Tuesday, June 25, 2013

Flourless Chocolate Gluten Free Cupcakes

Gluten Free (Flourless) Chocolate Cupcakes - Sinful!


I made these amazing and decadent chocolate flourless cupcakes last night, topped with a dollop of vanilla buttercream. My hubby even raved about them and he usually turns up his nose at my gluten free desserts.

*Denotes what I used.






Flourless Chocolate Cup Cakes

Heat oven to 350.

1 1/2 c chocolate chips* or chopped semi-sweet chocolate

1/2 c. almonds (raw)

3 eggs

1/2 tsp vanilla


1/4 tsp salt

1/2 c of brown* or white sugar or agave nectar (or your fave sugar substitute)

1/2 c of melted butter* or coconut oil -- cooled (you can also use veg or grapeseed oil)

In a food processor, pulse the chocolate and almonds until a fine meal. Add the sugar and eggs and pulse in. All the butter or oil and pulse in (be sure butter is cooled). Add salt and vanilla and pulse well. It should resemble a grainy batter.

Scoop into cupcake tins lined with paper and bake for about 12-13 minutes. Cool completely before frosting.

Easy Vanilla Buttercream Frosting

1/2 c butter -- room temperature/soft
1 1/2 to 2 cups of powdered sugar
1/2 tsp vanilla
1 tbsp. milk or cream
scant pinch of salt

Cream together the sugar and butter. Add 1 1/2 cups of sugar to start; if you need to add more sugar up to 2 cups. Add the vanilla, milk and a scant pinch of salt and continue to beat with a mixer until smooth and creamy.

I continue beating my frosting past the point where I think it's done. Doing this has created an even creamier, lighter frosting.


YUM!

Monday, April 15, 2013

Love, love this gluten free bread (tastes almost like regular bread)

In my constant quest for good-tasting gluten-free bread, I've discovered one brand at Sprouts that just about hits the mark: Canyon Bakehouse.

I like the 7 Grain and the Cinnamon Raisin--both feel like I'm eating "real" bread, which is quite a find for gluten-free!

I'm not Celiac (just tested, so whew!), but I am very sensitive to wheat (can you say bloated balloon?) and I guess gluten, since when I stay away from it, I'm a much flatter-stomached lady.

So, if you're still searching for something that resembles decent bread (especially good toasted) and want to stay away from gluten, this is my latest pick!


On another note... I hate to give really scorchingly bad reviews, but Udi's Gluten-Free Bagels? UGH! I needed to try them, but they taste almost chemical and are really nasty. Too bad, since other Udi's products aren't bad at all.


Wednesday, February 20, 2013

Monday, February 18, 2013

Best Gluten Free Brownie Mix: A Review


I, like many these days, have had to go (mostly) gluten free. I don't have a serious health problem or Celiac, but I am affected by gluten and wheat, so I avoid when I can.

But...I love baked goods as a treat so what to do?

Try and test the myriad of gluten free mixes to find ones that suit my taste buds as well as my system. So far we've (my husband who has had to go mostly gluten-free just because that's what I bake now and he loves to eat) found a winner.




Our winner is the Gluten Free Pantry Chocolate Truffle Brownie Mix. This is the first "mix" I tried when baking gluten free and we were so suprised at how fudgie and decadent this was. It made some of the best brownies ever--with our without gluten.


So, when I read the GlutenFreeGoddess site and she professed to love Pamela's brownie mix, I thought I'd give it a try. At a recent trip to Whole Foods I noticed Pamela's was $2.00 more than the Gluten Free Pantry. I reasoned it must be worth it.

Wrong.

This mix wasn't horrible, but it was grainy and even the slightest bit salty. I used the regular brownie mix recipe (there are choices to make it cake-like, fudgie, no eggs, etc.). I did use a mix of butter and oil (unsalted) for flavor, but overall I followed it to a T.

Unfortunately, the results just didn't warrant paying extra. I'll go back to my original fave, but I'll keep trying others now and then just to make sure!
 
See my gluten free bread mix review coming soon...
 
 
 
http://www.amazon.com/dp/B005S6N1EI
 
 
 
 
 

Tuesday, December 11, 2012

Recipe: Best Nut Protein Bars Ever!

Recipe: Best Nut Protein Bars Ever!
 
 
I've been making these the past couple of weeks and they are so good... I even have cut the oats for less carbs or use gluten-free oats. Give them a try...get recipe
 
 
 
 
 
 
 
 


Food for thought: What is proper holiday cocktail fare for 2012?

 
I went to a cocktail party the other night and was intersted to see what everyone thought was proper holiday cocktail party fare...here in 2012.
 
I brought proscuitto-wrapped breadsticks (that I baked from frozen dough) plus some skewers of cherry tomatoes, mozzerella and basil. Simple, easy finger-food. Nothing outstanding but good (the plates were empty at the end of the night!).
 
Others brought:
 
Deviled eggs--yes, really (no one ate them)
Cream cheese pinwheels, again, I'm not kidding. Tons left at end of party.
Pink frosted lemon cupcakes (for a Christmas party?) She took most of them home.
Homemade pork dumplings (yum) Many left, but they were good.
Cheese and cracker (Townhouse, if I'm not mistaken) Picked over.
Baked brie (timeless) Gone.
Cheesecake (people love cheesecake!)
 
Just saying.