Looking for a decadent, gluten/grain/dairy free dessert? Look no further! Lots of molten and lava cake recipes have been popping up all over the place lately, so I can’t take credit for the concept, but I did create my own version only because I was in a chocolate mood, and a handful of chocolate chips just wasn’t cutting it.
These cakes are so easy to make – just a few minutes of prep time, pop them in the refrigerator while you eat dinner, then bake them for about 10 minutes at the most and voila! You’ll have an elegant dessert! Store a few unbaked ones in the freezer in the event you want a fantastic chocolate fix some night but don’t want to put in all the effort to make them from scratch (just be sure to thaw prior to baking). And, you can make them in different sizes, just be sure to adjust the baking time (the smaller the cake, the shorter the time). Continue Reading
Do you ever walk by an item in the grocery store that brings back a flood of memories – one that you thought you could no longer enjoy ever again? That happened to me the other day when numerous displays of these awesome snowball cakes (in a Halloween orange) were right by the register, just begging for a compulsive purchase. Being the gluten free maven I am, it was easy to pass by, however, I couldn’t resist the inspiration to make it at home…without any gluten, gums, grains or dairy!
These biscuits are special. Why? Not only do you NOT need to chase it with a glass of water after eating it (yes, they are moist and buttery), but they just had the honor of competing in the Special Biscuit category of the Biscuit Baking Contest at the International Biscuit Festival. Every May, adorable Knoxville, Tennessee celebrates all things biscuits. A third place finish was perfectly fine considering the gluten-filled competition: a chef and a multi-time contest winner. For me, it’s the closest thing I’ll ever experience to being on “Chopped,” one of my favorite cooking shows, except a really chill version of it. For Biscuitfest, entries have to be crazy-special. My entry was accompanied by Beurre-acha Shrimp, Avocado Crema and Crispy Shallots.
Here is #2 in my ravioli series. If you are a fan of meat ravioli, you may want to give this one a try (or the Gluten Free Sausage & Pepper Ravioli). They are very simple to make once you get the hang of it (be sure to see the photo instructions at the bottom of the recipe). It’s a great way to use up last night’s hamburgers from the grill, too. If you want an extra special dinner, serve it with my Gluten Free Easy Sun Dried Tomato Pomodoro Sauce. These ravioli are also grain free and dairy free! They have to be frozen, so if you like them, make a bunch and keep them in the freezer for when your hungry self isn’t in the mood to labor in the kitchen. As they are very filling, it only takes a few to make one serving. Continue Reading
Getting tired of the same old gluten free cereal or eggs for breakfast? These little gems are ready in about a half hour. It makes six mini cakes (I like two per serving), so I make them one morning and have breakfast for the next three mornings. Convenience is a beautiful thing. These have very little sugar, and the banana in the batter keeps them moist (even the following days), but doesn’t have a banana flavor to them. They remind me of a store-bought, individually wrapped coffee cake from my pre-gluten free days. Continue Reading
All things pasta tend to be sorely missed when going gluten free. Ravioli in no exception. But now, you no longer have to rely on just your memories of this Italian delight! This is the first of many flavors I will be posting. These are NOT difficult to make, and one recipe makes 12 raviolis. Three or four with a salad is very filling and satisfying, and they are stored in the freezer, so you can feed your future hungry self when you get that “what’s for dinner” panic moment. Stay tuned for more flavors!! Be sure to see the photo below the recipe in case you prefer a visual of how to assemble them.
Who doesn’t love cupcakes? Perfect little controlled portions of yummy goodness. The little burst of raspberry in the center make these extra special. The SPRINKLES, which just add pure fun, also need to be vetted for their gluten free status. For the last two holidays, the brand Hobby Lobby carries in their seasonal section have had a gluten free indication on the label (as with any product, GF status can change, so don’t take my word for it). Get out the bifocals, if needed, because it’s listed pretty small on the label.
I’m a summer girl at heart, but soup is one of my favorite aspects of winter. I was getting a little bored with chicken and beef-based soups, so I tossed this together last night, not expecting it to be something I was going to share, but had to take a photo and post today because it turned out to be incredibly tasty and super easy to make! I’ve been doing a low FODMAP thing lately. Many of my recent recipes are aligned with making that philosophy fun and tasty, so I’m adding a category to this site for “Low FODMAP Friendly”, in case that is something you have interest in as well. Continue Reading
My first pizza recipe remains a family favorite, but I recently created this alternative which FOLDS like a NY pie without cracking. Having grown up in NJ, pizza was probably my most favorite food, so it pains me whenever I walk by an east coast pizzeria and smell a hot, fresh pizza baking, knowing that this most perfect, gluten-laden delight will never cross my lips again. Also, I’m biased in thinking NY style pizza is the best kind on earth. Although not an exact replacement for the real deal (let’s be honest, what GF stuff really is), this happens to be pretty quick to make and a few steps closer to my long lost memory!
If you are a mocha fan, this just may be the dessert for you. It utilizes half an avocado, but feel free to substitute coconut oil in its place if you don’t have an ripe avocado hanging around. The recipe makes six mini tortes, and if you don’t serve them all at once, keep them in the freezer, then defrost when you need a mocha fix. The recipe is also dairy free, so you can indulge a little. This recipe involved some chilling and cooling of stuff, so plan accordingly. Active and baking time is about 45 minutes, but isn’t mocha worth the effort?