Day 16 of 25 Days - Molten Caramel Lava Cookies

These BY FAR are the best cookies I've ever made.  They are also a little time consuming so be prepared to spend a few extra minutes molding these cookies around the Hershey Kiss.  But the end result is nothing short of heaven in your mouth.  Fresh out of the oven or reheated, the liquid caramel oozes out of the middle you can't help but smile (mostly because you've made a mess and it's all over your face, but that's beside the point).  Take these to any holiday party and they (and you) will be a total hit.

Molten Caramel Lava Cookies

Day 15 of 25 Days - Vanilla Bean Shortbread

I am bound and determined to find a shortbread recipe that works.  I think this recipe is close, but the search will still continue.  Is this the Norwegian in me - striving for the perfect buttery cookie?  These cookies are flaky, light and yes, buttery.  And with a hint of pure vanilla bean, these are nothing short of yummy.  The only problem with these is, well they're a little flat.  They are supposed to be cute round ball shape cookies, but I'm not sure where "I" went wrong.  I think my baking soda might be out of date.  None the less they still tasted super delish and no one would have been the wiser had I not said anything just now.  So give 'em a try and see if you can keep them in the round.

Vanilla Bean Shortbread

Day 14 of 25 Days - Fudge Ecstasies

These cookies are so amazing I totally understand how they got their name.  I’m not a huge chocolate cookie fan (I know, call me crazy), but this is a cookie I could sit down with a glass of milk with and eat until I got sick.  Too much info, sorry I digress.  Not only are these tasty little treats, but they are probably one of the easiest cookies I’ve made in my series so far.

Fudge Ecstasies

Day 13 of 25 Days - Oatmeal Chocolate Chip Pecan Cookies

Oatmeal cookies are those cookies that mom used to make for you when you’d come home from school and they’d be hot and fresh waiting for you with a tall glass of milk.  And if she made them in the late fall, early winter it was even better.  Well here’s my version of mom’s oatmeal fall/winter cookies.

Oatmeal Chocolate Chip Pecan Cookies

Day 12 of 25 Days - Magic Peanut Butter Middles

The reason why these are called "magic" is because it's magic how you get the peanut butter layer in the middle of these, oh my goodness these taste so good, cookies.  The peanut butter makes them moist in the center, but the chocolate outside layers have a nice crisp to them.  Better than any peanut butter cup candy out there.  But that's just my opinion.

Magic Peanut Butter Middles

Day 11 of 25 Days - Oatmeal Scotchies

I have been really craving butterscotch lately (no, I'm not pregnant).  It's just been sounding really tasty.  So I bought a bag of Nestle Butterscotch Chips and this recipe was on the back, so I thought what the heck, give 'em a try and see if they can convert to a good Gluten Free version.  I think they turned out pretty good and they satisfied my butterscotch craving.

Oatmeal Scotchies

Ingredients:
1-1/4 cups All-purpose GF Flour (I used Jules Gluten Free)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups Oats (I used Jules Gluten Free Oats)
1-2/3 cups NESTLE Butterscotch Flavored Morsels

**recipe modified from the Nestle Butterscotch Morsels bag**

Day 10 of 25 Days - Amish Sugar Cookies

These cookies are not your typical sugar cookie, their texture is a little more like cake than cookie, yet they are flat.  Such great flavor and really moist.

Amish Sugar Cookies

Day 9 of 25 Days - Peppermint Meringue Stars

This is my second attempt at these little buggers.  I don't think I am meant to make meringue anything.  I figured I'd post this attempt, keep working on it and then someday post something really outstanding.  But until then, the recipe works, my execution is just off.  I tried to make them a cute button shape/size and this recipe requires them to be a bit bigger.  But play around with them to make them the way you want. 

Peppermint Meringue Stars

Day 8 of 25 Days - Snickerdoodles

Who doesn't love Snickerdoodles?  How can you not love sugar and cinnamon rolled on a sugar cookie base? Especially when they are hot, fresh out of the oven and you dunk them in a big glass of milk.  Now that is good eats.

Snickerdoodles

Green Bean Casserole - A New Way

So I know that Thanksgiving is over, but if you are like me the green bean casserole is one of my favorites of the meal.  And having it without those crispy french onions on the top, is just not the same.  But, good news, my mom has a new way to make this dish just as yummy.  Unfortunately, there are no crispy french onions on the top, but you can have crispy bacon instead.

Green Bean Casserole

Day 7 of 25 Days - Chocolate Chip Macaroons

I must be on a coconut kick right now.  A few of the recipes that I am picking out to share have coconut in them.  Well, the truth is I do love coconut, so if you don't, I apologize but there are other days to come that don't have coconut in the recipe.

These little mounds are pure heaven.  Nothing like a ball of coconut with mini chocolate chips in them and drizzled with chocolate all over them.  Seriously?  Don't wake me!

Chocolate Chip Macaroons

Day 6 of 25 Days - Toasted Coconut Shortbread

These are such a treat.  My other attempt at shortbread was an "epic" fail, so to have these turn out and taste as good as these do is a huge success for me. Personally, I think the coconut helped hold it all together, but what do I know.  These are really light and flaky, with a subtle crunch from the toasted coconut, but they are not overpowered by the taste of coconut at all.  A well balanced act of taste and texture. 

Toasted Coconut Shortbread Cookies

Day 5 of 25 Days - Pecan Sandies

These are very yummy, melt in your mouth cookies.  I love the texture of finely chopped pecans in every bite.  And although it’s gluten free, it’s not taste free at all.

Pecan Sandies

Day 4 of 25 Days - Lemon Drop Cookies

These are so much fun.  Not only do you get  little crunchy bits of lemon drop candy in the cookie, but after the cookie is finished you get a lemon drop candy to suck on and enjoy long after the cookie is gone.  It's like 2 for 1.  It's great, all that lemony goodness in one little cookie. So refreshing!

Yummy Lemon Drop Cookies



Day 3 of 25 - Sugar Cookies

Here is another family cookie recipe that I love to make.  Sugar cookies are easy and can be cut out and decorated as much as you like.

Ingredients:

1 cup shortening (can use part butter or margarine if you'd like)

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon  grated orange rind (optional)

1 tablespoon orange juice (optional)

3 cups flour - I used Bob's Red Mill Flour

2 teaspoons baking powder

scant teaspoon salt

Day 2 of 25 - Chocolate-Dipped Almond Thins

I love these cookies.  They have this yummy nutty taste.  And they should since they have almonds in them. I used dark chocolate for the dipping part because I love dark chocolate, but you can use semisweet chocolate as well.

These cookies have a chewy texture to them and paired with the chocolate makes for a delightful taste.

Ingredients:
2 egg whites
1/2 cup very finely chopped, toasted almonds and/or pecans
3 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup Pamela's Baking and Pancake Mix
4 ounces semisweet or dark chocolate, melted

Directions:
- In a medium bowl let egg whites stand at room temperature for approx 30 minutes.
- Preheat oven to 375  F. Line large cookie sheets with parchment paper.
- In a small bowl combine almonds, butter and vanilla; set aside.
- Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about half of the flour. Gently stir in almond mixture. Fold in the remaining flour until thoroughly combined.
- For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheets, leaving 2 inches between mounds.  Using the back of a spoon, spread each mound into a 2-inch circle.
- Bake for 6-8 minutes or until cookies are just golden brown around edges and centers are set.  Cool cookies completely on cookie sheets; lift cookies off parchment paper and place on wire racks.
- Dip each cookie halfway into melted chocolate.  Use a spatula to scrape chocolate to a thin, even layer on the cookie.  Place cookie on a cookie sheet lined with waxed paper and let stand until chocolate is set (if needed place cookies in refrigerator to set).

This recipe was adapted from Holiday Diabetic Recipes - December 2011.

Day 1 of 25 - Sand Bakkles

Well here it is Day 1 of the 25 Days of Christmas Cookies Series.  I'm so excited to share these recipes with all of you.  Some of the recipes are family hand me downs and others are my favorites that have been converted to gluten free.  I hope you enjoy them as much as I do.

This recipe is a family Norwegian recipe.  I am part Norwegian and part Scottish, but for now we are focusing on the Norwegian side of things. My mom has been making these family favorites every Christmas for as long as I can remember, until I was diagnosed with Celiac disease.  Traditionally, these cookies are cooked in tart type tins, but with the flour being so flaky and crumbly with gluten free, they have been made as flat round cookies. 

I was pleasantly surprised when I made these and found that the flavor was so close to that of the non-gluten free version.

Ingredients:
1 pound sweet butter (unsalted)
2 cups sugar
1 teaspoon vanilla
4 cups of your favorite gluten free all purpose flour
(I used Jules Gluten Free All-Purpose Flour)

Pumpkin Pie - A Little Creamier

Pumpkin pie is my all time favorite and pretty much the only pie I eat.  I can't wait for the holidays when I get to make the pies for Thanksgiving and Christmas dinners, and if I hadn't told anyone they were gluten free they would have no idea.  There are so many ways to make/buy gluten free crusts now, there is no reason that everyone shouldn't be enjoying pumpkin pie for the holidays.  But the pie filling is where you become famous for your pies.  I think I have a "famous" filling that you will love.

Turkey Bolognese

So, wondering what to do with those yummy turkey day leftovers??  Ground it up and make Turkey Bolognese.  This Bolognese has a twist - a wine twist.  Yay!  Oh, and a little less red tomato sauce.  I'm not much of a tomato sauce person so I modify when something requires a thick tomato sauce be added. 

Ingredients:
1 tablespoons extra-virgin olive oil
1 1/2 pounds ground Turkey - I used Jeannie-O, but you can use leftovers chopped up. (see below for instructions on how to prepare with turkey leftovers.
1/2 cup baby carrots, sliced (or use 1 carrot, grated)
1 onion, finely chopped (use your best judgement on how much onion you want to add)
2 tablespoons of minced garlic
3/4 to 1 cup of sliced Portobello mushrooms (optional)
Salt and Pepper to taste
1/2 teaspoon Bay Leaf, dry
1 1/2 cups of white wine.  No need to use really expensive wine, just a nice Chardonnay will do. (use only 1 cupe of wine if using turkey leftovers).  You can also use chicken or vegetable stock if you don't want to use wine.
1 can of stewed tomatoes
2 tablespoons of Gluten Free All-Purpose Flour (adjust based on how thick you want sauce to be)
Serves about 4-5

Best Banana Bread

This is the season where I go in to comfort food mode.  And Quick breads are one of my favorites. So, to start the season off right I made my first Gluten Free Banana Bread.  This bread will soon become one of your favorites.  It's moist and packed with tons of banana flavor.  I added the nuts to the top last, mostly by mistake because I forgot to add them to the mix, but they ended up having a really nice toasted flavor that I'm sure will please the most discriminating palates.

Method:
This recipe is so quick and easy it doesn't even require a mixer.  Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg and vanilla, then add greek yogurt.  Sprinkle the baking soda and salt over the mixture and mix together.  Add the flour last and mix.  Pour mixture into a buttered 4x8 inch (I used a little bit bigger) loaf pan.  Bake for approx 1 hour - just check around the 1 hour time frame based on the size of the pan you use.  Use a toothpick to check to see if it's done.  If toothpick comes out clean, then you're good to go.  Cool on rack.  Remove from pan, slice and serve.

Chocolate Chip Cookies - Oh My Goodness are these good!

Hi Friends,If it's one thing I have realized being gluten free is that gluten free cookie dough and cake batter does not taste good raw.  Come on, you know you eat cookie dough.  So this is how I've determined that cookies and cakes will taste good - if the dough or batter tastes good to begin with.  And here it is - the OMGoodness this is the BEST cookie dough ever!  It's by my favorite gal - Jules Gluten Free.  It's called Jules Gluten Free Cookie Mix.  It's a blend of her special gluten free ingredients as a cookie dough base.  Then you add whatever goodies, like chocolate chips, that you want.  A-MA-ZING!  I took these little yummies to the office today and I got so many compliments.  You've gotta try these.

Chocolate Chip Cookies - Oh My!

For my addition, I added Ghirardelli Semi-Sweet Chocolate Baking Chips.

Turkey Meatloaf Burgers

So I was kind of craving meatloaf last night, but all I had was ground turkey and I didn't want to wait for the whole loaf to cook, so I improvised.  I paired them with sweet potato fries and there was dinner.

Turkey Meatloaf Burgers

Ingredients:
1 pound Jeannie O Ground Turkey
Italian Seasoning to taste (I used a little more than 1 tablespoon)
1 tablespoon of ketchup
salt
pepper

Directions:
Mix all ingredients together
Scoop up a handful of mixture and roll in to a ball and then pat flat to a little over 1/4 inch.
Fry in pan over medium heat for about 8 minutes

For the Sweet Potato Fries:
I used Oreida brand (they are in the frozen food case)
Follow directions on package, then sprinkle with sea salt and crushed dried parsley.                                        

Has anyone ever heard of this product?  If so, what do you think?

Click link below for more information.

http://www.celiact.com/celiac-support-supplement-celiact

Fast, Easy, Delicious PANCAKES!!!

I must say pancakes are one of my favorite breakfast foods.  Aside from Créme Brule French Toast (but that's a different post).  But today I experienced by far one of the BEST GF pancakes mixes I've ever tasted.  It was Pamela's Wheat-Free & Gluten Free Baking & Pancake Mix.  The only ingredients required are eggs, water and oil.  Pretty easy, breezy if you ask me.  And voila, pancakes on your plate.

The texture was the same as non-gf pancakes and the taste - well if you ask me the taste is as good as if not better than non-gf pancakes.  They had a sweet taste with a hint of nutty flavor to them.  So good.  I hope you enjoy these as much as I did.

Gluten Free Mini Donuts - easy and tasty

So if you haven't figured out, I'm not a great photographer, but I give it my all.  But what I am good at is having fun while cooking and baking.  Love it!  So a few months ago I was at Kohl's and they were selling those "Babycakes" machines.  So I had to get the donut one.  Yes, I really did.  So I followed the recipe in the booklet for the Sour Cream Donuts, and made some minor tweeks for a really tasty morning treat that is super easy too.

Gluten Free "Happy Cake"

So the other day a co-worker shared a website with me for "Purple-rific Layer Cake" from www.rock-ur-party.tablespoon.com.  And since I LOVE, LOVE, LOVE the color purple you know I just had to make it.  But to make it GF would be a challenge because this recipe calls for box cake mix.  So I used one of my favorite gluten-free flour makers (Jules Gluten Free) recipes for White Birthday Cake.  I must admit, I was a little disappointed in the outcome of the colors, but for my first attempt at "Happy Cake", I'm pretty happy overall.

When Life Gives You Lemons...........

Make Coconut Lemon Squares ~  I came across this wonderful treat in my "Betty Crocker's low fat, low-cholesterol cooking today" book that I have been unable to use for years since I was diagnosed with Celiac disease.  But due to the invention of Gluten Free Bisquick (yay!) this so easy to make.  And if I do say so myself, they turned out pretty darn yummy too.  I took the lot to the office and they got rave reviews (maybe some of my co-workers will blog their comments).  But, I must tell you I have NO idea how low fat or low cholesterol these really are. Enjoy!

Gluten Free Waffles

So, most weekends, if you are anything like me, waking up and whipping up a batch of waffles is not exactly what you want to do.  Luckily for us, there is a brand of frozen waffels to save the day.  Vans frozen waffles.  They are wheat-gluten free and taste great.  Mind you NOTHING is ever going to taste as great as homemade waffels like grandma used to make, but now there is something you can at least say "I had waffels for breakfast".  Enjoy!

Shakeology is Gluten Free!!