Sugar – Free Sweetened Condensed Milk and Ice Cream

We are now well into our 8th week of Mama L’s acid elimination eating and still moving right along.  It’s second nature now and I don’t really think about it all that much.  Would I still like some real candy?  Sure.  But I want to sleep thru the night more. 🙂

I said I was going to share my alternative sugar blend in August but I’m going to go ahead and do it today since it’s a part of todays recipe.

Before I get started on that I want to say that…even though I have a sugar sub blend I Iike now…sweets are still going to be a once a week / once every other week or so kind of thing.  I know it makes the blog boring but I’d rather have a boring blog than to reawaken my sugar demons. 🙂

I’ve tried 3 different sugar subs and the two I’ve settled on are…

Diabetisweet.  It’s an isomalt sweetener.

Ignore the ideal sugar sub…it didn’t work for me.  It spiked my blood sugar and had me in the kitchen wanting to eat every sweet thing in there.  I didn’t eat anything else but I had a very strong and immediate reaction to the ideal.

And…

…this new to the market sugar sub…Sin-Free Sugar.  It’s a Xylose / Erythritol / Brown Algae blend and it is amazing.

Xyl / Eryth are both super low Glycemic Index sweeteners.  Isomalt is low too.

I use equal amounts of Diabetisweet and Sin Free.

I used them both and made some really delicious homemade ice cream last week.

Now…this is supposed to be an easy dump / stir / freeze type recipe and it is if you can use all these products straight off the grocery shelf.  But as y’all know…nothing is easy when you have to make everything from scratch.

The ice cream base called for a can of condensed milk so I just made my own. 🙂

1 can Evaporated Milk

1/2 cup Diabetisweet

1/2 cup Sin-Free

1 dash Salt

Cook on medium heat…whisking a lot…til nice and thick.  I took a little while…maybe about 8 minutes.  But it got to the actual consistency of the canned stuff so just keep stirring til you have that level of thickness.

It’s hard to see it in the pics but it really does thicken up.  This last pic I was trying to show thickly it’s coating the pan.

Condensed milk on the left and homemade chocolate syrup on the right.

Plus the rest of the ice cream ingredients.  Recipe at the end of post.  

Chocolate syrup added to condensed milk.

Rest of ingredients added.

After freezing.  Soft serve consistency.

After setting up in the freezer for a couple hours.

This was definitely my favorite thing I’ve made in the last 8 weeks. 🙂  The original recipe is a sugar – full recipe so if you don’t need to make subs…it’s written to work with stuff straight from the shelves.     

Have a great weekend. 🙂

 

 

‘Easy’ Chocolate Ice Cream

1 can (or recipe) Sweetened Condensed Milk

1 (5 oz) can Evaporated Milk

2 cups Milk / Cream (I did half milk / half cream but you can do all of one or the other)

2/3 cup Chocolate Syrup (*Hershey’s style)

Vanilla (to taste)

2 tbsp Glycerin (not a requirement for success but it helps the ice cream stay scoop-able from the freezer)

 

Directions

Combine all ingredients.  Mix well.

Cover and place in the ice box overnight or at least 4 hours.

Pour into ice cream maker and freeze according to directions.  (Mine froze for 1 hour.)

Eat it right away if you like soft serve or transfer to freezer safe bowl.  Cover and let freeze for a couple hours.

 

*Hershey’s makes a sugar – free syrup that is sweetened with Erythritol and Splenda but it’s hard to find so I made my own…

 

Homemade Chocolate Syrup

2 tbsp Cocoa Powder

1/2 cup Sugar Sub

1 tsp Corn Starch

1 dash Salt

3/4 cup Milk or Cream

Vanilla to taste

 

Directions

Combine all.

Bring to a boil (whisking constantly) and boil / stir for 2 – 5 minutes until it’s almost the consistency of bottled syrup.  You want to pull it off the burner just shy of syrup consistency because it thickens a little as it cools.  

Let it come to room temp before using.

Thanksgiving in June

Next month I’m having a Christmas in July get-together so I decided to also do a little Thanksgiving in June today. 🙂

Dressing.  Green Bean Casserole with homemade Onion Strings…thanks for frying, Mama L. :).  Cheddar Bay biscuits.

Baked Chicken and Chicken Gravy.

The food was good but it was also nice to take another day to be thankful.  I have the best family a girl could ask for.  A roof over my head.  Food in the fridge.  The best blog readers around. 🙂

Sometimes I get so ‘down’ over all the health stuff…every now and then it’s nice to take a forced day or even just a moment to think about the good things. 🙂

My favorite part of the meal today was the green bean casserole.  We always have it for Thanksgiving and New Years Day and then really don’t have it again the rest of the year.  That so needs to change. 🙂

Being gluten – free means no caned Cream of Chicken.  For a while I’d been just making a chicken broth ‘roux’ / gravy type replacement but then I found this recipe I’d saved a long time ago during my pre gluten – free days.

Have y’all ever seen this recipe?  As always…it’s at the end of the post.

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Dry milk.  Butter.  Chicken broth base.  Flour.  Cup4cup or course. 🙂

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Butter cut into flour and dry milk.

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Mix plus water.

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It starts out very lumpy because of the cold butter but then…

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Perfectly smooth. 🙂

This is now one of my most favorite gluten – free ‘finds’ / conversions.  It works so amazingly well as a cream of chicken replacement.

 

 

Gluten-Free Chicken Soup Mix

 

Ingredients

 

2 cups Powdered Milk
1 cup Flour (125g)
7 tsp Chicken Broth Base
1 cup cold Butter

 

Directions

 

In a large mixing bowl (or food processor) cut butter into dry milk, flour, chicken broth base.

Store mix in the refrigerator for up to 3 months.

 

To Make 1 ‘Can’ of Soup

Ingredients

 

1/2 – 1 cup Soup Mix  (I only need 1/2 cup.)
1/4 tsp Onion Powder
1 cup Water

Optional…add very thinly diced chicken.

Directions

Add soup mix, onion powder and water to a saucepan.  The original recipe calls for 1 cup of mix but it gets way too thick for me if I use that much.  My guess is it’s because of the gums in gluten – free flour.

 

Mix well.

 

Turn heat to medium and stir constantly until the mixture thickens (doesn’t take very long).

Add the diced chicken.

Use the same way you’d use a regular can of Cream of Chicken.

 

Quick and Easy Berry Muffins

So…this is how I woke up this morning. 😦

Swollen pretty much shut.  Bright red.  Itchy.  It’s awful.

For the second time in a week I had an allergic reaction to some eye drops…two different kinds of eye drops.  My autoimmune ravaged body is really starting to get on my last nerve. 

Before the allergy attack I did do some baking.

Along with Mama L I still haven’t let any real sugar touch my lips in almost 3 full weeks now.  I have had a smidge of splenda and stevia but not on a daily basis.

Other people do have to eat though so I have gathered up the strength to bake…twice.

Once for fathers day…Papa L wanted mini pecan pies.

And then again to make these easy blueberry muffins.

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These would work with any summer berry too.  Recipe at the end of the post.

Hope y’all had a good week and have a great weekend. 🙂

Quick and Easy Blueberry Muffins

1 box Yellow Cake Mix   I used my homemade version.

1-2 cups Blueberries

1 tsp Baking Powder

2 tbsp Flour  I used Cup4Cup.

2/3 cup Milk

1/3 cup Sour Cream

3 Eggs

 

Directions

Preheat oven to 350* and spray or line pan.

In a medium bowl mix together cake mix, baking powder, and flour.

Make a flour ‘well’ and add milk, sour cream, and eggs.

Mix it altogether and carefully fold in blueberries.

Fill greased or lined muffin cups 2/3 full with batter.

Bake at 305 for 10 – 15 minutes depending on pan size.

I made mini muffins and got 24 mini muffins out of a half batch.

 

Homemade Cake Mix

Before I get started with todays post I have to do a couple shout-outs to friends and fam…

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Remind you of anything, Sister Lupiac? 😉

I had to covertly snap this and this was all I could get but this dude and 4 of his ‘bros’ were in Walmart with baskets full of nothing but beer and water.  Every single time I see something like this I have flashbacks to SAMS and a flat trolley thing full of beer. 😉

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My friends C, T and K went to Hawaii and sent me this care package.  Thank you so very much, my-extended-family-I-would-have-picked-if-you-got-to-pick-your-extended-fam. 😉

If you’ve read here for a while you’ve noticed that I cook exclusively with butter, Macadamia oil, peanut oil for frying and coconut oil if I know I’m the only one who will be eating it (we have a coconut allergy in the house).

Butter / peanut and coconut oil are easy to find.  Macadamia oil not so much.  I have to get it at Whole Foods when I’m in a larger town and it’s not what I consider cheap. That’s why you see a lot of mixing here.  Most often half butter and half mac oil.

If you’ve read here for a while you also know I’ll do some serious damage to / with Pele’s Fire. 😉

Thank y’all again so much for the care package. 🙂

Oh also I must add…the eye cream was something Aloha Oils threw in as a little gift.  While I may have the gray hair of a 75 year old woman…I do not have one eye wrinkle. 🙂

Ok now to todays post. 🙂

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This is one of my new toys from my shopping trip a couple weeks ago.

Before the house remodel I had a full size Kitchen Aid food processor and literally used it maybe once a year.  It just took up valuable counter space so we got rid of it after the remodel.

Well now that I have to make…like…everything…from scratch I occasionally need a food processor.  I didn’t want another huge one though and found this 4 cup KitchenAid at the Kitchen Store in the outlet mall.

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Up first…homemade ‘cake mix’…

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…to make a Key Lime Rum cake. 🙂

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I know…I know.  I’ve made several rum cakes here before and I can assure you there will be many more 😉 but this was hands down the best one yet.

My homemade cake mix is adapted from this recipe which she found here.  I’m in no way claiming this as ‘mine’ mine.  I just use the word my here as it relates to a recipe I made and am now sharing on my blog. 🙂

The original recipe says that the full recipe makes the equivalent of one box mix.  I didn’t find that to be true with my flour (and in the comments of both original posts quite a few other people noted this as well).  So my changes were…

  • Treated the full recipe as the equivalent of 2 boxes.
  • Cup4Cup in place of the flour.
  • I left out the liquid vanilla.
  • And I halved the butter because I think gluten – free flour benefits from some melted butter or liquid oil in the batter.  Plus I looked at a real cake mix and 1/2 stick of butter (per box) seemed to mimic the pre mixed fat content.  You end up with the same amount of fat in the end product.  The original recipe just added it all to the flour mixture and I halved it like a real cake mix.  Half in the dry ‘box’ mixture and half in the batter.
  • I also added pudding mix to mimic a ‘pudding in the mix’ box mix.  I would have done this anyway because the rum cake calls for a box of pudding.  But it worked so well I will add it to the cake mix recipe from now on.  I’ll change it up depending on the flavor of the cake.  Chocolate pudding for chocolate cake.  Lemon pudding for a citrus based cake.  Butterscotch for spice cake.  Etc.

This ‘cake mix’ looked like cake mix.  It acted like cake mix.  It tasted like cake mix.  Only better because it’s…well it’s gluten – free of course…but it’s also soy…preservative and unpronounceable junk free. 🙂

My new small mixer can only handle half the mix (or one ‘box’) at a time but that’s fine since the whole point is to mix up a few batches at a time and throw them in the icebox or freezer so they give you the convenience of regular cake mix.  I don’t mind having to do several half batches at a time then not having to mess with it again for a few months.

I put mine in the freezer and let me give y’all a heads up…the butter will freeze and you’ll have hard little lumps of it stuck together.  You’ll think…this chick is crazy there’s no way this is going to work.  Oh ye of little faith. 🙂  As you can see in the mixing bowl pic above…the lumps completely beat out during the mixing phase.

Even during my pre gluten – free days pretty much the only thing I ever used a box cake mix for was rum cake.  I’ve always made most of my cakes from scratch.  But every now and then I’ll come across a recipe that calls for a cake mix and I’m so happy to finally have a gluten – free replacement with flours I like and that to me truly mimics a real cake mix. 🙂

Try it with your favorite flour blends / fav oil or butter combos.  And for those who don’t do dairy…I think all the milk powder does is add moisture.  If you have to leave it out you can always try to create the moisture with the finished cake.  The rum soaking sauce in my cake added plenty of moisture.  With a buttercream type icing…you can ice your cake and leave it covered for 24 hours before slicing to seal in moisture.

I highly recommend the cake mix recipe…and the food processor.

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Today I used it to mix up a batch of tortilla dough.

It’s just so perfect for smaller spaces and for people like me who only use a processor every now and then (and who don’t mind working in smaller batches).

Hope y’all have a great weekend. 🙂

 

Homemade Cake Mix

2 cups Sugar

3 cups Flour  (I used Cup4Cup)

1/2 cup Dry Milk

1 tbsp Baking Powder

1 tsp Salt

1 stick chunked up cold Butter

Optional…add a small box of pudding.

 

Place all ingredients into a food processor and pulse the heck out of it until you have a very very fine sand like mixture.

 

Makes equivalent of two boxes cake mix.

I use a scale and my total mixture weighed 2 lbs 2 oz…or 17 oz per ‘box’.

 

To make cake

1/2 of the Cake mixture from above

(for me that was 17 oz…should be around 3 cups)

1 cup Water

(or liquid mixture…for the rum cake I did 1/2 cup water and 1/2 cup rum)

1/2 cup melted and cooled Butter

(or oil or combination…for the rum cake I did 1/4 cup melted butter and 1/4 cup macadamia oil)

2 Eggs

(additional if recipe calls for it…for rum cake I used 4 eggs)

 

Place all ingredients in mixing bowl.  (Important note if you’re making the rum cake and didn’t add pudding to the cake mix base…add a box of vanilla pudding here .) 

Mix on medium – high for 2 minutes.

Poor into greased pan and bake at 350* for varying times depending on pan size.

The rum cake in the Bundt pan took about 40 minutes.  Smaller pans and cup cakes will take less time.

Know your oven and see the original recipe for some time guidelines.  🙂

 

Drizzling Sauce for the Rum Cake 

1 stick Butter 

1 cup Sugar

1/4 cup Water 

1/2 cup Rum

Heat butter, sugar and water on medium heat til the sugar melts and then thickens a little bit.  5 – 8 minutes.

Remove from heat and stir in rum.  Slowly so it doesn’t rise up over the pan.

Let cool for a few minutes then slowly drizzle over cake.

Just Call Me the Cookie Queen ;)

I’m saving up my cooking energy for the weekend so I haven’t been very creative in the kitchen this week.  I did want to share these with y’all.

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Cookie dough shaped and chilled for hours…ready to go.

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With this pic I wanted y’all to see how these made the perfect cookie crinkle.  The were crispy around the edges and on the bottom but chewy everywhere you see a crinkle.

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This cookie recipe from the New York Times has been floating around…well everywhere…for a while.  Inspired by Nicole’s post the other day I decided to try it too.

What makes these unique is that you use a mix of cake flour and bread flour.

Even gluten – free these are totally deserving of all the hoopla they’ve gotten in the blog world. 🙂  But they haven’t replaced my go-to from a couple weeks ago. 🙂

I used the original recipe and just subbed Cup4Cup for the cake flour and the bread flour blend for the bread flour.  Plus I browned the butter.  After these I just don’t think I’ll ever be able to make cookies again without brown butter. 🙂

I used Cup4Cup because it’s my favorite flour but also because it already has a high corn starch percentage.  If you don’t have access to C4C…in Nicole’s recipe I linked above she breaks down the components for gluten – free cake flour in the ingredients.  She also has the recipe for the gluten – free bread flour.  Her version of the recipe is also scaled down to make a smaller amount.

Anyway…if you’ve seen these around for a while and were wondering if they were worth it…oh they are. 🙂

 

 

 

 

 

Brown Butter Chocolate Chip Cookies

aka…quite possibly the best cookies I’ve ever made. 😉

I wanted to try something different and decided to brown some butter and use it for cookies.

I just randomly picked one of my many chocolate cookie recipes and subbed an equal amount of brown butter for the plain butter.  I left everything else the same. You could just do the same with your fav recipe but I’ve included mine at the end of the post.

I browned the butter the night before and left it on the counter to set up so it would be ready to go when I was ready to make the cookies the next day.

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There’s an extra half a stick in this picture but it was for something else and I forgot to move it for the picture. 

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The butter will look like there’s no way it will whip up all fluffy and pretty but…

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…it does. 🙂

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I can’t even tell y’all how good these were.

I can already tell they’re going to be the new go-to chocolate chip cookie in the Lupiac household.

 

 

 

Brown Butter Chocolate Chip Cookies

2 sticks Butter *browned

1 1/4 cups Brown Sugar

3/4 cup Sugar

2 Eggs

2 tsp Vanilla

2 3/4 cup Flour  (that’s 344g for me)

1 tsp Salt

1 tsp Baking Powder

1 tsp Baking Soda

1 bag Chocolate Chips

 

Directions

Preheat oven to 350*

Beat butter and sugars on medium high until pale and fluffy.  About 4 minutes.

Beat in eggs.

Add vanilla.

Reduce speed to low.

Add flour, baking powder, baking soda, salt and chocolate.

Mix on low til blended.

Bake for 10 – 12 minutes.

Let cool on pan for a few minutes before you move them to a cooling rack.

 

*To make Brown Butter 

Melt butter on low heat.

Cook until golden brown.

Stir occasionally to keep from burning.

You’ll really know it’s done by the smell.  It gets this super intoxicating / nutty scent.

Visually it will be golden brown and will have small brown bits sinking to the bottom of the pan.

Remove from heat.  Poor into a bowl and let sit until solid but soft.  When I say solid…it doesn’t get solid like cold butter but you want it to firm up some so that it’s not liquid anymore.

Also you don’t strain this like making ghee.  You use the brown bits and all in the cookies. 

Happy Cinco de Mayo

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Isn’t this cute? 🙂

Sorry for being gone so long.  The downtime from the remodel lasted longer than I anticipated it would.  I got really sick…breathing wise…from the various remodel smells (stirred up dust…paint…wood stain…contractors who seemingly took a bath in cologne…etc).  I also got some bad lupus related blood results and have been in a small funk.

But I’m ready to stop wallowing and am able to get back in the kitchen. 🙂

Up first…these cute Cinco de Mayo cupcakes.

If you’ve been reading the blog for any length of time then you know how much I love Tex – Mex food.  Well I also love Mexican culture.  I don’t have any Mexican blood in me but I most definitely have a little Mexican in my soul. 🙂

So…it should be no surprise that I’d celebrate Cinco de Mayo.

Fajitas are on the menu today.   And these cute cupcakes for dessert.

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Dry ingredients.

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Wet ingredients.

I wanted to make these margarita flavored since only adults would be eating them.  I didn’t have any tequila and didn’t want to wait til I could go to the liquor store so I used one of these premixed things.  It was OK but if I wanted to do this flavor again I’d go get the tequila.

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I don’t really have a recipe for these.  I used a scaled down version of my rum cake recipe and subbed the margarita drink mix for the rum.    You could also do the same thing with your favorite gluten – free (or full) box cake mix.  Just sub your chosen alcohol for about half of your total liquid.

The icing was some of the Pillsbury Supreme Key Lime icing that’s out right now.  I would add a little green food coloring to this next time.

The sombrero is a gummy peach ring plus a gum drop for the hat.  And for the hat ‘stitching’…some of those little decorating pearls found on the cake mix aisle.  I used Karo syrup to ‘glue’ everything together.

I’d totally make these again for a Mexican themed meal.

Thank you to those of you who emailed to check on me. 🙂 I can’t wait to catch up on y’all’s blogs. 🙂

 

 

Strawberry Cake

I wanted something spring-y looking for Easter and thought this would be a good choice.

I mixed up all the dry ingredients the night before so it was ready to go and saved time.

It turned out really well. 🙂 Recipe at end of post. 

Just to let y’all know…we’re in the middle of a small remodel so my kitchen time is going to be limited for a few days.  The blog will probably be a little boring too.

 

Strawberry Cake
3 cups (375g) Flour  (I used Cup4Cup)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Sugar
1 (3 oz) package Strawberry Jello
2 sticks soft Butter
2 tsp Vanilla
1 1/2 cup Buttermilk
4 Eggs
10 oz frozen and thawed Strawberries

Icing
2 boxes Powdered Sugar
2 sticks of Butter
2 boxes Cream Cheese

 

Directions

Preheat oven to 350*.

Put flour, baking powder, baking soda, salt, sugar and Jello to a large mixing bowl.

Add butter, buttermilk, eggs, vanilla and strawberries.

Mix on med – high for 2 minutes.

Divide into 2 – 3 pans.

Bake for 20 – 30 minutes.  Know your oven. 🙂

Make the icing while the cake is baking.

I used my favorite icing…1 part each…stick of butter / box of cream cheese / box of powdered sugar…multiplied by 2.  1 of each would have been too little and 2 of each was a little too much so you might want to do 1 1/2 of each.  I just had no desire to measure out halves of everything. 😉

Let cake completely cool and then ice.

 

Easter Eats

First…let’s start with this gorgeous ham.

My uncle used to make one of the best hams ever and I liked it but overall I’m really not a big fan of smoked ham.  I like plain ‘ol baked / thin sliced Danish ham from the deli.  But every now and then I’ll eat smoked.

This is actually the first ham I’ve ever baked.  I used this recipe from my fav…Cristina…and of course used gluten – free bread crumbs.  Thank you, Cristina.  Years ago you taught me how to make a turkey and now a ham. 🙂

Papa L is our ham aficionado and he proclaimed this some of the best ham he’s ever eaten. Thank you, Papa L. 🙂 I was very happy with it too.

So simple…ham / brown sugar / dijon / bread crumbs / oil.  I didn’t make the wine sauce.  We eat our ham as sandwiches or just to snack on…not as a sit down meal.

Next up…Blueberry French Toast Sticks

I just subbed some blueberry syrup for some of the liquid in a favorite bread recipe (and left out the sugar since the syrup is plenty sweet) plus added a little cinnamon.  Baked it up the day before.  Cut off all the crust and sliced into sticks so it was ready to go the next day.

Two ingredient ‘Orange Julius’

…which if I’m totally honest…really the only reason we ever have brunch around here. 😉

Vanilla ice cream and orange juice.  Blend in the blender to your desired level of thickness.

Obviously this tastes even more authentic if you use real orange juice but I prefer the taste of Sunny – D.

Hashbrowns

Plus I went all Vegas / Cruise Ship style and made everyone a custom omelet.

I had bacon and cheese.

And for dessert…Strawberry Cake.

I’ll have the recipe for this up on Wednesday. 🙂

How was your Easter?  Lovely I hope. 🙂

Orange Balls

First…let me introduce y’all to Claude. 🙂

When I first designed the kitchen remodel last year I knew I wanted a huge rooster sitting somewhere.

I’ve been looking for over a year now and finally found one.  This one couldn’t match the room any better if I’d had him custom painted.  Love it. 🙂

Todays treat was surprise hit.  Before / during and even after making this I didn’t expect it to be as big a hit as it was.

I’m obsessed with all thing orange right now and needed a new bottle of orange extract for something else.  When I saw this recipe for Orange Balls on the back of the box I decided to try to de-gluten it.

Look at those homemade vanilla wafers. 🙂

Picture ended up blurry so the typed recipe is at the end of the post.

Crumbled wafers, pecans and oats.

This is a super wet ‘dough’…resist the urge to add anything to it.  It dries as it sits.

If you use your hands to roll you’ll need to keep wetting them to help keep the dough from just flattening and sticking to your hand instead of balling up.

I only set them in this tray so y’all can get an idea of the size.  Those are mini cup cake liners. 

To start with…I used this recipe for homemade Vanilla wafers.  Whether or not the orange balls turned out I would have declared this a good experiment for the wafer recipe alone.  🙂  I followed her recipe exactly just subbing Cup4Cup for the flour.

The balls ended up being a keeper too. 🙂

I made half the recipe and we have a coconut allergy in our house so I subbed some minute oats for the coconut.

As you can see in the pic…the dough is really wet when it’s first mixed up.  I was so concerned with it I almost baked them because I was so scared they would fall all apart when I tried to sugar them.  Instead I rolled them and stuck them in the freezer for 15 minutes.  Then I rolled them in the powdered sugar.  They really did firm up enough that I could have just dropped them in a bag of sugar like the recipe suggests but I really hate doing that…for anything.  I like to do each piece individually so they’re all equally coated.

Anyway…I rolled them each in the powdered sugar then put them along with the rest of the powdered sugar all in one bag and into the ice box.  I’m not sure how they would do if you were serving them in a more ‘formal’ setting since they’re best cold…but thankfully we’re very casual around here and I’ll definitely make them again. 🙂

 

 

Adams Extract Orange Balls 

1 box (14oz) Vanilla Wafers 

1 cup chopped Pecans

1 cup Coconut  I used minute oats.

1 stick melted Butter

1/2 cup Orange Juice

1 tbsp Orange Extract 

1/4 cup light Corn Syrup 

1 lb Powdered Sugar

I made half the recipe and it halves perfectly.

 

Directions 

Mix first three dry ingredients.

Add wet ingredients.

Mix til all of the dry ingredients are wet and form a big ball.

Roll into about 1 1/2 tsp sized balls.

Place in freezer for 15 minutes.

Roll in powdered sugar or put powdered sugar in a bag / add balls and shake.

Store in the icebox.