Goode's Pecan Pie Recipe- best pecan pie EVER!

To contact us Click HERE

This will be your one and only pecan pie recipe you need! It is delicious and moist and has a the best flavor..... it has a secret ingredient that makes it just the best pecan pie you've ever had- EVER! If you have never had a Goode's pecan pie, you really haven't had pecan pie.... yea it's that "goode". I'm a huge fan of pecan pie and fell in love with the first bite. Now you can too

So the secret ingredient is- Drum roll please..... vinegar. I don't know what it does, but it makes it perfectly sweet! Wait no longer here is the recipe for the world renown Goode's pecan pie. This pie is simply delicious and just in time to make for your thanksgiving dinner. We are starting to make our pies in just 2 days!!! We also have a fool proof {15 minutes from start to finish} pie crust recipe.

 Goode's Pecan Pie Recipe

3 eggs, beaten
3/4 cup sugar
3/4 cup white karo
3 tblsp melted butter
1 tsp vanilla
1 tsp white vinegar
1/8 tsp salt
1 cup chopped pecans

Mix all ingredients thoroughly, except the pecans. Add the pecans and pour in the mixture into a unbaked pie shell. Preheat oven to 375 and bake for 25-30 minutes. Testing for doneness with a knife inserted in the center. Pie is done when knife comes out clean.

****Note: I had Goode's pie over a year ago and recently went back to Houston last month and had their pecan pie again. There pie is quite gooey in the center, but not runny and is still done. If you want a firmer filling center {like typical pecan pies} you will want to cook yours for 45-50 minutes.

Happy Baking!

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Gumball Snowmen Craft

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I’ve been a busy little bee this week working on lots of fun Christmas treats!  I’m looking forward to sharing lots of cute and delicious things with you over the next few weeks.

Last year, I stumbled upon this adorable snowman gumball idea from Nothing But Country.  I added it to my Christmas Pinterest Board, and have been waiting to give it a try!  I love the way they turned out…they are just so cute!

These sweet little guys would make adorable little favors, or treats to share with school friends.

As you can guess (from the title), the little bodies are made from white gumballs.  The hats and scarfs are made from scraps of fleece, and the face and buttons are added (on the outside of the baggies) with a permanent marker.

There is a great step by step tutorial on the original source site, Nothing But Country.

I will add that these are a little tedious to make… so if you want to make 50 for all your kids class mates, you may want to start more than the night before!

Want to see even more snowman cuteness?  Here are a few more sweet snowmen projects..

Easy Snowmen Marshamallows, by Sweet Sugar Belle.

Cute Snowman (and gingerbread) Face Cookies, by Bakerella.

Doughnut Snowmen, by A Little Tipsy.

Melting Snowmen Cookies, by The Decorated Cookie.

Happy crafting!

Mom's Mashed Potatoes

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With Thanksgiving just a few weeks away I'm so excited to start the month off right and be a part of such a fun virtual progressive dinner! So I want to say thank you to Mother Huddle for asking me to be part of such a great event!Now regarding this recipe, I need to begin by saying, Mom, you were right. Didn't want to admit it but you are. Cooking the potatoes in the smallest amount of water possible yields better results then covering them entirely with water when cooking them. I know we've had our separate opinions on this but I'd have to say I think the "Food Network" may not always be right :). I made potatoes on Sunday, covering them entirely with water to cook, as I usually do because that's what I've always seen them do on Food Network and read in the directions of countless recipes, so I just assume that's the right method. If you ask me, there is no right and wrong way of cooking. They are all just opinions, but yes some methods yield better results then others. Well, my Sunday potatoes were much more "water logged" as my mom calls it, than this batch of mashed potatoes I made today cooking them in a smaller amount of water. My mom always said, cooking them in a small amount of water (basically creating a steam bath) will give you better mashed potatoes. I think it's true and it makes sense too. If you cover them entirely with water I think you are basically boiling off many of the starches and flavors and filling them with water. The key is to use just a few cups of water while keeping an eye on the water level as they cook to make sure you water doesn't completely evaporate, or yes they will burn. My Grandpa was a potato farmer so I hope my family knows a thing or two about cooking potatoes :). Growing up, we rarely missed a Sunday of meat and potatoes. My mom always made a Sunday roast and served mashed potatoes with gravy alongside it. And as far as instant potatoes go, I didn't even know that they existed until my late teens because my mom didn't believe in them. I've adapted what my mom taught me about making mashed potatoes to go along with a few ideas of my own, to create what I believe are the perfect mashed potatoes. This was always one of those recipes of my mom's that was a bit of this and a little of that until the consistency was where she wanted. She didn't ever heat the milk and cream but I like to so the potatoes don't cool off so quickly. I also decided to add the butter first, while mashing and before the liquids are added because it seems to give them a silkier and creamier texture. The butter seems to adhere to the potatoes. These are the potatoes you are going to want to serve this Thanksgiving, covered with that homemade Turkey gravy. I'm telling you my mom has always made the best potatoes! They are amazingly creamy, silky, fluffy and smooth, with just the right amount of richness and an incredibly delicious flavor. They are Heavenly. Enjoy! 


Mom's Mashed Potatoes
Yields about 8 servings

4 lbs Russet Potatoes (about 8 medium potatoes)
1/3 cup butter, melted
1 cup heavy cream
1/2 cup milk, preferably 2% or whole
1/2 cup sour cream
1 tsp salt, then to taste
freshly ground black pepper to taste

Directions:
Peel, rinse and dice potatoes into large chunks (I diced my medium potatoes into 6 pieces total). Fill an 8 quart saucepan with 2 2/3 cups cold water (pan should have about 1/2-inch of water). Add diced potatoes to cold water. Heat potatoes over high heat, stirring occasionally, until water begins to boil. As soon as water begins to boil, reduce heat to medium high and cover pan with lid and cook about 20 - 25 minutes, stirring once halfway through cooking and keeping a close eye on the water level (2 2/3 cups was the perfect amount for me, but if your pan doesn't have a fairly tight fitting lid then a lot of water may evaporate and escape so you may need to add about 1/2 cup more hot tap water to prevent potatoes from burning), until potatoes are very tender when pierced with a fork. During the last few minutes of cooking potatoes, heat heavy cream, milk and sour cream in a small saucepan over medium high heat until very warm, whisking occasionally.
Remove cooked potatoes from heat and strain any excess water from potatoes. Pour strained potatoes into a large mixing bowl. Pour melted butter over potatoes and mash potatoes with a potato masher until smooth, about 2 - 3 minutes (I wouldn't recommend using a wire type potato masher). Pour 3/4 of the very warm cream mixture over mashed potatoes, season with 1 tsp salt and pepper to taste then using and electric hand mixer on low speed blend until well combine (adding more salt as desired). Then increase speed to medium-high speed and whip for about 2 - 3 minutes, adding remaining cream mixture as desired to reach desired consistency (if you like thick mashed potatoes you may not want to add it, and if you like them thin you can add a little more milk to thin as desired), until potatoes are fluffy and smooth. Serve warm topped with gravy or butter if desired.


Continue on to Suzanne's at You Made That?
What's Cooking With Ruthie
Six Sister's Stuff The Mother Huddle
Inside BruCrew Life
Cooking Classy
You Made That?
A Pretty Life in the Suburbs
The Sisters Cafe
Jamie Cooks it Up

It wouldn't be a party without a door prize now would it?  Using the rafflecopter below put your name in the "hat" for a $200 gift card to 1 store of your choice: Target, Kroger, or Walmart - to cover your Thanksgiving dinner.  That's right, we're going to pay for someone's Thanksgiving dinner! To enter just pin this page to Pinterest.  For a couple more entries you can follow the new Pinterest board Simple And Delicious Weeknight Meals, and follow the newSimple and Delicious Weeknight Meals Facebook Page.  Won't these be handy for the busy Holiday weeknights?

Open to US Residents only. See terms for alternate entry. Winner will be notified by email on November 10, 2012.

a Rafflecopter giveaway

Stronger (What Doesn't Kill You)

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There are some songs lately that I feel like have been made for me. This is one of them from Kelly Clarkson. I know I'm getting stronger ever day, from the hurt I've gone through. When I hear this song it puts me in SUCH a good mood.


A year ago today my life was in a different direction. I couldn't tell where my future was going to be, it definitely turned out to be completely different today. And I'm finally happy to admit I'm glad that what happen in the past didn't last. I wasn't happy. I wasn't living for myself. I realized how weak I was and today I know what I want. I'm getting stronger each day.

M&M Cookies {Christmas Style}

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M&M cookies were always one my favorites as a child (and still are today). They are basically a chocolate chip cookie enhanced with color and that delicious crunchy candy coating that covers those tasty little M&M's. It's funny I'm actually not a big fan of the plain milk chocolate M&M's but I LOVE the minis version of them, I don't know what it is. Cheap chocolate but when it's made into tiny form how can it be resisted =)?
I don't know what cookie Santa's going to request at your home but I'm pretty sure he's requested these from mine. If you are going to be a part of a cookie exchange this year, I would say these are definitely a great cookie choice to go with. It would be very hard to find someone who didn't love these cookies, young and old alike. They have a perfectly chewy and soft center along with a very light crunch around the cookies edge, just the way a cookie is meant to be. They are thick, full of sweet vanilla flavor and of course loaded with that chocolate candy goodness. This recipe could also be used to make a chocolate chip cookies just swap out the M&M's for a bag of chocolate chips. Enjoy!



M&M Cookies
Yields about 2 1/2 dozen

Ingredients:
2 1/4 cups all-purpose flour
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg 
1 large egg yolk
2 tsp vanilla extract
1 (11 oz) bag M&M's (I used mini)

Directions:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. 
In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium-high speed and whip until creamy and slightly fluffy, about 4 minutes. Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Fold in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional). 
Scoop dough out 2 Tbsp at a time and shape into a ball, transfer to a Silpat lined or buttered cookie sheet - fitting 8 per sheet (for the remaining cookie dough that's not currently baking, shape and chill cookie dough until baking so it stays cold). Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container. 

Recipe Source: Cooking Classy

Goode's Pecan Pie Recipe- best pecan pie EVER!

To contact us Click HERE

This will be your one and only pecan pie recipe you need! It is delicious and moist and has a the best flavor..... it has a secret ingredient that makes it just the best pecan pie you've ever had- EVER! If you have never had a Goode's pecan pie, you really haven't had pecan pie.... yea it's that "goode". I'm a huge fan of pecan pie and fell in love with the first bite. Now you can too

So the secret ingredient is- Drum roll please..... vinegar. I don't know what it does, but it makes it perfectly sweet! Wait no longer here is the recipe for the world renown Goode's pecan pie. This pie is simply delicious and just in time to make for your thanksgiving dinner. We are starting to make our pies in just 2 days!!! We also have a fool proof {15 minutes from start to finish} pie crust recipe.

 Goode's Pecan Pie Recipe

3 eggs, beaten
3/4 cup sugar
3/4 cup white karo
3 tblsp melted butter
1 tsp vanilla
1 tsp white vinegar
1/8 tsp salt
1 cup chopped pecans

Mix all ingredients thoroughly, except the pecans. Add the pecans and pour in the mixture into a unbaked pie shell. Preheat oven to 375 and bake for 25-30 minutes. Testing for doneness with a knife inserted in the center. Pie is done when knife comes out clean.

****Note: I had Goode's pie over a year ago and recently went back to Houston last month and had their pecan pie again. There pie is quite gooey in the center, but not runny and is still done. If you want a firmer filling center {like typical pecan pies} you will want to cook yours for 45-50 minutes.

Happy Baking!

Alyssa's Favorite Raw Snacks

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A post completely dedicated to my dehydrator

I've started playing around with raw foods lately. I don't know what sparked my interest, but as I was reading all the gluten-free blogs that I follow, raw foods just kept popping up. Not often, but enough that I was interested, so I started doing some research and eventually this lead me to purchase a dehydrator.

I found two amazing sites that I have continued to go back to when I'm feeling inspired to make something raw.

1. Choosing Raw
This blog is amazing. Although Gena is not dedicated to gluten-free eats, the majority of her recipes are, and she's vegan, so everything is dairy free as well. Perfect for me! She has a mixture of raw and cooked recipes, and each one looks just as amazing as the next. Also, Gena is a full-time student, so her recipes tend to include lower budget ingredients and are usually pretty easy to put together. What could be better? If you haven't checked our her blog, I highly recommend it!


2. Rawamzing
I don't know how I stumbled upon this amazing site, but boy am I glad I did. The recipes, the photographs, the ingredients, all stunning. Susan's raw foods are absolutely mouth watering. Many of her recipes are a bit more involved than those on Choosing Raw, but the end result seems totally worth it. (I have to admit, I haven't made any of her recipes yet - they're my goal, not my reality at the moment).

These women have inspired me - along with the delicious meal that I had at Crudessence on our trip to Montreal - to try experimenting with more raw foods. I've started with the basics: dried chips, fruits, cereal and desserts (my Carrot Cake Bites & Chocolate Coconut Balls are both awesome!). So far, everything has turned out great - especially my Zucchini Chips - and I'm excited to continue to experiment and learn more about this new world of food.

The following THREE RECIPES (I know a bit over zealous, but I'm leaving for the weekend and want to leave you all with some yummy recipes to try) are a few of my trials!


See the Full Recipe »

We're moving!!

To contact us Click HERE

I have big news: the Queen of Quinoa is moving!

Make sure all your links are updated - we're going to be living at queenofquinoa.me!

I'm sorry if it seems like I've been a bit MIA lately, but I've been busy getting my new site up and running. I'm super excited about this move and can't wait to see you all over there! Please bear with me as we work out the kinks and I would love to hear what you think.

In case you missed them, here are my latest posts:


Detox Salad {gluten-free & vegan}



Balsamic Strawberry & Rhubarb Crisp


Mango Cardamom Juice

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Mom's Mashed Potatoes

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With Thanksgiving just a few weeks away I'm so excited to start the month off right and be a part of such a fun virtual progressive dinner! So I want to say thank you to Mother Huddle for asking me to be part of such a great event!Now regarding this recipe, I need to begin by saying, Mom, you were right. Didn't want to admit it but you are. Cooking the potatoes in the smallest amount of water possible yields better results then covering them entirely with water when cooking them. I know we've had our separate opinions on this but I'd have to say I think the "Food Network" may not always be right :). I made potatoes on Sunday, covering them entirely with water to cook, as I usually do because that's what I've always seen them do on Food Network and read in the directions of countless recipes, so I just assume that's the right method. If you ask me, there is no right and wrong way of cooking. They are all just opinions, but yes some methods yield better results then others. Well, my Sunday potatoes were much more "water logged" as my mom calls it, than this batch of mashed potatoes I made today cooking them in a smaller amount of water. My mom always said, cooking them in a small amount of water (basically creating a steam bath) will give you better mashed potatoes. I think it's true and it makes sense too. If you cover them entirely with water I think you are basically boiling off many of the starches and flavors and filling them with water. The key is to use just a few cups of water while keeping an eye on the water level as they cook to make sure you water doesn't completely evaporate, or yes they will burn. My Grandpa was a potato farmer so I hope my family knows a thing or two about cooking potatoes :). Growing up, we rarely missed a Sunday of meat and potatoes. My mom always made a Sunday roast and served mashed potatoes with gravy alongside it. And as far as instant potatoes go, I didn't even know that they existed until my late teens because my mom didn't believe in them. I've adapted what my mom taught me about making mashed potatoes to go along with a few ideas of my own, to create what I believe are the perfect mashed potatoes. This was always one of those recipes of my mom's that was a bit of this and a little of that until the consistency was where she wanted. She didn't ever heat the milk and cream but I like to so the potatoes don't cool off so quickly. I also decided to add the butter first, while mashing and before the liquids are added because it seems to give them a silkier and creamier texture. The butter seems to adhere to the potatoes. These are the potatoes you are going to want to serve this Thanksgiving, covered with that homemade Turkey gravy. I'm telling you my mom has always made the best potatoes! They are amazingly creamy, silky, fluffy and smooth, with just the right amount of richness and an incredibly delicious flavor. They are Heavenly. Enjoy! 


Mom's Mashed Potatoes
Yields about 8 servings

4 lbs Russet Potatoes (about 8 medium potatoes)
1/3 cup butter, melted
1 cup heavy cream
1/2 cup milk, preferably 2% or whole
1/2 cup sour cream
1 tsp salt, then to taste
freshly ground black pepper to taste

Directions:
Peel, rinse and dice potatoes into large chunks (I diced my medium potatoes into 6 pieces total). Fill an 8 quart saucepan with 2 2/3 cups cold water (pan should have about 1/2-inch of water). Add diced potatoes to cold water. Heat potatoes over high heat, stirring occasionally, until water begins to boil. As soon as water begins to boil, reduce heat to medium high and cover pan with lid and cook about 20 - 25 minutes, stirring once halfway through cooking and keeping a close eye on the water level (2 2/3 cups was the perfect amount for me, but if your pan doesn't have a fairly tight fitting lid then a lot of water may evaporate and escape so you may need to add about 1/2 cup more hot tap water to prevent potatoes from burning), until potatoes are very tender when pierced with a fork. During the last few minutes of cooking potatoes, heat heavy cream, milk and sour cream in a small saucepan over medium high heat until very warm, whisking occasionally.
Remove cooked potatoes from heat and strain any excess water from potatoes. Pour strained potatoes into a large mixing bowl. Pour melted butter over potatoes and mash potatoes with a potato masher until smooth, about 2 - 3 minutes (I wouldn't recommend using a wire type potato masher). Pour 3/4 of the very warm cream mixture over mashed potatoes, season with 1 tsp salt and pepper to taste then using and electric hand mixer on low speed blend until well combine (adding more salt as desired). Then increase speed to medium-high speed and whip for about 2 - 3 minutes, adding remaining cream mixture as desired to reach desired consistency (if you like thick mashed potatoes you may not want to add it, and if you like them thin you can add a little more milk to thin as desired), until potatoes are fluffy and smooth. Serve warm topped with gravy or butter if desired.


Continue on to Suzanne's at You Made That?
What's Cooking With Ruthie
Six Sister's Stuff The Mother Huddle
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Cooking Classy
You Made That?
A Pretty Life in the Suburbs
The Sisters Cafe
Jamie Cooks it Up

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Stronger (What Doesn't Kill You)

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There are some songs lately that I feel like have been made for me. This is one of them from Kelly Clarkson. I know I'm getting stronger ever day, from the hurt I've gone through. When I hear this song it puts me in SUCH a good mood.


A year ago today my life was in a different direction. I couldn't tell where my future was going to be, it definitely turned out to be completely different today. And I'm finally happy to admit I'm glad that what happen in the past didn't last. I wasn't happy. I wasn't living for myself. I realized how weak I was and today I know what I want. I'm getting stronger each day.

Goode's Pecan Pie Recipe- best pecan pie EVER!

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This will be your one and only pecan pie recipe you need! It is delicious and moist and has a the best flavor..... it has a secret ingredient that makes it just the best pecan pie you've ever had- EVER! If you have never had a Goode's pecan pie, you really haven't had pecan pie.... yea it's that "goode". I'm a huge fan of pecan pie and fell in love with the first bite. Now you can too

So the secret ingredient is- Drum roll please..... vinegar. I don't know what it does, but it makes it perfectly sweet! Wait no longer here is the recipe for the world renown Goode's pecan pie. This pie is simply delicious and just in time to make for your thanksgiving dinner. We are starting to make our pies in just 2 days!!! We also have a fool proof {15 minutes from start to finish} pie crust recipe.

 Goode's Pecan Pie Recipe

3 eggs, beaten
3/4 cup sugar
3/4 cup white karo
3 tblsp melted butter
1 tsp vanilla
1 tsp white vinegar
1/8 tsp salt
1 cup chopped pecans

Mix all ingredients thoroughly, except the pecans. Add the pecans and pour in the mixture into a unbaked pie shell. Preheat oven to 375 and bake for 25-30 minutes. Testing for doneness with a knife inserted in the center. Pie is done when knife comes out clean.

****Note: I had Goode's pie over a year ago and recently went back to Houston last month and had their pecan pie again. There pie is quite gooey in the center, but not runny and is still done. If you want a firmer filling center {like typical pecan pies} you will want to cook yours for 45-50 minutes.

Happy Baking!

Karina's Gluten-Free Apple Crisp

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The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
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G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.