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Thursday, September 24, 2015

Pumpkin Spice Doughnuts W/Chocolate - honey glaze (gluten free)

Being gluten free one thing I really miss is doughnuts!......So I was on a mission to try and come up with a recipe.....after much trial and error this is what I came up with! Being Fall, I thought I would try and make a pumpkin doughnut, but now that I have this recipe as a base I may be trying others, I think chocolate flavor may be what I try next, I also glazed these with chocolate and honey mixed together, but you could also dust with powder sugar if you like.....You will need a donut pan to make these....I found a Wilton brand one at Bed, Bath and Beyond....Well here is what I did...Enjoy!

 
INGREDIENTS
 
4 eggs
1/2 cup honey
1 cup pure pumpkin (I use Libby's 100% in can)
3/4 cup almond milk
1 teaspoon vanilla
 
1/2 cup coconut flour
1/2 cup almond meal/flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons allspice
 
GLAZE
1/2 cup mini chocolate chips (enjoy life brand)
1/3 cup honey
add to a glass bowl and microwave for about 20-25 seconds....remove and start stirring until smooth
 
Here are the chocolate chips I use for glaze
 
DIRECTIONS
Preheat oven to 350
 
Add all of the wet ingredients to your mixer with whisk attachment or blender (I used my Ninja).
Blend to mix and then add all of the dry ingredients and blend until mixed well.
 
Add a Gallon size Ziploc bag into a large cup and fold over the top (this is an easy way to fill your bag)
 
Once batter is in bag you will squeeze from top to slide it to corner where you will be snipping with scissors (you can set this aside while you prep donut pan)
Spray your donut pan with nonstick spray
Snip the corner of the bag (not too big) and start piping batter into each vessel of the pan
 
 
Smooth out the batter and tamp the pan down
And then bake for 20 minutes
 
Once baked let cool slightly and remove from pan
You can put a cookie sheet on top of donut pan and then flip over
The bottom smooth part is the side I glazed
 
Once cool you can glaze or dust with sugar as you like
 
 
 
 

Monday, September 21, 2015

Zucchini Fritter (Waffles)

So what do you do with a huge zucchini you got from the farmer?.....Make zucchini fritters of course!.....The only hesitation I usually have is the mess it makes to fry them up...problem solved by making them in the waffle iron!,,,No muss no fuss...This was the easiest thing ever, just mix your ingredients and drop them into the center of your heated waffle iron that you spray with non stick spray....I just love this, I will definitely be making them this way all of the time!...Here is what I did....Enjoy!
 
 
INGREDIENTS
 
2-3 cups shredded zucchini
1 egg (beaten)
1/2 cup grated parmesan
1/2 cup flour (I used gluten free) see note below, you can use less flour if you desire
salt and pepper
 
 
DIRECTIONS
 
Shred zucchini and then squeeze as much of the water out of it as you can
 
Place zucchini in a bowl ...add beaten egg and the cheese and flour, mix well season with salt and pepper
 
Scoop mixture into center of heated and sprayed waffle iron and cook until golden brown......remove and garnish with more parmesan if you like
 
*NOTE*
The next time I made these I only added a couple Tablespoons of flour...you could taste more of the zucchini and less batter, they were very good, so the option is yours!
 

 


Friday, September 11, 2015

Easy Cheesy Scalloped Potatoes

My Mom makes a great scalloped potato that everyone just loves when she has them!,,,The only problem is she doesn't use a recipe!....so trying to recreate them is not very easy,,,,well I thought I would try and come up with a version...they aren't as good as hers but it's a start and my family gave them the thumbs up!...Here is what I did....Enjoy!

 
INGREDIENTS
 
10 small to medium Idaho potatoes
1 -1/2 cups fat free half and half
1/2 cup grated parmesan cheese (plus more for sprinkling)
2 cloves garlic (minced)
1/3 cup fine Italian breadcrumbs
2 tablespoons butter
salt and pepper
2 cups Monterey Jack cheese (divided)
 
DIRECTIONS
Preheat oven to 400
(total cooking time about 1 hour)
 
Cut potatoes into chunks and place in a large bowl
 
In a saucepan add the half and half, parmesan cheese
and garlic...add salt and pepper, simmer on low-medium for a few minutes until heated through and then pour over potatoes
 
Add the bread crumbs and 1 cup of the Monterey Jack cheese and mix well together.
 
Pour into a greased casserole dish that has a lid and sprinkle with a little more parmesan cheese and 1/2 cup of the Monterey cheese
dollop the butter on top
Cover and bake for 45 - 50 minutes
once it looks done and bubbly add the other 1/2 cup of Monterey and finish cooking uncovered until browned to your liking
 

Tuesday, September 8, 2015

Refrigerator Pickles/Vegetables

I have been wanting to try pickling for a while!......Now I am hooked and want to pickle everything!......I don't know if I will ever buy pickles at the grocery store again...These were so tasty and very easy to make.....In this batch I prepared pickling cucumbers  ( I crinkle cut, but you could cut into spears if you like) and asparagus, but I plan to do some green beans and beets also....the beets you would roast or boil first but the cucumbers asparagus and green beans can be raw....how good would the asparagus and green beans be to garnish a  Bloody Mary!.....Other veggie options could be carrots, cauliflower, or anything else you may like! This recipe will make 2 - 1 quart mason jars of the veggies of your choice....Here is what I did...Enjoy!






 
 
Here are my pickles and asparagus
 
and my green beans and beets!
 
 
INGREDIENTS
 
4 Cups water
10 cloves garlic
 
2 Cups white distilled vinegar
2 Tablespoons kosher salt
 
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon coriander seeds
1 teaspoon whole peppercorns
(or you can use pickling spice which has all of these 4 spices in it)
 
a few sprigs of fresh dill (for each jar)
 
 
2 clean 1 quart mason jars (I used wide mouth)
 
DIRECTIONS
 
In a pan bring the 4 cups of water to a boil....once it boils turn down to simmer and add the 10 garlic cloves....cook for 5 minutes
 
Add the vinegar and salt, raise the heat and bring to boil to dissolve salt
 
Meanwhile divide the spices and dill between the 2 jars (I added a pinch of pickling spice also)....pack with the veggies of your choice.
 
Remove garlic from pan and smash with the back of a knife. Add 5 cloves of garlic to each jar and then pour the vinegar mixture into each jar over the veggies.....let it cool on counter before adding the lids... they will be ready to eat once cool, but the longer you wait the more pickle taste you will get!.....you can refrigerate for up to 3 months (if they last that long!)
 
 

Thursday, September 3, 2015

Carrot-Cherry Muffins (gluten free)

I am a big fan of Carrot cake!....So these muffins are right up my alley and with the spices that are in here they scream FALL!..If you wanted to, you could even add cream cheese frosting to these to make them really special...but the best part of them are the cherries, I just love the sweetness they add, being that the only sugar in them is honey!...Well here is what I did.....Enjoy!
 
 
 
INGREDIENTS
 
Dry
 
1 1/2 Cups Almond flour
3 Tablespoons Coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 cup grated carrot (I used 1 large carrot)
1/2 cup dried cherries
add dry ingredients to bowl and set aside
 
Wet
 
2 eggs
1 teaspoon vanilla
1/3 cup honey
1/3 cup coconut oil (melted)
whisk together
 
DIRECTIONS
Preheat oven to 350
 
Add wet ingredients to dry and mix well.
Add cupcake liners to muffin tin and fill 3/4 full with batter
(if not using liners spray muffin tin well with non stick spray)
Bake for 20- 25 minutes.. mine took about 23 minutes