Healthy Chocolate!

I love chocolate.  A lot.  But, all the stuff in the store has yucky stuff in it.  So, now I make my own!  Want to know the best part about it?!  It's healthy!  That's right!  I can feel good about eating my daily chocolate.  Ha!

Chocolate:

1 Cup cocoa powder (organic is best)
1 cup organic Extra Virgin Coconut Oil
1/4 - 1/2 cup raw honey
A smidge of gluten free vanilla
5 drops of peppermint essential oil (optional if you want a delicious minty freshness to it)

- Melt 1/2 the coconut oil on low in a pan & let it cool slightly. 
- Place remaining 1/2 cup of solid coconut oil, the coca powered, honey, (and other ingredients if desired) in the food processer.  Add melted oil and blend. 
- Pulse the food processer a few times until the mixture is smooth.  Do not over mix or ingredients will separate. 
- Line a glass casserole pan with parchment paper. 
- Pour fudge over parchment paper.
- Place in fridge until solid (about a 1/2 an hour).
- Gently remove parchment paper from glass pan, place on cutting board or counter, and gently cut the hardened chocolate into squares.
- Store in the refrigerator or freezer in a tightly sealed container. 

Mrs Field's Adapted Allergy-Friendly Chocolate Chip Cookies

We just made the most amazing cookies & guess what?!  They were vegan, soy free, and gluten free!  I almost cried.  I can't believe something tasted this good & was ok to eat!!!!

Most of you have probably baked or at least tasted the amazing Mrs. Field's Chocolate Chip Cookies at some point.  But, have you ever tasted them THIS way?  Now you can!!!!  Here is the recipe WITH the substitutions listed.

Cream together:

2 cups butter (I used 1 1/2 cups Earth Balance Butter & 1/2 cup Nutiva Extra Virgin Coconut Oil)
2 cups brown sugar
2 cups sugar
4 eggs (we used 4 T of ground flaxseed & 12 T boiling hot water - let the mixture set for 10 minutes)
2 tsp gluten free vanilla

Add a little at a time of:

4 cups flour (I used:
                                1 cup white rice flour
                                 1/2 cup sorghum flour
                                 1/2 cup brown rice flour
                                 1 cup potato starch
                                  1 cup tapioca starch
                                  2 tsp xanthan gum)
5 cups blended oats (I used Bob's Red Mill Gluten Free Oats)
1 tsp salt
2 tsp baking powder (gluten free)
2 tsp baking soda

mix all ingredients

Add 24 oz (we added 12 oz) of chocolate chips (Guittard or another dairy free variety)

Bake at 375 fir 10 - 12 minutes.


Ok, so maybe these aren't "healthy,"  but sometimes you need something yummy!  These sure beat all those store bought cookies (bleh!)

Gluten free sugar cookies

45 min.prep time 2:25total time

3 1/2 dozen cookies

Ingredients

1 cup sugar

1 cup Land O Lakes® Butter, softened  (I used soy free Earth Balance Butter since we are dairy and soy free)

2 Land O Lakes® All-Natural Egg yolks  (I used ground flaxseed - 2 tbsp plus 6 tbsp of water)

1 1/2 teaspoons gluten-free vanilla

2 1/4 cups Gluten-Free Flour Blend (see below)*

1/4 teaspoon salt

 

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).

Heat oven to 350°F. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. I actually roll my dough out in between saran wrap.  I do this with pretty much all my gluten free recipies (that require being rolled out) and it works every time.  I spray the saran wrap with canola oil or I use flour, depending on the recipe.  For this one, I believe I used white rice flour.) 

Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.

Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.

*  Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

for the flour, I used:

• 1 cup rice flour
• ¼ cup cornstarch
• ½ cup tapioca starch
• ¼ cup sorghum flour
• ¼ cup potato flour
• 1 1/8 tsp xanthan gum

The only reason I used the mixture that I used was because I ran out of rice flour and I do not own potato starch as of yet (still need to buy some).  So, I did my own little experiment & it turned out beautifully!  I want to encourage you to try your own mixture, esp if you don't have what the recipe calls for!  I almost always modify and do my own thing and I have never once had a flop yet (knowing a thing or two about what each gluten free flour does is important, though)!  Success every time (ok, I am sure the flop will happen one of these times, but for now I can boast of my success!)

Here is my link from Landolakes where I got my recipe:

http://www.landolakes.com/recipe/1527/star-cut-out-cookies-gluten-free-recipe/print#

Yummy Valentine's Day Chocolates

For my Valentines this year, I needed to figure out something that I KNEW was safe!  I needed to be frugal since the budget was tight, so I just used what I had on hand at home.  I decided to make my own chocolates - yummy!  Michael came home from work and could not believe I had made these all by myself.  He even called me his little Betty Crocker (I am not sure what that meant...either I am a scary cook normally or this was such a brilliant idea it COULDN'T possibly have come from me (ha ha), but I will take it to mean he was just plain impressed!)

I use Guittard chocolate chips (real semisweet chocolate chips) which are made in a peanut and gluten free facility and they contain no milk.  The ingredients are semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla.  It does have a note that says it is processed on equipment previously used to process milk chocolate, but Silas is ultra sensitive to all dairy and this has not bothered him one bit.

I then proceeded to grab all the gluten, dairy, peanut, almond, egg, and soy free things I could find around the house.  Those of you allergic to corn will not be able to have the marshmallows (we used the campfire brand, I think...whichever ones specify gluten free) or the Glutino Gluten Fee Pretzels because both contain corn starch, but for everyone else, those are great options.  We used marshmallows, raisins, dried mangos, coconut, walnuts and cashews (which those of you with nut allergies will want to avoid, obviously!)
So, here is an ingredient list:
Guittard chocolate chips (or other dairy free ones of your choice)
Olive Oil (or coconut oil or something to smooth the chocolate)

(Here are some ideas of what to dip into the chocolate)
Marshmallows (Campfire or other gluten free)
Nuts
Coconut
Raisins
Pretzels (Glutino Gluten Fee Pretzels)
Your favorite gluten/dairy/allergy free cereal
Any dried fruit of your choice
Fresh fruit like strawberries or bananas

I poured one 12 oz bag of Guittard chocolate chips into a small pan and I put that inside another pan filled with water. Heat the water slowly (on low) and make sure that none of the water splashes into the pan with chocolate. I poured a couple tablespoons of olive oil into the chocolate to smooth it. Stir constantly once it starts melting. When the chocolate is ready, have your prepared goodies all ready to dip! I just used a few forks & dipped the items in the chocolate, then placed it on a sprayed pan to cool (I sprayed the pan with canola oil so the chocolates wouldn't stick.) With the leftover chocolate, I poured it into about 6 cupcake holes in my cupcake pan with some of the items (I used cashews & coconut which turned out really yummy!)


This was a hit with my whole family!  I think we will be making a lot of these in our future!  Enjoy, and please share any ideas with me that might make this even more enjoyable!  (For those of you who don't have tons of allergies, things like sprinkles might be fun to add to the top!)

Creamy Pumpkin Soup (Dairy & Gluten Free)

In Australia, we met a former chef from Greece.  I was only 11 years old, but to this day,  I remember the delightful Pumpkin Soup he made for us when he invited us over.  It became our favorite & we requested it every time we came to visit!  I can still remember the cozy feeling I had when I slurped it down and listened to his fascinating accent as entertained us with some tall tales.  Before we left Australia, my mom made sure to ask him for the recipe.  He laughed & told her how easy it was and that he didn't really follow a recipe!  It is hard to believe because it is so good, but it really is easy! 

Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right!  The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.)  Here is my best attempt at describing exactly how I make it. 

One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper

Cook squash and scrape flesh from peel after cooking.  You should have around 1 1/2 cups.  Peel potatoes then boil in water (put just enough in pan to cover them.)  In a blender or food processor, puree potatoes with the water they were boiled in) until smooth.  Set aside in a large heavy saucepan.  Puree squash with chicken broth until smooth.  If more liquid is needed, add water so that the vegetables can puree properly.  Pour into saucepan with pureed potatoes.  Add milk and spices (I like this soup with LOTS of pepper).  Cook on medium and stir until heated all the way through, but DO NOT BOIL. 

The soup is fantastic plain, but it is also awesome with meat added.  Ham or bacon (precooked) is delicious in it.  This recipe makes enough to be the main course for dinner!  Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter.  Enjoy!!!


Other versions of this soup:

- substitute squash with:
broccoli
cauliflower

- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach

Toffee

Mmmm, I look forward to the Holidays just so I can make toffee!  What better excuse to make one of my favorite treats than all the potlucks and get-togethers!  I am going to try this one dairy free this year, and I am confident it will turn out nicely.  This recipe is from Betty Crocker's New Cookbook.  This is sure to be a crowd pleaser and a favorite holiday tradition.

Ingredients:

1 cup pecans, chopped
3/4 cup packed brown sugar
1/2 cup stick margarine or butter (I will use earth balance butter)
1/2 cup semisweet chocolate chips (I have been using Guittard, although there is a note on it that says, "Processed on equipment previously used to process milk chocolate."  If you are extremely sensitive to dairy, try the brand Enjoy Life, although Silas has not found this chocolate bothers him and he is hyper sensitive to dairy.)

1.  Grease bottom and sides of square pan, 9x9x2 inches, with margarine (earth balance butter.) 

2.  Spread pecans in pan.  Heat brown sugar and margarine to boiling in 1 1/2 quart saucepan oer medium heat, stirring constantly.  Boil 7 minutes, stirring constantly.  Immediately spread evenly over pecans.  Sprinkle with chocolate chips. 

3.  Cover pan with cookie sheet.  Let stand about 1 min or until chocolate chips soften.  Spread softened chocolate over candy.  Cut into 1 1/2 inch squares while hot.  Refrigerate uncovered about 2 hrs or until firm.

I usually double the recipe.  Take care to boil it long enough.  If it still acts sugary, give it another minute or two.  I have tried to triple the recipe before and it didn't work out probably because it needed more time to boil.  Enjoy!

Gluten & Dairy Free Sweet Potatoes

This is a favorite recipe that I have adapted from the recipe on the can of Bruce's Yams.  If you like sweet potatoes, you have gotta try this one out!

1 - 29 oz can of yams drained and cut into little cubes (or bake or steam up your own & cube it)
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg or allspice
1/2 tsp cloves
1 tbsp melted butter (we use earth balance in the soy free red tub)
1/4 cup almond, coconut, or rice milk
16 marshmallows (make sure you get the gluten free ones, I think Campfire claims to be gluten free!)

Preheat oven to 350 degrees.  Blend sweet potatoes with sugar, salt, spices, butter, and milk.  Cut 6 marshmallows in half and mix with potatoes.  Turn into greased baking dish.  Top with remaining marshmallows.  Bake at 350 degrees for 20 minutes or until mixture is puffy and marshmallows are delicately browned.  Serves 6.

Gluten and Dairy Free Pumpkin Bread or Muffins

This recipe makes 2 loaves of bread or 24 muffins.  I adapted this recipe from Betty Crocker's New Cookbook.  The muffins are light & fluffy and have become a Fall favorite in our house!

one can (16 oz) pumpkin
1 2/3 cup of sugar
2/3 cup oil (or applesauce)
2 gluten free vanilla
4 large eggs
1 cup sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 1/2 tsp xanthan gum
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup coarsely chopped nuts
1/2 cups raisins or dairy free chocolate chips (enjoy life)

1  Move oven rack to low position so that tops of pans will be in center of oven.  Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan 9 x 5 x 3 inches, or 2 muffin pans.

2.  Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl.  Thoroughly mix flours and xanthan gum in a separate bowl.  Add remaining dry ingredients to flour mixture.  Stir flour mixture into wet mixture.  Mix thoroughly.  Pour into pans.

3.  Bake 8 inch loaves 50 - 60 minutes, 9 inch loaf 1 hr 10 min to 1 hr 20 min, cupcakes 15 - 20 min, until toothpick inserted in center comes out clean.  Cool 10 minutes in ans on wire rack.  Loosen sides of loaves from pans; remove from pans and place top slice up on wire rack.  Cool completely before slicing.

Gluten, Wheat, Dairy, Soy, and Egg free Pie Crust

This is so quick & easy!  I could not believe it when I stumbled on this recipe I adapted from from Ener-G!  I have to say, I was VERY skeptical when I saw how easy the recipe looked, and even more so when I was pressing the crumbly mixture into the pie pan, but when it came out baked it looked like a normal pie crust!  It was really delicious and PERFECT for a pumpkin pie!  It's not the greatest recipe for a double crusted pie (crust on top) like an apple or berry pie (I will add that recipe next.)

Description

Easy 4 ingredient wheat-free, gluten-free, dairy-free, soy-free, and egg-free pie crust.

Ingredients

1⁄2	cup	Butter flavored spPectrum palm shortening
3⁄4	cup	Ener-G White Rice Flour
3⁄4	cup	Ener-G Sweet Rice Flour (or sorghum)
4	tbsp	Cold Water

Instructions

Combine Ener-G White Rice Flour and Ener-G Sweet Rice Flour in a large mixing bowl. (I actually used about 1 cup of white rice flour and 1/2 a cup of sorghum flour) . Cut shortening into flour until texture becomes crumb-like. Add water and form dough into a ball with hands. Press dough into 9" pie pan. Prick bottom of crust with fork. Depending on the pie recipe, you can either pre-bake crust at 400 degrees F for 15 minutes OR pour in pie filling and bake as directed.

http://www.ener-g.com/recipes/easy-rice-flour-pie-crust

Gluten and Dairy Free Pumpkin Pie

The pumpkin filling is sort of a hodgepodge of recipes I have seen and I kind of made my own.  This recipe makes ONE pumpkin pie filling.

16 ounce can pumpkin
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice (or nutmeg)

1/2 tsp ground cloves

1 tsp vanilla
3 slightly beaten eggs
2/3 cup Coconut, or Rice Milk

1.  Combine pumpkin, sugar, cinnamon, ginger, allspice, and vanilla. Add eggs. Beat until just combined. Gradually stir in milk.

2. Pour filling into pie crust.

3. Bake in 375 degree oven for 50 minutes (I check it after 40).  The pie is done when a knife inserted comes out clean.