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!

Pies:

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.

Jello Surprise

This is one of my favorite recipes from my growing up years that was served at holiday dinners or large family gatherings. I know it seems an odd combination of ingredients,but trust me it's good. Another instance of Jello at it's finest. ;)

1 small box jello
16 oz. low fat, small curd cottage cheese
1 can crushed pineapple, well drained
1 (8oz) container Cool Whip

Add all ingredients together and mix well until jello powder is dissolved and everything is well blended.

PB & J Bars

I found this recipe in the April 17, 2010 issue of Family Circle Magazine. My daughter made it once the way the recipe says and really liked it. When cleaning off the side of my fridge of all sorts of papers and such under magnets I came across this recipe and decided to make it gluten free. It's definitely a great recipe made either way. I mean what's not to love about PB & J, no matter what the form?

1 1/4 cups all purpose flour (I used a homemade gluten free flour blend)
1/4 teaspoon baking powder (make sure it's gluten free)
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
1 cup creamy peanut butter
1/2 teaspoon vanilla extract (make sure it's gluten free)
1 cup seedless strawberry jam (I made mine with raspberry - use whatever your flavor preference is)
2/3 cup salted peanuts, chopped

Heat oven to 350 degrees. Place aluminum foil in the bottom and overhanging the sides of a 9x13x2 inch baking pan; set aside.

In a medium bowl, stir together flour, baking powder, and salt until well blended.

Beat butter and sugar on medium high speed until fluffy, about 2 minutes. Add egg and beat until incorporated. Add peanut butter and beat until blended, about 2 minutes.

On low speed, add in flour and beat just until blended. Stir in vanilla extract. Spread into prepared pan and bake for 30 minutes. Remove from oven and spread with jam and sprinkle with peanuts; bake an additional 5 minutes. Cool completely on wire rack, then lift from pan using aluminum foil; cut into 18 bars.

Butternut Squash Soup

I found this recipe in Parade Magazine in the Sunday paper a while back. Not everyone in our family loves butternut squash as much as I do, but even those who won't eat the squash will eat this soup!

I don't bother with the optional garnishes or nutmeg when spicing it and it still turns out great.

1 butternut squash (about 3 pounds)
3 slender or 1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1 inch pieces.
3 cups whole milk
3 cups water
salt & pepper
freshly grated nutmeg

Peel the squash. Remove the seed and string, then cut into 1 -2 inch chunks. Put in soup pot or dutch oven with leeks, milk, and water. Salt generously and bring to a boil. Lower heat and simmer for 25-30 minutes, or until squash is soft enough to mash when pressed lightly with the back of a spoon.

Using an immersion blender, blender, or food processor, puree the soup in small batches until it is very smooth. Thin to desired consistency with milk or water. Season with salt & pepper to taste. You may also season with nutmeg.

Optional Garnish: 1 tart apple, peeled and finely diced, about 1/3 cup toasted hazelnuts or walnuts, about 1/2 cup creme fraiche or heavy cream.

Gluten Free Coconut Cake w/Buttercream Frosting

Rather than typing out the recipe today, I am being lazy and only sharing a link. I made this cake for Easter and it was fabulous. It has a wonderful flavor and fabulous texture. It reminds me of a cross between a normal cake and a pound cake with it's density. The only thing I would recommend changing is the frosting. For some reason the frosting recipe calls for 2 1/2 cups of shortening. I'm thinking it must be a typo but haven't found a correction for it yet. While the frosting was the right consistency, it was simply too greasy for me. So please, give the recipe a try and let me know what you do with the frosting and how it turns out for you.

Gluten Free Coconut Cake w/Buttercream Frosting



Not the prettiest picture, I guess I should've made that cut a little more neatly. LOL But it was definitely yummy!

Hamburger Rice Skillet

I created this recipe with some leftovers and odds and ends of veggies I had in the fridge one night when I was desperate to get dinner on the table. It has become a dinnertime staple and any leftovers are quickly gone.

1 lb. hamburger
1 medium onion, diced
5-6 large carrots - peeled and sliced
2-3 stalks celery, diced
2 cups white rice
1 quart beef broth ( I use Pacific Foods Organic, which is also gluten free)
2 TB soy sauce (I use La Choy which is gluten free)
2 cups frozen peas
Black Pepper to taste

Brown hamburger with onion and black pepper. When no longer pink, add celery, carrots, soy sauce, rice, and beef broth. Cover and simmer until the liquids have been absorbed and the rice is tender. Add frozen peas and heat through.

The first time I made this dish it was with leftover roast beef and veggies that needed used up. I've also made it with leftover chicken (and chicken broth). You can add as many or as few veggies as you like. They can be fresh, frozen, or leftover. If using leftover or frozen veggies, you will want to add them when the rice is done and only cook long enough to heat them through so they don't become mushy.

Mexican Rice

I've been trying for quite a while to recreate the Mexican Rice that you find at most any Mexican restaurant. I think I have finally found the right combination of ingredients and balance. Please note that I use a rice cooker when making this but I don't see any reason why you can't make it in a covered pan on the stove.

2 cups white rice
4 cups water
1 can diced tomatoes - do NOT drain
1 can diced green chiles
1/2 cup diced onion
1/4 - 1/2 cup diced red bell pepper
chili powder
cumin
black pepper

I don't have measurements on the spices because I simply added them until it seemed about right. I would start with 1/8 or 1/4 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of black pepper.

Add all ingredients into a rice cooker and cook on the "white rice" setting. If using a pan on the stove, bring water to a boil, add all other ingredients, reduce heat, cover, and simmer till rice is done.