Sour Cream Sugar Cookies with Buttercream Frosting (Gluten Free)

                                              Gluten Free Sour Cream Sugar Cookies 
                                                          with Buttercream Frosting 

Ingredients:

1/4 cup sour cream
1/2 cup canola oil
2 tsp vanilla extract
1 1/4 cups sugar
1 large egg
1 egg yolk
2 cup + 3tbs Cup4Cup GF Flour
2/3 cup white rice flour
1 tsp xanthan gum
1tsp baking soda
1 tsp baking powder
1/4 tsp salt

Directions:

Preheat oven to 350°F. Line baking sheets with parchment paper.

In standing mixer, mix together sour cream, canola oil, sugar, vanilla, egg and egg yolk. Mix on low-medium until smooth. Set aside.

Place remaining dry ingredients in a separate mixing bowl and whisk to combine. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until completely blended. Remove dough from mixer, roll into a large ball.

Place dough in between two pieces of parchment paper. Roll out dough so dough is about 1/4" thick. Use cookie cutters to cut out dough. Continue until all dough has been rolled and cut.

Bake cookies in preheated oven for 10-12 minutes or until just slightly browned around the edges. Allow cookies to cool slightly before moving them to a wire rack to cool completely.

When cooled, frost cookies and enjoy! Store in an airtight container.

Easy Buttercream Frosting

2 cups powdered sugar
1/4 cup unsalted butter, softened
pinch of salt
1 tsp vanilla extract
3-5 tbs 1/2 and 1/2 (enough to get the consistency you want)
coloring (optional)

In a mixing bowl, beat all the ingredients together until smooth. Frost cookies :)

Recipe inspired by the The Baking Beauties

Spiced Peach-Carrot Bread

It is officially peach season in Colorado! In the last 2 months I have bought 40 lbs of peaches to eat and bake with and 20 lbs to freeze to enjoy through the winter season. I always enjoyed peaches and then I tasted a Colorado peach from the Palisade area and I fell deeply in LOVE. There is nothing like the fresh, sweet juiciness of a perfectly ripe peach. I eat about two fresh peaches a day during this time of year, I've made a peach crisp, and even enjoy a fresh peach Bellini (or two)! Today I wanted to try a quick bread...this awesome recipe comes from Southern Living which I adapted to be gluten-free and safe for this celiac girl!

Spiced Peach-Carrot Bread  

3/4 cup chopped pecans or walnuts
2 1/2 cups gluten free flour (I used 1.25 cups Cup4Cup and 1.25 cups Bistro Blend)
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Preheat oven to 350° F. 

Stir together gluten free flours and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and pecans or walnuts, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased and sugared 9- x 5-inch loaf pan.

Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour). Slice and Enjoy!

Grilled Chicken Caesar Salad Pizza

I recently made this pizza recipe for my friends at the one and only Gluten Free Bistro, but it turned out so delicious I thought others should know about it. The original recipe was featured in the Pizza on Grill 2012 magazine (from the publishers of Fine Cooking). The pizza crust from the Gluten Free Bistro (order it here) cooks up so nicely on the BBQ grill, I sometimes forget I even have an oven. Enjoy!

Grilled Chicken Caesar Salad Pizza 

Ingredients: 

1 large boneless, skinless chicken breast- grilled

olive oil

sea salt and black pepper

1 Gluten Free Bistro Pizza Crust

1/4 cup Roasted Garlic Paste (recipe to follow)

1 cup fontina cheese, shredded

1 heart of romaine, cut crosswise into 1/2" wide ribbons

2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)

2 tbs fresh grated Parmigiano-Reggiano cheese

Directions:

Preheat your BBQ grill to medium heat.

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately. ENJOY! 

Roasted Garlic Paste

Ingredients:

3 heads garlic

3 tbs olive oil, plus more for drizzling 

Kosher salt

Directions:

Preheat the oven to 400°F

Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days.

before grilling

caesar salad mix

after grilling

salad and pizza in one!  

Cherry Clafoutis (gluten-free)

A traditional French dessert... how could you NOT want to eat this?! I am a little sad to say that while spending time in France a few years ago (before my Celiac diagnosis) I didn't get the chance to eat a "real" clafoutis. I did have my fair share of chocolate croissants, strawberry crepes, fresh baguettes and many other treats that, of course, made me feel very sick (but hey, I didn't know any better)!

Today I bring you an easy and delicious French dessert made of sweet cherries and a flan like middle dusted with powdered sugar, all of which is gluten-free!

Cherry Clafoutis

Ingredients:
1lb cherries, pitted (this is that hardest part of the recipe)
1/2 cup sugar
1 cup milk or almond milk
4 tbs butter, melted
1 tsp bourbon vanilla extract
4 eggs
1/2 cup Pamela's Pancake and Baking Mix
1/4 tsp salt

Directions:
Preheat oven to 400°F.

Spray a glass 9" square pan with non-stick cooking spray and scatter your pitted cherries on the bottom. Place all remaining ingredients in a blender and process until smooth.

Pour batter over the cherries and bake for approximately 30 minutes and then cover with foil for the remaining 10-15 minutes of  baking time (so the top doesn't brown too much). Remove from oven and let cool on a wire rack. Sprinkle with powdered sugar and serve at room temperature.

Enjoy!

Recipe adapted from Eat, Live, Run and Gourmet

                                           

a bowl of pitted cherries

ready for baking

Done! 

Simple Blueberry Peach Pie (gluten-free)

This open pie is so simple to make and tastes fantastic with the sweet ripe fruit of summer.

                                                              Easy Blueberry Peach Pie
Ingredients:
3 cups fresh peaches (peeled and sliced)
2 cups fresh blueberries
1/2 cup granulated sugar
1/2 tsp ground cinnamon
3 tbs cornstarch
1 gluten-free pie crust (I used a thawed GF pie crust from Whole Foods Bakehouse)

Directions:
Gently toss all ingredients together until well coated and pour into gluten-free pie crust.

Bake at 400°F for 45 minutes-- remove from oven and let cool completely. Serve with vanilla ice-cream and enjoy!

Summer Veggie Rice Bowl

This is the perfect summer dinner. It's light, refreshing, full of flavor and doesn't require too much effort.

                                                           Summer Veggie Rice Bowl

Ingredients:
2 cups cooked brown rice
1 cup shelled edamame beans, slightly steamed and cooled
1 cup grape tomatoes, halved
1/2 cup fresh basil, torn or chopped
1/4 cup pine nuts, toasted
1 tsp lemon zest
juice from 1 lemon
1 tsp sea salt
1/4 tsp fresh ground pepper
3 tbs olive oil, divided
2 cups chopped zucchini or yellow summer squash
1/2 oz fresh Parmesan cheese, shaved

Directions:
1. Combine first 9 ingredients in a large bowl and toss.
2. Heat a skillet over medium-high heat. Add 1 tbs olive oil to pan and swirl to coat. Add chopped zucchini and saute for about 4 to 5 minutes.
3. Add zucchini and remaining 2 tbs olive oil to rice mixture; toss.
4. Top with shaved parmesan cheese and enjoy!

Recipe inspired by Cooking Light

Summer Strawberry Cream Cake or Cupcakes

This post is inspired by an old recipe (Strawberry Cream Cake) in Everyday Food. To make this cake gluten-free, I used my favorite standby recipe from a Gluten Free Guide in which you use a GF Betty Crocker cake mix and make cupcakes or a 9" round cake.
This is a delicious summer dessert. It's perfect for birthday's... including my BIG 30!  ;)

Summer Strawberry Cream Cake

Cake:

1 package Betty Crocker Gluten Free Yellow Cake Mix
1 3.4oz package Jello vanilla instant pudding
1/3 cup sugar
4 large eggs, plus 1 egg white
1/2 cup canola oil
3/4 cup orange juice (no pulp)
1 tbs bourbon vanilla extract

Topping:
1lb strawberries, thinly sliced
1.5 cups heavy cream
1/2 cup sugar

Directions:
** DO NOT FOLLOW THE DIRECTIONS ON THE BOX OF CAKE MIX**
Preheat oven to 325°F.

Mix the wet ingredients (for the cake) together in a medium bowl. In a large bowl, mix the dry ingredients together. Add the wet to the dry and beat on medium speed until smooth and completely combined.

for cupcakes: Line a muffin tin with cupcake liners and fill about 2/3 of the way full. DO NOT OVERFILL. Bake for 23 minutes or until cupcakes are golden and toothpick comes out clean. Remove from oven and let cool on wire rack.

for a cake: line bottom of cake pan with parchment paper and grease (I used butter and sprinkled sugar) the sides of the pan to prevent sticking. Pour cake mix into pan (about 2/3 full). You may have extra batter (make a few cupcakes). Bake for 40-45 minutes or until cake is golden and toothpick comes out clean. Let cool on wire rack for about 15 minuted before removing the cake from pan and letting cool completely on rack.

Make topping: In a large bowl, combine strawberries and 1/4 cup sugar. Set aside (can be prepared 1 day in advance). 

Using an electric mixer, beat heavy cream and remaining 1/4 cup sugar in a large bowl until stiff peaks form.

Spread the cake with a layer of strawberries and then top with whipped cream. Slice and serve immediately! Or spoon whipped cream onto cupcakes and serve with a side of strawberries. Enjoy!

 

cupcakes

or cake

Caprese Quinoa Salad

I love summer meals because they can be created so easily with fresh flavorful ingredients. Quinoa is so good for you and takes on whatever flavors you want, be it southwest or italian style. This recipe is inspired by Megan's Cookin.  I hope you enjoy this healthy and delicious take on the italian caprese salad!

Caprese Quinoa Salad

Ingredients:
2 cups cooked quinoa
1 pint cherry tomatoes, sliced in half
8 oz fresh mozzarella (use mozzarella pearls or cut into small slices)
15 large basil leaves, sliced into ribbons
1/2 tsp sea salt
1/2 tsp fresh black pepper
2 to 3 tbs extra virgin olive oil

Directions:
1. Cook quinoa according to package directions and let cool completely.
2. Once cool, add tomatoes, cheese basil, salt and pepper to quinoa.
3. Drizzle olive oil on top and toss gently.
4. Serve immediately or refrigerate to allow flavors to meld together.

ENJOY!

Moist Fudgy Brownies (Gluten Free)!

It's really hot outside. The air quality is horrible because of nearby forest fires and I just want to hide inside. I've closed up the windows, cranked on the AC and started the oven. Crazy, I know. It is summer; the time to be outside away from baking in a hot oven... but when you eat this chocolatey goodness, you'll know it was worth it :)

Moist Fudgy Brownies

Ingredients:
2 1/2 cups Pamela's Baking and Pancake Mix
1 3/4 cups sugar
12 tbs cocoa powder
1 tsp salt
2/3 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
1 cup water
1/2 cup chocolate chips
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 350° F
2. Add all ingredients (except chocolate chips and walnuts) into a standing mixer and combine on medium until smooth
3. Stir in chopped walnuts and chocolate chips
4. Pour into a greased (I used butter) 9"x13" glass baking dish
5.  Bake for ~35 minutes or until toothpick comes out clean! Let cool and slice into squares.

ENJOY! Being 8 months pregnant, I might have to hide these wonderfully delicious brownies from myself as I seem to have no self-control at the moment!

 brownie batter...

ready for baking

 now moist delicious brownies are ready to eat!

Recipe inspired by Confessions of a Gluten-Free Mom

Strawberries with Chamomile Cream and Shaved Chocolate

Happy Mothers Day!

It's been awhile since my last post, but I wanted to share a easy and beautiful recipe with you. My brother-in-law made this as our dessert for brunch. I could not have asked for a more light and luscious dessert. Whipped cream perfectly infused with honey-vanilla chamomile topped over fresh strawberries is now one of my favorite treats.

                                   Strawberries with Chamomile Cream and Shaved Chocolate
Serves 6

Ingredients:
1 cup chilled heavy cream, divided
2 Honey-Vanilla Chamomile tea bags (Celestial Seasonings)
2 pints fresh strawberries, hulled and quartered
3 tablespoons sugar, divided
1 chunk best quality chocolate, for shaving

Directions:

1. Heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove pan from heat; add chamomile tea bags. Let steep 20 minutes. Transfer to a medium bowl. Cover and chill until cold, about 2 hours.

2. Meanwhile, toss strawberries with 2 tbs sugar in a medium bowl to coat. Set aside to allow juices to form.

3. Strain chamomile cream through a fine mesh sieve into a bowl. Add remaining 1/2 cup cream and remaining 1tbs sugar. Using a standing mixer (or electric mixer) beat chamomile cream until soft peaks form.

4. Divide berries among bowls.

5. Spoon whipped cream over berries and top with shaved chocolate.

Recipe inspired by BonAppetite yet made extra delicious by my brother-in-law, Cory, who's a fantastic chef!