Poached Peaches with Raspberry Sauce and Pecan Tuile Cookie

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Each term of school I take either one or two culinary labs. This term I took a culinary lab called Designing Healthy Desserts. This course is broken up in to six groups with three students each. Each group chooses a dietary restriction from the following list: Gluten-Free/Celiac, Strict Diabetic, Pre-Diabetic/Celiac, Vegan, Vegetarian-Lacto, and Lactose Intolerant. I was asked to not be in the Gluten-Free/Celiac group because lets face that it would have been rather easy to do seeing as I live it on a daily basis so we created the Pre-Diabetic/Celiac group instead. Each class we were assigned a subject matter and had to create a dish with five components (main item, two sauces, crunch factor, and garnish). We were asked to use or create recipes that did not meet our dietary restrictions and then recreate them so they would meet our guidelines.

My group consisted of two other members, Lauren (who is AMAZING and her father is diabetic), and Peter (again he is AMAZING, and also has Celiac!). I loved working with the two of them. Probably the best group I have worked with since being in school. We all were on the same page and just had so much fun, wish we could have all the same labs for the rest of our time here (which is only a year!!!).

Below is one of my favorite recipes that we created. It is a poached peach recipe in a delicious raspberry sauce and served with a pecan tuile cookie. Seeing as our group had to incorporate not only gluten-free components but also had to be suitable for a pre-diabetic so we came up with a flour blend that worked very well in the cookie recipe we found, and instead of sugar we used xylitol. We didn’t want to use splenda in any of our creations so we used mostly xylitol and frutose which worked out very well for what we were trying to achieve.

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~Poached Peaches with Raspberry Sauce!

Adapted from “Poached Peaches with Raspberries.” Poached Peaches with Raspberries. Yummly, n.d. Web. 29 Mar. 2013.

These peaches are poached in a flavorful blend of white wine and spices, which is then reduced to a sauce.  The sugar is substituted with xylitol, making it a low sugar dessert.

Yield: 8 servings                                                                      Serving Size: 5 ounces

Ingredients:                                                                             U.S. Standard

  • Water                                                                                       1 1/3 cup
  • Xylitol                                                                                     7/8 cup
  • White wine                                                                               ½ cup
  • Salt                                                                                           1/6 teaspoon
  • Cinnamon stick                                                                        1 each
  • Lemon zest                                                                              1 lemon
  • Peppercorns                                                                             1/8 teaspoon
  • Peaches                                                                                    4 peaches
  • Raspberries                                                                              4 ounces
  • Mint leaf                                                                                  8 each

Method of Preparation

  1. Put all of the ingredients except the peaches and raspberries into a large pot.
  2. Halve the peaches and remove the pit.
  3. Add the peaches and bring the pot to a boil.
  4. Cover the pot with parchment paper and reduce the heat to a simmer.  Cook the peaches in poaching liquid for 7-10 minutes (time depends on the ripeness of the peaches.)
  5. Take the peaches out of the cooking liquid.
  6. Add half of the raspberries to the cooked peaches.
  7. Add the remaining raspberries to the pot and bring it back to a boil.  Reduce the cooking liquid to about half.
  8. Strain the poaching liquid.
  9. Pour the poaching liquid over the peaches and raspberries. 

~Pecan Tuile Cookies~

Adapted from “Pleasant House.” Pecan-Bacon Lace Cookies. Pleasant House, n.d. Web. 29 Mar. 2013.

These cookies can be used to add a crunch to a dessert that might otherwise be lacking.  They are made with xylitol, making them suitable for diabetics.

Yield: 8 servings                                                                              Serving Size: ½ ounce

Ingredients:                                                                                       U.S. Standard

  • Unsalted butter                                                                                    2 tablespoons
  • Milk, 2%                                                                                              1 tablespoon
  • Bourbon                                                                                               ½ tablespoon
  • Pecans, very finely ground                                                                  3/8 cup
  • Brown rice flour                                                                                   1 teaspoon
  • Potato starch                                                                                        1 teaspoon
  • Tapioca starch                                                                                     1 teaspoon
  • Xylitol                                                                                                 ¼ cup

Method of Preparation

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a sheet pan with parchment paper or a silpat.  In a saucepan, combine the butter, milk, and bourbon over low heat.  In a small bowl, combine the ground pecans, flour, and Xylitol.  Once the butter is melted, add in the dry ingredients all at once.  Cook until gently bubbling.  Remove saucepan from heat but keep warm
  3. Drop small spoonfuls of the batter onto the lined sheet pan, leaving at least two inches between each cookie as cookies will spread.  Bake for 5-7 minutes or until golden brown.  Remove cookies from oven and cool on sheet pan slightly until cookies can be lifted off the pan and hold their shape but are malleable.  Cook cookies on a cookie rack, or mold into desired shape and cool until set.

Samoa Inspired Rice Pudding {Integrale Rice Risotto Challenge}

Thank you all for voting for my Savory Lobster Risotto in the first round of the Integrale Rice Risotto Challenge from MarxFoods.com. I was one of the lucky 10 bloggers who received the most votes and with that I moved on to round two…sweet risotto or rice pudding. This was definitely a challenge for me as I have only made rice pudding once!

I have been thinking about this for a while now on what to make. Did I want to make a “tropical” inspired rice pudding with pineapple and mango?  Then I thought oh maybe a hazelnut rice pudding would be good, but I’m pretty sure that has been done a bunch of times. I looked around my pantry and pulled out the following ingredients: chocolate hazelnut milk, cocoa powder, sugar, shredded coconut, and I also had some left over homemade salted caramel sauce. If you add up all these ingredients what do you get?? Well with the addition of flour you would be able to make some homemade samoa cookies. Why not try that combination and make rice pudding?? I don’t know about you but that is one of my favorite girl scout cookies and since being diagnosed with Celiac Disease I have missed these very much.

For this recipe I had some leftover homemade salted caramel sauce. You could make your own or use whatever you normally use or have on hand.

Please visit my first post for the Intgrale Rice Risotto Challenge to read more about this fantastic rice. Not only did it work well and taste delicious in the Lobster Risotto but it is fantastic when making rice pudding!

Seeing as this makes 4 servings and it is just me right now I figured I would share and not be a pig and eat this all myself. So I shared this with neighbor Lisa whose other half is also away for a bit. She ate half of it right there, and then decided that she should probably stop and actually eat some dinner first. I hope you enjoy this as much as my neighbor did!

Samoa Rice Pudding (Serves 4)

Ingredients:

1 cup Integrale Rice

3 cups water

1/4 cup sugar (I use Wholesome Sweeteners)

1  cup chocolate hazelnut milk (I use Pacific Natural Foods)

2 tablespoons cocoa powder

1/4 cup toasted coconut + 2 Tablespoons (divided)

1/4 cup caramel sauce + 2 Tablespoons (divided)

pinch of salt

Method Of Preparation:

1. Do NOT rinse the rice. You want the starch to remain, it will help thicken when the milk is added

2. In a medium sized pot add the 3 cups of water and 1 cup of Integrale Rice – bring to a boil

3. Reduce heat to medium, cook until water is absorbed (time varies so keep an eye on it and stir often to prevent sticking)

4. In a small pot add chocolate hazelnut milk, cocoa powder, sugar, 1/4 cup toasted coconut, and 1/4 cup caramel sauce, heat over medium heat

5. Once the rice has absorbed the water, add the warm chocolate hazelnut milk mixture

6. Stir and cook until liquid is mostly absorbed

7. In a small bowl add the remaining toasted coconut and caramel sauce

8. Mix well and set aside

9. Once pudding is finished serve either warm or cool – garnish with the coconut and caramel mixture and drizzle with a little caramel sauce as a garnish

Good luck to the other 9 bloggers! The DelGrosso Food Blog,ChezWhat?, The Upstart Kitchen, The Girl in the Little Red Kitchen, Food for Thought, Oh Cake, Great Outdoors Cooking, Discojing, Cookistry

(I was provided a box of Integral Rice free of charge from MarxFoods.com to try and review)

Kellogg’s Rice Krispies Goes Gluten-Free

Yes, you’ve read that correctly.  I’m sure you have heard the rumors that Kellogg’s was releasing their famous Rice Krispie cereal in a gluten-free form which means not malt flavoring!! Last year I posted about being glutened after eating a Rice Krispie Treat (which I absolutely love by the way) and the response that I received from Kellogg after calling them about the issue.  If you read the post I just linked to you’ll notice that the package said “Contains: Milk and Soy” ingredients – nothing about containing wheat/gluten.  (This is the perfect example about why the FDA really needs to define what gluten is and put this labeling regulation into effect asap.) So instead I made my own Krispie treats with an alternative cereal and they tasted great, but still not the same.

When I heard that Kellogg was planning to release a gluten-free version I almost couldn’t believe it.  I was wondering what they would do/change/add to make them gluten-free.  I knew that they had to remove the barley malt in order to do so but that was about it.  Here is a little excerpt from the e-mail that Kellogg’s sent me in regards to the release: “The latest addition to the Rice Kripsies® portfolio is scheduled to hit select grocery store shelves in early June 2011. The new cereal eliminates barley malt and is made with whole-grain brown rice to differentiate it from the original and for flavor. The suggested retail price is the same as for original Rice Krispies® cereal.” There are a few awesome things to point out from that statement: 1) they are made using whole-grain brown rice and 2) the suggested retail price is the SAME as the original!!

The wonderful people over at Kellogg’s also sent me two complimentary boxes to try, of course the first thing I did was open the box and try them just as they are.  I wanted to see how different they would taste with out the barley malt and with them being made of brown rice instead.  They are mighty tasting and yes, Snap, Crackle, and Pop are all there! I also tried them with a little bit of almond milk and again they were delicious.  The only thing I had left to do was make what else but Rice Krispie Treats!

The recipe below is the one that was sent to me from Kellogg when I received the complimentary boxes (there is no recipe listed on the box which I thought was a bit odd).  It also says “best if served the same day” – oh boy do I agree and then it continues to say “Store no more than two days at room temperature in airtight container.  To freeze, place in layers separated by wax paper in airtight containers.  Freeze for up to six weeks.  Let stand at room temperature for 15 minutes before serving”.  I agree these are best serve the same day…they taste delicious and have the same texture as regular rice krispie treats.  I stored ours in an air tight container and the next day they were a bit hard and the third day I was afraid I might crack a tooth…I’m not trying to be funny or exaggerate.  I think the next time I make them I will either make them on a day when I know we are having people over or I will store them in a large zip lock bag instead of my airtight glass container. As I said they were great on the first day and we were very happy with them.

Gluten-Free Rice Krispie Treats

Prep Time: 10 minutes     Total Time: 30 minutes     Servings: 12

Ingredients:

3 Tablespoons butter or margarine (diet, reduced calorie or tub margarine is not recommended)

1 Package (10 oz, about 40) regular marshmallows (fresh is best) -OR- 4 cups miniature marshmallows (again fresh is better)

6 Cups Kellogg’s Rice Krispies Gluten Free Cereal

Directions:

In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.

Add Kellogg’s Rice Krispies Gluten Free Cereal.  Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.  Cool.  Cut into 2-inch squares.  Best if served the same day.

Again these will be released in early June!!  When you pick up a box and try them please let me know what you think.

Stonewall Kitchen – Gluten Free and Delicious (Review)

In the last few months Stonewall Kitchen has rolled out some gluten-free products and they are absolutely delicious.  I have always been a fan of Stonewall Kitchens products, especially before being diagnosed with celiac disease.  They have always had the best jams, sauces, dips and mixes so when I heard that they were coming out with gluten-free mixes I got very excited.  I wasn’t sure how they would taste compared to their regular mixes but they exceeded my expectations.

I was sent some complimentary gluten-free mixes form Stonewall Kitchen to try.  They sent me their Chocolate Brownie Mix, Chocolate Cupcakes and Pancake/Waffle Mix.  Of course I started with the cupcake mix which comes with a chocolate frosting mix in the box.  The cupcakes mix has a hint of coffee too it, which balanced very well with the chocolate flavor, not too over powering.  The cupcakes were very flavorful and moist and the frosting was just perfect, not too sweet and the perfect amount to cover all of the cupcakes.  These cupcakes were so good you couldn’t tell that they were gluten-free – no one could!

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Don’t these look amazing?)

Next up were the brownies (not in the same day!) and I have said many times before I’m not a huge brownie fan but slowly I am becoming one.  I decided to make some peanut butter brownies with this mix.  I made the brownies according to the package and poured the mix into a prepared pan.  I then I took about 1/4 – 1/2 cup peanut butter and softened it a bit in the microwave, then dropped tablespoons of peanut butter onto the prepared brownie mix and using a sharp knife made figure eights to incorporate the peanut butter into the brownie mix and baked according to the package instructions.  Absolutely delicious.  I love chocolate and peanut butter together and these brownies came out perfect. I had to give most of them away so I wouldn’t eat them all🙂

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Imagine them with peanut butter, little squares of heaven)

When we had our great friends Warren and Joyce up one weekend I thought instead of going out to eat for breakfast we would have them over, I would make a big meal and then we would be off on our little adventure.  Perfect time to try the pancake mix…most people wouldn’t want to try a new product when you are having guests over especially if they aren’t gluten-free.  But, seeing as we both enjoyed the cupcakes and brownies so much I had confidence in the pancakes as well.  Talk about delicious and fluffy pancakes, wow are these good.  Bryan who absolutely loves the pancakes I make with the gluten-free Bisquick loved these even more.  They have a slight hint of sweetness also.  I can’t wait to make some waffles next with this mix. Everyone loved these and we didn’t have any left overs.

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died. Perfect pancakes, delicious, fluffy and a little bit of sweetness so less syrup)

If you haven’t tried Stonewall Kitchen’s new gluten-free mixes you really should.  You can order them online and also check your local stores for them.  I honestly don’t think you will be disappointed.  In addition to the three mixes I reviewed above they also have a chocolate chip cookie mix and a vanilla cupcake/frosting mix. Stonewall kitchen got it right with these mixes.  I’ll be sure to let you know if they come out with anything else that is gluten-free.  Well done Stonewall Kitchen – fantastic job on making these mixes and keeping the prices reasonable to your normal mixes.

The Cake Mix Doctor Bakes Gluten Free! (Giveaway)

I heard a rumor months ago that Anne Byrn, Author of the The Cake Mix Doctor books was to release a gluten-free book.  I got a bit excited about it seeing as I have given her regular books as gifts many times.  I was generously sent a copy to review and sadly I didn’t get to bake anything as quickly as I had hoped but I did get a chance this week to finally bake her Honey Bun Cake (think cinnamon rolls in a coffee cake form, yummm).  We were gone for two weeks to New Jersey to visit Bryan’s family and some of our friends and then of course a few days before heading home, I get a nasty cold which is still holding strong.

If you aren’t familiar with Anne or her books please take a second and visit her website: www.cakemixdoctor.com.  Her latest book, The Cake Mix Doctor Bakes Gluten Free is fantastic! There are 76 recipes for cakes and other desserts.  She uses gluten-free cake mixes that you can find at most of your grocery stores (Betty Crocker etc.)  She also lists in each recipe how to make these recipes dairy-free (if possible).  So this cookbook is great for families with multiple allergies.   Here is a little information from her website about her new book and why she decided to make a gluten-free version:

Now comes sweet news for people on gluten-free diets. They can bake their cake and eat it, too. Anne Byrn shows how to transform gluten-free cake mixes into rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a best-selling baking author with more than 3.3 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more – naturally, all gluten-free ingredients. Dessert is back on the menu!

My readers pleaded with me to write a gluten-free Cake Mix Doctor! Many had baked my cakes for years until someone in their family could no longer eat gluten. For five months I baked nothing but gluten-free cakes that began with a mix. At times I felt like a mad scientist, turning a yellow cake mix into cookies, bars, even gingerbread. And when I was able to bake the Darn Good Chocolate Cake gluten-free…that was a big day! You don’t have to be gluten-free to enjoy these recipes. You just have to love cake.

I decided on the Honey Bun Cake because I really was craving cinnamon rolls and don’t have the flours to make them from scratch right now so this was the closest I could get to them, and this cake was awesome.  I made it for breakfast one morning, seeing as it’s a coffee cake it worked really well.  I did however leave off the glaze (by that I mean, I forgot about it) that normally is on cinnamon buns – but I am sure it would taste fantastic with it.  The cake is very easy to make with ingredients that you probably already have on hand.  The flavor was perfect, not to sweet and very moist. This is a recipe that we will make again and again.  I can’t wait to try more of her recipes, which I think my next one will be the Holy Cow Cake (chocolate cake with butterfingers, caramel and whipped cream on top!). This cookbook sheds a whole new light on boxed cake mixes and plenty of ideas for cakes, cookies and bars.  I wish I had this when I was making my birthday cake this year – next year will be a much better cake🙂

In addition to the copy that I received to review Anne has offered two additional copies to give to my readers!  It is simple to enter for awesome giveaway, just follow the instructions below. Don’t forget to leave a comment for each one:

  • Subscribe to Creative Cooking Gluten Free
  • “Like” Creative Cooking Gluten Free on Facebook
  • “Follow” Creative Cooking Gluten Free on Twitter
  • Click HERE and “Take A Look Inside” at the Index and tell me what recipes you would like to try
  • Tweet about this giveaway (use button below, and leave a comment each time you tweet)

Two lucky readers will be chosen to win a copy of this great book.  The giveaway will end on Thursday January 13th at 11:59pm.

Adopt A Gluten Free Blogger – Heidi from Adventures of a Gluten Free Mom

This is my fist time participating in Adopt A Gluten Free Blogger, which was hosted by Sea of Book Of Yum .  I’ve seen other gluten-free bloggers posting about Adopt A Gluten Free Blogger each month, but never really knew what it was.  However, this month I got really excited about it because I had been adopted!! Shirley from Gluten Free Easily adopted me – I was so excited (I’m a dork I know), but this was my first adoption. Seeing as I was adopted, I decided I needed to adopt someone too so I picked Heidi from Adventures of a Gluten Free Mom. I absolutely adore and admire Heidi and hope to meet her in person someday.  She has been a fantastic help, resource and encouragement to me in my own journey of being Gluten-Free.  Every time I have tried her recipes I have never been disappointed.  I can e-mail her anytime to ask silly questions – like today I had to ask her if I needed to add xanthan gum or not to the recipe and then realized that the all purpose flour mixture I was using already had it in there -duh, Jenny!  Heidi is always willing to help, share ideas and make suggestions.

I think I found Heidi’s blog about a year a go and instantly fell in love with her blog and recipes and I continually go to her blog for ideas.  For my fist time participating I really wanted to look at all of her recipes and try something new.  I was so torn by several of her recipes, especially her new Allergy Free Pasta Dough, but instead I decided on a soup and a dessert.  It is getting a bit chilly here and fall is here in full force.  The leaves are starting to change color, pumpkins and apples are in abundance and it is time to take out the sweaters, scarves and start having fires at night.  I truly love this time of year and I love the food that goes along with it.

Soups have always been big in my family.  My dad is a hunter and carpenter so he was always outside either working or trying to hunt for our dinners.  (I just want to clarify my dad and other family members do not hunt for sport, it was a means of survival). During this time of year he would come home from work or hunting and my mom would have a huge got of soup or stew going. Even my first cooking memory is learning to make chicken soup with my grandmother. So I decided to choose one of Heidi’s soups and the recipe that I kept going back to is her Sausage and Bean Ragout and the only two substitution I made to the recipe was I left out the onions because Bryan is allergic to them and I used a different gluten-free pasta.  And I have to be honest, I was so caught up in football that I read the recipe wrong and instead of adding one cup of the gluten-free pasta I added the whole bag of it! Whoops – so I just added a bit more chicken stock, basil and some garlic powder and it tasted great (it tasted the same as it tasted before my whole mess up).  This soup is fantastic!! Bryan loved it and we now have plenty of left overs – enough to share with our neighbors! I’ll defiantly be making this again.

The very tasty finished product

Ground beef and hot sausage

Ground beef and hot sausage, browned

Next, add the garlic – and lots of it!

Add the broth, tomatoes, beans and basil

Simmer (and sneak a taste or two, it’s so good)

Add the 1 CUP of pasta not 1 BAG of pasta😉

Next up, lots of fresh baby spinach leaves

Wilt the spinach and serve!

The second recipe I decided to make was Heidi’s Old Fashioned Raspberry Bars– Bryan loves raspberries so when I saw this recipe I knew automatically that these had to be made.  This recipe is extremely easy and super yummy.  However I wish I had some home-made raspberry preserves to use, but instead I had store-bought.  It still tasted great…Heidi also suggested using other fruit preserves such as apricot or marmalade.  I think next time I might try maybe strawberry preserve but again, these will be made again.  These bars are super yummy

Half of the crumb mixture pressed into the bottom of the pan

Add the raspberry preserves

Add the second half on top, press lightly and bake

Thanks to Heidi for all sharing all of her wonderful recipes, stories, knowledge and wisdom to all of us – you truly are an inspiration! .  If you haven’t checked out her blog yet, you really should, she is a wonderful lady and as I like to call her Wonder Woman!  Check out some other Adopt a Gluten Free Blogger posts at Book Of Yum.

Fruity Pebble Crispy Treats

Earlier this week I learned my lesson with rice crispy treats.  Even though the package says “Contains: Milk and Soy” it really goes contain gluten also.  I knew a while back that rice crispy cereal has malt in it (and so doesn’t the rice crispy treats) but silly me just read the “contains” area and completely didn’t even look at the malt.  Dumb on my part I know.  I learned my lesson good…was sick for about 3-4 days.  Not very pleasant.

I posted my frustration on my Creative Cooking : Gluten Free Facebook page and Krisit posted this:

“I don’t eat rice krispies or corn pops for that reason since they have malt and other “gluten” ingredients. But if you want a snack “like” rice krispy treats….I use cocoa or fruity peebles (only the boxes with the Flintstones on it !!) and mix them with marshmellows and butter. They are BETTER than regular rice krispy treats!!!! The cocoa peebles one is my favorite!”

In my frustration I went to Kellogg’s website and found this information:

“Which of your products is gluten- or wheat-free?

At this time, we do not offer products suitable for consumers on a gluten- or wheat-free diet. All of our products are produced in facilities that also manufacture wheat-containing products. We cannot guarantee that any products are 100% gluten- or wheat-free.

Kellogg’s® Eggo™ Syrup and Kellogg’s™ Fruit Flavored Snacks are formulated gluten and wheat-free and may be acceptable for consumers on restricted diets. However, these products are produced in facilities that also manufacture other products that contain wheat. Consumers have varying sensitivities to gluten, and although we follow approved standardized manufacturing practices, some consumers are so sensitive that even wheat dust that may be in the product can result in a reaction. Therefore, we do not have any products that are gluten-free.

Kellogg’s® Corn Pops and Kellogg’s® Rice Krispies might be suitable, depending on gluten sensitivity. Corn Pops have a very small amount of wheat starch added, and Rice Krispies have a small amount of malt flavoring, made from barley. Check with your personal physician to determine if these products are suitable for you.”

I found this to be a bit contradicting: “At this time, we do not offer products suitable for consumers on a gluten- or wheat-free diet.” but further on it says: “Kellogg’s® Corn Pops and Kellogg’s® Rice Krispies might be suitable, depending on gluten sensitivity.” So either you have gluten free products or you don’t.  Needless to say I was a bit frustrated with them over this.

After reading the responses to my post I thought why not give Kristis suggestion a try?  I went and found the simple ingredients:

Fruity Pebble Crispy Treats

1 box of the Fruity Pebbles

1 package of mini marshmallows

1/2 teaspoon of vanilla

1/4 cup of butter

~Melt butter over low heat,add marshmallows & stir till completely melted.
~Stir in vanilla, then cereal until well coated.
~Using lightly buttered spatula. press into buttered or tinfoil (buttered) lined 9×13″ pan. Allow mixture to cool. Cut into bars.

Thank you Kristi for a great suggestion and a gluten free alternative to Rice Crispy Treats. They were AWESOME!!!!


Almond Joy Chocolate Bark – Elana’s Pantry

I truly love all of the recipes I have tried from Elana’s Pantry.  This woman is amazing!!  Her recipes are simple yet filled with flavor.  She posted this recipe not that long ago and today was the second time I made it.  Actually today I made a double batch of it!!  Everyone that has tried it loves it.  Best part…its only 3 ingredients!!  Who does that not appeal to??

Almond Joy Chocolate Bark – Elana’s Pantry

1 ½ cups dark chocolate 73%
½ cup almonds, toasted
¼ cup shredded coconut, unsweetened (toasted at 350° for 6-8 minutes)

  1. Melt chocolate over very low heat
  2. Pour chocolate into a parchment lined 8×8 inch baking dish
  3. Scatter almonds and 3 tablespoons of coconut over chocolate
  4. Using a spatula spread the mixture evenly back and forth to  ½ inch thickness
  5. Sprinkle remaining tablespoon of coconut on top of mixture
  6. Place bark in fridge for 2 hours to set
  7. Break into square bars
  8. Serve

Cranberry Oatmeal Cookies with Orange Glaze

I adapted the following Bob’s Red Mill recipe – instead of raisins, I added some dried cranberries and topped them with an orange glaze.  This recipe was really quick and makes about four dozen cookies.

Gluten Free Oatmeal Cookies
Contributed by Bob’s Red Mill Natural Foods

Ingredients

Directions
Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.

Gluten Free Pizzelles

For Christmas this year I received a Pizzelles maker.  I was beyond excited because I have wanted one of these for years.  Pizzelles are by far one of my favorite “cookies” in the world.  I can remember being little and my Grandma Lu would always make these for the holidays.

My grandmother suffers from altzheimers and a few years ago my sister, my Aunt Sue and I took my grandmothers recipes and put them in a cookbook for our other family members.  This is one thing that all her daughters were sure to fight over.  So we thought why not give it to all of us!  My Grandma Lu is amazing, she has taught me so many things over the years.  I miss her terribly and its hard being so far away.  I’m afraid that she will forget me at some point.  Even if she does I will  never forget her, her love, encouragement, support, wisdom and of course recipes and love of food.

As soon as I received this pizzelles maker, I started searching for recipes right away and found a few.  The first one I tried is AMAZING, tastes just like my gram’s recipe and I don’t plan on trying another one.

Pizzelles #2 Recipe from Celiac.com

1 whole egg

1 egg white

1/4 teaspoon salt

1/2 cup sugar

2/3 cup sifted all purpose gluten free flour (I use Bob’s Red Mill – see link above for their suggestion)

1/2 teaspoon xantham gum

2 tablespoons melted butter – cooled slightly

1/2 teaspoon gluten free vanilla

If too thin and runny, add another spoon of flour or cocoa.  Beat the eggs and salt in a small bowl until well blended.  Beat in the sugar and beat until sugar is incorporated and the egg is has lightened in color, about 1 minute.  Add the flour and xantham and stir slowly until all flour is moistened.   Beat another 15 seconds to remove all lumps.  Add melted butter and stir until well blended.  Do not over mix. Bake using pizzelle iron.

I followed the directions of my pizzelles maker – use the spoon that it comes with and scoop 1 – 1/2 spoon fulls into the pizzelles maker on setting number 3 or 4 and when the green light comes on pull them off with a heat proof spatula and cool on a rack.

Enjoy…these are seriously awesome.  Bryan loved them too and said he couldn’t tell the difference from regular ones!!

Chocolate Cupcakes with Cinnamon-Vanilla Frosting

gf1636

The cupcake recipe is from Bob’s Red Mill.  I was on the hunt for a new cupcake recipe and didn’t find too much right away.   I went on Bob’s Red Mill site and looked to see if he had any and found this chocolate cake recipe instead.  I figured why not just make cupcakes out of this cake recipe.

Chocolate Cupcakes with Cinnamon-Vanilla Frosting

1-1/2 cup Gluten Free All Purpose Baking Flour
1 cup Brown Sugar
1/2 cup Cocoa powder, unsweetened
1 tsp. Baking Soda
1 tsp. Xanthan Gum
3/4 tsp. Salt
1/2 cup Milk (cow, soy or rice)
1/3 cup Butter, Margarine or Shortening
1 large Egg
1 tsp. Vanilla
3/4 cup warm brewed Coffee

Preheat oven to 350degrees. Line a cupcake pan with paper lingers. Set aside. Place all ingredients, except coffee, in large bowl and blend with electric mixer. Add coffee and mix until thoroughly blended. Pour into prepared cupcake pan and bake for 20 minutes minutes or until toothpick inserted in center of cake comes out clean. Serves 16.

Cinnamon-Vanilla Cream Cheese Frosting

4oz butter softened

4oz cream cheese softened

2 cups powder sugar divided

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low speed and add the powder sugar one cup at a time ~Mix until smooth and creamy, add cinnamon
~Beat in the vanilla extract

(I really do heart cupcakes!)

Holiday Treats

Puppy Chow

This year I decided that I would make some gluten free treats for everyone. I did some searching online for some new ideas. I was going to make some of my cookies or brownies but really wanted something else. About a month ago I heard that Chex® now has a gluten free option…Rice Chex®! So, I decided to make some Puppy Chow or Muddy Buddies®. Who doesn’t love these little treats??

Chex® Muddy Buddies®

Ingredients

9 cups Rice Chex® cereal (gluten free)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Preparation Directions

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

I made a double batch and ended up with 40 of the bags you see in the photo above…ENJOY!!

Apple Crisp

I LOVE the Fall and everything about it: The Weather. The colors of leaves. The smell in the air. Sweaters. Hot apple cider. Hearing the leaves crunch under my feet as I walk. Apple picking. Pumpkins. Soup and lots of it. Most of all is Apple Crisp! I can’t live with out that come this time of year. With that said, I was on the hunt for some gluten free oats. I kept hearing that Bob’s Red Mill carried them, but they are on hold right now. So I was even more determined to create a new apple crisp recipe with out oats and here it is:

Apple Crisp

7-8 Medium/Large Apples (Macs or any baking apples…I used pippins)

Flour Mixture:
1 Cup Almond Flour
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Cup Slivered Almonds
1 Stick of melted butter

(I double the above flour mixture so I can have a layer in the middle of the apples…see below)

~Butter the bottom of a 9×9 baking dish
~Mix together the dry ingredients
~Mix in butter (stir until well combined)
~Peel and slice/cube apples, squeeze a little bit of lemon juice over the apples to keep from turning brown
~Pour half of the apples on the bottom of the buttered baking dish.
~Spread half of the flour mixture over the apples.
~Pour the remaining apples over the flour mixture.
~Spread the remaining flour mixture evenly over the apples.
~Bake at 350 for 35 minutes.
~Turn the heat to 375 and bake for an additional 5-10 minutes or until it starts to bubble.
~Serve with vanilla ice cream and enjoy!

Brownies

Ok I’m not a huge brownie person. Usually its just way to much chocolate for me, so unless there is nuts or peanut butter in there, I’ll pass. So yesterday when making the chocolate chip cookies again, I decided to try making brownies, and I must say they are pretty darn tasty…

Gluten Free Brownies

8 tablespoons unsalted butter
4 ounces dark chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
1 cup chopped nuts

~ Preheat oven to 400°
~ Grease an 8-inch square baking pan
~ Chop the chocolate into small slivers
~ Cup up butter into small chunks
~ Combine the two flours together
~ Put the chocolate and butter into a glass bowl and melt them together in the microwave (30 seconds at a time and stir until completely melted)
~ In a medium bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency
~ Add the vanilla extract and salt and stir well
~ Mix in the flours and stir
~ Pour in the melted chocolate-butter mixture and stir,with a rubber spatula, until the mixture has become smooth
~ Pour the mixture into the greased pan
~ Smooth the top with the rubber spatula
~ Cook for 20-25 minutes
~ Cool and enjoy!

Flour-less Cake

Saturday night was girls night (well Victoria, Martha and myself). Victoria made a great meal (Turmeric Chicken which will be posted up here at some point) with some strawberry-lemonade Martini’s and for desert was flour-less chocolate cake with home made whipped cream.

Flour-Less Chocolate Cake

4oz Chocolate
1 stick butter
3/4 cup sugar
3 eggs
1/2 cup unsweetened cocoa powder

~ Butter a 9inch cake pan and set aside
~ Set oven to 375°
~ Melt chocolate with butter either over a pan of simmering hot water or in the microwave (I vote for the second option)
~ Beat in sugar and add eggs
~ Whisk well
~ When mixture is well mixed, sift in cocoa powder
~ Whisk well
~ Pour mixture into buttered cake pan and bake for 25 minutes (check at 20)
~ Let cool and enjoy!

Thanks Victoria!!!