Gluten Free

Gluten Free Death By Chocolate Recipe

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Death By Chocolate is one of those dishes that has been a traditional part of my Mother’s holiday table for just about as long as I can remember. I haven’t had it since I started eating gluten free in 2007. A week or so ago, though, I received a package of samples from Udi’s Gluten Free, and in the box was a package of their Double Chocolate Muffins.

I have tried three different gluten free brownie mixes, but they were all too “fudgie” or gooey to use in this recipe. The brownies my mother makes to put in her Death By Chocolate are more “cakey”and light, so I just never thought about using the gluten free brownies to make this. But, when I got those Udi’s Double Chocolate Muffins and took a bite, I knew immediately what I was going to do with them.

Gluten Free Death By Chocolate Recipe

3 Udi’s Gluten Free Double Chocolate Muffins

1 package Jello Instant Mousse prepared with 1 cup milk

1 container Cool Whip

1 large chocolate candy bar, grated

1 Heath Bar, crushed

Chop the Udi’s Double Chocolate Muffins into small pieces. Place half of the pieces in the bottom of a triffle bowl or clear glass bowl.

Chopped Double Chocolate Muffins in the bottom of the bowl.

Top with half of the prepared chocolate mousse. Sprinkle with the grated chocolate and crushed Heath Bar.

Add a layer of chocolate mousse and sprinkle with grated chocolate.

Top with a layer of Cool Whip. Repeat the layers, ending with Cool Whip on the top. Sprinkle with grated chocolate and crushed Heath Bar.

If you are wondering why I only used three muffins out of a package of four, well, it’s because I ate one of the muffins on the day they arrived. I was only going to taste it, but before I knew it, I had eaten the whole thing!

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The Great Food Blogger Cookie Swap

Karen · 9 Comments

The Great Food Blogger Cookie Swap 2012 has 575 confirmed participants in 8 countries, raising nearly $2,300 for Cookies for Kids’ Cancer. OXO made a matching contribution so that makes $4,600 raised for a good cause. And, with 575 participants each sending out three dozen cookies, that means 1752 dozen cookies are being shipped around the world! How tasty is THAT?

I was really happy that I could help in raising money for this cause. I sent my cookies to three bloggers, and got some back from three different bloggers. The ones I received were all delicious and all gluten free.

First, I got Cranberry Chocolate Biscotti that was nice to have with my morning coffee. Then, I received some Molasses Cookies. Unfortunately, neither one of these nice ladies put their blog name or their real names on the recipes they included in their cookie package so that I could give them a link. The last of my cookies just happened to be one of my all time favorites, Brown Butter Snickerdoodles, and were sent to me by Heather from A Sweet Simple Life.

For my recipe, I wanted to make something that was easy, and that used very common ingredients, that would ship well, and would make a good “bake sale” type of cookie. I thought and thought and thought, and finally came up with this:

Chocolate Peppermint Crunch Bars

8 cups Chocolate Chex (1 14.5 oz box)

4 cups miniature marshmallows

4 Tbl butter or margarine (I used butter)

1 tsp Nielsen-Massey chocolate extract

1 tsp Nielsen-Massey peppermint extract

Melt the butter in a large pot. When the butter is melted, add the marshmallows and stir continuously until they are melted. Add the extracts and mix well. Pour in the Chocolate Chex, and still until all of the cereal is well coated. Press into two 8”X8” pans. Set aside and let cool completely.

For the topping:

3 blocks Almond Bark

1 tsp butter or margarine (I used butter)

1 Tbl water

1 tsp Nielsen-Massey peppermint extract.

12 soft peppermint candies, crushed

Melt the Almond Bark according to package directions. Stir in the water, butter and extract, stir well, and melt for 10 seconds in the microwave. Drizzle over the cereal mix in the pans. Sprinkle with crushed peppermint candies. Cut into bars. Makes 32 small bars or 24 large bars.

Although they didn’t turn out as pretty as I pictured them in my head, they tasted really good. There was just the right amount of chocolate and peppermint, and crunch. I really hope that Jenny from Creative Cooking Gluten Free, Desiree from Unconventional Kitchen, and Leslie from Chef LP Healthy Meals enjoyed their cookies!

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Udi’s Gluten Free New Products & A Gluten Free Thanksgiving Recipe

Karen · 5 Comments

I may have told you all before how much I love Udi’s Gluten Free Breads. They are the best gluten free bread on the market, in my opinion. So, I was so happy to see that they have come out with some new products, that I know will be just as tasty as their plain old bread is.

First, they have these French Baguettes. They are going to be perfect with soups, stews, and pasta dishes. I can hardly wait until my store gets some in. I asked the lady at Ingles last time I was there if she would order some.

Second, Udi’s has made not one but two different styles of dinner rolls. For those of you who don’t eat gluten free, you just have to imagine, if you can, how it would feel to be at dinner with a group of friends, and they are all eating these delicious smelling dinner rolls, and you have to just sit there munching on lettuce. Sad. But now, when we have friends over, or for just any old meal I want, I can have a yummy dinner roll too! I am so excited about that. Yes, I do get excited over good bread.

These Classic French Dinner Rolls could also be used to make hoagie type sandwiches. Or just eat them plain.

And look at these Seeded Whole Grain Dinner Rolls! Is your mouth watering yet?

And just so you know, I was sent coupons for free product to review these items, but all opinions stated here are my own. I can tell you, that Udi’s Gluten Free Breads are good enough that I am using them in all my Thanksgiving recipes that call for using bread. My Cornbread Dressing and my Squash Casserole both use white bread in the recipe. Here is my Squash Casserole Recipe, just in case you’d like to try it.

Gluten Free Squash Casserole

5-6 medium yellow squash, scraped and diced

1 medium yellow onion, chopped

3 or 4 slices Udi’s white bread, crumbled

3 eggs

Salt & pepper to taste

1 cup gluten free salted pretzels, your favorite brand

1 stick of butter

Put the squash and onion in a sauce pan and cover with water. Bring to a boil, then reduce heat to medium and cook for about 25 minutes, until the squash is soft. Add salt and pepper to taste and 1/2 of the stick of butter. Pour into greased or sprayed baking dish. Cover with crushed pretsels & dot with the remaining 1/2 stick of butter. Bake at 425° for 20-25 minutes or until set and browned on top.

I usually put the pretzels in a zip lock bag and use my rolling pin to crush them. Everyone I know, even people who are not gluten free, ask for this recipe whenever they eat this casserole.

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Little Soya: Stir Fried Garlic And Chicken With Asparagus

Karen · 46 Comments

I was sent a package of Little Soya Soy Sauce to try. This soy sauce is gluten free and less sodium, and tastes pretty good. It is packaged in cute little “fish” individual packets that makes it really easy to take it with you wherever you go, and that makes eating gluten free a little bit easier. Little Soya is available for purchase online here.

gluten free recipe chicken garlic asparagus — Stir fried chicken and garlic with asparagus

Fabgrandpa and I love this stir fried chicken dish. I make it often, and there are never any leftovers. It used to be hard to find a good gluten free soy sauce, but now I use Little Soya, which is also MSG free.

To make this tasty dish, you’ll need:

2 boneless skinless chicken breast halves, cut into bite size pieces

1 head of garlic, cloves peeled and sliced

3-4 tablespoons of olive oil

1 lb of asparagus, cut into bite sized pieces

salt and pepper to taste

2 “fishes” of Little Soya Soy Sauce

2 cups of cooked rice

Heat the olive oil in a large skillet until hot. Add garlic, and sauté until browned a bit. Add chicken pieces, salt and pepper, and sauté until chicken is done. While you are cooking the garlic and chicken, steam the asparagus in the microwave for about 6 minutes, until tender. Drain the asparagus, and add to the skillet. Add the soy sauce, stir. Cover the skillet with a lid and turn the heat off, and let sit for 5 minutes before serving over rice with additional soy sauce as desired

chicken garlic asparagus gluten free recipe — Chicken and Garlic with Asparagus

Would you like to win a package of Little Soya Soy Sauce and a t-shirt? If so, just enter the giveaway in the rafflecopter form below:

a Rafflecopter giveaway

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Gluten Free Pineapple Upside Down Cake Recipe

Karen · 5 Comments

Today I was really hungry for a gluten free pineapple upside down cake. I looked in the pantry and found that I had everything that I needed, so I set to work.

ingredients for my cake — Everything I need

This gluten free version of the traditional pineapple upside down cake turned out really good.Here is the recipe:

1 and 1/2 sticks butter

3 eggs

1 Betty Crocker Gluten Free Yellow Cake Mix

2 teaspoons vanilla extract

1 teaspoon lemon extract

1 large can crushed pineapple, drained and juice saved

1/2 cup brown sugar

Enough water to make 2/3 cup liquid with the pineapple juice

Drain pinapple, and save 2/3 cup of the juice. If there is not 2/3 cup of juice, add enough water to make 2/3 cup. Set aside. Melt 1/2 stick of butter in an 8″ X 8″ baking pan. Sprinkle the brown sugar over the butter. Spoon the crushed pineapple over the butter/sugar in the pan. Set aside

In a mixing bowl, add the cake mix, eggs, 1 stick of butter, vanilla and lemon extracts, and the 2/3 cup of juice/water. Beat on medium speed for 4 minutes. Pour batter over the butter/brown sugar/pineapple in the baking dish. Bake at 350° until cake is browned, about 45 minutes.

(It may take a shorter time to bake at lower altitude. I am at 8500 feet so things take longer to bake.) Let cool. Serve with whipped cream.

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How To Cut A Pineapple

Karen · 7 Comments

Because I love fresh pineapple so much, and because I didn’t know how to cut one until I was in my 50’s, I decided to show you how to do it. If you don’t own one of these pineapple corers you are going to need a big sharp knife. Your pineapple won’t turn out all pretty like the corer will do, but you can still get to the fruit and enjoy it.

how to cut a pineapple — Cut off the top

Lay the pineapple on a cutting board or counter top, and cut off the top.

Next, turn the pineapple around, and slice off the bottom.

Set the pineapple on one flat end, and using the same big sharp knife, slice off the peel all the way around the pineapple.

cutting a fresh pineapple — Cut the peeled pineapple in half

When all the peel is cut off, cut the pineapple in half.

cut a pineapple — Then cut each half in half

Cut each of the pineapple halves in half again.

preparing a fresh pineapple — Slice off the hard core

Slice off the hard inner core from each of the pineapple pieces.

how to prepare a fresh pineapple — cut each piece into several slices

I like my fresh pineapple with a shake of salt. What do you do with yours?

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Home Made Gluten Free Tortillas Recipe

Karen · 4 Comments

I have been wanting to try making some home made gluten free tortillas for a very long time. I have tried a couple of different gluten free tortillas that I have bought at the store already made, and they both were lacking, either in flavor or texture. I found this recipe today, so I thought I’d give it a try.

tom sawyer all purpose flour gluten free — It’s messy, but oh! so good!

I used Tom Sawyer All Purpose Flour, which already has the xanthan gum in it. Using a blend makes it so much easier, because all I have to do is measure, just as if I was using wheat flour. No mixing this and that to get to a starting point for the recipe.

home made gluten free tortillas — Roll into balls, and cover with plastic wrap

I have to learn how to pat these out. I floured the counter top and the rolling pin, but they still stuck a little bit to the counter. Getting them ready didn’t take very long. Getting them to the pan to cook them up before they fell apart was a challenge, but once I got them in the pan, they cooked up nicely.

home made gluten free quesadillas — Yummy with cheese for a quesadilla!

I put some cheddar cheese in the middle, and made these tortillas into quesadillas. While I was eating my yummy snack, Fabgrandpa came in and took a bite. He was very impressed and asked me to make some for him. Now THAT is an endorsement! This recipe tastes really good, almost like regular wheat flour tortillas. Now to practice getting them rolled out thin without sticking to the work surface.

Gluten Free Flour Tortillas Recipe:

2 c. Tom Sawyer All Purpose Flour
1 tsp. Gluten-free baking powder

2 tsp. Brown sugar
1 tsp. Salt
1 c. Warm water

Put all the dry ingredients in a bowl, and mix together well. Add the water, and mix well with your hands. Separate the dough into 8 or 9 balls. Flour your hands and work surface, and roll out 1 at a time. Keep the dough balls covered with plastic wrap until used.

After the tortilla is rolled out as thin as you can get it, place it in a hot skillet with a bit of oil. I used spray olive oil. Cook on one side until the surface “bubbles”, then turn over. If you want to make a quesadilla, add cheese once it is turned. Cook on the second side for a minute, then fold in half and serve immediately. For plain tortillas, place on a plate, and cover with a clean towel until all the tortillas are cooked, then serve.

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Gluten Free Chicken Salad Recipe

Karen · 2 Comments

I have been trying to come up with quick and easy things to make for dinner, as I am still not back to my normal self, and still on pain meds. This chicken salad took less than 30 minutes to prepare using leftover roasted chicken, and it tasted really good.As always, make sure all your ingredients are labeled gluten free.

Gluten Free Chicken Salad

2 cups chopped chicken

1 cup pico de gallo

1 avocado, diced

juice of 1/2 lime

3.4 cup mayonaise

Chop the chicken finely, put into a large bowl. Cut the avocado in half, remove pit, and peel. Dice into small pieces. Squeeze the lime juice over the avocado. Add avocado, pico de gallo, and mayonaise to the chicken, stir to mix well. Refrigerate at least one hour. Serve with tostitos.

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