This morning, we sat down to plan our Thanksgiving menu. It’s coming up, of course. (And if you are feeling unprepared for a gluten-free or grain-free Thanksgiving, then we can help. Check out our Thanksgiving baking iPad app and digital download.) Have you gone to the farmers’ market for fresh pumpkins or pushed a cart loaded with food through the grocery store yet?
If this is your first gluten-free Thanksgiving, or you are cooking and baking for someone who has to be gluten-free, you might be worried about the pie. Well, fear no more.
Bob’s Red Mill, who has been a sponsor of this site for many years now, has come out with a gluten-free pie crust mix in time for the holidays. That pie dough you see in the photo above was made with the mix. It’s light, easy to use, and makes a delicious pie. We made a peach pie for the Daisies Girl Scout bake sale. Lulu and her friend Zuzu helped man the booth, excited. That pie was easy to roll out, flaky and warm, and gone in an hour.
This is one darned fine pie crust.
It’s gluten-free, dairy-free, corn-free, soy-free, and easy to make.
We like our homemade pie around here. But pie intimidates a lot of people, I know. If you want to learn how to make pie, and you don’t have a lot of time during this holiday season, we highly recommend the Bob’s Red Mill gluten-free pie crust mix.
p.s. It makes a great all-purpose flour mix too.
Bob’s Red Mill is giving away three gluten-free pie crust mixes to readers here. Just leave a comment about pie how much you like it, or why you have a hard time making it, or your favorite kind to enter the giveaway. Winners will be chosen at random next Saturday, November 30th.
You all blow me away.
This past week has been extraordinary, for a number of small reasons. However, mostly it’s because my life has been imbued with your love stories.
Every day, I have been coming here to publish comments and ended up in tears. Happy tears, mind you. Your vulnerability, generosity, and humor has lifted me and all the countless others who have been reading out of these bleak mid-winter grey days.
(The sight above helped too. One of our neighbors down the road put a small red heart up on the grass so everyone could see it on the way into town. Valentine’s Day may be sold as a hokey holiday, but it’s really just a day to talk about love, unabashedly. This small gesture made my day.)
What I love most about all those stories you left in the comments is how quirky, individual, and unexpected every single love story is. Anyone who falls for the Hollywood-swoony version of romance is set up for disappointment. (“Expectation is the root of all heartache.” William Shakespeare) When we open ourselves to something stumbly and imperfect, we’re changed.
Thank you to everyone who shared, so openly, your stories of love. I have heard from many people that you made their week brighter too.
If you have not gone over to the post and read all the love stories, make some time and sit down. Every single one of them is a gift.
I’ll be honest. When we first thought of asking for your love stories, we thought of it as a way to promote our cookbook, Gluten-Free Girl and the Chef. After all, it’s the perfect Valentine’s Day gift, right? We gathered other cookbooks, baking supplies, and books with great love stories. All to remind you that you should buy our cookbook.
You know what? We couldn’t do it. After reading the first day’s comments, Danny and I both agreed that choosing some at random and awarding prizes cheapened the whole thing. Your generosity was so astonishing that it would have felt tacky to give away stuff on top of this. We’ll find ways soon to share some good stuff.
For now, we want to just keep spreading this love. Here are some of the incredible blog posts people wrote in response to our call for love stories:
Our fabulous friend Irvin at Eat the Love told the story about he and AJ met, along with a recipe for Bourbon Caramel Rice Crispy Treats with Dark Chocolate
Diane at The Whole Gang wrote about meeting her terrific husband
Krystle at Krystle’s Karma tells the story of her imperfect love
Kylie of Thin Crust, Deep Dish tells the exhilarating story of her engagement
Gwen of Tea and Vino tells her hurricane love story
My dear friend Tamiko of Kiku Girl shares her love story with Josh, for babygirl C on the eve of kindergarten, and for babygirl M
Monique in Texas wanted to share this love story from No Greater Joy Mom
Elizabeth from Retinal Perspectives shares her love for her puppy
Not Ibid reminds us to cherish the person who appreciates us the most
Diana from No Rhyme or Reason writes about how they met, the wedding (part 1), and the wedding (part 2)
Diana Banana shares the joy of being with someone who pushes you to be as healthy as you can
My dear friend Brooke shares her kitchen love letters to her husband
Robyn from Pre-Sifted shares the beauty of someone making her grits
Allison of Your Every Color shares the details of her love
Niki of Life in Recipes writes about the calm contentment of true love
Emily of Revolving Mama writes about landing in love
Erin of Mysteries Internal writes about a simple act that reveals so much caring
Wonderful Jenn of The Whole Kitchen writes a love story in letters
Emily of Nomnivorous wrote a love letter to New York City
Lovely Allison of Sushi Day shares her love story with Son
The wonderful Smith Bites writes about her love, along with beer and quinoa pancakes
Thank you, all of you. Your generosity amazes me.
(And if you wrote a post, and I didn’t include it here, please let me know. I’ll add it in.)
Clearly, there are many ways to celebrate Valentine’s Day.
When I was younger and single, I could never have imagined that my favorite Valentine’s Day would involve making a mess in the kitchen with my daughter and eating cheese and crackers in the dark with my husband.
We had a power outage last night. The winds whipped around the house, howling, after torrential rain. Lu was asleep in her bed and I was sautéing onions on the stove for the oxtail potpie I was making Danny for dinner as a surprise. Without warning, the house went dark. I looked up, then went to the junk drawer to pull out the flashlight. I kept cooking, the flashlight tucked under my chin and aimed at the stove. The electric heater stayed on, fueled by battery at that point. All around us was darkness.
After I had sautéd the onions and garlic, I realized the oven wouldn’t work. No baking a pie without power. I set them aside, hoping for the lights to come on. Danny was at work, feeding a full house for the big romantic restaurant day. I couldn’t work on this blog post, which I intended to publish before Danny returned home. Without power, I could do no work.
I sat down to read, instead. It was my Valentine’s Day present to myself — time to read without worrying I should get up and do something else. I stretched out on the couch and read by the light of the fake fire in the corner. I miss this most of the time.
Danny came home. He had been working all day, hard, and he was hungry. I had nothing to feed him, at least nothing that I had planned. But we hugged and talked and kissed and laughed about how dark it was outside. And then I went to the refrigerator with the flashlight and found soft goat cheese, pepperoni, French feta. I pulled open the cupboards and found by memory the rice crackers, the almonds, the pears. I tumbled them all onto the coffee table. We shared one knife and had a picnic in the semi darkness, our legs touching, our hands both reaching.
We talked as we ate. And then we talked as we lay on the couch, my head on his chest. Our days are so full that we rarely have time to meander and wander through our memories. We talked about the first time we met, the easy comfortable coffee date in the middle of the day. We talked about those heady first dates, the both of us so grateful for the way we fell into each other’s lives. We talked about the myriad ways our days are different than those, how much we have helped each other grow, how grateful we are.
We ate little Mexican hot chocolate cakes for dessert.
And we talked about Lu. We laughed about that morning, when we were making muffins for her pre-school that day. (It’s our week to make snacks.) When I pulled out the scale and the flours, Lu looked at me and said, “How many grams flours, Mama?”
I started at her for a moment, amazed, then said, “350, my love. Let’s measure them together.”
She helped with everything: the tipping of flours into the bowl, the pouring of soy milk, the stirring with the spatula, the tasting. And when it came time to scoop muffin batter into the prepared tins, she grabbed the cookie scoop, put her hand on my arm, and carefully filled each hole with blueberry muffin batter. We cleaned up the mess later. That didn’t matter. We were together, the three of us (Danny taking photographs), baking in the morning.
That was the best Valentine’s Day present I’ve ever received.
GLUTEN-FREE MEXICAN HOT CHOCOLATE CAKES, adapted from the McCormick Gourmet recipe
The inspiration for making these came from the fact I couldnt eat them. This happens often.
When I was at the McCormick spice weekend, the good folks there worked to make everything on the menu gluten-free. I so appreciate this. However, dessert the last meal involved these little Mexican hot chocolate cakes. Damn, they looked good. I didnt suffer. They brought me Saigon cinnamon ice cream instead. I was happy.
And then, when I returned home, I converted this recipe.
They have a lovely taste: chocolate with just a bit of heat, enough to wake up your senses but not enough to make you sweat. (Thats really not so appealing on Valentines Day, right?) The texture? Danny took his first spoonful and said, Theyre marshmallowy. Even if thats not a word, its the right word.
Heres the better news: these are not only gluten-free, but they are also egg free and can be dairy-free. Everyone should be able to celebrate love with something sweet.
40 grams sweet rice flour
35 grams teff flour
35 grams sorghum flour
1 cup sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons ancho chile powder (we used the McCormick Gourmet one)
1 teaspoon Saigon cinnamon (again, we used the McCormick Gourmet one)
¼ teaspoon salt
½ cup milk (you can sub in soy or another alternative milk here. We used soy)
¼ cup oil (we used olive oil)
1 teaspoon vanilla extract
Preparing to bake. Preheat the oven to 350°. Grease and flour 6 ramekins. (We use sweet rice flour for this, since its already in the recipe.)
Combining the dry ingredients. Mix the sweet rice flour, teff flour, and sorghum flour. Whisk them together to incorporate and aerate. Add 2/3 cup of the sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile powder, cinnamon, and salt. Whisk them together.
Finishing the cake batter. Pour in the milk, oil, and vanilla. (Dont worry if the batter feels a little stiff.) Spoon the batter into the ramekins, filling them about 2/3 full.
Combine the remaining sugar and cocoa powder and sprinkle it evenly over the tops of the ramekins. (You might have a little left over. We did. Save it for some oatmeal the next morning.) Spoon 2 tablespoons of boiling-hot water into each ramekin. Do not stir.
Baking the cakes. Slide the ramekins into the oven. Bake until the water is fully absorbed and the tops are dry to the touch, about 20 to 30 minutes. (Keep checking. Each oven is different.) Pull the ramekins from the oven and allow them to cool on a wire rack before serving.
Top with whipped cream or ice cream. (We used Coconut Bliss chocolate here.)
As an aside, the original recipe said this makes 8 ramekins. We found it only made 6. I dont think we have particularly large ramekins! It might make more in your kitchen, so be aware.