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This idea came out of desperation when trying to decorate a cake that would speak to my teenage son's interests. I wanted it to be personalized, and remembered that every time I nonchalantly walked behind him to see what he was looking at on a screen, well . . . 99% of the time he would be looking pics of the latest sport shoes. Hmm, wasn't sure it would turn out okay, but figure he would appreciate the thought and inhale the cake anyway.  I looked at my casserole baking dish, and thought I could bake a rectangluar shaped cake and then place a template over it diagonally and cut out the design. Plus, little brother and I could do quality assurance tests on the scraps. Bonus! Note: Use three sheets of paper when preparing your template and use the middle sheet that has not been in contact with the shoe or whatever flat surface you use to trace the outline of the shoe. The middle sheet will be clean and ready to place on top of your cake.  If you don't have a favorite cake and icing recipe, use a trusted mix and get started.  Once the cake is finished baking, let it completely cool and then place in the freezer for less than an hour; this will make it easier to cut and decorate. Use your template and cut conservatively at first. You can then go back and get it just right.  Have fun creating and playing around with the style of the shoe.  Exciting when you see it start to take shape. Now this is the kind of foot I don't mind putting in my mouth!  You can also use a nice sport's shoe box as a cake stand with a protective barrier between.  Success! He really got a kick out of the design (ha) AND loved the effort I put into making this cake. IT tasted great too and the shoe size was perfect. If you decide to try this, let us know how it turned out. Would love to see your pics!
Christina Stay humble & BOLD! "Thy word is a lamp unto my feet, and a light unto my path." Psalm 119:105 King James Version (KJV) “How beautiful are the feet of those who bring good news!” Romans 10:15 New International Version (NIV) To check out my testimony click here To like my facebook page click here Find me on twitter @humble_bold On Pinterest at humble&BOLD by Christina
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Years ago, before marriages and children, my Louisianan culinary roommate and dear friend, Carla, made me my very first Muffuletta sandwich, and it changed the way I viewed olives. Didn't think I cared for them that much until biting into that wonderful, taste altering, intimidating sandwich pie slice that was at least five inches in height . Delicious! Another culinary friend of mine, Tripp, five years ago introduced me to cream cheese and olive tapenade between two slices of thin chicken for a mouth watering meal. I now have a true appreciation and love of olives! Fast forward to the present, where now I have been told after testing that my body doesn't respond well to gluten, dairy and yeast. Nor do I feel well after a heavy carb meal. But hey, I can still have olives! So after my Aunt B gave me a jar of gluten free Classic Olive Muffalata, from That Olive Guy, the wheels in my head started turning.  Here's what you will need. * 3 large boneless chicken breast sliced into 6 thin, but wide strips Or just buy thin strips of chicken already sliced (Check with your grocer to find chicken that is gluten free) * Anywhere from 1/2 a cup to 3/4 cup of gluten and dairy free plain yogurt * Anywhere from 1/2 a cup to 3/4 cup of olive salad, depending on your love of olives * 1 orange or red bell pepper sliced into medium strips * 4 loose cups uncooked spinach or more (I haven't tried frozen, but it might work well if you want to give it a try) * Salt and Pepper for seasoning, but I also a gluten free garlic and herb seasoning from Weber  How do you spell Muffuletta? I have seen it spelled several different ways.  I spread the yogurt and olives atop a thin slice of chicken, with seasoning, and then place another slice of chicken on top .  Season again and place sliced peppers on top of chicken and with a generous amount of spinach over the entire dish.  Cover with foil and bake at 350 for 30-35 minutes. Let cool for about 5 minutes.  This dish is dreamy and delightful! Leaving you fully satisfied, but not stuffed. You can place this on a plate or use a bowl and pour the juicy sauce on top. I also cut up any left over chicken and use for a soup the next night.  Add some gluten free chicken broth, small amount of rice, chick peas and onions and you have another meal!  Hope you enjoy this dish, and let me know what you think. Also, how do you spell Muffuletta?
With Love, Christina Stay humble & BOLD! O taste and see that the LORD is good: blessed is the man that trusteth in him. Psalm 34:8 KJV To check out my testimony click here To like my facebook page click here Find me on twitter @humble_bold On Pinterest at humble&BOLD by Christina About two years ago, our family found out we had gluten, dairy and yeast intolerances. Yikes! It was a little scary at first, but the rewards of cutting those items out of our diets has been well worth it. Here is one of our favorite and easy recipes for pancakes; add the pumpkin spice and you are ready for fall.  This recipe is simple and can easily be adjusted to suit your own tastes. Only thing not show is gluten free flour that you can add to make pancakes a little more fluffy. The pictures for this batch was done without flour; which gives you almost crape thin pancakes. Warning: not so pretty, over ripe bananas were used because they are sweeter. Pardon the brown spots. Recipe for family of four, yielding 16 small pancakes each.
 Using a blender to mix ingredients is key! The bananas will leave chunks if not blended well. I use the blend setting and pour batter onto hot griddle greased with coconut oil. I use an All-Clad nonstick griddle that my brother gifted to me one year; it has a wonderful cook surface.  Pour batter onto griddle and wait for bubbling before flipping. If you add the gluten free flour to the batter, they tend to flip easier. You may find it takes some practice to get them to flip the way you like. Because of the bananas, they taste sweet on their own, but you can definitely drizzle your favorite maple syrup, honey or molasses over them. May want to just sprinkle cinnamon and powdered sugar and add some fruit. However you choose, I hope you enjoy this delicious and healthy recipe.  With Love,
Christina Stay humble & be BOLD! Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him! Psalm 34:8 English Standard Version (ESV) To check out my testimony click here To like my facebook page click here Find me on twitter @humble_bold Find me on Instagram humbleandbold Looking for a fun way to teach children about Veteran's Day and celebrate those who have served our country? Try these Patriotic Gluten Free Cupcakes topped with an American soldier and the American flag! They're easy to decorate and my boys really enjoyed helping in the kitchen, since chocolate and toy soldiers were involved.  Since our family has gluten, yeast and dairy intolerances, we were happy to find Pamela's Dark Chocolate Frosting Mix and Bob's Red Mill Chocolate Cake Mix. We followed the directions and substituted Silk Almond Milk for cow's milk and olive oil for butter, using the same amounts given in the directions. These two mixes yield eighteen delicious cupcakes. Around the Fourth of July, I stock up on cupcake kits from The Dollar Tree. They are hard to find at other times of the year. The toy soldiers are usually available year round. Just wash them with soapy warm water. Very easy and fun for children to decorate for Veteran's Day programs and it's nice to have a gluten free option for other classmates.  Hope you enjoy making these as much as you do sharing them. No doubt you will greatly enjoy eating them!
A big "Thank you!" to all the men and women who have faithfully served our country!. There is no cupcake that can ever come close to thanking you enough! With Love, Christina To like our humble&BOLD facebook page, click here. |
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