New Website! Now posting over at GlutenFreeWifeBakery.com!!!

Hello Friends!
I have created an official website called The Gluten Free Wife Bakery.  I will no longer be posting here on blogger.  
So go check it out!  And feel free to follow me via Email subscription on my new wesbite, Facebook, Twitter, and Instagram (@thegfwife).
I look forward to seeing you over there!!

Lemon Blueberry Poundcake

   I can't recall eating poundcake during my pre- gluten free days.  Although I do remember my mom telling a story of when my brother baked a poundcake... and that it was a heck of a lot heavier than one pound!

   But have no fear.  This recipe yields the most amazing and foolproof poundcake ever.  {And it weighs the appropriate weight!}  

   Regardless of whether I've eaten the gluten-filled version, I am so happy that I have discovered poundcake now.  This recipe is knock-your-socks-off amazing.  Light.  Fluffy.  Bursting with bright lemon and moist blueberry.  Especially perfect for spring.  

   It is perfect for brunch, dessert, {lunch... dinner... midnight snack...}, friends and family.  It's also perfect for those crazy dairy free people in your life. 

   So what are you waiting for?  Get baking!  It's an incredibly easy recipe to whip up!  

Lemon Blueberry Poundcake  adapted from Gluten Free Easily

ingredients

   2 1/2 cups gf flour (I use this flour ratio)

   1 ½ tsp xanthan gum

   1 ¼ tsp sea salt
   1 tsp baking powder
   ¾ cup olive oil
   1 c - 1 1/2 cups sugar (depending on how sweet you like your cakes)

   2 Tbs orange juice or lemon juice
   2 Tbs lemon emulsion

   lemon zest (I zested one whole lemon)
   3 eggs
   2/3 cup full-fat coconut milk

   2 cups frozen or fresh blueberries

method

   1.   preheat oven to 350F

   2.   mix dry ingredients in medium bowl

   3.   in large bowl mix sugar, olive oil, lemon emulsion, orange or lemon juice, and zest

   4.   add eggs one by one into wet mixture then add milk and mix for 2 minutes.  add dry              ingredients and mix well.

   5.   fold in blueberries.

   6.  scrape batter into greased bundt pan, 2 bread loaf pans, or angel food cake pan (that's what I used).

   7.   bake for 50 - 60 minutes then cool fully and Enjoy!

Linking up at these Fabulous Parties: 

A Little Valentine's Day Cake

   I made a cute little cake for Valentine's Day.  Well, actually a giant cupcake of a cake.  Rich chocolate cake with vanilla almond buttercream.

    This treat was so scrumptious the hubs and I ate every last morsel in twenty four hours  :)  

Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

My Week on Instagram

Thought I'd start a little Sunday (oops, just realized it is Tuesday night...) tradition here on my little nook online.  If you aren't already, feel free to follow me on Instagram @ thegfwife :)

Some Red Velvet Brownie action... get the full recipe here!!!

Walked in on the super cute cuddle sesh the other night :)

Valentine's Day cake for two :)

Created some subway to decorate my craft room

The Hubs and I had a fancy dinner out at Forbes Island Restaurant in San Francisco

The owner is previous Coast Guard, how cool is that?

Valentine's Cake Pops

   Need a last minute Valentine's treat idea?  Try these Heart Valentine's cake pops!

  So simple... just make your cake pops like you normally would... dab a bit of melted chocolate on the back of your large heart sprinkle... and attach!

   I made these for my Coast Guard spouse game night.  They were double chocolate cake pops.  I can 100% guarantee your Valentine will love you even more if you make these  ;)  

Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

Red Velvet Brownies

  I'm going to be completely honest here and say that I'm not usually a huge fan of brownies.  But these are so good!  Like melt in your mouth, perfect to dunk in almond milk good.

They are simple and quick to make, too!  I recommend using LorAnn's Red Velvet Bakery Emulsion to get that red velvet flavor (and color!)  It helps create that nice light, sweet, red velvet flavor without you having to worry about mixing vinegar with buttermilk and all that jazz.  (And another thing I love about LorAnn's emulsions - they're all gluten free!)   

  These brownies are the perfect dessert to make for your loved one.  The hubs loves brownies and said these are one of the best he's ever had.  So I urge you to share the love.  This recipe is too good to keep to myself - or yourself!  

  Happy early Valentine's Day!

  Red Velvet Brownies adapted from Gluten Free Goddess

ingredients

1 cup semi-sweet chocolate chips

1/2 cup coconut oil

1/4 almond flour

1/4 cup rice flour mix

1/4 cup sorghum

1/2 cup brown sugar

1/4 tsp baking soda

1/2 tsp seat salt

2 eggs

1 Tbsp red velvet emulsion

1/2 cup chopped walnuts (optional)

method

1.  Preheat oven to 350 F.  Grease 8x8 baking dish or cover with foil.

2.  Melt chocolate chips and coconut oil over low heat.

3.  In large bowl, mix dry ingredients together.

4.  Add wet ingredients and mix well for 2 minutes with hand mixer.

5.  Stir in chopped nuts.

6.  Bake for approximately 30 minutes, let cool, and Enjoy!

Linking up at these Fabulous Parties: Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef In Training, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Tasty Thursdays @ Mandatory Mooch

New Domain and Blog!

  Just wanted to share the exciting news that I bought my own web domain!  Alongside with my awesomesauce friend Emma at Emma Tang Designs, I will recreate my blog and switch hosting!  In the meantime, keep following me here and on Facebook, Twitter, and Pinterest!!

Yosemite in August

Copycat Pottery Barn Pillows

When I saw this tutorial for Pottery Barn Poinsettia Pillows by Crafting in the Rain (on Pinterest, of course!) I knew I had to make them.  I made five pillows for a Holiday craft exchange party and everyone loved them.  I used a light grey sparkly fabric for my pillow, white felt for the petals, and silver jingle bells for the center.  I added an extra detail - I outlined my petals and sewed a line down the middle.  It was the perfect finishing touch.

  This is a very forgiving craft project so go for it!  It makes a beautiful decorative pillow.

Happy National Cake Pop Day!!

Thanks to Bakerella and other cake pop "pioneers" we can now enjoy National Cake Pop Day!

Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

"Oh. My. Yum. Vegan Meatballs"

There is a new adjective in Michelle's Thesaurus of a brain ... yup, that's right... the wheels were totally a-turnin' on this one: "Oh. My. Yum."
Seriously though, who literally says that out loud when they eat something so savory, so delicious, so so good?

I don't see any hands.  Well, I guess I'm crazy  {Did I hear you say you already thought that?!}.  Because I couldn't stop saying that phrase when I ate these (vegan) meatballs and soon enough you'll find yourself saying the same phrase.  They are that good.
By now my household is about 90% vegan.  No cheese.  No dairy.  No meat.  We only eat seafood once in a blue moon and organic eggs.  Honestly I feel great.  And am learning that it is SO true that your physique is 80% diet.  But that should be a post for another day.
Instead let's focus on how completely satisfying and mouth-wateringly scrumptious these meatballs are. And healthy.  Pair these with spaghetti squash and spinach tomato sauce and you will be in heaven.  
Dear "Real" Italian comfort food... move on over because you have some major competition here. 

"Oh. My. Yum. Vegan Meatballs"  adapted from the veggie nook
Ingredients 1 1/4 cup raw sunflower seeds 3/4 cup nutritional yeast 3/4 cup sundried tomatoes 2 cloves garlic 1 tsp oregano (I didn't measure, just shook a whole bunch in) 1 tsp fennel seeds (same, didn't measure) red pepper flakes dash sea salt 1-2 Tbsp water Method 1.  Blend sunflower seeds in Blendtec or food processor until it resembles coarse flour 2.  Add all ingredients except for water.  Blend together. 3.  Add water to help ingredients stick together if needed. 4.  Roll into little balls and eat.  Or refrigerate for later snacking!

Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

Cutesy Cupcake Cookies {GF, Dairy Free, Nut Free}

 It's pretty obvious I have already failed at my first New Years Resolution... *ahem* I should have posted last week... But that's ok.  Because... I have been oh so busy doing stuff.  {insert sarcasm}

And because I've been swamped with busy-ness (like a gazillion loads of laundry with my new fancy washing machine!) I've decided to share these gluten free, dairy free, nut free sugar cookies with you.

I made these cookies for my awesomesauce neighbor to bring in to her students.  And since 99% of kids have allergies these days, she asked that they be free of those three allergens.  

The verdict?  Totally kid approved.  Easy to roll out and shape with a cookie cutter.  And cute.  Super cute.   Want to try the recipe?  I followed Adventures of a Gluten Free Mom's Sugar Cookie Recipe and simply made royal icing to decorate!  Easy Peesy.  And yummy wummy.

New Year's Resolutions

My 2013:
1. Post here on The Gluten Free Wife at least once a week  :) 2. Do 25 consecutive push ups (not the girly ones) 3. Run a 50K race?  (bordering on crazy) 4. Do a split (yes, definitely insane) 5. Read 2 books per month.
What are your resolutions?