Angel Food Cake "Pudding" with Fresh Cherry Sauce

Okay, so I didn't really come up with a fantastic new angel food cake pudding. The title should read "FAILED" angel food cake ... but it reminded me more of a sticky toffee pudding consistency, or a yummy dense bread pudding, with the angel food cake flavor and a bit of the fluffy texture. Just a bit.

Logo designed by Anile Prakash

It's the Gluten-Free Ratio Rally again (many thanks to Caleigh of GlutenFreek for hosting us this month - see her host post where she gives links to the others here and below!). If you aren't familiar with the rally yet - or ratios (those magical numbers that give you ultimate freedom in the kitchen!) - you can check out my rally page here where I link to the first rally post written by Shauna of Gluten-Free Girl as well as provide links to all the other rally challenge posts I've written (and also include links for the three rallies I've now missed).

For this challenge, I used Ruhlman's angel food cake ratio of 3:3:1 (3 parts egg white: 3 parts sugar: 1 part flour).

Since I've missed the last two challenges due to summer travels and was home again (and away again by the time you read this!) for a little while, I thought I'd better get back into the swing of things and what better way than angel food cake, this month's challenge? Angel food cake is, after all, one of my favorite cakes. As a child, I was known to eat nearly an entire angel food cake myself on more than one occasion (and as an adult ...) - and I've made angel food cakes on more than one occasion as well.

So, the day before new travels I decided I better bake one up. And got distracted. And mixed all the sugar together with the flour. If you're going to make any mistake when making this cake, this may be the worst of all. You need some of that sugar by itself to work into those fluffy egg whites. I realized my mistake before it was too late and could have remedied the situation, but decided I not only didn't want to waste ingredients, I really didn't have the time to mess with getting more ingredients out anyway (and I'm not sure I had enough sugar left, either). I decided to take my chances and slowly add the sugar/flour mixture but sure enough, it rapidly fell as I knew it would. There was no point folding the rest of the mixture in at that point - it was already a soupy mess - so I just mixed it all in and hoped for the best.

After some of it dripped from the pan and burned in the bottom of the oven, it finally rose to the top of the pan and baked into a gorgeous angel food cake. I had high hopes ... until it had been cooling upside down (on my old pre-gluten-free-days Hornsby bottle saved on purpose to turn angel food cake pans upside down onto) and a peek showed that it had cracked into separate pieces and was shrinking away from the pan in a very odd manner.

No worries - we pulled chunks out of the pan and ate them to discover it still tasted like angel food cake. A very dense, sticky one. So I made up a sauce to dribble over chunks of it and it made a fantastic angel food cake pudding. I'll do this again the correct way in the near future and share a real angel food cake with you. In the meantime, enjoy the pudding!

Projected prep time: 20 minutes; Projected bake time: 35-40 minutes
(Printable Recipe)

Angel food cake pudding
12 ounces egg white (339 grams - this was 10 egg whites for me)
12 ounces pure refined cane sugar
2 1/2 ounces (70 grams) brown rice flour
1 ounce (28 grams) potato starch (not flour)
1/2 ounce (13 grams) tapioca starch
1/4 tsp. ground chia seed
1/2 tsp. kosher salt
1/2 tsp. cream of tartar
1 tsp. pure vanilla
1/2 tsp. pure almond extract

Fresh cherry sauce
1 1/2 cups fresh cherries, halved and pitted
1/2 cup pure organic cane sugar
1/3 cup water
1/4 tsp. pure almond extract

Cake pudding:

Preheat oven to 350 degrees.

(Note: this method of making the cake will not result in the high, fluffy angel food cake but will be the dense, sticky and slightly fluffy angel food cake pudding.)

Sift together sugar and flour.

Whisk egg whites together at medium speed for about a minute. Add salt, cream of tartar, vanilla and almond extracts then increase speed to medium-high.

Once mixture is very foamy, rising well and can hold a weak peak, begin slowly adding the sugar and flour mixture. When it's all been added, go ahead and mix it more if necessary. (You can't lose with this pudding method.)

Pour into 9-inch tube pan and bake (you may want to have a cookie sheet on the rack below your tube pan in case it drips!) for 35-40 minutes or until a nice light golden color on top and a cake tester or metal skewer comes out clean when inserted in center. The cake should have risen to the top of the pan and be deceptive in looking like a nice, fluffy cake.

Turn pan over on glass bottle and let cool about an hour. Serve in chunks warm plain or with desired sauce, such as the cherry sauce, on top.

Fresh cherry sauce:

Stir cherries, sugar and water together in small saucepan and heat over high heat until bubbling, then reduce to medium-high and cook for five minutes, stirring occasionally. Reduce heat to low and simmer for three minutes. Add almond extract, stir and continue to simmer for two more minutes. Let cool to nearly room temperature before serving. The sauce will thicken as it cools.

Enjoy!

Many thanks, again, to Caleigh for hosting us this month! Please check out her delicious angel food cake here, and see all the other amazing cakes the rally participants baked up for you this month! (I'll have the complete list here at a later time.)

I hope you're all having an amazing summer! When things settle down, I'll be back regularly and sharing my photos of beauty as well. Have a great week!

Breadsticks and Crackers for the Gluten-Free Ratio Rally in July

Logo designed by Anile Prakash

Happy summer, everyone! I hope you're enjoying it and able to get out as much as I've been - I've traveled literally halfway across the United States (by car) and back over the last few weeks - and am preparing for travel once again. The girls and I have been busy, busy! The only thing I regret on long vacations is the fact that, usually, my husband is left behind. We sure enjoy getting home to see him!

Obviously I missed, once again, the last Gluten-Free Ratio Rally. I hope to remedy this by providing you with the links (even though they are very late!) to the yummy breadsticks and crackers the other participants baked up for you. This challenge was hosted by Rachel over at The Crispy Cook, where she made cilantro crackers.

If you aren't familiar with the ratio rally, check out my rally page where I have linked to the introduction post written by Shauna from Gluten-Free Girl as well as all the other rally challenges I've posted about.

The good news is I AM participating in the challenge for August and have already written that post and scheduled it for publication on Wednesday.

In the meantime, enjoy these other delicious recipes, as well as Rachel's above!

Gluten Free Graham Crackers - by T.R. at No One Likes Crumbley Cookies

Zippy Garlic Crackers - by Heather at Discovering the Ordinary

Seafaring Crackers - by Claire at My Gluten Free Home

Savory Spice Crackers - by Jonathan at The Canary Files 

Crisp Bread Sticks and Bread Stick Sparklers - by Angela of Angela's Kitchen

Gluten Free Cracked Pepper Crackers - by Mary Fran at Frannycakes

Gluten Free Breadsticks - by Shauna of Gluten Free Girl

Bread for the Gluten-Free Ratio Rally

Logo designed by Anile Prakash

Goodness! Has it really been so long since I've written here?? Yes, I'm afraid it has ... I've had to take a little hiatus from this site and I'm afraid this is only a short little "hello" before I'm off again for a few weeks. Since I last posted, we've had end of school activities, the flu, summer break beginning, dance recital, travel, seeing a specialist doctor halfway across the state for my health issues, travel again, braces for the oldest (an ongoing process that isn't finished with one visit!), launched a new business (yay for continuing to work doing something you love!), sorted out permits for new business etc. ... and we are traveling (for fun!) again. I'm taking a little break from packing to touch base with you real quick ...

On a food note, I took photos of a fabulous dessert made last night that I will edit and type the recipe up for you after the majority of my travels have come to an end. It was the first time I'd taken time to actually photograph food in a few weeks and it felt great.

On a new note, very good news in my health situation. The specialist I saw said that I don't have the rare, scary "chronic active" Epstein Barr that was feared. My EBV numbers remain off the charts high, but it doesn't indicate this active state of EBV. Thank God! Some other scary illnesses were ruled out with further testing and since we had already ruled out the very scary lymphoma with my surgery earlier in the year, the scary stuff seems to be (SO THANKFUL!!) not an issue for me. The bad news is he believes I have Chronic Fatigue Syndrome, and it could be a few years before I see remission and even then it can come back.

The way I see it, though, is that CFS isn't a fatal disease and it doesn't cause organ failure like some of the other things we were concerned about. I have had to alter my very active lifestyle since all this hit in the fall, and I still get the swollen glands, sore throat, achy body and extreme fatigue (all of which can be caused by CFS) if I overdo it, but I'm learning how to manage it and the specialist felt like I already was doing many of the things I need to do in order to live with this the best I can.

So, after that little update on me, I am finally giving you links to the Gluten-Free Ratio Rally bread challenge which was hosted by Karen of Cooking Gluten-Free earlier this month (thank you, Karen!). I hated to miss out on this challenge - it was only the second one for me to miss - but once I caught the flu, there was no chance of experimenting with a ratio bread recipe with everything else going on. I'm afraid it looks like I'll be missing the July challenge as well, but I'll post the links for you when I'm able and hopefully will be back in the game for the next one.

(To see all the other previous rally challenges and what the rally is all about, check out my rally page here: http://mamameglutenfree.blogspot.com/p/gluten-free-ratio-rally.html)

In addition to Karen's amazing bread, check out the other delicious recipes the rally participants baked up for you!

Adina | Gluten Free Travelette  Seedy Sandwich Bread
Angela | Angela’s Kitchen  Our Family’s Basic Gluten Free Dairy Free Bread
~Aunt Mae (aka ~Mrs. R) | Honey From Flinty Rocks  Chia Millet BreadBrooke | B & the boy!  Buckwheat-Oat Bread
Charissa | Zest Bakery  Cherry Pecan Pot Bread, Gluten Free  
Claire | This Gluten-Free Life  German Vollkornbrot (Seeded Bread)
Erin | The Sensitive Epicure English Sandwich Bread (gluten-free & egg-free)   
Jenn | Jenn Cuisine  Gluten Free BouleJonathan | The Canary Files Gluten-Free, Vegan Mediterranean Soda BreadKaren | Cooking Gluten Free!  Gluten Free Sandwich Bread/Gluten Free Naan
Meaghan | The Wicked Good Vegan  Vegan Gluten-Free Bread
Meg | Gluten-Free Boulangerie  Ciabatta (gluten-free, egg-free/vegan)Monika | Chew on This!  amaranth skillet flatbreads, amaranth mini pita roundsMorri | Meals with Morri No Knead Sun-dried Tomato & Basil Flatbread (yeast free/grain free)Pete & Kelli | No Gluten, No Problem  Gluten-Free Challah
Rachel / The Crispy Cook  Gluten Free Chickpea Sandwich Bread
TR | No One Likes Crumbley Cookies  Gluten Free White Bread
Tara | A Baking Life  Gluten-Free Sandwich Bread & Boule

I hope you are all having a fabulous summer - see you back here soon!

Just Plain Bagels

Hello, friends. It's been a few weeks, hasn't it? I won't use this post to go into everything that has been happening in my life but if you are a regular reader, you know something must be up (other than this wretched health issue I'm battling) because things have been quiet and I haven't even been posting my photos of beauty every day, or almost every day.

I'll just leave it, for now, with telling you that first, I've been playing Mama Hen to some incredibly sweet and precious baby chicks that became part of our family the day after they hatched. 

We started with five, but my favorite (Guinevere) didn't make it, as you know if you are on my facebook page. It was a traumatic event that I won't go into in this post. The other four - Snowflake, Peekaboo, Fluffy and Daisy - are staying healthy and strong and we look forward to having fresh eggs in several months. I'll share more photos of them and information about them when I have a chance sometime.

Secondly, the photos of beauty have been missing partly because I've been so busy and partly because I accidentally formatted the compact flash card on my camera with a couple of weeks' worth of photos that I hadn't yet uploaded ... erasing every single one of them. HOWEVER, I made two cheap purchases on software and a card reader and got them ALL back yesterday! :) Again, I'll share some of those photos with you on another post - as well as tell you what I did to recover them in the event any of you ever find yourselves in a similar situation.

For now, let's get back to the reason for this post: The Gluten-Free Ratio Rally day is here again and this month we did bagels. Many thanks to Morri from Meals with Morri, our host for this month's challenge, for choosing bagels and hosting us this month! You can find her blueberry oat bagels (Yum!) and links to all the the rally participants' bagel recipes on her blog post here. I'll have a list at the bottom of this post of the other recipes with links at a later time. I'm really looking forward to trying out some of these other bagel recipes, especially considering I'm just not as happy with mine as I wanted to be!

Logo designed by Anile Prakash

If you're not familiar with the ratio rally yet, it's where a group of bloggers come up with recipes based on a ratio for a specific gluten-free challenge each month. Working with ratio and weight frees you in your kitchen more than you can imagine. For more information and previous recipes and challenges, you can visit my rally page here.

Before you get too excited about my "just plain bagels" recipe, let me tell you that I'm not completely happy with the way mine eventually turned out after trials, and I plan to keep at it and have a better recipe for you at some point. Given everything going on this month, I didn't get to play around with the bagels as much as I'd planned and nearly didn't write this post ... however I figured I'd keep it real and share my bagel-making experiences with you. This month was, after all, my very first bagel-making attempt - gluten-free or otherwise.

The final result before deadline proved to be a decent sort of bread. I wouldn't think it fair to really call it a bagel - and I realize that's coming from someone who isn't from New York or anywhere in the Northeast at all. I do, however, think I have a pretty good idea of what a true bagel is and how it should taste. I've had them and they are good. My bagels turned out to be ... rolls with a hold in the middle? ... that taste quite good sliced in half and covered with cream cheese. They were a little on the dry side but not too bad and lacked the amount of chew I was aiming for. They tasted too much of yeast, even after I cut back on the yeast.

Next time, I'll be trying Bruce Ezzell's bagel recipe on Michael Ruhlman's site. This is the first recipe I studied for bagels and had planned to go with adapting it, but then suddenly decided to try converting the Joy of Cooking bagel recipe to an easy ratio instead. As noted above, it's decent but not what a bagel should be. Mr. Ezzell's will no doubt taste more like a bagel once I get around to figuring my flours for it and giving it a few trials.

The ratio I used for the Joy of Cooking conversion is 9 parts flour: 4 parts liquid: 2 parts egg: 1 part fat. For this recipe, I've halved the ingredients of the original. I also greatly reduced the amount of yeast. They tasted more yeasty right out of the oven but some of that left after cooling.

(Printable Recipe)

4 ounces (half cup) scalded milk

1 ounce (2 tbsp.) butter

1/2 Tbsp. sugar

1/2 tsp. kosher salt

1/2 tsp. plus 1/16 tsp. active dry yeast

2 ounces egg (1 large egg), beaten

1 ounce (28 grams) tapioca starch

1 ounce (28 grams) potato starch

1 ounce (28 grams) arrowroot starch

2 ounces (56 grams) brown rice flour

2 ounces (56 grams) sorghum flour

1.5 ounces (41 grams) millet flour

.5 ounces (13 grams) teff flour

1/2 tsp. ground chia seed

Boiling water with 1 Tbsp. sugar added to it.

Egg white, for egg wash, if desired

Combine hot milk with butter, sugar and salt in large saucepan or bowl. When mixture is cooled to 115 degrees, add yeast and let sit for 5-10 minutes.

Sift flours together with ground chia seed.

Blend in egg and flour with wooden spoon and continue to beat with hand for a couple of minutes until everything is mixed well.

Cover with damp cloth and let rise in warm place for an hour and a half to two hours, until dough has doubled.

Bring water and sugar to simmer in large, deep skillet or saucepan.

Punch down dough and form into equal pieces (I did nine smaller bagels that fit nicely in the palm of my hand after all the rising, poaching and baking. You could do larger ones.) Roll into balls and slightly flatten in hands and make a small hole in the center with finger.

Let rest for 15-25 minutes or until nearly doubled. While your water is coming to a simmer/low boil, preheat oven to 375 degrees and line baking sheet with parchment paper.

Place each bagel into simmering to boiling water for one to one and a half minutes on each side. I'll tell you that I played around with this: I did some for 30 seconds on each side and they fell the most during baking. All of the bagels fell somewhat either during baking or during cooling, but the ones I poached the least amount of time flattened the most. The ones that went for nearly a total of three minutes seemed to do the best.

Remove from water with slotted spatula and drain a couple of seconds before placing on baking sheet lined with parchment paper. If desired, brush tops with an egg white wash.

Bake 20-25 minutes (top rack if gas oven), or until done and not doughy inside. You may want to flip them over to even the browning out a little the last four to five minutes of baking.

These taste best fresh and with some cream cheese slathered on. Enjoy! 

Don't forget to check out Morri's host post of blueberry oat bagels, as well as the other amazing bagel recipes baked up for you this month! Thanks again, Morri!

And I do have one photo of beauty for you today. I just couldn't resist the beauty of the desert bird of paradise tree in our front yard against the backdrop of a gorgeous sunset. I hope you're finding beauty in your day today! (Why I'm sharing this: http://mamameglutenfree.blogspot.com/2012/02/beauty-in-eye-of-beholder.html.)

Hot Cross Buns

Do you have a tradition of eating hot cross buns on Good Friday like we do in our family? Every Good Friday I can remember as a child included eating delicious hot cross buns my mother had made that day.

Smooth, round rolls of sweet bread dotted with raisins and crossed with a delicious glaze on top. They made the house smell good and I couldn't wait to eat them. We'd sing the "Hot Cross Buns" song and talk about what the cross represented on the buns that special day.

My mom is currently living in England, so she's getting the authentic treat right now and says the bakery windows are filled with these yummies.

I've made different recipes of gluten-free hot cross buns over the last couple of years and I think this year I finally came as close to recreating Mom's originals from the Joy of Cooking recipe as I will probably get. Last year I played around with different flours but didn't get anything with a decent texture. They were more like bread-type cookies.

This year I used the some of the same flours I use in my yeast bread recipe and had success. For these photos, I placed the dough in muffin tins to be sure they came out round. When I make these again on Friday, I'll attempt them on baking sheets in what will hopefully bake into nice round rolls (I'll try a tester first and use muffin tins again if they don't turn out). They don't look quite the same as my mom's, but the taste is definitely there. And it's definitely good!

Another thing I like about this recipe is I used just a saucepan and wooden spoon. No mixer required!

Projected time, start to finish including rise: About 2 1/2 hours
(Printable Recipe)

1 cup milk
2 Tbsp. unsalted butter
1/4 cup organic pure cane sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
Pinch of ground nutmeg
1/4 cup raisins
1 Tbsp. fresh lemon zest or 1/2 tsp. dried lemon zest
2 1/2 tsp. active dry yeast
2 Tbsp. very warm water
1 large egg
2 cups Pamela's bread mix and flour blend (not the baking mix)
2/3 cup millet flour

Icing for cross:
1/4 cup powdered sugar
1/8 tsp. pure vanilla extract
1 tsp. milk

In a large saucepan, heat milk until hot but not boiling.

Add butter, sugar and salt, stirring until dissolved. Add cinnamon, nutmeg, raisins and lemon zest. Let cool to warm. (You want it just warm enough to not cook the egg.)

In a small bowl combine warm water and yeast, let sit for a few minutes. Stir into milk mixture.

Beat egg into milk mixture.

Sift flours together and pour a small amount into the milk mixture, stirring with a wooden spoon. Continue adding a little at a time, beating with the wooden spoon, until it's all mixed. Continue to beat with wooden spoon for about a minute or so, until everything is combined well and a nice dough has formed.

Place in a large greased bowl and cover with a damp towel. Set in a warm place to rise, about an hour, until doubled.

Doubled ...

If using muffin tins, grease them first and then place 18 equal portions into the tins. If you want to try shaping the buns yourself, grease baking sheets and round 18 balls to place on the sheets.

Cover again and let rise in warm place until nearly doubled again, about 30 minutes.

Preheat oven to 375. You'll want to use the top rack if you are using a gas oven. (I'm playing with it here. The original recipe called for 425 degrees and I started with 400. They were baking too fast so I lowered it to 375 and baked for less time. I'm giving you an estimate on the full time at 375 until I make them again.)

Bake approximately 15-20 minutes or until done.

Let cool completely and then make crosses on top with the icing.

To make the icing, in a small bowl combine the powdered sugar, vanilla and milk. Stir well to combine. If it's not thick enough to hold a line to form the cross, add a little more sugar at a time until it is.

Enjoy!

For my photo of beauty, I'm sharing another flower photo. We have wildflowers blooming for spring - not as many as I'd like with the drought going on but enough to enjoy their beauty. I love the vibrant red and orange in the Indian paintbrushes. I hope you have a beautiful weekend, and Happy Easter!

Why I'm sharing this: http://mamameglutenfree.blogspot.com/2012/02/beauty-in-eye-of-beholder.html

Triple Chocolate Brownies

Brownies from scratch. Those three words have always made my mouth water instantly, like Pavlov's dog. Brownies from a box aren't bad, but from scratch have always had that extra something that you can't quite put your finger on but you know it's good.

I love that brownies are versatile, full of flavor combinations, possibilities and textures and fairly simple to whip together and bake. They are perfect for any time of the year and nearly any occasion. So I was happy to see that Mary Fran from FrannyCakes, our host for this month's Gluten-Free Ratio Rally, had chosen brownies as our challenge. (Thank you, Mary Fran!)

Logo designed by Anile Prakash

Be sure to stop by Mary Fran's host post of Gluten-Free Hazelnut (Nutella) Brownies (be still, my heart! Nutella!) and drool over her offering as well as all the other amazing recipes my fellow participants baked up for you this month.

I chose to go with chocolate brownies because I felt chocolate was the perfect way to celebrate my one-year anniversary with the rally. I got started the second month into it last year, and I haven't regretted a minute of it. It's been so fun to have my eyes opened to possibilities I never imagined in the kitchen, as well as get to know my fellow rally bloggers a little bit better.

If you aren't familiar with the rally yet, you can learn more at the original introduction post by Shauna at Gluten-Free Girl as well as my other rally recipes that link up to the hosts each month on my Gluten-Free Ratio Rally page. By baking and cooking with weight and using a ratio, you can free yourself to create endless possibilities in your kitchen.

For these brownies, I came up with a ratio of 2 parts sugar: 1part fat: 1 part egg: 1 part flour. I based this from a recipe I created when I was pregnant with my oldest and was home alone for a week in desperate need of some serious chocolate. For this challenge, I played around with the flours and types of sugar and chocolate, and these ratio brownies ended up being less chocolate-y than the original gluten ones from years ago. My husband doesn't care for chocolate as much as I do, so I settled on cocoa powder for the final recipe I'm sharing today rather than the melted baking chocolate the originals call for.

I wish I could say the final product is perfect, but for me to call them perfect they would have a bit more chewiness to them. (Edit: Psssst ... I finally achieved it! See the edit in directions for the chewy perfection! This also gives them an awesome crunchy top.) That being said, however, I think that's all they are missing. If I baked them a little longer, they may or may not come out a little chewier and I might try that next time (tonight, maybe?). They aren't really cake-like brownies but are very fudge-y. I wish they had a little more chew, but I'm still quite happy with the texture and the entire pan was eaten quickly by everyone in the family. They definitely meet all the requirements in my mind for a really good from-scratch brownie taste.

Projected prep time: 10 minutes; Projected bake time: 25-30 minutes
(Printable Recipe)

4 ounces (1 stick, 1/2 cup or 8 Tbsp.) butter (I used salted)
1/3 cup unsweetened cocoa powder (forgot to weigh, will edit next time)
8 ounces pure cane sugar (I used refined sugar for this recipe)
1/2 tsp. kosher salt
1 1/2 tsp. pure vanilla extract
4 ounces eggs (2 large eggs)
2 ounces (56 grams) brown rice flour
1 ounce (28 grams) teff flour
1 ounce (28 grams) potato starch (you can use tapioca here instead but I liked the potato texture a little better)
1 tsp. ground chia seed (I use Salba brand)
2 ounces (56 grams or about 1/3 cup) semi-sweet chocolate chips
2 ounces (56 grams or about 1/3 cup) white chocolate chips
1/2 cup chopped pecans, optional (forgot to weigh, will edit next time)

Preheat oven to 350 degrees and grease an 8x8 baking pan.

Sift flours together with ground chia.

Melt butter in medium saucepan over low heat and cool to lukewarm.

Mix in sugar and stir until smooth. Mix in salt, cocoa and vanilla and stir until well-incorporated.

Mix in eggs until smooth.

Mix in flour blend until smooth.

Mix in chocolate chips, white chocolate chips and pecans.

Spread into greased pan. (Edit: If you want to achieve the chewy factor, let the batter sit in the pan for a minimum of 30 minutes, preferably an hour, before baking. Then try to let them cool before cutting them - they will be great!)

Bake for approximately 25-30 (they'll be a little chewier at 30 minutes) minutes or until done. For best results, let cool before cutting. (But they are good hot and gooey!)

Enjoy!

Please don't forget to stop by Mary Fran's post to see her delicious brownies, as well as all the other amazing brownies baked up by the participants this month! Just look at this list - how can you not be hungry for brownies right now? Thank you, again, Mary Fran!

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela's Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty's Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S'More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life made Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 

(And for my photo of beauty today, I'm sharing another bluebonnet photo from my neighbor's gorgeous crop. Can you find the ladybug? I love all the blue surrounding me this time of year - I hope you are finding the beauty surrounding you!)

Why I'm sharing this: http://mamameglutenfree.blogspot.com/2012/02/beauty-in-eye-of-beholder.html

365 Project - March!

Another month has gone by and April is here. My girls just have two months of school left until summer break!

I'm so glad I've been documenting some of the things I've found beautiful and/or interesting in my days through the camera. I have a feeling it will turn into a lifetime hobby that I can't live without.

Above you can see all the photos I've shared on my 365 Project page for March.

Below, I wasn't able to get too close but there were two (male and female) woodpeckers in a neighbor's tree during a brief walk the other day. They were making so much noise and seemed to be pleased with the results of their work.

Tomorrow, I'll be sharing this month's ratio rally challenge (brownies!) and plan to share a successful hot cross buns recipe with you on Thursday.

I hope you find beauty in your day today!

Why I'm sharing this: http://mamameglutenfree.blogspot.com/2012/02/beauty-in-eye-of-beholder.html