Veggie Pizza

First we will start with Wonderfully Made Gluten Free's pizza crust.  You can purchase it at the Waterfront Hy-Vee in Iowa City, Wilson Avenue Hy-Vee in Cedar Rapids, or the Lindale/Collins Road Hy-Vee in Cedar Rapids.  You will find them in the health market freezer section and they come packaged like this:

Remove the pizza crust from the packaging and place it on a pan, large plate, or serving dish.  Allow to thaw out completely.  (It tastes even better warm so you can also warm it up in the oven slightly--follow directions on package but for this recipe just warm the crust without the cream cheese or toppings--put those on afterwards.)
In a bowl combine:
4 ounces softened cream cheese (you can use a dairy free alternative if you can't tolerate dairy)
4 ounces sour cream (or dairy free alternative)
1 Tablespoon dried parsley
3/4 teaspoon dill weed
1/4 teaspoon garlic powder
2 teaspoons dried onion flakes
1/4 teaspoon black pepper
1 teaspoon dried chives
1/2 teaspoon salt
Stir together well and spread on top of pizza crust.  It should look like this (sorry for the bad picture--the cream cheese mixture doesn't even look white).












If you don't wish to use cream cheese for the topping then you can use a pre-made guacamole or hummus spread to go on top instead.

Sprinkle or place whatever assortment of fresh vegetables on top of the cream cheese mixture.  You can use carrots, tomatoes, zucchini, broccoli, cauliflower, onions, red (or yellow or green) peppers, mushrooms, cucumbers, olives, or anything else you can think of.  I used 1 cup chopped carrots, 1 cup chopped red pepper, 1 1/2 cups chopped broccoli, and 1 cup chopped cauliflower for this particular pizza.  Serve immediately.

Meyer Lemon Scones

Meyer Lemon Scones

Preheat oven to 350 degrees.

In a bowl combine:
1/2 cup cream of coconut
1/2 teaspoon baking soda
1 teaspoon lemon juice
Mix together and set aside.  It will look something like this:

In another larger bowl combine:
1 cup potato starch
1 cup coconut flour
1/2 cup tapioca starch
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon xanthan gum

Cut in 1/2 cup cold Earth Balance spread (or real butter if you can tolerate it).  Use a pastry blender or fork to mix the butter in.  It should look like this when you are done:

Mix 2 eggs and 1/2 cup Meyer lemon juice together and pour over flour mixture.  Add the cream of coconut mixture as well and stir slightly to combine.  Don't stir too much, but do make sure that you get everything mixed together.  If the mixture is still really dry add a little bit more Meyer lemon juice (2-4 tablespoons).  Scoop the mixture out with a round cookie scoop and place on a baking sheet lined with parchment.  You can make any size you want.  I made mine fairly large so I only was able to get about 10-12 scones from this recipe.  You can definitely make them smaller but you will need to adjust the baking time.  The rounds will look like this:

Wet your hand and flatten slightly.

Bake at 350 degrees for 15-25 minutes (depends on the size you make them).  I baked my large ones for 25 minutes.

While scones cool slightly mix up the glaze.
Combine 2 cups powdered sugar with 2 tablespoons Meyer lemon juice in a small glass bowl.  Mix together well and then pop in the microwave and microwave for 15-20 seconds.  You just want to warm it up slightly to make it drizzle easier.  Drizzle over the scones and enjoy!

Maple Pecan Scones

Maple Pecan Scones (gluten and dairy free!!!)

Preheat oven to 350 degrees.

In a bowl combine:
1/2 cup cream of coconut
1/2 teaspoon baking soda
1 teaspoon lemon juice
Mix together and set aside.  It will look something like this:

In another larger bowl combine:
1 cup potato starch
1 cup coconut flour
1/2 cup tapioca starch
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon xanthan gum

Cut in 1/2 cup cold Earth Balance spread (or real butter if you can tolerate it).  Use a pastry blender or fork to mix the butter in.  It should look like this when you are done:

Mix 1 egg and 1/2 cup maple syrup together and pour over flour mixture.  Add the cream of coconut mixture as well and stir slightly to combine.  Don't stir too much, but do make sure that you get everything mixed together.  If the mixture is still really dry add a little bit of water (1-2 tablespoons).  Gently stir in 1/2-3/4 cup chopped pecans.

Using a large cookie scoop, scoop out the batter/dough and place balls onto a parchment-lined baking pan.  I made mine fairly big but you can certainly make them smaller, just adjust baking time.  The balls will look like this:

Wet your hands with water and flatten the balls down slightly.

Bake in preheated oven for about 20 minutes.  Again, the time will depend on the size of your scones--mine were fairly big (about 4 inches across so they took the full 20 minutes).  Remove from oven and place on wire rack to cool.  While they are cooling, use a pastry brush and brush the tops of the scones with some of that delicious maple syrup.  You can do this more than once if you want....it makes them delicious!!

Enjoy!

Decadent Chocolate Cookies

Who is ready for some killer chocolatey cookies?  It is still snowing so I think some chocolate and a cup of coffee is definitely the thing for today.  These are probably the chocolatiest (yes, I just made that word up!) cookies you can make.  They are a little bit of work but well worth it in the end.  Oh, and don't tell your friends they are gluten free--they will NEVER know!!!  :o)

Decadent Chocolate Cookies
1 cup butter (if you can't have dairy, use Earth Balance "butter" spread--works just as well)
3 cups chocolate chips
8 ounces unsweetened chocolate

Melt all of the above and cool until tepid.  Be careful in melting chocolate in the microwave--it works but you must do it slowly and at low power and stir often.  Chocolate burns very quickly.

 
Meanwhile, whip 8 eggs and 3 cups sugar together until ribbon stage (until they are light in color--about 6 minutes).    

While eggs are whipping...
Stir 1 1/2 tablespoons of instant coffee in 1/4 cup warm water.
Add 2 tablespoons vanilla.

In another bowl combine
1 cup gluten free flour OR almond flour OR hazelnut flour OR pecan meal/flour
1 teaspoon baking powder
1 teaspoon salt

Add coffee/vanilla mixture to egg mixture.  Pour 1/3 of the chocolate mixture into the egg/sugar mixture and stir together by hand--be sure to get everything incorporated and to scrape the sides of the bowl well.

Add another 1/3 of the chocolate mixture and repeat only this time fold it in, trying not to deflate the egg too much.  Repeat again with the last 1/3 of the chocolate mixture.  Then stir in the flour/baking powder/salt mixture.  Lastly, add 3 cups chocolate chips (I prefer the mini chocolate chips but regular ones work just as well), and 3 cups chopped pecans.  Place in the refrigerator overnight.

Preheat oven to 350 degrees.  Using a cookie scoop, scoop the dough out onto parchment lined cookie sheets.  Bake for 12-15 minutes or until top starts to crack.  DO NOT OVERBAKE.    

Raspberry Doughnuts

A fresh doughnut (still warm with frosting dripping down the sides), a hot cup of coffee, and a good book in the morning....what could be better?  These are just little things (or gifts) that the Lord blesses us with--blessings along the way that we don't deserve but He loves to give us.  And this morning as I'm writing this I'm thinking of the best Gift that God gave us--Himself--coming so long ago wrapped up in human form as a little baby.  "Behold, the virgin shall conceive and bear a son, and they shall call his name, Immanuel (which means, God with us)."  Matthew 1:23

Raspberry Doughnuts

You will need some doughnut pans for this recipe.  I purchased mine from JoAnn Fabrics over several weeks using 40-50% off coupons.  The ones I purchased were made by Wilton but you can find a variety of different ones.  An example of one can be seen at this link:  doughnut pans.  I think Amazon would have them cheaper if you are going to pay regular price for them....or better yet, watch at garage sales or re-sale shops for them.  

Preheat oven to 325 degrees.  Grease four 6-count doughnut pans (the regular sized ones).  If you don't have enough pans to do a whole batch, cut the recipe down or else bake them and re-use the pan over.  The batter will still be okay if it sits but it does yield a much better product if it is baked right away.

Sift together:
2 cups gluten free flour (a blend that contains xanthan gum already)
1/2 cup potato starch
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt

Combine in another bowl:
3 eggs
3/4 cup water
2 T. oil
1 teaspoon vanilla
1 Tablespoon lemon juice
1-2 teaspoons raspberry extract
(optional--a couple drops of red food coloring)

Pour liquid ingredients over the dry ingredients.  Whisk or stir together well.  Pour the batter into a re-seal-able bag and cut a small portion of the bottom corner off to create a piping bag.  Pipe the batter into the greased pans (each doughnut "well" should be about 2/3-3/4 full).  Place into preheated oven and bake for 10-15 minutes.  They are done when a toothpick inserted comes out clean.  Remove doughnuts from the pan and cool on a wire rack.  (I like to put parchment on top of my wire rack for this recipe.....you'll see why in a minute--it makes clean-up much easier!!)

* Just a note about the raspberry flavoring:  There are several different kinds out there.  I used a raspberry paste (sorry, I can't give you the details for obtaining this because it is only available commercially).  If you use regular raspberry flavor then 1-2 teaspoons should work just fine but definitely adjust it to suit your personal taste.  There are also candy flavorings available but these are typically oils and are much stronger than regular baking flavorings--these will work but you will have to reduce the amount to 1/2-1 teaspoon.

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Glaze
1 1/2 cups powdered sugar

1 teaspoon raspberry flavor
1/4-1/2 cup water or milk
optional--1-2 drops red food coloring

Combine all of the above together and whisk to remove any lumps and create a smooth glaze.  This recipe is only a guideline--you can make it as thick or as runny as you wish.  Pick up each doughnut and dip the top into the icing.  Allow to drip slightly over the icing bowl and then return to the cooling rack to dry.  If you wish, you can add sprinkles at this point as well (why not add some more fun?!).  You can also make the icing a little thicker and pipe it out of a piping bag or just drizzle over the top.

  Enjoy!!!

Cupcake Fun!

(Just a note to all of my gluten free buddies....not all of these ideas may be gluten free--most can definitely be made gluten free though.  It all goes back to what I have said before--gluten free people can have fun food too...this is just one way I am hoping to inspire you to create your own fun food!!!)  Enjoy!!!


CHOCOLATE HO HO'S!!  Start with a chocolate cupcake and core out the center with a cupcake corer (or just scoop out part of the middle of the cupcake with a spoon or knife).  Fill with white buttercream to the top of the cupcake like this:

Melt purchased canned chocolate frosting slightly in the microwave--start with about 15 seconds and stir.  Go another 5 seconds if it needs more but you don't want it really runny--just liquid enough that it will coat the cupcake.  Dip the cupcake into the frosting all the way up to the paper.  Remove and place on wire rack to set.  Once top is set you can decorate with another "blob" of buttercream icing, make lines, or just leave plain.

EASY ROSES!!!  Use a star tip--number 2D works best for this one.  Colored or white icing both look great for this design.  Start piping in the middle and work your way around the cupcake until it is completely covered.



ACORNS!!!  Use a Hershey's kiss for this one and "glue" a mini vanilla wafer cookie to bottom of the Hershey's kiss with frosting.  You can either pipe a little "stem/top" or use a bit of frosting to stick a mini chocolate chip to the cap of the acorn.



APPLES (or PUMPKINS)!!!  Mound red icing up using a tip or just a spatula.  Make a little indentation in the middle of the mound for where the stem would come out.  You can also cut a mini doughnut in half (or use a whole mini doughnut) and put that on top of the cupcake and then ice the cupcake with red frosting.  Dip the icing "apples" into red sugar.  Cut leaves out of fondant or green fruit roll-ups and create a stem with a tootsie roll or pretzel rod.  You can make a pumpkin variation by changing the icing color from red to orange.  

CANDY!!  Use candy to make your life simpler.  Cute pumpkins can top an otherwise "plain" cupcake and really dress them up.  You can also use M and M's, gumdrops, candy corn, seasonal peeps (classic chicks, bunnies, or even the other seasonal ones like gingerbread men or trees), or any other little candy piece that you find exciting.  The candy and cookie aisle in the grocery store offers many great ideas.  Be creative and have fun!!

SUNFLOWERS!!!   Using a leaf tip (Tip number 452 is the easiest) make petals using yellow or golden yellow frosting all the way around the outside of the cupcake.  Place a sandwich cookie in the middle of your cupcake.  Pipe more petals around the edge until you have the look you want.  You can alternate the size of the petals, doing a row of longer petals first all the way around and then going over those petals with another shorter row.  

How about some other ideas to get your ideas rolling.....
Have fun with your cupcake flavors:
Cookies and Cream—chocolate cupcake, vanilla frosting, cookie crumbs and a mini oreo

Raspberry—vanilla cake filled with raspberry pie filling and topped with raspberry flavored buttercream or raspberry flavored cool whip

Turtle—Chocolate cupcake, caramel flavored buttercream (mix some caramel sauce into your buttercream), drizzle with warmed chocolate icing and top with pecans

Snickers—Chocolate cupcake, caramel flavored buttercream (mix some caramel sauce into your buttercream), drizzle with warmed chocolate icing and top with a fun size or mini snickers candy bar.  You can also add chopped peanuts and chocolate shavings--make sure to top the frosting right away with these though as the frosting will "set" slightly and they won't stick as well if you don't sprinkle them on right away.

Rocky Road—Chocolate cupcake, vanilla buttercream, drizzle with warmed chocolate frosting and top with mini marshmallows, mini chocolate chips, and chopped peanuts

Peanut Butter—Chocolate cupcake, peanut butter buttercream (mix creamy peanut butter into your buttercream to taste), drizzle with warmed chocolate frosting and top with a mini reeses peanut butter cup

Strawberry—use a strawberry cupcake or a vanilla cupcake and fill with strawberry pie filling, strawberry pudding, or strawberry buttercream.  Frost with vanilla or strawberry buttercream (can flavor the buttercream using strawberry preserves or jam/jelly), and top with a fresh strawberry.  The picture below uses a plastic strawberry "pick" but that works too.  This one has little white edible "pearls" around the base of the frosting.

Boston Crème—Vanilla cupcake filled with Bavarian cream (purchase pre-made or make your own using a jello pudding mix), dip in warmed chocolate frosting

Sprinkles!!!—Confetti cupcake frosted with your choice of any color buttercream icing and topped with sprinkles—FUN!!!  The picture below was iced using a round tip and the sides are rolled in the sprinkles.  You can also top with a "happy birthday" pick or another fun creation...gumballs are fun here too.

Triple chocolate—chocolate cupcake filled with chocolate pudding and topped with chocolate buttercream and drizzled with warmed chocolate icing.  Another variation would be to just use chocolate buttercream and roll the sides in chocolate shavings.  Top with a larger chocolate shaving, malted milk ball, Hershey's kiss, or any other fun chocolate item you can find.  You can also roll the sides in mini chocolate chips--these are usually more readily available and cheaper too.  Be creative--anything chocolate is delicious!!

Other flavors to experiment with: Banana, carrot, black forest, red velvet, lemon, coconut....the possibilities are almost endless!

Pick your favorite candy and make a combination from that.

General piping tip information:
For frosting cupcakes you can use a large round tip such as 2A.  You might not be able to find this in general stores such as Michael's or JoAnn's.  They usually only stock up to tip number 12 for the round tips.  If you don't want to purchase a round tip, just put your icing in a pastry bag (or a ziplock bag) and cut the end off the bottom as large as you want your "tip" to be.  This might not be the prettiest option but it will definitely work and get the job done!

Another option for frosting cupcakes is to use a star tip.  Tips such as 2D, 1M, and 4B would be good options here.  These are all available at stores such as Hobby Lobby, Michael's, or JoAnn's.

Classic Wilton Buttercream Icing
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Instructions:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.  Can add more milk or powdered sugar to get desired consistency.  Can also add 2 tablespoons corn syrup to make it spread easier.  Makes about 3 cups icing.

For a chocolate variation add 3/4 cup cocoa OR three 1 oz. unsweetened chocolate squares, melted after creaming the shortening and butter.  Increase the milk to 4 tablespoons.