Backyard Fall Colors, an Autumn Harper's Ferry Trip & Holiday News

Fall Fiesta Sugar Maple in my backyard

Most people know what a fall fanatic I am. Yes, I stumble and trip plenty (no really...I'm currently sporting one of those clunky brace boots on my right foot), but I'm talking about autumn and everything to do with it from the foods, colors, decor and holidays (I hope everyone had a Happy Halloween!). There are no words for how much I love the season (warning: photo binge ahead). And one of the first signs that fall has arrived in my neck of the woods is the sound and sight of Canadian geese migrating overhead. They never fail to be breathtaking and I just love them. Thankfully, I've never been in the line of fire of droppings. Apparently, they don't poop as much during flight.

Geese flying over my house in October

However, my chickens are quite generous with their droppings ;). Yep. They're full of that generous, Thanksgiving spirit (probably thankful they're not turkeys). I love their poop for compost...but not so much on my patio. I've decided that I'm going to have to put a tall, decorative fence around my patio. I'm tired of hosing it down. I'll spare you a photo of what it looks like after they have a flock party. Interestingly, they never fly onto the gas grill or fire pit. Hmmm...Nope, those stay clean and chicken poop free.

Fall colors behind Rula's chicken coop

In chicken news, the girls are looking mighty sad right now. Fall is also molting season and boy are they molting. I think I have as many feathers in my yard as chicken droppings. Sadly, we also lost two hens last month. Two large dogs from the neighborhood got loose and dug a huge hole under our fence, then crept under, attacked my flock and killed/ate one of my new Rhode Island Reds and one of my original hens, a Buff Orpington named Pumpkin (that was seriously her name...Pippa and Papaya's sister...but of course the dogs didn't know that they'd gotten Pumpkin in the fall...I don't think). It was brutal. I caught them in the act, but way too late. It was a muddy, rainy day but I finally managed to chase them off, clean the remains, lock the rest of the flock up safely and haul a wheelbarrow full of wet, heavy sod uphill to fill the hole they'd dug. Things have settled back to normal now, though. I'm currently at 28 chickens (4 of which are roosters).

Morning light through the fall leaves along my creek

Looking up at the treetops along my creek

This weekend, we took the kids on a road trip to Harper's Ferry, WV. For those of you who don't know, Harper's Ferry is a historic town located right where the states of West Virginia, Virginia and Maryland meet. The Potomac and Shenandoah Rivers also meet right there at a point between the states. When you're standing in town, you're surrounded by cliffs and hills. It's stunning scenery, especially in the fall. And I got a lovely romance author surprise while I was resting on a stone wall...a couple got married in a simple, natural ceremony right there along the river. The only tell-tale sign of a bride was the green and white floral wreath she wore on her head. It was lovely. 

Sorry for the long post (playing catch-up :), but here are some of the pics I took of Harper's Ferry:

Harper's Ferry river view

Harper's Ferry - looking back on our way up to the cemetery

Harper's Ferry

Harper's Ferry

The Harper's Ferry cemetery...on Halloween

A sweetgum tree at the corner in Harper's Ferry

And pics of fall colors in the woods at Harper's Ferry...

I couldn't stop taking pictures! Trust me there were too many to post here. We made it home just in time to get ready for trick-or-treaters who never showed up. That made for a lot of spare candy. Not good with kids in the house.

And finally (I swear I'll stop after this lol), a quick release update. I was so swamped the past month or two that, although you might have seen posts and links to my latest release on my website, Facebook or other sites, I failed to make it back here. Not only did A Heartwarming Christmas, the anthology I'm in with 12 other Harlequin Heartwarming authors, release on October 13th...it made both the Amazon, Indie and USA Today Bestseller lists!!!! Totally thrilling!! All the stories in it are connected (but stand alone) and take place in the same town in Maine, but the anthology is also broken down into four 'books' of three novellas each that are even more closely tied together. The group I'm a part of is called The Gingerbread Men and it consists of three stories about a mom and her two daughters who unexpectedly find their soul mates during the holidays (The Gingerbread Heart by Liz Flaherty, The Gingerbread Pony by Patricia Bradley and The Gingerbird House by me). You'll soon be able to buy the trio of stories, although you can't miss the deal on the entire 13 in the anthology itself! The individual novellas will be available in both ebook and print coming soon.

Amazon

B&N

iBooks

Kobo

Google Play

You can read my related guest posts here:

Cozy Blog - Christmas for Critters

The Carus Chronicles - A Heartwarming Home

And the anthology authors also put together a holiday craft and recipe ebook! I have a few gluten free recipes and a craft in there myself ;). Is this a cute cover or what? You can find it on Amazon in both print and Kindle formats! 

 Ah yes, I slipped straight from fall into Christmas! But don't worry, I haven't skipped over Thanksgiving. I'll be back tomorrow (yes, that fast...call it a post binge, but so much is going on) with HUGE, FANTASTIC NEWS and links to a November Thanksgiving Harlequin Heartwarming promotion that kicked off today. You can also check out the Heartwarming Author blog for a sneak look at what's going on :). Let's just say it involves free online Thanksgiving reads, insanely great giveaways and my story is linked to my Harlequin Heartwarming series!

See you very soon!

Gluten Free/Dairy Free Snowball Cookies

It has been awhile since I posted a recipe, but it's hard (especially for my kids) to walk by whimsical and, no doubt, yummy Christmas cookies in the grocery store and not be able to have any. Sure, I  know all the gluten free brands and it's not like we're cookie deprived, but I can't resist baking during the holidays and my kids wanted 'Christmas' cookies...so here's what I just finished baking. No snowball fights broke out. They were too good to throw ;).

Rula's GF/DF Snowball Cookies

Mix together:

1 1/2 c softened Earth Balance Buttery Spread (my choice in lieu of butter, but you can substitute)

1 c sugar

1/8 to 1/4 tsp salt (in other words, just a dash)

2 1/2 c Bob's Red Mill white rice flour

1 c Bob's Red Mill tapioca starch

1/4 tsp Bob's Red Mill xanthan gum (helps texture so they don't fall apart...might work without)

Add:

1 tsp vanilla extract (Variation - you can substitute 1/2 of the vanilla with almond extract)

2 eggs

Mix well then...

Preheat oven to 350 F (of course you can do this earlier)

Line cookie pans with sheets of parchment paper

Roll dough between your palms to shape 1 inch balls and place them on the cookie sheet about 1 inch apart

Bake for 15-20 minutes...until they just begin to turn brown

Let cool slightly, but make sure they're still very warm

Powdered sugar coating:

Put about 1 c of powdered sugar in a small mixing bowl and roll 2-3 snowballs at a time to coat. Set on paper towels to cool completely (I use paper towels because they absorb any condensation from the warm cookies against my cool counters...you don't want soggy snow balls...and they keep the sugar from making a mess).

That's it! It's that easy. This recipe makes approximately 50 snowballs. Sounds like a lot...but trust me they won't last.

Happy Holidays!

Tahini Tuna Salad

I'm pretty careful about how often I feed my family tuna (or other high mercury fish), but I have to admit that ever since I came up with this recipe, I've eaten more tuna than recommended. Okay, it has only been a month. I'm sure my craving for the perfect mix of creamy and tangy flavors in this recipe will subside. Or not :)

I do buy light tuna, since it's lower in mercury. I also buy a brand that is packed only in water and salt. Believe it or not, most cans that say 'water' are actually packed in chicken broth and other ingredients. Since I have to stay away from gluten, onions, garlic and other foods, I stick with simple. I also recommend that you stir the tahini (sesame seed paste) until smooth before using. Some brands chunk up at the bottom, leaving nothing but oil on top. Apart from that, I hope you enjoy this high protein, gluten/dairy free and 'healthy fat' version of tuna salad.

Rula's Tahini Tuna Salad



Ingredients:

3 cans light tuna in water
1/2 can of chick peas (drained)
2 roma tomatoes diced small
2 large celery stalks diced small
1/4 red bell pepper diced small
2 TBS white vinegar
2 TBS spicy brown mustard
1 1/2 tsp salt (adjust to taste)
1/2 cup tahini
1/8 cup extra virgin olive oil

Just mix it all up in a bowl and serve it straight up (my favorite way), on a bed of lettuce, as a sandwich with gluten free bread (try Rudi's multigrain GF bread toasted) or with a side of quinoa. It's a quick and easy meal that stores well in the fridge. Hope you enjoy!

Gluten Free / Dairy Free Pancakes

I call it pancake therapy. Without fail, if my kids wake up in sour moods, pancakes sweeten them up with smiles that last all day. Okay. Not all day...but all morning maybe. Perfect moods all day with my three kids would require pancakes for breakfast, lunch and dinner, which isn't going to happen.

I'll admit that these pancakes sweeten me up too, but it's the fresh strawberries that really get me. I love fresh berries. Although I do use white rice flour instead of brown (I have child who can't tolerate the fructose levels in brown rice, but feel free to substitute or mix both types), these pancakes have the added health kick of vitamin E found in the almond milk and safflower oil ingredients. I also use real maple syrup (which didn't show up in the photo because it absorbs so quickly) or fresh fruit as toppings. The pancakes come out like a cross between french crepes and regular pancakes. A yummy gluten/dairy free recipe that was born out of the traditional recipe I used before going gluten free, a recipe my kid brought home from a school cooking class, and a list of all our family dietary restrictions. Put all that in a blender and you have the recipe below ;).

Rula's Gluten free/Dairy free Pancakes

Ingredients:

3 cups white rice flour (I use Bob's Red Mill brand on all flours)

1 cup tapioca flour/starch

2 tsp baking soda

1 1/2 tsp (flat) salt

1/2 c sugar

4 eggs

4 1/4 cups almond milk (lately I've been using Silk's original almond milk)

5 TBS safflower oil (has many of the benefits of olive oil, but with a mild flavor)

Directions:

In a large bowl, whisk together all the dry ingredients.

Add all the wet ingredients and whisk again.

Place a non-stick pan on medium heat (rub it with a thin coat of oil for the first pancake if needed...none after that. Sometimes the first pancake doesn't brown as well as the rest).

Use a ladle to pour batter for one pancake at a time. Flip when it bubbles towards the center, the edges look almost cooked through, and if you lift the edge a bit it looks golden underneath.

Top with maple syrup, fruit, or dairy-free Earth Balance buttery spread (or any toppings your heart desires...especially if you're not dairy free).

Makes between 15-20 pancakes depending on size. Leftovers are great rolled up with peanut butter as a snack.

Enjoy!



Gluten Free/Dairy Free Pan Bread

I'm really excited about sharing this gluten free/dairy free recipe because it has become a staple in our house. Who can live without bread? Okay, okay. So I'm trying to cut carbs, but I've got a family to feed. An entirely gluten free family at that. My grocery bill and the increasing frequency of my grocery store trips has me convinced that my three kids (four including hubby) vaporize food. Have you seen the cost of a loaf of gluten free bread at the store? Need I say more?

Why pan bread? Because it's quick, versatile, easy and you don't have to wait forever on a loaf in the oven, only to discover the inside is still mushy. My kids told me that they like my pan bread better than any brand I've tried from the store. For one thing, it doesn't crumble (as many GF breads do), it's as fluffy as regular bread, it's great for dipping in olive oil, hummus, making sandwiches, as a side with stew or kabobs, or as wraps. I've even rolled it up with peanut butter.

Note that I use white rice flour. Now, I'm big on whole grain and I do incorporate it into the majority of our diet, but when it comes to bread and baked goods, I've found that white rice flour gives a more spongy, 'regular' texture. Feel free to experiment with adding a little brown rice flour if you wish.

Rula's GF/DF Pan Bread

Ingredients:

2 TBS sugar
2 TBS yeast
2 1/2 c warm water
1 tsp white vinegar
2 eggs
3 c white rice flour (I use Bob's Red Mill)
1 c tapioca flour (same as starch...I use Bob's for this too)
2 1/2 tsp salt (adjust to taste...I keep mine flat rather than heaping or it gets too salty)
2 tsp baking powder

Directions:

In a large bowl, whisk together the sugar, yeast and warm water. Wait one minute and whisk in the vinegar and eggs. (I've found that a whisk works best in this recipe)

Dump in all the dry ingredients and whisk it into a pancake-like batter. That's all there is to it!

Now, set a non-stick frying pan on medium heat (wipe on a few drops of oil if necessary at first) and pour in a ladle full of batter, tilting the pan to spread the batter slightly to about 5 inches in diameter. When it begins to bubble on top, flip it with a spatula. It should take less than a minute or so per side to get golden brown (depending on your stovetop). On to the next!

Variation: Crumble about a teaspoon of dried oregano and/or thyme into the batter for an herbed bread...perfect for olive oil dipping...just like in the italian restaurants.

Makes ten 5 inch breads. If you want to make thinner breads (for rolling up) just add a little more water to the batter.

And since these look like pancakes and I don't want to be a tease, I'll be sure to post a mouth watering GF/DF pancake recipe soon!

Gluten Free/Dairy Free Pound Cake

It has been awhile since I've posted a gluten free recipe. This one isn't calorie free, but it's delicious substitute for regular pound cake or yellow sheet cakes. I'd say it's my family's favorite. I adapted it from a recipe I kept from a 1997 issue of American Baby. It went through an overhaul to accommodate our gluten, dairy, and citrus free diet. The results passed the kid test :). Enjoy!

Rula's GF/DF Pound Cake

Ingredients:

6 large eggs, separated - put yolks in a larger bowl

1 1/2 c + 2 TBS sugar

3/4 c Earth Balance Buttery Spread melted and cooled (I use soy free. If you don't have a problem with dairy, feel free to use real butter. If it's unsalted, add a dash of salt to the recipe. Earth balance already has salt in it.)

1/4 c Bob's Red Mill ground almonds

1/2 tsp almond extract

2 c Bob's Red Mill white rice flour

1/2 c Bob's Red Mill tapioca starch/flour

2 tsp baking powder (gluten free brand)

1 c Almond milk (shake well)

Directions:

-Preheat oven to 350 degrees

-Whisk egg yolks, add sugar and whisk again

-Add melted/cooled 'butter', ground almonds, and almond extract and mix

-Add mixture of white rice flour, tapioca starch, and baking powder

-Add almond milk. Batter will will thin quickly.

-In separate bowl, use an electric beater to make egg whites fluffy, but not stiff

-Fold in egg whites (you can use whisk, but not electric beater on this step)

-Pour batter into a well greased bundt pan (note batter will be thin)

-Bake 1 hour (until knife comes out clean)

Note: You can also use loaf pans or a 9 x13 baking dish to make a sheet cake. Baking time may vary. For sheet cake frosting, I melt GF/DF chocolate chips (by Enjoy Life) and spread on top. The bundt cake I made in the photo above has powdered sugar sifted on top.

I hope you like it!

I won't be posting a new blog next week. I really need the week to crank down on my writing. But be sure to pop in on Monday the 14th for an interview and giveaway with Harlequin Superromance author Kimberly Van Meter. See you then!

You can't tell it's a Gluten Free/Dairy Free Pumpkin Pie

Thanksgiving is one of my favorite holidays. When I went gluten and dairy free a few years ago, I refused to give up my favorite, traditional Thanksgiving dishes, so I spent a lot of time coming up with GF/DF versions that tasted the same (or better) than the recipes I grew up with. Let me tell you, this pumpkin pie does the trick.

Rula's GF/DF Pumpkin Pie Recipe

Mix: 3/4 c granulated sugar

        1/4 tsp salt

        1 tsp cinnamom

        1/2 tsp nutmeg

        1/4 tsp ginger

Add and mix:

        1 can pumpkin

        2 large eggs

        1/4 c rice milk

        1 c MimicCreme  (a superb creme substitute made from almonds and cashews)

Crust:

        1 box Kinnikinnick S'moreables graham style crackers

        1/4 c mild cooking oil (I use safflower because it's supposed to be good for your metabolism)

Put the graham crackers into a gallon Ziploc bag, seal, and crush/roll with a rolling pin. Think of your synopsis while doing this and you'll get nice, fine crumbs. Add the oil and massage the bag until the crumbs are coated (they'll still be kind of dry). Pat down the crumbs into a 10 inch pie dish and gently pour in the pie mixture. Bake in a preheated oven at 375 degrees for 55 minutes, or until a knife in the center comes out clean. Cool thoroughly before serving (longer cooling results in better flavor and a firmer consistency).

I've included a picture of the MimicCreme and S'moreables for those who haven't tried them before. The creme is great in main course dishes as well, and it takes on the flavor of whatever your cooking. As for smores...need I say more?

My kids beg for this pie on a daily basis...and Thanksgiving isn't even here yet! Mmmm...nothing like pie therapy.

Baked Salmon, Mango-Avocado Chutney, and The Spa

What do salmon, mango-avocado chutney and going to the spa have in common? Eating MUFA (monounsaturated fatty acid) rich recipes and enjoying stress-reducing trips to the spa are both great for heart health. One way MUFAs help is by reducing belly fat, thereby reducing fat near the heart. We romance writers are into emotionally healthy hearts, aren't we? What about physically healthy? I have to confess that I've never been to a spa. I've never even had a professional massage. That'll be changing very soon.

My husband and I recently celebrated our 17th anniversary. He got me a spa certificate and told me that I needed to put it to good use. I made him dinner (men are too hard to shop for). I like getting creative in the kitchen, and judging from his reaction, this recipe made the cut.

Rula's Dill Baked Salmon with Mango-Avocado Chutney and Brown Rice

Fish:

• Place boneless fillets of wild caught salmon in a baking dish (single layer)
• Sprinkle lightly with sea salt and dried dill
• Bake at 350 degrees F for 15-20 minutes or until done (flakes with fork and looks opaque...time varies with fillet thickness)

Chutney:

• Peel and dice two mangoes and place in a bowl
• Peel and dice one ripe avocado and toss it in
• Slice and add 1/2c of pitted kalamata olives (I like the Peloponnese brand. The right olives makes all the difference in the final flavor.)
• 1TBS white vinegar
• 2TBS chopped cilantro
• A dash of sea salt to taste

Top each fillet of salmon with a few tablespoons of chutney and serve with a side of brown (or wild) rice. Enjoy!

Note: I also tried the chutney with baked cod and by itself as a snack. It's great for a sweet and salty craving.

And now for that spa treatment...

Gluten Free/Dairy Free Brownies

Who needs retail therapy when they can have chocolate therapy? Okay. It's a trade off. One is harsh on the wallet and the other is harsh on the hips...but wait...not necessarily. Moderation is the universal rule-of-thumb for good living. I was ecstatic when studies first revealed the health benefits of dark chocolate. Lowering blood pressure, reducing risk of stroke, stimulating our endorphins (feel good chemicals) and serotonin (natural anti-depressant), are only a few of the antioxidant/flavonoid rich dark chocolate health benefits. With summer at our door, I figured I'd share my sinful recipe. Of course, it includes sugar and calories, but it is gluten and dairy free. Whether it's for The Call, a revision letter, or a rejection, chocolate should be at every writer's side.

Rula's GF/DF Brownies

Ingredients:

10 oz package of Enjoy Life chocolate chips

*4 TBS sunflower or safflower oil  (see below)
1 1/2c sugar (substitute Xylitol if you don't want sugar, but it can cause 'bubble trouble' in some folks :))

6 eggs

2 tsp vanilla extract

1 c Hershey's Cocoa Powder

*for a richer taste, substitute 1/2 c Earth Balance Soy Free Natural Buttery Spread for oil

Optional: Purely Decadent Vanilla 'ice cream' substitute, based on coconut milk. It's to die for.

Directions:

1. Preheat oven to 350 degrees F (convection ovens will automatically adjust to 325)

2. In a large, microwave safe bowl, melt the chocolate chips for 1-2 min. If they cream up when stirred, they're ready.

3. Add sugar, oil and vanilla. Stir well.

4. Add cocoa powder and eggs. Stir well. I like to use a mixer to get rid of lumps.

5. Pour into a 9x9 silicone pan or greased cake dish and bake for 30-35 minutes.

6. Cool and enjoy plain or with Purely Decadent frozen desert.

It's that easy! All in one mixing bowl. No one would even know it was GF or DF. For those of you who, like my family, are GF/DF, stick with brands that you know are safe (I use the ones above). Due credit goes to my little sis for once giving me a recipe for flourless chocolate cake (before my dietary changes) that I was able to change into something I could enjoy.

I'm off to dig into the one I photographed above. Do you think I can burn off the calories by typing 1000 words?