Black Pepper Kettle Corn

**found in Food And Wine Magazine, March 2012

Total: 15min

Makes 8 cups (6 servings)

This kettle corn is so satisfying, it's salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance.

2 Tbsp. canola oil

6 Tbsp. popping corn

2 Tbsp. sugar

1 Tbsp. golden flaxseeds

1/2 tsp. each salt and freshly ground black pepper

In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling. Add the sugar, flaxseeds, salt and pepper, cover and cook shaking the pan constantly, until nearly all of the kernels are popped, 5-6 minutes.

Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice. Transfer the kettle corn to a bowl, leaving any un-popped kernels behind.

Wine? Bright sparkling wine from Spain: NV Cristalino Cava Brut

*to prepare vegan-use a different oil

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Comments

Not All Advil Is Gluten-Free!!!

After last night's POST , GF Advil was on my mind and I decided to call Advil/Pfizer this morning to get some more clarification. In response to my post last night I advised through the website that Advil Liqui-gels, Advil Migraine and Advil Liqui-Gels PM contain a wheat derivative. After my phone call with a lovely representative I received more information. - ALL ADVIL LIQUI-GELS contain a wheat derivative . ALL LIQUI-GELS. So stop these immediately if you are taking the Liqui-gels. You maybe getting sick from a medication rather then a food and this is so important to recognize! Just steer clear of Liqui-Gels. -ALL FORMS OF ADVIL MIGRAINE contain gluten . There is no further information if it is just the Liqui-Gels or the Tablets, Caplets and Gel-Caps. Pfizer does not have this info therefore they informed me to steer clear of all Advil Migraine pills. Here is what IS GLUTEN-FREE FROM ADVIL: All Advil Tablets, Gel...

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

The Original Fudgsicle Mishap

My Grocery Cart About 3 months ago I was in the market as usual, doing my weekly grocery shopping, in the second to last row: the freezer section. I wanted my weekly fudge pop indulgence. I grabbed the package in the backity back!! The most frozen one I could find, and decided to blog this wonderful gluten free treat. I realized I had never blogged about this fudge pop being gluten-free, and how silly of me to keep this tid bit to myself. So I grabbed my phone to take a picture of the front and back of the box. I gasped! omg, omg, omg. I starred at the ingredients. MALT FLOUR. Yikes! No way! It can't be. How come I never noticed this before? Did the ingredients change? Was it always like this? Something had to have changed and then to top it off I noticed at the bottom of the ingredient...