Mini Corndogs & 13 to the gallows

I was out too late last night, so it is a good thing that I talked my other sister Angie into sending me her recipe for mini corndogs! She lives out in Queen Creek, AZ and has recently found out she has quite a few food allergies. So she has been experimenting with some allergy friendly foods for her specific issues. It seems that food allergies are becoming more and more common and I really feel for people who have them. I found that the blogging community really has stepped up to the plate in this area with fantastic recipes that address some of the most common food allergies. I was also looking through Pinterest and it seems the possibilities of substitutes for food we love make it almost an exciting new food adventure. I am actually going to get some almond flour and experiment with it a little bit. I wish her all the luck in finding new and exciting foods.
Why was I out so late? Oh jeez good question! Well I decided to offer myself up as designated driver and met up with some awesome friends for some really great live music. If you see a band called 13 to the gallows playing in town, I would advise you to check it out. You will have a great time and a great music experience. I am not a country fan and I would not exactly call their music country, although it gives country a pretty heavy nod. We were at Joe’s Grotto a hard rockin place by reputation, and everyone there seemed to really get into the music and enjoy the performance, despite the slight variation of style from their normal Saturday night lineup. All right, if you are interested in checking them out, here is the info….Looking for mini corndogs, scroll a little further.

You can check out 13 to the gallows on Facebook:
I took a quick video of them, keep in mind quality not great, took with my iphone…

Guest blogging from Queen Creek – Angie Liu

Mini Corn Muffins (with allergen free replacement notes) 

1 egg (replacement – 1 tbs milled flax and 3 tbs water) 
1 c yellow corn meal 
1/2 c flour (replacement – garbonzo bean flour for wheat free, and bonus it adds fiber!) 
2 tsp baking powder 
2 tbs white sugar 
2 tbs oil (used canola) 
1 c water
1/2 tsp salt 
1 small can of corn, finely chopped
4 tbs applesauce 
1 tbs honey 
Filling: hot dogs cut to fit pan (used a good quality hot dog, i.e Nathans brand) 
 – Mix all ingredients together and pour mixture into a non-stick mini muffin pan (I used a cake pops pan because that’s all I had) and note you shouldn’t fill all the way so there’s room for the filling 
 – Add cut hot dog or other filling 
 – Bake at 425 for 12-15 minutes, remove when toothpick inserted is clean
Best part is, fillings can be endless! Some ideas I had are: 
 – Cheese and chili powder
 – Roasted green chilis 
 – BBQ pulled pork 
 – Roasted veggies 
P.S from Steph at CCtoMB – when I make corn bread, a little birdie told me to soak the corn meal in the milk overnight and it really made a flavor difference; this recipe calls for water, I used buttermilk. So just a suggestion…