Friday, August 19, 2011

Kisha's Meatballs

Otherwise known as the most delicious meatballs ever! I got this recipe from one of my online friends, Kisha when she shared it in a Close To My Heart consultant forum. I've made lots of meatballs over the years, but none come close to these when you're looking for a plate piled high with spaghetti & meatballs or a hearty meatball sub. Mmmmm. These are the best! Oh, and to make them even better....I simply put them in sauce in my crockpot. Dinner doesn't get much easier than that!

To make this recipe gluten free, see my notes at the end of the recipe.

2 lbs. ground beef
2 eggs
2 cups Italian seasoned bread crumbs*
1 small palmful oregano
1 small palmful parsley
1 small palmful basil
1 cup grated Parmesan cheese
1 tsp. salt
1 tsp. pepper

Mix together and roll into 2" balls. (a Pampered Chef cookie scoop works great for this). Plop into sauce & let simmer at least 4 hours until cooked through. The longer they cook, the softer they are, the more delish they are!

*To make gluten free, substitute gluten free bread crumbs. You can buy them most anywhere that sells gluten free products or you can make your own.

To make my own, I simply save all the heels from the loaves of gluten free bread that I buy (or make). I store them in a ziplock bag (in the fridge) until I have enough to make a decent batch of breadcrumbs. I run the bread through my food processor until crumbly and then store in the freezer in a container or ziplock bag until I need them.

Thursday, August 11, 2011

Chocolate Whoopie Pies

This recipe was published in the July 10th issue of Parade Magazine. I knew when I saw it that I just had to try making it, but gluten free. So I can't tell you how it tastes made with the white flour it calls for, but my gluten free version tastes wonderful! They are incredibly sinful and remind me of ding dongs, only without the chocolate coating. :)

Thanks to a friend I realized that I left brown sugar off of the list of ingredients for the pies. Thanks Donna for catching that mistake!


1 2/3 cups all-purpose flour (I used a gluten free flour blend. See below.)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 Tablespoons butter, at room temperature
4 Tablespoons vegetable shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups milk

Marshmallow Filling:
1 1/2 cups marshmallow fluff (I use one whole jar)
3/4 cup vegetable shortening
3/4 - 1 cup confectioners sugar
1 Tablespoon vanilla extract

1.)Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2.) Sift together flour, cocoa powder, baking soda, and salt. Set aside.
3.) Beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium and beat for 3 minutes. Add egg & vanilla and beat for 2 more minutes.
4.) Add half of flour mixture and half of milk to batter. Beat briefly on low. Beat in remaining flour mixture and milk.
5.) Using a spoon or cookie scoop, drop onto parchment lined baking sheets, 2 inches apart. Bake one sheet at a time for 10 minutes. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
6.) To make filling: Beat fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium, beat until fluffy.
7.) Sandwich filling between the flat sides of two pies. Repeat.

Gluten Free Flour Blend (large batch)

5 cups brown rice flour
1 1/2 cups sorghum flour
1 1/2 cups tapioca flour
2 2/3 cups cornstarch
1 cup potato starch
1/2 cup potato flour
1 1/2 Tablespoons xantham gum

Mix all ingredients together until well blended. Store in the refrigerator till ready to use.