Monthly Archives: October 2012

Spiced pumpkin white chocolate chip muffins

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Happy Halloween to all the Ghost and Goblins out there! What a better recipe to make on this wonderful hallows eve than baking with a little pumpkin. These don’t have to be breakfast muffins, I say desert or maybe snack? Heck…eat them whenever, they are that good! Make it a pumpkin kind of day and cook up some of Pumpkin black bean chili too. That recipe can be found here.

The aroma that will fill your home while these delectible muffins are baking will please even the finicky of eaters. So make a batch or two. Save one for you and the other…well go and “boo” your neighbors. Share the wealth, they will appreciate it as much as you do:)

What you will need:

  • 3 cups all-purpose gf flour (I use better batter)
  • 1/2 Cup millet flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Cup brown sugar
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 can pumpkin
  • 1 bag of white chocolate chips
  • 1/2 tsp cloves
  • 2 tsp cinnamon
  • 1 1/2 sticks butter
 
Directions:
 
  1. Preheat oven to 350°
  2. Mix all the ingredients together in a large mixing bowl. Prepare your muffin pans with liners or non-stick cooking spray.
  3. Scoop mixture in to the prepared pans until they are about 3/4 full.
  4. Bake in a 350° oven for 12-15 min (for mini muffins) or 25-30 minutes for regular sized muffins.
  5. Remove from oven and allow to completely cool.

 

Enjoy! Happy Hauntings 🙂

Jamie

Cheesy Italian Shepards Pie

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Photo credits: Rachel Ray

This recipe, I can only wish I created. This is one of our family favorites this time of year, but can be enjoyed at anytime. I give a big round of applause for Rachel Ray on a fantastic recipe, full of flavor and extremely filling. Better yet, she even gets my kids to eat more veggies, and who can complain with that?
I came across this recipe while watching her show a few years back and immediately decided, “This is what’s for dinner!” Sure enough I packed the car and headed to the grocery store in search of the items I didn’t have in my cupboard. You can create this meal for a family of 4-6 for less than $15.00, providing you don’t let your cupboards go like old mother Hubbard 🙂

Two years ago, I wasn’t Gluten Free. Today, I have changed that and have adapted Rachel’s recipe to make it gluten-free for everyone’s enjoyment! You can find her original recipe here.

What you will need:

 1/2 pound mini penne or any mini short-cut GF pasta
Salt
3 tablespoons Olive oil
1 pound ground turkey
3 cloves garlic, finely chopped
1 medium onion, diced
3 medium carrots, diced 
 1 medium zucchini, diced
1 1/2 tablespoons tomato paste
1 cup chicken stock, divided
3 tablespoons butter
3 tablespoons all-purpose gf flour
1 cup milk
1 cup shredded provolone (for a nuttier flavor, try 1/2 cup Asiago and 1/2 cup Fontina)

 Directions

Preheat oven to 400°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Heads up – reserve a mug of starchy water before draining the cooked pasta. Drain well and transfer pasta back to the cooking pot.

While the water is coming up to a boil for the pasta, place a large skillet over high heat with 3 turns of the pan with olive oil, about 3 tablespoons. Once the oil starts to ripple, add the ground turkey and break it up into small pieces as it cooks using the back of a wooden spoon or a potato masher. Cook until the turkey is nice and brown, about 8-10 minutes.

Add the veggies and cook until tender, about 5 minutes. Add the tomato paste, 1/2 cup chicken stock, half of the reserved starchy water, salt and pepper. Continue to cook for 10 more minutes, stirring every now and then.

While the veggies and turkey are cooking, place a medium-size sauce pot over medium heat with the butter. Once the butter melts, add the flour and cook 1 minute, whisking constantly so the flour doesn’t burn. Whisk in the milk and the rest of the starchy pasta water and chicken stock, bring up to a simmer and cook until thickened. Once thick, turn off the heat, add the cheese to the pot and stir until completely melted. Season with salt and pepper to taste.

Cover the bottom of a large, oven-safe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the reserved pasta in the pasta pot. Stir to coat then transfer the cheesy pasta to the baking dish. Spread it out to cover the turkey mixture evenly. Place in the oven and bake until the top is golden brown, about 10 minutes.

Enjoy this great spin on the classic Shepard’s pie! This would even be great for a new spin on the traditional mac and cheese!

Jamie

Oatmeal Peanut butter Sandwich cookies (Like the girl scouts make)

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Okay, I know that you have probably seen many similar recipes flying around the world-wide web lately, especially around girl scout cookie season? Do you ever feel left out since the Girl Scouts have yet to get with the program on gluten-free cookies? Hello…it is possible!

Anyway, I was asked by my three-year old the other day if we could make cookies. My response as always, “Sure”, followed by “what kind do you think we should make?” She decided that we should try to make a peanut butter sandwich cookie. So I ran with it… and this is what I came up with. Of course it does show a similar resemblance to those yummy girl scout cookies 🙂

Delicious….of course they would be good smothered with a peanut buttery middle or just as a plain cookie, but why not go for it all. Right?

What you will need:

5 Tbsp Butter softened or melted
1/2 cup Peanut butter (smooth)
1/2 cup sugar
1/2 Cup brown Sugar
1 tsp vanilla
1 egg
1 cup oats (ground into smaller pieces almost to a course flour) Bob’s Redmill
3/4 cup all-purpose gf flour (I use better batter)
1/4 Cup expandex
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

Filling:
3 Tbsp butter
1 cup powdered sugar
1/2 cup peanut butter
1 Tbsp Milk

Directions:

  1. Preheat oven to 350°
  2. combine all dry ingredients into a mixing bowl
  3. add egg, vanilla and butter
  4. Mix until all is combined and there is nothing left dry
  5. take a 1/2 tsp size amount of dough and roll in your hand to form a ball
  6. Place on cookie sheets spacing about 1-1/2 inches between each one, continue to fill the pan
  7. Place in the oven for about 15 minutes
  8. Remove from the oven and make a small hole in the center of each cookie (this will allow for the filling to creep through :)), allow to cool for 5 minutes before transferring to a wire cooling rack
  9. Repeat until all dough has been used and baked
  10. While the cookies are cooling, start to prepare you filling. You will need a pastry bag fitted with a large round tip or use a ziplock bag with the corner snipped off
  11. Fill you pastry bag and line the cookies up into pairs. Start filling each cookie and placing another cooking on top, gently pressing together to bring all the filling to the ends of the cookies
  12. Continue until all the cookies have been filled. Makes about 1 1/2 dz sandwich style cookies
  13. These are best when kept in the refrigerator, but can be left in an air tight container on the counter for a few days

Eat your heart out and enjoy those girl scout cookies you’ve been missing!

Enjoy~

Jamie

Zucchini Bread

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Long, green and growing out of control in my garden. That is what happens to my zucchini. One crop could seriously last me a year in the freezer. A year to make delicious Zucchini bread, muffins or cake. I suppose I could actually use it in a cooking dish as well, but baking so much more fun and the smell of this bread cooking brings my kids running to see what is in the oven. From first bite to the last, this bread remains moist, with just the right sweetness and spice to make you want to eat the whole loaf.

What you will need:

  • 3 cups shredded Zucchini (3 medium)
  • 1 2/3 Cup sugar
  • 1/2 cup vegetable or coconut oil
  • 2 tsp vanilla
  • 4 large eggs
  • 3 cups all-purpose gf flour ( I use better batter)
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder

Directions:

  1. heat oven to 350°, grease bottoms of 2 8 1/2 x 41/2 x 21/2 loaf pans
  2. Mix zucchini, sugar, oil,vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans
  3. Bake 8-inch loaves 50-60 minutes, until tooth pick inserted in the middle comes out clean.
  4. Cool 10 minutes, loosen sides of the pan and transfer to a wire rack. cool completely before slicing
  5. tightly wrap and store in the fridge for up to 10 days. (if it lasts that long!)
  6. these freeze very well, just make sure they are tightly wrapped in plastic wrap and placed into a freezer bag.

From my home to yours,

Enjoy~

Jamie

ps. This recipe has been adapted GF from the Betty Crocker’s NEW cookbook.

Good Morning Pancakes!

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One breakfast food I love more than anything is pancakes. So when I came across a recipe that I could easily convert to gluten-free I was in heaven and my kids asked for more! Mission accomplished… These are both light and filling, sweet and satisfying and just plain AMAZING.

These pancakes freeze well, so make a large batch and divide them out by servings. Place them in the freezer and remove when you are wanting a little treat for breakfast. When you are in a hurry… you might just thank me?

What you will need:

1 cup all-purpose gf flour ( I use better batter)
1/4 Cup buckwheat
1/2 cup sorghum
1/2 cup Millet
1/2 cup expandex
1 1/2 baking powder
2 eggs
1 cup Milk
3 Cups water
1 tsp vanilla
1 tsp almond

Directions:

  1. blend ingredients together
  2. spoon 1/4-1/3 cup of batter onto a hot griddle
  3. Flip once first side starts to bubble
  4. flip once again until cooked through
  5. remove and enjoy

I hope you enjoy this delicious pancake as much as I do!

Enjoy~

Jamie