Recipe Review: Gingerbread Muffins

Yum!  Gingerbread muffins.  Found this recipe online last night from Daily Dish Recipes.  My little girl helped me make them for breakfast and they were delicious.  And now our home smells like gingerbread.  These will definitely go in the Holiday rotation because I can make a big batch of them and freeze them for quick breakfasts.

GLUTEN FREE DIRECTIONS:
I substituted the 2 cups all-purpose flour with 2 cups of Bette Hagman's Gluten Free Mix or:
210 grams superfine brown rice flour
85 grams potato starch (not flour)
27 grams tapioca starch
Plus:
2 teaspoons xanthan gum
2 teaspoons pectin
I spooned the batter into a Ziploc bag and piped the batter into the muffin cups about 1/2 to 2/3 full, then smoothed the tops with wet fingers.  The muffins did not rise a ton, so I could have done it 3/4 full like the recipe says, but they were a little heavy so I was happy with the smaller muffins.  Also, my little girl shared 4 of these with me before I had to tell her that was enough, so I didn't mind that they were smaller.

LOW IODINE DIRECTIONS:
Use a LID-safe milk substitute and 2 egg whites instead of  the whole egg.  Make sure to use non-iodized salt.

Homemade Hershey's-Style Chocolate Syrup

I needed some chocolate syrup the other night and didn't want to run to the store.  Furthermore, I wasn't sure I would find something safe for our family food allergies once I got there.  So I hopped online and found a couple of really easy recipes!  I combined this recipe and this recipe.  It didn't turn out very thick, but it has a strong, rich flavor and I've decided I don't need it to be any thicker than it is.

Chocolate Syrup

1 1/2 cups water
2 cups white sugar
1 cup cocoa powder
1 dash salt
1 teaspoon vanilla extract

Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.  Will thicken upon cooling.

This chocolate syrup is naturally gluten, soy, diary, egg, and nut free!

Amy's Salsa

This salsa is so tasty and so easy we make it all the time. It's become a favorite in our home and for a lot of people we've shared it with. Thanks, Amy!

Amy's Salsa

Categories: Appetizers & Beverages, Healthy & Light, Low Iodine Diet, Quick & Easy, Vegetables

28 ounces canned tomatoes
2 each garlic cloves (2 to 4)
1/2 each jalapeno (1/2 to 1 1/2), seeded
3 handfuls fresh cilantro (2 to 3)
1/4 small onion (1/4 to 1/2)
1 teaspoon black pepper -- to taste
1 teaspoon salt -- to taste

Blend all ingredients in the blender until chopped and mixed well. It's best if you refrigerate several hours before eating. Keep leftovers refrigerated.

LOW IODINE DIET DIRECTIONS: Make sure to use no-salt canned tomatoes and iodine-free salt.

Source: Amy from an internet chat group for adoptive parents
Yield: 4 cups

JEN'S NOTES:  I almost always make this with regular Hunt's Fire Roasted canned tomatoes (NOT the garlic flavor) and it is delicious.  Amy said she adds a little more black pepper, which is good.  Usually I combine what the recipe says (being careful not to get too much jalapeno, onion, and cilantro), mix it up, taste, then add more of anything I think it needs (usually salt, black pepper, garlic, and/or jalapeno), remembering as the flavors develop some will get stronger.  I add jalapeno just until there is just a hint of spice.  Be careful not to overdo the onion or jalapeno because everything gets pulverized and the flavor can get way too strong very quickly.  Also, I've noticed that if I overdo the cilantro it doesn't taste as good.