Clipless Curling Iron

So, I love to experiment with my hair. Many people have complimented certain styles that I wear, so let me show you two videos that helped me.

I figured out the clipless curling iron on my own, but here's a great video that helps you achieve the look you want.

Okay, when I have no time to do my hair in the morning, and I'm not feeling the curly style, this is my go-to 'do. Everyone always loves it. My co-teacher calls it my YouTube hair because I always tell people, "I learned how to do it on YouTube."

Remember that YouTube is not just a site to visit for music videos. You can learn how to do all sorts of things from instructional videos on this site. Thanks to YouTube, my husband learned how to tie a double windsor knot (for his tie), tie a bow tie, and a ridiculous number of other things. I typically use it for hair tutorials.

Oh, I have no pictures of me sporting my YouTube hair, but I do have a picture of my hair after I used the clipless curling iron on it.

(P.S. That awesome quilt behind me was made by one of my talented friends, Carol.)

I bought my clipless iron at Target for $24.99. Here is the link to it on Target's site:

Clipless Curling Iron at Target 

(NOTE: It comes with a glove, and you NEED it; otherwise, you'll burn the dickens out of your hand. Trust me.) 

Gluten-Free, Chocolate-Free Red Velvet Cupcakes

So, before I had to go gluten-free, I LOVED red velvet cake. Once I had to go gluten-free, it took a long time to find a suitable red velvet recipe, especially since I'm also allergic to chocolate (crazy, right?). When gluten-free was just getting started, most of the baked goods tasted like I imagine cardboard would taste if you took a bite out of it. Any that did taste good included chocolate, which I couldn't eat, so I was up crap creek without a paddle on that one too. Luckily, gluten-free baked goods have improved quite a bit, which is great because I love my sweets.

Anyway, I found two recipes, one in my Living Without magazine (great magazine I found at my local health food store) and another on recipegirl.com. I didn't like either recipe by itself, so I combined elements from both and came up with the following recipe. If my husband, a non-sweet eater, enjoys these cupcakes, then they are clearly as delicious as I think they are. (I am beginning to wonder if my taste buds are still capable of discerning what non-gluten-free eaters will like, so I make him taste things.)
 

 (Pretty platter is from Crate & Barrel)

Ingredients:
     Cupcakes (makes 24)

• 1/2 cup coconut flour
• 1 1/2 cups all-purpose gluten-free flour (I use Gluten Free Pantry)
• 2 tablespoons carob powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthum gum 
• 1 teaspoon powdered sugar
• 1 cup coconut milk
• 4 large eggs (all recipes call for this, but I used just egg whites; egg yolk upsets my stomach)
• 2 tablespoons vanilla extract (mine is alcohol-free)
• 2 tablespoons Canola oil
• 1 teaspoon apple cider vinegar
• 1/2 cup agave nectar (I used Blue Agave)
• 3 drops red food coloring (I just opted not to use it)

     Cupcake frosting

• 12 oz. cream cheese (you can certainly use the dairy free kind)
• 1/2 stick of butter
• 1 tablespoon vanilla
• 1/4 cup agave nectar
• 2 tablespoons coconut milk

Directions: (Preheat oven to 350 degrees F.)

1. In a large bowl, mix all dry ingredients

• 1/2 cup coconut flour
• 1 1/2 cups all-purpose gluten-free flour (I use Gluten Free Pantry)
• 2 tablespoons carob powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthum gum 
  
• 1 teaspoon powdered sugar

    2.  In a smaller bowl, whisk together the wet ingredients

• 1 cup coconut milk
  
• 4 large eggs (all recipes call for this, but I used just egg whites; egg yolk upsets my stomach)
• 2 tablespoons vanilla extract (mine is alcohol-free)
  
• 2 tablespoons Canola oil
• 1 teaspoon apple cider vinegar
  
• 1/2 cup agave nectar (I used Blue Agave)
• 3 drops red food coloring (I just opted not to use it)

    3. Mix the wet and dry ingredients. I used a simple hand mixer even though I have a Kitchen Aid  
        mixer.

    4. Once all of the ingredients are mixed (shouldn't be watery; if it is, add a little more coconut 
         flour), I filled two cupcake tins (of 12 each). Each muffin cup should be 3/4 full of batter.

    5. Bake for 18-20 minutes. Stick a toothpick in the middle of the cupcake. If it comes out clean,
        your cupcakes are ready.

     6. While the cupcakes are baking and cooling, make the frosting by mixing all of the ingredients
         until the frosting is creamy (no lumps).

     7. Once the cupcakes are cool, spread the frosting on them.

NOTE: Since the frosting contains cream cheese, make sure you refrigerate these cupcakes!

Happy Eating!