Recipe of the Month: Chocolate Chip Cookies (V, GF)

Posted by Michele at 12:50 PM 0 comments

makes 48 cookies

Ingredients:

• 1/3 cup hazelnut flour
• 1/3 cup coconut flour
• 1 2/3 cup white rice flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan butter (I like Earth Balance, Violife, and Miyoko)
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1/4 cup Just Egg (egg substitute for 1 egg)
• 1 tbsp vanilla 
• 12 ounces (1 bag) vegan chocolate chips (Ghirardelli is my favorite!)

Directions:

• Preheat the oven to 350 degrees. Lightly spray a cookie sheet (if needed).
• In a bowl, combine the flours, baking soda, and salt.
• In a mixing bowl, cream the butter and sugars.
• Add in the egg substitute and vanilla.
• Slowly mix in the flour mixture.
• Mix in the chips.
• 
  Drop onto your pre-greased, if needed, cookie sheet, in 1 tablespoon increments, about 2" apart.
• Bake for 9-11 minutes, based on your preference for soft or hard cookies.  Cool on the pan for 2 minutes, then remove to a cooling rack to complete cooling.

Nutritional Information*:

• Calories: 128
• Fat: 7.5 grams
• Carbs: 15 grams
• Protein: 1 gram

*per cookie

Southern Pecan Pie

Posted by Michele at 9:50 AM 0 comments

Preheat oven to 350°F.

Prepare an:
8in pie shell

In a stand mixer, mix together:
3 eggs,
2oz (4 tbsp) melted butter (cooled),
3/4 cup of dark brown sugar,
2/3 cup of brown rice syrup, and
1 tbsp of bourbon.

Stir in:
14-16 ounces of pecan pieces.

Pour into the prepared pie plate and bake at 350°F for 60 to 75 minutes.  The pie should be fully set and lightly caramelized on top.

Gluten Free Pie Shell

Posted by Michele at 8:39 AM 0 comments

1 1/2 cups of GF AP Flour (I really like the Bob's Red Mill Pie Flour, but the 1 to 1 is great, too)

4oz cold butter, grated

Up to 1/4 cup of water


Finger in the butter into the flour, until it's the texture of breadcrumbs.  A tablespoon at a time, work in the water.  I usually find 2 to 3 tablespoons does the trick for me.  Chill your dough for about 30 minutes, then roll it into a disc.  Press into an 8 inch pie plate and create your magic!  This shell is great for pies and quiche alike!

Southern Peach Cobbler

Posted by Michele at 5:14 PM 0 comments

This is the recipe my Mamaw has been making since I was a girl (with a few minor tweaks).  I still remember the jars of her home canned peaches that made even winter taste like summer!  (On that note, I need to make chili soon... Her canned tomatoes were awesome!)  I talked to Mamaw yesterday and, as we chatted, her cobbler recipe came up.  So, here's to my Mamaw and her amazing recipe!

Heat the oven the 350°F and grease a 13x9.

Mix together:
2 cups of (GF) A. P. flour,
1.5 tsp of salt:
2 tsp of baking soda; and
2 tsp of baking powder.

Once those are combined, add in and beat on medium until well mixed:
1 cup of sugar;
2 eggs
1/2 cup (1 stick) of melted butter
2 cups of buttermilk OR 1 cup of buttermilk and 1 cup of peach water/juice*

Stir in:
2 lbs of sliced peaches*

*You can use fresh peaches; peel and slice, then bring to a boil for 10 minutes to soften and to create peach water.  If using canned peaches, you can use the juice that is in the can (do not use peaches in syrup).

Pour the batter into your prepared pan and bake for 50 minutes or until brown and bubbly.  A fork will be clean when the dish is poked to ensure doneness.  Serve warm with vanilla ice cream!

Maya's Gluten Free Smores Cookie

Posted by Michele at 8:14 PM 0 comments

https://youtu.be/e8WdDtfBTzA

Irish Explosion Cake

Posted by Michele at 12:00 AM 0 comments

(my original recipe link is found here )

I initially made this as cupcake . Over the years, it's been modified and I tend to make it as a cake instead.  It's a tradition in our home for St. Brigid's Day and St. Patrick's Day.  Enjoy!



For the cake:
8oz. Guinness Extra Stout
1 cup salted butter, cut into small pieces
3/4 dark unsweetened cocoa
2 cups gluten free A. P. flour
1/2 cup white sugar
1/2 cup brown sugar1 1/2 tsp baking soda
3/4 tsp salt
3 eggs
1/3 cup Greek yogurt

(Want to cheat or short on time?  You can get a decent dessert by using a box of dark chocolate cake mix, 8oz Guinness, 3eggs, and 3oz oil.  The cake will be slightly denser, but it's still delicious.) 


For the ganache:
5oz dark chocolate (90%)
4oz heavy cream
1 tbsp butter
2oz Irish Whiskey


For the frosting:1 cup salted butter, room temp (2 sticks)
4 cups powdered sugar
4oz  Irish cream



1. Preheat the oven to 350 and prepare 2 8"pans. Bring the stoudt and butter to a simmer over medium heat. Add the cocoa and sugars, and whisk until smooth. Remove from heat. Whisk the flour, baking soda, and salt together and set aside. Mix the eggs and yogurt together and whisk into the liquid.  Slowly add the liquid into the dry ingredients and, once mixed, pour into pans.  Bake for 25 minutes or until done.

2. Finely chop the chocolate for the ganache and place it in a heatproof bowl. Heat the cream and butter until simmering and pour it over chocolate. After 1min, begin to whisk. Add whiskey. Whisk until glossy. 

3. Beat the students butter until light and fluffy.  Alternate thirds of the powdered sugar and Irish cream, beating until the frosting is airy. 

4. When the cakes have cooled and are turned out, even them by slicing the top off.  Paint on a layer of ganache.  Frost the bottom layer then stack the second layer (painted with ganache) before frosting the top layer and sides.

5. After you've frosted as desired, you can thin out the remaining ganache with Irish cream and drizzle on a design.  Sprinkle some green sugar on top to complete the perfect look!

Irish Cream

Posted by Michele at 10:08 AM 0 comments

makes approximately 36 ounces

Mix the following in a blender until will mixed and smooth:

14oz Irish Whiskey (for this, I love Jameson Cask Stout Edition)

8oz of heavy whipping cream

14oz of sweetened condensed milk (you can make your own!)

3/4oz (about 1tbsp) dark coffee (we roast our own, but Backyard Beans Punch in the Face is awesome!)

1oz melted chocolate or chocolate syrup (this is an outstanding use for any leftover ganache you have from making Irish Explosion Cake ☺)

1/4oz each (about 1tsp) vanilla and almond extracts (optional)



Refrigerate after opening.  This will keep for 3 months (if it lasts that long!)

Sweetened Condensed Milk

Posted by Michele at 10:05 AM 0 comments

Quick and Dirty (half the time of the below recipe):

12oz evaporated milk

1 1/2 cups granulated sugar

Combine sugar and milk and bring to a boil, whisking until the sugar dissolves.  Whisk continuously until thickened.  Remove from heat and cool.

Truly Homemade:
(dairy free option!)

2 cups full fat milk (or any high fat milk substitute you choose for dairy free...  I've used coconut milk to do dairy free and it was great!)

1 cup granulated sugar

Combine sugar and milk and bring to a boil, whisking until the sugar dissolves.  Reduce heat to medium and whisk continuously until thickened.  (This will take some time.). Remove from heat and cool.

(Dye-Free) Red Velvet Cake

Posted by Michele at 7:31 AM 0 comments

Bobby loves red velvet cake.... but he is allergic to red dye.  Over the last two years, I've experimented and we've ended up with pink cake or a spice-brown cake... But never "red" cake.  Poor Mr. B. begs for "red" cake and each time he asks, I've been stuck saying no. :(

I was discussing this with a friend of mine who is a professional baker and she started researching why this was happening.  She came up with a few sites, one of which mentioned that the cake needed to be acidic in order to keep a red color.  While I didn't care for the original recipe because it was a pound cake base (which my family isn't huge on), I decided to modify my cake recipe but create the "red" as the blogger recommended.

So, I made the cake yesterday and it was huge hit!  Half of it is gone, and it stayed RED!!!!

****

1.  I roasted about a half dozen beets (varying in size from small to medium), well washed, skin on, and diced in 1/2 cup of water at 350 degrees for 90 minutes.  Once they were out of the oven, they cooled for two hours.  The pieces were put in a blender with 1/3 cup of lemon juice and 1 tbsp white vinegar, then pulsed until the texture of stage 1 baby food. 

2.  In a stand mixer, I created a twist of my standard white cake, sans sugar since beets add their own.  (Want to cheat?  You could use a high quality, white boxed cake mix for your dry ingredients, but it will be sweeter since sugar is already a part of the recipe.  Just make sure the leavening is NOT baking soda based.)  2c A.P. flour, 1tbsp baking powder, 1tsp salt,  6oz plain Greek yogurt, 1tbsp vanilla, 3 eggs, and 1/4 cup of plain cocoa powder (NOT processed- so no alkaline chocolate or dutch processed chocolate... sounds nuts, I know, but the cake needs to be acidic.)  You wont add any water or additional liquid.  Add the beet puree, which will add the remainder of your "liquid".  I found that the puree I made was in between 1.5 and 1.75 cups.  (I'm an awful measurer.) 

I greased three 8" rounds and the cakes looked like a reddish-fuscia when they went in the oven, which was way better than anything I'd done before, but I remember thinking wasn't as perfect as I'd hoped.

Oh me of little faith.  I checked on them at 10 minutes and they had definitely deepened in color.  By 18 minutes, when I pulled them out to cool, they were red.  I let them cool on the counter while I made my cream cheese buttercream frosting, with enough to do a three layer cake.  I mixed 2 sticks of softened butter (1 cup) with 8 ounces of cold cream cheese, and alternated 4 cups of powdered sugar with enough whole (raw) milk to make the correct texture.  (I'll guess between 3/4 cup and 1 cup total). 

When the cake was fully cool, I dirty iced it and put it in the fridge to set for half an hour before removing it and completing the icing.  It stayed in the icebox until dinner started, when I pulled it out to come up to room temperature.  Bobby did the honors by cutting into it and red it was!  The cake was decimated in silence at the table, and I've already been asked to work on a "blue" velvet cake for Maya (purple carrots maybe???).

Success!!!

Cake and Frosting

Posted by Michele at 7:10 AM 0 comments

I basically have one cake and one frosting recipe that I can make in my sleep.  Every other cake I make is a deviation off the basic recipe.

Michele’s Basic Butter Cake Recipe
Mix & Set Aside: 2c A.P. flour, 1tbsp baking powder, 1tsp salt
Cream: 1/2c softened butter, 4oz. applesauce (a snack size cup)
Slowly beat in: 2/3c white sugar, 1/2c brown sugar
Add in, one at a time, and mix well: 6oz plain Greek yogurt, 1tbsp vanilla, 2 eggs + 1 egg white, 1/6c
almond milk (or regular milk if you’d prefer)
Add in the flour mixture slowly then beat on medium-high for 2 minutes
Bake at 350 for 20-30 minutes (however your oven works) until done.  Makes two 9” rounds.

Chocolate Cake: Melt 7oz dark chocolate with 2 tbsp (of the 8 you will use for the recipe) butter.  Add to the creamed butter (before the sugar) and then follow the above recipe.

Spice Cake: Add 1tsp each of nutmeg, cinnamon, and cloves to flour mixture.  Follow the above recipe.

Carrot Cake: Add 1tsp each of nutmeg, cinnamon, and cloves to flour mixture.  Follow the above recipe.  At the end, mix on medium-high for only 1 minute, then add in 2.5c of shredded carrots and a handful (to taste) of dried currants.  Beat for another minute.  Bake as directed.

White Cake:  Follow the basic recipe, but instead of 2 whole eggs plus an egg white, use 3 egg whites.  Instead of brown sugar, use only white sugar (1¼ cup).

Coconut Cake:  Follow the basic recipe, but instead of 2 whole eggs plus an egg white, use 3 egg whites.  Instead of brown sugar, use only white sugar (1 cup).  Omit the Greek yogurt and almond milk; instead, use 1 cup of coconut milk.   At the end, mix on medium-high for only 1 minute, then add in 1 cup shredded coconut.   Beat for another minute.  Bake as directed.


Michele’s Basic Buttercream Frosting (enough to frost two 9” rounds)
Beat 1c of softened butter until creamy.  Add 1tsp vanilla and 1/6c almond milk (or regular milk).  Slowly cream with 3c powdered sugar.

Cream Cheese Buttercream: Cut the butter to 1/2c.  Cream it with 6-8oz COLD cream cheese (one
package).  Add 1tsp vanilla and 1/6c almond milk.  Slowly cream with 3c powdered sugar.

Chocolate: Melt 3.5oz chocolate with 1tbsp butter.  Cream 7tbsp butter with tsp vanilla.  Add the melted chocolate, then cream with 3c powdered sugar.

Coconut: Beat 1c of softened butter until creamy.  Add 1tsp vanilla and 1/3c coconut milk).  Slowly
cream with 3c powdered sugar.  Add 1c shredded coconut.

Peanut Butter Cantaloupe Muffins

Posted by Michele at 3:11 PM 0 comments

This recipe was created by Bobby and I as a homeschool science class.  What better way to learn science and math than by creating and cooking different recipes!!

Preheat your oven to 325 degrees.

 First, make a cantaloupe puree by filling the blender about 2/3 way full with cantaloupe pieces.  We added a dash of water and then hit puree until it was liquid.  It will make approximately 2 cups of cantaloupe puree.

Mix the following together:
3 eggs
2/3 cup full fat Greek yogurt
1/2 cup coconut oil (at room temp/solid)
1 tbsp. vanilla

When that is blended well, add:
1 cup brown sugar
1 cup granulated sugar

Finally, add
2/3 cup (freshly made) crunchy peanut butter.  (We use fresh PB from our local Farmer's Market.)

In a different bowl, mix together:
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1tsp baking powder
1 tsp cinnamon

Alternate adding the flour with the cantaloupe to the sugar mixture, starting and ending with flour.  Then, set up your muffin tins with liners and pop those bad boys in the oven!

Bobby getting the muffin tins ready

This recipe made 36 muffins.  We topped half of them with a cinnamon sugar mixture and half with a pinch of Michele's Pumpkin Spice Granola for a taste of early fall! 

The muffins baked in a 325 degree oven for 25 minutes.  I'm happy to report they are moist and delicious!  A hint of peanut butter and that crisp sweetness of cantaloupe.  A definite success!!

Chocolate Peanut Butter Balls

Posted by Michele at 11:56 AM 0 comments

Chocolate Peanut Butter Balls:

In a large mixing bowl, mix together on medium: 50g coconut butter/oil (about 2 tbsp), 500g (about 1 lb) chucky peanut butter, 1tbsp vanilla. Add in 2 cups powdered sugar and mix until smooth. Roll into balls and put in the freezer for 20 minutes. 

Chocolate Sauce: In a saucepan over low heat, melt 8oz of dark chocolate with 1oz coconut butter. Remove from heat.


When the balls have chilled, dip them in the chocolate sauce, then return to the freezer for 10 minutes.

Refrigerate until ready to serve.



http://www.onceamonthmeals.com/wp-content/uploads/Peanut-Butter-Balls-800x529.jpg

Snowballs

Posted by Michele at 11:54 AM 0 comments

Chocolate Hazelnut Snowballs: 

 In a large mixing bowl, mix together on medium: 2 cups hazelnute flour/meal, 3 tbsp vanilla, 1/4 cup dark cocoa, 1/2 cup hazelnut oil, 75g (approx 1/4 cup) coconut butter/oil, and 2 cups powdered sugar.  Mix until smooth. Roll into balls and put in the freezer for 20 minutes.

Put 1 cup of powdered sugar in a ziplock.  Add the balls to the ziplock and shake to coat.  Refrigerate until ready to serve.

pic from pinterest

 
 

Fermented Triple Berry Smoothie

Posted by Michele at 11:28 AM 0 comments

I modified this recipe from Craving4More for a smoothie.  I only modified it slightly, so the real credit goes to C4M for creating it and, I have to admit, I was less than impressed when I read it but it's actually really good.  And that's not just me saying it!

Toss, in the following order, into the blender:
1 banana, 1 cup frozen mixed berries, 1/4 cup RAW FERMENTED kraut (not what you buy canned and shredded, but actual raw... it looks almost like a paste), 1/2 cup unsweetened cashew milk, 1 cup TROP50 OJ, and 1tsp raw honey.

Blend it until smooth (our non-awesome blender took about 60 seconds).  Drink ASAP.

The entire recipe has about 340 calories.

But here is what the peanut gallery has to say about it...

Oh... wait... they can't talk.  They're too busy drinking!

Quick Black Raspberry Jam

Posted by Michele at 5:48 PM 0 comments

We picked up some black raspberries at the market today, so I turned them into an accompaniment for dinner tonight...and breakfast tomorrow!

Over medium-high heat, I combined 1 pint black raspberries  (washed) and cook until bubbly, mashing with a potato masher and stirring well.  I sprinkled in 2 tbsp. sugar  (we didn't want the jam too sweet) and cooked for 5 more minutes before adding 1tbsp corn starch.  I immediately removed from heat and began to \whisk vigorously for 2 minutes before canning it.  (No hot water, just the hot jam in the clean glass jar and putting it in fridge.  It only made 1 jar so I don't want to preserve it long term.)  By the time I went back to get it for dinner tonight, it was fully sealed and popped when opened.)

http://ourhappynuthouse.com/wp-content/uploads/2010/10/Black-Raspberry-Apple-Spread-400x306.jpg

Vegan Truffles

Posted by Michele at 4:34 PM 0 comments

Melt 4oz 100% dark chocolate and 1tbsp coconut butter/oil.

In a stand mixer, mix together 1 very ripe avocado, 1 ripe banana, 1tsp vanilla, 1tbsp maple syrup, melted chocolate (from step 1), and 1/6 cup coconut flour.

When well mixed, place in the fridge for 30 minutes to set. 

Create a mixture of 1/4 cup dark cocoa powder and 1/4 cup sugar x10/powdered sugar.

Roll out balls (this recipe makes about 18-20 balls) and roll them in the chocolate sugar.  Place on a parchment paper lined plate and put back in the fridge to completely set.  Eat alone or dip in a fruit puree.  (We liked using some leftover black raspberry puree.... yum!)

http://www.newagemag.com/creative/c16a.jpg

Chocolate Avocado Pudding

Posted by Michele at 12:15 PM 0 comments

I have tried making this several times (including this morning) using recipes in magazines and books and.... blech.  It's never tasted good.  And, if I think that? The kids are beating me to the trash can.  So, I decided to give in and just stand at the blender until I got something passable and, instead, I came up with this.  Pudding everyday?  Don't mind it I do...

In a blender (one that is high powered enough to chop ice- you'll need it for the dates), add the following, in this order:

1 medium, very ripe advocado
3 dates
2/3 cup unsweetened coconut milk (I used So Delicious... you could also use unsweetened almond milk)
4 tbsp unsweetened cocoa powder

Blend until smooth, about 5 minutes, then add:

1 scoop chocolate whey powder (or chocolate hemp powder if you can find it)
1 tbsp simple syrup (or liquid cane sugar)
3 tbsp **lightly sweetened** chocolate hazelnut spread (Make your own (I have a recipe here) or I HIGHLY recommend Jason's brand.  If you use Nutella or something similar, then do not add the simple syrup and add only 2 tbsp)
1/2 tsp vanilla
enough (coconut) milk (I estimated 1/3 cup) to give you the texture you want

Blend until smooth, about 2-3 minutes.

Because who can choose only one fruit...

Put in a bowl and top with your favorite fruit.  Since we are all different around here, I put blackberries on mine, raspberries on Peter's, strawberries on Bobby's, and blueberries on Maya's.... Michael will just get some of the plain. :)

Pumped full of protein and good fat, this is an amazing dessert (or breakfast... just saying...)

Chocolate Hazelnut Spread

Posted by Michele at 11:54 AM 0 comments

Oh unhealthy goodness, thy name is Nutella. Since Bobby has an addiction to "brown sandwiches", this recipe (which I crafted last night) has been months (years??????) in the making. It has only 3 ingredients, is gluten free and vegan, and is delicious. Definitely make it in small batches, since there are no preservatives, and keep it in the fridge.

Remove the pits from 10 dates and place them in enough hot water to cover. Let them rest for 15 minutes. Remove the water and use your fingers to "peel" the rough skin from the dates. Place them in a food processor and process on low for a minute. Add 1/4 cup ground hazelnuts/hazelnut meal and 1 tbsp plus 1 (or up to 2, to taste) tsp unsweetened dark cocoa powder. Pulse to mix well and scrape the sides. Process on high for 3-5 minutes.

http://img4-3.myrecipes.timeinc.net/i/recipes/su/12/11/hazelnut-chocolate-spread-su-l.jpg

This recipe makes about 8 tablespoons of spread and, at 40 calories a pop, this has half the calories of Nutella and none of the junk. This, kids, may actually be a healthy breakfast spread for your toast!

I may just be Bobby's favorite mom after this.

Pavlova

Posted by Michele at 8:30 PM 0 comments

One of the easiest and tastiest summer treats!

There are three steps to this: meringue, whipped cream, and fruit.  You can use whatever fruits you want, but we prefer berries (strawberries, blackberries, blueberries, cherries).  Figs and kiwi are awesome, too.

Step 1: Meringue
Heat the oven to 225 F.
In a stand mixer, combine: 5 egg whites and 1/4tsp cream of tarter. Mix with the whisk attachment on medium/6 until the eggs begin to froth, then add in 1 cup white sugar and turn the speed to high.   Whisk until stiff peaks form, about 4-6 minutes.
Spray a pan with nonstick spray, then use a spatula to spread out the meringue. Make sure you make "edges" on the side, to help hold in the cream and fruit.
Bake for 2 hours at 225.  Remove from the oven and cool, at room temp, for 2 hours before beginning Step 2: Whipped Cream


Step 2: Whipped Cream
In a stand mixer, combine: 1 pint heavy cream and scant 1/4 cup brown sugar. (3 tbsp. is actually best).  Using a whisk attachment, whisk on high until whipped, about 5-7 minutes.  You want it well whipped but not stiff. 
Use a spatula and spread the cream out onto your meringue, into the 'basin' you created with your edges.


Step 3: Fruit
Wash and dry your assortment of fruit.  Mix the fruit well together and then cover the top of the whipped cream with it.
Refrigerate immediately.  Serve cold and within 2-3 days (or the cream will spoil). 

Apple Muffins

Posted by Michele at 11:35 AM 0 comments

1. Preheat oven to 350.  To prepare, dice 2 small-medium apples (I used pink ladies).  Also, mix 1tbsp ground flax with 3tbsp water, and put aside.

2. Mix together:  1.5c AP flour, .5c AP whole wheat flour, 1tsp baking powder, .5tsp baking soda, .5tsp salt.

3. In a mixing bowl, combine and mix on low until well combined: 1/4c plain Greek yogurt, 1/4c unsweetened applesauce, 2tbsp oil, 1 egg, flax mixture (from step #1), 1tbsp vanilla, 2/3c sugar.

4.  Mix in the diced apples (from step #1).

5.  Add the flour mixture to wet ingredients and blend on "stir" setting.  The dough will be very sticky.  Divide into 12 muffin tins.

6.  Mix together: 3tbsp brown sugar, 2tbsp hazelnut meal, 1tsp cinnamon, 1tbsp butter.  Mix with your fingers until crumbly (a cornmeal texture) and sprinkle evenly over each muffin.

7.  Bake at 350 degrees for 25 minutes.