tag:blogger.com,1999:blog-64727149802964342942024-03-16T04:33:35.331-03:00Successfully Gluten Free! The best of my gluten-free recipes! A guide to gluten-free cooking, with an extra dollop of dessert on the side.Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.comBlogger606125tag:blogger.com,1999:blog-6472714980296434294.post-18486148135309927122024-03-08T14:44:00.006-04:002024-03-08T14:44:47.322-04:00Chocolate Chocolate (& Mint) Chip Cookies! <div style="text-align: left;"> 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! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQBLKPPrM9bvCE7snteSa3xYVLWsW_N4444NChzH_1NbidG94Q8ArXCJ-98j7sLKUSRdMIGQu9a-snIEDl5_JWyYlPLE7w4FfKNTZ4i59giwTpeAnTKXd5wmHAHevaGja2csOS9v_Aaso7fMjl4kR2ULZNaL9mXzybu97os-3jy4TCehbPzWkh017PUM/s3601/IMG_4064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3019" data-original-width="3601" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQBLKPPrM9bvCE7snteSa3xYVLWsW_N4444NChzH_1NbidG94Q8ArXCJ-98j7sLKUSRdMIGQu9a-snIEDl5_JWyYlPLE7w4FfKNTZ4i59giwTpeAnTKXd5wmHAHevaGja2csOS9v_Aaso7fMjl4kR2ULZNaL9mXzybu97os-3jy4TCehbPzWkh017PUM/w400-h335/IMG_4064.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yum! Soft, chocolate packed - what's not to love?</i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmIiNfvItWJd9UYCPfRgi-Kr4a52XSihZMqh34OgKbmfGsUiUNcYjIiWxBEVxnk6MWKEI77PiuUDgQwraHPGVWpXVCR7F3Nuc86r6T_29zDzotY7c-QlxTX1G_zzxQSvhTrahV2j5sT9PT9pkbIdwtQQSlwOQB84L0eS4Z8tVaGLXx3Pk1F2H7AlrP8w/s4032/IMG_4101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmIiNfvItWJd9UYCPfRgi-Kr4a52XSihZMqh34OgKbmfGsUiUNcYjIiWxBEVxnk6MWKEI77PiuUDgQwraHPGVWpXVCR7F3Nuc86r6T_29zDzotY7c-QlxTX1G_zzxQSvhTrahV2j5sT9PT9pkbIdwtQQSlwOQB84L0eS4Z8tVaGLXx3Pk1F2H7AlrP8w/w400-h300/IMG_4101.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Out exploring the day after the ice storm. </i></div></div><div style="text-align: left;"><h1><b><u>Chocolate & Mint Chip Cookies</u></b></h1><div><i>Makes ~36 - 48 cookies, depending on your scoop size~</i></div><div><i><br /></i></div><div>Preheat oven to 350 F. Line baking sheets with parchment paper or silicon liner. </div><div><br /></div><div>Whisk together in a bowl, then set aside: </div><div><b>1 cup white rice flour</b></div><div><b>1/2 cup cocoa powder </b><i>(a rich, dark cocoa powder is my favorite)</i></div><div><b>3/4 tsp xanthan gum</b></div><div><b>3/4 tsp baking soda</b></div><div><b>3/4 tsp salt</b></div><div><br /></div><div>Cream together until nice and fluffy: </div><div><b>3/4 cup butter, softened</b></div><div><b>1/3 cup sugar</b></div><div><b>1/2 cup brown sugar</b></div><div><b><br /></b></div><div>Add and mix, scraping down regularly: </div><div><b>2 eggs</b></div><div><b>1 1/2 tsp vanilla extract</b><i> (or vanilla bean paste)</i></div><div><b><br /></b></div><div>Add <b>GF flour mix</b> from above, and mix in, just until combined. </div><div><br /></div><div>Add and mix in gently <i>(you can adjust the amounts and types of chips as you prefer)</i>: </div><div><b>1 - 1 1/2 cup semi or dark chocolate chips</b></div><div><b>1 cup mint chips </b><i>(You can just add extra chocolate chips - any type - if you don't want to use mint)</i></div><div><b>1/2 cup milk chocolate chips</b></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div>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!!! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOxm-MHRrd0yTN2U8lxwyU7dTAyxfjPam6PyA5SDZTIYD_zkKBPuO7Szh3aSvP3iJcTEKAWTb1y_4qF4pqUma_nZUzFJ5ej9PXAGL1OXB0gJtzjgrA_lk6mg_pLNZZQW-TMs15ZYd79omZ7L2dYAiV0faDuS-8hBWgxlNfZvgEZTlHIqKQDm2B7XLfwo/s4032/IMG_4057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOxm-MHRrd0yTN2U8lxwyU7dTAyxfjPam6PyA5SDZTIYD_zkKBPuO7Szh3aSvP3iJcTEKAWTb1y_4qF4pqUma_nZUzFJ5ej9PXAGL1OXB0gJtzjgrA_lk6mg_pLNZZQW-TMs15ZYd79omZ7L2dYAiV0faDuS-8hBWgxlNfZvgEZTlHIqKQDm2B7XLfwo/w400-h300/IMG_4057.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Scooped and ready to bake!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTZWs5JdSOO3UaIUNnCTvc73yl-VhiNA_PkvdGKBL1jO93mi5bbKig1-rtmWhtrFGrNT1DAkEN2NFDfxfFkXi35k2Jd4O68yrdSolAoPZWsJKw17VmC1Tc3Vv_-bA9SB8QCwt4Rbv67-oJEjpTTEssFMgWUuX_DLL5AauZvVBHJgE3WyBneA12pJXg00/s4032/IMG_4059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTZWs5JdSOO3UaIUNnCTvc73yl-VhiNA_PkvdGKBL1jO93mi5bbKig1-rtmWhtrFGrNT1DAkEN2NFDfxfFkXi35k2Jd4O68yrdSolAoPZWsJKw17VmC1Tc3Vv_-bA9SB8QCwt4Rbv67-oJEjpTTEssFMgWUuX_DLL5AauZvVBHJgE3WyBneA12pJXg00/w400-h300/IMG_4059.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFwSQoUyO0mg3kvTQ4dSk9hCTfOeHa_T_lPnmEDOGw9jcapGOXi8_WmpU7NAiUhLv7Gdu1vIU5WUpYjha5N3cXGoRkX-yViJNhIq61FnmjNyddTEugmikE3swbRS5z864EOTqB4KVIxWfVPzUOqiXmCnUXtBftfL9rlSeNfRl4wz3q0vUlPV4NwnI30Q/s3751/IMG_4062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3751" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFwSQoUyO0mg3kvTQ4dSk9hCTfOeHa_T_lPnmEDOGw9jcapGOXi8_WmpU7NAiUhLv7Gdu1vIU5WUpYjha5N3cXGoRkX-yViJNhIq61FnmjNyddTEugmikE3swbRS5z864EOTqB4KVIxWfVPzUOqiXmCnUXtBftfL9rlSeNfRl4wz3q0vUlPV4NwnI30Q/w400-h323/IMG_4062.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Just one more picture of the yummy chocolate chocolate chip cookies! </i></div><h2><b><i>Chocolate Chocolate (& Mint) Chip Cookies Recipe by Successfully Gluten Free!</i></b></h2></div><br />Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-83023655612415704852024-03-01T14:06:00.001-04:002024-03-01T14:06:28.717-04:00Light & Easy Pasta with Garlic, Peas & Lemon<div style="text-align: left;"> 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. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Younger: Is there a lot of garlic in this? </div><div style="text-align: left;">Older: Oooooh yeah. </div><div style="text-align: left;">Younger: That's okay. Doesn't garlic make your breath smell good? </div><div style="text-align: left;">Older: Uh, no. </div><div style="text-align: left;">Me: Um, nope.</div><div style="text-align: left;">Younger: But mom told us that, I thought! </div><div style="text-align: left;">Older: She was joking. </div><div style="text-align: left;">Me: Yep. Sorry. [starts laughing]</div><div style="text-align: left;">Younger: Argh!!!! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">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!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW10CpN-WcTtI6ErJcL5P0TkDrKL_zyQyZ0H5IfhPiz1rK5EBlkg5LfE9SH4yo-K1Bgyxaak7x2npcHZDklSL6yIfxh_2ojpZd4EXyH_TLxXIt-stscQZjUELA6i9UroG5kDLl9H-6ncOQFRAHZrDA6Vo9C9XudsnedtYPwHqUjSM_Z7zLbknl3ZlaCk/s4030/IMG_3782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW10CpN-WcTtI6ErJcL5P0TkDrKL_zyQyZ0H5IfhPiz1rK5EBlkg5LfE9SH4yo-K1Bgyxaak7x2npcHZDklSL6yIfxh_2ojpZd4EXyH_TLxXIt-stscQZjUELA6i9UroG5kDLl9H-6ncOQFRAHZrDA6Vo9C9XudsnedtYPwHqUjSM_Z7zLbknl3ZlaCk/w400-h300/IMG_3782.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Easy peasy lemon squeezy pasta meal! </div><h1 style="text-align: left;"><b><u>Light & Easy Pasta with Garlic, Peas & Lemon</u></b></h1><div style="text-align: left;"><div>*You'll prepare the vegetables and noodles while you're making the sauce, then can toss everything together in the sauce pan.*</div><h3><u><b>Steam Vegetables (peas (or broccoli) with option to add spinach)</b></u></h3><div>*While you're boiling water and cooking pasta, below, prepare your steamed vegetables.* </div><div><br /></div><div>Add to a pot with a tight fitting lid:</div><div><b>1 cup peas OR 2 cups broccoli (if you prefer vs peas) </b></div><div><br /></div><div>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.*</div><div><br /></div><div><div>If you want use <b>fresh or frozen diced spinach,</b> you'll add this after the vegetables have cooked and sat ~5 minutes. Just add:</div><div> <b>~1/2 - 3/4 cup frozen diced spinach or 1 - 2 cups diced fresh spinach</b> 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!*</div></div><div><br /></div><div><h3><u><b>Cook Pasta</b></u></h3><div>Cook <b>one package gluten-free pasta</b> 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!</div><div><br /></div><div><u><i>A couple tips that I find helpful when cooking GF pasta</i></u></div><div>1. Salt the water. I usually add about 1 Tbsp salt to my pot.</div><div>2. Taste before draining, since often it needs an extra couple minutes of cooking. </div><div>3. Drain and rinse in cold water. </div><div><br /></div><h3><u><b>Garlic & Lemon Sauce</b></u></h3><div>In a large saucepan, heat over medium to medium-high heat: </div><div><b>3 Tbsp butter</b></div><div><b>2 Tbsp olive oil</b></div><div><b><br /></b></div><div>Add and cook until fragrant (~2 minutes):</div><div><b>1 - 2 bulbs garlic, peeled and thinly sliced </b><i>(This is a lot of garlic, yes)</i></div><div><b>Salt & Pepper, a few dashes of both</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYe7PC16QIWYXyq5A4TTo1KqZ5aPUoD6lFmLA8X7jZq4QA0VIP1c9h1Lf068EvlPqRbaBpIbXL3CDd7PWOk3-JhLIyfe1FKWAbpKWRpZZW2hrrObNbHkzVdeLAsBPydhaU5rwEtNTEUcayYDtwngsQPu_A7JnQBYYT07kvzSahenA6-_xPfx1HMzWMSdM/s4032/IMG_3772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYe7PC16QIWYXyq5A4TTo1KqZ5aPUoD6lFmLA8X7jZq4QA0VIP1c9h1Lf068EvlPqRbaBpIbXL3CDd7PWOk3-JhLIyfe1FKWAbpKWRpZZW2hrrObNbHkzVdeLAsBPydhaU5rwEtNTEUcayYDtwngsQPu_A7JnQBYYT07kvzSahenA6-_xPfx1HMzWMSdM/w400-h300/IMG_3772.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>My daughter: how much garlic did you put in this? Me: two bulbs. Her: oh. Okay. Wait, two BULBS?!!</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div></div><div>Add and stir in quickly: </div><div><b>~1/3 - 1/2 cup fresh juice from lemons (~1 1/2 lemons)</b></div><div><b>1 - 2 tsp dried oregano</b></div><div><b>1 - 2 tsp dried basil</b></div><div><b><br /></b></div><div>Mix together, then add and mix in: </div><div><b>1 cup cold chicken broth</b><i> (you can use 1 cup water + 1 tsp GF bouillon paste)</i></div><div><b>2-3 tsp cornstarch</b></div><div><b><br /></b></div><div>*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. <b> </b></div><div><b><br /></b></div><div>Whisk/stir sauce over medium heat until bubbling and the mixture has thickened slightly. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6_LQDJIb3UfCWQxFXVtktNBd-NccdHpLTIe2_PbrP5FTrDqIB5w6CUYp-RD77QWYR-dZnhS7DzSn7Nl_DfjARFemVY8yXfH1lkjkSYl_yFKSUHnmFytfIMXUCHWkMR2-EM4S3sBLRF0WYOtTw7ymAv3BzCSmkQoCfBaX2sXfFy94rLPYN2PPgIppcmU/s4032/IMG_3774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6_LQDJIb3UfCWQxFXVtktNBd-NccdHpLTIe2_PbrP5FTrDqIB5w6CUYp-RD77QWYR-dZnhS7DzSn7Nl_DfjARFemVY8yXfH1lkjkSYl_yFKSUHnmFytfIMXUCHWkMR2-EM4S3sBLRF0WYOtTw7ymAv3BzCSmkQoCfBaX2sXfFy94rLPYN2PPgIppcmU/s320/IMG_3774.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Stirring in the cornstarch/broth mixture to thicken. </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div>Add in your steamed vegetables (peas (and spinach, if used)). </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8FeE49C3fB3D1oDqqoUWtiSxeRdbuxnmzfHa7mdpQRoBV4NdA-2s9FgX2BBm7Ugg-_k2eEsu-uVi6bK0UlMtTuyn-RJhcNPqkNbsjGui5azard2T2M-LyiXfDv0Vf_ic9FFaAGyAtZHaFxy-igv-ysUswzRln9PsdIljuxS0l0UMCuh3CZmcEB8SQOs/s4032/IMG_3776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8FeE49C3fB3D1oDqqoUWtiSxeRdbuxnmzfHa7mdpQRoBV4NdA-2s9FgX2BBm7Ugg-_k2eEsu-uVi6bK0UlMtTuyn-RJhcNPqkNbsjGui5azard2T2M-LyiXfDv0Vf_ic9FFaAGyAtZHaFxy-igv-ysUswzRln9PsdIljuxS0l0UMCuh3CZmcEB8SQOs/s320/IMG_3776.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Mixed in the steamed veggies from earlier. In this case here there are peas and a bit of spinach.</i></div><div><br /></div><div>Turn off heat. Add and stir in: </div><div><b>1/2 - 1 cup grated Parmesan</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cvgbRvc-T2Qfw9jJ1dit2mIH_9g8I4c23MX59NS8nyGWrulS4Etip7Eb8Vfv3kIzUbTMrAEYnct3No3HvGGD5eR6PBxNEXHkZ02Q_n-S1eQ-w3P9QlGypk0XLELNUyJU5OMV8CScSAztDIECHDZ1L7fG9lYkXRDI0DBvxG2BwhJC28Ve88_YPKcRFpE/s4032/IMG_3777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cvgbRvc-T2Qfw9jJ1dit2mIH_9g8I4c23MX59NS8nyGWrulS4Etip7Eb8Vfv3kIzUbTMrAEYnct3No3HvGGD5eR6PBxNEXHkZ02Q_n-S1eQ-w3P9QlGypk0XLELNUyJU5OMV8CScSAztDIECHDZ1L7fG9lYkXRDI0DBvxG2BwhJC28Ve88_YPKcRFpE/s320/IMG_3777.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yay for cheese!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCC2OrOacDqJ7yw_0KJibHYBsMKHw6pxwdd9ygQmvr7Cs4wa2Z2ER5pS4EpWc2-bzZ6Fg_yB5d0jnGT-5sIrrHjJGON5EvU81ZWi8o7R3m8p9n7SFMX_UxGlsaTmLtO4JibaAvr259BB7HoKG63Z-Q8zBo-CN3hlLQ-h8bZC9PXrQp3aruTEyqhGVzZIg/s4032/IMG_3779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCC2OrOacDqJ7yw_0KJibHYBsMKHw6pxwdd9ygQmvr7Cs4wa2Z2ER5pS4EpWc2-bzZ6Fg_yB5d0jnGT-5sIrrHjJGON5EvU81ZWi8o7R3m8p9n7SFMX_UxGlsaTmLtO4JibaAvr259BB7HoKG63Z-Q8zBo-CN3hlLQ-h8bZC9PXrQp3aruTEyqhGVzZIg/s320/IMG_3779.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Nicely mixed in and ready for the tomatoes.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div></div><div>Add and stir in: </div><div><b>large handful grape or cherry tomatoes, sliced</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnoSxiVyUOIvQbNHRfhFLoE8faH6YSmf2AZWiraJ6FtG_7hqFmWxZHCNXN6W5U4xKo1VWXSI10x13vSRwhx-QJjPVwy59zFytwFd40tGm8WImRyeecVRyTFBhsYE6lEZ4gXMUilxobDQ1a3csBHvlqA_GKWfcM7JRgeAiKCEdojNeEYrdm-dTblfZmfE/s4030/IMG_3781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnoSxiVyUOIvQbNHRfhFLoE8faH6YSmf2AZWiraJ6FtG_7hqFmWxZHCNXN6W5U4xKo1VWXSI10x13vSRwhx-QJjPVwy59zFytwFd40tGm8WImRyeecVRyTFBhsYE6lEZ4gXMUilxobDQ1a3csBHvlqA_GKWfcM7JRgeAiKCEdojNeEYrdm-dTblfZmfE/w400-h300/IMG_3781.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Folding in some tomatoes - ready to add the pasta</i></div></div><div><br /></div><div>Fold your <b>drained pasta, from above. </b>Season with additional <b>salt & pepper, </b>to taste. Enjoy! </div></div><div><br /></div><div><h2><b><i>Light & Easy Pasta with Garlic, Peas & Lemon Recipe by Successfully Gluten Free!</i></b></h2></div></div>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-60392596242013568732024-02-13T20:29:00.004-04:002024-02-13T20:29:39.810-04:00Homemade Raspberry Coulis Brownies<div style="text-align: left;">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! </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafO3OB1W_M_NUZnbBFHg2NgtddF8tzO0q7WSK0YwLQxnzWqt9h3KD5GMJ_dDiUfkes6hJVKfNNXi3Fe-Xwep1JxRDrRzRtlV_ZONWObKDccTfGwz1Q3fwzMFB8y_1VY3duqoEfs8D4wWsHw_yrJRhuXEqdgQiodR6pgEGXoTMXvltx5eGkTo2dzjTYzQ/s4030/IMG_3764%20(1).jpg" imageanchor="1"><img border="0" data-original-height="2866" data-original-width="4030" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafO3OB1W_M_NUZnbBFHg2NgtddF8tzO0q7WSK0YwLQxnzWqt9h3KD5GMJ_dDiUfkes6hJVKfNNXi3Fe-Xwep1JxRDrRzRtlV_ZONWObKDccTfGwz1Q3fwzMFB8y_1VY3duqoEfs8D4wWsHw_yrJRhuXEqdgQiodR6pgEGXoTMXvltx5eGkTo2dzjTYzQ/w400-h285/IMG_3764%20(1).jpg" width="400" /></a></div><div style="text-align: center;"><i>Fresh from the oven - beautiful swirled raspberry coulis brownies! Yum!</i></div><h1 style="text-align: left;"><b><u>Raspberry Coulis Brownies</u></b></h1><div style="text-align: left;">Preheat oven to 375. Line a 9" x 13" pan with parchment paper.</div><h3 style="text-align: left;"><b><u>Raspberry Coulis</u></b></h3><div style="text-align: left;">In a medium pot, combine over medium-heat: </div><div style="text-align: left;"><b>2 cups (~12 oz) fresh </b><i>(or frozen)</i><b> raspberries </b><i>(or mix of raspberries & blackberries) </i></div><div style="text-align: left;"><b>1/3 cup powdered sugar</b></div><div style="text-align: left;"><b>zest of 1 lemon</b></div><div style="text-align: left;"><b>juice of 1/2 lemon</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">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. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together in a small bowl, then whisk the following into your berries: </div><div style="text-align: left;"><b>2 Tbsp cold water</b></div><div style="text-align: left;"><b>1 Tbsp cornstarch</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">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. <i>(This isn't necessary, but I find it must nicer to have a coulis without seeds, particularly in a brownie).</i> Set aside while you prepare the brownie batter. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVwTZnUVehdBrgudSLDR0LeKd18jhH3-BYywXChh92K8kE3GITspadt5RqH02e5XZzGaS9H2Yjy9Zh9m4Bj4Uj7o8bEeKJ7wFU3VGlZDh5QFFCWH7tX_TwAFFPcWpETPHpA_F8hxKKCCewNXqj6-6VGMKHBB-pWSwGoSlVjuX7j6hTkEWIzJL7tZ4u2Y/s3474/IMG_3759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2616" data-original-width="3474" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVwTZnUVehdBrgudSLDR0LeKd18jhH3-BYywXChh92K8kE3GITspadt5RqH02e5XZzGaS9H2Yjy9Zh9m4Bj4Uj7o8bEeKJ7wFU3VGlZDh5QFFCWH7tX_TwAFFPcWpETPHpA_F8hxKKCCewNXqj6-6VGMKHBB-pWSwGoSlVjuX7j6hTkEWIzJL7tZ4u2Y/s320/IMG_3759.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Freshly made coulis, ready to strain out the seeds. </i></div><h3 style="text-align: left;"><b><u>Brownie batter</u></b></h3><div style="text-align: left;">In a large, microwave-safe bowl, heat at 50% power at 30-45 second increments until melted, stirring regularly: </div><div style="text-align: left;"><b>7 oz dark chocolate (chips, or diced bars)</b></div><div style="text-align: left;"><b>3/4 cup butter</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add: </div><div style="text-align: left;"><b>1 1/4 cup sugar</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add, mixing one at a time, until smooth: </div><div style="text-align: left;"><b>4 or 5 eggs </b><i>(5 for a gooier brownie)</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Add and mix in until combined: </div><div style="text-align: left;"><b>1/4 cup brown rice flour</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Spread your brownie batter into the parchment lined baking dish. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">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. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80yfnzpDAmp-nHmOV_2rq78-hbTZ1O_lPZHHh_FqSyB-gk4sIMU9GQSisWOet8FgA_sNW3dqusoQpgqozl4N7xYhymtgVamf-cYa84rF1EmduPOwfyLIUpPOWW3z3Ys-uuT8sx5YNHcg1pBro5nqESZo7JsFmIFOL11OihEjIic6dCMOIThcvW4FW_1c/s4032/IMG_3761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80yfnzpDAmp-nHmOV_2rq78-hbTZ1O_lPZHHh_FqSyB-gk4sIMU9GQSisWOet8FgA_sNW3dqusoQpgqozl4N7xYhymtgVamf-cYa84rF1EmduPOwfyLIUpPOWW3z3Ys-uuT8sx5YNHcg1pBro5nqESZo7JsFmIFOL11OihEjIic6dCMOIThcvW4FW_1c/s320/IMG_3761.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Raspberry Coulis, piped out on top of the brownie.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">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 <b>additional fresh raspberries</b> over the top of your brownies. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ15EaOLlNPS1L6wyaBWXJyqxUvg0hC3IMfp8OJnZANRl7BRV8yWG09WvlUwANqt7FJaVc6NUJmW-8g76NGKEDB9eIjJHcbbSLut6ST1wOCThc7cpacmhsxDai9MHdIAKeZedcwJ9YaFbcbeQyEDAkzJ5X-HnpM1H5jAse1yIkQF9NIdJlOWmqPhi0zPE/s4032/IMG_3762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ15EaOLlNPS1L6wyaBWXJyqxUvg0hC3IMfp8OJnZANRl7BRV8yWG09WvlUwANqt7FJaVc6NUJmW-8g76NGKEDB9eIjJHcbbSLut6ST1wOCThc7cpacmhsxDai9MHdIAKeZedcwJ9YaFbcbeQyEDAkzJ5X-HnpM1H5jAse1yIkQF9NIdJlOWmqPhi0zPE/s320/IMG_3762.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Swirled to make a pretty pattern. </i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5F8OKp9MgqLlHhg1lPktoKT4tLsK3ujiC29f9FjTt_YHt99ikUTBh8SGn_BloE1pvlWiw1KNWWfMO_LpkjAnLderQfBcNvKgDDl4QsdE27cYXOEwQPK8nBP7HxtDTP9_d_pF9v3o_req_msUmaQzaUxmV4_7lWtAS-TTx36L9e6IgvKATNW_nFzDuDw/s4032/IMG_3763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5F8OKp9MgqLlHhg1lPktoKT4tLsK3ujiC29f9FjTt_YHt99ikUTBh8SGn_BloE1pvlWiw1KNWWfMO_LpkjAnLderQfBcNvKgDDl4QsdE27cYXOEwQPK8nBP7HxtDTP9_d_pF9v3o_req_msUmaQzaUxmV4_7lWtAS-TTx36L9e6IgvKATNW_nFzDuDw/s320/IMG_3763.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Top with additional fresh raspberries, if desired. They'll be delicious and beautiful without the extra raspberries. </i></div><br /><div style="text-align: left;">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. <i>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! </i></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Store leftovers in the refrigerator. Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktO_5UHmAOFY1FElxjX3-FnKBJ2SyNmeEtzkEqkHZ2XXnbNCQfbUjj__zgUYksvBm8_x_c6YWBVO7xB0YEGZLtQt6uunlMwViAKNsSrBqaa9KeYraX4rxqx1DpZwqFBV6OFxqAduXBUxxS76mb75lQm8nLirBscv3kY_sCw7NabMc5EkIMYnAvqM_b2s/s4032/IMG_3786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktO_5UHmAOFY1FElxjX3-FnKBJ2SyNmeEtzkEqkHZ2XXnbNCQfbUjj__zgUYksvBm8_x_c6YWBVO7xB0YEGZLtQt6uunlMwViAKNsSrBqaa9KeYraX4rxqx1DpZwqFBV6OFxqAduXBUxxS76mb75lQm8nLirBscv3kY_sCw7NabMc5EkIMYnAvqM_b2s/w400-h300/IMG_3786.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Served with a little extra coulis I had left in the bag after piping zigzags on the top. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u><br /></u></b></div><h2 style="text-align: left;"><b><i>Homemade Raspberry Coulis Brownies Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-51558798404457223082024-02-09T12:20:00.001-04:002024-02-09T12:20:09.869-04:00Banana Coconut Muffins with Lemon Glaze<div style="text-align: left;"> One of our favorite banana breads has been the <a href="https://successfullyglutenfree.blogspot.com/2013/05/coconut-banana-bread-w-lemon-glaze.html" target="_blank">Coconut Banana bread w/ lemon glaze,</a> 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! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3FP7Xa7hyfO4l9EvT_7sBu2eBxLPp3kHEc-TYK6XCJ84Dl5AVV2GSVDuLyUfbE7uCefnEA5lLpSIVTceuFJFzwQ_eQny6R370tqcl3LN6jmKqdBQdppxAuFhG1pnyaW07bNWwTE9tVwBlJZOzHkj7UV2czgyJPGkqOtrZ_Ts_dE1hsDz50ti0kRULZo/s4032/IMG_3608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3FP7Xa7hyfO4l9EvT_7sBu2eBxLPp3kHEc-TYK6XCJ84Dl5AVV2GSVDuLyUfbE7uCefnEA5lLpSIVTceuFJFzwQ_eQny6R370tqcl3LN6jmKqdBQdppxAuFhG1pnyaW07bNWwTE9tVwBlJZOzHkj7UV2czgyJPGkqOtrZ_Ts_dE1hsDz50ti0kRULZo/w400-h300/IMG_3608.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yummy banana coconut muffins with a lemon glaze. Yum!</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div style="text-align: left;"><h1 style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Banana Coconut Muffins with Lemon Glaze</span></u></b></h1><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Makes 14-18 muffins</span></i><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Line 18 muffin tin with paper liners.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Preheat oven to 350F.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Mix the following dry ingredients in a bowl, then set aside:</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"><b>1 1/2 cup </b><a href="http://successfullyglutenfree.blogspot.ca/p/a-guideline-to-gluten-free-living.html" style="font-weight: bold;" target="_blank">Kristin’s gluten free flour mix</a><b> </b></span></span><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">(*see note below)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1 1/2 tsp xanthan gum<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1 tsp baking soda<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/2 tsp salt<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Whisk in a large bowl:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">4 overripe bananas, mashed </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/4 cup oil</span></b><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">3/4 - 1 cup sugar</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">2 eggs</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1 tsp vanilla extract or vanilla bean paste</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/2 cup sour cream or plain yogurt</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br /></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Add dry ingredients to wet ingredients, stirring until combined.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Then add:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/2cup unsweetened flaked/shredded coconut</span></b><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">Pour into prepared muffin tins. Sprinkle over top of muffin batter: </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/2 Tbsp sweetened flaked coconut</span></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-sYGPZPMDD95tmQi8wTbdpvsiZia3qzYRWjWjHpCta2heH9quYiEFAYRy1XOKVg8duUdGseImztRlClociylgBcrAblne07ls-YBE8Qxx89jb17cDdW9AFE6W7bDwq3HtIYG2XHrXIxeaKFwnO5bGdqMONb3BZGceWC3MdxJ38qvEOdnEua2T8zgjhM/s4030/IMG_3602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-sYGPZPMDD95tmQi8wTbdpvsiZia3qzYRWjWjHpCta2heH9quYiEFAYRy1XOKVg8duUdGseImztRlClociylgBcrAblne07ls-YBE8Qxx89jb17cDdW9AFE6W7bDwq3HtIYG2XHrXIxeaKFwnO5bGdqMONb3BZGceWC3MdxJ38qvEOdnEua2T8zgjhM/s320/IMG_3602.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Banana Coconut muffins, ready to sprinkle on a little coconut before baking. </i></div></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">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: </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1 Tbsp unsweetened or sweetened flaked/shredded coconut<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/2 cup powdered sugar<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"><b>4 tsp fresh lemon (or lime) juice, </b><i>or more to a runny consistency</i><b><o:p></o:p></b></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEu_VxSHs_dwJXVJ1dDG6VujEJmGx2N2VJkJon1xljSB1KOtqOttpWIiS5OLl24EE_Usup4GesuoH_7rvD9EEWYmGrjxH2dOq9MMu0m1_Is77xfYCIyiGcOdL7_bgMyS0rZ9SMF4h9Xg_5kd8R6KTwwqMl6XMK2bRSEuxo7fmcaMjiSPvxL_3dOgzClI/s4032/IMG_3605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxW_vg7L7HiWzkDOQmDtV2c9VTfxYsQAukE24dA4p_MhD6XsSpOvKnbfzQsUh5hhQbcIaukaIibicpSLPjdPhfl_AjeeqWtUqTXcOGeoiXpepf492wkjko8rOAq7sIzQbw-SN-W8HtFafr1CLCTWnY-Hkpb7ZX7CmZXTSfuo1PYX-8PW7_lQxXznzMSk/s320/IMG_3604.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Nicely browned, fresh from the oven.</i></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEu_VxSHs_dwJXVJ1dDG6VujEJmGx2N2VJkJon1xljSB1KOtqOttpWIiS5OLl24EE_Usup4GesuoH_7rvD9EEWYmGrjxH2dOq9MMu0m1_Is77xfYCIyiGcOdL7_bgMyS0rZ9SMF4h9Xg_5kd8R6KTwwqMl6XMK2bRSEuxo7fmcaMjiSPvxL_3dOgzClI/s320/IMG_3605.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><i>Removed to wire rack, and ready for glazing!</i></div><span style="font-family: Lucida Grande;">Remove muffins to a wire rack and top with glaze. Enjoy warm or cooled. Leftovers freeze perfectly! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU06QVHx1bGV6fIu3tiPwyGYWrLuZAt8N-RgIllBNzxZcQZnK-o3JYUDBHiHWnaaatdNSAJLx7rjJro7QEBigEJMB_p3oEHXwvcuFQPG1L_Dv_wzvZxu3D6HPQZeSc-PIWKM-GizP0MG5cL-j17UUCFRCu3aVXbcLacQ7bqAVkXzK9GAAoEtNosahibro/s4032/IMG_3607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU06QVHx1bGV6fIu3tiPwyGYWrLuZAt8N-RgIllBNzxZcQZnK-o3JYUDBHiHWnaaatdNSAJLx7rjJro7QEBigEJMB_p3oEHXwvcuFQPG1L_Dv_wzvZxu3D6HPQZeSc-PIWKM-GizP0MG5cL-j17UUCFRCu3aVXbcLacQ7bqAVkXzK9GAAoEtNosahibro/w400-h300/IMG_3607.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Glazed and ready to eat! </i></div></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"></span><br /></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">* <u>Flour note</u>: to make 1.5 cups Kristin’s GF flour mix, you can mix the following:</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1 cup brown rice flour</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/2 cup sorghum flour (or extra brown rice, if you don’t have sorghum)<o:p></o:p></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">1/2 cup cornstarch (or scant ¼ cup of arrowroot)<o:p></o:p></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">2 Tbsp potato starch<o:p></o:p></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">2 Tbsp tapioca starch<o:p></o:p></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">3/4 tsp xanthan gum<o:p></o:p></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";">** <i style="mso-bidi-font-style: normal;"><u>Banana note</u>: 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.<span style="mso-spacerun: yes;"> </span>Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.</i><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande"; mso-bidi-font-family: "Times New Roman";"><i style="mso-bidi-font-style: normal;"><br /></i></span></div><h2 style="margin: 0cm 0cm 0pt;"><span style="font-family: Lucida Grande;"><b><i>Banana Coconut Muffins w/ Lemon Glaze Recipe by Successfully Gluten Free!</i></b></span></h2></div><br /><div style="text-align: left;"><br /></div>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-1270964481624268322024-01-29T11:04:00.000-04:002024-01-29T11:04:38.764-04:00Banana Cream Pie!<div style="text-align: left;"> 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 <a href="https://successfullyglutenfree.blogspot.com/2021/04/gluten-free-vanilla-wafer-cookies.html" target="_blank">vanilla wafer cookies</a>) and layer it up - just use the same pudding recipe and sliced bananas listed below. Also delicious! Enjoy!</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1m8YE2jbWGnvQgUYLAFFGpszw4bUkSBZmtpk0KN6KHcb17p9tmJlo_abESWpmHZ3hfM8JSLa5ghpCG1tCf0qy46Nv1DE3O9Zyr5H1gUBTWuZpAlmxVRK2vA5o_83ZhL7uC4T5FvtYPW7P31076hQ7TVaUpxlKyQkzoYLPGoen24XEJFLlwspipoS5DrA/s4032/IMG_2681.jpg"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1m8YE2jbWGnvQgUYLAFFGpszw4bUkSBZmtpk0KN6KHcb17p9tmJlo_abESWpmHZ3hfM8JSLa5ghpCG1tCf0qy46Nv1DE3O9Zyr5H1gUBTWuZpAlmxVRK2vA5o_83ZhL7uC4T5FvtYPW7P31076hQ7TVaUpxlKyQkzoYLPGoen24XEJFLlwspipoS5DrA/w400-h300/IMG_2681.jpg" width="400" /></a></div><div style="text-align: center;"><i>A yummy slice of chilled banana cream pie - with little bites of chocolate throughout. </i></div><h1 style="text-align: left;"><u style="font-weight: bold;">Banana Cream Pie!</u> </h1><div style="text-align: left;"><div>Prepare and bake <a href="https://successfullyglutenfree.blogspot.com/2013/04/buttermilk-pie-crustpastry.html" target="_blank">one buttermilk pastry pie crust</a>.<i> (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). </i></div><div><br /></div><div>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. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiEMpQZNaEzScmdIphsUwdykZ_ZfQeGU1EM2d4vA3Y1iLGUeMWsIdS50q2H75vK21KPFR9f2HF4qk2di4jR97-7gtoD0YcCxxpMJj8DHT1jEoazUM9YoTUa2FCegpfMmLkgWM3uDwg-WidsCgHo4tj7I4CbZA22HPj47CWCGuA5MuHXqF__IIjCslYNQ/s4032/IMG_2660.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiEMpQZNaEzScmdIphsUwdykZ_ZfQeGU1EM2d4vA3Y1iLGUeMWsIdS50q2H75vK21KPFR9f2HF4qk2di4jR97-7gtoD0YcCxxpMJj8DHT1jEoazUM9YoTUa2FCegpfMmLkgWM3uDwg-WidsCgHo4tj7I4CbZA22HPj47CWCGuA5MuHXqF__IIjCslYNQ/s320/IMG_2660.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Pie crust, ready and cooling. </i></div><i><br /></i></div><div><div>In a medium saucepan (avoid non-stick coated pans), heat over medium heat until just boiling: </div><div><b>2 1/2 cup half & half OR whole milk</b></div><div><b>1/3 - 1/2 cup sugar</b></div><div><b>2 tsp vanilla bean paste OR vanilla extract</b></div><div><b>1/4 - 1/2 tsp salt</b></div><div><b><br /></b></div><div>In a small bowl, mix together: </div><div><b>1/4 cup cornstarch</b></div><div><b>4 egg yolks</b></div><div><b>1/4 cup half & half OR whole milk</b></div><div><b><br /></b></div><div>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>(I find it makes big, thick popping bubbles when done, and I quickly have to remove from heat to avoid getting burned), </i>remove from heat. </div></div><div><i><br /></i></div><div>As quick as you can, cover the bottom of your pie crust with even slices of fresh banana. You'll want to use:</div><div><b>2 - 3 ripe, yellow bananas</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinRvm2e9zueYFmpo3xQKQCxex2QHZZJtPzVvzsPawT_oFMZzHroUiYuokOx95WahYi7jlaE_goqHO7QQXKdq7wGzIjeQYeoQgwAAXMIQj0JrEHFKnRLID1bMFpkbPp0Pi0U37uUcreIj7cOZKUwV0JQoPBEG-02DRFP33-woRH8JoIQ3BpceTGEBF0Ik/s4030/IMG_2667.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinRvm2e9zueYFmpo3xQKQCxex2QHZZJtPzVvzsPawT_oFMZzHroUiYuokOx95WahYi7jlaE_goqHO7QQXKdq7wGzIjeQYeoQgwAAXMIQj0JrEHFKnRLID1bMFpkbPp0Pi0U37uUcreIj7cOZKUwV0JQoPBEG-02DRFP33-woRH8JoIQ3BpceTGEBF0Ik/s320/IMG_2667.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cover the bottom with nice slices of ripe (not over-ripe) banana</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div>If desired, you can add and sprinkle over the bananas: </div><div><b>1/4 - 1/2 cup semi-sweet or dark chocolate chips (</b><i>Optional)</i></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcBs_Ors_cmdC8PTa9E0iH_3tUmOco6EnfV4N0-HqbatDtbhbwv4Dz3DgaLv2xJTUN1I758vufTDFk90W4pJnDgAEXkodaCx5jfw-3FiJOSwd-oAvJv0ejjte5v7q7a-XOyNkhjLxkg3gOCwGiQpuSH24MIhqXeCX-9ECJKqHFEV1E16zO13Ady1-rBo/s4030/IMG_2668.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcBs_Ors_cmdC8PTa9E0iH_3tUmOco6EnfV4N0-HqbatDtbhbwv4Dz3DgaLv2xJTUN1I758vufTDFk90W4pJnDgAEXkodaCx5jfw-3FiJOSwd-oAvJv0ejjte5v7q7a-XOyNkhjLxkg3gOCwGiQpuSH24MIhqXeCX-9ECJKqHFEV1E16zO13Ady1-rBo/s320/IMG_2668.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Optional, but tasty, addition of chocolate chips</i></div><i><br /></i></div><div>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! </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ccj6yqvi7sgExh_OXOqNNYDgmS636KegDJzXhAchyphenhyphenJXPjqD2ihQgJOwvWOOqGv3IPFDHGeu5ik1Q0xHFduRzaGpWsH2eZoLFulRd_YStym9ue3Rjccr22eZgvXX7SU7-035yDI81M7oD7qLmsla33pUg4uFdhqwovp5Rsb5OuZ_T5wsdV1BIU-QftaE/s4032/IMG_2669.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ccj6yqvi7sgExh_OXOqNNYDgmS636KegDJzXhAchyphenhyphenJXPjqD2ihQgJOwvWOOqGv3IPFDHGeu5ik1Q0xHFduRzaGpWsH2eZoLFulRd_YStym9ue3Rjccr22eZgvXX7SU7-035yDI81M7oD7qLmsla33pUg4uFdhqwovp5Rsb5OuZ_T5wsdV1BIU-QftaE/s320/IMG_2669.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Immediately pouring on the warm/hot vanilla pudding.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCGF2fKrQtvq6zX9HT0n4hlpkn9LSmFBBJD4Uzy_KL5yOhNRth-X1udyIG7VreF66U05DBQlFUsX40eSJ_P9J5ViElVFB25vyFd_6GfEgWMK3sDYaDZmci0jJeXGxB1z00xjLs4sLIyaU3a0xWzTc8lTNFdod2IquLW2FcRPmidbQ5O_nUWMCf8AwmJM/s4032/IMG_2670.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCGF2fKrQtvq6zX9HT0n4hlpkn9LSmFBBJD4Uzy_KL5yOhNRth-X1udyIG7VreF66U05DBQlFUsX40eSJ_P9J5ViElVFB25vyFd_6GfEgWMK3sDYaDZmci0jJeXGxB1z00xjLs4sLIyaU3a0xWzTc8lTNFdod2IquLW2FcRPmidbQ5O_nUWMCf8AwmJM/s320/IMG_2670.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cover as nicely as possible with plastic wrap pressed to the surface.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQpZtKJke91vUpcPy3Kr3S4ON56IaA3xNTVHPdEx4S0Ip7pM_KL8AGxJ6YIlkDK-lbdStGOM3lD5H-VaPyCNFXPgtjUQanY6DTKz-BBIozEjIRcER1hBNwW7JW8emE4j6kK6xFERywL1afT4Ice7qBHdHQSRvTc7wSlTQJvdJ0OMLWJUXHUukhIpnw9k/s4032/IMG_2679.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQpZtKJke91vUpcPy3Kr3S4ON56IaA3xNTVHPdEx4S0Ip7pM_KL8AGxJ6YIlkDK-lbdStGOM3lD5H-VaPyCNFXPgtjUQanY6DTKz-BBIozEjIRcER1hBNwW7JW8emE4j6kK6xFERywL1afT4Ice7qBHdHQSRvTc7wSlTQJvdJ0OMLWJUXHUukhIpnw9k/w400-h300/IMG_2679.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yum!!! </i></div><h2 style="text-align: left;"><b><i>Banana Cream Pie Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-51365911338741877222024-01-22T09:51:00.005-04:002024-01-22T09:51:56.509-04:00Broccoli, Onion (or Shallots) & Mushroom Stuffed Bread<div style="text-align: left;"> 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!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5s8n2lLNLIrUOkz4kirBUu9Ok-gDpXBan1XCTi4zWNKklBseQ0dkCceAqIsee3afkuhqjlf8675HvUHtvOApwngWuG556S8Zed2hOjt3PcYmmZPL0DU_D7Ko8gsJtOra6E1toDCirzz9db4S8tRYB0uM5RPUb_2YzAjEVkLw7p1qeSpXlFd6JcQE76g/s4032/IMG_3213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5s8n2lLNLIrUOkz4kirBUu9Ok-gDpXBan1XCTi4zWNKklBseQ0dkCceAqIsee3afkuhqjlf8675HvUHtvOApwngWuG556S8Zed2hOjt3PcYmmZPL0DU_D7Ko8gsJtOra6E1toDCirzz9db4S8tRYB0uM5RPUb_2YzAjEVkLw7p1qeSpXlFd6JcQE76g/w400-h300/IMG_3213.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Onion, Broccoli & Mushroom Stuffed Bread - Yum!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatFSl256eeQHA_v9nsAqQgK7Z61EZcihcOXh8Bten8Z9dFxc_ONYgJXW8-AzPpli8aa0LNnqADOQKSNMjQ8Km6bKptHnG7PiEwopfq-5ZmhXws7q7XVyG3cffBXiyBNOxz-n-uv4voAVrFbRu82VfInWrFlqm6L9hv4zy3RZEuQLqQnQVPHIpyz6VHi8/s4032/IMG_2983.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatFSl256eeQHA_v9nsAqQgK7Z61EZcihcOXh8Bten8Z9dFxc_ONYgJXW8-AzPpli8aa0LNnqADOQKSNMjQ8Km6bKptHnG7PiEwopfq-5ZmhXws7q7XVyG3cffBXiyBNOxz-n-uv4voAVrFbRu82VfInWrFlqm6L9hv4zy3RZEuQLqQnQVPHIpyz6VHi8/w400-h300/IMG_2983.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Version made with Shallots - took this in to a work potluck - it was a hit!</i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cTs-IUngB74xgXX5nDWbaBJo9nrx4qWVDTaUhRBhACaDC-n200gUQCrR5VIRI7mHhXkmXDB5FdMffpZB82U7CqXXBP0mjgwpfWWe3K4zXGbgyp1KdzveY8iEef3jvGM9TKvZvwUqA6AGIm_wnQrOq-_DmSdLo_rENEoM8FCzsgdmUAPULPot6TNwvMo/s4032/IMG_3208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cTs-IUngB74xgXX5nDWbaBJo9nrx4qWVDTaUhRBhACaDC-n200gUQCrR5VIRI7mHhXkmXDB5FdMffpZB82U7CqXXBP0mjgwpfWWe3K4zXGbgyp1KdzveY8iEef3jvGM9TKvZvwUqA6AGIm_wnQrOq-_DmSdLo_rENEoM8FCzsgdmUAPULPot6TNwvMo/w400-h300/IMG_3208.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Delicious stuffed breads - fresh from the oven! </i></div></div><h1 style="text-align: left;"><b><u>Broccoli, Onion (or Shallots) & Mushroom Stuffed Bread</u></b></h1><div style="text-align: left;">Preheat oven to 425 - 450 F. Line two baking sheets with parchment paper.</div><div style="text-align: left;"><b><u><br /></u></b></div><div style="text-align: left;">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: </div><div style="text-align: left;"><b>1-2 Tbsp butter</b></div><div style="text-align: left;"><b>1-2 Tbsp olive oil</b></div><div style="text-align: left;"><b>3-4 shallots OR 1-2 onions (can use 3 onions, if you like extra onion)</b></div><div style="text-align: left;"><b>1 cup sliced mushrooms</b></div><div style="text-align: left;"><b>1/2 tsp salt</b></div><div style="text-align: left;"><b>3/4 tsp pepper</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Towards end, add in and saute 2-3 minutes: </div><div style="text-align: left;"><b>2-3 cups chopped broccoli heads</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove from heat and set aside to cool. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bXV0fiUIli9WuY73S4MDrwR3vTaKMcMQiDzdFBTIYBoX2QE243Fws5CSco2veRGrwJoC9T8EuDvPb5fjwkIrdmziaBIlk5o2ZiiM_KTIDQq0VgeGsHWKvV_92fitLtzdukMNHiw2hECKyHOT5rlCWECu2WUxbexcdYDHxJqQ332tW2n5ZSPHiCd7auo/s4032/IMG_2974.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bXV0fiUIli9WuY73S4MDrwR3vTaKMcMQiDzdFBTIYBoX2QE243Fws5CSco2veRGrwJoC9T8EuDvPb5fjwkIrdmziaBIlk5o2ZiiM_KTIDQq0VgeGsHWKvV_92fitLtzdukMNHiw2hECKyHOT5rlCWECu2WUxbexcdYDHxJqQ332tW2n5ZSPHiCd7auo/s320/IMG_2974.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Shallots, broccoli & mushrooms</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kMPd6fSv8y5nWDzLtk_vOxTsUv6lK9tabalMqaNGquFudiGLhitZaRRWMVT_WVR8DUI6mWLTUtAs1WaCObsswAweOC0iB8L1owQesYAz7CTNjCK97Mic0VGyafjgQVnLjxcjG0z9xHAhTzICUXVW7E-Po3DUsCuA-CWdHyGh8fqfZa3apcFN8uxG_Ek/s4032/IMG_3199.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kMPd6fSv8y5nWDzLtk_vOxTsUv6lK9tabalMqaNGquFudiGLhitZaRRWMVT_WVR8DUI6mWLTUtAs1WaCObsswAweOC0iB8L1owQesYAz7CTNjCK97Mic0VGyafjgQVnLjxcjG0z9xHAhTzICUXVW7E-Po3DUsCuA-CWdHyGh8fqfZa3apcFN8uxG_Ek/s320/IMG_3199.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lots of extra onions in this version - with some mushroom - and broccoli ready nearly ready to add in</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large mixer combine: </div><div style="text-align: left;"><div><b>4 1/2 cups <a href="https://successfullyglutenfree.blogspot.com/p/a-guideline-to-gluten-free-living.html" target="_blank">Kristin's Gluten-Free Flour Mix</a></b></div><div><b>1 Tbsp xanthan gum </b><i>(yes, extra is needed)</i></div><div><b>1 1/2 Tbsp rapid-rise yeast</b></div><div><b>1 Tbsp minced dried onion </b><i>(optional)</i></div><div><b>2 tsp garlic powder</b></div><div><b>3/4 tsp salt</b></div><div><b><br /></b></div><div>Add, and beat 2-3 minutes, until nice and smooth: </div><div><b>3 1/2 cup milk, room temperature</b></div><div><b>3 eggs</b></div><div><b><br /></b></div><div>While the bread is mixing, in a small bowl melt: </div><div><b>3 Tbsp salted butter</b></div><div><b><br /></b></div><div>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 <i>no more</i> than 2/3 of the total dough, so you have enough to pipe on top after adding the filling. </div><div><br /></div><div>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. </div><div><br /></div><div>Mix into the cooked vegetables: </div><div><b>250-350 g dairy-free boursin cheese </b><i>(or similar - regular boursin cheese, or a onion/garlic cream cheese spread will also work)</i></div><div><b>2 eggs</b></div><div><b><br /></b></div><div>Divide the filling evenly between the four loaf bottoms. You can sprinkle on a bit of grated parmesan, if desired. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXwE3DBL2SZPoUhYWRANV6KWwtFpW0oUxfDfSMMeM-mktm2cK-Iqf_Fd0Jn0E6iM9a8Jc9XNtv3691O10azQwlsmBdOnbTlWTkySPadajRRGgNLBKZSp35bIB2osi6Cr1TReYCywj6JfAuXdeHYr832E7M6GD686swmr10F4vM9PD0sAAxOsNuZjWcsw/s3855/IMG_2975.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3019" data-original-width="3855" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXwE3DBL2SZPoUhYWRANV6KWwtFpW0oUxfDfSMMeM-mktm2cK-Iqf_Fd0Jn0E6iM9a8Jc9XNtv3691O10azQwlsmBdOnbTlWTkySPadajRRGgNLBKZSp35bIB2osi6Cr1TReYCywj6JfAuXdeHYr832E7M6GD686swmr10F4vM9PD0sAAxOsNuZjWcsw/s320/IMG_2975.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Stuffed with shallot filling and ready for zigzags piped on top.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJI_xyyRDPjPeC3G7xSUfKtMwsPZRl07hDdcWlZtuGR8GSkC-0dOBhLGDbt4SdjRR3IRdnswkDgFwCi6N11HWRCsfow_UyKpb-SHRfTKzrZKMB0f5TlX9VCzwwnBtt01ax51ri24O6WkRyw6PS3Znk74jiH9uynYK-CLgNAnvJaazAm8w4CYsOXl0mEc/s4032/IMG_3203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJI_xyyRDPjPeC3G7xSUfKtMwsPZRl07hDdcWlZtuGR8GSkC-0dOBhLGDbt4SdjRR3IRdnswkDgFwCi6N11HWRCsfow_UyKpb-SHRfTKzrZKMB0f5TlX9VCzwwnBtt01ax51ri24O6WkRyw6PS3Znk74jiH9uynYK-CLgNAnvJaazAm8w4CYsOXl0mEc/s320/IMG_3203.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Stuffed with onion filling and ready for zigzags piped on top. </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div>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. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPflz37srPiBL62d2UM76C4hr-M2w-rhd3_nAiOSoEX1ocmlmn9gDHMxkiykrw7xbeKqn3R-nei7eemOJh1XkUf_TtTYDlnMs7yqN3s3SbIOdZqkyfP5doYIoDiAPFxPGnEtvhBOTbztVT7ZnZFx8rRt7xOlv_E3BVnFXkNJR50GjgdDGNcU3ByBWRdzk/s4032/IMG_2976.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPflz37srPiBL62d2UM76C4hr-M2w-rhd3_nAiOSoEX1ocmlmn9gDHMxkiykrw7xbeKqn3R-nei7eemOJh1XkUf_TtTYDlnMs7yqN3s3SbIOdZqkyfP5doYIoDiAPFxPGnEtvhBOTbztVT7ZnZFx8rRt7xOlv_E3BVnFXkNJR50GjgdDGNcU3ByBWRdzk/s320/IMG_2976.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Zigzags, brushed with butter. </i></div><div><br /></div><div><div><i>Optional - on top of butter brushed loaves sprinkle: </i></div><div><b>grated parmesan</b></div><div><b>crushed red pepper flakes</b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR7VX24K092jF1vX0lqRfBFm6F8_ZlUVcyQwuO3TtILCt5wXG-01Ru-tpmd4DIntx6kBcw2SKhqTt_dcXDVSdIFO-5Qs9fsLuUZMRf9egLSgrtMZOfEwWg1oyM7ySMqme61trdgmOklgO8kBmvtJMq2jLMbM67WK-tV6amgVBFH3eS4QiQ4V5s9IDMXo/s4032/IMG_3204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR7VX24K092jF1vX0lqRfBFm6F8_ZlUVcyQwuO3TtILCt5wXG-01Ru-tpmd4DIntx6kBcw2SKhqTt_dcXDVSdIFO-5Qs9fsLuUZMRf9egLSgrtMZOfEwWg1oyM7ySMqme61trdgmOklgO8kBmvtJMq2jLMbM67WK-tV6amgVBFH3eS4QiQ4V5s9IDMXo/w400-h300/IMG_3204.jpg" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><i>Personally, I love the bit of spice added from the crushed red pepper flakes. </i></div><div><b><br /></b></div><div>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! </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN8pLKDR98mkBqqxgh0U1ejS0mg0wRs6JCi8CODPzXAUMPIJEBJS7fgnkZ-vn-qmbF7L8nnTxhuQFRoetQWxwGLseByMGe3jG75oCBrjttbVoLTgZKotfkiXLg0BZZ-YwlcHxFU3QVj_0btFxhmzz9TNy_NwNc4zQW7EGAX0hxWArkt6LQo4PQ9T2_f0/s4032/IMG_2979.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN8pLKDR98mkBqqxgh0U1ejS0mg0wRs6JCi8CODPzXAUMPIJEBJS7fgnkZ-vn-qmbF7L8nnTxhuQFRoetQWxwGLseByMGe3jG75oCBrjttbVoLTgZKotfkiXLg0BZZ-YwlcHxFU3QVj_0btFxhmzz9TNy_NwNc4zQW7EGAX0hxWArkt6LQo4PQ9T2_f0/s320/IMG_2979.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Shallot-filled broccoli stuffed bread loaves, fresh from the oven.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsF7W-sF4pOeNnENm1keY49Vqx7ZbmhW1ioR7qbbiZXyeq9hUBkSPEWHsmGDSyDzyg60nlSChjqSok80PPmWq51MgYu_Y89TpV4m1p5VpD5zWUkVBPcBCDcoSEeGXHMPm6rFAFeTZgntyE4RtCgAfDIfjSeaLksApUG1r_nogyc9OuqCj0NPhJ8RC0NQ/s4032/IMG_3206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsF7W-sF4pOeNnENm1keY49Vqx7ZbmhW1ioR7qbbiZXyeq9hUBkSPEWHsmGDSyDzyg60nlSChjqSok80PPmWq51MgYu_Y89TpV4m1p5VpD5zWUkVBPcBCDcoSEeGXHMPm6rFAFeTZgntyE4RtCgAfDIfjSeaLksApUG1r_nogyc9OuqCj0NPhJ8RC0NQ/w400-h300/IMG_3206.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Onion-packed broccoli stuffed bread loaves, fresh from the oven. Yum!</i></div><div><br /></div><h2 style="text-align: left;"><b><i>Broccoli, Onions (or Shallots) & Mushroom Stuffed Bread Recipe by Successfully Gluten Free!</i></b></h2></div><br />Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-82144653086375371392024-01-05T16:16:00.001-04:002024-01-05T16:16:39.027-04:00Apple Fritters - Raised-donut-style!<div style="text-align: left;"> 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 <a href="https://successfullyglutenfree.blogspot.com/2022/11/apple-pie-filling.html" target="_blank">chunky apple pie filling.</a> They're a delicious raised-donut style fritter. Not a fan of using yeast? No problem! Just make my <a href="https://successfullyglutenfree.blogspot.com/2015/10/gluten-free-apple-fritters.html" target="_blank">apple fritter donut holes</a>! 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! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9zWMf4wSGNYqdMJh47qJXTB9zOle6-tsfcy7JasfnBRx_3fkR6nrExrLlfq0UpfXSfIf3nTjZ1BC3KA8yXiat7BV9Dyhl_x2RkznsKBpeevSn9LNdMDwvavFFA98TDXdYmQd2IQNAUGMbLOCQLxfvf9ifmnN_QMm523lJw6hFFxNL-CpcLfIl692oyw/s4032/IMG_2117.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9zWMf4wSGNYqdMJh47qJXTB9zOle6-tsfcy7JasfnBRx_3fkR6nrExrLlfq0UpfXSfIf3nTjZ1BC3KA8yXiat7BV9Dyhl_x2RkznsKBpeevSn9LNdMDwvavFFA98TDXdYmQd2IQNAUGMbLOCQLxfvf9ifmnN_QMm523lJw6hFFxNL-CpcLfIl692oyw/w300-h400/IMG_2117.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Freshly made gluten-free apple fritter!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLdBHRB0LTwWYUNZ6MDQUFBVLNkGMI0KBzxB_bgJ9sLJr2i-o-qXFvYESobfdnBmiGStynKwBLA_jUVFjWjsy6q5nEW2UaoM9ZeXQVDOOHgb3K9NxXFrSZUvvZfyvVmNZFdy3crdemLdmGLQQJAbCpJisrymiE-gf6tb6y0zLbMBFCNSVoWk_mJk6SFU/s4032/IMG_2123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLdBHRB0LTwWYUNZ6MDQUFBVLNkGMI0KBzxB_bgJ9sLJr2i-o-qXFvYESobfdnBmiGStynKwBLA_jUVFjWjsy6q5nEW2UaoM9ZeXQVDOOHgb3K9NxXFrSZUvvZfyvVmNZFdy3crdemLdmGLQQJAbCpJisrymiE-gf6tb6y0zLbMBFCNSVoWk_mJk6SFU/w400-h300/IMG_2123.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Chunky and filled to the brim with delicious apple. </i></div><h1 style="text-align: left;"><u>Apple Fritters - Raised-donut-style! </u></h1><div style="text-align: left;"><div><i>Makes 24 apple fritters</i></div><div>Line two cookie sheets with parchment paper cut into 12 pieces (for piping apple fritters).</div><div><br /></div><div>Mix together in a mixer: </div><div><b>1 cup white rice flour</b></div><div><b>1/2 cup brown rice flour</b></div><div><b>1/2 cup tapioca starch</b></div><div><b>1/4 cup potato starch</b></div><div><b>1/4 cup arrowroot starch or cornstarch</b></div><div><b>1 tsp xanthan gum</b></div><div><b>2 tsp rapid-rise/quick yeast</b></div><div><b>1/2 tsp salt</b></div><div><b>2 Tbsp sugar</b></div><div><b>1/2 tsp baking soda</b></div><div><b><br /></b></div><div>Add, then beat until nice and smooth, 2-3 minutes: </div><div><b>3 eggs</b></div><div><b>3/4 cup milk, warmed</b></div><div><b>1/4 cup butter, softened</b></div><div><b>1 tsp vanilla bean paste OR vanilla extract</b></div><div><b>1 tsp apple cider vinegar</b></div><div><b><br /></b></div><div>Fold into batter: </div><div><b>2 cups chunky <a href="https://successfullyglutenfree.blogspot.com/2022/11/apple-pie-filling.html" target="_blank">homemade apple pie filling</a> </b><i>(room temperature or slightly warmed, not hot!)</i></div><div><i><br /></i></div><div>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. </div><div><br /></div><div><div>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. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAZHfNoZQMacn_ESL0BW9ZUy7FKbvAUAA_C7z5a5NFcArccTu4dqhE480TRRv5YOeGpCo0CC1NQbyTFzdKRTDPEAryjPfL6xEThXiuv0R2R33RgqJE13ZQ2reRV9kUnb209UvUlChb44n9nk_iGUDjD0hulY8vDe0kT9IXaAE9i5Wx1OoM_xMfYBvq1s/s4032/IMG_2114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAZHfNoZQMacn_ESL0BW9ZUy7FKbvAUAA_C7z5a5NFcArccTu4dqhE480TRRv5YOeGpCo0CC1NQbyTFzdKRTDPEAryjPfL6xEThXiuv0R2R33RgqJE13ZQ2reRV9kUnb209UvUlChb44n9nk_iGUDjD0hulY8vDe0kT9IXaAE9i5Wx1OoM_xMfYBvq1s/s320/IMG_2114.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Piping each donut onto a separate piece of parchment paper makes it easy to lift and lower into the oil.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpDqzxKVwfLUA9oCgEjG1BkPGWh6MDvCQ69L8LN_VzM_pur9GFi9AUQPNzgF6nfk155EmaO7ZshWXRy733FkqiuiRti0m7bTYCU-GcBcmdKlU9F6c5OYWnNqKLpP3x_7EowzN3_V3MyxOZGFrcK7jF6nM_PVAS9oe95RoMXuwiOPFYJM9-bUB_jZpLsI/s4032/IMG_2121.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpDqzxKVwfLUA9oCgEjG1BkPGWh6MDvCQ69L8LN_VzM_pur9GFi9AUQPNzgF6nfk155EmaO7ZshWXRy733FkqiuiRti0m7bTYCU-GcBcmdKlU9F6c5OYWnNqKLpP3x_7EowzN3_V3MyxOZGFrcK7jF6nM_PVAS9oe95RoMXuwiOPFYJM9-bUB_jZpLsI/s320/IMG_2121.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Frying the donuts. Once they've puffed up and the bottoms are darkened, you can flip them. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6Aiwuh4R9tudsGYQLQtc7cUE4l6Gh4zqKovZWq8c19a5g88une84CxnpbTiBXWaUTqGtHX2IMXiLetKw7SkV-ZD9jgtgS9MD9aXOVUg0luxhomGBt4wAakRp9BWLgEW41atAz4W7mzCcLV9DaW4mTQW2A7PBfvdkyXd6elPCe7MzNvdtsK-E7wjmQko/s4032/IMG_2116.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6Aiwuh4R9tudsGYQLQtc7cUE4l6Gh4zqKovZWq8c19a5g88une84CxnpbTiBXWaUTqGtHX2IMXiLetKw7SkV-ZD9jgtgS9MD9aXOVUg0luxhomGBt4wAakRp9BWLgEW41atAz4W7mzCcLV9DaW4mTQW2A7PBfvdkyXd6elPCe7MzNvdtsK-E7wjmQko/s320/IMG_2116.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Freshly out of the fryer, and ready to glaze.</i></div><div><br /></div><div>Whisk together the following, and dip the top of warm/hot donuts into the glaze: </div><div><b>3/4 cup powdered sugar</b></div><div><b>1/2 tsp vanilla </b></div><div><b>cold water, to a thin dipping consistency</b></div><div><b><br /></b></div><div>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!</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0sMQyqs-inaXCIrXNpj0q2UJxMg878I0ueAyN8QEPzmGlV73tl6rAQngRM5F_hUp-zNy1dcUGLM83apVQG2VW1wVgZRekW7uhhHEUYcWgJysHz98tbiXaHQH4sC1RjNHXyq_QNV_1TVcKIfmjBJN9gXlHzdtZm6DYA-mzm_CYvaNzjKx8XnxWoVphq4/s4030/IMG_2122.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0sMQyqs-inaXCIrXNpj0q2UJxMg878I0ueAyN8QEPzmGlV73tl6rAQngRM5F_hUp-zNy1dcUGLM83apVQG2VW1wVgZRekW7uhhHEUYcWgJysHz98tbiXaHQH4sC1RjNHXyq_QNV_1TVcKIfmjBJN9gXlHzdtZm6DYA-mzm_CYvaNzjKx8XnxWoVphq4/w400-h300/IMG_2122.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Glazed donuts placed on a new piece of parchment paper to cool. SO tasty. </i></div></div><div><br /></div><h2 style="text-align: left;"><b><i>Apple Fritters - Raised-donut-style Recipe by Successfully Gluten Free!</i></b></h2></div>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-83901048708132297732023-12-20T17:51:00.001-04:002023-12-20T17:51:12.221-04:00Homemade Gingerbread-flavored Marshmallows<div dir="ltr" style="text-align: left;" trbidi="on">These gingerbread flavored marshmallows got rave reviews from friends and family. They're so light and fluffy - as all yummy homemade marshmallows are - but the delicious gingerbread spices mixed in make it an extra special treat! Yum! Not in a gingerbread mood? Try out <a href="https://successfullyglutenfree.blogspot.com/2022/06/homemade-neapolitan-marshmallows.html" target="_blank">Neapolitan </a>flavored, <a href="https://successfullyglutenfree.blogspot.com/2022/03/homemade-smores-marshmallows.html" target="_blank">s'more's </a>marshmallows, <a href="https://successfullyglutenfree.blogspot.com/2019/11/chocolate-covered-homemade-marshmallows.html" target="_blank">chocolate covered</a> marshmallows, or just plain-ol' <a href="https://successfullyglutenfree.blogspot.com/2013/11/homemade-marshmallows.html" target="_blank">vanilla marshmallows</a>. Enjoy! <br />
<div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGHArliIkF-du0LSEv4VBYUelz9_konoO2WbNg0Z0on_48uGfANpiK7JprMggNxNb3mMfCsnWyl8Un75-zOsKdec1Oh8jlqYCDr0cO9zu5ssnSdaSQk9ntznnHkln3ADWskda2KHcFMK7RUdGATs4VOaOU44OPmOj0VPoPOHO-MRUV2vP2LkpQQyXJuo/s4032/IMG_3040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGHArliIkF-du0LSEv4VBYUelz9_konoO2WbNg0Z0on_48uGfANpiK7JprMggNxNb3mMfCsnWyl8Un75-zOsKdec1Oh8jlqYCDr0cO9zu5ssnSdaSQk9ntznnHkln3ADWskda2KHcFMK7RUdGATs4VOaOU44OPmOj0VPoPOHO-MRUV2vP2LkpQQyXJuo/w400-h300/IMG_3040.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Oops, snuck a bite! Yum!</i></div><u style="font-weight: bold;"><br /></u><h1 style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: inherit;">Homemade Gingerbread-flavored Marshmallows</span></u></b></h1><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US">Butter 9x13 glass pan for larger square marshmallows OR butter cookie sheet for thinner marshmallows to cut into fancier shapes with buttered cookie cutters OR butter 9x13 pan and an 8x8 pan to make half thick, half thin marshmallows.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US">Combine in a mixer with whisk attachment:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">½ cup cool water<o:p></o:p></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">3 pkg. (1/4 oz each) </b><b style="mso-bidi-font-weight: normal;">(This is about 2 1/2 Tbsp or 7 1/2 tsp)</b><b style="mso-bidi-font-weight: normal;"> unflavored gelatin</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><span style="font-family: inherit;">In a small, deep saucepan, combine the following over medium heat. Cook, stirring, until syrup reaches 240F on a candy thermometer:<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">½ cup cool water<o:p></o:p></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">1 ½ cups sugar<o:p></o:p></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">1 cup light corn syrup<o:p></o:p></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">1/8 tsp. salt<o:p></o:p></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;">I find heating to 240F takes ~20-30 minutes, and will go in phases of seeming not to increase in temperature to suddenly jump up 5-10 degrees.<span style="mso-spacerun: yes;"> </span>So, make sure you’re paying attention, particularly at the end.</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaugO0ojPL421OXhyAYvQ35rQuue2nzaDY4zSByg3w-zhamy9TbCOm1MQYqiGS_r3vHtp9G5YrxC54Sxrzh4MymvQ7uZDMew6Pdr6VsjILqK_7YKklBxnzfbpI_I9zwECBbStEF-5p3Y/s1600/Marshmallows-Homemade%2521%2521%2521+%252837%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaugO0ojPL421OXhyAYvQ35rQuue2nzaDY4zSByg3w-zhamy9TbCOm1MQYqiGS_r3vHtp9G5YrxC54Sxrzh4MymvQ7uZDMew6Pdr6VsjILqK_7YKklBxnzfbpI_I9zwECBbStEF-5p3Y/s1600/Marshmallows-Homemade%2521%2521%2521+%252837%2529.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNXGppf3y43pWg4weNiYcMKWaLufguNEODqLh3nkyQkg7AOkj7fnsQ0bzpCLUFCdJfXn8ewEPSrATmy19IaYMmgWO0MqxIqhwuan8rZF53CK9gyclxdOjFqN8yXO_j021PaBf87_Axok/s1600/Marshmallows-Homemade%2521%2521%2521+%252838%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNXGppf3y43pWg4weNiYcMKWaLufguNEODqLh3nkyQkg7AOkj7fnsQ0bzpCLUFCdJfXn8ewEPSrATmy19IaYMmgWO0MqxIqhwuan8rZF53CK9gyclxdOjFqN8yXO_j021PaBf87_Axok/s1600/Marshmallows-Homemade%2521%2521%2521+%252838%2529.JPG" width="200" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRuGc6IIbDd71DmZt_LXAaZJg5u7yKifJifO5PYsmrDySkpXfqmA-E6vY5j-o69B_Q3qJfaexLjgpgF-k7xNEPmFNLbMULpXcReQZm5FQRXxo1qS_OuKWtZaZO1gSbsYi0CTXFn_YYJM/s1600/Marshmallows-Homemade%2521%2521%2521+%252840%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRuGc6IIbDd71DmZt_LXAaZJg5u7yKifJifO5PYsmrDySkpXfqmA-E6vY5j-o69B_Q3qJfaexLjgpgF-k7xNEPmFNLbMULpXcReQZm5FQRXxo1qS_OuKWtZaZO1gSbsYi0CTXFn_YYJM/s1600/Marshmallows-Homemade%2521%2521%2521+%252840%2529.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Showing the progression of sugar boiling. It does bubble up a bit, but not too much. Even so, I recommend using a pot that it the liquid will fill no more than halfway.</em></div><div class="separator" style="clear: both; text-align: center;"> </div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><span style="font-family: inherit;">Remove from heat.<span style="mso-spacerun: yes;"> </span>With mixer on low speed, slowly pour the sugar syrup into the softened gelatin.<span style="mso-spacerun: yes;"> </span>Increase speed to high and whip until closer to room temperature, about 8-10 minutes.<span style="mso-spacerun: yes;"> </span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxEqUW-Io3vlFmf7RMAbhEVs4qhFb-phveLkPDvl6GOsHirKmSlyFqF0U_4LGgs7ebac-Sv7TQ8Txu6YdE5wlnalbbUNCRTsqzgLC2uGfsypYqomnF7ePFS7LhOPobuQ8d9B8bI7iUKo/s1600/Marshmallows-Homemade%2521%2521%2521+%252846%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxEqUW-Io3vlFmf7RMAbhEVs4qhFb-phveLkPDvl6GOsHirKmSlyFqF0U_4LGgs7ebac-Sv7TQ8Txu6YdE5wlnalbbUNCRTsqzgLC2uGfsypYqomnF7ePFS7LhOPobuQ8d9B8bI7iUKo/s1600/Marshmallows-Homemade%2521%2521%2521+%252846%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>This is how the gelatin and boil-sugar mixture will look initially.</em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRwQZjFUPYX43JRdup5oNqYAIOCeUq2uW09MfxqvYCBqWln6Anat6u9XHx3bTeIe6ehbKYr43Lg3D0NlNr2sA1sTDs-TqNeXoLaXSFANbh32YSU3K6bNc3sniO7iKT84Sk4hM3qvQpso/s1600/Marshmallows-Homemade%2521%2521%2521+%252847%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRwQZjFUPYX43JRdup5oNqYAIOCeUq2uW09MfxqvYCBqWln6Anat6u9XHx3bTeIe6ehbKYr43Lg3D0NlNr2sA1sTDs-TqNeXoLaXSFANbh32YSU3K6bNc3sniO7iKT84Sk4hM3qvQpso/s1600/Marshmallows-Homemade%2521%2521%2521+%252847%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Keep whisking and it will fluff up and look like delicious marshmallow fluff.</em></div><span lang="EN-US"><o:p></o:p></span> </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><div dir="ltr" trbidi="on">While the marshmallow whips, mix together the following gingerbread spices to equal ~2 tsp total</div><div dir="ltr" trbidi="on"><b>1 tsp ground cinnamon</b><br /><b>1/2 tsp ground ginger</b><br /><b>1/4 tsp ground cloves</b><br /><b>1/8 tsp nutmeg</b><br /><b>1/8 tsp allspice</b><br />*<i>make sure to mix together the spices first in a little bowl before adding to the pan, just to make sure you don't have lumps of any one spice.</i><br /><br />Towards last 1-2 minutes of whipping, add in, scraping down occasionally: </div><div dir="ltr" trbidi="on"><b>Gingerbread spices</b></div><div dir="ltr" trbidi="on"><b>1/2 - 1 tsp vanilla extract</b></div><div dir="ltr" trbidi="on"><br /></div></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US">Use <strong>wet </strong>hands to smooth and flatten marshmallow into buttered pan(s).<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPv8bYvDZKCmpjr4pujnpRkZqHZXzqftqMqk49HQY2rD5mCtXQVsCdp_m1URhVwKgZjvG90PRFeAo59Ntlx_NHLl6cTXNSHAp8KO0sFQ_FO-GAsLsCnwEZAP492ToF3OQTPYz8FD97Xrjg5jpOt1tBP4RgI9I-lTLphabdXpgLA3aFfFpOHHi0reWplew/s4030/IMG_3008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPv8bYvDZKCmpjr4pujnpRkZqHZXzqftqMqk49HQY2rD5mCtXQVsCdp_m1URhVwKgZjvG90PRFeAo59Ntlx_NHLl6cTXNSHAp8KO0sFQ_FO-GAsLsCnwEZAP492ToF3OQTPYz8FD97Xrjg5jpOt1tBP4RgI9I-lTLphabdXpgLA3aFfFpOHHi0reWplew/s320/IMG_3008.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Gingerbread marshmallows - spread into a buttered pan</i></div><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><i>Optional decorating idea: </i>As shown a couple photos in my<a href="https://successfullyglutenfree.blogspot.com/2013/11/homemade-marshmallows.html" rel="nofollow"> regular marshmallow recipe</a>, you can use <b style="mso-bidi-font-weight: normal;">food coloring</b> <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">(optional) </i></b>on wet tops of marshmallows, swirling around for decoration.<span style="mso-spacerun: yes;"> </span>If you want to add <b style="mso-bidi-font-weight: normal;">decorative sprinkles</b> <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">(optional)</i>,</b> add them at this point.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br /></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US">Sprinkle top of the pan with <b style="mso-bidi-font-weight: normal;">powdered sugar</b>.<span style="mso-spacerun: yes;"> </span>Let the marshmallows rest several hours at room temperature before cutting with a buttered knife or cookie cutter. <span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">I find I need to re-butter the cookie cutters and knives every 3-4 cuts or they start to stick.<span style="mso-spacerun: yes;"> </span></i><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3t7nxxPpZIlwnMdTmEDsbUKW-LVsz5ygVQbDqskMMua7b3UAasbayx0q1TlF1cKuanZ-STkXCy2pcmxNd5NwAK93E3HBTQBA57MqFHqI79SVhm84_Jva47611SUqADeuwm5PGSEtGcNEKezM_Hy4KIII_TlI0wHNtBP11NEeXDmxWEjgMv4fJxFMksE/s4030/IMG_3010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3t7nxxPpZIlwnMdTmEDsbUKW-LVsz5ygVQbDqskMMua7b3UAasbayx0q1TlF1cKuanZ-STkXCy2pcmxNd5NwAK93E3HBTQBA57MqFHqI79SVhm84_Jva47611SUqADeuwm5PGSEtGcNEKezM_Hy4KIII_TlI0wHNtBP11NEeXDmxWEjgMv4fJxFMksE/s320/IMG_3010.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dusted with powdered sugar and resting. This helps them dry out a bit before cutting. </i></div><span lang="EN-US" style="font-family: inherit;"><o:p></o:p></span><br /><span lang="EN-US" style="font-family: inherit;">You’ll want to toss your marshmallows in <b style="mso-bidi-font-weight: normal;">powdered sugar</b> to keep them from sticking together.<span style="mso-spacerun: yes;"> </span>You can either: 1. Place cut marshmallows aside on a piece of parchment paper sprinkled with powdered sugar, then toss in a large Ziploc with some powdered sugar; or 2. Place directly into a large Ziploc with powdered sugar once cut, and toss occasionally while you're cutting so marshmallows don’t stick together.<span style="mso-spacerun: yes;"> </span></span></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEuwU0dlFeoLOn1ypM1ErTS638KcRMCIu8v1UZnnRKJ5TXhRuPTvrvWTLlJ4X90fp6s4yagenX_mkkksDPnwtwyFqqo14qH72aHAykX_N9NjDM9rabg8mEt9WbyGbeTBABIDbmcuNEEERA7sNHsi7Z52z_y4AUQhNbOSfZZ82pdANsgJ8DShoJiZAM98/s4030/IMG_3029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEuwU0dlFeoLOn1ypM1ErTS638KcRMCIu8v1UZnnRKJ5TXhRuPTvrvWTLlJ4X90fp6s4yagenX_mkkksDPnwtwyFqqo14qH72aHAykX_N9NjDM9rabg8mEt9WbyGbeTBABIDbmcuNEEERA7sNHsi7Z52z_y4AUQhNbOSfZZ82pdANsgJ8DShoJiZAM98/w400-h300/IMG_3029.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Tossed with powdered sugar. </i></div><span style="mso-spacerun: yes;"><br /></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit;"><span style="mso-spacerun: yes;"><span style="background-color: white;">Marshmallows are now ready to eat! They can be stored in an air-tight container at room temperature for up to a couple weeks and will retain their freshness. Enjoy!!! </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHtWr8XbMUvdN3RZoOWLQioSYfmjY8825oVgTAi9SbTaRsYm8aHpbmupCONcH8IGdG0KJ46KDNDHW42zcvCs-N78PxOjTpx3mc7J6fFzUyqTZUf7g_9FqP41frNxSTBtmHs0d_viSupYOGL2hO29TyuK4GMSe8irxvlCn1kTRDmpNFG7rMJmRgxvcNRY/s3574/IMG_3038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3019" data-original-width="3574" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHtWr8XbMUvdN3RZoOWLQioSYfmjY8825oVgTAi9SbTaRsYm8aHpbmupCONcH8IGdG0KJ46KDNDHW42zcvCs-N78PxOjTpx3mc7J6fFzUyqTZUf7g_9FqP41frNxSTBtmHs0d_viSupYOGL2hO29TyuK4GMSe8irxvlCn1kTRDmpNFG7rMJmRgxvcNRY/w400-h338/IMG_3038.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; mso-spacerun: yes; text-align: left;"><i>So light and fluffy and fun! </i> </span><o:p style="font-family: inherit; text-align: left;"></o:p><span style="font-family: inherit; text-align: left;"> </span></div></span></div><h2 style="text-align: left;"><b><i>Homemade Gingerbread-flavored Marshmallows Recipe by Successfully Gluten-Free! </i></b></h2></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div>
Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-60657640817405109952023-12-14T14:04:00.001-04:002023-12-14T14:04:10.571-04:00Leek & Fennel Mac & Cheese<div style="text-align: left;"> It's an unusual combination in mac & cheese, I agree, but the flavors are delicious together. Leeks have a unique flavor that blends so nicely with a sharp cheddar and bit of Parmesan. The fennel adds some extra oomph of flavor that I love. All in all, it was a hit around this house. And it's the perfect cold weather type comfort food. Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvf_4wOJFQy0IXMvlAGXIehMIyMrLgn1HZPCh4LJGxhNoCfBjS75Sz_78FS0xHLYqem7lEgm_3etN8vYiJuGuRBFB2IRqwbw4-RDd5pgUR3nlK06UTmU82xxnIyJ0A5TkBKGfndR0b7eSbXvvhiAoe3iZykB1i4BB7-p28vhF4Ywgcic3mQ6IijkvR4s/s3020/IMG-1600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3020" data-original-width="2490" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvf_4wOJFQy0IXMvlAGXIehMIyMrLgn1HZPCh4LJGxhNoCfBjS75Sz_78FS0xHLYqem7lEgm_3etN8vYiJuGuRBFB2IRqwbw4-RDd5pgUR3nlK06UTmU82xxnIyJ0A5TkBKGfndR0b7eSbXvvhiAoe3iZykB1i4BB7-p28vhF4Ywgcic3mQ6IijkvR4s/w330-h400/IMG-1600.jpg" width="330" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Had some baked sweet potato fries on the side. Yum!</i></div><h1 style="text-align: left;"><b><u>Leek & Fennel Mac & Cheese</u></b></h1><div style="text-align: left;"><br /></div><div style="text-align: left;">While you're preparing your sauce, you can boil your pasta as follows: </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Pasta:</u></b></div><div style="text-align: left;">Boil large pot of water + 1 Tbsp salt over high heat. </div><div style="text-align: left;">Add and cook until desired tenderness: </div><div style="text-align: left;"><b>1 340g package GF macaroni (or noodle of your choice)</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain, rinse and set aside until ready to mix into prepared sauce. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Sauce:</u></b></div><div style="text-align: left;">In a large saucepan over medium heat, heat and cook the leeks are softened, but not mushy (~5-7 minutes): </div><div style="text-align: left;"><b>2 Tbsp olive oil</b></div><div style="text-align: left;"><b>2 Tbsp butter</b></div><div style="text-align: left;"><b>small leek, sliced (washed well)</b></div><div style="text-align: left;"><b>1/4 - 1/2 fennel bulb & shoots</b></div><div style="text-align: left;"><b>2 shallots, sliced</b></div><div style="text-align: left;"><b>1 tsp garlic salt (or 1/2 tsp garlic powder, 1/2 tsp salt)</b></div><div style="text-align: left;"><b>1/2 tsp pepper</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4bReFdAM6DZ99ljInC7GtB0onhC4CQwOhH9DTwmgFYMO_nYPzUzsLQT9acXvS4HMC6fWQpMM2RxLJ-XEO3cFF1_GfVCNZYRU5p5n-g-tEmdEHIbS7ljJHCUouBqv3jvapdBCDhw3btPzrmgKYWMIb8rpQcX4rsUnGWq5he6Ml5xbFQ17PGmqHiiHxsk/s4030/IMG-1585.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4bReFdAM6DZ99ljInC7GtB0onhC4CQwOhH9DTwmgFYMO_nYPzUzsLQT9acXvS4HMC6fWQpMM2RxLJ-XEO3cFF1_GfVCNZYRU5p5n-g-tEmdEHIbS7ljJHCUouBqv3jvapdBCDhw3btPzrmgKYWMIb8rpQcX4rsUnGWq5he6Ml5xbFQ17PGmqHiiHxsk/w400-h300/IMG-1585.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cooking up the veggies.</i></div><div style="text-align: left;">Add and bring to a boil, stirring occasionally: </div><div style="text-align: left;"><b>2 cups milk</b></div><div style="text-align: left;"><b>1 cup water + 1 tsp GF chicken bouillon paste </b><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2A9J96TYliCy21mBzY8qYSkUh7Ov_I7WdNZ2LOBNlE73PNX37kNKYII6RWptPjl4Eix_neoiXAgPrUEWhhs59d-eK_EZLG53zMsvoBvRrgkIpcIhNsLYkVD7uGSlL87E1o8zevR6iwhWzWYATX6mtMubrXKZIry3VcneuiSF65KVv8Rvq9bU62gxHQQ/s4030/IMG-1587.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2A9J96TYliCy21mBzY8qYSkUh7Ov_I7WdNZ2LOBNlE73PNX37kNKYII6RWptPjl4Eix_neoiXAgPrUEWhhs59d-eK_EZLG53zMsvoBvRrgkIpcIhNsLYkVD7uGSlL87E1o8zevR6iwhWzWYATX6mtMubrXKZIry3VcneuiSF65KVv8Rvq9bU62gxHQQ/w400-h300/IMG-1587.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Getting ready to thicken the sauce!</i></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, whisk together: </div><div style="text-align: left;"><b>1/4 cup water</b></div><div style="text-align: left;"><b>2 Tbsp cornstarch</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Mix the cornstarch mixture into the bubbling sauce, stirring until thickens and returns to boil for one minute. Remove from heat and add: </div><div style="text-align: left;"><b>2 cups shredded sharp cheddar</b></div><div style="text-align: left;"><b>1/2 cup grated Parmesan cheese</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunRANSAj_REfzMDu7zMn2IRX3-3-DNlMnLV96-UuTkdEBnxaoGE54MdgINlKUQ3WYkNVLzBe7YbIsL-_vCoIgcjHX6yF5xW7drhThzFNQVBCKrmyME0Z8elLTQ98C3vK59KxUTNkgA5i-WFBKQPItVKS6VKcYYqJRK2xsOP2T_IU-i9xLKqzCh7GtzS8/s4030/IMG-1588.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunRANSAj_REfzMDu7zMn2IRX3-3-DNlMnLV96-UuTkdEBnxaoGE54MdgINlKUQ3WYkNVLzBe7YbIsL-_vCoIgcjHX6yF5xW7drhThzFNQVBCKrmyME0Z8elLTQ98C3vK59KxUTNkgA5i-WFBKQPItVKS6VKcYYqJRK2xsOP2T_IU-i9xLKqzCh7GtzS8/w400-h300/IMG-1588.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Nice and cheesy, and ready for the noodles. </i></div></div><div style="text-align: left;">Add in the cooked, drained and rinsed pasta to the cheesy sauce. Stir together well and serve! Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sFYsl5lTH6Up4K-d3bSf1_NqgNpYIrb3cs2PPQFGKB_0ywU_YvxSh6HHXuBOmu_pFc3re4VU995UMQ9TrY2_17uTfckeANjZF_HM002zl1z0ed7wsBj5YNJhMpLC9yPYUvykuRDCVXrGhWt1FsHH45tvto844T6jmZogfGum9nGrcsu151LnInFE_ag/s4030/IMG-1589.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sFYsl5lTH6Up4K-d3bSf1_NqgNpYIrb3cs2PPQFGKB_0ywU_YvxSh6HHXuBOmu_pFc3re4VU995UMQ9TrY2_17uTfckeANjZF_HM002zl1z0ed7wsBj5YNJhMpLC9yPYUvykuRDCVXrGhWt1FsHH45tvto844T6jmZogfGum9nGrcsu151LnInFE_ag/w400-h300/IMG-1589.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>A tasty, rich mac and cheese. Yum!</i></div><h2 style="text-align: left;"><b><i>Leek & Fennel Mac & Cheese Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-65387681312250868842023-12-04T10:11:00.002-04:002023-12-04T10:11:25.559-04:00Mint Version of my Favorite Chocolate Brownes Ever Recipe!<div style="text-align: left;"> My dad laughed when I told him I made these because I needed them. But, at the time, I really did. Chocolate, mint, a slice of rich, warm brownie. Yep, I needed these brownies. Now you, too, can make them anytime you feel the "need"! They're based off my family favorite best chocolate brownies EVER recipe - but tweaked a bit to allow for the addition of a bunch of extra chocolate thrown in at the end! Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sEf35i-MU8-7-Eavrfxi05DrcLkppRFQAs_LruV0YlJHxfa3RrOLcJD-UBO3mAy2TfYI6MjRxZTltF6RZtU9SZMhd9TlgIG2lAhGwzBkvANMdc1Gl87R4t5A12TQhFzNNY4vVlnrRJvFBS_Txd2szm6z40PtLGDJCcAvQ3OavQj3XrvI6V0a4xfqCTA/s4032/IMG_2782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sEf35i-MU8-7-Eavrfxi05DrcLkppRFQAs_LruV0YlJHxfa3RrOLcJD-UBO3mAy2TfYI6MjRxZTltF6RZtU9SZMhd9TlgIG2lAhGwzBkvANMdc1Gl87R4t5A12TQhFzNNY4vVlnrRJvFBS_Txd2szm6z40PtLGDJCcAvQ3OavQj3XrvI6V0a4xfqCTA/w400-h300/IMG_2782.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>A yummy slice of mint chocolate brownie!!!</i></div><h1 style="text-align: left;"><b><u>Mint Version of my Favorite Chocolate Brownies Ever! </u></b></h1><div style="text-align: left;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Line a 9” x 13" glass pan w/ parchment paper.<span style="mso-spacerun: yes;"> </span>It doesn’t have to be well done, just fold sides so it works and it’s covered. <span style="mso-spacerun: yes;"> </span>If you don’t use parchment paper, expect to spoon your final brownies out – buttering just doesn’t cut it this time, folks.<o:p></o:p></span><br /><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Heat oven to 375 F.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><br /></span><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Melt in bowl in microwave: (<i>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). </i><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">7 oz. high-quality dark chocolate (60-70% works best)<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">¾ cup + 2 Tbsp butter<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><br /></span><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Add and mix in:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">1 cups sugar</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><br /></span><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Mix, incorporating one at a time:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">5 eggs<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><br /></span><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Add and stir until incorporated:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">1/4 cup brown or white rice flour<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Add and stir in: </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><b>1/2 cup milk chocolate chips</b></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><b>1/2 cup white chocolate chips</b></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><b>1/2 cup semi-sweet chocolate chips </b><i>(optional, since you already have dark chocolate in the batter)</i></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><b><br /></b></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Pour into parchment paper lined 9 x 13 baking pan. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: lucida grande;"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: lucida grande;">Sprinkle on top: </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: lucida grande;"><b>1/2 - 1 cup various mint chocolate chips and bars broken into chunks. </b><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUr4sJW8ugKZbtVMChFWmLZsNyGTcULKurXm4F0djFb-tpfz1nTv25UM9eMvsxq2DaepNrCOGgWd6sL7xhnkmEbJkZTLcqAI7MtIFLkt65uX_8lToFxUNoQEHvJNbJeqS6Sp0Yk5jzVrlcIJQzjubYer-yiOugvPIgiFaaHbpok7slBWPBo0sPvWD2FE/s4030/IMG_2775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUr4sJW8ugKZbtVMChFWmLZsNyGTcULKurXm4F0djFb-tpfz1nTv25UM9eMvsxq2DaepNrCOGgWd6sL7xhnkmEbJkZTLcqAI7MtIFLkt65uX_8lToFxUNoQEHvJNbJeqS6Sp0Yk5jzVrlcIJQzjubYer-yiOugvPIgiFaaHbpok7slBWPBo0sPvWD2FE/w400-h300/IMG_2775.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Ready to bake in a 9" x 13" pan lined with parchment paper</i></div><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><br /></span><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Bake at 375 F for 22 - 24 minutes.<o:p></o:p></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3xMl_gMMfwcLpJSfHfb5BNJ4AbNIQclBUUXNP8Q4qSBaIONlbL4ol-WviAKoQcGwu-cBZqgrMqFCY4kQfZS7yz-ViUxM6RMi3fztM48cxwMUmTOE44w0Ovdg2fIkGF87WAsnMkqvREZqAhG6rf5_AsMAhacxZ232sPfK22Fd8QMA5QcnRoY_Tu7mVlk/s4030/IMG_2779%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3xMl_gMMfwcLpJSfHfb5BNJ4AbNIQclBUUXNP8Q4qSBaIONlbL4ol-WviAKoQcGwu-cBZqgrMqFCY4kQfZS7yz-ViUxM6RMi3fztM48cxwMUmTOE44w0Ovdg2fIkGF87WAsnMkqvREZqAhG6rf5_AsMAhacxZ232sPfK22Fd8QMA5QcnRoY_Tu7mVlk/w400-h300/IMG_2779%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven. These smell amazing!!!</i></div><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";">Remove from oven, leave to cool and rest on a metal cooling rack. <span style="mso-spacerun: yes;"> </span>Yes, you can eat warm, but it’s best to let it cool a bit - 30 minutes works well to be able to cut into pieces. 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.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both;"><span lang="EN-US" style="font-family: "lucida grande"; mso-bidi-font-family: "Times New Roman";"><i style="font-weight: normal;">Gluten Free Mint Version of my Favorite Chocolate Brownies Recipe </i></span><i style="font-weight: normal;">by Successfully Gluten Free!</i></h3></div></div>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-58954218288486517612023-11-27T16:24:00.003-04:002023-11-27T16:24:23.345-04:00Easy Swirl Chocolate Chip Cookies<div style="text-align: left;">I'm always playing around with favorite recipes - and this one came from just such an experiment. I wanted something along the line of a favorite cookie, my <a href="https://successfullyglutenfree.blogspot.com/2018/03/amazing-brownie-chocolate-chip-swirl.html" target="_blank">amazing brownie chocolate chip swirl cookie</a>, but easier. This is perfect! Easy as can be, but looks fancy - and has such a fun taste with the dark chocolate swirls and lighter swirls. Yum! </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWzxQcA836c05lBLYldNbRMv-SHHsFV5JylhIS3xPkTXbAD9nicMMbGVSMKrdYXK37t35mydS1rX8jK2yNyzliD2DUMXOMD_tkW9b490Q3Dxrzk2hP6uoe4UlX-KX0NLqkFkGlw8o52v6r8mQ-TKI-aFuCI3TB-kaIyS4cNRmTAerY0uAa5b7aQtT160/s4032/IMG_2510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWzxQcA836c05lBLYldNbRMv-SHHsFV5JylhIS3xPkTXbAD9nicMMbGVSMKrdYXK37t35mydS1rX8jK2yNyzliD2DUMXOMD_tkW9b490Q3Dxrzk2hP6uoe4UlX-KX0NLqkFkGlw8o52v6r8mQ-TKI-aFuCI3TB-kaIyS4cNRmTAerY0uAa5b7aQtT160/w400-h300/IMG_2510.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yummy easy swirled chocolate chip cookies! </i></div></div><h1 style="text-align: left;"><b><u>Easy Swirl Chocolate Chip Cookies</u></b></h1><div style="text-align: left;"><i>Makes ~36 cookies</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 F. Line 3 pans with parchment paper. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Mix in a large cereal bowl/small mixing bowl: </div><div><b>1/2 cup white rice flour</b></div><div><b>1/8 tsp xanthan gum</b></div><div><b>1/4 tsp baking soda</b></div><div><b>1/4 tsp salt</b></div><div><br /></div><div>Mix in a second large cereal bowl/small mixing bowl: </div><div><b>1/4 cup white rice flour</b></div><div><b>1/4 cup dark cocoa powder</b></div><div><b>1/8 tsp xanthan gum</b></div><div><b>1/4 tsp baking soda</b></div><div><b>1/4 tsp salt</b></div><div><b>1/2 cup mini chocolate chips</b></div><div><br /></div></div><div style="text-align: left;">Cream together until light and fluffy: </div><div style="text-align: left;"><b>1/2 cup butter, softened/half melted works great</b></div><div style="text-align: left;"><b>1/3 cup + 1 Tbsp sugar</b></div><div style="text-align: left;"><b>1/3 cup + 1 Tbsp brown sugar </b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><i>.</i></div></div><div style="text-align: left;">Add and mix in: </div><div style="text-align: left;"><b>1 tsp vanilla extract</b></div><div style="text-align: left;"><b>1 egg</b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNmWSarhN3l75MfzEfhSgCrh3OS_CRvY8htQ8PCIMZYsYpAwU8flAnU9P53YzvK_YT5RPgvyvwbyeWsPBQyzPXcl-mLfBKlJzdoHlyXFDgqP2jSt1yToVaLy5aNHgUYw3op865PXMCDHMNSukTRd-1W22UaWBVVHLEiXMA-boSEC-YZiPR8occRqJpFE/s4030/IMG_2502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNmWSarhN3l75MfzEfhSgCrh3OS_CRvY8htQ8PCIMZYsYpAwU8flAnU9P53YzvK_YT5RPgvyvwbyeWsPBQyzPXcl-mLfBKlJzdoHlyXFDgqP2jSt1yToVaLy5aNHgUYw3op865PXMCDHMNSukTRd-1W22UaWBVVHLEiXMA-boSEC-YZiPR8occRqJpFE/w200-h150/IMG_2502.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Light and fluffy butter mixture</i></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix half the butter/egg mixture into each flour bowl. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Scoop the batters side by side on a piece of plastic wrap. Roll into a log. Cut open one end. Put the log into a freezer ziploc and cut the corner ~ 1/2". <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4usp7SZauKeAhyphenhyphenzK7BYZtV3fpmcIPMekGwhuBPt2U7SaCpfsgiGHnKsjtln8WG0P6ZynVGDZ5qC-JsUDVagKHBV5FkpUkLECkwqigaTJd62dkecS3PjsK4j-1jzqvPHR6qVVW7P8LZGuBi6u_JShXdI9H6SXBo3UIHp1oXq3soXBT3wK4wD-5XwaXnA/s4030/IMG_2503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4usp7SZauKeAhyphenhyphenzK7BYZtV3fpmcIPMekGwhuBPt2U7SaCpfsgiGHnKsjtln8WG0P6ZynVGDZ5qC-JsUDVagKHBV5FkpUkLECkwqigaTJd62dkecS3PjsK4j-1jzqvPHR6qVVW7P8LZGuBi6u_JShXdI9H6SXBo3UIHp1oXq3soXBT3wK4wD-5XwaXnA/w200-h150/IMG_2503.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOE23U6vZuFd2QQv_QUuWj8hieyc3PHl2zrmdZeEaHfuj1E2jQAaT6NIxZTVixMG0R9jX1DY2THzkFQTSWMbuJhHE9g4PyDt7ztFVkln7FErsLYvH6UBps6uxgoHTvyUUTsoCYSyCXJFRgg5xAmpDMNi-g14fOrSVKvI5O1NRs8kBG_enTffnvCgadoE/s4030/IMG_2504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOE23U6vZuFd2QQv_QUuWj8hieyc3PHl2zrmdZeEaHfuj1E2jQAaT6NIxZTVixMG0R9jX1DY2THzkFQTSWMbuJhHE9g4PyDt7ztFVkln7FErsLYvH6UBps6uxgoHTvyUUTsoCYSyCXJFRgg5xAmpDMNi-g14fOrSVKvI5O1NRs8kBG_enTffnvCgadoE/w200-h150/IMG_2504.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Scooped side by side, then rolled into a log to put into a ziploc. </i></div></div><div style="text-align: left;">Pipe swirls of dough onto the parchment-lined pans. Aim for the size cookies you'd make with 1 - 2 Tbsp size scoops.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafLxwRNTaT_th9qiENVfONQPZv8yzOkKgwNjMUARbBX4phNNSUCrr70SBRk7aQV3ePATKzi8DgYuLWKDgSFB6HLAjYewChVTJ4ghj_6I2Gg67d6obxFfQt56oX0rYZ4ubu91KJRp53wENPdgaaJSFZftI0SNxG9hVl_1cUcBFTtM8Se7jpMDPlXA-nRE/s4032/IMG_2505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafLxwRNTaT_th9qiENVfONQPZv8yzOkKgwNjMUARbBX4phNNSUCrr70SBRk7aQV3ePATKzi8DgYuLWKDgSFB6HLAjYewChVTJ4ghj_6I2Gg67d6obxFfQt56oX0rYZ4ubu91KJRp53wENPdgaaJSFZftI0SNxG9hVl_1cUcBFTtM8Se7jpMDPlXA-nRE/w400-h300/IMG_2505.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Swirled cookies, ready to bake.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9r495OQ6ILj9ORVGJarBBESyaUM-xBtA7zL4BjFTq0kXOyAqbhxt2VqfeV-AO2O1R-02jXrsK71xJGfdOeeTh0IdHRr25b0eE579fj13BO77BbMb8QgZii5vmwod9p-2f_WLyAP2lQKhykJOULKfsaWmf-6A_nS8r-o_NutxZt5qNnRPvSd0lG82piXs/s4032/IMG_2507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9r495OQ6ILj9ORVGJarBBESyaUM-xBtA7zL4BjFTq0kXOyAqbhxt2VqfeV-AO2O1R-02jXrsK71xJGfdOeeTh0IdHRr25b0eE579fj13BO77BbMb8QgZii5vmwod9p-2f_WLyAP2lQKhykJOULKfsaWmf-6A_nS8r-o_NutxZt5qNnRPvSd0lG82piXs/w400-h300/IMG_2507.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>They flatten as they bake, so I didn't bother trying to flatten any ends poking up. This photo gives you an idea of how much to pipe so they don't end up running into each other as they spread. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake cookies at 350 F for 8-10 minutes until light to medium browned. Cool on pan for a few minutes before removing to a cooling rack to fully cool. Leftovers freeze perfectly. Enjoy! </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaYoB9GyGy9-Yj3Pla_CywRU7CnJ9sfYh00zljde5mMYnkBOX34Shn-qY-X3tn7sm9_gbALeOH-4zh_Qq-OT5A5f4KEYv3Aioco-YHWV2P4hwKKWtgJ2bdvbBCymRePTb36_RLax7yixNDeNy624GnM5x8the1VA3KqyBXCByXVJtO31kCS3OCKHpRwE/s4032/IMG_2509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaYoB9GyGy9-Yj3Pla_CywRU7CnJ9sfYh00zljde5mMYnkBOX34Shn-qY-X3tn7sm9_gbALeOH-4zh_Qq-OT5A5f4KEYv3Aioco-YHWV2P4hwKKWtgJ2bdvbBCymRePTb36_RLax7yixNDeNy624GnM5x8the1VA3KqyBXCByXVJtO31kCS3OCKHpRwE/w400-h300/IMG_2509.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven, the same pan as from the above photo! </i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXX1ZyKtrxU3gw9SsxKGpjUtgqowPt3GA_O0KkQ_0sObwwAljBs-Z6MZNOBTd_eoBvhRnmqcACnw1GDaMRoH0si5y9hB5w-7fDFvd6TyG4RsU5tys8cA64YYm_1gJSues5N_2fr255ISffC2bymYpTtYWoHRmcRdDrGJUHOkftf4ZdWFTV5eNt4r3kfcs/s4030/IMG_2508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXX1ZyKtrxU3gw9SsxKGpjUtgqowPt3GA_O0KkQ_0sObwwAljBs-Z6MZNOBTd_eoBvhRnmqcACnw1GDaMRoH0si5y9hB5w-7fDFvd6TyG4RsU5tys8cA64YYm_1gJSues5N_2fr255ISffC2bymYpTtYWoHRmcRdDrGJUHOkftf4ZdWFTV5eNt4r3kfcs/w400-h300/IMG_2508.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Some of the first try of cookies stuck together - which my kids think means they can eat those clusters each as "one cookie". Ha! </i></div><div style="text-align: left;"><br /></div><h2 style="text-align: left;"><b><i>Easy Swirl Chocolate Chip Cookies Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-20134263676987349082023-11-19T16:46:00.002-04:002023-11-19T16:46:33.907-04:00Spinach-Feta Stuffed Bread<div style="text-align: left;"> Oh my gosh, this is SO delicious. Unless you're my youngest who dislikes spinach and/or feta cheese in which case it tastes "strong" and may not be your favorite. The BEST thing about this spinach-feta stuffed bread is that once cooled and sliced, this freezes perfectly. This has been a great addition to our school and work lunch repertoire! It'll thaw to room temperature by lunchtime. Works great! *As an extra side note: you can fill these with sauce and cheese, like you would a pizza, too to make a sort of calzone-style bread!* Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfACkvM4ZY-kyLF00hES4HDImPccWhbWAlSUI5n5E6CwV7COrAKK1xbRjShri_-YLFKObUut-48H3ejxUhZcrQEPvpAXu5ImENEhLz4wxuXTydlBp-CR9aqTzgcqD53bwTe00cfsC48cWIO8fz-_ZsNx0ueA-ussQ_7NW-JuJMdY1dIqIIXP1txZgYMUc/s4032/IMG_2360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfACkvM4ZY-kyLF00hES4HDImPccWhbWAlSUI5n5E6CwV7COrAKK1xbRjShri_-YLFKObUut-48H3ejxUhZcrQEPvpAXu5ImENEhLz4wxuXTydlBp-CR9aqTzgcqD53bwTe00cfsC48cWIO8fz-_ZsNx0ueA-ussQ_7NW-JuJMdY1dIqIIXP1txZgYMUc/w400-h300/IMG_2360.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Slice of freshly made Spinach-Feta Stuffed Bread. Yum!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bxqvZ3sbMxHNa3wHHEYr4srl4BqFZGmALMQ6OUmmXdIM2PQ3USuRIw4e4axQ0osNvakrYfjLUWZkaPjhyphenhyphenxJN35I4k8CQQKAmnHcxMUS3YBSdOwUraIFcbKkj1R5KQIkD42uy2GTX6_B3o10XpZKVJKSrOS_cyqM97jAx4Eo9v97vQ0lFogUopO_HUZc/s4032/IMG_2479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bxqvZ3sbMxHNa3wHHEYr4srl4BqFZGmALMQ6OUmmXdIM2PQ3USuRIw4e4axQ0osNvakrYfjLUWZkaPjhyphenhyphenxJN35I4k8CQQKAmnHcxMUS3YBSdOwUraIFcbKkj1R5KQIkD42uy2GTX6_B3o10XpZKVJKSrOS_cyqM97jAx4Eo9v97vQ0lFogUopO_HUZc/w400-h300/IMG_2479.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Some made with the spinach and feta filling, and some filled with sauce and cheese, like a pizza. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCJngrm07HSzWsez8OBY6Ej0bNYknxcslRHW3sHnEr_Dx5ElGlhc22idEKKcH9MhqWD8yfIBmDRFmBGRk4Tq1yi5V0HpiEEwDQjxXx0sUzTJDmoeSvEHKl8QsEVDleY8xTm6VLce-Uzazv7lec1neR9ua3LqzMbYxSnl9eTCwmtCIsG0SgigscCCAqkE/s4030/IMG_2481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCJngrm07HSzWsez8OBY6Ej0bNYknxcslRHW3sHnEr_Dx5ElGlhc22idEKKcH9MhqWD8yfIBmDRFmBGRk4Tq1yi5V0HpiEEwDQjxXx0sUzTJDmoeSvEHKl8QsEVDleY8xTm6VLce-Uzazv7lec1neR9ua3LqzMbYxSnl9eTCwmtCIsG0SgigscCCAqkE/w400-h300/IMG_2481.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Sliced and ready to serve! Was a perfect dish to bring along for a group get-together. </i></div><h1 style="text-align: left;"><b><u>Spinach-Feta Stuffed Bread</u></b></h1><div style="text-align: left;">Preheat oven to 425 - 450 F. Line a baking sheet with parchment paper. </div><div style="text-align: left;"><br />*Note: you can fill these with sauce and cheese, like you would a pizza, too!* Works great!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together, and set aside: </div><div style="text-align: left;"><b>500 g bag frozen diced spinach, thawed and drained<i> </i></b><i>(I squeeze to remove as much water as possible)</i></div><div style="text-align: left;"><b>1 cup crumbled feta cheese</b></div><div style="text-align: left;"><b>1 cup grated mozzarella cheese</b></div><div style="text-align: left;"><b>2 - 4 Tbsp grated parmesan</b></div><div style="text-align: left;"><b>1 tsp ground pepper</b></div><div style="text-align: left;"><b>1 tsp garlic powder</b></div><div style="text-align: left;"><b>1 egg</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Note: In order to make 2 trays, each with 2 loaves instead of 1 tray with 3 loaves, I increased the dough amount by 50% (i.e. 4.5 cups flour, 3 tsp xanthan, 1.5 Tbsp rapid yeast, etc.) and made a couple of them more pizza-like in filling. Worked great! </i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">In a large mixer, combine: <i>(It's important to mix dry ingredients first in GF baking to avoid clumps)</i></div><div style="text-align: left;"><b>3 cups <a href="https://successfullyglutenfree.blogspot.com/p/a-guideline-to-gluten-free-living.html" target="_blank">Kristin's Gluten-Free Flour Mix</a></b></div><div style="text-align: left;"><b>2 tsp xanthan gum </b><i>(yes, extra is needed)</i></div><div style="text-align: left;"><b>1 Tbsp rapid-rise yeast</b></div><div style="text-align: left;"><b>1 Tbsp minced dried onion </b><i>(optional)</i></div><div style="text-align: left;"><b>1 tsp garlic powder</b></div><div style="text-align: left;"><b>1/2 tsp salt</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add, and beat 2-3 minutes, until nice and smooth: </div><div style="text-align: left;"><b>2 1/3 cup milk, room temperature</b></div><div style="text-align: left;"><b>2 eggs</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">While the bread is mixing, in a small bowl melt: </div><div style="text-align: left;"><b>1/4 cup salted butter</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Put bread dough into a large freezer ziploc. Cut 1/2" - 3/4" corner of the ziploc. Pipe 3 long ovals, each with 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. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiPscvhD_vkjAFs8kdGvCDF3Gqg2Hqyo1ft0sA_FOS1cVsYXtIawsF0WPW4iOcppMYPyw8Jqt68wtVQ9K13Q-konKdOvPInrYjNwZDQOVtj-aV-SOCPwP7BVTq4uy9hJQ-gmasJyG9XzYbR8lIY-sIqBnAkYoffsWrOwpQBgnRGOln0_ZbH3NIt9mSdw/s4030/IMG_2337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiPscvhD_vkjAFs8kdGvCDF3Gqg2Hqyo1ft0sA_FOS1cVsYXtIawsF0WPW4iOcppMYPyw8Jqt68wtVQ9K13Q-konKdOvPInrYjNwZDQOVtj-aV-SOCPwP7BVTq4uy9hJQ-gmasJyG9XzYbR8lIY-sIqBnAkYoffsWrOwpQBgnRGOln0_ZbH3NIt9mSdw/s320/IMG_2337.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dough piped onto the pan, ready to smooth and spread with wet ands</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">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. <div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKc8_pd76ktUoX29G98zwQgfi7Rnz9-UKR2zy2BO7xb80f2_mH99NfoumNInJssXCZg4CaR9DlbBnywoK4GwGSzpErT4o-Ch3J49OO4WxEJgl3FK79DNzbMpewzifgyYp_CYRw6CXalAYD0_8p1c05YEYzbEKDCaUjbygBzLg9kKcmcK2w9_QJtna85-M/s4030/IMG_2338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKc8_pd76ktUoX29G98zwQgfi7Rnz9-UKR2zy2BO7xb80f2_mH99NfoumNInJssXCZg4CaR9DlbBnywoK4GwGSzpErT4o-Ch3J49OO4WxEJgl3FK79DNzbMpewzifgyYp_CYRw6CXalAYD0_8p1c05YEYzbEKDCaUjbygBzLg9kKcmcK2w9_QJtna85-M/w200-h150/IMG_2338.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdssltM2CcpHxbp4MbXj7w1TimtkKUlBeagLVEmUwOkuceZ4kBoH8_pyKr9x1vJu2KE4yMNeTKaJmDAtIn7W7Wn2vsXzs-sG1MX6M2LIiv25fpZKUZRYBTnpj9G4n1YU_aUPwI3k5W1dqATKrfKYWp8CPutUYyyINyKKCq9QVw4qrgs85PZuEFCFuiluM/s4032/IMG_2459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdssltM2CcpHxbp4MbXj7w1TimtkKUlBeagLVEmUwOkuceZ4kBoH8_pyKr9x1vJu2KE4yMNeTKaJmDAtIn7W7Wn2vsXzs-sG1MX6M2LIiv25fpZKUZRYBTnpj9G4n1YU_aUPwI3k5W1dqATKrfKYWp8CPutUYyyINyKKCq9QVw4qrgs85PZuEFCFuiluM/w200-h150/IMG_2459.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Spread the piped dough out with wet hands (or you can use extra butter and the back of a spoon, but I find it isn't needed - so just use wet hands. </i></div></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Evenly divide the spinach-cheese filling between the loaves. (<i>Optional: you can fill with spaghetti sauce and mozzarella cheese, add a little of the spinach-feta filling (if desired), and add a bit extra parmesan.)</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvfDu6OJ_TXU5wrFC5plTj02ikRhCLf-qz92ujVbnSOAwZeKr1IY80u21SYJgQ9C3IxtXHjkDhCwyTq0NuZ40VCxTxzl9TX5iLYKmdZOaRYApzRrAOqGRBzZfnqbhyWezjWIt65COrX2fxIOzPv6wcydExtIpx9AHeZL2U2vtuCq5EhqqZKI8CGAtdEs/s4032/IMG_2339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvfDu6OJ_TXU5wrFC5plTj02ikRhCLf-qz92ujVbnSOAwZeKr1IY80u21SYJgQ9C3IxtXHjkDhCwyTq0NuZ40VCxTxzl9TX5iLYKmdZOaRYApzRrAOqGRBzZfnqbhyWezjWIt65COrX2fxIOzPv6wcydExtIpx9AHeZL2U2vtuCq5EhqqZKI8CGAtdEs/w200-h150/IMG_2339.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqW1jDV_ekOdvwtbJuX-HlPVz03SJXq_OdIUFwt6jvUzWPa1oBDOSM37kJqbqUgRulSpp_xcqbzmc0MXIV_vjdWwU1ULUvkt5uJBVe1xCH1CH7ZNxX-dYGh1aGfkZ0ONOpmw-YvJn1r62DgvINJl5TqIACsVJEhHd40jtADg74coikkoT1JPQqav-AoA/s4032/IMG_2461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqW1jDV_ekOdvwtbJuX-HlPVz03SJXq_OdIUFwt6jvUzWPa1oBDOSM37kJqbqUgRulSpp_xcqbzmc0MXIV_vjdWwU1ULUvkt5uJBVe1xCH1CH7ZNxX-dYGh1aGfkZ0ONOpmw-YvJn1r62DgvINJl5TqIACsVJEhHd40jtADg74coikkoT1JPQqav-AoA/w200-h150/IMG_2461.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>All spinach-feta on the left, and half spinach-feta and some pizza-style on the right (also increased the dough by 50% so a bit larger final bake overall).</i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq314ueEuyvhhcTq9cWtFDp-chC09TJQwWTtJducwq70jQtTkxnXpc0ZAa-ceNkwO6x4iCVPjSLnWE2D7IzyxO1ImsvX6BEkJE-rS4HqtFIrgA2tYXVY24v-fED_ClfsaP38FiiNHpu8x3a_bKDCN202RdBLUDlf7VKahK8lbAGiY06DU6dWDmrUVmmTo/s4032/IMG_2463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq314ueEuyvhhcTq9cWtFDp-chC09TJQwWTtJducwq70jQtTkxnXpc0ZAa-ceNkwO6x4iCVPjSLnWE2D7IzyxO1ImsvX6BEkJE-rS4HqtFIrgA2tYXVY24v-fED_ClfsaP38FiiNHpu8x3a_bKDCN202RdBLUDlf7VKahK8lbAGiY06DU6dWDmrUVmmTo/s320/IMG_2463.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Sprinkled a bit of extra parmesan overtop before piping on the zigzags for these ones. </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div>Pipe zigzags or stripes across the top of each loaf. You want to make sure the filling isn't fully covered, so the filling and dough can breathe while baking. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vrGSNq2Lpy5MY88MLoSXp49QsxzugTyW9jXMxAw8-2RHtacXoSBllj55Q9DbBhIOJ2YUpVWqxUVYLgFMm4L-geAF8Xb0wNcR2odOOILe-A621OUW0gE3xYVl7fqml7sDfLsw0_RzRXppQjC0_dXSfKiwJI9xIQMB1nePYb8g6ef0PVNKwfljUWsLMoo/s4032/IMG_2340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vrGSNq2Lpy5MY88MLoSXp49QsxzugTyW9jXMxAw8-2RHtacXoSBllj55Q9DbBhIOJ2YUpVWqxUVYLgFMm4L-geAF8Xb0wNcR2odOOILe-A621OUW0gE3xYVl7fqml7sDfLsw0_RzRXppQjC0_dXSfKiwJI9xIQMB1nePYb8g6ef0PVNKwfljUWsLMoo/s320/IMG_2340.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>you can get creative with your piping. Just make sure to have gaps so the filling and dough breathes while baking. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzm6yvKcaK8tEWM34mbaXCht_CGZc-8fDkfcDvzZL9OJ3Fgia8fQIhgQBncsg7VLoTmK2ZxMcC-PgPbhUvJN1Q6Vk92_uoamX51zkn3HD_uZv0w0DcK6cjMf-UwWT7265U1F2mD0q4Ea5h-wdmqLdl3RJijWYMcPKIw0Wsl1S79VeAM7-hWWejumvGU4/s4032/IMG_2464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzm6yvKcaK8tEWM34mbaXCht_CGZc-8fDkfcDvzZL9OJ3Fgia8fQIhgQBncsg7VLoTmK2ZxMcC-PgPbhUvJN1Q6Vk92_uoamX51zkn3HD_uZv0w0DcK6cjMf-UwWT7265U1F2mD0q4Ea5h-wdmqLdl3RJijWYMcPKIw0Wsl1S79VeAM7-hWWejumvGU4/w320-h240/IMG_2464.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Piped zigzags onto these ones - then some extra zigs and zags on one pan since I'm not the best at guessing how much to pipe. No worries! They all turn out great!</i></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Again, use the back of a spoon to spread the remaining melted butter over the top of the dough. You can use the butter and spoon to help smooth and flatten the loaf tops - and help smooth together edges of bottom and top crust! Drizzle any extra melted butter overtop before baking! Yum! The more you smooth the edges from the top into the bottom, the less it will separate while baking. But it's a very forgiving recipe! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Optional - on top of butter brushed loaves sprinkle: </i></div><div style="text-align: left;"><b>grated parmesan</b></div><div style="text-align: left;"><b>crushed red pepper</b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4jnRN_XwEFbc3J1IgAAJw7J2_hNhXaSIQrGWdv_27IYOECG1UKfMTvMnEulwkjqt_HQREX05ITBNefiI4OAfTZmK-JI8e-VuoshuKUZGGoO8fbZX9rN5PFRIS1BkW7vm8XfQ18-G52ll143dvfIyzJeVqpl9I0M-aM8PqZ_wglGt5mYLmPSBUNojCEA/s4032/IMG_2467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4jnRN_XwEFbc3J1IgAAJw7J2_hNhXaSIQrGWdv_27IYOECG1UKfMTvMnEulwkjqt_HQREX05ITBNefiI4OAfTZmK-JI8e-VuoshuKUZGGoO8fbZX9rN5PFRIS1BkW7vm8XfQ18-G52ll143dvfIyzJeVqpl9I0M-aM8PqZ_wglGt5mYLmPSBUNojCEA/w320-h240/IMG_2467.jpg" width="320" /></a><br /></div><div style="text-align: center;"><i>Sprinkled with a big of extra parmesan and crushed red pepper after brushing with butter. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">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. Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKO1CrD_gr45tpGTAYNY6kHXnj3ofIC14-Z8JTQJ33vPIj9YwU9uYWzT4Bg6LmgmKPpCSqiBjtBUlQhioHp6hhCjnVyR6jUgUGaHdPZI6d3yn0gYYkBZLCSLTleIj0b1rUsvK-oJcTfFrOnlfAC1eVPV4JpAvGqTkSykTVdyhcIQuC7koykMfwYihW30/s4032/IMG_2351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKO1CrD_gr45tpGTAYNY6kHXnj3ofIC14-Z8JTQJ33vPIj9YwU9uYWzT4Bg6LmgmKPpCSqiBjtBUlQhioHp6hhCjnVyR6jUgUGaHdPZI6d3yn0gYYkBZLCSLTleIj0b1rUsvK-oJcTfFrOnlfAC1eVPV4JpAvGqTkSykTVdyhcIQuC7koykMfwYihW30/s320/IMG_2351.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>On the pan, fresh from the oven!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlgvUkQO9y3wmMbh9nfjI6tWiKLLLi_axp5R8-dfkI2bLsiouA27vWWM5AaUEWiUw2qaBXl0ismSQ4QFQCTok-G7l2TzpPaLAeHb1WONQlDOkeY4eTFffISgeVA56Jy7HyTMwIkpi8ZvvoBovrLxEKdpDxkafvU0qudjU7HjeRRq055_ryqvQxIT4hTQ/s4032/IMG_2354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlgvUkQO9y3wmMbh9nfjI6tWiKLLLi_axp5R8-dfkI2bLsiouA27vWWM5AaUEWiUw2qaBXl0ismSQ4QFQCTok-G7l2TzpPaLAeHb1WONQlDOkeY4eTFffISgeVA56Jy7HyTMwIkpi8ZvvoBovrLxEKdpDxkafvU0qudjU7HjeRRq055_ryqvQxIT4hTQ/s320/IMG_2354.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>GF Spinach and Feta Bread transferred to a cooling rack. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKIdp1stxHn6ORR7bR_BAEYfpOrb1g5mE3tLgNIjVxljnqJ5esZudLy3tA3RMhFQpVv2loyLtXwQ9KIlBosdsoJNrfq7NV6OPGbZghxGwKh5lnCoLmRRYsj54YjLyYHXydQNFncUDIcTtSa0aLemAfe6qk4-2zJlncb4cgPvugK79wTL1yeZ8QD8J1RM/s4032/IMG_2468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKIdp1stxHn6ORR7bR_BAEYfpOrb1g5mE3tLgNIjVxljnqJ5esZudLy3tA3RMhFQpVv2loyLtXwQ9KIlBosdsoJNrfq7NV6OPGbZghxGwKh5lnCoLmRRYsj54YjLyYHXydQNFncUDIcTtSa0aLemAfe6qk4-2zJlncb4cgPvugK79wTL1yeZ8QD8J1RM/s320/IMG_2468.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>The more pizza-styled ones, fresh from the oven. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8L-NW5Z9oMsGRcjJB_WA9ObZOH6FfFginBUB8o_gQxov-LiglvsJCzgmZij_dAp-PnoimwL5lepIidJd6IyjjQ9POwkwk-z1Uzeg8AmIsoMXezxyWiX8C8kgZfbF5buhsiNGMZQG9k3d7D7ONtpuQk3DMeZ_RF4rWb8nEfEbvX-ohGItJNN4QZf5avo/s4032/IMG_2477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8L-NW5Z9oMsGRcjJB_WA9ObZOH6FfFginBUB8o_gQxov-LiglvsJCzgmZij_dAp-PnoimwL5lepIidJd6IyjjQ9POwkwk-z1Uzeg8AmIsoMXezxyWiX8C8kgZfbF5buhsiNGMZQG9k3d7D7ONtpuQk3DMeZ_RF4rWb8nEfEbvX-ohGItJNN4QZf5avo/s320/IMG_2477.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Transferred to a pan to cool! Yum! </i></div><br /><div style="text-align: left;">Once sliced, these freeze perfectly and work SO great to take for lunches! I slice and put them in tupperware or ziplocs. Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1noyjh3SvLihq4nTvEvUJnA-d17tCRXMyt1x-HogdzlPuuQ8ND9KzHtUc_87GBSDFaksWQTkoxRP4RYG1IlkWuj8xJb1YbsKhBH5e8PuLD9Is_IBQ2qpK_1N6mZo8RAQbPocZ32uy3yLqJS7mfMcVGKePOOulydwpjx6FWVDSq42Oj8fJYhMCn666cRE/s4030/IMG_2369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1noyjh3SvLihq4nTvEvUJnA-d17tCRXMyt1x-HogdzlPuuQ8ND9KzHtUc_87GBSDFaksWQTkoxRP4RYG1IlkWuj8xJb1YbsKhBH5e8PuLD9Is_IBQ2qpK_1N6mZo8RAQbPocZ32uy3yLqJS7mfMcVGKePOOulydwpjx6FWVDSq42Oj8fJYhMCn666cRE/w400-h300/IMG_2369.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Ready to freeze! My daughter loves these for her school lunches.</i></div><div style="text-align: left;"><br /></div><h2 style="text-align: left;"><b><i>Spinach-Feta Stuffed Bread Recipe by Successfully Gluten Free! </i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-86405189084049043252023-11-08T16:34:00.000-04:002023-11-08T16:34:14.659-04:00Chocolate Raised Donuts! <div style="text-align: left;"> These GF chocolate donuts are a-maz-ing! I am so grateful leftovers freeze perfectly so we aren't tempted to eat the whole batch at once. If yeast makes you nervous, no worries! I have lots of donut hole recipes that don't use yeast - like these <a href="https://successfullyglutenfree.blogspot.com/2015/03/glazed-chocolate-donut-holes.html" target="_blank">glazed chocolate donut holes</a> or these <a href="https://successfullyglutenfree.blogspot.com/2017/01/chocolate-coconut-donut-holes-dairy.html" target="_blank">chocolate coconut donut holes</a>. However, if you're up for it, these raised chocolate donuts are absolutely delicious. Enjoy! </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h0t3rHt19O3xtbaMehMtLIYfslFMKrOPwQdzV8nxeTohUQHMW_XDhT0WyE0qyjn9_wE2kGsd-OwcOIy7Ly740Af4gC0M1Sj8LHTWSzWk8GYptH6QYyQBWrkQuNq5cAFR88rNjvVB20ex4roNL8VWK9r-NEQGgIzdDOCtDFP3Bqb_aMlNaGtbWqaBOhM/s4032/IMG-1644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h0t3rHt19O3xtbaMehMtLIYfslFMKrOPwQdzV8nxeTohUQHMW_XDhT0WyE0qyjn9_wE2kGsd-OwcOIy7Ly740Af4gC0M1Sj8LHTWSzWk8GYptH6QYyQBWrkQuNq5cAFR88rNjvVB20ex4roNL8VWK9r-NEQGgIzdDOCtDFP3Bqb_aMlNaGtbWqaBOhM/w400-h300/IMG-1644.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>A delicious gluten-free chocolate donut.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YTCi2gfz0Lv7Cb4R25rjfhO9m1i35SJUuGmnOUSkZB6-y3dKFNa-PgXVC5Q19joEUc8eDw7vlwjqhfV7a-hkSLYAA6wxczh08mhR8yrQj8BO-FAADwJn3m6a5Zgp53xfpFlheXhTROlcSjcPuIh4kyGrdggyEoxcJuCZGE0AAqEvU7eSD_yZeQGzFxU/s4032/IMG-1642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YTCi2gfz0Lv7Cb4R25rjfhO9m1i35SJUuGmnOUSkZB6-y3dKFNa-PgXVC5Q19joEUc8eDw7vlwjqhfV7a-hkSLYAA6wxczh08mhR8yrQj8BO-FAADwJn3m6a5Zgp53xfpFlheXhTROlcSjcPuIh4kyGrdggyEoxcJuCZGE0AAqEvU7eSD_yZeQGzFxU/w400-h300/IMG-1642.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Freshly glazed GF Chocolate Raised Donuts!</i></div><h1 style="text-align: left;"><b><u>Chocolate Raised Donuts!</u></b></h1><div style="text-align: left;"><div><i>Makes 24 donuts</i></div><div>Line two cookie sheets with parchment paper cut into 12 pieces (for piping donuts).</div><div><br /></div><div>Mix together in a mixer: </div><div><b>1/2 cup cocoa powder </b><i>(light vs dark will affect the overall flavor, so use what you like!)</i></div><div><b>1</b><b>/2 cup white rice flour</b></div><div><b>1/2 cup brown rice flour</b></div><div><b>1/2 cup tapioca starch</b></div><div><b>1/4 cup potato starch</b></div><div><b>1/4 cup arrowroot starch or cornstarch</b></div><div><b>1 tsp xanthan gum</b></div><div><b>2 tsp rapid-rise/quick yeast</b></div><div><b>1/2 tsp salt</b></div><div><b>3 Tbsp sugar</b></div><div><b>1/2 tsp baking soda</b></div><div><b><br /></b></div><div>Add, then beat until nice and smooth, 2-3 minutes: </div><div><b>3 eggs</b></div><div><b>3/4 cup milk, warmed</b></div><div><b>1/4 cup butter, softened</b></div><div><b>1 tsp vanilla bean paste OR vanilla extract</b></div><div><b>1 tsp apple cider vinegar</b></div><div><b><br /></b></div><div>Put batter into a large freezer ziploc. Snip 1/2" off one corner. Pipe donut 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. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlLpXrNFIfaCYRVahOQVV0zoz7T-IzXJzDX6oirM8gOfVt-nE7Hwh2ewnOE8ypM3jR2Qio4HZvv0Aw1TmgVq1S1r3LSkDjL4Lk6DmVitel7_A5paKJ3bRIL4Vp1s77XnXXV11nt0Z0Hn6rC_y-mz26vMSRmCc7k1NXC_Mw5fdPc1bv2-EU-1hAtafrL4/s4032/IMG-1635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlLpXrNFIfaCYRVahOQVV0zoz7T-IzXJzDX6oirM8gOfVt-nE7Hwh2ewnOE8ypM3jR2Qio4HZvv0Aw1TmgVq1S1r3LSkDjL4Lk6DmVitel7_A5paKJ3bRIL4Vp1s77XnXXV11nt0Z0Hn6rC_y-mz26vMSRmCc7k1NXC_Mw5fdPc1bv2-EU-1hAtafrL4/s320/IMG-1635.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Piping each donut onto a separate piece of parchment paper makes it easy to lift and lower into the oil. The parchment will pop off the oil in the fryer, and you can just lift it out! </i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">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 6-8 at a time). Cook 2-3 minutes per side, until nicely cooked. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIUA9MRGvuAMnXVYwOA_uMTkmsVnTqeoUedodBKp0RRLT6nAC17ruDjBK4tlvUpMsK39OlDUY7nRpqMMGSdRnSzHOWxlusUpW3afM44AJjLpwynNrM1jLtUIQiSBwJUnHXX34OQhnnyDtjBA09eyOw5rN0byqugwNJTATNXKB2_1SvkpKwWN4RCr5b5o/s4032/IMG-1638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIUA9MRGvuAMnXVYwOA_uMTkmsVnTqeoUedodBKp0RRLT6nAC17ruDjBK4tlvUpMsK39OlDUY7nRpqMMGSdRnSzHOWxlusUpW3afM44AJjLpwynNrM1jLtUIQiSBwJUnHXX34OQhnnyDtjBA09eyOw5rN0byqugwNJTATNXKB2_1SvkpKwWN4RCr5b5o/s320/IMG-1638.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Frying the donuts. Once they've puffed up and the bottoms are darkened, you can flip them. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqpEtNbPnBzNmxSzpmeRezK4-GPLvXJ1F7p0qLeerL3ohcGgUgALrG-dW25FZoAeaRmJI9gEV16v6Ykym_CiokiqkNb3RHVr_yY96xUhu2yy6Vfr8gBUF2NI4RoSucl96RrYte9N9a8Q6YMHqQWGlU97158-KlU-j-VOA6tFGfiZv3aFXpLpMpDR84Ok/s4032/IMG-1641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqpEtNbPnBzNmxSzpmeRezK4-GPLvXJ1F7p0qLeerL3ohcGgUgALrG-dW25FZoAeaRmJI9gEV16v6Ykym_CiokiqkNb3RHVr_yY96xUhu2yy6Vfr8gBUF2NI4RoSucl96RrYte9N9a8Q6YMHqQWGlU97158-KlU-j-VOA6tFGfiZv3aFXpLpMpDR84Ok/s320/IMG-1641.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>After being flipped - I find 2-3 minutes per side works perfectly. These aren't large donuts. </i></div><div><br /></div><div>Remove donuts from fryer and place on a paper towel-lined pan. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6O4sRY45XbJkpUwfcj-OZheEHMa9uJ6f0nEu8RKzjw3lFLfebnpNhMIzz26Nr7ScDOAPPvr4rzVXSaYoIiR7g1_BZKJ8uE9VcHJkZSXT1BaRFI7in8U7jq5CwvsilGhHWPxfqOp-BSneLgGtsvD8vS6K5swKlTRuGRvXRLc4fLcIQtevCKx5dvDu1mc/s4032/IMG-1636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6O4sRY45XbJkpUwfcj-OZheEHMa9uJ6f0nEu8RKzjw3lFLfebnpNhMIzz26Nr7ScDOAPPvr4rzVXSaYoIiR7g1_BZKJ8uE9VcHJkZSXT1BaRFI7in8U7jq5CwvsilGhHWPxfqOp-BSneLgGtsvD8vS6K5swKlTRuGRvXRLc4fLcIQtevCKx5dvDu1mc/s320/IMG-1636.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Freshly out of the fryer, and ready to glaze.</i></div><div><br /></div><div>Whisk together the following, and dip the top of warm/hot donuts into the glaze: </div><div><b>1 1/2 cup powdered sugar</b></div><div><b>1 tsp vanilla </b></div><div><b>cold water, to a thin dipping consistency</b></div><div><b><br /></b></div><div>Put dipped donuts on a fresh parchment-lined pan. They're ready to eat! You can eat them hot or let them cool. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_FBfoJYVIT_hu8OM8a-W8sizlf9_vPZSCVQqIexp0PrTLsdTLmFN4GLsVpqGIDHsn2spUMxdw-pUeKtfBr6Kq_vFjuXVmUnHCFklLJJT1ihc6_kef-wnMwc7yXUpR35kNIO9vuOJcay4swX49H4sBiUNTljXtkQGV_iwCqrvfTJqVctFFFJxCKw2gpU/s4032/IMG-1637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_FBfoJYVIT_hu8OM8a-W8sizlf9_vPZSCVQqIexp0PrTLsdTLmFN4GLsVpqGIDHsn2spUMxdw-pUeKtfBr6Kq_vFjuXVmUnHCFklLJJT1ihc6_kef-wnMwc7yXUpR35kNIO9vuOJcay4swX49H4sBiUNTljXtkQGV_iwCqrvfTJqVctFFFJxCKw2gpU/w400-h300/IMG-1637.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dipped donuts on a parchment-lined pan to cool (or taste-test)</i></div><div><br /></div><div>Cooled donuts can be frozen in a freezer Ziploc and thawed/heated to eat anytime. Enjoy!</div><div><br /></div><h2 style="text-align: left;"><b><i>Chocolate Raised Donuts Recipe by Successfully Gluten Free!</i></b></h2></div>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-81115356408499720402023-10-31T13:38:00.004-03:002023-10-31T13:38:31.258-03:00Green Curry with Eggplant<div style="text-align: left;"> This recipe came about because: 1) I have and excessive number of jars of green curry paste desperately needing to be used (I'm not really sure why I ended up with so many, but if I had to point fingers I'd guess my dad picked them up when he visited - lest we run out of curry paste). And, 2) We had a delicious vegetable green curry at a Thai restaurant in Halifax and they used eggplant and bamboo shoots in it. Then, 3) I found the most adorable little eggplants at a grocery store. Voila! Meant to be! Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFXc4Oxi30x9oJ5lHT-1xiLp7oBuyDFUFAt41hm2I04_BDSE0qjCHu3rqMGtnoSHUOLPBmFE4VVLl-wgTWP-z8XSyDxDJRZuEPw74khNk6ViHMvdk7bSl5nsJ9aX_3pCv4BeI-cGA3EKWerVANtE3iGJzfQkq815-T1473ZiseSzov1L_5fKlY3icgLc/s4030/IMG-2125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFXc4Oxi30x9oJ5lHT-1xiLp7oBuyDFUFAt41hm2I04_BDSE0qjCHu3rqMGtnoSHUOLPBmFE4VVLl-wgTWP-z8XSyDxDJRZuEPw74khNk6ViHMvdk7bSl5nsJ9aX_3pCv4BeI-cGA3EKWerVANtE3iGJzfQkq815-T1473ZiseSzov1L_5fKlY3icgLc/w400-h300/IMG-2125.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Eggplant and veggie-filled green curry over rice! Yum!</i></div><h1 style="text-align: left;"><u>Green Curry with Eggplant</u></h1><div style="text-align: left;"><br />Sauté 3-4 min: </div><div style="text-align: left;"><b>2-3 Tbsp olive oil</b></div><div style="text-align: left;"><b>1 onion, sliced</b></div><div style="text-align: left;"><b>2-3 carrots, thinly sliced</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add, sauté 3-4 minutes</div><div style="text-align: left;"><b>4 mini eggplants, coarsely diced </b><i>(OR 1 large eggplant)</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add, sauté 2-3 min</div><div style="text-align: left;"><b>2 small zucchinis</b></div><div style="text-align: left;"><b>1-2 tsp minced fresh garlic </b><i>(or 2 tsp freeze-dried minced garlic)</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add and stir 1 minute: </div><div style="text-align: left;"><b>1/2 container bamboo shoots, drained & rinsed</b></div><div style="text-align: left;"><b>200 - 300 g Thai green chili paste</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add, bring to boil, lower and simmer ~20 minutes until vegetables are desired softness, stirring occasionally:</div><div style="text-align: left;"><b>1 can coconut milk</b></div><div style="text-align: left;"><b>2 - 3 cup GF chicken broth/stock</b></div><div style="text-align: left;"><b>1 Tbsp GF fish sauce</b></div><div style="text-align: left;"><b>1 - 2 tsp GF soy sauce or Bragg's soy seasoning</b></div><div style="text-align: left;"><b>1/2 tsp red chili flakes</b></div><div style="text-align: left;"><b>1 or 2 kaffir lime leaves (remove before serving) OR juice of 1/2 fresh lime</b></div><div style="text-align: left;"><b>1/2 - 1 tsp dried basil (or 1 Tbsp fresh Thai basil leaves, diced)</b></div><div style="text-align: left;"><b>1/2 - 1 tsp dried cilantro (or 1 Tbsp fresh cilantro, diced)</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve over rice. Enjoy! </div><div style="text-align: left;"><br /></div><h2 style="text-align: left;"><b><i>Green Curry with Eggplant Recipe by Successfully Gluten Free! </i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-16838609081609004022023-10-23T12:05:00.000-03:002023-10-23T12:05:52.808-03:00Banana-Blueberry Bread - low sugar!<div style="text-align: left;"> One of those things I always seem to have extras of is overripe bananas. People want bananas, but they don't want overripe bananas. Luckily, they're perfect for baking! Another thing I always seem to have a lot of is frozen wild blueberries. Perfect combination here! This banana-blueberry bread is a less sweet bread version of one of our favorite mini dessert <a href="https://successfullyglutenfree.blogspot.com/2021/08/mini-blueberry-banana-cakes-with-cream.html" target="_blank">blueberry-banana cakes with cream cheese frosting</a>, which we highly recommend. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex43PxehWDdJFW917beZuFZth2x47aYj5b0MU6Kj51S4JY8Io3_TubO4W9020zIjWpmR1yYZFfBBhY00zuBXV4lwQZRuQl-M6NBA_dqiHrEFkaj-2z-FlO7Tbfww_LgVCj3dMvqgAv9eTBbUXHm1a67mlJZUMPrY4M_aZFIMg7MMjKXVF6jtalfAyq0U/s4030/IMG-0730.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex43PxehWDdJFW917beZuFZth2x47aYj5b0MU6Kj51S4JY8Io3_TubO4W9020zIjWpmR1yYZFfBBhY00zuBXV4lwQZRuQl-M6NBA_dqiHrEFkaj-2z-FlO7Tbfww_LgVCj3dMvqgAv9eTBbUXHm1a67mlJZUMPrY4M_aZFIMg7MMjKXVF6jtalfAyq0U/w400-h300/IMG-0730.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yummy GF Banana-Blueberry Bread, fresh from the oven!</i></div><h1 style="text-align: left;"><b><u>Banana-Blueberry Bread - low sugar!</u></b></h1><div style="text-align: left;">Preheat oven to 350 F. Line 3 mini bread pans with parchment paper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a mixer, combine: </div><div style="text-align: left;"><b>2 large overripe bananas </b><i>(or 3 small overripe bananas)</i></div><div style="text-align: left;"><b>1/2 cup sugar</b></div><div style="text-align: left;"><b>3/4 cup milk</b></div><div style="text-align: left;"><b>1/4 cup oil </b></div><div style="text-align: left;"><b>2 eggs</b></div><div style="text-align: left;"><b>1 tsp vanilla bean paste OR vanilla extract</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add and mix in: </div><div style="text-align: left;"><b>1 1/2 cup <a href="https://successfullyglutenfree.blogspot.com/p/a-guideline-to-gluten-free-living.html" target="_blank">Kristin's Gluten-Free Flour Mix</a></b></div><div style="text-align: left;"><b>1/2 cup coconut flour</b></div><div style="text-align: left;"><b>1 tsp baking soda</b></div><div style="text-align: left;"><b>1/2 tsp salt</b></div><div style="text-align: left;"><b>1/2 tsp cinnamon</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fold/mix in: </div><div style="text-align: left;"><b>1/2 - 3/4 cup tiny frozen blueberries </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Divide batter between the 3 prepared pans. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYW7FflAHoJNVF7wHl4XJKwPLKukdF0XsVVlP1XJ6G2W1tP-XexoZia5tq3yocE-z6IHPMfiTKOGkzbN5DlzVWxXOpu7GlqlCK5aSCxK_X2st2megPp8UscTSyop6s5EPTKp-djKcW2Ofv60fmZJuW2QpXrjsj1lu8sPA_C3eDNfium0jlybuRKXQGrPE/s4032/IMG-0729.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYW7FflAHoJNVF7wHl4XJKwPLKukdF0XsVVlP1XJ6G2W1tP-XexoZia5tq3yocE-z6IHPMfiTKOGkzbN5DlzVWxXOpu7GlqlCK5aSCxK_X2st2megPp8UscTSyop6s5EPTKp-djKcW2Ofv60fmZJuW2QpXrjsj1lu8sPA_C3eDNfium0jlybuRKXQGrPE/s320/IMG-0729.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Divided between the 3 pans. I just smooth the top quickly with the back of the spatula.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake at 350 F for ~35 minutes, until a rich golden brown. Let rest 5 minutes in pan before removing from pan and parchment paper to cooling rack to cool. Slice and enjoy! <i>(I find this bread slices pretty nicely even when warm)</i></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><h2 style="text-align: left;"><i><b>Banana Blueberry Bread - low sugar recipe by Successfully Gluten Free!</b></i></h2><div style="text-align: left;"><b><br /></b></div>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-64938863772386757942023-10-05T12:17:00.002-03:002023-10-05T12:17:27.104-03:00Pumpkin Chocolate Chip Cookies!<div style="text-align: left;">It's fall! These are such a delicious puffy, pumpkin chocolate chip cookie. You don't have to flatten these, but it's nice dipped in sugar and flattened slightly before baking. A perfect fall treat, or for anytime when you have some extra cooked or canned pumpkin you'd like to use. I have lots of pumpkin recipes linked from my <a href="https://successfullyglutenfree.blogspot.com/2013/09/easy-pumpkin-puree-and-oven-roasted.html" target="_blank">fresh pumpkin puree and pumpkin seed recipe</a>, too! Enjoy! </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimh1hXTnNhe1WD6z_B_TLPqRVuMuglfLOnEwvp04Mm3zIv7mOcIwZ3OwE9Vy7ZtX8FV-wlkTVvsplldOAWtyqPJgJvKxQPGQmexKgn2v9ixlw6lV-PYqayTbCCXCSSeBB0zMzvWDsbUVdR40Da754NyDoK79AlWVX7amwkfTHxkFNILQeQehters_7/s4032/IMG-8167.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimh1hXTnNhe1WD6z_B_TLPqRVuMuglfLOnEwvp04Mm3zIv7mOcIwZ3OwE9Vy7ZtX8FV-wlkTVvsplldOAWtyqPJgJvKxQPGQmexKgn2v9ixlw6lV-PYqayTbCCXCSSeBB0zMzvWDsbUVdR40Da754NyDoK79AlWVX7amwkfTHxkFNILQeQehters_7/w400-h300/IMG-8167.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven - delicious puffy pumpkin chocolate chip cookies!</i></div><h1 style="text-align: left;"><b><u>Pumpkin Chocolate Chip Cookies!</u></b></h1><div style="text-align: left;"><b><u><br /></u></b></div><div style="text-align: left;">Makes ~36 (depends on the size of cookies you make)<br /><br />Preheat oven to 375 F. Line 3 baking sheets with parchment paper or silicon mats.<br /><br />Mix together, then set aside:<br /><b>1 1/2 cups <a href="http://successfullyglutenfree.blogspot.ca/p/a-guideline-to-gluten-free-living.html">Kristin's Gluten-Free Flour Mix</a></b><br /><b>1 1/2 cups sweet white rice flour <i>(or plain white rice flour)</i></b><br /><b>2 tsp baking soda</b><br /><b>1 tsp salt</b><br /><b>1 tsp ground cinnamon</b><br /><b>1/2 tsp ground nutmeg</b><br /><b>1/2 tsp ground allspice</b><br /><b>1/2 tsp ground ginger</b><br /><b>large pinch ground cloves</b><br /><br />Beat together:<br /><b>12 Tbsp (3/4 cup) butter, softened</b><br /><b>1 1/2 - 2 cups sugar</b><br /><br />Add and mix until combined:<br /><b>2 cups <a href="http://successfullyglutenfree.blogspot.ca/2013/09/easy-pumpkin-puree-and-oven-roasted.html">homemade pumpkin puree</a> or 100% canned pumpkin</b><br /><b>3 eggs</b><br /><b>2 tsp vanilla extract or vanilla bean paste</b></div><div style="text-align: left;"><b>1 cup mini semi-sweet chocolate chips<br /></b><br />Add dry ingredients and mix until combined (don't overmix). Scoop 1 or 2 Tbsp sized scoops onto prepared pan. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28PBrMBv3gX469hI4VmuqccIcC25ElfHUSwev2gn09zDkfiUJ-CTxor-rDMEtxZSC8DJLzYLVBtTfj0bXlFx0Lo2KfJ9y5ubuFYjoXHNyPhrwqDxDU48CcCF-cZQ9-cqfcPbA3ZZWym37_4xxcW_3ZenKpaBLXFUSUamtCnYi7vDqLhiAC88M5QLe/s4032/IMG-7972.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28PBrMBv3gX469hI4VmuqccIcC25ElfHUSwev2gn09zDkfiUJ-CTxor-rDMEtxZSC8DJLzYLVBtTfj0bXlFx0Lo2KfJ9y5ubuFYjoXHNyPhrwqDxDU48CcCF-cZQ9-cqfcPbA3ZZWym37_4xxcW_3ZenKpaBLXFUSUamtCnYi7vDqLhiAC88M5QLe/w200-h150/IMG-7972.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Mixed, just until combined. Ready to scoop!</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u><i>Optional:</i></u></b> Put ~<b>1/4 cup white sugar </b>on a plate. Dip a flat bottomed glass into some white sugar and gently flatten each cookie. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzMpkMwgW5xRZ9kkOWB5QOBK5gvmlyqicsDhqoW_81vf5Q7d7yPfL0jfcRLrTwZRPT6K3rq3lLSo6qvuaAzKMOCHDgxGVDX2stf3DYp94v-lFGSW9BIOeIi7Lmjl4R5FnmC1HPo3QeDnY9zEHznwQbJc9n6fe1rMJawQ4iKbRXZ9fZVBXI37duUQs/s4032/IMG-7976.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzMpkMwgW5xRZ9kkOWB5QOBK5gvmlyqicsDhqoW_81vf5Q7d7yPfL0jfcRLrTwZRPT6K3rq3lLSo6qvuaAzKMOCHDgxGVDX2stf3DYp94v-lFGSW9BIOeIi7Lmjl4R5FnmC1HPo3QeDnY9zEHznwQbJc9n6fe1rMJawQ4iKbRXZ9fZVBXI37duUQs/w200-h150/IMG-7976.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0qvaQV519MEAcXqe2cwy3DL8O7VPDoNWmDRIOhVlmnMTSas7qhTNCNZX8WnW1WyRS2DD2SHsOyhqlbYHSpHifhyZZETAjFbIxDO_ET5VrFpusXJ2a9utStHzXoOMus8Z35rLKaJsBfyHOgbwIDO1E1JnncgFBWApfYIbGYP5PeFpitQwVmc_ArG1/s4032/IMG-7977.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0qvaQV519MEAcXqe2cwy3DL8O7VPDoNWmDRIOhVlmnMTSas7qhTNCNZX8WnW1WyRS2DD2SHsOyhqlbYHSpHifhyZZETAjFbIxDO_ET5VrFpusXJ2a9utStHzXoOMus8Z35rLKaJsBfyHOgbwIDO1E1JnncgFBWApfYIbGYP5PeFpitQwVmc_ArG1/w200-h150/IMG-7977.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>1 Tbsp scoops - unflattened (left) and flattened with a bit of sugar (right) before baking</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8XHIin2s8E8ITUaGOiY-rsUWIxxFUwVP0d4ynz2MHnWu0j8xS3SY2aKnk99tW6lkIQ7pd8CS28Oo_hKIdXAJ_wM8Y-BuNfjjTPhz7Tw6DqBz592a4sWZxRUICt9fTPhTwD_MqHNYFgT-EMVWmk99_5ABkUFNKQtiumY8TXcW5dLbeZm4T-rEDp_A/s4030/IMG-8166.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8XHIin2s8E8ITUaGOiY-rsUWIxxFUwVP0d4ynz2MHnWu0j8xS3SY2aKnk99tW6lkIQ7pd8CS28Oo_hKIdXAJ_wM8Y-BuNfjjTPhz7Tw6DqBz592a4sWZxRUICt9fTPhTwD_MqHNYFgT-EMVWmk99_5ABkUFNKQtiumY8TXcW5dLbeZm4T-rEDp_A/w200-h150/IMG-8166.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3i5m8ht2APrj_H1P5lwES3AsGWTuOeLBlOOOVXx5rievFct_r-UmVbATNau38U37DQH8-ePsH1ieDePzSvawPoR-IjeztPwbV-L1oohqMYM88FC9ItE4innDe74lJP_HKW1-aJq2y9bkqI0mIOR9zh4Su0aBUeYI38BI9q_IDGshcJJOSIxoyF8Q/s4032/IMG-8167.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3i5m8ht2APrj_H1P5lwES3AsGWTuOeLBlOOOVXx5rievFct_r-UmVbATNau38U37DQH8-ePsH1ieDePzSvawPoR-IjeztPwbV-L1oohqMYM88FC9ItE4innDe74lJP_HKW1-aJq2y9bkqI0mIOR9zh4Su0aBUeYI38BI9q_IDGshcJJOSIxoyF8Q/w200-h150/IMG-8167.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>2 Tbsp scoops, just flattened gently with the back of the scooper, before and after baking.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake pumpkin chocolate chip cookies at 375 for ~10-12 minutes for 1 Tbsp size and ~14-15 minutes for 2 Tbsp size. Let rest a few minutes on pan before removing to wire rack to fully cool. Leftovers freeze perfectly. Enjoy! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><h2 style="text-align: left;"><b><i>Pumpkin Chocolate Chip Cookies Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-43957938544612917492023-09-17T18:09:00.002-03:002023-09-17T18:09:38.652-03:00Naan with Spicy Peppers and Tomatoes<div style="text-align: left;"> This is a fun modification on one of our<a href="https://successfullyglutenfree.blogspot.com/2017/04/homemade-naan-bread-quick-and-easy.html" target="_blank"> favorite naan bread recipes</a> - a perfect use for the late summer/early fall peppers and tomatoes. A bit of extra garlic added to these is delicious! You can easily adjust the amount and types of spicy peppers you use depending on your preferred level of spice. The seeds are the spiciest part of hot peppers, so make sure to remove those if you want less spice. Enjoy! </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXGJVpixuIsjSttWsUfO1rU6zmECIJWr4QowFpDoZhVyWMPXXNPJXh6DUsDms1XMKT1n63zLUZw5Zbxv2v26SnHu92-guOkwyPmU3EkdLe2wU6UCDzYavAp4477NvaweI_vhuvKA2wTg/s2048/IMG-3730.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXGJVpixuIsjSttWsUfO1rU6zmECIJWr4QowFpDoZhVyWMPXXNPJXh6DUsDms1XMKT1n63zLUZw5Zbxv2v26SnHu92-guOkwyPmU3EkdLe2wU6UCDzYavAp4477NvaweI_vhuvKA2wTg/w400-h300/IMG-3730.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven - delicious garlic-y naan topped with spicy peppers and thinly sliced tomatoes. Yum!</i></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmDWFiYS-Pe2mCsPBiresFUW7ZOVVKU9LkmoxfeNJOv76QL8XwO9SqjR6KsfE1U6sIlEn07tWNv3KrrrcYxd3MvCNbSFIOTuWd62JAc-WS73muHc5W7Nk4EnenbUHQRsaFsdSAyS2m30/s2048/IMG-3720.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmDWFiYS-Pe2mCsPBiresFUW7ZOVVKU9LkmoxfeNJOv76QL8XwO9SqjR6KsfE1U6sIlEn07tWNv3KrrrcYxd3MvCNbSFIOTuWd62JAc-WS73muHc5W7Nk4EnenbUHQRsaFsdSAyS2m30/w400-h300/IMG-3720.JPG" width="400" /></a></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><i>Fresh tomatoes and spicy peppers, ready to be used for the naan! </i></div></div><div style="text-align: left;"><h1 style="text-align: left;"><b><u>Naan with Spicy Peppers and Tomatoes</u></b></h1></div><div style="text-align: left;">Makes 12 small/medium sized ovals of naan<br /><br />Preheat oven to 475 F (450 F convection). Line 3 cookie sheets with parchment paper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slice and set aside: </div><div style="text-align: left;"><b>3-5 hot chili peppers, variety, thinly sliced </b><i>(remove seeds for less spice)</i></div><div style="text-align: left;"><i>~</i><b>4 small/medium or ~12 cherry tomatoes, thinly sliced</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">In a mixer combine:</div><div style="text-align: left;"><b>3 cups <a href="https://successfullyglutenfree.blogspot.com/p/a-guideline-to-gluten-free-living.html" target="_blank">Kristin's Gluten-Free Flour Mix</a></b></div><div style="text-align: left;"><b>2 tsp xanthan gum</b></div><div style="text-align: left;"><b>1 Tbsp rapid-rise (quick) yeast</b></div><div style="text-align: left;"><b>1 tsp salt</b></div><div style="text-align: left;"><b>1 tsp garlic powder</b></div><div style="text-align: left;"><b>1 tsp dried coriander <i>(optional)</i></b></div><div style="text-align: left;"><b>1 tsp baking powder</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add and combine:</div><div style="text-align: left;"><b>2 1/4 cup milk </b><i>(lactose or dairy-free works well, room temperature is ideal)</i></div><div style="text-align: left;"><b>2 eggs</b></div><div style="text-align: left;"><b>1-2 tsp fresh minced garlic</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Beat 3 - 4 minutes, until nice and smooth. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">While the bread is mixing, in a small bowl melt:<br /><b>1/2 cup salted butter</b><br /><b><br /></b>Spread four ovals of naan bread batter on each of the three parchment paper using a spatula, making 12 small/medium sized oval naan breads. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSaiaiEqo90uSlje6fJgzbBEZ3iagdvivTkj_jKt0lXN7YzGcR91eUdmA8QwTDsUBYcLjhSkGSHkL3X7MjowZ7KvmDa-Xwko_257WXgLntYvGmVY1hTdkK_56Z-UDfpw0EIaG7fE6gzI/s2048/IMG-3726.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSaiaiEqo90uSlje6fJgzbBEZ3iagdvivTkj_jKt0lXN7YzGcR91eUdmA8QwTDsUBYcLjhSkGSHkL3X7MjowZ7KvmDa-Xwko_257WXgLntYvGmVY1hTdkK_56Z-UDfpw0EIaG7fE6gzI/w400-h300/IMG-3726.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Spreading while holding the parchment can be a little tricky, but this is the look you're aiming for! </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div></div><div style="text-align: left;"> Divide the <b>hot pepper and tomato slices </b>evenly on the naan bread. If desired, sprinkle some fresh ground pepper over the bread. Brush the tops of each with the <b>melted butter</b> (~2 tsp butter per naan works great). You can let the breads rest for 15-20 minutes, if you want slightly puffier bread, but it's not necessary. <i>I usually cook one pan immediately while the other two rise, since I can only put 2 pans in the oven at a time. </i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFc7gcg9FNkYI5M6p7SgJrKcRT_LgKxHTZcLmbuU11iGhzbqoxyEm_k4SRZAJ-ejq_U9ZMMc3jdExfi5QXj3o-dVYbolbhpAE2c8nBxTnVNrNhqOP1CMOzaDzEY8oLnmSUFBQQUkynv0/s2048/IMG-3727.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFc7gcg9FNkYI5M6p7SgJrKcRT_LgKxHTZcLmbuU11iGhzbqoxyEm_k4SRZAJ-ejq_U9ZMMc3jdExfi5QXj3o-dVYbolbhpAE2c8nBxTnVNrNhqOP1CMOzaDzEY8oLnmSUFBQQUkynv0/w400-h300/IMG-3727.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Naan topped with tomatoes and peppers, ready to be brushed with butter. </i></div></div><div style="text-align: left;"><br />Bake the naan at 475 F for ~12-15 minutes until nicely browned and bubbly. (Lightly browned naan will result in the bread sinking and not retaining it's nice bubbles after removal from the oven, so make sure it's nice and dark golden brown).<br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlityzpoy1TPK6O999Y6eMPvuEsL4iF6s898DNg4S0Nf70MVdSGxCBsk-6a28VWL4e3ouV2kNhUVuV7I-k1rhO0R-NYNEl7UxHNqsd0xCjdU6EMLCnYEvFf24vhPHWv7h7C0jggHsCXGY/s2048/IMG-3728.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlityzpoy1TPK6O999Y6eMPvuEsL4iF6s898DNg4S0Nf70MVdSGxCBsk-6a28VWL4e3ouV2kNhUVuV7I-k1rhO0R-NYNEl7UxHNqsd0xCjdU6EMLCnYEvFf24vhPHWv7h7C0jggHsCXGY/w400-h300/IMG-3728.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven! It's SO delicious. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgxeHF6HPGMprl_z0hSkzBazEj9BUAHQ4HA4oT0-5gsz-SDcsTqkC0Y3wBO10sXkS5gAVMexZgHViKH504NRusQiDcw44DHinoncSf_R_MNBx_2Vsu9Cs8UqqEJQB02zvS-9-4j7SJvM/s2048/IMG-3729.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgxeHF6HPGMprl_z0hSkzBazEj9BUAHQ4HA4oT0-5gsz-SDcsTqkC0Y3wBO10sXkS5gAVMexZgHViKH504NRusQiDcw44DHinoncSf_R_MNBx_2Vsu9Cs8UqqEJQB02zvS-9-4j7SJvM/s320/IMG-3729.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>If you don't want the peppers or tomatoes on your naan, this recipe does work well for smaller garlic naan breads, as well. Just brush with butter and bake. </i></div></div><div style="text-align: left;"><b><u><br /></u></b></div><h2 style="text-align: left;"><b><i>Naan with Spicy Peppers and Tomatoes Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-72122296993707024282023-09-08T14:20:00.003-03:002023-09-08T14:20:29.910-03:00Raised Donuts with Glaze<div style="text-align: left;">I have quite a few donut hole and fritter recipes posted, some yummy fry bread, and even funnel cakes. But, I hadn't gotten around to making traditional raised donuts - donuts that use yeast and sit and rise before frying. After a bit of tweaking (sadly we had to keep taste-testing donuts), I am happy to share this delicious and easy raised donuts recipe. I believe we will need to make it again this weekend to celebrate school starting. Enjoy!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fSly6vLRxjEIB3qQQxWG_QjHNK0LZnfFM8mvjSTyyZcSgLsFsvN1T4MCN0uAfX95syF3lmQWXEfk9GjSd7Motm-SiM8j44E8CCB0EcsvMIBwttXD1zBmtz25WSnxnDZA9luW-sQ91rljzaEwB5aEz5ZqK5QpK51q0LCZsxavktB8Y7mGAa4KMt0GcIo/s4032/IMG-1348.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fSly6vLRxjEIB3qQQxWG_QjHNK0LZnfFM8mvjSTyyZcSgLsFsvN1T4MCN0uAfX95syF3lmQWXEfk9GjSd7Motm-SiM8j44E8CCB0EcsvMIBwttXD1zBmtz25WSnxnDZA9luW-sQ91rljzaEwB5aEz5ZqK5QpK51q0LCZsxavktB8Y7mGAa4KMt0GcIo/w400-h300/IMG-1348.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Someone taste-testing...</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Wn6zlC30Ws7dFQzZ9SV8-e9yzWsv0x0_schxLZPmxqoyBsGC-xH4uXePFsLRmRKTVmzQh6-01Gb0zQmRlsBP6Ej9UZGwy-4Vb8CyWkSfSv08gOs-ZvJh8CZElzns2GE3esFR1P5czU4WkadaKS-1S2Wh2hllXjQ8fdKvZlap5H9vobBn_s3x6EpqQvY/s4032/IMG-1353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Wn6zlC30Ws7dFQzZ9SV8-e9yzWsv0x0_schxLZPmxqoyBsGC-xH4uXePFsLRmRKTVmzQh6-01Gb0zQmRlsBP6Ej9UZGwy-4Vb8CyWkSfSv08gOs-ZvJh8CZElzns2GE3esFR1P5czU4WkadaKS-1S2Wh2hllXjQ8fdKvZlap5H9vobBn_s3x6EpqQvY/w400-h300/IMG-1353.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yum! Freshly dipped donuts! </i></div><div style="text-align: left;"><br /></div><h1 style="text-align: left;"><b><u>Raised Donuts with Glaze</u></b></h1><div style="text-align: left;"><i>Makes 24 donuts</i></div><div style="text-align: left;">Line two cookie sheets with parchment paper cut into 12 pieces (for piping donuts).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together in a mixer: </div><div style="text-align: left;"><b>1 cup white rice flour</b></div><div style="text-align: left;"><b>1/2 cup brown rice flour</b></div><div style="text-align: left;"><b>1/2 cup tapioca starch</b></div><div style="text-align: left;"><b>1/4 cup potato starch</b></div><div style="text-align: left;"><b>1/4 cup arrowroot starch or cornstarch</b></div><div style="text-align: left;"><b>1 tsp xanthan gum</b></div><div style="text-align: left;"><b>2 tsp rapid-rise/quick yeast</b></div><div style="text-align: left;"><b>1/2 tsp salt</b></div><div style="text-align: left;"><b>3 Tbsp sugar</b></div><div style="text-align: left;"><b>1/2 tsp baking soda</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add, then beat until nice and smooth, 2-3 minutes: </div><div style="text-align: left;"><b>3 eggs</b></div><div style="text-align: left;"><b>3/4 cup milk, warmed</b></div><div style="text-align: left;"><b>1/4 cup butter, softened</b></div><div style="text-align: left;"><b>1 tsp vanilla bean paste OR vanilla extract</b></div><div style="text-align: left;"><b>1 tsp apple cider vinegar</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Put batter into a large freezer ziploc. Snip 1/2" off one corner. Pipe donut 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. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfmUs-07jRjsDh-dcpgs-vUPYheoRbN1iiWx1_7FKQme5D4F8Gi_4w6kgETv370Ib2NURNJvqGMB6LN1tp4hSMzoZ60itp9w1RLmKtknbLCP6wC6Lh3jdusvkyWw94Yj-BpS8IGz_l9amtXbH2VV-X9n6KRJVcUE5HPb0joH8xFOS6Iegt3pPkDLREfE/s4032/IMG-1343%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfmUs-07jRjsDh-dcpgs-vUPYheoRbN1iiWx1_7FKQme5D4F8Gi_4w6kgETv370Ib2NURNJvqGMB6LN1tp4hSMzoZ60itp9w1RLmKtknbLCP6wC6Lh3jdusvkyWw94Yj-BpS8IGz_l9amtXbH2VV-X9n6KRJVcUE5HPb0joH8xFOS6Iegt3pPkDLREfE/s320/IMG-1343%20(1).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Piping each donut onto a separate piece of parchment paper makes it easy to lift and lower into the oil.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPrqEVH9EViZFwDJHtz-nFeZnAVWuV7cU5oj9an2rRr3nrT2blmNJtFDuTD_zRERMsaAJR1uipfL-hHNilUcTcESlEG-du-763aEMntDyqEnLGKxXiZQeDVBXdnkrf0wbJGM4wBmX_bJAXbsTGPonuCScVDXD3-5oNoxYb9DT5VcafYAjawMj6POajlE/s4032/IMG-1345.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPrqEVH9EViZFwDJHtz-nFeZnAVWuV7cU5oj9an2rRr3nrT2blmNJtFDuTD_zRERMsaAJR1uipfL-hHNilUcTcESlEG-du-763aEMntDyqEnLGKxXiZQeDVBXdnkrf0wbJGM4wBmX_bJAXbsTGPonuCScVDXD3-5oNoxYb9DT5VcafYAjawMj6POajlE/s320/IMG-1345.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Frying the donuts. Once they've puffed up and the bottoms are darkened, you can flip them. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">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 golden. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove donuts from fryer and place on a paper towel-lined pan. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNp-BHD9YkZCDbP1hpWEmAycrzPz9TbmChsKO3bEvVXwh-wHn_Vaka2ShNZpzi2pwT5Z890sHvPF8nMD048pqThDzpZssGJjNlMr1ig5kwkLqWlcneh6kwJ4LfTbp9XXb4atZRYtJ3fbtrNPah58YPLxpYUG3EVJG4lNbxAPY60EL9CryePIlS2rquJag/s4032/IMG-1346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNp-BHD9YkZCDbP1hpWEmAycrzPz9TbmChsKO3bEvVXwh-wHn_Vaka2ShNZpzi2pwT5Z890sHvPF8nMD048pqThDzpZssGJjNlMr1ig5kwkLqWlcneh6kwJ4LfTbp9XXb4atZRYtJ3fbtrNPah58YPLxpYUG3EVJG4lNbxAPY60EL9CryePIlS2rquJag/w400-h300/IMG-1346.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Freshly out of the fryer, and ready to glaze.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk together the following, and dip the top of warm/hot donuts into the glaze: </div><div style="text-align: left;"><b>1 1/2 cup powdered sugar</b></div><div style="text-align: left;"><b>1 tsp vanilla </b></div><div style="text-align: left;"><b>cold water, to a thin dipping consistency</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Put dipped donuts 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!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBKxJhcR2ziz7HQ83CQ61nFPsaihwYyJMhqGMwgmeLRGllh9QnxCuK0CNGqM7nBYH_Atsf-eQoz7Fputdu6rnxMUfDxEyft8_0Kybd0zxw2IYhJcggktYXIucec7iAZ_lAzohHRZHaPlw2KfRPFOcyQos3XTw7h92yCEhL8rLuFpjbnJUhUU95vSPvq8/s4032/IMG-1349.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBKxJhcR2ziz7HQ83CQ61nFPsaihwYyJMhqGMwgmeLRGllh9QnxCuK0CNGqM7nBYH_Atsf-eQoz7Fputdu6rnxMUfDxEyft8_0Kybd0zxw2IYhJcggktYXIucec7iAZ_lAzohHRZHaPlw2KfRPFOcyQos3XTw7h92yCEhL8rLuFpjbnJUhUU95vSPvq8/w400-h300/IMG-1349.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Glazed donuts! Yum! </i></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><h2 style="text-align: left;"><b><i>Raised Donuts with Glaze Recipe by Successfully Gluten Free!</i></b> </h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-39524855740872601212023-08-30T15:18:00.000-03:002023-08-30T15:18:09.388-03:00Garlic-y Grilled Cheese!<div style="text-align: left;"> Garlic-y grilled cheese - a perfect birthday lunch when my brother visited (he's a huge fan of both cheese and garlic). Homemade bread with a homemade mix of garlic butter. Yum! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhayv0TGxj5RJ0grdfAqZDPo5pmdmXBwOOiapqUkZmUq3JACVyM1u5sLJDuhwCdYmyVttouh-psD4GKckeyrNWNCXBPH6jhNf-_Yf9tuZfrU9GwJ8ZwfmIlZbEkCnM8UdDxk2E4QW89uvxKzZUzLvazgeI04cGAU729TTvFgjqml7X3xFgNFXqs6jngc8/s4032/IMG-5721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhayv0TGxj5RJ0grdfAqZDPo5pmdmXBwOOiapqUkZmUq3JACVyM1u5sLJDuhwCdYmyVttouh-psD4GKckeyrNWNCXBPH6jhNf-_Yf9tuZfrU9GwJ8ZwfmIlZbEkCnM8UdDxk2E4QW89uvxKzZUzLvazgeI04cGAU729TTvFgjqml7X3xFgNFXqs6jngc8/w300-h400/IMG-5721.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Birthday Garlic-y Grilled Cheese!</i></div><h1 style="text-align: left;"><b><u>Garlic-y Grilled Cheese!</u></b></h1><div style="text-align: left;"><i>Garlic butter makes ~8 sandwiches, so you can make more, as needed. </i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Make in advance, so it can cool an hour or two before slicing: </div><div style="text-align: left;"><a href="https://successfullyglutenfree.blogspot.com/2018/12/delicious-french-bread-style-sandwich.html" target="_blank">Delicious French Bread-Style Family Loaves</a> I used all eggs instead of only egg whites for these grilled cheese sandwiches when making the bread and make a 4 loaf batch of bread for taller sandwiches. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together garlic butter:</div><div style="text-align: left;"><b>1/2 cup softened butter</b></div><div style="text-align: left;"><b>~1 Tbsp minced garlic</b></div><div style="text-align: left;"><b>1-2 tsp garlic powder</b></div><div style="text-align: left;"><b>3/4 tsp parsley</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Slice cheese for your grilled cheese, some nice options are: </div><div style="text-align: left;"><b>old cheddar, gouda, swiss, marbled</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat a cast-iron or similar pan over medium-low heat. You want these grilled cheese to cook slow enough for the cheese to melt in the center, while nicely toasting the exteriors. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Layer in your pan a slice of garlic-buttered bread, 2 layers of cheese, topped with another layer of garlic-buttered bread. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5CXf42te1vfJ5kVEy1DXuRLSM-BdKGBpthiuQSIUGvYlowO7lqzOJTgi0bEZtxSbijj4vaEib1IgUCDyR0auM_iGUZM9_CF1mYoJlIoyx752hpIj7oB6dzhy_9q-XdFAYWWtVFBRcJdIjQcop-5ayhSNgK8lOMAL53eHgnoWmWgHmWhptPLviz6KR30/s4032/IMG-1126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5CXf42te1vfJ5kVEy1DXuRLSM-BdKGBpthiuQSIUGvYlowO7lqzOJTgi0bEZtxSbijj4vaEib1IgUCDyR0auM_iGUZM9_CF1mYoJlIoyx752hpIj7oB6dzhy_9q-XdFAYWWtVFBRcJdIjQcop-5ayhSNgK8lOMAL53eHgnoWmWgHmWhptPLviz6KR30/s320/IMG-1126.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Buttered bread, ready to make the sandwiches!</i></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAIEPCsxK0XWPjdyjx8db1qD0xD4Db-0Ltf2a2yybJ8WecbZ8HeZLjFK6LRcurbiAx0-M2mm5_Zn3Yn7BI3HPZ_UV_0FP7499bsa5HXMk1YYsINRYdBCUJpHTyh62R7dA0omY_6EgbDrUZgJAc17b0gHaM_l5mmuUPgta3284SxF7SF2cDs4vpB89hC0/s4030/IMG-1127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAIEPCsxK0XWPjdyjx8db1qD0xD4Db-0Ltf2a2yybJ8WecbZ8HeZLjFK6LRcurbiAx0-M2mm5_Zn3Yn7BI3HPZ_UV_0FP7499bsa5HXMk1YYsINRYdBCUJpHTyh62R7dA0omY_6EgbDrUZgJAc17b0gHaM_l5mmuUPgta3284SxF7SF2cDs4vpB89hC0/s320/IMG-1127.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cooking on the cast iron.</i></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook until nicely browned on both sides. You can flip these a few times to make sure they're evenly cooked and the cheese is nicely melted. Serve immediately! Enjoy! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwFcKUzZKLKdPeRRPtSQaSlvU7Pa0E9FsziBw7A3ybYya6w6f3xuQm1eAA3Gs8nIahpb4OqpN9crMrfn8vr7MuWKaaClQecaAmmEhrbcJOL5fDRS_GIp4jDmDzJO5yq5jgDxn4qqtI2A_ZHslKgIc5KmDUR-lcTCYRCTjGwargKW865hRSx1RRH6i8zA/s4030/IMG-1129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwFcKUzZKLKdPeRRPtSQaSlvU7Pa0E9FsziBw7A3ybYya6w6f3xuQm1eAA3Gs8nIahpb4OqpN9crMrfn8vr7MuWKaaClQecaAmmEhrbcJOL5fDRS_GIp4jDmDzJO5yq5jgDxn4qqtI2A_ZHslKgIc5KmDUR-lcTCYRCTjGwargKW865hRSx1RRH6i8zA/w400-h300/IMG-1129.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yummmmm.! </i></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><h2 style="text-align: left;"><b><i>Garlic Grilled Cheese Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-52227982423071640752023-08-17T10:13:00.002-03:002023-08-17T10:13:51.322-03:00Lemon Loaf (Mini or large size GF lemon bread loaves)<div style="text-align: left;"> My youngest loves planning baking experiments with me. We saw GF lemon loaf in the freezer at the grocery store, and decided to grab ourselves two fresh lemons and whip up our own loaves! Then we loved it so much, we made it again... then again. You can make them as two large loaves or 6 mini loaves. Personally, I love the mini loaves, but both are great. Yum! Absolutely delicious! And we added a little lemon glaze to the top which is just lovely. Enjoy!</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnvc4YV_enUWoHtyLNwTcwpa41_6JFylqi2p7yxocm8me5e7HsOIbxRvDTWurQPU3znCXWV9R4efzk6qeaM_AsTx88pMkIMF-L58Oh1-kya9n4fwcY4VhPOyNzlBQbg7sA-8kEXbcPixLijN40jWB3j89mixB4KTFv7nFTkgqghp3KHgMl_JD3-UFfSE/s4030/IMG-1054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnvc4YV_enUWoHtyLNwTcwpa41_6JFylqi2p7yxocm8me5e7HsOIbxRvDTWurQPU3znCXWV9R4efzk6qeaM_AsTx88pMkIMF-L58Oh1-kya9n4fwcY4VhPOyNzlBQbg7sA-8kEXbcPixLijN40jWB3j89mixB4KTFv7nFTkgqghp3KHgMl_JD3-UFfSE/w400-h300/IMG-1054.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>A tasty slice of GF lemon loaf</i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHRniXoWX34XFB5a9_BJrXXYrbRLu6LJCUaxyD9J0f6A1YDKYMpger7Nj6E8gtxlQoyuzPsX0g4FXOO7dUdUwM1RgN_LYT_Ee62ZkvamDWgprFVcfcbRE0rR3TL1UxCTp5D_X7lAzbUFvvBKRSmEBXrjMudBlbamVEUiuAJx3uZMNDb2fW5CIMJXWMPs/s4032/IMG-1015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHRniXoWX34XFB5a9_BJrXXYrbRLu6LJCUaxyD9J0f6A1YDKYMpger7Nj6E8gtxlQoyuzPsX0g4FXOO7dUdUwM1RgN_LYT_Ee62ZkvamDWgprFVcfcbRE0rR3TL1UxCTp5D_X7lAzbUFvvBKRSmEBXrjMudBlbamVEUiuAJx3uZMNDb2fW5CIMJXWMPs/w300-h400/IMG-1015.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Large lemon loaves, glazed and ready to eat!</i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwufPt4t-7WGz5YayXDCb_CVyoRyxZoc-lDtKvdCvFbSF2s9_44DoBlkp8M8o_6H87F83ihQ3nrG85HwLvD004mWwyfP_F7PHvmGTa532S1ndDcXRBGjj_ZHpjBHQpvktBj6SH6UPzvbs2_RMxwtB3WweRLLB-Pb_w1WyXM4WceSoaNI294Pj_uw-ijk/s4032/IMG-1010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwufPt4t-7WGz5YayXDCb_CVyoRyxZoc-lDtKvdCvFbSF2s9_44DoBlkp8M8o_6H87F83ihQ3nrG85HwLvD004mWwyfP_F7PHvmGTa532S1ndDcXRBGjj_ZHpjBHQpvktBj6SH6UPzvbs2_RMxwtB3WweRLLB-Pb_w1WyXM4WceSoaNI294Pj_uw-ijk/s320/IMG-1010.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>My mini-me - mixing together the glaze on top.</i></div></div><h1 style="text-align: left;"><u>Lemon Loaf</u> (mini or large size GF lemon bread loaves)</h1><div style="text-align: left;">Makes 2 large or 6 mini loaves</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 F. Line bread pans with parchment paper. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a mixer, combine: </div><div style="text-align: left;"><b>1 cup brown rice flour</b></div><div style="text-align: left;"><b>3/4 cup white rice flour</b></div><div style="text-align: left;"><b>1/3 cup arrowroot starch (or cornstarch)</b></div><div style="text-align: left;"><b>1/4 cup tapioca starch</b></div><div style="text-align: left;"><b>1/4 cup potato starch</b></div><div style="text-align: left;"><b>1 1/2 tsp xanthan gum</b></div><div style="text-align: left;"><b>1 tsp salt</b></div><div style="text-align: left;"><b>1 Tbsp baking powder</b></div><div style="text-align: left;"><b>2 tsp baking soda</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add and beat slowly, then increase speed to medium/medium-fast for 3 minutes: </div><div style="text-align: left;"><b>1 cup butter, softened</b></div><div style="text-align: left;"><b>3/4 cup sugar</b></div><div style="text-align: left;"><b>2/3 cup milk</b></div><div style="text-align: left;"><b>2/3 cup sour cream</b></div><div style="text-align: left;"><b>4 eggs</b></div><div style="text-align: left;"><b>1/4 cup fresh lemon juice</b></div><div style="text-align: left;"><b>zest 1 lemon</b></div><div style="text-align: left;"><b>3 drops lemon essential oil </b><i>(or extra Tbsp of lemon zest)</i><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhjguOC9HmCD5tg-2hvfQjQ0VC44hRMukEt5VlqtJp1DwwSi_DZPNqwkJmTuq0adZU0kOHhhRvBM5tDWlRhm_1SBl6R__3UPrEv5MNQpkMQIuQBKJx0XBtJgHT1YMaI56fV4HHN2GVdE5vKQakT5gctN9rfXoST24yjMoyeJ8ynYS0dfYS8IhkeK3CfM/s4032/IMG-1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhjguOC9HmCD5tg-2hvfQjQ0VC44hRMukEt5VlqtJp1DwwSi_DZPNqwkJmTuq0adZU0kOHhhRvBM5tDWlRhm_1SBl6R__3UPrEv5MNQpkMQIuQBKJx0XBtJgHT1YMaI56fV4HHN2GVdE5vKQakT5gctN9rfXoST24yjMoyeJ8ynYS0dfYS8IhkeK3CfM/s320/IMG-1001.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Batter is ready to fill the pans! She was so excited to help make this yummy bread.</i></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Divide between 2 large bread loaf pans or 6 mini loaf pans lined with parchment paper. Bake at 350 F for 30 minutes for mini loaves and 45 minutes for large loaves. Remove from oven and mix together glaze while your loaves sit 3-5 minutes in pan. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohri27ha9QZCicdfzUV0hCoMlow_dGYS9ck0KNFUcqlA8pBOv8YQGh9d84o6xh5bP10tqZyVU96V70LeW-hK9KXRWe0pQrm_eV2gu9lFiWp1cJ5JD2W64lwkvY4QVd7GhKMpXZTp2rmWDmL3SNtqxUzVZy0rS9sc437p9m-yBt7kQn37QGIih51Bw26c/s4032/IMG-1003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohri27ha9QZCicdfzUV0hCoMlow_dGYS9ck0KNFUcqlA8pBOv8YQGh9d84o6xh5bP10tqZyVU96V70LeW-hK9KXRWe0pQrm_eV2gu9lFiWp1cJ5JD2W64lwkvY4QVd7GhKMpXZTp2rmWDmL3SNtqxUzVZy0rS9sc437p9m-yBt7kQn37QGIih51Bw26c/s320/IMG-1003.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>I usually fill the pans ~2/3 full. Here are the large loaf pans before baking.</i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNVGkxX_QLt0eXC19SXTVyaARymoH9NkhzY7NWYzSrcNRCUND-oaA32NQftAgymi6SqkRO865rAdE2dpH_YKZnWLCSFKWrQvVH7JKU2tOstMLHpK9QpCMzZSqdaSbraOxkf7dGcoqObxjFujOIAyVHbkEXMwlgAx-j7e45czKlfV3sM5QAq6YKCwOU-M/s4030/IMG-1012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNVGkxX_QLt0eXC19SXTVyaARymoH9NkhzY7NWYzSrcNRCUND-oaA32NQftAgymi6SqkRO865rAdE2dpH_YKZnWLCSFKWrQvVH7JKU2tOstMLHpK9QpCMzZSqdaSbraOxkf7dGcoqObxjFujOIAyVHbkEXMwlgAx-j7e45czKlfV3sM5QAq6YKCwOU-M/s320/IMG-1012.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>And the large loaves after baking! They smell delicious!</i></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlmHTQgW2mSQ03voUpatU9zliapqe3NWWwZ9kDswQuipO29TWjevIb-6K0-RM645sfOzBdECL2QUd2SAiCSZxocjY6Uz7jQvpnlSQBi5s5bjtC-OOw8Ozu6Z4VNas69OLPvflnWJUBvHZ_XKCAgG5TLizXT5glcwHyaecNoMeRHwcuYwpKgc6J8NBxvc/s4030/IMG-1052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlmHTQgW2mSQ03voUpatU9zliapqe3NWWwZ9kDswQuipO29TWjevIb-6K0-RM645sfOzBdECL2QUd2SAiCSZxocjY6Uz7jQvpnlSQBi5s5bjtC-OOw8Ozu6Z4VNas69OLPvflnWJUBvHZ_XKCAgG5TLizXT5glcwHyaecNoMeRHwcuYwpKgc6J8NBxvc/s320/IMG-1052.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Mini loaves after baking.</i></div></div><div style="text-align: left;">Mix together glaze:</div><div style="text-align: left;"><b>1/2 cup powdered sugar</b></div><div style="text-align: left;"><b>2 Tbsp fresh lemon juice</b></div><div style="text-align: left;"><b>zest 1 lemon </b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove parchment paper and loaves from pan, *keeping parchment paper underneath each loaf to help catch excess glaze. Spoon and spared glaze over each loaf. Enjoy warm or cooled. Cool loaves can be sliced and either refrigerated or sliced and frozen for later!</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNQ4f_gH5JVN25hCUg4dl_CPejc25unikBikpG0A-jrINsdQzaqqbLtYUgdk1i-MH-efePUWhV1gByIjRherTdeJ1NKsrLvjni9tqy8h9O6hhWEERaNhxxZI4u-61KuTQKlNYNRGqIrKfFS0O14Z9voxW23zDo8EFsqL7vjh4CSfH5ux-e6uK1WEYhYQ/s4032/IMG-1015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNQ4f_gH5JVN25hCUg4dl_CPejc25unikBikpG0A-jrINsdQzaqqbLtYUgdk1i-MH-efePUWhV1gByIjRherTdeJ1NKsrLvjni9tqy8h9O6hhWEERaNhxxZI4u-61KuTQKlNYNRGqIrKfFS0O14Z9voxW23zDo8EFsqL7vjh4CSfH5ux-e6uK1WEYhYQ/w300-h400/IMG-1015.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Large loaves, glazed and parchment paper under to catch any excess glaze.</i></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLBVcgII16PBs9KXZ5YDrwt5YqXrJrM9v91Uk_KDpEWam-J0KAgmbmfOe1dUuBUEa5JX5JsJ3K3WqojpZanvaoOD3Lmpb-NA3ONgr9ISAN6IbxbZhMg5ljUIFWTWZg7rtc4pKaRYAOAdUYKfiAP2peizWM17xAUfw569-TfeBSY8Xm3HeLgEbCWxwjw0/s4032/IMG-1053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLBVcgII16PBs9KXZ5YDrwt5YqXrJrM9v91Uk_KDpEWam-J0KAgmbmfOe1dUuBUEa5JX5JsJ3K3WqojpZanvaoOD3Lmpb-NA3ONgr9ISAN6IbxbZhMg5ljUIFWTWZg7rtc4pKaRYAOAdUYKfiAP2peizWM17xAUfw569-TfeBSY8Xm3HeLgEbCWxwjw0/w400-h300/IMG-1053.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Mini loaves, being glazed - I like to leave the parchment to help catch excess glaze.</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5huWa6LfrXdzmtc2t8Z58MwX_ROmauk1eiFZ2mGyk_xtfvsdpsvYl45xD2kRjJorvJls_X6bReuqKuRUruim2-wqS4sBw5OgjTWKtOJlRqglqqLjuKid02H0FZcaDwqZB4yOYwKBqeb_E-mYRENZsFOsQGT1oUEAOndbSTqE60MZYx6578BR5kAzeP2g/s4032/IMG-1016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5huWa6LfrXdzmtc2t8Z58MwX_ROmauk1eiFZ2mGyk_xtfvsdpsvYl45xD2kRjJorvJls_X6bReuqKuRUruim2-wqS4sBw5OgjTWKtOJlRqglqqLjuKid02H0FZcaDwqZB4yOYwKBqeb_E-mYRENZsFOsQGT1oUEAOndbSTqE60MZYx6578BR5kAzeP2g/w400-h300/IMG-1016.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>A large loaf sliced.</i></div></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vbxtCwjl9Y92RMRN20opDZ06pB7kGqZd9fnn3IiIsdZBmSs1juvnrE7w6CCYywrEywllV6QhKMFNS1RUhjdMtbE4B4gcwJQg85d5YZJnG0vCbfOz1ioy58dItXMv5n1b76EX14QrRYxPlTHTetgPRtCjHGloKHpiSVdp4hmx6ZWjzhN3ZnsM3r2e7p4/s4032/IMG-1055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vbxtCwjl9Y92RMRN20opDZ06pB7kGqZd9fnn3IiIsdZBmSs1juvnrE7w6CCYywrEywllV6QhKMFNS1RUhjdMtbE4B4gcwJQg85d5YZJnG0vCbfOz1ioy58dItXMv5n1b76EX14QrRYxPlTHTetgPRtCjHGloKHpiSVdp4hmx6ZWjzhN3ZnsM3r2e7p4/w400-h300/IMG-1055.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>We served the mini loaf slices with fresh strawberries. Yum!</i></div></div><h2 style="text-align: left;"><b><i>Lemon Loaf (mini or large size GF lemon bread loaves) recipe by Successfully Gluten Free!</i></b></h2><br />Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-43668960437757637292023-08-07T11:33:00.003-03:002023-08-07T11:38:10.512-03:00Blueberry & Chocolate Birthday Cake!<div style="text-align: left;"> My husband's favorite fruit is blueberry, so every summer we make something blueberry-filled to celebrate. One of the favorites has been the little <a href="https://successfullyglutenfree.blogspot.com/2021/08/mini-blueberry-banana-cakes-with-cream.html" target="_blank">blueberry-banana cakes</a> - or sometimes we go for lemon-blueberry or just straight blueberry flavors, but this summer I got to thinking that chocolate covered blueberries are tasty - so why not make a chocolate blueberry birthday cake! This uses the blueberry filling from our favorite <a href="https://successfullyglutenfree.blogspot.com/2014/08/fabulous-blueberry-cream-cheese-pie.html" target="_blank">blueberry cream cheese pie</a>, then has layers of a light spongy chocolate cake and chocolate ganache. Yum! It was absolutely delicious! And it slices up beautifully, too! Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuc4Znf5Bt9iRnV0MbBX7TZekUzjx0c_s0hfZfcJ81V-TUxL3mbn673pZ6kj_DyBXxLhq31L3IJf2p-u0hcO_rFm01b6OM12rDuvAtBB9ZjkpwFKW1bEWzbBc4wJCGXOLo_zOwW-d-AhRNYSEqonxDA7BCVd2tJr4G0DYvxF4nGFyJ5ng4uOaeubZ4sic/s4032/IMG-1085.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuc4Znf5Bt9iRnV0MbBX7TZekUzjx0c_s0hfZfcJ81V-TUxL3mbn673pZ6kj_DyBXxLhq31L3IJf2p-u0hcO_rFm01b6OM12rDuvAtBB9ZjkpwFKW1bEWzbBc4wJCGXOLo_zOwW-d-AhRNYSEqonxDA7BCVd2tJr4G0DYvxF4nGFyJ5ng4uOaeubZ4sic/w400-h300/IMG-1085.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Blueberry & Chocolate Birthday Cake, ready for the ganache writing on the top!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Zz_ja24F4ytRo1x48WhqmIIV9KI7noJmfkPkgr4sIXCDRFLfoqFg3iFXodQ0fu1fXDfqUvmVbJbwS8XKBs1dHeH6vVNKVL4fyPWGZGWnZw7PosjLet3Oof7cZ2INRcqIhEjGd1X9sxFSAWsh2T9IF0fiqVf1KWZF-7WB-SzzL-kGDpoEB3LWEIhzRr4/s4032/IMG-1095.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Zz_ja24F4ytRo1x48WhqmIIV9KI7noJmfkPkgr4sIXCDRFLfoqFg3iFXodQ0fu1fXDfqUvmVbJbwS8XKBs1dHeH6vVNKVL4fyPWGZGWnZw7PosjLet3Oof7cZ2INRcqIhEjGd1X9sxFSAWsh2T9IF0fiqVf1KWZF-7WB-SzzL-kGDpoEB3LWEIhzRr4/w400-h300/IMG-1095.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fancy ganache writing on top - if you time it right, the ganache just barely melts into the top layer, creating a beautiful look.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6I3fDfPvD_MudCDx9pr6q8pFlTMN_5b9EvpPpeqn8jJocurrYgqy33pXKQ_iCOxhl_LzUT5_vJubgWbpvM7Rm3NIeoHeOH7TPcn9LGrLoTwY9SPFYKOf79GZlZxoUk2VIl_0oRSSDI_svuUSy7v3AKKqGWKRyV7nueklvkLhKbTbWXyUShUzxG2cKjM/s4032/IMG-1101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6I3fDfPvD_MudCDx9pr6q8pFlTMN_5b9EvpPpeqn8jJocurrYgqy33pXKQ_iCOxhl_LzUT5_vJubgWbpvM7Rm3NIeoHeOH7TPcn9LGrLoTwY9SPFYKOf79GZlZxoUk2VIl_0oRSSDI_svuUSy7v3AKKqGWKRyV7nueklvkLhKbTbWXyUShUzxG2cKjM/w400-h300/IMG-1101.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>A slice of blueberry chocolate cake! </i></div><h1 style="text-align: left;"><b><u>Blueberry & Chocolate Birthday Cake!</u></b></h1><div style="text-align: left;"><h3><u>Blueberry Filling:</u></h3><div style="text-align: left;">In a medium saucepan, combine and heat over medium heat: <br /><b><span style="font-family: "Lucida Grande";">3</span><span style="font-family: "Lucida Grande";">00 g (11 oz) frozen wild blueberries<br /></span></b><span lang="EN-US" style="font-family: "Lucida Grande";"><b>1/3 cup sugar</b><br /></span><b><span lang="EN-US" style="font-family: "Lucida Grande";">2 Tbsp water<br /></span></b><b><span lang="EN-US" style="font-family: "Lucida Grande";">pinch of salt<br /></span></b><span lang="EN-US" style="font-family: "Lucida Grande";">Let cook, stirring occasionally, until boiling.</span></div><div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande";"><br /></span><span lang="EN-US" style="font-family: "Lucida Grande";">Whisk together in a small bowl:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b><span lang="EN-US" style="font-family: "Lucida Grande";">2 1/2 Tbsp water<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b><span lang="EN-US" style="font-family: "Lucida Grande";">2 1/2 Tbsp cornstarch<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Lucida Grande";"><br /></span><span lang="EN-US" style="font-family: "Lucida Grande";">Add cornstarch mixture to boiling blueberries, stirring constantly. Bring mixture back to a boil and let boil a few minutes until mixture has thickened (keep stirring). Remove from heat and add: </span><br /><span lang="EN-US" style="font-family: "Lucida Grande";"><b>1 1/2 - 2 tsp butter</b></span><br /><span lang="EN-US" style="font-family: "Lucida Grande";"><br /></span><span lang="EN-US" style="font-family: "Lucida Grande";">Scoop into a wide, low bowl and cover with plastic wrap on surface. Set aside to cool. </span></div></div><h3><u>Chocolate Sponge Cakes:</u></h3><div>Preheat the oven to 350 F. Butter the edges and line 2 quarter sheet baking pans with parchment paper <i>(quarter sheet baking pans are approx 8x12 inner dimension or 9x13outer dimension metal cookie sheets - I LOVE this size. Perfect for the toaster oven, and perfect when you have multiple things you want to roast separately in the regular oven, and of course, opera-style cakes!)<br /></i><br /></div><div>Melt together, then set aside:</div><div><b>1/4 cup butter</b></div><div><b>1/4 cup dark chocolate chips</b></div><div><b><br /></b></div><div>In a small measuring cup, combine to make a "buttermilk": </div><div><b>2 Tbsp white vinegar</b></div><div><b>milk to equal 1 cup </b><i>(lactose-free or milk substitutes work)</i></div><div><b><br /></b></div><div>In a large bowl, whisk together: </div><div><b>1/2 cup coconut flour</b></div><div><b>1/4 cup cocoa powder </b><i>(extra dark works nicely in this recipe)</i></div><div><b>1/4 cup white rice flour</b></div><div><b>1 cup sugar</b></div><div><b>1/2 tsp baking soda</b></div><div><b>1/2 tsp salt</b></div><div><b><br /></b></div><div>Add and whisk in until smooth: </div><div><b>1 cup buttermilk, from above</b></div><div><b>melted butter & dark chocolate, from above</b></div><div><b>1/4 cup oil</b></div><div><b>6 large eggs</b></div><div><b>2 tsp vanilla bean paste or vanilla extract</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxb_m7fVbNANvO8ou6MyQPD1xi7-0z4wdLPTjckEdvZeljoF9pWlFCbgxhiKant8_KlyM7suXKfes9SRL8TtSTsiKRLmW_zxfQ8YiRIOp-AJGoFXARvugjkjBbGeBETAR_B_JW07-vtu7kB40u__zde9e2HgJtykRT3WLwuHUyOi95zZGWbLNW1ZUi=s4030" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxb_m7fVbNANvO8ou6MyQPD1xi7-0z4wdLPTjckEdvZeljoF9pWlFCbgxhiKant8_KlyM7suXKfes9SRL8TtSTsiKRLmW_zxfQ8YiRIOp-AJGoFXARvugjkjBbGeBETAR_B_JW07-vtu7kB40u__zde9e2HgJtykRT3WLwuHUyOi95zZGWbLNW1ZUi=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Batter whisked and ready to put into the prepared pans.</i></div><b><br /></b></div><div>Divide between the two parchment-lined pans. Bake at 350 F for approximately 15-18 minutes. These are nice and thin, so they cook quickly. They should look nicely dried, but not burned or too dark on the edges. They should look no longer wet in the center. Depending on your oven, they may need an extra minute or two.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiewLuBDnz_mRNW_n1t4G8W_XsJXggwv7OwtaZgyLcTdNXIqjFfzZV-7DjfVFrD6gCai33R0I5zdWjCcziAipvR_4F1zG3adgVEBkHrozyuDuqc-PIR4_cbmdkjQtDHd93M9xm6U5fRPXDWkEEJ4YIOgUNIHJZXbDNZP8fiTgqNCaPGU-PjyQ6JE7vH=s4030" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiewLuBDnz_mRNW_n1t4G8W_XsJXggwv7OwtaZgyLcTdNXIqjFfzZV-7DjfVFrD6gCai33R0I5zdWjCcziAipvR_4F1zG3adgVEBkHrozyuDuqc-PIR4_cbmdkjQtDHd93M9xm6U5fRPXDWkEEJ4YIOgUNIHJZXbDNZP8fiTgqNCaPGU-PjyQ6JE7vH=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Batter divided and ready for baking.</i></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6SQIterQxpu-LQsgyX2ThGru_NcNYCz2eGvQydWjWM2VdVBv_zsrPAFnQ2Xh56rDTnOBgcV7WezghhYR3jGeyNU_E9GRmOQaN8ImvMfFHJvVYuuw6yWoJHn2U3A5BSoJFCXtvrTWpSu-rSIz7WViwHDhovQEUU1RbS5EW1v_II-r_Lx9GqbnDSNj/s4032/IMG-8642%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6SQIterQxpu-LQsgyX2ThGru_NcNYCz2eGvQydWjWM2VdVBv_zsrPAFnQ2Xh56rDTnOBgcV7WezghhYR3jGeyNU_E9GRmOQaN8ImvMfFHJvVYuuw6yWoJHn2U3A5BSoJFCXtvrTWpSu-rSIz7WViwHDhovQEUU1RbS5EW1v_II-r_Lx9GqbnDSNj/s320/IMG-8642%20(1).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Out of the oven. You can see how it's nicely dried out. Chocolate cake always smells so good. </i></div></div><div><br /></div><div>Remove from oven. Let rest 5 minutes before flipping onto cooling racks to cool. Once cool, carefully slice each cake in half so you'll have four even layers for your cake. </div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>When the cakes and blueberry filling are just about cooled, prepare the ganache. </i></div><div style="text-align: left;"><br /></div><h3 style="text-align: left;"><b><u>Chocolate Ganache</u></b></h3><div style="text-align: left;">In a small frying pan, heat over medium heat until just starting to bubble nicely: </div><div style="text-align: left;"><b>1/4 cup heavy whipping cream</b></div><div style="text-align: left;"><b>1/4 cup butter</b></div><div style="text-align: left;"><b>1 tsp vanilla bean paste (or extract)</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Remove from heat and pour over (in a bowl): </div><div style="text-align: left;"><b>5 oz high quality semi-sweet chocolate chips</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Stir until ganache is smooth. Let cool ~5 minutes before assembling cake. </div><div style="text-align: left;"><br /></div><h3 style="text-align: left;"><b><u>Assembling Cake</u></b></h3><div style="text-align: left;">Layer cake in the following order:</div><div style="text-align: left;">1. Cake</div><div style="text-align: left;">2. 1/3 blueberry filling, gently spread over cake layer</div><div style="text-align: left;">3. Drizzle of chocolate ganache</div><div style="text-align: left;">4. Repeat 2 times (cake, blueberry, ganache drizzle)</div><div style="text-align: left;">5. Top with 4th layer of cake</div><div style="text-align: left;">6. Spread most of the remaining ganache gently over the top, reserving some for decoration</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyuS4KDqz--EkN5f97xHhEoVcw6xphKs1Sm00jSlHIOq2yYVqegtdCA2YAmqh7Be0L7AV_EoxIcmlGbCmtqnVFMORZqr2ymSfQ7O5WRVEtxyqejqFVs1oiZwLT1EWDP_QDTg97bGpdp-oGPZJgM_TJg8isESy4CHznp7uPyRkOMgV9j_esbbLwerKblI/s4032/IMG-1083.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyuS4KDqz--EkN5f97xHhEoVcw6xphKs1Sm00jSlHIOq2yYVqegtdCA2YAmqh7Be0L7AV_EoxIcmlGbCmtqnVFMORZqr2ymSfQ7O5WRVEtxyqejqFVs1oiZwLT1EWDP_QDTg97bGpdp-oGPZJgM_TJg8isESy4CHznp7uPyRkOMgV9j_esbbLwerKblI/w400-h300/IMG-1083.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Chocolate cake, a layer of blueberry filling, and a drizzle of chocolate ganache. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v5JoDcRPzS-7V9_ILBKNdFf1B19sXy-v2W3ABe0fQ-Hwc7LrC0_ri48sOGtqjgeq3uDNXEdsaSxHUPYauSMOOCdAZeDJsFISdCLXXdjyZsHe9ciBnIOg8fIXepzh8hxvdSyOTzuiVIc-ICk0gcFfhcKcAfHmjd7c0FYtKQfjdAI_DHLohsQXRgGUAvY/s4032/IMG-1084.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v5JoDcRPzS-7V9_ILBKNdFf1B19sXy-v2W3ABe0fQ-Hwc7LrC0_ri48sOGtqjgeq3uDNXEdsaSxHUPYauSMOOCdAZeDJsFISdCLXXdjyZsHe9ciBnIOg8fIXepzh8hxvdSyOTzuiVIc-ICk0gcFfhcKcAfHmjd7c0FYtKQfjdAI_DHLohsQXRgGUAvY/w400-h300/IMG-1084.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Repeated for each layer.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqerS5a88pfUPiFAd0Xftlx0Rf6-JchMe75q3j7P6Ue6Qh11sGqt48AyTjXVeVRuCcFmuUxJqLpPudt3bSL1C4xTv9VDaGdvbKEPPIMPAe3j46nG1mcLZrBVGDGGSjfmaL9XIca9i4vNdy9hoJVaDwniG9RJ3jkp5LWmgHKXzkbKuyDIdTIyHSULMn6I/s4032/IMG-1085.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqerS5a88pfUPiFAd0Xftlx0Rf6-JchMe75q3j7P6Ue6Qh11sGqt48AyTjXVeVRuCcFmuUxJqLpPudt3bSL1C4xTv9VDaGdvbKEPPIMPAe3j46nG1mcLZrBVGDGGSjfmaL9XIca9i4vNdy9hoJVaDwniG9RJ3jkp5LWmgHKXzkbKuyDIdTIyHSULMn6I/w400-h300/IMG-1085.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Finally, topped with the final layer of cake and drizzled with "most" of the remaining ganache - saving a bit for the final writing on top!</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let remaining ganache cool an additional few minutes, then put it in a ziploc bag. Snip the corner and pipe desired decoration on top of your cake. Serve immediately, or refrigerate until ready to serve. Let rest at room temperature 20-30 minutes before slicing to let the ganache warm a bit before slicing.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3AlDhf3HCo8V66kSfPLdOTodBXK4tpI4qPRTcjdsNlQowZdG_BJr-18uMnNpzQk8NmMi87h4Ld8ACLrxQsyEK3XlfzUpjDX3o_KhNSirs-aL9Keyyn8HE8nXNdUBxV8_-ZHlCI7gpmvAQhvlHnKQtQmjknRKmz3ia3SEA8LkJGHUfU598xPtn9TNAug/s4032/IMG-1095.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3AlDhf3HCo8V66kSfPLdOTodBXK4tpI4qPRTcjdsNlQowZdG_BJr-18uMnNpzQk8NmMi87h4Ld8ACLrxQsyEK3XlfzUpjDX3o_KhNSirs-aL9Keyyn8HE8nXNdUBxV8_-ZHlCI7gpmvAQhvlHnKQtQmjknRKmz3ia3SEA8LkJGHUfU598xPtn9TNAug/w400-h300/IMG-1095.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Ganache decoration on top!</i></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34wdTn5HJjTd5FBdj7ph3Fz754HIvkK_1AmOtQ_5v8S3XskRrVTzsQYBLjiquNTAqw6nTRdq_WpIOGzjdVVIQwAqDQS00XbyQnedNCfIZKd7ZJ_y4y7D9JshfGuG-d_5ryu9xZ80K7flNtezKgIVqKJkaqWCd5tIPE_Fz1CXL1bbbNrAp5jqazu9l8EI/s4030/IMG-1096.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34wdTn5HJjTd5FBdj7ph3Fz754HIvkK_1AmOtQ_5v8S3XskRrVTzsQYBLjiquNTAqw6nTRdq_WpIOGzjdVVIQwAqDQS00XbyQnedNCfIZKd7ZJ_y4y7D9JshfGuG-d_5ryu9xZ80K7flNtezKgIVqKJkaqWCd5tIPE_Fz1CXL1bbbNrAp5jqazu9l8EI/w400-h300/IMG-1096.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Once it's chilled, it looks like this. </i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17Ehfy7jEkvSTPbVYOGcMIqoOhx0NP1SWlIgjyULWi4wgvbIW06tYDpYFMQjCtFvQl-93Ub_LIcyheOKCPXNstZRZS3wxft_2hZb-PhJOWQK8091_ftExrwIN_TDgoWo1IhYUrQ4QmBAshnAi7nMiuiSLHL0N9bq4XoLDlpn9_h5Qu3-EIW-BCmtFgEc/s4032/IMG-1103.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17Ehfy7jEkvSTPbVYOGcMIqoOhx0NP1SWlIgjyULWi4wgvbIW06tYDpYFMQjCtFvQl-93Ub_LIcyheOKCPXNstZRZS3wxft_2hZb-PhJOWQK8091_ftExrwIN_TDgoWo1IhYUrQ4QmBAshnAi7nMiuiSLHL0N9bq4XoLDlpn9_h5Qu3-EIW-BCmtFgEc/w400-h300/IMG-1103.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yum yum yum!</i></div><div style="text-align: left;"><br /></div><h2 style="text-align: left;"><b><i>Blueberry & Chocolate Birthday Cake Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-21135048381259920422023-07-27T08:50:00.002-03:002023-07-27T08:50:32.654-03:00Chocolate & Mint Chip Cookies<div style="text-align: left;"> These cookies are what we like to call 'chocolate & mint chips being held together by a little dough.' If you don't like a lot of chips in your cookies, these aren't for you - but if you do like chocolate chip cookies packed with chips, these will be some of your favorites. Enjoy!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN6w9kBvVV5Alm6T7tsewegmKVpsoDrdU_tSWJ-43g4HBxayEkheNXrD5zIULhPrxXGo-EJQgCOoJxRJ3UtuC8YvMb3BcqZBT0n9JIInGENRAVKPPJR86mwduqeNT3XAmeLkrBXJZkFMpUsxrfJOMzz5jqDK9XLmvrcBK5sV-qJfVtFWmMWoXo7Zn25w/s4032/IMG-1028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN6w9kBvVV5Alm6T7tsewegmKVpsoDrdU_tSWJ-43g4HBxayEkheNXrD5zIULhPrxXGo-EJQgCOoJxRJ3UtuC8YvMb3BcqZBT0n9JIInGENRAVKPPJR86mwduqeNT3XAmeLkrBXJZkFMpUsxrfJOMzz5jqDK9XLmvrcBK5sV-qJfVtFWmMWoXo7Zn25w/w400-h300/IMG-1028.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Mint & Chocolate Chip Cookies - yum! </i></div><h1 style="text-align: left;"><b><u>Chocolate & Mint Chip Cookies</u></b></h1><div style="text-align: left;"><i>Makes ~48 cookies</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Preheat oven to 350 F. Line baking sheets with parchment paper or silicon liner. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk together in a bowl, then set aside: </div><div style="text-align: left;"><b>1 1/2 cup white rice flour</b></div><div style="text-align: left;"><b>3/4 tsp xanthan gum</b></div><div style="text-align: left;"><b>3/4 tsp baking soda</b></div><div style="text-align: left;"><b>3/4 tsp salt</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cream together: </div><div style="text-align: left;"><b>3/4 cup butter, softened</b></div><div style="text-align: left;"><b>1/3 cup sugar</b></div><div style="text-align: left;"><b>1/3 cup brown sugar</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add: </div><div style="text-align: left;"><b>2 eggs</b></div><div style="text-align: left;"><b>1 tsp vanilla extract</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add <b>flour mix</b> from above, and mix in, just until combined. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add and mix in gently: </div><div style="text-align: left;"><b>1 1/2 cup semi or dark chocolate chips</b></div><div style="text-align: left;"><b>1 1/2 cup mint chips</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYUxZnB4chE20yiz6SZQcVA02iRMhGeMoz8hrAN-cELDQHG2mvKgeU4hWbDsLMqG7aKkhGGFbv7cCmV5BHya-PC3KwZqWFsxB-NpzOx75aErKOVaKCr92PKQRSI6UGOVjg5WTawzrZRZEtEWIdjPxycN1Skq1_b_vdOWZTv7-1aptnWJguNNQHBsegXg/s4030/IMG-1021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYUxZnB4chE20yiz6SZQcVA02iRMhGeMoz8hrAN-cELDQHG2mvKgeU4hWbDsLMqG7aKkhGGFbv7cCmV5BHya-PC3KwZqWFsxB-NpzOx75aErKOVaKCr92PKQRSI6UGOVjg5WTawzrZRZEtEWIdjPxycN1Skq1_b_vdOWZTv7-1aptnWJguNNQHBsegXg/s320/IMG-1021.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>A pile of chips, held together by some batter.</i></div><b><br /></b></div><div style="text-align: left;">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!!! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9ZHneA6_jkK7Z-dTh6VkOI3kWLtT9gBrv-IPdZL7UgDFvsPRDHokYIkr2oRkwb3pTMbsqPe7nXM6kYexXRknL5jAtIpYix9f0PUH_dTR0O8GEbTGa1dJGe0wH8zJLn-TjSvVm1_5eVKj077aOEuslRi3Jhd9cgL7vBNqv3HJRlUkOKOCXbpQFauBluo/s4032/IMG-1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9ZHneA6_jkK7Z-dTh6VkOI3kWLtT9gBrv-IPdZL7UgDFvsPRDHokYIkr2oRkwb3pTMbsqPe7nXM6kYexXRknL5jAtIpYix9f0PUH_dTR0O8GEbTGa1dJGe0wH8zJLn-TjSvVm1_5eVKj077aOEuslRi3Jhd9cgL7vBNqv3HJRlUkOKOCXbpQFauBluo/w400-h300/IMG-1024.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Scooped and ready to bake!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3e5lZYNGzl0BcVsXmfTVkm50CIc4uVYkudIN3o_D5oYDzOUYcKcu00olAuj0mVgn4yifkU9LSo56k150dQ_ZOQtO5zmhHGdTyCGxvFgdVBR7_T-BiGnHNknTNvsgMUs6YJvucI18rk-8frv3R5n5zb1TIY4l0knb8r32c8QWFgwz55NazQhhPiDK59cY/s4032/IMG-1027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3e5lZYNGzl0BcVsXmfTVkm50CIc4uVYkudIN3o_D5oYDzOUYcKcu00olAuj0mVgn4yifkU9LSo56k150dQ_ZOQtO5zmhHGdTyCGxvFgdVBR7_T-BiGnHNknTNvsgMUs6YJvucI18rk-8frv3R5n5zb1TIY4l0knb8r32c8QWFgwz55NazQhhPiDK59cY/w400-h300/IMG-1027.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven!</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;"><b><i>Chocolate & Mint Chip Cookies Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-12757908575727453212023-07-20T07:37:00.000-03:002023-07-20T07:37:19.762-03:00Chocolate and Vanilla Swirl Bagels<div style="text-align: left;"> Oh my goodness, I love bagels. I've shared many of my favorite bagels, but I'm always interested in trying new things and coming up with fun new twists. While these may look like pumpernickel and rye, these are, in fact, chocolate and vanilla swirl bagels. Absolutely delicious toasted with cream cheese. They're a bit tricky to pipe, but not too difficult. And you end up with such cute bagels at the end of it! Yum! Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyczMOpuutQGR2lH8Effy9Rc-M5TWHPLNBVYWk65QF9stX1ZoW90JYHHFAr_oL7s2l_4PQzO9lkvxe38vY4Tg9qz9OlyF9aUQyoVIiHhRIkOQ32XKGxmcpPe2LrihKbdXBSuK2XvGccCWDvl3A9pXa15MxWKO30P6fMZT67CiTM9hK1-KzCwGDokASqbM/s4032/70129975688--E19C5A83-EF94-486A-B0F1-01C06288853E%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyczMOpuutQGR2lH8Effy9Rc-M5TWHPLNBVYWk65QF9stX1ZoW90JYHHFAr_oL7s2l_4PQzO9lkvxe38vY4Tg9qz9OlyF9aUQyoVIiHhRIkOQ32XKGxmcpPe2LrihKbdXBSuK2XvGccCWDvl3A9pXa15MxWKO30P6fMZT67CiTM9hK1-KzCwGDokASqbM/w400-h300/70129975688--E19C5A83-EF94-486A-B0F1-01C06288853E%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Swirled GF chocolate-vanilla bagels. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX163CeHNglxBz3BgMVVaJOlTTV6CtrzMi8ISjAIdLxk3WPMhZsKokymRVJRvqLAhqTngYfMPM1bNGprCTMIiwG_t0c6dccYQZhJJbUbclJCbpMk7twg7nf6VXZqq8dk90LCrOGfYVVGoZMLSfHYfOwq7qY4qx6sXg_PTuvig2Ch1mK1U-wcTvub4vRFs/s4032/IMG-9572%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX163CeHNglxBz3BgMVVaJOlTTV6CtrzMi8ISjAIdLxk3WPMhZsKokymRVJRvqLAhqTngYfMPM1bNGprCTMIiwG_t0c6dccYQZhJJbUbclJCbpMk7twg7nf6VXZqq8dk90LCrOGfYVVGoZMLSfHYfOwq7qY4qx6sXg_PTuvig2Ch1mK1U-wcTvub4vRFs/w400-h300/IMG-9572%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>These are so fun and delicious - and they only use honey plus the little bit of sugar in the mini chocolate chips to sweeten. Bonus! </i></div><h1 style="text-align: left;"><b><u>Chocolate and Vanilla Swirl Bagels</u></b></h1><div style="text-align: left;">Preheat oven to 350 F. Line two baking sheets with parchment paper. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together gently, and set aside to rise until puffy:</div><div style="text-align: left;"><b>1 1/4 cup warm water</b></div><div style="text-align: left;"><b>6 Tbsp honey</b></div><div style="text-align: left;"><b>1 Tbsp rapid-rise/quick yeast</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">In a large bowl, whisk together: (<i>It's important to mix dry ingredients separately in GF baking to avoid clumping)</i></div><div style="text-align: left;"><b>2 cups tapioca starch</b></div><div style="text-align: left;"><b>1 1/2 cup brown rice flour</b></div><div style="text-align: left;"><b>6 Tbsp potato starch</b></div><div style="text-align: left;"><b>1 Tbsp xanthan gum</b></div><div style="text-align: left;"><b>1 1/2 tsp salt</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">In a mixer combine: </div><div style="text-align: left;"><b>3 eggs</b></div><div style="text-align: left;"><b>6 Tbsp oil</b></div><div style="text-align: left;"><b>2 tsp vanilla bean paste</b></div><div style="text-align: left;"><b>yeast mixture, from above</b></div><div style="text-align: left;"><b>flour mixture, from above</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Beat on low, just to combine, then beat on medium to medium-high for 2-3 minutes, until nice and smooth. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove half the batter, and put it in a large freezer ziploc. (<i>If you feel confident, you can try to place the dough along one half of the ziploc, and then you'd add the chocolate dough along the other side. You want to end up with half and half batter in a large freezer ziploc. The method I describe here uses extra freezer ziplocs to more confidently ensure you have the batter half and half in the final bag before piping your swirled bagels.) </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In the remaining batter, add and mix 45-60 seconds, scraping down the mixer a few times: </div><div style="text-align: left;"><b>1/4 cup dark cocoa powder</b></div><div style="text-align: left;"><b>1/4 cup mini chocolate chips</b></div><div style="text-align: left;"><b>1 Tbsp milk or water,</b><i> to help thin the batter a bit since you're adding cocoa powder</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the chocolate batter in another freezer ziploc. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Snip the corners ~1" off each of the bags. Place them side by side into corner of a new large freezer ziploc. As evenly as you can, squeeze the batters into the new freezer ziploc so you have a half and half bag of dough. Cut 1/2" - 1" from the corner of your new bag. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgF_UOdON35X6UbkzSClh2gZ8twfJluJ5eU0SXeFfOUIY3s8Vh8N40w6EBlcrKep4HhCAC4xYTYOXMLN_GPqrjgghLCG94q1tcjT5RI8zuDhooOO9YK-VHLHY7xlb1aZmxzDZPMnS_0vTrsnKsf5ddVy8ZPDOKaqrHGVlgy5TSbRNNXFkTReUHI0tU0c/s4032/IMG-9558%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgF_UOdON35X6UbkzSClh2gZ8twfJluJ5eU0SXeFfOUIY3s8Vh8N40w6EBlcrKep4HhCAC4xYTYOXMLN_GPqrjgghLCG94q1tcjT5RI8zuDhooOO9YK-VHLHY7xlb1aZmxzDZPMnS_0vTrsnKsf5ddVy8ZPDOKaqrHGVlgy5TSbRNNXFkTReUHI0tU0c/s320/IMG-9558%20(1).jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Half and half batter, ready to pipe swirl bagels.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pipe the swirl bagels onto the prepared parchment paper, twist/turn your ziploc bag as you pipe each circle, to help get add more swirl into your half and half bagels. The batter is thick to pipe, so be patient. You may find it's helpful to double bag your batter if your bags aren't strong. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt7sbz5N0PNm1xhtbJ6yv-r0gd0WdJjHOmXfCQOfoweIiHuDpkP2ChopadLP0StVLi4Mg09Z2IcXXcSIAa3fCwCM8j_21vbheBpdzLIbs4e4fXZYGyOfXFa1HNw3_NPBkB2gMoNOITmVsj-e-zZKKOGUBMNgmj1xW7lwDvvsBZJz97Ppg9mQLuVVfrV0/s4032/IMG-9559%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt7sbz5N0PNm1xhtbJ6yv-r0gd0WdJjHOmXfCQOfoweIiHuDpkP2ChopadLP0StVLi4Mg09Z2IcXXcSIAa3fCwCM8j_21vbheBpdzLIbs4e4fXZYGyOfXFa1HNw3_NPBkB2gMoNOITmVsj-e-zZKKOGUBMNgmj1xW7lwDvvsBZJz97Ppg9mQLuVVfrV0/w400-h300/IMG-9559%20(2).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Piped onto two trays.You can see some messy piping, but that's okay, because you can smooth it out with warm water. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-mN33kBT91ZKEooj0-L5yxNO34cUYiGsWihsZYocEqMrYclSCL89dsZ-DWlk_xL80PWdKSWq4-s1qlPcwHSXUd7O5sByT2yVNpuOrC6Iu8TS8UEWYNvzLmdVmZTyZIyEqGixbSmHgQrsGcRt0LTEs2W-FwqIQRmUISVAeemSZtk_B7XsPpmAYYw5iqU/s4032/IMG-9561%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-mN33kBT91ZKEooj0-L5yxNO34cUYiGsWihsZYocEqMrYclSCL89dsZ-DWlk_xL80PWdKSWq4-s1qlPcwHSXUd7O5sByT2yVNpuOrC6Iu8TS8UEWYNvzLmdVmZTyZIyEqGixbSmHgQrsGcRt0LTEs2W-FwqIQRmUISVAeemSZtk_B7XsPpmAYYw5iqU/w400-h300/IMG-9561%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>You can use warm water to help shape and smooth the tops and sides of your bagels. I usually stretch them out a bit.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Use hands to brush/wipe <b>warm water</b> onto the bagels. You can also help reshape them or smooth them, as needed. Let the bagels rise ~30 - 40 minutes in a warm location, until puffed, but not quite doubled. <i> I find I usually end up piping 2 trays of bagels with approx 10 per tray. It's not an exact science and making GF bagels is definitely a bit more finicky than when you can roll and shape by hand. </i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-NTy2GLae0M6OgPv0s3Gd9tJnQtIMEhhH6ufsTJ20bt61TuV3naOlMDSYrmVotqHNNibrhwSMTliOjjZWP95Wm9jN_iF2ASBZrRNVqanXpNig_C1hlQsUIjA5hFBcthO4HDLYkd9LMxCBp0nCKSm4z05nunvopUkRD7hGkjEjUbcfhFl9Hqjom5BY3g/s4032/IMG-9562%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-NTy2GLae0M6OgPv0s3Gd9tJnQtIMEhhH6ufsTJ20bt61TuV3naOlMDSYrmVotqHNNibrhwSMTliOjjZWP95Wm9jN_iF2ASBZrRNVqanXpNig_C1hlQsUIjA5hFBcthO4HDLYkd9LMxCBp0nCKSm4z05nunvopUkRD7hGkjEjUbcfhFl9Hqjom5BY3g/w400-h300/IMG-9562%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Risen bagels!</i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmMOeo7j29ReRjKx7pUcRl-2uAvxgGrJCoORdWBrPdYVn_edefkxdkDe597BZ-rOPMxPFzCX23HFLQq_mS_d7nG2y-OS3YwCpDO5BaU9TLtM7aLJ6Gpk6X2Zuc86EY8endz4LVwJBo_gV0_ET2Vc8xIRpMNRoroATbHdPLJGP1nkhNFe6Mb8k1-OLSm4/s4032/IMG-9563%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmMOeo7j29ReRjKx7pUcRl-2uAvxgGrJCoORdWBrPdYVn_edefkxdkDe597BZ-rOPMxPFzCX23HFLQq_mS_d7nG2y-OS3YwCpDO5BaU9TLtM7aLJ6Gpk6X2Zuc86EY8endz4LVwJBo_gV0_ET2Vc8xIRpMNRoroATbHdPLJGP1nkhNFe6Mb8k1-OLSm4/w400-h300/IMG-9563%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Ready to bake!</i></div><div style="text-align: left;">Bake bagels at 350 F for about 25-30 minutes, until the vanilla part of your bagel is a nice golden brown. Remove to cooling racks. Enjoy with cream cheese for a yummy treat!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2y7Vy-dttDt6t0aVf9_LDVcodLGgkQx1Tho2V2gxngsGdiiTt9OkHeiQeXrb8ZGoKYHd83NNd7t49s-_DrNhftSBgyAQtbBQzqGcpMWmBe8NC2qqyHimKFYhAxweVj9UtDZGG71NpTYF0W1kknE4S1WRKC3lk5RDMK7BtvO6w-WTKureYnauSM6-ldVo/s4032/IMG-9567%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2y7Vy-dttDt6t0aVf9_LDVcodLGgkQx1Tho2V2gxngsGdiiTt9OkHeiQeXrb8ZGoKYHd83NNd7t49s-_DrNhftSBgyAQtbBQzqGcpMWmBe8NC2qqyHimKFYhAxweVj9UtDZGG71NpTYF0W1kknE4S1WRKC3lk5RDMK7BtvO6w-WTKureYnauSM6-ldVo/w400-h300/IMG-9567%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Bagels once cooked - the vanilla sides will be nicely browned. </i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyKVFDpsyEgEo0uJPJDIScX4zpoRtUMSLojDWmmwPFqhq_FzFmdXApiKGre3-Zl-E72JLKmXMRGtYBuaQw1QBLZnNJRpSPoUGP3cS6jzx_RruUwRmXcV8pzfcmTC0M2EoS5wQAeiAyWd9i4aJt4PkauyWkoy4jQnD0pqd8GuY8X2Za6gfs1ZOVM-3eKM/s4032/IMG-9570%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyKVFDpsyEgEo0uJPJDIScX4zpoRtUMSLojDWmmwPFqhq_FzFmdXApiKGre3-Zl-E72JLKmXMRGtYBuaQw1QBLZnNJRpSPoUGP3cS6jzx_RruUwRmXcV8pzfcmTC0M2EoS5wQAeiAyWd9i4aJt4PkauyWkoy4jQnD0pqd8GuY8X2Za6gfs1ZOVM-3eKM/w400-h300/IMG-9570%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Tray number 2, ready to move to wire racks.</i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcK8FwLh-qkyMvSOYPhlCECkeQkfbHZcihAGe2hFK-68SSARjEXsm4JhTFbPViiYakh7Lkp00MGSx_-cekU33VrhV4I49azucli5S4oLKd9N0F_MLWPrGeutMP0iZZ58hSuXvOtRNTaHOlnTLaLPZrPt8_rfYW6zGJc_u9bbI2Y-ytaBPO6BtQ6gh7Iw/s4032/IMG-9569%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcK8FwLh-qkyMvSOYPhlCECkeQkfbHZcihAGe2hFK-68SSARjEXsm4JhTFbPViiYakh7Lkp00MGSx_-cekU33VrhV4I49azucli5S4oLKd9N0F_MLWPrGeutMP0iZZ58hSuXvOtRNTaHOlnTLaLPZrPt8_rfYW6zGJc_u9bbI2Y-ytaBPO6BtQ6gh7Iw/w400-h300/IMG-9569%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Once they're out of the oven, remove to a wire rack to cool.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4joxcG03SurIjS5kdO3Dfq8VfsyxgYmrsg2D2dw6fW1c48mqWNwdRF4SV8OizSemg0sd7m_ifqLE-41d_W-eZSSTo_W-3v3AlvqVthQ40cnAtbr_a1McmHkRxyaYXLGF6KoAFstMjpcb1U2hq8PnztWlnwaHpcRw7k39TbdENcpmDFguFWvANi7dgT0/s4032/IMG-9592%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4joxcG03SurIjS5kdO3Dfq8VfsyxgYmrsg2D2dw6fW1c48mqWNwdRF4SV8OizSemg0sd7m_ifqLE-41d_W-eZSSTo_W-3v3AlvqVthQ40cnAtbr_a1McmHkRxyaYXLGF6KoAFstMjpcb1U2hq8PnztWlnwaHpcRw7k39TbdENcpmDFguFWvANi7dgT0/w400-h300/IMG-9592%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>They slice open neatly once cooled - and toast up nicely.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwvuV6SU_PgvfvL0PVtOkGqKhj8CUznjPzjRDUuDt8rHwrgLm2SWnFShWD1zR7Zt4P5XJGs4B4vDnpgK8RyMCN3EOd19wrmMfwHdf-8Nu7K103TAqO0Z3QnwbIYFQXrK9-iue9b3v1T7BZzwOjWqlgfo8Xj3QP0TQCMu-W6rxaIvvRPQxfnlpLuWXph0/s4032/IMG-9593%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwvuV6SU_PgvfvL0PVtOkGqKhj8CUznjPzjRDUuDt8rHwrgLm2SWnFShWD1zR7Zt4P5XJGs4B4vDnpgK8RyMCN3EOd19wrmMfwHdf-8Nu7K103TAqO0Z3QnwbIYFQXrK9-iue9b3v1T7BZzwOjWqlgfo8Xj3QP0TQCMu-W6rxaIvvRPQxfnlpLuWXph0/w400-h300/IMG-9593%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Topped with cream cheese. Yum!</i></div><br /><div style="text-align: left;"><br /></div><h2 style="text-align: left;"><b><i>Chocolate Chocolate-Chip Vanilla Swirl Bagels Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-86353291386528832812023-07-11T13:37:00.005-03:002024-03-01T14:06:31.043-04:00Summer Pasta Dish with Lemon, Garlic & Basil<div style="text-align: left;"> You can make this dish using fresh or frozen vegetables, which makes it nice and versatile. The main thing you'll need fresh is the lemon, garlic and basil. It's a nice, light dish that can be whipped up quickly. Enjoy! </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmCoNDjZEzQL8-6bfN0-WPyGQ3Q6I9tHOrBG_yWHVv54Dch9zEEYcJJR2wqSvocPwgaRHnmLG2sp_nrSsu1c97MlRgkWlx2syaDNJIESxc6hDUurONBHwAKeQylIp3mFnlSZSyw9AmYFCP-NA91zmvZvXk1ibtJ_Ah5TpiGkJjT9o38g7W6knIM6bWEA/s4032/IMG-0700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmCoNDjZEzQL8-6bfN0-WPyGQ3Q6I9tHOrBG_yWHVv54Dch9zEEYcJJR2wqSvocPwgaRHnmLG2sp_nrSsu1c97MlRgkWlx2syaDNJIESxc6hDUurONBHwAKeQylIp3mFnlSZSyw9AmYFCP-NA91zmvZvXk1ibtJ_Ah5TpiGkJjT9o38g7W6knIM6bWEA/w400-h300/IMG-0700.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i> You can use the GF noodles of your choice, in this case a penne worked great with broccoli & spinach.</i></div><h1 style="text-align: left;"><b><u>Summer Pasta Dish with Lemon, Garlic & Basil</u></b></h1><div style="text-align: left;">*You'll prepare the vegetables and noodles at the same time, then use the noodle pot to made the light sauce and mix everything together.*</div><h3 style="text-align: left;"><u><b>Steam Vegetables</b></u></h3><div style="text-align: left;">*While you're boiling water and cooking pasta, below, prepare your steamed vegetables.* </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add to a pot with a tight fitting lid:</div><div style="text-align: left;"><b>3 cups fresh or frozen vegetables - mix and match broccoli, peas, and/or diced zucchini</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">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. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you want use <b>fresh or frozen diced spinach,</b> you'll add this after the vegetables have cooked and sat ~5 minutes. Just add:</div><div style="text-align: left;"> <b>~1/2 - 3/4 cup frozen diced spinach or 1 - 2 cups diced fresh spinach</b> 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!*</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEGhpnB36AZsJ5bXH41OaXHP0fd0xmSJLFOyV8LftOk8AzlzqafRB_NgtlY4h2l_0A3oCquiRq41EAuu1UKIwg7aNC7mZeFKlYm3Sih5XTMccwmaZ0mwNVvGBeTLySWqODPEAQi3km5W0E-AsQITr00XMdWWmAEwKjgOmsr51FcrfJuIUJBt3heBA7vI/s4032/IMG-0691.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEGhpnB36AZsJ5bXH41OaXHP0fd0xmSJLFOyV8LftOk8AzlzqafRB_NgtlY4h2l_0A3oCquiRq41EAuu1UKIwg7aNC7mZeFKlYm3Sih5XTMccwmaZ0mwNVvGBeTLySWqODPEAQi3km5W0E-AsQITr00XMdWWmAEwKjgOmsr51FcrfJuIUJBt3heBA7vI/s320/IMG-0691.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Steamed, then rested a few minutes before adding some frozen diced spinach on top, then replaced the lid. Once removing and draining, it's ready to add to the sauce and pasta at the end. </i></div><h3 style="text-align: left;"><u><b>Cook Pasta</b></u></h3><div style="text-align: left;">Cook <b>one package gluten-free pasta</b> 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!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u><i>A couple tips that I find helpful when cooking GF pasta</i></u></div><div style="text-align: left;">1. Salt the water. I usually add about 1 Tbsp salt to my pot.</div><div style="text-align: left;">2. Taste before draining, since often it needs an extra couple minutes of cooking. </div><div style="text-align: left;">3. Drain and rinse in cold water. </div><div style="text-align: left;"><br /></div><h3 style="text-align: left;"><u><b>Light Garlic, Lemon & Basil Sauce</b></u></h3><div style="text-align: left;">Once you've drained and rinsed your pasta and set it aside, add to your large pot over medium heat: </div><div style="text-align: left;"><b>3 Tbsp butter</b></div><div style="text-align: left;"><b>2 Tbsp olive oil</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add and cook until fragrant (~1-2 minutes):</div><div style="text-align: left;"><b>1 Tbsp minced garlic</b></div><div style="text-align: left;"><b>Salt & Pepper, a few dashes of both</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add and stir in quickly: </div><div style="text-align: left;"><b>2 - 3 Tbsp fresh lemon juice</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Mix together, then add and mix in: </div><div style="text-align: left;"><b>1 cup cold chicken broth</b><i> (you can use 1 cup water + 1 tsp GF bouillon paste)</i></div><div style="text-align: left;"><b>2-3 tsp cornstarch</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">*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. <b> </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Whisk/stir sauce over medium heat until bubbling and the mixture has thickened slightly. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4NBuXCH4vxSBoIAC_ilcTQzlIeRAefPsaJmOKuO99Nxu7B5eSKFZK1oYceu3kB9ft1WXjzLvopgu6OaGnXaZ8gwse0MXVoP_PnFt_51NA0FmzGsgs_pCebR6Xi79ZWZ20l_lOMCP9KqAc5x-x-4KbXbD-R0Fslft4zuiv6jG544XZB08HewhYjuV2jQ/s4030/IMG-0695.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4NBuXCH4vxSBoIAC_ilcTQzlIeRAefPsaJmOKuO99Nxu7B5eSKFZK1oYceu3kB9ft1WXjzLvopgu6OaGnXaZ8gwse0MXVoP_PnFt_51NA0FmzGsgs_pCebR6Xi79ZWZ20l_lOMCP9KqAc5x-x-4KbXbD-R0Fslft4zuiv6jG544XZB08HewhYjuV2jQ/s320/IMG-0695.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Thickening the sauce - ready to toss it all together. The lemon-garlic smell is fabulous.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the following and toss together: </div><div style="text-align: left;"><b>cooked, rinsed and drained pasta</b></div><div style="text-align: left;"><b>steamed vegetables, drained</b></div><div style="text-align: left;"><b>1/2 - 1 cup grated parmesan</b></div><div style="text-align: left;"><b>3 Tbsp roughly sliced fresh basil</b></div><div style="text-align: left;"><b>salt & pepper, to taste - </b><i>I just usually serve some on the side in case anyone wants to add some</i></div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9P7zVxhYpNpZ9As8NYEddsITtwtm8osNv0aDKoonGV6SRepx8nTw50xEUz0-5oQKxzLSsKTDLfsm0EceP4DEwIZ0U4bhJmvkDH1czKvqQBaaMihpuV7fNsqRgwMozxA_SqQ8g7gUAlFV8PVH-kdqwnGT_b6Z2gC3Lt8fvOnrjeGVdSRO3DTWQECexO0/s4030/IMG-0696.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9P7zVxhYpNpZ9As8NYEddsITtwtm8osNv0aDKoonGV6SRepx8nTw50xEUz0-5oQKxzLSsKTDLfsm0EceP4DEwIZ0U4bhJmvkDH1czKvqQBaaMihpuV7fNsqRgwMozxA_SqQ8g7gUAlFV8PVH-kdqwnGT_b6Z2gC3Lt8fvOnrjeGVdSRO3DTWQECexO0/s320/IMG-0696.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>In this case, I'd added and mixed in the vegetables and basil, then added the noodles and cheese. The recipe is very forgiving - so just go with what works for you!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINa34Ci8-zl0BfIaR4VCj9E0pU432kbg7Ggb1h8XjZYA5ilx6tqMPVoeMC4X2GEapVadyXfM9Xss9wnSt1bSgO-yGHdpsk3ew9kTrPu15G8vzHKnyVg_HDLN49keCeqxzOmFBnxnxi3tCI_ZgN5FJMBFN2DtQE-bJ6qML6PohlL5gbcDDUq9ZhFVsCuo/s4030/IMG-0697.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINa34Ci8-zl0BfIaR4VCj9E0pU432kbg7Ggb1h8XjZYA5ilx6tqMPVoeMC4X2GEapVadyXfM9Xss9wnSt1bSgO-yGHdpsk3ew9kTrPu15G8vzHKnyVg_HDLN49keCeqxzOmFBnxnxi3tCI_ZgN5FJMBFN2DtQE-bJ6qML6PohlL5gbcDDUq9ZhFVsCuo/s320/IMG-0697.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Tossed and ready to serve.</i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAc2SMpux4JVT-Q5ihMIb3WcukqcYMD6z4YrbcF039Ml1q-CcYOo1dY44MlU3G-x9V-aAf3lqZlOW_6PMrr6lwDIfR24lvj8Fo6k-HLCOs3-O9GQLYF3heiymDmZ9p6Kkqp8xRbSY6WLWEvUb0R6JMb_fyudClaGhqE6a5hsCxMhml7NvRGcnUUwpa6WA/s4032/IMG-0663.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAc2SMpux4JVT-Q5ihMIb3WcukqcYMD6z4YrbcF039Ml1q-CcYOo1dY44MlU3G-x9V-aAf3lqZlOW_6PMrr6lwDIfR24lvj8Fo6k-HLCOs3-O9GQLYF3heiymDmZ9p6Kkqp8xRbSY6WLWEvUb0R6JMb_fyudClaGhqE6a5hsCxMhml7NvRGcnUUwpa6WA/s320/IMG-0663.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Another days version - peas and broccoli with spaghetti pasta. </i></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><b><br /></b></div><h2 style="text-align: left;"><b><i>Summer Pasta Dish with Lemon, Garlic & Basil Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0tag:blogger.com,1999:blog-6472714980296434294.post-40858823907468037972023-06-20T13:04:00.004-03:002023-08-07T10:49:01.325-03:00Banana Bread - lower sugar version<div style="text-align: left;"> Banana Bread is a great thing to whip up when you have extra old bananas lying around. However, I find it's often really sweet - making it more of a dessert. I'm always on the lookout for ways to lower the sugar in my recipes, which retaining a delicious flavor. This recipe does still have sugar, but it has half the sugar of my <a href="https://successfullyglutenfree.blogspot.com/2013/09/gluten-free-banana-bread-or-banana.html" target="_blank">original banana bread recipe</a>, which I think is a step in the right direction. :) Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX11RXBJWyf_-uIIWEf7AcCmFQBQztP-vZ6ygB8C7Kbecwas00mH4vlshNG26TSQsp18nT1ftn3-LsvJxwlpeSGywBXmMmQQzx0r6alyyQsuaiQ1pF9-Wc-SUyY9Qs32VfL-9SXtUp2vkV0PZMZoHnloAhMKSNtGaSTB-QlZeqOgwLFd5FUhSTGQAGcs/s4032/IMG-0381.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX11RXBJWyf_-uIIWEf7AcCmFQBQztP-vZ6ygB8C7Kbecwas00mH4vlshNG26TSQsp18nT1ftn3-LsvJxwlpeSGywBXmMmQQzx0r6alyyQsuaiQ1pF9-Wc-SUyY9Qs32VfL-9SXtUp2vkV0PZMZoHnloAhMKSNtGaSTB-QlZeqOgwLFd5FUhSTGQAGcs/w400-h300/IMG-0381.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fresh from the oven - GF lower sugar banana bread! Just letting it cool a bit before removing from pans and parchment paper. </i></div><h1 style="text-align: left;"><b><u>Banana Bread - lower sugar version</u></b></h1><div style="text-align: left;"><i>Makes 5 mini loaves</i></div><div style="text-align: left;">Preheat oven to 350 F. Line 5 mini bread pans with parchment paper. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, whisk together the dry ingredients: (<i>It's important to do this in GF baking to avoid clumps)</i></div><div style="text-align: left;"><b>3 cups <a href="https://successfullyglutenfree.blogspot.com/p/a-guideline-to-gluten-free-living.html" target="_blank">Kristin's Gluten-Free Flour Mix</a></b></div><div style="text-align: left;"><b>1 cup sugar</b></div><div style="text-align: left;"><b>2 tsp xanthan gum</b></div><div style="text-align: left;"><b>2 tsp baking soda</b></div><div style="text-align: left;"><b>1 tsp salt</b></div><div style="text-align: left;"><b>1 tsp cinnamon </b><i>(optional)</i></div><div style="text-align: left;"><b><i><br /></i></b></div><div style="text-align: left;">In a bowl or mixer, mix together: </div><div style="text-align: left;"><b>5 mashed overripe bananas</b></div><div style="text-align: left;"><b>4 eggs</b></div><div style="text-align: left;"><b>1/2 cup oil </b></div><div style="text-align: left;"><b>1/2 cup milk</b></div><div style="text-align: left;"><b>2 tsp vanilla bean paste OR vanilla extract</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Add in, and mix just until well combined (i.e. you don't need to beat this batter): </div><div style="text-align: left;"><b>dry ingredients, from above</b></div><div style="text-align: left;"><b>1/2 cup mini or dark chocolate chips</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Divide between mini bread pans. <i>I like to use a large cookie scoop to pop it neatly into pans, then flatten a bit with a spatula.</i> Bake at 350 F for 30-35 minutes. Remove from oven and let rest in pans 5-10 minutes, before removing from pan and parchment paper onto cooling racks. Great warm or cooled. Fully cooled banana bread can be sliced and stored in a tupperware on the counter for a couple days, or sliced and frozen to enjoy later. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt8fgXWIDtzGYuOqouFG8rCn2zJGVCEB4HWwsQkC97F3qhJGwPQ8iCjdU22YPMCoBYV0SjBSd9lD9PaAIxBaCNvSKvVP9Xdildo-SjrBm0R6S1NwrH-IAOFi_FStGzMWX5yvU0b5q_R9F1T_4ilsuCnU7mcLPrfj29EEqB37s0E85XMN99zMFsn74qak/s4030/IMG-0379.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt8fgXWIDtzGYuOqouFG8rCn2zJGVCEB4HWwsQkC97F3qhJGwPQ8iCjdU22YPMCoBYV0SjBSd9lD9PaAIxBaCNvSKvVP9Xdildo-SjrBm0R6S1NwrH-IAOFi_FStGzMWX5yvU0b5q_R9F1T_4ilsuCnU7mcLPrfj29EEqB37s0E85XMN99zMFsn74qak/s320/IMG-0379.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Just out of the oven!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJwSlLTZIw5CcZQ--N3w-PKITiigyfxxuZBlxlCXiJcdI_bRTSIvljV01YFaL5ODX3V245R21L8JPbp_m5-SXQy4qi2_-e5D5mK35dDMUnCyOl6hq9FrSCoxW5bSfM-bhiZJhLF-bAMfPY3LkRyV4jfQfQpF-GB1w7NJ1PJiyJzt3CP1qf9Tk5FuhrMo/s4032/IMG-0382.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJwSlLTZIw5CcZQ--N3w-PKITiigyfxxuZBlxlCXiJcdI_bRTSIvljV01YFaL5ODX3V245R21L8JPbp_m5-SXQy4qi2_-e5D5mK35dDMUnCyOl6hq9FrSCoxW5bSfM-bhiZJhLF-bAMfPY3LkRyV4jfQfQpF-GB1w7NJ1PJiyJzt3CP1qf9Tk5FuhrMo/s320/IMG-0382.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>We can never wait until things cool - especially for banana bread. Yum!</i></div><h2 style="text-align: left;"><b><i>Banana Bread - Lower Sugar Version Recipe by Successfully Gluten Free!</i></b></h2>Dr. Kristin Domikehttp://www.blogger.com/profile/17324389526962572870noreply@blogger.com0