DIY Pot Lid Pot-Holders


While I love my pots, I do not like the fact that the lid handles get hot. I have felt the heat more times than I care to remember. A potholder seems a bit big. I just want to grab the lid and carry on. What to do?

I did not see any patterns for pot lid protectors so I made my own to custom fit my lid handles. I cut-out one long rectangle of fabric and folded it right sides together and one piece Insul-Bright insulation and placed it on top of the fabric. I sewed it together leaving space to turn. Then I turned the fabric and top-stitched all around.

Cut 1 piece of material on fold
cut 1 piece of Insul-Bright and place on top of folded fabric (right sides of fabric together)
Sew from folded edge down and across bottom stop to leave opening start across bottom and back up to fold (sewing on 3 sides only). Cut corners.
Turn and pin opening shut.
topstitch around all four sides.
Fit around pan lid to find where to place snaps. Sew on Snaps. I used 2 snaps per pot holder.

At first, I thought I would use a velcro closure, however, I did not have velcro on hand. Also, washing things with velcro can be a pain. I rummaged through my sewing box and found some tiny sew-on snaps. Bingo! This was just the ticket. I then fitted the pot-holders to the handle to see where the snaps should be sewn. Voila! My pot lid pot-holders were complete.

Do I like these? YES! Do they work? YES! Are they washable? Yes! How I like to use them is to snap them on the handle of the lid and then cook. I can grab the lid at any time without getting burned. After I am finished I have the choice of either storing them in the pot holder drawer or snapping them back on the clean lid so it is ready to go for next time.

So, the moral of my story…if you can not find what you want…MAKE IT. As always…Happy crafting!

Gluten-Free Carrot Zucchini Muffins


Another gluten-free recipe review. This recipe for Carrot Zucchini muffins from was a keeper. I like this recipe because it was very moist (not dry or crumbly) and did not need to be washed down with a beverage like some gluten-free recipes I have tried. The zucchini is obviously the source of moisture in this muffin. They also had a good flavor.

Getting started
Mixing together ingredients.
Ready to eat.

I followed this recipe per the ingredients. However, since these are muffins, I did not use the whipped cream chesse on top. In my opinion, they did not need a topping, so I just left it off. Do be careful of the cook time. The recipe calls for 30-35 minutes. This (at least for my oven) would be too long. I would check these muffins at 20 minutes.

To find the recipe, visit:

Gluten-Free Biscuit Review


I gave gluten-free biscuits another try. These were indeed pretty good. They were delicate and could crumble if not careful but were not dry or grainy. A thumbs-up from the family. I liked them so well I have made them twice.

What did I change to the recipe? I did not use the brown rice flour mix as suggested in the recipe because I did not have all the ingredients on hand. I just used plain brown rice flour instead. The only other thing I changed was that I used Rice Milk instead of coconut milk.

The recipe for these Yankee Doodle Biscuits can be found at:

As always, Happy Baking!

Gluten-Free Brownie Review


Last year my family tried making gluten-free recipes for a while. I must say most were a miss. The baked goods tended to turn out dry, crumbly, or in some way not as appealing as our regular recipes. Since there is a shortage of flour in my area right now, I thought I would re-visit the gluten-free options as I still have some other types of flour in my pantry.

I searched for dessert recipes using brown rice flour, as this is one of the types I had on hand. I came across a recipe for ‘Fabulously Fudgy Gluten-Free Chocolate Brownies’. The recipe received good reviews, I had all the ingredients, so I gave them a try. They were really very good. Not dry or crumbly! I did not tell the family that they were gluten-free until afterwards. They all liked them! Hurray!

Did I follow the recipe exactly? Well….pretty much. I used tapioca flour instead of tapioca starch. Is there a difference? Not sure…but that is what I had and it seemed to work. I used the 1 cup of chocolate chips as suggested would work. I also used less vanilla extract. The recipe called for 1 Tablespoon of vanilla! That seemed excessive. Maybe a typo? In any case, I only used 1 teaspoon of vanilla.

Here is the link to the recipe for Fabulously Fudgy Gluten-Free Chocolate Brownies:

As always, Happy Baking!

P.S.—I think Chickpea Whipped Cream might be a very good topping to these brownies! (see my earlier post for the recipe)

Preventing Pastry Mats From Slipping


No need to chase that pastry mat all over the counter when rolling out pastry dough. Baking tip of the day: Take a paper towel, fold to size to fit under mat, dampen it under water, squeeze out any excess water, lay flat on counter, place pastry mat on top and roll dough as normal. The paper towel can be used to clean up afterwards. The damp paper towel keeps the pastry mat from slipping and makes rolling out dough much more enjoyable.

I have also rolled out dough inbetween two sheets of floured waxed paper. Again, this will slip like crazy. Solution: Wipe the surface of counter with a damp cloth and put waxed paper directly on the dampened surface, sprinkle with flour, place dough, sprinkle with flour, if desired…place another sheet of waxed paper on top, and roll immediately, before the surface dries. The waxed paper will stay put.

As always, Happy Baking!

Chickpea Whipped Cream


I was scheduled to make a chocolate cream pie for my son as a reward for his straight A report card, but I forgot to buy the whipped cream to go on top. What to do? Substitute of course!

In the past, I have tried to use coconut cream as a base to make whipped cream. This method is hit or miss for me. It is very tricky to get it to work right and is not guaranteed to make it to the table.

When I informed my family that I was making whipped cream using the liquid from canned chickpeas (some may call them garbanzo beans…same thing), skepticism was in the air. However, all tried it and I must say it was a success. I was thrilled at how easy it came together and overjoyed by the outcome. The plus side to using the chickpea liquid was that it is dairy-free and costs next to nothing to make. Also, there is a great bonus in that I am not wasting anything from the can of chickpeas as I eat those on salads or as a side dish.

The recipe I found was at

I followed the recipe except for two things… I opened the can of chickpeas the previous day and saved the liquid in the refrigerator. So my chickpea liquid was cold, making for cold whipped cream. The temperature may also affect the way it whips. The second difference was that I turned the electric mixer to high and not the medium that the recipe suggested.

I found this super easy and fast to make. It did not take the 10 to 15 minutes that the recipe said it would. It was very quick. I took the liquid from the fridge and in the same bowl added the 1/8 tsp cream of tartar and the 1 tsp of vanilla. I beat that on high with an electric hand mixer until no liquid remained and it was getting stiff. I then slowly added the 2 Tbsp of sugar while continuing to beat at high speed. The “whipped cream” came out perfect. It made a lot of whipped cream. Plenty for a whole pie and then some. Since the whipped cream settles a bit in the fridge, it needs to be re-whipped for a minute with the electric mixer on high. I re-whipped the cream the next day for the other half of the pie. The following morning, I again re-whipped the cream for a topping to my pancakes. There is still some left. That little bit of liquid made a lot of whipped cream.

Chocolate Pie Smothered in Chickpea Whipped Cream – Yum
Pancakes with Chickpea Whipped Cream (re-whipped)

As always, Happy Baking!

Celebrating 100 Followers


Another milestone, another reason to be thankful, another reason to celebrate. Another Day With Julie has reached 100 followers! Thank-you to all who have clicked on the follow button!

What is a celebration without cake? I decided to make a cake to mark the occassion. My husband, however, said that there was no need for me to make the cake. He still had coupons for desserts of his choice that our son had gifted him. He would cash one in for the occassion. Ok! I was on board with that. Last night was the night. I picked a recipe for Blueberry Lemon Layer Cake. ( ) Yum! As my daughter is home from college for spring break, the kids rode their bikes to the store to pick up some blueberries. Later, after going over the ingredients, I discovered there was not enough powdered sugar on hand. Oops! While my husband and I went on a date night to see the musical Into the Woods (which was excellent by the way), the kids drove (this time) to the store to get the sugar and then proceeded to make the cake. We got home LATE and the kids were still at it…frosting the cake. I found out the next morning that they stopped at their grandparents’ house for a visit after the store, hence the late night baking. Never the less, the cake was made and it was delicious!

So now, a thank-you to not only my followers, but my husband and children as well. Also, a special shout out to for the wonderful recipe. I hope that my followers will continue to enjoy my posts. I know that I enjoy making them. Have a great day!

Blender Tip of the Day


When using a blender to puree hot soups or sauces remove the little clear plastic center of the lid and place a towel over the opening and hold in place. In doing so, pressure will not build up and send hot liquid flying to the top of the lid, therefore, it will be safer and less likely to burn the operator.

Blender lid
Blender lid with plastic center removed

Banana Ketchup


Banana Ketchup! Say what? The husband is at it again. He shared with me another interesting topic. Banana Ketchup.

According to Wikipedia, Banana Ketchup is a Philippine fruit ketchup that is made from mashed bananas, sugar, vinegar, and spices. It is naturally brownish-yellow in color but is often colored red to resemble the tomatoe ketchup we are familiar with. Banana Ketchup was first produced during World War II in the Phillipines. Bananas were used instead of tomatoes because of their abundance in the Philippines.

As I am partial to bananas I decided to try making banana ketchup from scratch. Here is the recipe I used…

Pelago’s House-Made Banana Ketchup


  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 tablespoon chopped ginger
  • 2 ounces tomato paste
  • 4 bananas (Saba if possible)
  • 2 ounces white vinegar
  • 2 ounces water
  • 4 ounces brown sugar
  • Salt and pepper to taste


  1. Sweat garlic, shallot and ginger for 5 minutes.
  2. Add tomato paste and cook for another minute.
  3. Deglaze with vinegar and water.
  4. Add brown sugar and bananas; cook for 10 minutes.
  5. Puree mixture until smooth, and adjust seasoning with salt and pepper.

Recipe from:

My take on banana ketchup…

I cut the above recipe in half and it made about 10.5 ounces of ketchup. This was more than enough! I served the banana ketchup with hamburgers. It was good but sweet. I think that the banana ketchup would go better not as a ketchup per say, but as a sauce. I can picture making beef ribs and using the banana ketchup as a kind of barbecue sauce on the ribs and serving it on top of rice. This sounds really good to me. As for on a hamburger, I would prefer mayo. On French fries…probably not. It is made with bananas so it does taste of banana. Having said this, anything that would taste good with fruit might be a good possibility. Chicken, pork, and shrimp could be good candidates. I think I will try some of the leftovers as a dip for fried shrimp…

Give banana ketchup a try; and be sure to let me know what recipe it was used with. As always, Happy cooking!