Posts Tagged ‘recipe’

Gingersnap Pudding Cookies (Gluten & Dairy Free)

It’s foggy and wet and cold outside. The leaves are changing, the wind is blowing, and it is seriously impossible to find a break in the weather to get some cute family photos! Autumn is kind of a double edged sword that way…its so beautiful outside with all the colors and makes for a really nice photo background BUT, the weather is so stinking unpredictable this time of year that you can plan a photo shoot umpteen times before it actually works out weather-wise, and then you pray and beg and hope that your children will cooperate too! LOL. We’re still waiting for the weather… so Ive’ been busy crafting (Seriously, who has the patience for crafting with kids?!? amiright?!) and baking, and getting ready for Halloween!

I don’t know what made me crave Gingersnaps yesterday, but its been a really long time since I’ve had a good one because gluten free gingersnaps have never worked out for me, and Ive tried a bunch of different recipes. I’ve found the secret to amazingly delicious cookies (gluten and dairy free) and that is a box of instant pudding. You’ll see this in my chocolate chip cookies and snickerdoodles (recipe coming soon!) So I thought, why not try that trick with gingersnaps?! So…. I whipped up this recipe and prayed it would work! And guess what?! OMG, they’re even better than I remember gluten ones being! My house smells amazing now, and my tummy is happy. The kids may be hyped up on sugar from sharing a cookie (they don’t get sweets a whole lot, but I thought they should try one and they both loved it!) but it was worth it! Give these a try and enjoy 🙂

Gingersnap Pudding Cookies    (Printable Version)gingersnap-pudding-cookies

 Ingredients:

1/2 cup coconut oil

3/4 cup brown sugar

1/4 cup granulated white sugar

1 (3.4 oz) “Jello” Instant butterscotch pudding mix

1/4 cup molasses

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups gluten free flour

1 teaspoon xanthan gum

2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

Dash of salt

Instructions:

Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, molasses, eggs and vanilla until creamy.

Gradually add in the flour, gum, baking soda, salt and spices. Beat on low speed until just combined.

Using a #40 cookie scoop, place cookies onto greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.

Yields: 2 &1/2 dozen cookies

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Cinnamon Coffee Cake (Gluten & Dairy Free!)

You know how they say time goes by so much faster the older you get? Maybe its the age but I think that its more the busy with kids and life that makes the time just fly by! I totally understand this now, because I just realized how incredibly long its been since I last posted. And I apologize to you and to myself! LOL I have missed blogging and baking and cooking and working with new recipes. 😦 I guess I have been in “survival mom” mode the last couple years! Now that baby #2 just turned one (again, how did that happen so fast!?) and baby #1 is about to turn 3… Ive pretty much stuck to a few basics… IE, things that are quick, easy and usually guaranteed to be eaten! But… now that my little man is a little eating champ, seriously a meat and potatoes boy after my own heart, especially since big sister is in that threenager full of spitfire refusing to eat anything stage! I’ve deemed its time to get back into the swing of things and start trying to make time to try new things and actually get them posted on here! This being said as I look around and see the hurricane disaster obstacle course that is now my living room thanks to my two little lovebugs whilst I post this long overdue post!

Ok, so on to the good part, you heard me, gluten and dairy free goodness! This coffee cake is one of my absolute favorites from way back when, when I was still able to eat gluten and dairy. Then, years later I was craving this and decided to find a way to have it again. Its amazing how far things have come in the gluten and dairy free food department! I actually found coconut milk yogurt! That is the key to this coffee cake being so moist and delicious. I’m a huge fan of coconut oil, milk, yogurt, etc. I don’t find it adds a coconuty flavor, but it sure makes food yummy! This cake doesn’t seem to dry out as quickly as other gluten free coffee cakes, though maybe its just because its so good it doesn’t last as long in our house! With the rainy, fall weather, this is the perfect way to start off your fall baking. It makes your kitchen smell divine as well! Hope you enjoy this one as much as we do! And with some much needed luck, you’ll be hearing from me again soon with some new stuff to try!

Cinnamon Coffee Cake (Gluten & Dairy Free)                                                 Printable Version

cinnamon-coffee-cake Ingredients:

2/3 cup coconut oil

2 cups sugar

2 tsp vanilla

4 eggs

3 cups gluten free flour

1 & ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups coconut milk yogurt

Topping:

2 Tbsp cinnamon

½ cup chpd walnuts

¾ cup sugar

 Directions:

In mixer, cream oil and sugar until fluffy. Add vanilla & eggs and beat well. Combine flour, xanthan gum, baking powder, baking soda and salt. Add alternately with the yogurt. Beat just enough after each to keep batter smooth. Spoon 1/3 of batter into a greased 10 in tube pan. In a small bowl, combine cinnamon, nuts & sugar. Sprinkle 1/3 of topping over the batter in the pan. Repeat layers 2 times. Bake at 350, for 70 min or till cake tests done. Cool 10 minutes on a cooling rack, then remove from pan to wire rack to cool completely.

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

Apple Crisp (Gluten & Dairy Free)

Its really starting to feel like fall out there, and apples and pumpkins are my biggest cravings right now! A short drive out into the country to pick up some fresh orchard apples and viola! A delicious apple crisp! I will warn you this is the perfect apple crisp; its addicting and you wont stop eating it! For breakfast, for a snack, for dessert….and before you know it, its all gone! LOL Next up is dairy free caramel apples! YUM! But for now…enjoy 🙂

Apple Crisp (Printable Version)

Ingredients:apple crisp
5 cups Golden Delicious apples,
peeled, cored and sliced
½ cup sugar
2 tsp gluten free flour
Dash of xanthan gum
½ tsp cinnamon
¼ cup water

Topping:
½ cup quick oats
½ cup gluten free flour
½ tsp xanthan gum
½ cup brown sugar
1/8 tsp baking powder
1/8 tsp baking soda
¼ cup non-dairy margarine

Directions:
Pre-heat oven to 350 degrees Fahrenheit.

Place the apples in a 8×8 glass dish. Combine the sugar, flour, gum and cinnamon and sprinkle over the apples. Pour the water evenly over the top.

Combine the oats, flour, gum, brown sugar, baking powder, baking soda and melted butter together. Sprinkle evening over the apples.

Bake for 45 minutes.

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