The Inadequate Mother's Blog

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Need A Chocolate Fix?

These don’t get made as often as the 5 ingredient Peanut Butter Chocolate Chip Cookies but it’s not because they’re not fabulous.  Maybe it’s because I’m lazy about the egg whites…  Whatever the reason these are another fabulous flour-free Pinterest find thanks to Recipe Girl.

What you need:

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder (I used Hershey’s)
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature (mine were cold and it worked fine)
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips (I used semi-sweet)

What you need to do:

1. Preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper. You may want to give a light coating of cooking spray to the parchment.  I didn’t and it worked fine.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in the first two egg whites and vanilla extract.  Beat until the batter is moistened. You’re looking for a thick, fudgy, brownie-like consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

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Best Pasta Yet!

If there is one thing going gluten-free has taught me, there is a bunch of disgusting gluten-free products on the market.  The most frustrating part of that is they’re expensive too!  Nobody wants to flush their money on disgusting garbage.  That’s why I feel like any time I find a product that my family loves I need to sing it from the rooftops to share with everyone else that is on this journey with me.

Schar is the maker of the pasta that my family is in love with.  It actually tastes like normal pasta and has a normal pasta texture.  We also love Ancient Grains Quinoa pasta, however Schar is more affordable and packages it’s products in sizes that will feed the family.  I buy it in bulk packs from but they’re in many Whole Foods Markets, Your Local Market in Bellevue, WA and many other specialty retailers.  Check out their website and try their stuff if you get a chance.  I haven’t had anything but their pasta yet, I’m looking forward to trying their other products.  If you’ve tried Schar products leave a comment and let me know what you think.

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Flour-less Peanut Butter Chocolate Chip Cookies

So I’m wasting time the other day on Pinterest and I trip across “5 Ingredient Peanut Butter Chocolate Chip Cookies- no butter, no flour!”  Seriously?  Is that even possible?  So I click through and it takes me to “The Girl Who Ate Everything” site.  Can I just tell you that these little cookies are freaking amazing!?!?!?  They take like two seconds to prep and 9 minutes in the oven.  I have made them so many times since that I think I can do it in my sleep.  They’re gluten-free and Paleo friendly and perfect in a lunch box.  Who could ask for more?

What you need:

1 cup brown sugar

1 cup peanut butter

1 tsp baking soda

1 egg

1/2 cup chocolate chips

Preheat oven to 350 degrees. Mix all the ingredients together in a bowl. Scoop 1 inch balls onto a parchment lined cookie sheet (I do this by hand and prefer them to be small-but that’s just me).  Pop in the oven and bake for 9 minutes.  Let them rest for about a minute on the pan before you transfer them to a cooling rack.  That’s it!  Try it, you won’t be sorry!

Link to original post on “The Girl Who Ate Everything”

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My new favorite super fast dinner! Garlic Cod!

I was totally lacking in dinner inspiration last night.  Then I remembered a garlic chicken idea I’d pinned on Pinterest from  The only problem was I didn’t have enough chicken on hand to feed the family.  😦  I did have enough cod, so I decided to give it a try.  I mean really, how bad could it be?  The answer- it was freaking fantastic!  The whole family scarfed it down.  I served with a fruit salad, cauliflower and potatoes.  The entire dinner was about 20 minutes start to finish.

What you need:

1/4 cup brown sugar

4 tbsp minced garlic

3 tsp olive oil (I didn’t actually measure this part- I used a couple of glugs 🙂 )

1 lb Cod

What you need to do:

Preheat oven to 500 degrees.  Place a little olive oil in a baking dish and set your fresh or defrosted fish in the pan.  In a sauce pan place olive oil, garlic and brown sugar in pan on medium heat.  Mix together ingredients and keep stirring so it doesn’t burn.  Sugar will bubble up and get kind of syrup-like.  Once it’s taken on a syrup consistency spoon over fish and place pan in oven.  Bake 15-20 minutes or until fish is done.  My pan was starting to burn the syrup on the edges a bit so I transferred my fish to a broiling pan for the last 5 minutes or so.  Enjoy!

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S’more Cups- a gluten free makeover!

Recently I found this fabulous recipe on Pinterest from Texas Cottage:  My husband was memorized and we decided it was a must try.  Last night I finally got around to trying it with a couple of changes to make it gluten-free and accommodate the ingredients I had on hand.  You could use half a box of the graham style crackers but make sure you cut back half the amount powdered sugar and butter if you do.  This recipe should yield 24 mini s’more cups.


1 box Kinnikinnick S’moreables Graham Style Crackers (

6 tbsp butter melted

1/4 cup powdered sugar

small bag mini marshmallows

6-8 Chocolate Bars or chocolate chips

What to do:

Preheat oven to 350 degrees

Place graham style crackers in a food processor and process into crumbs.  Add melted butter and powdered sugar and process until fully combined.  Spoon crumb mixture into mini muffin tins until about 3/4 full.    Use a mini-tart shaper to compress crumbs into shallow cups. ( This step could be done with your fingers if you don’t happen to have one of these handy tools lying around.  No matter how you do it, the crumbs are going to compress to form a high sided graham crust.   Place pan in preheated oven and bake for 4-5 minutes.

Remove pan from oven and place 1 1/2 squares of chocolate bar (Hershey’s as my measurement) or enough chocolate chips to fill the center of the crust.  After placing chocolate follow with 5-6 mini marshmallows over the top of the chocolate.  The marshmallows will cover the tart.  Place the pan back in the oven and bake for another 5-8 minutes until marshmallows start to turn a light toasty brown.  The marshmallows will puff up while toasting and then shrink down when they’re cooling- it’s ok :-).  Once you have the desired shade of toasty brown remove the pans from the oven and allow to fully cool- at least 15 minutes.  If you try to remove these little lovelies before they’ve cooled they will fall apart into a delicious mess.  Once they’ve cooled, you should be able to easily free them in a cup shape with the help of a butter knife.

Enjoy!  I’d love to hear how yours turned out.  I literally had a child sobbing this morning because ours were all gone.


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Gluten Free Soft Pretzels!!!!

My success with bagels had me thinking about trying pretzels.  Today I decided to give it a try.  Once again I prepared the dough in my bread machine on the dough cycle.  I didn’t use the entire cycle, I just used this to mix the ingredients.  Why you might ask?  Well I don’t have a stand mixer and I recently set my hand mixer on fire trying to make gluten-free whoopie pies.  I’ve already set two Cuisinarts on fire in the past and don’t want to strain the food processor I currently have.  S0, thanks to my Mom’s brilliant suggestion, I’m using my bread machine like a mixer.

This recipe will yield 10-15 pretzels depending on how large you make yours.  I kept these pretzels simple and just sprinkled with salt but you could do lots of different toppings, cinnamon & sugar, garlic, poppy seeds and sesame seeds are just a few ideas to start with.


2 cups Manini’s Multi-Purpose flour mix (a must in my opinion

2 tsp brown sugar

1 tsp sea salt

1 tbsp yeast

1 cup warm water (100-110 degrees)

2 tsp vegetable oil

1 egg white whipped with 1 tsp water

2 tbsp baking soda for boiling water bath

Kosher salt

What to do:

Preheat oven to 200 degrees.  When it reaches temperature turn it off.

Place flour, yeast, brown sugar and sea salt in bread machine and turn on dough cycle to begin mixing.

Slowly stream in water and use a spatula to incorporate the dry ingredients.  You should get a nice dough ball to form.  Once the ball has formed turn your bread machine off.

Pour 2 tsp vegetable oil into a mixing bowl.  Remove your dough ball from the bread machine and roll it in the oil, coating all sides.  Cover with waxed paper and place in warm oven to rise for about an hour.  Dough will almost double in size.

Remove dough from the oven and preheat oven to 450 degrees.  Pull off pieces of dough about 2″ in size and roll into ropes 10-12″ long.  Fold ends of rope over to form a pretzel shape.  Pinch to seal pretzel where it crosses over so it doesn’t fall apart during the water bath.

Next, take a large pan and add about 4″  of water and 2 tbsp baking soda.  Place on stove and bring to a boil.  When the water comes to a rolling boil, place the pretzels in the water, about 4 at a time.

Leave in the water for about 60 seconds and then remove with a slotted spoon.  (Turn after about 30 seconds if both sides of the pretzel are not submersed)  Place pretzels on a baking sheet lined with parchment and sprinkled with corn meal.  Brush pretzels with egg white and sprinkle on Kosher salt.  Place in center of oven and bake 10 minutes or until golden.  Enjoy!


Tonight’s Dinner Invention- dubbed Pan of Yumminess by my daughter :)

Not sure what to call this one- Fried Sprouted Rice & Quinoa?  Here’s what it is, you think up a name.  Whatever you call it, it’s tasty and was a huge hit with the entire family.

First I pulled out the rice cooker and put in 2 cups of truRoots Sprouted Rice & Quinoa blend with 3 1/2 cups of water.  Set it on the white rice setting and started with the rest of the dish.

I pulled out with my big fry pan and sautéed some chopped onion and minced garlic with a few tablespoons of Extra Virgin Olive Oil.

As that sautéed over medium heat, I chopped the veggies.  A stalk of broccoli, 1/3 of a head of cauliflower, 8-9 mini carrots, 2 stalks of celery, 8 mushrooms, 1/2 bunch of kale chopped and a handful of chopped cilantro.

I started by adding the celery and carrots to the saute.  Broccoli and cauliflower followed, then the mushrooms.  I added 1/4 cup of water, 2 HerbOx vegetable bullion cubes, 1 tbs SanJ Tamari (gluten-free soy sauce) and covered the pan so the veggies could steam a little.  You could keep this dish vegetarian/vegan OR do what I did and add meat. We had some left over pork shoulder roast so I chopped that up and added it to the mix along with the kale.

Then I used a microplane to add 2-3 tsp of fresh ginger.  I peel my ginger root and then store the whole thing in the freezer.  The microplane is so sharp you can just grate off as much as you need from the frozen root and then throw the rest back in the freezer.  Then I added the sprouted rice and quinoa blend, and did a scrambled egg on the side of the pan and mixed it in just as it was almost cooked. (like traditional fried rice) Stirred it all together, added another tablespoon or so Tamari, and topped with the chopped fresh cilantro and sesame seeds.

Dinner done- 1 pan, and the rice cooker.  About 20-30 minutes start to finish.

Summary of Ingredients:

2 cups truRoots Sprouted Rice & Quinoa Blend (this is my favorite but you could do rice or plain quinoa), 3 1/2 c water  cooked on white rice cycle of a rice cooker.

1 stalk broccoli chopped, stem and top

1/3 head cauliflower chopped

2 stalks celery chopped

8 mini carrots (or 2 regular carrots) chopped

7-8 mushrooms chopped

handful of cilantro chopped

1/4 cup toasted sesame seeds

1/4 cup chopped onion

3-4 tbsp minced garlic

1 egg beaten (optional)

1/4 c water

2 HerbOx vegetable bullion cubes (gluten-free)

2-3 cups pre-cooked meat (optional) pork, chicken, beef

2-4 tbsp San-J Tamari (gluten-free)

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Broccoli-Quinoa Stovetop Bake

Went to make a broccoli-quinoa casserole today that I’d seen on Pinterest (,  in the interest of time and avoidance of mayo (shudder)- I invented something new and quite tasty.

Cook in rice cooker on white rice setting: (you can do this on the stove top if you don’t have a rice cooker)

2 c quinoa

4 c water

4 vegetable bullion cubes (chicken would work too)

Other ingredients:

3-4 stalks of broccoli, cut into small bite size and smaller pieces (I used the tops and stalks)

6-8 mushrooms sliced

2tbs minced garlic

1/4-1/2c shredded parm

1/4-1/2c sour cream

In a large pan saute the broccoli, garlic and mushrooms in a little butter or olive oil and .  Once they start to soften, add the cooked quinoa to the pan.  Add sour cream and mix into other ingredients.  Add most of the parmesean.  I have to admit I wasn’t measuring so I’m guesstimating what I used.  You should get a kind of thick casserole like consistency.  Sprinkle a little extra parmesan on top and cover pan.  Let it sit on low heat so the parmesan melts and the mixture has a baked consistency 5-15 min.

Serve and enjoy!  This was a handy way to work extra veggies into the dinner.  The kids loved it.


Gluten Free Bagels!!!!

My family has found some store-bought bagels that we love, Udi’s (  However time and budget dictate that there has to be a home cooked alternative.  Anyone who has embarked on a gluten-free adventure knows that baked goods are challenging to say the least.  That is why I was so excited today when came up a recipe that resulted in a bagel that tasted good!

I truly believe the secret to these bagels lies in the flour.  Manini’s Gluten Free Multi-Purpose Flour.  If you haven’t discovered Manini’s for yourself, you must check them out-  They make an entire line of flour mixes and pastas.  Everything is incredible and tastes “normal”.  In fact, better than “normal”.  But back to the bagels… Here is the recipe.  If you try them I’d love to hear what you think.


2 1/3 cups Manini’s Multi-Purpose Gluten Free Flour Mix

3 tablespoons dry milk powder

1/2 teaspoon salt

1 1/2 tablespoons plus 2 teaspoons granulated sugar

2 1/4 teaspoons (1 packet) instant rise yeast

2 tablespoons butter, melted and cooled

1 egg, at room temperature

2 egg whites, at room temperature, plus 1 egg white

1/2 cup warm water (110 degrees), plus 1 teaspoon water

Approx 1/2 cup toasted sesame seeds (optional)

You’ll also need:

Nonstick cooking spray

Parchment Paper


Waxed Paper

**To mix I used my bread machine on the dough cycle (not the full cycle-just as a mixer), but you could use and electric mixer or stand mixer.

**Preheat oven to 200 degrees.  Turn the oven off once it reaches temperature.

1. Place Flour, Milk Powder, Salt, Sugar and Yeast in mixing bowl.  Mix to combine ingredients.

2. While continuing to mix add Butter, Egg, 2 Egg Whites and  1/2 c Water.  Make sure to scrape the sides of the bowl to incorporate all the dry ingredients.

3. Divide dough ball into 8 pieces.

4. Prepare baking sheet.  Cover with parchment and sprinkle with cornmeal.

5. Roll each dough ball into a seven inch rope and then securely pinch the ends together to form the bagel shape.  Place formed bagel on baking sheet.

6. Once all bagel are formed, lightly spray waxed paper with cooking spray and place over the top of the bagels.  Place the bagels in preheated oven that has been TURNED OFF!  Allow them to rise for 40 minutes.

7.  Just before the bagels are done rising, fill a large sauce pan with 4″ of water and add the 2 tsp. of sugar.  Bring the water to a boil.

8.  Pull the bagels out of the oven and turn the oven back on, Preheat to 400 degrees.

9. Place four of the bagels into the boiling water.  After 30 seconds, flip the bagel and boil on the other side for 30 seconds.  Remove bagels from the boiling water with a slotted spoon and place back on the parchment covered baking sheet.  Repeat with the remaining four bagels.

10. Whip remaining egg white and 1tsp water until frothy.  Brush onto bagels.  Sprinkle Sesame Seeds on bagels.

11. Place baking sheet in oven and bake for 20 minutes.

Allow to cool and enjoy!

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