on February 21, 2016, 6:54 pm,
by Veronica Mayo,
Don’t toss those over ripe blueberries sitting in your refrigerator. Place them in a zip top bag and freeze them. You now have the key ingredient in making the best gluten free blueberry muffins. The rest of the ingredients you probably have in your pantry.
Even if you don’t, you can always change things around
1. Substitute vanilla extract for the almond extract
2. Substitute yogurt for sour cream
3. No coconut flour, no problem. Use 2 and 1/2 cups of gluten free baking flour
4. Fresh blueberries can be used if you don’t have any of the “saved” blueberries
5. If you don’t have canola oil, you can use olive oil or coconut oil.
After experimenting with several recipes for gluten free blueberry muffins, this recipe is the one I like the best. You will not be able to tell that these muffins gluten free.
Being gluten free doesn't mean you can't enjoy yummy blueberry muffins. These are moist and use your frozen blueberries.
1 cup sugar
2 cups gluten free flour
½ cup coconut flour
⅔ cup milk
1 cup canola oil
1 cup sour cream
2 large eggs
1 teaspoon almond extract
1 heaping teaspoon baking powder
1 teaspoon salt
2 cups frozen blueberries
Preheat oven to 350
Mix sugar, sour cream, oil,milk, eggs and extract in a large bowl
In a separate bowl, mix flours, baking powder and salt
Slowly mix the dry ingredients into the wet ingredients. Stir until well blended.
Place your paper liner in the muffin tin
Using an ice cream scoop, fill each muffin tin about ¾ full
Place about 7 or 8 blueberries on each muffin. Push down slightly
Optional: sprinkle coarse sugar on each muffin
Bake for about 25 minutes or until golden brown around the edges. A toothpick should come out clean when inserted into the muffin
Traveling with lipstick is Veronica’s blog on travel, beauty and living life beautifully organized. She is gluten intolerant and is in the process of adapting many of her recipes to gluten free. After a number of tries, Veronica was satisfied that this was the best recipe for gluten free blueberry muffins. She doubts anyone in your family will know these muffins are gluten free, unless you tell them. Enjoy.
on January 18, 2016, 5:22 pm,
by Veronica Mayo,
Who doesn’t have old VHS tapes piled high in a closet? Converting my VHS tapes into a digital format has been on my to do list for a number of years. Every time I even thought of tackling this project, I found a million excuses to avoid it. My number one issue was doing research to find a reliable company to do the conversion and cost. Then an ad popped up on my Facebook feed for Legacy Box. I read a few reviews. It sounded easy, so I decided to give it a try. Here is my Legacy Box review and experience.
There are several pricing packages. I selected the Family Package which converts 10 tapes. The Legacy Box was ordered online and I received it about a week later.
Once the VHS tapes are gathered, you will then add the bar code stickers included in the kit to each tape. I was happy to learn that they included extra bar code stickers (please note the extra stickers have a price on them). The extra stickers were used and 24 VHS tapes were shipped to Legacy Box. Then I prayed.
Legacy Box kept in touch by sending email updates. This provided me with a level of comfort. About 7 weeks later, I received an email stating that my order had shipped. After a few days, my Legacy Box arrived. What a relief! The process worked.
Each CD is neatly placed in a sturdy black envelope/sleeve. They are marked based on the markings on your VHS tape. A tip is to label your VHS tapes with the exact wording you want placed on your CDs. If you don’t remember to do this, no worries. You can always re-label the CDs when you get them back.
January is a great month to tackle organizing projects and de-clutter the house. Removing those old VHS tapes from your closets and replacing them with small CDs is a huge space saver. Not to mention, with your memories on CDs they become portable. And you can now share them with family and friends. Follow Legacy Box on Facebook and stay current on their promotions and special offers to save money. I have since ordered my second Legacy Box. Next is to donate the old VHS player.
Traveling with lipstick is Veronica’s blog on travel, beauty and living life beautifully organized. She had a stack of VHS tapes taking up space in various closets throughout her home. After seeing the Legacy Box ad, Veronica decided to give this service a try. She is so happy she did. In less than an hour, she was able to tackle this project. Warning: it is scary putting so many memories in one place and mailing them.
It is that time of year. Entertaining and hosting Christmas parties. Part of the fun of creating the menu is figuring ways to present your food masterpieces. Here are three different presentations for your heavy appetizer holiday party and entertaining with cheese.
Everyone loves cheese and a cheese platter is typically served at most parties. This year, instead make a sun-dried tomato and pesto “cheesecake”. The recipe is below. To make this your centerpiece appetizer serve this “cheesecake” on a small pedestal plate. No one will want to be the first one to dig in, so you might want to designate some one on your guest list to be the first one.
Another fun presentation is to use paper cones and fill them with your favorite holiday treat. Paper cones can be filled with popcorn, mini cookies, candy or Chex mix. For our party, we filled each cone with cheese sticks. That way each guest can grab a cone and continue mingling with the other guests. Paper cones are a simple way to decorate your table. Because there is an endless supply of paper designs at your local craft store, paper cones can be made for just about any themed party.
Who doesn’t like olives and cheese? Instead of placing them on a platter, consider placing marinated olives and Feta cheese in shot glasses. These olive shooters are super festive. Your guests can grab and go. The “shooter” concept can be applied to a number of foods. Consider serving shrimp cocktail, roast beef bites or lobster in shot glasses. They are also perfect for creating individual mini desserts. Entertaining with cheese this Christmas can be creative and delicious. Merry Christmas.
1 and ½ cup chopped sun-dried tomatoes (very well drained)
1 cup pesto sauce
french bread, sliced
mini pita bread bread
In a food processor or blender, combine the butter, feta cheese, cream cheese, garlic, shallot and vodka. Add black or white pepper to your own taste. Blend until smooth.
Using a small 6 inch spring form pan, cut out parchment paper and line bottom of pan.
Begin to layer as follows: sun-dried tomatoes, pine nuts, pesto and cheese mixture. Repeat, pushing down gently after each layer.
Refrigerate covered, overnight.
Remove from pan and serve with french bread, pita bread or unsalted crackers.
Tips: It is important to make sure your sun-dried tomatoes are well drained and most of the oil removed. When layering the sun-dried tomatoes and pesto make sure the edges of the pan are well covered. After your last cheese layer, carefully place the pine nuts around the top and then arrange the remaining sun-dried tomatoes in the middle of your "cheesecake".
Traveling with lipstick is Veronica’s blog on travel, beauty and living life beautifully organized. She has a brand new kitchen and has been taking full advantage of her new space and new appliances. This Christmas Veronica has been entertaining a lot and these are some of the pictures from her recent party hosted for her husband’s work group. Preparing yummy food is a priority, but just as important is presentation.
on September 22, 2015, 7:39 pm,
by Veronica Mayo,
After weeks of construction, our new kitchen is finally complete. It is wonderful getting our kitchen back! We can hardly remember the old kitchen. It is fun to post our kitchen remodel pictures. I knew exactly how I wanted our new kitchen to look. At the top of the list was to design a kitchen that was clean, modern and functional. Since we started with a small space, the placement of each cabinet was critical. Now that we have been living in the space for a few weeks, we believe all our goals were met.
The major components featured in our kitchen remodel pictures are summarized below:
Sub Zero 42″ side by side refrigerator/freezer with an overlay panel and custom handles
Custom cabinets and pantry in European Fir in Ridge Stone finish
Under counter Wolf convection steam oven and drawer microwave oven
Miele 24″dishwasher with an overlay panel and handle to match cabinet hardware
Built-in Brew Express coffee maker
Sub Zero 24″ wine storage
Kohler Strive under-mount square sink
Mountain Plumbing Products instant hot and cold faucet
Mountain Plumbing Products soap dispenser
Cone III LED pendant lighting by LBL Lighting
Wolf 36″ six burner gas range
Wolf 36″ cooktop wall hood in stainless
Pental quartz in White Cascade and Calcutta (island) with a 2″metered edge
Under cabinet plug strip and LED lighting
Many of the problems we had during construction are beginning to thankfully fade from our memories. Some of my favorite kitchen features include the extra large 9 foot island with tons of storage. It is a joy to prepare meals with space to spread out.
The Miele dishwasher pops open when the wash cycle is completed. This is a helpful reminder to empty the dishwasher each morning. It is so easy to make coffee since the water is plumbed into the wall mounted unit. Overlay panels conceal both the refrigerator and dishwasher adding to the overall modern design of the kitchen.
Traveling with lipstick is Veronica’s blog on travel, beauty and living life beautifully organized. She just completed an open concept kitchen remodel at her 1960’s Bellevue, WA home. Veronica has been taking time to document her experience. In her next blog post she will outline her lessons learned and provide a step by step plan to designing and building the kitchen of your dreams.
Hello, I am Veronica Mayo. I was born in Westerly, Rhode Island (only because that is where my mother’s doctor practiced), grew up in Connecticut. My parents were Portuguese immigrants. Growing up in a strict Portuguese household taught me the value of education, hard work and the love of food. Moved to Texas for a few years for work. Ended up staying over 30 years. Had a fabulous marketing career with American Airlines. Inventor and patent holder for the system that most of you know as Gogo Inflight. Lots of stuff in between, but met my husband Dave, moved to Bellevue, WA.
After leaving the corporate world, I thought life would slow down. It has not. Love to travel, so designed a cosmetic bag that makes it super simple to keep the inside of your cosmetic bag clean. It features a snap out liner for easy cleaning or replacement. Ok, I am a neat freak and am germaphobic. Now the holder of my second patent for the unique design of my cosmetic bag.
I enjoy a good glass of Merlot, try and limit my intake of sugar, especially chocolate and experiment with converting all my recipes gluten-free (one of the downsides of aging). Flip flops are only shoes I really need, my flat iron is always packed in my bag and can’t visit Ulta without spending money. I have lots of lipsticks. My new passion is documenting my family history.
I have learned not to be so hard on myself. Give people the benefit of the doubt. Scottsdale, Arizona is my new happy place when I go to unwind and enjoy the sunshine. I write about travel, beauty and being organized on my blog called Traveling with Lipstick. I also share some of my favorite recipes. Food is in my DNA. I am so happy you stopped by. Veronica Mayo