MOCHA MUG BROWNIE
2 tbsp butter, melted
2 tbsp water
1/4 tsp vanilla
1/4 tsp espresso powder or instant coffee
Pinch of salt
1/4 c (50g) sugar (I use 34g)
2 tbsp (10g) cocoa powder
1/4 c flour (30g GF oat flour)
Mix butter, water, vanilla, coffee, and salt. Add cocoa powder, sugar and flour and mix well.
Pour into a mug. Microwave for 60-90 seconds. Center should still be gooey when done.
I used soup bowls (wider than a mug) and mine cooked perfectly in 45 seconds in my microwave.
Wednesday, November 27, 2013
Wednesday, November 20, 2013
Whipped Cream
WHIPPED CREAM
Chill beaters and mixing bowl for best results! Only use very cold cream.
2 cups heavy whipping cream
1 to 1 1/2 Tbsp. sugar
Combine in mixing bowl. Beat on medium until desired stiffness, scraping down sides of bowl as necessary.
Chill beaters and mixing bowl for best results! Only use very cold cream.
2 cups heavy whipping cream
1 to 1 1/2 Tbsp. sugar
Combine in mixing bowl. Beat on medium until desired stiffness, scraping down sides of bowl as necessary.
Apple Cake (Gluten Free)
APPLE CAKE
This is the cake my mom was always begged to bring to family get-togethers! She made hers with all-purpose flour but mine tastes just as good ;)
2 eggs
1 cup sugar
2 cup brown sugar, packed, divided
1 1/4 cup oil
2 tsp. vanilla
3 cups flour (to make GF, use GF oat and bake in 9x13 pan)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3 cups apples, peeled and chopped
1 cup chopped pecans (or more)
1 stick butter
1/4 cup evaporated milk
Preheat oven to 350 (325 for nonstick pan).
Beat eggs. Add sugar, 1 cup brown sugar, oil, and vanilla. Beat for 3 minutes.
Sift together flour, baking soda, cinnamon, and salt and add slowly to creamed mixture. You will probably need to use your hands to mix in the last of the flour and remaining ingredients. Add apples and pecans.
Bake in a greased and floured Bundt pan for 1 hour 15 minutes or until lightly browned on top.
When cake is almost done, prepare icing:
Melt butter in a saucepan. Add evaporated milk and the remaining cup of brown sugar. Bring icing to a boil and let it boil for 2 1/2 minutes. Be careful of it splattering as it is VERY hot!
When cake is finished cooking, flip over onto a plate. Flip again onto serving plate or cake carrier so the cracked side is up. Gently separate or cut down into the cake at the cracks part of the way. Drizzle icing in cracks and on top of the cake.
*If making this cake GF, use a 9x13 pan and shorten the cooking time a bit.
This is the cake my mom was always begged to bring to family get-togethers! She made hers with all-purpose flour but mine tastes just as good ;)
2 eggs
1 cup sugar
2 cup brown sugar, packed, divided
1 1/4 cup oil
2 tsp. vanilla
3 cups flour (to make GF, use GF oat and bake in 9x13 pan)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3 cups apples, peeled and chopped
1 cup chopped pecans (or more)
1 stick butter
1/4 cup evaporated milk
Preheat oven to 350 (325 for nonstick pan).
Beat eggs. Add sugar, 1 cup brown sugar, oil, and vanilla. Beat for 3 minutes.
Sift together flour, baking soda, cinnamon, and salt and add slowly to creamed mixture. You will probably need to use your hands to mix in the last of the flour and remaining ingredients. Add apples and pecans.
Bake in a greased and floured Bundt pan for 1 hour 15 minutes or until lightly browned on top.
When cake is almost done, prepare icing:
Melt butter in a saucepan. Add evaporated milk and the remaining cup of brown sugar. Bring icing to a boil and let it boil for 2 1/2 minutes. Be careful of it splattering as it is VERY hot!
When cake is finished cooking, flip over onto a plate. Flip again onto serving plate or cake carrier so the cracked side is up. Gently separate or cut down into the cake at the cracks part of the way. Drizzle icing in cracks and on top of the cake.
*If making this cake GF, use a 9x13 pan and shorten the cooking time a bit.
Chocolate Pecan Pie (Gluten Free)
CHOCOLATE PECAN PIE
7 Tbsp. cocoa
3 cups sugar
4 eggs
1 stick butter, softened
1 tsp. vanilla
1 can (12 oz) evaporated milk
Pecans (whole or chopped)
3 pie shells, unbaked
Mix cocoa and sugar. Add eggs and butter. Mix well. Add vanilla and milk. Cover the top with a layer of pecans.
Pour in pie shells. Bake at 350 for 10 minutes and at 300 for 40 minutes.
7 Tbsp. cocoa
3 cups sugar
4 eggs
1 stick butter, softened
1 tsp. vanilla
1 can (12 oz) evaporated milk
Pecans (whole or chopped)
3 pie shells, unbaked
Mix cocoa and sugar. Add eggs and butter. Mix well. Add vanilla and milk. Cover the top with a layer of pecans.
Pour in pie shells. Bake at 350 for 10 minutes and at 300 for 40 minutes.
Pumpkin Pie (Gluten Free)
PUMPKIN PIE
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 eggs
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 pie crusts, unbaked
Preheat oven to 425. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Bake for 15 minutes. Reduce temperature to 350. Bake for 20 to 30 minutes or until pies test done.
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 eggs
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 pie crusts, unbaked
Preheat oven to 425. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Bake for 15 minutes. Reduce temperature to 350. Bake for 20 to 30 minutes or until pies test done.
Gluten Free Pie Crust
GLUTEN FREE PIE CRUST
3/4 cup white rice flour
1/2 tsp. xanthan gum
1/4 tsp. salt
1 tsp. honey
1/3 cup butter, cut into pieces
2 Tbsp. cold water
Stir together dry ingredients. Cut in butter. Sprinkle with cold water a little at a time and mix until dough forms a ball. Press pieces of the dough into the pie pan.
Don't double the recipe! Make each crust separately.
*This comes together easily in a food processor! I did 5 crusts last year and they all came out beautiful :)
3/4 cup white rice flour
1/2 tsp. xanthan gum
1/4 tsp. salt
1 tsp. honey
1/3 cup butter, cut into pieces
2 Tbsp. cold water
Stir together dry ingredients. Cut in butter. Sprinkle with cold water a little at a time and mix until dough forms a ball. Press pieces of the dough into the pie pan.
Don't double the recipe! Make each crust separately.
*This comes together easily in a food processor! I did 5 crusts last year and they all came out beautiful :)
Creamy Sweet Corn
CREAMY SWEET CORN
2 cups frozen corn, thawed
1/4 cup half and half (or cream)
2 Tbsp. butter
1 Tbsp. sugar
Salt and pepper
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Simmer about 10 minutes or until corn is tender.
2 cups frozen corn, thawed
1/4 cup half and half (or cream)
2 Tbsp. butter
1 Tbsp. sugar
Salt and pepper
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Simmer about 10 minutes or until corn is tender.
Cranberry Sauce
CRANBERRY SAUCE
1 cup water
1 cup sugar
12 oz cranberries
Combine water and sugar in medium saucepan. Heat to boiling. Stir in cranberries. Return to a boil. Reduce heat and cook 10 minutes, stirring occasionally. Cool to room temperature. Cover and refrigerate until serving time.
1 cup water
1 cup sugar
12 oz cranberries
Combine water and sugar in medium saucepan. Heat to boiling. Stir in cranberries. Return to a boil. Reduce heat and cook 10 minutes, stirring occasionally. Cool to room temperature. Cover and refrigerate until serving time.
Green Beans with Apple Cider
GREEN BEANS WITH APPLE CIDER
Originally from Rachael Ray
2 (16-ounce) bags whole frozen green beans
Olive oil
1 small onion, finely chopped
3/4 cup apple cider, preferably the unfiltered kind
Salt and pepper
Cook green beans according to package directions.
Heat a skillet over medium-low heat. Add a drizzle of olive oil and the onions. Cook until the onions begin to carmelize, stirring frequently, about 10 minutes. Add the cider. Raise heat to medium-high and cook until liquid is reduced and syrupy, about 5 minutes. Add the green beans to the pan. Toss with the onions and cider. Season to taste with salt and pepper.
Originally from Rachael Ray
2 (16-ounce) bags whole frozen green beans
Olive oil
1 small onion, finely chopped
3/4 cup apple cider, preferably the unfiltered kind
Salt and pepper
Cook green beans according to package directions.
Heat a skillet over medium-low heat. Add a drizzle of olive oil and the onions. Cook until the onions begin to carmelize, stirring frequently, about 10 minutes. Add the cider. Raise heat to medium-high and cook until liquid is reduced and syrupy, about 5 minutes. Add the green beans to the pan. Toss with the onions and cider. Season to taste with salt and pepper.
Cream Spinach
CREAM SPINACH
20 oz frozen spinach
8 oz cream cheese
1 stick butter
1/4 tsp marjoram
Cook spinach according to package directions. Drain and squeeze to get all the water out. Soften cream cheese and butter. Stir in marjoram. Add spinach and mix well.
20 oz frozen spinach
8 oz cream cheese
1 stick butter
1/4 tsp marjoram
Cook spinach according to package directions. Drain and squeeze to get all the water out. Soften cream cheese and butter. Stir in marjoram. Add spinach and mix well.
Cornbread Dressing
MOM'S CORNBREAD DRESSING
For 6 lb turkey
7 cups cornbread, crumbled*
About 2 cups turkey broth
1/2 cup celery, chopped fine
1/4 cup onion, chopped fine
Butter to saute
Saute onion and celery until soft. Mix onion and celery into cornbread crumbles. (I usually do this the day before.)
Mix broth in until it is as moist as you want.
*Mom always used cornbread made from Jiffy boxed mixes. Since it isn't gluten free, I make my cornbread from a Jiffy copycat recipe.
For 6 lb turkey
7 cups cornbread, crumbled*
About 2 cups turkey broth
1/2 cup celery, chopped fine
1/4 cup onion, chopped fine
Butter to saute
Saute onion and celery until soft. Mix onion and celery into cornbread crumbles. (I usually do this the day before.)
Mix broth in until it is as moist as you want.
*Mom always used cornbread made from Jiffy boxed mixes. Since it isn't gluten free, I make my cornbread from a Jiffy copycat recipe.
Jiffy Cornbread Mix Copycat
JIFFY CORNBREAD MIX COPYCAT
Equal to 1 box
2/3 cup flour
1/2 cup cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. oil
1 egg
1/3 cup milk
Mix together dry ingredients. Stir in wet ingredients.
Spray pan with Pam or use cupcake liners. Bake at 400 for 15-20 minutes for regular sized muffins, 8-10 minutes for mini-muffins.
----------
Or if you want to do my normal Thanksgiving-sized amount... ;) Equivalent of 6 boxes, done much more quickly with a kitchen scale!
640 gr. rice flour
432 gr. cornmeal
216 gr. sugar
101 gr. baking powder
1 1/2 tsp. salt
3/4 c. oil
6 eggs
2 c. milk
Prepare as above. Cook in a large pan.
Equal to 1 box
2/3 cup flour
1/2 cup cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. oil
1 egg
1/3 cup milk
Mix together dry ingredients. Stir in wet ingredients.
Spray pan with Pam or use cupcake liners. Bake at 400 for 15-20 minutes for regular sized muffins, 8-10 minutes for mini-muffins.
----------
Or if you want to do my normal Thanksgiving-sized amount... ;) Equivalent of 6 boxes, done much more quickly with a kitchen scale!
640 gr. rice flour
432 gr. cornmeal
216 gr. sugar
101 gr. baking powder
1 1/2 tsp. salt
3/4 c. oil
6 eggs
2 c. milk
Prepare as above. Cook in a large pan.
Deviled Eggs
DEVILED EGGS
We like them very basic! Here's how I do them:
Boil and peel eggs.
Halve eggs lengthwise, removing yolks to a bowl.
Sprinkle halved whites sparingly with salt.
Mash yolks. Mix with mayo and salt to taste.
Fill whites with yolk mixture. Refrigerate until serving time.
*I put the yolk mixture in a ziploc bag and snip off a corner. Squeeze the filling out of the bag into the whites. Much easier and quicker than using a spoon!
*This is the best way to store your eggs after they're made!
We like them very basic! Here's how I do them:
Boil and peel eggs.
Halve eggs lengthwise, removing yolks to a bowl.
Sprinkle halved whites sparingly with salt.
Mash yolks. Mix with mayo and salt to taste.
Fill whites with yolk mixture. Refrigerate until serving time.
*I put the yolk mixture in a ziploc bag and snip off a corner. Squeeze the filling out of the bag into the whites. Much easier and quicker than using a spoon!
*This is the best way to store your eggs after they're made!
Thanksgiving!
The Saturday after Thanksgiving is when we have our dinner. We usually go to my dad's for Thanksgiving Day. But we like doing our own dinner with lots of leftovers ;)
We invite friends, family... Basically, it's whoever wants to come!
The menu is the same every year. I had to remake a few dishes to be gluten free, but they taste the same! I haven't found a good substitute for my homemade onion bread, but we don't miss it with so much other yummy food!
Here's my menu (click on a dish for the recipe):
Nibbles while everything is cooking:
Deviled eggs
Olives (assorted sizes black olives)
Main meal:
Turkey (I stuff it with quartered onions and bake in a Reynolds Oven Bag)
Cornbread dressing
Cream spinach
Green beans with apple cider
Baked sweet potatoes (baked, mashed, with butter and salt)
Cranberry sauce
Creamy sweet corn
Desserts:
Pumpkin pie
Chocolate pecan pie
Apple cake
Whipped cream
Coffee (dark and strong!)
We invite friends, family... Basically, it's whoever wants to come!
The menu is the same every year. I had to remake a few dishes to be gluten free, but they taste the same! I haven't found a good substitute for my homemade onion bread, but we don't miss it with so much other yummy food!
Here's my menu (click on a dish for the recipe):
Nibbles while everything is cooking:
Deviled eggs
Olives (assorted sizes black olives)
Main meal:
Turkey (I stuff it with quartered onions and bake in a Reynolds Oven Bag)
Cornbread dressing
Cream spinach
Green beans with apple cider
Baked sweet potatoes (baked, mashed, with butter and salt)
Cranberry sauce
Creamy sweet corn
Desserts:
Pumpkin pie
Chocolate pecan pie
Apple cake
Whipped cream
Coffee (dark and strong!)
Roasted Red Bell Pepper Dip
ROASTED RED BELL PEPPER DIP
1 container (8 oz) sour cream
1 jar (about 7 oz) roasted red bell peppers, drained
4 oz cream cheese, softened
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
Place all ingredients in food processor or blender. Process until
peppers are finely chopped and mixture is well blended. Pour into
serving bowl and cover. Refrigerate at least 1 hour. Yield: 16
servings, 2 tbsp. each
Serve with chips, veggies, melba toast, etc.
1 container (8 oz) sour cream
1 jar (about 7 oz) roasted red bell peppers, drained
4 oz cream cheese, softened
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
Place all ingredients in food processor or blender. Process until
peppers are finely chopped and mixture is well blended. Pour into
serving bowl and cover. Refrigerate at least 1 hour. Yield: 16
servings, 2 tbsp. each
Serve with chips, veggies, melba toast, etc.
Monday, November 11, 2013
Herbed Potatoes
HERBED POTATOES
1 2/3 lbs potatoes, sliced thin
4 shallots, chopped fine (not green onions!)
2 tbsp fresh parsley, chopped fine
1 tsp (dried) dill
Salt and pepper to taste
6-7 tbsp butter, melted
Preheat oven to 400. Grease an 11x7" pan.
Combine shallots, parsley, dill, salt, and pepper. Toss with potatoes until evenly distributed. Place in pan (it works best if you layer them, but it's fine if you just make sure they're fairly level). Brush butter on top.
Cover with foil and bake 45 minutes. Uncover and bake an additional 15 or until the top is crispy.
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