The Best Gluten Free Chocolate Chip Muffins

I have not been posting very often these days, but when I come across a recipe that I feel I must share I am happy I still have this blog. We are snowed in this morning which means it is a perfect day to do some baking. It is getting easier and easier to bake with Layla who is now 2 years 5 months. Each time is a little less messy. I measure the ingredients and let her dump it in the bowl and mix it around. 

The good part about baking GF muffins with Layla, is all the flour we spill on the counter tops won't get me sick by cross contaminating. I came across a recipe from the blog Gluten Free Goddess for apple-cinnamon muffins and decided to adapt the recipe to the ingredients I had on hand in my kitchen. 

I am so amazed by the results. Typically, gluten free muffin recipes can be either too dry and crumbly or too doughy. These muffins come out so light and fluffy, you would never guess they were GF. The combination of buckwheat flour and sorghum flour make these muffins a healthier whole grain version of the usual all purpose flour muffin. I would use this muffin batter as a base and add in any of your favorite flavors. In these muffins, I did a combination of raisins and semi-sweet chocolate chips. Layla and I have already eaten two each :) 

Gluten Free Chocolate Chip Muffins
Makes 12 muffins

Ingredients:

3/4 cup GF buckwheat flour
1/2 cup sorghum flour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1 cup  applesauce (I used original flavor) 
1/3 cup canola oil
3/4 cup organic brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/4 cup of apple juice
1/3 cup semi-sweet chocolate chips
1/4 cup raisins-optional


1. Preheat the oven to 350ºF. Line a muffin tin with 12 paper liners. 

2. In a large mixing bowl, whisk together the dry ingredients from buckwheat flour to cinnamon

3. In another bowl, whisk together wet ingredients: apple sauce, brown sugar, vanilla extract, eggs and juice. 

4. Add wet ingredients into dry and mix until batter is smooth. Do not over mix. 

5. Mix in chocolate chips and raisins (or any other add-ins you prefer)

6. Using a standard size ice cream scoop, scoop batter into 12 muffin cups. 

7. Bake in preheated oven for 20-25 minutes (I baked mine for 22 mins) Test with a tooth pick to make sure they are cooked through and remove from oven. Let cool on a wire rack.8. You can freeze these muffins by wrapping them in plastic wrap once they are completely cool. 

Gluten Free Death By Chocolate

I haven't been posting much lately but I come back to you now with a recipe worth sharing for anyone who practices a gluten free diet. I have been making Death by Chocolate for years now, it is my go to dessert for parties and it is always a crowd pleaser. I decided to try a GF version and was really happy with the results. It is almost exactly the same the only difference is the GF chocolate cake mix is a bit more dense than the gluten cake mix. To balance it, I think adding a little more whipped cream to lighten it up works out great.

I used Betty Crocker Gluten Free Chocolate Cake Mix, Glutino Chocolate Sandwich Cookies (Oreo's) and Jello Instant Chocolate Pudding. The GF cake mix is half the size of the regular mixes in the store, so this recipe makes a smaller version. I would say it serves around 8 people.

Ingredients: 
1 box of chocolate gluten free cake mix, plus ingredients needed to prepare (the mix should make one 9" x 9" cake or 12 cupcakes)
1 package of chocolate pudding (you can use instant or cook and serve)
2 cups milk
1 pint of heavy cream (you may have a little extra whipped cream)
2 tbsp powdered sugar
1 tsp vanilla
15 chocolate sandwich cookies-crushed
Strawberries, raspberries or blueberries-optional 

1. Bake cake according to instructions on box and cool completely. You can bake any size cake, its going to be crumbled once it is cooled. You can make the cake a day ahead of time and store at room temperature in air tight container.

2. Make chocolate pudding according to instructions on box. Place in refrigerator to cool and set.

3. When the pudding is ready and the cake has cooled make the whipped cream. In a mixer, add in heavy cream and whip on medium-high until it begins to thicken. Add in sugar and vanilla and continue to whip until stiff peaks form. (You may have some extra whipped cream)

4. To assemble Death by Chocolate use a trifle dish or large serving bowl and start to layer ingredients. Start by crumbling 1/3 of cake on the bottom of dish, spoon 1/3 of pudding on top of cake and spread evenly, add 1/3 of whipped, add a thin layer of crushed cookies cookies (add berries, if using) and continue to layer ending with whipped cream and cookies.

Lettuce Wrap Chicken Gyros with Green Tzatziki

I am writing this post minutes after finishing this meal. This was one of those nights when I tried a new recipe, it came out great and it was EXACTLY what I was in the mood to eat. This meal is not only very healthy for you, it is really easy! You can prepare everything ahead of time and just grill the chicken before you are ready to eat (you could even grill the chicken ahead of time too)

This recipe is a cross between a Greek salad and a chicken gyro. I thought this recipe came out so delicious that I would definitely make this for company or even a large quantity for a summer party. If you like the flavors of Greek food and want a healthy dinner...this is a great recipe to try. Enjoy!

**If you want to make this kid friendly, I would wrap the contents in a flour tortilla and maybe even add a little cheese.

**Also..like in most of the recipes I share, I like to omit raw garlic (which I did in this recipe) but I will add the full recipe below in case you would like to add it.


Chicken Gyro Lettuce Wraps with Tzatziki (Recipe adapted from Rachael Ray Magazine)
Serves 4

Ingredients:
2 lemons-juiced
2 cloves garlic (grated)
1/3 cup olive oil
1 tsp sumac or 1/2 tsp sweet paprika and 1/2 tsp smoked paprika, combined
1 tsp dried oregano
1 tsp ground coriander
1 1/2 tsp ground cumin (1 tsp for marinade and 1/2 tsp for tzatziki)
4 pieces skinless, boneless chicken breast
Salt and pepper
1/2 seedless cucumber (shredded)
1 cup plain Greek yogurt
1 cup fresh herb blend (parsely, dill, mint) **I used parsely, dill and basil
2 large romaine heads, separated into 4 portions
Garnishes: Chopped tomatoes and pepperoncini

1. Combine half the lemon juice, 1 clove garlic, 1/3 cup olive oil, sumac (or paprika combo), oregano, coriander and cumin. Season chicken with salt and pepper and place in marinade for at least 15 minutes.

2. Salt the shredded cucumber and let rest in a colander for 10 minutes. Press out excess liquid. In a food processor, combine the cucumber, yogurt, remaining juice from lemon, 1 clove grated garlic, 1/2 tsp cumin and fresh herbs. Puree, then season the tzatziki. (This can be made in advance)

3. Heat a skillet, griddle or grill pan over medium-high heat. Shake excess marinade off the chicken and place in the skillet; cook, flipping once halfway through, for 10 minutes or until cooked through. Slice the chicken on an angle. (If you have time, let the chicken rest for 5 minutes before slicing)

4. Serve the chicken with lettuce for wrapping and top with tzatziki, chopped tomatoes and pepperoncini.

Good Health: Healthy seeds to add to your diet.

Whenever I come across an article that I find interesting or helpful I like to share it with you. The information below comes from Bon Appetit Magazine. It breaks down information on different healthy seeds available to you and why you may want to add them into your diet.

Personally, I have recently added Chia seeds into my everyday diet. I add about 3/4 tsp to 1 tbsp into my oatmeal every morning. It doesn't change the flavor but give my oatmeal a little texture, which I enjoy.

Flax: These seeds reduce inflammation and have cancer fighting powers of Omega-3 fatty acids. To get the most out of flaxseeds, eat them ground rather than whole, but because omega-3s are so perishable, it is best to grind the seeds just before using (use a spice or coffee grinder) Try these seeds in oatmeal or toast spread with nut butter.

Chia: If you add just one food to your diet, make it chia seeds. Suddenly trendy, they provide complete protein (great for vegetarians), omega-3s, fiber and calcium. They're flavorless, so it's easy to stir them into yogurt, oatmeal or smoothies. Be warned; these seeds take on a gelled consistency when added to liquids. Learn to love it.

Pumpkin: These seeds are a solid source of zinc which supports immune function. They are great toasted and tossed in with salads or soups.

Sesame: Rich in iron and calcium, these seeds are a nice finishing touch on rice dishes, roasted veggies and avocado on toast (best toasted in a dry skillet before adding to dishes) For the highest nutritional content, look for unhulled sesame seeds-think brown rice vs. white rice. You can find these are health food stores or middle eastern markets.

Hemp: Ideal for making delicious, creamy, and pleasently grassy flavored milk that pacts essential fats and amino acids. It is easy to do at home: blend one part hulled hemp seeds with four parts water and a touch of honey, then (if desired) strain. Pour it on cereal, coffee or anywhere else you would use milk.

Sunflower: These are great for baking. Use them to add antioxidents, which in sunflower seeds may help protect against cardiovascular disease. These also add wonderful texture to breads, granola, and cookies.

Roasted Vegetable Egg Sandwich

There are a few things I really miss since having to go completely gluten free. One being, a egg sandwich from the deli. On the weekends my husband and I take our daughter out to breakfast and it is usually hard for me to find something I want to eat at a deli. That being said, we were at Se-port deli yesterday morning (I already ate breakfast at home) and my husband ordered a bacon, egg and cheese sandwich that looked SOOO good! Seeing the runny eggs and bread put me in the mood for one, so I made my own version for dinner. Now, this isn't a bacon, egg and cheese but in my opinion it is a perfect healthy sandwich for lunch or dinner. As a matter of fact, I am probably going to eat this again for dinner tonight.

This sandwich consists of a variety of roasted vegetables, egg and balsamic glaze (which you can find at the grocery store). You could also add cheese, maybe mozzarella or provolone would go well. The recipe below makes A LOT of vegetables, way more than one sandwich needs but they are great left over and you can use them on sandwiches the rest of the week or as a side dish to dinner. I used gluten free bread but any type of bread, English muffins or rolls will work. Enjoy!

Ingredients: 
Olive oil
1 head of asparagus: 2 inch dice
8 oz package of mushrooms- sliced
1 small zucchini-thinly sliced
1 bell pepper-red or green-sliced into 1/2" pieces
1 small onion-thinly sliced
2 sliced of bread or an English muffin
1 egg
Salt and pepper-to taste
Balsamic glaze

1. Preheat the oven to 400 degrees F. One a baking sheet, place diced asparagus, sliced mushrooms, sliced zucchini, sliced pepper and sliced onion. Coat all the vegetables with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they start to turn brown in spots and are cooked though. Remove from oven and set aside.

2. In a small non-stick pan coated with cooking spray or oil, add egg and cook over easy or over medium.

3. While the egg is cooking toast the bread. When the bread is toasted, add as much vegetables as you would like and drizzle with balsamic glaze. Top with egg and season with salt, pepper and more glaze.

Healthy Snack or Lunch Idea: Apple Peanut Butter Rounds

I make this all the time for a healthy afternoon snack to hold me over until dinner or sometimes I eat this for lunch with a handful of G.F. pretzels and a piece of dark chocolate.

I also make this for Layla as a snack by thinly slicing the apple and just topping it with smooth peanut butter and cutting the "sandwiches" into strips that are easy to eat. I like to cut away the skin to make it easier for her to chew.

Apple and Peanut Butter Rounds

Ingredients:
1 apple-sliced into thin rounds (save the other part of the apple for snacking)
1-2 tbsp all natural peanut butter or almond butter
Handful of raisins
Drizzle of honey
Toasted pine nuts,  chopped walnuts, pecans or almonds
Cinnamon

Thinly slice the apple into 8 rounds. Top 4 apple rounds with peanut butter, raisins, nuts and drizzle with a little honey. Top each round with the other 4 apple slices and sprinkle with cinnamon. Enjoy!

Flour-less Ooey Gooey Double Dark Chocolate Cookies

These are some of the best cookies I have ever made. They are a perfect mix of chewy, crispy and ooey gooey deliciousness. The outer shell of the cookie is a little crispy, similar to a french macaroon or meringue, and the middle is chocolaty and gooey, which makes up the ultimate cookie in my opinion.

I was immediately drawn to this recipe on pinterest because it was a flour-less cookie, making it gluten free. I was also happy to see that they have no butter and come in at about 72 calories per cookie. You have to try this recipe when you get a chance. They are positively addicting and best served warm out of the oven. Actually, writing this blog post is making me crave them right now..I think I'll go whip up a batch.

Flour-less Ooey Gooey Double Dark Chocolate Cookies (recipe comes from www.picklee.com)
Makes 24 cookies

Ingredients: 
1 1/2 cups bittersweet chocolate chips (about 9 ounces)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus extra for dusting)
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt

1. Preheat oven to 350 degrees F. Grease two baking sheets with non stick spray or line with parchment paper.

2. Melt 1 cup of chocolate chips in a glass bowl in microwave, stirring twice, about 1.5 to 2 minutes. Cool slightly.

3. In a bowl of an electric mixer, beat egg white to soft peaks. Gradually add in 1 cup of powdered sugar. Continue beating on med-high until mixture resembles soft marshmallow cream.

4. Whisk 1 cup of powdered sugar, cocoa powder, cornstarch and salt in a medium bowl. On low speed, add in dry ingredients to egg white mixture.

5. Slowly mix in the lukewarm chocolate mixture and 1/2 cup of chocolate chips (dough will become stiff)

6. Place rounded tablespoons of dough onto prepared sheets (to coat with sugar after baking) OR roll 1 rounded tablespoon dough into a ball; roll into powdered sugar to coat and place on baking sheet. Place cookies 2 inches apart.

7. Bake for about 10 minutes until puffed and tops crack. Cool baking sheet on rack for 5 minutes. Transfer to rack and cool. I like to eat them warm out of the oven.
**If you did not roll dough in sugar, dust cookies with powdered sugar once cooled. 

Cauliflower Pizza Crust

My aunt sent me this recipe for a pizza crust made out of cauliflower as gluten free and also healthy alternative to regular pizza. I was skeptical at first, how good could a pizza crust be made out of cauliflower? Well, the answer is very good but you should keep in mind that this is not going to be exactly like regular pizza. The taste is a bit different than a regular slice but the texture is great. I REALLY enjoyed how this recipe came out and I am definitely making this again soon!

The mozzarella cheese in the crust helps to make it crispy. I opted to add little cheese to the top of the pizza because there was enough in the crust. You can definitely top this "pizza" with any of your favorite toppings, but I decided a few roasted tomatoes and a little mozzarella and Parmesan cheese was perfect for me.

Cauliflower Pizza Crust
Makes one 9-10 inch pizza

Ingredients:
1/2 head of cauliflower (about 2 cups riced)
Olive oil
1 cup part skim shredded mozzarella cheese
1 egg, beaten
1 tsp dried basil
1 tsp dried oregano

1. Preheat oven to 400 degrees F. Grease a cookie sheet or line with parchment paper.

2. Remove the stems and leaves from cauliflower and cup florets into chunks. Add to food processor (or a Vitamix) and pulse until the texture is similar to rice. If you don't have a food processor you can grate the cauliflower with a cheese grater or chop it very fine.

3. Add a small amount of olive oil to a non stick skillet and saute cauliflower "rice over medium heat and cook about 6-8 minutes.

4. In a bowl combine the cooked cauliflower with all remaining ingredients. Spread dough out evenly over cookie sheet; about 1/4" thickness. The pizza should be around 9-10 inches in diameter.

5. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.

6. Top the pizza with toppings of choice (be careful not to add too many toppings or it will weigh down the crust) Broil the pizza for 5 minutes, or until topping are hot and cheese is melted. Allow pizza to cool 2-3 minutes then cut and serve.

Chocolate Cake: Light, Moist and Gluten Free

I have made this chocolate cake on a few different occasions and I am always very happy with the results. This recipes comes from one of the most beautiful cookbooks La Tartine Gourmande by Beatrice Peltre. What I love most about this book is her use of ingredients. You will find most of her baking recipes to be gluten free, not because it's necessary for her health, but because she uses the combinations of different grains to give you the best overall flavor and textures for each recipe. She says "It's a deliberate choice, not a medical one." She prefers these different types of flours for the health benefits over regular wheat flour. I am very lucky I came across this book, all the recipes are amazing.

This cake is originally made with both buckwheat flour and almond meal. The first time I made this cake, it was on a whim so I used what flour I had on hand. I ended up using the almond meal and sweet sorghum flour, the results were great. Next time I make this cake I will try it with the buckwheat flour, and I will let you know how it comes out. I imagine the taste may change a little but not the overall texture. This cake has a nice light, moist texture without being overly rich or dense like a flourless chocolate cake. Enjoy this cake with fresh whipped cream and berries or some vanilla ice cream.

Almond Chocolate Cake (You will need one 9-inch round cake pan)
Serves 8

Ingredients:
7 tablespoons unsalted butter, plus more for cake pan
3 1/2 ounces (about 7 tbsp) bittersweet chocolate
4 large eggs, room temperature
1/2 cup sugar
Pinch of sea salt
1 tsp pure vanilla extract
1/4 cup buckwheat flour (I used sweet sorghum flour)
1/4 cup almond meal
Confectioner sugar for dusting

1. Preheat oven to 350 degrees F. Cut a round piece of parchment paper large enough to cover the bottom of the cake pan. Grease the cake pan with butter (or shortening) and line the bottom with parchment.

2. Place the butter and chocolate in a bowl and melt over a double boiler. (Place 1" water in a small sauce pan and bring to a simmer, place bowl over the simmering water, resting on the sauce pan and melt chocolate/butter)

3. In the bowl of a stand mixture, beat the eggs, sugar and sea salt until light and pale in color and the batter has doubled in volume. Gently fold in vanilla extract and melted chocolate mixture. Sprinkle the flour and almond meal over the batter and fold gently to combine.

4. Pour the batter into the prepared cake pan, place in oven, and bake for 30 minutes or until cake tester comes out dry when inserted into the middle. Remove from oven and let cool in pan on a wire rack for 5 minutes, then flip gently onto plate and remove parchment paper. It is normal for this cake to look a bit cracked on top and it will fall slightly when cooled.

5. Dust cake with confectioners sugar and serve at room temperature with whipped cream, berries and/or ice cream.

Gluten Free Buttermilk Biscuits

Blackbird Bakery Gluten Free is my newest baking cookbook. I got this as a gift for Christmas and I am looking forward to trying every single recipe, they all look amazing. I decided to test out these gluten free  buttermilk biscuits because I am having my family over this weekend to celebrate my dad's birthday.

I gave these a test run because I never know what to expect when baking gluten free. I am getting familiar with the ingredients and most recipes come out great (some better than the gluten recipes). These biscuits are one of those recipes that came out better than expected. They were moist, flaky and buttery, just as a biscuit should be. I will definitely be baking these again this weekend for the family. I know everyone will enjoy!

Buttermilk Biscuits (Gluten Free) Recipe from Blackbird Bakery Gluten Free by Karen Morgan
Makes 8 large

Ingredients:
1/2 cup sorghum flour
1 cup corn starch
1/2 cup tapioca flour
1 tsp guar gum (I used equal parks xanthum gum)
1/2 tsp kosher salt
1 tbsp baking power
3 tbsp cold unsalted butter, diced
3 tbsp cold vegetable shortening, diced
1 cup buttermilk
2-3 tbsp water, if needed
Butter, honey, agave nectar or jam for serving

1. Preheat oven to 425 degrees F.

2. In a large bowl combine the dry ingredients and stir to blend.

3. Add in diced butter and shortening. Using a pastry cutter, cut in the fats into dry ingredients until the mixture resembles small peas.

4. Stir in buttermilk and lightly mix with wooden spoon or with your hands until it forms a ball. (The less you work the dough, the better the biscuits will come out) If the mixture is too dry, you can add 1 tbsp of water at a time.

5. Turn dough onto a floured surface and knead until smooth; 3-4 times. Form dough into a 1" thick disk. Using a 3 inch diameter biscuit cutter, cut out 8 biscuits and place on an ungreased cookie sheet.

6. Bake 12-15 minutes, or until lightly golden brown. Remove from oven and transfer to wire rack to cool slightly. Serve warm.

Sweet and Sour Pork and Vegetable Stir Fry

If you're in the mood for Chinese take out try this recipe. This meal will probably get on your table faster and is significantly healthier for you. The original recipe comes from the cookbook Cook Yourself Thin. I have added a few ingredients, I will include them as options in the recipe below.

Serve this stir fry with brown rice. One serving without rice is 290 calories and 1 serving with rice brings it to 465 calories. Enjoy!!

Sweet and Sour Pork and Vegetable Stir Fry 
Serves 4

Ingredients:
1 tbsp dry sherry
1/4 tsp pepper
2 tbsp low-sodium soy sauce (or GF soy sauce)
1 1/2 tsp sugar
1 lb boneless pork chops-cut into 1" cubes
1 small can of diced pineapple
1 tbsp ketchup
1/2 tsp white vinegar
2 tbsp canola oil
1 red onion-cut into 1" cubes
2 peppers (red or green)-cut into 1" cubes
1 cup snap peas- cut in half or thirds (I added in this ingredient)

Brown Rice:
1 1/2 cups brown rice
3 cups chicken stock

1. Combine sherry, pepper, 1 tbsp soy sauce, 1/2 tsp sugar in a medium bowl. Add the cubes of pork and toss to coat. Let marinate in the refrigerator.

2. Stir together 2 tbsp of pineapple juice from can, ketchup, vinegar, remaining 1 tbsp of soy sauce and remaining 1 tsp of sugar in a small bowl.

3. Heat 1 tbsp of oil in a large non-stick skillet over med-high heat until hot but not smoking. Add in onion and cook until slightly soft;3-5 minutes (stirring to prevent burning).  Transfer too a dish and set aside.

4. Add another 1 tbsp of oil and in the peppers and snap peas; cook stirring occansionally until slightly soft and browned; about 3-5 minutes. Transfer to same dish as onions.

5. Heat remaining tbsp of oil over med-high heat. Add in pork cubes, arranging in single layer. Cook until browned on all sides; about 3-5 minutes. Add the vegetables back to the pan.

6. Add in the diced pineapple from the can (discard any remaining liquid) to the pork and vegetables. Add the sauce to the pan and stir to coat everything. Cook 2-3 minutes until slightly thickened.

7. Divide rice among dishes and add the pork and vegetables on top. Drizzle with extra sauce and serve immediately.

To make rice: Bring chicken stock to a boil in a medium saucepan and add rice. Cover with lid and let simmer for 20-30 mins. Using a fork, fluff the rice and serve.

Molten Chocolate Souffle Cakes

This recipe is quick and easy and makes a perfect dessert any night of the week. It tastes somewhere in between a molten chocolate cake and a warm brownie that is slightly under cooked. What makes this recipe so great is that you can prepare the cakes ahead of time, refrigerate, and bake them right before you are ready to serve. I have served this with both whipped cream and ice cream, either one is delicious. An added bonus for me, its naturally gluten free!

The unbaked cakes can be refrigerated in ramekins, covered with plastic wrap, for up to 5 days, or frozen for up to 2 weeks. If frozen, thaw in refrigerator. The cold cakes may take slightly longer to bake 10-15 minutes. 

Molten Chocolate Souffle Cakes (Recipe adapted from Sweet and Skinny cookbook)
Serves 6-8

Ingredients:
Non stick spray
1/2 cup plus 1 1/2 tablespoons semi sweet chocolate chips
2 tbsp (1/4 stick) unsalted butter
2 tbsp unsweetened Dutch-processed cocoa powder
1 egg, lightly beaten or 2 tbsp egg substitute
1 1/2 tsp pure vanilla extract
1/8 tsp salt
3 egg whites, from large eggs, at room temperature
1/2 tsp cream of tarter
1/3 cup sugar
Whipped cream or ice cream-optional

Preheat oven to 400 degrees F and position rack in center of the oven. Coat 6-8 4 ounce ramekins with non stick spray and space evenly on a baking sheet.

Combine the chocolate chips, butter and 2 tbsp water in a double boiler or microwavable bowl. Heat until you can stir the mixture smooth. Let cool for a few minutes then whisk in cocoa powder, egg, vanilla and salt. Set aside in warm spot.

Using a stand mixer with whisk attachment beat the egg whites on high until they are foamy. Add in the cream of tarter and with motor still running gradually add in sugar a few teaspoons at a time. Continue to beat until soft peaks form (You can also use a hand help mixer for this step)

Fold the chocolate mixture into the white just until there is no more visible white streaks.

Spoon mixture into prepared ramekins and bake 6-8 minutes, until the tops a slightly puffed, the edges are set and the center jiggles when you gently shake. (I found that the cake took a little longer in the oven, just make sure to check them after 8 minutes and continue to cook until they are set) 

The unbaked cakes can be refrigerated in ramekins, covered with plastic wrap, for up to 5 days, or frozen for up to 2 weeks. If frozen, thaw in refrigerator. The cold cakes may take slightly longer to bake 10-15 minutes.

Butternut Squash Lasanga with Pork Ragu

Over the summer I watched an episode of Anne Burrell’s show on the food network, she happened to be cooking a gluten free meal. I knew immediately that I wanted to try the butternut squash lasagna recipe, it looked amazing. At the time squash wasn’t in season so I saved the recipe and waited for a better time to try it.

After hurricane Sandy hit us and left us without power for a week, I was really looking forward to cooking and baking as soon as we got our power back. This recipe was perfect for my first night back in the kitchen for two reasons: my mother-in-law offered me fresh picked butternut squash from their garden and it served enough people to allow me to invite my extended family over for a meal to thank them for all the hot showers and dinners over the past week. (They happened to have hot water and a gas stove top, but no power)

I was so happy with how this recipe came out; I wouldn’t change a single thing about it. I would categorize this recipe under intermediate, unless you have a child under 2 years old, then I was put this under the extremely difficult category. At the very least make this recipe during nap time. Layla tore apart the kitchen as I cooked and when I turned around all my tea bags were opened. I was left with a baby covered in blueberry tea leaves!

My suggestion would be to make the pork ragu (which is amazing on its own) ahead of time or the day before. Then you can finish the other components of the lasagna and assemble in less time. You can prepare the entire recipe the day of but it is just a little time consuming…BUT WELL WORTH IT!! I am definitely going to make this again and again and I would feel very confident serving this dish to any crowd of people that make their way into my dining room.

Please don’t think this recipe is for gluten free eating only. It will impress anyone who loves lasagna. I really hope you try this one out. Enjoy!!!!!

Butternut Squash Lasanga with Pork Ragu (Recipe from Anne Burrell- foodnetwork.com)

Serves 8-10

Butternut Squash Lasanga with Pork Ragu

Ingredients:

Pork Ragu:
4 cloves garlic, smashed
3 ribs celery, cut into 1/2-inch lengths
1 large Spanish onion, cut into 1-inch dice
1/2 fennel bulb, cut into 1/2-inch chunks
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper
2 pounds ground pork
1 cup tomato paste
1 cup dry white wine
2 cups pureed canned tomatoes
4 bay leaves
1 cinnamon stick
1 fresh thyme bundle

Lasagna:
3 butternut squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch-thick slices, preferably on a mandoline
Extra-virgin olive oil
Kosher salt
4 cloves garlic, smashed
Pinch crushed red pepper
2 pounds assorted wild mushrooms, or any kind you like, stemmed and sliced
2 pounds washed baby spinach (I used a mixture of baby spinach and frozen)
1 1/2 pounds ricotta cheese
1 bunch fresh flat-leaf parsley, leaves picked and finely chopped
2 cups grated Parmesan

For the pork ragu:
1. Place the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.

2. Coat a large, wide pot with olive oil and toss in the pureed veggies. Bring the pan to a medium-high heat and season generously with salt and a pinch of crushed red pepper. Cook the veggies until they start to get brown and form a crust on the bottom of the pan; (be patient...this will take a little time.) Scrape the crud off the bottom of the pan and let it re-form. Stay with it and DO NOT let it burn.

3.Add the ground pork, sprinkle with salt and repeat this process. This takes patience...accept it and move on. THIS is where BIG flavors are formed.

4. When the meat is nice and brown, add in the tomato paste, stir to combine and cook, stirring frequently, for 3 to 4 minutes. Stir in the white wine and let it cook for 2 to 3 minutes.

5. Toss in the pureed tomatoes, bay, cinnamon stick, thyme and 2 cups water. Taste and season with salt if needed. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced by half, add more water and reduce again. Taste and adjust the seasonings if needed. Turn off the heat and use immediately or store for future use.

For the lasagna: 

1.Preheat the oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil and salt. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes. Repeat until all the squash is roasted.

2.Coat a large saute pan with olive oil, toss in 2 of the garlic cloves and a pinch of crushed red pepper and bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it and toss it in the "thank you for coming bowl". Add half of the mushrooms to the pan, season with salt and cook until they are soft and wilted. Remove from the pan and reserve. Repeat this whole process--starting with the oil and garlic--with the remaining mushrooms, followed by the spinach in 2 batches. Drain and cool the cooked spinach in a colander or mesh strainer.

3. In a large bowl combine the ricotta and parsley.

4. To assemble: Preheat the oven to 375 degrees F. Place a ladleful of the pork ragu in the bottom of a 9-by-13-inch baking dish and spread it around to LIGHTLY cover the bottom of the dish.

5. Arrange an even layer of the roasted squash on top of the ragu; be sure the squash completely covers the surface of the baking dish--this acts as the "pasta". Cover the squash layer generously with more ragu. Spoon 1-tablespoon scoops of the ricotta mixture over the ragu. Arrange an even layer of spinach and mushrooms over the ricotta. Sprinkle with the grated Parmesan. Lay another layer of squash over the Parmesan and repeat the process until the baking dish is full, ending with a top layer of squash topped with a little ragu and Parmesan.

6. Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil and bake for 10 minutes more. Remove from the oven and let rest for 15 to 20 minutes before serving.

Slow Cooked Balsamic Chicken with Swiss Chard and Polenta

I am always looking for a slow cooker recipe that is different from the usual stew or soup recipe. Sometimes you just need an easy recipe to throw together during the week. No fuss, no mess, just let the slow cooker do the work and come back at dinner time.

What I really like about this recipe is that you do not have to brown the chicken ahead of time. There is very little cooking involved for this meal. All you have to prepare is the sauce, which really only consists of sauteing some onions and adding in the rest of the ingredients.

As in most slow cooked meals, the left overs are just as good the next day, if not better. I am already looking forward to eating the leftovers for lunch.

I served this with polenta. I have never made it before and I wanted to give it a try. I loved it! It is a great side dish to this meal to soak up all the delicious sauce. My daughter Layla loved the polenta too. She ate her entire serving with no hesitation. I will definitely be making polenta as a side dish more often. A major plus, it's gluten free and it reminds me of pastina, which I am no longer able to eat.

Definitely give this meal a try the next time you feel like making your slow cooker do all the work.

***If you make this dish with bone-in chicken as recommended, be careful of bones while eating. 

Slow Cooked Balsamic Chicken with Swiss Chard and Polenta
Serves 4-6  Adapted from: America's Test Kichen Slow Cooker Revolution

Ingredients:
1 tbsp extra-virgin olive oil
1 onion, diced
5 tsp. minced fresh thyme or 1 1/2 tsp. dried
1 tbsp tomato paste
2 garlic cloves, minced
1/4 tsp. red pepper flakes
3 tbsp all-purpose flour (I used all purpose GF flour)
1/2 cup balsamic vinegar
1 (14.5 oz.) can diced tomatoes, drained
1/2 cup low-sodium chicken broth
1/4 cup dry red wine
2 bay leaves
10-12 (6 oz.) bone-in chicken thighs, skin removed, trimmed (I used bone in-skinless chicken breasts and thighs)
1 bunch (6 oz.) Swiss chard, stems removed and leaves sliced 1/2 in. thick
Garnish with basil leaves and grated Parmesan cheese, if desired.

1.  Heat oil in medium size skillet over medium heat. Add onion and saute for 5-8 minutes. Add in thyme, tomato paste, garlic and red pepper flakes and cook additional 5-8 minutes until onions are very soft and lightly brown. Stir in flour and cook 1 minute more.

2.  Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps.  Cook until slightly reduced, about 3 minutes.  Transfer to slow cooker.

3.  To the slow cooker, stir in diced tomatoes, broth, wine, and bay leaves.

4.  Season chicken with salt and pepper and nestle into sauce in the slow cooker.  Cover and cook on low for 4-6 hours.

5.  30 minutes before serving, gently stir in Swiss chard leaves, cover, and cook on high until tender, 20-30 minutes.

6.  Transfer chicken to platter and tent loosely with foil.  Let braising liquid settle 5 minutes, then skim fat from surface using large spoon.  Discard bay leaves.  Season with salt and pepper to taste.  Serve with sauce spooned over each chicken piece.

To make polenta: (Makes 4 servings)
Place 3 cups of water and 1/4 tsp salt or low-sodium chicken broth in a saucepan and bring to boil. Whisking constantly, slowly add in 3/4 cup polenta in an even stream. Continue to whisk until mixture comes to a boil. Reduce heat to medium-low and cook, stirring constantly, until mixture thickens and pulls away from side of the pan; about 7-10 minutes. Stir in 1/2 cup grated Parmesan cheese. (If the mixture becomes too thick, add a little more water or stock to loosen)

Quinoa Pilaf with Dried Cranberries and Almonds

This must be the week for healthy side dishes. Here is another way to dress up quinoa for a quick side to accompany any meal. Anything with dried cranberries and almonds scores big points with me. In my opinion, if you add in balsamic vinegar and fresh basil, two of my other favorites and you have the makings of a great dish. I served this dish with peach and soy marinated chicken breasts and butternut squash and leek gratins. Overall, a great and super healthy dinner.

Quinoa Pilaf with dried cranberries and almonds (from cookbook: Pretty Delicious) 
Serves 6

Ingredients:
12 oz quinoa (about 2 cups)
2 cups low-sodium chicken broth
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup dried cranberries
1/2 cup chopped fresh basil leaves
1/2 cup sliced almonds -roasted on baking sheet in 350 degree oven 6-8 minutes until golden and fragrant

1. Place quinoa in a large bowl, cover with cold water and then drain though mesh strainer.

2. Place rinsed quinoa, chicken broth and 2 cups of water in a medium sized sauce pan and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until quinoa is tender and has absorbed liquid;12-15 minutes. Scrape quinoa into a large bowl.

3. Whisk together balsamic, olive oil, salt and pepper and add to the quinoa. Toss to coat.

4. Add in the cranberries, almonds and basil leaves and serve warm.

Honey Roasted Root Vegetables

I absolutely love this recipe for roasted root vegetables. It's easy to prepare, healthy and delicious. I see myself making this side dish the entire fall and winter season, over and over and over. The whole family devoured these vegetable and were looking for more when the bowl was empty. I am already craving another serving, maybe I will have to make them again this weekend.

The original recipe comes from the cookbook Cooking Light: Cooking through the seasons. The book is broken down into 4 chapters for each season. When I was looking for some recipes for the week I decided to look though the book under the autumn chapter and came across the recipe. My only wish is that I discovered this recipe before so I could have been eating this all along.

The recipe you will find below is my adaptation of the dish. I omitted the garlic but you could easily add in a few gloves of garlic with the other vegetables. I hope you will try this recipe and enjoy it this autumn when all the vegetables are in season.


Honey Roasted Root Vegetables
Serves 4

Ingredients: 
1 small butternut squash, peel and diced (or 1/2 a large squash)
1 small fennel bulb-sliced
2 medium sized parsnips-diced
2 medium sized carrots-diced
1 large red skin potato-diced
3 large shallots-peeled and quartered
1 tbsp olive oil
1/2 tsp fresh thyme
3/4 tsp salt
1/4 tsp fresh ground pepper

Cooking spray
1-2 tbsp honey
2 tsp cider vinegar


1. Preheat oven to 450°. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.

2. In a large bowl combine all the diced vegetables (try to keep around the same size to ensure even cooking). Add in the olive oil, thyme, salt and pepper. Toss well to coat evenly.

3. Arrange the vegetable mixture in a single layer on baking sheet.

4. Bake at 450° for 25 minutes or until vegetables are browned and tender.

5. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well. You can add more honey or vinegar to taste.

Potato Basil Puree

This is a great recipe to use up the last of the basil in the garden. What I enjoyed most about this recipe was how the basil gave the potatoes a freshness that you usually don't get with regular mashed potatoes. This recipe comes from the Barefoot Contessa cookbook How Easy Is That?. I am posting the original recipe below, but I decided to lighten it up using a mix of whole milk and skim milk instead of half and half. If I were making this for a crowd of people or a holiday I would definitely follow the recipe how it was intended.

Potato Basil Puree
4-5 servings

Ingredients
2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold, red or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

1. Bring a large pot of salted water to a boil and fill another bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

2. Peel the potatoes and cut them in pieces. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain and return to the saucepan, and steam over low heat until any remaining water evaporates.

3. In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

4. With a handheld mixer with the beater attachment or in stand mixer with a paddle attachment, beat the hot potatoes until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

Sweet and Spicy Mixed Nuts

These nuts are so addictive I never wait for them to cool off before I get my fix, resulting in a burnt tongue. They are sweet from the sugar and spicy from the cayenne pepper. I usually use these nuts in salads but they are great on their own, or even on an ice cream sundae ..yum. They also make great gifts.

This recipe makes a large batch but you can easily cut it in half. Sometimes I like to replace the white sugar with maple syrup. You can experiment with whatever combination you like, the measurements do not have to be exact.


Sweet and Spice Nuts: Recipe adapted from Smitten Kitchen 

Ingredients:
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1/2 to 1 teaspoon kosher salt
1/4 tsp to 1/2 tsp pinch of cayenne pepper (depending on much heat you prefer)
1 teaspoon ground cinnamon
1 pound walnut, pecan halves, or almonds (or combination)
1 egg white, room temperature
1 tablespoon water

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

2. Mix brown sugar and granulated sugar, salt, cayenne, and cinnamon, making sure there are no lumps and set aside.

3. Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.

4. Spread sugared nuts in a single layer on a baking sheet.

5.Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

My Cookie Recipe made Gluten Free

There are certain baking recipes that are easily transferred to a gluten free version. I find that cookies work really well with a gluten free all purpose flour substitution. Here are a few recipes I have posted previously that work well with GF all purpose flour.

I am not yet an expert on all the different gluten free flours available but I would to share one thing I have discovered recently. I purchased the Maple Grove Farms Gluten Free All Purpose Baking Mix and my results have been very salty. I looked at the nutrition fact and realized that the sodium content is 650mg in 1/4 cup serving!!!! That is a ton of sodium compared to most brands of 40mg to 60mg per serving. I will definitely not be buying this flour in the future.



Chocolate Chip Oatmeal Cookies: Replace 1/2 cups of flour with GF all purpose flour and 3 cups of Oats with GF oats

Mexican Chocolate Cookies: Replace 3/4 cup flour with GF all purpose flour

Coconut Macaroons: Replace 2 tbsp cake flour with 2 tbsp GF all purpose flour

Coconut Squares Use 1 box of GF white or yellow cake mix

Rum Raisin Rice Pudding with Warm Apples and Whipped Cream

There are so many reasons I love making rice pudding for dessert. It's easy, make ahead, gluten free and absolutely delicious. I have tried different recipes for rice pudding, pumpkin spice, vanilla bean, chocolate which were all really great but I think this recipe for Rum Raisin Rice Pudding is my favorite. This recipe is from Ina Garten's cookbook Family Style. They only thing I changed in this recipe was using 5 cups of whole milk instead of half and half. The pudding came out so creamy, it was perfect. 

This rice pudding is great on it's own but I added a few ingredients that I feel make this dessert special. I love adding a warm fruit compote on top of the cold rice pudding and topping it with whipped cream. I used caramelized cinnamon, brown sugar apples because of the season but you can use any fruit you like. I think this recipe would be great in the summer with caramelized pineapple or even bananas. 

As I mentioned before, this is a great make ahead recipe, which makes it perfect to serve for a crowd. You can make this the day before and keep chilled in the refrigerator. If you prefer your rice pudding warm, you can serve it immediately after it is done cooking. 

This is also a great dessert for children. You can always leave the rum out of the recipe, although it stays mostly in the raisins themselves. An added bonus is it's full of calcium from the milk and doesn't have added fat from butter or oil. 

Rum Raisin Rice Pudding

Serves 6-8 

Ingredients: 

3/4 cup raisins

2 tablespoons dark rum

3/4 cup white basmati or arborio rice

1/2 teaspoon kosher salt

5 cups half-and-half or whole milk, divided (I used whole milk) 

1/2 cup sugar

1 extra-large egg, beaten

1 1/2 teaspoons pure vanilla extract

For the toppings:

4 apples-peeled and diced 

1 tbsp brown sugar

1/2 tsp cinnamon 

8 oz heavy cream

1/2 to 1 tbsp powdered sugar 

1 tsp vanilla

Extra cinnamon for garnish 

1. In a small bowl, combine raisins and rum. Set aside. 

2. Combine rice and salt with 1 1/2 cups water in a medium stainless steel saucepan. Bring water to a boil, stir once, and simmer, covered on lowest heat for 8-9 minutes, until most of the water is absorbed. (If the stove is very hot, pull the pan halfway off the burner)

3. Stir in 4 cups if milk and sugar and bring to a boil. Simmer uncovered for 25 minutes, until rice is very soft. Stir often, particularly toward the end. 

4. Slowly stir in beaten egg and cook 1 minute. 

5. Off the heat, add in the vanilla extract and raisins with any additional rum. Stir well. 

6. Pour into a bowl, and place a piece of plastic wrap directly on top of pudding to prevent a skin from forming. Serve chilled or warm. 

7. To make the toppings, add the diced apple, brown sugar and cinnamon in a small saucepan. Add in a splash of water to prevent sticking and simmer  on low for 10-15 minutes until apples are soft but not mushy. Stir occasionally.  

8. Meanwhile, make the whipped cream by adding the heavy cream in a stand mixer (or use a hand held mixer) with whisk attachment. Whip the cream until it begins to thicken. Add in powdered sugar and vanilla and continue to whip on high until stiff peaks form. 

9. To serve: fill each bowl with rice pudding, top with warm apples and a dollop of whipped cream and sprinkle with a little cinnamon.