courtesy of allrecipes.com

{image from marlerblog.com}

I picked up some pistachio nuts (because I love them and hadn’t had them in a long time) from Trader Joe’s.  I practically almost consumed an entire bag last night.  Thankfully, Shawn was sharing them with me.  They’re actually a really good snack and really good FOR you too.  Here are some factoids:

1-They contain lots of fiber

2-They are a good source of protein

3-They are a good source of antioxidants

4-They are pegged as a good food to help lower cholesterol and risk of heart disease

5-They have about 30 vitamins and minerals that are good for you!

So…get to eating!

Here is another pistachio dedicated site for you.

“ok here is a really easy one. get some small mushrooms and pull out the steams so they are just mushroom caps. fill the caps with bacon bits add a spoon of cream cheese on top then throw them in the oven at 350 until the tops look done. SOOO GOOD!”

I’ll let the public assume the amount they need.

On a side note, I’ve also gotten Shawn some GF treats from the following 2 bakeries and he loved them:

1-Flying Apron Bakery in Seattle, WA – Fremont area

2-Mariposa in Oakland, CA – I ordered stuff online, and I think some of this stuff is at Whole Foods

Banana Bread

1 1/4 cups sugar [250g; or if you like things less sweet 1 cup, 200g]
1/2 cup butter (114g, one stick)
2 eggs
1 tsp. baking soda (5g)
1 tbl. Vanilla (15ml)
1/4 cup of yogurt or sour cream [60g, you can use flavored yogurt – like maple or vanilla – if you want]
2 or 3 very brown and soft bananas
1 1/2 cup flour (195g)
1 tsp. salt (5g)

You can also add walnuts, raisins, apples or anything else you might have a hankering for.

Preheat your oven to 350 F/180C.

Cream sugar and butter. Add the eggs and incorporate. Mix the baking soda into your sour cream/yogurt. Add the sour cream/yogurt to the mix. Add bananas that have been mashed lightly. Add vanilla, and salt. Slowly add the flour and incorporate well. If you are adding nuts or anything else mix those in by hand.

Lightly grease your baking pan. Pour mixture in. Bake 20 minutes for a layer cake pan or 50-60 minutes for a loaf [do the toothpick test]

Linda’s Pumpkin Dip

• One 8oz cool whip
• 1 box instant vanilla pudding
• 1 tsp. pumpkin pie spice (nutmeg will work in a pinch)
• 15oz canned pumpkin
• Gingerbread men or graham crackers

1. Thaw cool whip. Mix pumpkin, dry vanilla pudding mix, and pumpkin pie spice.
2. Fold in thawed cool whip and serve.

Sift together rice flours, tapioca flour, cocoa powder, baking soda, salt, baking powder and xantham gum. Set aside.

In bowl of your mixer – or in a large bowl – mix eggs, mayonnaise and sugar together until light yellow and very fluffy. I start on a low speed until well combined, scraping down the sides often, and then turning speed to 8 or 10 until really light and fluffy.

Set speed to low and gradually add in half of flour mixture. Scrape sides and return to mid-range speed, add half of the milk and 1 tsp vanilla. Return speed to low and add remaining flour mixture. scraping sides again, returning to medium speed once combined, adding milk. Once all the cake ingredients are combined well, turn mixer off and add 1 Tbs of the food coloring as close to the center of the bowl as possible. Slowly bring speed up to middle allowing food coloring to mix in well. Repeat this step, only add a tsp at a time until the red is your desired color (some are redder than others, and you don’t want to over add b/c it will change the liquid balance. OR if you’re using a paste or powder color, the ratios are much different). I went for a blood red color! 

Pour batter into lined cupcake pan or the molded liners and bake 20 minutes or until a toothpick inserted into center comes out clean.

Allow to cool completely. Frost with Cream Cheese Frosting

Cream Cheese Frosting

4 oz cream cheese, softened (if you prefer the tang of the cream cheese, use 8 oz and no butter)
4 oz butter, softened
2 Tbs milk
1 tsp vanilla extract or flavoring (watch this one, sometimes can be gluten containing)
2 to 3 cups powdered sugar, sifted

Whip cream cheese and butter together until very smooth (or if you chose all cream cheese, whip until smooth). Add 2 Tbs milk. While mixer is running, slowly add 2 cups sugar. If it’s not the consistency that you like, add more. Be careful not to overdo the sugar it will make it too stiff.