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Decadent Gluten Free, Dairy Free Chocolate Chip Cookies

Nothing in my little rambler here in Charlottesville is less than 60 years old. This is why everything that comes out of my ’50s-era gas oven without being either a) totally uncooked, or b) not totally scorched is a gift. So, Universe, I must once again bow to you in thanks.

Decadent Gluten Free Dairy Free Chocolate Chip Cookies : The Not So Desperate Housewife

Gluten free baking has come leaps and bounds from where it was even a couple of years ago. What once would have been a pile of dry, crumbly, flavorless pieces of cardboard can now be just as good (I think, even better) than their glutinous counterparts that cause me and so many others a great deal of (totally awkward and socially crippling) pain.

The one key is to know your flour blend. I’ve been using Namaste Foods ever since my mom got me a 5 pound bag from Costco “just to try out.” It claims cup-for-cup usage, but I honestly don’t believe any blend is truly the perfect substitute…you have to be willing to experiment a bit and totally put the manufacturer’s own recipes to work. I adapted this recipe from a chocolate chip cookie recipe on the Namaste Foods site while planning a dinner party for my husband’s learning group (everyone gets smarter with cookies, right?). I made a few subs (wanted a dairy-free version and used palm sugar to take advantage of its awesome, rich flavor) and voila! They came out beautifully. I got 30 cookies from this recipe (the original claimed 5 dozen…umyeahnoway) and with 7 people…well, you do the math ;-)

If you do want to sub out another GF flour blend, while I can’t verify the ratios, Namaste AP blend is just sweet brown rice flour (the majority of the mix), tapioca starch, arrowroot flour, sorghum flour, and xanthan gum. I’d say anything with a similar ingredient mix would work well, so just have a quick check and make sure you aren’t using a bean-flour blend (i.e. Bob’s Red Mill GF AP flour, which I also love to death but is mostly garbanzo).

Decadent Gluten Free Dairy Free Chocolate Chip Cookies :: The Not So Desperate Housewife

 

Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 dozen
 
Ingredients
  • 2½ cups Namaste Perfect Flour Blend
  • 1 t baking soda
  • 1 t salt
  • 1 c coconut oil
  • ¾ c sugar
  • ¾ c palm sugar
  • 1 t vanilla extract
  • 2 eggs
  • 2 c chocolate chips
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cream the coconut oil with the sugar and palm sugar. Beat in the vanilla and eggs, one at a time until fluffy.
  3. Mix the dry ingredients (except the chocolate chips) and add to the coconut oil/sugar mixture.
  4. Stir in the chocolate chips.
  5. Drop spoonfuls of cookie dough on a parchment lined cookie sheet.
  6. Bake for 10-12 minutes. Cool on the pan for 2-3 minutes, then carefully transfer to a cooling rack.
  7. Yields 2-3 dozen, depending on cookie size. I made 30.

**Adapted from Namaste Foods

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Bacon and Egg Sweet Potato Pancake Breakfast Sandwich

So I’ve been semi-binge watching the latest season of Once Upon a Time on Netflix and please, someone tell me I’m not the only one rooting for Hook and Emma? I mean, Neil’s fine and everything but clearly has some major Daddy issues and, I mean, I’m never a fan of getting back with your ex after it so clearly did not work out the first time. Whatever. What do I know? Obviously nothing about finding a job, or I’d have one of those instead of marrying myself to Netflix.

Sweet Potato Pancake Breakfast Sandwiches with Eggs and Canadian Bacon :: The Not So Desperate Housewife

OK. So these sandwiches are based on a new local favorite of mine. Pearl’s Bakery is not only the bomb-diggity when it comes to cupcakes, but they have killer breakfasts and other munchies. Most notable of late is the sweet potato pancake breakfast sandwich. Since it’s glutinous, I can only admire from afar and attempt to create my own at home.

Something about fragrant Fall spices mixed with runny egg ignites all of my senses at once…it’s kind of crazy. You can definitely add whatever you’d like–it’s killer with some soft white cheese or even a little mayo.

Bacon and Egg Sweet Potato Pancake Breakfast Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 T coconut flour
  • 2 eggs
  • ¼ c mashed sweet potato
  • ¼ t cinnamon
  • ¼ t nutmeg
  • pinch ginger
  • pinch cloves
  • 2 T coconut milk
  • 1 egg
  • 1 slice Canadian bacon
Instructions
  1. For the pancakes:
  2. Whisk together the coconut flour, 2 eggs, sweet potato, coconut milk, and spices until smooth.
  3. In a greased skillet over medium heat, make 2 pancakes from this mixture by pouring the batter and allowing it to cook about 3 minutes per side.
  4. For the sandwiches:
  5. Fry up your egg and bacon, then sandwich between the pancakes.
  6. Enjoy!

 

Sweet Potato Pancake Breakfast Sandwiches with Eggs and Canadian Bacon : The Not So Desperate Housewife

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Oh, Look, Another Linkfest…

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If you weren’t obsessed with Lofthouse cookies as a child/forever, I just…can’t…even. Now we’ve got 10 ways (10!!!) to make them right at home.

Why oh why oh why are these OK to wear again? 8th grade was horrible enough without remembering how bad we all looked.

Even before the Internet started bringing it up, I really have been wondering what happened to JTT. We were supposed to be making beautiful children by now…

If it’s OK for a supermodel to eat cookies for breakfast, then dammit, I will too! And the recipe looks fabulous.

Altuzarra for Target. ‘Nuff said.

I have no idea what half the words in this recipe title mean but I want it all

Let’s make it not 100000 degrees so I can start wearing this a-dorable sweater dress.

Speaking of JTT and all the things I loved so much and then completely forgot about, can we talk about how awesome Anne Hathaway’s wardrobe was in The Devil Wears Prada? OR!! How amazing was Meryl Streep’s???

 

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Banh Mi Meatball Bowls

Maybe it’s just me, but has the internet foodie scene, like, exploded with banh mi and every conceivable derivative this summer?

Banh Mi Meatball Bowls : The Not So Desperate Housewife

So, as per usual, I hopped on the bandwagon. Probably after it’s become uncool again but it’s better than nothing, right? At least I de-sandwiched it, so it’s not *really* the same thing. Just pure creativity,

This has been a great meal to prep ahead of time, too. You know how I like those…just prep a tray of meatballs (with the sweet pots) and bowl of pickled veggies, toss em in the fridge…boom. All you have to do is make a pot of rice and slice some cucumbers.

Banh Mi Meatball Bowls
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large sweet potato, cubed
  • 1 T oil
  • 1 lb ground pork
  • 3 large carrots, julienned
  • 1 zucchini, julienned
  • 1 small onion, chopped
  • 1 fist-sized chunk of daikon radish, julienned
  • 1 egg
  • 1 t fish sauce
  • 1 T coconut aminos
  • 1 t five spice powder
  • 1 t garam masala
  • ¼ t garlic powder
  • 1 cucumber, finely sliced
  • ½ c vinegar
  • handful of fresh cilantro
  • rice or cauliflower rice for serving
Instructions
  1. Place about half of the julienned veggies in a bowl with the vinegar. Let soak while you prepare everything else.
  2. Toss the sweet potatoes in the oil and spread out in a large baking dish.
  3. Mix the pork, egg, fish sauce, onion, remaining carrot and daikon, five spice, garam masala, garlic, and coconut aminos by hand and shape into meatballs.
  4. Arrange the meatballs in the baking dish around the sweet potato cubes.
  5. Bake at 375 degrees for 40 minutes.
  6. To assemble the banh mi bowls, layer some rice/cauli rice, add a few meatballs, add some pickled carrot and daikon from the first step (drain vinegar first!), add some sliced cucumber, and garnish with cilantro.
  7. Enjoy!

 

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Easy Oven Fried Chicken and Waffles (Paleo!)

Ross’s cousin was in town this week, so naturally we went to do all the unique Charlottesville things we could think of. So, yeah, we went to Monticello. But before any proper trip to Monticello, we went to brunch at Michie Tavern and ate our weight in fried chicken. Sadly, there were no waffles, so Carol asked if I’d make some.

Baked Paleo Chicken and Waffles : The Not So Desperate Housewife

So I did!

Fried chicken and waffles are no stranger to this site (made them here and here), but this version is a wee bit less work since I decided not to *fry* the chicken….rather, I just used a nice breading and baked it all. Seriously, you can’t tell the difference. Using chicken at room temperature is key here, since it’ll quickly be tenderized with its own fat and leave plenty of drippings to soak your waffles.

This is my favorite basic Paleo waffle recipe as well. You can sweeten them if you want but I don’t since the coconut flour and creamy coconut milk give such a delightful texture and light sweetness that you can top with pretty much anything. I’ve topped them with everything from chocolate hazlenut spread to bacon and eggs to ham and cheese–they’re that good!

Easy Oven Fried Chicken and Waffles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 skin-on chicken thighs
  • 1 c tapioca starch (tapioca flour)
  • 1 t salt
  • 2 eggs, beaten
  • ⅓ c coconut flour
  • 6 eggs
  • ⅓ c coconut milk (or ¼ c almond milk)
  • 1 t baking soda
  • pinch salt
  • 1 T olive oil
  • 1 T maple syrup (optional if sugar free)
Instructions
  1. Place the tapioca starch in a shallow bowl.
  2. Place the beaten eggs in another bowl next to it.
  3. Pat the chicken dry with paper towels.
  4. Coat each thigh in the tapioca mixture, then dip in the beaten eggs, and then coat in tapioca mixture again. Place each thigh in a greased baking dish and sprinkle with salt.
  5. Bake the chicken at 350 for 45-50 minutes, until nicely browned on top.
  6. Meanwhile, make your waffles.
  7. Beat together the coconut flour, 6 eggs, coconut milk, baking soda, salt, oil, and maple syrup. Allow the mixture to sit for a few minutes while you heat up your waffle iron.
  8. Grease the waffle iron well, then prepare the waffles. They can be kept warm on a place covered in foil in a 200 degree toaster oven if necessary.
  9. Serve chicken and waffles with butter and maple syrup!

 

XXX

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Maple Bacon Waffles

Yep. This is a repost. How tacky….except that 1) I messed up the original recipe (and it took me almost 2 years to realize it…ha!) and 2) this recipe is badass. Enjoy!

Ross came home this weekend, which you have to understand is a rarity these days.  I had him for 36 whole hours, so we kicked back, saw a movie, had dinner with a friend, and just enjoyed each other’s company.  I never really imagined his civilian life would be this crazy–between the two of us we’ve been deployed five (yes, FIVE) times to either Iraq or Afghanistan, and never together.  I guess that made us a little cocky when he left the service…Oh, sure, business travel is NOTHING!

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Yeah, well, it’s hard.  Really hard.  It’s only been six months and I think we have physically lived together here in Colorado for a grand total of 10 days.   I have  a profound new respect for road warriors and their families…please tell me how you do it!

Anyhow, if you know me at all, you know that I made for damned sure that even if my husband was only home for a short while that we’d eat well.  And eat well we did, my friends.  Starting with a hearty breakfast…

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Yes, bacon waffles.  You’re oh, so welcome.

Maple Bacon Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ⅓ c Coconut Flour
  • ½ t Salt
  • ½ t Baking Soda
  • 6 Eggs
  • ¼ c Coconut Milk
  • 3 T Grade B Maple Syrup
  • 1 t Vanilla
  • 3 Thick Slices Bacon, cut into lardons
Instructions
  1. Crisp the bacon in a frying pan, then set aside.
  2. Beat together all other ingredients until you have a smooth batter. Add the bacon and bacon grease.
  3. Pour ladle-fulls onto a hot waffle iron. Cook until golden brown. Serve with butter and maple syrup.

 

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Browned Butter Peanut Butter and Jelly Skillet Cookie

Gah!! Those are a lot of my favorite things in the same headline.

Brown Butter and PBJ Skillet Cookie : The Not So Desperate Housewife

Sometimes the rigors of moving to a new town, starting a new job, and adjusting to a new life as the devoted and supportive wife of a business student requires a little sweetness. And, I mean, the coming of Fall and all of the accompanying baked goods will only make it better. But let’s talk about my giant cookie.

Brown Butter and PBJ Skillet Cookie :: Not So Desperate Housewife

Did it really need to be one big-ass cookie? Was a skillet entirely necessary? Eh. Take it or leave it, but something about a piping hot chocolate chip cookie, dripping with PB and J, hot from the oven in rustic cookware brought an appropriate level of decadence to my holiday weekend.

*Inspired by this recipe (although I used local grass fed butter…natch)

**Here’s how I brown my butter

Browned Butter Peanut Butter and Jelly Skillet Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ c butter
  • 2 c almond meal
  • 1 c walnuts
  • 1 t baking soda
  • ½ t salt
  • 1 t vanilla
  • 2 eggs
  • ¼ c maple syrup
  • 2 c chocolate chips
  • ¼ c palm sugar
  • ¼ c jelly
  • ¼ c sunflower seed butter (or any nut butter)
Instructions
  1. First, brown your butter. See link in the post for how to do this.
  2. Grid the walnuts into a fine meal using a food processor.
  3. Combine all ingredients except for jelly and sunflower seed butter.
  4. Press the cookie dough into a greased cast-iron pan.
  5. In separate microwave-safe dishes, nuke the jelly and sunflower seed butter for about 15-20 seconds each (you want em runny). Pour over the cookie.
  6. Bake at 325 degrees for 25 minutes.
  7. Enjoy!

 

 

 

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This Week in Food, Fashion, and Fun

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I like putting together these little Friday posts to keep you all entertained somehow, even if I’m a total flake. Or maybe I just like having a place to throw up my favorite things whilst cruising the interwebs.

PS…the muffins above are these but with peaches instead of apples. I’m just….dead.

Ya I know it’s been 2 weeks. Ya I know the blog is allllll over the place. Deal with it.

Food

These dark chocolate cake zucchini waffles must count as veggies for breakfast, so it’s basically the healthiest thing ever, right?? Right????

You know how much I love cheez whiz that doesn’t make me breakout/fart like an old person.

These brown butter cornmeal scones with lavender peach curd…now now NOW.

Fashion

I only bought these shoes last week because they look like Kate Middleton’s Sledge pumps. I’m not sorry.

Altuzarra for Target. I must be dreaming…

NY Fashion Week is almost heeeerreeee! And these designers are putting US servicewomen on the runway. Yes, we like dressing up and feeling beautiful, too!

Fun

Loving this DIY dry shampoo..this one doesn’t make me smell like spray paint.

And I wonder why my photos are consistently sucky. I need some cues from this guy.

Natural remedies for more beauty sleep. Luxurious!

 

 

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Saturday Morning Banana Pancakes

When you work Saturdays, you need to make sure your morning has a little extra oomph to get you going.

Saturday Morning Banana Pancakes : The Not So Desperate Housewife

 

These are kind of the lovechild of my favorite big-ass pancake recipe and my old favorite banana pancakes…super quick to throw together and really, really flavorful and moist. Since the main complaint following a lot of Paleo pancake recipes is the dryness, I’d say this is a huge win.

Saturday Moring Banana Pancakes :: The Not So Desperate Housewife

As I mentioned in my original pancake post…there’s an art to making a good pancake when you’re not using grain-based flours. Make sure to use plenty of butter or coconut oil to fry them in since sticking is the number one destroyer of a good breakfast. Also, and I cannot stress this enough…be patient! They need at least 2-3 minutes over medium heat before they’re flip-able. Wait to see bubbles, and then keep an eye out for the edges to cook a bit. But trust me when I tell you it’s worth the wait!

The Not So Desperate Housewife : Saturday Morning Banana Pancakes

Saturday Morning Banana Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 2 eggs
  • 1 ripe banana, mashed
  • 2 T coconut flour
  • 2 T non-dairy milk
  • ½ t baking soda
  • ½ t cinnamon
  • ½ t apple cider vinegar
  • splash of vanilla extract
Instructions
  1. Beat the eggs with the banana, milk, baking soda, and cinnamon.
  2. Add the coconut flour and whisk until the batter thickens.
  3. Add the vinegar, mixing well, and let batter stand for a minute while the griddle heats up.
  4. Fry in butter or coconut oil (my personal fave) over medium heat for about 2-3 minute per side. *Be Patient!!*
  5. Serve!

 

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How to Love Good Old Fashioned Liver and Onions

OK, I get it. Liver is one of those things you either love or hate–it’s got its characteristic texture and smell that understandably weirds some people out. BUT. I would at least like to make the case that many liver haters are only so thanks to a handful of bad experiences at the hands of someone who didn’t prepare it properly.

Good Old Fashioned Liver and Onions ::The Not So Desperate Housewife

Liver is not just another piece of meat. You can and will ruin it very easily if you don’t know what you’re doing, which is a damned shame because it’s SO good for you.

So, one, you have to get some quality liver. I’m lucky enough to have a weekly farmer’s market where I get my liver from our beef guy (as well as some other great cuts), so I know it’s less than a week old and grass fed all the way. The life of the cow and the age of the cuts really do make a huge difference.

Then, obviously, you need to cook it properly. The liver you may have had that was nothing short of gawdawful was probably overdone and rubbery. It’s really important to give the liver a good sear on each side and get it out of the pan as soon as it starts to bleed. Don’t overseason, either, since that characteristic flavor I mentioned before does not play nice with a lot of crazy seasonings. Sounds gross, I know, but it works. Let it rest for a minute or two on a serving platter and enjoy!

Good Old Fashioned Liver and Onions
 
Ingredients
  • 1 lb grass fed calves liver
  • ¼ c butter
  • 4 garlic cloves, minced
  • 1 large onion, sliced
  • salt and pepper to taste
Instructions
  1. Melt the butter in a heavy skillet over medium high heat.
  2. Add the garlic.
  3. When the garlic is lightly browned, add the onions and saute until translucent.
  4. Season the liver with salt and pepper.
  5. Make room for the liver amidst the sea of onions and sear for about a minute or two on each side, until it bleeds.
  6. Remove the liver onto a serving platter and top with the onions and drippings, allowing to rest for 1-2 minutes before slicing.

 

 

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