recognizable.  The two top ingredients are rice flour and almonds.  That makes sense.  And it makes for a delicious, crunchy treat that tastes like a tortilla chip.  Eat them on their own or dip them in salsa, queso, guacamole, hummus, or whatever you like to dip.  This is one skinny little treat that will take the guilt away from any midday snack craving.

Sure, Blue Diamond offers up a variety of flavors when it comes to their Nut Thin crackers, but when you want something simple but delicious, go with the original.  I’m glad I did, because I absolutely loved these.  So, if you are looking for something better than a tortilla chip, or just need something new to snack on…Almond Nut Thins.  I promise…you’ll love them too.

Recipe: Gluten-Free Lemon Lover’s Chiffon Cake

Never, ever turn me loose in a bookstore.  Ever.  Because I walk out of there with things like The Cake Mix Doctor Bakes Gluten-Free.  It was at Half Price Books…and my roommate showed it to me.  How could I not buy it?

Now, her birthday was coming up and I had every intention of making a gluten-free peanut butter chocolate cheesecake for her.  But as I was reading off some of the recipes in this book, she fell in love with the lemon chiffon cake.  So, when she said, “That’s what I want for my birthday!” I ditched the cheesecake idea and made her what she wanted.

Thank you Cake Mix Doctor for this recipe.  While it seemed a bit daunting…in the end it all came together beautifully.

Recipe: Gluten-Free Lemon Lover’s Chiffon Cake

Gluten-Free Lemon Lover's Chiffon Cake
Gluten-Free Lemon Lover’s Chiffon Cake


Servings: 10-12
Time: Prep 30 minutes; Bake 18-22 minutes

Ingredients for cake:

  • Vegetable oil spray, for misting the pans
  • 2 teaspoons rice flour, for dusting the pans
  • 1 extra large or 2 small lemons
  • 3 large eggs (room temperature)
  • 1 package (15 ounces) yellow gluten-free cake mix (I used Betty Crocker Gluten-Free Yellow Cake Mix)
  • 1/4 cup granulated sugar
  • 2/3 cup orange juice (fresh or from a carton)
  • 1/2 cup vegetable oil

For the filling and lemon whipped cream frosting:

  • 1 jar (10 ounces) gluten-free lemon curd (I used Dickenson’s)
  • 1 cup heavy (whipping) cream, chilled
  • 1 tablespoon confectioners’ sugar

Directions:

Make the cake:  Place a rack in the center of the oven and preheat the oven to 350°F.  Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust with the rice flour.  Shake out the excess rice flour and set the pans aside.

Rinse and pat dry the lemon or lemons with paper towels, then grate the yellow zest onto a small plate.  Measure 2 teaspoons for the cake batter and place it in a large mixing bowl.  Cut the lemon in half and squeeze the juice through a fine sieve, discarding the seeds.  Measure 1/4 cup of lemon juice, pour it into the mixing bowl with the zest, and set the bowl aside.

Layer of gluten-free cake cooling on wire rack
Layer of gluten-free cake cooling on wire rack

Separate the eggs, placing the whites in another large mixing bowl and the yolks in the mixing bowl with the lemon zest and juice.  Beat the whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes.  Set the beaten egg whites aside.

Place the cake mix, sugar, orange juice, and oil in the bowl with the egg yolks and lemon and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds.  Stop the machine and scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat the batter until smooth, 1 to 1-1/2 minutes longer, scraping down the side of the bowl again if needed.  Using a rubber spatula and giving the bowl quarter turns, gently fold the egg whites into the batter until no traces of whites remain and the batter has lightened.  Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula.  Place the pans in the oven side by side.  Place a large mixing bowl and electric mixer beaters in the refrigerator to chill.

Lemon curd filling spread over gluten-free lemon chiffon cake
Lemon curd filling spread over gluten-free lemon chiffon cake

Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18-22 minutes.  Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes.  Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes.  Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up.  Let the layers cool completely, about 20 minutes longer.

Meanwhile, make the filling and frosting.  Measure 2/3 cup of lemon curd for the filling and set it aside in a small microwave-safe glass bowl.  Pour the cream into the chilled mixing bowl.  Using the refrigerated mixer beaters, beat the cream with an electric mixer on high speed until stiff peaks form, 3 minutes.  Fold in the confectioners’ sugar and 1/4 cup lemon curd.  Beat again at low speed until the lemon curd is incorporated, 30 seconds.  Refrigerate the frosting until ready to use.

Lemon chiffon cake layers with lemon curd filling
Lemon chiffon cake layers with lemon curd filling

To assemble the cake, place the glass bowl with the lemon curd for the filling into the microwave on high power for 10 seconds to warm it.  Transfer one cake layer, right side up, to a serving plate.  Spread the top with the warmed lemon curd.  Place the second layer, right side up, on top of the first and frost the top and side of the cake with the lemon whipped cream frosting.  Refrigerate the cake until time to serve.

Icing on the cake
Icing on the cake

~*~*~

I couldn’t have been happier with the way this recipe turned out.  It baked up beautifully.  The layers easily came out of the prepared pans.  They were light and fluffy.  The filling was really good.  The frosting wasn’t too heavy (much preferred as I am not a frosting or icing person!).  And the birthday girl was totally thrilled with the end result.  She said it was her favorite birthday cake…EVER!  Just the right amount of citrus without overpowering the dessert.  Cake perfection.

It seems daunting, but honestly, this recipe was easy to prepare and really, really delicious.  Go ahead…try it.

Betty Crocker bakes up a delicious gluten-free yellow cake…anyway you dress it up

Betty Crocker Gluten-Free Yellow Cake Mix
Betty Crocker Gluten-Free Yellow Cake Mix

Product: Betty Crocker Gluten-Free Yellow Cake Mix – $4.49+

So…I made a mistake.

It happens.  What this meant though was I’ve actually sampled Betty Crocker’s Gluten-Free Yellow Cake Mix how it was intended, and then dressed up in a complex recipe, at the request of my roommate for her birthday.  You know what that means?  Double the cake.  And that isn’t always a bad thing.

What I learned from this experience, however, is to read through the directions on a recipe first…otherwise you end up with two cakes when you only need one.

Moral of the story aside, so far, my gluten-free mixes from Betty Crocker have hit it out of the ballpark.  I love the brownies, the chocolate chip cookies and the devil’s food cake.  The only mix I still had in my pantry to try was the yellow cake, and my roommate requested a gluten-free lemon chiffon cake for her birthday.  I set out to do that, and messed up by starting to make a yellow cake with the mix, instead of doing it how my recipe asked…which is not per box instructions or with healthy substitutes I throw in.

My "OOPS!" cake, made from Betty Crocker Gluten-Free Yellow Cake Mix
My "OOPS!" cake, made from Betty Crocker Gluten-Free Yellow Cake Mix

So…my first cake batter attempt with this mix was successful, just not what I needed.  So, I sent the birthday girl out to the store to buy a new box (aggravating when you’re on a budget, as these are not cheap!), while I tried to figure out what to do with the batter I now had.  I hated to throw it away, so in the spirit of her birthday, I baked it up the regular way, then melted down some chocolate chips and poured it over the top for a light icing, then brought it to work to share.  More than half the cake ended up in the garbage there anyway, sadly, but…I tried.  Everyone who actually did sample a piece loved it, but it kind of was ignored when other goodies were brought in to celebrate March Madness or something.  Ah well…you can’t say I didn’t try.  And it does make me feel good when those who did eat it, complimented me on it.  *fist pump*

One of the lemon chiffon layers made from Betty Crocker Gluten-Free Yellow Cake Mix
One of the lemon chiffon layers made from Betty Crocker Gluten-Free Yellow Cake Mix

Here is what I love about Betty Crocker’s gluten-free cake mixes – they bake up beautifully.  Light.  Fluffy.  Delicious.  I didn’t realize this until last night when I was working on another cake recipe and used a different brand of gluten-free cake mix…only to have it not bake up as well as Betty Crocker’s.  So, my new cake is this flat little layer cake, where as the layers I created for the cake using Betty Crocker’s gluten-free mixes were fluffy and amazing.  Honestly, until I baked this other cake last night, I wouldn’t have raved this much about it, but the cake mix from Betty Crocker definitely is superior to the one I chose to use in my new cake.

The gluten-free yellow cake mix not only bakes up beautifully, but it is delicious too.  For the second cake, I mixed in quite a bit of flavor, as it was a Gluten-Free Lemon Chiffon Cake.  In went lemon zest, freshly squeezed lemon juice, orange juice, and other ingredients, and nothing changed.  What emerged were two delightfully fluffy, and very yummy smelling, citrus-scented yellow cake rounds.  They came out of the pans clean, they cooled to perfection.  And, when layered and iced, held up to everything.  Nothing crumbled or fell apart.

I couldn’t rave any more about how amazing Betty Crocker’s Gluten-Free Yellow Cake Mix is.  It honestly has impressed me, especially now that I could easily see how well it did against another brand.  I was so happy with the way the cake(s) turned out and loved the flavors and texture of each one.  When Betty Crocker stepped into the gluten-free baking world (due to a couple of employees having to go gluten-free), it was done right and to perfection.

I am, yet again, another very happy consumer and baker.

Thank you, Betty Crocker, for putting delicious cakes back on the menu.

Lemon Lover's Chiffon Cake made with Betty Crocker Gluten-Free Yellow Cake Mix
Lemon Lover's Chiffon Cake made with Betty Crocker Gluten-Free Yellow Cake Mix

Recipe: Thai Sweet Red Chili Grilled Tofu Sandwich

This sandwich is what happens when I have ingredients in my fridge…and find a new product I want to try.  This is the magic of the kitchen, friends.  Because, in the kitchen, these little throw-together, anything goes sort of dishes sometimes turn out better than anticipated.  This is one of those meals.

The product I was trying out was Schär’s Sub Sandwich Rolls.  Since going gluten-free, sub sandwiches have been off my radar and I was craving.  The other ingredients are often kept in stock in my pantry or fridge.  The sauce I used was actually left over from the Vegetable Pad Thai I made a couple weeks back.  This is a simple, easy sandwich dish that even my picky roommate devoured.

Recipe: Thai Sweet Red Chili Grilled Tofu Sandwich

Thai Sweet Chili Grilled Tofu Sandwich
Thai Sweet Red Chili Grilled Tofu Sandwich

Servings: 2
Time: Prep 10 minutes; Cook 10 minutes

Ingredients:

  • 2 sub sandwich rolls (I used Schär)
  • 6 oz extra firm tofu
  • 1/4 cup Thai Sweet Chili Sauce (I used WorldFoods)
  • 4 tablespoons hummus (I used Oasis Jalapeño Hummus)
  • Baby spinach

Directions:

Place 6 oz of tofu (cut into 4 1.5 oz rectangles) into a plastic bag and pour in Thai sweet chili sauce.  Close bag, shake to coat, and place in the refrigerator for at least 2 hours to marinate.

Once tofu has marinated for desired time, preheat the oven to 400° F.

Open up the sub rolls and place on a baking sheet.

While oven is preheating, get out a grill pan (or any pan if you don’t have one…or use an actual grill) and begin to heat it up.

Marinated tofu on grill pan
Marinated tofu on grill pan

Take marinated tofu and place on hot grill, allowing to cook on one side.  Flip and use left over sauce to brush over the tofu as it grills.  Flip a couple more times to get grill lines and heat tofu throughout.  Set aside.

Place sub sandwich rolls into the oven for 5 minutes to warm.

Remove from oven and split open.  Place 1 tablespoon of hummus on each side of the roll.  Lay down a bed of spinach.

Slice the tofu into long strips and stack inside the sandwich.

Close sandwich roll and enjoy.

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I was actually nervous when I served this to my roommate.  She doesn’t mind tofu…she’s lived with me being a vegetarian for three years now, so tofu doesn’t phase her.  I was mostly concerned about how she would take the hummus.  But, she in fact loved it.

And I was quite surprised with how well the flavor combinations worked out.  But the Thai chili sauce and the jalapeño hummus paired very well together.  I think next time I might add some crisp vegetables to give it a bit more crunch, but this played out just fine in the end.  We were both very happy…as were our stomachs.

Feeling brave?  Give it a try.  And if you aren’t a vegetarian and the thought of tofu frightens you…give another protein a go.

Enjoy!

Recipe: Gluten-Free Nutella White Chocolate Chip Hazelnut Scones

I admit itI have an obsession with scones.  And who can blame me?  They can be sweet or savory.  And the possibilities are endless when it comes to flavors.  And that’s why I often play around with my recipe, tweak it here and there, throw in some different ingredients, say a prayer to the oven, and bake them up and see what happens.

This time, I had some chopped hazelnuts in my pantry, along with a lot (there was a sale, don’t judge) of Nutella and I thought…I bet I could make some sconey goodness with this.  So, grabbing those ingredients, and also a pack of Ghirardelli White Chocolate Chips, I let my creativity fly.  And this is what emerged…

Recipe: Gluten-Free Nutella White Chocolate Chip Hazelnut Scones

Gluten-Free Nutella White Chocolate Chip Hazelnut Scones
Gluten-Free Nutella White Chocolate Chip Hazelnut Scones


Servings: 12
Time: 20-25 minutes

Ingredients:

  • 2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
  • 1/4 cup cocoa
  • 1/3 cup sugar (I used Truvia)
  • 1 tsp baking powder
  • 3/8 cup white chocolate chips (I used Ghirardelli)*
  • 1/8 cup chopped hazelnuts*
  • 4 tbsp Nutella
  • 1 egg, beaten
  • 2/3 cup milk (I use unsweetened vanilla almond milk)

    *NOTE: Basically your white chocolate chip and hazelnut ratio equals 1/2 cup when combined.  Just put in what you feel like works for your scones.  I just eyeballed it in the measuring cup.


Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Cut in the Nutella using two knives.

Add the milk and beaten egg.  Mix together with a fork.  Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

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These smelled absolutely fantastic when they were baking.  And what emerged was a little bite of heaven to be sure.  The mix of sweet and salty with the white chocolate, the Nutella, and the hazelnuts made for a delicious bite each time.  And they tasted just as good as they smelled.  So, if you are addicted to Nutella (and who isn’t?) I highly recommend giving this recipe a try.  They make a nice breakfast treat or snack that you can just grab, warm, and enjoy!