Chocolate Love

What would Valentine's Day be without a little chocolate? OK, lots of chocolate? Alas, for us... most of those lovely red heart boxes filled with a variety of chocolates is a thing of the past. Blast that horrible wheat warning!

Does that mean we have to go without chocolate altogether? No, my friends! NO! This year, I made a dessert that was laughingly called a brownie... but let me tell you now, this is no brownie. This is fudge, masquerading as a brownie. The "cake" is rich and fudgy... yet not heavy. The ganache on top takes the chocolate level through the roof.

You'll see below that you will be using a small 8x8 pan... mostly because this dessert is so rich you'll be able to feed 64 people with that little pan! Small squares... perhaps the size of those lovely little chocolates in the red heart box?... will do just fine. Decadence.

Feeling the love? Good.

Chocolate Cream Cheese Brownies (aka Fudge Squares of Love)

1 cup butter

3 oz semi-sweet chocolate chips

1 cup sugar

1/2 cup cocoa powder

1/2 cup cream cheese (or mascarpone cheese), softened

3 eggs

2 tsp vanilla extract

1/2 cup gluten free all-purpose flour (I used King Arthur)

1/4 tsp salt

GANACHE INGREDIENTS:

6 oz semi-sweet chocolate chips or chunks

6 Tbsp heavy cream

3 Tbsp butter

Preheat oven to 325 degrees. Spray 8x8 pan with non-stick spray.

In a small saucepan, melt butter and pour hot butter over chocolate in a medium bowl. Let sit for 30 seconds, then stir until smooth.

Add sugar and cocoa powder, stir. Add cream cheese, eggs and vanilla and mix until smooth.

Fold in the flour.

Pour into the pan and spread evenly. Bake for 50-55 minutes until baked evenly (especially center).

Remove from oven.

Place ganache chocolate in a bowl. In a small saucepan, bring heavy cream and butter to just below a boil. Pour over the chocolate and let stand for 30 seconds. Stir until smooth.

Pour ganache over the brownies and spread evenly. Let ganache set for 15 minutes, then refridgerate until set, 1-2 hours.

Please Don't Tell My Kids...

If you happen to bump into me in Wegman’s Market and my kids are with me, I beg of you, please don’t mention to them that they had yams for a snack. The look on their sweet little faces would give away the truth of the matter… that they had no idea they did, in fact, have yams for a snack.

You see, my three-year-old is probably the pickiest eater on the planet. He figured out, at a very early age, that green foods don’t necessarily taste as good as other foods. He won’t even try kiwi because it’s green! So, nary a green veggie… nary a veggie at all… has passed his lips in a long time. That is, unless I sneak it in there.

Butternut squash bread, pasta with chopped up wilted spinach, broccoli chopped up into molecular-level sized pieces in a quiche, I’ve even gone with V8 Splash juice… any way I can get some veggies into his tummy.

Sure, some of these aren’t as ideal as others… since something like butternut squash bread still has sugar in it. But a girl’s got to do what a girl’s got to do. I figure a piece of slightly sweet bread that also has squash in it has to be better than a bowl of cereal or a piece of toast for breakfast. Right?

Hence, today’s recipe. A way to get some yams into him. Yes, even delicious yams are on his no-no list. This is a gluten free sweet potato muffin (ok, ok… yam muffin) with a walnut crumble on top.

For the yam, I just microwaved it. Take your lovely yam, wash and dry it. Prick all sides of it with a fork and place it on a paper towel lined, microwave safe plate. Nuke that little guy for 2 ½ minutes. Flip it upside down and nuke it again for another 2 ½ minutes. In the end you should have yourself a nicely cooked, vitamin packed yam. Let it cool, then peel and smash it. Now you’re ready to make your muffins!

So, we have a deal? You won’t tell my kids they had yams for a snack and, if you try this recipe on your own kids (or picky husband!), I won’t tell them, either.

Let the veggie sneaking…er, snacking… begin!

Sweet Potato Muffins (aka Yam Muffins) with Walnut Crumble

Crumble:

¼ cup GF Bisquick

¼ cup light brown sugar

½ tsp cinnamon

¼ cup finely chopped walnuts

2 Tbsp butter, cold

Batter:

1 ½ cups GF Bisquick

2 eggs

½ cup cooked, mashed yams

4 Tbsp butter, melted

1/3 cup milk

1 tsp cinnamon

½ tsp nutmeg

Preheat oven to 350 degrees. Line muffin cups with 12 paper liners.

Crumble: In a small bowl, stir together brown sugar, cinnamon and Bisquick. Cut in cold butter until crumbly. Place in fridge until ready to use.

Batter: In a large bowl, whisk together eggs, yams, brown sugar, butter, milk, cinnamon and nutmeg. Add Bisquick until incorporated. Divide batter into paper liners. Spoon tablespoons of crumble over each muffin until all crumble is dispersed.

Bake for 20-24 minutes until set.

One Lump or Two?

As I have mentioned before, I live very close to Amish country. Smack in the middle of that area is my all-time favorite tea room. This tea room makes THE best scones ever. I never asked about the fat content because I’m pretty sure I would faint upon hearing the answer. These scones were soft and luxurious… and served warm with jam, lemon curd and clotted cream.

Pardon me as I grab a napkin, I seem to be drooling a little.

Often, I would choose a white chocolate cranberry scone over their various desserts because I love them so. And if you are wondering, the answer is “yes”… I did have to go through a period of mourning over their scones.

Sure, I was sad I would never again have their bangers and mash or an English sausage wrapped in a delicate pastry. But the idea of never again having one of those scones… perish the thought!

King Arthur brand flour has come up with one doosey of a gluten free scone. Best of all, no heavy cream! Sure, there’s some butter in there… but you really can’t make a scone without butter. You can mix and match your additions to the scones to whatever your imagination conjures up… toasted coconut and white chocolate chips, dried pineapple (or any dried fruit for that matter!) or cinnamon chips! You could also cut down on the sugar and add chopped ham and some shredded cheese for a savory scone. The possibilities are endless! I went with dried cranberries and chocolate chips. I also sprinkled a little gourmet sugar on top to make it pretty.

Oh, sure. I still miss my tea room and all the possibilities that used to be there for me. But my sweet little baked good came in and filled that cobwebbed, empty space in me labeled “scone”.

I feel like I should break into a chorus of “Wind Beneath My Wings”.

Too extreme?

King Arthur Gluten Free Scones

1 ¾ cups King Arthur Gluten Free All-Purpose Flour

¼ cup sugar

2 tsp baking powder

½ tsp xanthan gum

½ tsp salt

½ cup cold butter

¾ cup additions of your choice (chocolate chips, dried fruit, toasted coconut, white chocolate, cinnamon chips, etc)

2 eggs

1/3 cup cold milk

1 tsp vanilla extract

Preheat oven to 400 degrees. Whisk together dry ingredients. Cut cold butter into dry ingredients. Add additions of your choice.

In small bowl, beat together eggs, milk and vanilla extract. Add to dry ingredients and mix until combined.

Drop by ¼ cup fulls (or, as I used, the largest Pampered Chef cookie dough scoop) on a cookie sheet lined with parchment paper or a silpat. Let sit for 10 minutes.

Baked in preheated oven for 15-17 minutes until golden brown. Remove from the oven and let sit on the cookie sheet for 5 minutes before removing to cooling rack. Serve with jam, lemon curd and/or whipped cream.

Happiness in a Bowl

I have yet to find a recipe that is “too rich”. You know what I mean, right? When someone takes a bite of some deeply chocolate dessert or multi-layered pasta dish and says, “Goodness! I can’t eat this, it’s muhh-ch too rich!” Usually, you’ll find me staring at them with a completely blank countenance. I cannot fathom that idea.

But – we need to live a balanced life. Or so I’m told.

I do enjoy “lighter” fare. Perhaps a better description would be “guilt free”. It’s nice to sit down to a meal and know that it’s fair game… no gluten, low fat and full of flavor. I often try to “lighten” heavy dishes… not because they are “muhh-ch too rich”… but because they are WAY too fattening.

Today’s recipe is the cream of the crop. It is warm, it is comfort, it is low fat, it is gluten free and it is guilt free. You read that right.

I know. If you could reach through the screen and hug me, you would. I accept the gesture.

Whip up a big ol’ batch of this and freeze some. When you need a hearty meal that is free of all guilt, grab this little guy out of your freezer and enjoy.
It really is happiness in a bowl.

Gluten Free Quinoa Vegetable Soup

1 Tbsp extra virgin olive oil

1 ½ cups carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

2/3 cup quinoa, rinsed and drained

Salt and pepper, to taste

4 cups chicken (or vegetable) stock

2 cups water

15 oz tomato sauce (be daring and use your favorite marinara sauce… amazing!)

1 ½ cups red skin potatoes, cut into bite-sized cubes with skin still on

2 garlic cloves, minced


In a large soup pot, heat olive oil over medium heat. Add carrots, celery, onion and quinoa. Season with salt and pepper. Saute for 5 minutes until onions start to become translucent. Add stock, water and tomato sauce. Bring to a boil. Add potatoes and garlic, stir to combine. Bring to a light boil. Cover and let cook until potatoes are soft. Taste for seasoning and add salt and pepper if needed.

A Letter To My Readers

Dear friends,

I love writing this blog. I hope you love it, too. I find it to be rather therapeutic… putting my thoughts on paper (well, on the screen) while simultaneously sharing a yummy and “safe” recipe for my fellow gluten avoiders. In a way, creating and maintaining this blog helped me use my gluten intolerance diagnosis for a good purpose. Let’s face it… the first few weeks (for some, months) after the diagnosis are tough. There is a time of denial, shock and a form of mourning as you realize how life is going to change because of a little thing called gluten. No more corner pizza shops, no more Toll House Cookies, no more chewy bagels.

Starting this blog was my way of saying, “I’m not going to let this miserable diagnosis stop me from making great food. AND… I’m going to freely share the recipes for that food so that others can have the same satisfaction.”

If I have helped you in your gluten free journey in any way…then I have succeeded.

Don’t get me wrong, I don’t plan to stop blogging anytime soon. I guess I just found myself reflecting on my gluten free life and how things have changed. The interesting thing I realized during that reflection was that… even though (at times) I still loathe this intolerance… I wouldn’t change it.

Sure, I miss the adventure of trying a new restaurant. Being Italian, I miss “real” pasta and pizza. I dream of the crusty, chewy bread my Grandpa used to get down at the local Italian bakery he frequented in New Jersey. Those parts of my life are just memories now.

But…

I love a culinary adventure. I (now) love the challenge of making gluten free food that doesn’t taste gluten free. I have learned so much about things I knew nothing about. My kids eat “healthier” treats and don’t realize it. In fact, they love what I make. My mom has voluntarily cut down on gluten considerably and is happy to be doing so. My husband has never once complained about how life has changed. Even though he is free to eat whatever he wants, he chooses to not. He has only ever supported me, helped me and cheered me on.

So… I believe I have grown because of all this. And I wouldn’t trade that. I had no idea that a little thing like gluten would one day change my life… but in the end, I’m glad it did.

I’ve had numerous people tell me they suspect they have a problem with gluten but are afraid to find out because of what it means going forward. If this is you, please listen to me. A gluten free life… is a good life. It just means educating yourself and making healthy choices. That’s not scary, is it?

There is a lot of information (and misinformation) out there that can be overwhelming. Before overloading your brain with facts and possible myths… please contact me. I will do whatever I can to help. Glean from those who have already walked down this road.

You are not alone.

Blessings, dear friends… and thank you for reading my blog.
Katie

This Chick Is All Chickened Out

There are times when I find myself walking to the fridge and staring inside at its contents… uninspired with my options. While I try to keep things lighter with pork or chicken, I can get very bored with them. You can make chicken a million different ways, but it’s still chicken. Don’t get me wrong, I like chicken… but sometimes this chick needs variety!

So once in a while, I whip out ham. I love ham. I make a mean ham at Christmas and Easter. So, to add ham to my menu once in a while is a real treat. This particular recipe is reminiscent of Easter dinner with the addition of pineapple in it.

If you have picky eaters in the house, I urge you to try this. It’s naturally sweetened with pineapple juice (except for a couple of tablespoons of brown sugar). It sits on a bed of unbuttered rice. Toss some steamed broccoli on the side and your kids will have a great alternative they’ll love!*

*This statement has not been evaluated by the Food and Drug Administration. This meal is not intended to cure your picky eater of their pickiness. Any likeness to your picky eater is purely coincidental.

Ham Pineapple Skillet

2 Tbsp butter

2 ½ cups cubed, cooked ham

¼ cup onion, chopped

1 (20oz) can pineapple, drained with juice reserved

½ cup water

1 Tbsp apple cider vinegar

2 Tbsp brown sugar

2 tsp yellow mustard

2 Tbsp cornstarch

In a large skillet, melt the butter over medium heat. Add onions and cook for 3-4 minutes. Add the ham and cook until heated through. Add the pineapple chunks.

In a medium bowl, combine the reserved pineapple juice, water vinegar, brown sugar and mustard. Reserve ¼ cup of this mixture and pour the rest in with the ham and pineapple. To the reserved pineapple juice, add the cornstarch and stir until smooth. Once the ham and pineapple skillet is reheated through, add the cornstarch juice. Stir to combine.

Increase heat to medium-high and reduce juices until a thick sauce, about 10-15 minutes, stirring often.

Serve over rice or buttered noodles. Serves 4.

Christmas Greetings... a little late!

Merry Christmas and Happy New Year!

Sure, I’m a few weeks behind schedule… but better late than never, right? We had a season of sickness in the house… and then all of a sudden it was the Christmas season. Our days quickly became filled with choir practices, shopping, wrapping and general busyness. Homeschooling stopped, my photography classes stopped… and yes, even the blogging stopped. It’s just been this week that I have felt like things have fallen back into their normal routine… and I thought it was about time I post on my blog!

So, I hope your Christmas and New Year’s celebrations were full of joy, family, friends and fun… and now, on to my post!

As I was doing my usual grocery shopping this past week, I happened to discover that my Wegmans now carries Baker’s Chocolate Chunks… which just happens to be both gluten and peanut free!

Oh joy! Oh glorious day! (Too excited?)

I was overwhelmed with an idea that came upon me all at once. Double Chocolate Chunk cookies. Holy mackerel… this is going to be a good one. So the next day… I got down to business. I looked over other cookie recipes… I calculated… I tweaked… I baked.

I fell in love.

They are chewy, they are deeply chocolaty… and then all throughout are chunks of dark chocolate. Um, can there BE anything better? Well, there is one thing that tops it. Knowing I can give my “allergic to peanuts” son some really yummy treats really sends me over the moon.

By the way… be sure to have milk around. A tall, cold glass of milk. Trust me on this one.

Gluten Free Double Chocolate Chunk Cookies

1 cup Gluten Free all-purpose flour (I used King Arthur brand)

½ teaspoon xanthan gum

½ cup Hershey’s Special Dark cocoa powder

½ teaspoon baking soda

½ teaspoon salt

8 oz Baker’s Chocolate Chunks, divided

½ cup unsalted butter

1 ½ cups sugar

2 large eggs

1 tsp vanilla extract

Preheat oven to 325 degrees.

Whisk flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.

Melt 4 ounces of chocolate chunks with the butter in a small saucepan over medium-low heat. Remove from heat and let it cool slightly.

Put the slightly cooled chocolate/butter mixture, sugar, eggs, and vanilla in a bowl. Mix with a wooden spoon until combined. Gradually mix in the flour mixture. Fold in chocolate chunks.

Using a 1 ½-inch ice cream scoop, drop the dough onto parchment or silpat lined baking sheets, spacing the cookies about 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes. DO NOT OVERBAKE.