Monday, February 5, 2018

Buffalo Chicken Wings

Buffalo Chicken Wings

- 20 wings
- 3/4rd cup of flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Franks Wing Sauce OR Franks Hot Sauce (1/2 cup) + butter (1/2 cup melted)

- Line baking sheet with aluminum foil, lightly grease with cooking spray.
- Place flour, cayenne pepper, salt into zip lock bag, shake to mix.
- add chicken wings to bag, and toss until well coated in flour mixture.
- place wings onto cooking sheet, and place into fridge.
- refrigerate at least 1 hour.
- preheat oven to 400 degrees.
- dip each wing into sauce and put back on tray.
- cook 50 minutes or so, turning half way through.

Monday, January 1, 2018

Cinnamon Rolls with Vanilla Bean Glaze (Dairy Free & Gluten Free!)

Prep time: 1 hour 50 mins (I skipped 45 minutes of the waiting periods steps and it turned out good!)
Cook time: 25 mins
Total time: 2 hours 15 mins
Servings: Makes 12 rolls

Recipe found through a facebook Gluten + dairy free group, originally posted on Ambitious Kitchen. All of my revisions and comments are noted in italics and purple font color.

1 cup unsweetened almond milk, warmed to 110 degrees F
1/3 cup granulated sugar*
2 1/4 teaspoons dry active yeast (use the fast rising kind)
2 eggs
1/4 cup melted coconut oil*
4 cups Pamela's Gluten Free Bread Mix (about 1 small package)
1 2/3 cups Pamela's Gluten Free All-Purpose Flour - Artisan Blend, plus more for dusting (oops, I used gluten free corn flower and hey, the recipe still turned out good!)
1/2 teaspoon salt
3/4 cup dark brown sugar
1/3 cup coconut oil, softened but not melted*
1 1/2 tablespoons ground cinnamon

For the glaze:
1 cup confectioner's sugar
1-2 tablespoons unsweetened almond milk, depending on how thick you like your glaze
1/2 teaspoon vanilla extract
seeds from one vanilla bean
(this is the glaze the recipe called for. I'm not a big store bought almond milk fan, so next time I would like to try a glaze with perhaps soy milk or another alternative)


  1. Add milk, sugar and yeast to the large bowl of an electric mixer. It's important to make sure the milk isn't too hot or it will kill the yeast. On the other hand, if the milk is too cool, the yeast will not activate. Let the yeast with the milk for 5 minutes, do not touch or stir. You will know if the yeast activated properly if by the end of 5 minutes, it has started to bubble or foam a bit.
  2. In a separate medium bowl, whisk together both flours and salt; set aside.
  3. Once the milk is a bit foamy, add in the eggs, coconut oil and half of the flour mixture; stir until just combined. Then add in the rest of the flour, 1/2 cup at a time, and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes. The dough should be elastic like but not sticky. Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for a little over 1 hour or until doubled in size. If you want bigger rolls, let it rise for up to 2 hours! (I got away with just keeping this in the oven for 45 minutes)
    Tip: I usually turn my oven to 200 degrees then immediately turn it off to create a little heat. After that I place my bowl of dough in the oven to help it rise. Works every single time!
  4. Grease a 9x13 inch baking pan with nonstick cooking spray or coconut oil. Once the dough is doubled in size, punch it down! Sprinkle a little gluten free flour on your rolling surface, then roll out the dough into a 15x9 inch rectangle. Spread 1/3 cup of coconut oil all over dough (you'll want it to be easily spreadable so it's okay if it's a little melted). Mix the cinnamon and brown sugar together then sprinkle all over dough. Use your hands to rub sugar/cinnamon mixture into the dough a little bit. Beginning at the larger end, tightly roll up the dough and pinch the edges together to seal. Use a serrated knife or unflavored dental floss to cut the dough into roughly 2 inch sections so that you have 12 rolls total; place rolls in pan. 
  5. Cover with plastic wrap and place on top of oven to rise again for 30 minutes. (I skipped this step and went straight to baking and it still turned out good)
  6. Once you are ready to bake the rolls, preheat the oven to 350 degrees F. Bake rolls in oven for 20-25 minutes or until a tiny bit golden brown on the edges. Mine were perfect around 23 minutes. Remember you don't want to over bake them or they'll turn rock solid. Once rolls are finished baking, set aside to cool for 5-10 minutes while you make the glaze.
  7. In a small bowl whisk together powdered sugar, almond milk, vanilla and vanilla bean. Add more almond milk if you want a thinner glaze. Drizzle over warm cinnamon rolls and serve immediately! 

If you are not dairy free, you can use regular milk and butter in this recipe, if you so choose.

What can I use besides coconut oil?
If you aren’t dairy free, you can use butter. If you still want to make these dairy free, you can use a vegan buttery spread.

Can I sub something for the regular sugar and/or brown sugar?
Yes! You can use maple sugar or coconut sugar, if you prefer a refined sugar free treat. The filling might not necessary taste the same, but I’m sure they will still be delicious!

Can I make these vegan?
The only thing that is preventing these from being vegan is the egg. Unfortunately I had a reader report that using a flax egg didn’t turn out too well for them.

Can I make these the night before and bake them in the morning?
Yes! To make these into overnight cinnamon rolls, do not let dough rise the second time, instead place rolls in pan (after the first rising), cover with plastic wrap, then immediately place in the fridge. The dough will rise overnight again. The next morning take rolls out of the fridge and let them sit at room temperature or in a warm spot for 30-45 minutes, then bake as directed. Ta-da! (But note - these also taste GREAT up to 2 days after so there's no need to make it fresh the day of if that's what you're aiming for, it tastes just as good when reheating a day or two later).

Monday, September 11, 2017


We purchased a used Kelty Tour 1.0 Child's Carrier hiking pack which is shown in these pictures.

7 months
Age & Weight:
We started hiking with Maya when she was 6 months old.

The minimum weight for a baby in the carrier is 16 lb.

I've heard of some families who have used this carrier with their kids 4 years and older!

The maximum child weight in this pack is 40lb.

Maya now at 19 months is 25.3 lb, so we have a while to go!

Duration of hike:
The longest we've tried to go with her has been 30 minutes as a time. We will take her out of the pack for a break for a few minutes, and then she's ready for another 30 minutes. She also has napped in the pack while hiking.

Which version to get:
The version I linked to above is the lowest cost hiking carrier Kelty sells. There are some cool features in the more expensive pack, but I do not feel like with our pack it NEEDS anything more, and didn't want to shell out an extra $50 for small features.
19 months (25.3 lb)
This is what the Kelty Tour 1.0 Child's Carrier looks like:

*Note: some of the links in this post are associate links (if you click the links I might get commission). Opinions are my own.

Thursday, September 7, 2017

Matcha Vanilla Spiced Latte

I finally gave in to try the matcha craze and love it.

6 oz warm soy vanilla milk
2 oz warm water
1 teaspoon Jade Matcha or any other Matcha of your choosing*
1 teaspoon honey
sprinkle cinnamon and nutmeg
Optional: add Collagen Peptides

*I bought the 30g (1oz) Organic Matcha Green Tea Powder, by Jade Leaf Organic. It has 30 servings for the recipe above. UPDATE: I found a better deal, the same price for twice the quantity with Organic TEAki Hut. TEAki Hut sells 2oz and 4oz.

Love my morning lattes so much, I added it to my weekly meal prep. Each container is 1 latte serving.

I use the Rubbermaid snack box containers (.5 cup capacity) which are part of the Lunch Blox Container Kit.

Tuesday, September 5, 2017

Skottle Grill and 5 places to bring it to

The best portable cooking appliance to use for your outdoor adventure is the tembo Tusk Skottle grill.

Backyard Breakfast

Camping Trip
When we have used it and when we will be using it:

  1. Your backyard We used this grill to make breakfast with a 1-dish cleanup solution. Our favorite breakfast of choice is bacon (or your kosher meat preference), potato hash and scrambled eggs.
  2. Camping trip We used this grill to make a fancy steak and peppers dinner at our lakeside camping getaway.
  3. Picnic at the park
    The camping recipe was so good, we will be skipping the frustration of using charcoal grills at a park for an upcoming picnic and instead using the skottle for burgers.
  4. Stadium tail gating 
    Coming soon this October!
  5. Outdoor movie
    It's very easy and fun to make popcorn on the skottle from kernels! 
Outdoor movie night (popcorn being made behind the babe!)

To get this grill, there are two items to purchase:

The first item is the Skottle kit (comes with everything you need to start cooking: an 18" Disc, 28" Tall when assembled, the 3 legs, the burner and the carry bag for both the legs and the grill plate. If you prefer to save a few bucks and not get the carry bag, you can find it here).

The second item to buy is the 1lb propane bottle. Get one here.

For pretty images of the two items, see below.

*Note: some of the links in this post are associate links (if you click the links I might get commission). Opinions are my own.