Posted in Efficiency on May 24, 2014|
Leave a Comment »
My posts have been irregular lately, and considering virtually all of them deal with menu planning you might have suspected that we stopped eating. I can assure you, that is not the case. :) I’ve just been too busy to post!
We planned a spur-of-the-moment trip to CO (ok, maybe not REALLY spur-of-the-moment but for a planner who requires a minimum of 3 weeks to work out every detail of a vacation, taking 24 hours to throw a plan together for a trip 10 days off feels very spur-of-the-moment!) and I’m working on camp food this weekend. Since we will be camping longer than we ever have before I’d like to have virtually all the food prepped for a simple re-heat or quick grill. It doesn’t feel like a vacation when you are tied to a campfire and washing dishes! So this morning I made:
1 batch Bacon, Egg, and Cheese Muffins for 3 breakfasts – will stash in freezer and reheat in small toaster oven when we have electricity
2 batches Pumpkin Pie Bars for 3 breakfasts – made in muffin papers (24 muffins) and will freeze. I had to fudge a little because I didn’t have quite enough of some ingredients but I did pretty much stick with the recipe – so this contains arrowroot powder and maple syrup. So far we’ve had no problems with those ingredients! This was my first time to try this recipe and I tasted a tiny bit that escaped a muffin paper…yum. I think these will be great!
1 batch Grain Free Graham Crackers for s’mores – I can’t remember if I’ve made this recipe before but I did it as written except used maple syrup instead of honey (I’m almost out of honey!). I should have used less than 3/4 cup coconut flour, I think – the dough was too crumbly to hold together well while I rolled it out. The crackers are fairly crisp and not terribly sweet. Maybe a little extra maple syrup would have done the trick!
1 batch Homemade Cheez-Its – I was going to make them as written for a treat for my kids but decided I’d like to eat them too. So I made as directed except I used 1/2 cup arrowroot powder and 1 Tblsp coconut flour to substitute for the wheat flour and I used a sploosh of cold milk rather than the cold water. Then I rolled the dough in a log shape, wrapped in waxed paper, and stuck in the freezer for about 30 minutes. When ready to bake, I sliced off 1/8″ thick rounds with a santoku knife and placed the rounds on baking paper before sliding onto my hot baking stone in the oven. I put the first batch a little too closely together and had to pull them apart after baking but the others turned out well. These were cakier than real Cheez-Its (except the ones that were too brown) and didn’t really taste like Cheez-Its, probably because there was not wheat…however they were pretty good and I think will be a good snack. One batch made enough to fill a 1-quart ziploc bag.
One note: I baked everything at about 325 degrees F. I’ve found that turning my oven down a bit helps keep me from burning things when I’m multi-tasking. Those few extra minutes are a life-saver!
I’ve got a concert this afternoon and will stop by the grocery store for a few things. Then I’ll make chili to freeze and prep the “corn”bread to go with it.
Read Full Post »
gapsdiary 