I’m getting back to my baking roots with this Banana Cake recipe. You can make it with regular wheat flour, or with Authentic Foods Steve’s Gluten Free Cake Flour Blend like I do. I usually make Banana Cake on a whim because I have lots of ripe bananas around and I’m not feeling like making banana bread. It’s a full on layer cake, so it can be time intensive, but the results are outstanding (if I do say so myself). One trick I do (since it’s just me and my husband at home), is get single serve containers and cut the cake to fit the containers and put them in the freezer. The frozen cake can last up to 2 months, just thaw it at room temperature for about 30 minutes before eating. I learned this trick from my cousin who used to bake wedding cakes. Several of my friends are always down… Read More
This post was originally posted in February of 2015 and was my first post on this blog as my old moniker “Gluten Free Avenger”. In celebration of my blog turning 2 and because this is just a kick-ass recipe, I thought I would share it again. I love to make spritz cookies for many holidays because you can make them into fun, holiday appropriate shapes and it happens to be my husband’s all time favorite cookie. These cookies will disappear quickly with guests, so I usually make 2 batches (at the very least). I remember when I brought a huge bucket of about 100+ of these cookies to my sister-in-law’s house for a holiday party and my step daughter and her friend snuck off with all the cookies. By the time we finally found them, there were only about 10 cookies left. They’re addicting….you have been warned. I started making the regular gluten-full… Read More
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When I was 9 years old, my mom and I moved to Texas. That’s where I first learned of the tradition of eating black eyed peas for good luck on New Year’s Day. Given that we were from California, my mom would make our black eyed peas into a salad with raw veggies and a light dressing. My husband on the other hand always made his grandfather’s simple and easy black eyed pea recipe with basically 3 major ingredients. He’s been making this recipe for me for about 14 years now (we just celebrated the 15th anniversary of our first date on December 20, 2016) and I must say that it never disappoints. If you’re not familiar with the black eyed pea tradition for good luck, here’s a bit of backstory. According to About Food: “On New Year’s Day, you’ll find people throughout the South eating black-eyed peas and greens……Eating black-eyed… Read More
I posted a photo of my morning latte last week on Instagram and received several comments asking for tips on how to make a latte. So, I decided to do a How To live on Periscope Thursday at 11am. I posted that I would be doing it on Instagram and Facebook, so be sure to follow me so that you don’t miss any of my live Periscopes in the future. Now you can learn how to make a latte for your self and a “Frothy and Fabulous” one at that! You can find my Periscope (@gfavenger) How to Make a Frothy and Fabulous Latte below or here’s the link to view it on YouTube: https://youtu.be/ctRv_U_jS7c: Read More
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Well, it’s finally getting chilly in Los Angeles….yes that mean a dip into the 60’s. I can’t believe that I lived in New York City for 10+ years, I’ve lost my ability to handle cooler weather. Now that we are having this cooler weather, I decided to bring out the slow cooker and this week I made beef stew (I called in Beef Bourguignon in the video, but it’s more like a beef stew ;-)) and just had to share it. So, I made it live on Periscope on Monday, if you’re on Periscope please follow me so that you can catch my next live endeavor. You can find me at: https://www.periscope.tv/GFAvenger So the Periscope and the recipe are below. Print Beef Stew Prep Time 45 minutes Cook Time 5 hours Total Time 5 hours 45 minutes Servings 8 servings Author Gluten Free Avenger Ingredients 2 lb cubed beef stew meat 1/2… Read More
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It’s National Grits for Breakfast Day, so I’m making Cheesy Bacon Grits. I love grits! Whether it’s yellow corn grits or white corn grits, sweet or savory they are amazing for pretty much any meal. Usually when I have them for breakfast I have them with a little bit of butter and brown sugar, but for this holiday I decided to kick it up a notch and add some cheese and bacon to make it undeniably awesome. Please check out this week’s Gluten Free Avenger Episode 25: Cheesy Bacon Grits, you can click below to start viewing or use this link (http://youtu.be/vaVl5DSUWqI). Please scroll below to see the full recipe. Print Cheesy Bacon Grits Course Breakfast Author Gluten Free Avenger Ingredients 1 ½ cups milk 1 ½ cups water 3 tablespoons butter 1/2 teaspoons salt ¾ cup quick grits not instant to garnish: cheese fried eggs, chopped crisp bacon Instructions Bring first four ingredients… Read More
