Tuesday, October 21, 2014

Chocolate Truffle Cookies

I was disappointed with the look of my last chocolate cookie although it tasted great.  I decided to try another recipe for some of my grandchildren.  I made a chocolate truffle cookie and so far, I have only tasted one while it was warm.  It was unbelievable both texture wise and flavor.

Chocolate Truffle Cookies (allrecipes.com)


4 (1 ounce) squares, unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons pure vanilla extract 
1/2 cup gluten-free flour mixture
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

In the microwave, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. 

Remove from heat and set aside to cool. 

In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. 

Stir in the vanilla and the chocolate mixture until well mixed. 

Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. 

Fold in remaining 1 cup chocolate chips. 

Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C).

Roll chilled dough into 1 inch balls. 

Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. 

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Eat and enjoy.

Linked to: Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 
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Monday, October 20, 2014

Popcorn Cauliflower

For some reason, this is always a favorite.  I guess the reason is that it tastes yummy and it is a little different.  When I told my guests, we were having cauliflower popcorn, I heard 15 cheers.  Everyone was thrilled.  I think this particular recipe lived up to expectations.

Popcorn Cauliflower


4 teaspoons sweetener of choice

2 teaspoons salt

1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 heads cauliflower, cut into bite-size pieces
cooking spray


Preheat oven to 400 degrees F 

Line a baking sheet with aluminum foil.

Whisk sweetener, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl.

Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture.

Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.

Sunday, October 19, 2014

Carrot Cake

I was in a playful mood so I used my challah pan to make this carrot cake.  This is another cake from what is becoming a favorite cookbook, Everyday Baking.  I made it gluten free and hubby gave it, his approval.

Carrot Cake (adapted from Everyday Baking - Cooking Light)


1 1/2 cups gluten-free flour mix 
1 1/3 cups  sugar 
1/3 cup chopped pecans 
2 teaspoons baking soda
1 teaspoon salt 
2 teaspoons ground cinnamon 
3 tablespoons oil 
2 large eggs 
2 cups grated carrot 
Cooking spray 
Confectioner's sugar for top....


Preheat oven to 350°.

Spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar,  pecans, baking soda, salt, and cinnamon in a large bowl and  stir well with a whisk.

Combine oil and eggs and stir well. 

Stir egg mixture and grated carrot into flour mixture. 

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. 

Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. 

Cool completely on a wire rack.

Saturday, October 18, 2014

Transform Your Chicken Soup

We love that rich golden chicken soup with chunks of vegetables and chicken swimming around.  We also love rich and creamy soups.  I decided with the use of an immersion blender to transform one to the other.

Almost anything can go into chicken soup.  I have used almost any vegetable around over the years.  I have different combinations dependent on what I have in the house.  You can have chicken pieces or just keep the broth.  It has always come out to be loved by all.

I can't give you a straight recipe since I rarely make it the same way but I can give you the basics.

A large pot, at least 8 quart (you might as well make some for the freezer while you are at it) filled 3/4 of the way with cold water.  Turn on the heat and add 4 chicken bottoms.  You can use whole chickens or just bones.  Cook the chicken for a few hours.  Often, I make it before I go to bed and leave it on simmer for the night.  Add water if you have lost too much.  When I simmer, I lose very little.

Add any or all of the following:

Carrots 4 - 10
Sweet Potatoes - 1 - 4
Onions - 3 - 8
Parsnips 2 - 6
Turnips 2 - 6
Celery - 2 - 8 stalks
Leeks - 2 - 4

Cook about an hour.  If you want firmer vegetable, cook for only 1/2 an hour.

Add seasoning.  I add black pepper and you should add salt.  I add (any or all) parsley, Italian seasoning,  rosemary, dill, dehydrated veggies, soy sauce (1 or 2 tablespoons).  If you want to make it a bit Thai, add some coconut milk and more soy sauce.

Cook for another 10 minutes.

I wait for about 30 minutes so hot soup does not spatter me and use the immersion blender right in the pot.  You can make it completely creamy or leave as much of the chunk as you would like.  If you want your vegetables as are, remove them from the pot before blending.

I often throw in spinach, kale or bok choy for the last few minutes.

Use you imagination and eat and enjoy.

Linked to:  See Ya at the Gumbo   What'd You Do this Weekend   Real Food Recipe Round Up   

Friday, October 17, 2014

Banana Mini Bundts

These bundts are not the small ones but the ones that are the size of muffins.  I used a recipe for muffins and the time for baking was a bit too long for this size.

Everyday Baking is a book for everyone's library.  Many recipes take no longer than 30 minutes baking time.  If you are like me, time is of the essence and knowing something will be ready in a short time, means last minute guests can get a yummy treat.

The selection of bakes is well rounded and appealing. I have not come across a recipe in which I didn't have the ingredients.  It is an accessible cookbook.  There is a chewy cherry chocolate chip cookie that is on my list and I am giving this serious thought for my grandkids.  After that, I have plans for an easy caramel banana galette followed by lemon scented blueberry cupcakes.  Yes, I could go on and on.  You will have to trust that there are recipes for everyone.

Banana Mini Bundts - Cooking Light  Everyday Baking 


2 cups brown rice gluten free baking mixture
2/3 cup packed brown sugar 
2 teaspoons baking powder 
1/4 teaspoon ground cinnamon 
1/4 teaspoon salt 
1 cup mashed ripe banana (about 2 bananas) 
3/4 cup Rice milk 
3 tablespoons  oil 
1/2 teaspoon vanilla extract 
1 large egg 
1/4 cup chopped walnuts, toasted 


Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups Gluten-free flour  into dry measuring cup. 

Level with a knife. 

Combine flour and next 4 ingredients (through salt) in a large bowl.

Make a well in center of mixture. 

Combine banana and next 4 ingredients (through egg) in a bowl; stir well. 

Add to flour mixture. 

Stir just until moistened; fold in walnuts. 

Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

Thursday, October 16, 2014

Sweet and Spicy Sweet Potatoes

This was another winner.  I had no idea it would be as good as it turned out to be.  I could not make it as spicy as I would like because we are having some young children and it would not be to their taste.

If you choose to make it, spice it up as much as you like.

Sweet and Spicy Sweet Potatoes  (adapted from allrecipes.com)


2 large sweet potatoes, peeled and cubed
3 tablespoons olive oil
2 teaspoons packed brown sugar
1 1/2 teaspoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 pinch cayenne pepper


Preheat an oven to 425 degrees F.

Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper on top. Toss until the potatoes are evenly coated with the seasoning. 

Spread onto a baking sheet.

Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

These turn out to be little bites of flavor.

Eat and enjoy.

I forgot to take a photo.  This is from Allrecipes.com. It gives you an idea what the final results should look like.

Linked to Saturday Night Fever       Weekend Bites    Weekend Social Link Party  

Wednesday, October 15, 2014

Sweet Vegetable kugel

What a fabulous combination!!!!!  Apples, sweet potatoes and carrots.  I had to make a few carrot dishes since I bought a huge bag of carrots from Costco.  We are going to love carrots, more each day.

Sweet Vegetable Kugel  (Adapted from Southern Living APRIL 2008)


4 cups peeled and grated sweet potato
3 cups peeled and grated carrots 
2 cups peeled and grated apples
1 cup brown rice flour
1/3 cup margarine, melted
1/2 cup sugar 
1 large egg, beat 
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Preheat oven to 325°. 

Stir together sweet potatoes, next 9 ingredients  in a large bowl until blended.

Spoon mixture into 9 x 13 inch baking pan..

 Bake covered, at 325° for 45 minutes. 

Increase oven temperature to 350°

Uncover and bake 15 minutes or until edges are golden brown. 

Eat and enjoy.

Linked to Saturday Night Fever       Weekend Bites    Weekend Social Link Party  

Tuesday, October 14, 2014

Cherry Bread Pudding

I took photos when I made the dishes for the holiday but I was not ready to serve them for a day or two and did not want to cut them up.  This is why, you have been seeing so many pans of food rather than portions.

This bread pudding is fabulous because of the cherries.  They add a sweet but edgy flavor to the dish. This is one of my favorites.

Cherry Bread Pudding


2 cups  sugar
5  eggs
2 cups Rice Milk
2 teaspoons pure vanilla extract
3 cups stale bread, cut into cubes
1/2 cup light brown sugar
1/8 cup margarine, left out to slightly warm

8 ounces frozen cherries or fresh cherries
1 cup chopped pecans


1 cup  sugar
1/4 cup margarine, melted
1 egg, beaten
2 teaspoons pure vanilla extract


Preheat the oven to 350 degrees F. Grease a 9 by 13 pan.

Mix sugar, eggs, and rice milk in a bowl.

Add vanilla extract.

Pour over cubed bread and let stand for a few minutes until absorbed.

Mix brown sugar, butter, and pecans until you have a crumbly mixture.

Add cherries to mixture.

Pour bread mixture into prepared pan. 

Sprinkle with brown sugar mixture and bake for 40 minutes.
For the sauce:

Mix sugar, margarine, egg, and vanilla in a saucepan over medium heat. 

Stir together until the sugar is melted.  

Pour over bread pudding. Serve warm or cold.

Adapted from a Paula Deen recipe found here.

Linked to: Saturday Night Fever       Weekend Bites    Weekend Social Link Party  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 
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Monday, October 13, 2014

Mashed Potato Patties

This is a way to make more of your mashed potatoes.  I love mashed potatoes, pure and simple but then, I also love them mixed with all kinds of vegetables, in kugels, bakes, potato balls and of course, these patties.  They are easy to make.
Mashed Potato Patties


4 large potatoes, peeled and quartered
1 cup carrots, chunked
2 tablespoons olive oil

1 onion, diced

1 cup (8 ounces)  sour cream
1/4 cup milk
1 teaspoon onion powder

1/3 cup green pepper, chopped

1/3 cup red pepper, chopped

1 teaspoon salt

Preheat oven to 350 degrees.  Cover a cookie sheet with parchment paper.  Put aside.

Fill a large pot 2/3 of the way up with cold water.  

Add to water potatoes and carrots.

Bring to boil and cook for up to 20 minutes or until soft and cooked through.

While vegetables are cooking, heat oil in a skillet.

Add onions and cook for 10 minutes, stirring occasionally.

Add bell peppers and cook for another 5 minutes.

Drain potatoes and carrots and put in a large bowl.

With a potato masher or similar tool, mash vegetables.

Add sour cream and milk and continue to mash until creamy and soft.

Add onions and bell peppers.  Mix in well.

Add onion powder and salt.  Mix in.

It is time to make the patties.  If you find, the batter is too liquidy, add some potato starch or flour until the right consistency.

I  used a quarter cup to make small patties.   I filled a quarter cup measure and plopped it down on  a parchment covered baking sheet.  Flatten with a spatula.  Repeat until you have used all the mashed potatoes and carrots.

Bake in 350 degree oven for 20 minutes until golden or lightly browned.  You can leave the mashed vegetables a little chunky, if you like them this way.

These could be served with sour cream on the side.

Eat and enjoy.
Linked to: Real Food Recipe Round Up   
Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 

Sunday, October 12, 2014

Cookie Dough Fudge Pie

We get a weekly magazine with some terrific recipes in it.  I fell for this fudge pie and even though mine does not look as good as the picture, it tastes as it good as I thought it would be.  The magazine is Whisk, the food segment of Ami magazine. 

Cookie Dough Fudge Pie


1 graham cracker pie crust

Cookie dough layer:
1/4 c. oil
1/4 c. brown sugar
2 Tbsp sugar
1/2 tsp. vanilla extract
1 Tbsp milk or milk substitute
1/2 c. flour
1/3 c. mini chocolate chips

Fudge layer:
1 c. oil
1 c. sugar
1 tsp vanilla extract
1/4 tsp baking powder
2 eggs
1/2 c. flour
1/3 c. unsweetened cocoa powder 


Preheat oven to 350 degrees F.

Cookie dough layer.

Using electric mixer, beat oil and sugars, add vanilla, milk and  flour until smooth. 

Add chocolate chips and stir. Set aside (can use same bowl for fudge layer - no need to wash it first).

Prepare fudge layer in the same bowl, beating oil and sugar.

Add vanilla, baking powder and eggs until smooth. Turn mixer to low and add flour & cocoa powder until combined.

Pour fudge layer into crust. Place small pieces of cookie dough on top of fudge and push into the fudge to partially bury it. Distribute cookie dough evenly over fudge.

Bake at 350 for 40 minutes.

Eat and enjoy.

Linked to:  See Ya at the Gumbo       
Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s TableFat Tuesday       Hearth and Soul Hop         Simple Supper