Tuesday, July 1, 2014

No-Bake Cheesecake (gluten free)


This no-bake cheesecake is perfect for summer.  The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling.  I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal.

No-Bake Cheesecake (gluten free)


Crust:
1 box Kinnikinnick Gluten Free Graham Crackers (220 grams)
1/2 cup sugar
1 1/2 sticks butter (¾ cup), melted*
Crush graham crackers.  Combine ingredients and press into 9 x 13 x 2 inch baking dish
Filling:
2 8-oz packages cream cheese (room temp)
1 cup powdered sugar
1 tablespoon vanilla extract
2 8-oz containers Cool Whip
Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip.  Mix in remainder of Cool Whip and spread over crust.
Top with pie filling or fresh fruit.  Chill thoroughly before serving.
 
 
Layering the filling with fruit or pie filling in canning jars makes for a fun, easily stored dessert for a picnic.  Just make sure to keep the no-bake cheesecake cold.
 
 
Hope everyone is having a lovely summer!
 
 



Thursday, June 27, 2013

Goodbye Google Reader

As many of you know, Google Reader and Google Friend Connect will soon be discontinued.  Please read my post at Sidetracked Artist for more information.

Thank you,
Cindy

Sunday, February 10, 2013

Gluten Free Brownies with Buttercream Icing

 

These gluten free brownies are thick, rich, chewy, and so easy to make.  They're delicious with or without icing.  Adapted from a recipe posted at  What Life Dishes Out.

Gluten Free Brownies
3 cups semi-sweet chocolate chips
1/3 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup softened butter
3 eggs
1 teaspoon vanilla
1 cup gluten-free all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

Preheat oven to 350 degrees. Spray a 9  x 13 inch baking dish with nonstick cooking spray.

Set aside 1 cup of the chocolate chips.

In a small microwave safe container, microwave 2 cups of the chocolate chips for one minute (on high), stir, then microwave 30 seconds at a time, stirring after each 30 seconds until the chocolate is nearly all melted. Continue stirring to melt the remaining chocolate.  Be carefull not to overheat the chocolate as it burns easily.

Mix together softened butter, both sugars, and melted chocolate.  Mix eggs one at a time into chocolate mixture, then mix in the vanilla.

On a sheet of waxed paper or in a separate bowl, combine the flour, salt, baking powder, and xanthan gum. Mix into the chocolate mixture.  Stir in the remaining 1 cup of chocolate chips.

Spread into greased baking dish and bake for 35 minutes. Allow to cool before icing or serving.




Vanilla Buttercream Icing
1 pound confectioners sugar (powdered sugar) plus a little extra
⅛ pound (1/4 cup) butter, slightly softened
½ cup shortening
2 to 3 tablespoons milk
2 teaspoons pure vanilla extract

Blend butter and shortening.  Mix in the powdered sugar.  Mix in 1 ½ to 2 tablespoons milk and vanilla.  Mix in food coloring (optional).  After scraping mixing bowl, evaluate the icing to determine whether it is the consistency you would like.  If it is too stiff, mix in the additional milk.  It you would like it to be a little stiffer, mix in a little more powdered sugar.

Spread over brownies, cake, or cookies immediately.  Refrigerate leftovers.


For more yummy recipes (not all gf, but likely can converted to gf), please visit The Hearth and Soul Blop Hop at Premeditated Leftover and Gluten-Free Wednesday at The Gluten-Free Homemaker .


Monday, January 28, 2013

Gluten Free One Pot Mac & Cheese from Pantry Ingredients

This gluten free macaroni and cheese is quick and easy and made entirely from pantry ingredients.  It's for those times when you didn't plan ahead and purchase cheese, or you're running low on fresh milk, or on time and energy.

Or maybe you just don't feel like having to make a dish that requires cooking the pasta, draining it in a colander (then having to wash the colander), then making a cheese sauce from scratch...

Gluten Free One Pot Mac & Cheese from Pantry Ingredients
4 cups water
1 pound brown rice macaroni or fusilli
1 can (12 fl. oz.) evaporated milk
⅓ pound (5.3 oz) Velveeta processed cheese, cut into ½ inch cubes
⅔ cup shelf stable grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground mustard
pinch of ground white pepper

To make this Mac & Cheese, bring water to a boil in a large saucepan or a Dutch oven.  Stir in evaporated milk and 1 pound of brown rice macaroni or fusilli.  Continue cooking pasta, stirring occasionally to keep it from sticking to the bottom of the pan, until it is just barely al-dente.  Remove from heat.  Don't overcook the pasta, because it will continue cooking a little as the dish in completed.

Stir in diced Velveeta cheese, grated shelf-stable Parmesan cheese, salt, ground mustard, and white pepper.  Continue stirring gently until cheese has melted.  Serve immediately.

Printable Version

That's it!

Cindy

Linked with the Hearth and Soul Hop at Premeditated Leftovers and Gluten-Free Wednesday at The Gluten-free Homemaker.  Both are great places to find new recipes to try!







Thursday, January 24, 2013

Homemade Corn Tortillas

My family enjoys having soft tacos for dinner.  The guys have flour tortillas, and Laura and I eat corn tortillas to avoid gluten.  Store bought corn tortillas aren't that great, so I've been making homemade corn tortillas. 

At first, I tried making them by hand, which didn't work well at all.  I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center).  So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process.

I just purchased a tortilla press, and making those tortillas is so quick and easy!

To make corn tortillas, combine 2 cups masa flour, 1/4 teaspoon salt, and 1 1/4 cups water.  Mix until the dough holds together, adding a little more flour or water if necessary.  It will feel kind of like Playdoh when it's ready.

Next, section the dough into 16 sections, and form each into a ball.  At this stage, I also like to partially flatten each dough ball.  Place each dough ball into a plastic bag to keep them from drying out.

Place a sheet of plastic wrap over the bottom plate of the tortilla press, place a dough ball on it, place another piece of plactic wrap over the dough ball, then press if flat until it measures about 5 to 6 inches across.


Toss it into a hot pan (medium high heat) and cook for 50 to 60 seconds.  Turn it over and cook for another 50 to 60 seconds.  Remove the tortilla from the pan and cover with a clean cloth to keep it warm.  Repeat with remaining dough.  Serve immediately.

Muy bueno!

Cindy

Sunday, January 20, 2013

What's for Dinner? (week of 1/20/13)


People who can eat anything sometimes ask, “What can you eat?”  Here’s what my family is eating this week.  Naturally, we’ll be enjoying gluten free versions of those foods that would ordinarily be made with wheat.

Sunday:  Sausage and Mushroom Scramble ; gluten free pancakes made with Pamela’s Gluten Free Baking Mix
Monday: Chili and Gluten Free Cornbread

Tuesday: Roast Chicken with potatoes and carrots (roasting extra chicken to use on Thursday); Orange& Hazelnut Salad (without the turkey)
Wednesday: Spaghetti, garlic bread and green salad
Thursday: Chicken Soft Tacos (using leftover chicken from Tuesday)
Friday:  Beef Pot Pie (homemade with gluten free crust)
Saturday:  Soup and Sandwiches on Gluten Free Whole Grain Bread
What are you planning for this week?

Cindy

Sunday, January 13, 2013

What's for Diner? week of 1/13/13




People who can eat anything sometimes ask, “What can you eat?”  Here’s what my family is eating this week.  Naturally, we’ll be enjoying gluten free versions of those foods that would ordinarily be made with wheat.


Wheatless Foodie Gluten Free Bread


 Sunday:  Soup and Sandwiches made on Gluten Free Bread
Monday:  Pork Steaks with onions and mushrooms, oven roasted potatoes, vegetables
Tuesday:  Enchiladas, rice, vegetables
Wednesday:  Ham, scalloped potatoes, vegetables
Thursday:  Baked Beans with leftover ham, vegetables, Salad
Friday: Pork Nachos made with leftover pork steaks
Saturday:  Roast Chicken, creamy rice, vegetables

Have a good week,
Cindy