1 1/2 c. sugar
1 c. butter, room temperature
8 oz. cream cheese, room temperature
1 egg
1 t. vanilla
1 t. baking powder
1/2 t. baking soda
2 1/2 c. GF flour (I used 1/2 c. white rice flour, 1 c. brown rice flour, 1 c. tapioca flour and 1/2 t. xantham gum)
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with foil, spray with cooking spray.
3. Cream butter, sugar and cream cheese together.
4. Add in egg and vanilla.
5. Add in dry ingredients.
6. Mix until just combined.
7. Press into pan (dough will be sticky).
8. Bake for 20 minutes or until edges begin to golden (remember that oven temperatures vary and yours may be done sooner!).
9. Cool completely before frosting.
These are the imitation Lofthouse sugar cookies that have been floating around pinterest, adapted to be GF by my sister Andrea but originally from this site: http://cookiesandcups.com/lofthouse-sugar-cookie-bars/
June 17, 2012
Gluten Free Dessert Ideas
I have been to a lot of gatherings lately where dessert has been served. Desserts can present quite a problem for someone who is gluten free because so many of the things that are usually served for dessert have gluten (cakes, brownies, cookies, cheesecake, etc) but this doesn't have to be the case. So, if you are serving dessert to someone who is gluten free or if you are gluten free and want to bring a dessert to share with everyone, here are several relatively easy/normal dessert ideas:
- ice cream or frozen yogurt (as long as it doesn't have mix-ins such as brownies or cookies that would contain gluten)
- root beer floats (or vary it with orange soda, sprite with sherbet, etc)
- ice cream bars (unfortunately not ice cream sandwiches)
- fresh fruit
- fruit smoothies
- milkshakes
- chocolate covered strawberries
- rice krispies (plain, peanut butter, cake batter, nutella - just make sure to use gluten free rice krispies)
- any of the Betty Crocker Gluten Free line: chocolate chip cookies, brownies, yellow cake, chocolate cake
Butternut Squash Risotto
4 1/2 cups homemade or low-sodium chicken broth; more as needed
2 tablespoons olive oil
10 large fresh sage leaves
6 slices bacon, diced
2 medium shallots, minced, about 1/4 cup
2 cups (1/4-inch-diced) fresh, uncooked butternut squash
1 1/2 cups arborio rice
3/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1.Pour the chicken broth in a small/medium saucepan and set over medium heat. It doesn’t need to boil, just heat it through and keep it hot while making the risotto.
2. In a medium (3-quart) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total, being careful not to brown the leaves. With a fork, transfer to the fried sage leaves to a plate lined with paper towels to absorb the excess oil. Drain off all of the oil except for 1-2 teaspoons.
3. Cook the bacon in the hot oil in the saucepan, stirring occasionally, until nicely browned, 5 to 7 minutes. Transfer the bacon to the plate with the sage. Again, drain off excess grease, if desired, leaving about 2 teaspoons in the saucepan.
4. Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute.
5. Add the squash and rice and cook, stirring, for 1-2 minutes.
6. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Keep the heat regulated so that the broth isn’t boiling (it will evaporate too quickly) but instead the rice/broth mixture bubbles and simmers gently while it cooks.
7. Add another ladleful of broth and continue cooking and stirring until absorbed. Continue this process (adding a ladleful or two of broth once the previous broth has been absorbed), stirring constantly, until the rice is tender with just a slightly toothsome quality, about 25 minutes. If you use all the broth before the rice gets tender, simply use more broth.
8. Set aside the nicest looking sage leaves as a garnish (about 1 leaf per serving) and reserve a few crumbles of bacon for garnish as well. Crumble the remaining bacon and sage leaves into the risotto. Stir in the cheese. Season to taste with salt and pepper. Crumble the remaining bacon over each serving and garnish with a sage leaf. Serve immediately.
This delicious recipe was found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2012/03/butternut-squash-risotto.html
2 tablespoons olive oil
10 large fresh sage leaves
6 slices bacon, diced
2 medium shallots, minced, about 1/4 cup
2 cups (1/4-inch-diced) fresh, uncooked butternut squash
1 1/2 cups arborio rice
3/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1.Pour the chicken broth in a small/medium saucepan and set over medium heat. It doesn’t need to boil, just heat it through and keep it hot while making the risotto.
2. In a medium (3-quart) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total, being careful not to brown the leaves. With a fork, transfer to the fried sage leaves to a plate lined with paper towels to absorb the excess oil. Drain off all of the oil except for 1-2 teaspoons.
3. Cook the bacon in the hot oil in the saucepan, stirring occasionally, until nicely browned, 5 to 7 minutes. Transfer the bacon to the plate with the sage. Again, drain off excess grease, if desired, leaving about 2 teaspoons in the saucepan.
4. Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute.
5. Add the squash and rice and cook, stirring, for 1-2 minutes.
6. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Keep the heat regulated so that the broth isn’t boiling (it will evaporate too quickly) but instead the rice/broth mixture bubbles and simmers gently while it cooks.
7. Add another ladleful of broth and continue cooking and stirring until absorbed. Continue this process (adding a ladleful or two of broth once the previous broth has been absorbed), stirring constantly, until the rice is tender with just a slightly toothsome quality, about 25 minutes. If you use all the broth before the rice gets tender, simply use more broth.
8. Set aside the nicest looking sage leaves as a garnish (about 1 leaf per serving) and reserve a few crumbles of bacon for garnish as well. Crumble the remaining bacon and sage leaves into the risotto. Stir in the cheese. Season to taste with salt and pepper. Crumble the remaining bacon over each serving and garnish with a sage leaf. Serve immediately.
This delicious recipe was found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2012/03/butternut-squash-risotto.html
June 3, 2012
Mexican Sweet Potato Skins
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
- Saute the onion in the butter over medium heat until soft and translucent. Set aside.
- Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
- Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
- Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
Garlic Herb Sauce
1 cup fresh packed flat-leaf parsley
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste
1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste
1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.
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