A Modern Playhouse

a modern playhouse

So this isn't recipe related but it is delectable (and worth blogging about I think)! I've been scouring Pinterest lately for playhouse ideas for my little girl. Her 3rd birthday is coming up and she's quite imaginative and likes to role play. I thought a backyard playhouse would be perfect! On one condition...it has to be stylish. Shallow as it may be, I don't want a large plastic eyesore in my backyard. I like the mid-century modern style of homes (even though I live in an 80s ranch!) so why not make one for our sweet girl?! I enlisted my dad and hubby to do all the hard work and I helped with the design, aesthetics and a little painting  :-) This little house is more than I could have ever imagined for my daughter. She absolutely loves it and even likes to eat her breakfast inside at her special table :)

leveling the yard

building the foundation

a TREX foundation (no splinters)! 

checking out the roof

power tools!

sitting on the front porch

the back view 

side view of crawl door and window

can't forget flowers

the inside

a steering wheel to drive the house ;)

inside view of table and back wall

the completed house 

the front porch with mailbox, house numbers and cafe door

a few details:
paint/stain color: BEHR Cape Cod Gray Semi-Transparent Weatherproofing Wood Stain
table and chairs: Ikea Lack Table in Grey and Ikea Mammut Stools in Blue
house numbers: modern house numbers from the Hillman Group from Home Depot
mailbox: vintage
door paint: Hale Navy by Benjamin Moore
dishes: tea set by Green Toys
watering can and broom bought locally at Grandrabbits Toy shop in Boulder, CO

Fresh Herb Potato and Green Bean Salad for a Gluten Free Soiree

Sip and See Soiree!

I didn't want to have a traditional baby shower for a second baby so instead opted for a meet the baby brunch (a so called "sip and see"). My Little one is 10 weeks old and such a happy baby! The party was very small and only included a few of my friends from high school and college and my mom and sister. It was very low-key and relaxing.

I feel very busy and a tad bit tired these days, so I didn't want to do much cooking. The menu needed to be easy, look appealing, taste delicious and of course gluten free! Here's a sample of the offerings :)

• GF Chocolate cupcakes (trader joes)
• Salami, roasted turkey breast and black forest ham (boars head brand)
• Herbed goat cheese, semi-soft fontina, aged cheddar cheese with peppercorns and a sliced mild cheddar cheese
• Grapes and apricots
• Mixed Olives
• A Mimosa bar! Peach juice, French Lemonade, and mango juice paired with sparkling wine and a variety of fresh fruits to garnish
• Bread! Fresh baked brioche and multi grain bread from Revolution Bakery (100% gf bakery in Santa Fe)
• Fresh Vegetable plate with hummus (trader joes)
• Herbed Potato salad adapted from Cooking Light (recipe below)
• A few decorations including fresh flowers and a name banner

herbed potato salad 

cheese plate

chocolate cupcakes 

mimosa bar

bowl of fresh apricots

a personal name banner

beautiful peonies from the garden. classy. 

Herbed Potato and Green Bean Salad

Ingredients:

3 pounds Yukon gold potatoes
1 cup french green beans (blanched and cut in ½" pieces)
1 cup dry white wine
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh dill

Directions:

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Cut potatoes into about ½" pieces. Place potato slices in a large bowl and add green beans.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes/green beans; sprinkle with chives, parsley, and dill. Toss gently to combine. Serve salad warm or chilled.

xo 

L

Gluten Free Fluffy Key Lime Pie

Warning: this recipe is full of sweetness, really easy to make, and tastes soo good. Light, fluffy and perfect for a summer dessert! Also happens to be  egg-free! 

Gluten Free Fluffy Key Lime Pie 

For the crust:
1.5 cups crushed graham crackers
(kinnikinnick smoreables or  pamela's ginger snapz  are the best gluten-free options I have found)
1/3 cup butter, melted 

Mix all together and press into 9" pie plate. Bake in 350°F oven for 8-10 min. Remove from oven and let cool. 

For the filling:
1/2 cup key lime juice (or reg lime juice)
Zest from one lime
1 14oz can sweetened condensed milk
1 container TruWhip (the health food version of "Cool-Whip" found in freezer section) 

Using a mixer add lime zest, juice and condensed milk together. Mix in medium speed until fully incorporated. Gently Stir in whipped cream/true whip. 

Fill cooled pie crust with key lime filling. Top with a tad more lime zest and chill in refrigerator for ~ 4 hours- or overnight. 

Easy and delish! 

Gluten Free Lemon Trifle

A perfect spring dessert!

                                                          Gluten Free Lemon Trifle

Ingredients:
15-20 gluten free ladyfinger biscuits (I used Schar brand)
3/4 cup lemonade
2 cups heavy cream
2 tablespoons confectioners sugar
1 1/2 cup lemon curd (homemade or store bought), plus more for garnish if needed
2 tablespoons lemon rind, grated for garnish or fresh berries

Directions:
Place gluten free ladyfingers evenly in a rimmed baking sheet. Pour lemonade over the tops of the cookies. Let sit for about 3 minutes, carefully turning them halfway through soaking.

In a bowl of a standing mixer fitted with the whisk attachment, pour the cream and sugar. Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.

Place ladyfingers in the bottom of the bowls, spoon lemon curd onto ladyfingers, then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish. I used about 3 tbs curd for each individual trifle. 

Place trifles in the fridge for 1 hour or overnight before serving.
Makes about 5 servings.

Inspired by the Epicurean Mom and Martha Stewart

Sour Cream Sugar Cookies with Buttercream Frosting (Gluten Free)

                                              Gluten Free Sour Cream Sugar Cookies 
                                                          with Buttercream Frosting 

Ingredients:

1/4 cup sour cream
1/2 cup canola oil
2 tsp vanilla extract
1 1/4 cups sugar
1 large egg
1 egg yolk
2 cup + 3tbs Cup4Cup GF Flour
2/3 cup white rice flour
1 tsp xanthan gum
1tsp baking soda
1 tsp baking powder
1/4 tsp salt

Directions:

Preheat oven to 350°F. Line baking sheets with parchment paper.

In standing mixer, mix together sour cream, canola oil, sugar, vanilla, egg and egg yolk. Mix on low-medium until smooth. Set aside.

Place remaining dry ingredients in a separate mixing bowl and whisk to combine. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until completely blended. Remove dough from mixer, roll into a large ball.

Place dough in between two pieces of parchment paper. Roll out dough so dough is about 1/4" thick. Use cookie cutters to cut out dough. Continue until all dough has been rolled and cut.

Bake cookies in preheated oven for 10-12 minutes or until just slightly browned around the edges. Allow cookies to cool slightly before moving them to a wire rack to cool completely.

When cooled, frost cookies and enjoy! Store in an airtight container.

Easy Buttercream Frosting

2 cups powdered sugar
1/4 cup unsalted butter, softened
pinch of salt
1 tsp vanilla extract
3-5 tbs 1/2 and 1/2 (enough to get the consistency you want)
coloring (optional)

In a mixing bowl, beat all the ingredients together until smooth. Frost cookies :)

Recipe inspired by the The Baking Beauties

Summer Strawberry Cream Cake or Cupcakes

This post is inspired by an old recipe (Strawberry Cream Cake) in Everyday Food. To make this cake gluten-free, I used my favorite standby recipe from a Gluten Free Guide in which you use a GF Betty Crocker cake mix and make cupcakes or a 9" round cake.
This is a delicious summer dessert. It's perfect for birthday's... including my BIG 30!  ;)

Summer Strawberry Cream Cake

Cake:

1 package Betty Crocker Gluten Free Yellow Cake Mix
1 3.4oz package Jello vanilla instant pudding
1/3 cup sugar
4 large eggs, plus 1 egg white
1/2 cup canola oil
3/4 cup orange juice (no pulp)
1 tbs bourbon vanilla extract

Topping:
1lb strawberries, thinly sliced
1.5 cups heavy cream
1/2 cup sugar

Directions:
** DO NOT FOLLOW THE DIRECTIONS ON THE BOX OF CAKE MIX**
Preheat oven to 325°F.

Mix the wet ingredients (for the cake) together in a medium bowl. In a large bowl, mix the dry ingredients together. Add the wet to the dry and beat on medium speed until smooth and completely combined.

for cupcakes: Line a muffin tin with cupcake liners and fill about 2/3 of the way full. DO NOT OVERFILL. Bake for 23 minutes or until cupcakes are golden and toothpick comes out clean. Remove from oven and let cool on wire rack.

for a cake: line bottom of cake pan with parchment paper and grease (I used butter and sprinkled sugar) the sides of the pan to prevent sticking. Pour cake mix into pan (about 2/3 full). You may have extra batter (make a few cupcakes). Bake for 40-45 minutes or until cake is golden and toothpick comes out clean. Let cool on wire rack for about 15 minuted before removing the cake from pan and letting cool completely on rack.

Make topping: In a large bowl, combine strawberries and 1/4 cup sugar. Set aside (can be prepared 1 day in advance). 

Using an electric mixer, beat heavy cream and remaining 1/4 cup sugar in a large bowl until stiff peaks form.

Spread the cake with a layer of strawberries and then top with whipped cream. Slice and serve immediately! Or spoon whipped cream onto cupcakes and serve with a side of strawberries. Enjoy!

 

cupcakes

or cake