Gluten-Free Hazelnut Crackers with Vegan Herbed Cream Cheese

Gluten-free hazelnut crackers and vegan herbed cream cheese.

Holiday fever has struck. The wheel of the year has turned once again and Winter Solstice is fast approaching. And that means party food, Dudes and Dudettes. Appetizing little bites of joy and peace. Gluten-free hazelnut crackers you can serve your guests without apology. Snowy soft herbed cream cheese you can offer your favorite vegan and your die-hard carnivore. That's right. Both. At once. To whet their appetite. A tease. A taste of deliciousness to get the festivities rolling.

And no one has to know how crazy easy it was to conjure these goodies.

They'll just be totally impressed you made your own crackers. And after they try one? You might even score a kiss beneath the mistletoe.

You've got your mistletoe hung, right?


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Christmas Help For Busy Bloggers

If you are as busy as I am this time of year, I'm sorry. From Christmas shopping to family parties to wrapping gifts, my month of December is full. I love it though. We do make sure to do the important stuff like drinking hot cocoa and snuggling up to watch Elf, Christmas Vacation, and Christmas Story and remembering the true meaning of Christmas. However, that's why I'm giving a shout out to Shutterfly. They will be taking care of one less thing on my list: Christmas cards. I always just stick a family photo in a Christmas card, but this year I will be letting them do my dirty work. Cuz they don't mind. The hard part for me will be in trying to decide which card to pick. They are so cute. I mean look.

See? Difficult decision ahead. I'm also loving the birthday cards. 

Want to get in on the action? If you are a blogger, go here and get yourself 50 free Christmas Cards.

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Paula Deen's Old Fashioned Meat Loaf

Meat Loaf, Meat Loaf, Double Double Beet Loaf. I hate Meat Loaf. That's according to Randy on Christmas Story, not me. I double love me some meat loaf. Especially the next day as a meat loaf sandwich for lunch. I just take some bread and spread Miracle Whip on both sides, then place some warmed meat loaf on one side topped with Heinz 57. Completely happy. I came across Paula Deen's version in one of her cookbooks and it's awful good. Try the sandwich. I'm serious. Do it.

Paula Deen's Old Fashioned Meat Loaf

1 lb. ground beef

6 oz. can Tomato Paste

1 chopped onion

1/2 c. oats

1 egg

1 tsp. salt

Mix all together in a bowl and put into a loaf pan.

Topping

1/3 c. ketchup

2 Tbsp. brown sugar

1 Tbsp. mustard

Mix together and spread over the meat. Cover and bake at 375 degrees for 40-60 minutes until done. Remove cover the last 15 minutes.

Printable Version

I linked this to Gooseberry Patch.

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Gluten-Free Potato Latkes

Nothing beats golden, crispy, lacy latkes.

A gluten-free favorite from the archives- these tender, lacy latkes are easy to make. Serve with homemade applesauce and sour cream spiked with a hint of horseradish or chives. And PS: I just passed my 5th year blog anniversary! Five years blogging gluten-free recipes.

Delicious thanks to all of you- much love xox Karina

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Pink Pecan Pie Macarons

"What does Fall mean to you?... Does fall mean Thanksgiving, or deep cinnamon flavour, are apples your calling or do falling leaves announce the season to you? Or then, is it the warm comfort and luxury of hot cocoa or warm spiced cider?"
-Mactweets

l'Automne. Quite simply my favourite season of the year, when the river valley is an explosion of reds and golds, and the sunny but crisp days mean

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Pa Tong Goh (Deep-fried dough stick)

Many cultures have dishes made by deep frying dough of one form or another.  Pa Tong Goh or Deep-fried dough stick is a You tiao in Chinese are popular breakfast foods in Chinese culture. They are 2 different taste in Thailand are savory and oily in taste and sweet taste. The texture is crispy on the outside and chewy on the inside with large cavernous holes.  Pa Tong Goh or Deep fried dough are normally eaten as an accompaniment for rice congee or soy milk and all hot drink in the morning for Thailand.

Ingredients:

• 2 cups of all purpose flour
• 1 cup of warm water
• 2 tbsp of vegetable oil (for mix)
• 1 tsp of salt
• 1 tsp of sugar
• 2 tsp of baking soda  
• 1 tsp ammonia
• 2 cups of vegetable oil for fry

Preparations:

1. Dissolve the salt, baking soda and alum in the water. 
2. Mix the water and flour into a dough.  Let stand for 15 minutes, then clean your hands and knead until the dough is smooth and elastic.
3. Place the dough on an oiled surface and roll into a shot strip. 
4. Cut into short strips. Press two strips together and roll them lengthwise.
5. Heat the oil and add the dough sticks, a few at a time, and deep-fry, stirring constantly, until golden brown. 
6. Drain well and serve warm with rice congee or soy milk and all hot drink.

   

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Khao Tou (Stir Sweetness Sun Dried Rice)

Khao Tou is a Thai dessert made from rice, the rest eating.  By make them to the rice mill and then dried thoroughly.  Mix of water with sugar and shredded coconut together. Add roasted rice and stir to first sort mold insert pot.  Baking with smoke fragrant candle and Jasmine flower.

Ingredients:

• 1 cup sun dried steamed rice.
• 1 cup Sugar Palm
• 2 cups shredded coconut
• ½ cup water
• Fragrant Candle
• Jasmine flower

How to cook:

1. Bring sun dried steamed rice to roast until turn to yellow and crispy and ground thoroughly. 
2. You should separate out the rough ground and pounded it again.
3. Mix sugar palm, shredded coconut, water and ground rice in a big pan, picking up scent and heat,
4. Continue stirring until shredded coconut sticky well.
5. Poor the roasted rice into pan and stir to combine to raise.
6. Preparing the mold with oil make easy to bring dessert out from mold and made it clearly see the pattern.
7. Mold the dessert into a ball size fit with a mold and press firmly and strike out of mold until finish.
8. Bring all the “Khao Tou” keep in a pot (must big enough)
9. Add jasmine flower in the pot and turn candles light and place on top of the Khao tou and blow off fragrant candle and then cover the pot.
10. Leave it over the night.

   

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