Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
As stated in the bio... I, Joi (Mommy) have multiple Food Intolerances/Allergies (and multiple Autoimmune disorders.) My daughter, Jas (The Lil Chef) thought it would be a good idea to showcase to the world that Allergy free eating could taste like "real" food. It took a lot of trial and error but I feel I have now Perfected the art. The Lil Chef and I created a Blog On Facebook (which is still up and running) in July of 2013. My Mom whom I still call Mommy has strongly suggested that I/we start a blog about my Allergy Free living. I never felt ready (Life was happening and things were just a bit much.) The Lil Chef started her own blog Called "Fashion First" ( http://fashionfirst123.blogspot.com/ ) mind you she's 12 (sorry and a half...) I figured I/we can do this. My life took a huge, actually two huges turns recently so why not? time to start/try something new. I am now Single, we moved to a "smaller" town, and I feel like we are FINALLY on our way to being truly Happy. Life has calmed down so here I am. PLEASE have patience with me... I am new to this (I had an AVON Blog in 2011 but it didn't last long, people were more interested in Social Media) Now to the current: With many failed attempts today at transferring the information from one blog to the next, we've decided to start you guys from our current situation. If you are at all interested in seeing what we've gone through in the past two years PLEASE feel free to visit us at https://www.facebook.com/CookingWithMommy we're not going anywhere. :)
With all of that said I think I might catch you guys up on September maybe part of August and then go from there.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…