Gluten Free Chocolate Chip Cookies

These are the most amazing Chocolate Chip cookies you will ever taste. Alex actually prefers them to regular chocolate chip cookies when they are fresh out of the oven. They don’t have that heavy feel you normally get after eating a cookie too! These are from my favorite gluten free cookbook – Gluten Free on a Shoestring by Nicole Hunn. I absolutely love her book and suggest you go pick up a copy if you eat gluten free.I’ve made these cookies several times and each time they just seem to get better and better. The key to these cookies is refrigerating them for about 10 minutes before you cook them. If you do this they spread out like regular chocolate chippers. I’ve also refrigerated the batter overnight. I don’t prefer to do this though. The cookies tend to hold their mounded shape if you do this and don’t spread as much.

I’ve baked these both as written and as a half batch. They both turn out equally as well. Just make sure that you let them sit for 10 minutes before baking so that the gluten free flour has time to absorb the liquid in the batter.

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Gluten Free Chocolate Chip Cookies:8 Tablespoons Unsalted Butter¾ Cup Sugar¾ Cup Brown Sugar2 Eggs1 Tablespoon Vanilla2 ¼ Cup Gluten Free Flour1 ¼ Teaspoon Xanthan Gum½ Teaspoon Salt1 Teaspoon Baking SodaChocolate ChipsPreheat the oven to 350, and line two baking sheets with Silpat liners or parchment paper.

In the bowl of a stand mixer combine the butter and sugars until light and fluffy.Add the eggs, vanilla, salt and baking soda. Stir until combined.Stir in the xanthan gum and gluten free flour, stir until well combined and slightly elastic. Add the chocolate chips

Let the batter sit for 10 minutes.Drop scoopfuls of cookie dough onto the prepared sheet. Stick the sheets in the refrigerator for 10 minutes.

Bake for 7-10 minutes or until the edges are starting to brown slightly. Remove the pan from the oven and let sit for 5 minutes before moving the cookies to a cooling rack.

[amd-yrecipe-recipe:29]

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Source: Gluten Free on a Shoestring – Nicole Hunn

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Gluten Free Hi-Hat Cupcakes

I decided that I finally wanted to try making Gluten Free cupcakes. For some reason I’ve been nervous to try making gf cupcakes even though I bake cupcakes all the time. These however, turned out amazing! They are light and fluffy and make a fantastic base for any frosting.

I chose to turn these into Hi-Hat cupcakes, although by the time I served them they were pretty slouchy hats. ;) The marshmallow frosting that these were topped with was incredible. So much so that I thought that it needed its own post!

The easiest way to glaze these cupcakes are if you heat the glaze in a bowl deep enough to dip the cupcakes into it. The frosting stays put on the cupcakes, even when you turn it upside down. This makes it easy to swirl the cupcakes in the bowl. Just make sure to let them drip off upside down before putting them on a cooling rack to dry.

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Gluten Free Hi-Hat Cupcakes:1 Cup Gluten Free Flour½ Cup Cocoa Powder1 Cup Sugar4 Tablespoons Salted Butter¼ Cup Olive Oil1 ¼ Teaspoon Vanilla3 Eggs½ Cup WaterMarshmallow FrostingChocolate Glaze:6oz Chocolate Chips2 Tablespoons Butter2 Tablespoons Corn SyrupPreheat the oven to 350 and line a 12 cavity muffin tin with liners.Whisk together the cocoa powder and flour, set aside.

Beat together the butter, sugar, olive oil, and vanilla until light and fluffy.Add the eggs and combine well.

Alternate adding the flour mixture and water, stir until well combined.Let sit for 10 minutes to allow the flour to absorb moisture.

Scoop by ¼ cupfulls into the prepared pan.Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Let cool on a cooling rack completely before frosting.

Once the cupcakes are completely cool frost as usual with Marshmallow Frosting.Heat the ingredients for the glaze in 30 second increments in the microwave.

Once it has completely melted stir together. Dip the frosted cupcakes into the glaze and set on a cooling rack.

Put in the refrigerator for 20 minutes to harden the glaze.

[amd-yrecipe-recipe:28]

Source: Cupcakes adapted from King Arthur Flour

Marshmallow Frosting

This frosting is pretty much the most amazing thing I’ve ever tasted. It is the perfect amount of marshmallow and frosting combined. One thing I did realize (after I’d made it), was that you need to serve it directly after you make it. I made the mistake of preparing it a few hours in advance and that was definitely the wrong thing to do. While it still tastes amazing a few hours later, the frosting falls the longer you leave it. So basically delicious product, but it doesn’t look pretty.

I suggest using Baker’s Sugar for this recipe. While granulated sugar works you are going to get a finer finished product with the Baker’s Sugar. Baker’s Sugar is a super fine sugar that dissolves well in recipes. Using this for the frosting will result in a super smooth and fluffy frosting.

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Marshmallow Frosting:4 Egg Whites1 Cup Baker’s Sugar¼ Teaspoon Cream of TartarDash of Salt1 Teaspoon VanillaFill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Transfer the bowl to a stand mixer fitted with the whisk attachment and add the vanilla extract. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more.  Use immediately or store in an airtight container at room temperature for up to 3 hours.

[amd-yrecipe-recipe:27]

Source: Adapted from Chow

Gluten Free 76 Calorie Brownies

My Mother sent me a recipe for a 37 calorie brownies a few weeks ago and I’ve been wanting to try making them. However I didn’t have all the fat free ingredients they called for so I had to trace back to the original recipe to see what they used.I was able to track down the original recipe for 100 calorie brownies from the Londoner. I adapted this original recipe to be gluten free and to match what I had on hand. Also I love chocolate chips in brownies so I added a few Enjoy Life mini-chips to this recipe. When I was completely done adapting the recipe the brownies ended up being 76 calories. I don’t normally look up nutrition information but since the allure of this recipe is how few calories it has, I’m posting the nutrition information:

Recipe Nutrition Calculator

Serves 12 people

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Milk 1% - 1cup, 0.25 cup	33	4	1	3	43	4
Trader Joe's - Cocoa Powder Unsweetened (Net Carbs), 0.5 cup(s)	160	8	8	8	0	0
Trader Joe's - Rolled Oats, 0.5 cup uncooked	150	27	3	6	0	1
Sugar - White Granulated Sugar, 0.5 Cup	15	4	0	0	0	4
Eggs - Whole, raw, 1 large	74	0	5	6	70	0
Applesauce - Unsweetened, 5.33 tbsp(s)	34	8	0	0	3	8
Argo - Baking Powder, Aluminum Free, 1 tsp(s)	0	0	0	0	760	0
Spices - Salt, table, 1 dash	0	0	0	0	155	0
Dannon - Okios Vanilla Greek Yogurt, 5.3 oz	120	19	0	12	45	18
Enjoy Life - Semi Sweet Mini Chocolate Chips, 4 Tablespoon	320	36	20	4	0	28

Total:	906	106	37	39	1,076	63
Per Serving:	76	9	3	3	90	5

The texture of these brownies are very unique. My sister described them as “chalky”. However if you are on a low calorie diet you may enjoy them as a special treat. One other thing I noticed was that because I had granny smith applesauce on hand the brownies were actually quite tart. I accidentally left the egg out of the batter when I made them. However they held together quite nicely. So if you are looking for an egg free alternative you can go ahead and just leave the egg out without any consequences.

I have cut these brownies into 12 pieces. I typically cut an 8x8 pan of brownies into 12 or 16 pieces. If you chose to cut these into 9 pieces the brownies would be about 100 calories. Also if you chose to leave out the chocolate chips and still cut them into 12 pieces the brownies would be just under 50 calories.

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Gluten Free 76 Calorie Brownies:5.3oz Vanilla Greek Yogurt1/4 C Milk1/2 C Cocoa1/2 C Gluten Free Oats1/2 C Sugar1 Egg1/3 C Unsweetened Applesauce1 tsp Baking PowderPinch of Salt4 Tablespoons Enjoy Life Mini-Chocolate ChipsPreheat the oven to 400 and grease an 8x8 glass baking dish.

Combine all ingredients in the bowl of a Food Processor. Pulse until well combined and the oats have been chopped.

Stir in the chocolate chips and pour into the prepared pan.

Bake for 15 minutes. Remove from the oven and let cool completely before cutting. Cut into 12 pieces.

[amd-yrecipe-recipe:25]

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Source: Adapted from The Londoner

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Gluten Free Spicy Sausage Alfredo

I ran across this amazing looking recipe on pinterest a couple of months ago. Sadly though, the original recipe wasn’t gluten free. I decided to go ahead and make some changes to make it gluten free.

I cut the amount of gf pasta in half, but left the sauce at a full recipe. If you have a larger family you can go ahead and double the pasta and bake it in a 9x13 baking dish. I, of course, thought this dish was pretty spicy, but Alex didn’t feel it was spicy enough. So if you love really spicy dishes you can feel free to add some additional spices while cooking.

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Gluten Free Spicy Sausage Alfredo:8oz Gluten Free Pasta3 Tablespoons Butter2 Cloves Garlic (minced)1 ½ Tablespoons Gluten Free Flour1 Cup Chicken Broth2 Cups Milk½ Teaspoon Salt¼ Teaspoon White Pepper¼ Teaspoon Cayenne Pepper¼ Teaspoon Red Pepper Flakes½ Cup Parmesan Cheese2 Cups Mozzarella1 Tablespoon Parsley12oz Fully Cooked Polish SausageCook pasta according to package directions. Grease an 8x8 baking dish and preheat the broiler.

Melt butter in a skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.

Whisk in chicken broth until smooth, then stir in milk.

Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.

Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.

Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta.

Pour the pasta mixture into the baking dish. Top with remaining mozzarella cheese.Broil for 2-3 minutes, or until cheese is golden.

[amd-yrecipe-recipe:23]

Source: Adapted from Let’s Dish

Root Makeup - A Review

A couple of months ago I heard about a fantastic small Makeup company called Root. They are a small Iowa based company that specializes in natural, vegan, gluten free Mineral makeup. Root products are created especially for sensitive skin and are made in the USA. According to their website:

“We use only the best natural ingredients & none of the commonly used fillers by other mineral makeup companies. Bismuth Oxychloride is one of the most common fillers used by our competitors. If you've ever had a bad reaction to a mineral makeup it most likely contained Bismuth Oxychloride. By removing this harsh filler we leave you with JUST the minerals you want on your face in the first place.”

My personal makeup journey has been one fraught with pain…literally! Due to my hyper sensitive skin I stopped wearing makeup several years ago. I was having adverse reactions to the stuff I was wearing and could not find anything my skin liked. I tried everything from Almay to Bare Minerals and nothing worked, I was still having itchy reactions no matter what I used. My routine pretty much got down to putting on lipstick/balm, mascara, concealer and maybe eye shadow. I even tried making my own makeup in an attempt to have things to wear, I’ve posted some of these recipes here on the blog. This grew old after a while though, since I didn’t really love smelling like cinnamon, beet powder and ginger. The combination tended to give me headaches.However, this has changed since I found Root. My skin is so very happy with all the Root products I have tried so far. I will never go back to any other product again! I love all the different colors and the vibrancy in all their products. I find that Root products last WAY longer on my face than anything else I have ever tried (I have a tendency to rub my eyes throughout the day and it causes my makeup to rub off).

One unique offering that Root has is all of their powder products can be worn as either a powder or as a liquid. You simply tap your powder foundation into its lid and wet it with a drop or two of water. This gives you fantastic coverage no matter what type of foundation you prefer.Today I am reviewing five of my favorite Root products. While I have tried many more I feel these products are the best places to start if you are looking for a new mineral makeup. I will of course keep you readers apprised of any products I try in the future that I end up loving.Root has generously offered a FREE SHIPPING coupon code to the readers of Housewife’s Whimsy. Simply visit their website: www.rootpretty.com and use the code “whimsy” at checkout for free shipping on any order. This is the perfect time to try Root if you’ve been waiting. You will seriously never find a better, all natural, makeup than this.What about you? Have you tried Root makeup and loved it? What are your favorite products? Is there something you really wish they offered? Leave a comment below and let me know!

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Pearl Powder Foundation:Root’s Pearl Powder is the product that started it all. This powder is seriously the best foundation I have ever used. I prefer to use it dry but the wet coverage is also amazing. They have several different color options so if you haven’t used this before you will want to order samples to find your perfect color match. I had the privilege of stopping by their store in Waverly, Iowa and being color-matched by one of their employees.My Pearl Powder is a 6. The color blends seamlessly with my skintone. I am highly impressed by the extent of their color options available. On their website they have instructions on how to pick your perfect color. This foundation provides a perfect base for the rest of my Root products. I use a Kabuki brush to put it on dry but Root also sells a Pretty Blender if you prefer that method.One thing to note is that while Root does not list an SPF on their packaging they state on their blog that their product does contain an SPF:

“We get asked all the time whether our makeup contains SPF.  The answer is yes!  Our Pearl Powder Foundation, Bronzes & Setting Silk contain titanium dioxide or aloe powder which are natural sunscreens, however we do not label our makeup with a SPF.Why?  It wasn't an easy decision to leave out a specified SPF but after researching we found studies that showed NO makeup can truly guarantee the SPF they put on their label.  This is because makeup is unique in that everyone uses a different amount & applies it differently.  That being said we don't use an added sunscreen for normal daily wear but always recommend wearing a sunscreen under your makeup if you plan to be in the sun for an extended period of time.  Follow the directions on your sunscreen & apply it first, then apply our makeup over top for even more sun protection.”

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Setting Silk:Root’s Setting Silk was one product that I was on the fence about originally. At first I used my Pearl Powder on its own, and while it worked well and I had no complaints I decided to try the Setting Silk since they recommend it. This product is a translucent powder that goes on over your foundation and under your blush/bronzer.I was astonished at the difference I saw using the Setting Silk over my foundation. Not only did I get a more uniform coverage, I actually felt a difference in the “dryness” of my face throughout the day. I was very surprised when I wore the Setting Silk on a warm day and my face stayed way drier than normal and I still had foundation on at the end of the day.I highly recommend you purchase this product, although it is not necessary, you will feel a huge difference the days you wear it.

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Sadie Blush:In my opinion the Sadie blush is one of Root’s best colors yet. Most of their previous blushes have been pretty HOT pink. And while those colors are also amazing, the Sadie blush is the best blush color I have ever used. It is a peachy pink color and goes on pretty lightly but with plenty of color coverage. It is fantastic for when you are going for a natural face.

This is one of Root’s Spring 2015 colors and it is a must have for your makeup collection. I certainly hope this product stays around past Spring!

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Tan Rose Eyeshadow:Tan Rose is the best eyeshadow color I have every found. It is the perfect combination of beige and pink and is pretty much my dream color. It is one of the first Root products I tried and it totally hooked me. Root eyeshadow has amazing coverage and is quite long lasting. Like most of their products you can apply this product either wet or dry.

I love to pair the Tan Rose eyeshadow with Root’s Merlot eyeshadow. This gives you a great neutral dramatic daytime eye. If you only purchase one shadow from Root Tan Rose should be it!

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100% Line Liquid Eyeliner:This eyeliner is amazing. Once you put it on (and it dries) it Does. Not. Move. I have a nasty habit of rubbing my eyes throughout the day and every previous liner I’ve used has flaked and rubbed off throughout the day.Root’s liner is completely different, it is practically impossible to remove. However when I go to remove this at night with Coconut Oil it comes right off! The only downside to this eyeliner in my opinion, is that it only comes in black right now! I personally prefer to wear brown liner, but I’ve definitely been wearing black since I found this product. The applicator on this product is a felt tip on a long applicator. It is very useful and easy to use.

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This post has not been sponsored, all opinions are my own. I purchased all of the products I reviewed today. I have not received compensation in any form for the writing of this post, I simply found a product that I really love and wanted to share with you!

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Spicy Lime Guacamole

I wish I could say that this recipe has more of an origin than this, but avocados were on sale at the grocery store and Alex decided he wanted guacamole. I’ve made this recipe for him several times now and I feel like I’ve really gotten it perfect. Alex really loves the finished product. He says that it has the perfect amount of onion, spicy and tart.Picking avocadoes is not an easy thing. Ripe avocadoes are soft and squishy. The first few times I purchased them I bought firm ones then tried to use them for guac. It wasn’t until a nice old man at the store taught me how to pick them that I actually began to pick good ones. If you want to use the avocadoes right away pick soft squishy ones. If you are wanting to use them later the firm ones are what you need.The best way to remove the insides of an avocado is to cut the avocado in half. Remove the pit, either by using a spoon to pop it out, or by using a knife to pull the pit out. After the pit is gone use a spoon to spoon out the meat inside. You can then discard the skins and the pit.

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Spicy Lime Guacamole:2 Avocados½ Teaspoon Salt½ Fresh Lime Juice4 Tablespoons Onion (minced)2 Jalapeños (minced)2 Tablespoons Cilantro (minced)1 Clove Garlic (minced)Dash of White Pepper

Remove the skin and pit from the avocadoes, mash the insides with a fork until smooth.Mince the onion, cilantro, jalapenos and garlic, stir into the avocado.

Add the salt, lime juice and pepper. Stir until well combined.Store in the refrigerator with plastic wrap directly over the guacamole.

[amd-yrecipe-recipe:22]

Paleo Banana Muffins

I’ve been wanting to experiment with Coconut Flour baking recently and I finally found the flour on sale a couple weeks ago. These muffins are grain-free, dairy-free, gluten-free and Paleo. For this recipe I’ve used Enjoy Life Mini-Chocolate Chips, they are optional for the recipe, but make the muffins better in my opinion.These muffins are light and fluffy. They have a fantastic banana, cinnamon, coconut flavor to them.  If you don’t like coconut flavor, you can try substituting Olive Oil for the coconut oil. This still keeps them Paleo, but without as much coconut flavor. The batter may seem dry but I find that the finished product is pretty much perfect. If you add any more liquid the muffins will be a little on the soggy side.

You need to make sure to use a very dead banana. Make sure its completely black before making these muffins. Since there is honey in the recipe you need to watch these carefully towards the end of the baking time. Baked goods made with honey are more apt to burn if not watched carefully. I found that it took approximately 20 minutes for my muffins to be done.

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Paleo Banana Muffins:½ Cup Honey5 Eggs¼ Cup Coconut Oil (melted)1 Dead Banana1 Teaspoon Vanilla3 Tablespoons Coconut Milk½ Teaspoon Baking Soda1 Cup Coconut FlourCinnamon to tasteChocolate Chips (optional)Preheat the oven to 325 and prepare a 12 cup muffin tin by spraying with cooking spray or lining it with paper liners.

In the bowl of a stand mixer combine the honey and eggs.

Add the coconut oil, banana, vanilla, coconut milk and baking soda. Stir on low until combined.Stir in the coconut flour and cinnamon.With a spatula stir in the chocolate chips if using.

Using a 1/3 cup measuring cup spoon the batter into the muffin tin.

 

Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean.

[amd-yrecipe-recipe:19]

Homemade Dulce De Leche

Dulce De Leche is a smooth caramel flavored sauce popular in Latin countries. This caramel is very easy to make if you have a can of Sweetened Condensed Milk on hand.  Most recipes I’ve seen call for you to use a crockpot to boil the can of milk for several hours. I didn’t want to do this because it can be dangerous and create rust lines in the bottom of your crockpot.I decided to do essentially the same thing, but with baking pans in the oven. Make sure that you put in enough water so that the pans don’t dry out. If your pans dry out they can shatter in the oven. I put in water about half way up my pans, and next time I think I’ll probably put in more. By the end there was very little water left in my pan.

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Homemade Dulce De Leche:14oz Can Sweetened Condensed MilkPreheat the oven to 425.

Pour the condensed milk into an 8x8 baking pan. Cover with tin foil.Put the 8x8 pan into a 13x9 baking pan. Fill with water, about halfway up the sides.

Bake for 1 hour 15 minutes, until the milk is golden brown.Remove from the oven, uncover and transfer to the bowl of a food processor or the cup of a stick blender.

Blend until smooth. Refrigerate until thickened, about 1 hour.If not using right away cover with plastic wrap and store in the refrigerator

[amd-yrecipe-recipe:20]

Balsamic Garlic Glazed Salmon

When I was younger my Mother served us several times a month, it was breaded cod. It was honestly the worst dinner night of the week. When we got old enough we all hoped to be busy on cod night. Because of this I’ve always assumed that I absolutely hated fish.I decided to try making fish for dinner a couple weeks ago since it is so good for you. I was very wary of actually doing it so I kept putting off this dinner. When I finally did get up the courage to make it I was actually quite surprised. This dish wasn’t as terrible as I remembered fish being (a high compliment from me). Alex really loved the salmon, he said it was a great combination of sweet and savory.

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Balsamic Garlic Glazed Salmon:2-4 (4oz) Salmon Filets1 Tablespoon Olive Oil2 Cloves Garlic (peeled and minced)1 Tablespoon Honey1/3 Cup Balsamic Vinegar4 Teaspoons Dijon MustardSalt and White Pepper to taste

Preheat the oven to 400. Line a baking sheet with tin foil and spray with cooking spray.

In a small saucepan cook the olive oil and garlic until tender.

Add the honey, vinegar, mustard, salt and pepper. Cook until slightly thickened.

Place the salmon on the baking sheet and brush with the sauce. Reserve half of the sauce to spread on the salmon after cooking.

Cook for 6-8 minutes or until the salmon is fork tender. Remove from oven and spread the rest of the sauce on the salmon and serve.

[amd-yrecipe-recipe:17]

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Source: Adapted from Recipe Critic

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Gluten Free Chicken Cordon Bleu Casserole

I really love chicken cordon bleu. I love the flavor combination of chicken, ham and swiss and this casserole is no exception.  This dish is ooey-gooey and delicious. It is definitely a comfort food. I highly recommend trying this dish if you like chicken cordon bleu.I ran across this recipe on Tasty Kitchen and it looked too good not to try. However, since it wasn’t gluten free I had to figure out how to adapt it so that we could eat it. I downsized the recipe since its just the two of us. If you need to make a larger portion, just double everything and cook it in a 9x13 pan.When you are making the sauce be careful not to brown the butter/gf flour mixture. If you brown the sauce it will have a slightly burned taste to it. I used a glass baking dish, if you don’t happen to have one you can use a metal dish but make sure to monitor the baking time. You may need to reduce it to keep the casserole from burning.

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Gluten Free Chicken Cordon Bleu Casserole:2 Boneless Skinless Chicken Breasts (Shredded)½ Lb Shaved Ham (Cut into strips)4oz Swiss Cheese (Sliced)For Sauce:2 Tablespoons Butter1 Tablespoons Gluten Free Flour1 ½ Cups Milk1 Tablespoon Lemon Juice½ Teaspoon Salt½ Teaspoon Paprika¼ Teaspoon White PepperGluten Free Bread Crumbs (for topping)Preheat the oven to 350 and grease an 8x8 glass baking dish.

Place the cooked and shredded chicken on the bottom of the pan, top with the ham ribbons and cover with the swiss cheese.To make the sauce: melt the butter in a medium saucepan. Once the butter is melted whisk in the flour and stir until smooth.

When the mixture is completely smooth and bubbly whisk in the milk and lemon juice. Continue whisking until the sauce thickens.Once the sauce has thickened add the seasonings. Bring the sauce back to a low boil.

Pour the sauce over the casserole. Sprinkle with breadcrumbs.

Bake for 45 minutes until bubbly and golden brown. Let cool for 15 minutes before serving.

[amd-yrecipe-recipe:16]

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Source: Adapted from Tasty Kitchen

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Gluten Free Chocolate Chip Pancakes

Since I went gluten free pancakes have been one thing I haven’t eaten. Alex and I love to make elaborate breakfasts about once a month on Saturdays so I knew I had to find a gf recipe for pancakes. This recipe is based on one off the box of the King Arthur Flour: Gluten Free Baking Mix box. They (thankfully) have a whole host of recipes on the back and when I finished the box of baking mix I cut out the recipes. I have used both the KAF mix and my own gf mix to make these, both worked well.I didn’t really care for the recipe as they had it written so I changed a couple of things and now I’m pretty happy with the results. Make sure you let the batter sit for about 10 minutes. This allows the flour to absorb the moisture in the batter and keeps it from being lumpy. If you don’t like chocolate chip pancakes you can feel free to leave them out. One alternative is to add cinnamon instead; this is a favorite of Alex’s.

These pancakes are of course a slightly different consistency than their glutened counterparts. But I have found that they taste amazing when you first make them and they store very well. The reheated pancakes can have a odd texture if you reheat them too long though, so just be very careful if you go to do that and reheat in small increments.

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Gluten Free Chocolate Chip Pancakes:1 Cup Gluten Free Flour1 Tablespoon Sugar½ Teaspoon Xanthan Gum1 Egg1 Tablespoon melted Coconut Oil¾ Cup Milk½ Teaspoon VanillaChocolate Chips (optional)

In a medium bowl whisk the flour, Xanthan gum and sugar together. Add the egg, oil, milk and vanilla and whisk until blended.

Set aside for 10 minutes to allow the batter to thicken. Add chocolate chips if using.

Heat your griddle, pour ¼ Cup of batter onto the griddle when hot. Cook until the pancakes edges are brown and the top is no longer glossy.

[amd-yrecipe-recipe:15]

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Source: Adapted from King Arthur Flour

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Gluten Free Sweet and Sour Chicken

I am obsessed with the sweet and sour chicken at the little Chinese place down the road from our house. Unfortunately when we go out the restaurant is not gluten free, so we haven’t eaten there in a while. When I first got the Gluten Free on a Shoestring cookbook I saw this recipe and new I had to try it. This recipe is amazing. I was so shocked by the fact its gluten free.I made a few alternations to the recipe. The biggest one was I marinade the chicken overnight before cooking. I’ve created a marinade that I love with Asian inspired dishes and I tend to use it often. If you don’t have time, or all the ingredients you can go ahead and skip the marinade step. I just won’t be as flavorful in my opinion.We had this recipe on a night when we had guests. This dinner was quite a hit with our guests. They could not believe that it was a gluten free.

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Gluten Free Sweet and Sour Chicken:For Marinade:2 lbs Boneless Skinless Chicken Breasts3 Tablespoons Raspberry Wine1 Tablespoon Sesame Seed Oil1 Teaspoon White PepperDash of SaltFor Dish:2 Tablespoons Gluten Free Soy Sauce2 Tablespoons Cornstarch¼ Teaspoon White Pepper3 Tablespoons Coconut Oil5 Garlic Cloves (peeled and crushed)2 Carrots (cut into 1/2” chunks)4 Green Onions (chopped)1 recipe Sweet and Sour Sauce

Combine the chicken and marinade ingredients in a large bowl. Mix until the chicken is completely covered. Seal the top of the bowl with a lid or plastic wrap and let the chicken marinade 2-4 hours or overnight.

When you are ready to make the dish, combine the chicken, soy sauce, cornstarch and pepper until all the pieces of chicken are coated.In a large skillet heat the oil and simmer the crushed garlic for 2-3 minutes until the garlic is fragrant.

Add the chicken to the pan and cook for 5-7 minutes until lightly browned and cooked through.Remove the chicken from the pan leaving as much liquid as possible and set the chicken aside in a bowl.Add the carrots and peppers to the pan and cook over medium heat in the liquid until softened, about 4-5 minutes.Lower the heat and add the chicken back into the pan.

Add the green onion and sweet and sour sauce to the pan and cook over low heat for 2-3 minutes until everything is well combined and the sauce is heated through.Serve with rice and additional sauce if desired.

[amd-yrecipe-recipe:13]

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Source: Adapted from Gluten Free on a Shoestring – Nicole Hunn

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Gluten Free Sweet and Sour Sauce

This sauce is the most amazing sweet and sour sauce I’ve ever tasted. It is a perfect complement to chicken or pork. It is very easy to make. You simply need to put the ingredients in a saucepan and cook until it is reduced by half.If you don’t use this sauce in a recipe right away you can keep it in an airtight container in the refrigerator for a few weeks. However, I don’t think it will last that long!

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Gluten Free Sweet and Sour Sauce:2 Tablespoons Gluten Free Soy Sauce1 Tablespoon Corn Starch1/3 Cup Vinegar or Rice Vinegar¼ Cup Ketchup4 Tablespoons Sugar¾ Cup Water

In a medium bowl whisk together the soy sauce, cornstarch, vinegar, ketchup and sugar until well combined. Add the water and whisk again to combine.

Pour the mixture into a medium saucepan and cook over medium high heat until it has thickened and reduced by about half.

[amd-yrecipe-recipe:12]

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Source: Gluten Free on a Shoestring – Nicole Hunn

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Gluten Free Macaroni and Cheese

When I first transitioned to gluten free there was one specific dish that I knew I must figure out how to make gluten free. My mom’s macaroni and cheese recipe it pretty much the best thing ever and I knew I couldn’t live without it. My first couple tries were total flops, but I kept at it and finally came up with a recipe that stays true to the original while still being gf.This mac cheese is super creamy and delicious. I pretty much grew up on this recipe and now it is a staple for any family gathering. This recipe is my mother’s and over the years she has perfected the science of making it. She learned how to make it from her mother but made the recipe what it is today. I've built on her basic recipe, to what you see here. If you’re looking for a fantastic homemade gluten free mac cheese this is definitely the recipe for you.

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Creamy Gluten Free Mac-Cheese12oz Gluten Free Macaroni (prepared)4 Tablespoons Butter2 Tablespoons Gluten Free Flour2 Cups Milk1 Cup Shredded Cheddar½ Cup Shredded Parmesan1 ½ Cup Velveeta (chunked)Salt and White Pepper to taste

Prepare your gluten free macaroni according to the directions on the package. I prefer the Barilla Gluten Free elbow noodles.

Over low heat melt the butter, once it has melted add the flour and whisk until combined. Cook on low heat until bubbly and slightly brown.

Slowly whisk in the milk making sure to get any of the flour mixture stuck to the side.

Add the cheeses and whisk over medium heat until everything is melted. The sauce will become very thick and stringy then will become sauce like.

Add the salt, pepper and noodles. Stir to combine and serve!

[amd-yrecipe-recipe:10]

Mini-Gluten Free-Brownies

A couple of weeks ago Alex and I both wanted some brownies, but we didn’t want the huge leftover pan of them that comes with making brownies. I decided to tweak my favorite gluten free brownie recipe to see if I could make the yield less. I cooked them in ramekins and they turned out fantastic!The yield on this recipe is perfect for two ramekins of brownies. I wanted to be able to put ice cream on top of the brownies so I actually divided it into three. If you don’t want peppermint flavored brownies you can feel free to substitute vanilla extract instead.

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Mini-Gluten Free-Brownies2 Tablespoons Butter2oz Chocolate Chips1oz Chocolate Chips¼ Cup + 1 Tablespoon Sugar1 Egg¼ Cup Flour1/8 Teaspoon Xanthan Gum1 Tablespoon Cocoa Powder1/8 Teaspoon Baking Powder1/8 Teaspoon Salt¼ Teaspoon Peppermint ExtractTo make the brownies preheat your oven to 350 and spray two ramekins with cooking spray.

Combine the butter and chocolate chips in a heat proof bowl and put in the microwave. Melt the butter and chocolate chips together stirring until fully combined. Set aside to cool.

Combine the sugar and eggs together in the bowl of your stand mixer. Beat until fluffy.Add the cocoa powder, salt, peppermin extract and baking powder. Combine.

Add the melted chocolate and butter mixture and stir well.Add the flour and xanthan gum, stir until the dough is combined and slightly elastic.

Add additional chocolate chips if desired to the mixture and combine well.

Spread in the prepared baking pan and cook for 18-20 minutes or until a toothpick inserted into the center comes out clean.[amd-yrecipe-recipe:6]

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Source: Adapted from: Gluten Free on a Shoestring – Nicole Hunn

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Easy Garlic Chicken

This dish was a surprise hit at our house. I’m not sure why, but I didn’t have high hopes when I printed the recipe. I guess it just seemed too easy. The chicken has a wonderful caramelized garlic flavor and is very juicy.This is one of the easiest recipes you can make. From the time I started till dinner was on the table was only about 30 minutes and most of that was baking time. We served the dish with a side of white rice. Alex suggested that a spicy rice would offset the sweet nicely. Next time I make this I’m going to try adding some Cajun seasoning to the rice as I cook it.

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Easy Garlic Chicken:4 Chicken Breasts4 Cloves Garlic (minced)4 Tablespoons Brown Sugar1 Tablespoon Olive OilPreheat oven to 450. Coat a glass pan with oil.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Season chicken with salt and pepper if desired. Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

[amd-yrecipe-recipe:5]

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Source: Food.com

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Gluten Free Loaded Brownies

These are the best brownies you will ever taste! They are gluten free and amazing. I took them to three different events and everyone raved about them. No one could even tell they were gluten free (which was good because no one at these events actually eats gluten free)!I’ve adapted the brownie recipe from my Gluten Free on a Shoestring book by Nicole Hunn. I’ve tried several different incarnations of her recipe and I just love it. It doesn’t have that odd aftertaste that most boxed gluten free brownies have. You have a very nice rounded flavor that simply melts in your mouth.

I’ve added a layer of oreo truffle and chocolate ganache on top. For the oreos I used the Glutino brand sandwich cookies. I wasn’t very impressed with them on their own, but they work just fine in this recipe. You will need to use about half a package for this recipe.

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Gluten Free Loaded Brownies:For the brownies:1 stick Unsalted Butter8oz Chocolate Chips1 ¼ Cup Sugar3 Eggs1 Cup Gluten Free Flour½ Teaspoon Xanthan Gum¼ Cup Cocoa Powder½ Teaspoon Baking Powder½ Teaspoon Salt1 Teaspoon Vanilla ExtractFor the Oreo truffle layer:12 Chocolate – Vanilla Crème Sandwich Cookies2 Tablespoons Melted ButterFor the chocolate ganache:½ Cup Heavy Cream¼ Cup Corn Syrup4oz Chocolate Chips½ Teaspoon Vanilla ExtractMini-Chocolate ChipsTo make the brownies preheat your oven to 350 and spray a 7x11 glass pan with cooking spray.

Combine the butter and chocolate chips in a heat proof bowl and put in the microwave. Melt the butter and chocolate chips together stirring until fully combined. Set aside to cool.

Combine the sugar and eggs together in the bowl of your stand mixer. Beat until fluffy.

Add the cocoa powder, salt, vanilla extract and baking powder. Combine.Add the melted chocolate and butter mixture and stir well.

Add the flour and xanthan gum, stir until the dough is combined and slightly elastic.Add additional chocolate chips if desired to the mixture and combine well.

Spread in the prepared baking pan and cook for 25-30min or until a toothpick inserted into the center comes out clean.

While your brownies are cooking put the sandwich cookies in a food processor and pulse until finely ground.Melt the butter in a heat proof bowl. Combine the melted butter and the ground cookies until completely mixed.

Once the brownies have cooled take the oreo truffle and spread it on top of the brownies. Make certain to cover the entire top of the brownies in an even layer.Heat your heavy cream in a small sauce pan over medium heat until just boiling.

When has started boiling remove from the heat and add the chocolate chips, corn syrup and vanilla extract.Whisk until smooth.

Pour over the top of the oreo truffle layer making sure the ganache is evenly layered.

Sprinkle mini-chocolate chips over the top of the brownies.Let sit overnight before serving.

 

[amd-yrecipe-recipe:3]

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Source: Brownies adapted from: Gluten Free on a Shoestring – Nicole Hunn

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Chicken and Quinoa Soup

I’d been wanting to try quinoa for a long time now and since it is a gluten free grain I thought it would be a fantastic addition to a soup. I’ve based this recipe on a chicken and barley soup (which isn’t gluten free) and it is just as good as the original idea.

You need to make sure to prepare your quinoa before you make the recipe. I’ve used Trader Joe’s Organic Fully Cooked (frozen) Quinoa. It was easy to prepare, I just popped it in the microwave for a few minutes then it was ready to add to the soup.

You also want to cook your chicken in advance. What I like to do is when I’m cooking chicken in the crock pot I add a few extra chicken breasts. I cook them until done then shred it. I set aside what I need for another recipe. If I’m going to use the chicken in the next week I will store it in the refrigerator. If it is going to be longer I will freeze it. This works very well. You just want to unfreeze the chicken before adding it to any recipe.

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Chicken and Quinoa Soup:32oz Chicken Broth2 Carrots (chopped)2 Celery Stalks (chopped)1 Green Onion (chopped)½ Cup Onion (diced)3 Minced Garlic Cloves14.5oz can Diced Tomatoes (drained)8oz Prepared Quinoa2 Cups Shredded Chicken1/8 Teaspoon Salt¼ Teaspoon White Pepper¼ Teaspoon Thyme1/8 Teaspoon RosemaryDash of Nutmeg

Prepare your quinoa according to the directions on the package.

Combine the chicken broth, carrot, celery, green onion, onion and tomatoes in a large dutch oven and heat until boiling.

Add the seasoning, chicken and quinoa and bring back to a boil.

Serve immediately.

[amd-yrecipe-recipe:1]

Gluten Free Sesame Crockpot Chicken

I was surprised at how good this recipe was. I’ve been trying a couple of new recipes this month and thought this one might not rate with us. However, this dish has excellent Asian flavor! If you aren’t completely happy with the end sauce flavor you can mix in additional sesame seed oil and it will help balance out the flavors.Mom- you’ll pretty much want to print this puppy out and make it for dinner tonight. I think you guys will really enjoy this one! ;)

I only used two chicken breasts when I made this recipe, but I made a full complement of sauce.  I would probably recommend adding a couple additional chicken breasts or cutting the amount of sauce in half. It was pretty saucy.This recipe is gluten free as written. I have used gf low sodium soy sauce, however if you don’t need to eat gluten free you can simply replace the gf soy sauce with any other type.  It will not change the taste at all.

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Sesame Crockpot Chicken:2lbs Frozen Chicken Breasts¼ Cup Diced Onion2 Cloves Minced Garlic½ Cup Honey¼ Cup Ketchup½ Cup Gluten Free Soy Sauce (I prefer the low sodium version as well)2 Tablespoons Olive Oil1 ½ Teaspoon Sesame Seed Oil¼ Teaspoon Red Pepper FlakesWhite Pepper to taste1/3 Cup Water4 Teaspoons Corn StarchSesame Seeds, Green Onion and Rice for serving.

Put the chicken in a crockpot and combine all remaining ingredients (except the water and corn starch) in a small bowl. Sir until thoroughly combined then pour over the chicken.

Cook on high for 4 hours, or low for 6-8 hours.

Approximately 15 minutes prior to serving remove the chicken and shred. Mix the water and corn starch in a small bowl and add to the sauce mixture. Add the chicken back into the crock pot and cook until the sauce has thickened, about 10 minutes.

Serve over rice and topped with sesame seeds. You can also serve with chopped green onion if you prefer.

[amd-yrecipe-recipe:2]

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 Source: Adapted from Six Sisters Stuff

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