Chocolate Malt Cookies

I ran across these cookies on the internet and knew I just had to make them. They had rave reviews from Alex and his friends that ate them. These cookies are super easy to make. However they do require you to have a kitchen scale.These cookies require one unique ingredient, Horlicks. It is a malt extract powder from the UK. I did a little bit of research and apparently you can substitute Ovaltine instead. I ended up ordering Horlicks from Amazon in order to make these cookies.

The original recipe calls for you to bake these at 325 for 12 minutes, however I found that I got better results baking them at 350 for approximately 10 minutes. I found they didn’t spread as much at the original temperature and at the new temp they were slightly chewier.I drizzled the cookies with a mixture of chocolate and coconut oil. This makes the chocolate a little easier to drizzle. If you don’t have coconut oil on hand it isn’t completely necessary to add it. Make sure that you put wax paper underneath the cookies before you spread the chocolate on them. It will make clean up much easier.

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Chocolate Malt Cookies:For Cookies:50g Butter200g Dark Chocolate (chopped)14oz Sweetened Condensed Milk25g Ground Almonds2 Heaping Teaspoons Horlicks (or Ovaltine, malt extract powder)200g FlourPinch of Sea Salt100g Robins Eggs (or Malted Milk Balls, crushed)50g White Chocolate ChipsFor Drizzle:¼ Cup Chocolate Chips1 Teaspoon Coconut Oil

Melt the butter and chocolate in a large saucepan, stir until completely combined.

Stir in the milk, almonds and Horlicks. Stir until combined. Sift in the flour and salt, combine thoroughly.

Transfer the batter to a sheet of wax paper and chill for 20-30 minutes, no longer.Preheat the oven to 350 and line a baking sheet with parchment paper or a Silpat.

Mix in the crushed Robin’s Eggs and white chocolate.Separate the batter into 24 cookies. Set them on the baking sheet and flatten slightly.

Bake for 10 minutes. Transfer to a cooling rack. Let them cool completely before you drizzle.To make the drizzle combine the chocolate and coconut oil in a heat proof bowl.Heat in 30 second increments until completely melted.

Drizzle over the cookies with a spoon. Let them dry before serving.

[amd-yrecipe-recipe:18]

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Source: Adapted from Jamie Oliver

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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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How To: Filled Cupcakes

Cupcakes are a favorite treat of mine to make. I especially love making filled cupcakes. I feel like this really gives the cupcakes a little something extra. I have found two different ways that really work for filling cupcakes. I learned these techniques from Annie-Eats. Check out Annie’s blog to get some additional ideas on how to fill cupcakes.Method 1:In order to fill cupcakes this way cut a small cone from the center with a pairing knife. Then cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. Lastly use a spoon to scoop the filling into the cupcake and then replace the top. Ice as usual.

This is a good method to use if you filling is very stiff (jam, Nutella, ect). You can use this method to fill any cupcakes but it is best for those types of fillings.Method 2:This method requires a filling tip. Insert the tip (attached to a piping bag filled with your cupcake filling) into the cupcakes and push the filling into the cupcake until the cupcake expands slightly. Ice as usual.

The filling tips can be found at your local Michaels or Hobby Lobby. The tip I use looks like this and came from Hobby Lobby. You will also need a piping bag for this method. I don’t prefer this method as much since it tends to be messier. Don’t worry if it takes you a few tries to get it down.

Either one of these methods are fantastic ways to fill cupcakes. Here are a few recipes that call for cupcake filling:Almond Raspberry CupcakesChocolate Peanut Butter CupcakesRaspberry Lemonade Cupcakes

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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Mint-Chocolate Cupcakes

My mother in law bought us a box of Girl Scout Thin Mint cookies a couple of weeks ago. She knows they are my favorite and has graciously bought me a box from her students each year Alex and I have been married. I got to thinking and I really wanted to create a cupcake that showcased the fantastic min-chocolate taste of the cookies.These cupcakes were a hit with everyone who tasted them. The cake is a light and airy chocolate-mint with a delicious glaze and an amazing Thin Mint buttercream on top. When this all combines you pretty much have a girl scout cookie in a cupcake! If you only make one thing from my blog, so far this would be the item to make.

I used Thin Mints as garnish for the cupcakes and I feel like they really tied the whole thing together. Also people had an easy time identifying them since they are a beloved girl scout cookie. If you don’t have thin mints on hand you can just omit them from the recipe and it will taste pretty much the same.

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Chocolate-Mint Cupcakes:For Cupcakes:¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract½ Tablespoon Peppermint Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterFor Glaze:4oz Chocolate Chips½ Cup Heavy Cream¼ Teaspoon Peppermint Extract¼ Cup Corn SyrupFor Frosting:6 Tablespoons Butter2 ½ Cups Powdered Sugar½ Teaspoon Peppermint Extract¼ Cup Mint-Chocolate Glaze½ Cup Crushed Thin MintsPreheat the oven to 350 and prepare a cupcake tin with liners.Mix the eggs, sugar, vanilla, peppermint, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean. Let cool completely before glazingTo make the glaze heat the chocolate chips and heavy cream in a heat proof bowl until melted. Stir the extract and corn syrup until well combined.

Once the cupcakes have fully cooled dip the tops of them into the glaze and set on top of a rack with wax paper underneath. Let the glaze harden before you move onto the next step.

To make the frosting beat the butter until light and creamy. Add the powdered sugar, extract and leftover chocolate glaze. Beat until light and fluffy. Add the crushed thin mints to the bowl and fold it into the icing.

Scoop the icing into a piping bag and decorate the cookies. Using a sharp knife cut Girl Scout cookies in half and use them as garnish.

[amd-yrecipe-recipe:14]

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Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

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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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Cream Cheese Wontons

We love to go to the Chinese place down the street from our house, but unfortunately it’s not in the budget to go more often! However they don’t have a good cream cheese wonton which is one of my favorites. I’ve made these several times at our house and they are a huge hit. This batch I made when we had a couple of friends over for dinner and they were gone pretty quickly. No one can resist a crispy wonton filled with fried cheese.Unfortunately these are not gluten free as-is. If you want to make them GF, I know Gluten Free on a Shoestring Bakes Bread by Nicole Hunn has a recipe. However, if you make that substitution these are gluten free.

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Cream Cheese Wontons:20-25 Wonton Wrappers8oz Cream Cheese (softened)2 Green Onions (chopped)½ Teaspoon Garlic PowderOil (for frying)Set your oil on medium heat in a large saucepan.

Cream together the cream cheese, green onion and garlic powder until fully combined.

Carefully put about a teaspoon into the center of a wonton wrapper.

Using water to make the edges stick together, close the wrapper.When the oil is boiling carefully fry them, approximately 2 minutes on each side or until golden brown.

Set on a plate covered with a couple paper towels to drain out some of the oil and enjoy!

[amd-yrecipe-recipe:11]

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]

Almond and Raspberry Cupcakes with White Chocolate Buttercream

These cupcakes are simply adorable. They are the perfect complement to any Easter celebration. The cupcakes themselves have a fantastic almond base with a tangy raspberry filling. This combination is very light and is reminiscent of the spring that is in the air. The white chocolate buttercream is the perfect addition to the light almond cupcakes. This gives you a unique but fantastic flavor combination.

If you don’t happen to have raspberry curd on hand it is super easy to make. If you don’t have the time to make it you could substitute a raspberry or strawberry jam. You will have a firmer filling but your flavor will be the same.

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Almond and Raspberry Cupcakes with White Chocolate Buttercream:For the Cupcakes:½ Cup Unsalted Butter2 Cups Flour1 Tablespoon Baking Soda½ Teaspoon Salt½ Cup Blanched Almonds5 Egg Whites1 Cup Milk2 Teaspoons Vanilla Extract1 ½ Teaspoon Almond Extract1 ½ Cup SugarRaspberry Curd (for filling)For the Frosting:4oz White Chocolate Chips1/3 Cup Heavy Cream1 Cup Unsalted Butter2lbs (one bag) Powdered Sugar¼ Cup Heavy Cream1/8 Teaspoon Salt2 Teaspoons VanillaTo make the cupcakes preheat the oven to 350 and line two cupcake pans with paper liners.

Combine the flour, salt, baking powder and almonds in the bowl of a food processor. Pulse until the nuts are ground into powder.In a separate bowl whisk the egg whites, milk, vanilla and almond until combined.Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy.

Reduce the mixer speed to low and alternate combining the flour mixture and the milk mixture, beginning and ending with the flour.Divide the batter between the cupcake tins and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Once the cupcakes have cooled completely fill with the raspberry curd.

I used a filling tip, inserted it into the cupcakes and pushed the curd into the cupcake until the cupcake expanded slightly. Don’t worry if it takes you a few tries to get it down.When you have filled the cupcakes prepare your icing.

In a heat safe bowl combine the white chocolate and the 1/3 Cup heavy cream. Heat in 30 second increments until melted.Cream the butter in the bowl of a stand mixer. Once the butter is fluffy add the powdered sugar.Stir in the white chocolate mixture, salt, vanilla and heavy cream.

Beat until the icing is fluffy. Transfer to a piping bag and ice the cupcakes.

Garnish with pink sanding sugar.

[amd-yrecipe-recipe:9]

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Source: Sweet! – Editors of Food Network Magazine and Southern Living, November 2012 ed.

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Cadbury Egg Nests

I really love how cute these turned out.  Originally I made these as cupcake toppers for my Easter cupcakes. However, when I was finished they didn’t seem like exactly what I wanted to decorate the cupcakes with. I sent them to work with Alex and he said everyone loved them. They look super tasty and are so festive!

These are super easy to make. The hardest part is actually shaping them into nests. I found this to be fairly easy if I put something in the middle and pushed the cereal up around it. I happened to have a pie crust tool in my drawer and ended up using this. I tried using the back of my scoop, but it never seemed to work correctly. Just try a couple different things and see what works for you.

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Cadbury Egg Nests:3 bars Cadbury Milk Chocolate8oz Shredded Wheat Cereal1 10oz Bag Cadbury Milk Chocolate Eggs

Melt the chocolate in a heat safe bowl. I found it best to microwave in 30 second increments until it was smooth.

Break the cereal into pieces. It was easy to break apart with my fingers. You want to make sure that the cereal has separated into small pieces.

Combine the shredded cereal and the melted chocolate. Stir until well combined.

Using an ice cream scoop, portion the cereal mixture onto wax paper.

Form the cereal portions into rough nest shapes.

Press eggs onto the top of the nests and let dry thoroughly. Overnight is best. Store in an airtight container.

[amd-yrecipe-recipe:8]

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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Gluten Free Garlic Knots

These are the perfect combination of buttery roll and garlic topping. I haven’t been able to eat any dinner rolls or breadsticks since I decided to eat gluten free. I decided to pick up Nicole Hunn’s book – Gluten Free on a Shoestring Bakes Bread. I wanted to have a couple of recipes to help figure out how to make gluten free breads.These rolls are fantastically soft and fluffy. They are smothered in garlic butter and oh so tasty! If you eat gluten free these rolls are a must try. You need to let the dough sit overnight so make sure you take that into account.Remember that the dough will expand after you form them into knots so be sure that you don’t pull the dough too tight against itself. You want to leave room for it to expand.

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Gluten Free Garlic KnotsFor Starter:1 Cup Gluten Free Flour1 2/3 Teaspoon Yeast1 ½ Teaspoon Sugar1 Cup Water (room temp)For Dough:2 Cups Gluten Free Flour2 Teaspoons SaltStarterExra-Virgin Olive Oil (for brushing)For Butter-Garlic Topping:4 Tablespoons Unsalted Butter3 Cloves Garlic (minced)1 Teaspoons Salt

To make the starter, place all the starter ingredients in a medium bowl and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm draft-free location to rise until doubled (40-60 minutes). I turned my oven on to 200 for 5 minutes and put the starter in the oven for an hour.

Once the starter has finished rising, make the dough. Place the flour and salt in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the risen starter to the bowl and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5  minutes. It will be a very sticky dough, and  because it is such a stiff dough, it will not trail from the dough hook. Spray a spatula lightly with cooking oil and use it to scrape the bowl free of dough. Transfer the dough to a lightly oiled proofing bucket (or ice cream bucket).  Place the dough in the refrigerator for at least 12 hours (and up to 5 days).

When you are ready to bake, line a baker’s half sheet pan with Silpat liners. Remove the dough from the refrigerator and turn onto a lightly floured surface.  Knead the dough by scraping the dough off the floured surface and folding it over on itself until the dough is smooth.

Divide the dough into 16^th’s. Roll the dough into a thin rope about 8” long. Shape each knot by crossing one end over the other and tucking in the ends. Set into the prepared baking sheet. Cover with a lightly oiled plastic wrap and set in a warm, draft-free location to rise until doubled (about 1 hour).  25 minutes before the dough is ready preheat the oven to 375.

Once the dough has finished rising, uncover the knots and brush them with olive oil. Place the baking sheet in the center of the oven and bake until the knots are just beginning to brown, 10-12 minutes.

While the knots are baking, make the topping. Place the butter, garlic and salt in a small saucepan. Sauté the garlic over medium heat, stirring frequently until the garlic becomes fragrant (about 2 minutes). Remove the saucepan from the heat and set aside. Remove the knots from the oven, brush  generously with garlic topping and serve warm.

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Source: Gluten Free on a Shoestring Bakes Bread – Nicole Hunn

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Gluten Free Lasagna

This was one of my favorite recipes growing up. My Mom would make this lasagna for special occasions and it was always very exciting when we got to have it. I have adapted this recipe to be gluten free. I make this in an 8x8 pan since it is only me and Alex. If you have a larger family you can simply use a 9x13 pan and increase the amount of noodles that you use.

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Mom’s Lasagna:12 sheets Gluten Free Lasagna Noodles (prepared)3 Cups Mozzarella2 Cups ParmesanTomato Sauce2 Cups browned Italian Sausage or Ground BeefFor the filling:2 (10oz) Containers Ricotta Cheese1 Cup Parmesan Cheese2 EggsPreheat the oven to 350. Grease an 8x8 pan. Prepare your lasagna noodles .

Prepare the filling. Empty the two containers of ricotta cheese into a large bowl. Add the eggs and beat slightly.  Mix the parmesan cheese into the egg/ricotta mixture. Mix until completely incorporated.

Start by putting down a light layer of tomato sauce. Layer three noodles on the bottom on the pan, overlapping the noodles slightly.

Pour one half of the ricotta mixture onto the noodles and spread it out.

Layer three additional noodles on top of the first layer. Pour 2 Cups mozzarella and 1 cup parmesan on top of the noodles.  Top with the sausage.

Layer three more noodles. Pour the remaining half of the ricotta mixture into the pan. Spread out.

Layer three noodles on top. Pour a layer of tomato sauce on top of the noodles. Top with the remaining cheeses. Cover with tin foil.

Bake for 90 minutes. If you wish to have crispy cheese on top remove the foil for the last 20-30 minutes. Let sit for 15 minutes before serving.

How to: Sieve Potatoes

Some recipes call for you to rice or sieve potatoes. The result is a light fluffy potato that will incorporate well into any recipe. In order to rice potatoes you need to have special kitchen equipment. However in order to sieve potatoes you only need to have a fine mesh sieve, which most cooks already have available in their kitchen.Sieving potatoes it quite an easy task. It will however take quite a bit of wrist strength. Make sure that you leave time for the potatoes to cool if your recipe calls for it.

Peel potatoes then cut into medium chunks.

Put into a medium saucepan and cover with water. Put the lid on and boil for approximately 15 minutes or until they are fork soft.

Drain the potatoes and mash them.

Dry in the saucepan by putting over medium heat and stirring occasionally until the steam quits rising off the potatoes.

Using the back of a wooden or bamboo spoon push the potatoes through a fine mesh sieve.  If your sieve is small like mine you will want to do it in small batches.