Yes Folks you read that right, I found a 100% gluten free food truck. The best part is I didn’t have very far to look. It was Homecoming at St. Thomas this week and to celebrate they brought in dessert food trucks. I originally assumed there would be nothing for me to eat there, but I went to check it out with my roommate anyway. Low and behold we found Gray Duck Concessions! They are a 100% gluten free food truck in the Minneapolis-St. Paul area that serves MINI DONUTS, pigs and a blanket, and coffee. I had not had fresh mini donuts in well over four years. They were delicious. I want my sister to use this food truck for her graduation party in a few years. The donuts were so amazing and I am so grateful to have found this truck and I am so happy I can share it with all of you. If you ever find yourself in the area and want some amazing, melt in your mouth, fresh mini donuts check out Gray Duck Concessions! From my kitchen to yours share joy and eat well.
There is nothing like a warm bowl of soup to warm you up after a brisk autumn day! In college, making time to make a warm pot of soup can be challenging, but let me tell you my roommate’s instant pot makes the world of a difference. I have an instant pot at home and love it, and was so happy I could use my roommate’s. The instant pot makes cooking so easy because I can make enough for multiple meals and use limited dishes. For a quick weeknight dinner, nothing compares to the instant pot baked potato soup. To make this scrumptious supper, begin by setting your instant pot to saute and melting two tablespoons of butter. Once the butter is melted add one chopped yellow onion and cook for five minutes. Then add two tablespoons of garlic and 1 teaspoon of thyme; cook for one minute until they become fragrant. Add six large russet potatoes that have been chopped into bite size pieces and four cups low-sodium chicken broth to the instant pot; pressure cook on high for eight minutes and then use quick release for the pressure. While the soup pressure cooks, whisk together 2 tablespoons milk and 2 tablespoons cornstarch to make a slurry. After the pressure is released set the instant pot to saute and pour in the slurry, 1 cup milk, 1/2 cup sour cream, and 1/2 cup heavy cream. Season with salt and pepper and let boil for five minutes, stirring constantly. Before serving, garnish with cheddar cheese, chopped bacon, and chives. Here is the link to the original recipe: https://recipes.instantpot.com/recipe/loaded-baked-potato-soup-4/. The only thing I changed was the addition of sour cream. I hope you all enjoy and can cozy up with a warm cup of soup this fall. From my kitchen to yours, stay healthy and eat well.
Hello Everybody! I’m back and boy oh boy have I missed you. Since being back at school life has been crazy busy, but I am thinking about new posts all the time. This is a particularly fun post for me so buckle in folks. It is fall and I know I have told you all at least one hundred times that classic fall flavors are some of my favorite to work with. Allrecipes was hosting a fall Sweets and Treats contest so of course I had to enter. We find out the results of the contest on October 28th and I can’t wait. For the contest I entered my Fall Festival Cupcakes inspired by, you guessed it, the classic flavors of fall: apple and pumpkin. The flavor of the first cupcake was a caramel apple cupcake with an apple spiced cake, caramel filling, and a cinnamon cream cheese frosting. The flavor of the second cupcake was a pumpkin spice cake, with a brown-butter glaze filling, and the same cinnamon cream cheese frosting. Truthfully these cupcakes came out as the best cupcakes I have ever had, period. I am very proud of them, and am excited to see where else I can go from here. I shared them with a family friend, who loved them and assured me that quote: “If the whole lawyer thing doesn’t work out at least we know you would be a damn good baker.” What means more to me than the compliment or that the cupcakes even turned out decent is that these cupcakes made people smile and made their day a little better. After all, that is what I love most about cooking, baking, and sharing my gluten free experience: making food that can bring a smile to someone’s face. By doing so it allows me to do my part to make this world a little sweeter of a place to be. There is only so much a person can do to make the world a little better, but at least do that. Do your part to make someone’s day brighter, even if that someone is you. My roommate and I joke that we could have quite the side hussle if we went around campus selling our gluten free treats, I mean hey the Girl Scouts that come to campus during cookie season seem to do exceptionally well, and they’re seasonal! My roommate and I live here all the time 🙂 Anyway please reach out with comments if you would like to see a post about the cupcake recipes. Otherwise from my kitchen to yours stay safe and eat well.
