Big Changes – If You’ve Purchased My Cookbooks, Please Read This!

Hey everyone,

So, I’ve been dealing with a … uh, fun… hand dealt to me, and I guess it’s time to let you all know about it, as it could possibly affect you – especially at this time of year.

Almost *immediately* after my latest book – More Than Poutine – was released, the printer jacked their prices for that particular size/format of book by over 50%. This rise in print prices eats up my entire profit, when it comes to wholesale book sales – including those sold through Amazon and other major online book retailers. After print cost and wholesale discount / book sellers cut comes out, there was nothing left for me!

Not only was it obscene, it was the worst possibly timing – I effectively lost online sales profit from the first month that More Than Poutine was released. First month, right before the holidays… Ouch.

In going back and forth with the printer/publisher, it came down to either increasing my retail price drastically, or changing the size of the book. After some thought, I decided to go with the latter option.

The original size of the books – all of my cookbooks – was 7 x 10. A small change, down to 6×10 was all it took to bring the cost down to almost what it had been, originally. Luckily, my original font size was large enough that the change is barely noticeable -it’s still very easy to read.

It’s been a LOT of work to reformat each of my six cookbooks – re-cropping every single photo, changing font sizes, adjusting everything as a result, completely redoing the covers, etc – but most of the books are now currently in revision at the printer/publisher, with the final two (Evil Cake Overlord and The Spirited Baker) going in for revision later this week.

How does this affect you?

Well, personally – and this may be my own autistic need for consistency! – I would be really annoyed to be collecting books, and have the next purchase end up a different size. So, here’s the deal:

The books I personally have on hand are all of the original size. If you are looking to complete your collection, or are looking to buy more for someone you’ve previously gifted one or more of my books to, you’ll want to order them off my website , here: http://www.celebrationgeneration.com/blog/book-store

I have a limited stock of these, so you will want to do so sooner rather than later – sorry about that! Once my current stock is gone, I’ll have to order the new size in, as that’s all that will be available.

Moving forward – as I have at least 1 more cookbook to write – the original size of new titles will be made available through Kickstarters ONLY, as a special “legacy sized” option – and this will cost a bit more than it has, historically. The new size will be the main option, and this will be indicated in the details for the campaign.

My sincerest apologies for this! Had it been a small change – and just a matter of making a little less on each book – I probably would have let it slide. Not being able to earn anything from my work, however, is untenable!

Once again, thank you for all of your support!

Marie

“Moon Mist” Ice Cream Recipe

Yesterday marked the official release date of my latest cookbook, “More Than Poutine: Favourite Foods from My Home and Native Land”!

Maybe it’s that I’m a Canadian living away from home – during troubling times! – maybe it’s that I love a challenge… but I am especially proud of this book. It’s definitely my favourite among the cookbooks I’ve written – not only does it have all of the great traditional recipes from back home (from across the country!), but I developed a bunch of homemade, VERY accurate versions of all of the store-bought comfort foods that are most prized by expat Canadians.

There’s a lot of really great stuff in here, to the point where I can’t help but laugh when I flip through the book – I really got ridiculous about it. There are recipes in there that I’ve been meaning to replicate for years, and just hadn’t gotten around to. It was funny, some of the things I got the MOST requests for… like mass produced cream cheese chip dips, and BBQ sauce you can buy for $2.XX back home! I’m so proud to have created recipes that are all but indistinguishable from the source material!

Due to trademark issues, none of the actual source material names are mentioned in the book, so I had fun coming up with alternative names. Canadians will be able to identify most – if not all – if them almost instantly, from the photos alone. For everyone else… consider it a fun game, a bit of bonus entertainment! 🙂

In addition to having over 120 base recipes for traditional and retail Canadian foods, all but 2 or 3 of the recipes that aren’t already inherently gluten free include alternate ingredients and instructions to create very accurate, pass-for-normal-food, gluten-free versions of almost everything in here!

Anyway.

This recipe – which I called “Lunar Vapour” in the book – ended up being a last minute addition to More Than Poutine, as the result of a conversation with a Halifax food blogger, Lindsay of “Eat This Town“. Lindsay mentioned a type of ice cream popular in Nova Scotia – one that sounded either amazing or revolting, I wasn’t quite sure! – Banana, Bubblegum, and Grape marbled ice cream!

After a bit of research, I was shocked that this hadn’t come up when polling people for recipes to include in this book, as it appears it’s wildly popular – not only in Nova Scotia, but in New Brunswick and Newfoundland too! I was shocked to hear about Newfoundland, as I’d never seen it there in the few years I lived there… but then again, I was pretty obsessed with The One True Ice Cream there: Moo Moo’s Turtle Cheesecake. MMMMmm. Anyway, here we are.

This recipe is the only one I’ve had to do with no exposure to the source material, because logistics are absolutely in the way in this case. So, I adapted my own basic ice cream recipe to be a bit closer to commercial ice cream style (higher milk to egg yolk/heavy cream ratio than I normally go with!), and flavoured it to a nicely balanced level, using widely available flavourings. Even if this isn’t exactly as the source material is, it should definitely be very close – and it’ll be the closest you can come, using retail-available flavourings!

The colours I used were all Americolor gel paste colourings, in “Lemon Yellow”, “Sky Blue”, and “Regal Purple”. The Regal Purple was mixed with a little bit of “Electric Pink” to tone down the blue in the “Regal Purple”.. but this was completely optional fussiness on my part!.

These colors are widely available at cake decorating supply stores, as well as online… but any food colouring will work!

While you’re waiting for everything to chill, be sure to check out what others are saying about the book on Amazon – HERE – and buy your own copy, either from Amazon, or from my site directly, Here.

Enjoy!

“Moon Mist” Ice Cream

Makes about 8 cups / 2L ice cream

6 Large egg yolks
2 cups Granulated sugar
3/4 tsp Salt
3 cups Heavy whipping cream
3 cups Milk
Food colouring in yellow, blue, and purple
LorAnn Flavour Oils in Banana Cream, Bubblegum, and Grape

In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined. Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat. Divide mixture out evenly into three glass bowls, allow to cool to room temperature

Once cooled, use food colouring to tint the mixture in one bowl yellow, another blue, and the third purple.

Add 1/4 tsp Banana Cream flavour oil to the yellow mixture, 1/4 tsp Bubble Gum flavour oil to the blue mixture, and 3/4 tsp Grape flavour to the purple mixture. Stir each well, rinsing the spoon off between flavours. Cover all bowls and transfer to fridge to chill overnight.

Prepare yellow ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours, or – ideally – overnight.

Prepare blue ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours or – ideally – overnight.

Prepare purple ice cream according to your ice cream maker’s instructions. As it approaches the frozen stage, remove the yellow blue ice cream from the freezer.

Scoop random balls of yellow and blue ice creams into a freezer-safe dish that will hold 2L of finished ice cream. Ladle some mostly-frozen purple ice cream all over it, allowing it to flow into any crevices. Press mixture down slightly to eliminate any air holes.

Scoop more yellow and blue ice cream in, top with more purple and repeat until all of the yellow, blue, and purple ice cream is in the final container. Cover and freeze until firm.

Alternately: If that sounds like too much work – or too many dishes to wash, just layer the flavours into the final freezer container, as they come out of the ice cream maker. Just be sure to dig deep when scooping!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Beaver Tails Recipe

With More Than Poutine available for pre-order now, it time for me to get the word out!

So, for this blog entry, I’d love to share one of the HUGE requests I had for the cookbook, and talk a little bit about the gluten-free accommodations in the book.

More Than Poutine is probably the most ambitious concept I’ve taken on for a cookbook project. Not only was the scope pretty big – Canadian food! – I decided that I wanted to provide gluten-free versions for (almost) everything, as well.

The vast majority of the recipes are gluten-free by default. Many have a very easy swap, such as using a GF soy sauce instead of a regular soy sauce. Most of the rest have a note at the end with ingredient substitutions, etc to make a gluten-free version. I think only 2-3 of the 120+ recipes do not have a gluten-free version. It’s kinda hard to make a gluten free version of Winnipeg Style Rye bread, for instance, given that rye itself is glutenny!

For all of the recipes with alternate ingredients, I developed the GF versions the same way I developed Beyond Flour and Beyond Flour 2 – using custom combinations of alternate flours, specific to each recipe… rather than “all purpose” mixes. Doing it this way guarantees the best results, and tends to turn out a product that’s as good as the real thing, if not *completely* indistinguishable from the original.

Anyway!

These pastries are based on a well known, extremely popular pastry, widely available at festivals and fairs across Canada. Whole wheat dough is stretched out to long ovals and fried, then topped with a variety of goodies. You can go as basic as a brushing of melted butter and sprinkle of cinnamon sugar, or go more wild.

On the “more wild” end, the pastries are usually spread with something sweet – Nutella, peanut butter, Jam, Maple butter, etc – before being sprinkled with candies, chopped nuts, sliced fruits, etc. You can even follow up with a drizzle of more sugar – chocolate sauce, caramel, etc!

When it came to making a gluten-free version, the challenge was twofold: Make a bread product that has a great texture (soft, not gummy or chalky!), AND replicates the taste of whole wheat.

Well, I’m proud to say I succeeded in both! This dough makes a very soft BeaverTail, with none of the “gluten-free” texture issues.

The use of rice bran and flax meal is a combination I came up with when developing Beyond Flour 2, when creating legitimate graham crackers… and it worked beautifully here to mimic the flavour and character of whole wheat flour.

So, whether the source material here is something you miss from pre-gluten-free days, or whether it’s something you’ve never been able to have – and always wanted to try – this recipe will serve you well!

Enjoy … and be sure to pre-order your copy of More Than Poutine, here!

Note: The photos in this blog entry are specifically the gluten-free version, NOT the full-gluten version. The gluten/original version is pictured in the actual book, though. As with all recipes based on a commercial source material, this recipe is named something else in the book!

Gluten-Free Beaver Tails

Makes 6 pastries

Warm milk 3/4 cup 175 ml
1/3 cup Brown sugar, packed
2 1/2 tsp Active dry yeast
3/4 cup light buckwheat flour
½ cup rice bran
½ cup unflavoured whey protein powder
½ cup sweet rice flour
2 Tbsp flax meal
2 tsp Xanthan gum
3/4 tsp Salt
2 Tbsp Canola oil
1 Large egg
1 tsp Vanilla extract
Canola oil
Toppings*

Combine warm milk with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.

In a large bowl, combine flours, rice bran, protein powder, flax meal, xanthan gum, and salt. Add canola oil, stirring until well distributed. Pour in yeast/milk mixture, egg, and vanilla extract; stir until well combined. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until about doubled in size.

In a large, deep pot, heat 2-3″ of canola oil to 350 F (180 C). While oil is heating, divide dough into 6 equal sized pieces. Use clean, wet hands to flatten and shape each dough ball into a long, thin oval, about 1/4-1/2″ thick. Allow each to rest on a clean work surface as you form the rest.

Working with one pastry at a time, carefully transfer to the preheated oil. Allow to fry for 1-2 minutes , or until golden on the underside. Gently flip and repeat, cooking until evenly golden.

Transfer fried pastry to a baking sheet lined with paper towels, blot to remove excess oil. Spread and top as desired, serve immediately!

* Topping Suggestions:

Cinnamon Sugar: Mix together 1 cup sugar, 1 Tbsp cinnamon. Brush hot pastry with melted butter, sprinkle generously with cinnamon sugar. Squeeze fresh lemon slices on top for a traditional variation on this!

Spreads: Peanut butter, Nutella, maple butter, frosting, jam, pie filling, etc

Toppings: Small candies, crushed chocolate bars, crumbled gf cookies, sliced fruit, berries, chopped nuts, mini marshmallows, etc

Drizzles: Maple syrup, chocolate sauce, caramel sauce, etc

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Dill Pickle Cream Cheese Dip Recipe – and More Than Poutine Pre-orders!

Well, it’s been a long time coming, but I’m happy to announce that the big day is finally here – pre-orders are now open for my upcoming book, “More Than Poutine: Favourite Foods from My Home and Native Land!

If you’re new here, the basics: It’s a cookbook that is written from the point of view of a Canadian no longer living in Canada. Not only does it have great recipes for all of the well known, national favourites… it covers many regional specialties, as well as accurate homemade versions of many of the foods that you can’t buy outside of Canada! It was a lot of fun to develop, and I’m so proud of it!

Anyway, to mark the occasion, I’m going to share one of the recipes that was MOST requested when I polled other expats for commercial foodstuffs that they miss: Dill Pickle Cream Cheese Dip.

There is a line of cream cheese dips back home that is very popular, but not really seen as a Canadian thing… until you leave. Amazingly enough, while the brand that produces them is widely available in the US, this particular product is not carried anywhere but in Canada.

For “More Than Poutine”, I developed VERY accurate replica recipes for all 6 flavours of this line – all of which are very quick and easy to make! Gluten-free, too!

The look and texture are bang-on, as-is the flavour… so long as you use the right pickles! The type of pickle you use will affect the overall taste in the end, so for maximum accuracy, go for a Kosher Dill or Garlic Dill pickle. If you’re not familiar with the source material, feel free to use whatever type of pickle you love to eat.

I hope you enjoy this recipe, and the many others (120+!) in the book. Click here for more information on the book, and to place your preorder today!

Dill Pickle Cream Cheese Dip

Makes about 2 ½ cups

3/4 cup Milk
1/4 cup Pickle brine
2 tsp Corn starch
8 oz Cream cheese, softened (1 brick)
3/4 cup Finely chopped dill pickles
1/4 tsp Salt

In a small saucepan, whisk together milk, pickle brine, and corn starch.

Add cream cheese, carefully whisk until smooth. Add chopped pickles and salt, stir to combine.

Bring to a simmer over medium heat, stirring constantly until thickened.

Remove from heat, cool to room temperature before covering and chilling until cold.

Serve with chips or veggies.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Schmoo Torte Recipe

Schmoo torte is very much a Winnipeg thing, though locals don’t tend to *know* how exclusively Winnipeg it is, til they move away!

Schmoo – or “Shmoo”, depending on who’s writing it – is a soft, pecan-laced angel food cake that is torted and filled with sweetened whipped cream, before being served up with a buttery caramel sauce. This decadent cake is served at various bakeries and dessert restaurants around the city, and apparently it’s very common at Winnipeg Bar Mitzvahs- but you don’t really see it anywhere else.

While it’s not generally something that people tend to make at home, it’s not actually all that difficult to make. As a bonus, it’s not something that has much pressure to look pretty, either! Slather some whipped cream on, messily drizzle that caramel over it… it’s all good.

When it comes to doing a gluten-free cake, Schmoo adapts beautifully. Where there is such a reliance on the egg whites for structure – and the fact that it includes nut meal, a staple in gluten-free baking – much of the concerns with GF baking don’t even apply.

Choosing flours and starches purely for flavour and texture, this recipe produces a Schmoo torte that is virtually indistinguishable from the full-gluten source material.

Schmoo Torte is one of the over 80 recipes featured in my upcoming book, More Than Poutine. Preorders will be opening soon, be sure to subscribe to our email list to receive that announcement! (Note: We only send emails once every few months / a few times every year)

Gluten Free Schmoo Torte

Cake:
12 egg whites
1 cup pecan meal / flour
1/3 cup light buckwheat flour
1/4 cup coconut flour
1/4 cup corn starch
2 Tbsp tapioca starch
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp cream of tartar
Pinch salt
1 1/3 cup sugar
1 tsp vanilla

Frosting:
2 cups Heavy whipping cream
3 Tbsp Icing (Powdered) sugar
1 tsp vanilla

Caramel:
1/2 cup butter
1 ½ cups packed brown sugar
½ cup heavy cream
1 tsp vanilla extract

Garnish:
Chopped pecans, pecan halves, etc

Preheat oven to 350 F (180 C). Line the bottom of a tube / angel food cake pan with parchment paper, set aside. (Do not grease the pan)

Separate egg whites into the bowl of a stand mixer, allow to stand at room temperature for about 20 minutes.

In a separate bowl, mix together the pecan meal, flours, starches, baking powder, and xanthan gum; set aside.

Add cream of tartar and salt to the egg whites, use a whisk attachment to bear on low until combined. Turn speed up to high, beat until stiff peaks form. Turn speed down to medium, and slowly add the sugar, a little at a time, until combined. Turn speed to low, add vanilla, mix just until combined.

Remove bowl from stand mixer, gently fold in the flour mixture – about ½ cup at a time – JUST until combined. Be gentle- you don’t want to deflate the eggs!

Gently spoon mixture into tube pan. Bake for 35-40 minutes, or until a knife inserted into the middle of the cake comes out clean.

Invert cake onto a cooling rack – leaving it in the pan – and allow to cool for about an hour. Remove pan, slice cake into 3 equally thick layers.

Whisk 2 cups of the heavy whipping cream together with the icing sugar and vanilla until very thick. Spread as filling between the 3 cake layers, stacking as you go. Use remaining whipped cream to frost the sides and center of the cake, decorate with more pecans as garnish if desired. Chill for at least two hours.

Melt butter in a medium saucepan. Add brown sugar and heavy cream, whisking until smooth. Bring to a boil over medium heat. Boil for 2 minutes, then remove from heat. Stir in vanilla, allow to cool.

To serve, warm the sauce, drizzle over whole torte, and/or individual slices.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

“More Than Poutine is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Fried Brie Recipe

Sometimes, inspiration comes from the weirdest places.

My husband and I used to play Ingress. One night, we were hanging out in one of the Ingress chat rooms, and the subject of poutine randomly came up. Myself and one other player were adamant about the fact that you *cannot* get legit poutine anywhere in Minneapolis, while some other players asked for details about what poutine even IS.

One guy asked if it used cheddar curds, or if it was something else. My husband was feeling troll-y, so he replied “Brie curds”, knowing full well that such a thing could never even exist, technically. Well, one thing led to another, and we decided engage in some sacrilege – battering and deep frying brie. Rather than a normal beer batter, I decided that this needed a white wine batter, with a little garlic.

Oh, these were *fantastic*. So much so, that they ended up in my cookbook, Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking

The first time we made this, we used the cheapest brie we could find – we were feeling a bit guilty about what we were about to do to it! It turned out so well, we tried it again with a name brand, mid grade brie. We definitely recommend going with a nicer brie, rather than the cheapest you can find. It really did make a difference, and the finished product is SO good, I don’t think it ended up counting as sacrilege.

Try to use a pretty fresh brie – you want it relatively firm. Once the center starts liquifying, it would be very difficult to work with.

Not gluten free? You can make this with gluten, just use 1 cup of all purpose flour in place of the garbanzo and rice flours. It won’t have quite as nice of a flavour, but it will definitely taste great!

Gluten-Free Fried Brie

Serves 4

Frying oil

1/2 cup garbanzo (chickpea) flour
1/2 cup rice flour
1 tsp baking powder
1/2 tsp salt
pinch black pepper
1/4 tsp garlic powder
1 large egg, beaten
3/4 cup white wine
1 lb Brie

1/2 cup corn starch, for dredging

Apricot preserves for serving

Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, baking powder, salt, pepper, and garlic powder. Add egg and wine, stir well to form a thick batter. All batter to sit for 15 minutes or so, to soften the flours.

Carefully cut the rind off the brie – freezing it for a few minutes can make this easier. Slice into small wedges.

Gently dredge cheese wedges in corn starch, shaking excess flour back into the bowl. One piece at a time, dip into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.

Fry for a few minutes on each side, until golden brown and cooked through. Use a slotted metal spoon to transfer fried cheese to paper towels. Allow oil to come back up to temperature between batches.

Serve hot, with apricot preserves.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

BIG NEWS for International Book Sales!

Hey everyone,

So, this post has been a long time coming, and may get a little convoluted, so bear with me…

As you may know, if you’ve ordered a book from me to be shipped overseas… mailing anything over 1 lb (ie: all my books) gets obscenely expensive.

I can’t help that – my shipping prices are based on shipping tables from USPS, taking weight and destination into account. They’re actually out of date, because I get lazy and frustrated when the prices go up, and haven’t changed them for the last two price changes. I just eat the cost difference and grumble about it.

Well, great news! Through my publisher, I’m now able to send orders to their printers in Australia and the UK, for direct shipment from those countries! This option is also there – in some cases – for surrounding countries. New Zealand, for example, can be shipped to from Australia for less than half the price that I have to charge! (Economy shipping, though. Premium is insane for Australia-> New Zealand.)

Throughout every test order I’ve inputted, it is coming out *monumentally* cheaper, and should even be a little quicker… even with the print processing time.

The “convoluted” comes in with pricing. Right now, my pricing is straightforward, using the aforementioned shipping tables. When shipping directly from one of the overseas printers, though, I don’t actually know what the price is, until I put the order in with the printer. There is a handling fee that varies based on order, taxes, etc. Using one of my cookbooks as an example (one
they were using for all test runs), sending a book to an Australia address is $15.54 AUS (about $11 USD), rather than the $23.XX USD that book currently costs me to ship.

That’s for premium, trackable shipping, btw – and tracking is something that is *obscenely* expensive – when it’s even available – for USPS overseas. Economy (non trackable) is about $3.50 AUS cheaper in this instance.

As another example, it recently cost me $34.50 USD in postage to send 2 books to a customer in France. Shipped from the UK printer, that comes down to $8.26 USD in shipping!

Unfortunately, because things are varying wildly… it’s not something I can build a shipping table for, when it comes to my shopping cart setup for ordering.

SO.

From what I’m seeing, the best way I’ll be able to do this is to use the printing-abroad option from my publisher, send directly from them, and just refund the difference through Shopify, my credit card processor. When you place an order, it doesn’t charge your card until I process the order manually, and it gives me the option to refund, partial refund, etc at that time… so the amount charged should be the actual, cheaper shipping cost.

It’s a little messy, I know… but better than getting stuck with paying the price for shipping from the USA, I would imagine! Bonus for not having USPS handle them (don’t get me started on the HUNDREDS of dollars of books they destroyed/lost during my last Kickstarter shipment!), and not having to deal with customs!

Now, that’s addressing retail customers.

Another really nice thing about this set up is that I’m now FAR more able to handle direct wholesale orders abroad, at least in the UK, Australia, and nearby countries.

I handle wholesale orders a little differently – The interested company tells me what titles and amounts of books they would like, I input the order, and give them the total. In this case, it will work the same as it does with my domestic wholesale orders, it’s just far more reasonable to DO so, given the ability for much cheaper shipping.

SO!

In summary:

If you are in the UK, Australia, or any of the surrounding countries and want to buy my books directly from me, go ahead and do so as-is. Hold your breath when you get the initial shipping total, yes, but just know that it’s not the actual amount. When your order is processed, it will be for the correct amount, to be shipped from either the UK or Australia.

If you are in the USA, UK, Australia, or any of the surrounding countries and would like to carry my books in your store – awesome! Shoot me an email, and I will give you the link to our wholesaler page. Get back to me with book titles and amounts, I will price out your order and send a custom invoice to pay online. It will ship from whichever country makes the most sense, in your case.

Woo!

Whether you’re in the USA or not, looking to be a retail or wholesale customer… welcome aboard! Feel free to email me with any questions you may have, and I look forward to doing business with you!

Handpainted Eye of Sauron Holiday Ornaments!

He sees you when you’re sleeping, he knows when you’re awake… 😉

Last year, I designed and made an Eye of Sauron pen holder for a convention booth. After the event, I looked at it and thought “That would make a great Christmas ornament design!”… and here we are!

Perfect for any Tolkien fan on your gift list, this ornament will add a special something to any geek’s holiday tree – Lord of the Rings themed, or not. Go ahead, hang it next to a TARDIS, it’s all good!

Ornaments are all hand painted on plastic (I’m a cat owner. I can’t wrap my head around glass ornaments hanging from a tree!), are durable, and look great!

The “eye” is painted on both sides of each ornament, so it looks great from multiple angles.

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Due to the hand painted nature of these ornaments, no two will be alike – expect some variation from the photos shown. Order before December 12 for delivery before Christmas, US only. To order, visit our Etsy page, HERE

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2.5″ Diameter Ornament

$12.00

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3″ Diameter Ornament

$15.00

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3″ Diameter Disk

$15.00

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Set of 10 2.5″ Ornaments

$95.00

Tolkien Fan? Be sure to check out these other posts:

The One CHEESE Ring
How to make a Hobbit Hole Cat Shelter
Caturday: Tolkien edition
How I Made that: Dwarf Wig
So I’m Dressing My Husband up as Thranduil…
The Two Week Thorin Costume!
Thorin Costume!
How to make Thranduil’s Crown
Smaug the Terrible… I mean, Terribly AWESOME.
I am Fire, I am FRUITY – Smaug Fruit Bowl
Smaug Costume
Doing the Elf Meme Thing…
Gandalf the Fabulous

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Gluten-Free Cheese Crackers Recipe: Like “Cheez-Its”, but Better!

Hey, did you know that Beyond Flour 2 came out a couple weeks ago? Neither did I!

Well, I guess technically I DID… but between a convention, Halloween, the election, etc… I managed to completely forget to formally announce it. Whoops! I’m definitely more of a recipe developer than a book marketer, so dropping the ball on promoting it probably shouldn’t surprise me. Yikes, though.

It’s a great book, if I do say so myself. After tackling a bunch of “Holy Grail” type recipes in the first Beyond Flour – Chewy cookies, stuffed pasta, perogies, proper pita bread, and more – I had even more confidence and experience when it came to developing the sequel, so I got to play around a bit more.

It’s fun to see what you can come up with, when you throw convention to the wind. I’m particularly proud of the graham crackers and hybrid tortillas – each of which make use of *one* specialty ingredient, which makes all the difference with each respective recipe. In the graham crackers, that recipe’s secret ingredient means the difference between those vaguely cinnamon flavoured GF crackers that are labelled as “Graham crackers”, and proper graham crackers that are completely indistinguishable from the source material. For the hybrid tortillas, THAT special ingredient meant the ability to create a tortilla that looks and acts like a flour tortilla, but with the taste of freshly roasted corn.

SCIENCE. I love it!

Also pretty proud of the bagels and soft pretzels, but I don’t want to sound like I’m bragging. 🙂

ANYWAY.

2 weeks late, I’d like to mark the occasion of the book release, by sharing one of the recipes from Beyond Flour 2: Cheese crackers. This is one of a few cracker recipes in the book, including butter crackers (Like Ritz), and a grainy rectangular cracker inspired by my favourite from my pre-GF days, Vinta.

I’ve just never really been into the commercially available GF crackers, you know? They tend to cost an insane amount of money, and tend to be either mini hockey pucks, or basically compressed powder. Also: They almost always taste like sadness.

I wanted crispy, flaky crackers that tasted right. Buttery, flavourful crackers with airy layers… that would also hold up to being served with toppings. It was a tall order, but I did it!

These cheese crackers were inspired by Cheez-Its… but they’re so much better. The use of good cheese in these really elevates them over the source material, with a cleaner, clearer cheese taste. These puff up significantly in the oven, yielding very flaky, buttery crackers.

You may want to double the batch, as they go fast!

Enjoy!

(PS: If you’d like to order both Beyond Flour books, and/or different titles from my lineup, I’ve set up a few bundle ordering options, to save you money. See those HERE)

Gluten-Free Cheese Crackers (Like Cheez-Its)

Makes about 175 Cheese Crackers

1/2 cup Corn starch
1/2 cup Millet flour
1/4 cup Sorghum flour
1/4 cup Light buckwheat flour
1/2 tsp Salt
1/2 tsp Xanthan gum
8 oz Shredded sharp cheddar cheese
1/2 cup Shredded Parmesan cheese
1/2 cup Cold butter, chopped
1/3 cup Cold water
Additional corn starch for rolling

Measure corn starch, flours, salt, and xanthan gum into the bowl of your food processor, blitz to combine.

Add cheeses and butter, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may
need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Preheat oven to 375 F (190 C) . Line 2 baking sheets with parchment paper.

Scatter some corn starch over your – clean! – work surface. Roll dough out 1/4″ thick, cut into 1″ square pieces. Use a chopstick or small straw to poke a hole in the center of each piece, carefully transfer to lined baking sheets.

Bake for 11-12 minutes, or until golden and puffy. Allow to fully cool to room temperature before storing in an airtight container.

3 of the cracker recipes from Beyond Flour 2

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Roasted Beet Gnocchi

Today, we announced that preordering is open for Beyond Flour 2, so what better way to mark the occasion, than to share a great gluten-free recipe?

This recipe almost made it into the book. We had this one and an amazing sweet potato gnocchi. Loved them both, but the photos for the sweet potato ones looked more book-worthy!

While potatoes are obviously traditional for gnocchi, don’t overlook using other root veggies – they pack a ton of great flavour. Also, by roasting these beets, we avoid one of the big problem areas of making traditional gnocchi – boiling potatoes. Being roasted, rather than boiled prevents the beets from being waterlogged – so heavy, doughy, waterlogged dumplings aren’t likely to happen!

As with traditional gnocchi though, you’ll want to handle every stage of mixing with a light hand – keep it as fluffy and loose as possible up to the point of rolling. Handling everything gently will ensure that you’ll end up with soft, pillowy gnocchi.The texture on these is great – actual gnocchi. No gumminess or sandyness, they were easy to work with and held together well.

We love the rich, earthy flavour of the beets… and that is complimented perfectly by the tartness of the goat cheese, and bright flavour of the basil and a little lemon juice.

As pictured, we doubled the recipe, making one batch out of red beets, and another batch out of golden beets. Fussy, yes – but pretty!

Gluten-free Roasted Beet Gnocchi with Goat Cheese and Basil

Makes about 4 servings

2 1/2-3 lbs beets (Red or golden)
1 cup brown rice flour
1 cup potato starch
1/2 cup Sweet rice flour
1/4 cup sorghum flour
1 1/4 tsp salt
1/2 tsp xanthan gum
2 Large eggs, beaten
Potato starch for rolling
Salt
1 cup Butter
1/4 cup Fresh basil leaves, packed
2 tsp Fresh lemon juice
Salt and pepper, to taste
Goat cheese

Wash beets, pat dry. Place beets on a large piece of aluminum foil, folding edges up to create a pouch around the them. Roast at 375 for about 1 hour, or until beets are quite tender.

Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

In a food processor, blitz roasted beets until smooth. Measure 2 cups of puree into a large bowl, reserving the rest for a future use (can be frozen.) Allow to cool to room temperature before proceeding.

In a separate bowl, whisk together flours, starch, salt, and xanthan gum to combine well. Add flour mixture to cooled beet puree, gently fold to combine. Add eggs, once again gently folding to combine. Cover tightly with plastic film, Chill for 1 hour.

Generously dust your work surface with potato starch. Dump gnocchi dough out, knead gently to bring together into a soft ball. If the dough is sticky, add a little potato starch until it’s workable.

Divide dough into 8-10 roughly equal pieces. One at a time, roll each out into long “snakes”, each about the thickness of a thumb. Cut each roll into bite-sized pieces, about 3/4″- 1″ long.

If you’re feeling lazy, you can cook these up as-is. Otherwise, you can roll them over a fork to produce the traditional ridged gnocchi shape. There are many possible ways to do this, and you may want to play with it a bit until you find your own groove. For me, I gently (but firmly!) roll each gnocchi over the back of the fork, aiming towards the pointed ends of the tines. As I roll, the gnocchi will curl over itself into a slight “c” shape. Practice, experiment, and if necessary – Youtube has great tutorials for a variety of methods.

Start a pot of boiling water, and salt it well. Bring it to a gentle, not rolling boil, and cook your gnocchi in batches. As they float to the top, allow them to cook another minute or so before using a slotted spoon to remove them, transferring to a clean bowl or plate.

In a large nonstick pan, melt butter. Chop basil leaves, add to pan along with lemon juice, stir well. Cook for a few minutes, until butter starts to brown. Add cooked gnocchi to the pan, toss to coat. Season with salt and pepper, to taste.

Serve hot, sprinkled with crumbled goat cheese

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.