Have you heard of Dorot before? I’ve been using them for years. They are awesome little cubes of tasty goodness. So easy to use and perfect for a quick meal loaded with flavor. We over at 37 Cooks had the privilege of them being our latest sponsor. They sent us each a few coupons to pick up a variety of their products to work with and create a recipe. As with all sponsored posts and reviews these opinions are 100% my own.
I was able to find their items at a few stores around me, especially the one that I work at! Talk about convenience – so I picked up their Chili, Garlic, and Ginger cubes. In the recipe below however I ended up just using the chili and the garlic – the garlic actually was put to use in both recipes: Savory Rolls and Feta Spread. Visit their website to see all of their great options including rice mixes and sauces (I have not tried either of these and not 100% sure if they are all gluten-free) and also where to find these great products. These are perfect for saving time in the kitchen chopping garlic and herbs.
Below is my recipe for savory rolls (think cinnamon rolls, but not) with a feta spread. These are great and very versatile – please feel free to change the filling ingredients to whatever your taste buds prefer. You can roll them thinner and make mini ones as well – they work perfectly for an appetizer. The recipe below is gluten-free and vegetarian but again, feel free to change it up…add some cooked ground hot sausage or some crispy pancetta.
Savory Rolls & Feta Spread
Simple, versatile, rustic, and delicious.
- 2 tablespoons butter (add more if needed)
- 1 tablespoon olive oil (add more if needed)
- 1 medium yellow onion cut in half and sliced thin
- 1/2 cup baby bella mushrooms sliced thin
- 1/4 cup chopped kalamata olives
- 3 cubes of Dorot Crushed Garlic
- 3 cubes of Dorot Crushed Chili
- 1/2 cup packed baby spinach
- Salt and Pepper to taste
- 1/4-1/2 cup grated Parmesan cheese (optional)
- 3 tablespoons butter – melted
- 2 1/4 – 2 1/2 cups gluten-free flour blend of your choice (I used Cup4Cup) – **if there is no xanthan gum in your mix add 1 tablespoon.
- 1 tablespoon of instant yeast
- 1 teaspoon salt
- 1 1/4 cup milk (I used SoDelicious Coconut Milk)
- 3 tablespoons olive oil – divided
- 1 large egg
- Salt – optional
- Red pepper flakes – optional
Method of Preparation
Preheat oven to 350 degrees F
- If using, grate Parmesan cheese and set aside.
- In a large French pan add two tablespoons of butter and 1 tablespoon of oil with the sliced onions and heat over medium heat.
- Do not stir until the bottom layer begins to brown.
- When the bottom begins to brown gently stir the onions around. Continue to stir occasionally.
- Once onions are evenly golden brown add in sliced mushrooms.
- Add more butter or olive oil if needed.
- Cook mushrooms and onions for five minutes.
- Add in the Dorot Garlic and Chili cubes, stir until well combined.
- Stir in chopped olives and the spinach.
- Stir and cook for an additional 5 minutes or until the spinach has completed wilted and everything has come together.
- Check for seasoning and adjust if needed.
- Set aside and prepare the dough.
- In a stand mixer add the gluten-free flour, yeast, and salt.
- Mix on low until combined.
- In a glass measuring cup measure out the milk and add in the melted (slightly cooled) butter, 2 tablespoons of olive oil, and large egg.
- Mix until well combined.
- Slowly add to the dry ingredients in the stand mixer.
- Mix on medium-low for 2 minutes until well combined.
- Dough will be a little sticky – that is okay.
- Line a large surface with plastic wrap and dust lightly with a little extra flour.
- Gently shape dough into a rectangle and roll until your dough is about 6″x14″ or about 1/4″ thick.
- Season the dough by brushing on one tablespoon of olive oil, a little bit of sea salt and a pinch of red pepper flakes – this is optional but it adds to the flavor.
- Gently add the filling on top of the dough leaving 1/2″ border on all sides.
- If using the Parmesan cheese – add on top of the filling.
- Using the plastic wrap, gently lift it and begin to roll the dough (this helps with any sticking that would normally occur with out the plastic wrap and also helps prevent any tears in the dough.
- Once completely rolled up, gently cut the dough into six even pieces.
- Lightly grease (with cooking spray, olive oil, butter, etc.) a six cup muffin tin.
- Gently place each roll into a greased muffin cup – it is okay if they are not perfect. These are rustic savory rolls.
- Bake at 350 degrees F for 20-25 minutes.
- Cool in pan for five minutes and serve warm with Feta Spread (see recipe below).
This recipe is so simple – it has three (yes three!) ingredients and you can use it on so many things but I love it on a nice, fresh out of the oven, gluten-free roll.
There is no real set amounts for this spread, it’s all about personal preference – do you like it more spreadable? Then add more olive oil…need more garlic? Add in another cube, etc.
Simply combine the ingredients above in a small bowl until you reach your desired consistency and flavor profile. I like my with a bit more of feta flavor and a thick consistency so I add in a bit of feta (4 ounces or so), a cube of the crushed garlic, and about a tablespoon of olive oil…again this is all personal preference but it goes oh so well with these rolls!
Thank you to the lovely people over at Dorot! I greatly enjoyed working with your products.
The awesome bloggers and kitchen experts at Good Cook are hosting a Sweet Creations Virtual Cookie Exchange. Each of us that participated received a huge box filled with two cookie sheets, a cookie turner, sweet mixing bowls, cookie dropper/scoop, high temp rubber spatula, and a set of 12 cookie cutters pretty much everything you need to bake some delicious cookies. We were asked to use at least one of the items listed above in our recipe…I chose to use the cookie turner, cookie dropper, and cookie sheet…all of which were awesome! these sheet trays are some of my favorites and that cookie scoop is perfect – so easy to use, nothing got stuck to it, and the cookies came out pretty uniform.
I’m not going to lie…I am not the best baker due to the fact that measurements really do have to be precise, hence why I cook. I find that my creativity comes out more in cooking rather than baking and I utilize my other senses of smell, sight, and touch with cooking if I can’t taste something (basically in school if something isn’t gluten-free). When it comes to come up with an original recipe without looking at others for inspiration. I have to say thought I think I did rather well with this recipe. I just looked at some “regular” cookie recipes just to see what the ratios are and these came out pretty darn good.
As part of our virtual cookie exchange our readers are entitled to receive 5% off goodcook.com for any sweet creations products by entering the code: COOKIES during check out. Also be sure to check out the Good Cook to like these cookies (or any others) and be entered to be one of 10 lucky winners that will receive a great gift prize from Sweet Creations/Good Cook! Be sure to head to Good Cook on December 18th to vote for your favorite cookie(s) and be entered to win one of 25 Sweet Creations Cooking Making Kits! Contests ends on December 31, 2013!
Peppermint “Hot Chocolate” Cookies
(Think of all the delicious goodies you put into hot chocolate – chocolate, peppermint, marshmallows and wrap those up into one delicious cookie)
Yield: 24 cookies
- 3/4 cup Sugar (granulated)
- 3/4 cup Light Brown Sugar
- 1 cup/stick Unsalted Butter
- 1 large Egg
- 1 cup Blanched Almond Four
- 1 cup Gluten-free All Purpose Flour (Cup4Cup) (if your mix does not have xanthan gum in it add 1/4 teaspoon)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 cup Chopped Marshmallows (or mini ones, cut in half)
- 1 cup Chopped Peppermint Chocolate (I used Chocolove, you can always add 1/4 teaspoon of peppermint extract instead)
- 2 Candy Canes – crushed
Method of Preparation
- Heat oven to 375 degrees
- In the bowl of a stand mixer add granulated sugar, brown, sugar, butter, and egg. Mix on low-medium until creamed together.
- While the sugar, butter, and eggs are creaming together, add the almond flour, all-purpose flour, baking soda, and salt in a medium bowl, and mix until there are no lumps (a fork works just fine for this).
- Turn mixer to low and gently add dry ingredients. The dough will be a bit stiff.
- Add chopped marshmallows and chocolate chunks, mix until incorporated.
- Place unwrapped candy canes into a zip lock back and using a rolling pin, crush the candy canes until they are in small bits.
- Line two cookie sheets with parchment paper.
- Using the cookie dropper scoop 6 cookies on to each tray, gently press down each cookie.
- Top each cookie with a sprinkle of candy cane bits
- Bake for 12 minutes – turning half way through.
- Let cool on pan for 2-3 minutes and then transfer to a cooling rack.
- Serve warm with a glass of soy milk (or which ever milk you prefer).
Chef’s Note: the addition of the almond flour and marshmallow gives these cookies a nice little chew to them…they are a great mixture of crunchy and chewy cookies with a delicate peppermint flavor.
Disclaimer: This is a sponsored review – I was provided products for review from Good Cook. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind.
#goodcookcom #goodcookkitchenexpert #goodcookblogger #sweetcreations
I’m loving the Nonstick Mini Loaf Pan from Good Cook! You can do so much with this pan, and I know this will come in handy next Easter as I continue to work on converting my Grandmother’s Easter bread recipe (it is not Easter without this bread!). For now however I was asked to “Be a Sweetie” and make a Sweet Creation with this pan. I was a bit indecisive on what to make because there are so many options…did I want to make meatloaf? Something sweet? Savory? I finally decided on a combination of sweet and savory…a take on an Italian classic; Olio d’oliva Pagnotta – Olive Oil Loaf. Most recipes I have seen or made in the past are made with lemons, however substituted organic Valencia oranges instead and added a nice little crunch of pine nuts (another Italian classic).
The pan is great – you can make four mini loaves of whatever your heart desires which is perfect for any holiday because these little loaves make awesome presents! I’ll be bringing my extra loves into work to share.
Olio d’oliva Pagnotta Senza Glutine (Gluten Free Olive Oil Loaf)
- 2 Eggs (large)
- 1/2 Cup Sugar + 2 Tablespoons (divided)
- Zest of 1 large Valencia Orange (about 2 tablespoons)
- 1/4 Teaspoon Kosher Salt
- 1/3 Cup Orange Juice (freshly squeezed)
- 3/4 Cup Olive Oil (make sure its a good one)
- 1 Tablespoon Baking Powder
- 1 1/2 Cup Gluten Free Flour (I use Cup4Cup)
- 1/4 Cup Pine Nuts
- 1/4 Cup Powdered Sugar
- 1 Tablespoon Orange Juice
Method of Preparation
- Preheat oven to 400•F
- In a large bowl add eggs and 1/2 cup of sugar – beat with a wire whisk until pale and you see a bit of foam.
- Add orange zest, , salt, orange juice, and olive oil.
- Beat with wire whisk until well combined.
- Add baking powder and gluten-free flour, mix with a rubber spatula to combine all ingredients well.
- Add 1/3 cup of mixture into each of the four wells of the pan.
- Top each loaf well with even amounts of sugar and pine nuts.
- Bake for 20-22 minutes – turning 1/2 way through to ensure even browning.
- Cool in pan for 5 minutes and transfer to a wire rack to finish cooling.
- If using a glaze – prepare it now: in a small bowl add powdered sugar and orange juice, mix until well combined and drizzle over warm loaves.
(Check out the super cute White Snow Flake parchment paper – also included in the giveaway below!)
Disclaimer: This is a sponsored review – I was provided products for review from Good Cook. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind. Good Cook has kindly offered one Creative Cooking Gluten Free reader the chance to win one Nonstick Mini Loaf Pan and Decorate Parchment Paper (great for wrapping up the loaves!). Winner will be chosen using random.org and will have 48 hours to respond. If no response is received, another winner will be chosen.
I recently joined the Good Cook Blogger team and I am loving it! I get to pay with so many great products, create delicious gluten-free recipes, write about them and share my honest opinions with all of you – as always these opinions are 100% my own.
Below is my first creation with the Good Cook products. I was given a choice of packages that included many great things like whoopie pie pans, dough cutters, etc. However, I opted for one that included a cookie sheet, cookie cutter, squeeze bottles ~such versatile products! I had been craving pizza lately so I decided to make some mini gluten-free stuffed pizzas with mini pepperoni, baby spinach, mozzarella, and sauce (it was a mini themed event!) These little creations would be great to get your kids involved with as well. Easy to make, fun to put together, and you can even par bake them, freeze individually, and then pop in the toaster oven – makes a great afternoon snack.
Mini Gluten-Free Stuffed Pizzas
1 Gluten-Free Pizza Dough Recipe (use your favorite recipe…I used the Cup4Cup Pizza Mix)
1/4 cup Marinara Sauce
2 tablespoons Mini Pepperoni (Hormel makes these cute little things, and they are gluten-free!)
1/8 cup Baby Spinach, Chopped
1/4 cup Shredded Mozzarella Cheese
1 tablespoon Olive Oil
1/2 teaspoon Sea Salt
Sweet Creations Cookie Sheet
Parchment Paper or Silicone Baking Sheet
Sweet Creations Cookie Cutters
Method of Preparation
- Pre Heat oven to 500○
- Prepare pizza crust according to recipe or package
- Roll crust to 1/8 inch – when working with gluten-free pizza dough (pie dough etc.) it is best to place it between two sheets of parchment paper or plastic wrap to roll out. You can also use a silicone baking sheet and plastic wrap.
- Using the cookie cutter (any shape works, but I loved the fluted square one for this) cut out 16 pieces of dough (this was 95% of the dough that the mix made).
- Place 8 of the cut pieces of dough on a parchment lined cookie sheet
- Evenly distribute the sauce onto each piece of pizza dough
- Top with mini pepperoni, chopped baby spinach, and mozzarella cheese.
- Take the remaining 8 pieces of pizza dough cutouts and place them on top of the pizza dough and press edges down to seal (you can also use a fork to press seal the edges)
- Lightly brush the tops of each mini pizza with olive oil and sprinkle with sea salt
- Bake at 500○ for 12-15 minutes or until golden brown on top.
- Remove from oven and cool slightly. Serve with a side of warm marinara sauce.
Be sure to check out Good Cook’s website, facebook, twitter, and pinterest!
Thanks again to Good Cook for the awesome equipment to play with! #sweetcreations #goodcookkitchenexpert
I am very excited to be part of second annual The Great Food Blogger Cookie Swap. The Great Food Blogger Cookie Swap started up last year by Lindsay from Love & Olive Oil and Julie from The Little Kitchen. This event brings together hundreds of bloggers from all over to be “Secret Santa” to one another by baking and sending cookies. This year they partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer and OXO (who will match donations up to $100,000.00! Read more about The Great Food Blogger Cookie Swap and how you can donate to Cookies for Kid’s Cancer on their website.
I was given the names of three lovely bloggers: Desiree of The Unconventional Kitchen, Lesley of Chef Lesley Palmer, and Heather of A Sweet Simple Life. I decided to go to the little book that my aunt, sister, and I made a few years back of my grandmother’s recipes and convert her chocolate chip cookie to be gluten-free. Who doesn’t love a classic chocolate chip cookie? I know I do. Just in case there were any nut allergies I left out the chopped nuts but feel free to add those in.
In return for baking a dozen cookies for each of my three matches, I was also sent cookies from three other bloggers! All of the cookies were delicious. The three bloggers that I received cookies from are Alicia of Alicia Carlson Photography: Food. Family. Life, Karen of FabGrandma, and Gina of Health Love and Chocolate.
Are you a blogger that wants to participate in next years event? Visit this link to fill out the contact form to receive information when the event gets closer!
Grandma’s Chocolate Chip Cookies
Inspired by my grandmother’s chocolate chip cookie recipe that I re-worked to be gluten-free.
2 ½ cups gluten-free all-purpose flour (I used a mock version of Cup4Cup from Gluten-Free on a Shoestring)
1 teaspoon xanthan gum (omit if your all-purpose flour already contains this)
1 teaspoon baking soda
¼ teaspoon grey salt (kosher, table, etc. is also fine)
¾ cup dark brown sugar (I used wholesome sweeteners)
¼ cup white sugar (I used wholesome sweeteners)
2 sticks/1 cup butter – cold, cut into cubes
2 large eggs
1 tablespoon pure vanilla extract (make sure this is gluten-free)
1 ½ cups chocolate chips (semi-sweet, milk, or dark – whatever you like the best)
½ cup chopped nuts (optional)
Method of Prep:
- Preheat oven to 350 degrees.
- Line two baking sheets with either parchment paper or a silpat (do not grease either one)
- In a medium bowl, combine the all purpose flour, xanthan gum (IF needed), baking soda, and salt – whisk to combine. Set aside.
- In the bowl of a stand mixer (or large glass bowl if using a hand mixer), add the sugars and mix on low to combine well.
- Add the cold butter and mix on low until combined – do not over mix.
- Add two eggs and vanilla extract, mix until combined – do not over mix.
- Slowly add the flour mixture into the sugar and butter mixture while on low-speed.
- Just when everything is incorporated, turn the mixer off and add in the chocolate chips and nuts (optional).
- You can mix with a wooden spoon to incorporate the chocolate chips and nuts (optional) or you can mix it with your hand…that is my preferred method.
- Using a tablespoon scoop out cookie dough and place onto prepared baking sheets. If using a large baking sheet you should be able to fit 12 cookies – these do not spread that much.
- Bake for 12-15 minutes and cool immediately on a wire rack.
Makes about 40 cookies! Perfect for the holidays!