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Friday 8 March 2024

Chocolate Chocolate (& Mint) Chip Cookies!

 So... these cookies came about at the end of a long, stormy icy day - and they hit the spot perfectly!  Soft chocolate chocolate chip cookies, packed with plenty of chocolate chips. I love the addition of mint chips, but these would be great with any combination of chocolate chip varieties. Enjoy! 
Yum! Soft, chocolate packed - what's not to love?
Out exploring the day after the ice storm. 

Chocolate & Mint Chip Cookies

Makes ~36 - 48 cookies, depending on your scoop size~

Preheat oven to 350 F.  Line baking sheets with parchment paper or silicon liner. 

Whisk together in a bowl, then set aside: 
1 cup white rice flour
1/2 cup cocoa powder (a rich, dark cocoa powder is my favorite)
3/4 tsp xanthan gum
3/4 tsp baking soda
3/4 tsp salt

Cream together until nice and fluffy: 
3/4 cup butter, softened
1/3 cup sugar
1/2 cup brown sugar

Add and mix, scraping down regularly: 
2 eggs
1 1/2 tsp vanilla extract (or vanilla bean paste)

Add GF flour mix from above, and mix in, just until combined. 

Add and mix in gently (you can adjust the amounts and types of chips as you prefer)
1 - 1 1/2 cup semi or dark chocolate chips
1 cup mint chips (You can just add extra chocolate chips - any type - if you don't want to use mint)
1/2 cup milk chocolate chips

Scoop heaping 1 Tbsp scoops onto the prepared pans.  I aim for 12 per pan.  Bake at 350 F for 10-12 minutes.  Let rest a few minutes on pan before removing to cooling racks.  Leftover cooled cookies can be frozen for later.  Enjoy!!! 
Scooped and ready to bake!
Fresh from the oven!
Just one more picture of the yummy chocolate chocolate chip cookies! 

Chocolate Chocolate (& Mint) Chip Cookies Recipe by Successfully Gluten Free!


Friday 1 March 2024

Light & Easy Pasta with Garlic, Peas & Lemon

 I've used a decent amount of garlic lately when cooking - and no one around here complains because we do love garlic.  However, I had the funniest conversation the other day with my two girls. 

Younger: Is there a lot of garlic in this? 
Older: Oooooh yeah. 
Younger: That's okay. Doesn't garlic make your breath smell good? 
Older: Uh, no. 
Me: Um, nope.
Younger: But mom told us that, I thought! 
Older: She was joking. 
Me: Yep. Sorry. [starts laughing]
Younger: Argh!!!! 

Despite this, they still love dishes with plenty of garlic, like this yummy pasta dish. If you make sure to cook your garlic nicely, it removes a lot of the spice and you're left with the wonderful garlic flavors.  Enjoy!
Easy peasy lemon squeezy pasta meal! 

Light & Easy Pasta with Garlic, Peas & Lemon

*You'll prepare the vegetables and noodles while you're making the sauce, then can toss everything together in the sauce pan.*

Steam Vegetables (peas (or broccoli) with option to add spinach)

*While you're boiling water and cooking pasta, below, prepare your steamed vegetables.*  

Add to a pot with a tight fitting lid:
1 cup peas OR 2 cups broccoli (if you prefer vs peas) 

Add ~1/2" water, and put on high heat, with lid on, until steam is visibly coming out.  Turn off the heat and leave the pot where-is until I'm ready to use.  *Drain before adding to the pasta/sauce.*

If you want use fresh or frozen diced spinach, you'll add this after the vegetables have cooked and sat ~5 minutes.  Just add:
 ~1/2 - 3/4 cup frozen diced spinach or 1 - 2 cups diced fresh spinach on top of the steamed vegetables and put the lid back on.  Let sit 2-3 minutes, then mix.  Put lid back on and leave until ready to drain and add to the pasta later.  *Make sure you drain this before adding to your pasta/sauce!*

Cook Pasta

Cook one package gluten-free pasta as directed on the package.  Make sure to taste, so it's to the softness you desire.  I find GF pasta typically needs an extra couple minutes of cooking.  Drain and rinse in cold water and set aside.  There are many kinds of GF pasta - personally, my favorite types are ones that include a mix of brown rice, white rice, corn, and quinoa.  I find these noodles give me the best texture and flavor.  But go with your favorite!

A couple tips that I find helpful when cooking GF pasta
1. Salt the water. I usually add about 1 Tbsp salt to my pot.
2. Taste before draining, since often it needs an extra couple minutes of cooking.  
3. Drain and rinse in cold water.  

Garlic & Lemon Sauce

In a large saucepan, heat over medium to medium-high heat:  
3 Tbsp butter
2 Tbsp olive oil

Add and cook until fragrant (~2 minutes):
1 - 2 bulbs garlic, peeled and thinly sliced (This is a lot of garlic, yes)
Salt & Pepper, a few dashes of both
My daughter: how much garlic did you put in this?  Me: two bulbs.  Her: oh. Okay. Wait, two BULBS?!!

Add and stir in quickly: 
~1/3 - 1/2 cup fresh juice from lemons (~1 1/2 lemons)
1 - 2 tsp dried oregano
1 - 2 tsp dried basil

Mix together, then add and mix in: 
1 cup cold chicken broth (you can use 1 cup water + 1 tsp GF bouillon paste)
2-3 tsp cornstarch

*If you don't have cold chicken broth, then mix your 2-3 tsp cornstarch with 1/8 - 1/4 cup cold water before adding.  

Whisk/stir sauce over medium heat until bubbling and the mixture has thickened slightly.  
Stirring in the cornstarch/broth mixture to thicken. 

Add in your steamed vegetables (peas (and spinach, if used)). 
Mixed in the steamed veggies from earlier. In this case here there are peas and a bit of spinach.

Turn off heat. Add and stir in: 
1/2 - 1 cup grated Parmesan
Yay for cheese!
Nicely mixed in and ready for the tomatoes.

Add and stir in: 
large handful grape or cherry tomatoes, sliced
Folding in some tomatoes - ready to add the pasta

Fold your drained pasta, from above. Season with additional salt & pepper, to taste. Enjoy! 

Light & Easy Pasta with Garlic, Peas & Lemon Recipe by Successfully Gluten Free!

Tuesday 13 February 2024

Homemade Raspberry Coulis Brownies

Happy Valentine's Day! These delicious raspberry coulis-swirled brownies are so pretty and perfect as a fancy holiday treat - yet they're quick to whip together. The taste is a delicious blend of tart raspberry and rich, sweet dark chocolate brownie. Don't have fresh raspberries? You can make the coulis with frozen berries and leave off the extra ones I placed on top. Happy raspberry coulis swirled brownie baking! Enjoy! 
Fresh from the oven - beautiful swirled raspberry coulis brownies! Yum!

Raspberry Coulis Brownies

Preheat oven to 375.  Line a 9" x 13" pan with parchment paper.

Raspberry Coulis

In a medium pot, combine over medium-heat: 
2 cups (~12 oz) fresh (or frozen) raspberries (or mix of raspberries & blackberries) 
1/3 cup powdered sugar
zest of 1 lemon
juice of 1/2 lemon

Let fruit come to a boil and boil for 3-4 minutes.  Blend with a stick blender to break up larger berries, and return to a boil for another 3-4 minutes. 

Mix together in a small bowl, then whisk the following into your berries: 
2 Tbsp cold water
1 Tbsp cornstarch

Bring back to a boil, stirring constantly, for 1 minute to thicken slightly. Remove from heat. Strain your raspberry coulis to remove the seeds using a sieve. (This isn't necessary, but I find it must nicer to have a coulis without seeds, particularly in a brownie). Set aside while you prepare the brownie batter. 
Freshly made coulis, ready to strain out the seeds. 

Brownie batter

In a large, microwave-safe bowl, heat at 50% power at 30-45 second increments until melted, stirring regularly: 
7 oz dark chocolate (chips, or diced bars)
3/4 cup butter

Add: 
1 1/4 cup sugar

Add, mixing one at a time, until smooth: 
4 or 5 eggs (5 for a gooier brownie)

Add and mix in until combined: 
1/4 cup brown rice flour

Spread your brownie batter into the parchment lined baking dish. 

Put the raspberry coulis in a medium size freezer ziploc (or piping bag).  Snip the corner of the bag and make swirls across the top of your brownie batter.  
Raspberry Coulis, piped out on top of the brownie.

Use a knife to gently zigzag back and forth across the brownie to create a swirl pattern. You can save a little extra coulis to serve alongside the brownies. (Optional) Place additional fresh raspberries over the top of your brownies.  
Swirled to make a pretty pattern. 
Top with additional fresh raspberries, if desired.  They'll be delicious and beautiful without the extra raspberries. 

Bake at 375 F for 22-24 minutes, until set in center.  Remove from oven and place pan on a cooling rack.  Allow to fully cool before slicing and serving.  For the neatest pieces, cool, then chill the brownies before cutting.  Honestly, though, we can never resist cutting pieces while the brownies are still a bit warm. I'm all about the taste - so a little mess on the edges is a-okay with me! 

Store leftovers in the refrigerator.  Enjoy! 
Served with a little extra coulis I had left in the bag after piping zigzags on the top. 


Homemade Raspberry Coulis Brownies Recipe by Successfully Gluten Free!

Friday 9 February 2024

Banana Coconut Muffins with Lemon Glaze

 One of our favorite banana breads has been the Coconut Banana bread w/ lemon glaze, inspired by my friend Julie's favorite banana bread recipe.  However, I wanted something a bit easier to pop into lunches without getting messy, like a slice of banana bread.  These Banana Coconut Muffins with Lemon Glaze are perfect - turning the yummy bread into portable, delicious muffins!  Enjoy! 
Yummy banana coconut muffins with a lemon glaze. Yum!

Banana Coconut Muffins with Lemon Glaze

Makes 14-18 muffins
 
Line 18 muffin tin with paper liners.
Preheat oven to 350F.
 
Mix the following dry ingredients in a bowl, then set aside:
1 1/2 cup Kristin’s gluten free flour mix (*see note below)
1 1/2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
 
Whisk in a large bowl:
4 overripe bananas, mashed 
1/4 cup oil
3/4 - 1 cup sugar
2 eggs
1 tsp vanilla extract or vanilla bean paste
1/2 cup sour cream or plain yogurt

Add dry ingredients to wet ingredients, stirring until combined. 
Then add:
1/2cup unsweetened flaked/shredded coconut
 
Pour into prepared muffin tins.  Sprinkle over top of muffin batter: 
1/2 Tbsp sweetened flaked coconut
Banana Coconut muffins, ready to sprinkle on a little coconut before baking. 

Bake at 350F for ~25 minutes, until nicely golden brown. After removing from the oven, you can let the muffins rest for a few minutes while you mix together the following glaze: 
1 Tbsp unsweetened or sweetened flaked/shredded coconut
1/2 cup powdered sugar
4 tsp fresh lemon (or lime) juice, or more to a runny consistency
 
Nicely browned, fresh from the oven.
Removed to wire rack, and ready for glazing!
Remove muffins to a wire rack and top with glaze.  Enjoy warm or cooled.  Leftovers freeze perfectly! 
Glazed and ready to eat! 

Flour note: to make 1.5 cups Kristin’s GF flour mix, you can mix the following:
1 cup brown rice flour
1/2 cup sorghum flour (or extra brown rice, if you don’t have sorghum)
1/2 cup cornstarch (or scant ¼ cup of arrowroot)
2 Tbsp potato starch
2 Tbsp tapioca starch
3/4 tsp xanthan gum
 
** Banana note: I freeze old bananas peeled, and placed in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

Banana Coconut Muffins w/ Lemon Glaze Recipe by Successfully Gluten Free!



Monday 29 January 2024

Banana Cream Pie!

 Somehow I'd never typed up this yummy banana cream pie recipe, despite making it many times.  If you don't want to make a crust, you can easily make a banana pudding (with or without homemade vanilla wafer cookies) and layer it up - just use the same pudding recipe and sliced bananas listed below.  Also delicious! Enjoy!
A yummy slice of chilled banana cream pie - with little bites of chocolate throughout. 

Banana Cream Pie!  

Prepare and bake one buttermilk pastry pie crust. (This pie crust recipe makes 2 crusts - so you can always make an extra for later, or use it for something savory, like a quiche). 

Your pudding filling can go into a warm or cooled crust.  I typically start making the filling once the pie crust is in the oven.  
Pie crust, ready and cooling. 

In a medium saucepan (avoid non-stick coated pans), heat over medium heat until just boiling: 
2 1/2 cup half & half OR whole milk
1/3 - 1/2 cup sugar
2 tsp vanilla bean paste OR vanilla extract
1/4 - 1/2 tsp salt

In a small bowl, mix together: 
1/4 cup cornstarch
4 egg yolks
1/4 cup half & half OR whole milk

Whisk the yolks/cornstarch mixture into the hot sugar/cream mixture.  Increase the heat to medium-high to speed up the process, but whisk constantly and rapidly.  Once the mixture thickens and starts to boil (I find it makes big, thick popping bubbles when done, and I quickly have to remove from heat to avoid getting burned), remove from heat.  

As quick as you can, cover the bottom of your pie crust with even slices of fresh banana. You'll want to use:
2 - 3 ripe, yellow bananas
Cover the bottom with nice slices of ripe (not over-ripe) banana

If desired, you can add and sprinkle over the bananas: 
1/4 - 1/2 cup semi-sweet or dark chocolate chips (Optional)

Optional, but tasty, addition of chocolate chips

Immediately pour the hot pudding filling into your baked pie crust.  Immediately cover with plastic wrap - press the plastic wrap tightly to the surface of your pudding.  Refrigerate until chilled.  Slice and serve with whipped cream.  Enjoy! 
Immediately pouring on the warm/hot vanilla pudding.
Cover as nicely as possible with plastic wrap pressed to the surface.
Yum!!! 

Banana Cream Pie Recipe by Successfully Gluten Free!

Monday 22 January 2024

Broccoli, Onion (or Shallots) & Mushroom Stuffed Bread

 Similar to the feta and spinach stuffed bread loaves I made recently - this yummy stuffed bread loaf is packed with veggies. We love to slice and freeze it for easy lunches. I brought it to a potluck lunch recently, and it was a hit! Enjoy!
Onion, Broccoli & Mushroom Stuffed Bread - Yum!
Version made with Shallots - took this in to a work potluck - it was a hit!
Delicious stuffed breads - fresh from the oven! 

Broccoli, Onion (or Shallots) & Mushroom Stuffed Bread

Preheat oven to 425 - 450 F. Line two baking sheets with parchment paper.

In a frying pan over medium heat, cook, stirring occasionally, until onions or shallots are softened.  You can let them cook longer to let the onions begin to caramelize, if desired: 
1-2 Tbsp butter
1-2 Tbsp olive oil
3-4 shallots OR 1-2 onions (can use 3 onions, if you like extra onion)
1 cup sliced mushrooms
1/2 tsp salt
3/4 tsp pepper

Towards end, add in and saute 2-3 minutes: 
2-3 cups chopped broccoli heads

Remove from heat and set aside to cool.  
Shallots, broccoli & mushrooms
Lots of extra onions in this version - with some mushroom - and broccoli ready nearly ready to add in

In a large mixer combine: 
1 Tbsp xanthan gum (yes, extra is needed)
1 1/2 Tbsp rapid-rise yeast
1 Tbsp minced dried onion (optional)
2 tsp garlic powder
3/4 tsp salt

Add, and beat 2-3 minutes, until nice and smooth: 
3 1/2 cup milk, room temperature
3 eggs

While the bread is mixing, in a small bowl melt: 
3 Tbsp salted butter

Put bread dough into a large freezer ziploc.  Cut 1/2" - 3/4" corner of the ziploc. Pipe 4 long ovals, each with 2-3 strips of batter onto a parchment-lined pan. You'll want to aim to use no more than 2/3 of the total dough, so you have enough to pipe on top after adding the filling.  

Use wet hands over each loaf to flatten/smooth each bottom. I like to leave a bit of a lip to the edges to help the filling inside. 

Mix into the cooked vegetables: 
250-350 g dairy-free boursin cheese (or similar - regular boursin cheese, or a onion/garlic cream cheese spread will also work)
2 eggs

Divide the filling evenly between the four loaf bottoms.  You can sprinkle on a bit of grated parmesan, if desired.  
Stuffed with shallot filling and ready for zigzags piped on top.
Stuffed with onion filling and ready for zigzags piped on top. 

Pipe zigzags of dough on top of the filling.  Use the melted butter and a brush to gently spread overtop the zigzags.  You can help connect the sides and top dough a bit.  
Zigzags, brushed with butter. 

Optional - on top of butter brushed loaves sprinkle: 
grated parmesan
crushed red pepper flakes
Personally, I love the bit of spice added from the crushed red pepper flakes. 

Let rise 15-20 minutes in a warm location.  Then, bake your loaves at 425 - 450 F for 27 - 30 minutes until a nice brown. Remove from pan (and parchment) and cool on a wire cooling rack.  We've eaten this fresh from the oven and let cool to slice for later. Slice leftover loaves and freeze for easy and delicious lunches later! Enjoy! 
Shallot-filled broccoli stuffed bread loaves, fresh from the oven.
Onion-packed broccoli stuffed bread loaves, fresh from the oven. Yum!

Broccoli, Onions (or Shallots) & Mushroom Stuffed Bread Recipe by Successfully Gluten Free!


Friday 5 January 2024

Apple Fritters - Raised-donut-style!

 I remember loving apple fritters as a kid, but it was the ones that were packed with chunky apple were my favorite - the others were fritters of disappointment.  These, however, are definitely not fritters of disappointment!  Packed to the brim with chunky apple pie filling.  They're a delicious raised-donut style fritter.  Not a fan of using yeast? No problem! Just make my apple fritter donut holes! The apple fritter donut holes are nice because you use an apple variety that cooks up quickly, so there's no need to make an apple pie filling in advance! Enjoy your fritters!  
Freshly made gluten-free apple fritter!
Chunky and filled to the brim with delicious apple. 

Apple Fritters - Raised-donut-style! 

Makes 24 apple fritters
Line two cookie sheets with parchment paper cut into 12 pieces (for piping apple fritters).

Mix together in a mixer: 
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1/4 cup arrowroot starch or cornstarch
1 tsp xanthan gum
2 tsp rapid-rise/quick yeast
1/2 tsp salt
2 Tbsp sugar
1/2 tsp baking soda

Add, then beat until nice and smooth, 2-3 minutes: 
3 eggs
3/4 cup milk, warmed
1/4 cup butter, softened
1 tsp vanilla bean paste OR vanilla extract
1 tsp apple cider vinegar

Fold into batter: 
2 cups chunky homemade apple pie filling (room temperature or slightly warmed, not hot!)

Put batter into a large freezer ziploc.  Snip 3/4 - 1" off one corner.  Pipe loosely shaped rounds onto each of the pre-cut pieces of parchment paper.  Lightly smooth the piped donuts with water, as needed.  Let rise in a warm location for 20-30 minutes.  

While donuts are rising, you can heat your oil.  I like to use avocado oil for frying, but you can use canola or whatever kind you prefer for frying.  Heat to ~165C - 170C / 325 F - 338 F.   Using the pieces of parchment paper, gently lower the donuts into the oil in small batches (this depends on the size of your fryer or pot used for frying - I can usually fry 6 at a time).  Cook 2-3 minutes per side, until nicely dark golden brown. Remove donuts from fryer and place on a paper towel-lined pan.  

Piping each donut onto a separate piece of parchment paper makes it easy to lift and lower into the oil.
Frying the donuts. Once they've puffed up and the bottoms are darkened, you can flip them. 
Freshly out of the fryer, and ready to glaze.

Whisk together the following, and dip the top of warm/hot donuts into the glaze: 
3/4 cup powdered sugar
1/2 tsp vanilla 
cold water, to a thin dipping consistency

Put dipped fritters on a fresh parchment-lined pan.  They're ready to eat!  You can eat them hot or let them cool.  Cooled donuts can be frozen in a freezer ziploc and thawed/heated to eat anytime.  Enjoy!

Glazed donuts placed on a new piece of parchment paper to cool.  SO tasty. 

Apple Fritters - Raised-donut-style Recipe by Successfully Gluten Free!