State Fair 2013

This year I decided to enter my baked goods into the Minnesota State Fair Competition. I'm not entirely sure I was ready, yet, I knew if I didn't try, I would be missing out on something wonderful, so on the last day when registrations were due, I entered 2 items into the gluten-free categories.

In Septermber of 2013 I began baking gluten-free (and other free) desserts and my love for this way of cooking, allowed me to bake for more people and say "yes, that still is a tasty dessert!"

I've been working on my Oh, My Friendship Bread recipe for the last few months and trusted it was ready to be "judged". And my Pineapple Upside Down Cake has been such a fan favorite, I get to bake 130 of these mini cakes for a friends' wedding in September.

 

Until I entered, I didn't know that the items are actually dropped off and judged a week and a half earlier than when the State Fair opens. So that morning, I woke up early, full of nervous excitement and baked my two entries.

 

Being at the State Fair before it opens is exciting. There is an energy about it, knowing soon it will be flooded with thousands of people, great music and so many things on a stick! Standing in line I met amazing people who just like me were entering their items in for the first and did this because they just love to bake!

Some went on to say they had tried out 19 different adjustements to their recipe for the perfect cookie. Others said they baked more than one of the same item, just incase the other one wasn't quite right.

Me? I baked 1 of each and went from there. I learned that no matter how much prep or practice or critques, as long as you are doing it with love, nothing else matters!

 

The winners are announced on the first day of the fair and as I looked for my name, I didn't see it. I'll admit I was a little sad. You don't enter a contest hoping to lose. After a few tears and words of support, the pride that I did this started to shine. I stepped outside of my comfort zone and did something I would have not done before out of fear.

 

 

After the fair was over, I received my critque slips in the mail. I scored 84 points out of 100 and recognized that for only having baked gluten-free for a year, that it was pretty amazing!

 

I'm glad I did it! I'm proud that in taking the step forward to open my food to critque that regardless of what was said or what others thought, I enjoy baking, love what I make and love to share it!

Oh, My! Peach Cobbler

Oh, My! Peach Cobbler

Nothing says summer like peaches and this cobbler is a tribute to this tasty fruit.

Directions
      Ingredients
           *4 peaches, sliced. (I peel the slices and prefer this, but feel free to leave them on) 
           *1/4 Cup vegan butter (I use Earth Balance Vegan Buttery Sticks) 

      1. Preheat oven to 350°. Add butter to a 9 x 9 baking dish and place in preheating oven to melt.
      2. Meanwhile, in a large bowl, combine the following ingredients.
     Dry Ingredients
           *1 Cup + 2 Tablespoons Gluten-Free Flour (I use Bob's Red Mill)
           *1/3 Cup Coconut Sugar (I use Madhava Coconut Sugar) 
           *1/2 Teaspoon xanthan gum (I use Ener-g Xanthan Gum)
           *1 Teaspoon baking powder
           *1/4 Teaspoon baking soda
           *1/2 Teaspoon sea salt 

      3. In a small bowl, combine the following ingredients and let sit for 2 minutes.
      Ingredients
           *3 Tablespoons unsweetened applesauce
           *1/2 Teaspoon baking powder

      4. In a medium bowl, combine the following ingredients.
      Wet Ingredients
           *1/4 Cup unrefined coconut oil, melted and slightly cooled
           *1 1/2 Teaspoons vanilla extract
           *1/2 Cup unsweetened applesauce
           *3/4 Cup warm water

      5. Slowly add the two smaller bowls of wet ingredients and combine into the larger bowl of Dry Ingredients with a hand mixer on medium speed for 30 seconds or until completely combined.   
      6. Pour half of the batter into the baking dish with the butter. Arrange peaches evenly over the batter. Top with the remaining batter.   
      7. Bake for 45-55 minutes or until top is browned, peaches are bubbling and when a toothpick is inserted into the dough and comes out clean.   
      8. ENJOY!

Oh, My! 3 Ingredient Date Poppers

Oh, My! 3 Ingredient Date Poppers

I love how delightfully simple and sweet this recipe is.
      Ingredients
           *1/3 Cup Pitted Dates
           *1/3 Cup Almonds (or try other kinds of nuts)
           *1/3 Cup Gluten-Free Rolled Oats (I use Bob's Red Mill)

      Directions
      1. In a food processor or blender, add the dates until smooth. Some date chunks are ok.
      2. Add almonds (or other nuts) to dates and blend until smooth.

      3. Add oats to mixture and blend until smooth.

      4. Roll mixture into tablespoon size poppers and enjoy. Can be set on counter or refrigerated. Makes 9.

Baking Back: Nora's Sunshine Benefit

Baking Back is a way for me to use my love for baking to help raise money for someone in need.

In August, a coworker had a fundraiser for their young child who was recently diagnosed with cancer. I spent that week planning which treats to make.

The baked goods!

 

 

Cake Pops are one of my favorite treats and making a few with this special little lady's name: Nora honored her and the journey she is on.

 

 

Banana Chocolate Chip Cookies

 

 

Butter Toffee Cookies

 

Special K Bars

 

Peanut Butter Cookies with Reese's Peanut Butter Cups

Date Poppers for those gluten-free and dairy-free guests!