I spent the day pottering in the kitchen, lounging, having a nap, and just generally recovering.  I even skipped exercise which is unheard of!

But the weekends are for breakfast. Because I was feeling seedy (corny joke, huh?) I thought that lemon poppyseed waffles would be the perfect choice once I was able to think about something in my stomach.

They were light, lemony and simply delicious!  Just the thing for a cold and rainy day indoors.

Lemon Poppyseed Waffles ~ (Makes 5 large Belgian waffles)
2 & 1/4 cups gluten free flour
½ tsp xanthan gum
1 tsp salt
4 tsp baking powder
1 & 1/4 tsp baking soda
2 Tbls sugar or sugar substitute like Natvia
2 Tbls poppy seeds
5 Tbls applesauce or melted margarine
3/4 cup skim milk
1 cup soda water (not mineral water)
1 & 1/2 tsp vanilla extract
2 eggs
zest from 1 large lemon

Whisk together flour, xanthan, salt, baking powder, baking soda, sugar, and poppy seeds.
Place the applesauce in a microwave safe bowl and add the milk and soda water and heat until mixture is warm. Whisk vanilla and eggs into the warm mixture.
Make a well in the dry ingredients. Slowly pour wet ingredients into the well, whisking or mixing with a mixer until smooth.   Mix in the lemon zest.

Pour into a pre-heated, lightly greased waffle and cook through.

Serve waffles warm with a drizzle of icing or maple syrup.

GIVEAWAY WINNER!!!!!!

The WINNER of the Masterchef Kitchen Torch and Baker’s Secret Springform pan, courtesy of my friends at Kitchenware Direct, is STAR WISE!!!! Congrats, Star and make sure you show us your creations! Star,  Please leave a comment (which will remain private) with your address so Kitchenware Direct can post out your prize!

]]> http://sweetsofstyle.com/2013/04/20/weekend-breakfast-and-giveaway-winner/feed/ 0 http://sweetsofstyle.com/2013/04/17/mid-week-makeover-cheesy-chicken-skillet-cornbread/ http://sweetsofstyle.com/2013/04/17/mid-week-makeover-cheesy-chicken-skillet-cornbread/#comments Wed, 17 Apr 2013 09:24:55 +0000 sweetsofstyle http://sweetsofstyle.com/?p=4082 Final days for the Masterchef Kitchen Torch giveaway!!!

Yesterday my sweetie-pie sister said she was worried about me……..and was I going to cut myself some slack as far as what I’m trying to cram into every day (hello pot, meet kettle!).  But the blog posts will have to be less frequent when I start my new position next week simply because of the travelling time.  I know the first months of any new position are full of information and learning so I’ll try to post as much as possible but, as difficult as it is for me, I AM cutting myself some slack ♥

This also includes meal prep for hungry families.  My top tip for super easy mid-week fare is weekend prep!  Because it is school holidays and hungry teenagers at home, I have been prepping as much as possible on the weekends to get through the week.  This always includes poached chicken which is shredded and put into ziplock bags in the fridge and the freezer.  This makes life so much easier as there are thousands of recipes you can conjure up at a moment’s notice with prepared meats and veggies.   

This week I was looking for a little down home southern comfort food in light of my current emotional state!  So this is dang-easy, ya’ll, and scrumptious to boot!

Just prepare THIS cornbread but add in some ultra light low fat cheese (I used the new Kraft cheese), some tomatoes and zucchini.  Pop it into a pan or a skillet and you have a southern specialty ready to go in less than 1/2 an hour!

GIVEAWAY time!!!!

My friends at Kitchenware Direct have generously offered a Sweets of Style reader the chance to WIN a Baker’s Secret 20cm springform pan
*AND* A Masterchef Kitchen Torch!
How to enter: Just reply to THE LEMON MERINGUE POST and tell us what you would create with the Masterchef Kitchen Torch if it was yours. The winner will be drawn on 19 April so get your creative kitchen hats on, post and win!

It’s very hard NOT to be optimistic today! I cancelled Pilates today after there was an instructor switch (the awesome Jess Nall was unavailable today) so I had some spare time this morning. Plus the dancing daughter is really sick so there was no running from Pilates to pick her up from teaching the Itty Bitty’s this morning. I’m sad she feels so unwell but with sun shining and what felt like an unhurried day, my stress levels are pretty darn low right now! Maybe we might talk again this time tomorrow after I try to smash through my to-do list.

In the meantime, ditch the drive-thru for a quick breakfast on the go as this takes 90 seconds from go to whoa and is easily transportable with your morning coffee. It’s also perfect for school lunches or breakfast for slow starters

Joyfulness ~
• The Kitchenware Direct Giveaway!!
• Several inches off my hair and feeling “swishy”
• Menu planning for this week
• Shopping for someone special this morning
• Mexican! (yes again!!)
• A beautiful sun shiny day!!!

Go Go Granola Wrap~ (yields 1 serving)
1 x gluten free wrap
1 Tbls light or organic peanut butter
1 Tbls sugar free jam
2 strawberries, hulled and sliced
¼ banana cut in slices or lengths (or a ½ of a ripe pear)
2 Tbls gluten free granola

Warm the wrap in the microwave until pliable and set on a square of foil. Spread the peanut butter over the entire wrap and lay on your fruit slices.

Drop the jam onto the fruit and top with the granola.

Fold the edges and roll

and then roll tightly into the foil, like a kebab.

Cut in ½, grab your Joe and off you go!

GIVEAWAY time!!!!
My friends at Kitchenware Direct have generously offered a Sweets of Style reader the chance to WIN a Baker’s Secret 20cm springform pan

*AND* A Masterchef Kitchen Torch!

How to enter: Just reply to THE LEMON MERINGUE POST and tell us what you would create with the Masterchef Kitchen Torch if it was yours. The winner will be drawn on 19 April so get your creative kitchen hats on, post and win!

and such a BEAUTIFUL and heartfelt gift from my team of this beautiful Pandora necklace AND earrings.

The week ahead is going to be really hard but there is still work to be done and baking for my team each day!!

Faux Foodie ideas have been coming thick and fast as I try to cram in as much baking as possible in this last week for my team. For some reason I’m inspired by candy bars at the moment and when I saw this recipe for Payday Blondies, I knew the salty sweetness was high on my baking wish list. I was talking about making this at home and the six foot teenager gave away a golfing secret during the discussion declaring that Payday’s always make him “think of golf.” Apparently, the Payday candy bar is a staple with hubby and the teenager at the mid-hole break when they play golf with Poppy. Busted, guys! I thought it was just hotdogs and chips on the menu

This is delicious! Salty, Sweet and VERY VERY sticky to make but certainly worth the effort. Because Payday bars are not readily available here in Oz, except at specialist places like Sweet Traditions in Newcastle, this is a fitting baked substitute sure to please a crowd!

Don’t forget the fabulous giveaway from my friends at Kitchenware Direct!

 
Payday Blondie Bites ~ (yields approximately 18-32 bars)
Recipe from The Domestic Rebel

500 grams of gluten free cake mix
2 eggs
1/4 cup applesauce
¼ cup applesauce
1 jar marshmallow fluff
1/2 cup smooth peanut butter
400 grams gluten free jersey caramel*
2 cups unsalted peanuts

*Make sure you check the content of your caramels for wheat or gluten.   The first batch I bought were safe but I bought a different brand later without checking and they contained wheat!

Preheat the oven to 180° or 160° fan forced. Generously spray a 13×9 baking pan with cooking spray and set aside. In a medium bowl, combine the cake mix, eggs and applesauce with a spatula until blended. Press the dough evenly into the greased pan. I find using a torn piece of baking paper helps to spread evenly.

Bake the blondie layer for approx. 13-15 minutes or until lightly golden and centre has set. Cool the blondies completely.

In a medium bowl, combine the marshmallow fluff and peanut butter with an electric handheld mixer or whisk vigorously with a spoon.

Spread this ‘nougat’ mixture on top of the blondies in an even layer (it is STICKY!). Set aside.

Place the caramels in a microwave-safe bowl (use the same bowl as the nougat so no need to dirty another bowl). Heat for 1 minute, then stir. Heat again for 30 seconds, stirring after each round in the microwave, until smooth and melted. (You may need to add a splash of cream or water to the caramel to loosen it up a bit.)

Once melted, spread the caramel evenly over the top of the nougat mixture.

Top immediately with peanuts.  Allow bars to set for about 10 minutes before cutting into squares. Store airtight at room temperature for several days, if they last that long!

The love of mac ‘n cheese is definitely shared by my kids and so I am always on the lookout for a new recipe or idea to add to the rolodex of comfort foods.

This particular mac n cheese combines the love of the standard meal with a twist reminiscent to Chicken Ritz that is the six foot teenager’s all time favourite meal. This bakes up into a consistency that is more solid than the traditional super cheese version and would be best baked in a square pan. This means you can serve it in more of a slice presentation and that translates really well into containers for leftover lunches!

Also – Don’t forget the giveaway sponsored by Kitchenware Direct! Details are the bottom of this post  Now I’m off to ballet so have a great night x

Cracker-ey Baked Mac n Cheese ~ (serves 6)

300 grams gluten free pasta
2 cups gluten free crackers, Crushed
3 cups low fat cheddar cheese grated
3 Tbls melted low fat margarine
1 Tbls unmelted low fat margarine
1 egg
½ cups skim milk
¼ Tbls salt
¼ Tbls pepper

Preheat oven to 180° or 160° fan forced and spray a 20 cm square baking dish with low fat cooking spray.

Cook the pasta according to the package instructions for al dente, then drain and set aside.   In a bowl combine crushed crackers, 1/2 of the cheese, and the melted margarine. Mix to combine and add ½ of the mixture to the bottom of the baking dish.

Mix the rest of your cheese and un-melted margarine into the pasta.

Mix to combine, then mix in the egg, milk, salt, and pepper, mixing well. Add the pasta mixture to the baking dish and top off with the remaining cracker mixture.

Lightly spray the top with cooking spray and bake in the oven for 25 minutes.

Allow to cool for 5 minutes before serving.

GIVEAWAY time!!!!

My friends at Kitchenware Direct have generously offered a Sweets of Style reader the chance to WIN a Baker’s Secret 20cm springform pan*AND* a Masterchef Kitchen Torch!
How to enter: Just reply to THE LEMON MERINGUE POST and tell us what you would create with the Masterchef Kitchen Torch if it was yours. The winner will be drawn on 19 April so get your creative kitchen hats on, post and win!

What I do want to discuss, if you are so inclined, is the power of exercise……

I have always been active with dancing and general exercise but 3 years ago I changed completely when our group at work joined Weight Watchers at Work. Even though I would certainly never be considered overweight, I had gained weight progressively that I wasn’t happy with. Being a shortie petite person, I noticed it more on my frame than those around me and was particularly unhappy with the way my clothes were fitting. So we all jumped in the Weight Watchers pond together which helped with support and accountability.

At the same time I started exercising daily no-matter-what and, since then, have expanded my exercise routines to include activities I never would have considered in the past including Les Mills classes (love Pump), Cardio Yoga and Pilates Reformer. Ballet is a big part of my life, and always will be, but the other types of exercise just mix up the routine and ensure I don’t get bored with what I’m doing. 3 years later I  have now regained a few kilos from my original weight loss, but it is in muscle mass which is great.

Late last year  a work colleague started coming to the gym and Pilates with me which was a huge support. There is no wriggling out of early morning Pump and she now spends more time exercising than I do! Just having someone ask me, “Are you Pumping tomorrow?” is enough to make sure I get my backside to a session!

Our Pilates Reformer instructor, Jess Nall, is A-M-A-Z-I-N-G. If you live in the Newcastle area and are looking for a positive gym experience, check out Jess’ class at Balance City. Jess also does personal training and more and you can check out her website by clicking HERE.

A very large part of my health, obviously, is embracing my Coeliac disease which led to the baking and cooking frenzy that brought on Sweets of Style.  I’ve enjoyed cooking for my family, team and friends so much and sharing recipes and tips goes hand in hand with my passion. This week I asked myself, “Is it wrong to be excited when someone you know is being tested for gluten intolerance?”  I’ve come a long way from frozen pasta several times a week to making some of my favourite dishes in a safe gluten free form such as:

Chicken Quesadilla Pie

Gluten Free Monkey Bread

White chicken lasagne

Chickpea Slow Cooker with Cornmeal Topping

This week I was asked what my preferred gluten free flour blend is. I have two that I like to use depending on what I am baking and have listed them below for you. I am also not averse to trying store blended gluten free flour but they are definitely “in a pinch” usage. One thing to note: A set of digital kitchen scales should be your best friend! I use mine several times a day and should be a part of any burgeoning gluten free cook’s kitchen.

Finally, don’t forget the Masterchef Kitchen Torch and pan giveaway by my friends at Kitchenware Direct! See the bottom of this post for details on how to win.

Gluten Free All Purpose Flour EASY Mix ~ (yields 3 cups)
Use for cookies, denser cakes, dense muffins, brownies and quick-breads
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan gum

Combine all ingredients in large bowl; stir.  Use mixture in baking recipes. Store mixture in container with tight-fitting lid; stir before using.

Gluten Free All Purpose Flour EASY Mix ~ (yields 4 cups)
Use for pastries, lighter cakes, fluffy muffins and US style biscuits
80 grams finely ground skim powdered milk
180 grams superfine white rice flour (available at health food or asian shops)
105 grams cornstarch
100 grams superfine brown rice flour
85 grams tapioca starch
20 grams potato starch
10 grams xanthan gum

In a blender or food processor, grind the powdered milk into a fine powder. Place all ingredients in a large bowl, and whisk to combine well. Store mixture in container with tight-fitting lid; stir before using.

GIVEAWAY time!!!!

My friends at Kitchenware Direct have generously offered a Sweets of Style reader the chance to WIN a Baker’s Secret 20cm springform pan*AND* a Masterchef Kitchen Torch!

How to enter: Just reply to THE LEMON MERINGUE POST  and tell us what you would create with the Masterchef Kitchen Torch if it was yours. The winner will be drawn on 19 April so get your creative kitchen hats on, post and win!

For my birthday last year I was lucky enough to get a spectacular Masterchef kitchen torch.

After finally purchasing butane and filling it up I was simply itching to give it a whirl for this cake. PLUS my good friends at Kitchenware Direct have generously donated a giveaway prize for one lucky reader (details at the bottom of the page). I love Kitchenware Direct and have many items from them that are top quality and delivered right to my door! Check out their extensive range to dream of all the things you need to be a Masterchef

I had so much fun with my torch that I made this cake twice. Ok, the torch wasn’t the ONLY reason I made it twice which brings me to a top tip for this recipe. Even though the ingredients photo shows sugar substitute I do not recommend trying it. Go ahead and use real sugar. The first batch of meringue simply disintegrated when cut and it was not at all what I wanted. The cake and curd are so luscious that you need to go ahead and treat yourself to the real deal for the meringue. You deserve it ♥

Lemon Meringue Cake ~ (serves 8-10)
For the Cake:
1/4 cup light margarine
1/2 cup sugar or sugar substitute like Natvia
1 whole egg, plus 2 egg yolks (save whites for meringue)
1 cup gluten free flour
¼ tsp xanthan gum
1 tsp baking powder
1/3 cup light milk
1/2 tsp vanilla extract
1/2 tsp lemon extract

For the Filling:
2 egg yolks (save whites for meringue)
1 cup water
3/4 cup granulated sugar
1/3 cup gluten free flour
A pinch of salt
1 tsp grated lemon peel
1/4 cup lemon juice
1 Tbls light margarine

For the Meringue:
4 egg whites at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar (do not substitute)

Preheat oven to 180° or 160°fan forced and place oven rack in the middle. Spray a 20 cm round springform pan with low fat cooking spray and lightly flour with GF flour shaking out the excess.

Cream together the margarine and sugar until fluffy. Beat in the egg and egg yolks. Mix together the flour, xanthan and baking powder and then beat into the creamed mixture alternating with the milk. Stir in the vanilla and lemon extracts, mixing in well.

Pour the batter into the round pan and level off with a spatula. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack in the pan for five minutes then remove the outer springform to finish cooling

For the filling, combine the flour and sugar and salt in a bowl over boiling water but don’t allow the bowl to touch the water. Mix together the lemon juice, water and egg yolks and then stir into the flour/sugar mixture along with the lemon zest. Place over simmering water and cook, stirring until thickened. Remove from heat and let cool five minutes, then stir in the margarine until melted. Set aside until cool. (The filling can be done in the microwave, stirring every minute, until the curd is cooked but will not be as smooth as the stovetop method.)

Place the cake layer on an ovenproof baking tray or plate and spread the lemon filling over the top.

Beat together the egg whites and cream of tartar until the mixture begins to turn foamy, then continue to beat slowly adding the sugar until mixture forms stiff peaks.

Spread over the sides and top of the cake. Refrigerate for about an hour and then remove.

Then the fun begins! Fire up that kitchen torch and get flambé – ing!

Once your colour is at the desired golden brown, place the cake into a 160° oven for about 5 minutes to finish setting. Remove from oven and cool. Serve at room temperature.

Masterchef Kitchen Torch verdict – 10/10 – Super easy to use and loads of fun. I had so much fun I decided to make a Crème Brûlée as well (recipe later!) 

GIVEAWAY time!!!!

My friends at Kitchenware Direct have generously offered a Sweets of Style reader the chance to WIN a Baker’s Secret 20cm springform pan *AND* a Masterchef Kitchen Torch!

How to enter: Just reply to THIS POST and tell us what you would create with the Masterchef Kitchen Torch if it was yours. The winner will be drawn on 19 April so get your creative kitchen hats on, post and win!

Today’s muffins were inspired by coffee trips.  See, some days just require a trip to the coffee shop for as super strength coffee.  Don’t get me wrong, I adore my french press coffee but some days the lure of the coffee shop is just too much.  The obligatory question of “Does anyone want anything?” as you head out the door often elicits numerous responses including Chai Latte.  I spotted this Twinings blend on the shelves that included vanilla, one of my favourite flavours, so the muffin was required!  Since the countdown is on to my departure from my current position, all the “by request” items are on the way for my fabulous team.  Why not share these with your friends and family?

Spicy Chai Tea Muffins ~ (yields 12 standard size muffins)
2 cups gluten free flour
½ tps xanthan gum
1 Tbls baking powder
1/2 tsp salt
3/4 cup sugar or sugar substitute like Natvia
¼ cup low fat margarine
¼ cup applesauce
2 eggs
1/4 cup strong brewed Spiced Chai Tea (I used 3 teabags and steeped for 5 minutes)
1/2 cup skim milk
1 tsp vanilla

Preheat oven to 190° or 160° fan forced. Spray or line a 12 cup muffin tin and set aside.

Stir flour, xanthan, baking powder and salt together in a bowl.

In a mixer bowl, mix butter, applesauce, sugar and eggs.

Add tea, milk and vanilla to wet ingredients and mix till well blended.  Pour wet ingredients into dry and stir gently till well combined.

 Divide evenly between 12 muffin tins.  Sprinkle tops with sugar to finish.

Bake 18-20 minutes until a skewer comes out clean.

Enjoy with friends and a cuppa!

I’ve also doubled the recipe below to make enough for 2 medium size casseroles to freeze one before baking with great results. After portioning out lunches for the six foot teenager, though, often both casseroles are gone before I can blink!

Also, don’t forget to enter our giveaway!

Spaghetti Casserole ~ (serves 6)
500 grams high grade mince beef
1/2 cup onion, chopped
350 grams homemade cream soup or one can
1 & 1/2 cups tomato pasta sauce
1 cup shredded low fat cheddar cheese
4 cups cooked spaghetti (approximately 250 grams uncooked)
2 Tbls shredded Parmesan cheese

Preheat oven to 200° or 180°fan forced. Spray a skillet with low fat cooking spray and cook the mince, onion and garlic, if desired, until cooked through.

Remove the skillet from the heat and transfer the mince to a large mixing bowl, draining any excess moisture. Add the soup, pasta sauce, 1/2 of the cheddar cheese, cooked spaghetti, and 1/2 cup of water and stir to mix.

Transfer the spaghetti to a large baking dish and sprinkle the remaining cheeses over the top.

Bake the spaghetti until it bubbles throughout and the cheese has melted, 18 to 20 minutes.

It’s GIVEWAWY time!!!! You could win your very own 3.5 L Bakewell slow cooker!

LIKE and Share ANY post on Facebook or Pinterest until 9 April and you could win ! You too can have Slow Cooker Sunday (or any day) in your kitchen just by entering.

How to enter
Like Sweets of Style on Facebook
Follow Sweets of Style on Pinterest
Share any post on Facebook
Share any post on Pinterest
The draw will take place on 9 April so get sharing and good luck!

Slow Cooker Pumpkin Pecan side ~ (Serves 6 as a side)
1 whole butternut pumpkin peeled and sliced
1 jar cranberry sauce
1 cup low fat evaporated milk
3/4 cup brown sugar
1 tsp vanilla extract
4 Tbls low fat margarine
1 cup chopped pecans
2 cups crumbled gluten free pretzels (I used Eskal gluten free)

Spray the inside of the slow cooker with low fat cooking spray. Peel and slice the pumpkin and stagger-stack in your slow cooker.

Cover with the 3/4 cup of brown sugar.

Scoop out the cranberry sauce and spread on top of the pumpkin and brown sugar.

Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.

Dot the margarine on top.

Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.

Cover and cook on high for 3-4 hours, or low for 5-6 or the pumpkin reaches the desired consistency. (The recommended time is pretty mushy so scale back if you want the pumpkin firmer).

Turn off the slow cooker and allow to rest for 15 minutes before scooping out onto plates.