Sunday, April 17, 2011

Salutary Sunday

Thanks to the few posts I've done around the blogging world recently, I have quite a few new people here at Iffy Inklings so I'd like to say, hey! Feel free to introduce yourself in the comments, send me an email, or leave me a comment on Facebook! New people always make me smile, so welcome. ♥

Every Sunday I do a little feature called Salutary Sunday. To learn more about it and actually know what it is, feel free to read my first post about it!

This weekend has oddly been somewhat productive. I was out of work sick on Wednesday and Thursday and did nothing except lay around and watch Big Love, The Office and some movies. It really sucked being sick, but it was nice to have a couple days off! 

Because I was so lazy for part of the week, I felt like I really needed to do a lot this weekend. So I did! Yesterday started with a bang by making gluten free french toast. Really really really good gluten free french toast that even Vince liked.

French toast is pretty much a super simple recipe, but here it is for you in case you want to make it and don't know how:

French Toast for Two

6 slices of bread {Gluten free if need be! I LOVE Rudi's brand.}
1 egg
1/3 cup milk
3/4 tsp cinnamon
splash of vanilla
Syrup and Butta

In a small bowl mix the egg, milk, cinnamon and vanilla. Dip the bread into the egg mixture and put into a HOT pan. Cook over medium-high heat for about 2 minutes, and then flip over for another 2 minutes. The bread may look a little burnt, but it's most likely not. It just turns darker. Once all the slices are cooked, smother with butter and syrup and devour. SIMPLE AS THAT.

After breakfast I thoroughly cleaned the bathroom, did baskets and baskets of laundry, vacuumed every nook and cranny, broke said vacuum and then fixed it, got rid of some clothes, bought some new clothes, and rearranged our bedroom. 

I think I continued to clean my whole house simply because I did not want to do dishes. I hate dishes, and our counter is covered in them, which is why I am drinking my milk out of a wine glass today.

Why, oh why, do we not have a dishwasher?!

So today, I decided to tackle the dishes after once again eating french toast for breakfast. Halfway through the dishes, I remembered that I was going to make cookies for a friend who just had surgery, so I took a break. Thus, Cheesy Red Velvet Cookies were born. 

Since my friend is not gluten free, I took the easy route. I went to the store, bought a cake mix, turned it into cookies, and threw some cream cheese frosting in between. Here's the full recipe. I don't remember where I got it from though...

Cookie recipe:
1 box red velvet cake mix {or any flavor}
2 eggs
1/2 cup oil

Add all ingredients in a bowl and mix. Spoon out about 1 1/2 Tbsp of cookie dough and roll it into a ball. Place on a greased cookie sheet and bake at 350* for 9-12 minutes. (I needed the whole 12 minutes.) Let cool for about 10 minutes. Once cooled, spoon about 1-2 Tbsp frosting between two cookies. Enjoy!

Frosting recipe:
8 oz cream cheese
1 1/2 cup confectioners sugar

It was really hard for me to not lick my fingers when I'm baking, so I kept a piece of gum in my mouth the whole time. This was the first time I've ever cooked with gluten in my kitchen since going gluten free, and now I am so paranoid and will never do that again! I am such a messy cook, meaning there is probably gluten all over. It's so much less stressful to just make everything gluten free, even if it's more expensive or time consuming.

Well, it seems like I actually didn't do that much once I write it down. Maybe I'm forgetting some stuff!

We did buy some sheets yesterday to turn into curtains that will go up in our bedroom. I plan on adding some fun colors to the blue sheets. Hopefully they turn out good!

Did you do anything this week?


  1. I thought I was being taught how to make GF red velvet cookies! They look great! I know what you mean about the cooking... I have this insane paranoia that Ryan will die because I made something with gluten in it in our kitchen. I won't even microwave something for Shannon now. She just eats GF while she's with us.
    Also... I'm about to embark on the adventure of turning sheets into curtains and couch cushion slipcovers! Which I've never done before! Any tips?
    Glad you're feeling better! =]

  2. Aww. Woops! hehe I'll make some GF red velvet cookies soon. =]

    Man, I made couch covers for the couch we had at our old house and I wish I did a tutorial when i did them! I did it before I had a blog so I didn't even think about it. I'm going to post about the curtains next weekend {I don't know if you plan on making them this week or not} but those are pretty simple. And there aren't really any tips, other than to make the slipcovers a little big when you sew them. Otherwise, when someone sits down the seam will rip from too much pressure!

  3. Yay, do it! You can e-mail me one when you're done. =P
    I am definitely not going to try to make them without some kind of guidance first so take your time! We have curtains now but they're hideous so just at some point. Oh and thanks about the slip covers... I actually hadn't even though of that and planned to make them tight so good point.

  4. Ooooh...I'll have to try out those recipes! :) Hearts, Janna Lynn

  5. What the hell is red velvet?! Is it just red food coloring in chocolate cake?! Because that's what I'm seeing a lot of and I'm pretty disappointed in that.

  6. It's cake with cocoa in it. I think originally it was some beet juice for the color, but nowadays it is red food coloring. I'll make a GF one soon!

  7. Ooh hopefully sans beet juice... I'm no Dwight K. Shrute!

  8. Bahahaha I love The Office! And I'll be sure to leave the beet juice out =P

  9. Mmmmmm those cookies look so good!

  10. Oooh, look at this. I'm going to make this using GF flours. 

  11. Um obviously that's a link to some Tide samples and not what I actually meant to link... sorry about that.

  12.  Mmmm yummy! I can also send you a GF specific recipe tomorrow in an email. It's the one I use but I can't repost it since it's in a book.