GF Chocolate Cupcakes

As I experiment with gluten free and flourless baking, I'm having to learn to adjust sugar amounts.  As I revise the recipes, I will update them on here.  I don't like to use sugar, and use replacements whenever possible.  I always have to make the recipe as directed first, that way I know what it's supposed to taste like!

GF Chocolate Cupcakes

Preheat oven to 350.  Line muffin tins with paper liners or spray with cooking spray.

Mix together in a large mixing bowl:
1 cup sugar
1/2 cup white rice flour
1/4 cup potato starch
2 Tbs. tapioca flour
1/2 cup cocoa powder
3/4 tsp baking powder
3/4 tsp. baking soda
1/2 tsp salt
1/2 tsp xanthan gum

In a small bowl, whisk together:
1 egg
1/2 cup milk
1/2 cup oil
1 tsp vanilla extract
1/2 cup warm water or coffee

Add the liquids to the dry mixture and stir until well combined.
Fill muffin tins almost to the top, give them a little room to grow!
Bake at 350 for about 10 min. for mini muffins, 15-20 for regular size. (I made mini!)

Gluten Free Mimi

NO MORE GLUTEN!

In the past few weeks I have confirmed a definitive sensitivity, if not intolerance, to wheat gluten.  Argh.  This is one bread and wheat loving girl!  The entire reason that this blog was created was to save the focaccia recipe!  And the chocolate cake recipe!  SO, I'm shifting gears here, but alas, it's not really that big of a change, I'm finding out.  And gluten free baking has been a fun adventure so far.  After a few excruciating stomach aches following a considerable intake of wheat based products, I felt like I had a cactus farm in my gut.  So I DIY tested it out, and sure enough, self-diagnosed a sensitivity to wheat products. I emptied my pantry in recent weeks of everything that contained gluten, and surprisingly, there really wasn't that much to get rid of.  I thought, ok, this will be easy.  And so far so good.  There are so many gluten free products available, and especially where I live, not only do I have two Whole Foods Markets to choose from, but my local grocery store three blocks away also carries a good variety of gluten free pre-packaged items.  I find though, that I never really did buy a lot of pre-packaged stuff in the first place, but what I'm missing is bread, bagels, and pizza crust.  So I'm on a mission, and I'm now armed with a few recipes that I'm starting to try out.  Tonight, I made banana waffles  that contained only two ingredients, the latter being eggs. I love recipes like this that make you wonder, "is this really going to work?!" This one was a gamble as I poured it into the waffle iron, closed the lid and crossed my fingers!  I was pleased when it didn't stick, first off, and second, it was delicious.  A moist and eggy waffle, not like the traditional flour variety, but delicious just the same.  I added a handful of shredded coconut to the second half of the batter, which was yummy!  I'm thinking coconut flour would be a great addition too.  Next time though, I'm adding cinnamon, as it had kind of a french-toast flavor! 

Bananas and eggs, that's all you need.  You can make pancakes or waffles.

Banana Pancakes/Waffles
1 banana, mashed
2 eggs, beaten

Stir together ingredients well, I used a hand mixer for about a half a minute.
Pur onto hot oiled skillet and cook like you would a regular old pancake.  Or a hot oiled waffle iron and cook until done.  (I choose waffles over pancakes any day!)
Enjoy!

Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts

Sometimes, the best things are the least complex.
Oven roasted vegetables are my favorite, and this is one I make more often than any other vegetable!

Preheat oven to 350.
Trim the ends of the sprouts, and cut the bigger ones in half.  I like to leave a few small ones whole.
Put into a shallow baking pan, a cookie sheet works fine, and drizzle with olive oil.  sprinkle with salt and pepper and toss to coat evenly.
Bake for about 45 minutes, until tender and browned.  depending on how well done you like them, they can roast for a full hour, just be sure to check on them - the little ones may burn to a crisp!
Seriously, that's it.

Coconut Shotbread

Coconut Shortbread

1 cup butter
1/4 cup + 2 Tbs. sugar
2 cups flour
1 tsp. vanilla
1 cup unsweetened shredded coconut
1/8 tsp. salt

Cream together butter and sugar.
Add remaining ingredients and work into a dough.  You will probably want to use your hands to do this.
Roll out on a lightly floured surface and cut into desired shapes, and place on an ungreased baking sheet.
Bake at 350 for  10 minutes, or until lightly browned and done.

Peppermint Patties

Peppermint Patties

I was talking about this recipe today, so it's time to post it!  This recipe uses mashed potatoes, however, with the amount of sugar included...don't be fooled, this is still candy, but you will love telling everyone that it's made with mashed potatoes!  (I always wait until after they try it to tell them what they are eating!)  They taste just like York Peppermint Patties.

1 cup mashed potatoes
1 Tbs. melted butter
1 tsp. salt
2 tsp. peppermint extract
6-8 cups powdered sugar
1 pkg. semi-sweet chocolate chips
1 Tbs. coconut oil

In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.  Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.

Melt chocolate chips in the microwave or using a double boiler, stirring occasionally, until melted and smooth. Stir in the coconut oil.  Dip patties in melted chocolate, and let cool on wax paper.

Feel the sensation!  

Artichoke Dip

This is REAL artichoke dip.  No spinach, no stringy mozzarella, just the bare minimum, real deal, 100% hot artichoke dip.  In fact, the first time I ever saw artichoke dip on a bar menu I was so excited, and ordered it, not knowing it wouldn't be anything like mine!  I didn't know then, but I know better now.  This is a staple in my house in the winter months, and has always been a family favorite.  I think it's even better the next day, spread on slices of bread and toasted under the broiler.

Artichoke Dip

Drain and chop 1 can of artichoke hearts.  Stir into:
1 cup parmesan cheese (the Kraft kind is fine, it's what I use all the time, my mom uses the shredded kind that comes in the little plastic tub)
1/2 cup mayo, vegan mayo works perfectly!
1/2 cup yogurt
(You can use one whole cup of mayo or vegan mayo, but I have found that the yogurt makes it a little less sinful, and adds a nice flavor.)

Stir it all together until everything is well blended.  Put into a glass pie plate, or similar small baking dish, and bake at 350 for about 45 minutes.  Let sit a few minutes before serving.  Can be made ahead of time and reheated the next day.  If you are making this for a party, one recipe is never enough.  This stuff is so yum.

Serve with crackers or good crusty bread slices.
I have never added spinach to this recipe, but those days are numbered.  I will update this recipe when it happens.  I have added a container of fresh crab meat to the recipe before, it was beyond amazing.  It made for a perfect for a Christmas Eve snack with an ice cold beer!

Enjoy!

French Onion Soup

I never knew how easy French Onion Soup was to make, and the fact that it can be vegetarian made it even better!  I taught my best friend how to make this soup, and once a year, she thanks me for it!


French Onion Soup

Peel and slice about 5 cups of onions.  I never measure anyway, I just go for it.
Cook onions in about 3 Tbs. vegetable oil until just starting to brown.
Add about 7 cups of water, a pinch of tarragon, 1/2 tsp. salt and about 1/4 cup good quality soy sauce/tamari.
Add 1/4 cup nutritional yeast flakes if you have them.
Stir everything well,
Bring to a boil, then simmer until ready to serve.

I love onion soup with bread and cheese, but I don't like big globs of melted cheese swimming in my soup broth.  It's hard to chew, and I'm afraid of choking on it as well!  I serve my onion soup with toasted sourdough with a slice of cheese melted on the toast.  It's much better this way for me.  See whatyou think!  You can always go the traditional route, and top witha slice of bread, cheese, and broil it until wickedly good and bubbly!