tag:blogger.com,1999:blog-17322422621931880242024-02-20T09:48:57.593-08:00Gluten Free CasuallyGluten Free Recipes. Turning my favorite recipes into very casual every day meals without sacrificing flavor! Come join my cooking adventure!
Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-1732242262193188024.post-70661850373470748202018-02-27T18:35:00.003-08:002018-03-03T07:43:55.941-08:00Mojito Cake<div class="separator" style="clear: both; text-align: center;">
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<b>Mojito Cake!</b> How do you say scrumptious?! I <b>love</b> mojito flavored anything. My grand-daughter and I both love drinking Mojito iced green tea (green tea infused with lime and mint and it is non-alcoholic). I am not a huge drinker but if I am on vacation...Mojito is my drink of choice. It is refreshing and not too sweet.<br />
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I planted a lime tree in my back yard (and I am still waiting for it to produce fruit) and I have a little herb garden with some fresh mint. I call it my MOJITO GARDEN! :) I can't wait for my lime tree to start producing fruit.<br />
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I had some fresh limes leftover from taco night and I wanted to make a cake. I wanted to try something new. I decided to experiment with making a Mojito cake. <b><i>I love it! </i></b>Very refreshing and not overly sweet. It is a vanilla based cake (You can make the cake from scratch or just make it easy on yourself and buy a cake mix. I have tried it both ways and it turned out great either way). <b>I do gluten free baking at our house but you can certainly make this with a regular cake mix or your favorite vanilla cake recipe as the base</b>. These are also absolutely adorable baked in mini bundt pans!<br />
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<b><u>Mojito Cake Recipe:</u></b><br />
<ul>
<li>1 box (9x13 size) gluten free cake vanilla or yellow mix (or you can use my vanilla cake recipe below) <b><i>As I mentioned before....if you don't have a gluten allergy then you can use a regular cake mix or your favorite vanilla cake recipe as the base for this.</i></b></li>
<li>3 eggs</li>
<li>1/4 cup mayonnaise or sour cream (Mayonnaise is dairy free)</li>
<li>1/8 cup finely chopped fresh mint leaves</li>
<li>zest from two decent sized limes (more if your limes are small)</li>
<li>1/2 cup oil </li>
<li>3/4 cup milk or water or cold unsweetened green tea (I used some leftover mojito green tea once and it was delicious too!)</li>
<li>1/4 cup lime juice (I use fresh lime juice. I also like to add less water and more lime juice if I have it available). </li>
</ul>
Pre-heat oven to 350 degrees. Grease a 9x13 pan (or cup cake pans or mini bundt loaves). Pour the cake mix (or homemade dry ingredients from your vanilla cake) into a mixing bowl. Beat the cake mix with the milk or water or cold tea, lime juice, oil and eggs. Add in the mayonnaise or sour cream. Stir in the lime zest and chopped mint leaves. The texture should be slightly thick but not as thick as brownie batter. If it is too thick (different flours can absorb more fluid) then add a few additional tablespoons of water at a time until desired cake batter consistency. Pour into greased pan (or cupcake pan or mini bundt pans). Bake 350 degree oven. I usually check my 9x13 pan after 22-25 minutes with a toothpick. If it comes out clean then it is done. If not, I add additional 5 minutes and check it again. Every oven and altitude with affect the baking time so check yours at the lowest cooking time and adjust accordingly. Cupcakes or mini bundt pans should be checked at 15 minutes and then adjust baking time as needed. You can also bake in a bread loaf pan which will take about 40-55 minutes to bake. I check at lowest time and then add 4-5 minutes and check again. Repeat until toothpick inserted comes out clean.<br />
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<b><u>Optional Glaze Recipe:</u></b><br />
<ul>
<li>3/4 cup powdered sugar</li>
<li>lime zest</li>
<li>finely chopped mint leaves</li>
<li>few squeezes of lime juice (just enough to make the glaze thin to spread)</li>
</ul>
Mix ingredients well with a whisk or fork until smooth consistency. If you need to add a little juice to get it slightly runny the go ahead and do that. This glaze should be very thin and soak into the cake when it is still warm. This glaze is not required. The cake is good by itself but I really think it adds a little extra flavor and brings out the tartness of the cake. You can substitute rum instead of lime juice if you want to add a little kick to your cake if it is an all adult group of people eating them.<br />
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I like my cake served plain with just the glaze that has soaked into the cake. My hubby and grand-daughter like it with Whipped cream or Cool Whip. This cake freezes great. I also think it would be fantastic with a lime-cream cheese frosting but I haven't tried that yet. I am still in the experimental mode with this cake.<br />
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<b><u>Gluten Free Vanilla Cake Mix (Homemade):</u></b><br />
<ul>
<li>2 cups gluten free flour mix (I usually make my own gluten free flour blend but I do like cup4cup, King Arthur, Pillsbury or Trader Joes). I do not like to use any flour mix that contains sorghum in my sweet baked goods. It gives it a weird after taste. I also do NOT like to use coconut flour in this particular cake recipe because it makes the flavor too sweet and the texture is much drier. </li>
<li>1 tsp. xanthan gum (only use this if your flour mix does not contain it or guar gum)</li>
<li>1 1/2 tsp. baking powder</li>
<li>1/2 tsp. salt</li>
<li>1 tbs. custard powder or vanilla pudding mix (this gives the gluten free flour a nice heavy texture similar to regular flour for baked goods)</li>
<li>1 cups sugar</li>
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I hope you enjoy this cake as much as we do at my house! I will try to post more photos when I get a chance. I was having some minor computer difficulties and gave up adding more photos. I plan on making this recipe again soon so I will post any updates and additional photos. </div>
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Feel free to post anything that you substituted or brands of gluten free cake mixes that you have used that worked well (or didn't work) for you. We all learn from each other. Gluten free baking is an adventure! Remember...this cake can EASILY be made with regular cake mix. All of my recipes are baked at my house GLUTEN FREE but you can certainly make ANY of my recipes using regular flour or regular non-gluten products. </div>
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Enjoy!</div>
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Tanja</div>
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Gluten Free Casually</div>
Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com1tag:blogger.com,1999:blog-1732242262193188024.post-89464590345874893592018-01-06T17:08:00.000-08:002018-01-06T17:08:13.873-08:00Gluten Free Honey Oat Sandwich Bread (No Knead)<div class="separator" style="clear: both; text-align: center;">
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<b>Gluten Free Honey Oat Sandwich Bread! (No Knead)</b> This is by far my favorite gluten free bread to date. I had to play around with the recipe to get the texture just right. I took a basic bread recipe and made it multiple times until I got the right texture with this gluten free flour combination. I didn't want it too heavy but also not too crumbly. Although it has a touch of honey in it and some oats...it is a nice hearty sandwich bread. I just love it with real butter and a lots of honey (enough that it runs down your fingers when you lift the bread!).<br />
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I have found that with gluten free bread you need to be gentle and not over mix it or knead it. It makes it tough, heavy and crumbly. I have tried several different flour combinations and although several of them worked and tasted okay...they weren't tasting like "regular bread". I am a huge fan of cassava flour (not the same as tapioca starch). You can find it online but I usually get mine at the Asian market since I have one close by and the cost runs about $11 for 4 pounds. I am new at using the cassava flour but so far I am just loving it. The texture is similar to wheat flour. I would rather go without bread than have a version that just doesn't hit the spot. I like the consistency that quinoa flour brings into the bread but too much of it will make the bread taste "earthy". I limit the quinoa flour to a maximum of 1/4 cup in this recipe if you like to use it. (I know some of you just love sorghum and quinoa flours in bread but I like them if I can't TASTE them. I'm not a fan of "earthy" tasting bread. I also don't care for coconut flour in my bread unless I am going for a sweet bread. It is too sweet and the texture tends to be crumbly or heavy. Again, this is my personal preference. If you like it that way you can certainly add those flours but the texture and flavor will not be the same as the one I am bringing to you today in this recipe).<br />
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I took this bread to Thanksgiving and didn't tell anyone it was gluten free until it was gone. Everyone loved it and only a couple of us were gluten free. Everyone thought it was soft, airy, fluffy and tasted just like regular homemade bread. My mom used to make a bread similar to this (not gluten free) when we were growing up. I believe it was from a Gold Medal flour cookbook that she got free with sending in labels. Anyway, it was the BEST bread and she used to make it and serve it with beef stew and other soups. I <b><i>LOVED</i></b> that bread. This bread reminds me of that one from my childhood. Nothing like sitting inside on a snowy, cold day while eating a bowl of beef stew and homemade bread. Of course...that is when I lived in southeast (Appalachian) Ohio. I don't have snow days here in Arizona unless we venture to the northern part of the state which has snow in the winter....sometimes!<br />
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<b><u>Gluten Free Honey Oat Sandwich Bread Recipe:</u></b><br />
<ul>
<li>2 cups Cassava flour (you can remove 1/4 cup of the cassava flour and add quinoa flour but if you add more quinoa flour than that it will start tasting earthy).</li>
<li>1 1/3 cup oat flour (Put oats in your blender or food processor and until flour texture then measure out 1 1/3 cup after you have it ground pretty fine)</li>
<li>1/2 cup brown rice flour or white rice flour</li>
<li>1/2 cup tapioca starch (you can substitute potato starch or corn starch but NOT potato flour or corn flour. They are not the same texture). </li>
<li>2 tablespoons active yeast</li>
<li>1 1/2 cup very warm (not boiling) water</li>
<li>1/4 cup oil (I used canola oil since it is a neutral tasting oil)</li>
<li>1/4 cup + 2 tablespoons of <b><i>REAL</i></b> honey (don't cheat yourself and get the honey blend that is mixed with corn syrup. Nope. Yuck. Use the <b><i>REAL</i></b> honey. It is worth it in this recipe. Trust me!)</li>
<li>2 teaspoons of xanthan gum</li>
<li>1 tsp. salt </li>
<li>4 eggs (I used large brown eggs)</li>
</ul>
Combine the yeast and very warm (but not boiling or too hot) water and let it "bloom". I learned that fancy word on the cooking channel. Basically you just let the yeast sit in the warm water and get kinda frothy and muddy looking. That means your yeast is good, active and is working like it is suppose to work. In a bowl, add the yeast water mixture, oil, honey, tapioca starch, flour, finely ground oats, xanthan gum and beat until just combined. Add the salt and eggs. Beat until fluffy, about 1-2 minutes. Pour into a greased 10" loaf pan and cover with a clean dish towel. Allow to rise in a warm area for about 45-60 minutes until it has almost doubled in size. (I usually start pre-heating the oven to 350 degrees and allow the dough to sit on top of the stove top so it feels a little bit of the heat and stimulates the rising. Just don't put the dough in direct heat or it will start baking. You only want to make it feel warm so keep it out of direct heat or cold drafts which will affect the rising). I like to sprinkle the top of the dough with a little additional oats for decoration and texture but you certainly don't need to do that. You can also use a knife to slit the top of the loaf for a rustic look. Bake about 45 minutes in a pre-heated 350 degree oven. Check your bread at 45 minutes and adjust the baking time if you need to due to altitude or if your oven is not exactly accurate. Cool slightly before removing from pan and cutting.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mixing the dough/batter<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dough rising under a clean dish towel<br /><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to bake</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Baking in oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cooling down before we eat it<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwyAkheB2V80xR7QBhn7cibH2Jom0qVHZpAcBzl19h0x4-7hJ-TmGkZq__1iEbOmETFCtBEEaqDt-PmI92fYylGr0vBta8N0cSjcQF5WNoKgPZbTdun5ilsAIvATtU4TFx4FAFRtrgIA/s1600/Lio4BsGaTA%252BHFQ3zeebI3A.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwyAkheB2V80xR7QBhn7cibH2Jom0qVHZpAcBzl19h0x4-7hJ-TmGkZq__1iEbOmETFCtBEEaqDt-PmI92fYylGr0vBta8N0cSjcQF5WNoKgPZbTdun5ilsAIvATtU4TFx4FAFRtrgIA/s320/Lio4BsGaTA%252BHFQ3zeebI3A.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to slice<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is the one I took to my mom's house for Thanksgiving.<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Just the way I like it. Warm & dripping with honey. Yummy!<br /><br /><div style="text-align: left;">
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I hope you enjoyed this homemade delicious recreation from my childhood. It brings back great memories and makes me appreciate the warm climate here in Arizona while everyone else is shoveling snow in super cold temperatures this weekend. (I am sending warm thoughts to all of my cold weather friends and family!) Feel free to post any photos or substitutions that you have tried that worked great or even those that didn't work well. We all learn from each other. <b><u>Of course if you DON'T have a gluten allergy you can certainly make this delicious bread using the ground up oats and regular flour or whole wheat flour in place of the Cassava flour, tapioca starch and rice flour and leave out the xanthan gum since you won't need it. </u></b><br />
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Oh yeah...I almost forgot. If you have any leftovers it will taste fantastic making French Toast. Deliciousness with warm butter and real syrup or use it to make bread pudding. Keep in mind if you screw up a batch of bread and the texture or flavor isn't perfect you can cut them into cubes and dry them out. I use them as croutons or crush them for coating chicken. I rarely waste my gluten free rejects unless they are completely hopeless. I usually find a way to recycle them into something else. It is the Appalachian girl in me. Waste not.<br />
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Have a great weekend and try some of this delicious homemade bread with your dinner this weekend. It also makes great sandwich bread if you're feeling like a sandwich.<br />
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Enjoy!<br />
Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-55194979857262307072017-12-04T21:23:00.000-08:002017-12-04T21:23:23.547-08:00Flourless Almond & Coconut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IRDa-Pj4IJv50_bjkgFl6lgjQ-awj5mNqnLhQZGCVp4AV1b6WKEji5iKSRBWAJuPPLs1KCfcnqNqXM0173y_y1Z5CUmHIoqUs8pQ_WvAu8XjlM7_YoswF4bmipECFsNfEyOMTPQgES4/s1600/fullsizeoutput_223f.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1167" data-original-width="1137" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IRDa-Pj4IJv50_bjkgFl6lgjQ-awj5mNqnLhQZGCVp4AV1b6WKEji5iKSRBWAJuPPLs1KCfcnqNqXM0173y_y1Z5CUmHIoqUs8pQ_WvAu8XjlM7_YoswF4bmipECFsNfEyOMTPQgES4/s200/fullsizeoutput_223f.jpeg" width="194" /></a></div>
<b>Flourless Almond Coconut Cake!</b> Today's gluten free dessert was made by my sister-in-law Becky Sater. She is a fabulous baker and offered to do this recipe for the blog. No one in her immediate family is gluten free but she decided to try this recipe she found online and was excited to bake it. She said they <b>LOVED</b> it and will make it again in the near future for the holidays.<br />
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I love recipes that don't require expensive, special gluten free flour blends. This cake is naturally gluten free so people can make it at home easily without conversions, special ingredients and KNOW it will be scrumptious. This is a great baked treat for the holiday dessert table, hostess gift and work potluck. I plan on making one for Christmas Eve at my house. I host a casual Christmas Eve at my house. Anyone that is available stops by for desserts. We load up on the trailer filled with bales of hay and drive around singing Christmas carols, laughing and enjoying the beautiful Christmas lights. It has become a holiday tradition. After we are done on the hay ride, people are welcome to come back to our home and sit by the fire pit and drink mulled wine, coffee or hot chocolate and visit. Some years we have a packed house and other times just a handful depending on work schedules and other plans. Regardless, we always have a great time!<br />
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This reminds me of a European cake because they use a lot of ground nuts instead of flour in their baked goods. (I always enjoy a European style cake because it reminds me of my visits to Germany). Nuts keep the cake moist, dense and delicious! You can substitute other nuts like ground hazelnuts, pistachios, pecans or cashews in this recipe. Be creative with what you have on hand or with what is on sale at the store! <i><b>Keep in mind that most recipes work best if you weigh the ingredients instead of using cup measurements because weight is more precise. However, with that being said...I have used the "cup measurement" for years without issues. You can get conversions online for most ingredients from gram to cup.</b></i><br />
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<b><u>Flourless Almond & Coconut Cake Recipe:</u></b><br />
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<ul>
<li>180 grams of Almond Flour (This is just shy of 2 cups if you don't have a scale). Almond flour is actually finely ground almonds. It is also called almond meal. It doesn't contain flour.</li>
<li>60 grams of shredded, unsweetened coconut (This is just about 1 cup if you don't have a scale). If you only have sweetened coconut then reduce the sugar by 1/4 cup and add additional 1/4 cup of almond flour. This will keep the cake from being too sweet. </li>
<li>250 grams of sugar (this is just a smidge over 1 cup if you don't have a scale)</li>
<li>4 large eggs, room temperature eggs will work best</li>
<li>1 1/2 tsp. vanilla or almond extract</li>
<li>175 grams unsalted butter (just a smidge over 3/4 cup if you don't have a scale). If you are using salted butter then omit or reduce the 1/4 tsp. salt in this recipe</li>
<li>1/4 tsp. salt </li>
<li>2 tablespoons almond flakes (reserve for sprinkling on top prior to baking)</li>
<li>powdered sugar for sprinkling (also called icing sugar or confectioner's sugar)</li>
</ul>
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Melt the butter and let it cool & set off to the side. Pre-heat your oven to about 350-356 F degrees (180C). Butter/grease a round pan (springform pan will work best to remove cake easily but if you don't have a springform pan then line the bottom of the pan with parchment paper or grease it really well and put a light coat of almond flour.<br />
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In a mixing bowl: add almond flour, coconut, salt and sugar. Stir well with a whisk or large fork until combined. In a separate bowl, whisk together the eggs & vanilla or almond extract. Slowly add the cooled, melted butter into egg mixture & whisk until blended well. (MAKE SURE YOUR BUTTER IS COOLED BEFORE YOU ADD TO EGGS OR YOU WILL SCRAMBLE THE EGGS!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYSkM3r59hoGlVnmWHdNbmayyDro8H5Vtt7Vjhq0nsEufSJmE4of4kzUHJ25nM6EOzPPy85ZwvL_vSAGkC9GYVg5Z6hRwFQJSrTeo0_vq1YgVyFu984xTRnZPIMEe9xTVTYVQEgPBowQ/s1600/IMG_6301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYSkM3r59hoGlVnmWHdNbmayyDro8H5Vtt7Vjhq0nsEufSJmE4of4kzUHJ25nM6EOzPPy85ZwvL_vSAGkC9GYVg5Z6hRwFQJSrTeo0_vq1YgVyFu984xTRnZPIMEe9xTVTYVQEgPBowQ/s320/IMG_6301.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melted, cooled butter whisking into eggs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp5FPZUcYcNqcX99wqIgcRP3qlKYfAcFK29X-E7MOrai0EW_RxCEdXVPhijypNXZ8M9jYq7WgLj2pSHXGlm_ytvEEFNK9tIhMzr3EdiOivvgYMItKHN9uNTzyA5ovMHZoENougp35pPk/s1600/fullsizeoutput_2233.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="964" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp5FPZUcYcNqcX99wqIgcRP3qlKYfAcFK29X-E7MOrai0EW_RxCEdXVPhijypNXZ8M9jYq7WgLj2pSHXGlm_ytvEEFNK9tIhMzr3EdiOivvgYMItKHN9uNTzyA5ovMHZoENougp35pPk/s320/fullsizeoutput_2233.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond flour, coconut, sugar & salt mixture</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-Y8yfcGeXVghOn0Oqj8BkBx17rqvSKQH4Np0aIx1nkn8_4UgeUhMftirKoG-QASr-n9W-9oi4TOTUQfqe-pBnyqSuCLJ6Lq3zkE9u3BTdyytiTk-lH1QsTfvtGginlMpmHJzcTlw7nI/s1600/fullsizeoutput_223b.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1379" data-original-width="1192" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-Y8yfcGeXVghOn0Oqj8BkBx17rqvSKQH4Np0aIx1nkn8_4UgeUhMftirKoG-QASr-n9W-9oi4TOTUQfqe-pBnyqSuCLJ6Lq3zkE9u3BTdyytiTk-lH1QsTfvtGginlMpmHJzcTlw7nI/s320/fullsizeoutput_223b.jpeg" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle with almonds before baking</td></tr>
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Pour the butter/egg mixture into the almond mixture. Stir well. Pour into prepared baking pan and spread it out evenly. Scatter the top with the almond flakes. Bake in pre-heated oven for approximately 40 minutes or until the top of cake springs back slowly when you gently press it. Cool the cake inside the pan and rest on a cooling rack. If you used a springform pan you can release it after it has cooled and serve it with a light dusting of powdered sugar. (If you baked it in a round pan and not a springform pan then you will need to flip it out onto a plate and then flip it again to get it right side up so the almond flakes are showing).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizltAcibLZ8yU81DR_XSp-1x2R9Z2EnQJmTaAIdE1PkOs7KrQkm6ShKZwTFIzWBY9EaeKTtTte-vprHfquCkSvOJVwcboZeZkCEmvZ0OLv7h7mTLEFPeLrk6yGSE83GmQDbGG3Ca3RQNg/s1600/fullsizeoutput_223f.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1167" data-original-width="1137" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizltAcibLZ8yU81DR_XSp-1x2R9Z2EnQJmTaAIdE1PkOs7KrQkm6ShKZwTFIzWBY9EaeKTtTte-vprHfquCkSvOJVwcboZeZkCEmvZ0OLv7h7mTLEFPeLrk6yGSE83GmQDbGG3Ca3RQNg/s320/fullsizeoutput_223f.jpeg" width="311" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
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This cake is perfect just the way it is. You can add a hefty dollop of real whipped cream or a scoop of vanilla ice-cream. This cake also freezes well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaF_OO6Yzo_GXnO4sJ-_sBPqaeHk75lsYkyBJq2wbfIXNB-CSOVA9LKEi5-Kr9YYiS7ve5wyuwqV3BiemEY6VkjMQrhE7wmEHsrZ6dBR_fO2Yuog_lCIf3uh7MuNa5PE_cC9VgULVHvM/s1600/fullsizeoutput_22a2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="978" data-original-width="1452" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaF_OO6Yzo_GXnO4sJ-_sBPqaeHk75lsYkyBJq2wbfIXNB-CSOVA9LKEi5-Kr9YYiS7ve5wyuwqV3BiemEY6VkjMQrhE7wmEHsrZ6dBR_fO2Yuog_lCIf3uh7MuNa5PE_cC9VgULVHvM/s320/fullsizeoutput_22a2.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy!</td></tr>
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I hope you enjoy this wonderful dessert that my sister-in-law Becky did for the blog. My mouth is watering looking at the pictures and wishing I had a piece for my breakfast tomorrow to go with the lovely cup of Nicaraguan coffee I am anticipating. My friends from Nicaragua have sent me a bag of delectable coffee and I am looking forward to it. It would pair nicely with this luscious dessert. Maybe next week I will have time for some serious baking. It has been a super busy past few weeks!<br />
Enjoy the month of December. Remember to take time for yourself and relax. Bake yourself a lovely Flourless Almond Coconut cake. Share it with friends, family or just bake it for yourself to enjoy with a great cup of coffee or tea. (You can freeze pieces to enjoy each week!)<br />
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Happy December!<br />
Tanja<br />
Gluten Free CasuallyAnonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-64478074749067818822017-11-04T21:06:00.000-07:002017-11-04T21:15:58.955-07:00Rustic Pasta<div class="separator" style="clear: both; text-align: center;">
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<b>RUSTIC PASTA!</b> This is a super easy recipe that goes together quickly with just a few ingredients you probably already have in your cupboard. I have to admit that I wasn't a fan of making homemade pasta sauce. Some of my friends cook their sauce ALL day and although it is tasty...it takes too much time for me.<br />
However, I was in Germany visiting family recently and Axel made the best pasta sauce and it went together so fast. I couldn't believe how yummy it was and how simple! It is also very forgiving so you can change it up depending on what you have on hand. I don't think I will ever eat store bought sauce again! Seriously...it is that good and so ridiculously easy! I like meals that come together in 20 minutes or less especially on a busy work night or busy weekend!<br />
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You can choose to add meat or keep it meatless. In this recipe today I decided to do a meatless sauce because I was trying to do pasta but I also had a request for low carb (no pasta just meat with sauce) so I kept the meat separate in patties. I happen to like the sauce rustic with chunky tomatoes but if you prefer it smooth then you can puree it in a blender or food processor OR buy tomato puree instead of the chunky ones. I like it chunky and I hate to drag out the blender (another thing to clean on a busy work night) if I don't need to do it.<br />
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Someone used all my parmesan cheese so I didn't have any to grate on top of the pasta for presentation. Maybe next time. It doesn't really matter though because this is just as yummy without the cheese.<br />
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<b><u>RUSTIC PASTA RECIPE:</u></b><br />
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<ul>
<li>2 cans of chunky tomatoes (I prefer the fire roasted ones but you can use whatever you have. You can also use a combination of chunky and puree tomatoes. Use whatever type you have). I don't drain it. I add the juice too. </li>
<li>1 small can or tube of tomato paste (This is virtually concentrated tomatoes and has a nice, rich, sweet taste. It also thickens the sauce. I highly recommend adding this. If you want your sauce a little less thick you can add just a few tablespoons. If you don't want to use the entire can then I suggest you buy it in a tube so you can put in the refrigerator for another day).</li>
<li>Pinch of sea salt (I like to use sea salt but you can certainly use regular table salt)</li>
<li>Pinch of pepper</li>
<li>Pinch of dried or a few chopped leaves of fresh basil or Italian seasoning blend. Either will work</li>
<li>Pinch of chili flakes (optional)</li>
<li>fresh minced garlic (I like to add about 2-3 cloves but you can add more or less depending on your preference).</li>
<li>Drizzle of olive oil, optional but it really adds a nice flavor and texture to sauce</li>
</ul>
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If you are adding ground beef, pork or turkey then go ahead and pre-cook it until it is crumbled and cooked through. Drain off excess fat. Set aside. I also love this with shrimp or scallops. Drizzle a little bit of olive oil in a skillet and add minced garlic. Skillet should be on medium heat. (I really like using fresh garlic for this. It really brings out the flavor in the sauce). Don't brown the garlic, just drop it in the oil. Add the two cans of chunky tomatoes and the tomato paste. If you want to thin the sauce down a little bit you can add a little bit of water. Add the salt, pepper, basil and chili flakes. Cook until hot and to desired consistency. Add meat if desired. I chose to go for meatless sauce today and do the meat patty on the side. Serve over noodles. I used Ronzoni Gluten Free pasta noodles tonight. They are one of my favorite gluten free pastas.<br />
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Refrigerate or freeze leftover sauce. <b><u>TIP for storing left over noodles:</u></b> Put in a glass bowl with a lid or ziplock freezer bag. Drizzle a small amount of olive oil on noodles and gently toss. Refrigerate. This keeps the noodles from getting mushy or hard. Re-heat in skillet or microwave and then spoon sauce over left over noodles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhC-_qBqTPILXqmepl4B1QYEi8vaZpkLsLQ1Dr1EAKf1FfxlCWmrUQZ02SlShkHX2c9ylWMPILMsXNCAyumP7akQrkXyKNyKNBYbUC-Fcpv3HxP4l47b6e23WGqLpRzbJ2UXZ56K4Fzk/s1600/IMG_5474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="821" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhC-_qBqTPILXqmepl4B1QYEi8vaZpkLsLQ1Dr1EAKf1FfxlCWmrUQZ02SlShkHX2c9ylWMPILMsXNCAyumP7akQrkXyKNyKNBYbUC-Fcpv3HxP4l47b6e23WGqLpRzbJ2UXZ56K4Fzk/s320/IMG_5474.jpg" width="164" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIhnUyblC7L6CssYch9zdIy8hb5N1MbP2RMbrb1bU1OHIPh2uBnNWoA3P8lyZEO5darBHdp788XkRM_khgeZafJvBGhdW3gj_fAH3rGZ-HISaRrIEfgSaOHXqmCThwBLPB-_UyRiC1MQ/s1600/IMG_5475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="462" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIhnUyblC7L6CssYch9zdIy8hb5N1MbP2RMbrb1bU1OHIPh2uBnNWoA3P8lyZEO5darBHdp788XkRM_khgeZafJvBGhdW3gj_fAH3rGZ-HISaRrIEfgSaOHXqmCThwBLPB-_UyRiC1MQ/s320/IMG_5475.jpg" width="92" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like using tomato paste in a tube so I can add what I want and refrigerate the rest.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2g3C2QkTOK01clbOssAla6MeUq6bK_o52S5zbs7omcttyFDjq2f1l2qJG9aPpvgh527oSpjLmF7339MPZnet4I_exqyNx5B-Pmdtnf6r18-lI5UttnJC3Gpj2MTS_7wfNxm1n7FuCscE/s1600/IMG_5476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2g3C2QkTOK01clbOssAla6MeUq6bK_o52S5zbs7omcttyFDjq2f1l2qJG9aPpvgh527oSpjLmF7339MPZnet4I_exqyNx5B-Pmdtnf6r18-lI5UttnJC3Gpj2MTS_7wfNxm1n7FuCscE/s320/IMG_5476.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking my sauce in my cast iron skillet</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsBiqIQYgbvYYNu0HVkJiWNcTuudBI-ZVOsAOZ9vTQ1HKgb9FnQtPbsCyNiJSaUW2UQzPHa6AyZs0_r2H1S4HYLewK4ah7BO_A7z7Mjb5rdjcTCQkbIhivgWgmWPqILTBpX4UB9QQJag/s1600/IMG_5477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsBiqIQYgbvYYNu0HVkJiWNcTuudBI-ZVOsAOZ9vTQ1HKgb9FnQtPbsCyNiJSaUW2UQzPHa6AyZs0_r2H1S4HYLewK4ah7BO_A7z7Mjb5rdjcTCQkbIhivgWgmWPqILTBpX4UB9QQJag/s320/IMG_5477.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pink sea salt</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwDxpCUp6EJCbK8IrD-BAFCvxfvfC4BuGOG6chFFkKJo3a9WJx9OobAv1Ut9e3F6TjqQaWPh649L4-OHmgesGy1mHxI1fFRC5GFSpxyl_65jcNCr4K4k026tTwR2mKne-xxMeyavxNas/s1600/IMG_5478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwDxpCUp6EJCbK8IrD-BAFCvxfvfC4BuGOG6chFFkKJo3a9WJx9OobAv1Ut9e3F6TjqQaWPh649L4-OHmgesGy1mHxI1fFRC5GFSpxyl_65jcNCr4K4k026tTwR2mKne-xxMeyavxNas/s320/IMG_5478.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking the sauce until nice & thick</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivM2dl9RH22C3MR4wyZy4w_2XIrbMkY38j4ntbZFLVNOlzeDDEZxlAilasKd9X6a-VHIyQfLccN_DME51AikNc-W0yMi0Hhbmi8W8Aqn8Ph-2R6Qync9_FYzdgCrxms87yS11-n166LX0/s1600/IMG_5479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivM2dl9RH22C3MR4wyZy4w_2XIrbMkY38j4ntbZFLVNOlzeDDEZxlAilasKd9X6a-VHIyQfLccN_DME51AikNc-W0yMi0Hhbmi8W8Aqn8Ph-2R6Qync9_FYzdgCrxms87yS11-n166LX0/s320/IMG_5479.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjejj71P2GIx_4BtImzzA2bqMT1rTl6Urz6iS0a60BcnM1IEgH73vVEbu0A-q4R7FgwIr-Md937OkS3wxHWm6sViJXRiTiJlIA3bBSH5L8UYoVeFVRnBWC7dfiAIiy7WMUgRlEdY9-cg/s1600/IMG_5485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjejj71P2GIx_4BtImzzA2bqMT1rTl6Urz6iS0a60BcnM1IEgH73vVEbu0A-q4R7FgwIr-Md937OkS3wxHWm6sViJXRiTiJlIA3bBSH5L8UYoVeFVRnBWC7dfiAIiy7WMUgRlEdY9-cg/s320/IMG_5485.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view of the thick & chunky sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCxVx3ybdQWR1Khgktl2W-Ybz_6Paf_zTlOtX-0C99pzichgPZrH9H9xLH1DwZOUCmvBkWghPDutYSWyhbzMF_y8cEmu7TVR6oYWyOpiRIloDbHZiUR4-WLeBP7DUad90FucdLM8lSjc/s1600/IMG_5488.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCxVx3ybdQWR1Khgktl2W-Ybz_6Paf_zTlOtX-0C99pzichgPZrH9H9xLH1DwZOUCmvBkWghPDutYSWyhbzMF_y8cEmu7TVR6oYWyOpiRIloDbHZiUR4-WLeBP7DUad90FucdLM8lSjc/s320/IMG_5488.jpg" width="320" /></a></td></tr>
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This sauce comes together in less time than it takes to boil the noodles! Yes, another quick and easy meal to the table in less than 20 minutes. I love easy week night meals or quick weekend lunch meals. This recipe is easy and affordable but it tastes like it was sauce that cooked all day. I know I will probably take a lot of flack from people that cook sauce all day. I'm not competing for best sauce in the world recipe. I am looking for a delicious sauce that is affordable, easy, and gluten free. This one works well for our house. You can change it up easily to make it richer by adding grated cheese and heavy cream. I like things simple. We have a lot of friends and family with allergies and this recipe is easy and works for just about everyone. It is gluten free and dairy free.<br />
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Feel free to leave comments on any substitutions or things you added to your sauce. We all learn from each other. (I do love adding mushrooms and olives when I am the only one eating the pasta sauce. Not everyone else likes those so I don't add them often).<br />
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Bon Apetit!<br />
Tanja @ Gluten Free Casually<br />
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<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-18163302062004751852017-05-07T19:04:00.000-07:002017-07-21T10:28:03.168-07:00Mini Fruit Pizzas<div class="separator" style="clear: both; text-align: center;">
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<b>Mini Fruit Pizzas! </b>I love this recipe because it is very easy and makes a great presentation. Oh, and they taste scrumptious! I used to make the crust from scratch but I didn't have all the ingredients in my cupboard and I had a yellow cake mix.....so I experimented and made a fabulous sugar cookie type crust with the cake mix. How easy is that?!<br />
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Of course you can add different types of chopped fruit or whatever toppings you prefer. I had some organic strawberries that worked perfect today. I chose to top my fruit pizza with a sweetened cream cheese spread and diced strawberries. If I wasn't taking them into work tomorrow, I would have probably chopped up the mint really fine and mixed in with the strawberries since I love that combination. My co-workers are not adventurous with flavors so I just used the mint from my herb garden as garnish. If you don't like cream cheese you can certainly use a whipped prepared frosting, mousse or whatever you prefer. You can also drizzle on some melted chocolate or add some mini chocolate chips for added color. I like these any way I make them!<br />
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Now that I have the crust converted to an easy recipe, I will have to sweet talk my mom into making her delicious berry tarts. They are so delicious! I will talk her into it and then I will photo and share the recipe in the future! :)<br />
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<b><u>Mini Fruit Pizza Recipe:</u></b><br />
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<ul>
<li>1 box of yellow cake mix (I used Gluten Free "Live G Free" brand from Aldi today but you can use any yellow cake mix, 15-18 oz size)</li>
<li>8 oz melted butter (I used real butter today but if you have a dairy allergy then you can use a non-dairy substitute)</li>
<li>1 tsp. almond baking emulsion or almond flavoring, optional (I like to add this for an extra rich flavor rather than vanilla extract)</li>
<li>1 egg</li>
</ul>
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Mix all together with a wooden spoon or spatula. Incorporate all the ingredients well. It should have the texture of sugar cookie dough. If it is too crumbly then add a little bit of melted butter or tablespoon of water until you get the correct consistency. I put it in a large ziplock bag and roll it out with a rolling pin. (If you don't have a rolling pin then gently press it flat with your hand). Roll into the desired thickness you want your cookies. I then cut the ziplock bag with scissors down each side (leave the bottom of the bag intact so you can just fold the top portion of the bag backwards to cut your cookies and then fold it back over to re-roll the scraps). Cut your shapes. Bake on non-greased cookie sheet (I like to use a silicone baking mat or parchment paper for best results). Bake 350 degrees for 6-10 minutes depending on the crunch you prefer. I like mine with a little crunch! Cool completely before putting toppings on them! You can also put the cookie circles into a muffin pan to make little mini pie tarts if you prefer. Baking time will be the same.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSDcx9ArWPHvL3ruahWCNG4Z8NCcdiIfW16BHQxpD_GP3k56zQceoP2Y-EpD2U8Xb5ed3rQlIA5-HqiAbB64SuSl7Wchy8P3b_sBIyhz-GORWpxgVOFVg4z70-7vbVa11oUFEqCfKO3Q/s1600/IMG_0721.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSDcx9ArWPHvL3ruahWCNG4Z8NCcdiIfW16BHQxpD_GP3k56zQceoP2Y-EpD2U8Xb5ed3rQlIA5-HqiAbB64SuSl7Wchy8P3b_sBIyhz-GORWpxgVOFVg4z70-7vbVa11oUFEqCfKO3Q/s320/IMG_0721.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling out dough in a ziplock bag. Less mess and no stick!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I used a canning jar ring to cut my circle shapes today </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cut bag down the long sides and fold back</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I mixed one 8oz. block of cream cheese with 1/4 cup sugar and 1 teaspoon lemon juice</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Up close view of deliciousness!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Now I am ready for a cup of coffee!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready for work!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to enjoy!</td></tr>
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I hope you enjoyed this simple way to make mini fruit pizzas using a cake mix for convenience. It is super easy, delicious and makes a great presentation for any special occasion! Enjoy!<br />
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Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com1tag:blogger.com,1999:blog-1732242262193188024.post-7088375639365893972017-03-12T14:02:00.001-07:002017-11-05T20:17:14.221-08:00Buttery Peach Cobbler<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlwstVHX__U_rnMe8-JG7gFREXztro5CQNvnfDvkvM274Dn9-qTIjqJRgZir_aZTO6TVrgIwEt3U_dkdYETRd67f-9HOwqpKeAPw3kc-FsRztChJYiJGPCmTxe2T7MJ4d8x5ZE5FuxO8/s1600/IMG_9913.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlwstVHX__U_rnMe8-JG7gFREXztro5CQNvnfDvkvM274Dn9-qTIjqJRgZir_aZTO6TVrgIwEt3U_dkdYETRd67f-9HOwqpKeAPw3kc-FsRztChJYiJGPCmTxe2T7MJ4d8x5ZE5FuxO8/s320/IMG_9913.JPG" width="320" /></a></div>
<b>PEACH COBBLER! </b>This is my mom's recipe. I have no idea where she got it from but ever since I can remember...this is the one she uses for peach cobbler. She has other recipes for cobblers. Her blackberry cobbler is dynamite too (see my gluten free version) but this one is different. It is a little sweeter, moister and has a rich, buttery flavor. Completely different style than the others. It has more of a chewy, cakey texture.<br />
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If I am making blackberry cobbler...I use her blackberry cobbler recipe. If I want peach cobbler....this is my go-to recipe. It is super easy and just melts in your mouth. It is satisfying by itself but you can garnish it with whipped cream or ice cream to elevate it to the next delicious level! I personally love it slightly warm. However, I am not real picky and have no problem eating it cold (for breakfast!). This was something my mom made frequently in the winter at our house growing up. We had peach trees and my parents harvested them and canned them. This was a great way to enjoy our summer fruit during the cold winters. You can certainly used store bought canned peaches which is what I used today. I don't have a peach tree so I had to revert to using canned fruit from the grocery store. It all works. I am pretty sure you can use other fruit in this recipe but I <b>ALWAYS</b> make it with peaches.<br />
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I love using real butter in this recipe because it adds a great rich, butter flavor. However, if you have a dairy allergy or don't have butter on hand....you can use Crisco, margarine or dairy free margarine substitute (just make sure it contains at least 65% fat or it will be too watery causing your cobbler to be soggy. No one wants soggy cobbler!). I have also substituted vegetable oil. Coconut oil is an option but you will get a faint taste of coconut and that will change the flavor of the cobbler. Olive oil is an option if it isn't too strong in flavor. Strong flavored olive oil can have a heavy, earthy flavor which doesn't always taste great in baked goods. Taste it first! (I love chocolate infused olive oil in my brownies but I find it heavy for most cakes). Since we are talking about substituting items: you can also substitute a dairy free version of the milk. You can use almond milk, cashew milk, rice milk......or mayonnaise mixed with water. Yes, I know that sounds weird but it honestly works in baked items! It gives it a tangy buttermilk flavor but it seriously is a life savor in baked goods if you need it dairy free or if you are out of milk! I guess a lot of people don't realize that mayonnaise is actually dairy free. (Of course read your labels to be sure the brand you are using is labeled gluten free and doesn't contain dairy. I use Best Foods/Helman's brand).<br />
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This recipe can easily be halved for a smaller (8x8 or 8" round pan) or doubled for larger crowds. It is pretty flexible. I also have improvised when I didn't have quite enough flour so I substituted a gluten free yellow cake mix in place of the flour, sugar, salt and baking powder. It worked fine too. I usually make my own homemade gluten free flour mix (because I do a lot of baking and prefer it) but you can use a store bought gluten free flour mix. I prefer one without sorghum flour since I don't care for the taste in my baked goods. I think it leaves a pea pod earthy taste that I don't like. If you don't mind the earthy taste in your baked goods....go ahead and use it. <u>Of course if you don't have a gluten allergy....by all means use regular flour!</u> This is an <b>OLD</b> recipe that originally used regular flour and I converted it to gluten free so I could continue to enjoy it. <b><u>All of my recipes on this blog can be made regular or gluten free. </u></b><br />
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<b><u>Peach Cobbler Recipe:</u></b><br />
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<ul>
<li>1 cup butter (I prefer using real unsalted butter but you can substitute margarine, dairy free margarine, Crisco or vegetable oil. Just make sure your margarine contains at least 65% fat or it will be too watery). I also like to use a vanilla bean (even if you have scraped out the seeds and only have the pod) and put in a bottle of canola or vegetable oil. It gives baked goods a nice flavor especially if you are making them dairy free. Let's face it...nothing tastes as good as real butter but adding a vanilla bean pod to the oil makes it so much better! </li>
<li>1 1/2 cup sugar (you can use less sugar if you prefer it less sweet or if your peaches are canned in syrup because this will add to the sweetness of your cobbler).</li>
<li>2 cups gluten free flour (if your mix does not contain guar gum or xanthan gum then you will need to add 1/2 teaspoon). If you don't have a gluten allergy then you can use regular flour and leave out the xanthan gum. </li>
<li>2 tsp. baking powder</li>
<li>1 tsp. salt</li>
<li>two cans or jars (about 15 oz each) sliced peaches. Save juice</li>
<li>3/4 cup milk (you can substitute a non-dairy milk like almond milk, cashew milk, rice milk OR 1/4 cup mayonnaise mixed well with water. I know....it sounds weird but it works in baking if you need to substitute milk. It gives it a tangy buttermilk flavor but it works. This is my secret if I don't have milk or if I need to make it dairy free! I don't recommend it on cereal or coffee though!)</li>
</ul>
Melt the butter or margarine or Crisco into a liquid form & pour it into the bottom of the 9x13 pan. If you are using oil then just pour it without warming it. (REMEMBER if you only want a small 8x8 pan then you will need to half the recipe!). Mix the flour, milk, sugar, salt and baking powder. Pour onto the melted butter. <u style="font-weight: bold;">DO NOT STIR!</u> The batter sink and the butter will ooze between it. Don't worry about it being perfectly uniform. It is a cobbler! It should look rustic! Place the peaches over top of the batter. I spoon half of the peach juice with the peaches. <b><u>DO NOT STIR!</u> </b>It will bake together and the batter will absorb the peach juice and the butter or oil. Bake uncovered in a pre-heated 375 degree oven for about 45 minutes or until top is lightly golden brown and cake portion springs back when lightly touched.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbucRfSNhHJnbylNXy4OauqGmmVEmJa9tUVyNzx2XmqTSQx_PT2z9iM-g-OubclUaI5lU8YCCzH46ovnrj4zQZAaSWkUuZ7W1aDEYUKC8PcsCOEVdbXwds6HLkOwKvaXJYaLmC6TwD1sE/s1600/IMG_9904.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbucRfSNhHJnbylNXy4OauqGmmVEmJa9tUVyNzx2XmqTSQx_PT2z9iM-g-OubclUaI5lU8YCCzH46ovnrj4zQZAaSWkUuZ7W1aDEYUKC8PcsCOEVdbXwds6HLkOwKvaXJYaLmC6TwD1sE/s320/IMG_9904.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is cobbler prior to baking. Don't stir the layers!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Baking in the oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Just removed from the oven. Golden brown on top. Moist and peaches are soft!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXguoJP46qiMennk4DyqMXOhFSQ6lngjClnp8E9IKUdH9z_hkaB2qFufZT8cl78Fovx3gR3KD69KvF0dfxIss9IpJ192Umf0Q74ZiTsKSNUhZzbxfMGT9XT_AMqMCFw2wldnQ3DYz_Djc/s1600/IMG_9907.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXguoJP46qiMennk4DyqMXOhFSQ6lngjClnp8E9IKUdH9z_hkaB2qFufZT8cl78Fovx3gR3KD69KvF0dfxIss9IpJ192Umf0Q74ZiTsKSNUhZzbxfMGT9XT_AMqMCFw2wldnQ3DYz_Djc/s320/IMG_9907.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to cut and eat!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I wish you could smell it! Mouth watering!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQp6LUtx9RIp1TgdJLAVUvqMCWEod6-ONNijXM5cys5GUq5b4lEnean-PLf8XUBAlM0IbJFCD-9Yig5ZtgI9TpK9GOpEWMX9Nd5rR4WaiCTouuc7ftJbRFJVF1gq2dEtefXVulQsSN_g/s1600/IMG_9911.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQp6LUtx9RIp1TgdJLAVUvqMCWEod6-ONNijXM5cys5GUq5b4lEnean-PLf8XUBAlM0IbJFCD-9Yig5ZtgI9TpK9GOpEWMX9Nd5rR4WaiCTouuc7ftJbRFJVF1gq2dEtefXVulQsSN_g/s320/IMG_9911.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view! See how tender the cobbler cake portion is?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">On a plate & ready to eat! :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2A0HgzaIEA2I_8NxlDGaGWOE9957scBY3HWGfrGYEPK5IBnzykWidAbPfb5pXyg6uBg6T83kLH01lCCFVyoORi5p4obYwAL0L94h4_00rptw44I5ooNSQfDljyoHnSaJgyL_XKEHIxmU/s1600/IMG_9916.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2A0HgzaIEA2I_8NxlDGaGWOE9957scBY3HWGfrGYEPK5IBnzykWidAbPfb5pXyg6uBg6T83kLH01lCCFVyoORi5p4obYwAL0L94h4_00rptw44I5ooNSQfDljyoHnSaJgyL_XKEHIxmU/s320/IMG_9916.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where is the fork? This is still warm!</td></tr>
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<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<b><u>My Homemade Gluten Free Flour Blend Recipe:</u></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 1/2 cups brown rice flour</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup white rice flour (I used sweet rice flour for this batch)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 cup glutinous rice flour (made from sticky rice, gluten free)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup potato starch (not flour)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 cup nonfat dry milk or dairy free milk powder, make sure it is very fine in texture</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup corn starch or tapioca starch (I used tapioca starch for this batch)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">3 tbs. xanthan gum</li>
</ul>
</div>
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">Combine all ingredients together well. You can put it in the blender for an extra smooth texture if desired. I store mine in a glass container and use it in place of regular flour in all my recipes. This particular blend I really like for baked sweet goods and breads. (Note: if using my homemade gluten free flour blend you will not need to add additional xanthan gum to your recipe since this batch already contains it!)</span><br />
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This is one recipe that the flavors intensity after it cools down. I just can't ever seem to wait until it cools down! I burn my tongue EVERY TIME! The peach flavor really comes out after a few hours or overnight. This is a great recipe to make the night before and let it cool. You can always re-heat it in the microwave if you like to serve it slightly warm.<br />
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I hope you enjoyed a recipe blast from the past! This is one of my childhood favorites. When I think of a cold winter during a snow storm in SE Ohio....I think of my mom's peach cobbler. (Another favorite is Hillbilly sweet dumplings made with peaches but I just haven't perfected it gluten free....yet!) Nothing was better than warming up with this delicious treat....except a snow day with no school! Those were the days! </div>
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Enjoy!</div>
<div>
Tanja</div>
<div>
Gluten Free Casually<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com1tag:blogger.com,1999:blog-1732242262193188024.post-78933747658973704902016-12-18T19:23:00.001-08:002017-11-05T18:43:50.444-08:00French Mints (Microwave Two ingredients!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpv47ujQ7V1s7hVATf-PUakkCI9ADY8bZA3rPxenCjWj5AGJrZEKRQiA6qgVd7HSKvHigAsvtTox4yKRKD1GgpOknLa-QxhRhQaAyIJ6CTol1WuRqgaEDcwoekBt5k8XvsuE0mxA8h3II/s1600/IMG_8410.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpv47ujQ7V1s7hVATf-PUakkCI9ADY8bZA3rPxenCjWj5AGJrZEKRQiA6qgVd7HSKvHigAsvtTox4yKRKD1GgpOknLa-QxhRhQaAyIJ6CTol1WuRqgaEDcwoekBt5k8XvsuE0mxA8h3II/s320/IMG_8410.JPG" width="240" /></a></div>
<b>French Mints!</b> Creamy, minty deliciousness! This recipe is so super quick an easy but looks sensational on a cookie plate or in a gift tin during any holiday or special occasion. I like to make these to give to my friends and family during the holiday season (I also like to make these at Valentine's day and Easter too!). They are a treat you can whip up really quick and they look elegant for any occasion. The French Mints are a creme de menthe flavor of mint....similar to an Andes mint rather than peppermint.<br />
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I love this recipe because you can make them weeks in advance and do it all in the microwave. I like to make several batches and keep them during the busy holiday season. These are elegant enough for a wedding, anniversary party, bridal shower or any other fancy affair! You can use this as a filling layer in your brownies instead of making it into individual mints. This will really dress up the brownies for the holidays!<br />
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If for any reason you can't find the mint flavored chips in your baking aisle (or if you want a different color than green for a special occasion....you can use white vanilla baking chips and add creme de menthe flavored oil that you can purchase at Hobby Lobby, Michael's or Joann Fabric or online from Amazon. I have used the Loraine brand oils and they work great. You can also add a different color. They sell specialty food colors also right next to the flavors. For this recipe today, I kept it simple and just used the Guittard green mint chips (which are gluten free) along with the can of of sweetened condensed milk. Yep, that's it. You melt them together in microwave for 1-2 minutes and stir every 30 seconds until smooth. If you want to be really fancy....you can dip them in green colored vanilla coating or chocolate coating which gives them a shiny elegant coating! Yep, I did that to kick it up a notch today!<br />
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I find that with each passing year, I am just as busy as the year before and I want to cut back on baking and gift shopping so I can spend quality time with people that are important to me. I don't want to spend hours and hours in the kitchen or have a messy kitchen the ENTIRE month of December. I want to do fun things with friends and family. Life is short and I want to enjoy it. However, I also want to have homemade treats to share. This is one of the recipes that allows me to compromise and have both!<br />
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<b><u>French Mints (Creme de menthe candies)</u></b><br />
<ul>
<li>2 cups of Guittard green mint chips (You can substitute 2 cups of vanilla chips + 1-2 vials of Loraine creme de menthe oil found in candy department of most craft stores or pharmacies during the holidays). </li>
<li>1 (14 oz.) can sweetened condensed milk (not evaporated milk)</li>
</ul>
Mix together in a glass bowl and microwave in 30 second intervals (stir every 30 seconds) until smooth. Pour into a waxed lined 8x8 pan. Refrigerate until set. Cut into squares. At this point you can dip into melted chocolates for an elegant finish if desired but they are good just like this too!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH7ZdOtjjPuAFLQDJdOt6YYoHxBiIHR-OSL37CgD4u2cu3yFrEAzzObclZ18tlNlPYseprBI1zLO_wyu56i65eIXRkVgzmUh_HuDgn6R1HN8AQXSBnEI8haPIG4A0DzKcv_jhxV6sYE8/s1600/IMG_8472.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH7ZdOtjjPuAFLQDJdOt6YYoHxBiIHR-OSL37CgD4u2cu3yFrEAzzObclZ18tlNlPYseprBI1zLO_wyu56i65eIXRkVgzmUh_HuDgn6R1HN8AQXSBnEI8haPIG4A0DzKcv_jhxV6sYE8/s320/IMG_8472.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the green mint chips I used. I found them at my local Winco grocery store in the baking aisle. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDuIAMnvah2hLQejl4vAHcfQPhP2npYShZKfqxnsIBFu6ejNjyruy6vwsrwrnVu3T1cyIYBXrdI_fLnFmDGgAACP53l3w0dqByCo-CBowVcH9SXGUVZ7u4BqdnRK6qS50IUCtU2-dTTI/s1600/IMG_8393.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDuIAMnvah2hLQejl4vAHcfQPhP2npYShZKfqxnsIBFu6ejNjyruy6vwsrwrnVu3T1cyIYBXrdI_fLnFmDGgAACP53l3w0dqByCo-CBowVcH9SXGUVZ7u4BqdnRK6qS50IUCtU2-dTTI/s320/IMG_8393.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stirring every 30 seconds until smooth</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lkH2z2mH7WoMnYHXlmeICWHbA2vbLvXmG4N8talhsy9dAQ3vKWZcn3XzEGa4fr70GtX1O9lGggoSrST_9JMWa7IpPUE52B5UjLYotjhOpw_RIy4LibuQ_edPSspLxQa2tgFK3RNkDEI/s1600/IMG_8395.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lkH2z2mH7WoMnYHXlmeICWHbA2vbLvXmG4N8talhsy9dAQ3vKWZcn3XzEGa4fr70GtX1O9lGggoSrST_9JMWa7IpPUE52B5UjLYotjhOpw_RIy4LibuQ_edPSspLxQa2tgFK3RNkDEI/s320/IMG_8395.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just removed from 8x8 square pan and getting ready to cut into squares</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Xdq7YpSvsi8gsZJ8uPIoTpnYNhlx9yYMhbeK69h8C6UMTKoIyD5YmTlHgMBABDUNxUXopxuZlRv22s_JsEwVLSWrG0xezbLjsjgEna98I5u8RolS3OnDvH51e68zvbUMn5CykbBST3w/s1600/IMG_8396.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Xdq7YpSvsi8gsZJ8uPIoTpnYNhlx9yYMhbeK69h8C6UMTKoIyD5YmTlHgMBABDUNxUXopxuZlRv22s_JsEwVLSWrG0xezbLjsjgEna98I5u8RolS3OnDvH51e68zvbUMn5CykbBST3w/s320/IMG_8396.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut into squares. Ready to eat or you can dip them into chocolate for a more elegant presentation</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7CqoKmEbXIvoYeTRZ14sFImwZtY1wufOlQpoxsy8XM5OuC7iKaGiuTfsAx6EpVxQtF92a7nCI8t1F0RiNJ7nKm-S_pEBDO3JhHGMcrxYcBbr6BkMEr_Ooa9BQxnSBmis5DBJDVQIyAU/s1600/IMG_8403.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7CqoKmEbXIvoYeTRZ14sFImwZtY1wufOlQpoxsy8XM5OuC7iKaGiuTfsAx6EpVxQtF92a7nCI8t1F0RiNJ7nKm-S_pEBDO3JhHGMcrxYcBbr6BkMEr_Ooa9BQxnSBmis5DBJDVQIyAU/s320/IMG_8403.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I decided to melt white and green candy coating for a mint green color to dip the chocolates. <br />
You can use plain white or dark chocolate coating to dip them. Or do a combination of colors.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGd4fZaLwOhCVU_AGJdE7JA1_bgwzDTYZf8ho-Emn_2lRYyOa5aU0w5B-UP-_rLr05nwjXdoXM1Ri8Dal6JLEfDsFbqxaj5pAML66PHn49qzbyl6zP9qv3ZBwtwWekC379MYObytDP3rc/s1600/IMG_8404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGd4fZaLwOhCVU_AGJdE7JA1_bgwzDTYZf8ho-Emn_2lRYyOa5aU0w5B-UP-_rLr05nwjXdoXM1Ri8Dal6JLEfDsFbqxaj5pAML66PHn49qzbyl6zP9qv3ZBwtwWekC379MYObytDP3rc/s320/IMG_8404.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just dipped into the green coating. Waiting for them to dry on the waxed paper</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpozgCZ70aIFfa9vU3ez8PnONNsGdsBdvj4hX93Avd0k-i5jU5cOWOo3oVi3cpq3LJkOzHItTJftyJSlmO20cCWsNDtonNSlQndsUBbHcoQ-WAU5HpOCHBFKxwJXnNBfiMbdyB5ISbcJI/s1600/IMG_8406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpozgCZ70aIFfa9vU3ez8PnONNsGdsBdvj4hX93Avd0k-i5jU5cOWOo3oVi3cpq3LJkOzHItTJftyJSlmO20cCWsNDtonNSlQndsUBbHcoQ-WAU5HpOCHBFKxwJXnNBfiMbdyB5ISbcJI/s320/IMG_8406.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I decided to finish them off with a dark chocolate drizzle since I had some left from another holiday treat. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuke0M7VYSX1Sy0UhDa67gCU0HQ8wWT6VsDjsQow56gbc-pR638NKj9fKd_ajLRWvM_eU55ej4PCnfU9UN4N1bz0TqfMFZw9Se-rJOb1B_bA0CecIs29Nw_wPF7y4gNGZczbFy4YPdUY/s1600/IMG_8409.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuke0M7VYSX1Sy0UhDa67gCU0HQ8wWT6VsDjsQow56gbc-pR638NKj9fKd_ajLRWvM_eU55ej4PCnfU9UN4N1bz0TqfMFZw9Se-rJOb1B_bA0CecIs29Nw_wPF7y4gNGZczbFy4YPdUY/s320/IMG_8409.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Packaged and ready to give my friend</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IpvtPUXesnopRo5QxqwSNpnVapfrjvuE8CtTUbaUofIxo3dcnst4SllSQYA3kRXvmBkhDbyd_oEXRkeqq-8Xur7awyuJXfheFZYRmwf1KHPFGHNR5exUKOxR8IPCKA08YVPR4HgutMk/s1600/IMG_8410.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IpvtPUXesnopRo5QxqwSNpnVapfrjvuE8CtTUbaUofIxo3dcnst4SllSQYA3kRXvmBkhDbyd_oEXRkeqq-8Xur7awyuJXfheFZYRmwf1KHPFGHNR5exUKOxR8IPCKA08YVPR4HgutMk/s320/IMG_8410.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wonder if she will notice if there is one missing?! ;)<br />
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I hope you enjoyed this super easy, delicious and elegant treat that you can use for any celebration. Actually, I enjoy these while reading a book on the couch. No special occasion needed! Please post your pictures, comments, questions or substitutions that worked (or didn't work) below. We all learn from each other!<br />
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Enjoy each moment of the holiday season. I know it can be a hectic and stressful time of year filled with chaos but try to do 3 kind things each day. Not only will you make someone else's day more pleasant but it will make you feel better about yourself.<br />
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Love, Peace & Happiness! <3<br />
Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-16614079829297578382016-12-12T20:07:00.000-08:002016-12-12T20:08:31.346-08:00Microwave Caramels<div class="separator" style="clear: both; text-align: center;">
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<b>Caramels!</b> Chewy, gooey delicious caramels! I love this recipe because they are super easy and can be done in <b>ONE BOWL</b> in the microwave in about 6 minutes with ingredients you probably already have in your kitchen. Yes, they <b>ARE</b> that easy!<br />
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This recipe was given to me by a patient and I am thrilled she shared it with me. I love caramels and I make a lot of treats that contain caramel (cookies, cookie bars, candies, trifles, fudge, etc.) and most recipes require you to buy caramels and melt them down. This recipe is SO MUCH EASIER than that! I like to make these scrumptious caramels and dip into chocolate for individual gourmet treats! However, rather than cutting into squares you can let it thicken just a little bit and use it in your favorite cookie or candy recipe that calls for caramel.<br />
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This caramel recipe comes out creamy, soft, chewy and buttery tasting. It just melts in your mouth. If you want to kick it up a notch you can add a pinch of chipotle chile powder or garam masala powder or instant espresso powder. (Chinese 5 Spice also tastes great with caramels!) It just adds a hint of exotic flavor and makes the assortment of caramels a fun gift. If I am making them for the holidays to put on a candy plate then I like to make a few different batches with different little flavors. Nothing over powering....just a hint of exotic flavor.<br />
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I used to feel overwhelmed trying to make homemade caramels because I needed a candy thermometer, detailed instructions, heavy pots, timers, heavy duty spoons, lots of patients and pray that after all the stirring and time involved (usually about an hour) that my caramels turned out correctly. It was a lot of hassle and if I screwed them up (yes, I have done that a few times!) then I felt frustrated and wasted a lot of time and had a huge mess. This recipe is so ridiculously easy and minimal cleanup that you just have to try it. I find it much easier than unwrapping all the store bought caramel squares and melting them down. Plus....the taste of these are just amazing!<br />
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<b><u>Microwave Caramels</u></b><br />
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<ul>
<li>1/4 cup REAL butter</li>
<li>1/2 cup white sugar</li>
<li>1/2 cup brown sugar, packed (I like to use the dark brown sugar but the light brown works fine too!)</li>
<li>1/2 cup light colored corn syrup (I have heard you can substitute honey or maple syrup but I have not tried that so I just stick with corn syrup)</li>
<li>pinch of salt (only if your butter is unsalted)</li>
<li>1/2 cup sweetened condensed milk (I used regular not low fat). Please note this is NOT evaporated milk. </li>
</ul>
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In a large 2 quart glass mixing bowl, combine all the ingredients and give it a quick stir. It does not have to be smooth or well mixed. Set your microwave on high for 6 minutes and stop and stir the mixture every 60-90 seconds in the beginning. You may need to stir more frequently towards the end of the 6 minutes if the mixture is bubbling near the top of the bowl. You don't want it to overflow and make a mess in your microwave! I actually cooked my caramel mixture for 6 minutes + 30 seconds and that seemed to be perfect for my elevation and microwave. Pour into 8x8 buttered pan. I put into the refrigerator uncovered for a couple of hours so it could set up a little bit. It should not be rock-hard. I took a spatula and lifted it out of the pan. It stretched out of shape just a little bit but I pressed it back into a square and placed on wax paper. I scored it with a large knife into squares and then used my pizza cutter to cut the squares easily. At this point you can serve them or wrap them into waxed paper. I chose to dip mine into chocolate for holiday gifts. I put the caramel squares back into the refrigerator so they could stay chilled until I finished melting my dipping chocolate. Dip into chocolate and put onto wax paper until set. You can finish off the chocolate covered caramels by drizzling white chocolate on top or adding sprinkles, sea salt or edible glitter.<br />
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If you are going to use the caramels for another project you can store it in the refrigerator in waxed paper and put into a ziplock bag for several weeks. Then you can just melt it in microwave to soften or pinch off what you need depending on your recipe.<br />
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If you decide to add a powdered spice for a batch of the caramels then add it when you add the sugar to the mixture prior to putting it in the microwave so the flavors can incorporate into the caramel mixture when it is cooking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4MwwPtFIxQAMcxltMwXOVx3YDxsbiHifhD2A_DDAGBu5TSF79KecGEBjOGKJfTHsxGvuw89Cxo8ZESJj-WdwSsmLsWwEgdlQYKWt3G_9RAeqMCSg7e3FFeikpPv7M8RT1TzOLT5v5t8/s1600/IMG_8302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4MwwPtFIxQAMcxltMwXOVx3YDxsbiHifhD2A_DDAGBu5TSF79KecGEBjOGKJfTHsxGvuw89Cxo8ZESJj-WdwSsmLsWwEgdlQYKWt3G_9RAeqMCSg7e3FFeikpPv7M8RT1TzOLT5v5t8/s320/IMG_8302.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Mixture in the microwave</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Boiling and bubbling to near the top of the glass bowl</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-9ZW_lgn8rGP7DMAA2wDzu738WCpfL_8axRITV_W0d48fHARzJO9W7_eObnNAeVdKAXl25C7qV9iK0Cs5lqOUqdgdr0Y3L3hkKw_o9jxyrHsBN3ktu6KCBhG_4q1u6E3kz3CT7An4j0/s1600/IMG_8305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-9ZW_lgn8rGP7DMAA2wDzu738WCpfL_8axRITV_W0d48fHARzJO9W7_eObnNAeVdKAXl25C7qV9iK0Cs5lqOUqdgdr0Y3L3hkKw_o9jxyrHsBN3ktu6KCBhG_4q1u6E3kz3CT7An4j0/s320/IMG_8305.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy but still thin enough to pour</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pour into buttered 8x8 pan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_25yjLSQpF9qgQGr7AoxNV9WWT3LRwlk-eBexB_9iuhjScdFPAnSNAYCscsZQNjeYZdIeeO6j4RcZ1a5ghnR7N-JXQx4iR9fRnzkLyU1G0uqSWd9m5y8Xf4dAApbfOxZloToVK8hvY4s/s1600/IMG_8315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_25yjLSQpF9qgQGr7AoxNV9WWT3LRwlk-eBexB_9iuhjScdFPAnSNAYCscsZQNjeYZdIeeO6j4RcZ1a5ghnR7N-JXQx4iR9fRnzkLyU1G0uqSWd9m5y8Xf4dAApbfOxZloToVK8hvY4s/s320/IMG_8315.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After Cooling, it is ready to cut into squares</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to cut</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrjOHWd3tQJtFZeAw8ouOZWXX5EGdkxza_qgcbakbAcd1zk81zsQ0KAxwyFNYrs8N9mA4B9WNSLLw9OE69Nef9SpZcb7LZDZjPuprxCFxtH3cfSgXIbNYPCieBFccQk8I6FM60k-PTbY/s1600/IMG_8318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrjOHWd3tQJtFZeAw8ouOZWXX5EGdkxza_qgcbakbAcd1zk81zsQ0KAxwyFNYrs8N9mA4B9WNSLLw9OE69Nef9SpZcb7LZDZjPuprxCFxtH3cfSgXIbNYPCieBFccQk8I6FM60k-PTbY/s320/IMG_8318.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for taste test!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1giSTgsvxsNjRnu3LfqvfJg-6wftsv_aAGAm6hzRAMsPCiY0fKTxGidZ_q_SH0qCisHVb7N1-StXwx4uNtavkMQQetByqLfIr_ABNgZgP2UynUgvBZCJdPMnS0tlf0nxTjBHUcPtdmf4/s1600/IMG_8319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1giSTgsvxsNjRnu3LfqvfJg-6wftsv_aAGAm6hzRAMsPCiY0fKTxGidZ_q_SH0qCisHVb7N1-StXwx4uNtavkMQQetByqLfIr_ABNgZgP2UynUgvBZCJdPMnS0tlf0nxTjBHUcPtdmf4/s320/IMG_8319.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to box up!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvp_A8oxUCgNA1ApLfUhyBPwUBSz6y0ApBPQi7erPyIGOcf2NC3UKC_PW8EYgx5T_5weK3yvIMlH5WIdFdO-di-FkN4lAY0TOe7DBd89yRTZ2VvzUAM_LCkS2WNyNhnCfmhk95lSmdi8/s1600/IMG_8321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvp_A8oxUCgNA1ApLfUhyBPwUBSz6y0ApBPQi7erPyIGOcf2NC3UKC_PW8EYgx5T_5weK3yvIMlH5WIdFdO-di-FkN4lAY0TOe7DBd89yRTZ2VvzUAM_LCkS2WNyNhnCfmhk95lSmdi8/s320/IMG_8321.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to give to my friends!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N_bDi2kKyLxOskMWFHINEN9f15MC1gM0TXXT8JYC-ScNTSGGQWDR0_e9H8P5CtD7ra016SoIZKRRZoGRLE207zLOxOB1H-u5RXFXCohSHpEi3b3iYBHHxJRaLL4wrVwrz6gIG_SBCUQ/s1600/IMG_8320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N_bDi2kKyLxOskMWFHINEN9f15MC1gM0TXXT8JYC-ScNTSGGQWDR0_e9H8P5CtD7ra016SoIZKRRZoGRLE207zLOxOB1H-u5RXFXCohSHpEi3b3iYBHHxJRaLL4wrVwrz6gIG_SBCUQ/s320/IMG_8320.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the caramel<br />
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Please share any of your versions or substitutions or pictures of your caramels! I enjoy your comments and hearing about how you made your recipe!<br />
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Happy holidays!<br />
Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-38984017452144092432016-11-23T05:31:00.000-08:002016-12-01T04:59:24.456-08:00Cherry Chocolate Cake Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT0nL_K9zi_9yj9C-FhImK17tZWlyxYlr1oEFvah_uQFR0DvEPlkifqpAvQubMglYPhNEfAKYK2k0WD7d8pqx3e3rO1uNEAUFf4XHloAcMYXBHZX4F1_lirGgEseYSF_kuAntyiB6qjE/s1600/IMG_8011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT0nL_K9zi_9yj9C-FhImK17tZWlyxYlr1oEFvah_uQFR0DvEPlkifqpAvQubMglYPhNEfAKYK2k0WD7d8pqx3e3rO1uNEAUFf4XHloAcMYXBHZX4F1_lirGgEseYSF_kuAntyiB6qjE/s320/IMG_8011.JPG" width="240" /></a></div>
<b>Cherry Chocolate Cake Trifle!</b> This recipe is by far a great show stopper yet it is super easy and delicious. It is one of the oldest chocolate recipes I can remember from my childhood. We used to go to our dear family friend's house (we called her Grandma Deible) for Thanksgiving every year during my childhood and this was ALWAYS on her dessert table for any holiday. However, she used to make it as a regular layered cake and serve it on a beautiful glass plate. I improvised and make it in a trifle (I will tell you why in a bit!)<br />
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We loved going to Grandma Deible's house for holiday meals. The food was always hearty and it was ALWAYS a full house. Anyone that needed a place to go for a holiday meal...they got an invitation. Grandma Deible left no one all alone on a holiday. She was such a big hearted person. It was always an interesting mix of people and a good time! (The ONLY thing I hated was helping with ALL the dishes after the meal! She made EVERYTHING from scratch and no paper plates!)<br />
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Grandma Deible passed away many years ago but whenever I make this recipe, I always think of her and Thanksgiving. This year we are going to a friend's house for Thanksgiving and she is a little like grandma Deible. Everyone is welcome so they won't be alone. Holidays are about family, friends and making happy memories. Since her crowd of people is growing, I added a dessert to the list of food I am taking to share. What better recipe than this one? The recipe reminds me of all of those things that are important: family, friends, food and being thankful for what we have. Rest in peace Grandma Deible, your Thanksgiving traditions live on in many of our lives.<br />
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Anyone that knows me well....I will improvise recipes in a pinch to fit my needs or if something doesn't turn out quite right but is still edible...it gets "recycled" into a different dish. For instance...the trifle layering of this cake was a necessity one time because it was a requested dessert at a party. That particular day was not going right. I slightly over cooked the cake and it was slightly dry and the cake rounds were not perfect so I didn't think it was going to stack properly and we were driving a distance so I was concerned of it collapsing. Hmmmm.....No time to bake another cake or change my mind on something else. What is a busy lady going to do? Oh yeah....my favorite way to recycle a dessert! TRIFLE! I just took the same ingredients and layered them in a glass bowl and it turned out perfectly. The moisture from the Cool Whip and cherries made the cake moist and delicious plus it made transportation of it a breeze! You can use an elegant trifle bow but I used an inexpensive glass bowl from Ikea (I think they are around $3) instead. That way I can leave my bowl with the hostess. This makes a great hostess gift as well.<br />
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The other thing I LOVE about this recipe is it can be made up to two days ahead! Yep, that takes away the holiday stress and mess in the kitchen. Just put some plastic wrap over the top and pop it in the refrigerator (or if you live in the midwest and it is super cold then you can store it in your garage! Everyone knows I have done that before in the past!).<br />
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The OTHER thing I LOVE about this recipe is that it is very forgiving and you can substitute items or use a boxed cake mix. You can make homemade cherry pie filling or use the canned from the grocery store. I honestly just prefer it the traditional way with basic ingredients but my oldest son doesn't like chocolate so he prefers it done with yellow or white cake. My son-in-law prefers strawberry pie filling over the cherry one. No problem, you can switch it up. You can also substitute brownies in place of the chocolate cake or you add a no bake cheesecake filling layer. You can use regular yellow or white cake and apple pie filling. I have done it all those different ways depending on what was requested and what I had in my cupboards. Honestly, I still prefer it the way I remember it...Chocolate cake layers, Cool Whip and Cherry Pie filling.<br />
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After my years of baking and hosting parties....I tell the younger people "KEEP IT SIMPLE". Presentation is everything! I love to bake from scratch BUT I have plenty of experience with being stressed at the holidays. Why? I would try to over achieve and make EVERYTHING from scratch which meant I was up at the crack of dawn cooking then had a messy kitchen to deal with on top of working full time, going to college (back in the day) and trying to manage a family of 3 kids. It was beyond insane at my house. I managed but I wish I would have taken a few shortcuts and made it a little less stressful. As I have aged, I have learned that the holidays is about family, friends and having a great time. If you are an exhausted hostess, it shows. Take a short cut when you can! There is absolutely NOTHING WRONG with using a great cake mix or canned pie filling for your holiday dessert. Just present it elegant and with a smile. (You can even "cheat" and use a store bought prepared cake and slice or chunk it up for the layers. That of course is easier if you don't have a gluten allergy. Finding a prepared gluten free chocolate cake is more difficult but I am sure it can be done. I just go with a good GF cake mix. If you don't have a gluten allergy then of course you can use a regular cake mix!)<br />
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<b><u>Cherry Chocolate Cake Trifle Recipe:</u></b><br />
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<ul>
<li>1 box of cake mix, prepared according to the box instructions. I used Pillsbury Gluten Free Devils Food cake one for today and it worked perfectly. You can also make your cake from scratch or buy a store bought and cut into chunks for layering. <b>(<u>If you do not have a gluten allergy then you can use a regular cake mix!)</u></b></li>
<li>2 cans of cherry pie filling (if you want to be an over-achiever you can make it from scratch but then you will have to wash more pots and who needs more dishes at the holidays?!) Read your labels. Most pie filling is gluten free but some may not be!</li>
<li>1 large tub or two smaller 8 oz. tubs of Cool Whip or any non-dairy topping. (I have substituted the Coconut one that is dairy free from Sprouts for someone with a dairy allergy and it worked fine) You can certainly use fresh whipped cream but it will not hold up as well as Cool Whip, especially if you are traveling with it or making it two days in advance. </li>
<li>Chocolate shavings for garnish, optional</li>
</ul>
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Prepare the cake according to instructions and let it cool. I chose to bake mine in two round 8" pans so that I could just slide them into the bowl. My bowl is narrow on the bottom so I had to gently push the cake to fit a little bit. Layer one can of cherry pie filling and try to get it to the edge so you can see the cherry layer a little bit. It makes for an elegant presentation. Then layer the Cool Whip topping. It really doesn't matter which layer you start with but I like to end with the cherry pie filling on top for presentation and then I sprinkle some shave chocolate on top for garnish. I just take a chocolate bar and grate a little chocolate on top.<br />
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How easy is that? Yeah....simple elegance that tastes FANTASTIC!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkokFNtjLiVoH5qjccIJbWwTIlRNJdLxfkqvy-sRG-0r-8I_EDUWV2Tmjt8bn3fJGN4xJISEZmQAabR2VNhMWF6IF6chaWC4_AI2Tvs_Rzqb3SXFvxb10U53ncopoGk3McQL7wzomSiKs/s1600/IMG_8003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkokFNtjLiVoH5qjccIJbWwTIlRNJdLxfkqvy-sRG-0r-8I_EDUWV2Tmjt8bn3fJGN4xJISEZmQAabR2VNhMWF6IF6chaWC4_AI2Tvs_Rzqb3SXFvxb10U53ncopoGk3McQL7wzomSiKs/s320/IMG_8003.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the cake mix I used for today's recipe. I found at Walmart next to regular cake mixes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Canned Cherry Pie Filling</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My cakes baking in the oven according to directions on box</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Press the cake layer into bottom of my bowl</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XfQJwPR9Y6nikqW-ENJf0_exaUF1GP0HMmfLSqdWm9T2-ibi650_yrFwkicjWkoyJQ8krl7OzWU_zgL32finTJE-GdxAxqAWjDWAWU-iG6fRP40vP_1FFtr2cpappx_igcLuO-UjJDA/s1600/IMG_8011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XfQJwPR9Y6nikqW-ENJf0_exaUF1GP0HMmfLSqdWm9T2-ibi650_yrFwkicjWkoyJQ8krl7OzWU_zgL32finTJE-GdxAxqAWjDWAWU-iG6fRP40vP_1FFtr2cpappx_igcLuO-UjJDA/s320/IMG_8011.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the cake after I have layered it into the bowl</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is a view from the top of the trifle</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">View of the layers from the side</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">ready to serve</td></tr>
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Yes, Holidays can be easy, delicious and elegant. Keep it simple and don't stress. Please feel free to post photos and tips of your cake trifle and any changes that you made. We all learn from each other.<br />
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Happy Thanksgiving!<br />
Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-39848579933797690612016-09-22T20:21:00.001-07:002016-09-22T20:21:04.716-07:00Pumpkin Pie Bars (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT-cXdzywPQY-QjfbgA9XhsbrD56QlT9XcnYCwaptvqMG1jOIIryo1v6gsXIg0UpQmu-2I9vUVaumizebXCEcE77CzLdRuiJ9Kib3d1FucrbGwtIBr59KWK9KVHhkiA1ugPG4Z_GlLsI/s1600/IMG_7006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT-cXdzywPQY-QjfbgA9XhsbrD56QlT9XcnYCwaptvqMG1jOIIryo1v6gsXIg0UpQmu-2I9vUVaumizebXCEcE77CzLdRuiJ9Kib3d1FucrbGwtIBr59KWK9KVHhkiA1ugPG4Z_GlLsI/s320/IMG_7006.jpg" width="267" /></a></div>
<b>Pumpkin Pie Bars</b> are great anytime of year....not just for Thanksgiving! This recipe is something I came up with many years ago to take to a potluck when I had limited ingredients in my cupboard and a sick kid at home so the option of running to the store was not there. I love this recipe because it is very flexible with substitutions and always turns out great. One thing I learned from my mom is that sometimes you need to make do with what you have in your cupboards. We lived about 20 minutes from the closest town growing up and in the winter with bad weather it just wasn't feasible to go to the store for one ingredient. Use what you have!<br />
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In this instance, I did not have enough flour to make the pie crust so I dug through my recipes and came up with an oat bar recipe and used it for my crust with a few modifications. Another time I made these, I was short on flour and oats but I had graham cracker crumbs and nuts. Each time the recipe turned out great. Keep in mind with modifications, the flavor and texture might be slightly different but this particular recipe is VERY FORGIVING! I personally prefer using real butter but I do have some friends and family that are dairy free so I have used butter flavored Crisco (Vegetable shortening) and once I even used lard which I know is not heard of much these days. Every time it turned out just perfect! (Avoid using reduced fat margarines because they contain too much water and will leave you with a soggy crust. Make sure it contains at least 65% or more fat!)<br />
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I love this recipe because they taste even better a couple of days later after the flavors have had time to mingle but just keep them in the refrigerator. Pumpkin Pie Bars are easier for the holidays than making most other desserts because you can make them a few days ahead and take the last minute holiday stress out of baking desserts! These also freeze great so make a double batch and freeze them in individual freezer bags for lunches or desserts for a later date! I love grab and go desserts! I like to have "emergency" desserts in the freezer that my grand-daughter and I can have for last minute snacks!<br />
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I have a very old, very worn hand written recipe book for some of my favorite recipes from long ago (pre-computer days!) and I hand write little notes next to the recipe for substitutions that worked. That way years down the road, I can whip out the book and check to see what I have done in the past. I also sometimes do this with my good cookbooks so I know in the future if it the recipe was good or not. Cooking is an art and something that must be cultivated.<br />
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Most of my recipes were originally "normal" recipes and I have converted them to gluten free so if you don't have a gluten allergy then you certainly can substitute REGULAR FLOUR in place of gluten free flour. Regular flour is easier to work with.....it is not as particular as the gluten free flours so substituting it is not the problem. However, sometimes trying to substitute gluten free flour for the regular flour....does not always turn out well! There are times I will play with a recipe for days or even years to get it perfect. It is trial and error. Any recipe that I put on here are recipes I personally tried, tasted and approved!<br />
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<b><u>Pumpkin Pie Bars Recipe:</u></b><br />
<ul>
<li>1 1/2 cup gluten free flour* (<b>You can use regular flour if you don't have a gluten allergy</b>). I always try to use at least 1/2 cup of gluten free flour but I have also substituted the any of the following ingredients (or a combination of the following) to get me the 1 1/2 cup total measurement: gluten free graham cracker or vanilla wafer crumbs, finely ground almonds (also called almond flour), finely ground oats (it should have a flour texture when you are done grinding the oats in blender).</li>
<li>3/4 cup packed brown sugar (I have substituted regular granulated sugar and it worked fine!)</li>
<li>3/4 cup real butter (You can substitute Crisco vegetable shortening, lard or margarine as long as it contains at least 65% fat. The reduced fat margarines contain too much water and it won't make a nice crust!)</li>
<li>1 1/4 cup Oats (I use Trader Joes Gluten free oats most of the time but I honestly have used Quaker brand without any issues). </li>
<li>1/2 cup finely chopped pecans or walnuts or almonds, <b><u>optional </u></b>(I like the nutty flavor this adds to the crust & topping but if there are nut allergies or you don't have nuts on hand, you can leave them out. You can also add up to 1/2 cup more if you like extra nuts! <i><b>If I am not adding the nuts, I add an extra 1/2 cup oats so I get the same measurement for my crust. </b></i></li>
<li>1 pkg. (8oz.) cream cheese, <b><u>optional</u></b> (This makes the pumpkin filling have a silky texture but if you have a dairy allergy you can certainly leave it out and it will still be great! I have made this recipe with and without the cream cheese).</li>
<li>3 large eggs</li>
<li>1 can (15 oz) pumpkin (do not use the pumpkin pie mix). If you can't find canned pumpkin you can substitute 16 oz of peeled cooked & mashed cold sweet potato instead. Sweet potato will give you a similar flavor and texture of pumpkin. </li>
<li>1 tbs. pumpkin pie spice (This gives the pumpkin filling a richer flavor but if you don't have it on hand you can substitute cinnamon. You can add a little more if you like extra spice flavor).</li>
</ul>
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Line a 9"x13" pan with foil with extra hanging over the edges so you can easily lift it out after it is done baking. Grease the foil with butter or non-stick cooking spray. Mix the flour (or the ingredient(s) you are substituting for the flour, 1/4 cup of the sugar (save the rest for the filling) and the room temperature butter. You can cut the butter in small chunks if it is cold and work it in that way but I find it easier when the butter is slightly soft but not melted. Stir in the oats and nuts if you are adding them. It should look like a coarse crumb mixture. RESERVE 1 CUP OF CRUMB MIXTURE for the topping and press the remaining crumb mixture into the bottom of the 9x13" greased foil lined pan. Press it tightly into the corners and bottom so it forms a crust and not loose crumbs. Bake in a pre-heated 350 degree oven (I use the middle oven rack) for 15 minutes then remove from oven but leave your oven on. </div>
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<tr><td class="tr-caption" style="text-align: center;">My chopped walnuts that I added for the crust (they are optional)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My crumb crust & topping mixture</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The crust after it is baked</td></tr>
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While the crust is baking, I mix the filling: Beat the pumpkin, cream cheese (if you are using it), remaining 1/2 cup sugar, eggs, and pumpkin pie spice or ground cinnamon. Pour over warm crust. Sprinkle with remaining crumbs evenly over the pumpkin filling. You will have areas of the pumpkin filling showing through which is normal. This is only a crumb topping and not a crust on top! If you are a nut lover you can add additional chopped nuts to the topping (I generally do not). Bake 25 minutes in the pre-heated 350 degree oven. Cool completely before serving.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4KuM7h9t4G3abZw9RH9-zNpZ6rxh2_ml0t_ER2eEXr_JAMMlYCcK6RfTc_7ul6auaQtIhL_HTdLtexEsGHPjG15-iHc-CX8ZFZZ3W7AvU1AoHSH70SkcwvrmYKZf9iDEJ44AdhrHy18/s1600/IMG_6982.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4KuM7h9t4G3abZw9RH9-zNpZ6rxh2_ml0t_ER2eEXr_JAMMlYCcK6RfTc_7ul6auaQtIhL_HTdLtexEsGHPjG15-iHc-CX8ZFZZ3W7AvU1AoHSH70SkcwvrmYKZf9iDEJ44AdhrHy18/s320/IMG_6982.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin filling</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin filling spread onto the warm bars before adding the topic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBz20d4hyphenhyphenTRj9zoTPyrDlRhXJXJaqA36FI1OCOcE6HhHWFr1CyIZX0uz5x3PRYNdin2pUfFyu9sxmqLPcaV5jngFd3dxYBuRZfNlZdvMJZ9UrTzMKHZXRSdsVjGax2C1PJkJLgvsEb64M/s1600/IMG_6984.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBz20d4hyphenhyphenTRj9zoTPyrDlRhXJXJaqA36FI1OCOcE6HhHWFr1CyIZX0uz5x3PRYNdin2pUfFyu9sxmqLPcaV5jngFd3dxYBuRZfNlZdvMJZ9UrTzMKHZXRSdsVjGax2C1PJkJLgvsEb64M/s320/IMG_6984.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin bars</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cutting into squares</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyPC8QKZ9WaAegqS058Eb2rzjqOVkxQC7zjJGFbmaxOPBm7Zsuil2ONokJHfu6S3JEQzFlT7cgUmvRiU8M_cPjJHkZC4ZRzP1LFqmbmU2oE_OQQt7pETVc0g16-cdigqVDgILuzvPUHE/s1600/IMG_7004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyPC8QKZ9WaAegqS058Eb2rzjqOVkxQC7zjJGFbmaxOPBm7Zsuil2ONokJHfu6S3JEQzFlT7cgUmvRiU8M_cPjJHkZC4ZRzP1LFqmbmU2oE_OQQt7pETVc0g16-cdigqVDgILuzvPUHE/s320/IMG_7004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat! Where is my Star Wars Coffee mug full of coffee?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGK2gWCpmZaxTUNfIiv6YngyM2SQH0Q5T5F0SZW6tlnkwuKet3If_gzoDMixdrwpG3AQvklS_-RBgsVww-zIXRzD_gqtrGcDvAM5n01g_RgH2bcp-3iLpCmqQhPhUMlbUbhZuMqHTAWfU/s1600/IMG_7008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGK2gWCpmZaxTUNfIiv6YngyM2SQH0Q5T5F0SZW6tlnkwuKet3If_gzoDMixdrwpG3AQvklS_-RBgsVww-zIXRzD_gqtrGcDvAM5n01g_RgH2bcp-3iLpCmqQhPhUMlbUbhZuMqHTAWfU/s320/IMG_7008.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to serve up on a plate to take to my friend</td></tr>
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The pumpkin pie bars will slice and serves best when chilled in the refrigerator. They actually tastes <b>BEST</b> a couple days after it is baked because the flavors have had a chance to mingle. These can be made up to 5 days before a big event and I like to freeze any left overs (okay, there are rarely any left overs so I usually just make a double batch!). I like to freeze in individual serving slices in freezer bags for a quick dessert. Okay, sometimes on my days off work I will poke in the freezer and sneak a sweet treat for breakfast with my coffee! Now that we are "empty nesters" I don't have to set a good example for kids. I can eat sweets for breakfast on occasion! </div>
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This is the perfect dessert for any holiday or potluck because you can make it when you have time and put it in the refrigerator for a few days so you don't have the last minute hassle and mess in the kitchen. If you are like me, I always have a ton of last minute things to do before the holidays and having a dirty kitchen from baking is something I don't like! These are beautiful if you cut them into squares or triangles (cut them into squares and then half them diagonal to get them in triangle shapes) on a glass or crystal platter or tiered cookie plate. These make a great hostess gift too! (You can even make it easy on yourself and put them in a cookie tin or holiday container in your refrigerator so you can grab & go last minute! Canned pumpkin is available pretty much year around now in the USA so don't just make these for Thanksgiving! These could be your "signature" dessert bar! Be creative! Customize them!<br />
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Who says you have to make them pumpkin flavored? Yeah, that's right! You can easily leave out the pumpkin and make them cheesecake bars instead or add a different pie filling. Like I said before...this is a fantastic recipe that you can easily adapt to use your favorite fillings or use what you have in your cupboard. </div>
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Please feel free to leave any comments, suggestions or substitutions that you have tried. We all learn from each other and sharing tips and suggestions is very helpful! Please don't be afraid to ask me questions! I am not a professional chef or writer so if my descriptions or instructions are not clear to you, please ask for clarifications! </div>
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Enjoy your pumpkin season!</div>
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Tanja </div>
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Gluten Free Casually</div>
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<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-54532282334580111492016-06-26T09:59:00.001-07:002016-06-26T09:59:12.107-07:00Cheesecake Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqjMdnD_mqwI2jBfS_fXnyW8aIoZ6F0ZO4uSIcfZHZ6KdzXMKFY_XOxkWfANX4iwsYnoltTsYnoG3Sp1dFobd3ftT3Uy7SP3B3xARYQkdqi0-QCfNPVNj8_OLMTKWDLohDBnxFHMb_jA/s1600/IMG_4112.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqjMdnD_mqwI2jBfS_fXnyW8aIoZ6F0ZO4uSIcfZHZ6KdzXMKFY_XOxkWfANX4iwsYnoltTsYnoG3Sp1dFobd3ftT3Uy7SP3B3xARYQkdqi0-QCfNPVNj8_OLMTKWDLohDBnxFHMb_jA/s320/IMG_4112.JPG" width="320" /></a></div>
<b>Cheesecake Dip!</b> (<b>also called dessert cheeseball</b>). <b><i>I LOVE THIS RECIPE! </i></b>I started making this many years ago when I had tons of cream cheese in my refrigerator and I was planning on making a cheesecake but had nothing to make a cheesecake crust. At the time I had young kids taking naps so I couldn't run to the store to pick up extra ingredients. (Those days are long gone....kids are all grown now!) I made a dessert cheeseball that day instead which is basically a no bake style cheesecake without a crust....rolled into a ball and rolled in nuts, chocolate chips, coconut, cookie crumbs or whatever you want. You can change the flavor just like you do for a regular no bake cheesecake. Pumpkin, Chocolate, Peanut butter, etc. The possibilities are endless! Honestly, my favorite is making it into a dip and instead of rolling it into a ball....I pour cherry pie filling over the top. Today, I made my own cherry pie filling using frozen black cherries, water, a sprinkle of sugar and tapioca starch and cooked until thick but you can just purchase canned pie filling. Just make sure to read the label if you have a gluten allergy!<br />
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This is also fantastic with lemon curd poured over the top instead of pie filling. Since my mom left for the summer....there is no one here to make her scrumptious lemon curd. I don't make lemon curd. EVER! I don't seem to have the knack for it. I end up walking away frustrated with a burnt pan in hand. So today it will be cherry cheesecake dip! Next year I will sweet talk my mom into making me a few jars of her scrumptious lemon curd before she leaves so I have enough to get me through the summer while she's off globe trotting! ;)<br />
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You can serve the cheesecake dip (or if you decide to roll it in a ball) with just about anything. I usually do a combination of gluten free pretzels (the sweet and salty combination is great!), gluten free cookies, mini flavored rice cakes and apple slices but you can use whatever you have on hand or whatever preferences you have. I really like to add Cinnamon sugar flavored corn tortilla chips (also called Churro Chips) if I can find them in the potato chip aisle. It's a rare find! If we are having a large crowd over then I will usually make two different flavors of cheesecake dip or dessert cheeseballs.<br />
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<b><u>Cheesecake Dip (Dessert Cheeseball) recipe: Makes 1 dessert cheeseball or small bowl of dip</u></b><br />
<ul>
<li>1 package 8 oz. cream cheese, softened</li>
<li>1/2 cup powdered sugar</li>
<li>1 tsp. of milk or flavored coffee creamer, flavored extract or lemon or lime juice (depending on flavor you want)</li>
<li>1/2 cup of Cool Whip (only if you are using as a dip. If you are rolling into a ball then omit this because it will be a little too soft to form into ball shape. You can leave the Cool Whip out of the recipe all together but I like the creaminess it adds to the dip version).</li>
<li>Any gluten free crushed candies or 1 tsp. cinnamon or instant espresso powder (or anything you want), optional. I used 1 tsp. of ground cinnamon today but you can substitute a different spice or leave it out altogether. If I am making a Cappuccino flavor, I like to add a tablespoon of espresso powder or instant flavored cappuccino powder.</li>
</ul>
<u><b>For Dessert Cheesecake Ball:</b></u> Mix the cream cheese, powdered sugar and your one teaspoon of liquid (milk, flavored coffee creamer, lemon or lime juice, coffee, flavored extract or whatever flavor you are adding) with mixer or spoon until smooth but stiff. It should not be runny. If you want to add crushed candy pieces, sprinkles or gluten free cookie pieces to the batter portion, stir in now. Roll into ball. If you want to dress up the ball from the outside then you can roll into nuts, crushed candies, crushed cookies, sprinkles, chocolate chips, crushed pretzels or anything your heart desires! Refrigerate until you are ready to serve. If I am making this a day or two ahead of the party then I will wrap in plastic wrap to avoid the cheeseball taking on flavors from the refrigerator!<br />
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<u><b>For the Dip Version:</b></u> Mix the cream cheese, powdered sugar and your one teaspoon of liquid (milk, flavored coffee creamer, lemon or lime juice, coffee, flavored extract or whatever flavor you are adding) with mixer or spoon until smooth but stiff. It should not be runny. If you want to add crushed candy pieces, sprinkles or gluten free cookie pieces to the batter portion, stir in now. At this point I like to add the Cool Whip if I am making it into a dip but it is completely optional. Stir until well combined. It just makes the dip a little creamier with a fluffier texture. Spread into a bowl or serving dish. Top with your favorite topping(s) like pie filling, lemon curd, caramel sauce, chocolate sauce, melted peanut butter, nuts, crushed gluten free cookies, chocolate chips, M&Ms, pretzels, sprinkles or whatever you want.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jptIfgzcdQm0z6UFVnoCa64QaR8XIGzo0msLrDEq-IU2d8b7LhhWP-1nKaio-vDdPYnU2aV4-XztrYd5unfXQhv4LflgYVfwXoAdThRPfdfwJSu-syaYz10W1xXdq5ajwiFbmlutBuo/s1600/IMG_4080.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jptIfgzcdQm0z6UFVnoCa64QaR8XIGzo0msLrDEq-IU2d8b7LhhWP-1nKaio-vDdPYnU2aV4-XztrYd5unfXQhv4LflgYVfwXoAdThRPfdfwJSu-syaYz10W1xXdq5ajwiFbmlutBuo/s320/IMG_4080.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing the ingredients for the dip version</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahPUKuiiPARwSep1-46FHgwQA5YtNB_eBhELAMCUocQnk7zPIrM6I1kz4Ob1kaPX1pQxBzrBZK9djV90zyVnx4EPXznBZdEMZ-Fv8szBE05LP1R_sfSWroCzHOZOQ1VgYUwU1w-Zl_mc/s1600/IMG_4081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahPUKuiiPARwSep1-46FHgwQA5YtNB_eBhELAMCUocQnk7zPIrM6I1kz4Ob1kaPX1pQxBzrBZK9djV90zyVnx4EPXznBZdEMZ-Fv8szBE05LP1R_sfSWroCzHOZOQ1VgYUwU1w-Zl_mc/s320/IMG_4081.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It should be spreadable but still thick and firm</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Np0VEFzmYizOEKDnQ6xtTwtrqnLBfAL1hfr_3DQS-DOuZnHc60wUhjOqRujbFekCVx3y7bugxioidf6Mvkz4Z1S7OmShGbYnXmg61g-A2fNm8kiupDbBPup3m7tArAzvkP3M4TiRjYI/s1600/IMG_4083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Np0VEFzmYizOEKDnQ6xtTwtrqnLBfAL1hfr_3DQS-DOuZnHc60wUhjOqRujbFekCVx3y7bugxioidf6Mvkz4Z1S7OmShGbYnXmg61g-A2fNm8kiupDbBPup3m7tArAzvkP3M4TiRjYI/s320/IMG_4083.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect texture for the dip version. Creamy and fluffy.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7LnjKcMS5W8TWPKz9BVFG0Q-LxN9kbg8m3WAxYKNxPliZAWzurNBDat-GeGwUudCAYasBIIrxE1_J6SauggT3BbE-N2SOOpcaEPMNyHzBLo_1H3oehSJ-Dk1AAKuwj79qnTD3U3REcs/s1600/IMG_4091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7LnjKcMS5W8TWPKz9BVFG0Q-LxN9kbg8m3WAxYKNxPliZAWzurNBDat-GeGwUudCAYasBIIrxE1_J6SauggT3BbE-N2SOOpcaEPMNyHzBLo_1H3oehSJ-Dk1AAKuwj79qnTD3U3REcs/s320/IMG_4091.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cheesecake dip in spread into a bowl ready for topping</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoK498yEzzNbKmpzhUbo-iYYXN5WkVTG8rnYVr1tjLNEN3-4Bq6PuBeIhQaektyFuxS30CcDjls8D4fAOrh4FXU8aQzO5UoQjcMadfh3hNxfJqJ6RBe0pl-bYyc084iaJh6t7WVI2P_I/s1600/IMG_4093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoK498yEzzNbKmpzhUbo-iYYXN5WkVTG8rnYVr1tjLNEN3-4Bq6PuBeIhQaektyFuxS30CcDjls8D4fAOrh4FXU8aQzO5UoQjcMadfh3hNxfJqJ6RBe0pl-bYyc084iaJh6t7WVI2P_I/s320/IMG_4093.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I chose a cherry topping (one of my favorites!)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkqGsdHavovn70ElaZZmLriiZ7jeu08jcaA6mRPW4DKWGuN4TomBXiDvIEjIcKQWUldmK1VvRG4dVCwM4Hzmp0etNbR9R4w6EkwgvHSEhXAqk8JWDgBPy3U6-uuOiAC3lnO4o4_nDDOo/s1600/IMG_4095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkqGsdHavovn70ElaZZmLriiZ7jeu08jcaA6mRPW4DKWGuN4TomBXiDvIEjIcKQWUldmK1VvRG4dVCwM4Hzmp0etNbR9R4w6EkwgvHSEhXAqk8JWDgBPy3U6-uuOiAC3lnO4o4_nDDOo/s320/IMG_4095.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rich and creamy dip. Ready to eat!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DudKqWZgx5zYxGnYQrETcm4GGaEpA5312osxn6dBTA3HWb9ZChgBIqDKGJE2L-3eXzlK9V0jC_DUpIRr3GF8qIAV8UGKtiJhZFtCX6YLA1fIiW6pHmBUZeWVibkakYV12G35HhhTxf4/s1600/IMG_4097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DudKqWZgx5zYxGnYQrETcm4GGaEpA5312osxn6dBTA3HWb9ZChgBIqDKGJE2L-3eXzlK9V0jC_DUpIRr3GF8qIAV8UGKtiJhZFtCX6YLA1fIiW6pHmBUZeWVibkakYV12G35HhhTxf4/s320/IMG_4097.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view of the dip. I am eating it with gluten free pretzels.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvdZRnX4kaxi8cHk5Eiev4vGy4BJEtS-GDg9Mlzd8-G2lx8cyd7aQDxKB222HJXqWVQciE3jV5XzjNNUT2-wd-J5bZS7F0MHsGLVk9vRj275jjFv0dPUBraKZNq0CD9IVeIhZGpkWVVc/s1600/IMG_4098.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvdZRnX4kaxi8cHk5Eiev4vGy4BJEtS-GDg9Mlzd8-G2lx8cyd7aQDxKB222HJXqWVQciE3jV5XzjNNUT2-wd-J5bZS7F0MHsGLVk9vRj275jjFv0dPUBraKZNq0CD9IVeIhZGpkWVVc/s320/IMG_4098.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side view of the layers</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_88scy9cj6p_DqdnYr0FSXszNUqzB3ytoOXizJGJ-gskEMSL7r8VvDDeJ_rjr1DWexWfsOTxcgBIa1EZ7ugttDDiOo3AiRoRCx0uBMpqTPTSFn7kY4w8Rwv83Jazm7r8Z1FCrrTJV1rI/s1600/IMG_4114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_88scy9cj6p_DqdnYr0FSXszNUqzB3ytoOXizJGJ-gskEMSL7r8VvDDeJ_rjr1DWexWfsOTxcgBIa1EZ7ugttDDiOo3AiRoRCx0uBMpqTPTSFn7kY4w8Rwv83Jazm7r8Z1FCrrTJV1rI/s320/IMG_4114.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of the dip being eaten with gluten free wafer cookies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwadrzhs9wNxGod9WEAORK2Nrjiyppho36Ch916iDWSQxOS0wW7ipySPVrakwhp1DrOY2o-9y7xkVpyDWcwiJwr_AjZWfYB7f42tOy5f5ZpIagC47F4AF5a02sN5DqGnGe0VfO3QYvlU/s1600/IMG_4112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwadrzhs9wNxGod9WEAORK2Nrjiyppho36Ch916iDWSQxOS0wW7ipySPVrakwhp1DrOY2o-9y7xkVpyDWcwiJwr_AjZWfYB7f42tOy5f5ZpIagC47F4AF5a02sN5DqGnGe0VfO3QYvlU/s320/IMG_4112.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat! </td></tr>
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<b><u>Some of our family favorites:</u></b> Cherry Cheesecake Dip, Lemon Curd Cheesecake Dip, Butterfinger Dessert Cheeseball (I add a couple of tablespoons of creamy peanut butter and crushed butterfingers candy bars and roll it in additional crushed butterfingers), Reese Peanutbutter Dessert Cheeseball (I add a couple of tablespoons of creamy peanut butter and roll in chopped Reese cups and if I want chocolate then I add a 1/4 cup of unsweetened cocoa powder to the cheesecake mix), Caramel Macchiato Cappuccino flavor (I add a couple of tablespoons of instant caramel or french vanilla cappuccino powder to the cheesecake mix and roll in chocolate chips and drizzle with melted caramel sauce, Margarita flavor (I add tablespoon of lime juice, lime zest and roll in gluten free crushed pretzels), Chocolate Coconut (I add 1/4 cup unsweetened cocoa powder, mini semi sweet chocolate chips to batter and roll in sweetened shredded coconut), and turtle Cheesecake Dessert Ball (which I just drizzle with chocolate sauce, caramel sauce and toasted pecans). This recipe is super easy and very flexible especially if you are spreading it in a bowl or serving dish as a dip! This is also a great recipe for the summer festivities because it doesn't require baking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGjBEZR4RzZ6O2aFon95jHuvHiSPMtZ528rdkKIQ9Xgv6WUvn81P_TMGw12xgrliwV3teCx0qrz4PFU8hOAUSzvmjPC40HIzpvdOPpqVPdTB_VO4O10PMOagIiBRatZdkYcwZaSsBd7I/s1600/IMG_4119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGjBEZR4RzZ6O2aFon95jHuvHiSPMtZ528rdkKIQ9Xgv6WUvn81P_TMGw12xgrliwV3teCx0qrz4PFU8hOAUSzvmjPC40HIzpvdOPpqVPdTB_VO4O10PMOagIiBRatZdkYcwZaSsBd7I/s320/IMG_4119.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Cheeseball version</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVePVOaCzAtzpMPunhlKufTEQw74nW-tIg1QDWmjEkMxzLRwH-ZFx836h74DFvOCj3laupG_t_DTdWiiVW9MtVysioOjEO6bDVJPmFMOHjbxOXUB-FAiieK-bIlx6UFfbIReZ5m443ADw/s1600/IMG_4120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVePVOaCzAtzpMPunhlKufTEQw74nW-tIg1QDWmjEkMxzLRwH-ZFx836h74DFvOCj3laupG_t_DTdWiiVW9MtVysioOjEO6bDVJPmFMOHjbxOXUB-FAiieK-bIlx6UFfbIReZ5m443ADw/s320/IMG_4120.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark Chocolate Bacon Cheeseball Version</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7CLvsiHgpvtaDtSQgJ1qcaGbsTDZ8ICLjONbM8PSZ2Kep1-ZHZ6coMaXdf9kXjbx1WIjYRVEP-UcUhoG0AVo9hWDAzmefvj1vDKAgKF6l-BOfVoLXtlCA3x9GLLFF6EseRVX3fIpHBA/s1600/IMG_4125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7CLvsiHgpvtaDtSQgJ1qcaGbsTDZ8ICLjONbM8PSZ2Kep1-ZHZ6coMaXdf9kXjbx1WIjYRVEP-UcUhoG0AVo9hWDAzmefvj1vDKAgKF6l-BOfVoLXtlCA3x9GLLFF6EseRVX3fIpHBA/s320/IMG_4125.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark Chocolate Bacon Cheeseball served on Churro Chips (Cinnamon Sugar Tortillas)</td></tr>
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If you have decided to add more like 1/3 cup of something creamy like peanut butter or Nutella and you want to roll into a dessert cheeseball, you may want to increase your powdered sugar to 3/4 cup or add 3 tbs. of tapioca starch or corn starch to get it to stay firm enough to roll into a ball. Another option if you don't want it sweeter is to add 1/4 cup of cocoa powder. Like I said...this recipe is ridiculously flexible and you can add or delete just about any of the items. <u>Specialty stores even carry a cream cheese substitute for those that are vegan or have dairy allergies. Trader Joe's carries a Goat Cheese cream cheese for those allergic to Cow's milk. </u><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22QDhyphenhyphen8XlyriHmf_tIUA4Wc_f1BwdHt7nsQeDXNdAg0jII572nt1se1GtiJ-I94PcvvTWC7tt9qqUz5NtCgBnBP2PObfJtZYrN7ZP97V9U3WN3yutuort2BLVhaSC16wd0JmtZPW-y9I/s1600/IMG_4121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22QDhyphenhyphen8XlyriHmf_tIUA4Wc_f1BwdHt7nsQeDXNdAg0jII572nt1se1GtiJ-I94PcvvTWC7tt9qqUz5NtCgBnBP2PObfJtZYrN7ZP97V9U3WN3yutuort2BLVhaSC16wd0JmtZPW-y9I/s320/IMG_4121.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love these Walmart chips. Great for dessert cheeseballs. However, not every Walmart carries them :(</td></tr>
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I love easy recipes like this that doesn't require baking. It is a recipe that even an inexperienced cook can make easily! It is a recipe that you can take to a party that everyone will enjoy and doesn't taste "gluten free". It can be made several days in advance so if you are rushed for time or planning a holiday party....this is a great option for dessert. You can make a couple different flavors to appeal to everyone. Another really fun option for a buffet style party is to make a large bowl of the basic cheesecake dip and have toppings on the side so everyone can customize their own cheesecake dip! How fun is that? It is the same concept as an "ice cream bar" dessert table but this is even better because it is CHEESECAKE!<br />
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I hope you have fun experimenting with this basic recipe and customize it to fit with your favorite flavors. Feel free to post any comments or pictures of your cheesecake dip dessert. We all learn from each other and I always love hearing from people.<br />
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Enjoy!<br />
Tanja<br />
Gluten Free Casually<br />
<u><br /></u>Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-66072125349305479282016-05-29T16:21:00.000-07:002016-05-30T10:10:40.557-07:00Gluten Free Strawberry Shortcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6T0wiBMwepMXW28ARIs7z35Y-eGg1lDJRIop4_JO70xqKLHS8h7ow1qPsFBcRzm_BNw5TQU4U_H9pmB4wOtlgHoWWlBNZyypseqH2LgEIG51HHur2BG_-zeAe4ID1PzmTRm03wVCVaQ/s1600/IMG_3730.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6T0wiBMwepMXW28ARIs7z35Y-eGg1lDJRIop4_JO70xqKLHS8h7ow1qPsFBcRzm_BNw5TQU4U_H9pmB4wOtlgHoWWlBNZyypseqH2LgEIG51HHur2BG_-zeAe4ID1PzmTRm03wVCVaQ/s320/IMG_3730.JPG" width="240" /></a></div>
<b><i>Strawberry Shortcake!</i></b> Nothing says summer like strawberry shortcake! The velvety texture of the buttery almond cakes with slightly sweet strawberries with their juices and a dollop of whipping cream (or cool whip). Actually, any type of fruit will work with shortcakes....but berries are my favorite. I chose this buttery cake recipe and baked in a little shortcake maker I bought on clearance. (Yes....it feels like an adult version of "Easy bake oven" but I just love it!) If you don't have a shortcake maker...no worries....just bake in a muffin pan or you can bake in a loaf pan or cake pan and just cut into cubes or squares.<br />
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I prefer making my cake from scratch when I have the time. However, if you are in a hurry or are not a baker...you can "doctor up" a gluten free cake mix to get similar results. Let's face it...you don't have to be a chef to get a great dessert! I will share my favorite shortcake recipe with you but I will also give you tips on how to "doctor up" a cake mix to get very similar results. Baking should not be stressful! If you don't have all the ingredients on hand for baking gluten free from scratch then it might make more sense for you to "doctor up" a gluten free cake mix. Pillsbury makes a pretty decent gluten free cake mix and the one they carry at Aldi in the midwest is also really good. Gluten free baked treats are rather expensive and difficult to find and many of them are just plain disgusting. This is an affordable and easy way to make a fantastic gluten free treat that EVERYONE will eat! :)<br />
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<u style="font-weight: bold;"> Shortcake Recipe:</u><span style="font-weight: bold;"> </span>(This recipe makes a bunch so you can half the recipe if you want)<br />
<ul>
<li>3/4 cup sugar (you can use raw sugar if you prefer)</li>
<li>3/4 cup margarine (make sure it is a margarine that contains at least 65% fat or it will won't work well for baking! I found that Kroger brand works well and it is cheap! (It can be found at Kroger or Fry's grocery stores). Or substitute real butter or you can substitute Crisco if you are dairy free</li>
<li>3/4 cup real mayonnaise (this will give the cake a moist, rich texture. You will not taste the flavor of mayonnaise at all! Trust me! This is a great option for people that need dairy free options! I use BEST FOODS brand since it is gluten free & dairy free. </li>
<li>1/2 cup water</li>
<li>1 1/2 tsp. baking powder</li>
<li>1/2 tsp. salt</li>
<li>1 1/2 tsp. almond extract or baking emulsion (I prefer the baking emulsion which I find in the cake baking department at Michael's crafts, JoAnn Fabrics, Hobby Lobby & Walmart</li>
<li>2 tsp. butter vanilla baking extract or emulsion (optional)</li>
<li>4 eggs </li>
<li>3 cups of gluten free flour (<b>If you don't have a gluten allergy then you can just use regular flour).</b></li>
<li>1 tsp. Xanthan Gum if your gluten free flour blend doesn't contain it. <b><u>If you are using regular flour or if you gluten free flour blend already contains it then you don't need to add this ingredient.</u></b></li>
</ul>
Combine the sugar, margarine (or butter or Crisco), mayonnaise, water and almond baking emulsion + the butter vanilla baking emulsion (optional) together until smooth. Add eggs and beat well. Gradually add the baking powder, salt and flour. (Dough mixture will be thick - kind of like a brownie dough). Spoon into the shortcake maker as directed in the instructions or bake uncovered in 350 degree oven [35-45 minutes for 9x13 pan, 45-50 minutes for loaf pan, 18-25 minutes for muffin pan] or until toothpick inserted comes out with moist crumbs and top is lightly golden brown in color. Check your oven at the lowest cooking time and adjust. Each oven cooks slightly different and altitude can affect baking times. These shortcakes can be made ahead of time and put in a covered container for several days. They can also be frozen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmjoDTNPm56MGVADO_vMr7l-F35v3LEDjA7NQ_FbcAX-vYVFUX4ys7UoLRB0Le3AOewQBXujFoi6t0k1_SX8QbrHhHzXG_-bldLJ0eUjRGco0NI1Hkw3F7BBejcA2oakuAAB9gxS9RyM/s1600/IMG_3750.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmjoDTNPm56MGVADO_vMr7l-F35v3LEDjA7NQ_FbcAX-vYVFUX4ys7UoLRB0Le3AOewQBXujFoi6t0k1_SX8QbrHhHzXG_-bldLJ0eUjRGco0NI1Hkw3F7BBejcA2oakuAAB9gxS9RyM/s200/IMG_3750.JPG" width="150" /></a><br />
<u>IF YOU HAVE CHOSEN TO USE A GLUTEN FREE (OR REGULAR) CAKE MIX INSTEAD OF MAKING THE SHORTCAKES FROM SCRATCH THEN PLEASE DO THE FOLLOWING TO "DOCTOR UP" THE BOXED CAKE MIX.</u><br />
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<u>FOLLOW THE INSTRUCTIONS ON THE BOX THEN ADD:</u></div>
<div>
<ul>
<li style="text-align: left;">1/2 cup mayonnaise</li>
<li style="text-align: left;">2 tsp. almond baking emulsion</li>
<li style="text-align: left;">2 tsp. butter vanilla baking emulsion (optional)</li>
</ul>
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Take rinsed strawberries and slice them up and place in a bowl. I like to add just a tablespoon or two of sugar and then cover with plastic wrap and let them rest on the counter for at least an hour or two so the strawberries produce juice. Spoon the berries and juice over the shortcakes. I like to add a dollop of whipping cream (or cool whip - specialty stores carry a non-dairy coconut milk version of cool whip which works well too). I grate a sliver of chocolate on top for extra decoration but you don't need to do that. I like to serve in wine glasses, parfait cups or pretty plates. If we are going to a picnic or a huge group of people...I put in individual plastic cups with pretty spoons for single serving size. Less waste and minimal cleanup! :)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdToJu3joXF942iAkjVcTZhnhZnHiOYuHxRVLmfHCanSv9enJKvPpw3HnS5-fya7W_RyqmtzxQpo4GVW6qbn8bhoeyEq4db8LmLILqdlYCxfZPdajz-Qf2rsR8Ln0uxLIBGBoK42yH7rQ/s1600/IMG_3714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdToJu3joXF942iAkjVcTZhnhZnHiOYuHxRVLmfHCanSv9enJKvPpw3HnS5-fya7W_RyqmtzxQpo4GVW6qbn8bhoeyEq4db8LmLILqdlYCxfZPdajz-Qf2rsR8Ln0uxLIBGBoK42yH7rQ/s320/IMG_3714.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my handy dandy shortcake maker (AKA: adult easy bake oven!)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj7JzoXlfCVrplbukCH9SDAN8WBnqlAw7NXQ-UAixgTyu01t-TTxYxTVjVXxUL9YGJwjQjhO92IfNkZzhfWR1D9o6urq-y6FMfSKM1l6_ggkDGuzTAB-U-_5bYZC4wGa5H72BAgZE-Ek/s1600/IMG_3715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj7JzoXlfCVrplbukCH9SDAN8WBnqlAw7NXQ-UAixgTyu01t-TTxYxTVjVXxUL9YGJwjQjhO92IfNkZzhfWR1D9o6urq-y6FMfSKM1l6_ggkDGuzTAB-U-_5bYZC4wGa5H72BAgZE-Ek/s320/IMG_3715.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My shortcake maker box</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnHptP-svixfHwyzlDz31z9z8NQsZp0zvMYPErQrzC3pxAUqccttoHeeXPIgFCXlhK7wMm0bdJHEQDfr4IwVmLVB4hwZQvDffhw17kK9HV1KQfcJpqadCKtkN7JLUpswZQw0ovhlStNs/s1600/IMG_3716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnHptP-svixfHwyzlDz31z9z8NQsZp0zvMYPErQrzC3pxAUqccttoHeeXPIgFCXlhK7wMm0bdJHEQDfr4IwVmLVB4hwZQvDffhw17kK9HV1KQfcJpqadCKtkN7JLUpswZQw0ovhlStNs/s320/IMG_3716.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside of my shortcake maker so you can see how it makes the shortcakes with the indention</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35tMyUa_aHCCSpzvik5SKCoQNvfCE0q9wtCrbW0EwZijIr1oNVpQw0DwmEwR1VQ4i_Iqj97SzloM03idrovt6R0aqIYE3HW2i7QsE_Nblai131fTGFABO-Ok352YskGh-JXqNRi_TssI/s1600/IMG_3719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35tMyUa_aHCCSpzvik5SKCoQNvfCE0q9wtCrbW0EwZijIr1oNVpQw0DwmEwR1VQ4i_Iqj97SzloM03idrovt6R0aqIYE3HW2i7QsE_Nblai131fTGFABO-Ok352YskGh-JXqNRi_TssI/s320/IMG_3719.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My shortcakes are cooling</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOF9V3p88K7d17paRRlLdUYjBFewG9YyPXYS7MUJWQOpA_yYBUHyxxI2WqMCisEaV032UoB5ntPvdgpBUKnJwhi9ooFxuI2xHiehBSLOn0a-EHyYKdz250Od32rMyEV2FOovI_iRsfY4/s1600/IMG_3728.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOF9V3p88K7d17paRRlLdUYjBFewG9YyPXYS7MUJWQOpA_yYBUHyxxI2WqMCisEaV032UoB5ntPvdgpBUKnJwhi9ooFxuI2xHiehBSLOn0a-EHyYKdz250Od32rMyEV2FOovI_iRsfY4/s320/IMG_3728.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of shortcake prior to topping it with whipping cream and chocolate shavings</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuiPSe5n0uYcH0g8_P_yW2tj-8p6v5WGoX3FR7Wj7z0JACB2U6sisp1YVv_iPLI1vrEGf_7BWZa0qsZN3L-XB2R8sUJWp11J3QEhjWTZ1f6sVTKDGsvhySG6qhU4yZ2HJhKr95jPxeB0/s1600/IMG_3730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuiPSe5n0uYcH0g8_P_yW2tj-8p6v5WGoX3FR7Wj7z0JACB2U6sisp1YVv_iPLI1vrEGf_7BWZa0qsZN3L-XB2R8sUJWp11J3QEhjWTZ1f6sVTKDGsvhySG6qhU4yZ2HJhKr95jPxeB0/s320/IMG_3730.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW5GRXvqCvz6TarVlg8DsYqnpk5uTl6YdojUDq78_G3Sm6lNeuMLSz1CfAm5LuJxxL56Fap39aHe4hPDqnGM3Vra4zNyMfwQR4phg69jTNgV9xlJsE_yY-g3BWmG3zkMn-uapPTcOAxg/s1600/IMG_3731.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW5GRXvqCvz6TarVlg8DsYqnpk5uTl6YdojUDq78_G3Sm6lNeuMLSz1CfAm5LuJxxL56Fap39aHe4hPDqnGM3Vra4zNyMfwQR4phg69jTNgV9xlJsE_yY-g3BWmG3zkMn-uapPTcOAxg/s320/IMG_3731.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSyAQVzsI9oanKdYAAW3gIo_LiLtkRuT9s6cBsWnIA4IQy94JHx7QpnZwGEfMUl0WvRYyA8YzdTkDj6knxeVEmFw7bILrFtModCY8mmcfiFy7CkxtLTivtnY5lYdUtsk_qPGf5weLo_Q/s1600/IMG_3735.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSyAQVzsI9oanKdYAAW3gIo_LiLtkRuT9s6cBsWnIA4IQy94JHx7QpnZwGEfMUl0WvRYyA8YzdTkDj6knxeVEmFw7bILrFtModCY8mmcfiFy7CkxtLTivtnY5lYdUtsk_qPGf5weLo_Q/s320/IMG_3735.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This one is on a plate rather than a wine glass</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-wWIoqTf8Tp3CTao40oPNiK01iNpyYIImkXnb33iAT_jPPbZm9uilTO79FcAlm8KhvAYAjB0aNC9ywtC3Ndztqmr5ExrPVTaWLcNumMcYEc2CYgHNI6aOyljTA8Njc72U5keuOMyZFM/s1600/IMG_3736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-wWIoqTf8Tp3CTao40oPNiK01iNpyYIImkXnb33iAT_jPPbZm9uilTO79FcAlm8KhvAYAjB0aNC9ywtC3Ndztqmr5ExrPVTaWLcNumMcYEc2CYgHNI6aOyljTA8Njc72U5keuOMyZFM/s320/IMG_3736.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view before cutting into it!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHP8H8o19N58NaNodnkRPnL1FwsmSxTQsPXi2ULRtKnB_hgruAm7Bm7i2L2WF4R10KTcyfe4dkA2JP1F9R-NFy9cxbSjdmqQNjcVzq4hs8SK1eOjbahyQvKDkaAkvv8r6amPGPWvlPGHM/s1600/IMG_3743.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHP8H8o19N58NaNodnkRPnL1FwsmSxTQsPXi2ULRtKnB_hgruAm7Bm7i2L2WF4R10KTcyfe4dkA2JP1F9R-NFy9cxbSjdmqQNjcVzq4hs8SK1eOjbahyQvKDkaAkvv8r6amPGPWvlPGHM/s320/IMG_3743.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious! See how moist and the juices are soaking into the scrumptious cake! Mmmmm!<br />
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<span style="font-size: small;">I hope you enjoyed one my favorite summer treats! It is refreshing and super easy! It is a crowd pleaser and leftovers (if there are any!) will freeze fabulously. If you prefer chocolate cake in place of the almond cake then you can leave out the almond baking emulsion and leave out 1/2 cup of the flour and add unsweetened cocoa powder. The chocolate version shortcakes tastes fabulous with cherry pie filling and/or chocolate pudding. Yummy! :) <b><i>This recipe (as well as <u>ALL</u> of my recipes can be made with regular flour if you do not have a gluten allergy.) These recipes have been created, tried and enjoyed by those of us that are gluten free!)</i></b></span></div>
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<span style="font-size: small;">Welcome summer by treating your friends and family to this super easy dessert that can be made a couple days ahead of time. Bring on summer! </span></div>
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<span style="font-size: small;">Tanja</span></div>
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<span style="font-size: small;">Gluten Free Casually</span></div>
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Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-39568751149549248612016-05-16T19:39:00.003-07:002016-05-16T19:39:35.063-07:00Pretzel Crusted Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqirqKJueinW2t7IgaXGbKEw39r5X3eVyhATqfLiCJIJY-36RHn2p_eS068nFdLyZwoXmuPBhDVP_HkDWCesjYzymY285g6D2BWTXk5ldRdzn1Kax64TVZZJUfs977g6leezbsKhqXZY/s1600/IMG_2859.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqirqKJueinW2t7IgaXGbKEw39r5X3eVyhATqfLiCJIJY-36RHn2p_eS068nFdLyZwoXmuPBhDVP_HkDWCesjYzymY285g6D2BWTXk5ldRdzn1Kax64TVZZJUfs977g6leezbsKhqXZY/s320/IMG_2859.JPG" width="320" /></a></div>
<b>Pretzel Crusted Chicken! </b>This chicken coating is SOOOOO much better than using bread crumbs! It has a fantastic crunch, doesn't burn easily and keeps the chicken super moist as you bake it. I came up with the idea one day when I was going through my cupboards and organizing. I found a partial bag of gluten free flavored pretzels that were getting close to expiration date (but they were still crunchy). So rather than waste them....I decided to crush them very fine and use them to coat chicken for dinner! The old commercial from "Shake & Bake" ran through my head. I haven't coated chicken and baked it for a long time! We absolutely loved the results. My mom was having dinner with us and commented on how moist the chicken turned out and the coating was extra crispy without frying!<br />
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The pretzel coating is not limited to just chicken! I have since done it to boneless pork chops and fish too! The results were the same....crispy coating with meat that was very moist! I used gluten free pretzels (honey mustard flavor this time) <i><b>but you can use regular pretzels if you don't have a gluten allergy</b></i>. This recipe is ridiculously simple but I thought I would post it because it offer new ideas to people with gluten allergies. Gluten free bread (and bread crumbs) can be really expensive and I want to keep you on your grocery budget. This way you can buy the pretzels to eat in your lunch or snack + use them for coating your meat. (I also use gluten free pretzels (the plain flavor) as a crust for cookie bars sometimes. It gives a great sweet & salty twist to cookie bars! (I will post a recipe soon!) You can also use other gluten free items like flavored potato chips or tortilla chips to coat your meat and bake it. I have recently started doing that too. I really like the Maui Onion flavored potato chips (I found a brand out here in Arizona that doesn't have gluten) and used them finely crushed as a coating for pork chops. DELICIOUS! However, my favorite is still the pretzel coating. It has extra crunch and the texture is just more dense than chips or bread crumbs.<br />
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<b><u>Pretzel Crusted Chicken Recipe:</u></b><br />
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<ul>
<li>4 bones chicken breasts or thighs (you can probably use wings and deep fry them but I have never tried it). You can substitute boneless pork chops or fish if you prefer.</li>
<li>1 egg, beaten (if you don't have an egg on hand then you can use mayonnaise which does contain egg). If you are allergic to eggs then you can substitute sour cream or plain yogurt. It will help the crumbs to stick to the meat. Just spread a light coat on each side prior to dipping in crumbs.</li>
<li>1 1/2 cups finely crushed pretzel crumbs (depending on the size of your chicken pieces you may not use all the crumbs or you may need a little more)</li>
</ul>
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Dip both sides of chicken (or other meat) pieces into the beaten egg then dip into the finely crushed pretzel crumbs. Place on cookie sheet (I line mine with parchment paper for easy removal and cleanup). Bake at 350 degrees for about 20-30 minutes or until juices run clear and center of chicken is no longer pink (but still moist) which will depend on the thickness of your meat. If your meat is really thick then you may want to consider slicing it into smaller pieces so it cooks faster and evenly. *Note: do not save any unused pretzel crumbs or beaten egg that has come into contact with the raw meat. I only use the minimal and add more as I need them so I don't waste any.<br />
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<tr><td class="tr-caption" style="text-align: center;">This is the brand of gluten free pretzels I used today. I liked the flavor it gave my chicken.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I used my handy dandy mini food processor but you can just smash in a ziplock bag</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is the chicken after I removed it from oven and put on a dinner plate</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is the same pretzel crumbs but on a boneless pork piece (the lighting gives it a different color)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Crunchy topping with moist meat & ready to eat!</td></tr>
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I hope you enjoyed this super easy weeknight dinner recipe. Feel free to post any tips, substitutions or photos that you have tried. We all learn from each other and I enjoy the comments!<br />
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Enjoy your week!<br />
Happy eating!<br />
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Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com1tag:blogger.com,1999:blog-1732242262193188024.post-38866783190650315542016-03-19T20:42:00.000-07:002016-03-19T20:42:39.083-07:00Chipotle Fudge Brownies (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJm15sNGjXmgu5Q2K1dsYHysMQMvEHc_IThoNXdd98RcwGmOWknzpiafaqqtP8WyCUIpefNb02itJX-51i2MiHdJbdZywMfyWYTvYNT-ve83dXKSkfJgVTPe0e2QlEYX5mH_NgvqTqVY/s1600/IMG_6020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJm15sNGjXmgu5Q2K1dsYHysMQMvEHc_IThoNXdd98RcwGmOWknzpiafaqqtP8WyCUIpefNb02itJX-51i2MiHdJbdZywMfyWYTvYNT-ve83dXKSkfJgVTPe0e2QlEYX5mH_NgvqTqVY/s320/IMG_6020.JPG" width="320" /></a></div>
<b>Chipotle Fudge Brownies! </b>These dense, moist brownies have a deep chocolate flavor and a slight little touch of heat. (It is really subtle and just delightful!) These brownies are one of our favorite dark chocolate desserts at our house and I like to serve them for dessert after a Mexican inspired meal or on a night we are having friends over on the patio by the fire pit table relaxing. I never would have considered chile + chocolate = delicious but it really does. The subtle flavor of the smoked chile power makes the dark chocolate flavor of the brownies more intense. You absolutely must try these!<br />
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You can find Chipotle chile powder at most grocery stores in the spice aisle or order it online. I really suggest you use the Chipotle and not Cayenne because the flavors are different. However, in a pinch...I guess you can use the Cayenne pepper but you will miss the smokey flavor that the Chipotle chile brings into this scrumptious dessert. You don't need a lot....a little bit of the Chipotle chile is enough. You don't want to over power the brownies and make your friends rushing for a drink to get the heat out of their mouth. You want it to enhance the depth of the dark chocolate and feel a slight shiver of heat tingling on your tongue....like a gentle kiss. This dessert is great served with coffee or with red wine. (At least that is my story and I am sticking to it!) Don't let the idea of chile powder mixed into brownies turn you off. Most people assume they won't like them but are pleasantly surprised and this is one of my most requested recipes.<br />
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The brownies are great on their own with a light dusting of powdered sugar (or you can kick it up a slight notch and add a pinch of chipotle into the powdered sugar!) or I really like to dress them up with a dark chocolate glaze that is not too sweet. The brownies are also tasty if you want to leave out the Chipotle chile powder....they hold their own on any dessert table. I am sure this brownie recipe can be adjusted to add/delete items to get your customized flavor.<br />
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I designed this recipe by experimenting in the kitchen with different brownie recipes and wrote down all the ingredients I either added or deleted and adjusted oven temperatures until I got the consistency and texture I wanted. This is probably my absolutely favorite brownie recipe. Of course the geek that I am....I HAD to add some Star Wars white chocolate candies to the top. My friend Andrew suggested that I "draw" with icing the Death Star in the background. Obviously, he hasn't seen me draw....I guess we will have to wait until he visits to try that together since he is the artist!<br />
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<b><u>Chipotle Fudge Brownie Recipe:</u></b><br />
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<ul>
<li>1 bag (12 oz) dark chocolate chips (I use Guittard brand which is gluten free)</li>
<li>3/4 cup of real butter (you can substitute Crisco vegetable shortening or Coconut Oil shortening but you won't get the exact same buttery flavor)</li>
<li>3 large eggs (I prefer using brown eggs)</li>
<li>3/4 cup granulated sugar </li>
<li>1/2 cup brown sugar (this gives a chewy texture to the brownies and a richer flavor)</li>
<li>2-3 teaspoons Chipotle Chile powder </li>
<li>1/2 teaspoon of Espresso powder or instant coffee granules (you will not taste the flavor of coffee at all in this recipe. It actually helps enhance the dark chocolate flavor. I learned this trick from a patient that was a pastry chef. I learn so much from our lovely patients!)</li>
<li>1/2 tsp. baking soda</li>
<li>1 cup gluten free flour blend (If you don't have a gluten allergy then you can use regular flour). I used Pillsbury gluten free flour blend today. If your gluten free flour blend does not have either guar gum or xanthin gum then you will need to add 1 teaspoon of xanthin gum. If you are using regular flour you can omit this. </li>
</ul>
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Melt the dark chocolate chips and butter until smooth and melted. (You can do this in the microwave in 30 second intervals & stirring or you can do this on the stove top in a saucepan). Gradually add the sugars and stir until smooth. Beat in the eggs until well incorporated. Add the flour and baking soda; stir until just mixed and smooth. Don't over-mix. Pour into greased (or spray with cooking spray) 9" springform pan that has foil wrapped on the bottom to catch any grease dripping out of pan. (I personally prefer using a springform pan to bake this brownie but you can use a 9" round or square pan. Bake in a pre-heated 350 degree oven. (I have used both a regular oven and a convection oven and both bake about the same. I didn't find any cooking time difference. Altitude and each oven bakes different so I suggest you check at the earliest baking time and then adjust your recipe accordingly. I usually write a note on the side of my recipe). Bake for approximately 35-55 minutes or until toothpick inserted comes out clean or with moist crumbs. If you are getting runny batter in the middle then you need to continue baking. If your temperature is off and it looks like your edges are getting crispy and the center isn't done, put a piece of foil on the top of your pan and lower your oven temperature 25 degrees. My new oven bakes fabulously but my old oven required me to play around with recipes to get them to bake correctly....but I did it!<br />
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<tr><td class="tr-caption" style="text-align: center;">I melted the chocolate chips and butter in glass bowl in my microwave</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stir until fairly smooth</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Getting ready to bake the brownies in pre-heated 350 degree oven</td></tr>
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Let it cool for at least 20 minutes before removing from the pan. I like to put a clean dishcloth over the top of the pan so it stays moist as it cools. Foil can cause the brownies to sweat which isn't a good texture. Once the brownies are cool, you can sprinkle it with powdered sugar and serve it, frost it with a gluten free store bought frosting like Betty Crocker brand OR you can do what I do and add a sinful glaze over the top. Yes....dark chocolate glaze on top of a sassy brownie. Yep, that is the way I roll at our house!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3MORIiLvi41woBvIXaOSkfMMJlV43YXOqG_mbBpxt4SHMth5TjdciPOXLfgY8uGI-n8jVNXtuT_CwQGCb4I8IJtWG7HLnK8Z3v88l48OHpFQ-1yK5ZoYpWx7AaKKuGLTlHqs2e4jQQs/s1600/IMG_6009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3MORIiLvi41woBvIXaOSkfMMJlV43YXOqG_mbBpxt4SHMth5TjdciPOXLfgY8uGI-n8jVNXtuT_CwQGCb4I8IJtWG7HLnK8Z3v88l48OHpFQ-1yK5ZoYpWx7AaKKuGLTlHqs2e4jQQs/s320/IMG_6009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting ready to pour glaze over the top of the cooled brownie</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Side profile of the brownie before pouring the glaze on top</td></tr>
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<b><u>Dark Chocolate Glaze:</u></b><br />
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<ul>
<li>1/2 cup water (I substitute milk unless I am baking for people with dairy allergy then I use either water or Coca Cola. Yeah...you will be surprised how I can improvise when I need to. I have used water, milk, goat milk, canned milk, non-dairy creamer, Coca Cola and coconut milk. It all worked fine. I have not tried Almond milk or Rice milk so I can't guarantee they will work but I can't imagine why they would work if water works). </li>
<li>1/2 cup real butter (I like the sinful flavor the real butter brings into the glaze but if you don't have it on hand or have a dairy allergy you can use Crisco vegetable shortening or Coconut oil shortening or a non-dairy butter substitute).</li>
<li>1 cup unsweetened cocoa powder (I use a gluten free dark chocolate type. I prefer using the European style that my German family sends me when I have it on hand. Hershey Dark Chocolate Cocoa Powder works fine too). </li>
<li>3 1/2 cups of powdered sugar (make sure it is gluten free. Most brands are but you need to double check the ingredients if you have an allergy)</li>
<li>1/2 teaspoon of Chipotle Chile powder, optional. (I like to add this little touch of sassiness to the glaze but you can certainly leave it out).</li>
</ul>
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Heat the water (or milk), and butter (or shortening) in a saucepan on stove top until melted and smooth. (You can probably do this in the microwave also but I always do it on the stove top. Old habits are hard to break!) Stir in cocoa powder until smooth and then gradually add powdered sugar. If it appears too thick (should be a pourable consistency) then add a tablespoon of water or milk until you get the right consistency. If it appears too runny then add a few tablespoons of powdered sugar. Once you have the glaze nice and smooth you can add a pinch of chipotle chile powder if desired. Pour over slightly cooled brownies. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDs-pwp7rHHNvFMaBqXeTQAWl4I_7U6D7Dp7oJ0vU4uc0phc_o4SQQSGmA3vregc-gyDiRaVnYkEjVqyo-Snohq-8TaVjsZB11eXcdxHclHok6QoSv0SctoiYWe79_MNtbgZZkaf1lKUM/s1600/IMG_6007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDs-pwp7rHHNvFMaBqXeTQAWl4I_7U6D7Dp7oJ0vU4uc0phc_o4SQQSGmA3vregc-gyDiRaVnYkEjVqyo-Snohq-8TaVjsZB11eXcdxHclHok6QoSv0SctoiYWe79_MNtbgZZkaf1lKUM/s320/IMG_6007.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melting the butter, water and cocoa powder on stove top</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgus_nWs01tEppXD7O17aEUAAeDQnVXvkdT5AJX2aUX5PP1rw4Ng3Hzo9N0pMkS9M0a9IwJ-HiL1dBukk-v5Ai5tNRa_p0KlsTbInLAgAr2rDS_1JEfQTcif68oGSF9rEJOSI3mBQRgtD0/s1600/IMG_6011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgus_nWs01tEppXD7O17aEUAAeDQnVXvkdT5AJX2aUX5PP1rw4Ng3Hzo9N0pMkS9M0a9IwJ-HiL1dBukk-v5Ai5tNRa_p0KlsTbInLAgAr2rDS_1JEfQTcif68oGSF9rEJOSI3mBQRgtD0/s320/IMG_6011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just poured glaze on top. It looks messy because I wanted to cover the edges of the brownie. I transferred to new plate</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXv9aUsxQL38vPPg6uaRpYVRU4ogLCF7feQuXrXh79HzniGqyf74Xfj_DryVCvkQsVBOVCp7lzWE4mFaAh4jr3q3ZYUroYng5Szf8Q3QA6CDPa7A3qE_1AMjGTJOkHWJjFpzV7QfzPbs/s1600/IMG_6019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXv9aUsxQL38vPPg6uaRpYVRU4ogLCF7feQuXrXh79HzniGqyf74Xfj_DryVCvkQsVBOVCp7lzWE4mFaAh4jr3q3ZYUroYng5Szf8Q3QA6CDPa7A3qE_1AMjGTJOkHWJjFpzV7QfzPbs/s320/IMG_6019.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glazed brownie prior to decorating with my Geek chocolates</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6cJYlj9fE1VLQBRGXeI1PfPuwxYNGKa34Vw5RVeWSIGKa9AOoXSDgG23_6_gh9aUrUrj8_fNMAal2piYF1Ppz-4RDnGulJsetr33nTipQidvtmccS83N6ELkARxef8-gnX6R9C0v_28/s1600/IMG_6020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6cJYlj9fE1VLQBRGXeI1PfPuwxYNGKa34Vw5RVeWSIGKa9AOoXSDgG23_6_gh9aUrUrj8_fNMAal2piYF1Ppz-4RDnGulJsetr33nTipQidvtmccS83N6ELkARxef8-gnX6R9C0v_28/s320/IMG_6020.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DvaB0RAZ91NQzwKD9qp1-1swpk5zuz5T0yQx3BPJ9oO29O5miVRD_YmeDVgW-IMBulBbCCNYIY83K883bM2t7TovQjxANYZ5z99NsJQ30Lj9UiwQGvX-Edhm639EKONX1g9ta97hrsc/s1600/IMG_6021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DvaB0RAZ91NQzwKD9qp1-1swpk5zuz5T0yQx3BPJ9oO29O5miVRD_YmeDVgW-IMBulBbCCNYIY83K883bM2t7TovQjxANYZ5z99NsJQ30Lj9UiwQGvX-Edhm639EKONX1g9ta97hrsc/s320/IMG_6021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view of my Geek Brownies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMLJKY14RzcoUFv0fqLqd84N86x6gXAfJTlw5_lJ8ug5HpOhVPH_O_HniZH3pU6tKVFlmAa0J71trwL16x7HImSzn8I57Lb1p1ryd5Aqr8iFJ3jXsznPKeoAFqPZMyzG99tg1KbGgE-w/s1600/IMG_6022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMLJKY14RzcoUFv0fqLqd84N86x6gXAfJTlw5_lJ8ug5HpOhVPH_O_HniZH3pU6tKVFlmAa0J71trwL16x7HImSzn8I57Lb1p1ryd5Aqr8iFJ3jXsznPKeoAFqPZMyzG99tg1KbGgE-w/s320/IMG_6022.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side view of the brownies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNpvaXzaOWloWRf1ZocEH8TdKcv4v-9SkP1p5-V0_-Crim-ypEQ3iXYkqlX-CfuH8FlgSHPYa53wsbJzc8wI8B2M1BXUzv0fAMXwPuj24vZccwKUDCun4Kt4xSS_so09eAJjvfsWnsgU/s1600/IMG_6023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNpvaXzaOWloWRf1ZocEH8TdKcv4v-9SkP1p5-V0_-Crim-ypEQ3iXYkqlX-CfuH8FlgSHPYa53wsbJzc8wI8B2M1BXUzv0fAMXwPuj24vZccwKUDCun4Kt4xSS_so09eAJjvfsWnsgU/s320/IMG_6023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert Time!</td></tr>
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I chose to melt some white chocolate candy coating (also called almond bark) in my silicone Star Wars molds and refrigerate until they were hardened. I drizzled the leftover white chocolate over the dark chocolate glaze for a little decoration. You do not need to do this and make extra work for yourself. I just like to geek stuff up and my friends and family always get a chuckle out of it. I feel like I need to justify all the silicone geek molds! Ha! Ha!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojyPvZSteC4qFIIpCat7hWAdk650pQIAdnLeAobQS6aS8Mz0iHCPsKTP9ODSt5I8FHFfQMRdNFttvmpc2FldDiRwvOehc-rzrOzvYsuenSe-led-cXH5fLe2xSUCTkL7vj_FA6NCKJro/s1600/IMG_6045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojyPvZSteC4qFIIpCat7hWAdk650pQIAdnLeAobQS6aS8Mz0iHCPsKTP9ODSt5I8FHFfQMRdNFttvmpc2FldDiRwvOehc-rzrOzvYsuenSe-led-cXH5fLe2xSUCTkL7vj_FA6NCKJro/s320/IMG_6045.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close side view of cut brownie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlBcH9hBC4lsiZDyOfB2s_O9kj0fWtl7cdliKhH7YrB7XVVUfoke29BJ3L8Ojxf5G7lT0OGasUMJlT-V8kgiR2APA13tJtn5BglWr1NX9JnBqw86G3tUBIrGmhYdU7Ce8r-MFhM-aA6w/s1600/IMG_6049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlBcH9hBC4lsiZDyOfB2s_O9kj0fWtl7cdliKhH7YrB7XVVUfoke29BJ3L8Ojxf5G7lT0OGasUMJlT-V8kgiR2APA13tJtn5BglWr1NX9JnBqw86G3tUBIrGmhYdU7Ce8r-MFhM-aA6w/s320/IMG_6049.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top view of brownie (geek style!)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3sEyHNX2k5ICd9W_k5IjHH1_48Q_vhjsrFw8r8ezwUBmmUDfnFJ1jvw54svrV9BdEyX7Z52_n00oyZSQdMeZSp3bgZrrrevdeIxeiIrAPE9KthSKyydQi0TTbsaPRvDXPwNzjMzLUOE/s1600/IMG_6051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3sEyHNX2k5ICd9W_k5IjHH1_48Q_vhjsrFw8r8ezwUBmmUDfnFJ1jvw54svrV9BdEyX7Z52_n00oyZSQdMeZSp3bgZrrrevdeIxeiIrAPE9KthSKyydQi0TTbsaPRvDXPwNzjMzLUOE/s320/IMG_6051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTF6gFWb0ODfVRzdTRxAp2w1o2G-FySaqoeJAuRjVUO7_jRiRWwe1ESmBEfKyQz3G-GaU6aiBPuj1Db1n1b9yaAHsCQM-W5yK6GLMmNR-nv3BRewwVh7spJtzy2Lge9YqMe7bwpE_fdQ/s1600/IMG_6012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTF6gFWb0ODfVRzdTRxAp2w1o2G-FySaqoeJAuRjVUO7_jRiRWwe1ESmBEfKyQz3G-GaU6aiBPuj1Db1n1b9yaAHsCQM-W5yK6GLMmNR-nv3BRewwVh7spJtzy2Lge9YqMe7bwpE_fdQ/s320/IMG_6012.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Star Wars silicone molds that I poured melted white chocolate for shapes</td></tr>
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I hope you enjoyed my Chipotle Fudge Brownie Recipe and try making them at home soon. They are great for any casual event or you can fancy them up for a gourmet party! The taste of these will rock any get-together and impress everyone. They are easy to make and the flavor is unforgettable.<br />
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Have a geeky brownie weekend!<br />
Tanja<br />
Gluten Free CasuallyAnonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-86798270953403351672016-01-16T08:20:00.000-08:002016-01-16T08:20:05.999-08:00Egg Taco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWXS2Ft-b7psesIXa28tA22vk0BwRMAwWaDdvg_iEcuVYT6yvnjEFLSImjZFQhr8DxtOGVWDuPrnddKNQYntQidhT-vq29NyMlKgNZRU8fJPcpG4FIY0fS0l9r1HaurK4JFueqbAfixM/s1600/IMG_5491.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWXS2Ft-b7psesIXa28tA22vk0BwRMAwWaDdvg_iEcuVYT6yvnjEFLSImjZFQhr8DxtOGVWDuPrnddKNQYntQidhT-vq29NyMlKgNZRU8fJPcpG4FIY0fS0l9r1HaurK4JFueqbAfixM/s320/IMG_5491.JPG" width="320" /></a></div>
<b>Egg Taco! </b>This is a recipe I came up with because I really missed breakfast burritos! I like a nice, full burrito and not a scrawny one and I found that gluten free flour tortillas didn't seem to be big enough. One morning.....I decided to try something a little different. I put my scrambled eggs and cheese (you can use any toppings) onto a partially cooked gluten free flour tortilla. The results were incredible. It has a slightly crunchy exterior but soft and fluffy inside. <b>It was perfect</b>. This is a regularly requested recipe at our house for weekend breakfasts or quick dinners. It is super easy and affordable. My grand-daughter asks for these frequently. "Cheese Tacos" at our house are similar to quesadillas....just cheese and a gluten free flour tortilla... with cheese which is folded in half & pan grilled until crispy. It goes great with soup or for a quick lunch or breakfast.<br />
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I was not going to put this recipe on the blog because this recipe is very simple, nothing fancy and it isn't one that requires any cooking skills. However, every time we have friends staying at our house and I make them.....they love them and tell me I should put them on the blog because they would never have thought about making them and it so yummy and easy that college kids, teens, busy moms and single people can whip these up really fast with minimal kitchen tools and minimal ingredients. For those of you that are into fancier cooking....you still want to try this recipe because it is really yummy! These also freeze great so you can make a big batch of them on the weekend and meal prep for busy mornings, lunches or dinners. You can pop them into the freezer in zip-loc bags and just pop in the toaster oven or oven to warm them up. Using the microwave will warm them up also but you will be missing the slightly crunchy exterior which I really like! I keep my recipe really simple so it doesn't get soggy and it folds over into a taco shape really easy. I usually just add eggs, cheese and sometimes some BACON! <b>I love bacon!</b> :) However, you can add anything you like! This is like an omelette inside of a slightly crunchy taco shell!<br />
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Below are some photos of how to prepare this really simple, yet scrumptious egg taco:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZpkIAsZNCUgiPrEgnX76a1bM1ssR_KfixHB8WLOCfy4FhSug6fZVf1gSNZ7D4W1S9d1PQD3V_08n8_8iCTFBHnBlu9J97OPoDhytYH6fuhKZ6BYFQSWCBVkVCQDNWEsQOy4h5M14s38/s1600/IMG_5489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZpkIAsZNCUgiPrEgnX76a1bM1ssR_KfixHB8WLOCfy4FhSug6fZVf1gSNZ7D4W1S9d1PQD3V_08n8_8iCTFBHnBlu9J97OPoDhytYH6fuhKZ6BYFQSWCBVkVCQDNWEsQOy4h5M14s38/s320/IMG_5489.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are ingredients I used for my Gluten Free version of Egg Tacos</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnhHwnSWQwGVLOWRobvODN-ao5C-svXVP8EbTKioheD8krjAVMPz1eJ9tL9DXCWWUltaswXJRFhSC2BFQm3ESamN4XE99okdtd5tHnxvTxuSsodux0zoHcZFcipi4m-7r7MPUUDmThDw/s1600/IMG_5490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnhHwnSWQwGVLOWRobvODN-ao5C-svXVP8EbTKioheD8krjAVMPz1eJ9tL9DXCWWUltaswXJRFhSC2BFQm3ESamN4XE99okdtd5tHnxvTxuSsodux0zoHcZFcipi4m-7r7MPUUDmThDw/s320/IMG_5490.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I scrambled my eggs in a separate pan then got my cast iron skillet<br />
pre-warmed on medium heat and put about 1 tbs. olive oil in pan.<br />
I put the gluten free tortilla down in warmed skillet and placed<br />
cheese and eggs on top. Once the tortilla was slightly crispy on<br />
bottom, I flipped it over into a taco shape. I gently pressed down<br />
so the cheese would stick to the other side of the taco fillings.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJUWnh03rRygx87WcHEIkHAOL3o_7mOJ9_sMu630fsLFaarLgII50ylZG3upw68fLZmoDAojIU-WGouOlz1dqpkSIJMZ0pJ6ZOWTYkh8PYKpcv2l-P0WchiGCsukkCRd9gyDCJg6rZYw/s1600/IMG_5491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJUWnh03rRygx87WcHEIkHAOL3o_7mOJ9_sMu630fsLFaarLgII50ylZG3upw68fLZmoDAojIU-WGouOlz1dqpkSIJMZ0pJ6ZOWTYkh8PYKpcv2l-P0WchiGCsukkCRd9gyDCJg6rZYw/s320/IMG_5491.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove from skillet and enjoy!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5ImG-d7yQH60vJ4yi_jYqhAF6yAj_4sc-BIrwd1xhd6N7Q8eyBq3O2evMe1ZcC9lLU67CiTY5cJh1Ya5xCME2ShQnFW9CM-X4BGMeP1nMVTAvBgyGa3qvgFp5Nv5zz9NsM8aO14G664/s1600/IMG_5492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5ImG-d7yQH60vJ4yi_jYqhAF6yAj_4sc-BIrwd1xhd6N7Q8eyBq3O2evMe1ZcC9lLU67CiTY5cJh1Ya5xCME2ShQnFW9CM-X4BGMeP1nMVTAvBgyGa3qvgFp5Nv5zz9NsM8aO14G664/s320/IMG_5492.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close look at the slightly crispy taco and warm, fluffy insides!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQpqxM8y9g7_iEo-HA_mWDzJEGVGKvQikIgpHsHZgWQ5MEpBKmERYq3_WZjyS44L8rMe9Yk-GOPAVUn5Wz2wsF5XMgbb4zI74fL_GTpVfnh-2Lq6NkFXyybV4EzXfE-LzkWv3Vq35e3w/s1600/IMG_5493.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQpqxM8y9g7_iEo-HA_mWDzJEGVGKvQikIgpHsHZgWQ5MEpBKmERYq3_WZjyS44L8rMe9Yk-GOPAVUn5Wz2wsF5XMgbb4zI74fL_GTpVfnh-2Lq6NkFXyybV4EzXfE-LzkWv3Vq35e3w/s320/IMG_5493.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat. I serve with some sliced fruit!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLdHl9v6aI9B3VVEymIloVO6bl7g_TrTZNeNfcZ-DVegldwYvMA3Yi4merg5AOiz-6VweBAGnIZwn9weZNXN9YwWnzbTYT-3ahoYv3F8DXjyjeZ2ySq4PedETfIZJALnnEpg8uKwfHh8/s1600/IMG_5494.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLdHl9v6aI9B3VVEymIloVO6bl7g_TrTZNeNfcZ-DVegldwYvMA3Yi4merg5AOiz-6VweBAGnIZwn9weZNXN9YwWnzbTYT-3ahoYv3F8DXjyjeZ2ySq4PedETfIZJALnnEpg8uKwfHh8/s320/IMG_5494.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is another view of one that is slightly more crispy on the outside (mine!)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILoW8b2idUUcBYTJjxzAjRuue8Q5mNSu47UeVX57DlMnQHvZIEa_AgKV_X8mz3Yf9rd7ewVtXPqxXsmxL2thLInflVt3GeQa_tHk0jRymSHScSMdvW_PNWuphbn87eoZXtMVxZEaFMt4/s1600/IMG_5498.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILoW8b2idUUcBYTJjxzAjRuue8Q5mNSu47UeVX57DlMnQHvZIEa_AgKV_X8mz3Yf9rd7ewVtXPqxXsmxL2thLInflVt3GeQa_tHk0jRymSHScSMdvW_PNWuphbn87eoZXtMVxZEaFMt4/s320/IMG_5498.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb54GZhu81TXv1Q3MyejNi7go7AtO3z4skTZw5DEO0R6iWB6KgsUpJNnOrOsl1YebARuXgxLvqZ1SMEh1f4WTIPsgiM2yvheph9asedFp3VAmMF6NI0lup1BAaOhyphenhyphenETU4ImknqUClxFVk/s1600/IMG_5500.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb54GZhu81TXv1Q3MyejNi7go7AtO3z4skTZw5DEO0R6iWB6KgsUpJNnOrOsl1YebARuXgxLvqZ1SMEh1f4WTIPsgiM2yvheph9asedFp3VAmMF6NI0lup1BAaOhyphenhyphenETU4ImknqUClxFVk/s320/IMG_5500.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
</tbody></table>
This is probably one of the more basic recipes that I have put on the blog. It is very simple but<br />
it holds it's own on the breakfast competition! My family loves these and requests them frequently!<br />
My husband does not have a gluten allergy and he prefers the tacos made with gluten free tortillas.<br />
He said the crunch is better. (Go figure!) If you don't have a gluten allergy, you can make these with<br />
regular flour tortillas which will be less expensive. I prefer using the Mission gluten free tortillas since they seem to have the best texture and taste "normal". (I have tried a few other brands and I didn't care much for them). Of course many companies are reformatting their recipes and improving on their gluten free products so I am always trying new things!<br />
<br />
Enjoy your weekend and try this simple recipe for one of your upcoming meals. I am pretty sure it will become a "classic" at your house too!<br />
<br />
Enjoy!<br />
Tanja<br />
Gluten Free Casually<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-59585063161534712072015-11-15T09:26:00.001-08:002015-11-15T09:26:19.946-08:00Hawaiian Chicken (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDy7iTRhHTfLOoDVW1WdNPNCzuNOhjIOVP2-tJBDBOiu4APZqMjBCUEGE4PSzlFvk_lo3zDwqSWVgI6pgJpSoAk3XdotCBmejpLFlW1sxXQ0JURcuFTeJr7i-q7F-ZTIdd3Wey0ywBKA/s1600/IMG_5483.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDy7iTRhHTfLOoDVW1WdNPNCzuNOhjIOVP2-tJBDBOiu4APZqMjBCUEGE4PSzlFvk_lo3zDwqSWVgI6pgJpSoAk3XdotCBmejpLFlW1sxXQ0JURcuFTeJr7i-q7F-ZTIdd3Wey0ywBKA/s320/IMG_5483.JPG" width="320" /></a></div>
<b>Hawaiian Chicken</b> is a super easy, very moist and delicious main dish. I love it because it has a slightly sweet (from the pineapple) yet slightly salty flavor (from the ham and cheese) and the combination is delightful. I like to pair it with coconut rice for the extra sweet flavor but you can pair it with any side dish. Of course if you want true authentic Hawaiian style you can use SPAM instead of ham! ;)<br />
<br />
Hawaiian chicken is great served not only for a quick dinner after a busy day at work but if you cut the pieces (or use chicken finger sized chicken) it makes a great appetizer or brunch recipe as well.<br />
<br />
I came up with this recipe because I had some chicken in my refrigerator and I was tired of the "same old chicken recipes". I didn't have the ingredients to make my traditional pizza chicken recipe but I did have ingredients to make a "Hawaiian pizza" chicken. Therefore....Hawaiian chicken was born at our house! You can use any type of pineapple that you have on hand. I only had crushed pineapple and I love it because you get a little bit of pineapple in every bite. You can use pineapple rings for a more elegant presentation. You can also make extra chicken and freeze them for future use on a night that you are really busy. You can cook the pineapple and chicken in the crockpot for convenience and then just add the ham and cheese just before serving.<br />
<br />
<b><u>Hawaiian Chicken Recipe:</u></b><br />
<ul>
<li>4-6 chicken breasts</li>
<li>4-6 slices of ham (you can use gluten free deli ham or sliced ham like I did today or for true Hawaiian style you can use thinly sliced SPAM)</li>
<li>1 can pineapple (I used a 15 oz can and let the extra cook in the bottom of pan for extra juice and flavor)</li>
<li>4-6 slices of cheese (any type will work. If you only have shredded cheese that will work too!)</li>
</ul>
Put the chicken in an oven safe pan (or in your crockpot on low so it doesn't burn). Spoon the pineapple on top of the chicken. Cover the oven safe pan with foil. (If you are using the crock pot then put the lid on and set temperature on low and cook 4-6 hours until chicken is done and no pink is showing in center or until juices run clear). If you are baking in the oven, set the temperature on 375 degrees and put the foil covered chicken in the oven for approximately 30-45 minutes (depending on how thick your chicken is) until the juices run clear and chicken is no longer pink in center. Remove from oven and place the ham on top of the pineapple and place a slice (or handful of shredded cheese) on top of the ham. Return to oven until the cheese melts. (If using the crockpot just remove the lid and place the ham and cheese on top of the chicken and return the lid. Keep covered until the ham is warm and cheese is melted. I like to save any leftover juice and put it with any leftover chicken in the refrigerator for extra flavor and to keep the chicken moist until I re-heat it for a left over meal!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ciWi11SBWJ9PiMZWhjjYjx7yQvdJSKxcIeM7ug9AVh0WZQb5T1TgrZtmxzx7x7wsiTSmTNxh6XzF9zXnh80VvtiBacGnwB6OtQQhI-jfLJfeQpU0Eun0Q3qXlKO3bleTtq0WrJ3foAM/s1600/IMG_5475.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ciWi11SBWJ9PiMZWhjjYjx7yQvdJSKxcIeM7ug9AVh0WZQb5T1TgrZtmxzx7x7wsiTSmTNxh6XzF9zXnh80VvtiBacGnwB6OtQQhI-jfLJfeQpU0Eun0Q3qXlKO3bleTtq0WrJ3foAM/s320/IMG_5475.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prior to covering with foil and baking in 375 degree oven for 30-45 minutes</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmchBiMlQd2Pa3fi87CRVAOgjcmbt_PL57Gp_5Ky0Zhq8amSXNdseQViYyZ09hkTxKgh98It6woE4Z4JqTaMOOSxW-DqlcKygdP7N-bCPgkQGgTdkeVvbaS96Beaf77Nw6CVh8IR9Z3o/s1600/IMG_5476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmchBiMlQd2Pa3fi87CRVAOgjcmbt_PL57Gp_5Ky0Zhq8amSXNdseQViYyZ09hkTxKgh98It6woE4Z4JqTaMOOSxW-DqlcKygdP7N-bCPgkQGgTdkeVvbaS96Beaf77Nw6CVh8IR9Z3o/s320/IMG_5476.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the gluten free sliced ham I used for today's recipe</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jpwDaTtKflNUpjYsehmEhsbBLmxvOmS38NKNaD7MUED-6VQzmjNLQhc2c-xhp-Hu8TaxuR4_hxunrX2Vnpuc6Qpmnruyo4fH2aO31kUWUU0ov2LMapI5Q5H1aKzR6OTXg9IQlSA2FYw/s1600/IMG_5477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jpwDaTtKflNUpjYsehmEhsbBLmxvOmS38NKNaD7MUED-6VQzmjNLQhc2c-xhp-Hu8TaxuR4_hxunrX2Vnpuc6Qpmnruyo4fH2aO31kUWUU0ov2LMapI5Q5H1aKzR6OTXg9IQlSA2FYw/s320/IMG_5477.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Any type of sliced or shredded cheese will work with this recipe</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAl_Wz1e7FQocTqYWvH0i_H8cqvehSQz52bp2CMSQPQhXzfKzXlY-x9dqD73CZY7IUm_qZjKXCuIvNVJblFYqMknbn-oNOy5slYWdn3SYijuXCM6Q5O95Jq4SB2GP9XMPeTd8Z6qt5Ik/s1600/IMG_5478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAl_Wz1e7FQocTqYWvH0i_H8cqvehSQz52bp2CMSQPQhXzfKzXlY-x9dqD73CZY7IUm_qZjKXCuIvNVJblFYqMknbn-oNOy5slYWdn3SYijuXCM6Q5O95Jq4SB2GP9XMPeTd8Z6qt5Ik/s320/IMG_5478.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat! Extra Cheesy!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLgHYzNxJ82azaT6FXcTI_vhA5FEUaO-YshC5-ryOP-lSnHWxHk5bODwE5T89TmRFikg5G8xJscOxkuEFWMc6bzyJ-t_qg-8azNGcAADX7aAwGMIjniHSabiEuzWDd3pR3b_ORVMWJS8/s1600/IMG_5479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLgHYzNxJ82azaT6FXcTI_vhA5FEUaO-YshC5-ryOP-lSnHWxHk5bODwE5T89TmRFikg5G8xJscOxkuEFWMc6bzyJ-t_qg-8azNGcAADX7aAwGMIjniHSabiEuzWDd3pR3b_ORVMWJS8/s320/IMG_5479.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1jNriTPeUsTzSXUG3CavDgAhwEjCrrqM7QZjcZ7bGJ28bvoxuLl6QfNSr7T-GNP-FuVRZ_UgYUhTfJxlVprw8rNWT8GkyHlKVR7Y6odRvmWX9ThQOto-asN5J789VgcM9EoXS_B0S2E/s1600/IMG_5484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1jNriTPeUsTzSXUG3CavDgAhwEjCrrqM7QZjcZ7bGJ28bvoxuLl6QfNSr7T-GNP-FuVRZ_UgYUhTfJxlVprw8rNWT8GkyHlKVR7Y6odRvmWX9ThQOto-asN5J789VgcM9EoXS_B0S2E/s320/IMG_5484.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view of the Hawaiian Chicken. See the layers?</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWMeV9Tx93K3jTk1uJDyJAhK7dsyyzR2yMZRH62mepuydEG68EWQnXwXIe1w9FfTiNkDgs6Ekh5Kwj_F29p6jKy8gteEjDeKadfD2q73G6ZB6ZqMsv-dM5XGiLMyi0h5TuLPm2Myoxtg/s1600/IMG_5488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWMeV9Tx93K3jTk1uJDyJAhK7dsyyzR2yMZRH62mepuydEG68EWQnXwXIe1w9FfTiNkDgs6Ekh5Kwj_F29p6jKy8gteEjDeKadfD2q73G6ZB6ZqMsv-dM5XGiLMyi0h5TuLPm2Myoxtg/s320/IMG_5488.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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This is a very easy recipe and can be changed to use what you have in your cupboards. If you have a dairy allergy then you can certainly use a dairy free cheese substitute. I like this recipe because it tastes really fancy but it goes together pretty quick and is budget friendly. It is simple enough for a casual weeknight dinner yet elegant enough for a holiday dinner or brunch! You can also make ahead and freeze them or make a few days ahead and refrigerate until ready to cook. This is great for those crazy schedules! Of course if you really want "traditional Hawaiian then you can substitute SPAM instead of ham!)<br />
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Enjoy!<br />
Tanja<br />
Gluten Free Casually<br />
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<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-41905126250894476772015-11-14T08:25:00.001-08:002015-11-14T08:50:32.983-08:00Bacon Wrapped Jalapeños<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rkTzLNu1gKaXtplPNGr1Kei3A2pklvDQC-KeJ-auhJTapd53RNUVcrhnR45Ey5BBpzfVCWcDaNFRmByagiCqTL0bF4YY80ZRIb6Y_24P7iFWQiUIyqFsWvvI2ZHnxt9mcmZva4VjrZQ/s1600/IMG_0042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rkTzLNu1gKaXtplPNGr1Kei3A2pklvDQC-KeJ-auhJTapd53RNUVcrhnR45Ey5BBpzfVCWcDaNFRmByagiCqTL0bF4YY80ZRIb6Y_24P7iFWQiUIyqFsWvvI2ZHnxt9mcmZva4VjrZQ/s200/IMG_0042.JPG" width="200" /></a></div>
<b>Bacon Wrapped Jalapeños</b> are great for a very casual appetizer. This recipe is great for people that are gluten free, low carb or if they love bacon! I love this recipe and I can eat several of them and make it a main meal! They are elegant enough to serve at the brunch or holiday table but yummy and fun enough to serve at a super bowl party or tailgating!<br />
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This is my youngest son David's recipe and he changes it up depending on his audience. He is known for this recipe and is always asked to bring it to potlucks and family gatherings. (He will be making these for our Christmas family get together this year for the appetizer! Yummy!) This is his basic recipe but he has also added crushed pineapple to the cream cheese mixture or chipotle chiles or cooked chorizo....depending on what people like. We also had a fantastic idea this past week. We could stuff the jalapeños with my dad's cheese ball recipe since it is a cream cheese base and has soooooo much flavor! This is a fantastic recipe and you can customize it to what you have on hand or what flavors you prefer. You can also make several varieties if this is your main appetizer so people can try different flavors!<br />
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David and his friend Megatron did this batch for the blog just for me since I have been insanely busy. They not only made the recipe but did the photo shoot too! :) If you would like to be a "guest" baker on the blog and feature your recipe....please feel free! We all learn from each other and I appreciate the help! The past few months have been super crazy busy and I have just not had the energy to do the blog. I am getting back into the swing of things now and hopefully will be updating the blog again every week. If anyone has a recipe they would like converted to gluten free...let me know and I will see what I can do with featuring the conversion on the blog!<br />
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If you have a dairy allergy then check Trader Joes, Sprouts, Whole Foods or specialty section in your grocery store for a dairy free cream cheese. Trader Joes also carries a goat milk cream cheese which is very tasty or you can substitute a slice of a different style of dairy free cheese.<br />
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David cooks these on a baking rack on top of a cookie sheet or piece of foil with the edges rolled up to catch the grease drippings. You can also use a wet toothpick or skewer and place across a pan to catch the drippings. They can be cooked in the oven or on the BBQ grill. We love this recipe because you can make them in advance and freeze them (uncooked or cooked) and just pop them into the oven the day you need them. These have so much more flavor than the store bought ones with the gluten infested bread crumb coating!<br />
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<b><u>Bacon Wrapped Jalapeños Recipe:</u></b><br />
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<ul>
<li>Jalapeños (however many you need. Each half of the jalapeño will make one appetizer). Wash and dry them well.</li>
<li>Cream cheese (or you can substitute a dairy free cream cheese or any cheese of your choice. Feel free to use flavored cream cheese or add other items to your cream cheese. Cheese balls or cheese spreads will work also. As will pimento cheese spreads, cooked sausage or chorizo, etc.) </li>
<li>Bacon (You will cut the bacon slices in half to make it go further. Freeze any leftover bacon, if there is any....for future use). If you have a gluten allergy then make sure you get gluten free bacon!</li>
</ul>
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See the steps below for instructions!<br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients you need</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Slice the jalapeños length wise and remove the seeds</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Remove seeds after slicing them in half. I suggest wearing gloves or using a spoon. Wash your hands well and don't touch your eyes! The seeds are hot! You can leave the stems on for decoration or remove them. Personal preference.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stuff with your cheese (or whatever mixture you prefer)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wrap in bacon and place on a rack and then put something below to catch grease drippings</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Just removed from the oven and ready to eat!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">David places his prepared jalapeños on lettuce leaves for color and decoration. You can use fancy toothpicks instead</td></tr>
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I hope you enjoy this fun yet delicious recipe from my son's recipe box! I enjoy cooking and I am glad that my kids can get around the kitchen on their own! I am proud that they can put together an impressive appetizer, dessert or meal and watch other people enjoy it. It sure makes my holidays easier now that they can each bring something fantastic to the table!<br />
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I learned how to cook out of necessity and then realized that I enjoy it. When my kids were young, I was on a tight budget and couldn't afford to eat out so I learned to cook yummy but healthy food at home. I had a group of friends that would "treat" the birthday guest to dinner out. I couldn't afford to return the favor so I would invite them to my house, make an impressive table decoration with stuff I had on hand and make a homemade meal with an impressive dessert. At first I was worried that people would think I was cheap or that I didn't care about their special day. However, to my surprise....they were touched that I went out of my way to find their favorite recipe and cook it along with an impressive dessert at my home where we could visit and relax much easier than the restaurant. The same goes for holidays. I would become stressed at the holidays because I couldn't afford to buy gifts for each of my friends....but I sure could bake! I would bake cookies, candies, fudge, etc and give as gifts to my friends. They loved it because many of them didn't bake or didn't have time with traveling. They looked forward to my cookie plates and my homemade banana bread for the holiday festivities. One year when I worked overtime, I bought gifts instead and they were all disappointed because they were counting on my holiday cookie plate for entertaining!<br />
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I think people these days stress too much about buying the perfect gift. Gifts come from the heart. It doesn't have to be fancy or expensive. If you have a special talent.....cooking, baking, painting, crafts, landscaping, cleaning, woodworking, photography, babysitting, etc....then give the gift of LOVE. Trust me....it will be appreciated much more than the ugly sweater that gets shoved into the closet! If you are too busy during the holidays to make something....give a homemade hand written or computer typed "gift certificate" for the service to be redeemed at a future date. There is nothing better than getting a thoughtful, useful gift....a homemade dessert, a cooked casserole that a busy person can pop into the oven or for a chore or service to be redeemed in January or February! Make your holidays as stress free as possible and don't sell yourself short on your skills!<br />
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Happy Holidays! Turkey Day is just around the corner. Make some of these delicious jalapeños as an appetizer and if you have any left over (or make a double batch)....freeze them for the Christmas or New Years holidays for an easy dish! Even better....make a batch for your busy friend or neighbor and put in a rubbermaid container they can freeze and bake on a day they are busy! How thoughtful! My little neighbor lady Billie Jean always sends us over some Tamales at Christmas and I really appreciate them. They are great served as an appetizer (Slice in 3 pieces and put a toothpick in center) or added to my buffet table. They also freeze great! I am sure she would love a batch of these spicy little jalapeño poppers!<br />
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Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-68434983775971541522015-08-05T07:20:00.000-07:002015-08-05T07:20:12.465-07:00Berry Buckle Brunch Cake <div class="separator" style="clear: both; text-align: left;">
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<b>Berry Buckle Brunch Cake</b>. This is a slightly sweet, moist cake with lots of berries and a slightly tart lemon glaze. It goes perfect with brunch (or make for a casual dessert!). Most of my recipes are very flexible and this one is no exception! You can use any type of berries (or actually any type of fruit you have on hand!). I prefer the lemon glaze but you can certainly make it with a hint of vanilla or almond instead. I was hungry for a buckle brunch cake and decided on making a blueberry version....until I opened up the freezer and realized I only had a handful of blueberries. I did find a package of mixed berries so I used that along with the blueberries. I actually prefer the berry mix that doesn't include strawberries. I don't care much for frozen strawberries. Unfortunately, this berry mix had a LOT of strawberries. The strawberries get a little mushy and will turn the batter a darker color when they cook so I suggest cutting strawberries into small pieces so you don't get a bite of mushy strawberry! It tastes perfectly fine, I just prefer blueberries, blackberries or raspberries. I am not a strawberry kind of girl. (The version I made today is a mixed berry version and does have strawberries so that is why the cake is a little darker in color). <br />
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This cake recipe is also very flexible with the type of flours you can use. I used a little bit of coconut flour, gluten free flour blend and some ground almonds for my "FLOUR" mixture. You can substitute finely ground oats or corn flour for the coconut flour and ground almonds. You can also just use all gluten free flour blend. I also used milk in my recipe today but you can substitute a non-dairy milk substitute like almond milk, coconut milk, soy milk or even unflavored coffee creamer. I love recipes that you can use whatever ingredients you have on hand or tweak the recipe so you can adjust it for people with allergies. Of course, with all my recipes...if you don't have a gluten allergy you can certainly use regular flour. My recipes were all originally made with regular flour and I have converted them to gluten free. I also think this recipe would taste great with some shredded coconut and chopped nuts in the crumb topping!<br />
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The girls at work have been raving about a local European style bakery that has scrumptious danishes and pastries. I was so afraid they would go get some today and bring to work...and I would be drooling because they don't make gluten free items. So...I decided to stay up a little late last night and make this berry buckle brunch cake so we all could enjoy a sweet treat this morning! Nothing puts a smile on our faces like pastries and breakfast cakes! :)<br />
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<u><b>Berry Buckle Brunch Cake Recipe:</b></u><br />
<ul>
<li>1/2 cup butter (or use Crisco, Coconut Oil or margarine that contains at least 70% fat. Do not use reduced fat because it contains too much water and will not cook properly!)</li>
<li>3/4 cup sugar </li>
<li>2 eggs</li>
<li>1 cup gluten free flour blend (I used Pillsbury brand today since that is what hubby bought at the store. If you don't have a gluten allergy then use regular flour)</li>
<li>1/2 cup finely ground almonds (you can substitute additional flour instead)</li>
<li>1/2 cup coconut flour (you can substitute additional flour instead or finely ground gluten free oats)</li>
<li>2 tsp. baking powder</li>
<li>1/2 tsp. baking soda</li>
<li>1/2 tsp. salt</li>
<li>3 oz. softened cream cheese or plain yogurt or sour cream. You can substitute a non-dairy version or if you don't have any of these items, I have used additional butter or Crisco. This recipe is pretty versatile. </li>
<li>3/4 cup milk + 1 tsp. white vinegar (stir and let stand for a few minutes so it starts to curdle). If you have a milk allergy then you can substitute coconut milk, soy milk, almond milk or any non-dairy milk substitute. They may not curdle with the vinegar but add it anyway</li>
<li>2 cups fresh or frozen berries or chopped fruit</li>
</ul>
Beat the butter (or Crisco, Coconut Oil or margarine), cream cheese, eggs and sugar until smooth and creamy. Beat in the baking powder, baking soda, salt until combined. Gradually add the flours and ground almonds alternately with the milk. Stir in the berries or fruit. Pour into a greased 9" round springform pan (easier to remove if you are putting it on a platter or giving as a gift) or you can bake in a 9x9 pan or casserole dish. Sprinkle with crumb topping. Bake in a pre-heated 350 degree oven for about 50-60 minutes or until toothpick inserted comes out clean. Cool and drizzle with lemon glaze.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ts-Hpp3YEOH-9FrJ4Hni7BVmAI1F7nn7Hn5O0GB42Ta0sv1m7zNjXSaGFWdPEqsEM-qg4tZsMzqRTEM08Hi7jDg16S0-KclTbl6zI2irnvQyfJZd4bso-cnNj_sZKEYkuRAxGpew9F4/s1600/IMG_5446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ts-Hpp3YEOH-9FrJ4Hni7BVmAI1F7nn7Hn5O0GB42Ta0sv1m7zNjXSaGFWdPEqsEM-qg4tZsMzqRTEM08Hi7jDg16S0-KclTbl6zI2irnvQyfJZd4bso-cnNj_sZKEYkuRAxGpew9F4/s320/IMG_5446.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake batter before adding the crumb topping</td></tr>
</tbody></table>
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<br />
<u><b>Crumb topping:</b></u><br />
<ul>
<li>1/3 cup softened butter (or you can use coconut oil, margarine that contains at least 70% fat, crisco or vegetable oil). </li>
<li>3/4 cup sugar (brown sugar will work too)</li>
<li>3/4 cup gluten free flour blend (you can add some finely ground nuts to this if desired!)</li>
</ul>
<br />
Stir until it is crumbly. If it is too powdery then add a little additional butter or oil. If it is too moist then add a little more flour blend.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6WNIv9mwMeeHpaOjIV1MDhat2cjLGpnUZpiG6Mji5xpBARj4IZIBK3fyrRICqq-kdJjDYh7xlZuuV9_u9UDwzW-NF6WZdXQGn4q_yJhbBwsYNKjxTZ0YypicOAisdY2Dl8apqXiqRY8/s1600/IMG_5447.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6WNIv9mwMeeHpaOjIV1MDhat2cjLGpnUZpiG6Mji5xpBARj4IZIBK3fyrRICqq-kdJjDYh7xlZuuV9_u9UDwzW-NF6WZdXQGn4q_yJhbBwsYNKjxTZ0YypicOAisdY2Dl8apqXiqRY8/s320/IMG_5447.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crumb topping added & ready to bake!</td></tr>
</tbody></table>
<br /><u><b>Lemon Glaze:</b></u><br />
<ul>
<li>1 cup powdered sugar</li>
<li>zest from 1 lemon (optional but I really like the flavor it adds)</li>
<li>3-4 tbs. lemon juice </li>
</ul>
<br />
Whisk until smooth and texture that you can drizzle onto the cake. If it is too thick then add a little more lemon juice or water. If it is too thin then add a little more powdered sugar until you get the correct consistency. Drizzle over cooled cake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTF8jIyTeOfdoYvRammdJbPcesPbCfHOpmAliiVcQhi_gVFLMoFJmWc9y5tzeQY_VTyLeAc8tLYPzm-3XzZ3Q3GOTK9MWJ-I5aajKVAuWUoXNRz8FwWB-zg4Wt065uccSN3rbglMibRc/s1600/IMG_5450.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTF8jIyTeOfdoYvRammdJbPcesPbCfHOpmAliiVcQhi_gVFLMoFJmWc9y5tzeQY_VTyLeAc8tLYPzm-3XzZ3Q3GOTK9MWJ-I5aajKVAuWUoXNRz8FwWB-zg4Wt065uccSN3rbglMibRc/s320/IMG_5450.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Glaze</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVkD2J3nehgqy_WJbNdAwv6YA1fRrfXAVuGBJWrGxc4bi6T5KOqjhYswVkLzDZpJz_4RwJd5gN_v05S2uoGIe6MsNjP2NhFw-m5Dp1hM8d9EHiu2s-cEbQ7NXl4OUsY35bhnv7SPbPjw/s1600/IMG_5448.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVkD2J3nehgqy_WJbNdAwv6YA1fRrfXAVuGBJWrGxc4bi6T5KOqjhYswVkLzDZpJz_4RwJd5gN_v05S2uoGIe6MsNjP2NhFw-m5Dp1hM8d9EHiu2s-cEbQ7NXl4OUsY35bhnv7SPbPjw/s320/IMG_5448.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from oven and cooling before adding the glaze</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Glazed and ready to serve</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Up close view before serving</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Inside view</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to eat! Where is my coffee?!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Up close view before I demolish it!</td></tr>
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I hope you enjoy this super versatile recipe!<br />
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Enjoy your week!<br />
<br />
Tanja<br />
Gluten Free Casually<br />
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<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-67611304577949554392015-07-19T13:49:00.000-07:002015-07-19T13:49:20.311-07:00Un-stuffed Cabbage Rolls <div class="separator" style="clear: both; text-align: center;">
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<b>Un-stuffed Cabbage Rolls</b>. Yeah...the lazy girl's version of American style cabbage rolls which is great for a busy weeknight! My mom makes the best cabbage rolls in the world...German style that don't contain rice and have a brown sauce. They just melt in your mouth. This un-stuffed version is a friend's recipe for her cabbage rolls (American style)....except I converted it to a busy mom version that you don't have to roll up. Just cook it all in a large skillet.....and dinner is done. Quick, easy and one pan! I like simple recipes in the summer that don't require much effort and don't heat up my kitchen! <br />
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You can also stretch this out by adding broth or tomato juice + water and make into a soup. This recipe is so easy and very flexible. I keep mine simple but you can add peppers or anything else you want. I don't care much for peppers so I don't add them although they add a beautiful color! You can serve it over rice or gluten free pasta, fried potatoes or baked potatoes for a complete dinner. If you are doing a low-carb diet then you can just eat it plain. <br />
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I looked in my refrigerator and realized I had some lean hamburger, fresh tomatoes and a bag of shredded cabbage that needed used up. We were talking about cabbage rolls recipes with friends the other night and so I whipped out my recipes to see if I could modify one to make it "un-stuffed" to use what I already had in my refrigerator. You can substitute ground turkey, chicken, pork or sausage for the hamburger. You can use fresh or canned tomatoes. I also thought about adding some frozen roasted corn to add color but chose not to do that today. (However, I think I will do that next time for some added color and sweetness!) I cooked a large batch so we would have leftovers for tomorrow night's dinner but you can certainly cut the recipe in half for a smaller batch (or freeze half for later!)<br />
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<u><b>Un-Stuffed Cabbage Rolls Recipe:</b></u><br />
<ul>
<li>2 pounds lean meat (I used hamburger but you can substitute ground chicken, turkey, pork or sausage if you prefer)</li>
<li>Onion, chopped (I used half of a large onion but you can add more or less)</li>
<li>3 garlic cloves, chopped fine (or use 1 tbs. minced garlic in a jar) OR 1 tbs. garlic powder</li>
<li>2 pounds of shredded cabbage (I used the pre-cut coleslaw blend in a bag)</li>
<li>1 can or fresh diced tomatoes (about 12-15 oz), you can add more if you like a lot of tomatoes. If you like it a little spicier then you can add chunky salsa! Use what you have on hand!</li>
<li>3-4 tbs. tomato paste (or just use a gluten free ketchup for a slightly sweeter flavor or if you don't want to open a can of tomato paste. My mom always did this because I don't think we ever had tomato paste in our house growing up). If you like it really saucy then feel free to add the entire can of tomato paste. </li>
<li>1 envelope of gluten free onion soup/dip mix OR 2 tbs. gluten free beef bouillon granules (optional but I really like the extra depth of flavor it adds)</li>
<li>salt & pepper to taste (add this last because you may not need to add very much)</li>
</ul>
Cook your meat in a large skillet along with garlic, onions and beef bouillon or gluten free onion soup mix (if you are adding it). I used my heavy duty "Paella pan" (I received it as a gift and I love it! I use it a lot for many meals besides Paella!) If your meat is extremely lean then you may need to add a tablespoon of olive oil. (The original recipe calls for 2 tbs of olive oil but I just leave it out if my meat has a little bit of fat. I just don't drain the meat fat if there is about 1 tablespoon left in the skillet because it has more flavor than the olive oil. However, if your meat contains more fat then you will need to drain some off to prevent having greasy food!). Add the shredded cabbage and cook until almost tender but not soggy. Stir in diced tomatoes and either tomato paste or ketchup. Cook until warmed through. Salt & pepper to taste. Serve over cooked rice, gluten free noodles, baked potatoes, fried potatoes or quinoa. If you prefer a soup then add either some beef broth, vegetable broth or vegetable juice (like V-8 juice) plus some water to thin it down. You can add rice, pasta or potatoes to the soup too. The recipe is very, very flexible! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfaVLglFBP55Nl5AADag5nFnRQxjEHBCnxmzxCdc8O6CKh6kor253E9_wQ0gbuIU12JRYEw6j7WtRxEIeXOV9nVp7yQeyq2POOAJp8VSh3gyVP-isSGhLzcfCVmWDkXoe8UMXwtltlDE/s1600/IMG_5429.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfaVLglFBP55Nl5AADag5nFnRQxjEHBCnxmzxCdc8O6CKh6kor253E9_wQ0gbuIU12JRYEw6j7WtRxEIeXOV9nVp7yQeyq2POOAJp8VSh3gyVP-isSGhLzcfCVmWDkXoe8UMXwtltlDE/s320/IMG_5429.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking the meat, onion, garlic & beef bouillon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxvLkowsmuXemr9WozCj62jyls0eK_WnxKZwfgfpvF9Y0HazmVY21tTFH5M29hyphenhyphenarxoeFd2vzV0CMOACQ_MNGokDx3myZ1JSVAj53O_b9o2fXNVquOViO1C9z05H1FbwubE7XL1A5198/s1600/IMG_5431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxvLkowsmuXemr9WozCj62jyls0eK_WnxKZwfgfpvF9Y0HazmVY21tTFH5M29hyphenhyphenarxoeFd2vzV0CMOACQ_MNGokDx3myZ1JSVAj53O_b9o2fXNVquOViO1C9z05H1FbwubE7XL1A5198/s320/IMG_5431.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added the cabbage and will cook until tender but not soggy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Pee22VrmzMkFDfH3ZYQVuW4PhzcSbIRxkhavFU3iaGXZVFunEc7HmRVt1MTHBuTGTv5fA9wV1wK2Fq43nBQPDsYsLz_O7g_JJcTgy6bR417Iic8vXjb2jhguH73AU5SAhChh-11MhoU/s1600/IMG_5432.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Pee22VrmzMkFDfH3ZYQVuW4PhzcSbIRxkhavFU3iaGXZVFunEc7HmRVt1MTHBuTGTv5fA9wV1wK2Fq43nBQPDsYsLz_O7g_JJcTgy6bR417Iic8vXjb2jhguH73AU5SAhChh-11MhoU/s320/IMG_5432.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added my chopped tomatoes. You can add more if you want!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to serve up!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBi3DWK5ZIcFcuiGEzwHbnRsof7Bjtx8vrVC6F59QEgxXFGs68nZNHg9ddvldBRG8DeL5cojphbKEDgwILNZmYY-wpb-Ce3fQigcZekCtShdUkDYnK7BQTPrZC8sloyf_mSjmGFlyKu8/s1600/IMG_5435.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBi3DWK5ZIcFcuiGEzwHbnRsof7Bjtx8vrVC6F59QEgxXFGs68nZNHg9ddvldBRG8DeL5cojphbKEDgwILNZmYY-wpb-Ce3fQigcZekCtShdUkDYnK7BQTPrZC8sloyf_mSjmGFlyKu8/s320/IMG_5435.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat. Served it on white rice today!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1C45GMyJu34TjEX7ZRsVtX9s5Jtmr45VA4WdlI0xYPfPwinxWWJf0nY3d5Su40NtRKsxhrhl0XYJfjLBEushHXDZzkGtxyU-1Evfsd-C1ZfVFTFjke5bHUN-Tz0mrM1G7Jl8yu0zCpk/s1600/IMG_5437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1C45GMyJu34TjEX7ZRsVtX9s5Jtmr45VA4WdlI0xYPfPwinxWWJf0nY3d5Su40NtRKsxhrhl0XYJfjLBEushHXDZzkGtxyU-1Evfsd-C1ZfVFTFjke5bHUN-Tz0mrM1G7Jl8yu0zCpk/s320/IMG_5437.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the beautiful colors?!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwwSOw99cc9XuNLed7szYi5P4BGq4VwdIXe0TXkZMkbAId3DlWrx2byO_6aNyE-QRkuyFuBGuqzWOAbFZuYTv73INVGmta1dxQ-2o22cUVzJVvISzsQ1GmOWUpm6JkK515WOoPVLS8DE/s1600/IMG_5438.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwwSOw99cc9XuNLed7szYi5P4BGq4VwdIXe0TXkZMkbAId3DlWrx2byO_6aNyE-QRkuyFuBGuqzWOAbFZuYTv73INVGmta1dxQ-2o22cUVzJVvISzsQ1GmOWUpm6JkK515WOoPVLS8DE/s320/IMG_5438.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grab a fork and eat!</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I hope you like my lazy Sunday version of Un-Stuffed Cabbage Rolls using ingredients that I already had in my refrigerator. My mom still makes the BEST cabbage rolls that I have ever had....but these are an easy, lazy alternative. I promise I will have my mom make her German version of cabbage rolls and I will post on the blog this fall. PROMISE! Until then....you can make the lazy version of the American style cabbage rolls. <br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com2tag:blogger.com,1999:blog-1732242262193188024.post-34005490253816774262015-07-10T09:28:00.002-07:002015-07-10T09:28:33.504-07:00Gluten Free Banana Cream Cheese Stuffed Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiOG6Lz9MAiGBeW393J7syUN11AEdv4LapGA4Db_7LmDJa2UuLox8OQ5C5V42Vi_gI0udPltqYaFN9c_4iSZu3g22xQvMUl6-Wyt5jOAnUqd0aiSqzwnqiuY7XClJFj3AqXl0kLUpGsI/s1600/IMG_5414.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiOG6Lz9MAiGBeW393J7syUN11AEdv4LapGA4Db_7LmDJa2UuLox8OQ5C5V42Vi_gI0udPltqYaFN9c_4iSZu3g22xQvMUl6-Wyt5jOAnUqd0aiSqzwnqiuY7XClJFj3AqXl0kLUpGsI/s320/IMG_5414.JPG" width="320" /></a></div>
<b>Banana Cream Cheese Stuffed Bundt Cake</b>. Two of my favorite things = Banana cake + cheese cake. Oh my! The sweet, moist cake pairs well with the slightly tart cream cheese layer...especially paired with a nice cup of coffee! That is what weekends are for! :)<br />
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I had a huge bunch of very ripe bananas that needed to be used + 1 had some cream cheese. I didn't want to make just a loaf of banana bread. I saw a recipe online for an apple bundt cake that had a layer of cream cheese in the center. Hmmmm.....my brain went into overdrive designing a gluten free banana bundt cake that has a cream cheese layer in the center. Bundt cakes are always moist. They're relatively easy and no fancy decorating required! They also freeze well and last a long time in the refrigerator (not that they last long at our house!). I had thought about doing a banana roll (similar to a pumpkin roll) but cake rolling intimidates me. I always do it wrong and get frustrated! I took my grandma Goldie's old banana cake recipe and tweaked it a little to be baked in a bundt pan + made it gluten free.<br />
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Yes, I relax on the weekend in between movie marathons, swimming and whatever other plans we have....baking. Mainly because I can't sit still for long! (I just wish the kitchen cleaning fairy was close by!) I don't think I am normal. (No comments on that please!) I enjoy looking at recipes and figuring out how I can change it up to use what I have in my kitchen + tweak it to make it gluten free. I consider it a hobby. Am I crazy or what?! (Please, please don't answer that!) So basically....I saw a recipe for a regular apple bundt cake with cream cheese filling & ended up with a banana bundt cake with cream cheese filling....gluten free! Yeah...that's how it works at my house! <i><b>(If you don't have a bundt pan you can cut the recipe in half and bake in a 9x5 loaf pan but you will need to adjust cooking time since it won't need to bake quite as long).</b></i><br />
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I know a lot of the recipes and gluten free flour blends brag that you can turn a regular recipe into gluten free and you can't tell the difference. It is "sort of" true. I convert my regular recipes into gluten free ones all the time but I always have to adjust them slightly to get the EXACT texture and flavor of the original recipe. The gluten free flour blends have a tendency to be a little more powdery in texture which can result in crumbly results. <u><b>A few tips if you want to convert a favorite recipe:</b></u> add at least 1 extra egg, consider adding a teaspoon of vinegar to the batter, I add slightly more baking powder or baking soda to the recipe and consider a gluten flour blend with assorted gluten free flours. I also like to add coconut flour for a small portion of the recipe if possible. I don't add it to a recipe if the flavor will be noticeable because I don't want to change the flavor of the recipe. Coconut flour has a silky texture similar to regular wheat flour so if you mix it into your gluten free flour blend, the results are very nice! However, I never use only coconut flour because the flavor is different than regular flour and slightly sweeter. Another option is adding ground almonds which will give you moisture and stability to cakes but I only do this if I know my guests don't have nut allergies. A lot of gluten free recipes increase the sugar and fat content which I try to avoid. Again, I don't want to alter the flavor or texture of my dessert recipe. I don't want a soggy, greasy cake. I like to mix my own flour blend but sometimes I just don't have the time or if I am traveling then it isn't convenient. Some of the brands that I have had good luck with are: King Arthur, Pillsbury, Betty Crocker, Cup4Cup and Trader Joe's. Some of the other brands contain a lot of sorghum flour which I do NOT like in my sweets or they are so powdery that my results are crumbly. Also always check to see if your gluten free flour blend contains either xanthan gum or guar gum. If not, you will need to add about 1/2 teaspoon to your baked goods to give it the elasticity that wheat flour contains. If it is really important that your cake or baked goods turn out fantastic and you are unsure about your flour blend...I highly recommend adding 3-4 oz of cream cheese (or non-dairy version cream cheese) to your batter for best results. (Good luck and feel free to post any tips or suggestions you have in comments below!)<br />
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<u><b>Banana Cream Cheese Stuffed Bunt Cake Recipe:</b></u><br />
<ul>
<li>5-6 ripe bananas (bananas should have dark spots on peels but shouldn't be real mushy)</li>
<li>4 large eggs</li>
<li>1 1/4 cups sugar (I used unbleached, non GMO but you can use white sugar)</li>
<li>2 cups gluten free flour blend (I like to use the type without sorghum because it leaves a weird aftertaste in my sweets). If you don't have a gluten allergy then you can use regular flour.</li>
<li>1/2 cup finely ground almonds (if you have a nut allergy or don't have these then you can just substitute additional 1/2 cup gluten free flour or regular flour if you don't have gluten allergy)</li>
<li>1/2 tsp. xanthan gum or guar gum (only add this if your gluten free flour doesn't contain it. Do not add if you are using regular flour).</li>
<li>1 tsp. baking soda</li>
<li>1 tsp. baking powder</li>
<li>1/2 tsp. salt</li>
<li>1/2 cup + 2 tbs Crisco (or substitute butter, coconut oil, olive oil or vegetable oil)</li>
<li>1 tbs. white vinegar (optional but I like to add it to make the cake extra moist) </li>
<li><u><b>NOTE:</b></u> If you are experiencing your gluten free flour being too powdery and the texture of your baked goods are too crumbly (try a different brand in the future) but in the meantime beat about 3-4 oz of softened cream cheese to the cake batter and it will keep it from being crumbly. You don't need to do this but I have found that not all gluten free flour blends are equal and they can be expensive so you don't want to waste them! If you are afraid your cake might turn out crumbly then add the cream cheese because it will give the cake moist, silky texture. </li>
</ul>
<u><b>Cream Cheese Filling Recipe:</b></u><br />
<ul>
<li>8 oz. cream cheese, softened</li>
<li>1/2 cup sugar (I like to use gluten free powdered sugar for an extra smooth texture but you can use regular white sugar or unbleached sugar)</li>
<li>1 large egg</li>
<li>4 tbs. corn starch or tapioca starch or gluten free flour (or regular flour if you don't have a gluten allergy)</li>
<li>*I also like to add one tsp. of lemon or lime zest if I have it on hand but it is purely optional or you can substitute 1 teaspoon of ground cinnamon but it is optional. Leaving it plain is just fine.</li>
</ul>
<u><b>For the cake batter:</b></u> Beat the ripe bananas, sugar, Crisco (or oil) and eggs until fluffy and smooth. If you are adding cream cheese to your batter then add it now also and beat until smooth. Add the baking soda, baking powder, salt, vinegar, flour (and nuts if you are adding them). Mix until well incorporated but don't over mix.<br />
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<u><b>For the Cream cheese filling:</b></u> Beat the cream cheese, sugar, egg, corn starch (or tapioca starch or flour) & lemon or lime zest or cinnamon if you are adding it.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bananas should be ripe with brown spots on peels</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Half of cake batter on bottom then I added cream cheese layer and will top with remaining cake batter </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Grease a bundt pan. Pour half of the banana cake batter into bundt pan or angel food cake pan. Spoon the cream cheese filling layer on top of the cake batter trying not to touch the edges of the pan so the cheese layer stays thick. Pour the remaining cake batter over the cream cheese layer. Bake in a pre-heated 350 degree oven for 60-75 minutes or until knife inserted comes out clean. Do not under-bake or your cake texture could be mushy in the center. The cream cheese layer will not be gooey. Oven temperatures and altitudes can vary cooking times. If you are baking in a loaf pan then adjust cooking time to 40-55 minutes. I let it cool in the pan for about 30 minutes before removing it so it holds the shape and doesn't want to collapse. You can drizzle with a light glaze of powdered sugar and water or milk OR make a thin cream cheese drizzle using a few tablespoons of soft cream cheese or butter, powdered sugar and drizzle of milk or juice or coffee + 1 added a teaspoon of instant espresso powder (or you could use instant coffee) and a pinch of ground cinnamon. I think the espresso/coffee flavor keeps the glaze from being too sweet and adds a depth of flavor. Just make sure it is thin enough to drizzle but not watery. You can dust with powdered sugar instead of glaze....or just leave it plain. This cake is fantastic left undecorated. The flavors tell the story. You don't need to dress it up!<br />
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I think I will have to try my hand at baking a few other flavors of bundt cakes with the cream cheese layer. It would be delicious with just about any type of bundt cake....even the original apple bundt cake that I got the idea from! Just think.....carrot cake, red velvet cake, strawberry cake, spice cake, pineapple cake, mango cake, chocolate fudge.....the list just goes on and on! :) It makes a great bundt cake for a brunch or dessert. The slices freeze well too so that is convenient for a breakfast on the go!<br />
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I am seriously considering making cream cheese filled bundt cake for Thanksgiving (in addition to pies) for a nice change. I like that they can be made a couple days in advance (flavors are even better a couple days later!) and that gives us leftovers for breakfast on the go for Black Friday Shopping!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFM3FC9_Htv0OBdrVjGuMXah1H152N199hbhGgQxOgZgdl8qbMlPMqt4EfVKL93CMNxgyIflhGn2mwPJTm9nnyhM5FT49X7WAcgmYshVuxz7cOoZEc2_oDu-E4z8dddeKjQiUI9HqdP7g/s1600/IMG_5400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFM3FC9_Htv0OBdrVjGuMXah1H152N199hbhGgQxOgZgdl8qbMlPMqt4EfVKL93CMNxgyIflhGn2mwPJTm9nnyhM5FT49X7WAcgmYshVuxz7cOoZEc2_oDu-E4z8dddeKjQiUI9HqdP7g/s320/IMG_5400.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unglazed, fresh from oven. I let it cool in pan about 20-30 minutes before flipping onto rack to cool!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Glazed and ready to slice & eat! You can add chopped nuts or coconut for decorations too but I didn't do it today</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNVVtpszPt4cgs1LrvXWwR9Qw6rSeAEOsmW_0XaeBCFiSGxGFm9ckFmsiJYpTl-dIGQISAqkoYhUJgL3U6clrQNPuVvRXwy8hVwvYnNzr1HnBJGOOfCix3araAp3KTFyPXqEuKGzHPzU/s1600/IMG_5409.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNVVtpszPt4cgs1LrvXWwR9Qw6rSeAEOsmW_0XaeBCFiSGxGFm9ckFmsiJYpTl-dIGQISAqkoYhUJgL3U6clrQNPuVvRXwy8hVwvYnNzr1HnBJGOOfCix3araAp3KTFyPXqEuKGzHPzU/s320/IMG_5409.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view of the cake slices</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5XokMo2gEiryfnntnKVG4FcX059y_YJvD3W6E1C7GHgu4Pw8VYmP-H4rEVsfoHK1Xgs74-fyA3hrn2yY_6tfLCDXEn2s1StPZzKBlT01NxSoeHveO0pVoNRYiySaJRpl5TUGUT1KuC8/s1600/IMG_5413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5XokMo2gEiryfnntnKVG4FcX059y_YJvD3W6E1C7GHgu4Pw8VYmP-H4rEVsfoHK1Xgs74-fyA3hrn2yY_6tfLCDXEn2s1StPZzKBlT01NxSoeHveO0pVoNRYiySaJRpl5TUGUT1KuC8/s320/IMG_5413.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See how moist? The flavor is incredible!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4A_dit51gQVe_LExIdMYQZQyNdZrOPoRu7y9CKqGJCLVQeb52YvCAo1k2MZLaeudEl_QxqbQWPV81NTTPhHhwwJgRRP2MvA_OimQgjMyW712CuJKxJsm7DG4E2Wu2Bfae5NqyBXwalmc/s1600/IMG_5414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4A_dit51gQVe_LExIdMYQZQyNdZrOPoRu7y9CKqGJCLVQeb52YvCAo1k2MZLaeudEl_QxqbQWPV81NTTPhHhwwJgRRP2MvA_OimQgjMyW712CuJKxJsm7DG4E2Wu2Bfae5NqyBXwalmc/s320/IMG_5414.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is a very simple recipe, casual enough for a BBQ but elegant enough for holiday brunch or dessert!</td></tr>
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I hope you enjoyed my cooking adventure this week. Feel free to comment any tips, suggestions, substitutions that you have tried in the comments below. We all learn from each other! <br />
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Happy snacking!<br />
Tanja<br />
Gluten Free Casually<br />
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<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-14366865099112826272015-07-03T16:41:00.002-07:002015-07-03T16:41:10.601-07:00Gluten Free Zucchini Coconut Lime Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiNigU1xJkAx3weQiFth74qCK8qKMCv6fgjQeQPYLEvaPc1H2P_gs_HJ5rZNDq0H6HzpwVm_DE00D17t-DRhB5IhPEvuvUp1hYaZUNYbWBIt2H26RfhSbu4I0wf1kdhiehAhShBNsLdY/s1600/IMG_5392.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiNigU1xJkAx3weQiFth74qCK8qKMCv6fgjQeQPYLEvaPc1H2P_gs_HJ5rZNDq0H6HzpwVm_DE00D17t-DRhB5IhPEvuvUp1hYaZUNYbWBIt2H26RfhSbu4I0wf1kdhiehAhShBNsLdY/s320/IMG_5392.JPG" width="320" /></a></div>
<b>Zucchini Coconut Lime Loaf</b>. I love the moist loaf with the tart lime glaze. It just melts in your mouth. The only downside is that you are tempted to go back for seconds because it is really yummy. I had a patient that gave me a couple of gigantic zucchinis so I wanted to design a gluten free zucchini loaf that wasn't dry or overly sweet. I like coconut so I added about 1/2 cup of shredded sweetened coconut (but you can obviously leave that out if you don't like it) and I added a slightly tart lime glaze that compliments the sweet loaf. It is kind of a cross between a sweet bread and a cake. You can serve it for breakfast or dessert. This also freezes very well...if you have any leftovers! I will also freeze some shredded zucchini so I can make some of these scrumptious loaves later in the winter! (Winter here in Arizona means breakfast on the patio!)<br />
<br />
I couldn't find a recipe that I thought would work for a gluten free version so I took a regular zucchini cake recipe and a zucchini bread recipe and added a few extra things (and substituted gluten free flour) to it to make it a customized loaf recipe to meet my needs. You can substitute lemon or orange in place of lime if you prefer. You can leave out the coconut. You can leave out the finely ground almonds and substitute flour instead. It is a very flexible recipe which is what I like about it! Since zucchini doesn't really have much of a flavor....it is a great way to get moisture (and vegetables!) into your loaf. <i><b>You can make this recipe using regular flour if you don't have a gluten allergy!</b></i><br />
<br />
<u><b>Zucchini Coconut Lime Loaf:</b></u><br />
<ul>
<li>2 cups of gluten free flour blend (I used my recipe below but you can use any gluten free flour blend that you prefer. I prefer the ones without the sorghum because it leaves a weird after taste in my sweets). I have also used 1 cup GF flour blend + 1 cup coconut flour and had great results too. <b><i>Of course if you don't have a gluten allergy then you can use regular flour.</i></b></li>
<li>1/2 cup finely ground almonds (or substitute additional 1/2 cup of gluten free flour)</li>
<li>1 cup sugar (I used unbleached non GMO sugar but you can use regular white sugar)</li>
<li>1/2 tsp. salt</li>
<li>1/2 tsp. xanthan gum or guar gum if your gluten free flour doesn't contain it. Leave out if you are using regular flour or if your GF blend already contains it. </li>
<li>1 tsp. baking soda</li>
<li>1 tsp. baking powder</li>
<li>1/2 cup milk + 1 tbs. vinegar (let stand until it starts to thicken. This resembles buttermilk). You can substitute almond milk, coconut milk or any dairy free milk.</li>
<li>1/2 cup oil (I generally use olive oil or avocado oil but vegetable oil will work too!) </li>
<li>zest of one large lime (or a couple small limes)</li>
<li>about 1/8 cup of lime juice</li>
<li>3 eggs (I used brown, organic eggs) </li>
<li>1 1/4 cup shredded, uncooked zucchini (I shred with peel on after I wash it real well) </li>
<li>1/2 cup shredded, sweetened coconut (optional)</li>
</ul>
<u><b>Lime Glaze:</b></u><br />
<ul>
<li>1 cup powdered sugar</li>
<li>3-4 tbs. lime juice</li>
<li>zest of one lime</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9nmc8lw7vEaoK3vc15wlsQ_TP6Lw0zY-OHtNXayBHhEwWfUlk9gMpstW_REsp08W_H_tsYhlH2cvrBR2YIchTtvJUSNzZ3ke990CYHOykjGOBnKaLQCCd70E0NLgJc7tDA-8M0CGlE4/s1600/IMG_5383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9nmc8lw7vEaoK3vc15wlsQ_TP6Lw0zY-OHtNXayBHhEwWfUlk9gMpstW_REsp08W_H_tsYhlH2cvrBR2YIchTtvJUSNzZ3ke990CYHOykjGOBnKaLQCCd70E0NLgJc7tDA-8M0CGlE4/s320/IMG_5383.JPG" width="320" /></a></div>
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<ul>
</ul>
<u><b>For the loaf</b></u>: Mix flour, salt, baking powder & baking soda in a medium bowl and set aside. In a larger bowl, beat the eggs, oil, sugar, lime juice & zest and milk-vinegar mixture. Slowly add in the flour mixture with the ground almonds if you are using them. Fold in zucchini and shredded coconut. Pour into greased 9x5 loaf pan. Bake in pre-heated 325 degree oven for approximately 45-55 minutes or until toothpick inserted into center comes out clean. Cool slightly before pouring glaze over top. I chose to keep my loaf simple but you can decorate the top with slivered almonds and coconut if you want to dress it up!<br />
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<u><b>For Lime Glaze:</b></u> Mix powdered sugar, lime juice & zest until smooth consistency to pour over loaf. <br />
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You can double the recipe and bake in a large bundt pan but you will need to increase the baking time slightly. If you choose to bake in muffin cups then you will need to reduce the baking time to approximately 18-22 minutes. Keep in mind that oven temperatures and altitudes can change the baking time! Always check at the soonest baking time and adjust as needed. <br />
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<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<b><u>My Homemade Gluten Free Flour Blend Recipe:</u></b></div>
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<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 1/2 cups brown rice flour</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup white rice flour (I used sweet rice flour for this batch)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 cup glutinous rice flour (made from sticky rice, gluten free)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup potato starch (not flour)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 cup nonfat dry milk or dairy free milk powder, make sure it is very fine in texture</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup corn starch or tapioca starch (I used tapioca starch for this batch)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">3 tbs. xanthan gum</li>
</ul>
<div>
Combine all ingredients together well. You can put it in
the blender for an extra smooth texture if desired. I store mine in a
glass container and use it in place of regular flour in all my recipes.
This particular blend I really like for baked sweet goods and breads.
(Note: if using my homemade gluten free flour blend you will not need to
add additional xanthan gum to your recipe since this batch already
contains it!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa9zu1OGXVYZCnYdYtlnuqJ_HgBaiaN0RvjBi9yJg4CvdalsLaU_2DFHVeocvDHZ7LMDZO5sUkKjWmkbu15Rzsbklh4BFr1OEW3JY09zTpr_R0Kpdiy7Qkchqk-QKL6jWvkLrbuCMnEo/s1600/IMG_5384.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa9zu1OGXVYZCnYdYtlnuqJ_HgBaiaN0RvjBi9yJg4CvdalsLaU_2DFHVeocvDHZ7LMDZO5sUkKjWmkbu15Rzsbklh4BFr1OEW3JY09zTpr_R0Kpdiy7Qkchqk-QKL6jWvkLrbuCMnEo/s320/IMG_5384.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prior to baking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXM3klh3q8qTMstmZYTyf6eHd8ZZNITRw_0thg9-tXOfe50nbkw5eDiW9R4iuFYA0q5omjeZlQSzCSOQ5tHnQi-jGQW0ZDuiISbxqj8YU6nnbTnqTZ60dwNXBP3mFHSANAaKQUKsSQA5U/s1600/IMG_5385.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXM3klh3q8qTMstmZYTyf6eHd8ZZNITRw_0thg9-tXOfe50nbkw5eDiW9R4iuFYA0q5omjeZlQSzCSOQ5tHnQi-jGQW0ZDuiISbxqj8YU6nnbTnqTZ60dwNXBP3mFHSANAaKQUKsSQA5U/s320/IMG_5385.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slightly cooled & just glazed</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtyivfOfUKNnwUQAHciv0bZdp42gOG9M1umVpbeOsTPFOdQWeIOEDVvs2nh7nBlZN1OLaww9ytUCcFXkPr_cQMITTTxolCJvb1V5GLcPJ7nB8xOojub_adBlq76XONUrrFuquYjEV7Gc/s1600/IMG_5386.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtyivfOfUKNnwUQAHciv0bZdp42gOG9M1umVpbeOsTPFOdQWeIOEDVvs2nh7nBlZN1OLaww9ytUCcFXkPr_cQMITTTxolCJvb1V5GLcPJ7nB8xOojub_adBlq76XONUrrFuquYjEV7Gc/s320/IMG_5386.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glazed and ready to put on a decorative plate</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh30cbsgy6_YnSE15oZA2aM7Byppe3X5Jq541tN8hUNFHYSt5Io7P2CVCOlZSrUZQdZO3QbQQ-MvLYHJETuUAs1mK7mgvRF-10OVa57zobR3Fx29n07CzO6riQ_fOHu6DpUv9xwQ0bVo/s1600/IMG_5388.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh30cbsgy6_YnSE15oZA2aM7Byppe3X5Jq541tN8hUNFHYSt5Io7P2CVCOlZSrUZQdZO3QbQQ-MvLYHJETuUAs1mK7mgvRF-10OVa57zobR3Fx29n07CzO6riQ_fOHu6DpUv9xwQ0bVo/s320/IMG_5388.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view of the lime glaze</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPIwfuVE2A_g60n1Wp3VcZa2aM268SkKB4iP0UnNUHaCX0Y2GqutatmuHBh86iaORjc6EolqGRVkKeOdAHSH4Rbia64g4vCcX1LjX_qmzeFTlUOtdy1IzcNNkfcAmYC67OmqQmtgMMJM/s1600/IMG_5392.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPIwfuVE2A_g60n1Wp3VcZa2aM268SkKB4iP0UnNUHaCX0Y2GqutatmuHBh86iaORjc6EolqGRVkKeOdAHSH4Rbia64g4vCcX1LjX_qmzeFTlUOtdy1IzcNNkfcAmYC67OmqQmtgMMJM/s320/IMG_5392.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
</tbody></table>
I hope you enjoy this very moist, slightly sweet & slightly tart zucchini loaf. I will be making this recipe again this weekend so I can share with my co-workers since I have another zucchini in my refrigerator. So the next time someone gives you a bag full of zucchini.....try this recipe and see how scrumptious it tastes! :)<br />
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Happy Baking!<br />
Tanja<br />
Gluten Free Casually</div>
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Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com1tag:blogger.com,1999:blog-1732242262193188024.post-58081489931304719952015-06-15T06:48:00.000-07:002015-11-16T05:05:05.455-08:00Gluten Free Chocolate Fudge Cake (Star Wars)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7WZDMFN4tNj1WYlP1P4f6QlTT5PtL8HRATQbw1wl3x2X9k7Oxt12TaRzh90gHgsp1kSYiCejua-EQX-abe2-cG0JuUmW3Avf5rCkCNAPIbsa0lc7MhUNkggOd1YHg1NP1zMXCe-_84c/s1600/IMG_5367.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7WZDMFN4tNj1WYlP1P4f6QlTT5PtL8HRATQbw1wl3x2X9k7Oxt12TaRzh90gHgsp1kSYiCejua-EQX-abe2-cG0JuUmW3Avf5rCkCNAPIbsa0lc7MhUNkggOd1YHg1NP1zMXCe-_84c/s320/IMG_5367.JPG" width="320" /></a></div>
<b>Gluten Free Chocolate Fudge Cake</b>. I've tried a lot of different gluten free chocolate cake recipes and I found that most of them were really crumbly or too sweet....or didn't really have much of a chocolate flavor so I have been experimenting over the years and I came up with this recipe that I designed. You can frost it with whatever type of frosting you prefer. I chose a chocolate buttercream frosting on the outside and a cappuccino flavor buttercream for the inside frosting layer. (I had some leftover cake batter and frosting so I made my grand-daughter a mini version of this cake but used store-bought frosting in the center of hers since I didn't think she would like the cappuccino flavored frosting). This cake was for a friend of mine since she was having a dinner party celebrating a couple of birthdays. Since she didn't want anything "girly" and there were no restrictions on the decorations....I "GEEKED" it up using my silicone molds. I had a lot of fun making this cake. I love to bake and I am learning how to decorate. No formal classes....just practicing! I will definitely invest in some decent frosting bags after this! (I struggled with the disposable bags rupturing so I couldn't get even pressure for my swirls and made a big mess! My kitchen smelled like a bakery but looked like a war zone when I was done!) Although this isn't as easy as a box cake mix...I think it is worth the effort.<br />
<br />
<u><b>Gluten Free Chocolate Fudge Cake:</b></u><br />
<ul>
<li>1 3/4 cup sugar (I used unbleached, GMO free sugar but you can use regular white sugar)</li>
<li>1 1/2 cups gluten free flour blend (I used Betty Crocker Gluten Free Flour Blend in today's recipe)</li>
<li>1/4 cup gluten free coconut flour (If you don't have this then you can use gluten free flour or finely ground almonds instead. I like the silky texture of coconut flour in this cake. You can't taste the coconut flavor because the dark chocolate will be high lighted)</li>
<li>3/4 cup unsweetened gluten free cocoa powder (I used a German brand but you can use any good quality cocoa powder)</li>
<li>1 1/4 teaspoon baking soda</li>
<li>1 1/4 teaspoon baking powder</li>
<li>1 teaspoon salt ( I just use the regular table salt since it is finely ground)</li>
<li>4 eggs (I used large sized organic brown eggs)</li>
<li>1 cup milk + 1 teaspoon white vinegar (let stand 2 minutes to thicken. It gives the texture and flavor of buttermilk. You can substitute dairy free milk) </li>
<li>3/4 cup black coffee (you won't taste the coffee but it will give the chocolate a depth of flavor that isn't too sweet. If you don't have coffee then you can substitute water or additional milk).</li>
<li>4 oz. cream cheese, softened (you can substitute a dairy free cream cheese or shortening. I like the texture that the cream cheese gives this cake. It keeps it moist and makes the chocolate flavor more intense. I have substituted shortening but I do prefer using cream cheese when possible)</li>
<li>3 oz. semi-sweet chocolate, melted and slightly cooled</li>
<li>5 tbs. softened real butter or margarine that contains at least 65% fat. Do not use light! (You can substitute shortening or coconut oil). I always prefer using real butter when possible.</li>
</ul>
Preheat oven to 325 degrees. Grease two 8" cake pans or one 9x13 pan with butter or gluten free cooking spray. Beat the cream cheese, butter, melted chocolate and sugar until creamy and smooth. No lumps! Add eggs one at a time. Add the milk & vinegar mixture. Gradually add the baking soda, baking powder, salt and flours alternately with the coffee. Beat for 2 minutes until mixture is smooth and well incorporated. Bake in pre-heated oven for about 26-40 minutes or until toothpick inserted in center comes out clean. Baking time may vary depending on your oven and altitude. Check at 26 minutes and adjust accordingly. Cool in pans for about 30 minutes prior to removing to a cooling rack. Frost when cooled or sprinkle with powdered sugar if you decide not to frost cake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUinxLflU7gaUorddwbbuyBut-SeRt18E-_GcnynZ_1iWAYGkHSmoo2Y0498OQRjsdW5tDQ1OzE-M59ZEjGtfmEpvKxa2jvowqfzaSuz-ccEy2M5DOsTARJG3DSWKWyF0mq2QiZ2IXOVQ/s1600/IMG_5362.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUinxLflU7gaUorddwbbuyBut-SeRt18E-_GcnynZ_1iWAYGkHSmoo2Y0498OQRjsdW5tDQ1OzE-M59ZEjGtfmEpvKxa2jvowqfzaSuz-ccEy2M5DOsTARJG3DSWKWyF0mq2QiZ2IXOVQ/s320/IMG_5362.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake batter. It is slightly thick</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ndlg4o9adOl7rdOvKXvbmYWGQE1AlTKwYdmTbwBYnzwn3laWfwW8yxttetv46VH7Ylav05wjdJQrzvZrbLZGv97Ds6IZ9kdQa-AR4kPJEi1J4638mSuDYeLVK1epJiCkPF6MtcC4WSQ/s1600/IMG_5363.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ndlg4o9adOl7rdOvKXvbmYWGQE1AlTKwYdmTbwBYnzwn3laWfwW8yxttetv46VH7Ylav05wjdJQrzvZrbLZGv97Ds6IZ9kdQa-AR4kPJEi1J4638mSuDYeLVK1epJiCkPF6MtcC4WSQ/s320/IMG_5363.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frosted in chocolate buttercream</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaw0ZGO_bPl0TgQUra1-bbvUv9nmyRoXYrYyTHIp4oRU-po2v3IwkdDXu3SWpXrpypjwZVIZXgE47QAfmhpkz023EiqbzbmykRJSXSfbvf_FMWWn3nbmITtIc7FGCZUKNFcGPsYJAk3Y/s1600/IMG_5365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaw0ZGO_bPl0TgQUra1-bbvUv9nmyRoXYrYyTHIp4oRU-po2v3IwkdDXu3SWpXrpypjwZVIZXgE47QAfmhpkz023EiqbzbmykRJSXSfbvf_FMWWn3nbmITtIc7FGCZUKNFcGPsYJAk3Y/s320/IMG_5365.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My chocolates that I made in silicone mold</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAU2f4Tn8oDvz5YqAjFL2X3RchSqEKnY2kLTLQx7GjEPfVbBaWjrwMrYSyy7t9i53GnymXxzqbdwjVZ94_ddvMfh_6uAplx3tdZsS50tGTaZLYv6A8JWzwVIACx7q51ztH2m748ACG4zE/s1600/IMG_5366.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAU2f4Tn8oDvz5YqAjFL2X3RchSqEKnY2kLTLQx7GjEPfVbBaWjrwMrYSyy7t9i53GnymXxzqbdwjVZ94_ddvMfh_6uAplx3tdZsS50tGTaZLYv6A8JWzwVIACx7q51ztH2m748ACG4zE/s320/IMG_5366.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close view of cake topped with Star Wars chocolates</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgE2SFls_ETOH2svOmzj_ziU9HvHVPZZlyogKJ45vSoimb9yuLM7I5C-yAuwXfryw3mTZLjNmalmDuxF4FaPuGVEDRmHaQqaFvNdLVuOHXJwMOYpGFLNUTfjPJa4tWAPtY5WjxgKRkyGA/s1600/IMG_5367.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgE2SFls_ETOH2svOmzj_ziU9HvHVPZZlyogKJ45vSoimb9yuLM7I5C-yAuwXfryw3mTZLjNmalmDuxF4FaPuGVEDRmHaQqaFvNdLVuOHXJwMOYpGFLNUTfjPJa4tWAPtY5WjxgKRkyGA/s320/IMG_5367.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9pxf9ngHEWcf5IeCsUIXzKGW62dkRV3I00mxD2HnUaTqgKXoLUH0YRNvyeR_Zkw3uYq6PDjSZ38FJseNBmtkHuqdx0loDJhTMLvlb7mlRAKmR3dEsKpm4Yqvgpe_gbV8gXtcAZ_1qFQ/s1600/IMG_5368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9pxf9ngHEWcf5IeCsUIXzKGW62dkRV3I00mxD2HnUaTqgKXoLUH0YRNvyeR_Zkw3uYq6PDjSZ38FJseNBmtkHuqdx0loDJhTMLvlb7mlRAKmR3dEsKpm4Yqvgpe_gbV8gXtcAZ_1qFQ/s320/IMG_5368.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side view</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTq-KBedbF0t_yyUpypVKQwQCWyxaOCPz7Epaqv_Gf-iOaYuEjzVr0L4OcvamEFKaBKaH5DYMwGl5Qh7VjFO7phJlknl36VjZabWhkRo4DQedvOGSOrAgiR8eAA-ZvwyDXbhrGYgWIy3c/s1600/IMG_5373.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTq-KBedbF0t_yyUpypVKQwQCWyxaOCPz7Epaqv_Gf-iOaYuEjzVr0L4OcvamEFKaBKaH5DYMwGl5Qh7VjFO7phJlknl36VjZabWhkRo4DQedvOGSOrAgiR8eAA-ZvwyDXbhrGYgWIy3c/s320/IMG_5373.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My grand-daughter's cake slice</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGvntow-IcS1Uu6Q1zLvH5ITcrDwolIghqggyVMNFLkFYt1p3zGUcVR2rFNuEuyf-73J9iJ67h4DouICXQLtIpbpM-bVJNKJwqbEr6e_zI22LS4y8bgaqTVVMgimPb-HC245efSVTIFE/s1600/IMG_5377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGvntow-IcS1Uu6Q1zLvH5ITcrDwolIghqggyVMNFLkFYt1p3zGUcVR2rFNuEuyf-73J9iJ67h4DouICXQLtIpbpM-bVJNKJwqbEr6e_zI22LS4y8bgaqTVVMgimPb-HC245efSVTIFE/s320/IMG_5377.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">50 birthday cake for a friend using same recipe</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6ZBlpSKGz_JN-T60-FnR2JdMuG74I5ojcKkHZNmrNefK1F1LfLhTplA5aiFIUqzsFE2C6PwvILw8pUT4p-orlVBWhXrcB2pAj8bklMo243z2rfB6ooRjHT9ZPjk8orDeThoey8NfIps/s1600/IMG_5378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6ZBlpSKGz_JN-T60-FnR2JdMuG74I5ojcKkHZNmrNefK1F1LfLhTplA5aiFIUqzsFE2C6PwvILw8pUT4p-orlVBWhXrcB2pAj8bklMo243z2rfB6ooRjHT9ZPjk8orDeThoey8NfIps/s320/IMG_5378.JPG" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">50 Birthday cake using same recipe and melted sugar & chocolate garnish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GDT2ebfeOFeguvC9nhySYVFqt2J-3rwdz8F5uH5cbmkliks2dReop0ldrFenkTS-JSw1OeD7iEaSn9pRRRDkVsWxQ_MGi1upyeoZAxpPdmV2wb6ffFUY8iI3i6BxwpK9QGKUhjsQHIo/s1600/IMG_5381.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GDT2ebfeOFeguvC9nhySYVFqt2J-3rwdz8F5uH5cbmkliks2dReop0ldrFenkTS-JSw1OeD7iEaSn9pRRRDkVsWxQ_MGi1upyeoZAxpPdmV2wb6ffFUY8iI3i6BxwpK9QGKUhjsQHIo/s320/IMG_5381.JPG" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another friend's birthday cake using same recipe and edible garnish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN73R2TubWN5EYW4bxUtKiFO0WyCF2IwCKEgBFCIq3MeE-dTkHzOASIBHUlHl9I94Z81Mcrp2eenJRcS7TFdFwcAVSFRtUPoRBluH9ACIDLpJAwSmJw3Q1d1BZBvunFubXNapO-i7hx8c/s1600/IMG_5376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN73R2TubWN5EYW4bxUtKiFO0WyCF2IwCKEgBFCIq3MeE-dTkHzOASIBHUlHl9I94Z81Mcrp2eenJRcS7TFdFwcAVSFRtUPoRBluH9ACIDLpJAwSmJw3Q1d1BZBvunFubXNapO-i7hx8c/s320/IMG_5376.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My gluten free cake taste tester!<br />
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If you are a geek like me or if you have a Star Wars fan in your family, you can purchase the silicone Star Wars molds (which can be used for a variety of things including melted chocolates to decorate cakes, brownies, etc) can be purchased online. I have purchased them on Ebay and Amazon. The molds are fantastic because they are silicone and can be used for other items like clay or melting crayons. (Yes, my grand-daughter and I will take broken crayons and break them up into pieces and put assorted pieces in the molds and bake them. You will get a rainbow crayon in the shape of your favorite character!) I did see the Han Solo silicone mold at Hot Topic Store and they had it in stock if you just have to have your mold NOW and can't wait for shipping! ;) Oh yeah....if you aren't a Star Wars fan....you can find silicone molds in other shapes online too including Marvel comic characters, Doctor Who, Star Trek or boring stuff like flowers, animals or holiday molds. They are fun to use!<br />
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Hope you enjoyed my favorite version of gluten free chocolate cake!<br />
Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com1tag:blogger.com,1999:blog-1732242262193188024.post-77048704036722896242015-05-05T18:52:00.000-07:002015-05-06T06:12:50.018-07:00Hawaiian Shredded Chicken<div class="separator" style="clear: both; text-align: center;">
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<b>Hawaiian Shredded Chicken.</b> This is a super easy meal that you can do in your crock-pot or if you are in a hurry...you can use rotisserie chicken or substitute pork. The unusual flavors blend well giving you a little sweet with a little tangy flavor. It is a nice change from traditional shredded chicken and pork dishes. I love the tangy sauce and the occasional little tiny bit of pineapple that you get in each bite. <br />
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Don't let the simplicity of this dish fool you. It packs a lot of flavor from inexpensive items from your grocery store. You don't need to buy a bunch of expensive spices or ingredients for this meal so I like to have the items on hand for emergency meals. I like coming home from a busy day at work and having the dinner pretty much done by my crock-pot. You can serve it over a bed of rice with vegetables or my favorite is to serve it on buns (gluten free at my house!) along with a side of raw veggies and Maui Onion flavored potato chips. Simple yet delicious. You can easily double the recipe for a large crowd or freeze any leftovers for quick lunches or dinners down the road. I also really like it on my gluten free pizza for a Hawaiian style. <br />
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<b><u>Hawaiian Shredded Chicken Recipe:</u></b><br />
<ul>
<li>1 (12 oz.) bottle of Heinz chili sauce</li>
<li>1 (20 oz.) can of crushed pineapple with juice</li>
<li>2.5-3 pounds of boneless skinless chicken pieces (or substitute pork)</li>
<li>1/2 cup brown sugar (you can add a little more if you like it sweeter or a little less if you like it more tangy)</li>
</ul>
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For the crock-pot, turn on low temperature (6-10 hr cooking time). Mine has an automatic shut off then will just keep it warm and it doesn't get too hot so I don't have to worry about not having enough liquids and it drying or burning the meat. If you aren't sure then I wouldn't leave it unattended. Place the chicken on the bottom of the crock-pot then pour the chili sauce, crushed pineapple with juice, and brown sugar on top of the chicken or pork. Walk away and let the crock-pot work the magic! After about 8-10 hours (mine cooks at a really low temperature and doesn't burn the meat), I remove the chicken (or pork) and give it a light cut with a knife so it shreds. I like my sauce on the thicker side so I remove most of the juice/sauce that is left in the crock-pot and put it on the stove top along with 2-3 tbs. of corn starch or tapioca starch and cook until it thickens a little bit. I pour the slightly thickened sauce over top of the chicken and stir. I let it sit in the crock-pot at least 10 minutes to soak up the sauce. (You can just put your crock-pot on warm and keep it that way until everyone is done eating). <br />
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If you don't have a crock-pot, this can be done in the oven on a low temperature (about 275 degrees) and a casserole dish covered with foil or oven safe lid. Cook about 3-4 hours. I still remove the chicken and give it a coarse chop with a knife to get it to start shredding and I still cook the sauce on the stove top. I have a friend that does not and hers is still delicious but just a little more sloppy.<br />
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If you don't have time for cooking the chicken....you can take the cheater way out for dinner. Don't worry....we won't tell anyone! ;) Shred a rotisserie chicken. Mix the chili sauce, crushed pineapple and the brown sugar along with 2-3 tablespoons of corn starch or tapioca starch in a sauce pan on the stove top until slightly thickened. Pour over chicken and let it soak well for about 10-15 minutes before serving. <br />
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<tr><td class="tr-caption" style="text-align: center;">Dumped it all in the crock-pot and ready to cook</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Removed chicken and gave it a coarse chop with my knife</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I like to thicken my sauce slightly with a little corn starch</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJJcpwfDaFHQPz3D6uclC4sPOEbQQPrlRTLz5Le2Gz-rgu__e_UrIs11Gzx2V_-1LSwnGWvMlcJK4OvYmEOv33EvtanoonHERW4rqL7hT7eOAIafcj1Ju2C8z40yfYEQwuGG7llCgxJ0/s1600/IMG_5275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJJcpwfDaFHQPz3D6uclC4sPOEbQQPrlRTLz5Le2Gz-rgu__e_UrIs11Gzx2V_-1LSwnGWvMlcJK4OvYmEOv33EvtanoonHERW4rqL7hT7eOAIafcj1Ju2C8z40yfYEQwuGG7llCgxJ0/s1600/IMG_5275.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to serve up on sandwiches, gluten free tortillas or rice. It even tastes great on pizza!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTlNdJo29Y9EVKu4JZMZr9VRG3AYlsNRKgzS68SKFSo0BWJXqtXUDUbJcrIY71vBMIPNc7jydj1bmaTzolvO9Kc_zevnCelRprnFeT2jKgbn_lR2pYOu_1Ft0IY-0Jheg4eS0VCK8JJ0/s1600/IMG_5281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTlNdJo29Y9EVKu4JZMZr9VRG3AYlsNRKgzS68SKFSo0BWJXqtXUDUbJcrIY71vBMIPNc7jydj1bmaTzolvO9Kc_zevnCelRprnFeT2jKgbn_lR2pYOu_1Ft0IY-0Jheg4eS0VCK8JJ0/s1600/IMG_5281.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ovLnoC6SUJXyBaF4LF1nN_STxBPdhyaAcUvtj1-RYWD2Oac6Nco7-RW-oVKxN9YdJJDPzECAkW0uXKBcnISYyrHWdDAVUipeoaqL3m1I0zGrk4qM9r8R7MkTT7UALj1A4jIIn-ETq14/s1600/IMG_5283.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ovLnoC6SUJXyBaF4LF1nN_STxBPdhyaAcUvtj1-RYWD2Oac6Nco7-RW-oVKxN9YdJJDPzECAkW0uXKBcnISYyrHWdDAVUipeoaqL3m1I0zGrk4qM9r8R7MkTT7UALj1A4jIIn-ETq14/s1600/IMG_5283.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy! Tangy with a little sweet. Makes me feel like vacation!</td></tr>
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I hope you enjoy this super easy recipe that gets you dinner to table quickly and on budget! I recently took this to a pot-luck and it was the first meat dish gone. I think everyone enjoyed the different flavor rather than the traditional sloppy joes, BBQ beef or shredded chicken dishes. This is a nice change and doesn't require a lot of time or expense. Great for any casual dinner.<br />
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Enjoy!<br />
Tanja<br />
Gluten Free CasuallyAnonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-2390698488568837872015-04-26T09:11:00.001-07:002015-04-26T20:20:04.116-07:00Gluten Free Cream Puffs (pate a choux)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegfIkXzxsUopJZum0kazThHZKclmH-nLcOITOhczddQI60zn9zTnhD4VLp9DO-8A1JdK3fUumAsE-hw_A-XOmj76mrycYdfQhC5uS7_93zs6Kkj-0IUKjmOJgDRcHQAGmAyxBBiNZ9-M/s1600/IMG_4941.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegfIkXzxsUopJZum0kazThHZKclmH-nLcOITOhczddQI60zn9zTnhD4VLp9DO-8A1JdK3fUumAsE-hw_A-XOmj76mrycYdfQhC5uS7_93zs6Kkj-0IUKjmOJgDRcHQAGmAyxBBiNZ9-M/s1600/IMG_4941.JPG" height="213" width="320" /></a></div>
<b>Cream Puffs!</b> These little things are light and fluffy and just melt in your mouth. I took these recently to two different parties and all 30 of the little puffs were gone quickly. No one even realized they were gluten free! Everyone said they were the best cream puffs they ever had. The thing I love about the puffs are that you can fill them with anything you want.<br />
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My mom used to make huge batches of puffs for bridal showers and fill them with tuna salad, chicken salad, pimento cheese spread and of course my favorite...cream filling. There are many ways to make the filling. You can make it homemade or you can use a box of instant pudding mix and add whipped topping (like Cool Whip) to give it that light and fluffy texture. I personally don't like the heavy custard or just pudding filling. I like it more like a mousse. Light and fluffy!You can top it with melted chocolate, frosting, powdered sugar or if you are doing savory....you can top it with sea salt or paprika. The possibilities are endless. This recipe is a life savor for those of us on a gluten free diet. They taste great so those without special diet restrictions won't notice the difference and those of us that need a gluten free diet can enjoy them either sweet or savory!<br />
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You can make them small, large or extra large but you will need to adjust the baking time. You don't want to under cook them or they get a chewy texture. I like making them with my small cookie scoop. They puff up to the perfect size and one batch makes about 30 puffs. I would rather make them small when taking them to a party because a lot of times people just want a small taste of dessert or a "sandwich" especially if it is a potluck and there are a lot of choices. Leftovers freeze great too!<br />
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<i><b>Of course, if you don't have a gluten allergy then you can make these with regular flour</b></i>. My recipes can always be made with regular flour but have been adjusted and tested for gluten free baking. I won't put anything on this blog that I haven't tested and tasted myself that meets my approval. If it doesn't taste "normal" then it won't pass my taste test! :)<br />
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<u><b>Cream Puff (pate a choux) Recipe:</b></u><br />
<ul>
<li>1 cup water</li>
<li>1/2 cup of butter or margarine or vegetable shortening (like Crisco). <b><i>If using margarine, make sure your margarine contains at least 65% fat or it will contain too much water and will not rise properly.</i></b> <u>Do not use reduced fat</u>!</li>
<li>1 pinch salt (about 1/2 tsp.)</li>
<li>1 1/4 cup gluten free flour (I prefer using one without sorghum in it for my sweets because I personally think it leaves an aftertaste. I have used my own gluten free flour blend (recipe below) as well as Trader Joe's, King Arthur, Cup4Cup, and Betty Crocker all with great results. *If your gluten free flour blend does not contain either xanthan gum or guar gum then you will need to add 1/2 tsp to your flour if using a gluten free flour. If you are using regular flour, don't add the xanthan gum.</li>
<li>5 large eggs (at room temperature)</li>
</ul>
Pre-heat oven to 375 degrees. Line two baking sheets with either parchment paper or a silicone baking sheet. (This will help to remove them without sticking). Place the water, butter (or margarine or Crisco) and salt in a saucepan over medium heat. Bring to a simmer (tiny little bubbles start to form). Add all the flour at once and stir with a wooden spoon or heavy spatula until it forms a thick dough. Dough may be slightly sticky and oily looking. This is normal. Dump the dough in a mixing bowl and let it cool for 3-5 minutes before adding eggs. You don't want to add the eggs or you will end up cooking the eggs!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-gi44iqyoyLJGGXuJjVNXg_b393zNys9D5WMVWI6U8phxBUJa-1s4j7wq442cApsW2NeUk6_xPsNd8ssw0anpeYzvsCVBbX7jhfPmK-Z6X7o_tE311INzm5vndKgaLQAByQQzJAjxzU/s1600/IMG_4933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-gi44iqyoyLJGGXuJjVNXg_b393zNys9D5WMVWI6U8phxBUJa-1s4j7wq442cApsW2NeUk6_xPsNd8ssw0anpeYzvsCVBbX7jhfPmK-Z6X7o_tE311INzm5vndKgaLQAByQQzJAjxzU/s1600/IMG_4933.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring water, butter and salt to a simmer or light boil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjMnajzTtKuhDFonlJy2qhC-9xbD4acRg-JuJi1LCm0_Ndewkcar1tWsKDbQCq0uCVlrMDsDpufIZupharGdlsrBrsguYQMNtziw1hEicw4uZkTIlLldaO6aMMfo2WS3rMZWlQwLoTrU/s1600/IMG_4934.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjMnajzTtKuhDFonlJy2qhC-9xbD4acRg-JuJi1LCm0_Ndewkcar1tWsKDbQCq0uCVlrMDsDpufIZupharGdlsrBrsguYQMNtziw1hEicw4uZkTIlLldaO6aMMfo2WS3rMZWlQwLoTrU/s1600/IMG_4934.JPG" height="249" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add flour (and xanthan gum) all at once. This is will be the texture.</td></tr>
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After the dough has cooled about 3-5 minutes, beat the dough with a mixer for about 1 minute prior to adding the eggs. This will help cool the dough down and mix it well. Add the eggs, one at a time. Beat well before adding the next egg. After all the eggs have been added, continue mixing until the dough is shiny and thick, about 2 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOnagFIiRGwWG4bpjEWVPZ1iyr_q4VFF4rttGqCOelMYv-jcD81BkGqiHa4J1bhOEtJMAkSZ__RjWRb60XPx-a0l9EONuJyf8_01ikD8OYOgio3QyINsGREYlIOVSX_7XlkJd3w7lA9U/s1600/IMG_4936.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOnagFIiRGwWG4bpjEWVPZ1iyr_q4VFF4rttGqCOelMYv-jcD81BkGqiHa4J1bhOEtJMAkSZ__RjWRb60XPx-a0l9EONuJyf8_01ikD8OYOgio3QyINsGREYlIOVSX_7XlkJd3w7lA9U/s1600/IMG_4936.JPG" height="216" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beating the dough and then adding the eggs one at a time.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQ9heAp21yQ_lVQOmpfIXq2RegRcR52rjtiYinhpGKVf-COion-KtX2Perf0AgSSI6gzF8D0f0oNNCXfNKa2qT_B6lyB7ikFNPxFa_mvh0LyVulqOf-h-oyXzxG-05ccyDoJ65uQd_DY/s1600/IMG_4935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQ9heAp21yQ_lVQOmpfIXq2RegRcR52rjtiYinhpGKVf-COion-KtX2Perf0AgSSI6gzF8D0f0oNNCXfNKa2qT_B6lyB7ikFNPxFa_mvh0LyVulqOf-h-oyXzxG-05ccyDoJ65uQd_DY/s1600/IMG_4935.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what the dough should look like after adding the eggs.</td></tr>
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At this point, the dough has been mixed and ready to put onto your silicone or parchment paper lined baking sheets. You can drop by spoonfuls (try to keep each one similar in size so they bake evenly....you don't want some of them over-cooked and others under cooked!). I personally like using my small cookie scoop but you can use a pastry bag if you prefer. (I find it easier to clean a cookie scoop than a pastry bag!) I tried to space them about 2 inches apart. They will puff up some but shouldn't spread too much.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnahZQoj9wkWNObLF8FVCrjodkg37jQVU00GepjWShnL-0nOpsmXDFgVGFzIdu-Ab1pPb_B_uIo_TiL9RsnQQfyfCKCj9zM7yvimtEk_yk6jknkLV6It8s4Ssv42U-tRGeW7ElB10GN8/s1600/IMG_4937.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnahZQoj9wkWNObLF8FVCrjodkg37jQVU00GepjWShnL-0nOpsmXDFgVGFzIdu-Ab1pPb_B_uIo_TiL9RsnQQfyfCKCj9zM7yvimtEk_yk6jknkLV6It8s4Ssv42U-tRGeW7ElB10GN8/s1600/IMG_4937.JPG" height="226" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using my small cookie scoop to drop onto parchment paper lined baking sheets</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwllkgBOd0SbV_6p136GNKd5vH9EAyVGnDuCS3DEQzxGqHaFd322g1Jycc6tmkS4WCb_s0TeXDV402WrvQsbntHBjaqDExaXQxVh5lNCRQEhPo86y2_0SdHq-TavaUcnsbi01ARYaJ7iU/s1600/IMG_4938.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwllkgBOd0SbV_6p136GNKd5vH9EAyVGnDuCS3DEQzxGqHaFd322g1Jycc6tmkS4WCb_s0TeXDV402WrvQsbntHBjaqDExaXQxVh5lNCRQEhPo86y2_0SdHq-TavaUcnsbi01ARYaJ7iU/s1600/IMG_4938.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake in my 375 degree pre-heated oven</td></tr>
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Bake for about 30-35 minutes and then check on your puffs. Oven temperatures and elevation can affect the baking time. You want them lightly golden brown and the inside should be light and airy and well cooked. They should not be gooey. (I take a knife and cut into one to check the inside consistency). I have an old oven that came with my house and it seems to take a little longer to bake so I ended up baking my puffs almost 55 minutes. Confection ovens and gas ovens generally bake a little faster. I suggest checking them at 30 minutes and then adjusting your baking time if needed. Remove from oven. I like to pierce the edge of each puff with a knife to let the steam escape but I know people that don't do that and their puffs turn out fine too. Cool completely before filling. Slice in half and add your favorite filling whether it is sweet or savory.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ57SkthHfztgMWSbEhjZRzYVIUZxjIRAs_amR7Mt-Pv-wSMw2-bL91d1-sHGrfJ_6avHOab7e-cCLvsVDHspEcC4REtnb9r9itzdpL_3avebKStMHOfEakrA-_irODOn0ljL03PBg5fM/s1600/IMG_4939.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ57SkthHfztgMWSbEhjZRzYVIUZxjIRAs_amR7Mt-Pv-wSMw2-bL91d1-sHGrfJ_6avHOab7e-cCLvsVDHspEcC4REtnb9r9itzdpL_3avebKStMHOfEakrA-_irODOn0ljL03PBg5fM/s1600/IMG_4939.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to fill with my sweet filling today</td></tr>
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I chose to fill my puffs with a fluffy cream filling today. Sometimes I make my filling from scratch but I admit that most people comment on my fluffy filling when I use instant vanilla pudding mix and mix it with Cool Whip. I use two small boxes of vanilla instant pudding mix (prepared for pie filling) and then stir in 2-3 cups of Cool Whip until I get the desired texture I am looking for. The texture I aim for is fluffy but still holds it's shape. You can add whatever type of filling you like. I cheated for today's batch and used store bought chocolate frosting that I melted in the microwave and drizzled on top. There are many options and you can adjust this recipe to work for what you have on hand or for a specific party. You can add savory fillings like chicken salad, tuna salad, egg salad, pimento cheese spread, etc. You can also add any type of sweet fillings like custards, puddings, mousse, ice cream, cheesecake fillings, etc. Sometimes I will top mine with powdered sugar, fruit or chocolate drizzle. It just depends on what I have on hand or what type of party I am taking a dessert. I have made with no-bake cheese cake filling and topped with fruit or pie filling in the past. It was delicious! Store in refrigerator or freezer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJzqOiMaX3GWRwYuygpKrB0pDTSqST8qp3CjG_bKJb9TcYgjZ-wxoHpVekm0CMLexRradLN31Y8MQUz8sBddIEA2YHW_UNrfuJgYOJJbgXaSU51xrSlUI5pvXWg5wGLQyjf-LimbQzps/s1600/IMG_4940.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJzqOiMaX3GWRwYuygpKrB0pDTSqST8qp3CjG_bKJb9TcYgjZ-wxoHpVekm0CMLexRradLN31Y8MQUz8sBddIEA2YHW_UNrfuJgYOJJbgXaSU51xrSlUI5pvXWg5wGLQyjf-LimbQzps/s1600/IMG_4940.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I put these in the refrigerator for my potluck tomorrow</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6GFP_Y1X4GKwPwdRLVQ93wsT7vtC3HrUTtpqC07hZdUQoV24V-ysSlZ1cmAcMI-U1Yosdis3LkOfsfwMCLenS8bvLaQww_2_Hd0oNL7Mld6dE61Hk0H0YIRaW7ul3gvVNovPX_tsImA/s1600/IMG_4942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6GFP_Y1X4GKwPwdRLVQ93wsT7vtC3HrUTtpqC07hZdUQoV24V-ysSlZ1cmAcMI-U1Yosdis3LkOfsfwMCLenS8bvLaQww_2_Hd0oNL7Mld6dE61Hk0H0YIRaW7ul3gvVNovPX_tsImA/s1600/IMG_4942.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJOEiWLqIfqjDjnXoMZayR00953-Yh36D-o9zevlK9Kay2JpXyRmrwjM99JzQ_0w8TyGiCxA5uu_qjS6EesxU6bxaLHtWI90DhsxFIHf6GNsFHC7FU3SlHTIV2B05PRUZFDgm8pSNwYc/s1600/IMG_4944.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJOEiWLqIfqjDjnXoMZayR00953-Yh36D-o9zevlK9Kay2JpXyRmrwjM99JzQ_0w8TyGiCxA5uu_qjS6EesxU6bxaLHtWI90DhsxFIHf6GNsFHC7FU3SlHTIV2B05PRUZFDgm8pSNwYc/s1600/IMG_4944.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOu4RznM9xO8mddCwkx9wCeLSb3FS8f-nWkBQnOjjdgWLFl8UMwkGAx4LwN9zT95xoCyfMGvrIf0PJ90uHOJVaA_5pnPXWzqYVRZbMFVdb1iLrqZLeV4_115mzUmOnYkqyjtmiQr5axU/s1600/IMG_4946.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOu4RznM9xO8mddCwkx9wCeLSb3FS8f-nWkBQnOjjdgWLFl8UMwkGAx4LwN9zT95xoCyfMGvrIf0PJ90uHOJVaA_5pnPXWzqYVRZbMFVdb1iLrqZLeV4_115mzUmOnYkqyjtmiQr5axU/s1600/IMG_4946.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, please!</td></tr>
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<b><u>My Homemade Gluten Free Flour Blend Recipe:</u></b></div>
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<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 1/2 cups brown rice flour</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup white rice flour </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 cup glutinous rice flour (made from sticky rice, gluten free)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup potato starch (not flour)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 cup nonfat dry milk, make sure it is very fine in texture</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 cup corn starch or tapioca starch (I used corn starch for this batch)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">3 tbs. xanthan gum</li>
</ul>
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Combine all ingredients together well. You can put it in
the blender for an extra smooth texture if desired. I store mine in a
glass container and use it in place of regular flour in all my recipes.
This particular blend I really like for baked sweet goods. </div>
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I hope you enjoy this very flexible recipe. I love having recipes like this on hand that I can adjust to fit many different meals either sweet or savory. I also like that this recipe doesn't call for much gluten free flour so it is also affordable to make for a large crowd. I look forward to your versions of this recipe or any different fillings that you use. We all learn from each other so please feel free to post questions, comments or photos!<br />
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Enjoy!<br />
Tanja<br />
Gluten Free Casually<br />
<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0tag:blogger.com,1999:blog-1732242262193188024.post-29842784018317785302015-03-25T06:46:00.001-07:002015-03-31T06:39:51.387-07:00Almond Pound Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YBQQKyp6Tf51ooYTFQj6MUA7EURw16NylFdZsZE0yyOia-aHG169wvAIwXDPgkrsxpSoGXd38hFT9RK8lWkgufExwCxP0FoF-psiJkEnhDCMgNuDRgUEymqCMI2R3MFrJ_GbkoN7fJw/s1600/IMG_4897.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YBQQKyp6Tf51ooYTFQj6MUA7EURw16NylFdZsZE0yyOia-aHG169wvAIwXDPgkrsxpSoGXd38hFT9RK8lWkgufExwCxP0FoF-psiJkEnhDCMgNuDRgUEymqCMI2R3MFrJ_GbkoN7fJw/s1600/IMG_4897.JPG" height="213" width="320" /></a></div>
<b>German Almond Pound Cake.</b> This is a great cake to make for just about any occasion. You can dress it up and serve it with fresh berries in place of strawberry short cake or serve it alone as dessert or on the brunch table. It even tastes better a couple days later when all the flavors have "blended". It is also great to use as a wedding cake because it is a solid cake that holds moisture and it's shape. (I just leave off the crumb topping for wedding or birthday cakes and decorate them like you would a regular cake). It is very flexible and you can bake it in a bundt pan, angel food cake pan, loaf pan, 9x13 pan or cupcake tins (just adjust the cooking times!) You can make it with the crumb topping (which is my favorite!) or leave the topping off. It is a personal preference.<br />
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This is a German recipe and a favorite with our family. This is a typical cake that is served with afternoon coffee in Germany.....at least with our German family. My mom is a fantastic baker and she used to improvise recipes to suit what she had on hand. The recipe calls for 2 cups of ground almonds but if she didn't have them she would substitute 2 cups of flour and add 2 tbs. of almond extract instead. If she didn't have cream cheese then she would add sour cream or Crisco + 1 tbs. vinegar to give the tartness that cream cheese or sour cream would give the cake in it's place. The recipe still always turned out great! That is what I love about pound cakes....they are very flexible and always turn out great! Be sure to let them cool completely before you start removing them from the pan or else they sometimes will want to fall apart. I have found from experience to be patient and let them cool first. I have also found that the crumb topping works best for me if you wait to add it about the last 20 minutes of cooking time. If you add it too soon then it wants to sink into the batter or it browns too quick. You only want a light golden brown color to the crumb topping. <br />
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Another baking trick I have learned over the years is to add the almond extract or baking emulsion (or any extracts like vanilla extract, peppermint extracts, etc) when you are beating the butter and sugar together. It gives the cake a better flavor. It seems to infuse the flavor more evenly and the results are better. Most recipes suggest adding the vanilla near the end of the mixing time. I disagree....add it at the beginning. I also prefer using baking emulsion in place of extracts when I can. They are a little thicker and the flavor is just a little more pronounced. You can find them at most baking supply stores or chain craft stores including Hobby Lobby, JoAnn Fabrics, and Michael's. Look for them in the cake supply aisle. (I always go online and print out the 40% coupons that they have so it makes it less expensive!) Sometimes you can find the baking emulsions at places like Home Goods or TJ Maxx too. You just have to look. Of course if you can't find them you can just use extract from the grocery store. It will work too.<br />
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If someone has a dairy allergy then you can substitute dairy free cream cheese (available at Trader Joe's or a specialty store like Sprouts). You can also use a dairy free margarine or Crisco in place of the real butter but just make sure it contains at least 65% fat or it won't rise correctly! You don't want to add a creamy butter spread that is too watery. For nut allergies you can just substitute flour in place of the ground almonds. The flavor and texture will not be quite the same but trust me...it will still be a delicious pound cake! I would just add a couple extra drops of the almond extract to bring out the flavor that you are missing from the ground almonds! <br />
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<u><b>German Almond Pound Cake Recipe:</b></u><br />
<ul>
<li>3/4 cup butter (you can substitute margarine that contains at least 65% fat or Crisco. <b>DO NOT USE LIGHT BUTTER OR MARGARINE. THEY CONTAIN TOO MUCH WATER AND CAKE WILL NOT RISE PROPERLY!</b>)</li>
<li>8 oz. cream cheese, softened to room temperature (If you do not have this you can substitute either sour cream or plain Greek yogurt + 1 tbs. of tapioca starch to make it thicker OR Crisco + 1 tbs. white vinegar to give it the tartness). I prefer using cream cheese which I did in my recipe today. You can use regular or the light....not fat free. <b><i>I have also used the dairy free cream cheese available at specialty stores & Trader Joe's and it worked fine too!</i></b></li>
<li>1 tsp. almond baking emulsion or 1 1/2 tsp. almond extract </li>
<li>1/2 tsp. salt (I just use traditional table salt because it has a fine texture that I like for baking)</li>
<li>1 tsp. baking soda</li>
<li>2 1/2 cup sugar (I use the GMO free sugar that is not bleached white but my mom always uses the regular white sugar and it works fine)</li>
<li>6 large eggs (I prefer using the brown eggs but you can use whatever you have on hand)</li>
<li>2 cups finely ground almonds (sometimes called almond meal or almond flour). I bought mine at Trader Joe's because they were more affordable than the specialty stores. You can also grind your own in the food processor if you prefer. </li>
<li>1 1/4 cup gluten free flour blend (I generally mix my own flour blend but for today's recipe I used King Arthur's gluten free flour blend. If your gluten free flour blend does not contain xanthan gum or guar gum then you will need to add 1/4 tsp. If you are using regular flour then you can omit the xanthan gum). I personally avoid the gluten free flour blends that contain sorghum for my sweet baked goods. I don't care for the flavor. It is fine in savory dishes but I don't like it in my sweets!</li>
</ul>
Beat the butter (or Crisco or margarine) together with the cream cheese (or sour cream or yogurt + tapioca starch or the additional Crisco + vinegar <i>if you are substituting the cream cheese</i>). Add the almond baking emulsion or extract and beat until smooth and creamy. Add the sugar. Beat until creamy and fluffy. Gradually add eggs one at a time until well incorporated. Add the baking soda and salt (add xanthan gum if you are adding it). I like to add them before the flour so they get mixed in really well. Add the ground almonds along with the flour and beat until creamy and fluffy. Batter will be fairly thick. Pound cakes have a heavier texture than a cake mix! Pour into a greased pan (I used an angel food cake pan (also called an apple cake pan). I like to use this type of a pan in place of a bundt pan if I am putting a crumb topping on it. The bundt pan is more difficult because the crumb topping will be on the bottom when you flip it over which I personally don't like! Bake in a 350 degree pre-heated oven for about 70-75 minutes or until knife inserted comes out clean. If you are adding the crumb topping then add it the last 20 minutes of cooking time so the topping doesn't sink into the batter. If you are baking in a large loaf pan, bake 55-65 minutes or until toothpick inserted comes out clean, muffins 18-25 minutes and 9x13 pan, about 25-35 minutes. Check at the lowest cooking time because oven temperatures and altitudes can change the baking time at your house!<br />
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<u><b>Crumb topping:</b></u><br />
<ul>
<li>1/3 cup of butter, margarine or Crisco, soft but not melted</li>
<li>1/2 cup gluten free flour (if you have a gluten allergy. Otherwise use regular flour)</li>
<li>1/2 cup sugar (I use GMO non-bleached sugar)</li>
<li>1/4 cup ground almonds or slivered or shaved almonds)</li>
<li>a tiny drop of either almond or vanilla extract. Not much...just a drop </li>
</ul>
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Mix all together until crumb texture. If it is too dry then you can add tablespoon more butter or if it is too moist then you can add a tablespoon additional flour or almonds. Taste a pinch. If you want it a touch sweeter than add a tablespoon more sugar. The texture and flavor of the crumb topping will resemble shortbread. It shouldn't be over sweet. Sprinkle on top of the pound cake during the last 20 minutes of baking time. (I just take it out of the oven and sprinkle on top. It is less messy and I don't burn myself this way! Bake until pound cake is cooked through (knife inserted should come out clean) and topping should be a light golden brown and crispy.<br />
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This cake should be cooled completely in the pan before removing it to a wire rack or plate. I find that if I run a knife along the edges and the center of the angel food cake pan then it doesn't stick and comes out much easier. It will fall apart if you remove it when it is still warm. I take a spatula if I feel I need extra support on the bottom to remove it. My mom used to flip the cake onto a plate and then flip it onto another plate to get the crumb topping on top. I find this harder for me. I just tip the pan gently to get the cake moving and then lift it with one hand an a spatula. You can drizzle a powdered sugar and milk or water glaze on the top. There isn't a recipe for that. You just mix water and powdered sugar until thin enough to drizzle over cooled cake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE2EPtoLs20aj7akzwOZuY2xslKZtRdbSrl5M7YMfejcuu8neOmPGiPjswfn3GiBqqBDpNQVNqk4RKY83VBN35EHn7a6J3QmFkOdep1DA10__6y4DvlXwC7x54vxxyvDeDOAx2lFdxWc/s1600/IMG_4902.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE2EPtoLs20aj7akzwOZuY2xslKZtRdbSrl5M7YMfejcuu8neOmPGiPjswfn3GiBqqBDpNQVNqk4RKY83VBN35EHn7a6J3QmFkOdep1DA10__6y4DvlXwC7x54vxxyvDeDOAx2lFdxWc/s1600/IMG_4902.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what I prefer to use when I have it available. Look for it in the baking aisle at craft stores</td></tr>
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Sorry that I don't have better pictures. I wasn't planning on adding this cake anytime soon to the blog but I had several people ask for the recipe lately so I just quickly added it. I will update photos the next time I make it. Enjoy!<br />
<br />
Gluten Free Casually<br />
Tanja<br />
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<br />Anonymoushttp://www.blogger.com/profile/00006011241979367486noreply@blogger.com0