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December 29, 2013

Two Thousand Thirteen At A Glance

Wow! What an amazing year 2013 has been. This blog has brought me so much joy not only as a motivation to try new gluten free recipes and products but the love and support that I have received from family, friends and fellow bloggers has been overwhelming. Thank you for all the love, cheers to 2014 and to many more gluten free delights! 
Click on each post title to redirect to the entire post.




December 20, 2013

Fudge Marshmallow Cocoa Cookies


Ingredients:

Butter and egg called for on cookie mix pouch
2 tablespoons unsweetened baking cocoa
2 tablespoons sugar, for pressing out cookie dough
36 large marshmallows
1 cup sugar
¼ cup butter or margarine
¼ cup milk
1 bag (6 ounces) semisweet chocolate chips
1 to 2 tablespoons water

Directions:

1 Make cookie dough as directed on package, adding cocoa.

2 Drop dough with by tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar.

3 Bake at 375°F 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer until marshmallow is soft. Lightly press each marshmallow to flatten. Cool; place cookies on cooling racks. Cool completely.

4 Heat in saucepan,1 cup sugar sugar, 1/4 cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Stir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water).

5 Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

December 19, 2013

Candy Cane Hersey Kiss Christmas Cookies


These are colorful, festive and easy to make! They would also be a perfect gluten free cookie exchange options. Enjoy! 6 days till Christmas! 
Ingredients:
1 bag Hershey’s Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups King Arthur Gluten Free Multi-Purpose Flour 
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar


Directions:
1. Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
2. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
3. Bake 8 – 10 minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

December 18, 2013

Gluten Free Almond Shortbread Christmas Trees



I found this recipe on Betty Crocker's website but made a few changes to adapt to a gluten free diet. I can find any reason to enjoy one of these- with a morning coffee, afternoon treat or a just because for the holidays. 

Ingredients
1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon gluten free vanilla
5 drops green food color
1/2 cup coarsely chopped almonds
32 almonds with 1/4 cut off
3/4 cup white vanilla baking chips
Green sprinkles, optional 

Directions
1. Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.

2. Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.

3. Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
Place cooled tree wedges on cooling racks or waxed paper. 

4. Place baking chips in small resealable freezer plastic bag. Microwave on High 40 to 60 seconds, turning bag over after 30 
seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar Top each tree with star.




December 12, 2013

Holiday Favorite- Raw Loving "Cupcakes"

Exchanging Holiday Favorites

Crust Ingredients:
2 cups pitted medjool dates 1/4 cup raw walnuts 1/2 TBSP ground cinnamon
Directions
1. Combine dates, walnuts, and cinnamon in a food processor and process until the mixture turns to a completely blended, thick buttery consistency. This may take up to two minutes of processing.
2. Place crust into cupcake pan or a pie pan (to make one big pie) and press down with fingers to mold the crust into cupcake pans.
Filling Ingredients:
2 1/3 cup macadamia nuts or cashews, or a combo of the two nuts ( we did a combo of the two) 1/2 cup coconut oil 1/2 cup maple syrup or agave nectar 1/3 cup fresh lime juice about 2-3 tablespoons lime zest (about 6-8 limes) 1/4 cup water
Directions:
Place all macadamia nuts, maple syrup, lime juice, lime zest and water into blender. Blend for a little bit. then add in your coconut oil. and continue to blend till everything is well blended and the batter is nice and smooth. Adjust lime taste to your liking. add more or less zest.
Spoon lime filling on top of your crust in your cupcake pans. If you want more of a lime flavor, top each one with a little lime zest (also gives it cute color) then place in freezer and let set for a few hours.
Remove from freezer and pop out the mini cream cupcakes and keep in refrigerator till ready to enjoy cold or room temperature.

Thank you Toni for creating a gluten free, dairy free, soy free, corn free and no refined sugar cupcake! I met Toni through a mutual friend and have been inspired by her ability to balance raising 2 daughters, being a wife, eat healthy, and working out. After Toni experienced several health problems related to gluten, peanuts, soy and dairy, she made a decision to remove these from her diet and has never felt stronger. For eating tips, recipes and workouts follow Toni on Instagram and stop by her blog.
Instagram: getfitsist3rs

December 11, 2013

Holiday Favorite- Gluten Free Green Bean Casserole

Exchanging Holiday Favorites
The first time I thought to make a gluten free green bean casserole I googled lots of recipes and was surprised to see they did not include any fried onions on top. No French fried onions?! That’s the most important part!! So I knew there had to be a way…

I originally wanted to make this recipe using all Trader Joe’s products, but Trader Joe’s cream of Portobello mushroom contains gluten! I subbed in Pacific Cream of Mushroom Soup, you can also make your own cream of mushroom soup from scratch, but I’ve yet to venture that far into this Thanksgiving classic.

Ingredients:

For the onions:
1 medium onion sliced thin
1 cup milk (or milk substitute, I use almond)
1 cup Trader Joe’s Gluten Free Baking Mix
Oil for frying  (I used olive oil)

For the green beans:
2 bags frozen Trader Joe’s organic green beans
1 cup Trader Joe’s Swiss and Greyere shredded blend cheese
12 oz. Pacific Cream of Mushroom Soup (1 box)
pinch of garlic granules
salt and pepper to taste

Directions:

Start by taking out the green beans and placing them in a colander to thaw and preheat oven to 350 degrees F.

Onions:
Slice onions and place in milk. Heat your oil to 350 degrees F in a large saucepan.  While the oil is heating, remove onions from milk and dredge in flour mixture. Carefully drop onions in oil and they will cook in about a minute or so. Turn over if necessary. Remove and drain on paper towels.

Back to the beans:
Place thawed green beans in a 9x13 baking dish. It’s ok if they aren’t completely thawed. Mix in cream of mushroom soup and cheese. Sprinkle in a pinch of garlic granules and salt & pepper. Mix. The green beans may appear “dry” but one the cheese melts and green beans cook it will get all gooey and yummy, if you prefer extra gooey, add another 6 oz. of soup. Bake at 350 degrees F for 10 minutes, add onions on top and cook an additional 5 minutes.


Thank you Kendra for creating such a classic holiday dish into a gluten free delight! Kendra was inspired and motivated to start eating healthier after determining the adverse effects certain foods in her Autistic brother's diet had on his life. Kendra's blog focuses on cooking with limited glue, (gluten) goo (sugar) and moo (dairy). She dedicates her time researching various products, the effects on one's diet and creating delicious recipes along the way. For inspiring, thought provoking and informative posts follow Kendra on her gluten free, dairy free and sugar free journey. Stop by her blog Kendra's McGrubbin' on the Daily or follow her on Facebook, Instagram, or Twitter! Click links below!


Facebook- Kendra's McGrubbin' on the Daily

Instagram: KendrasMcGrubbin

Twitter: @kmcgrubbindaily


From Kendra's blog that I love:

"Working together, ordinary people can perform extraordinary feats. They can push things that come into their hands a little higher up, a little further on towards the heights of excellence."

December 10, 2013

Holiday Favorite- Chocolate Chip Pumpk-ana Muffins

Exchanging Holiday Favorites

Hey everyone,

My name is Sarah Tsacogianis, AKA “The Gluten Free Gal”!  If you are anything like myself, once fall hits Pumpkin is on the brain!  This is my first fall gluten free, so I knew I had to do SOMETHING about it!  After seeing everyone walking around town, and Facebook status’ saying “Pumpkin Muffins are back at Dunkins!”  Or even hearing about them on the radio.  I couldn’t help but dream of a pumpkin muffin for myself.  After some trial and error I have come up with my “famous” Pumpkin muffin, but with a new twist.  Gluten free friends, I present you my “Chocolate Chip Pumpk-ana Muffins”!  A hybrid between the classic banana, pumpkin and chocolate chip muffin!  Anytime someone has it, they can’t believe it’s gluten free, and THAT is my goal!  To deliver something, scrumptious, to “regular”, gluten and dairy free friends! Now, you can enjoy a delicious, and tasty muffin at school, work, or for dessert this holiday season!  I hope you enjoy them as myself and my family do!

Ingredients:
            3 cups Oat Flour
            ½ tsp Baking Powder
            1 tsp Baking Soda
            1 tbsp Cinnamon
            ½ tbsp Pumpkin Pie Spice
            ½ tsp Salt (Optional)
            1 Ripe Banana
            4 Eggs Whites
1 cup Pumpkin (NOT Pumpkin Pie Filling, Pure Pumpkin, I use Libby’s!) 
¼ cup Agave or Raw Honey
½ cup Unsweetened Apple Sauce
½ cup Enjoy Life Chocolate Chips
Coconut Oil Cooking Spray

Directions:
Preheat oven to 350ยบ F.  In a medium bowl, combine all dry ingredients (except for chocolate chips) and mix well.  Then combine all wet ingredients (except for the banana).  In a separate bowl mash the banana until it’s mostly smooth.  Add the banana and mix well with the other ingredients.  Lastly, fold in chocolate chips, to ensure they don’t melt/or get crushed!  Mist your pan muffin tin with coconut spray.  Pour batter until the muffin tins until they are ¾ filled.
Depending on your oven cook and size of your muffin tins they cook for about 20-30 minutes, or until the tops are golden brown!

I enjoy them when they are warm with a bit of Olivo’s Coconut Spread on top.  Enjoy, and try not to eat them all at once! ;)
That’s all for now,

            -Sarah Tsacogianis, The Gluten Free Gal

Thank you Sarah for sharing this creative recipe! Sarah started blogging to document her troubles and battles with gluten. From finding products that work and situations that she encounters throughout her days  her goal is to help others on this same path. Welcome Sarah to the gluten free world! 


To follow Sarah on her gluten free journey visit her website- Gluten Free Gal or follow on Instagram.  Click link below!


Instagram: GlutenFreeGal23
Email: glutenfreegal23@gmail.com

December 5, 2013

Holiday Favorite- Butterscotch Cream Cheese Pie

Exchanging Holiday Favorites

Ingredients
Crust:
1 1/2 cups or so GF graham cracker crumbs (I use Kinnikinnick graham style crumbs usually)
4-5 TBSP butter
1/4-1/2 cup brown sugar or coconut sugar

Cheesecake:
1-8 oz package cream cheese, softened
1-14 oz can sweetened condensed milk
3/4-cup cold water
1-4-serv. package Jell-o brand instant butterscotch pudding
1-8 oz container Cool Whip – divided in half

Directions

1. Mix together about 1½ cups crumbs (depending on the size of the pie pan you choose – I usually use a 10-inch pan, so I use a more than you might want to with a 9-inch), butter, and sugar with fork until well blended. Also, watch the amount of butter you use. You can add a bit at a time so you have enough to just sort of moisten the crumbs to make them stick together. You don’t want too much butter where it’s greasy-like. And today I used S’moreables graham-style crackers because it’s all I could find, so I had to crush them myself. They are already pre-sweetened since they are almost like cookies, so I used only 1/4 cup of coconut sugar. You have to be the judge. I usually bake in a preheated 350-degree oven for about 8-10 minutes just to ‘set’ the crust and then let it cool a bit.
2. In a large mixing bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding and mix until smooth. Fold in half of the Cool Whip and pour into crust. Chill 2 hours or until set. Garnish with remaining Cool Whip and serve.


Thank you Rhiannon for sharing such a sweet dessert! I first came across Gluten Free with Glee on Instagram and  loved her gluten free posts and creative DIY projects. Rhiannon has been gluten free since 2005 and believes not everything in life is easy, but living gluten free can be. I can't agree with her more with a gluten free community like ours. To follow Rhiannon on her gluten free journey  visit her website- Gluten Free with Glee or follow on Facebook, Instagram, Twitter or Pinterest! Click links below!


Instagram: glutenfreewithglee
Twitter: @RhiannonBerger
Pinterest: Rhiannon Berger

December 4, 2013

Holiday Favorite- Pear Slices topped with Crispy Pancetta, Goat Cheese + Honey

Exchanging Holiday Favorites


Notes
-It’s super important that you do not use over-ripe pears. You should be able to pick up each slice without them bending too much.
-I’ve also made this with prosciutto, so feel free to substitute! Just cut each slice into about thirds before baking.
-Thinking that blue cheese would be a fantastic substitute for the goat cheese.. who wants to be a guinea pig?

Ingredients (makes ~12 portions)
3 ounces thinly sliced pancetta (about 12-14 slices)
2 to 3 firm pears (you should get about 5-8 decent sized slices out of each pear)
½ lemon
2 ounces goat cheese, crumbled
Honey, to taste
Black pepper, to taste

Instructions
1. Preheat oven to 450 degrees. Line a large baking sheet with foil and spray lightly with cooking spray. Separate the pancetta slices and place them on the baking sheet. They’ll shrink up quite a bit as they cook, so no need to leave much room in between. Bake for 8-10 minutes until the pancetta is darker in color and the edges are curled. Using a spatula, move crisped slices to a paper towel to cool for 10 minutes.

2. Cut the skinniest part off of one of the pears. Slice the rest of the fruit in rounds about ¼ inch thick. The middle-most slices will have seeds in them. Use a knife or the edge of a spoon to cut out the seeds/core. Move the pear slices to a bowl and squeeze the lemon over them. Toss to coat (this will stop the browning process). Continue with the other pears.

3. Arrange the pear slices on a serving platter. Top each pear slice with one piece of pancetta then a few crumbles of goat cheese. Drizzle with honey, and finish with a dash of black pepper.

Serve immediately. (If you let them sit out for a while the pancetta won’t be as crispy. But they’ll still be delicious.)


Thank you Katie for sharing one of your favorite appetizers! I truly enjoy following your blog and seeing all the wonderful foodie pictures you take. To follow Katie on her gluten free journey through New York City stop by her blog (Gluten Free Blondie) or follow her on Facebook, Instagram, or Twitter! Click links below!



Instagram: GFreeBlondie
Twitter: @GFreeBlondie

December 3, 2013

Holiday Favorite- Pecan Cookie Melts

Exchanging Holiday Favorites

Ingredients:


1/2 c. raw or organic butter
2 Tbls. raw sugar
1 tsp. gluten-free vanilla
1 c. Bob’s Red Mill gluten-free flour (or another GF flour blend)
dash of Real Salt
1 c. finely chopped pecans (between a powder and chunks texture)
extra powdered sugar for dusting.

Directions:

1. Preheat oven to 300 degrees. 
2. Cream butter, vanilla and sugar. 
3. In another bowl mix flour and salt. Add to butter mixture. Stir in pecans. 
4. Roll into 1″ balls and place on a baking sheet. Bake for 45 minutes. 
5. Roll in powdered sugar while warm. Cool then roll in sugar again. MMM!!!

Thank you Chandice for providing this sweet recipe perfect for the holidays! Be sure to check out her awesome website- Gluten Free Frenzy as the #1 Gluten Free Giveaway website! She has the best brands! Their annual 25 Days of Gluten Free Giveaways is going on right now and is currently featuring Glutino (my favorite gf pretzel brand)  For the latest from Gluten Free Frenzy from recipes to product reviews follow Chandice on Facebook, Instagram, Twitter or Pinterest! 


Facebook- Gluten Free Frenzy
Instagram: @chandiceglutenfreefrenzy
Twitter: @glutenfreefrenz

December 2, 2013

Holiday Favorite- Gluten Free Bell Peppers

Exchanging Holiday Favorites

Ingredients:

  • 1 large head of cauliflower
  • Assortment of (4) Red and Green Bell Peppers
  • ¾ cups of fat free or almond milk (unsweetened)
  • 2 tbsp of unsalted butter
  • Sea salt and pepper
  • Fresh chives
  • Cheese (I used cheddar cheese)
Add garlic powder if you like the garlic taste
And any type of cheese (depending on how you want your mashed potatoes to taste)

Directions:

1. Fill a pot or saucepan with water about an inch deep. Add ½ tsp of sea salt and bring to a boil.
2. Add the chopped cauliflower (try to remove most of the stems)-cook until cauliflower is soft, about 7-10 minutes.
3. As the cauliflower is boiling, you can prepare the bell peppers by cutting 1 inch off the tops of the bell peppers and remove the seeds and white ribbing from the insides.
Make sure to leave the tops intact so you can use as a lid.
4. Drain the water from the pan.
5. After water is removed add the cauliflower, milk, cheese and butter into either the saucepan to mash the cauliflower with a potato masher or add all the ingredients to a food processor and mash until smooth (or to your liking). 
6. Add some more sea salt if needed after the mashing is complete.

Garnish with fresh pepper and chives.

Serves 4

Thank you Aimee for providing this delicious recipe! I am motivated and moved by your inspirational posts living a gluten free life with rheumatoid arthritis. You're amazing! For more encouraging posts, and delightful gluten free recipe ideas follow Aimee on Facebook, Instagram or Twitter! 


Facebook- FitAimee

Instagram: fitaimee_ra
Twitter: fitaimee_ra

Exchanging Holiday Favorites Kick Off

Exchanging Holiday Favorites
The holidays bring a special something in the air: the crisp breeze, the smell of pine tress and holidays lights are some things that still make smile but for many Celiacs, the holiday air also brings a little more stress. Although, this year I am trying to look on the brighter no gluten side. Yes, there is gluten filled food everywhere, but I try and look at the holidays in another light. I focus primarily of the family and friends that mean more to me than a silly gluten filled cookie that probably isn't all that great to begin with.

This year I have teamed up with some of my favorite gluten free bloggers and sites to share their tried and true gluten filled turn gluten free holiday dish. Over the next 2 weeks, leading up to Christmas, I will be featuring a number of recipes that are created by a Celiac for a Celiac. From appetizers to entrees and how can we forget, desserts, all recipes are proven delicious, guarantee guest pleasers and most importantly focus on the reason for the season, food EVERYONE can share.

For all the delicious recipes check out #GFRecipeExchange on Twitter for the latest!
'Tis the season to enjoy! 

December 1, 2013

Announcing- Exchanging Holiday Favorites Post Series

Holiday Favorites announcement 1

I'm excited to announce that tomorrow kick offs "The Gluten Exchange's- Exchanging Holiday Favorites" post series.  I have the honor of featuring some of my favorite gluten free sites/friends and their favorite gluten filled turn gluten free holiday dish for the next 2 weeks! From carrot cake to pecan cookies and jingle bell peppers to green beans I am sure there will be a recipe that will knock you and your guest's socks off just in time for the holidays :) 

Stay Tune!