Category: Chef Olivia

Easy Peasy Gluten Free Blueberry Cobbler

12/2/2014

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What do you do when you find a can of Blueberry Pie Filling in your pantry? Make Blueberry Cobbler, of course!!

Here's What You'll Need:

About six ounces blueberry pie filling
5 tablespoons butter
1¼ cup of Gluten Free Bisquick (Or, you can make your own like I did! I used Anne from EZ Gluten Free's Recipe.)
⅔ cup milk

Directions:

Heat your oven to 350°
Melt your butter in the microwave and pour into an 8" round oven safe pan
Mix your milk and Gluten Free Bisquick, and pour over the butter in your pan
Add in the blueberry pie filling and swirl everything together in the pan
Bake for 45 minutes or until golden brown
Enjoy topped with vanilla ice cream (Blue Bell Natural Vanilla Bean is my favorite.)

Let me know if y'all try it in the comments below!

Have a great day, y'all!
Love,
Olivia

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Modern Oats Cookies!

11/21/2014

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Earlier this month we talked about the Modern Oats giveaway I won on the I'm a Celiac blog! (Find that post here) But, today we'll be talking about one of the other things you can do with your cup of Modern Oats! Make Cookies!!

Here's what you'll need:

2 Tablespoons of Oil
1 Egg
2 Tablespoons of Gluten Free Flour (I used Krusteaz)
1 cup of Modern Oats (One container)

Blend all the ingredients together, it'll look like this:

Then, use a 1/8 measuring cup to scoop the dough onto a cookie sheet. I ended up with four cookies. See:

Bake for 20 minutes, then remove from from oven, Transfer from cookie sheet to a wire rack, and allow to cool!! Enjoy!!

Have a great day y'all!!
Love,
Olivia

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A Tortilla Tutorial

11/7/2014

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Hip, hip, hooray! We're making tortillas today!! ;)

Here's what you'll need:

Instant Corn Masa Mix (I like this one, but I'm using the Aldi version today. It's really not too different.)
Warm water
1 gallon size Ziploc bag
Salt
A tortilla press

Now, today I'm making eight, 4-inch tortillas.

Meaning, I'll be combining 1/2 cup of the masa with 1/3 cup of warm water. Pictured below:

Now, mix the ingredients in to a soft dough with your hands, and form into a ball. It'll look like the picture below. ;)

Transfer to a cutting board, and smash a little to look like this:

Cut into four pieces, like so:

Then cut those pieces into eight. It doesn't matter if they're perfect. It should roughly look like this:

Now, roll those into little dough balls. Like this:

Then, put your dough balls in your tortilla press one at a time. I found better results with putting it a smidgen off center before pressing it out between your Ziploc bag piece (Cut the seams apart on the bag before using), kinda like this:

Once you press out the tortilla, it'll look like the picture below. Throw it on a hot griddle or preheated skillet. I heated mine between 300° and 350° fahrenheit.

The above picture is it on the griddle! ;)

Cook 20 to 25 seconds on each side, and you'll get these:

Again, they won't be perfect. I tell myself that the cracks give them a more rustic, homemade charm. But maybe I'm just in denial. :O Anyways, after they've cooked, put them in a tortilla warmer, cool them on paper towels or use them for whatever your little heart desires.

Now you've made fantastic homemade tortillas! Here's hoping y'all's look better than mine! I can promise that they tasted better than they looked. ;)

Comment with your thoughts below! I'd LOVE to hear from you!

Hope y'all have a great evening!
Check back tomorrow for some SUPER exciting announcements! ;)

Love,
Olivia

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Sunday Funday!

10/26/2014

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Interrupting our normal Sunday Snacks for a photo dump from this week! Take it as a "What Olivia's been up to" kind of post! ;)

Monday: Enjoyed the pretty flowers my sister planted around our mailbox.

Tuesday: Went to the library. Found a book on raising chickens, does this mean I live in the boonies?

Wednesday: Watched my dog snuggle up in her bed. #crazydoglady Oh, and I worked on my cookbook some.

Thursday: Enjoyed this view outside my window. Clear, blue skies are my favorite.

Friday: We had a tostada bar for dinner. ;)

Saturday: Went on a hike at the UT Arboretum, and made pizza for dinner.

That's all for today!!
Hope y'all enjoyed catching up on my week!
Love,
Olivia

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Cookbook Update!

10/24/2014

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Do y'all love these weekly cookbook updates or not? I'll stop them if you don't like them. Honestly. Just let me know in the comments section! ;)

For those of y'all who love the updates, let's get on with it. . . shall we? :D

The cookbook is now AHEAD of schedule!

Amazing what happens when you don't procrastinate, isn't it?

I have a total of two pages to complete, and then it'll be ready to go off to the editor. . . my fabulous mother (who just so happens to be a professional copy editor and proofreader. I know, I hit the jackpot.)

Just like it was last week; the picture is hiding words, but I am letting the recipe title peek out. Can you see it?

Anyway, most of my yesterday looked like that picture above minus the photo covering the text.

I have really been loving the time I've spent writing. It has been much more fun than I had expected going into this project. I'm enjoying getting this cookbook prepared for y'all, and I hope y'all love reading it and making these goodies as much as I loved writing it and making them here. ;)

Look for the cookbook coming early November (in plenty of time for holiday gift giving -- wink, wink) along with more updates on the process between now and then.

Don't forget to comment below if you found the recipe title. ;)

Have a Fantastic Friday!
Love,
Olivia

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Cookbook Update

10/17/2014

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Okie dokie y'all, if you don't want an update on my cookbook, you may wanna skip out on this post. However, if you do want an update on the cookbook. . . keep on reading! ;)

The cool thing is . . . it's about 25% finished. I may have procrastinated a teeny tiny bit on putting it together this week.

Most of today looked like this:

And yes, the calf in that gorgeous field of bluebonnets is covering up . . . words -- important words. Guess what that means? There is only one solution for YOU as a reader. You will have to wait and buy my cookbook!

Hmm . . . let's see. What's the progress at this point? So far the cover art is complete. The table of contents is complete, which means the recipe list has been completely decided and finalized. I also finished writing the introduction and have typed up the first couple recipes!

It is still on schedule despite my procrastination, and it is very much on track to hit Kindle "shelves" by mid-November!

That's all the updates I have for y'all today! Check back soon for more information on my cookbook, as well as for some fun surprises coming soon in relation to it.

Have a great day, y'all!

Love,
Olivia

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Easy Peasy Pineapple Upside Down Cake

10/6/2014

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A little back story here, I've always loved Pineapple Upside Down Cake, but have never once made it. In fact, my family has never made it. EVER. Yesterday, everything happened to line up. We happened to have all the ingredients, and I made Pineapple Upside Down Cake for the first time in my LIFE. It was delicious, so I figured I'd share the recipe with y'all! : D
So, here we go!!

Ingredients:

1/4 Cup of butter
1 Cup PACKED brown sugar
1 Can of sliced pineapple in 100% Juice. Separate the fruit from the juice, and set the juice aside.
3 tablespoons of milk
1 Jar of Maraschino Cherries without stems, drained
1 box of Gluten Free Yellow Cake Mix (I used Aldi LiveGfree)
Eggs and vegetable oil based upon the instructions for your cake mix.

Preheat your oven to 350 degrees Fahrenheit.
Melt your butter in the oven in a 13"x 9" pan.
Combine brown sugar and butter in the pan, resulting in something similar to this:

4. Flatten out the butter and sugar mixture.
5. Place the pineapple and cherries into your butter and sugar mixture. It will look like this:

6. Mix together your Yellow Cake Mix according to directions on your box, but instead of using the full amount of milk, use the reserved pineapple juice and the 3 tablespoons of milk.
7. Pour cake mix over the pineapples and cherries, it will look somewhat like this:

8. Put your cake in the oven and bake for about 45 minutes, or until golden brown on top. Make sure that it's done clear through, and allow to cool in the pan for 5 minutes. Once it's out of the oven, it'll look like this:

9. Once it's set, flip onto a plate or serving tray. Voila!

10. Cut into pieces and serve!

I hope y'all enjoy it! My taste tester panel (which includes folks who aren't Gluten Free) said there was no weird or different taste to it based upon its Gluten-Freeness. ;)

Happy Baking!!
Love,
Olivia

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Easy Peasy Gluten Free Blueberry Cobbler

Modern Oats Cookies!

A Tortilla Tutorial

Sunday Funday!

Cookbook Update!

Cookbook Update

Easy Peasy Pineapple Upside Down Cake

Olivia Grace

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Categories

Easy Peasy Gluten Free Blueberry Cobbler

Modern Oats Cookies!

A Tortilla Tutorial

Sunday Funday!

Cookbook Update!

Cookbook Update

Easy Peasy Pineapple Upside Down Cake

Olivia Grace﻿

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Olivia Grace