Hello Blogging friends! I know, I’ve been horrible about posting, but I’ve come up with a solution. You see, typing out recipes really trips me up. I so often throw ingredients in a pan (pot, bowl, whatever) and just make what I feel like eating. Because of that, I have a hard time being diligent posting recipes.
However, I still love food and I like taking pictures of it, so I’ve created an Instagram account. I’ll be posting food photos there and if you’d like a recipe for something, I’d be more than happy to type out a post for it! 🙂
So hop on over to Instagram and follow my feed. I’d love to follow your food blogs back, I’m always up for new food adventures. Happy blogging. 🙂
Nothing screams summer quite as much as strawberry shortcake. That’s why I’ve put a festive twist on this classic summer treat for our Fourth of July dessert. Use both strawberries and blueberries to make this shortcake red, white and blue. And it’s completely gluten free, so that means more people can enjoy it. 🙂
Vanilla donuts (makes 9)
- 2 Tablespoons almonds
- 1/4 cup water
- 1/4 cup apple sauce
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup honey
- 1/4 cup (1/2 stick) butter, melted
- 1 Tablespoon milk
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- Preheat oven to 350 degrees.
- Blend almonds and water in a blender until no chunks remain.
- Combine almond mixture, and apple sauce through milk in a medium sized bowl.
- Mix flours and baking powder in small bowl.
- Add dry to wet and mix until combined.
- Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
- Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.
- 2 cups frozen strawberries
- 1/4 – 1/2 cup white sugar (depending on desired sweetness)
- Splash water (optional)
- Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
- Stir strawberries around and sprinkle with sugar, then mix it in.
- Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
- Transfer to a bowl and the refrigerator until cold.
- 2 cups frozen blueberries
- 1/4 cup or so white sugar (more if you want it sweeter)
- Splash water (optional)
- Follow same directions as with the strawberries.
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 2 ounces cream cheese
- 2 Tablespoons sour cream
- 1/2 tsp vanilla extract (optional)
- Beat sugar, cream cheese and sour cream until smooth.
- Add in whipping cream and vanilla and beat until peaks form.
- Use immediately or store in refrigerator for up to two days in an airtight container.
Bringing it together
- Assemble shortcake in layers. Cake, strawberries, cream, cake, blueberries, cream. Enjoy!
I’m sharing this with my friends at Fiesta Friday. I hope you all have a perfectly lovely Independence Day weekend! 🙂
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Imagine the taste of wonderfully warm ham and steaming pineapple mingling its sweetness with tomato sauce and mozzarella. This would typically be the topping for a pizza, an absolutely amazing Hawaiian pizza, but instead this dish is easy for you to make on a busy night because it replaces the time consuming pizza dough with pasta and still gives you that perfect Hawaiian taste.
This is one of my absolute favorites on a night when I get home starving or need a quick meal to throw together. I usually have the ingredients on hand, so that’s also a big bonus.
- Gluten-free pasta
- Marinara sauce
- Deli ham (make sure it’s gluten free if that matters)
- Canned pineapple chunks (in juice or water, not syrup), drained
- Shredded mozzarella
- Cook up a serving of pasta
- Mix in some sauce.
- Place it in an oven safe bowl and top with sliced ham, pineapple chunks, and mozzarella. (I like putting the mozzarella on top because it takes a bit longer than other cheeses to melt and protects the toppings from burning as well as letting it get slightly crispy.)
- Pop it in the oven until the cheese is all melted.
- Then enjoy the steaming bowl of perfection.
Social media: Facebook
Sometimes you just really want a breakfast cake to make your morning better. I was so happy with how this turned out and I think it will definitely become one of our staples.
Gluten-Free Raspberry Cream Cheese Breakfast Cake
- 1 cup gluten free all purpose flour (I used Bob’s Red Mill)
- 1/4 cup tapioca flour
- 1 teaspoon gluten free baking powder
- 1/2 cup + 2 Tbls sugar
- 1/4 cup (1/2 stick) butter, melted and cooled
- 1 egg, room temperature
- 1/2 cup milk
- 1 teaspoon gluten free vanilla extract
- 1 (8 oz) package cream cheese, softened
- 3/4 cup powdered sugar
- 1 egg
- 1 Tablespoon sour cream
- 1 tsp gluten free vanilla extract
- Seedless raspberry jam
- Preheat oven to 350 degrees.
- Mix flours and baking powder in a medium bowl.
- Add in sugar and wet ingredients (for cake) and mix until combined.
- Pour into a greased 8×8 pan and bake for 10 minutes.
- Meanwhile, blend all of the topping ingredients except jam with an electric mixer in a medium bowl until smooth.
- Take the cake out of the oven and dollop jam and cream cheese mixture over the top. (In the one pictured I only used 1/2 the cream cheese recipe, because I wanted more of a swirl. The whole batch will cover the top, and either way it’s delicious!)
- Bake for another 20-25 minutes or until a toothpick comes out clean.
- Let stand for a few minutes, slice, and serve warm.
- Enjoy! 🙂
When I was growing up, we’d always have Chinese food with my grandparents. We’d order several meals and everyone would dig in. Since going gluten-free those days are now (somewhat) over.
Though we’ve found some incredible Chinese restaurants and I’ve made my own versions of several dishes, chicken fingers just seemed like such an impossible and daunting task. How could you get that perfect breading at home? And gluten-free? Forget it.
This past week we found some duck sauce in the supermarket. It inspired me.
I decided to be brave and go out on a limb, and boy am I glad I did! This comes so close to the Chinese chicken fingers I used to eat as a child and to think of how easy it is! If only I had known sooner I could have been enjoying these for a long time. But I have them now, and that’s better than before. 🙂 Now you too can enjoy these perfectly crispy chicken tenders at home. No more Chinese food nights passing the fluffy breaded chicken fingers, now I can enjoy them just like everyone else, and you can too! Even if you’re not gluten-free, I’m sure this would work just as well with regular flour.
It also pairs perfectly with fried rice.
Chinese Chicken Fingers
- About 8 chicken tenders cut in quarters (half each direction)
- 1 egg, beaten
- 1/4 cup all purpose gluten free flour
- 1/4 cup corn starch
- 1/4 cup water (give or take a little depending on batter)
- 1/2-1 teaspoon gluten-free baking powder (I used half, but my ap flour had some in already)
- Sprinkle salt and pepper
- Oil for frying
- Preheat oil in deep fryer or cast iron skillet.
- Combine flour, corn starch, baking powder, salt, and pepper in a gallon sized bag.
- Add in the beaten egg. Mix my scrunching the bag.
- Add the water a little at a time, mixing it in, until the batter is pasty.
- Drop the chicken into the bag and slosh around until coated.
- Fry tenders in 1-2 inches of heated oil* in a cast iron pan, giving them enough room to not touch each other. Flip when underside is golden.
- Cook until golden on all sides and chicken is cooked through (165 degrees F).
- Serve with duck sauce and fried rice and enjoy!
*Be careful! With even just a few splatters that oil can BURN!
If you like this recipe, follow along on Facebook. 🙂
Today I’m breaking with tradition just a bit by posting on Sunday and taking a loot back at last year and some recipes to enjoy tonight.
First up is cheese sauce. Which makes a fantastic chip dip when some diced jalapenos are thrown in! Or, you know, just cheese is good too. 🙂
And what are chips without some salsa to go with them? This is a super simple salsa recipe that only takes a few minutes to put together.
Tonight I’m actually going to make a variation on my gluten-free orange chicken. Yum! Although not a traditional football food, this meal continues to satisfy no matter the occasion.
And of course what meal would be complete without dessert? I’m thinking these gluten-free brownie cookies sound just perfect!
Want something more traditional? Try these gluten-free chocolate chip or M&M cookies. They are also quite perfect.
Want something a little bigger? How about combining the two for this brownie cookie cake? What’s even better is that it’s absolutely perfect while it’s still warm, served up with some vanilla ice cream.
Enjoy! Be sure to follow along on Facebook for more updates and recipes.
Yum. Carrot cake! What could be better? It was one of my absolute favorite cakes as a child (actually pretty much the only cake I would eat) and, since it had been so long since I’d had one, I thought it was time I try it.
I used this recipe and just substituted all purpose gluten free flour for the regular flour. It came out great! My one issue is that the cake did seem a bit delicate at first, so be sure to grease your pans well and maybe even line them with parchment so it doesn’t stick.
For the frosting I used my cream cheese frosting recipe (scroll to the bottom for the recipe) which worked perfectly on the rich cake.
I hope you enjoy it as much as I did!
Social Media: Facebook
The combination of coconut and mango gives this chicken a light, summery feel and it’s just perfect for those warmer months or those times when you want to capture that summertime feeling in the middle of winter. To make it even better, it’s a quick, simple and easy meal to throw together. Enjoy!
Social Media: Facebook
We’ve been loving this pasta dish lately. It’s lighter than most cheesy pastas, yet a filling and flavorful, easy, and more elegant pasta dinner.
I’ve been just mixing everything in a pan, so I’m not doing a recipe card just because the ingredients aren’t 100% measured out, but it’s really easy to work with to achieve your desired taste.
- Box pasta
- 1/4 olive oil (possibly more)
- 1/2 – 1 cup chopped sun dried tomatoes
- 1/2 – 1 cup chopped broccoli (optional)
- 1/4 cup pine nuts (optional)
- 1 tsp – 1 Tbls each dried parsley, oregano and basil
- Salt, pepper and garlic powder (to taste)
- Shredded mozzarella
- Parmesan to top
Cook and drain a box of pasta. In a large pan add olive oil, sun dried tomatoes, broccoli, and pine nuts then cook over medium heat until broccoli begins to soften. Add pasta back in and combine until coated with oil (add more if needed). Mix in spices. Add in a bit of shredded mozzarella. Serve and top with Parmesan cheese.
I hope you enjoy! If you try it out I’d love to hear about it in the comments. You can also connect with me on Facebook.
The holiday season is officially upon us! What better way to begin celebrating than by combining the chocolate and orange flavors into a delicious dessert? I’ve captured that classic chocolate orange taste and turned it into a cake.
The past few weeks have been incredibly busy for me and I haven’t had much time in the kitchen. December is such a hectic, wonderful time of year! I hope to really dive into that holiday baking in the next couple weeks, but for now this cake will do quite well.
To make the cake you’ll need:
- two boxes chocolate cake mix and the ingredients to make them (I used Glutino chocolate cake, each box made one round cake)
- 1 tsp orange extract (1/2 tsp per cake)
Make the cake as usual, but add the teaspoon of orange extract. The Glutino cake calls for vanilla extract, but I just used the orange extract instead. Divide the batter into 2 round cake pans and bake as directed. Allow to cool completely.
The frosting is a wonderful piped chocolate orange ganache.
For the frosting:
- 2 Cups whipping cream
- 2 (12 oz) bags chocolate chips
- 1-2 tsps orange extract
Heat the whipping cream until it nearly boils. Place chocolate chips in a bowl and pour the hot cream over them. Let stand for a few minutes, then mix until thoroughly combined and smooth. Add the orange extract and stir. Refrigerate until it is somewhat solid and can hold its shape.
Once the cake is cooled, frost as desired. I added tangerine slices to the top of mine; orange candy slices could also be a wonderful addition!
I hope you enjoy!
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