Gluten-Free Caramel Apple Cheesecake August 19, 2010

 

Here is a decadent caramel apple cheesecake recipe from Paula Dean that I have modified below to be gluten-free. It is sure to impress if you have guests over or want to bring something yummy to a neighborhood get-together. No one will suspect that a dessert this tasty could ever be gluten-free.

 

Enjoy!

Ingredients

• 1 (21-ounce) can apple pie filling (Comstock’s More Fruit Apple Pie filling is gluten-free)
• 1 (9-inch) pie crust (make the 3 ingredient Gluten-Free Pie Crust)
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon GF vanilla extract
• 2 eggs
• 1/4 cup caramel topping (Try Robert Rothchild Farm’s Old Fashion Carmel which is gluten-free)
• 12 pecan halves, plus 2 tablespoons chopped pecans

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

3 Ingredient Gluten-Free Pie Crust August 18, 2010

I found a recipe for cheesecake that sounded soooo good the other day. I thought I could modify it to be gluten free… that is until I got stuck when it came to making the cheesecake crust. Store-bought and gramcracker crusts are obviously out of the question.

But as fate would have it, I stumbled upon Sarah Lukemire’s 3 Ingredient Gluten-Free Pie Crust Recipe from Celiac.com …and problem solved! With only three ingredients (now that’s my kind of recipe!!), there’s no way you can go wrong! 

And check back for my modified GF cheesecake recipe tomorrow. Yay!

1 1/4 Cup almond meal (or very finely ground almonds, unblanched)

1/3 Cup butter 

3 Tablespoons sugar  

*Use organic ingredients whenever possible to make a yummier, better-for-you version of this recipe

Directions:
Preheat oven to 350F.

Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.

Spread into an 8″ round pie pan, pushing into corners and on edges.

Bake for 10 minutes or until slightly browned.

 

-Glamour & Green Gluten-Free

Ps. Keep this recipe on hand for Thanksgiving, Christmas, and other holidays when pumpkin, cherry, or apple pie is a must-have!

Gluten-Free Mini Pineapple Cakes August 17, 2010

 

I love having tea parties. I am obsessed with gourmet teas, Victorian teaware, and yummy desserts (gluten-free, of course). I love getting a few of my best girlfriends together for afternoon tea at my house to talk, drink, and eat… It’s the best!

I found a fabulous recipe for Pineapple Mini Cakes by Giada De Laurentiis and I have translated below to be gluten-free. It would make an excellent & adorable dessert to serve alongside your favorite tea the next time you want to invite your best friends over for tea time. Enjoy!

Ingredients

• 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note
• 2 tablespoons pineapple juice plus 2/3 cup
• 1/2 cup packed light brown sugar
• 2 tablespoons unsalted butter, at room temperature
• 3 egg whites
• 2/3 cup water
• 2/3 cup vegetable oil
• 1 1/2 teaspoons almond extract
• 1 (18.25-ounce) box gluten free white cake mix

*Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe. 🙂

• Special Equipment: 6-cup mini Bundt pan

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan (use all-purpose gluten-free flour to dust your pan).

For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.

In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, GF cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

-Glamour & Green Gluten-Free

Gluten-Free Pork Chops with Peach Barbecue Sauce August 13, 2010

Try this yummy gluten-free recipe from Eating Well.com the next time you are in the mood for pork!

Ingredients

• 1/4 cup plus 1/2 teaspoon kosher salt, divided
• 1/4 cup firmly packed brown sugar
• 2 cups boiling water
• 3 cups ice cubes
• 4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
• 2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
• 1 medium tomato, quartered and seeded
• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 1/2 cup chopped onion, preferably Vidalia
• 2 teaspoons finely chopped fresh ginger
• 2 tablespoons honey
• 1/4 teaspoon freshly ground pepper, plus more to taste

*Use organic ingredients whenever possible for a yummier, better-for-you version of this dish!

Preparation

1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Puree peaches, tomato and vinegar in a food processor until smooth.
3. About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
4. Preheat grill to medium.
5. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
6. Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.

Tips & Notes

• Make Ahead Tip: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

-Glamour & Green Gluten-Free

Gluten-Free Dinner- Rice August 9, 2010

I often like to make rice as my starch for dinner. Since regular (gluteness) bread is out of the question, rice serves as a good replacement. It’s inexpensive, filling, and a good side choice to pretty much any meat dish.

But I’ll admit it, rice is kind of boring. That’s why I was super excited to find this super tasty rice dish that turns an ordinary side into a full-on fabulous gluten-free main meal. Try it tonight!

Nonna Luna’s Rice

Ingredients

• 1 stick (4 ounces) unsalted butter, divided, at room temperature
• 2 cups parboiled long-grain rice
• 3 1/2 cups chicken stock
• 2 teaspoons kosher salt
• 1 clove garlic, minced
• 2 pounds small shrimp, peeled and deveined
• 1/2 cup lemon juice (about 2 lemons)
• 1 tablespoon hot sauce
• 1 cup whipping cream
• Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Chocolate Gooey Butter Gluten-Free Cookies August 6, 2010

I woke up this morning with a huge craving for chocolate. Yes, I always like & am in the mood for chocolate, but this morning was different. I would not be OK unless I stuffed my face with something super rich & chocolate-y. But I also wanted to try something new. Regular ol’ GF chocolate cake or brownies just didn’t seem good enough.

But then I found Paula Dean’s Chocolate Gooey Butter Cookie Recipe and translated it below to be gluten-free. It’s awesome & totally hit the spot. Give it a try, my chocoholic friends:

Chocolate Gooey Butter Cookies

Servings: Makes 2 dozen
Ingredients:

• 1 brick (8 ounces) cream cheese , room temperature
• 1 stick butter , room temperature
• 1 egg
• 1 tsp. gluten-free vanilla extract
• 1 box (18 ounces) moist gluten-free chocolate cake mix
• Confectioner’s sugar for dusting

*Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe.

 

Directions:
Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the GF vanilla extract. Beat in the GF cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired. Then keep cookies in the fridge until ready to serve!

Tip: I served this amazing little treats with Mighty Leaf’s Vanilla Bean hot tea… incredible!!!

-Glamour & Green Gluten-Free

Ps. Sorry it’s taken me so long to write. With a big move and a new baby (he’s awesome!), it’s been busy to say the least! But, not to worry, I’m baaaaaaack and have plenty of new & fabulous finds to come…

Gluten-Free Chocolate Dipped Bananas June 16, 2010

Is it just me, the 39 week pregnant lady, or is it HOT in here?! 🙂

It’s warming up and it’s time to cool off! Instead of eating something traditional, like popsicles, in the summer heat- try something else that’s cold, easy to make, and super-satisfying without having to succumb to the high-fat ice cream in the freezer… chocolate covered bananas!

Chocolate Dipped Bananas

Ingredients

• 5 bananas
• 8 popsicle sticks
• 3 cups good quality GF chocolate bar
• 3 tablespoons butter, cut up

Toppings:

• Chopped nuts
• Toasted coconut
• GF Cookie crumbles
• Colored sprinkles
• Mini chocolate candies or mini semi sweet chips, for chocoholics

 

Directions

Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

*Use organic ingredients whenever possible for a better-for-you tastier version of this recipe

-Glamour & Green Gluten-Free

PS. CONGRATS to Rebekah Yalcinkaya from Columbus, OH who won the GF Jane Iredale Lip Fixation contest! Thanks to everyone who participated & stay tuned for more fabulous G&G discounts & giveaways! 🙂

Host a Gluten-Free Tea Party this Mother’s Day May 6, 2010

There’s nothing better than a tea party. I’m obsessed with high-quality teas, and I’m always in the mood for a sweet, gluten-free treat. Hosting a tea party for that special mom is a great way to show her how much you love and care about her without breaking the bank (Mother’s Day just right around the corner!). Plan an “afternoon date” to enjoy gluten-free tea and dessert with mom and just have fun talking & being girls!

Here are some gluten-free tea-time tips for this Mother’s Day:

• Make a special Mother’s Day Afternoon Tea Invitation: Take Digital Scrapbooks and More’s “Making Cards Training” to learn how you can personalize your very own party invitation! Including photos of you & mom, special notes inside, and details on the time and place for Mother’s Day tea will make your invitation much more than a regular card, but a Mother’s Day keepsake that she’ll treasure!

 

Note: Digital Scrapbooks and More also has training that can help you make place cards (decorate a beautiful table with tea accessories and include two personalized place cards with your names on it) and design your very own gluten-free tea-time menu!

• Serve high-quality tea: If you haven’t tried Mighty Leaf tea, you have no clue how incredible tea can be! Mighty Leaf only uses the finest of herbs in biodegradable silken tea bags (that are hand-sewn closed). This is tea at it’s finest. Brew a pot of this gourmet tea and pamper a well-deserving mom. Flavors that go well for a special girls-only tea date? The oh-so delicious Vanilla Bean and Chocolate Mint Truffle. Mom will be in heaven! Digital Scrapbooks and More also mentions a special discount on Mighty Leaf tea! Read this blog for more info on saving money and giving this fabulous tea a taste!

 

• Bake a delicious gluten-free dessert: You don’t have to spend a million bucks to make mom smile. Take your time in making the little details count, and you’ll surely impress mom and make her feel loved. Bake a delicious gluten-free cake that you can splurge on over Mother’s Day tea. Try this Gluten-Free Banana Pound Cake for a tasty treat!

 

• Buy some delicious gluten-free desserts: Besides baking a dessert, you can buy some ultra-yummy pre-made desserts to give your tea treats a little variety. These are must-have tea time tries: Mariposa’s Gluten Free Brownies, Mariposa’s Gluten-Free Tea Loaves, Melange Sucre Macaron Petits. Spoil mom and serve these scrumptious GF treats during your afternoon tea party.

 

Happy Tea Time & Happy (Early) Mother’s Day!

-Glamour & Green Gluten-Free

Scrumptious Gluten-Free Banana Pound Cake April 29, 2010

I made the most fabulous gluten-free dessert yesterday… A gluten-free banana pound cake!!! It was ridiculously good and so incredibly moist my husband had a really hard time believing it was gluten-free! Truly, this is one of the best gluten-free desserts I’ve ever made.

Try this super-fabulous treat the next time your in the mood for a delicious treat. It also makes a great tea-time dessert! Invite a few friends, bust out the tea pot, and serve this yummy cake warm or cold.

Lee’s Gluten-Free Banana Pound Cake

Note: I slightly modified the recipe below. For the original recipe, click on the link above.

 

Ingredients:

3/4 cups white rice flour (120g)
1/4 cup sorghum flour (30 g)
1/4 cup potato starch (48g)
1/4 cup tapioca flour (30g)
1 (3.4 oz) box Jell-O Instant Banana Cream Pudding and Pie Filling
1 tsp baking powder
1/2 tsp Vanilla Extract
1/4 tsp xanthan gum
2/3 cups Bakers Sugar (extra fine granulated)
1/3 cup brown sugar
1 medium banana (3.8 oz)
1/4 cup butter, room temperature
2 oz Philadelphia Cream Cheese, softened
2 eggs
2 tsp banana extract
1/2 cup 2% milk

Frosting (optional)
1 cup powdered sugar
1 Tbs butter , softened
1 Tbs whole milk or half and half
1 tsp banana extract

*You may even want to add chopped pecans on top! 🙂

* REMEMBER TO USE ORGANIC INGREDIENTS WHENEVER POSSIBLE FOR A TASTIER & BETTER-FOR-YOU VERSION OF THIS DESSERT

Directions:

1. Pre-heat oven to 350°F.
2. Stir together all Dry Ingredients in a bag or lidded container. Shake to completely mix.
3. In a large mixing bowl, combine the wet ingredients(except milk)until completely blended. Gradually add Dry Ingredients, beating at low speed until well mixed (about 2 minutes). Add milk gradually to the mixing bowl, stir until mixed. Beat for 2 minutes on medium speed.
4. Pour batter into greased 4-cup Bundt or 6-inch tube pan. Bake for 80 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert cake pan onto a plate or cake dish. Tap bottom lightly to loosen cake from pan.
5. Place all frosting ingredients in a small mixing bowl, blend with a hand mixer until smooth. Optionally drizzle with frosting. Refrigerate any leftover frosting in a covered container.

SO YUMMY!!!! 🙂

-Glamour & Green Gluten-Free

PS. More tomorrow about hosting a gluten-free tea party for Mother’s Day!

 

Have a Mexican-Inspired Fiesta: Gluten-Free Chicken Quesadillas April 13, 2010

You don’t have to wait until Cinco De Mayo to start your spring fiestas!

On a beautiful sunny day this spring, make it a Mexican-food night and indulge in this ridiculously yummy gluten-free chicken quesadilla dinner with an upgraded, shi-shi version of regular ol’ salsa and guacamole dip!

Trust me, this isn’t your average, everyday quesadilla! You’ll love this recipe! It’s great for dinners outside on the patio and impressive when serving to family and friends during little dinner get-togethers! 🙂

Chicken Quesadillas with Fruit Salsa and Avocado Cream from MyRecipes.com

 

Note: I have modified the original recipe  to a gluten-free version below for my gluten-free foodies! 🙂

Ingredients

• Gluten-free/ all-natural cooking spray or oil
• 1 1/3  cups  shredded carrot
• 1  cup  thinly sliced green onions
• 1  cup  (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
• 8-10 corn tortillas
• 2  cups  chopped ready-to-eat roasted skinned, boned chicken breasts (this recipe is great for using your left-over cooked chicken!)
• 1/2  cup  fresh cilantro leaves

Preparation

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of the tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.

Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned and crispy. Repeat with the remaining quesadillas. Plate and top each quesadilla with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

Fruit Salsa

Ingredients

• 2  cups  coarsely chopped peeled ripe papaya or mango (about 1 large)
• 1 1/2  cups  coarsely chopped peeled kiwifruit (about 3 kiwifruit)
• 3/4  cup  fresh or frozen corn kernels (about 1 ear)
• 1/2  cup  chopped red onion
• 1/2  cup  minced fresh cilantro
• 3  tablespoons  fresh lime juice
• 1  tablespoon  minced seeded jalapeño pepper
• 1/4  teaspoon salt

Preparation

Combine all ingredients in a small bowl; cover and chill.

Avocado Cream

 

Ingredients

• 1  peeled medium avocado, pitted and cut into chunks
• 1/2  cup  fat-free sour cream
• 2  tablespoons  fresh lime juice
• 2  tablespoons  minced fresh cilantro

Preparation

Place first 3 ingredients in a blender; process until smooth. Spoon pureed mixture into a small bowl; stir in cilantro. Cover and chill.

*AS ALWAYS, USE ORGANIC INGREDIENTS WHEN YOU CAN FOR A YUMMIER, BETTER-FOR-YOU VERSION OF THIS DISH

Happy Fiesta-ing! 🙂

-Glamour & Green Gluten-Free