While I wouldn’t say I’m a stress baker, I will say that sitting on my porch with a cold glass of milk and a handful of gluten-free Saturday Sugars makes me pretty happy. Check out a new favorite flavor, a riff on the iconic Samoas Girl Scout cookies.
Gluten-Free Coconut Caramel Saturday Sugars with Espresso Cane
1 cup butter
1 cup sugar, such as Organic White Sugar In The Raw
1 tablespoon water
1 tablespoon coconut extract
1 tablespoon caramel extract
2 cups Gluten-Free All-Purpose flour with xanthan gum in the mix, such as Domata Gluten-Free Recipe Ready Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon espresso-flavored sugar cane
- Pre-heat oven to 350F. Line two baking sheets with parchment paper.
- Place the softened butter in the bowl of a stand mixer and beat on medium until light and fluffy. Add the sugar and beat on medium. Add egg and extracts.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to butter mixture, beating until smooth. Let the dough rest five minutes.
- Drop by the tablespoon about 2″ apart. Press down tops and sprinkle a pinch of sugar on each cookie.
- Bake one pan at a time for 14 minute, or until cookies are golden brown. Let cookies rest before transferring to a wire rack to cool. Cookies will keep five days or up to 30 days in the freezer.
Want to make another flavor Saturday Sugars? Try them in dark chocolate and Italian basil!
Eat it: (clockwise)
Deviled eggs with bacon, fried shallots and chives
Red quinoa salad with red peas, pickled daikon, cashew, and ginger jalapeno
Cheddar Anson Mills grits
Short rib with baby russet potatoes and beefy carrots
Buckwheat almond cake with vanilla cream, pomegranate and dark chocolate sorbet.
Read it: The Alvah Stone to bring authentic American cuisine to Montague Bookmill
Sarah in the Kitchen is happy to announce the winner of our Rudi’s Gluten-Free Bakery Happy Camper Blog Contest…Elsa Mejia!
Elsa was the fifth person to comment on our post about awesome gluten-free summer camps for kids and now she’s the proud owner of a brand new Canon PowerShot. Congrats to Elsa and to everyone who wrote about their favorite gluten-friendly summer camp food. Stay tuned because we’re going to make all of them and write about ‘em in July!
I’m excited to partner with ZonePerfect this year for their #BlogForward 2014 Challenge! Get extra motivation and encouragement to eat and live healthier? Sign. me. up. My cohorts and I will have three challenges to complete on our way to getting back on track and staying there plus I’ll be able to interview health and nutrition experts on how to have successful 2014 and beyond.
#Fact: New Year’s Resolutions are usually long-forgotten by March in my house. This year things are a little different! I proud to say that some changes have really started to stick:
- Make a Plan. I asked myself a few questions: Why do I want to be healthier? What changes do I need to make? How can I fit these changes into my schedule? Learning what is motivating me to get healthier is inspiring me throughout my journey this year. I wrote down ten answers, like “Keep an eye on my cholesterol.” and “Get outside more!” then put the list in a place where I could see it daily. Specific goals will also help measure progress when I revisit them again in a few months.
- Breakfast Every Day. Breakfast is the most important meal of the day. I used to skip it when I was younger and all that did was give me the munchies and slow down my metabolism. I’m much wiser now and know that even a quick breakfast, like a gluten-friendly Zone Perfect Fudge Graham bar, fruit and yogurt, will give me energy until lunch and help my brain do better during the day.
- Eat Smarter. Waiting too long to eat totally zaps my energy. Keeping a Perfectly Simple Toasted Coconut bar in my work bag can make a big difference and curb the chance of overeating once I do get some food in front of me. By keeping track of what I eat, I can see where I need to make changes. I’ve already noticed that I’m not drinking enough water or eating five servings of fruits and vegetables every day. Bonus is realizing that I haven’t been drinking soda as much and have been eating out way less!
- Get Moving! Oh, fad diets…you just don’t work! I need to exercise in order to burn those calories from that decadent dish I had to recipe test. While I’m a far cry away from the girl who used to bike 20-miles each day easily, I am getting back there. I’ve been walking 30 minutes or more every day and doing weight-training and yoga on opposite days. I’ve even been logging in the hours with my Headspace meditation app. Maybe it’s silly but my heart seems a little happier with the cardio and I’m sleeping better.
If I were to write myself a note of encouragement, it would be this: The most important thing to remember is that small steps are better than big leaps. Setbacks are a normal part of the process. The key is recognizing when they happen, being kind to myself about them and knowing that I can start over tomorrow with a clean slate.
Disclosure: By participating in ZonePerfect #BlogForward 2014 Challenge, I have agreed to receive complimentary product and giveaways for readers. This post may be sponsored but all thoughts and opinions are my own.
Sarah in the Kitchen teams up with Rudi’s Gluten-Free to help send gluten-free kids to camp PLUS one lucky reader will win a Canon PowerShot to capture their best summer ever!
Rudi’s Gluten-Free Bakery is one of the brands that I have worked with for quite some time. Last year, they started their Happy Camper program, a partnership with summer camps that specialize in week-long retreats for children and teens with celiac disease and gluten intolerance.
From now until March 18, kid fans of the the brand can enter the “Happy Camper” 2014 Camp Scholarship contest by submitting a 100-word essay for a chance to win a one-week, all expenses paid stay at a gluten-free overnight camp. Rudi’s will select 10 winners to have fun in the sunshine with absolutely zero worries about gluten!
New England kids can visit Camp Celiac in North Scituate, Rhode Island, from August 10-15, 2014. This summer will be Camp Celiac’s fourteenth year offering a totally gluten-free diet for campers ages 8-16. Adventuresome kids can even travel to one of the other summer camps in Georgia, North Carolina, Washington State and Minnesota. Parents can visit the contest app to learn more about details and dates.
Want to win this Canon PowerShot and a handful of coupons for Rudi’s Gluten-Free products? Leave a comment below telling your most favorite gluten-friendly summer camp food and click to follow Sarah in the Kitchen. Random.org will pick the winner.