31 for 21: Not Your Typical Kitchen

Soooo . . . today is the last of the 31 days. I'm sure blogging will slow down a bit, but hopefully I won't forget about this blog :). October is one of the busier months around here.

I thought I'd share this picture . . .

My bottle calf, Lulu, in the kitchen.

Its's just a baby! Hey, it is a barn. (Our house is a converted barn.) As I type, there is meat processing going behind me. We slaughter and butcher all of our own meat because of food allergies (plus, it is typically cheaper). (Funny, I just noticed that there is a DSAT (Down Syndrome Association of Tulsa) Buddy Walk shirt in that picture. Just fits the context of the blog challenge.)

Goodbye to the 2012 Annual 31 for 21 blog challenge!

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: A Blessed Life

As 31 for 21 winds down, and I live on a happenin' ranch, it is a beautiful fall day. My grandmother just flew back to CA today, and we have a barbecue tonight with my grandfather and step-grandmother. I was planning on making some sandwich bread sometime here, but with the wild life we have I'm not sure when I'll get to that let alone creating another recipe. But maybe, since life has been pretty crazy the entire time I've been creating recipes. But, I wouldn't want to change a thing. A big family, homeschooling, keeping a neighbor's farm, living on a ranch, a cute little brother with Down Syndrome? A beautiful thing. Don't wait 'till Thanksgiving to be thankful.

~ Hanunyah


31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Buddy Walk

Today was the 10th Annual Down Syndrome Association of Tulsa Buddy Walk. There was booths and free food. Since McDonald's is a presenting sponsor, there was a lot of junk food there . .  but there was also a gluten-free table with healthy food - Beanito chips and LARABARS. I hadn't heard of Beanitos before, but they are healthy and were pretty good in my opinion. And of course, the LARABARS were good as always.

Pictures!

Our team name flag.

The start of the walk.

Fun with best buds!

Nighty-night.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Information

Our granny from CA is visiting right now. She always comes to visit in October, and it is one of the busier months. Not a problem, tho, she's easy-going :). Tuesday was prep for the Buddy Walk at Bounce-U, and today Granny took us roller skating. Ya know, we gotta exercise to stay skinny, so we can bake sweets ;).

Two pretty kids born this morning.

Today (well, tonight) I thought I'd share some links. There's three main subjects on this blog right now: Recipes (mostly sweet ones, of course), Gluten-free and Down Syndrome. My recipes are gluten-free, but besides that I don't really post about gluten-free. I've mentioned The Gluten-Free Homemaker before, because she has some good articles she's written - not to mention her recipes and carnivals. Gluten-Free Information Round-Up is a post she did highlighting several articles.

My oldest sister, Qadoshyah, runs the Down Syndrome blog. She has a so much information there, plus the book? Yeah. Guess what? Her blog was rated as a Top Special Needs Site - 2nd in the Down Syndrome category.

Myself and Lulu, my calf.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Cute

Today we went to soccer.

We came home to this.

A donkey foal! We wanted to get her on film birthing, but oh well.

Also, I thought I'd share a little fact about O: He likes lunchmeat and jello. Every time we go into town he says "beat, yellow?" (that's kinda what it sounds like). Funny boy :).

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: O's Story

Yo and O, the twins.

My 7 year old brother, a twin, is #10 of the 11 children born to my mother. (She was 39 years and 364 days old when she had the twins). He has Down Syndrome. We did not know he had a couple extra chromosomes until he was born. The diagnosis came from the hospital as bad news. He wouldn't be able to do this, he wouldn't be able to do that. They would later be proven wrong.

It was a long 2 weeks in the hospital. My mother was determined to breastfeed him. After long tireless nights, she convinced the doctors she could take care of her own child. Mom, O and Yo (the twin sister, who is "normal") came home. A sickly baby boy with oxegen tubes, a vigilant mother and a re-searching, caring oldest sister who loves him so dearly.

One thing that should be noted here is that all of the kid's before the twins were birthed at home. We don't go to the hospital all the time (but there is a time to go to the hospital). With O, we did check-ups about every 2 weeks, but we refused vaccinations (to many bad stories).

By God's grace, O grew strong. Within one month of dietary supplements, he looked like a different baby. We found out what you CAN do for your baby with Down Syndrome. Thus, the close to 600 page book that the oldest sister and mom put together. To see my sister's work, you can see her website here - Got Down Syndrome? - and her blog here - Got Down Syndrome's Blog. There's a lot of info in those links, and I would encourage you to check it out if you know someone with Trisomy 21 (Down Syndrome).

That's a short version of our story . . .

October is Down Syndrome Awareness Month. There's a blog challenge (that I told you about some yesterday) I have done the past 2 years. It's called 31 for 21, raising awareness 1 blog at a time. If you sign up, what you do is post at least one post everyday in the month of October, 31 days, to raise awareness about Down Syndrome, a triplication of the 21st chromosome. I'm participating, so are you looking forward to all the posts (I do have some recipes!)?



~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 31 Challenge.

Get Ready, Set . . .

GO! Well, tomorrow :). Looking forward to a post everyday? I know it's been quiet here . . .

October is National Down Syndrome Awareness Month. Remember the annual challenge? I did it last year and the year before that, but this is the 6th Annual 31 for (Trisomy) 21 Blog Challenge. We have a new host this year - Big Blueberry Eyes. Will you join? This sister of mine, this one, and Mom are joining!

 Peace ~ Love

~ Hanunyah ~

Triple Cute Blog Award

Michelle from The G-Free Wifey gave me and 6 other bloggers the Triple Cute Blog Award! Thanks Michelle!!

When you receive the award you're supposed to pass it on to 7 other bloggers . . . there's soooo many great blogs out there, but here just a few. Check out these great blogs!!

Heather Eats Almond Butter
Sandi's Allergy-Free Recipes (Check out her blog! She has some creative recipes that are gluten & white sugar free)
The Gluten-Free Homemaker
Ginger Lemon Girl
Got Down Syndrome
Life on the Ranch
Good Goats


~ Hanunyah

31 for 21: Chocolate Chip Pancake Muffins

I know I already did a post for today, but I wanted to do 2 in one day because of the first day that I didn't post a recipe - so here's the 31st recipe!

Well, here is the last post for October. I hope you enjoyed all the recipes, and to end it here is another great recipe that my oldest sister made. I'll post the pictures I took, and you can skip over to her blog for the recipe - Chocolate Chip Pancake Muffins.

Here are the links to the blogs of those in my family who did the challenge -
Life on the Ranch - my mom
Got Down Syndrome - my oldest sister
Good Goats - another sister of mine

Also, to see everyone else's blogs who did the challenge, go to Unringing the Bell.

Thanks for following along as we live out life with our blessing!! I hope you had a sweet ending to the month!

Goodnight,
~ Hanunyah

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31 for 21: Brown Sugar Spice Granola

Since being gone all day @ soccer, and not being sure what to post, I whipped this up for a couple of my siblings (who wanted granola anyway). Why not post it here?

This is a quick, nice and crunchy granola with caramelized brown sugar and spices.

~ Maybe something a bit more exciting tomorrow ;).

Brown Sugar Spice Granola

Hanunyah Creation

3 cups oats*

2 cups dried fruits and nuts (optional)

1/4 cup brown sugar**

1/4 cup oil

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2/3 cup raisins (If we don't have any on hand I make it without)

Combine al

l ingredients except raisins; mix well. Cook in ungreased 11x7-inch baking dish (or any large glass bowl, etc.) in microwave oven at HIGH 8 to 10 minutes or until light golden brown, stirring between 1 minute intervals of cooking; stir in raisins.

Conventional Oven Directions:

Combine all ingredients except raisins in ungreased 13x9-inch baking pan; mix well. Bake in preheated moderate oven (350 F.) 25 to 30 minutes or until golden brown, stirring occasionally; stir in raisins. Cool thoroughly; store in tightly covered container in cool dry place or in refrigerator.

Notes:

*Be sure to use gluten-free oats.

**You may find that 1/4 cup of brown sugar is too sweet. Cut back as desired.

~ Hanunyah

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31 for 21: Red Velvet Cake

Red Velvet cake is a common cake that "is usually prepared as a layer cake with either a vanilla or chocolate flavor, topped with a creamy white icing or a cookie dough filling."

Usually when one thinks of a "Red Velvet Cake", it is common to think of the dark or bright red color. I did some research on red velvet cake history, and here is what I came up with - thanks to wikipedia.

"The reddish-brown color of the cake originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk, however red food coloring is often added especially if the cake does not contain chocolate.

James Beard's 1972 reference American Cookery^[2] describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes.^[3][1] While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture."

So, red food color was originally not in red velvet cake. Here is my allergy-free, delicious version of this classic without the bottle artificial color.

Red Velvet Cake (Gluten, Dairy and Corn-free)
Adapted from Cake and Cookie Yahoo group

1 teaspoon baking soda
1 tablespoon vinegar
1/2 cup lard shortening
1 1/2 cups sugar
2 eggs
2 1/2 cups rice or other gluten-free flour
1 teaspoon salt
2 teaspoons cocoa powder
1 cup buttermilk*
1 teaspoon vanilla
Frosting:
1 cup milk
1/4 cup rice or other gluten-free flour
1 1/4 cups sugar
3/4 cup lard or shortening
1 1/2 teaspoons vanilla

1. Preheat oven to 350 degrees F. Grease 2 round 9 inch baking pans (I used one 11 inch round). Add vinegar to baking soda; set aside.

2. Cream together the lard and sugar. Add eggs and beat. Add remaining ingredients. Mix well.

3. Bake for 25 to 30 minutes, or until set and a toothpick inserted in the center comes out clean.

4. Frosting: Combine milk and flour in a saucepan. Stirring constantly, cook at medium-high heat until very thick (like a white bechamel sauce). Set aside. Cream sugar and lard until light and fluffy. Add vanilla and cream sauce. Beat until icing becomes thick and fluffy. Frost cake.

Notes:
*To make buttermilk - put 1 tablespoon vinegar in a 1 cup measuring cup. Fill the cup with goat or non-dairy milk. Set aside for a few minutes before using.
You may add red food color, if a darker red color is desired.

I quickly went outside to take a picture, as the sun was leaving fast.
I saw this straw bale and took pictures. 

~ Hanunyah


Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)

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31 for 21: Pumpkin Carrot Spice Muffins with Orange Glaze

In the midst of the dew . . . 

These muffins, made with pumpkin, carrots and orange juice, have a tint of orange color. Tender, moist, fluffy spice muffins hide below a crunchy topping and fresh orange-brown sugar glaze - these were a first-time success of my creations the other night.

Carefully look - you can see the just-milked goats and my sister who just told me these muffins were yummy.

Looking for a great breakfast treat? ~ 

Pumpkin Carrot Spice Muffins with Orange Glaze (Gluten, Dairy, Corn-free)
Hanunyah Creation

1 cup carrots, boiled and pureed
1 cup pumpkin, boiled and pureed
1/2 cup oil
2 eggs
1 cup brown sugar*
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons each: baking soda, cream of tartar
1 tablespoon flaxseed meal
1/2 cup rice flour
2 cups oat flour

Crunchy Brown Sugar Topping:
1/4 cup brown sugar
1 tablespoon flaxseed meal
1 tablespoon oats
1 teaspoon cinnamon

Orange Glaze (optional):
1/3 cup sugar
1/4 cup fresh orange juice
1/2 teaspoon orange extract (optional)

1. Preheat the oven to 350 degrees F. Grease muffin pans**. Combine all topping ingredients in a small bowl. Set aside.

2. Beat the carrot, pumpkin, oil, eggs and sugar. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Sprinkle topping over the muffin batter in the pan. Bake in preheated oven for 18 to 20 minutes, or until the topping is crunchy and medium-brown.

4. Combine all glaze ingredients in a jar. Shake well and drizzle a little on the cooled muffins.

Notes:
*I may cut back on the sugar in the muffins next time because of the topping and glaze that are both sweet.
**This recipe makes about 18 muffins.

Orange-brown sugar glaze

~ Hanunyah


Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Home and Family Friday by Home is Where My Story Begins

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31 for 21: Disguised {Carrot} Fudge Brownies

Gooey carrot brownies standing in the morning sunshine in front of the sheep awaiting breakfast.

It's pretty common to use apple sauce instead of oil, but who would think to use carrots in brownies?

I boiled and pureed carrots and used them for most of the oil in brownies. Although most of the pan is gone the morning after I made them, most of my siblings still don't know that the brownies were made with carrots. They didn't even question it. So..........I guess they just taste like brownies! They're pretty fudge-y, too, although crumbly because made with oat flour and no gums.

~ Another great way to hide veggies ;).

Disguised {Carrot} Fudge Brownies (Gluten, Dairy, Corn-free)
Hanunyah Creation (Adapted from my brain)


3/4 cup carrots, boiled and pureed
1/4 cup oil
3 eggs
1/2 cup cocoa, dark*
1 1/2 cups sugar**
1 teaspoon vanilla
1 1/3 cup gluten-free flour***
1/2 teaspoon baking soda

1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan.

2. Beat the carrots, oil, eggs, cocoa, sugar and vanilla. Add the flour and soda. Mix well.

3. Pour into the prepared pan and bake for 20 to 25 minutes, or until when a knife inserted into the center comes out clean.

Notes:
*Dark cocoa worked well for me, but you may use other cocoa. If you use regular cocoa, you may need to use 3/4 to 1 cup instead of 1/2 cup.
**I used 1/2 cup brown, 1 cup white sugar.
***I used oat flour, but you may use your favorite gluten-free flour or flour blend.


~ Hanunyah

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31 for 21: Pumpkin Marshmallows

I thought the mossy pile of wood just fit the jars of these rustic marshmallows . . . .

Pumpkin everything!

This recipe, too, was in my "to try" pile for too long, when I made it today. You may think marshmallows are complicated and hard to make, but no. Once you make them once, you realize it's not hard and you get the hang of it.

Here is what is good about these marshmallows:

• They are free of corn syrup, cream of tartar (because we are out, and I thought "how could marshmallows crystallize?"), eggs (no beating egg whites!), gums, dairy, nuts, and of course, gluten.
• Easy to make.
• Taste great! Light and fluffy.

Pumpkin Marshmallows (Gluten, Dairy, Corn, Egg-free)
Adapted from AllRecipes.com

1/2 cup water, cold
3 (.25 ounce) unflavored gelatin

2 1/2 cups white sugar
1/2 cup water

1/2 cup pumpkin puree
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
orange food coloring (optional)

1/4 cup cocoa powder*
1/4 cup arrowroot powder
1/4 cup corn-free powdered sugar*

1. Uniformly grease a 9x13 inch pan. Combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Set aside.

2. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 8 to 10 minutes. Meanwhile, combine the sugar and water in a saucepan. Stirring constantly, bring to a boil over medium-high heat. Continue to cook, without stirring, until mixture reaches 250 degrees F on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.

3. Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully and slowly pour the boiling sugar syrup in a steady stream over the gelatin mixture. Increase the mixer to medium-high speed and mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.

4. With the mixture on low speed, fold in the pumpkin mixture until combined. Add food coloring, if desired. Turn up the speed to medium-high and beat about 3 minutes longer. When done, the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.

4. Pour the mixture into the prepared pan in an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.

5. Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

Notes:
*The cocoa is optional if you use the powdered sugar. I did half of mine in the cocoa, sugar and starch mixture, and half in the starch/sugar mixture. They both turned out great, it just depends on what you like - some people like the little extra flavor touch the cocoa gives, while others don't like the darkness of the cocoa.

~ Hanunyah

Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Tasty Tuesdays (by Beauty and Bedlam)

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31 for 21: Ginger Anise Cake

Spicy, interesting. My mom and one of my sisters told me it was really good.

Just something to do with fresh anise . . . Oh, and it doesn't have rice flour, since the 150 pounds (what?) we had are almost gone....... :-o

I made an Anise Vanilla syrup to go over it, but I used lard in it - ruined it. Well, not really ruined but it made small chunks of lard once it got cold. I've included the recipe with out the lard below.

Ginger Anise Cake (Gluten, Dairy, Corn-free)
Hanunyah Creation


1 cup oat flour
1/2 cup buckwheat flour
1/2 cup brown sugar
1 teaspoon each: baking soda and cream of tartar
3/4 teaspoon ginger
1/2 teaspoon vanilla extract
1 egg
1/4 cup oil
3/4 cup water (I used the water that boiled the anise)
1/2 cup anise, boiled and pureed


Glaze (optional):
1/4 cup anise
1 cup sugar
1 teaspoon vanilla


1. Combine all cake ingredients in a large bowl. Pour into a greased square or round 8 inch baking pan.

2. Bake at 350 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

3. For the frosting: combine all ingredients in a small saucepan. Bring to a boil. Boil for 1 minute. Remove from heat, cool and pour on cake.


~ Hanunyah

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