easy gluten free pizza crust

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7d0OMPIu6QyVrxQWa7Ymu_WG37K8AdLKLWUs9huqsIA5g7RITZIaVE6fzZGOayKiZ-KN8G7CnzhsqldJZuiPbuSC4qmtAmoK3kTsoWm4TK4jSFQ51oSEuVuANl8FqUvgJ-tTccwe72EJ/s1600/glutenfreepizzarecipeb-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7d0OMPIu6QyVrxQWa7Ymu_WG37K8AdLKLWUs9huqsIA5g7RITZIaVE6fzZGOayKiZ-KN8G7CnzhsqldJZuiPbuSC4qmtAmoK3kTsoWm4TK4jSFQ51oSEuVuANl8FqUvgJ-tTccwe72EJ/s1600/glutenfreepizzarecipeb-1.jpg" width="640" /></a></div><br />today I want to share one of my favorite go-to toaster oven recipes: <b>gluten free personal pizzas</b>.<br /><br />pizza has always been one of my favorite foods, and in my early days of being gluten free was the one things I "cheated" most with. in the states there are now many frozen options [Udi's is my favorite] and several pizzerias have started to offer gluten free crusts as well.<br /><br />but in Taiwan... well, they haven't really gotten on the gluten free bandwagon. from time to time I can find gluten free baking mix at the import store, but never consistently. usually I have to go to Taipei, order it online, or have my parents ship some over.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRexMX89igqfgOtNdDaxTTMYoRKqeTtMCbfslrXg3IsrEtFrNrOjgn_m1LvGo9DNx4RMnw6q8VoT1xe5LOKUTUCzgEKsoCjYf43orB6PHzNSMtW9xhYhk_LLdQmPwda2q9tV4X90IsqtwA/s1600/glutenfreepizzarecipe-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRexMX89igqfgOtNdDaxTTMYoRKqeTtMCbfslrXg3IsrEtFrNrOjgn_m1LvGo9DNx4RMnw6q8VoT1xe5LOKUTUCzgEKsoCjYf43orB6PHzNSMtW9xhYhk_LLdQmPwda2q9tV4X90IsqtwA/s1600/glutenfreepizzarecipe-12.jpg" width="640" /></a></div><br />this recipe was born out of trial and error [and lack of kitchen equipment] and has been made with at least 8 different brands or types of gluten free mixes. that includes the time I used pancake mix - which I wouldn't recommend but it still came out tasty.<br /><br /><b>2 1/2 cups gluten free flour [all-purpose, baking, or bread mixes work best]</b><br /><b>3/4 to 1 cup warm water</b><br /><b>1 room temperature egg</b><br /><b>1 package regular yeast</b><br /><b>olive oil</b><br /><b>salt + pepper</b><br /><b>italian spices such as garlic powder, red pepper flakes, rosemary, thyme, etc.</b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaZAuIRKE4wsabWt2LjYMF2XN8p1Tz3mI5_dctccKLrmBaIWlU7RirzThsU6ha5S0aQi3ex_OZOEXL5VwkA3DxN-UYBTHU-x3HOS1u5-PhtiUTgjzt1wP1x7EIw4swYEoI-eFcIJRr0VP/s1600/glutenfreepizzarecipe-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaZAuIRKE4wsabWt2LjYMF2XN8p1Tz3mI5_dctccKLrmBaIWlU7RirzThsU6ha5S0aQi3ex_OZOEXL5VwkA3DxN-UYBTHU-x3HOS1u5-PhtiUTgjzt1wP1x7EIw4swYEoI-eFcIJRr0VP/s1600/glutenfreepizzarecipe-1.jpg" width="640" /></a></div><br />measure your flour into a large bowl and mix in the yeast packet, salt and pepper, and any italian spices you have on hand. add the egg and stir around until it forms small crumbles in the flour, then drizzle olive oil around the dough two or three times and stir again. starting with 1/2 cup, add the warm water and mix well until the dough is one consistency.<br /><br />the dough will be "wet" and not much at all like traditional pizza dough. don't worry, this is ok for gluten free! drizzle some more oil on the top, cover and let sit on the counter for 1 1/2 hours.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pXcrar0X0AIGBVw-E3lo0vk1NyRUqXDCtjpuuf2tAWNKbmDTBzMSPcdRyqe-vD7dnOetL91mlnxA-EseGs7DHFL6IrxO60FLqc5ALZNgWSRgM44_n6qOpNtYXRPHT4rWVM6vqC0tS0m4/s1600/glutenfreepizzarecipe-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pXcrar0X0AIGBVw-E3lo0vk1NyRUqXDCtjpuuf2tAWNKbmDTBzMSPcdRyqe-vD7dnOetL91mlnxA-EseGs7DHFL6IrxO60FLqc5ALZNgWSRgM44_n6qOpNtYXRPHT4rWVM6vqC0tS0m4/s1600/glutenfreepizzarecipe-4.jpg" width="640" /></a></div><br />preheat your oven to 500F [or your toaster oven to 250C] and line an 8x8 baking pan with foil. drizzle olive oil on the foil. divide dough into 4 portions - no need to mix or knead it - and press one portion into the pan so that it lays even. prick with a fork and add a little more olive oil to the top. bake for 8-10 minutes until just starting to brown, remove from the pan and repeat with the other 3 dough portions.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvvsX4hnUxFbt79AetYeRhyphenhyphenOix1f6rxvj9PiJldgiemPshkLyR4YZSjNR_kG2I_orEozpLZ2bTjgx9TPIPRIgzFH03OohPxFyfzPKI1_kYc24qNKCD2tf4vfYpeGMOqEkHwBPeMx6HbOm/s1600/glutenfreepizzarecipe-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvvsX4hnUxFbt79AetYeRhyphenhyphenOix1f6rxvj9PiJldgiemPshkLyR4YZSjNR_kG2I_orEozpLZ2bTjgx9TPIPRIgzFH03OohPxFyfzPKI1_kYc24qNKCD2tf4vfYpeGMOqEkHwBPeMx6HbOm/s1600/glutenfreepizzarecipe-5.jpg" width="640" /></a></div><br />the crusts will be baked through, crisp but with a little give. the longer you bake it, the crunchier the crust will be. [unless you used pancake mix, then it will just get burnt.] take your pre-baked crust and cover in the sauce, cheese, and toppings of your choice. bake for another 10-12 minutes or until the cheese is bubbly.<br /><br />if you like, you can freeze the crusts with or without sauce and toppings. I usually let a frozen crust thaw in the fridge a little before topping and then baking, but if it's already dressed then you should be good to go right into the oven. sometimes it takes a little longer to cook, but just keep an eye on it until your cheese gets melty.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PHO_P4_gyarEo9Feysbgp5MSjUYX2HOos-HmuTEDYzRTtehAQvSH6THAMSh9XLCI4QROW6rvqlLTGzugm6z9LCT7eVOirGPSOSAg3aThk8-C0d5hLDn3iwznDdOXOCITD9Yt_0zo83HQ/s1600/glutenfreepizzarecipe-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PHO_P4_gyarEo9Feysbgp5MSjUYX2HOos-HmuTEDYzRTtehAQvSH6THAMSh9XLCI4QROW6rvqlLTGzugm6z9LCT7eVOirGPSOSAg3aThk8-C0d5hLDn3iwznDdOXOCITD9Yt_0zo83HQ/s1600/glutenfreepizzarecipe-13.jpg" width="640" /></a></div><br />the main reason why I make these pizzas personal size is because the only thing that fits in my Taiwanese toaster oven is an 8x8 brownie pan. but I do like smaller size because one is enough per person, and when I'm just cooking for husband and myself I can freeze the extra 2 pizzas for a quick dinner another night. having a stash of gluten free pizzas in my freezer also means I can bake my own when friends come over and order the "real" stuff that I can't eat.<br /><br />individual pizzas also come in handy when there's a crowd with varied preferences. the night I shot these photos I was cooking for myself, Husband, my mother-in-law, and my two nephews. Husband wanted four cheese [mozzarella, fontina, parmesan, and goat cheese] with mushroom and onions, while I wanted to forgo the mushroom and goat cheese but add olives. and of course, my nephews declared they would not eat sauce on their pizza, only cheese and pepperoni.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5KFlz3q3d6ja65sjbdXoTuSZ4CNX6Df2JqKnZzWwMxyEPPPnvL7cKbuCOwMbnMWLK72KKx1bcIi-FhV8MAkpaXNeL2Htk4zSb7wlNt1qd6XLKkeEHv6gO6e40SHGUCVNgOV-Vk3wInZP/s1600/glutenfreepizzarecipe-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5KFlz3q3d6ja65sjbdXoTuSZ4CNX6Df2JqKnZzWwMxyEPPPnvL7cKbuCOwMbnMWLK72KKx1bcIi-FhV8MAkpaXNeL2Htk4zSb7wlNt1qd6XLKkeEHv6gO6e40SHGUCVNgOV-Vk3wInZP/s1600/glutenfreepizzarecipe-8.jpg" width="640" /></a></div><br />I still ate their cheese-and-pepperoni-only leftovers. [actually, I ate all of the leftovers.]<br /><br />this recipe has been a life saver for me... or really, a stomach saver. there was a point when I thought I would never be able to eat pizza again without having to search high and low for mysteriously obscure gluten free baking additives. but thanks to this simple crust recipe, I can have pizza. <i>good</i> pizza.<br /><br />if you try this recipe or a variation, please let me know how it turns out! I've never tried this recipe as one full-size crust, or with regular wheat flour, so I'd be curious. regardless of its gluten content or thereof, I think we can all agree that pizza is awesome.

easy gluten free pizza crust

today I want to share one of my favorite go-to toaster oven recipes: gluten free personal pizzas . pizza has always been one of my favorite ...

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raspberry lemon coconut bars

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13QJdENK8KgunHD2ZIApAhaAYEoudDPNoISTGFKwhQTgMkCUaeZKCYBEWdwi7hYatakaIRGDX0ccl_nPhNVzSRfqWarWfV97yPI5-xMesmR-m7HtZUxrtP2VLUJsBMbEKK2tZf0uHXPRZ/s1600/raspberrylemoncoconutbar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13QJdENK8KgunHD2ZIApAhaAYEoudDPNoISTGFKwhQTgMkCUaeZKCYBEWdwi7hYatakaIRGDX0ccl_nPhNVzSRfqWarWfV97yPI5-xMesmR-m7HtZUxrtP2VLUJsBMbEKK2tZf0uHXPRZ/s1600/raspberrylemoncoconutbar.jpg" /></a></div><br />since realizing I was gluten intolerant, the amount of baking I've done has dwindled down to almost nothing. in Taiwan it's rare to find gluten-free baking mixes, and they are always even more overpriced than in the states. so when I discovered <a href="http://www.glutenfreeveganlove.com/vegan-gluten-free-recipes/gluten-free-vegan-raspberry-almond-squares/" target="_blank">this recipe for raspberry bars</a> that uses NO FLOUR whatsoever, I was really excited.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQsW1IN33LD0fEWz5Up7gE1znB3eU_NTAIyDr3WsBcJ8lt3YupMa4hQvZqs6KhoiImlVDLQYzNdAX6eyRugoINIcRLcOP6m7GmiVYeVsFY8pwTM0l6yoFlCuS9WFtgpSk-Vs0Yn4Lk2j4/s1600/raspberrypreserves_lemoncurd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQsW1IN33LD0fEWz5Up7gE1znB3eU_NTAIyDr3WsBcJ8lt3YupMa4hQvZqs6KhoiImlVDLQYzNdAX6eyRugoINIcRLcOP6m7GmiVYeVsFY8pwTM0l6yoFlCuS9WFtgpSk-Vs0Yn4Lk2j4/s1600/raspberrypreserves_lemoncurd.jpg" width="640" /></a></div><br />I spent 5 minutes staring at the preserves section of the import store trying to decide what I wanted... then gave up and just bought both jars.<br /><br />I returned to my tiny kitchen hungry and excited. I pulled out our second-hand food processor to start crushing the nuts for the crust and realized... I only had about 1/2 cup of almonds while the recipe called for 2 cups. rather than wait [or go back to the store] I decided to improvise by using what I had on hand. I added 1/2 cup cashews to the almonds, and 1 cup of coconut flakes that I processed into a powder.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16L1DL0UyYg2NqzcWRoniI8zOoJziFHDXRYDpMaQ3YkpfodQpKVxN2lbvb-DBHTf8y7flMLxymJv4fjkdfnQ8VUGnZRoRzXz4t9H6VnqoG4MJNrbYFA4a8fnk1LTGrRI6ZXb1o1UE55Y4/s1600/raspberrylemoncoconutbar6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16L1DL0UyYg2NqzcWRoniI8zOoJziFHDXRYDpMaQ3YkpfodQpKVxN2lbvb-DBHTf8y7flMLxymJv4fjkdfnQ8VUGnZRoRzXz4t9H6VnqoG4MJNrbYFA4a8fnk1LTGrRI6ZXb1o1UE55Y4/s1600/raspberrylemoncoconutbar6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GFbI1DmpR05ZcXKRz1-rzqi5HyvVTJgnfo1L3qhuv6niHC8Hslmv_-lL2KQ96nPYdDFd1D2SD37KisWMIObY0S1jEgzTVXeTi1uIAEHqX_WQXL9ww2bt1tIiNPZY0T2H5ey_vZALsMIq/s1600/raspberrylemoncoconutbar4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GFbI1DmpR05ZcXKRz1-rzqi5HyvVTJgnfo1L3qhuv6niHC8Hslmv_-lL2KQ96nPYdDFd1D2SD37KisWMIObY0S1jEgzTVXeTi1uIAEHqX_WQXL9ww2bt1tIiNPZY0T2H5ey_vZALsMIq/s1600/raspberrylemoncoconutbar4.jpg" /></a></div><br />I really wanted these to have beautiful swirls with the raspberry and lemon but they sortof just blended together. oh well. they still tasted <i>amazing</i>. you should also know that cutting and stacking these immediately will result in all your slices fusing together to create one mega-slice which [let's be honest] is only a problem if you're planning on sharing. if you plan to eat said mega-slice with a spoon while curled up on your couch watching Frozen on a lazy afternoon... then you're golden.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VG1lOIgpNyp5c1UyCVh8ecgA5hDBwTD6-nMQFbttXbpSsyruyxI0gfytP6LZPOo6DHeOxjqR5_Djb2V9kLcQ4JYcdYbhQ44jM8VgeVN9mcwDhw18qlRxyLD3mio4qB7jzPmOBaCtBzmD/s1600/lemoncurd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VG1lOIgpNyp5c1UyCVh8ecgA5hDBwTD6-nMQFbttXbpSsyruyxI0gfytP6LZPOo6DHeOxjqR5_Djb2V9kLcQ4JYcdYbhQ44jM8VgeVN9mcwDhw18qlRxyLD3mio4qB7jzPmOBaCtBzmD/s1600/lemoncurd.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHdd60TqkLlWeUAOZbuHrgqLSYj8R6St1u_MTDxHLHv9Mv0heOa5XKeelkyzpp79GNqBLlXe_AKf-bmMi27F54ASWTyAG3KScnU08O0pHvxEI-0hswcoc5X0M1GtZeZJOiSxijGgL5Xco/s1600/raspberrylemoncoconutbar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHdd60TqkLlWeUAOZbuHrgqLSYj8R6St1u_MTDxHLHv9Mv0heOa5XKeelkyzpp79GNqBLlXe_AKf-bmMi27F54ASWTyAG3KScnU08O0pHvxEI-0hswcoc5X0M1GtZeZJOiSxijGgL5Xco/s1600/raspberrylemoncoconutbar1.jpg" width="640" /></a></div><br /><i>recipe adapted from <a href="http://www.glutenfreeveganlove.com/vegan-gluten-free-recipes/gluten-free-vegan-raspberry-almond-squares/" target="_blank">glutenfreeveganlove</a></i><br /><br /><b>1 cup almonds, or mixed almonds and cashews</b><br /><b>1 cup shredded coconut [unsweetened]</b><br /><b>1/3 cup liquid coconut oil</b><br /><b>1 teaspoon vanilla</b><br /><b>1 egg</b><br /><br />process coconut until it forms a coarse powder, then remove. process nuts until they start to bind together, then add back in coconut, oil, vanilla, and egg. process until well blended into a dough.<br /><br />press dough into a parchment-lined 8in x 8in pan and bake for 20 minutes at 175C/350F in your toaster oven [or your conventional oven.] spread preserves over the crust then return to oven for another 5 - 10 minutes. let cool, cut into squares, enjoy!<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuQWQmwUB6KXQFiqOvsIuuOC4HlmcSiP7huuYrFr0YN7eN3FqoIBA_kAWNwqVNWf7ktl7a0-LuZ_MNmjneVbgQnDfz9Np0XqEFL_2rxSk7Y908OQ_tTAl7uuhMazuptnN2W9zv5TDPpIp/s1600/raspberrylemoncoconutbar5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuQWQmwUB6KXQFiqOvsIuuOC4HlmcSiP7huuYrFr0YN7eN3FqoIBA_kAWNwqVNWf7ktl7a0-LuZ_MNmjneVbgQnDfz9Np0XqEFL_2rxSk7Y908OQ_tTAl7uuhMazuptnN2W9zv5TDPpIp/s1600/raspberrylemoncoconutbar5.jpg" width="640" /></a></div><br />these squares are the perfect way to treat yourself! speaking of... today I'm co-hosting the treat yo self thursday linkup with Nicole of Treasure Tromp and Alicia of Jaybird. feel free to link up your latest post below and make some new friends!<br /><br /><a name="more"></a><br />Welcome to Treat Yo' Self Thursday! <br /><h4 style="text-align: center;"><strong>Alicia | Jaybird</strong></h4><a href="http://www.treasuretromp.com/wp-content/uploads/2014/03/IMG_0194.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Alicia from Jaybird Blog" class="alignleft size-full wp-image-7699" height="300" src="http://www.treasuretromp.com/wp-content/uploads/2014/03/IMG_0194.jpg" width="400" /></a><a href="http://jaybirdblog.com/" target="_blank">Jaybird</a> is an inspirational lifestyle blog about everything from banishing overwhelm to Chicago coffee shops to easy recipes. It's both a journal and a user's manual for creating a home wherever life takes you.   <strong>1 Adventure in 2014:</strong> It may not seem wildly adventurous since there's a lot of international travel going on here on Treasure Tromp, but I'm hoping to head west this summer for a hiking trip to Washington state. I've really missed hiking and spending outside, so I'd love to climb Mount Rainier and visit a few wineries.   <strong>2 Posts You Need To Read: 1) <a href="http://jaybirdblog.com/guide-to-being-alone/" target="_blank">A Guide To Being Alone</a> 2) <a href="http://jaybirdblog.com/banish-overwhelm-just-get/" target="_blank">How to Banish Overwhelm and Just. Get. Through. This.</a></strong>  <strong>3 Words to Describe <a href="http://jaybirdblog.com/" target="_blank">Jaybird</a>:</strong>. Joyous, Helpful, Thoughtful.   <strong>Treat Yo' Self, <a href="http://jaybirdblog.com/about/" target="_blank">Alicia</a>!</strong> I am a huge whisky girl, so I love buying a nice bottle of single malt scotch and savoring it over time. So apparently by "whisky girl" I might mean "70-something grandpa in the body of a 20-something lady". <br /><center><b>connect</b>: <strong><a href="http://jaybirdblog.com/" target="_blank">blog</a> | <a href="http://www.bloglovin.com/blog/7858149" target="_blank">bloglovin</a>' | <a href="http://twitter.com/aliciajaybird" target="_blank">twitter</a> | <a href="http://pinterest.com/aliciajaybird" target="_blank">pinterest</a> | <a href="http://facebook.com/jaybirdblog" target="_blank">facebook</a> | <a href="http://instagram.com/aliciajaybird" target="_blank">instagram</a></strong></center>    <br /><h4 style="text-align: center;"><strong>Jamie | ink + adventure</strong></h4><a href="http://www.treasuretromp.com/wp-content/uploads/2014/03/900x900_jamiebali.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Jamie of ink + adventure" class="alignright size-full wp-image-7702" height="300" src="http://www.treasuretromp.com/wp-content/uploads/2014/03/900x900_jamiebali.jpg" width="400" /></a><a href="http://inkandadventure.blogspot.tw/?utm_source=TreasureTromp&utm_medium=Banner&utm_content=Apr14&utm_campaign=TreasureTromp200x250" target="_blank">Ink + Adventure</a> is a collection of travel stories and expat exploits, expressed through my passions for writing and photography. I share both my struggles and successes as I navigate life as an American in Taiwan - all while writing my first book, driving a scooter and baking in a toaster oven.   <strong>1 Adventure in 2014:</strong> I'm going to Tokyo Disney this spring for my 29th birthday. [I'm not yet sure how many times I plan to turn 29, so I think this first one should be something special!] We've done a lot of traveling to places to see the culture and historical sights, and I think a touristy vacation will be a fun change of pace. Plus- who doesn't love Disney?   <strong>2 Posts You Need To Read: 1) <a href="http://inkandadventure.blogspot.tw/2014/02/why-i-love-to-read-your-blog.html?utm_source=TreasureTromp&utm_medium=Banner&utm_content=Apr14&utm_campaign=TreasureTromp200x250" target="_blank">Why I Love to Read Your Blog</a> 2) <a href="http://inkandadventure.blogspot.tw/2014/02/some-days-i-hate-taiwan.html?utm_source=TreasureTromp&utm_medium=Banner&utm_content=Apr14&utm_campaign=TreasureTromp200x250" target="_blank">Some Days I Hate Taiwan</a>.</strong>  <strong>3 Words to Describe <a href="http://inkandadventure.blogspot.tw/?utm_source=TreasureTromp&utm_medium=Banner&utm_content=Apr14&utm_campaign=TreasureTromp200x250" target="_blank">ink + adventure</a>:</strong>.travel, photographs, expat-life.   <strong>Treat Yo' Self, <a href="http://inkandadventure.blogspot.tw/p/who-we-are.html" target="_blank">Jamie</a>!</strong> I like to splurge at the import store for a snack. Usually this involves Dr. Pepper and potato chips -barbecue, cheddar and onion, or salt and vinegar [if I can find them.] There's also a lovely little macaron stand in the fancy department store I frequent. <br /><center><b>connect</b>: <strong><a href="http://inkandadventure.blogspot.tw/?utm_source=TreasureTromp&utm_medium=Banner&utm_content=Apr14&utm_campaign=TreasureTromp200x250" target="_blank">blog</a> | <a href="http://www.bloglovin.com/en/blog/3958049" target="_blank">bloglovin</a>' | <a href="https://twitter.com/jamiethewalker" target="_blank">twitter</a> | <a href="http://www.pinterest.com/jamiethewalker/" target="_blank">pinterest</a> | <a href="https://www.facebook.com/inkandadventure" target="_blank">facebook</a> | <a href="http://instagram.com/jamiethewalker" target="_blank">instagram</a> | <a href="https://plus.google.com/u/0/100615624782011927462" target="_blank">google+</a></strong></center><center>--</center><center><div align="center" style="padding: 5px;"><img alt="Treat Yo Self Thursday Link-Up" src="http://www.treasuretromp.com/wp-content/uploads/2014/02/treat-yo-self-thursday3-e1391492390370.jpg" title="Treat Yo Self Thursday Link-Up" /></div><pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center"><br /><a href="http://www.treasuretromp.com" title="Treasure Tromp" target="_blank"><img src="http://www.treasuretromp.com/wp-content/uploads/2014/02/treat-yo-self-thursday3-e1391492390370.jpg" alt="Treasure Tromp" style="border:none;" /></a></div><br />     

How to Treat Yo' Self:

1. Link up your most recent blog post.
2. Hop over and follow this week's co-hosts, Jamie and Alicia. They are awesome, I promise!
3. Grab a button or link back so that more people can join the fun.
4. Visit at least 2 other blogs and share the love.
5. Spread the word by using the hashtag #TreatYoSelfThursday and I'll retweet your link!

Treat Yo' Self!

An InLinkz Link-up

raspberry lemon coconut bars

since realizing I was gluten intolerant, the amount of baking I've done has dwindled down to almost nothing. in Taiwan it's rare to ...

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toaster oven recipes// baked spinach artichoke dip

welcome to the first installation [of what I hope will be many] of: <b>toaster oven recipes.</b><br /><br />many of you know that in a previous life I was an avid baker, and even had a <a href="http://bakedwithloveandbutter.blogspot.tw/" target="_blank">blog full of sweets + recipes</a>. then a few things hapened: I became gluten intolerant and I moved to Taiwan, without all my kitchen gadgets.<br /><br /><i>so what is a toaster oven recipe?</i> these recipes will include things that I bake - yes - in my toaster oven. but also things you can make with a simply equipped kitchen. the tools I have at my disposal will be all that are needed. namely: gas burners, a microwave, a crock pot, and of course the toaster oven. no fancy gadgets and no rare ingredients.<br /><br />most of the measurements won't be precise. I do own a measuring cup, but not measuring spoons. I use literal teaspoons and tablespoons. if something is too dry, I add more liquid. if I'm short an egg, I improvise. one time I made pie crust using a cheese grater to cut the butter and a wine bottle as a rolling pin. [100% serious] this may not be the best way to communicate a recipe... but this is what life in my expat kitchen is like.<br /><br />I hope that you will be able to enjoy these recipes in your own home, though they may require some experimentation on your part. but that, my friends, is the true joy of cooking.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYNIn-vf21bu6EQ_s0c5LykxQ4zZQmCP0bwfbDUxLnInTzOu__Fep_TUcnSc-cSrq9UGCkZSjx_ncvxPzmeE5bQFc9BvmPEDGcnoJYRh3xd7n-98DnU1e7u_yIh7z3nNaPGRw0_4wYNuT/s1600/bakedspinachartichokedip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYNIn-vf21bu6EQ_s0c5LykxQ4zZQmCP0bwfbDUxLnInTzOu__Fep_TUcnSc-cSrq9UGCkZSjx_ncvxPzmeE5bQFc9BvmPEDGcnoJYRh3xd7n-98DnU1e7u_yIh7z3nNaPGRw0_4wYNuT/s1600/bakedspinachartichokedip.jpg" /></a></div><br />ok, let's talk spinach artichoke dip. there are 456,874 other recipes out there on the internet. but once upon a time I had <b>the. best. recipe</b>. given to me as a christmas gift. it was a handwritten copy and if it still exists at all, it's taped inside the cover of one of my cookbooks packed away with the rest of my kitchen back in the states. I could NOT find this recipe online anywhere, so I did my best to recreate it from memory.<br /><br /><b>8oz cream cheese, softened</b><br /><b>1 cup shredded mozzerella</b><br /><b>1 cup shredded parmesan</b><br /><b>1/2 cup mayonaise</b><br /><b>16 oz can artichoke hearts, chopped</b><br /><b>12 oz frozen spinach, defrosted</b><br /><b>2 cloves fresh garlic</b><br /><b>paprika, nutmeg</b><br /><b>salt + pepper to taste</b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvv-eW4UTguOHwHPnN3UIf4qIHw-tXkDhDyafD_bpjAZX7hUM7l04wHQiO2Hvcb3duO7klaQZQ1JEKL5ftpLFsjRKjFo1t7EZHYV-Goq-d5artlUgMVvppTtFPxKIrA1ZCumTSLWOOyEN/s1600/bakedspinachartichokedip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvv-eW4UTguOHwHPnN3UIf4qIHw-tXkDhDyafD_bpjAZX7hUM7l04wHQiO2Hvcb3duO7klaQZQ1JEKL5ftpLFsjRKjFo1t7EZHYV-Goq-d5artlUgMVvppTtFPxKIrA1ZCumTSLWOOyEN/s1600/bakedspinachartichokedip1.jpg" width="640" /></a></div><br />let me state loud and clear that this is NOT a healthy version of this recipe. I found plenty that called for greek yogurt or even pureed white beans, but if I'm going to eat spinach dip it's going to be the good [aka the really bad for you] stuff.<br /><br />start by mixing together your cream cheese, mayo, minced garlic and spices. I never measure spices, but I would guess about 1/4 to 1/2 teaspoon of paprika and nutmeg each. you could also use garlic powder if you don't have fresh on hand. then mix in your shredded cheeses.<br /><br />we actually buy our spinach fresh here and freeze it ourselves... so I'm guessing I used about the same as your standard box of frozen spinach. if you want more spinach, just add more. I like to crunch up the spinach while it's still frozen to break it into smaller pieces. defrost your spinach in the microwave, squeeze it dry between paper towel, and add to the mixture.<br /><br />chop your artichoke hearts into bits as big or small as you like and add to the mixture as well. canned or marinated in a jar will both work. spread the dip into a glass baking dish. the dip will melt best if it's about 1 inch thick, so use a larger dish or split into two smaller dishes if you need to. you can cover the dip at this point and keep in the fridge overnight, just let it sit at room temp for a while before popping in the oven.<br /><br />bake the dip at 350F/175C until the cheese is melted and it's nice and bubbly. mine took 20-30 minutes in the toaster oven. if the top starts to get too brown you can cover it with foil for a bit.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrH0j8ETss43zHXfP7smaEkW65HDaL8_v2EPtlrS9MJYORn0fOv3trEmKKCPE__2HMnV0B9YeUFTgiafuob9ly9ZgHOBWJts4RCGzVdweYZHLrg_z9S3viw5zRj09VbrbaCLhyphenhyphenxl7yJ5u/s1600/cat+invades+kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrH0j8ETss43zHXfP7smaEkW65HDaL8_v2EPtlrS9MJYORn0fOv3trEmKKCPE__2HMnV0B9YeUFTgiafuob9ly9ZgHOBWJts4RCGzVdweYZHLrg_z9S3viw5zRj09VbrbaCLhyphenhyphenxl7yJ5u/s1600/cat+invades+kitchen.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEMHIa0flr7AFEdqJlWMnjrI7vm9fqSqVmRRAHG1uFV0OE5GxLP2gcPD_Pf54L4nLXmbxVJUPYEOPrHpJIRm5A_C13vd_vv4UPAuk1sH3GSO-UV_ZTZbYwwQkEF4Nrx46Uzx5FyebaUfk/s1600/asiancatwithbow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEMHIa0flr7AFEdqJlWMnjrI7vm9fqSqVmRRAHG1uFV0OE5GxLP2gcPD_Pf54L4nLXmbxVJUPYEOPrHpJIRm5A_C13vd_vv4UPAuk1sH3GSO-UV_ZTZbYwwQkEF4Nrx46Uzx5FyebaUfk/s1600/asiancatwithbow.jpg" width="640" /></a></div><br />I made this dip for our superbowl brunch and even my friend's cat, Blanca, couldn't resist.<br /><br />[and I couldn't resist sharing this beautiful fuzzball. can you tell I miss my cats? anyway...]<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfHOk72EEpwGeRd7p-4ZgwZdJis0FaVfBAG8STSjMolrcYxyUlW6Ap3PQjdGdLp4wOxLPhBqoFF948aSle6zY148Z2FIyNMcMau72D1u-TRH-B4JEmCK0UxxR7ZGANH_Jj83mp6xVl9Ns/s1600/bakedspinachartichokedip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfHOk72EEpwGeRd7p-4ZgwZdJis0FaVfBAG8STSjMolrcYxyUlW6Ap3PQjdGdLp4wOxLPhBqoFF948aSle6zY148Z2FIyNMcMau72D1u-TRH-B4JEmCK0UxxR7ZGANH_Jj83mp6xVl9Ns/s1600/bakedspinachartichokedip2.jpg" width="640" /></a></div><br />spinach artichoke dip is one of my favorites, and this recipe is full of creamy melty and garlicky goodness. serve the dip with tortilla chips or pita crisps and watch it disappear. leftovers can be reheated in the microwave... if you have any, that is.<br /><br /><div style="text-align: right;"><b>enjoy!</b></div>

toaster oven recipes// baked spinach artichoke dip

welcome to the first installation [of what I hope will be many] of:  toaster oven recipes. many of you know that in a previous life I was an...

Read more »