GF Oreo Cookie Balls

This recipe was inspired by my blog stalking of a Kraft recipe .

Instead of just longing for that which we cannot have, be a courageous chef and modify them to your diet restriction.

I started with g-f gobsmacked's recipe for oreos (amazing how many of my recipes start with that oreo recipe.) I baked them up and smashed the whole batch with my Pampered Chef hamburger masher.

3 cups oreo crumbs

1 package instant chocolate fudge pudding

4 ounces cream cheese blended with 1/2 cup milk.

I stirred it all together into a dough and rolled it into 1/2 inch balls. Chilled in the freezer while I melted chocolate chips in the microwave, I rolled them in chocolate and left them to cool, while I melted white chocolate chips in a ziplock. I cut off the corner and drizzled designs over the balls.

I only wish I could describe the chocolate yum in words. Nope. Can't. You'll have to make them yourself.

Hey, maybe this is a keeper for the GF Potluck in December. It's that good!

G-F Pecan Tassies

A g-f Cookie Exchange.  Happiness on a platter.  Here are the recipes in advance this year.

A chewy and crusty Christmas favorite made gluten free and grain-free!

The gluten-free cookie exchange was delightful with beautiful music, people and food.  It was delicious and I'm posting the delightful recipes that I grabbed.  Thanks Cheryl for the party.  We loved it so much, and I'll be eating for a week... or maybe a day.

Clockwise from left:  Triple Chocolate Cookies,  Mounds Candy,,   Salted Caramel Macaroons,    Caramels, Pecan Turtles, Coconut Caramel bars,  Pecan Tassies, (see recipe below), Pretzel Peanutbutter Buckeyes and Coconut Macaroons.

Cheryl's Pecan Tassies

Crust

1/2 cup butter
1 cup almond flour
3 oz. cream cheese

Mix together, form into one inch  dough balls and place each into a mini muffin pan.  Press to the edges of the pan with your fingers to form a crusty bowl in each tin cup.

Filling:

3/4 cup brown sugar
1 teaspoon melted butter
1 egg

1/2 cup pecans chopped
1 teaspoon vanilla

Mix filling and add a scoop into each dough cup.

Bake at 350 15 minutes and then turn down the oven to 250 and bake 10 more minutes.
Cheryl says she didn't bother to turn down the oven, she just baked them for 20-25 minutes until set.  (That's easier!)

Cool and Try Not To Eat All THESE before you serve them!

GF Cranberry Nut Cookies

Cranberry Nut Cookies

1 cup butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 1/2 teaspoon baking soda

1 1/2 teaspoon xanthan/guar gum

1/4 cup flax meal (optional, but healthy!)

2 1/2 cups GF flour (I used my wholegrain GF flour mix.)

Okay, you found me out. It's the same basic recipe for my chocolate chip cookies, but if it ain't broke, I ain't fixin' it. And, it ain't broke. YUM!

Cream the cold butter and sugars until fluffy and add eggs one by one. (My one gourmet cooking class gave reason for this. "Blend until each molecule of sugar is coated with butter and then, when the sugar bursts at hot temperatures in the oven it makes the cookie leven!) Don't worry, it's never gotten off the ground for me.

Add the dry ingredients and blend. Fold in dry cranberries and nuts at the end. Bake at 350 for 10-12 minutes.

Valentine GF Peanut Butter Cups

2-12-13  update 

This is a fast, fun and delicious Valentine idea. The younger Mr. Darcey (he's 13) made the recipe and pressed it into a heart shaped pan. It cooled well and dropped nicely out of the pan.

First posted 11-9-11

I want to thank the group of people who fed my g-f missionary. He loved all of the food that he enjoyed in Chugiak and I am grateful to people who care.

The Man-On-A-Mission in Alaska has requested a batch of Reeses Peanut Butter Cups.

Yes, I know, that candy is typically gluten-free and I'm sure he would be happy with a package from the grocery store. But there are a multitude of lessons to be learned in this simple task.

When I was younger, the family suffered through my baking artistic blue period--the time of replicating recipes just to see if I could. While they ate through my failures, eventually they discovered there were recipes that were as good as store bought.

After such heady success, there was waning of the need to accomplish this. But, the youngster wants to make homemade candy so Mr. Darcey Jr. will get the chance to learn the intrinsic value of making food from scratch.

1 cup peanut butter

1 cup powdered sugar

Mix together and knead with hands until well blended. Form into balls and dip in chocolate or press into foil pans lined with chocolate.

Melt chocolate chips in a bowl over warm water, stirring often or nuke in the microwave on low twenty seconds at a time. If you cook it too fast and it gets too hot, it will seize like an Alaska glacier.

Cool the finished product in the refrigerator.

Delicious.

I know why the Alaska man requested homemade. He can't buy these in Alaska because the store cashier doesn't hand them to him with the words, "How are you? and I love you."

And that is why I am making them from scratch today. And I'm making them big and delicious and shipping them off to the frozen tundra in his Thanksgiving holiday package.

GF Taste of Home CRISPY PB FUDGE TREATS

It's all in the name.

Reposted from 5-22-09

I'm looking for more recipes that are GFCF and so I've picked up an old Taste of Home (2000) recipe book to give me some ideas.  I'm gonna revise one off each page...  Let's see, page one, or  rather page eight, is where the recipes start...

 

Okay, maybe not.  

It's not until page eleven that I feel inspired.   But this is it!  Crispy Fudge Treats sounds like the recipe I've been searching for since grade school.  I remember the lunch lady leaning over with one elbow on the counter and reciting, "six boxes of rice krispies," and after that I lost track. The bar had a milk chocolate soft fudgelike consistency and was delicious! I would've traded my baby brother to a classmate every time they offered fudge crispy on the menu.

This recipe was rather simple.  It was a cheat, cause it was almost natural GF/CF recipe, but here goes.

  

6 cups rice krispy cereal or crushed pretzels

1 cup corn syrup

1 3/4 cups bittersweet chocolate  (I shoulda used milk) 

3/4 cup confectioners sugar

1/3 cup GF/CF margarine or shortning

1 cup peanut butter

2 tsp vanilla extract

Melt all ingredients except vanilla and krisps in a quart size microwave dish for one minute, mixing well.  Add vanilla, pour over cereal and mix.  Then press into a 9x11 pan and refrigerate.  

Unfortunately, it turned out too dark in flavor for my imaginings (bittersweet being milk free) and now I've started this idea, maybe I'll halve each new batch.  

Because with my fail ratio--me cooking, it could possibly be that the boys won't even finish it and I'll be stuck eating it all myself.  

This week with each bite I'm remembering grade school and what used to taste like.

Next, Pigs in Blankets.

G-F Crepes

 Ah, delicious crepes for Sunday breakfast that are so simple.  Couldn't be better.  Use your favorite crepe recipe and just swap out the flour for a g-f alternative.

1 egg
1 cup flour
1 cup milk  (more or less to make a thin batter.)
dash of salt

Stir batter often in between pours in a hot skillet to keep the flour from settling (I used my 10 inch cast iron one that doesn't leave the top of the stove.)

Because crepes are egg-centric, this recipe has no need of added gums to hold them together.  I filled these with jam and served with whip cream and berries.

Wow.

Funny story:  When you are in Hong Kong and trying to use their induction stove tops, and there is not typically enough weight on the bottom of a crepe skillet to trigger the magnetic interaction and the stove will not turn on and the whole group of people are awaiting breakfast and you come up with the brilliant idea of a heavy pot of water under a skillet... anyway long story short--meaning get to the point?

Making Crepes in America really is easy.

Garden Party Gluten-Free Cupcake Recipe

Baking for the Summertime Garden Party Wedding shower.  Can't wait to show how everything turns out. 

Working Menu:  Finger Foods

Spinach Balls, Carrot Cake Balls for the GF/CF/SF of us, and Cupcakes!

Gluten-free cupcakes?  Today I needed four different flavors for a fundraiser and I didn't want to make my really complicated recipes for Let Them Eat Cake White and To Die For Devils Food that are both drop-dead delicious, so I made up this fast and easy fill-in.

I split the batter in four bowls and added the flavorings to make vanilla, lemon, chocolate and red velvet batter, baked then frosted them.  Each was delicious and very moist. 

INGREDIENTS

• 1 1/2 cups white rice flour
• 3/4 cup tapioca flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon xanthan gum

• 4 eggs
• 1 1/4 cups white sugar
• 2/3 cup mayonnaise
• 1/2 cup milk
• 2 teaspoons gluten-free vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with papers, makes 24 regular sized cupcakes. 

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. While beating, add half the flour mixture, then half the milk and the second half of flour and end with the milk and vanilla and mix well.

Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

****Lemon cupcakes – Add 2 teaspoons lemon extract and one drop yellow food color. Fill with a squirt of lemon pudding filling and frost.  

****Chocolate cupcakes – Add ¼ cup dutched cocoa to the batter.  Fill with a squirt of white cream filling and frost with chocolate.  

****Red Velvet cupcakes – After adding ¼ cup cocoa, add 1 drop red coloring at a time until just right. (Mine color is industrially powerful!)   Frost with cream cheese frosting. 

Let cool completely then frost, if desired.

GF Pumpkin Cookies

Fall G-F Baking?  A soft chewy pumpkin cookie that smells up the kitchen and makes a great delivery to the new neighbors.  10/19

In honor of Memory Monday's, I'm revisiting the pumpkin recipe cookies that were so delicious as well as reading back on great memories.

Blogs really are the family history scrapbooks of our day.

____________________________
reposted from 6-28-11

DawnL's Pumpkin Cookies

Preheat 400 degrees 15 minutes

3/4 cup brown sugar

1/4 cup butter

Beat together til creamy then add:

1 egg

1 cup pumpkin (canned)

Mix 1 1/2 cup g-f flour (I use my wholegrain flour mix)
1 1/2 tsp. baking powder,

1/2 tsp. cinnamon,
1/4 tsp. of ginger,
1/4 tsp. nutmeg and
1/4 tsp. salt

Add dry ingredients to wet, blend, add 1 cup chocolate chips and drop by spoonsful onto a cookie sheet. Bake at 400 degrees for 12-15 minutes, until dry and golden brown.

I've written before about refitting recipes--exchanging the regular flour for gluten-free. Although the idea is daunting at first, many of the original chefs for gluten free say it is simple and easy. The more diverse your flour mix is, the better it exchanges.

Many professionals also add that there is no need to add gums if the flours are whole grain and very diverse. I have had some success using buckwheat alone, but my best substitutions have had as few as four or as many as eight different flours sifted together--and I still add guar gum to all my recipes.


______________________________________________________________

College guy is preparing to serve a church mission and he is earning money over the summer for the costs.

It's been great to have him at my every beck and call for whatever task I have, but the guy can work hard labor for eight hours straight!  The wood splitting that I expected to take weeks was finished in three days, so now I'm inventing tasks.


The dream rock garden may get finished, the deck sanded and repainted, the entire acreage pruned and the front porch repaired!

The only downside to the situation is trying to keep the guy fed. I've grown accustomed to baking less, and I'm stoking the bake stove to stay ahead of the roaring hunger that never seems to subside.

His request today, "Remember those muffins Mom, not the regular, but the lemon, almond poppy seed? And pumpkin cookies, remember those pumpkin cookies that were kinda soft, filled with chocolate chips, and deliciousness?"

Yeah, I remember. And I've not attempted them post-gf, but thank goodness the gf sister has! Her recipe is delicious and delightful and I'm holding back five cookies so I can take a photo. The workman says to hurry and find the camera, HE IS STILL HUNGRY!

GF Carrot Cake

ITS FALL!   And I have lots of green tomatoes, so it's either fried green tomatoes or... 

Party Cake!  

 Repost from 10-17-17
I'm using the last of my green tomatoes to bake this for a friend's farewell party.  It is so delicious.  What will I do when all my green tomato puree is gone from the freezer?
I'll have to attempt to make it without the green tomato puree or perhaps I will try tomatillas?

Blend together:

1/2 cup vegetable oil
1 3/4 cup sugar
1 cup Greek yogurt
4 eggs
1 1/4 cup green tomatoes pureed
 (or store bought hard unripe tomatoes)
2 cups grated carrots
1 cup chopped walnuts or pecans (optional)

Sift these dry ingredients:

2 3/4 cup gluten-free flour (I used my healthier grain mix)
1 1/4 teaspoons xanthan gum
2 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger

Spray/grease two 9" pans or a 9x11 cake pan.   Preheat at 350 degrees.

Beat the two mixtures together only until blended.  Spoon into pan and bake for 30-35 minutes until a tester poked in the center comes out clean.
Cool 5 minutes, remove from pans, frost with a cream cheese frosting.

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Last posted 3-31-13 and I need to post it again!  We ate this recipe this weekend at the family reunion and once again, it was a gluten eaters heaven!  They love it, I love it, it is a delicious recipe no matter when you eat it!    YUM!

It's Spring, Easter and time to make Carrot Cake again!
Here is the photograph from last year, 2012,  hopefully the result this year will be just as beautiful--but reality usually intervenes.  It still tastes delicious.  So here goes.

Last posted 8-19-2009

I once distrusted carrot cake--all those suspicious orange flecks floating around. I can take them in stir fry and in soup, but in my cake? No! Thank you.

Being GF has really forced me (the desperation factor) to broaden my food perspective. One fall morning, facing too many unripe green tomatoes, I googled green tomato recipes and discovered this treasure. For my husband's birthday, I baked him Bette Hagman's GF carrot cake recipe.

Wow! A gastric epiphany! I now freeze green tomato puree in 1 1/2 cup increments over the winter to make this delicious cake.

This week I again made the best carrot cake in the world, compliments of Bette Hagman (Praise be her name). The only alteration I make to her recipe for Prize Winning Carrot Cake is to lower the oil by two thirds and substitute plain yogurt. Bette uses her featherlight mix of rice, tapioca and cornstarch with a dash of potato for the GF flours.

This year it proved to be still too high in caloric values for the reformed mind of the health-conscious husband, so I'll have to eat it all myself!

This cake is always successful and delicious! So say the GF and non-GF testers with whom I shared it.

Cake recipe modified from Bette Hagman's Gluten Free Gourmet Cooks Comfort Foods.

Cream Cheese Frosting

8 oz. pkg cream cheese

1 tsp vanilla

3-4 cups powdered sugar

1 TBS milk

Beat, beat, beat, til the frosting is light and fluffy. Spread over cake and refrigerate to set (and to hide it).

GF Chocolate Dipped Pretzels

Retro 2011

I'm alone most days preparing the holiday foods and it gets kinda boring.

So even more creepy of my being alone, I decided to spoof the "elf on a shelf" frenzy that is booming on pinterest. So I have a monkey in the trunky and he's helping me cook.

I know, I know, certifiable. But it's getting me through the holidays.

Happy Baking for you too.

For these pretzels, I used Glutino's brand.

I melted the almond bark in the microwave and dipped the pretzels. What was fun was the Wilton candy melts melted in the microwave in a ziplock. I snipped the corn and that makes it so easy to make great designs.

This monkey screams when he's slammed on the counter and sometimes with G-F cooking, that helps.

Oatmeal G-F Peanut Butter Cookies

Need a quick, delicious cookie?  I pulled out this recipe from the ancient files of 2012.  It's a keeper.  YUM.  It's also very forgiving.  I think I have made it with every flour mix available.  Today it was half a cup of sorghum,  1/2 cup of millet, and a half cup cornstarch 'cause that's what I had.

Still delicious.




Oatmeal G-F Peanut-butter Beauties,

by the book.

I've attempted versions of these cookies before, but they were never very impressive.  Once again, I've been Pinter-testing and BrownEyedBaker's photograph of a typical peanut butter/oatmeal cookie looks so beautiful that I had to try to bake them g-f, yet still maintain the gooey appeal.

Blend with a mixer:
1/2 cup peanut butter
1/2 cup sugar
1/3 cup brown sugar
1/2 cup butter

Does it seem that most cookie recipes begin alike, "It Was A Dark and Stormy Night,"

When light and fluffy, add
1 teaspoon vanilla
1 egg

(More of the sameness--although an intriguing turn of page with half the egg as usual.)

Sift together these dry ingredients and add
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp. xanthum gum
1 cup gluten-free flour --I used a healthy featherlight flour mix, but any good g-f flour should work.     (It's spring and it's humid here in OK.  If it bakes too flat, add a little more flour.)

(Now this is where the total writing pattern diverges, only one cup flour?  That's a plot twist!  And wait?  An unforeseen script change with only one/half cup oatmeal?  How's that gonna work?)

Fold in:
1/2 cup oatmeal
1 cup chocolate chips

Bake at 350 for 10-12 minutes until lightly browned.  Made 37 fairly large cookies.

First posted 4-09-2012

The Review?  This recipe was delectable and I can't wait for the sequel!  

GF Pumpkin Roll

Retro Saturday--back in 2012

http://www.faithfullyglutenfree.com/2013/11/gluten-free-pumpkin-roll-cake.html

Still delicious.  Thought I'd make it again.

I'm spending the vacation catching up on reading and one of my favorite genres are cozy mysteries and of course if they have a culinary slant, all the better.  Josi Kilpack's Pumpkin Roll is a light and easy read and best of all, full of inspiring recipes.  This recipe is inside the book (sneak peak) on Amazon.

I took her simple pumpkin roll recipe and modified it for g-f by adding 1 tsp. guar gum and swapped out the flour for a gluten-free flour mix. EASY!   (I used my healthier version of Bette Hagman's Featherlight Mix.)

 Last year Mom and I read another book by her, Blackberry Crumble by this same author and baked Cherry Chip Cookies modified from the recipe in that book.   It too was delicious.  She also has books called Lemon Tart, and one called KeyLime Pie... I'm thinking and imagining and eating.

If this recipe is not available on Amazon sneak-peak, here is another I'm trying this fall season.

http://www.faithfullyglutenfree.com/2013/11/gluten-free-pumpkin-roll-cake.html

 Mix the batter, spread it into a jelly roll pan lined with sprayed wax or parchment paper.

 Bake then cool a minute and dump onto a powdered sugared dish towel, peel off the paper and roll up to completely cool. 30 minutes.

 Unroll cake and spread with cream cheese filling.

 Roll back up without the towel.

 Wrap in plastic and finish cooling 3-6 hours in the refrigerator.

 If like me, you can't wait all that time, open early and slice and eat.

It turned out delicious!

Carrot Cake Balls -- GF, CF, sugar-free, faux-cream cheese

IT's NATIONAL DIET MONTH!!!     Today I'm looking for something that will be delicious and yet not bust apart my 21 day diet. (because I'm not up to starting over.)  

This might work!  







Cream cheese cake balls that are dairy-free, sugarless, gluten-free, grain-free, healthy, raw and delicious?

And about which the 14 year old says,  "Okay Mom, they are not terrible."  Woot!  High praise indeed.

The impossible dream?  
Well, maybe. 
It's all true, except for the cream cheese.  

There is none of that in the recipe, but I made these and asked the guys what they  reminded them of and they came up with the name.  

Actually they said they tasted pumpkin too, but I thought that was really stretching it.  

Who knew dates are the secret ingredient? 

None of the guys and they will not!  

3/4 cup carrots, peeled, diced (2 or 3 full sized)
4 dates (pitted and diced)
1 teaspoon minced ginger root (I use the stuff from the jar in the fridge)
1 teaspoon cinnamon
1 teaspoon orange extract
1/2 cup pecans

I have a good food processor, so I did it all together using my processor blade, but try chopping the carrots first then remove and do the rest and add the carrots to thoroughly combine into a dough.  I used my handy-dandy melon baller and then rolled them in coconut.  

This is the birthday cake ball recipe that my dear friend Pam researched and fed to me for my September birthday.  It's taken a month to get it replicated.  I hope you love it as much as I do.    

Reality Bite:  And for the record, I still do not like dates... alone. (hee,hee.)

Last posted 10-29-13

Gluten Free Grandma's Heavenly Custard Cream Pie

For Thanksgiving!   I'm too busy to repost people.  After Thanksgiving is over, I will post my preparations.   For now, I'll just repost the ones I'm making myself.

reposted Sept 2013 for my husband's birthday pie:

first posted as a pie crust recipe on 1-7-2009

GRANDMA'S HEAVENLY CUSTARD CREAM PIE FILLING

2 1/2 cups milk 

1/2 cup heavy cream
3 eggs

1/3 cup cornstarch

1 cup sugar

Mix together and microwave  about three minutes (no longer using the tedium of the double boiler method) and whisk every thirty seconds until really thick and creamy. Add 1 teaspoon clear vanilla and cool under a film of plastic wrap.  

Finally after a Holiday trifecta, I achieved success! The pies were delicious.

I made crusts from Bette Hagman's (Praise be her name) Comfort Foods, Featherlight Pie Crust Recipe. (can't breech copyright, but here's a link.) I was so impressed with the ease.

And with the salt container correctly marked and the sugar reinstated as predominant, the Razzleberry Rhubarb was to die for, the pumpkin was smashing, the lemon meringue was fantastic and the homemade banana cream marvelous.

The fillings are not too impressive, for the most part taken from the back of the can, and side of the package label, but the Banana Cream is Grandma's homemade and it's delicious.

BANANA CREAM PIE made with bananas and
GRANDMA'S HEAVENLY CUSTARD CREAM PIE FILLING

2 1/2 cups milk 

1/2 cup heavy cream
3 eggs

1/3 cup cornstarch

1 cup sugar

Mix together and microwave (no longer using the tedium of the double boiler method) and whisk every thirty seconds until thick and creamy. Add vanilla and cool under cover.

Pour into baked pie shell layered amid bananas and top with fresh whipping cream!

It's heaven!

Old Fashioned School Lunch Peanut Butter Bars

reposted 6-14-18

INGREDIENTS

1 cup confectioners' sugar 

4 cups crispy rice

1/4 cup vanilla protein powder 

8 tablespoons (1 sticks)butter

1 cups smooth peanut butter,

1 teaspoon pure vanilla extract

1 cup semi sweet chocolate chips

DIRECTIONS

Line a 9x13 baking pan with parchment paper.

In a large bowl, mix the crispy rice cereal with the powders. 

In another small bowl, whisk the melted butter with the chocolate chips until melted, microwaving 10 seconds until smooth.  Add peanut butter and vanilla extract. Add the wet mixture to the cereal mixture and stir until the crumbs are evenly moistened. Pour the  mixture into the prepared pan and press into an even layer.

Refrigerate until firm, 30 to 45 minutes.

Cut into 16 even squares. Store the bars in the refrigerator in an airtight container until ready to serve.

HEALTHIER VERSION

½ cup Stevia powder

2 Tablespoons Agave

4 cups crispy rice

¼ cup protein powder (I used whey-based, vanilla)

½ cup flax meal

2 tablespoons superfood powder (this is a combination of veggies, dried and powdered.) 

1 stick butter  (fat is good for me!)

1 cup smooth peanut butter

1 cup chocolate chips

1 teaspoon vanilla extract

NYTimes Chocolate Chip Cookie G-F Tweek

This recipe came highly recommended so I want to see how it TWEEKS G-F with my whole-grain flour mix.  

I exchanged both of the flour types cup for cup with my whole-grain flour mix, and added one teaspoon xanthan gum.  Every other ingredient was the same.   

It passes the first college-bound guy test--the dough is delicious and the cookies are in the oven. 

They're out-- and GONE! 


 I baked them 12-15 minutes, they are browned nicely and I've eaten the batch.  Sheesh!  I safely placed the rest of the dough in the refrigerator to see if 24-36 hour refrigeration (as the recipe suggests) improves the cookies.  What will really happen?  Yup, the dough will be devoured.  

 http://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?utm_source=yahoo-food&utm_medium=referral&utm_campaign=content-partnerships

Then the NYTimes goes and locks their site.  Thanks Brown Eyed Betty for reposting it.

3 2/3 cup g-f flour

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons kosher salt

1¼ cups ( 2 1/2 sticks) unsalted butter, at room temperature

1¼ cups light brown sugar

1 cup plus 2 tablespoons  granulated sugar

2 eggs

2 teaspoons vanilla extract

2 cups dark chocolate chips, 

Standard cookie production:  Cream the butter with the sugars til fluffy then add the eggs.   Mix the dry ingredients all together and then add to the butter mixture. Stir together. If necessary, add more flour by the tablespoon until the dough pulls away from the sides of the mixer. Bake balls until nicely browned in a  350 degree oven.

Easy GF Coconut Macaroons

Today's Holiday G-F Cookie Recipe is a

Salted Caramel Macaroon.  A creamy, salty caramel switch up on an old Holiday favorite:

After baking the standard mararoon cookie recipe, (below), while still warm, press a spoon in the centers for an indentation.  Fill the dip with caramel filling and wait to cool.  Sprinkle coarse sea salt atop.

 Caramel filling:      Use one or two of the Christmas caramels you can't stop making or a Kraft rip-off.  Microwave them for a moment to soften, then add a teaspoon of milk or cream to thin slightly.  Spoon a drop into the centers and cool.  After these cool, sprinkle coarse sea salt atop.




First posted 1-12-11 and again in 2012
Happy Valentines Day!!   Fast, easy and delicious 

Easy Coconut Macaroons

Great Grandma Bezzant made these for me for the holiday buffet. I love people who don't have this nasty disease, but still want me to feel loved.  My husband's 93 year old grandmother, even though she suffers from macro-degeneration and is legally blind, still makes the effort to study up on gluten-free and bakes these for me.

If  I ever grow up, I want to be just like her.

EASY COCONUT MACAROONS

2 (8 oz.) pkgs. flaked coconut 1 (14 oz.) can sweetened condensed milk 2 tsp. vanilla Mix all ingredients together and drop onto greased cookie sheet. Bake 10 to 12 minutes at 350 degrees. Let cookies set before removing from cookie sheet. I halved the batch and it still makes a lot, (Particularly when you are the only coconut lover in the house.) Dipped in chocolate, these would make a delicious "Mounds" bar for Valentines. ...whatever am i going to do with a half can of sweetened condensed milk?

Summer Squash Quick Bread

We have too much summer squash. After like 10 summer squash dishes and then someone drops some off on your porch and your mother-in-law wants you to pick hers and your plant is just starting to produce, we're in for a serious amount of summer squash. We've sauteed it, frozen it, and hidden it in other dishes...

GOOD NEWS.
SUMMER SQUASH BREAD.

Or cake.






Pictured--I put in half the batter then added marshmallows, pecans and chocolate chips. Then poured the rest of the batter on top.




Easy peasy recipe (you can half it if you don't have as much squash as I did...):

2 huge summer squash,
cut up in a blender with
1 cup of vegetable oil
1/2 cup applesauce
and
3 eggs.

Puree it all, pour it in a BIG bowl and add

1 T baking powder
1/2 t salt
2 T milk powder
1 t baking soda
1/2 c sugar (or less if you want it for breakfast instead of dessert)
1 t guar gum
1 T cinnamon
mix it all with 1 cup flour and then wait ten minutes to see how the texture is turning out. THEN add up to 2 ish cups more GF flour blend (I used my 7 flour blend of rice, tapioca, sorghum, millet, potato, cornstarch, buckwheat, recipe here but I'm sure any blend will be fine)--add last and just look for when it makes a nice smooth cake-consistency batter.
Too wet and it will never cook through. Too dry and it will be chalky.


Mix. Preheat oven 350*, pour it into many multiple greased pans (this made a 9" round AND a big bread pan) and cook for 50 minutes or so. Follow your nose and tap it on top when you think it's done. If it bounces back, get it out and let it cool. Undercooked is nasty and I do not recommend it.

This is an easy bread and I'm guessing it would freeze nicely (if we ever didn't finish it/give it to neighbors, Sunday School classes, and friends).

GF Lemon Bars

Updated shortbread cookie crust link. https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=544438




RePosted from 7-14-11 


Family Reunions!  I love them and didn't realize how much other people anticipate the food that I bring to these reunions until this year when at two different reunions, I was asked why I had not brought specific things.

AS IF I EVER REMEMBER, what food I bring to anything from the day before!  That would be miraculous.  So, I promptly went home, made lemon bars and gaspacho soup and took them to the next party, where the guests recalled with salivatorial joy the fruit pizza from last year.  Oh Well, Can One Never Win? 

In spite of the disappointment, once again, they managed to lick the platter though.  Delicious!

  
Recipe update: July 2011-- I have made this twice since the initial invention and when I made it this weekend for the family reunion I pressed half a batch of the recipe for (Living Without's shortbread Lintzer cookie recipe) into the 9 x 13 pan, which I had lined the pan with wax paper. The crust does not expand, so make your own judgement as to how thick you want it.

I baked the rest into shortbread cookies, but be very careful not to overbake these. They do not brown without added sugar atop. If you bake them too long, they will suck the moisture out of your mouth like sand in the Sahara and they crumble like it too.

2012 Update:  Raspberry Rhubarb filling!  Is Yum!

Back to the story:

The wax paper allowed the bar to slide out easier when it was cut and served. I baked the crust until just browned around the edges and while it was hot, I added the filling. I cut the sugar a little--I do love a tart lemon bar.

--------------------------------------------------------best of luck with yours.

First posted 3-4-11.

This recipe took honorable mention in the dessert contest at the church chili cookoff tonight.

I think it's a keeper!

4 eggs and 2 egg yolks wisk until frothy, add

2 cups sugar, (I cut it to 1 1/2 for tartness)  blend well, add

1/3 cup rice flour,

1 cup lemon juice (4-6 fresh squeezed)

1 Tablespoon lemon zest

I mixed this up and poured it over the prebaked crust (Living Without's shortbread Lintzer cookie recipe) in a 9 x 13 pan and baked it for 30-35 minutes (until the center is set). Cooled then dusted with powdered sugar, it tasted so good that I'm certain it has absolutely no redeeming nutritional value. But boy, was it delicious!

I've been told to bake lemon bars in a foil lined pan and after it's cooled, lift the entire thing out and then slice and peel the foil off, but this one didn't stick to the pan too badly.

GF 15 minutes Doughnuts ? ? ?

THE GF KIDS ARE IN TOWN
AND WE ARE EATING LIKE KINGS!!!!

First posted 3-27-12

Delicious G-F Doughnut Holes

I've been on pinterest again... 16 pins sitting in my draft portion of my blog just waiting to be recipe modified or tested. STOP ME!

The most recent is the doughnut craze. I can tell that the craving has overwhelmed me when 4 of the 16... that's 4/16 or 1/4 for those of you homeschooling with me...

-------------------------------------

Aaaagggghhhhh,
anyway, it's apparent that a disproportionate number of posts are about doughnuts, so it's time to bust out the deep fryer and hustle up a batch.

The other doughnut recipe I tried this month wasn't as good as I wished, even rice krispies can't salvage that recipe. So I was cautious about the 15-minute doughnut recipe that I pinned, because right at the start, the author admits that they aren't as good the second day.

We G-F'rs know that if normal food isn't good the second day, gluten-free food probably wouldn't be good the first day! So instead of using her recipe, I used my own. It was fast, and aside from the rise time, they really only took 15 minutes to mix up.


Take your favorite bread mix (I used my recipe for healthier featherlight bread modified from Bette Hagman's - Praise Be Her Name) and added two extra tablespoons sugar.

I've used Gluten-free Pantry's sandwich bread mix before and I think it would work well in this recipe too.


Mix up the bread mix using 1/4 cup less water. The dough will be scoopable, yet still soft and squishy. Scoop out balls (using a floured melon baller or cookie scoop) and place gently on rice-floured wax paper, rolling into soft balls.

Set aside to raise 15-20 minutes while the oil heats.

I used regular canola oil, heated to 350. (If it gets hotter, pull the plug--as too hot means doughy centers)

I dropped them bottoms down.  Then fried them til brown, they almost rolled over by themselves.  Drained them on papertowels, rolled in cinnamon sugar or powdered sugar. Waited until cooeler to dip in a powdered sugar glaze.

And Then I Ate Every Single One - except for the ones that the youngest son got to first.

Delicious!  Make 40 doughnut holes.

Reality Bite: I did make the husband reserve one to see if they were as good today and when he ate it this morning, he affirmed that yes, second day, just as delicious!

_______

G-F doughnut recipe that is fast and easy and cheap? The last week of vacation Mom and I fried g-f doughnuts.  We delivered a plate to the neighbors, who mistook them and the whole non-gf family gobbled  them up.  The GF friend got NOTHIN'.   MY POINT?  They loved them!  I had to send over g-f carrot cake to make up.