Fuzzy Lemon Brandy

Fuzzy Lemon Brandy
A lovely drink for lovely ladies

Ingredients :

• 2 Ounces Brandy
• 1 Ounce lemon syrup
• 1 candied lemon slice, garnish
• 1 mint leaf, lightly pressed
• Soda water

Instructions:

1. In a shaker with ice combine the brandy, and lemon syrup. 
2. Prepare a highball glass with ice, add the candied lemon and mint leaf. 
3. Pour shaker over ice,  top up with soda water. 
4. Sip delicately, like a lady.

Enjoy! 

Continuing to Update

Hello friends!

I just finished updating my tags for the blog, simplified things down a bit, to hopefully make it easier to find recipes.

New tags are as follows:

Snacks- all things that are not a meal
Cake and Pie- self evident
Cookies and Sweets- one bite kind of treats
Breads n' Buns- bready baked goods
Savoury Snack- the unsweet munchies food
Dessert- traditional, showstopper kind of desserts, great for holidays, parties, family events, etc.

Mains- meals and entrées sorted into;
Poultry
Pork
Beef
Seafood
Vegetarian
Pasta and Soup
Sides (not quite a meal on their own, but help round out meals)

Gluten Free

Spice Blends

I actually make this all the time (the actual recipes I live on, my favorites, the ones my family eats on the reg)

I'm continuing to work on updating the older blog posts, making everything uniform and as easy to navigate as possible, so please bear with me! I also know I haven't posted as many new recipes lately as I used to, but I am working to change that, and working on experimenting with more gluten free baking, and more easy quick weeknight meals.

Gluten Free Pancakes

Gf Pancakes

Ingredients:

• 1 Cups Gluten Free 1:1 Flour Blend
• 1 Teaspoon Baking Powder
• 1 Egg
• 1/4 Cup Greek Yogurt, flavored or plain
• 1 Tablespoon Sugar 
• 1 Teaspoon Vanilla Extract
• Milk

Instructions:

1. In a large bowl sift together one cup of the flour, sugar and baking powder. Set aside. 
2. In a small bowl whisk together the yogurt, egg and vanilla. 
3. Add the yogurt mix to the dry ingredients and stir together. 
4. If mixture is dry or very thick, add milk 1-2 tablespoons at a time, stirring well until a pour-able batter forms. 
5. Heat a skillet over medium heat, and lightly oil. 
6. Add pancake batter to pan in about 1/4 cup portions to create small pancakes. 
7. Fry pancakes until edges are just starting to firm up and small bubbles form over the surface. 
8. Flip pancake and cook am additional 1-2 minutes. 
9. Repeat with remaining batter. 

Enjoy!!

Notes:

So this recipe is designed to be able to deliver as much nutrition as possible to my son, who is a picky eating toddler with Celiac disease. So all my gluten free recipes are for him, and pass my own bar for what good baking should taste like. As mentioned, he is a picky toddler, so most of the gluten free recipes are going to be designed to try keep a small human alive, I have substituted mashed fruit like banana or avocado for the yogurt, but my own little one would eat fruit until he became that fruit, but protein is not easy, and Greek yogurt is my crutch to keep him on a balanced diet.

Speaking of Greek yogurt; My biggest problem with a lot of gluten free recipes is that they often have textural problems or sometimes grittiness which is not ideal. I've had really good luck adding a bit of Greek yogurt to a lot of gluten free baking recipes, it helps the rising agent in baking work better by adding a bit more acid to the recipe and just generally improved the final baked texture of whatever its added to. 

I might try in the future to experiment more with a wider variety of allergen free baking recipes, but until I get a feel for gluten free baking i'm just going to focus on it on its own.