Monday, 16 January 2012
Gluten Free Tuna Casserole Recipe
Gluten Free Tuna Casserole Recipe: I am going to just spit it out � I love tuna casserole! There I said it. I know it is not hip, not trendy and certainly not �foodie� (you can add that to my mounting list of why I will never be called a �foodie�)
Gluten Free Santa�s Thumbprint Cookies Recipe
Gluten Free Santa�s Thumbprint Cookies Recipe: Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some Gluten Free sustenance
Santa�s Thumbprint Cookies Recipe � Gluten Free
Santa�s Thumbprint Cookies Recipe � Gluten Free: Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some Gluten Free sustenance
Sunday, 15 January 2012
Gluten free teriyaki mushroom pate recipe
Gluten free teriyaki mushroom pate recipe: GLUTEN FREE TERIYAKI MUSHROOM PATE RECIPEFashion experts tell us that we should dress, get all accessorized up and then remove oneaccesory before leaving the house, that less is more. For about a second
Santa�s Thumbprint Cookies Recipe - Gluten Free
Santa�s Thumbprint Cookies Recipe - Gluten Free: Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow,
Tuesday, 10 January 2012
Gluten Free Santa’s Thumbprint Cookies Recipe
Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some Gluten Free sustenance for a long night or maybe even just a little extra assurance that Santa will know we have been nice this year, not naughty.
Every year it is something different. This year we are leaving Gluten Free Santa’s Thumbprint Cookies. We thought maybe he would feel a twinge of recognition and know how grateful we are.
For maraschino cherries without red dye or corn syrup, try these.
If you put out cookies for Santa, what kind do you leave?
Gluten Free Santa’s Thumbprint Cookies
Ingredients
4 cups pastry quality gluten-free flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup corn syrup or light agave nectar
1 large egg
2 teaspoons pure vanilla extract
½ cup sanding sugar (or just more granulated sugar)
One 11 ounce bag semisweet chocolate chips
24 maraschino cherries, cut in half and dried well
Directions
Whisk together the flour, baking powder and salt and set aside.
Cream together the butter and ¾ cup sugar with an electric mixer. Add the corn syrup, egg and vanilla and mix well. Gradually add the flour mixture, with the mixer on low, and beat until combined. With a spatula, scrap the sides and bottom of the bowl to make sure everything is mixed well.
Roll the dough into 1 inch balls then roll in the sanding sugar and place on a plate or baking sheet – you can put them on top of each other – and refrigerate for 30 minutes. You can make ahead of time but if they are refrigerated for more than 30 minutes you will have to let them sit out for a few minutes before proceeding.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicon baking mats.
Place the balls on the prepared cookie sheets about an inch apart. Flatten with your thumb, making an indentation in each ball. Bake for 10 – 12 minutes or until firm but not beginning to brown. Leave oven on. If the indentations have risen, use the end of a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the chocolate chips to melt. Top each cookie with a maraschino cherry half.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/12/gluten-free-santas-thumbprint-cookies-recipe.html
Every year it is something different. This year we are leaving Gluten Free Santa’s Thumbprint Cookies. We thought maybe he would feel a twinge of recognition and know how grateful we are.
For maraschino cherries without red dye or corn syrup, try these.
If you put out cookies for Santa, what kind do you leave?
Gluten Free Santa’s Thumbprint Cookies
Ingredients
4 cups pastry quality gluten-free flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup corn syrup or light agave nectar
1 large egg
2 teaspoons pure vanilla extract
½ cup sanding sugar (or just more granulated sugar)
One 11 ounce bag semisweet chocolate chips
24 maraschino cherries, cut in half and dried well
Directions
Whisk together the flour, baking powder and salt and set aside.
Cream together the butter and ¾ cup sugar with an electric mixer. Add the corn syrup, egg and vanilla and mix well. Gradually add the flour mixture, with the mixer on low, and beat until combined. With a spatula, scrap the sides and bottom of the bowl to make sure everything is mixed well.
Roll the dough into 1 inch balls then roll in the sanding sugar and place on a plate or baking sheet – you can put them on top of each other – and refrigerate for 30 minutes. You can make ahead of time but if they are refrigerated for more than 30 minutes you will have to let them sit out for a few minutes before proceeding.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicon baking mats.
Place the balls on the prepared cookie sheets about an inch apart. Flatten with your thumb, making an indentation in each ball. Bake for 10 – 12 minutes or until firm but not beginning to brown. Leave oven on. If the indentations have risen, use the end of a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the chocolate chips to melt. Top each cookie with a maraschino cherry half.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/12/gluten-free-santas-thumbprint-cookies-recipe.html
Saturday, 24 December 2011
Gluten Free Christmas Bark Candy Recipes
When it comes to gift giving, it is hard to go wrong with chocolate, it is gluten free, heavenly, and in my opinion, the food of love! And there is something so special about giving someone something you made yourself.
Now, I am no candy maker or chocolatier but I can make bark. And if I can make bark, anyone can make bark!
Here are two simple, holiday appropriate chocolate bark recipes you can whip up in minutes. A little bag or box of bark makes a great hostess gift; it can be shared with others at the party or saved and savored later.
Anyone can go out and buy a box of chocolates and anyone can make bark. I ask you, what would you prefer to give or get?
Pistachio Cranberry Bark Recipe
Ingredients
One 11 ounce bag of semisweet chocolate chips
1 cup white chocolate chips
1 ½ cups roasted, salted pistachios, coarsely chopped
1 cup dried cranberries
Directions
Line a sheet pan with a piece of parchment or waxed paper.
Place the semisweet chocolate chips in a microwave safe bowl and heat on high until most of the chips are melted, about 2 minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until all the chips are melted and the chocolate is smooth and glossy. Add 1 cup of the pistachios to the chocolate and stir to combine. Pour onto the paper and spread into an even layer with a spatula about an eight or a quarter inch thick.
Put the white chocolate chips in a microwave safe bowl and heat on high until they start to melt, about 1 ½ minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until smooth. Drop spoonfuls of the white chocolate here and there with a spoon onto the semisweet chocolate. With a knife or back of a spoon swirl the white chocolate into the semisweet. Sprinkle the rest of the pistachios and the cranberries over the top. Let col. Place in the refrigerator until hard, about half an hour. Cut or break into irregular sized and shaped pieces.
Candy Cane Bark
Ingredients
½ cup peppermint candy or broken candy canes
One 11 ounce bag of bittersweet chocolate chips
One 11 ounce bag of white chocolate chips
Directions
Line a sheet pan with a piece of parchment or waxed paper.
Put the candy or broken candy canes into a plastic bag and crush with a rolling pin or heavy skillet until you have small pieces.
Place the bittersweet chocolate chips in a microwave safe bowl and heat on high until most of the chips are melted, about 2 minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until all the chips are melted and the chocolate is smooth and glossy. Pour onto the paper and spread into an even layer with a spatula about an eight or a quarter inch thick.
Put the white chocolate chips in a microwave safe bowl and heat on high until they start to melt, about 2 minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until smooth. Drop spoonfuls of the white chocolate here and there with a spoon onto the semisweet chocolate. With a knife or back of a spoon swirl the white chocolate into the bittersweet. Sprinkle the candy pieces over the chocolates. Let col. Place in the refrigerator until hard, about half an hour. Cut or break into irregular sized and shaped pieces.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/12/easy-gluten-free-christmas-bark-candy-recipes.html
Now, I am no candy maker or chocolatier but I can make bark. And if I can make bark, anyone can make bark!
 |
| Gluten Free Recipes |
Anyone can go out and buy a box of chocolates and anyone can make bark. I ask you, what would you prefer to give or get?
Pistachio Cranberry Bark Recipe
Ingredients
One 11 ounce bag of semisweet chocolate chips
1 cup white chocolate chips
1 ½ cups roasted, salted pistachios, coarsely chopped
1 cup dried cranberries
Directions
Line a sheet pan with a piece of parchment or waxed paper.
Place the semisweet chocolate chips in a microwave safe bowl and heat on high until most of the chips are melted, about 2 minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until all the chips are melted and the chocolate is smooth and glossy. Add 1 cup of the pistachios to the chocolate and stir to combine. Pour onto the paper and spread into an even layer with a spatula about an eight or a quarter inch thick.
Put the white chocolate chips in a microwave safe bowl and heat on high until they start to melt, about 1 ½ minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until smooth. Drop spoonfuls of the white chocolate here and there with a spoon onto the semisweet chocolate. With a knife or back of a spoon swirl the white chocolate into the semisweet. Sprinkle the rest of the pistachios and the cranberries over the top. Let col. Place in the refrigerator until hard, about half an hour. Cut or break into irregular sized and shaped pieces.
Candy Cane Bark
Ingredients
½ cup peppermint candy or broken candy canes
One 11 ounce bag of bittersweet chocolate chips
One 11 ounce bag of white chocolate chips
Directions
Line a sheet pan with a piece of parchment or waxed paper.
Put the candy or broken candy canes into a plastic bag and crush with a rolling pin or heavy skillet until you have small pieces.
Place the bittersweet chocolate chips in a microwave safe bowl and heat on high until most of the chips are melted, about 2 minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until all the chips are melted and the chocolate is smooth and glossy. Pour onto the paper and spread into an even layer with a spatula about an eight or a quarter inch thick.
Put the white chocolate chips in a microwave safe bowl and heat on high until they start to melt, about 2 minutes. Alternately you can put the chips in a heatproof bowl over a pan of barley simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until smooth. Drop spoonfuls of the white chocolate here and there with a spoon onto the semisweet chocolate. With a knife or back of a spoon swirl the white chocolate into the bittersweet. Sprinkle the candy pieces over the chocolates. Let col. Place in the refrigerator until hard, about half an hour. Cut or break into irregular sized and shaped pieces.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/12/easy-gluten-free-christmas-bark-candy-recipes.html
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