Chocolate Whirls

These bite sized treats are chocolatey goodness surrounded in a whirl of puff pastry. Paired with a glass of milk, the chocolate whirls make a scrumptiously light dessert! This recipe was inspired from the “Chocolate Whirls” in The Ultimate Cookie Book by Catherine Atkinson.

Ingredients:

  • 1/3 cup superfine sugar
  • 6 tbsp cocoa powder
  • 2 eggs
  • 1 lb 2 oz puff pastry
  • 2 tbsp softened butter
  • golden raisins (to taste)

Method:

First mix the sugar, cocoa powder, and eggs together until smooth. Next, spread the softened butter over each puff pastry  sheet until evenly distributed, then cover with the chocolate mixture. Sprinkle desired amount of raisins over the pastry. Roll the dough into a scroll shape then cut into sections about an inch wide. Place on a baking sheet and put in the oven at 425F for 10-15 minutes. Once the Whirls are cooled, lightly dust them with powdered sugar.

Makes about 20 Whirls

Gluten Free French Toast

Delicious recipe for gluten free french toast

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To make the batter for the french toast, we used one large egg, a dash of milk, a teaspoon of sugar, and a small splash of vanilla extract. This made four pieces of french toast. Then, we dipped the pieces of gluten free bread in the batter and flipped each piece. We have found that it takes longer to for the gluten free bread to soak up the batter so you will need to let is soak longer than normal french toast. We cooked the french toast until golden brown on each side. It tastes great with sprinkled powdered sugar and syrup on top!

Homemade Soft Pretzels

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If you are a fan of the classic mall soft pretzels like Auntie Anne’s, then this recipe is a must try! Golden brown and chewy, these pretzels are a surprisingly simple fix. Found on http://www.food.com, this pretzel recipe has been slightly altered due to various attempts to achieve the ‘perfect’ soft pretzel taste.

1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
4 tablespoons brown sugar
1 1/4 teaspoons salt
4 cups all purpose flour
2 cups water
2 tablespoons baking soda

coarse salt
2 -4 tablespoons butter (melted)

Directions:

1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.

2. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.

3. Let rise at least 1/2 hour.

4. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.

5. Be certain to stir often.

6. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.

7. Allow each pretzel to soak in the soda solution for at least a minute before placing on greased baking sheet. (This helps give the pretzel its soft texture)

8. Allow pretzels to rise again then sprinkle with salt.

9. Bake in oven at 425 for about 7 minutes or until golden.

10. Brush with melted butter.

11. Toppings: After you brush with butter try sprinkling with coarse salt.

Simple White Cake

Simple White Cake

Found on “allrecipes.com”, this recipe is perfect for a quick cake fix. The recipe not only calls for few ingredients but it bakes in less than 30 minutes!

Ingredients:

Recipe makes 12 cupcakes or 1- 9×9 inch pan

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

link to original site http://allrecipes.com/recipe/simple-white-cake/

**In the picture, above, the cake batter has been dyed with various basic food colorings in attempts to follow the popular “rainbow” cake trend.

Traditional Quesadilla and Salsa

Traditional quesadillas made with corn tortillas and delicious salsa recipe.

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Quesadillas are super easy to make. We first grilled our marinated chicken and cut it into thin strips. We put the gluten free corn tortillas on the griddle and sprinkled a thick layer of cheese on each tortilla. Then, we layered chicken strips and more cheese on top. Finally, we grilled and flipped the tortillas and cut them into wedges.

For the salsa, we cut up two tomatoes, one jalapeno, and one onion into small, thin slices. We mixed all the tomatoes, jalapeno, and onion into a large bowl with cilantro and salt. Finally, stir all of it together and let it sit for at least ten minutes. The longer you let it sit the more juices come out of the tomato and the more flavorful it becomes.

Waffles

If you’re looking for an easy, tasty breakfast, look no more! The recipe you’re about to read is simple and rewarding. Just a few notes on the ingredients: if you don’t have vanilla sugar, feel free to use vanilla extract. Also, we used coconut oil because 1) it’s one of the healthiest oils and 2) the coconut oil gives the waffles a hint of “island bliss”. If you choose  to use coconut oil, warm the milk a little to make sure the coconut oil doesn’t harden. On the other hand, if you use another oil (eg. canola oil or vegetable oil) you don’t need to warm the milk. And now, without further ado…

Ingredients:

  • 1 cup flour
  • 1 cup milk
  • 1 egg
  • 1 1/2 teaspoons sugar
  • 1 teaspoon vanilla sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 3-4 tablespoons coconut oil

Method:

First combine the flour and baking powder in a bowl. Add the eggs and 1/4 cup of the milk. Mix well and add the sugars and salt. Add a 1/2 cup of the milk and mix well. Lastly, pour the oil and the last of the milk into the bowl and mix until the texture is smooth and liquidy.

According to the directions of your waffle maker, bake the waffles. Top with blueberries and maple syrup and enjoy this tasty breakfast!

Hershey’s “Perfectly Chocolate” Cake

This Hershey’s chocolate cake recipe is both classic and mouth-watering.

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

*Instead of using frosting for the cake, try smothering it in melted dark chocolate!

Gluten Free Cheez It

Surprisingly easy to make and delicious gluten free cheez itz recipe. We found this recipe on the Fields of Green blog.

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Ingredients

8 oz of cheddar
4 tbs of butter
1/2 tsp of salt
2 tbs of chilled water
3/4 cup of sweet rice flour
1/4 cup of corn starch
1/2 tsp of xanthan gum

We started by grating the cheese and cubing the butter. We then poured all of the dry ingredients into our food processor and pulse several times. While pulsing, slowly add the chilled water. This should thicken up the dough. We put the dough in the freezer for about ten minutes. Then, we rolled the dough out on a floured cutting board. It is really important to roll the dough as thin as possible because it will rise in the oven. Next, we cut the dough with a small cookie cutter to make them the same shape. We then put the sliced dough into the oven at 350 for a total of 14 minutes ( 7 minutes in then we flipped the pan around) Finally, we took them out of the oven, sprinkled salt on top of each cracker, and enjoyed!

Gluten Free Mac and Cheese

Easy to make gluten free mac and cheese!

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  • 2 tablespoons unsalted butter, plus more for dish if you use ramekins
  • 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
  • 1 small yellow onion, diced small
  • 2 tablespoons potato starch
  • 1 1/2 cups milk
  • 1 cup Ost Lagrad (a Swedish Cheese from Ikea, could use Parmesean instead)
  • 2 cups of Mexican shredded cheese blend
  • 1 teaspoon  mustard
  • 1 box of Gluten Free Elbows (used Ancient Harvest Brand Quinoa Pasta)
  • 1 lb ground beef or turkey
  • salt and pepper

1. Cook the pasta according to directions on the package.

2. Brown the ground beef and drain fat.

3. Dice the onions and cook in a medium sauce pan with butter (about 4 -5 minutes)

4. Stir potato starch in with onion.  Slowly add in milk, stirring constantly.  Allow to thicken.

5. Add cheese into thickened milk mixture and stir until melted.  Remove from heat.  Add in the pasta elbows and ground beef.

6. Put mixture either into a baking dish or ramekins.  Sprinkle with crushed rice cereal.

7.  Bake at 350 for 20 minutes or until top turns golden brown.

Peach Milkshake

Delicious peach milkshake made from real peaches and organic ice cream.  We found this recipe on foodiva.com , but we modified it to make the milkshake thicker.

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2 C. of peeled peaches

1 C. of milk

8 large scoops of vanilla ice cream

1/4 C of pineapple juice (to add sweetness)

1 Tbs. of sugar

We added all of the ingredients into our blender then blended the mixture until smooth. Then, we poured the peach milkshake into a glass and enjoyed!       (This recipe made three milkshakes)