Blueberry and Pear Yogurt Pops

I just had to share these on my recipe blog too. Summer is near and these would be a great afternoon treat! Blueberry and Pear Yogurt Pops! They were bursting with flavor and the kiddos loved them. As a bonus to this recipe, if you head on over to my post on my review & giveaway blog you'll find a great giveaway going on and you can make some yourself if you want!

Blueberry and Pear Yogurt Pops
adapted from Recipe.Com 

1 15.25 oz. can Del Monte pear halves in heavy syrup (you'll use 3 pear halves), reserve 2 TBL of syrup
1 cup frozen blueberries
2 cups vanilla honey greek yogurt

Drain the pears, reserving 2 tablespoons of syrup. Place three pear halves, blueberries, reserved syrup and yogurt in a blender or food processor. Cover and mix until it's smooth. Divide the mixture evenly among ice-pop molds. Freeze until firm, 4 to 6 hours or overnight. When ready to serve, run popsicle molds under cool/warm water to loosen the mold. Enjoy!

(this gave me about 3 3/4 Cups of mixture and made me seven pops from my molds)

I used my regular popsicle molds (from amazon) and then used cups & sticks.

We loved these blueberry & pear pops!

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enjoy,

Fluffy Gluten Free Pancakes

I have many recipes here for pancakes, but these are my newest favorite gluten free ones. They are fluffy like my regular recipe I make for my family and this uses one of my favorite GF flour blends! Here I've made blueberry and pecan pancakes with eggs.


Gluten-Free Pancakes 
adapted from Art of Gluten Free Baking

Note: this recipe uses the gluten-free flour mix:

Jeanne’s Gluten-Free All-Purpose Flour Mix 
(mix all together and store in fridge): 
1 1/4 C. brown rice flour 
1 1/4 C. white rice flour 
1 C. tapioca flour 
1 C. sweet rice flour (also known as Mochiko) 
2 scant tsp. xanthan gum 


Pancake Ingredients 
1 1/2 C Jeanne’s Gluten-Free All-Purpose Flour Mix (see above)
1 tsp salt
2 tsp baking powder
1 TBL sugar
2 large eggs, lighten beaten
3 TBL melted butter
1 1/4 C milk, warmed
1 tsp. vanilla

Mix together dry ingredients in medium bowl.
Mix together wet ingredients in another bowl (I actually use a large measuring cup to heat the milk and then add all wet Ing. to that).
Add wet ingredients to dry ingredients, mixing until just blended. The batter should be kind of lumpy.
Heat a griddle or pan with nonstick spray over medium heat and scoop 1/3 cup scoops of batter for each pancake. Cook on both sides (about 3 minutes each) until golden brown. You may also add fresh berries, fruits or nuts after you scoop the batter into the pan.
Makes about 9-10 pancakes.

 

Mmm, happy weekend!

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Gluten Free Churros

Churros! Gluten Free Churros, yay!! Fried food, yum! Well since I haven't had a lot of fried food lately, and I had to do a review on a fryer, I decided for the first few times to keep it a dedicated gluten free fryer and to make these churros. (they can later use it for the beloved fried french toast)

I haven't had a churro in probably 2 years so I was really excited to see how these would turn out. This was my first time ever making a pâte à choux (and has been on my forever to-list) and I was impressed with how super easy that was. This dough is super thick so you'll need a heavy duty pastry bag to pipe these out. I made mine really long, but next time will make them the suggested 4" length so the fry time is shorter. These came out DEE-licious!! I couldn't fry them quick enough, once they were out of the oil and into the cinnamon sugar, we were gobbling them up! I even doubled the recipe because I knew they'd be a hit.


Cinnamon Churros 
adapted from Adventures of a Gluten Free Mom

1 cup Water
1/3 cup Butter
2 Tbs. packed Brown Sugar
1/2 tsp. Salt
1 cup Gluten Free Flour Blend (I used my fave mix here)
1 Egg
1/2 tsp. Vanilla
Oil for Frying

Cinnamon Sugar Topping 
1/4 cup Granulated Sugar
3/4 tsp. ground Cinnamon

In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large star tip (I used my large fabric pastry bag and star tip, this dough is thick!).

Line a baking sheet waxed paper. Pipe 4×1-inch logs onto prepared baking sheet. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once (I used my little deep fryer). Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

I piped them large (doubled recipe), apples are for the weights to hold the paper down

I decided on the last batch to cut them in half for quicker fry time

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enjoy,