Wow, this year flew past. I can’t believe we’re in to another new year already – I guess that happens as you get older. Well, the holidays were very nice this year. We spent Christmas weekend at home, with friends on the “Eve” and just the three of us for Christmas day. Somehow, the week after Christmas seemed to disappear – I had no time to write a post for this blog, although I did do a good amount of cooking. With my college son at home, it seems like I’m either cooking a meal, cleaning up after one, putting dishes in the dishwasher or taking them out. Also, I’ve been going to the grocery store at least three times a week! My son is a weight-lifter and can really empty the refrigerator and cupboards quickly… It’s so good to have him home!!!
To end the year, we were invited to our friends/neighbors for a family version of “Chopped“. If you’ve never seen the American version on the Food Network, here’s a short summary: four chefs have to prepare an appetizer in 20 minutes using mystery ingredients from a basket, one chef is “chopped” after the first round; then, three chefs prepare a main course in 30 minutes with a new set of mystery ingredients, another chef is “chopped” in the second round; finally, two chefs prepare dessert in 30 minutes with still another set of mystery ingredients and one chef is chosen as the winner.
Our friends modified this a little, having two teams and only preparing the main course, but it was still a lot of fun. My husband and I were allowed to be the judges – YUMMY! I was also the only one who brought the dessert for this meal – so I guess you could say that I won the dessert round – by default – but I’ll take it!
My dessert was gluten-free Blueberry Cake, made with fresh blueberries. It’s one of our favorites, especially in the summer when the local blueberries are ripe, but the store-bought ones work just as well. It’s very light and not too sweet, even with a light sprinkling of powdered sugar on top. Enjoy!
4 tablespoons butter, softened
¾ cup sugar
1 egg, beaten
2 cups Pamela’s Gluten Free Baking & Pancake Mix
½ cup milk
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon powdered sugar
Preheat oven to 350 degrees. Grease an 8 x 8-inch baking dish. Using an electric mixer on medium speed, cream butter and sugar together until smooth. Add beaten egg and blend in. Add Pamela’s mix, milk and vanilla and beat on medium speed until smooth and light. Gently fold berries into batter with a spatula, do not beat in. Bake for 45-50 minutes. After cake cools completely, sift powdered sugar on top. Makes 8-10 servings.
** Options: Can use fresh raspberries, blackberries or cut strawberries in place of blueberries.
- Easy Cobbler Bread Pudding – Gluten, Dairy and White-Sugar Free! (thedustybaker.com)
- Lemon Blueberry Loaf (bookcasefoodie.wordpress.com)