Oven Roasted Potatoes

Oven Roasted Potatoes

2 large potatoes, sliced thinly
3 tablespoons olive oil
1 tablespoon Italian Seasoning (oregano, parsley and basil)
1 teaspoon salt

4 tablespoons of Parmesan Cheese

Preheat oven to 450 degrees

Place all items except the cheese into a large bag. Shake until coated and place in a single layer on a baking sheet.  Bake for about 20 minutes or until potatoes are soft. Top with cheese, heat until the cheese is melted, about 5 minutes.

Cheese Steaks (Gluten-Free)

Cheese Steaks (Gluten-Free)

2 lbs of steak, thinly sliced
6 baked potatoes
1 onion
Cooking oil (we use bacon grease or coconut oil)
Salt and pepper

Other Toppings:
Cheese (Cheddar or Provolone)
Mushrooms
Red or yellow bell peppers

Bake the potatoes in the oven for about 1 hour or until they are soft.

Cook the onions, mushrooms and peppers in oil until they are soft. Remove from pan.
Cook the steak in the same pan until it is brown, using oil if needed.

Mix your steak and veggies together and place them on top of a split baked potato. Cover with the cheese of your choice.

We used the leftover steak and veggie mixture for a stir fry. Just place the mixture in a pan with white rice and some butter. 

Madras Beef

Madras Beef

Spice Paste:
2 tablespoons coriander, ground
1 tablespoon cumin, ground
1 teaspoon turmeric
½ teaspoon pepper
1 teaspoon chili powder
4 cloves garlic, crushed
2 teaspoons ginger, grated
2 ½ teaspoons lemon juice

2 tablespoons bacon grease or coconut oil
2 large steaks, cubed
2 tablespoons tomato paste
1 cup beef stock
cooked rice

Mix the spices into a paste.

Fry the steak in oil until it is brown. Remove from pan.

Heat the spice paste in the pan for 1 minute at medium heat. Add the steak and mix well. Add the tomato paste and beef stock. Reduce the heat and cook for 1 hour and 15 minutes. Serve with rice.

We usually can’t wait an hour and end up eating it after about a half hour.  

Chocolate Syrup

Chocolate Syrup

1½ cups coconut sugar or maple syrup
¾ cup cocoa powder
1 cup water
dash of salt
1 teaspoon of vanilla.

Heat all the ingredients together.

You can serve it warm or refrigerate it until cool.

Chocolate Milk

Place about two tablespoons of syrup into an 8oz cup of cold milk.

It is great for topping ice cream or dipping fruit in it as a chocolate fondue.

You could also make hot chocolate. 

London Fog Tea

London Fog Tea

A friend just introduced Chris and I to this recipe and we love it. It is nice to have a warm beverage before going to sleep. You can use different types of tea. So far I like Earl Gray the best.

8 oz water, boiled
2 teabags (Earl Gray, Green Tea, Peppermint or Chamomile)
3 tablespoons maple syrup
4 oz of milk
a drop of vanilla extract

Place boiled water into two teacups. Add a teabag to each cup and let it steep while you prepare the other ingredients.

Add the maple syrup and vanilla extract, dividing it evenly between the two cups.

Heat the milk in a sauce pan. If you want to make it foamy use an immersion / stick blender or whisk while heating. Make sure you are stirring it at all times so that the milk does not burn.

Place 2 oz of milk in each cup. 

Gluten Free Pizza Crust

Gluten Free Pizza Crust

1½ cups almond flour

¼ teaspoon salt

¼ teaspoon baking soda

1 tablespoon olive oil

1 egg

1 teaspoon Italian Seasoning (oregano, parsley and basil)

2 tablespoons Parmesan Cheese

Mix all ingredients together.  Press into the bottom of a baking sheet. If the dough sticks to your hands, moisten your fingertips with water.

Bake the crust for 15 to 20 minutes. Then add you favorite toppings and bake for another 10 or 15 minutes, until the cheese is melted. We like our pizza with spaghetti sauce, mushrooms, onions, and sausage, covered in Cheddar or Provolone cheese. 

Hint: To reheat left over pizza put it in a frying pan and cover with a lid, heat on low until the cheese it melted. The crust will come out crunchy and delicious   

Bacon, Chicken, and Green Beans

Bacon, Chicken, and Green Beans

1 lb. bacon, cut into pieces and cooked

2 pounds boneless, skinless, chicken thighs, chopped

4 cloves garlic, minced

1 large onion, chopped

24 ounces frozen green beans

1 cup grated Parmesan cheese

1 cup full fat coconut milk

Cook chicken pieces in bacon grease. Add garlic and onion. Cook on medium heat until the onions are clear and the chicken cooked through. Add the bacon and frozen green beans. Let simmer for 5 minutes. Add the cheese and cup of coconut milk. Mix well, and then serve.  

This recipe was adapted from NourishedKitchen.com

Chicken Nuggets

Chicken Nuggets

½ cup white rice flour or almond flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan Cheese

4 chicken thighs (or chicken pieces of your choice), cut up into bite size chunks

1 egg, slightly beaten (optional)

Preheat oven to 400 degrees.

In a gallon size bag (or a large bowl) mix all dry ingredients.

Dip the chicken pieces into the egg mixture and then place them in the bag.  When all the chicken pieces are in the bag, shake it until the flour mixture is evenly distributed.

Place chicken pieces onto a cookie sheet and bake for about 20 minutes until the chicken is done.

This recipe is great with Coconut French Fries

This recipe was adapted from Kitchenstewardship.com

Yogurt

Homemade Yogurt

Homemade Yogurt with Blueberry Sauce

4 cups of milk
2 tablespoons yogurt

Turn your crockpot on hot to warm it up, add a cup of water.

Set out your yogurt so it can get to room temp

Heat milk until slightly bubbly, not boiling, about  185 degrees. Stir constantly.

Cool heated milk by placing the pan into a larger pan or sink full of cold water. Cool until you can stick your finger in it comfortably without burning, about 110 degrees.

Measure out one cup of milk. Remove water from crockpot and place the rest of the milk into it.

Mix the cup of milk with the yogurt. Pour into the crockpot.

Turn off the crockpot. Wrap it in a large bath towel.

Let sit untouched for 8 to 24 hours.

Place in fridge to cool for at least 1 hour. (Do not stir)

Serve with honey and/or fruit.

Set aside 2 tablespoons of yogurt in a separate container to use as a starter for your next batch. Once you have a starter, you do not need to buy store bought yogurt. 

If you don't have a crockpot you can use anything (Such as a cooler that has been warmed) to keep the yogurt slightly warm. 

Homemade Yogurt

Food Journal October 14 -20, 2012

For my birthing class homework I was asked to write a food journal. I thought others might be interested in what someone who is almost 8 months pregnant, gluten free, only eats natural foods, and lives in South Korea eats. Believe it or not we do not feel deprived of food (Just the time it takes to make it). So here is my food journal for the week. I will try to add links to recipes where they are available.

Sunday, October 14, 2012

½ banana

2 ½ Crepes with Raspberry and Cream Cheese filling

2 pieces of bacon

1 cup milk

1 banana

Chicken Nuggets

Mashed Potatoes

Lacto Fermented Ketchup (My recipe coming soon)

1 apple

½ cup chocolate milk

Chicken, Bacon and Green Beans

1 cup Chris' Peppermint Hot Chocolate

7 cups of water

Monday, October 15, 2012

1 ½ Egg Baskets w/ avacado
1 cup chocolate milk

1 banana

Madras Beef with white rice

1 banana
½ gluten free dark chocolate candy bar

Chicken, Bacon and Green Beans

1 cup chocolate milk

½ cup pear juice

8 cups of water

Tuesday, October 16, 2012

2 Crepes with Raspberry and Cream Cheese filling
2 ½ pieces of bacon
1 cup Grape Juice

Cheese Steaks on baked potatoes topped with provolone cheese

1 cup milk

Chicken Nuggets and Oven Roasted Potatoes

1 banana
¼ gluten free dark chocolate candy bar

4 cups of water (maybe more)

Wednesday, October 17, 2012

1 banana
1 cup chocolate milk

scrambled eggs with cheddar cheese

Pork chops 

Avacado
Cream of Zucchini Soup w/ Yogurt (I don't use anything that is Fat Free)

½ cup Raspberry Yogurt
1 banana

Chicken, Bacon and Green Beans

1 banana

4 cups of water

Thursday, October 18, 2012

2 scrambled eggs with cheddar cheese
2 pieces of bacon
1 cup grape juice
1 banana

1/8^th gluten free dark chocolate candy bar

Cheese Steaks on baked potatoes topped with provolone cheese

1 banana

1 pork chop
Cream of Zucchini Soup

1 cup chocolate milk

2 cups of water (maybe more)

Friday October 19, 2012

1 banana
1 cup chocolate milk

2 scrambled eggs with cheddar cheese
2 pieces of bacon
1 cup grape juice

1/8^th gluten free dark chocolate candy bar

2 pieces of Gluten Free Pizza (mushrooms, onions, cheddar cheese, spaghetti sauce)

London Fog Tea

Stir Fry (left over Cheese Steaks mixture and left over white rice w/ butter)

Some J Chocolate Chip cookies with cinnamon and coconut flakes

6 cups of water

Saturday, October 20, 2012

1 Egg Basket
1 cup of milk

Some Chocolate Chip cookies
1 cup orange juice

2 Egg Baskets

On Monday, October 22, 2012 I went to the doctor and found out that I had not gained any weight in 2 weeks. Oops I tried. I ate full fat food, cookies, a chocolate bar, 2 whole avocados that week, lots of bacon and several fried pork chops.

Ginger Orange Chicken

Ginger Orange Chicken

2 cups of cooked rice
3-4 chicken breasts, chopped
salt and pepper
1 large onion
1/4 cup coconut oil
2 tablespoons cornstarch or arrowroot powder

1 cup orange juice
2 tablespoons firmly packed brown sugar
1 teaspoon fresh ginger
3 tablespoons tomato paste
4 tablespoons honey
1 tablespoon molasses
1 tablespoon apple cider vinegar
½ cup water
½ teaspoon ground mustard
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon chili powder


Season the chicken with salt and pepper. Heat the coconut oil in a skillet. Brown the chicken and onion. Mix the cornstarch with a cup cold water and stir. Mix the other ingredients in a bowl and add to chicken, then add the cornstarch simmer for 15-20 minutes until chicken is tender.  Serve over rice. Serves 4

Apple Puff Pancake

Apple Puff Pancake

6 pieces of bacon, cooked till crispy
2 tablespoons of coconut oil
2 apples, peeled and sliced thinly
3 tablespoons coconut sugar
6 eggs
1 ½ cups milk (or dairy free option)
1 cup almond flour
1 tablespoon coconut flour
3 tablespoons coconut sugar
1 tablespoon vanilla
½ teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon salt

Preheat oven to 425 degrees.

Start cooking bacon if not precooked.

Coat 9x13 inch pan with coconut oil. Add apples in a thick layer. Coat the apples with coconut sugar.

In a blender mix together remaining ingredients.  Pour the mixture over the apples.

Bake for 40 minutes or until golden brown and not runny. 

Gluten-Free Biscuits and Sausage Gravy

Biscuits and gravy were a special treat in my home growing up. We only had it when my Aunt Doris came to visit about once or twice a year. When I was older, before I discovered the joy of cooking real food, I use to make them with refrigerator biscuits, powdered gravy and precooked sausage. Yuck! That just won't do anymore. This recipe is proof that you can still enjoy your favorite foods even if you do go gluten-free.

1. Start by baking your biscuits. You can make the gravy while they are baking. Click here for a great biscuit recipe form Elana's Pantry or try the one below. I am still working on making my own recipe.

Drop Biscuit Recipe

2 ½ cups almond flour

½ teaspoon salt

½ teaspoon baking soda

¼ cup butter

2 eggs

1 tablespoon honey

Combine the dry and wet ingredients in separate bowls. Combine both together and mix well. Use a spoon to scoop the dough onto a cookie sheet. Adjust the size according to how big or small you want your biscuits. Bake them (at 450 degrees F) for about 15 minutes or until brown.

2. Cook your sausage.

Homemade Sausage

We usually buy our ground pork in bulk at Costco and then make a large batch of the below recipe and freeze them in individual packages. 

1 lb ground pork

1/2 tablespoon salt

1/2 teaspoon sage

2/3 teaspoon marjoram

1/3 teaspoon savory

1/3 teaspoon black pepper

1/8 teaspoon nutmeg

1/2 teaspoon fennel seed, grounded

Place pork into a large bowl. Add all the spices. Combine together well. I usually use my hands to make sure that it is combined well.

Place sausage into frying pan. Cook until it is brown and crumbly.

3. Create Gluten-Free Gravy

Gluten-Free Gravy

1 lb cooked sausage

2 tablespoons white rice flour

2 cups of milk

When your sausage is cooked check how much oil you have in the pan. If you have less than 2 tablespoons add enough butter to make up for it. Add white rice flour and cook until the flour absorbs the oil. Add the milk 1/4 a cup at a time until it is the consistency that you want it.

4. Combining all items into biscuits and gravy

Place a crumbled biscuit in each bowl, top with sausage and then the gravy mixture.

Coconut Oil French Fries

These have to be the best french fries we have ever tasted. Best of all, they are healthy and packed with flavor.

Coconut Oil French Fries

6 medium potatoes

1/2 cup of coconut oil

Season salt to taste

Wash the potatoes. Leave the peels on. Slice them to French Fry shape. Heat coconut oil in a frying pan. Lay the potatoes in the pan. Make sure that they are laid out flat and not overlapping each other. You might have to cook them in several batches depending on how many fries you want to make. Season the fries with season salt. When they are golden brown flip them over and cook until both sides are golden brown and they are soft in the middle.

Strawberry Short Cake Gluten-Free Almond Flour

Sweet Drop Biscuit Recipe

2 ½ cups almond flour

½ teaspoon salt

½ teaspoon baking soda

¼ cup butter

2 eggs

4 tablespoons honey

1 lb strawberries

1 cup heavy cream

Combine the dry and wet ingredients in separate bowls. Combine both together and mix well. Use a spoon to scoop the dough onto a cookie sheet. Adjust the size according to how big or small you want your biscuits. Bake them for about 15 minutes or until brown. 

While the biscuits are baking. Prep the strawberries. Wash, core and slice them into fourths. If your strawberries are not sweet you can add 1 tablespoon of honey and let them soak in the refrigerator for about 15 minutes. 

When the biscuits are done let them cool slightly. Top with strawberries an then a dollop of whipped cream. 

Rosemary Onion Crackers Gluten-Free

Gluten-Free Rosemary Onion Crackers

Chris sometimes eats these before he goes to the gym in the morning. 

1 cup ground flax seed

½ teaspoon sea salt

1½ teaspoons rosemary

½ teaspoon onion powder

¼ cup maple syrup

1 tablespoon whole flax seeds

¼ teaspoon coarse sea salt

Preheat oven to 350 degrees.  In a food processor, mix ground flaxseed, salt, rosemary, onion powder, and whole flax seeds.  When mixed add maple syrup and mix again. Place onto a cookie sheet and press to flatten to about ½cm thickness.  Score the crackers. Sprinkle with salt and bake for 20 minutes. These crackers are awesome with a slice of cheese.

This recipe was adapted from here.

Mongolian Beef

Mongolian Beef

1 lb flank steak

¼ cup cornstarch

2 teaspoons coconut oil

½ teaspoon ginger (minced)

1 tablespoon garlic (minced)

1 tablespoon salt

1 cup water

½ cup coconut sugar

1 tablespoon molasses

2 tablespoons rice vinegar

½ teaspoon red pepper flakes (optional)

2 green onions (sliced)

1 medium onion (sliced)

Coconut Oil (for frying)

Cut steak into ¼” thick slices and coat with cornstarch. It must sit for 10 minutes or the batter will not stick.

In a sauce pan, heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, rice vinegar, and water. Add coconut sugar and molasses and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.

Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 

Remove the meat from the wok with a slotted spoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

(Makes 2 Servings)

Garlic-Coconut Crispy Fried Chicken Gluten-Free

Garlic-Coconut Crispy Chicken

1 cup plus 3 tablespoons coconut oil

4 garlic cloves, minced, plus 6 cloves peeled and smashed

6 thin-cut, boneless chicken thighs

2 cups coconut flakes

1 cup white rice flour

3 eggs

2 tablespoon garlic powder

½ cup cornstarch

Salt and pepper

1. Pre-heat oven to 350 degrees. Combine 3 tablespoons oil, minced garlic, and chicken in a zip-lock bag and refrigerate while preparing remaining ingredients.

2. Spread rice flour in shallow dish. In another shallow dish, whisk egg whites until foamy. Combine coconut flakes, garlic powder, and cornstarch in third shallow dish.

3. Start mashed potatoes while the chicken is marinating.

4. Remove chicken from bag and season with salt and pepper. One at a time, coat chicken lightly with rice flour, dip in egg whites, and dredge in coconut mixture, pressing to adhere. Place chicken on a wire rack set over a baking sheet and let dry 5 minutes.

5. Heat ½ cup oil and 3 smashed garlic cloves in large nonstick skillet over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry a pan full of chicken until crisp and deep golden, about 2 minutes per side. Be careful the coconut will burn easily. The chicken will finish cooking in the oven.  Transfer to a baking pan. Set aside oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and chicken.

6. When all of the chicken is fried, bake in the oven for 1 hour or until the chicken is completely cooked.

Save the garlic oil for chicken gravy to go with the mashed potatoes. You can also throw the discarded garlic into the potato water for added flavor. 

Kitty Cat Pancakes minus the Kitty Cat Gluten-Free

Kitty Cat Pancakes minus the Kitty Cat

I decided that at 31 I was too mature for Kitty Cat Pancakes and that we should make them into regular circles. I loved how thick these were. They are the perfect texture for making shaped pancakes. They are best served with lots of butter and real maple syrup.

1¼ cups rice flour

¼ cup tapioca flour

¼ cup cornstarch

1 tablespoon coconut sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon xanthan gum

1 cup milk or milk alternative

2 eggs

3 tablespoons coconut oil

Juice of ½ a lemon (we guessed ½ tablespoon)

½ teaspoon of vanilla

Mix dry ingredients in a large bowl.  Mix in liquid ingredients. I enjoyed the thickness of the recipe, but you can add more milk if you want them thinner.

Pour ½ cup of batter onto a hot, greased pan or griddle.  Spread into a desired shape. Cook for 2 to 3 minutes until bubbles form and then turn it over and cook for 30 more seconds, until it is brown.

Makes 5 very large, thick pancakes.

Serve with maple syrup, butter and lots of crispy bacon.

This recipe was adapted from The Gluten-Free Bible, page 114. 

Brazilian Cheese Rolls

Brazilian Cheese Rolls

1 cup whole milk

¼ cup (1/2 stick) butter

¼ cup oil (I used more butter J)

2 cups plus 2 tablespoons tapioca flour

2 eggs

1 cup grated Parmesan cheese

Preheat oven to 350.

Combine milk, butter, and oil (if using) in a saucepan and bring to a boil on medium heat, stirring to melt butter and keep milk from scalding.  Once mixture reaches a boil, remove from heat and stir in tapioca flour. 

Stir in eggs one at a time and then add cheese.  Mixture will be very stiff.  Cool in pan until easy to handle. 

Take heaping tablespoons of dough with tapioca-floured hands and roll into balls.  Place on a baking sheet about an inch apart.  Bake for 20-25 minutes or until puffed and golden. Makes about 20 rolls.

I halved this recipe when I made it.  The first time I forgot to half the milk which meant I had to use more flour, but they still tasted great.  The second time I did it right, except that I used coconut oil instead of vegetable oil.  Coconut oil has too strong a flavor for these rolls, so in the future I will use only butter.  I also do not bother to roll them out, I merely blob them onto the baking sheet.  They turned out great.  Enjoy!!

This recipe was adapted from The Gluten Free Bible page 130

Apple Crepes Gluten-Free

Apple Crepes Gluten-Free

Crepe Batter
1 cup rice flour
¼ teaspoon salt
¼ teaspoon nutmeg
1 cup milk or cream
3 tablespoons butter, melted
½ teaspoon vanilla
3 eggs

Apple Filling
2 tablespoons butter, melted
5 apples, peeled, cored, and cut in wedges
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
¼ cup dried cranberries

To create the apple filling place apple filling ingredients in a frying pan and cook for five minutes until the apples are soft. Set aside.

Combine the Crepe batter ingredients into a large bowl, one ingredient at a time. Mix with an emersion blender. If you don’t have an emersion blender you can use a regular blender. Add more milk or cream until it is smooth.

Heat an 8 inch frying pan. Place ¼ cup of the batter in the pan and move it around until it make a thin layer.  Cook for about 1 minute and then flip it over and cook the other side for about 30 seconds.

Serve the filling inside the crepe.

You can also use other fillings. Apple is our favorite. We also like cream cheese and raspberries.

Cream Cheese and Raspberry Crepe

This recipe was adapted from the Gluten Free Bible page 34

Autumn Soup

I received this recipe in an email from my Aunt JoAnn. Chris and I loved it.

Autumn Soup

1 1/2 lbs. ground beef

1 med. onion, chopped

1 lg. can of tomatoes (they can be crushed or whole, if whole you need to break them up)

1 can of water from the tomato can

2 potatoes, diced and peeled

1 1/2 cups of diced celery

1 - 2 tsp. of dried sweet basil

Salt and pepper to taste.

Brown the hamburger with the onion. Add it to a crock pot with all the other ingredients. Make sure that the liquids cover the raw vegetables. Put on low for 6 hrs. or less. Most of the stuff will be ready.

If your going to have company for dinner, add another potato, and some chopped celery.

Beef Pie with Creamed Mushrooms

Don't forget to defrost the beef and start cooking the rice!!

1 1/2 lbs ground beef
1 egg white
1 cup rice, cooked
1 onion, minced
2 carrots shredded
1/4 cup parsley, minced
1/2 cup milk
garlic

Preheat oven to 350°F. Combine all ingredients together. Press into a 9in pie pan. Bake at 350°F for 45 minutes.

While the crust is baking make the creamed mushrooms for the filling.


3 tablespoons butter
2 tablespoons cornstarch
2 cups milk
1 lb mushrooms, sliced

Brown the mushrooms in butter. Add the cornstarch and stir. Add milk slowly and stir until thickened. Poor mushroom mixture into beef crust.

Stuffed Mushrooms

These were so delicious that they felt sinful. We wanted to make them again right away but it is hard to find the larger portobello mushrooms here in Korea. We often find them in the supermarket already sliced.

5-6 large portobello mushroom caps

1 tablespoon coconut oil

1 tablespoon garlic, minced 1/2 lb Italian sausage, ground

1 (8 ounce) package cream cheese,softened

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F. Wash mushrooms. Remove stems.

Cook sausage and garlic in oil until the sausage is cooked. Stir in cream cheese, Parmesan, pepper, onion powder and cayenne pepper. Fill each mushroom with the stuffing. Bake for 20 minutes.

You can make these ahead of time and freeze them. They don't last long enough in my house to make it to the freezer. Just pull them out of the freezer and bake for 20 minutes.

These recipe was inspired and modified from this website.

Chris' Coconut Peppermint Hot Chocolate

I found a hot chocolate recipe at Elana's Pantry, which inspired us to come up with this recipe. Chris was excited about the coconut milk. We had never thought about using coconut milk in our hot chocolate. It made it rich and creamy. 

Chris’ Peppermint Coconut Hot Chocolate
2 servings

½ cup coconut milk

1 ½ cup whole milk

3 tablespoon cocoa powder

¼ cup coconut sugar

¼ teaspoon peppermint extract

Mix everything together and heat until warm. Serve with left over candy canes to stir with.