desserts

Tuesday, April 30, 2019

Beef Enchiladas with Red Sauce


This is my family's new favorite enchilada recipe!  Thanks to my neighbor Emily Flynn!  The flavor of the meat, combined with the cheese's and sour cream is delicious!  The Pepper Jack cheese adds a little touch of heat, but isn't too spicy at all.  We're going to double the batch for our family next time because we have a house full of teenage boys, who love it!  Don't be afraid of the amount of ingredients.  It's really quick to put together.



1-2 tablespoons extra virgin olive oil                                                
1 lb ground beef                                                                                          
1 medium onion, minced                                                                                           
3 cloves garlic, pressed                                                                             
1 green pepper, finely chopped                                                          
1 tablespoon chili powder                                                                     
2-3 teaspoons cumin                                                                                  
½ teaspoon coriander                                                                               
½ teaspoon oregano
½ teaspoon pepper
¾ teaspoon salt
1 cup sour cream, plus more for garnish if desired
Juice of 1 lime – a small squirt
1 cup shredded Pepper Jack cheese (or any cheese)
2 tablespoons chopped parsley or cilantro, plus more for garnish
1 8 ounce can tomato sauce
10-12 small gluten free tortillas or corn tortillas
1 – 2 (10 ounce) cans of your favorite red enchilada sauce  (I like Old El Paso)
2 cups shredded cheddar or Colby Jack cheese

Preheat oven to 350º.  Heat oil in a large skillet over medium heat.  Add ground beef, onion, garlic, green pepper, chili powder, cumin, coriander, oregano, black pepper, and salt and cook until onion is translucent and the meat is fully cooked.  Removed from heat.

Stir in sour cream, lime juice, Pepper Jack cheese, parsley or cilantro, and tomato sauce.  Place ¼ cup filling on each tortilla, roll up, and place in pan.  Top with enchilada sauce and then cheddar or Colby Jack cheese.  Bake uncovered 20-25 minutes, or until cheese is melted and bubbly.  Serve with a dollop of sour cream and chopped parsley or cilantro, if desired. 

Wednesday, April 10, 2019

Almond Poppy Seed Muffins

Almond Poppy Seed muffins are one of my favorites!  I've missed being able to eat the Costco muffins, so I decided to create one myself!  Wahoo!  These muffins are fluffy and delicious!





1 1/2 cups all purpose GF flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds
1 egg, slightly beaten
3/4 cup milk
1/2 cup sour cream
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 375º.  Melt butter in a small cup or bowl.  In a medium bowl, combine flours, xanthan gum, sugar, baking powder, salt and poppy seeds.  Mix.  In a small bowl, beat egg until slightly beaten.  Add egg, milk, sour cream, butter, vanilla and almond extract to the dry ingredients.  Mix until combined.  Bake for 14-17 minutes until it begins to brown on top, and a toothpick inserted comes out clean.  Makes 12 muffins.


Monday, January 21, 2019

Lemon Strawberry Cupcakes

These cupcakes are refreshingly delicious!  The fresh lemon flavored cupcakes with the sweet strawberry frosting is super yummy!  The homemade strawberry freezer jam in the frosting makes it taste really fresh!






3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
1/2 pint buttermilk

Preheat oven to 325º.  Line muffin tins with 24 liners.
In a small bowl combine GF flour, xanthan gum, baking powder, and salt.
Cream butter and sugar in an electric mixer.  Add eggs, beating one at a time until combined.  Add lemon zest, fresh lemon juice and buttermilk.  Mix until combined.  Add flour a little at a time, until combined.
Divide batter among cupcake liners.  Bake at 325º for 20-25 minutes, until a toothpick inserted comes out clean.  Cool completely.

Strawberry Frosting:

1/2 cup butter, softened
1 teaspoon vanilla
1/2 cup Strawberry Freezer Jam
3 tablespoons milk
6 cups powdered sugar

Add softened butter, vanilla and strawberry jam to a mixing bowl and mix until completely combined.  Add half the powdered sugar and mix until it's incorporated, then add the rest.  Mix until incorporated and add milk a tablespoon at a time, until it's the right consistency.  Spoon into a frosting bag using a 1 M tip.  Swirl frosting around on top of each cupcake.




Friday, April 6, 2018

Banana Blueberry Muffins

These banana muffins are deliciously moist!  I think the blueberries add a delicious flavor, but they would be great without them too.







2 cups featherlight flour
1 teaspoon xanthan gum
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 bananas, mashed
1/4 cup oil
1/2 cup applesauce
2 eggs
1 teaspoon vanilla extract
1 cup frozen blueberries, chopped

Preheat oven to 375º.  Combine GF flour, xanthan gum, sugar, soda, salt, cinnamon and nutmeg in a large bowl.  In a separate bowl mix together mashed bananas, oil, applesauce, eggs and vanilla.  Stir until well blended, then stir into dry ingredients until moistened.  Gently stir in blueberries.

Spoon batter into muffin cups that have been coated with cooking spray.  Bake for 12 - 15 minutes or until golden brown.  Makes 12 - 16 muffins.

Note:  You can substitute plain yogurt for applesauce


Wednesday, January 31, 2018

Corn Chowder


4 - 6 cups corn, frozen or fresh
2 cups potatoes, diced
1 large onion, diced
1 1/3 cups water
1 teaspoon pepper
8 GF chicken bouillon cubes
7 cups milk, divided
4 tablespoons butter
1/2 cup featherlight flour

In a large saucepan combine fresh or frozen corn, potatoes, onion, water, pepper and bouillon.  Bring to a boil, reduce heat and simmer until vegetables are soft.  Stir in 6 cups milk and the butter.  Bring to a boil.  Combine 1 cup milk and 1/2 cup flour and whisk until smooth.  Stir milk & flour mixture into the soup.  Boil 1 minute until thick and bubbly.

Thursday, January 25, 2018

Pressure Cooker Beef Stew

I love a nice warm bowl of Beef Stew on a cold winters day!  This recipe is great because you can serve it as a stew, or as a gravy over mashed potatoes!  It's adapted from a recipe by Wendy Paul.



2 pounds stew meat
28 ounces crushed tomatoes, (or stewed tomatoes that have been blended)
1 cup light grape juice
2 cups sliced carrots, (1/2 inch slices)
1 cup celery, diced
1 medium onion, diced
1 GF beef bouillon cube
1 cup water
2 bay leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Mashed potatoes (optional)

Place stew meat in electric pressure cooker.  Add tomatoes, grape juice, carrots, celery, and onion.  Dissolve 1 GF beef bouillon cube in 1 cup of water by placing in microwave for 1 minute on high.  Pour the broth in the pressure cooker.  Add bay leaves, garlic, oregano, basil, salt and pepper. 

Place lid on top and secure.  Cook on high pressure for 25 minutes.  When time expires, let the pressure release naturally for 10 minutes, then use the quick release method.  Put stew on simmer. 

In a small bowl mix the cornstarch and water.  While stirring, gradually pour into the stew to thicken.  Serve in a bowl as a stew, or over mashed potatoes.

Friday, November 3, 2017

Hot Fudge Sauce

1 can evaporated milk
2 cups sugar
3 ounces semi sweet chocolate (Bakers chocolate 1 oz squares)
1 cube butter
1 teaspoon vanilla

Put evaporated milk, sugar and chocolate into a medium saucepan.  Cook on medium heat and bring to a boil stirring constantly.  Once it starts to boil, reduce the heat and simmer for 15 minutes, while stirring constantly.  Take off the heat and add butter and vanilla.  Whisk together and serve.

Carmel Sauce

1 lb butter
2 lbs brown sugar
2 cans sweetened condensed milk
2 cups corn syrup
2 tablespoons vanilla

Melt butter in a saucepan.  Add the brown sugar, sweetened condensed milk and corn syrup.   Bring to a boil, stirring constantly.  Take off heat and add 2 tablespoons vanilla.  Refrigerate.

Thursday, October 19, 2017

Chocolate Cheesecake

This cheesecake will make you think you've died and gone to heaven!  I generally prefer plain cheesecake, but after making this one I think it has become my favorite!  It's more of a milk chocolate flavor than a dark flavor.  The chocolate ganache on top seals the deal.  It's crazy good!  It's a great idea to make this cheesecake the day before you eat it, so it can chill in the refrigerator overnight.


Crust:
10.5 ounces GF Oreos  (22 cookies)
3 tablespoons butter, melted

Cheesecake:
3 (8 ounce) blocks of cream cheese, room temperature
1/3 cup cocoa
1 3/4 cups sugar
8 ounces Ghirardelli semi sweet chocolate chips, melted
4 eggs
1 cup sour cream
1/2 cup heavy cream

Ganache:
3/4 cup Ghirardelli milk chocolate chips
3/4 cup heavy cream

Preheat oven to 325º.  Line the outside of a 9.5 inch spring form pan with 2 layers of heavy tin foil.  Crush the oreo's in a food processor, and pour into the spring form pan.  Pour the butter in with the oreo crumbs and mix until it's combined well.  Press the crumbs down into the bottom of the pan.  Bake for 10 minutes.  Remove from the oven and let it cool while you make the cheesecake filling.

Place the cream cheese into a large stand mixer.  Beat until creamy, scraping down the sides of the bowl.  In a small bowl mix the cocoa and sugar until combined.  Add cocoa sugar mixture to the cream cheese and mix until incorporated.  Scrape down the sides of the bowl.

Add the melted semi-sweet chocolate chips and 1 egg into the cream cheese mixture.  Beat until it's well mixed and scrape down the sides of the bowl.  Add the rest of the eggs one at a time, scraping the sides of the bowl after each is well mixed.

Add the sour cream and heavy cream and beat until combined.  Pour the cheesecake batter on top of the Oreo crust.

Prepare the water bath for the cheesecake.  If your oven has a steam rack with a water reservoir, you can use that and add 1 1/2 cups of water to the water reservoir.  If not, place the spring form pan inside a larger pan and fill with 1 1/2 inches to 2 inches of water.  Make sure your tinfoil protects the cheesecake so water doesn't leak into it.

Place into the oven and bake for 75 - 80 minutes.  To make sure the cheesecake is done, give it a wiggle.   If it slightly jiggles in JUST the middle like jello, then it's done.  If it jiggles all over, it needs to bake longer.  When it's done, turn off he heat and crack the oven door slightly.  Let it cool in the oven.

When cheesecake is cool, make the ganache by placing the chocolate chips and heavy cream in a microwave safe bowl.  Microwave for 30 seconds and stir.  Repeat one more time and stir until the ganache comes together.

Pour the ganache on top of the cooled cheesecake.  Place the cheesecake in the refrigerator until it's chilled.  Slice and serve!  Store in the refrigerator.







Monday, August 28, 2017

Tutti Fruity Ice Cream

My good friend Natasha shared this homemade ice cream recipe with me!  It has become one of my favorites!  It's super fruity and delicious!  The tang from the fresh orange and lemon juices mixed with the strawberries and bananas are so refreshing!  My kids love preparing it with me, squeezing the juice from the lemons and oranges!  It's an all around great dessert for a summer day... actually any day!


3 oranges, juiced
2 lemons, juiced
2 bananas, mashed
1 banana, cubed
2 cups strawberries, diced
2 cups sugar
1 quart half and half
Ice
Ice Cream Salt

Pour into ice cream maker and freeze, using ice and ice cream salt.  (Refer to your ice cream maker owners guide for specific instructions.)  Makes about 1 gallon.

The ice cream is a little soft.  If you like it hard like in the picture above, freeze it in the freezer after you've frozen it in the ice cream maker.

Note:  If you don't like chunks in your ice cream you can mash all 3 bananas, and puree the strawberries instead of dice them.