Baked Poppers and Bonkers

We loved baked poppers. I Slice jalapenos in half lengthwise, deseed and remove the membrane, so they aren't too spicy. Then I fill them with soft cream cheese using a table knife. Next, I sprinkled some onion and garlic powder and topped them with smoked paprika.

Bake in a preheated 350 F oven for 20 to 30 minutes. Watch closely so they don't burn. When eating them, in case one is too spicy, I keep a glass of milk nearby. Water does not stop the heat, but milk does help.

We went to a local secondhand store called the Picker's Barn. Gary spotted another well-made stuffed bear for Bonkers. Bonkers' old bear has taken quite a beating from him playing with the bear. I initially set the bear on the kitchen floor. At first Bonkers just looked at the bear, then he circled around him and then sniffed him. When I turned my back, the bear had disappeared. Bonkers had carried the bear into the bedroom.

He started sniffing him some more and deciding the best approach to take to tame the bear. A little bit of a downer fact, I read that 48% of domestic abuse partners say they would not leave their situation because they couldn't take their pets. Not that I am an abused partner, but the article also said their organization was making a change to enable folks to take their pets with them. I wish I had saved the article.

The bear is quite well made and is actually made in Atlanta, according to the label. I'm going to keep my eye out for more stuffed animals for Bonkers. Today the second day, the bear is found in random places around the house.

You'd think we have toddlers running around the house with all the toys strewn about. Can you tell we love our Bonkers, who we often call baby? When we walk by Bonkers, he has a one-word meow. If he comes into the room where we are, he has a soft rumble sound. If he wants some wet food, he puts one claw out and does a light scratch at my leg. He has brought so much joy to us especially during these trying times.

White Pizza, Gluten Free

1 package of Bob's Red Mill Gluten Free Pizza Mix follow directions
1 white onion slices, cut in quarters and pulled apart to strips
10 button mushrooms sliced
1 whole garlic bulb top cut off
4 ounces of Asiago cheese freshly grated
1 bottle of Newman's Own Alfredo Sauce

Prepare the pizza crust following instructions on package. Set aside crust to rise in warm area out of drafts. "Prebake the crust for 8 minutes" is left off of the package instructions which I think should be included. This keeps the sauce from soaking into the crust and making it soggy.

There is a little bit of preliminary work but well worth it. Preheat oven to 400 F. Take the sliced onion strips and sliced mushrooms and toss in some olive oil. Take one whole garlic bulb and slice top off. Place garlic bulb in foil large enough to cover bulb. Before closing top drizzle olive oil over the top of bulb. On a parchment lined rimmed baking sheet put onion mushroom mixture and garlic bulb sealed in aluminum foil. Place in oven for 20 minutes or so till caramelized and let cool to room temperature.

When prebaked crust comes out of the oven, let it cool a bit. Next spoon the alfredo sauce over the crust keeping 1/2-inch edge free of sauce. Next distribute onion and mushrooms over the top. Remove skin from garlic cloves, they should just slip right out. Chop the garlic cloves up and distribute over the pizza. Last sprinkle the cheese over the top and bake another 16 to 18 minutes in 400 F oven. Photo isn't mine because when the pizza came out of the oven, I forgot about taking a photo. Gary raved over and over again about this pizza, even the next day.

Happy New Year

Happy New Year. Tone on tone holiday tree, hoping for some snow tonight/tomorrow. Keep in mind snow insulates so it's not as cold if you have snow than it is if you have freezing temperatures or ice.

Gluten Free Buttermilk Pumpkin Bread

Somehow, I bought buttermilk instead of regular milk, so I've been searching for buttermilk recipes. Buttermilk pancakes came to mind and also buttermilk. However, I wanted something quick to make initially. I decided to make a buttermilk pumpkin bread. Almost ten years in gluten free and I am just now getting back into backing occasionally. I'm not sure folks who don't have to limit their diet have any idea what a learning curve there is to change a lifelong cooking habit, particularly for baking. I for one had no inkling. Preheat oven to 350 F.

1/2 stick of room temperature butter creamed, next add
1-1/4 sugar and cream, then add
3 large whole eggs room temperature one at a time and cream, last add
2 tsp pure vanilla and cream till blended

in a separate bowl measure then mix well
1-1/4 cups of gluten free flour
1-1/2 tsp baking powder
1/2 tsp baking soda 
1 tsp cinnamon
1/2 tsp ground dried ginger
1 tsp allspice
1 tsp nutmeg
1/2 tsp fine sea salt

add dry ingredients to wet ingredients in increments and barely blend,

last add ingredients below in increments and blend till just incorporated.

1 1/4 cups pumpkin puree
3/4 cup of buttermilk

Pour mixture into an oiled and floured loaf pan and bake for 1 1/4 hours till toothpick comes out almost clean. Cover with aluminum foil if top begins to over-brown. Cool on a rack for 20 minutes, loosen sides with a table knife and turn out onto a plate then flip over. Cut half inch slices and serve with a dollop of fresh whipped cream or butter if desired.