Super Simple Gluten Free Birthday Cupcakes

Super Simple Gluten Free Birthday Cupcakes

I recently read an article (by a food blogger) about food blogging trends that had to go in 2013... one of them was posting seasonal recipes. I just don't get that! If I had my way, we'd all be posting seasonal recipes to get people to actually understand what is IN SEASON... But I digress... The other food blogging trend that ranked up there on the annoyance chain was cupcake recipes that claim to be easy, start with a boxed cake mix, and then add a million ingredients.

I promise you that I am not adding a million ingredients but I am totally starting with a Betty Crocker Gluten-Free Cake Mix. Why? Because most of the time I am completely not lazy about my cooking but, when it comes to baking, I have some issues. And using a cake mix once in a while isn't going to kill anyone and it might save me from needing to seek out a therapist who deals with baking disorders.

Coffee Ice Cream

Amazing Coffee Ice Cream... Churning Away

I don't think that I can pinpoint the exact moment in time when cooking something from scratch became infinitely easier than strapping four kids into car seats to go buy a needed item at a grocery store. However, sometime in the past couple of years, I have often found myself thinking that it would be way easier to bake a loaf of bread, whip up some butter, even make my own ice cream, than it would be to drag four little angels into my local Harris Teeter.

So, the other night, kids in pajamas, mama wanting some coffee ice cream... I scoured the cabinets and found an expired (yup, expired) packet of Starbucks Via Instant Coffee. Eureka. I was all set to make my own coffee ice cream. On the grand scale of make your own vs. go out and buy it ... making ice cream is up there at the super easy side of things.

Hello, Slow Cooker Gumbo!

In honor of Mardi Gras this week and all the fun times going on down in New Orleans, I decided to make some gumbo. Gumbo is a traditional Cajun dish - it can be made with chicken, sausage, or seafood (or, as I like to make it - with all three!). It is usually thickened with okra but, since okra is not in season right now, I thickened mine with rice. Either (or both) ingredient will do!

I can vouch for the deliciousness of this recipe but I cannot 100% vouch for its truly authentic taste ... it has been many a year (B.C. - before children) since I have partied it up in New Orleans. If it's been awhile since you have found yourself wandering the streets of the Big Easy, give this recipe a try and see if you can recreate some of the amazing flavors you experienced from those kitchens of the deep south...