Family Chores

Like everybody else, I dread housework. I even admit to procrastination. I have been doing a lot better about it, but I still have my off days. While we had a few hot days, my kitchen built up a bit because it was too hot and humid for me to stand there. Ok, I know it wasn't as hot here in England as it has been in the States lately, or for as long, but I detest the heat. A beach holiday is my idea of a nightmare.

Since it's been a rainy day today, with a cooler temperature, I couldn't procrastinate on the dishes any more. I didn't realise that I would have assistance, though. The Imp, at 3 1/2, decided that she wanted to help, so grabbed her own tea towel and started drying cutlery and putting it away in the drawer. She didn't ask if I wanted help, she just cracked on with it, happily singing her little head off.  One thing that it made it me realise is that I need to start cleaning the floor first instead of last, because I caught her spreading the tea towel on the floor, stacking in a pile of utensils, rolling them up, and then carrying it all over to the drawer in a bundle.

It also made me realise how fantastic it is that the Imp and I work so well together as a team. It's just us, and I'm so used to watching parents struggle with their toddlers, especially in the 'terrible twos' and, a term that some of my friends have used, 'Threenager'. Don't get me wrong, we both have our off days, and we're both argumentative, stubborn mules. But we can, and do, work together to keep the house up now. She's fairly reasonable about tidying her toys up (at least downstairs...her bedroom is a bombsite, but I don't care as long as I have a path to her bed).

Sometimes I'll get frustrated at her, but I do get down and help her if she's struggling to get started. That's the whole point...I help her, but I don't do it all. It wouldn't be fair for me to expect her to be able to cope with all of it, and it wouldn't be fair for her to expect me to be her maid. It's all about letting her join in and think it's all her idea. There are certain chores that I ask her specifically to do, like keep her downstairs toys in a reasonable array, and to put them away before bedtime (though I forgot to remind her this evening, so they're all still sitting in the living room). She's responsible for putting her overnight nappy in the bucket in the morning...I don't have to ask on this one. She puts all her dirty clothes in the basket in the bathroom, helps me load the washing machine, and she pegs all our underpants on the lowest part of the outside washing line. But all of it she started on her own. I just have to ask her if she wants to help...sometimes I don't even have to ask, she pushes her way in.

Our team work has panicked people in the past. The Imp has joined me in the kitchen from the start. She spent a lot of her infancy in a sling, watching me cook. Now, the moment that I step into the kitchen, she's up on her step right next to me. A year ago I didn't get the big knife far enough back on the counter, and I walked in to find her with a potato on the chopping board, cutting it into slivers that she said were chips, and putting them in the roasting tin. She hasn't touched the knife since, but she watches me like a hawk with my every movement, and comments (nags at me) on making sure to keep my fingers back because the knife is sharp. When I have the oven door swung open, she stops where she is, or backs away, until I have it shut. All I have to do is tell her I'm opening the 'hot hot'. She's in charge of the vegetable cupboard and refrigerator, including when putting shopping away. I'm not even allowed to touch the fridge. I'd hate to think what it looks like, but she knows where everything is. Her first real words were all regarding cooking and veg.

I see a lot of parents, even of teenagers, that wait on their kids hand and foot. Ok, whatever floats your boat. But I feel that with the Imp learning things young, and learning how to work as a team within a functioning family unit, she'll have a stronger upbringing. I can hope that as an adult, she won't dread the necessary evils of having to do housework. I'm trying to improve my procrastination, so she sees me getting what I don't like to do done before what I enjoy doing. It's a struggle at the moment, but I do promise that I'm improving. Since ditching the dining room table, we're finding the living room and dining room easier to keep up, so it doesn't take us as long to tidy up. It's even quicker with both of us doing it, and more enjoyable. She actually lifts my mood up, because her random singing under her breath is almost constant, really cute, and makes me laugh.

Mel

Snickerdoodles (Originally posted 22/12/09 on The Alternating Kitchen Witch. Edited 25/07/11)

One from my mom, but this one converts nicely to gluten, wheat, and dairy free without any adjustments.

1 cup soft margerine (dairy free works, as well)

1 1/2 cup granulated sugar

2 eggs

2 tsp cream of tartar

2 3/4 cup sifted flour

1 tsp baking soda

1/2 tsp salt

Mix together margerine, sugar, and eggs. Mix well. Sift together cream of tartar, flour, baking soda, and salt, and stir into other mix. Chill dough. Roll into balls the size of walnuts. Roll into a mixture of 2 tbsp sugar and 2 tsp cinnamon (adjust until it is the balance you want). Place about 2 inches apart on an ungreased cookie sheet. Bake until lightly brown but still soft (these cookies puff up at first, then flatten out), at 400F (I put at just under gas mark 7), for 8 to 10 minutes.

Brightest Blessings

Mel

Star-Spangled Bites (Gluten/Wheat Free)

Well, as most people on my Facebook and Google+ know, I had a mummy-fail today. Not quite an epic fail, but pretty darn close. The end of the school term is coming up soon, and the Imp's nursery has a Pirate Party planned to celebrate and to say farewell to those that are leaving the nursery and entering primary school (the Imp doesn't start primary until 2012, so she will be returning to the nursery in September). For the party, the kids can go dressed as pirates, and I signed up to take in cupcakes.

Last week with my Baked and Delicious magazine subscription I had a dozen little silicone star cupcake moulds arrive. The Imp was so excited, so I promised that we could use them for the party cakes. I got up early this morning, baked 60 of these tiny cakes because I only put one teaspoon in each mould instead of two. They turned out the size of a 50p coin, but rather cute. I then cut a strip of fabric to turn into a pirate sash for the Imp, and another bit of fabric for a bandana. She looked adorable, and was on cloud 9 because her current favourite program is "Jake and the Neverland Pirates". I had just managed to get the cupcakes safely packed so we could take them on the bus, the Imp all sorted, and out the door to go to nursery.  When we arrived, I was confused as to why the child that was leaving when we arrived was in normal clothing. I shrugged it off thinking that he may have just had a miserable mum. Thinking nothing of it, we went in and up the stairs. The Imp was the only child dressed as a pirate. I quickly glanced at the notice board. Oops, I had screwed up. By a week. The end of the term in this county isn't until next Friday. Mummy fail.

But we managed to turn it around. It's the first time that I've tried a slightly different cupcake recipe, and it made for a good test run. The Imp didn't care how she was dressed, and ran off to play with her friends. The cupcakes were shared amongst the 6 children in the Preschool room, however many in the Baby room, and the staff, to rave reviews. They were actually shocked that they were gluten/wheat free, because they turned out very light and fluffy, and very moreish. I think there was also surprise that I had made them myself. I think most people that have signed up for food on the list have intentions of getting shop-bought.  We'll just have to do it again next week.

And I'm thinking that I need to get a lot better about keeping a calendar. I have a fancy new smartphone that is tied in with my Google+, so maybe I should start having a play with that. Then my phone will start yelling at me to remind me to pay more attention to the date (that I rarely have much of a concept of).

I promised Beth on Facebook that I would share the recipe, so here it is. I have obtained it from "Baked and Delicious" Magazine, Issue 10 (Eaglemoss Publishing), Page 8.

Ingredients
For the Sponges
50g (2oz) butter, at room temperature (I used Flora Buttery margarine)
140g (4 1/2 oz) caster sugar (I never bother with caster sugar, and used granulated)
125g (4oz) plain flour (I used Dove's Farm Gluten and Wheat Free Plain Flour blend)
1 1/2 tsp baking powder (I used Dr Oetker's Gluten Free Baking Powder)
a pinch of salt
125ml (4fl.oz) milk (I used whole milk, and added a small splash more to accommodate for the gf/wf)
1 large egg
1/2 tsp vanilla extract

For the Buttercream
50g (2oz) unsalted butter, at room temperature (again, I used Flora Buttery)
125g (4oz) icing sugar, sifted
1 tbsp milk
a few drops vanilla extract

Preheat the oven to 170C/325F/gas mark 3.  Put the butter, sugar, flour, baking powder, and salt into a bowl and use an electric beater to mix it all to a fine breadcrumb consistency.

Pour in half the milk and beat until it is just combined.  Add the egg and vanilla to the remaining milk and whisk together.  Add the egg and milk mixture to the creamed mix, then whisk until the batter is smooth.

Use a teaspoon to fill the moulds.  There should be enough to make 36 stars, so do them in batches (I only put one teaspoon into each mould, and made 60. The cases produce about the diameter of a 50p coin, just in case you have another shape).  Cook the stars in the preheated oven for 10 to 15 minutes until the tops are golden and springy to the touch (mine weren't golden because they were quite far down in the moulds. But they were springy).  Cool the stars on a wire rack.

Beat the butter until it is creamy and light, and only then gradually beat in the sifted icing sugar, the milk, and the drops of vanilla until the buttercream is really fluffy. Spread a little on the top of each star. Decorate as you please. I used edible red glitter flakes that I found on eBay.

Mel

(Gluten Free) Cinnamon Rolls (Originally posted 12/02/09 on Alternating Kitchen Witch)

I found this recipe on www.allrecipes.com. I haven't altered it, except the fluid amounts (because of the wheat free flour). I'm posting it, because they turned out to be DIVINE!

• 250 grams plain flour
• 20g (4 tsp) baking powder
• 1/2 tsp salt
• 6 tbsp butter or margarine, divided
• 180 ml (3/4 cup) milk (add a splash more to accommodate for wheat free)
• 50 grams sugar
• 1 tsp ground cinnamon (I am rather generous with this, and it was a rounded tsp)

Glaze:

• 1 cup icing sugar
• 1 tbsp butter or margarine, melted
• 5 tsp milk (I added a splash more, to make it drizzleable)
• 1/8 tsp vanilla

In a large bowl, combine dry ingredients. Cut in 4 tbsp of the butter, until mixture resembles coarse breadcrumbs. Stir in milk just until moistened (I added a splash more, because of the wheat free flour). Turn on to a lightly floured surface; Knead gently, 8 to 10 times. Roll into 8x11 rectangle, about 1/2 inch thick. Melt remaining butter. Brush over the dough (I misread the recipe, which says to brush 1 tbsp over it. I brushed the whole 2 tbsp, and, had to melt another tbsp for the end). Combine sugar and cinnamon; sprinkle over butter. Roll up jelly roll style, starting with the long edge. Cut into 12 equal slices (I think I managed 10...oops). Place with cut side down onto greased cookie sheet. Brush with remaining butter. Bake at 450F (230C) for 18 to 20 minutes, or until golden brown. Cool for 5 minutes. Combine glaze ingredients; Spread (or, drizzle, in my case) over the warm rolls. Serve immediately.

SleepyKitty Rating: UmmNomNom....

Brightest Blessings

Mel

Corn Bread Recipe #1

I actually have a couple of different recipes, but at the moment one of them is missing. It's actually the one I prefer, but I'll still post this alternative one that I've used as well (and still really like). I make it gluten free, and this is the recipe that I use if I've run out of milk, so it's dairy free already.  I find it a touch sharper in taste than the version that I use milk in, and a touch crumblier, but it's still really lovely, especially hot out of the oven with margarine or butter melting on it. I'm actually contemplating trying it with a smear of apple butter, the next time that I make a batch of it.

Ingredients:
1 cup cornmeal (I have found this at Sainsbury's, in with the international foods, i.e. the Asian foods, in a fairly good sized bag)
1 cup flour (normal flour can be used, as well. I use Dove's Farm Gluten and Wheat Free plain flour)
1/4 cup sugar (I'm sure that Splenda could be used)
5 tsp baking powder (I use a gluten free version)
1/2 tsp salt
1 cup plus 2 tbsp water
1/3 cup oil

Instructions:
Preheat oven to 425F/220C/Gas Mark 7.
Combine all of the ingredients and beat well.
Bake in a greased and floured 8-inch cake pan for 20 to 25 minutes, until a toothpick comes out clean. A normal pan can be used, but I use either a round or square silicon pan, so I can just pop it straight out.

Mel

Apple Pie, or Choose Your Filling (originally posted 21/02/11 on Alternating Kitchen Witch. Slightly Altered 01/07/11)

This is a dead simple one. Start with the basic pastry. You then have your choice...you can either do a proper 'top' on the pie, or, a crumble crust. I'll give you the details of that in a bit.

Basically, cube or slice (and, make sure the seeds and core are out) 4 to 7 (or more, if needed) apples. It really depends on what kind you're using. If I use Bramley's, it doesn't take many because they're huge. But, if I'm using diddy little Cox's, it can take 8, 9 or 10. I measure it by placing them in the empty pie dish prior to anything else, then, dumping them into a mixing bowl.

To the apples, add 1/2 cup of sugar or Splenda (both work really well), 1 round teaspoon of cinnamon (I'm always generous with the cinnamon) and 1/8 to 1/2 tsp of ground cloves. Give it all a stir, so the apples are coated.

Sort out your bottom pastry, then, dump your filling in. Sprinkle one tablespoon of water or lemon juice over the top. Put your top crust (or crumble...will get to that) on top, then, bake for 35 to 45 minutes, or, until golden on top.

You can mix and match other fillings. Today, I added blueberries to the apples, and used the cinnamon, cloves, and 1/2 to 1 teaspoon of nutmeg. We were discussing using blackberries, when they come into season, or, strawberries, etc. Probably weird of me, but, I even considered using pears.

Now, for if you decide you'd rather have a crumble top. Basically, it's 1/2 cup of sugar (or Splenda), 3/4 cup of flour, and 4 ounces of butter. Place your dry ingredients into a mixing bowl, and rub the butter in until it resembles course breadcrumbs. Sprinkle over the top of your pie, and bake as normal.

It's just deciding which 'topping' you want to use...we love both, in this house.

Brightest Blessings,

Mel

Recipe: Basic Pastry (originally posted 11/02/09 on Alternating Kitchen Witch)

This can be used for sweet or savoury pies, and is highly versatile. But, it can be the bane of my life. It always seems to depend on the weather in the kitchen (whether or not the washing machine is running, and how cold, hot, and/or humid it is, and what my mood is). On a good day for me, it can be really light and crisp. On an off day, it can be a touch hard, but still really nice.

It just takes a bit of practice, and finding what works for you. I'm starting to get my technique sorted, so I'm not having as many mishaps. If you're in a bit of a hurry, make your dough beforehand...it'll store in the fridge for up to three days. But, if you're in a hurry and doing it for the first time...well, I wouldn't particularly advise it. It'll only shoot your nerves.

• 4 oz of plain flour
• 2 oz of butter (I prefer butter, but, you can use margerine, if needs must)
• 1 tsp of salt
• mug of cold water
• (This amount will make one layer of a pie. Double it if you need a top to your pie.

Mix together flour and salt. Using your fingers, rub the butter into the flour, until it resembles fine bread crumbs. Gradually add in the water, one tablespoon at a time, until you have a sticky dough (because of us using wheat/gluten free flour, this does best to be on the rather damp side of sticky). Wrap in cling film (If I've run out of cling film, a plastic grocery bag works just as well), and place in the fridge for a minimum of 30 minutes, to rest.

When you're ready to use it, pull it out of the fridge, unwrap, and, with floured hands (and, lightly dusting the dough and counter top), knead about 4 or 5 times.

For the bottom layer of a pie, I just press it into my 9" pie plate. I don't even mess with it. I press it in, making sure it's fairly even all over, so it goes up the sides and just goes over the 'lip' of the pie plate.

For a top layer, this is where I tend to loose my temper. I've tried many of the standard techniques...dusting the surface with flour, and flouring the rolling pin, etc. What I have found works best for me is to put the ball of dough in the middle of a good sized piece of cling film, layer another piece of cling film over the top, and roll it out, sandwiched between them. Make sure that you make it circular, and big enough to top your pie. To pick it up and get onto your pie: I don't take the top cling film off straight away...I roll it onto my rolling pin, and roll the pastry up with it, whilst peeling off the bottom layer of cling film. I try to be quite gentle about it, so I don't tear my pastry. Dampen the edges of your bottom pastry, where it will connect to your top pastry. I then take it over to my pie, and roll it over the top of it, then, remove the last of the cling film.

Press the edges together, and, lightly run a knife around the edge to trim off the excess. I then lightly press a fork around the edge to make sure it's sealed, and to give a nice effect.

Make sure to poke some vent holes in the top.

Bake at 180c, for about 35 to 45 minutes, until top is golden.

Brightest Blessings

Mel

The Alternating Kitchen Witch - Gluten and Wheat Free cooking

A comment on my Summer Solstice post by Andrea of Dancing Barefoot blog really got me thinking. A few years ago I had started a cooking blog, posting some of my favourite recipes that I've modified for gluten and wheat free. It kind of got put to the side because I hit a busy point of life and forgot about it. I also wasn't happy with how I had it set out, and felt that it could be quite limited, at times. But after Andrea posted, and after other requests for my recipes from else where, I've decided that this, my main blog, is a perfect place for it. I know that I've been dreadful lately about keeping up on my posts, so it will help with that. I will be slowly transferring recipes already on the old blog, as well as adding new ones. If there's one that I've not put on but you've seen me mention it, feel free to ask and I'll be happy to post it :)

Mel