Gluten-Free Orange Scented Soda Bread

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Good morning! Gluten-free orange scented soda bread.

Mid January confession (now that we're half way to February and red hearts are sprouting up around chocolate displays in our local market). Valentine's Day looms. And yes, I use the word looms. Rather than a more enthusiastic awaits. Or glimmers. As in, I haven't been that into Valentine's Day lately. Not that I have anything against love. Or chocolate. Or roses. That would make me rather icy. A stone cold cynic. The prickly sort who kicks away puppies. Or grimaces at kittens and babies. Don't worry.

I don't indulge in any such blasphemy.

I still believe in love.

And though I may be, shall we say, a tad older than the estrogen-fueled ovulating audience targeted for Valentine's Day, I am not cantankerous. Nor am I without sympathy.

It's just that I find the accoutrements to our consumerist version of love rather ridiculous. All that red lace. Glitter lipsticks. And goddess forbid.

Thongs.

Never buy a piece of clothing that requires you to shave.

Everything.

I personally prefer a little mystery in my romance. Leaving something to the imagination. But then, I am a child of the long-haired free love sixties. Pre-porn aesthetic. We didn't fear body hair.

Last year we stayed home and ate baked mac and cheese for our dinner 'o love. And settled in with a Mad Men DVD. No red silk in sight. No high heels. Not exactly glamorous. But then, you know us artists. We have paint under our fingernails. We have more books than lipsticks. We are curling iron challenged.

I've never been into the whole glossy, magazine style glamor. I am more into comfort (and warmth- after all, it is winter!). I'm not a party girl. I'd rather be home. In my flannel PJ's.

Baking a soda bread.

A wedge of warm orange scented soda bread. Gluten-free.

Gluten-Free Orange Scented Soda Bread

This gluten-free soda bread is moist and slightly sweet, with a kiss of citrus. Delightful warm from the oven. Sublime sliced and grilled till golden. No one will guess it is gluten and dairy free. Lovely with a bowl of my Golden Potato Soup for the Sensitive Soul.

Ingredients:

1 cup sorghum flour
1 cup potato starch
1/2 cup almond meal flour or GF millet flour
1/2 cup light brown sugar, packed
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
2 teaspoons xanthan gum
1/3 cup coconut oil or organic vegan shortening
3/4 cup fresh squeezed orange juice
2 free-range organic eggs, beaten
1 tablespoon grated orange peel
1/2 cup dried currants

Instructions:

Preheat the oven to 350ºF. Line the bottom of an 8-inch cake pan with a circle of parchment paper.

In a large mixing bowl, whisk together the flours, starches and dry ingredients.

Add in the coconut oil by pieces, and mix until it is sandy.

Add in the orange juice, eggs and orange peel. Mix the ingredients with a beater or a wooden spoon until a smooth and sticky dough forms.

Stir in the currants.

Scape the dough into the prepared cake pan and using wet hands flatten and smooth the dough into a round loaf. Using a knife, make a criss-cross dent in the center of the loaf, as best you can.

Bake the loaf in the center of the oven for 30 to 35 minutes, till firm and slightly golden. Cool on a wire rack for five minutes or so until it is cool enough to handle. Remove from the pan and peel off the parchment. Continue to cool on the rack or serve it warm.

Wrap and freeze leftover slices.

Makes one 8-inch round loaf.


Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Note: This Gluten-Free Goddess® recipe appeared in Allergic Living magazine, Spring 2011. My updated version here features sorghum and almond flour, and has more orange flavor, and no caraway.

Fresh orange juice makes for a fabulous, zesty soda bread.

Karina's Notes:

I originally made this soda bread using brown rice flour instead of sorghum, and millet instead of almond meal. But if push comes to shove, I admit I much prefer sorghum and almond version. Its softer texture makes a better crumb. And almond meal adds a lovely dimension to bread dough.

As for potato starch (make sure it's not potato flour- a different animal all together) you can substitute other starches if you are avoiding potato (such as tapioca starch, cornstarch, arrowroot). Please note, however, that potato starch is soft and fluffy in recipes. Tapioca starch can be a bit tough. So if you sub the potato starch, make a blend of starches to replace it- don't use all tapioca starch.

If you want a fresh, sweet-tart taste use chopped dried cranberries instead of currants.

Savory Gluten-Free Scones with Olives and Rosemary

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Gluten-free scones with olives and rosemary. A savory winter treat.

One of my holiday surprises was this nifty cast iron cornbread pan. This week I put it to good use. To celebrate the recent return of Downton Abbey, you see (season two has begun, and promises to be as riveting as the first). Scones somehow seemed more appropriate than cornbread. Though these scones would most certainly not pass muster with Violet, Dowager Countess of Grantham. She would be- most assuredly- appalled. And raise an elegantly arching, ironic eyebrow in utter disdain. Gluten-free? Who ever heard of such a thing? It is as suspect and deserving of mockery as electricity.

Or weekends.

Who is your favorite Downton Abbey character?

I honestly cannot decide (though I may have inadvertently revealed some vaporous hint of favoritism). I love them all with a devoted heart. The cast, the superb writing, the stunning photography, the lustrous set design is all beyond delicious.

But if you, darling, cherish a favorite Lady, attorney or housemaid, or if you blush and inhale when the honorable Mr. Bates makes an appearance, please do share. We'd love to relish every detail along with you.

Make your case.

A cast iron scone pan makes baking scones as easy as 1-2-3.

Savory Gluten-Free Scones Recipe with Olives and Rosemary

These tender, savory scones are divine with rib-sticking winter stews and comforting soups. Studded with olives and sprinkled with rosemary, they complement everything from Italian minestrone to classic chicken soup with garlic. Or serve them with a slow roasted dinner, some gluten-free pasta or a simple frittata.

Ingredients:

1 cup sorghum flour (aka jowar flour)
1/2 cup potato starch (not potato flour)
1/4 cup millet flour
1/4 cup almond flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon baking soda
1 teaspoon dried rosemary, crumbled
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 organic free-range eggs, beaten
1/4 cup olive oil
1/2 cup plain non-dairy milk or plain yogurt
1 teaspoon lemon juice or mild rice vinegar
1/3 rounded cup chopped kalamata or black olives

Instructions:

Preheat the oven to 400ºF. Lightly oil the insides of the cast iron scone pan and place in the oven.

In a mixing bowl, whisk together the flours, starch, baking powder, baking soda, rosemary, salt, ground pepper and garlic powder.

Add the eggs, oil, non-dairy milk or yogurt, and lemon juice, and beat until combined. The batter will be sticky. Stir in the olives.

Remove the hot scone pan from the oven. Spoon the batter evenly into the pan. Pat flat with oiled fingers. Sprinkle with more dried rosemary. Add some extra olives.

Bake on the center rack for about 15 minutes, until firm and slightly golden.

Serve immediately. Fabulous warm, dipped in extra virgin olive oil. Or go to town with your favorite butter.

Makes eight scones.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Hot from the oven gluten-free savory scones.

Karina's Notes:

I recommend you season the cast iron scone pan prior to using, with your preferred vegetable shortening. Preheat the oven to 350ºF. Rinse the pan in warm water and dry immediately. Lightly rub shortening inside the wedge wells and on the top edges. Wipe off excess with a piece of paper towel. Place in the oven for one hour. Lightly oil or grease pan prior to baking. To clean, avoid using detergent or abrasives that scrub away the seasoned layer. Simple hot water and a sponge will work. Always dry immediately to avoid rusting.

If you would like to make these scones in a cake pan, skillet, or pie plate, see the instructions on my Gluten-Free Pumpkin Scones with Maple Icing post.

For substitution ideas and tips, please see my post Baking Substitution Help. And my FAQ page for fab info on getting started.

These scones are tender and soft like dinner rolls, rather than traditional dense scones.

To store leftover scones, I recommend wrapping and freezing. Thaw, and warm before serving.

Warm Winter Salad with Roasted Banana Squash and New Potatoes

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Roasted fingerlings, new potatoes and winter squash on baby salad greens.

After a long and restless night I am pondering potato salad and glitter. Sleep deprivation may be less than pleasant but it often breaks loose the inertia of stalled imagination (who among us has the power of will to maintain the status quo of the literal linear world after a scant teaspoon of sleep?). In my experience it is not prudent to ignore gifts of associative flight and whimsy. If one begins threading fingerling potatoes with the sequins of burlesque I say, go for it. 
You never know when such a spinning, sparkling muse will visit again.
It all started with a documentary (on Showtime last night) about the seventies balladeer Paul Williams- a touching story of fame, hunger, redemption and purpose (titled Paul Williams Still Alive because the documentarian had assumed he was dead) that- almost by accident- reveals Paul's award-garnering talent for writing sweet and soulful songs was never balm enough for his childhood wounds. Like so many artists snagged in the media-fueled web of fame + addiction, Paul's appetite for approval trumped all (imagine the tune-smith who wrote Rainbow Connection in an absurdly surreal TV shoot out with sexy Police Woman, Angie Dickinson). Until he got sober. 
And redefined success on his own terms.

As a side note- and in the spirit of full disclosure- I may as well tell you I once had the pleasure of sitting next to Paul Williams at a Hollywood premiere (he had co-written songs for the soundtrack). I was dating the blue-eyed writer-star of the movie at the time. Paul and I were assigned to one another, while the stars and director held court down front. I found him to be gracious, kind and self deprecating, with an underscore of sadness that was irresistible.

Looking back last night (from a decades rich vantage point, now that I sport a certain age) it is startlingly clear how my introverted taste informs who I am and the choices I have made in life- for better or worse. This isn't news, exactly. I have never been a Las Vegas kind of girl (I have zero desire to visit Vegas- living in Los Angeles- twice- was more than enough glitz exposure for me).

I avoid rather than seek the whole smoke machine flashing lights spectacle style of entertainment. And strip clubs aren't my thing. So the whole booty shaking stripper hair-tossing move while you're down on your knees is an artistic choice lost on me (though I imagine Jack Nicholson might be a fan).

I don't subscribe to bigger is better. To flash over substance. Give me real. Give me some space. Let me in. Trust that I'll get it.
Music is language.

Language that pierces straight through the sleepwalk of everyday routine. The best music reminds us we have a soul. That life is not merely about being the best consumer on the block.

Though for the music industry (then as now) music is more and more about mass consumption. Branding. Hype. Sex sells is their mantra. You are what you buy, they try to persuade us. The lack of evidence supporting this delusion should speak for itself, as any keen observer of human mating behavior at Happy Hour will tell you.
I resist the hard sell. In life. People. Movies. Music. And yes, food. Titillation and marketing is mere embroidery if you've got the goods.

Which brings me neatly back to potatoes.

Food should taste like itself. If you're lucky enough to find the tiniest young potatoes, they need no glitz. No spin. No wig and earrings, as writer Jim Harrison says. Potatoes as good as these should taste like potatoes.
In an era of shimmer and facade, a radical idea.

Warm potato salad with fresh greens. Happiness.

Warm Winter Salad Recipe with Roasted Butternut Squash and Baby Potatoes

We found these tiny potatoes at the Santa Monica Farmers' Market. Gold, red and purple bites of root vegetable goodness. If you cannot find such petite potatoes, use the smallest gold, blue and red potatoes you can find and cut them into halves or quarters to make them bite size. As for the squash, I used banana squash (see more on banana squash here), but butternut or even acorn squash would also be delicious.
Ingredients:

In a roasting pan combine:
1 bag (1 1/2 to 2 lbs.) tiny young potatoes or very small fingerlingsOlive oil1 clove minced garlic1 teaspoon thymeSea salt and fresh ground pepper, to taste
Note: Slice the potatoes in half if they are larger than bite size.
Stir the potatoes to distribute the olive oil and seasonings. Roast for 15-20 minutes or so- till tender but not quite done- you're going to add in the squash and cook them longer.
Add in:
Half a banana or butternut squash, peeled and cubed A drizzle of olive oilA drizzle of balsamic vinegar
Instructions:

Preheat the oven to 400ºF.

Stir the winter squash and potatoes together and coat the squash with the olive oil and seasonings. Place the roasting pan back into the hot oven and roast until the potatoes and squash are fork tender and the squash is caramelized- about 15 to 20 minutes.
Note: Size matters. Larger potatoes and cubes of squash will take longer to cook than their petite cousins, so test with a fork and keep an eye on them.
When the potatoes and squash are done, remove the pan from the oven and cool it on a rack while you wash and dry the salad greens.
Plate a mix of fresh, crisp baby spinach and greens.
Spoon the warm roasted squash and potatoes onto the greens. Dress lightly with a dab of your best extra virgin olive oil and balsamic vinegar. Top with fresh ground pepper.
Note: For those enjoying cheese, add a sprinkle of fresh organic goat cheese or a shaving of Parmesan.
Serves 4.

Tiny potatoes are a favorite addition to fresh greens.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Raw Cashew Dip - Vegan and Gluten-Free

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Party worthy. Crisp fresh veggies and cashew dip.

I've been eating hummus all week. Help. I can't stop. It all started when I whipped up a big batch of my tried and true favorite, a classic chick pea hummus recipe with tahini and lemon (though in full disclosure, I used lime juice instead of lemon). I munched it as a party worthy snack, with retro bunny carrot sticks as we rewatched some Mad Men episodes in anticipation of the coming season this Spring (sophisticated serial television that just keeps getting better and better, does it not?). Mad Men is a show with keen originality, surprises, and rare insights into sexual politics, power, culture, and marriage- not only enlightening those of us who lived through the sixties (I was- er, am- exactly Sally Draper's age, so many aspects of the show are akin to watching home movies), but connecting the dots that birthed our current consumer pop culture, in all its tarnished glitz and narcissistic glory.

Then I nestled dollops of the stuff on warm and comforting bowls of brown rice and stir-fried vegetables (recovering from said cultural insights, and newly minted wife-slash-copyrighter Megan's saucy rendition of Zou Bisou Bisou).

I ate and I ate.

And then there was no more. I was hummus-less. Without hummus. Bereft. An empty fragile goddess sans my favorite vegan protein complement.

So I began to scheme.

I pined for the opportunity to blog another hummus recipe, but I'd already shared not only my classic style hummus, but my irreverent upstart hummus with jalapenos, lime and peanut butter (which apparently, on some vegetarian forum raised an anti-goddess ruckus). Not to mention, my roasted red pepper hummus, perfect for 'Party On' mode (I hear tell there's a Big Game approaching).

My thoughts did a shuffle play through new and cool possibilities.

And I remembered my raw cashew cream recipe. Why not make it thicker? Why not make it into a hummus style dip? So I did the sensible thing. I soaked some cashews. And guess what?

Raw vegan deliciousness ensued.

Bisou. Bisou.

Fresh, raw vegan candy for body and soul.

This raw cashew hummus style dip is light and creamy.

Raw Cashew Hummus Style Dip Recipe

I'm a big fan of hummus in any variety. This particular "hummus" is light and creamy, a lovely dip for those eating raw. I love it as a veggie dip, and as a condiment to lightly stir-fried vegetables and rice.

Ingredients:

1 cup soaked raw cashews*
1 tablespoon raw organic tahini (sesame paste)
Juice from 1 fresh lemon, or to taste
2 tablespoons extra virgin olive oil
1/4 teaspoon organic onion powder
1/2 teaspoon organic garlic powder
Pinch of sea salt, to taste

Instructions:

Combine the soaked cashews, raw tahini, lemon juice,  extra virgin olive oil, onion, powder, garlic powder, and sea salt in a Vita-Mix or food processor and blend until smooth and creamy.

Taste test. If needs more body, add a little more extra virgin olive oil.  If you like a stronger tahini taste, add another tablespoon of tahini. Adjust the seasonings to your liking.

Store in the fridge- in a covered glass bowl or storage container. The flavors get better as it chills. Chilling the hummus also thickens it.

Use as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccolini.

Serves four to six.

*See how to soak cashews in this post.

More hummus goodness from food bloggers:

Raw Hummus made from zucchini at Choosing RawGluten-Free Gobsmacked makes Gluten-Free Pita with HummusGorgeous Beet Hummus at Simply Recipes Cool Cucumber Hummus from FatFree Vegan KitchenRoasted Red Bell Pepper Hummus at ATX Gluten-FreeNot Just Any Old Hummus at Simply Sugar & Gluten-Free uses yogurtParsley Hummus looks green and good from Kalyn's KitchenI Am Gluten-Free makes tempting Hummus and Pita

Flourless Chocolate Cake - easy and gluten-free!

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Readers' hands-down favorite: my flourless chocolate cake.

Reaching deep into the Gluten-Free Goddess archives to share this rich, flourless chocolate cake recipe (a contender for a romantic Valentine's Day dessert, perhaps?). This is my go-to dessert whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free. No substitutions. In fact, this is the same flourless cake I've been making for years. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla.

Just because.

Sexy dense chocolate dessert. Gluten-free.

Flourless Chocolate Cake Recipe

Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?).


Ingredients:

16 oz. solid dark chocolate (use your favorite GF dark chocolate bars)1 cup organic light brown sugar, packed1/2 cup organic white cane sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)2 sticks unsalted butter, room temperature, cut into pieces2 tablespoons unsweetened organic cocoa powder8 large organic free-range eggs, at room temperature1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Instructions:
Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment
Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.
Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

Dear Vegans-

I'm often asked if this recipe can be veganized- made without eggs and butter. While a butter sub might work- I'm sorry to say that the recipe really relies on the eggs for structure and rise- and no vegan egg substitute is going to replace eight eggs.

That said, the good news is that I have developed a technically flourless vegan chocolate cake recipe that is fudgy, rich and delicious. So if you are craving chocolate scoot on over to my Vegan Flourless Chocolate Cake Recipe.

Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Orecchiette Pasta with Crumbled Meatballs in a Parmesan Tomato Sauce

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It turns out that Emma loves meat.  She will gobble down her braised beef, shredded chicken or crumbled meatballs even before she even goes for the macaroni and cheese!  So, this week I made an extra large (4 pounds!) batch of meatballs to keep in the freezer (here's my recipe & step-by-step guide... it is so much easier to make meatballs than you might think).  Now,  I'll be able to get one or two out of the freezer at a time for her lunches and our dinners.

I use pre-cooked meatballs all of the time - they work great crumbled up to make a quick meat sauce for pasta, or on a pizza.  This recipe for calls for pre-cooked meatballs crumbled into the sauce.  It is a great alternative to the typical browned meat as the texture and flavor of the meatball is far better.  If you keep them in mass quantities in the freezer, it can be a really quick dinner.

This recipe was influenced by both the Barefoot Contessa's Weeknight Bolognese and her Orecchiette with Sausage and Broccoli Rabe.

Orecchiette Pasta with Crumbled Meatballs 
in a Parmesan Tomato Sauce
serves 4

8 meatballs, pre-cooked (about 1 pound)
1 pound of orecchiette
...........
3 tablespoons of olive oil
2 cups of mushrooms, sliced
5 garlic cloves, minced
1 - 32 oz. can of whole peeled tomatoes
1/2 cup of heavy cream
1 cup of pasta water (see *note below)
2 cups of spinach, stems removed
1 cup of parmesan cheese, grated

Bring a large pot of salted water to boil for the pasta.

For the sauce, in a saute pan cook the mushrooms in the olive oil for 2-3 minutes over high heat.  Add garlic and cook for 30 seconds.  Add the tomatoes, crushing them one at a time into the pan along with the juice.  Simmer on medium heat for 10 minutes.  Crumble in the meatballs.

In the meantime, cook pasta for 4 minutes less than the package directions.

Add heavy cream to the tomato sauce.

*Ladel 1 cup of water from the pasta boiling water into the tomato sauce.  The starch from the pasta water will help to thicken the sauce.  Add spinach and pasta and cook for 5 minutes.

Remove from heat and add parmesan cheese.

Valentine's Day Dinner Party Table Setting | Coral, Orange & Pale Pink Roses

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Over the holidays we wanted to have our closest friends over for a special dinner... and then we got busy and now it is almost February.  So, I'm making it up to them by hosting a Valentine's dinner party complete with an all Barefoot Contessa menu. 

The entire party was inspired by roses I found at Trader Joe's - spray roses in coral, orange and pale pink.  I bought them on a whim and then decided that I needed to have a Valentine's Day party.  In fact, those roses were the only thing I needed to buy for the table, and at $5 per bunch (for a total of $15) I think they are an amazing centerpiece.  It is a little fancier than I typically set a table for dinner with friends, but I thought it would be fun to gussy it up a bit. 
I pulled in our grey wingback chairs from the family room - with their blankets and pillows, they make it such a cozy table.
The menu is a bit over the top!

Here is what I'm planning :

Parmesan Crisps
Caramelized Bacon
Slow-Roasted Beef Tenderloin (I can't get enough...)
Balsamic-Roased Brussels Sprouts
Truffled Mashed Potatoes
Chocolate Cassis Cake

What do you think?  Too much?  Too rich?  Or just right for an indulgent holiday...?



I love how this white rose that was mixed in with the pale pink ones opened up completely.  It looks like a real garden rose.


I'm planning to post a step-by-step of creating this arrangement and other floral tips tomorrow (or Saturday...), so stay tuned.

Notice, I decided to change the vase after I had completed the arrangement.  I love how the footed vase gives the table a more fanciful, ornate feel - very different than the clean modern vase, which I also love.  It is so interesting how such a small choice, like a vase, can completely influence the entire feel of a table/party.

Here are a couple of photos that show you what's going on adjacent to the dining room to help you get a feel for the mood - the fire is roaring.


... and Mr. is cuddled up in his spot.

I'm sending everyone home with these homemade Salted Caramel Turtle Puddles.  Yes, they are as good as they look.  Maybe better.  This is the second batch I've made in 4 days... the first went too quickly.  AND they are the easiest candy I've ever made.  Easy and amazing... dangerous.

Here is the recipe for the "Puddles" - they are sooo good.

Here is the easy-to-pin strip!