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Inspired by Food Network Preheat the oven 375° Makes 12 large cookie cupcakes Batter Ingredients: 1 cup organic brown rice flour 1 cup organic white rice flour 1 cup organic tapioca flour 2 teas xanthan gum 1 ¼ teas ground cinnamon ½ baking soda 1 teas baking powder (**If you’re using unsalted butter add ½ teas salt. I love certain recipes with salted butter.) 2 sticks of salted butter (1 cup of butter) ½ cup of organic granulated sugar ¼ cup light brown sugar-packed 2 teas of pure (gf) vanilla extract 2 large eggs- room temperature Frosting Ingredients: Whisk together until smooth. 2 ½ cups of confectioner’s sugar 5 TBS unsalted butter-room temperature 5 ounces of cream cheese (I used 1/3 fat- can use full fat as well)-room temperature 1 teas of pure (gf) vanilla extract “Snicker topping” to roll the cookies in before baking: In a shallow plate mix these two ingredients together. 2 teas ground cinnamon 3 TBS of granulated sugar *Line 2 baking sheets with parchment paper. *Mix first 7 ingredients: (flours, xanthan gum, cinnamon, baking soda, baking powder). Incorporate well. *In a separate bowl cream 1 cup of butter and both sugars until smooth. *Next add the vanilla. *Then add one egg at a time as you lightly mix. *Once the above is mixed well, add the dry mixture 1/3 at a time while mixing. Don’t over mix, you are just trying to endure it incorporates well. The dough should be light and airy. *Next you will roll out 12 equal sized balls and roll each one in the cinnamon sugar mixture you have in the shallow dish. *Place the dough ball on the parchment paper and lightly pat, 6 cookies per sheet. Bale between 15-16 minutes. Cool them on a cooling rack. Once cooled, take that smooth silky frosting and play around! You can take an icing knife and smooth on some frosting or use a piping bag. If you are in a pinch, you can put the frosting in a Ziplock bag and cut the tip off and pipe that way. You know me…I am never one to judge how we play around in the kitchen! Have fun with it! P.S. The general vote was these were delicious BUT OVER the TOP GREAT once in the refrigerator for a bit!!!!!!!!  
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Preheat the oven to 350° If you crave pasta but want to try something a little different, I highly recommend giving spaghetti squash a try! For my husband and I, (1) squash will usually hit the mark for dinner! Carefully cut the squash in half lengthwise. Remove the seeds and loose stringy “flesh”. In a roasting pan with 2 cups of water and the halves cut side up. Place in a preheated oven for 30 minutes. To test if the squash is ready, you should be able to push a fork through it effortlessly! If it doesn’t go through easy, allow to cook for an additional 5 minutes. We usually like to top it with our homemade sauce. (Olive oil, tons of fresh garlic (8 cloves), fresh basil (20 fresh leaves) crushed tomatoes (2 cans), salt, black pepper to taste, and 2 teas of fine onion powder, 1 TBS dried parsley, and 1-2 bay leaves. Allow to come to a boil. Lower and allow to steam for 2 or more hours for the BEST SAUCE!    This is one of my FAVORITE versions of lasagna! I play around with the veggie I use. It really is a preference thing! Below I will tell you the amounts I used to get 2 trays of this awesome dish. You can reduce the recipe easily! Since I like to steam and season each vegetable for maximum flavors with each level, I allow myself an hour prep time. The point of this step is flavor and to begin to cook the vegetable NOT TO GET IT TOO MUSHY! Many versions of this have you steaming ALL the veggies (like zucchini) together but I found that it makes certain veggies TOO mushy! Vegetables I used : 3 Zucchini Sliced long way 8 ounces portobello mushrooms, sliced 2 leeks, cut in half length wise, then cut again into smaller pieces 1 sweet onion, dice 5-6 cups spinach 1 red pepper, sliced or diced 1 head cauliflower, remove core and cut into smaller pieces 2 broccoli crowns broccoli, remove core and cut into smaller pieces Other veggie options: Swiss Chard, Kale, Turnip Greens, Beet greens 1-In sauce pan with a little olive oil sauté 1-2 garlic cloves and add greens (spinach in this case) and salt. 2-In pan: add cauliflower, drizzle a little oil, salt, pepper, and powdered garlic, allow to steam. Set aside. 3-In pan: add broccoli, drizzle a little oil, salt, pepper, and powdered garlic, allow to steam. Set aside. 4-In pan: add olive oil mushrooms, onions and red pepper, move pan for 3 minutes, take off the heat. 5-In pan: add a tab of olive oil and zucchini slices. Move around for about 3-4 minutes until slightly cooked, if you see them getting to limp, remove them from the heat. 6-In pan: add tiny bit of oil and leeks, salt, pepper, and powdered garlic, sauté for 3-4 minutes. Set aside. I like to add 2/3 of the zucchini on the bottom first. Then leeks. On top some cashew cream. Then continue with layering however you like. You can add a dallop of cream here and there. On the top and final layer I add zucchini and tope with more cashew cheese. *I like to season each veggie in the sauce pan with salt, pepper, and garlic powder. Fresh garlic is not used in each veggie steaming- but I use a bit of dried garlic powder. Sauce: *In a recipe this size…I triples the cashew cheese because that is how much we think it ROCKS 1 cup of raw cashews ( I place the raw cashews in water for an hour) Juice of 1 lemon 1 heaping TBS miso paste 1 tsp garlic powder 1-2 tsp sea salt DIRECTIONS: Preheat oven @400 degrees. Cook for 25-30 minutes. It is addicting it is that delicious!
Nothing feels more refreshing than a delicious sweet and tangy coleslaw coupled with a touch of sweetness! I LOVE this coleslaw! •small head cabbage cut into strips •2 carrots peeled. Use peeler to make strips of carrots, then cut into smaller pieces •1/2 sweet onion, cut into thin strips and then into smaller pieces 1 TBS red wine vinegar 1/2 cup olive oil may 1 packet of stevia 1/2 teas salt Dash of caraway seeds Allow to chill for at least 1 hour before enjoying!  Preheat oven to 425 degrees ½ cup packed dark brown sugar ½ teas salt ½ teas nutmeg ½ teas ginger 1 teas cinnamon 3 eggs 1 can (15 ounces) of pumpkin puree OR fresh pumpkin pureed ½ cup heavy cream ½ cup water (can replace with 1 cup of milk, I used the above for a richer consistency) Bake in 425 degree oven for 15 minutes then reduce the oven temperature to 350 degrees. Bake for another 40 minutes. I like to cover the crust of the pie crust with tin foil to ensure no burning happens! BELOW IS 2 OPTIONS TO MAKING THE PERFECT PIE CRUST!! Pie Crust (or store bought gluten-free crust) 2 1/2 cups all-purpose flour *we used Bob's Red Mill 1 to 1 Baking flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced (I use food processor grating attachment with frozen butter) 1 large egg, lightly beaten with 2 tablespoons cold water ** You may need a bit more cold water if too dry Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Making the dough in a food processor: Use the grating attachment on your food processor and grate 14 ounces of frozen butter. ( If you don’t have one, cut COLD butter into pieces and pulse it with the other ingredients.) Add the flour, sugar, and salt until combined. Pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse several times until blended. Don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.  TWO SIZE Cakes Available for you BELOW! 12 CUP BUNDT PAN 3 cup of GF all-purpose flour (or of Jen’s all-purpose flour) 1 ½ teas salt 3 TBS vanilla 2/3 cup (full fat) sour cream 1 ¾- 2 cup sugar 2 cup butter (unsalted) room temp <4 sticks> 8 eggs room temp 1 ½ teas baking powder DIRECTIONS: Preheat oven to 350° *Note: If you use convection setting remove and test cake about 5-10 minutes sooner than if using the regular oven setting. Scrape sides when needed. 1. Measure and shift together GF AP. 2. Mix/cream together sugar and sugar 3. Add 2 eggs (one at a time) while mixing 4. Add about 1 cup of dry mixture, mix 5. Add 4 eggs (one at a time), while mixing 6. Add more flour, mix 7. Add eggs (one a time) while mixing 8. Add sour cream, mix 9. Add vanilla, mix 10. Add the rest of dry ingredients. Mix for 30 seconds or until smooth. Make sure you get all the goodies on the side! *Note: steps 3-9 the mixing is just a tiny bit to incorporate. DO NOT OVER MIX Place in slightly buttered bundt pan. 55-60 minutes (regular baking setting) *CHECK IF CAKE IS DONE: Simply insert toothpick and make sure it comes out clean!!! WHEN USING a 6 CUP or 8 CUP BUNDT PAN 1 1/2 cup of GF all-purpose flour (or of Jen’s all-purpose flour) 1 teas salt 2 TBS vanilla 1/3 cup (full fat) sour cream 1 cup sugar 1 cup butter (unsalted) room temp <2 sticks> 4 eggs room temp 1/2 teas baking powder DIRECTIONS: Preheat oven to 350° (If you use convection setting remove and test cake about 5-10 minutes sooner than if using the regular oven setting) *Note: Steps 3-9 the mixing is just a tiny bit to incorporate. DO NOT OVER MIX Scrape sides when needed. 1. Measure and shift together GF AP. 2. Mix/cream together sugar and sugar 3. Add 1 egg, mix 4. Add about 1 cup of dry mixture, mix 5. Add 2 eggs (one at a time), while mixing 6. Add more flour, mix 7. Add 1 egg, mix 8. Add sour cream, mix 9. Add vanilla, mix 10. Add the rest of dry ingredients. Mix for 30 seconds or until smooth. Make sure you get all the goodies on the side! Place in slightly buttered bundt pan. 30-35 minutes (regular baking setting) *CHECK IF CAKE IS DONE: Simply insert toothpick and make sure it comes out clean!!! Allow to cool before serving or drizzling glaze over! ENJOY!  Pecan Pie Cookies Preheat the oven to 350° Makes 24 cookies Ingredients for the cookie dough: ¾ cup butter, softened (1 ½ sticks) 2 cups of gluten-free all-purpose flour (example: Bob’s Red Mill 1:1 baking flour or go to Jen’s website for her own gf all-purpose flour mixture) 1 cup of packed brown sugar (can use light or a mixture of light and dark) 2 egg 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon salt Ingredients for the pecan pie filling: ½ cup heavy whipping cream½ cup packed brown sugar1 teas vanilla1 cup pecans-chopped Steps for cookie dough:
 Roasted Pumpkin Spinach Pasta (GLUTEN-FREE) Preheat the oven to 400° Ingredients: Pie Pumpkin 12 ounces dry Gluten-free penne (Jen’s favorite brand is Tinkyada) 5-6 medium to large garlic cloves ½ cup of onion, diced (or 1 small onion) 4 TBS Olive oil (using 2 TBS for sautéing, 1 -1 ½ used in preparing the sauce, ½ for the ham) 3 teas Himalayan Salt (use 2 teaspoons in pasta, ½ teas when sautéing, ½ teas when wilting spinach) 1 Bay leaf 1 teas dried parsley 4 cups of fresh Spinach Goat cheese (or feta)- to sprinkle on top ¼ pound of ham (can be deli ham) Instructions for Pasta: Bring water to a boil to cook the pasta. Add 2 teaspoon of salt and (1) bay leaf to the water. When the pasta is done, strain the water but reserve it to use in cooking the pumpkin spinach sauce. Remove the bay leaf. Instructions for preparing and roasting the pumpkin: Peel the skin off of the pie pumpkin. Cut the pumpkin in half. Remove the seeds and any of the pumpkin strings (fibrous strands). Reserve the seeds for roasting! The easiest way to remove the outer skin of the pumpkin is to use a peeler and peel in a downward or “away from you” motion. This retains more of the pumpkin flesh than using a knife. Cut the halves into strips. If there are any remaining small areas of skin, use a knife to remove them. Next cut into cubes. Line a baking sheet with parchment paper. Place cubed pumpkin on the sheet. Drizzle the cubes with olive oil and a sprinkle of salt Roast in 400° oven for 30-35 minutes. Should be able to get a fork through it as easy as butter! Instructions for preparing the ham: Slice the ham into thinner strips. Place ½ TBS olive oil in medium frying pan Place ham and stir until slightly brown Instructions for preparing the pumpkin spinach sauce:
Enjoy!   Preheat the oven for 350° Grease a 9x13 baking dish with butter Prep: 1 15 minutes Cook: 40-45 hour Ingredients 6 slices of gluten-free white bread (store-bought) 2 sliced of gluten-free rye bread (store bought) 2 slices of our own homemade GF bread **If you DON’T have a favorite home-made gluten-free bread that you make, you can either use Jen’s. recipe OR increase the number of white bread slices by 2. 11 ounces gluten-free cornbread (or 2/3 of box made cornbread) **It doesn’t matter if the cornbread is your own recipe or from a box-prepare according to the directions. 1 cup of gluten-free turkey gravy **If you are preparing this dish before the turkey is done, like I do, and you can’t find a gluten-free turkey gravy, then increase the chicken broth by 1 cup and add a dash more poultry seasoning OR thyme & rosemary!! 1 TBS olive oil 5 TBS butter (4 TBS for sautéing and 1 TBS for the top) 1 medium onion, diced 3 celery stalks, diced 2 medium carrots, diced 2 cups of gluten-free chicken broth 1 teas garlic powder 1/2 teas salt 1/4 teas black pepper 2 large eggs, beaten 1 TBS poultry seasoning (**May need a dash more if you don’t have turkey gravy) ½ cup grated parmesan cheese (optional) Instructions: Make the cornbread according to the directions. Set aside to cool. Once cooled you will be using 11 ounces or 2/3 of the recipe. Once all the bread is either made or defrosted, place them on parchment lined baking sheets to toast and dry out a bit in a preheated 350° oven for 15 minutes. Pull the sheets out and turn the bread slices over. Put back in the oven for another 15 minutes. If the bread is not dry to the touch after the total 30 minutes, then place back in the oven for 5-minute increments until they are. The drier the better and that is why I LOVE to use the store-bought white bread and rye!! Remove the bread from the oven and set aside. In a large sauce pan sauté the onions, celery, and carrots in olive oil and 4 TBS butter and season with garlic powder, salt and pepper. Cook until the vegetables begin to get translucent, then remove from heat and allow to cool a bit. Cut all of the toasted bread and corn bread in to cubes. Next in a large mixing bowl: Put in all the cut breads. Next add the cooled vegetables Add the beaten eggs Gently mix to incorporate all the ingredients Add the poultry seasoning, the gravy, and the chicken broth Again, mix gently to blend well without breaking the bread or making mush Place mixture on baking dish Top with cheese (optional) Bake for 40-45 minutes  I have baked this bread gluten-free, dairy-free and vegan so that I could give this vegan ghee I found a try!! If you do not care for the bread this way and you want to taste GREAT BANANA MISO BREAD…then the alternative options are in italics! ¼ cup miso (I used organic white) 6 banana, ripe (equals about 3 cups) 2 ½ gluten-free all-purpose (use my own mix) You can find that HERE 1 ½ teas baking soda 2 servings of flax eggs (can use 2 large eggs) **Flax eggs - 2 servings) 2 TBS flax meal+5 TBS water. Allow to sit for 4-5 minutes then add to mixture. 1 teas vanilla extract ½ cup vegan ghee. The brand I used was Livlo (can use unsalted butter or regular ghee) 1 cup swerve – sugar alternative/replacement (can use brown sugar) 2 teas psyllium husk powder 1 cup pecans-chopped ¾ cup of chocolate chips- dairy free/vegan like Enjoy Life or Carob. (can use any other brand) …this is optional Instructions:
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AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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