Yorkshire Puddings!!!

These are a delicious puffy muffin-type savory "pudding" traditionally served alongside roast and gravy in England.  My friend Rebekah, who is literally from Yorkshire in England, can make the biggest, most beautiful Yorkshire puddings, so I was lucky enough to learn from the master while we lived in England.  I've tried to follow her lead ever since, while turning them into a gluten-free version!  They're easy to whip together and add a little something special to a meal.  Enjoy!

Fresh Gluten-Free Yorkshire Puddings! Perfect accompaniment to a roast dinner.

Yorkshire Puddings - gluten free

Based off a recipe from the Comfort Food cookbook by Bridget Jones
Makes 12

Whisk together or puree with a stick blender (you want it nice and smooth):
I like to mix this in a 4 cup measuring cup to easily/quickly pour it into tins later.
1 cup Kristin's Gluten-Free Flour Mix
2 eggs
2/3 cup water
2/3 cup milk
pinch salt

Refrigerate batter at least 1 hour, or up to 24 hours.

I like to prepare the batter in a 4 cup measuring cup, so I can blend it with a stick blender until smooth.  Cover and refrigerate until dividing between muffin tins.   Give the batter a quick stir before pouring into tins in case it's settled at all. 

Preheat oven to 450 F. 

In a metal muffin tin pan, place 1 tsp avocado oil  (or similar oil that's good at high heat) in each of the 12 muffin tins. (~1/4 cup oil total is needed)

Heat pan/oil in 450 F over for 5-10 minutes, until piping hot.

Oil, divided between muffin tins, then heated until piping hot.

Remove and quickly divide chilled batter between muffin tins.

Battered quickly divided between tins filled with hot oil.  Pop it back in the oven quickly! 

Bake Yorkshire puddings ~25 minutes at 450 F without opening the oven until Yorkshire puddings have puffed and are firm and golden brown.   I usually aim for between 23-27 minutes, so you just need to adjust a little depending on your oven.

Fresh from the oven - some puff up and some end up with a cup-like dip in the top. Both are perfectly great! 

Remove from oven and serve nice and hot!  If you're not serving right away, place them on a cooling rack to cool.  You can reheat these, but they are best fresh!

Yay! Happy, hollow, moist, delicious Yorkshire pudding! 

Happy eating!

Gluten Free Yorkshire Puddings Recipe by Successfully Gluten Free

This bread has been such a hit around here.  It's light and fluffy, with a crispy exterior.  It's absolutely delicious with butter as an accompaniment to all sorts of meals.   It mixes up quickly, then just needs some time to rise and bake.  Best of all, since you're making 5 loaves (although you can easily make a half batch - just make two loaves plus a mini loaf or two).   Friends who aren't even gluten-free have loved it, too!  Enjoy!

Light and fluffy French bread-style sandwich bread

Delicious French Bread-Style Sandwich Bread

Makes 4 or 5 loaves

Line 4 or 5 bread pans with parchment paper. Nothing fancy, just fold it a bit so it holds the shape in the pan.  You can reuse this parchment paper, too! (shake out any crumbs and stack the pans with the parchment paper in them). 

In a mixer, combine:
4 cups tapioca starch
3 cups brown rice flour
3/4 cup potato starch
1 1/2 Tbsp xanthan gum
2 Tbsp quick (rapid-rise) yeast
1 Tbsp salt
2 Tbsp sugar
1/2 cup steel cut oats (certified gluten-free if celiac or sensitive - if you leave out, just reduce water by 1/2 cup)

Add the following. Mix slowly, then beat for 4 minutes, stirring a couple times to get any flours left at the bottom:
3 cups lukewarm water
4 tsp apple cider vinegar
2 cups egg whites (they sell this in cartons in the grocery store OR you can use 2 cups eggs, for a more yellow bread with slightly richer flavor)
1/2 cup oil (I love using avocado oil in this bread recipe)

Scoop bread into bread pans lined with parchment paper.  (You can butter the pans, but I really love using parchment paper for this bread, in particular).

If you're making 5 loaves, then cover pans loosely with plastic wrap.  Let rise in a warm location for 40-60 minutes, or until dough has risen even with the top of the pan. *This won't rise much more during cooking, but will be nice and fluffy and full of lovely holes throughout.  I find most gluten-free breads to be this way.*  If you are making 4 loaves, the bread will rise higher, so you'll want to balance an inverted bread pan over the pans while they rise.  

Making 6 loaves instead of 5 here, but you can see how the bread rises even with the tops of the pans. 

Five loaves of bread, ready to bake.  I prefer to make 4 or 5 loaves vs 6, since I end up with slightly taller, larger slices of bread - better for sandwiches.   These loaves here are the ones shown below.  I have had luck with glass, metal and silicone pans for baking this bread.  

Bake loaves at 375 F for 1 hour.  Remove loaves from bread pans to a wire rack to cool.  I recommend letting them cool at least an hour before cutting.  Ideally, cool completely before slicing.

Notes on slicing this bread: Hot/warm bread fresh from the oven will be a bit sticky when slicing and I always end up making a mess of the end of the loaf (because we inevitably eat one loaf hot every single time I make this bread).  If you want to eat it hot, it can be nice to just pull off chunks of bread.  Once cooled, the bread slices nicely into slightly thicker than normal slices.  If you want nice, thin slices, place cooled loaves in ziploc bags overnight.  This will soften the outer crust of the bread.  You will then be able to slice thin, even pieces.  Sliced bread (thick or thin) freezes perfectly!  We use this for lunches all the time.  I just make the sandwiches on frozen bread. By the time the kids eat lunch, they're ready to eat!

Gluten Free French Bread Style Sandwich Bread Recipe by Successfully Gluten Free!

Coconut-Filled Chocolate Truffles!

These are some of my favorite winter chocolates to make. They're like a homemade mounds or bounty bar.  I love to temper my chocolate and make molded chocolates, but you can also roll and chill the filling to hand-dip it in chocolate, too!  These are a great given as gifts alone or combined with dark or milk chocolate truffles, chocolate covered homemade caramels, chocolate dipped orange or lemon peel (on of my all-time favorites!!!), gingerbread ganache truffles, raspberry dark chocolate ganache truffles, mint dark chocolate ganache truffles, or white chocolate ganache truffles.

Molds filled with coconut filling, with the bottoms being piped on.  Here there are milk chocolate (top and left) and semi-sweet chocolate (bottom right) being filled with coconut truffle filling! (I usually pipe chocolate around the edges and use a spoon to spread the chocolate evenly on the bottom of the truffles)

Delicious and beautiful molded truffles - coconut-filled are shown in hearts.

Coconut-Filled Chocolate Truffles - gluten free!

In a small blender or food processor, process until very fine:
1 1/3 cup sweetened flaked coconut

In a small frying pan, bring to a rolling boil over medium heat:
2 Tbsp heavy cream
2 tsp vanilla extract or vanilla bean paste

Remove from heat and add, stirring until chocolate is completely melted:
2 oz. white chocolate (chips or chopped finely)

Once chocolate has melted, stir in:
finely processed sweetened flaked coconut, from above

Let filling cool.
Fill molded chocolates, as you would with chocolate ganache or caramel filling.
OR
Make small balls or bars of filling and place on a parchment-paper lined pan.  Chill in the refrigerator or freezer until hard.  Hand-dip in chocolate, as desired.  

Tasty milk-chocolate molded truffles.

Gluten Free Coconut Filled Chocolate Truffles Recipe by Successfully Gluten Free!

Chocolate-Gingerbread Sheet Cake

A delicate, spongy chocolate gingerbread cake, with a tasty chocolate glaze on top.   This is a unique cake, that's perfect for dessert when you want something with a lighter feel, but with rich flavor.  I've tried chocolate gingerbread recipes before, but they always tasted too heavy and rich.  This was exactly what I've been hoping for - something with the right flavor, but a lightness to it.  It was a huge hit with everyone!

Fresh chocolate-gingerbread cake, spongy, delicious, and ready to eat!  When you let it chill, it cuts perfectly neatly, but our favorite way is to eat it warmed a bit. 

Chocolate-Gingerbread Sheet Cake - gluten free!

Line a cookie sheet with parchment paper, and butter the edges not covered by the parchment paper.

In a microwave safe bowl, melt:
1 cup butter

Add and mix in, then return to microwave for 1 minute (yes, you can do this on the stove-top, you just want the entire mixture to boil together for 30 seconds):
1/3 cup cocoa powder
1 cup boiling water

Set chocolate/butter mixture aside while you mix together the dry ingredients.

In a large bowl, mix together the dry ingredients (it's important to do this in gluten-free baking to avoid clumping):
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup cornstarch (or arrowroot starch/flour)
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
1 tsp cinnamon
3/4 - 1 tsp ground ginger
1/8 tsp ground cloves
1 1/4 cup sugar

Add chocolate mixture into dry ingredients, mix thoroughly.

In a medium-sized bowl, mix together (this will start expanding because of the baking soda):
1/2 cup buttermilk (2 Tbsp vinegar + milk to make 1/2 cup works great, too)
2 eggs
1/3 cup dark molasses
1 tsp vanilla extract or vanilla bean paste
1 tsp baking soda

Add the egg/molasses/buttermilk mixture into the flour/chocolate mixture.  Mix thoroughly until smooth.

Pour into prepared pan and spread as best as you can to make an even cake.  Bake at 350 F for 25 minutes.  Remove pan from oven and set it on a cooling rack.  Immediately prepare the frosting to spread over-top the warm cake.

Cake on left is spread out and ready to be baked. Cake on right is immediately out of the oven, ready to be glazed! 

Chocolate Glaze Frosting (to be spread on the cake while it's still warm/hot):

In the microwave, melt:
3/4 cup butter

Mix in, then heat 45-60 seconds in the microwave:
1/3 cup cocoa powder

Add and mix in:
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste

Mix in, and stir until smooth:
2 3/4 cup powdered sugar

Spread glaze over warm/hot cake.  Slice cake and serve warm or cooled.

Freshly glazed cake.  You can serve immediately while warm, or let it cool/chill for a neater look when cutting. 

Once this cake has chilled in a refrigerator, it slices cleanly.  You can warm it up to serve, if desired.  I'll happily eat it warm or cool, but I prefer warmed up a bit.

Enjoy!

Gluten Free Chocolate Gingerbread Sheet Cake Recipe by Successfully Gluten Free!

Family-style Lemon-Dill Topped Salmon

Delicious salmon recipe and easy as can be!  Perfect when feeding a crowd.  You can serve alongside rice, homemade potato wedge fries, potato salad, coleslaw-type salad, or salad of your choice. I made this recently for a larger family dinner alongside the BBQ style salmon (for some variety), and it was a hit. Enjoy!

Lemon-Dill Topped Salmon, ready for baking! 

Lemon-Dill Topped Salmon - gluten free!

Preheat oven to 425 F.

Mix together a saltwater brine:
2 quarts water
5 Tbsp salt

Soak/brine 1.5 lb salmon filet for 15- 20 minutes.  (Yes, you can use a smaller or larger size salmon filet, just adjust cooking time and toppings a bit).   Pat salmon dry (use paper towels) and set on foil-lined baking tray.

Mix together in a bowl, then spread on top of salmon:
1/4 - 1/3 cup mayonnaise
1 Tbsp fresh dill, minced
1 Tbsp fresh chives, minced
1-2 tsp minced garlic (optional)
1/4 - 1/2 tsp salt
1/4 - 1/2 tsp pepper
1/4 - 1/2 tsp paprika

Salmon topped with mayonnaise spread 

On top of mayonnaise spread, place:
lemon slices

Ready for baking! (or you can BBQ off-heat aiming for a similar overall temperature in your BBQ)

Bake salmon at 425 F for 20-22 minutes, or until nicely cooked at thickest point. (Thinner cuts may take less time, thicker may require a few extra minutes).

It was delicious served with rice, seasoned generously with garlic, onions, parsley, squeeze of fresh lemon, salt and pepper during cooking. 

Gluten free Family-Style Lemon-Dill Topped Salmon Recipe by Successfully Gluten Free!

Our Favorite Chocolate Brownies!

These brownies are our all-time favorite brownies.  I've been making them in smaller pans (for a thicker brownie) for years.  Over the past year or so, I've been making them in a 9" x 13" pan for two reasons:  1. They're a rich brownie, so small pieces are perfect.  2. They cook in only 20 minutes!  I'm all about efficiency, and this speeds things up without compromising on taste.  Happy baking and eating! Enjoy!

Favorite Chocolate Brownies - with a side of ice cream

Family Favorite Best Chocolate Brownies EVER!

Line a 9” x 13" glass pan w/ parchment paper.  It doesn’t have to be well done, just fold sides so it works and it’s covered.  If you don’t use parchment paper, expect to spoon your final brownies out – buttering just doesn’t cut it this time, folks.

Heat oven to 375F.

Melt in bowl in microwave: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does). 

7 oz. high-quality dark chocolate (60-70% works best)

¾ cup + 2 Tbsp butter

Add:

1 ¼ cups sugar

Allow to cool a little bit.

Mix, incorporating one at a time:

4 eggs (5 eggs for a gooier brownie)

Add and stir until incorporated:

1-2 Tbsp. brown rice flour or gluten-free flour mix. (2 Tbsp for less gooey brownies)

Pour into parchment paper lined 9 x 13 baking pan. 

Ready to bake in a 9" x 13" pan lined with parchment paper

Bake at 375 F for 20-22 minutes.

Fresh from the oven.

Remove from oven, leave to cool and rest on a metal cooling rack.   Yes, you can eat warm, but it’s best to let it cool a bit. These are great served warm or cooled.  We love them warm with ice cream on top.  Once fully cool, these can be cut in small pieces and frozen to eat later.  Tastes great, and a nice way to have treats on-hand for special occasions.

These are wonderfully rich, so I recommend small pieces, but maybe not quite this small.

Gluten Free Favorite Chocolate Brownies Recipe by Successfully Gluten Free!

Whole Roast Turkey & Gravy

This method for roasting turkey was taught to me by my wonderful friend Julie.  While so many recipes for turkey recommend starting at a high temperature, then lowering the temperature, often resulting in hours of baking and wondering when it will be done, this method works perfectly every time!  One temperature, basting occasionally, and a moist turkey at the end! The turkey preparation prior to baking is easy and straight-forward, and the gravy turns out nicely every time.  Happy turkey baking!

Fresh roasted turkey, out of the oven.  You can see the meat thermometer has popped up.

Whole Roast Turkey & Gravy - gluten free!

This recipe is based off the one I enjoy using for roast chicken.  I tend to bake turkeys around 15 - 18 pounds, but you can make a smaller or larger one, if desired, you'll just need to adjust the cooking time.  (I listed guidelines below)

Roast Turkey:
Preheat oven to 425 F.

Fully thaw turkey, if frozen, according to directions.   Rinse, and pat turkey dry with paper towels, making sure all insides are removed (You can use the innards, simmer in a pot to make a stock, but I tend to just throw them out and use drippings and later the carcass to make homemade stock/broth.

Place turkey on the rack in your roasting pan.  (You can tie the ends of the legs together with kitchen baking twine, to make a nice, neat turkey.  I am always looking for ways to speed up my cooking, and I've just never noticed any difference whether I tie or don't tie legs together when cooking the turkey at a high temperature.)

In a bowl, mix together:
2 1/2 tsp salt
1 1/2 tsp pepper
1 Tbsp ground thyme
1 Tbsp minced garlic (fresh or freeze-dried)

Rub the seasoning mixture inside the turkey, making sure to coat tops, sides and bottoms of the inside.  Then place inside the turkey:
2 oranges or lemons, quartered or halved

Brush the top of the turkey with:
~6 Tbsp butter, melted

Sprinkle the entire bird with:
salt & pepper

Place in the oven and roast at 425 F, basting every 30 minutes (instructions after baking times). 
Turkeys will cook at 425 F for approximately: 
14 lbs ~2 1/2 hrs
15 lbs ~3 hrs
16 lbs ~3 1/4 hrs
18 lbs ~3 1/2 hrs
20 lbs ~3 3/4 hrs
22 lbs ~4 1/4 hrs
I highly recommend testing the internal temperature of the thick part of the turkey, like thigh, breast, leg.  I have found when baking the turkey using this method, the pop-out turkey testers work well, and are consistent with me testing the thigh temperature with a thermometer for a temperature of 185 F.

Every 30 minutes, baste the turkey with at least a 1/2 cup of chicken broth.  I just pull the turkey out a bit, pour chicken broth over the turkey, then return to the oven.  This will make sure you have good drippings in the base of your pan AND keep the turkey nice and moist during cooking.

To baste, make up 3-4 cups of chicken broth, using either homemade chicken broth, OR water plus 1 tsp gluten-free chicken bouillon paste or mushroom seasoning per cup of water. 

Once the turkey is done cooking, remove from oven.  Carefully move the turkey on it's roasting rack to a cookie sheet and cover with a foil tent for 20 minutes, allowing it to rest. 

While it is resting, prepare the gravy.

Gravy from drippings:

Place drippings from roasting pan, removing any burnt pieces, into a medium saucepan.  (Usually there aren't many spots that are burned if you are basting regularly and cooking a smaller bird that only requires 3 hours of roasting).

Add to saucepan with drippings, and heat over medium heat:
3 cups water
1 tsp mushroom seasoning OR gluten-free chicken bouillon paste. 
1/2 tsp ground paprika 

Once drippings and broth come to a boil, whisk together and whisk into gravy:
3/4 cup milk (milk substitutes work well, too)
2 Tbsp cornstarch

This is a general guideline for thickening your gravy - you can make your gravy thicker or thinner depending on how much cornstarch you add.  Just make sure to whisk cornstarch with a cold liquid (water or milk) before adding it to the boiling gravy.  

Stir constantly, letting mixture thicken and boil for a minute or two.  Season to taste with salt & pepper.

Slice turkey and serve with fresh gravy!  Enjoy!!!

* You can use the turkey carcass to make stock/broth, if desired.  Just follow the directions for making chicken broth.  Sometimes you need to only use 1/2 the carcass, since it tends to be so large.
* Leftover turkey and gravy can be frozen, too.  I like to dice up the meat and freeze in ziplocs to use later in recipes that call for cooked chicken or turkey.

A big pan filled with turkey is just in the middle, surrounding by the rest of our yummy Thanksgiving meal! 

Gluten Free Whole Roast Turkey and Gravy Recipe by Successfully Gluten Free!

Chocolate Chip Bagel Sticks

We love bagels around here.  Usually I make savory bagels, but every so often we make a sweeter version.  These are fun and delicious for snacking.  My kids LOVE bagel sticks.  They like they better than round bagels!  However, you can also pipe these into mini bagels and they work perfectly well.  Leftovers freeze nicely, so they are a great snack in a school lunch.  Enjoy!

Fresh out of the oven - mini bagel sticks!  Perfect for snacking!

Chocolate Chip Bagel Sticks
Makes 3 trays of bagel sticks (about 36, depending on piping)


Preheat oven to 350 F.  Line 3 cookie sheets with parchment paper or silicon mats.

In a small bowl, combine and let rest 5 minutes, until nice and puffy:
1 1/4 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast

Add to yeast mixture:
3 eggs
6 Tbsp oil

In a mixer, combine:
2 cups tapioca starch
1 1/2 cups brown rice flour (or sprouted brown rice flour or combination of sorghum & brown rice flour)
6 Tbsp potato starch
1 Tbsp xanthan gum
1 1/2 tsp salt

Beat dough for 2-3 minutes, until nice and smooth.   The dough should be thick, but still soft enough that you would be able to pipe in a ziploc bag - if necessary, add an extra tablespoon or two of water.  I find when I make larger batches of bagels, sometimes I end up with more flour when measuring a cup at a time than when I use a 1/3 or 1/2 cup measuring cup in smaller batch recipes.

Add and mix in:
1/2 cup mini chocolate chips

Put bagel dough in a large freezer ziploc and cut off about 1/2" from a corner.  Pipe sticks or mini bagels onto parchment paper lined pans.  I usually make the bagel sticks about 4-5" long and bagels of a similar size. I find I can sometimes fit all the bagel sticks onto two pans, but I definitely need 3 pans if making both bagels & bagel sticks.

Using your hands or pastry brush, gently brush/wipe tops of bagels/bagel sticks with warm water.  Let rise in a warm location ~30 minutes, until puffed up, but not quite doubled in size.

Bake at 350 F for ~20 minutes, until nicely browned.   Remove to a cooling rack.  Once cooled, you can slice and freeze any you won't eat right away.  They reheat perfectly in a toaster oven.  Enjoy!!!

Chocolate Chip Bagel Sticks, piped out to rise.

My daughter helped with the mixing (I did the piping).

Yum! 

Easy meal of Tuna fish salad and Naan Bread

One thing I love is having leftover gluten-free naan bread around the house.  It heats up perfectly in our toaster oven and is versatile for using for a quick lunch or dinner.   Here is one way I like it - served alongside a tuna fish salad that is packed with fresh veggies.  Enjoy!

Naan bread with homemade tuna salad, packed with veggies!

Make up a recipe of my all-time favorite naan bread recipe!

My favorite things to mix in with canned tuna are the following.

For each tin of tunafish, add and mix in:
one carrot, grated
one stalk celery, finely diced
1-2 Tbsp traditional relish or zucchini relish (dill style, sweet and sour, whatever you're in the mood for - or use 1-2 Tbsp finely diced pickle, if you don't have relish)
1-2 Tbsp minced fresh onion
1/4 cup mayonnaise (more/less, to taste)
1-2 tsp mustard
salt & pepper (to taste)

Other things that are nice to add, if desired:
fresh chives, finely diced
fresh dill, finely diced
1-2 Tbsp fresh lemon juice
pinch cayenne pepper
dash paprika

A tasty, easy meal when you want something light. 

Serve a few pieces of delicious naan bread with a scoop of fresh tuna fish salad.  Enjoy! 

Family Favorite Cranberry-Pumpkin Bread

Cranberry-pumpkin bread is a fall favorite around here.  I've previously posted a pumpkin bread (with or without chocolate chip) recipe and my original cranberry-pumpkin bread recipe, both of which we love.  But both are far sweeter than this version, which I find has the same great taste, but less of a cake flavor and more of a bread taste.  It's perfect alongside a Thanksgiving Day meal.  I prefer making it in mini loaf size, but you can also make it in a regular loaf pan, too. Enjoy!

Delicious Homemade Cranberry-Pumpkin Bread

Family Favorite Cranberry-Pumpkin Bread 

Makes 4 mini loaf pans or 1 loaf pan

Preheat oven to 325F. Grease (butter) and flour (use GF flour mix) 4 mini loaf pans or 1 large loaf pan OR line pans with parchment paper.

Mix dry ingredients in your mixer or a large bowl: (it’s important to mix gluten-free flours on their own before adding to wet ingredients)

1 1/3 cups Kristin’s Gluten-Free Flour Mix

1/3 - 1/2 cup sugar
1 tsp xanthan gum

1 tsp baking soda
1/4 tsp baking powder

1/2 tsp salt

1 tsp pumpkin pie spice + pinch of cloves (OR ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, pinch of cloves)

Add and mix together (in mixer or by hand) until mostly smooth (a few lumps are normal, especially if using homemade pumpkin puree):

3/4 cup pumpkin puree (canned 100% pumpkin OR make your own pumpkin puree)

1/4 cup oil
1/3 cup milk
2 eggs

Mix wet and dry ingredients together.

Fold carefully into batter:
1 1/2 cup fresh cranberries (about 1/2 bag or 6 oz), rinsed and dried off (you can freeze fresh cranberries to use later - baking time will need to be increased to compensate)

The batter should something like this - a bit smoother if you're using canned pumpkin rather than homemade pumpkin puree. 

Pour batter into prepared pans, filling each pan halfway.

Bake at 325 F for 40-45 minutes for mini-pans and 70-75 minutes for large pans.

Let cool in pans on cooling rack 5-10 minutes before unmolding.  Cool & slice.

Enjoy!

 

Fresh from the oven! 

 

Let bread cool 5-10 min. in pans, as on left, before carefully removing to wire rack to cool completely. 

Beautiful Blackberry Vanilla Cake

This is a perfect cake when you want something smaller and lighter for dessert.  Just 6" wide, it's a delicate looking little cake.  We've been trying to use and eat less sugar, so this was a perfect dessert for us.  Little thin slices drizzled in blackberry sauce, with a touch of ice cream on the side.  No one was left feeling like they hadn't had a special treat.  And it looks so lovely, too!  Enjoy!

Beautiful Blackberry Vanilla Cake, ready to serve! 

Slice of blackberry vanilla cake, drizzled with extra blackberry sauce and served with a side of homemade vanilla ice cream.

Beautiful Blackberry & Vanilla Cake

Blackberry Coulis Sauce

In a medium-sized pot, bring to a boil over medium heat:
8-12 oz blackberries (about 1 1/2 - 2 cups, before removing ends)
4-6 Tbsp powdered sugar
1-2 tsp orange zest, optional
4-6 Tbsp fresh orange juice

Cook 5-10 minutes, boiling gently.  If you'd like a thicker sauce, you can let it simmer a bit longer.

Adjust taste, if desired, by adding a bit of extra powdered sugar. (I like to keep this coulis more bitter since it's going to be combined with cake).  

Press the blackberry sauce through a sieve to strain out the seeds. (I like to rub the spoon back and forth in the sieve to help strain it).  Set aside until cake is ready to assemble.  Refrigerate extras until ready to use. 

*Extra blackberry coulis sauce not eaten with the cake is perfect on top of pancakes, waffles, etc.

Two 6" Vanilla Cakes

Butter and line two 6" cake tins with parchment paper.  Preheat oven to 350 F.

In a bowl, whisk dry ingredients (it's important to mix dry ingredients first in gluten-free baking to avoid clumping):
1/4 cup white rice flour
1/4 cup coconut flour
1/2 cup sugar
1/4 tsp baking soda
1/4 tsp salt

Add and whisk until smooth:
1/2 cup milk
1/4 cup oil 
1 tsp vanilla extract
3 eggs

Divide between two pans and bake at 350 F for ~18 minutes.  Let rest a few minutes, then remove to wire rack to fully cool.

Vanilla cakes cooling before assembly.

Marshmallow Fluff Frosting

I would recommend only frosting the top of this cake, but you can do the sides if you like.  I made 1/2 batch of my favorite marshmallow fluff frosting.  I've written it again here for convenience:

Beat until light and fluffy, 2-3 minutes in a mixer:
1/2 cup butter, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup marshmallow fluff

To assemble the cake:

Spread blackberry coulis on top of each cake layer.  Do this slowly and repeat to allow the sauce a little time to seep into the cake layer.

You can add a little extra if you want it to drizzle down the sides, but I stopped just shy of the edges for a cleaner look when stacked.

Place one cake layer on serving platter.  Gently spread or pipe marshmallow frosting on top of the first layer.  Place the second cake on top.

My cake decorator! She helped with the blackberry sauce and piping the frosting on top!  See those little rhubarb muffins in the background, too! We were cooking up a storm. 

Pipe additional frosting on the top of the cake.  My little helper helped with all the piping, so if you wonder why I cannot pipe a clean swirl - that's why.  If desired, you can smooth/pipe down the top and sides of the cake, but I prefer this cake without frosting on the sides.

Freshly piped top of cake!

Serve slices of cake drizzled with additional blackberry coulis sauce.
Enjoy! 

The Most Delicious Homemade Salsa

This is a fabulous homemade salsa recipe provided to me by my wonderful PEI friend, Pat.  Every time I've made it (with or without my talented canning friend Julie) it has been a success.  Yes, you can modify the type of hot peppers to adjust how spicy your salsa ends up!  Whatever peppers you choose to use, you want end up with about 1 cup of hot peppers.  Remove seeds from hot peppers if you want to remove some of the spiciness.  And make sure they're diced finely.  I like to use a food processor for that part, which gets them nice and small.  It's such a wonderful salsa recipe, and I'm so glad Pat shared it with me! Enjoy!

Fresh jars of salsa, perfect for fall and winter (if it lasts that long)

Delicious Homemade Salsa
Makes ~9 250ml jars + a bowl of extra

Dice and set aside:
8 cups fresh tomatoes, diced by hand

In a large pot combine:
1 cup onions, diced
2 bell peppers, diced
1 cup jalapeno peppers, finely diced (about 3-4 large - keep seeds for a spicier salsa, remove for mild salsa)
1 Tbsp salt (can adjust, to taste, towards the end)
1-2 Tbsp apple cider vinegar
1 Tbsp fresh lime or lemon juice
1 Tbsp ground cumin 
1/4 cup fresh cilantro
1 Tbsp minced garlic
6 oz tomato paste
1/2 cup tomato sauce

Bring to a boil, lower heat to simmer for 10 minutes.

Add the fresh diced tomatoes.  Increase heat to return to a boil, lower heat and simmer an additional 10 minutes.

Put in hot, prepared canning jars and water bath jars for 10-15 minutes. (adjust a bit longer for bigger jars - I usually do 10 minutes for a 250 ml jar)

This recipe makes about 10 cups worth of salsa, so plan accordingly for your canning.  If eating fresh and not canning, you can cool and keep in the refrigerator for a week or so.

Enjoy!!! 

Apple & Ginger Sour Cream Cake

Apple season is upon us!  This is a lovely, rich cake filled with apple, ginger, and just a hint of lemon.  It's best served warm, and perfect for a chilly day. Enjoy!

Gluten Free Apple and Ginger Sour Cream Cake! 

Apple & Ginger Sour Cream Cake
Based on a recipe by Donna Hay

Preheat oven to 350 F.  Line 8 x 8 pan with parchment paper.

Beat until light and fluffy:
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1 tsp grated lemon rind

Add and beat well:
1 egg

Add and mix in, just until combined:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground ginger
1/3 cup sour cream

Spread the batter in the prepared pan.

Toss together:
2 apples, peeled and sliced thinly
2 Tbsp butter, melted
1 Tbsp honey

Layer apples on top of the batter.

Ready to bake! 

Bake at 350 F for ~55 minutes.   Cool ~ 10 minutes.  Serve warm, drizzled with extra honey, if desired.  Leftovers can be sliced and frozen or refrigerated. Just reheat to serve. Enjoy!

Fresh out of the oven - drizzled with just a touch of honey

Hawaiian Themed Book Club Luncheon

I've enjoyed being part of a book-club that rotates houses, giving everyone a chance to cook.  We recently read a book based in Hawaii, and since it was my turn to host, I was able to make a Hawaiian-themed lunch.  The following dishes would be great for any event - family dinner, luncheon, birthday party, etc.  We enjoyed the following: fresh fruit kebabs, Hawaiian-slider sandwiches, pineapple fried rice, pineapple-coconut-banana smoothies, and hummingbird cupcakes with a toffee glaze.  All recipes provided below! Make some or all for a fun, themed meal! Enjoy! 

Fruit kebabs with toffee-glazed hummingbird cupcakes in the background

Hawaiian Themed Book Club Luncheon - Recipes and instructions below! 

Fruit kebabs - I prepared fruit skewers the evening before the luncheon, covered and refrigerated until serving.

On wooden skewers, arrange in a nice rainbow order:
purple grapes (2 or 3)
blueberries (2 or 3)
honeydew melon (1 or 2 pieces)
pineapple chunk (1 or 2 pieces)
canteloupe melon (1 or 2 pieces)
watermelon chunks (1 or 2 pieces)
strawberry (1 for the end) (optional, since you already have the watermelon)

Delicious fruit kebabs with hummingbird cupcakes in the background.

Easy-cheesy Hawaiian sliders - place on a foil-lined pan:
Bottoms of rolls (Hawaiian rolls - for those not needing gluten-free and homemade gluten-free rolls for those with allergies)
Top with:
1 slice of sharp cheddar cheese
slice or two of honey ham
1 pineapple ring

Heat in the oven at 350 F for 15-20 minutes.
Remove from the oven and put the on the tops of the rolls.
Brush each roll with melted butter (make sure to start with the gluten-free rolls to avoid contamination. ***Make GF and non-GF completely separately (or just make all GF) when cooking for those with severe allergies.

Heat sandwiches at 350 F for an additional 5-10 minutes. Then serve!

Hawaiian sliders, prepped and ready for the first round of baking.  

Pineapple Fried Rice
This is one part of the meal you'll want to make last minute, so it's fresh and delicious. Luckily, provided you've prepped all the ingredients in advance, it cooks up quickly!

Cook your plain rice a day in advance so it's ready. You can also have the vegetables and pineapple prepped the night before. Combined with the Hawaiian sliders, I don't add in chicken, only the eggs. When serving on it's own, you can add ham or chicken or shrimp to the pineapple fried rice for a full meal! The fresh pineapple diced and tossed in after cooking adds a taste of sweetness.

Pineapple Fried Rice, ready for eating! 

Toffee-glazed Pineapple Cupcakes (hummingbird cake cupcakes)

Make a 1/2 batch of hummingbird cake batter. Fill cupcake liners ~1/2 - 2/3 full and baked 15-20 minutes. (Makes ~2 dozen, I believe, but it really depends how full you make them).
Glaze cupcakes while still warm with toffee glaze from toffee donuts recipe. (Or, just make donuts - everyone will be happy!)

This makes a lovely, light dessert accompaniment to this luncheon.

Pineapple-coconut-banana smoothies

In a blender, combine:
1 cup unsweetened vanilla coconut yogurt
pineapple juice left in can from using pineapple rings + a couple extra pineapple rings
1-3 cups orange-pineapple juice (this tends to vary depending how thick/thin you want your smoothie, and how much pineapple juice/pineapple rings you had left from the sandwiches)
1 cup ice (or more, to taste)
1 frozen banana (not overripe, for smoothies, I freeze them when they are nice and yellow - just peel and freeze)
3-4 frozen strawberries
5-10 frozen blueberries

I made one full blender of smoothie, which I served 10 in smaller cups.

Enjoy!