Sunday, March 25, 2012

Blog Vacation

I'm taking a blog vacation.  Don't get jealous!  I'm not going anywhere.  I'm simply going to take the week off to get myself organized.  I should have done this when I was off for surgery but, at that time I didn't see any reason to do it.

In the last few weeks my blog has been receiving some attention.  I'm so happy about that.  When I started this blog a year ago it was truly just an online storage space.  By the end of last year I wanted the blog to be more, I wanted to be taken serious on the web.  I wrote goals and started learning how to reach those goals.

So for the next week, I'm going to be working on getting organized and planning posts.  I've printed this calendar to help.  I'm also going to try to get ahead start on a few posts.  This way I won't be scrambling to get posts done, there won't be lulls in between posts, and I'll be providing more varied content.  I will still be working on the cookbook. :)  I'm also going to be redesigning the blog.

The calendar let me work out some topics I'd like to cover.  These may change with how well they are received from all of you.  On Sundays I will be featuring another blogger, crafter, artist, foodie, ect.  This will be one way that I'm paying back the love and encouragement that I've been getting from everyone. Home decor, gift ideas, holiday ideas, party planning tips, general crafting, gardening, up cycling, fashion, and money saving are all topics I hope to cover in a month.  

Thank you my dear friends for helping this blog grow into something.  Thank you for putting up with a one tracked blog that was supposed to be a complete home blog but has been stuck in the kitchen.  I'll see you on April 1!

Thursday, March 22, 2012

Gluten Free Snickerdoodle

Welcome to the first vlog here at Crafting To Do.

Gluten Free Snickerdoodles
(As adapted from Cooking Light)

3/4 cup granulated sugar
2/3 cup brown sugar
1/2 cup butter, softened (1 stick)
1 teaspoon gluten-free vanilla
1 large egg
5 1/2 ounces brown rice flour
1 Tablespoon cornstarch
1 Tablespoon tapioca flour
1/2 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Cream butter and sugars together in the bowl of a stand mixer.  Add vanilla and egg, mix until combined.

Sift, using a food processor, together dry ingredients.  Add to wet ingredients and mix just until combined.

Chill dough in the refrigerator for 30 minutes.

Preheat Oven to 400.  Mix in a shallow bowl 1/3 cup sugar and 1 1/2 teaspoons of cinnamon.

Form balls with the dough and roll in cinnamon sugar mixture.  Place on greased cookie sheet.  Bake for 4 minutes and then rotate cookie sheet, back to the front.  Bake for 4 minutes longer.  Let cookies cool for 1 minute on the cookie sheet then move to baking rack to finish cooling.

Makes approximately 30 cookie.

Tip Junkie handmade projects

Wednesday, March 21, 2012

Up Cycling Help!!!

Ok faithful bloggy friends, I need help.  No, really I need help and you can provide it.  In an effort to save money and jump on the up cycling bandwagon I've been saving containers and bags I thought I could use in my craft room.  The problem?  I have no clue what to do with them.

So what would you do with mound of cans, containers, and bags? If you have a great tutorial leave the link in the comments.  PLEASE!!!!

Monday, March 19, 2012

Final Review of Kinnikinnick Soft Breads

It seems if I say a word publicly when a post will come out is when sickness hits the house.  Now that it is over it's time to review those breads.

Hot Dog Buns:

Shockingly they were the same size as a package of bakery hot dog buns that I bought for myself.  They might have even been a little larger.  I was shocked!  My husband really enjoyed them.  He used them has a sub sandwich bread not as a hot dog bun.  He said, "I'm not going to waste bread on a hot dog."  They were slightly drier then their wheat counterparts but much better than any of their gluten-free cousins.  He was thrilled.

The downside of these though is there are only 4 buns in a package.

Saturday, March 10, 2012


This is my working title for the cookbook I'm in the process of writing.  I know that it is a big undertaking but this is something that has been on the back of my mind for awhile now.  One of the reason I didn't write this before is because I didn't think that many people would be interested in gluten-free recipes.  This blog has shown just how wrong I was.

I need your help though.  I need to know what kind of gluten-free recipes you want.  What are you missing that you aren't sure how to make gluten-free?  What is that one thing that you miss so badly?  Leave me a comment and I'll work on it!

Now the cookbook doesn't mean that the blog is dying.  Nope, just the opposite.  The blog is growing, 417 hits on one day!!  That's awesome!  I'm just living out a dream with the cookbook and listening to friends.  I'll still share recipes and crafts here.

The plan for now is to release the cookbook as a Kindle download.  Hopefully, it will be available on a bookstore shelf.  After it is written I'll shop it around and see if anyone is interested.  I'll keep you all in the loop.

After a Google search I have realized that my working title is taken. :(  If anyone has any title ideas let me know.

Tune in tomorrow when I finish my review of the Kinnikinnick breads.

Thursday, March 1, 2012

Super Burgers and Fries

Doesn't that look just yummy?  It was our supper!  Well let's make it so you can find out how good it was.

French Fries

2 pounds of russet potatoes
palm full of kosher salt
2 tablespoons of sugar
2 cups boiling water
2 cups ice

Scrub potatoes and slice.  For tips on how to slice the potatoes watch the video below.

See disclaimer #1 about video

In a large bowl combine salt, sugar, and boiling water.  Stir until dissolved.  Add ice and stir until it is melted.  Add sliced potatoes and allow to soak for at least an hour up to two hours.

Preheat deep fryer to 350.  Drain potatoes and pat dry.  You want them as dry as possible.  Fry potatoes in batches for 5 minutes.  Drain on a paper towel lined cookies sheet.  Move to freezer to get them as cold as possible. (Can be done ahead of time.  Once potatoes are cold put them into freezer bags.  This makes them like store bought fries.)

Fries after first fry

While the fries chill in the freezer lets mix up the burgers.

Souper Super Burgers (this was originally posted here)
1 pound hamburger 80/20 or 80/15
1 teaspoon of Better Than Bouillon Beef
1 teaspoon of minced garlic
a few dashes of Worcestershire sauce
salt & pepper to taste
Note: I use a cereal spoon as my teaspoon in this recipe

Mix all ingredients together.  Form into 4 1/4 pound patties.  Place in a skillet on medium heat.  Cook on each side for 4-5 minutes on each side for medium.  I like mine well done so I do about 8-9 minutes on each side.  Dress burgers to your liking.  I'm simple I only like is cheese and onion.

About a minute before you flip the burgers drop your fries.  Cook fries until brown and crispy.

Our hamburger buns were supplied by Kinnikinnick. (See disclaimer #2)  These are part of their new soft breads and buns line.  You are in luck because you are getting two reviews today.  One from myself and one from my husband.

Melissa (still eats gluten and had a burger for lunch on a regular bun):  The buns did not come pre-split.  When I sliced them I took a small bit of the center of the bun.  I was shocked.  It tasted very similar to wheat bread.  There was no odd after taste, no weird texture, and no need for a drink after.  I thought the bun was slightly dry.  I think if I had steamed the buns with the burgers that problem would have been solved.  On reflection I'm not sure they were any drier than cheap off brand buns.  This is the first time we have had gluten-free bread products that I actually ate and enjoyed my bread.  Normally I take a few bites and pass it off to the husband.  Not this time, I ate the whole bun.

Paul:  When I asked him how it was he responded with, "They got closer than anyone else ever has."  After dinner I asked him what he wanted to share with my readers.  "They need to know that the texture was springy and not crumbly.  That's important to gluten-free people.  The overall texture and crust was more like a whole wheat bun then a white bun.  The flavor was right.  Straight out of the package the way we fixed them tonight, they were just like the regular buns you buy in the store."

So overall we believe that Kinnikinnick has a winner on their hands.  We finally have a bun that we both can and will eat.  In our house that is a huge deal.  Over the next few days I'll be sharing reviews of their hot dog bun, white bread, and multi-grain bread.

Disclaimer #1:  The video is part of the ad network I am member of.  If you do watch it, I get a penny or two.  

Disclaimer #2: I was compensated for the review with product.  All recipes and opinions contained in this post are mine and my husbands solely.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider.
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