Christmas Spiced Snickerdoodles

I harked on about Snicker-doodles in yesterdays post, but actually failed to explain what they are. According to Nigella they're sort of like an oven baked doughnut and a cross between a cookie and sponge, they remind me of those massive sweet pretzels with the cinnamon sugar, and everyone knows I'm a slut for cinnamon. They're the sort of thing that could be varied in so many different ways, but for now I'm going to give you the original recipe without any variations. It's a nice Christmas type recipe, and I've already eaten my body weight of the batch I made yesterday, they are defiantly VERY morish, and something which look good without much effort (shame the same thing can't be said for my hair).

Ingredients
Makes around 24-32 

• 1 Egg
• 1 Tsp vanilla essence or extract (I used essence here)
• 125g Butter
• 100g Caster sugar
• 250g Gluten-free plain flour (Doves Farm, or a multi purpose plain mix)
• 3/4 Tsp gluten-free baking powder
• 1/2 Tsp salt 
• 1/2 Tsp nutmeg (ground)

For the cinnamon sugar

• 2 Tbsp caster sugar
• 1 Tbsp ground cinnamon

 Method

• Pop your oven on lowish heat, at Gas 4/180c and grease and line a few baking trays.
• Using a food mixer, whizz up the butter and sugar until its smooth and creamed together. Crack in the egg and add the vanilla and blitz for around 10 seconds.
• Add in the flour, baking powder, nutmeg and salt and blitz until you have a thick mixture, which shouldn't be runny, but look almost like pastry and which can be handled without falling to bits or crumbling. 
• Pinch off walnut sized balls and roll them around in your hand to make them smooth and even. 
• On a dish or plate mix your cinnamon and 2 tbsp's of sugar together. Roll your 'doodles through the cinnamon/sugar mix until they're completely covered and place on your baking trays.
• Pop in the oven for around 15-20mins, they should have coloured all over and be slightly hard on the outside.
• Let them cool for a few minutes and then transfer to a cooling rack to finish cooling down. 
• They'll last around 5 days in a jar or sealed Tupperware, that's if you don't eat them all within 24 hours of baking them...not that I've done that or anything...

Dreaming of a pink Christmas

OK so I've got to admit I'm a purist when it comes to Christmas, I like traditional colours and low key fairy lights, I loathe anything flashing, multi coloured or black (it ain't chic if your spruce looks like its been caught in a bush fire), upside down tree's get my hackles up (why mess with a winning formula?)  I don't like anything automated that when you walks past blasts 'hohoho' or sings Mistletoe and Wine (I'll tell you what you can do with that mistletoe Cliff). However, as you know I'm a sucker for anything  kitch and as much as the purist part of my brain says 'Kate? Pink Xmas dec's?' I desperately want to decorate my room from top to bottom with pink Christmas decorations, and as much as I feel like I'm committing an actual felony if I turned against my traditionalist Xmas decoration values I can't help but squeal excitedly at all the desperately cute pink (desperately tacky) Xmas decorations I see. Here are a few of my favourites.

Amazon

Accessorize

dotcomegifts

dotcomgifts

Accessorize

Jam, balls and Snicker-doodles.

Today I made strawberry jam. If anyone knows an easy way to making jam I want to hear it, because it was a total ball ache from start to finish. I shan't be doing it again, and I'm actually going to stop talking about it now, because I'm still terribly vexed about the whole thing.
However, my first attempt at the infamous Snicker-doodles turned out rather well, I was very pleased, and they were really easy to make, which as you know for me is a pre-requisite for any recipe. Rather stupidly I thought Snicker-doodles were THE new baking craze on the block (Nigella's in her Islington home wringing her hands at my total ignorance). I'd been having a research online for new baking fads, and came across Snicker-doodles, so in my defence I was mislead by the site on which I found this information, but also rather stupidly I hadn't noticed that the sodding recipe was actually in my Nigella How To Be a Domestic Goddess book (did I mention it's signed?). Didn't I feel like a pillock.
Anyway, my stupidity aside, Snicker-doodles (I'm going to call 'em Doodles because I'm getting irritated calling them by by the full name) are very very yummy, and because they have cinnamon and nutmeg in they're  a very christmassy type biccie/sponge hybrid which would make a nice pressie in a pretty bag, or you could keep them in a box under your bed and keep them for yourself. I know a lot of American recipes use vanilla ice cream to sandwich them together, and other recipes I've seen have used a cream or frosting but since this was the first time I made them I haven't made a butter or frosting or cream to eat them, but I can see why they would be even yummier with such an accompaniment, and it's something I'll probably do next time I make them.
In other news I got some really pretty vintage style baubles from Sainsbury's of all places and they're so lovely, very shabby chic. I used to have a lovely big hand painted bauble that I used to hang in my room, and then I had an accident and it smashed..OK that's a lie, my MUM actually broke it, but in her defence I had hung it on the back of the door, and hence when my bedroom door was open it would push against the side of my wardrobe, so upon an over zealous door opening from mother my poor bauble got crushed in between.
Crushed balls aside, I'm getting on with making my pressies now, I successfully made an owl a la Emily (at the moment sans wings) and I must remember to send her a pic of my (dire) attempt, I'm not sure its going to make the grade to be given as a present yet, but we'll see, I might get desperate.
I've managed to wangle an interview with one of Dietary Specials lovely staff, so that's coming up soon, probably in the new year when I pull my finger out. Also, I have a FACQ guide, (Frequently Asked Coeliac Questions) that you can pass on to family, friends and all those people who ask (stupid) questions about the ins and outs of coeliacs.

Awkward as arse jam.

P.s. Sorry for the crap title name, It's a constant effort to be witty. Stayed tuned for the 'Doodle' recipe tomorrow, if I haven't commited Jam-O-Cide and thrown the whole lot out the window.

Review: Tru Free Mince Pies

The low down
Established in 1999 Tru Free are considered one of the leading manufacturers of wheat and gluten free snacks and treats, as well as gluten-free versions of well known and favourite biscuits such as custard creams and digestives. Tru Free are relaunching their mince pies at ASDA for Christmas this year.


What Tru Free say
"Our delicious new Mince Pies are ideal for those following these special diets but are equally tasty for the whole family"

Price
RRP £1.50 for a pack of 4

My take
In a word...yummy. The pastry has the same crumbly and soft texture as a non gluten-free mince pie (and dare I say, nicer than some non g/f mince pies) and isn't powdery and chalky like some gluten free pastries, the worst thing in the world is biting into gluten free pastry and feeling like you have a full of talcum powder, so I'm glad to report this isn't the case with these.
The mincemeat is moist, and doesn't have hard bits of chewy peel that you sometimes find. I know some people may like brandy or similar in their mince pies, but I often find it a bit overpowering and you can't taste the mincemeat properly, luckily the Tru Free pies had not even a whiff brandy, but still stayed lovely, moist and gooey.
The pies are a good size with none of those gluten-free mini portions you come across sometimes (very annoying!), I liked the shape and also the ratio of mincemeat filling to pastry.


Verdict
As always Tru Free delivers on value, taste and quality. The easy recognisable packaging reminds you of how popular the brand has now become, and how trusted it now is. The mince pies are soft, buttery with a lovely moist filling, perfect for Xmas and delicious with a glass of mulled wine after dinner. Yum! They were gobbled down within 24 hours! I hope they come to Sainsbury's soon because they really are great value for money for one of the best gluten free products on the market.

Lassie Come Home

Some of you may remember a while ago I was complaining because Sainsbury's (the Judas') had failed to stock my local store with they're regular mince pies and have instead got an iced version on the shelf, which while others may like, I detest, what was wrong with the good old fashion version? If it ain't broke...
Anyway.
As luck would have it the ace team at Dietary Specials send me a box of their sister brand Tru Free's mince pies. As is generally the case with me, I promptly dropped them as I took them out of the envelope so they were basically smashed to bits when I came to eat them, but still really quite yummy. I've done my first mini review of them after this post, so I hope you enjoy it, I was a bit scared doing it, not that I wouldn't not say if I didn't like them, but I'm glad they were nice so that I didn't have to say anything mean!
Anyway, I went to see my doctor today, who is a total gem of a GP. She's a bit like Lassie, if she can't help, she runs off to find someone else to pull me out of the well (sort out my ailments, you know what I mean). I think she enjoys my visits, she looks at me with a long suffering expression mixed with amusement. I had my flu jab as well, which always makes me feel a bit invincible which is just ridiculous since it's not going to stop me getting hit by a bus.
Also, I wanted to say quickly before I dash hello to my new followers..'Hello!' and also to those who've left some lovely comments and those who's sent me some sweet emails, it's all really appreciated, I read every comment and I always always reply, it's nice to know people enjoy what I write and have taken the time to tell me, it always puts a smile on my face and makes me happy for the rest of the day (easily pleased me!).

Dinky One-Person Apple Crumble

This recipe is so easy, and you can also triple the ingredients and make one big crumble if you wanted or even swap the apple for rhubarb (which I prefer) or cherries or pretty much anything you want really, it's quite versatile. Whether I make up a one-person crumble or not I always make a large batch of crumble mix and freeze it so I can just take it out of the freezer when I need it so below are the larger quantities (quarter them if your making a one person crumble).


Ingredients

• One medium-large cooking apple
• 1-2 tsp's Cinnamon (I use 2 tsp's because I love cinnamon)
• 125g/50z Plain gluten-free flour
• 75g/30z Demerara sugar
• 50g2oz Butter
• 2 Tbsp's demerara sugar

Method

• Peel your apple and cut up into smallish chunks and place in a medium sized pan over a low heat.
• Throw in the 2 tbsp's of sugar and the cinnamon and give it all a good stir with a wooden spoon.
• Cook over a low heat for around 15 minutes, you might be tempted to add water, but don't enough juice will leave the apple that it will stay moist without sticking to the pan. stir occasionally and take off the heat when the apple starts to turn mushy.
• Spoon the apple into an oven proof dish (I use a large ramekin).
• Now you can get on with making your crumble. Rub the butter into the flour, you aiming for a sandy/breadcrumb type consistency.
• Pour over the sugar and mix through. sprinkle the flour/sugar mix over the apple mixture in the ramekin so theres' an even layer over the top.
• Pop in the oven at Gas 4 for around 20-25 minutes. I usually finish it off under the grill for a few minutes until its golden and bubbling. Serve with a dollop of vanilla ice cream or gluten-free custard, with your oldest jogging bottoms on, and Midsomer Murders playing on the telly. Again.

A cold front

I've been spending my days researching all the new baking trends on the block so I can try and convert them to gluten-free for safe consumption. Not that I'm bored of cupcakes mind, but I wanted to try doing something that isn't run of the mill cupcakes and cookies. I think I've found something, so stay tuned in the next week.
I've been umming and ahhing for the past few days over whether or not to do a bio post. I was emailed and asked if I could possibly do one soon, and when I thought about it I realised my blog plays out like a diary and I tend to forget that the majority of my readers don't actually know me so I write as if your all omniscient! I feel really cringy about doing a bio post, there's something about it that seems a bit indulgent in my eyes, which is somewhat weird since I love reading other peoples bios (nosey cow), maybe it's because I feel like I'm flattering myself that people want to hear the ins and outs of me and my life. Who knows. It's something I might think about in the new year.
I've got a lovely comfort food recipe for you today which is much needed with all this sub-zero weather we're having. The weather woman said on the news last night 'You'll be needing your hot water bottle and thermals' but since I've been in my thermals for at least a month now and I have a hot water bottle year round I really don't know where that leaves me. I might have to light a fire in my wastepaper bin in the middle of my room.
I tried to buy another jar of manuka honey the other day, and by god its pricey, it's only going in my peppermint tea. I don't understand why is so expensive, they must hand feed every bee with a pipette.  I've started actually physically making my Xmas pressies yesterday at long last, and the first one has turned out quite well, despite not giving it my full attention as I was watching Vampire Diaries.
I had some nice feedback from various people about the Girls Guide to Dining Out, which was lovely to hear, and also great to know that it was a help to people. I always try my best to be honest about life as a coeliac, because in reality it isn't all cupcakes, understanding restaurant owners and easy to find gluten-free grub. I've struggled along with the best of them, and I still get upset and frustrated sometimes so please don't think think I'm serenely floating through my gluten free life with perpetual ease. I get quite narked at some blogs/websites/people who act like going gluten-free was a doddle and that they have breezed through the experience. I know that some people do find it relatively easy, and I myself have found it easier than some people I know but harder than others, but I really wish people would stop gloating and making out to everyone like its an easy transition to make.
Phew, now that I've got that off my chest I feel a bit better, I've been holding it in for a while!
Anyway, before I go to type up this recipe post here's a few things I'm loving this week! P.s. I'm now on twitter (!) @katieboobaker so feel free to follow me, twitter has always and probably will forever be a total enigma for me and I'm still trying to get my head round me so if you tweet me (is that right?) please do be patient!

My ace new leopard faux fur coat from New Look, steal of the century for under £30!

Kate H told me about this oh-so cute cupcake molds from iwantoneofthose.com

Check out Emily's blog at Handmade by Emily for her super duper sweet owl cushions, which will soon be on sale at Folksy.

Totally kitch, but completely sweet mug from dotcomgifts

I'm planning on buying a new beside table, but the one I've picked is a plain pine number so I'm going to spruce it up with some fab door knobs. dotcomgifts.

Hot water bottle dotcomgifts

A Girls Guide to Gluten-Free Dining

 I often get asked by fellow coeliacs (and non coeliacs) about aspects of dining out, and in all honesty (and I speak for myself here) it's probably the most irritating aspects of having coeliacs, only in so much as to a certain extent you are putting your health in someone else's hands for a few hours and are trusting them to serve you a meal that isn't going to make you roll around on the carpet in agony for hours. I've been devising my 'guide' to eating out for a while because I really wanted to try and give advice that is truthful and frank, because as much as you try sugar coat it, eating out can sometimes be a colossal ball ache, its not simple and bloody well isn't easy either a lot of the time. I hope you'll find this guide helpful, if your an old time coeliac please don't feel like I'm trying to teach you to suck eggs, its merely my hints and tips on eating out so don't feel obliged to use them!

If your a gluten free nube or a you've a long time coeliac, your undoubtedly going to be faced with eating dinner out at some time or another. If your a gluten-freer new to the game it can be majorly daunting, and also lets face its, a tad frightening (who would want to eat dinner if there was a chance of being poisoned?!).
Let me get straight to the crux of it. Not everywhere will cater to a G/F diet. There will be restaurants and people who aren't helpful and who will know nothing about coeliacs and will think gluten is a type of breakfast cereal (yes, that has happened to me!).  As frustrating as this is, and as upsetting as this can be (I have cried quite a few times in restaurants out of frustration) its the truth. you may even be poisoned at some point or get a 'glutening' as Becky calls it. I know it sounds pessimistic but its the law of averages.
Never fear though!
There are some great places to eat, restaurateurs sympathetic to the coeliac plight and waiters so clued up on gluten that you'll be wondering if they're moonlighting as nutritionists.
While my tips are steadfast rules (I need to stress again, I am NOT a doctor, dietitian, nurse or health care professional), they're hints that will hopefully make dining out a far easier affair all round.

1. Don't be embarrassed. You have a medical condition, that's the long and short of it, and you can't help it. You don't need to go into the ins and outs of what will happen should you eat gluten but you have to be prepared to explain to staff in restaurants, cafes or bars that you can't eat gluten and why.
2. Ring in advance. This may sound obvious, and in reality it's not always possible to ring ahead to a restaurant, but if you can it's really worth doing to explain the situation. If they can cater to you it will give them time to prepare or buy food suitable for you. If they can't cater to you then it saves you turning up and drinking water while everyone tucks into food you can't eat. Not my idea of a good time.
3. Be thorough. If you aren't able to ring in advance you need to be the Sgt Major of coeliacs and go through the menu with a fine tooth comb, checking every single dish. Avoid things like sauces, gravies and dressings. Ask the waiter, or better yet the chef what particular dishes contain. If they don't know, air on the side of caution, you don't want to risk it for a biscuit and eat a dish only to find out a few hours later that it had gluten in. It won't be the staff at the restaurant who will be up ill all night, it'll be you!
4. Don't ever downplay coeliacs. Coeliacs is a serious disease which puts you at a higher risk of miscarriage, bowel cancer and osteoporosis. It is not a food allergy. It's an auto-immune disease which makes your body attack itself. I sometimes forget how serious coeliacs can be and I shouldn't and neither should you. If you eat gluten, short term you'll maybe be ill for a while, long term you could get anaemic, fatigued and all the time your eating gluten (accidentally or not) your putting yourself in a position where you more susceptible to the very nasty things coeliacs can entail. Express how serious coeliacs is to a waiter, if they know that they could potentially poison you if they're not careful they'll be a lot more vigilant. Nobody wants a phone call to the restaurant from a diner complaining of a gluten poisoning!
5. Be doubly careful. So the restaurant has told you they can cater to you with a gluten free meal, fab, but then your chicken gets cooked in the same pan as a battered cod. Not so fab. It's all very well a restaurant serving you a safe meal, but you need to make them aware that food prep is vital, as contamination is a big issue for coeliacs, and the tiniest bit of gluten can make you ill.
6. Research.Research.Research
7. Don't sit back. It's very easy to let others do the dirty work, but if a restaurant doesn't serve gluten free food or aren't willing to the only thing for you to do is complain. While it's not illegal for a restaurant not to serve g/f meals, it's a pain in the arse, and down right ignorant. I've never been to a restaurant that doesn't serve vegetarian food, and while I'm a fair weather veggie, the last time I checked it wasn't a medical condition, yet it is widely catered for. It's a shame the same can't be said for coeliacs.  My advice? Go high. Email the CEO of the chain restaurant that wouldn't cater to you, ring the manager of your local cafe who refused to offer g/f meals. There's nothing like a good guilt trip!
8. Be Cynical. Always think the worst of a restaurant, this might seem a bit harsh, but to be cynical is to be vigilant in this case. Go into every restaurant situation with a mind that you will ONLY be happy when the staff have reassured you in every way possible that your meal will be completely gluten-free, the chef will be hyper vigilant in the prep of your food and every measure will be taken on your behalf so that you feel happy and safe.
9. Think Twice. Don't presume that because you ate at a restaurant and it was fine, that it will be the next time, go through the routine of explaining to the waiter and staff about coeliacs every time you go, you may be aware that you have coeliacs, but as soon as you walked out of the door after your last visit, they forget who you are. Take the time to remind them.

Well, I hope all that was clear cut and practical. If there's anybody who has any questions, or things to add to the list, just comment below.  Happy Dining!