Wednesday, November 6, 2013


So we have been craving for corn-dogs since Fresno Fair this October.

Saw a recipe for corn-dogs, so I changed it a bit for it to be gluten free.
The whole house smell like the Fair!

My grandson loved it so much he had 2!

 Homemade Corn Dogs

Makes about 10-15 Corn Dogs

1 cup yellow cornmeal
1 cup Gluten Free Please! all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk
1 Tablespoon vegetable oil
1 Tablespoon honey
1 package Hot Dogs
15 wooden skewers
2 Quarts Vegetable Oil, for frying

dry mix


 Heat the fryer to 350

 In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together.
Then add the beaten egg, buttermilk, oil and honey.

Stir until combined

 Remove hot dogs from package.

 Wipe them all dry with a paper towel (this will help the batter stick to them better)

Add caption
 Insert one skewer  into each hot dog.

 Pour the batter into a tall drinking glass.
Add caption

 Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup.


 Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
any left over batter drop spoon-full into fryer to make hush-poppies

Monday, November 4, 2013

chewy chocolate chips cookies

  • 3 cups Gluten Free Please!all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder 
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cups (about 12 ounces) semisweet and/or milk chocolate chips                                                                  
  •   Preheat oven to 350 degrees. In a small bowl, whisk together the GFP!flour, baking powder and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. add  vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  •  Bake until cookies are golden around the edges, but still soft in the center, 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.                                                                                                          Enjoy