This Post is "X"-rated……

Helloooooo, Everyone! It is time for a new recipe and product review! It has been too long, I know… 
A few days ago, I received a package from the wonderful people at Xagave. Xagave is a brand of Agave Nectar. What is so special about this particular type of Agave Nectar, you ask? I’ll tell you! Xagave is a blend of 2 different kinds of Agave, White Agave (Agave Salmiana) and inulin from Blute Agave (Agave Tequilana). 

The combination of these 2 Nectars lends Xagave a richer, smoother taste than other agave nectars. I quite enjoyed baking with it! Xagave kindly included their cookbook in their package. 

 I wasted no time in “gidget-izing” one of their lovely recipes. I took their Classic Pound Cake recipe, tweaked a few things, and ended up with a delightful cake to take to my Sister in-law’s 22nd birthday party! If you happen to come across Xagave, please give it a try. You will LOVE it! Speaking of “LOVE”, I can’t wait to try some more of the recipes featured in the Xagave cookbook, Delicious Meets Nutritious (available of their website)

Silk Nog Pound Cake

(Original recipe found in the Xagave cookbook, Delicious Meets Nutritious, Second Edition)

– 3/4 cup Brown Rice Flour
– 3/4 cup Soy Flour
– 1/4 cup Potato Starch
– 1/4 cup Tapioca Starch
– 1 1/4 teaspoons Baking Powder
– 1 teaspoon Xanthum Gum
– 3/4 teaspoon Salt
– 1 cup X-Agave
– 2 Eggs
– 2/3 cup Non-Dairy Margarine, softened
– 2/3 cup Silk Nog
– 1 teaspoon Vanilla Extract
– 1 teaspoon Almond Extract

Preheat your oven to 350 degrees.
In a blender combine the wet ingredients until smooth.
Add the dry ingredients, and process until combined.
Pour batter into a greased loaf pan.
Bake until done, about 70 minutes.
Allow to cool in the pan 10 minutes before transferring to a wire rack to continue cooling.

The resulting cake was delicious and moist, not overly sweet, and perfect for the occasion. It would be perfect with a little whipped cream OR homemade Silk Nog Ice Cream!!!!!!!!!!!!

I can not wait to try some more of the delicious recipes featured in Delicious Meets Nutritious. Thank you, Xagave, for the opportunity to try your wonderful product!

Speaking of trying new recipes, one of my readers recently made my Apple Cider Roast Chicken with Cinnamon Apples recipe. Here is her creation! Thanks for sending me the picture, Austria! It made my day!

Top 10….

A few days ago, Karina, of Karina’s Kitchen, started collecting bloggers Top 10 Recipes of 2009. I started looking back through my recipes and found myself struggling to choose favorites! These recipes are like my children. I love them all equally! This being said, here are my top 10… I think… 🙂

My Top 10 Recipes of 2009: (In no particular order)

1. Apple Cider Roast Chicken w/ Cinnamon Apples

2. Avocado Pesto

3. Socca It To Me Pizza

4. Chili Sorpresa

5. Oat So Good Bread


7. Turkey and Spinach Meatballs

8. “Honey” Baked Lentils

9. Gingerbread Bears

10. Buckwheat Tabbouleh and Hummus Wrap

Runners Up:

Spicy Kale Salad
Peanut Butter Chip Monkey Muffins

It is so crazy to look back at this past year. It has flown by, and my life has changed dramatically! Check out one of my first posts. I was traveling with the Broadway musical Movin’ Out. My how things have changed… for the better! I am so happy to have a home, a puppy, and be near my family. You never realize how important family is until you are away.
I hope you all have had a wonderful year. Take some time to reflect on your blessings today. Often times we fixate on the negative. Life is too short for negativity and pessimism. There is beauty and joy all around us. We just have to open our eyes and find it!
Have a wonderful and blessed New Year’s!

Secrets, Secrets….

Hello, Everyone! Long time no blog! I know you are probably waiting for more recipes. Well, patience is a virtue. I have been taking time to focus more on the people in my life than on the food in my life. Basically, I have been eating boring meals and repeat meals. (Though, I did create a new pound cake recipe that will be posted soon.)

Foodie highlights of late include:

1) Introducing my mom to the glories of the Spiralizer.

2) Baking another loaf of Oat So Good Bread (This time I used a “flax egg” and LOVED the results! This recipe is now Gluten Free AND Vegan! )

to use for sandwiches when my sisters in-law came over to play GF Guy’s new toy from Santa.

….I’m going to regret buying this for him…

3) Making “mashed potatoes” with an Orange Cauliflower.

4) Introducing my little sister’s new boyfriend to Fudgie Babies. He is a notoriously picky eater who is polite to a fault. Bless his heart…..

Today’s Highlight:

Today, I received an amazing package in the mail from my Bloggie Secret Santa, Kristen of Simply Savor. I was rendered speechless by her thoughtful generosity. Kristen’s gift included my favorite GF Oats, an adorable bowl (it’s the perfect size!), AND PB2 (which I have been sorely missing, as of late.). Being the thoughtful person that she is, Kristen also sent Christmas goodies for Dickens and GF Guy!
Dickens received a set of Gluten Free Bones, one of which he immediately devoured. GF Guy received his FAVORITE cookies, KinniToos. He was just as excited as Dickens about his treat!Thank you so much Kristen, from the entire family! You are officially the best Secret Santa EVER!

Coming up:
1) A new product review.
2) New recipes, including a new Pound Cake recipe.
3) Pictures of Dickens wearing his new Snuggie. (a gift from grandma!)

Merry Christmas……

Merry Christmas! I hope you all had a wonderful holiday full of family, faith, and fun! We certainly did. It has been a busy 2 days. I sang in public for the first time in 2 years at a Christmas Eve service. It was so much fun and such a blessing to sing for Jesus! Then, GF Guy, Dickens, and I spent Christmas Eve with his side of the family. They are a rowdy bunch of Cubans who host a huge Noche Buena celebration every Christmas Eve! Santa (one of the Uncles, Cousins, etc… dresses up) brings presents for the little kids and takes photos with everyone. I, in all my brilliance, thought it would be a great idea to take a Santa family photo with Dickens. Unfortunately, he did not feel the same way. The poor puppy was terrified!!!!!Oh well, Santa… maybe next year….
After Noche Buena, we attended Midnight Mass and opened presents. We arrived home at 3 AM Christmas morning, slept for 4 hours, woke up, and headed to my parents’ house for Christmas celebration #2. It was a raucous affair with footsey pajamas and good times had by all! Personally, I think I got the best present of the day, complete with a big red bow… GF Guy and I are so blessed to have such close knit families!

Okay… I know you are all reading/skimming this post waiting for me to announce the winner of the CSN and Cuisinart Frozen Yogurt, Ice Cream, and Sorbet Maker contest. Giving presents has always been my favorite part of Christmas!!!!!!

The winner, as chosen by, is…………….

#39 Marlow of Gluten Hates Me But I’m Surviving!!!!!!!!!!!!!!!!
Marlow thought the Paula Deen Family Cookbook best encompassed the spirit of Paula Deen.Congratulations, Marlow! I can’t wait to see what you create using your Cuisinart Frozen Yogurt, Ice Cream, and Sorbet Maker!
Thank you CSN and for making this giveaway possible!
I was overwhelmed by your response to this giveaway and hope to host more in the future.

I hope you all continue to have a wonderful Christmas and holiday season! I will see you later on with all sorts of fun new recipes and schemes for the new year!

P.S.: I would like to send a special Thank You! to the reader who emailed my husband and “hinted to him” that I might like a certain KitchenAid Stand Mixer attachment!!!!! He bought it… AND IT’S PINK!!!!!!!

2 Years….

Today marks a special day in the GF Gidget household. Today is mine and GF Guy’s 2 Year Wedding Anniversary! I can’t believe it has already been 2 years, and I can’t believe it has only been 2 years.
I always said, I knew I was going to marry him the moment I saw him. It was love at first sight 6 years ago, and still is every day. He has stuck by my side through the good and the bad, in sickness and in health. They say the first 2 years are the hardest. Personally, they have been the best 2 years of my life!
I thank God every day for bringing the two of us together. We are constantly learning from each other, challenging each other, and supporting one another. I love him more than life….
…My Best Friend, My Partner, My Husband, My “Other-Heart”.
Happy Anniversary!

They Have A Great Personality….

The weather has finally turned chilly here in sunny Florida. Finally, it feels like Christmas is here! To ward off the chill, I made a pot of Chicken and Vegetable Soup and Vegan Cheddar Biscuits. The soup was, in my humble opinion, the BEST I have ever made. What made the difference, you ask? The secret ingredient was my Homemade Crock Pot Turkey Stock. Homemade stock adds a whole new depth of flavor that simply can’t be achieved by store bought stocks and broths. I am now a homemade stock convert! The Vegan Cheddar Biscuits were outstanding, as well. (And by “outstanding” I mean GF Guy ate FOUR!) The only negative…. these biscuits are UGLY! In fact, they are so ugly I warned GF Guy before he saw them, “These biscuits aren’t pretty, but they have a great personality.” Open your hearts and stomachs to these homely little guys. You won’t regret it!

Vegan Cheddar Biscuits

– 3/4 cup Sorghum Flour
– 1/4 cup Brown Rice Flour
– 1/4 cup Flax Seed Meal
– 3/4 cup Tapioca Starch
– 1 teaspoon Xanthum Gum
– 2 teaspoons Baking Powder
– 1/4 teaspoon Baking Soda
– 1/2 teaspoon Salt
– 1/3 teaspoon Freshly Ground Black Pepper
– 1 tablespoon Fresh Oregano, chopped
– 1 cup Hemp Milk mixed with 1 tablespoon Lemon Juice
– 3 tablespoons Extra Virgin Olive Oil
– 1/2 cup shredded Vegan Cheddar Cheese (I used Follow Your Heart Vegan Gourmet Cheese)

Preheat your oven to 400 degrees.
Mix together Hemp Milk and Lemon Juice and allow to sit 10 minutes.
In a large bowl, whisk together dry ingredients and spices.
In a small bowl, combine Hemp Milk mixture and Oil.
Add cheese and wet ingredients to dry ingredients and stir to combine.
Place by spoonful onto a greased baking pan. (Yield = 12 biscuits)
Bake 11-13 minutes.

I submitted this recipe to Slightly Indulgent Tuesdays over at Simply Sugar & Gluten Free and Tempt My Tummy Tuesday and Tasty Tuesday!
What is your ugliest, yet yummiest, kitchen creation?

Don’t forget to enter my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker Giveaway!!!!!

Blog ‘Bout Nog….

In honor of Christmas and my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker GIVEAWAY, I decided to create an ice cream flavor bursting with holiday joy and cheer. What screams Christmas more than Eggnog?


I have never actually had Eggnog.
BUT, that is a minor detail we should choose to overlook at this moment!

My grand inspiration struck when I saw a quart of Silk Soy Nog at the grocery store. Why not, right?
I mean, crazier things have been tried (ie. Strawberry Kefir Sorbet).

Vegan Eggnog Ice Cream
(how oxymoronic does that sound?!)

– 13.5 oz. can Coconut Milk, full fat
– 13.5 oz. Silk Eggnog
– 1/4 cup Light Brown Sugar
– 1/8 cup Sugar
– 1 tablespoon Cinnamon
– 1 teaspoon Nutmeg
– 1/2 teaspoon Cloves
– 1/4 teaspoon Xanthum Gum
– 1/2 teaspoon Vanilla Extract

Combine ingredients in a blender.
Freeze blender canister for 30 – 60 minutes.
Pour mixture into your Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.
Process according to manufacturer’s instructions. I processes 25 minutes.
Scoop ice cream into a freezer safe, glass container and allow to harden to desired consistency and garnish with a sprinkle of nutmeg, or garnish with a Vegan Gingerbread Bear, before serving.

Now what are you waiting for? Click here to enter for a chance to win your very own Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.

Are you ready for Christmas? Do you have any more presents to pick up/make or are you all set? I did most of my gift buying online… at the last minute. Now, I am at the mercy of the US Postal Service! Here’s hoping and praying the snow storms don’t stop the mail!

Have You Been Naughty, or Nice (A Christmas Giveaway)….

I LOVE kitchen appliances, cookware… basically if it has anything to do with cooking, I love it! CSN, an online store packed with everything you could every dream of for a kitchen, is my dream store. Everything from pans to pasta makers, this site has it all! My current favorite line of featured products is the Paula Deen Cookware. The colors and rustic simplicity of the products are completely and utterly “down home” and bursting with charm.
Last week, I was contacted with an interesting proposition. CSN Stores and have offered to team with Gluten Free Gidget to host a Christmas Giveaway featuring one of my favorite kitchen appliances! That’s right, my lovely readers, one of you will be receiving a VERY special gift from Santa this Christmas! What is it? Well read on to find out!

As many of you know, I am in love with a certain kitchen appliance:

my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker!

Using this little gem of a machine, I have created such dairy-free masterpieces as:

Mint Cookies N’ Dream Ice CreamChocolate Mint Chocolate Chip Ice CreamPumpkin Pie Ice CreamStrawberry Kefir SorbetStrawberry Coconut Ice CreamRoasted Banana Ice CreamMint Chocolate Chip Ice CreamCookies N’ Dream Ice CreamMango Coconut Ice Cream
Each of these creations made possible by my little Ice “Dream” Machine from Cuisinart. Now, you will have the chance to win one of your very own!

To Enter:
1. Follow this link to and the Paula Deen Cookware Collection and leave a comment telling me which of the items you think best encompasses the spirit of Paula Deen. (I, personally, am going with the Cast Iron Hoe Cake Pan!)
2. Also, tell me which of my Ice Cream creations you most want to try and what your dream ice cream flavor is.
* These 2 steps constitute 1 entry*

For Additional Chances to Win:
1. Become a Follower, or Subscribe, to Gluten Free Gidget, and leave a comment telling me you’ve done so.
2. Link back to this post on your blog and leave a comment telling me you have done so.
3. Twitter, Facebook, and/or Buzz on Foodbuzz about this giveaway and leave a comment telling me you’ve done so.
* 1 additional entry per item completed*

The winner will be announced on Christmas Day! That is next Friday, December 25th. Good luck! Let’s hope you are not on Santa’s Naughty List this year!

"Chana" Get A What, What….

Today’s post is brought to you by Popeye the Sailor Man, your friend and mine.
Before getting to the new recipe and star of this post, I just had to share with you my strange, but DELICIOUS breakfast from this morning. It started out as an innocent bowl of Cream Hill Estates Gluten Free Rolled Oats….
Then I did this….
And this….
And this….
And ended up with this….
Come on…. Open wide….
You know you want to try it! To make this colorful concoction, I pureed a bit of chopped spinach, 2 frozen banana slices, a dash of light coconut milk and a splash of water. After adding this mixture to my oats, I plopped a bit of Butternut Squash puree and frozen blueberries on top, mixed it all together, and ate a breakfast that would make Popeye proud! This was a seriously delicious bowl of oats! I can’t wait to make another version tomorrow!

Now, on to the entree and my submission for this week’s What Can I Eat That’s Gluten Free Blog Carnival!

GF Guy and I LOVE Indian food. There is just one problem…. we don’t know what anything is called. We know we will like it once we see it, but the menus are baffling! Since we rarely dine out, I decided, on a whim, to try my hand at creating a well known Indian delicacy, Chana Saag. I didn’t have all the ingredients on hand, so I improvised, combined a few different recipes, added a few things of my own, and somehow came out with a rather yummy dish! I hope you enjoy this recipe as much as we did. (Plus, it was an awesome way of getting GF Guy to eat mass amounts of veggies!)

Chana Saag Chickpea Spinach Curry

– 1 tablespoon Extra Virgin Olive Oil
– 1 tablespoon Earth Balance
– 1 1/4 teaspoon Cinnamon
– 1/4 teaspoon Cloves
– 1 tablespoon Curry Powder
– 1/2 teaspoon Garam Masala
– 1 teaspoon Sage
– 1/2 Yellow Onion, finely chopped
– 1 inch Fresh Gingerroot, grated
– 5 cloves Garlic, minced
– 1/4 teaspoon Salt
– Dash Black Pepper
– 1 14.5 oz. can Muir Glen Fire Roasted Diced Tomatoes
– 1/2 cup Light Coconut Milk
– 1 15 oz. can Chickpeas, drained and rinsed
– 1 pound Fresh Baby Spinach
– 1/2 cup Fresh Cilantro, for garnish

1. Warm oil and margarine in large saucepan over medium-high heat. Add cinnamon, cloves, curry, garam masala, and sage. Cook, stirring, 1 minute.

2. Reduce heat to medium, add onion and cook 4 to 5 minutes, until onions are just tender. Add garlic, ginger, salt, and pepper; cook 1 minute.

3. Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook, covered, 15 minutes, until chickpeas are soft.

4. Add spinach in batches and cook until spinach is just wilted. Season to taste with salt and pepper.

5. Garnish with cilantro sprigs and serve with quinoa or rice.

What is your favorite ethnic cuisine?
Do you like Indian food? What is your favorite Indian dish?

Also: I have an AMAZINGLY, AWESOME GIVEAWAY coming on Friday!!!! Be sure to check back for a chance to win something sure to bring you and your household some Christmas cheer!

National Cupcake Day….

I had another post planned for today, but had a last minute change of plans when I found out what today is……


I celebrated by whipping up a quick batch of mini cupcakes using a recipe featured in the Winter 2009 issue of Delight Gluten Free magazine. I knew I wanted to try this recipe the moment I saw it for one reason and one reason only, it featured Coconut Flour! I have been searching for a fun Coconut Flour recipe I had all the ingredients to make for ages. (okay… more like days…) The muffin part of the cupcakes turned out beautifully. The frosting… well… lets just say I worked with it. For some reason it was too thin. I improvised and used it as a glaze/drizzle. If all else fails, throw in some sprinkles and you’ve got yourself a winner!

Gingerbread Mini Muffins w/ Cream Cheese “Frosting”

Gingerbread Mini Muffins

– 1/4 cup Coconut Flour
– 1/4 teaspoon Salt
– 1/4 teaspoon Baking Soda
– 1 tablespoon Ginger
– 1 tablespoon Cinnamon
– 1/4 teaspoon Cloves
– 3 Eggs
– 1/4 cup Agave Nectar
– 1/4 cup Grapeseed Oil (I used veg. because that’s what I had on hand)

1. Preheat oven to 350 degrees degrees.
2. In a medium bowl, combine coconut flour, salt, baking soda, ginger, cinnamon and cloves.
3. In a large bowl, blend together eggs, agave and oil.
4. Blend dry ingredients into wet.
5. Spoon 1 tablespoon of batter into each greased mini muffin cup (do not use liners).
6. Bake at 350 degrees for 8-10 minutes.
7. Cool and serve.

Cream Cheese Frosting
– 8 ounces Cream Cheese, softened to room temperature (I used Tofutti Better That Cream Cheese)
– 6 tablespoons Agave Nectar
– 1/2 teaspoon Vanilla

1. In a large bowl whip cream cheese, agave and avanilla with a hand blender or beaters until smooth and creamy.
2. Serve over your favorite muffins and cupcaks.

* Since my frosting did not thicken, I drizzled it over the muffins and refrigerated them to harden the frosting. Perfection!

Did you celebrate National Cupcake Day?