If It’s Gluten Free Crow You’re Looking For…
07 Saturday Feb 2015
Posted Baking, Cooking, Dessert, Dinner, Food, Food for Thought, Gluten Free, Grilling, Karma, Life Lessons, Meat, Nutrition, Recipes, Self Help, Slow Cooker Recipes, Spices
in07 Saturday Feb 2015
Posted Baking, Cooking, Dessert, Dinner, Food, Food for Thought, Gluten Free, Grilling, Karma, Life Lessons, Meat, Nutrition, Recipes, Self Help, Slow Cooker Recipes, Spices
in08 Thursday Jan 2015
Posted Baking, Cooking, Food, Food for Thought, Fun Facts, Grilling, Life Lessons, Recipes, Self Help, Spices
inTags
business, closing the deal, entrepreneur, Food Business, recipes, starting a business, starting a food business, theraputic, what the hell was I thinking
We’re on the heels of closing two big deals, which have made the first full week of the new year rather hectic. I don’t want to jinx either deal by posting what they are…but suffice it to say, we’re super excited about both! This is why we’ve been a bit behind on our recipe posts…but they’re coming back very soon!
I’ve decided to take what little free time I have had the past few days and start another blog to journal my Food Business experience from the beginning. I’m hoping it’ll be therapeutic…so far, it’s working, and I can laugh at some of the things that made me have full-on freak outs in the beginning. It may, at times, offer a somewhat unglamorous, yet humorous view of what it’s like to create products in an industry I knew nothing about.
If you’re starting a Food Business or thinking about starting one…or maybe you’re an entrepreneur in a completely different industry in need of a respite from the daily stressors, or maybe you’re just looking to read a story from a person you know nothing about…you might enjoy the read.
01 Thursday Jan 2015
Tags
baby back ribs, Bailey's Irish Cream, cocoa fusion, Nigella Lawson, recipes, smoky chipotle, Tiramisu
The other day I came across a recipe for Tiramisu by Nigella Lawson…she’s arguably my favorite food celebrity, I just love her style and her femininity…and many of her recipes turn out as delicious as they look.
Since I love me some Tiramisu, I decided to make her recipe last night (New Year’s Eve) while my husband and I partied alone in our kitchen doing Champagne Jell-O Shots, mixing cocktails for an upcoming piece I’m writing for Vintage Life Magazine, and of course, counter dining on the Smoky Chipotle Ribs I put in the slow cooker earlier that day.
As a quick side note – The ribs turned out amazing! Just cut 1 rack of Baby Back Ribs in Half, and put in a slow cooker. Sprinkle 1 packet Doxy’s Smoky Chipotle on the meat side of each rack and cook on High for 8 Hours. Then,
brush with your favorite BBQ Sauce and briefly sear on a grill or grill pan. They are totally Gluten Free, too, as long as your BBQ Sauce is Gluten Free.
OK, back to Nigella’s Tiramisu. For the most part, I followed the recipe. The only things I did differently were:
1. I used my Nespresso to make the espresso – I made single shots with 2 of the stronger flavors
2. Instead of measuring the Bailey’s, I bought 3 mini bottles and used 2 in the coffee mixture and the last one in the Marscarpone Cheese mixture
3. I only made one layer of Lady Fingers, instead of two
4. Instead of using Cocoa to top the finished Tiramisu, I used Doxy’s Cocoa Fusion
It’s important to note that this recipe calls for raw eggs, and of course, there are risks when consuming raw eggs…so use your best judgement. Personally, I threw caution to the wind, along with my sobriety, and tasted it as I went. I’m still here to tell the tale…plus I had some as a pre-breakfast appetizer…so far, so good.
Per the directions, I let it set overnight and this morning it had a soft, yet set, texture. Definitely a delicate dessert. The flavors were simply divine…a bit heavy on the Bailey’s, but that really isn’t a bad thing in this situation. Plus, that could’ve been my fault for not measuring it out. Topping it with Doxy’s Cocoa Fusion gave a traditionally smooth, sweet dessert a hint of spice. It didn’t overwhelm the flavor, it just gave it a little heat, which paired beautifully with the sweet, custardy flavor.
Happy New Year!!
29 Monday Dec 2014
Tags
Posted by DoxysFineFoods | Filed under Baking, Cooking, Dinner, Food, Fun Facts, Life Lessons, Recipes, Spices
15 Monday Dec 2014
I continue my pursuit of Gluten-Free alternative Doxy’s recipes. This time I tackled our Bourbon Spice Cake with Whiskey Glaze, which is a huge favorite among our customers.
I did some research and found that even though the distillation process of Bourbon and Whiskey removes the gluten, there are still people who have reactions to these, so we removed them. We used Betty Crocker’s Gluten- Free Yellow cake mix, and added Doxy’s Cocoa Fusion to the mix. Then I made the cake to package directions.
I decided on humongous cupcakes instead of a loaf pan, and baked them for 23 minutes.
While the cupcakes were baking, I made the glaze as usual, with only 1 substitution…
1 stick Butter
1 cup Sugar
1/4 cup Water
2 tablespoons Spiced Rum (instead of Whiskey)
Then let the glaze cool.
Once the cupcakes were cooled, I used a straw to poke a few holes in each, poured in the glaze, and set the cupcakes aside to let the glaze absorb into the cake. Then, just for fun, I put upside-down chocolate chips in the straw holes on top.
In Review:
As a non-gluten-free cook, I have an entirely new appreciation for people with food allergies. The time it takes to research and read ingredient statements is intense. I’m so glad that we made the decision early on to have Doxy’s labels state “Gluten-Free.”
As for how the cupcakes turned out…
Admittedly, I am not used to the taste of many of the gluten-free alternatives…but have to admit that the taste, although not identical to the traditional cake mix, was actually very good! Doxy’s Cocoa Fusion added a bit more sweetness to the cake mix as well as a bit of spice…the Spiced Rum Glaze took it over the top! As a novice to gluten-free, color me impressed!
12 Friday Dec 2014
I just finished the bag of Cheetos I mentioned earlier this week…it’s important to note that the bag lasted a record 3 or 4 days…anyway, I sent one of the two Doxy’s Bourbon Spice Cake with Whiskey Glaze I made last night to his work this morning. Shortly after its arrival, I received this picture. It lasted less than 45 minutes…which is generally how long a bag of Cheetos lasts in this house.
09 Tuesday Dec 2014
05 Friday Dec 2014
Posted by DoxysFineFoods | Filed under Baking, Dessert, Food, Food for Thought, Snacks
04 Thursday Dec 2014
Tags
brown sugar, caramel corn, chili pepper, chipotle, classy menus, cocoa fusion, ravenswood wine, sarcasm, smartfood, spicy, sweet, wine and cheese
While eating my wine and cheese plate last night, I was contemplating a new spin on one of our more popular recipes, Doxy’s Smoky Chipotle Caramel Corn. Originally, this recipe calls for our Smoky Chipotle Seasoning Blend, which added a savory and spicy component to the sweet brown sugar. Since I am in the process of revisiting and refreshing our website and our recipes, I decided to mix it up a bit and use our Cocoa Fusion Seasoning Blend instead. The chili powder in the Cocoa Fusion still gives the heat that complements the sweet, but without the savory notes of the Chipotle Blend.
Either way, it’s a winner…and goes well with that wine and cheese plate…and it’s going well with my latte this morning.
Between last night and this morning, this could, quite possibly, be the least healthy, yet classiest* menu I’ve ever composed.
*That part about being classy…yeah…total sarcasm
21 Friday Nov 2014