Cheddar Bay Biscuits

Cheddar Bay Biscuits

 

You remember those yummy biscuits they serve at Red Lobster?  You know the ones that tasted so yummy you could make a meal out of just those, well I found a good gluten free recipe that tastes very close to the real deal.  Try them at home and let me know your thoughts.

 

Ingredients:

2 cups Gluten Free Bisquick

5 tablespoons cold diced unsalted butter
1 1/2 cups shredded cheddar jack cheese
3 eggs
2/3 cup heavy cream
4 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 teaspoon Old bay seasoning
1/2 teaspoon dried parsley

Instructions:

Preheat oven to 400° F. First step is the wet ingredients for the biscuits. Mix eggs and heavy cream together, stirring until eggs are broken and everything is well blended. In a separate bowl add your 2 cups of Gluten Free Bisquick and add in cold butter using a pastry cutter or I used a large fork. Blend together until you have a coarse crumbly mixture and the butter is not visible. Add cheese into the dry mixture then add your wet ingredients until a soft dough forms.

Now make the seasoned butter which makes these taste so much like the Red Lobster version. In a new bowl blend melted butter, Old Bay seasoning, garlic powder and parsley, set aside to use later.

Drop the biscuits onto a cookie sheet and round the edges I used a regular spoon. Bake for about 12 minutes then take the biscuits out and brush on  a thick layer of the seasoned butter then bake for an additional 3 to 5 minutes. Biscuits should be a light golden brown color. This made about 22 biscuits. These are best served immediately but also delicious the next day.

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Cinnamon Bundt Cake

Bundt Cake

 

Don’t you love the feeling of fall in the air?  The smell of the cinnamon brooms as you walk into the grocery story always entices me.  This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious.  The cake was very moist and so easy to make.  I was disappointed with the icing glaze recipe that was listed with the cake.  I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too.  I’m adding a different glaze recipe to this that should work better.

 

Ingredients

For the Cake

  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1¼ cup granulated sugar
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon (Vietnamese if you have it)
  • ⅓ cup butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup

For the Glaze

  • 1 tsp butter
  • 1 1/2 c confectioners sugar
  • 2 1/2 tsp milk
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  1. In a small bowl combine the dry ingredients.
  2. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
  3. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
  4. Spoon the batter into a sprayed or greased bundt pan.
  5. Bake at 325° for 50 minutes.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Melt butter for glaze and then add the rest of glaze ingredients.  Drizzle glaze over cooled cake.

 

 

Carrot Cake with Cream Cheese Icing

Cream Cheese

There is nothing better on a spring day than a great big dollup of cream cheese frosting topping a wonderfully moist carrot cake.  This cake is gluten free, but you’d never know it.  This treat is packed with flavor and will have you coming back for a second or third slice if you’re not careful.  My nine year old son who usually doesn’t like any kind of cake gobbled down a slice and asked for more.  Enjoy!

Ingredients:

  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups vegetable or canola oil
  • 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill)
  • 2 teaspoons baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts
  • 3 cups freshly grated carrots
  • 8 tablespoons unsalted butter
  • 6 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 5 cups gluten-free powdered sugar

Preparation:

Preheat oven to 350° F

Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

  1. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
  2. In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
  3. Stir in grated carrots and nuts. Pour the batter into prepared pans.
  4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
  5. While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
  6. When cake is cool frost all over.

Stinky Cheese Scalloped Potatoes

Raclette

 

I made two versions of scalloped potatoes for Easter.  One was the normal cheddar cheese variety and the other was a fancier scalloped potatoes using a cheese I had never heard of that didn’t smell all that great.  We called it “stinky cheese.”  Adults and children agreed that the best potatoes were the “stinky cheese” variety so I thought I would share the recipe with you here.

Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette cheese (I found it at Whole Foods)
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Irish Coffee Cupcakes

Irish Coffee Cupcakes

I hope everyone enjoyed their St. Patricks Day.  I made some really yummy dishes.  Two of them are certainly blog-worthy.  This is the dessert I served and if you love the flavor of coffee you can enjoy this cupcake year round.  The only thing I did differently was I added some homemade chocolate buttercream around the top of the cupcake and put the whipped cream topping in the middle.  I thought the chocolate addition would be a tasty added treat.

 

Ingredients:

Cupcakes

½ cup granulated sugar
½ cup water
2 tablespoons good Irish Whiskey (I used Bushmills)
2 tablespoons instant espresso powder – use divided
½ cup white rice flour (preferably finely milled)
¼ cup sweet rice flour (preferably finely milled)
¼ cup potato starch (not potato flour)
2 tablespoons tapioca starch
½ teaspoon xanthan gum
1½ teaspoons baking powder
1 teaspoon kosher or sea salt
¾ cup unsalted butter, at room temperature
¾ cup light brown sugar, packed
2 large eggs, at room temperature
½ cup ½ half and half, at room temperature
1 teaspoon pure vanilla extract

Topping

1 ½ cups heavy whipping cream
2 teaspoons confectioners sugar (add more to taste if needed)

 

Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.

In a small saucepan, stir together the granulated sugar and ½ cup water. Bring to a boil over medium high heat. Boil for 1 minute. Take off the heat and whisk in 1 tablespoon of instant espresso powder. Stir in the whiskey and let cool.

In a large mixing bowl, whisk together the white rice flour, sweet rice flour, potato and tapioca starches, xanthan gum, baking powder, salt and remaining 1 tablespoon instant espresso powder.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and brown sugar on medium high speed until fluffy, 2 – 3 minutes. Add the eggs one at a time mixing well and scraping the sides of the bowl after each addition. Turn the mixer to low and gradually add half the flour mixture, then the half and half and finally the rest of the flour mixture. Blend until almost all the flour is mixed in. Add the vanilla and mix. With a large spatula, finish mixing the batter.

Divide the batter evenly between the prepared muffin cups. Bake for 25 minutes or until a toothpick comes out clean.  Let cool in pan for 5 minutes and then spoon coffee whiskey mixture over cupcakes.  Let cool completely for 30 minutes and then whip cream with 2 tsp of sugar to swirl on top.

 

**This is the chocolate buttercream recipe I used from Savory Sweet Life**

Ingredients
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
  • 3½ cups confectioners (powdered) sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
Instructions
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

 

Japanese Cheesecake

 

Japanese cheesecake

If you are like me you may not have heard of Japanese cheesecake before.  I certainly had not discovered this little gem until recently.  I came across a recipe while scouring the internet looking for gluten-free desserts.  This cake is naturally gluten-free and is kind of like a cross between pound cake and cheesecake.  It’s a little effort to make, but it is totally worth it.  I made mine in a loaf pan, but you could also use a springform pan.  I had to convert all the measurements from the metric system , but it turned out very yummy.  This is best made one day ahead of time and then eaten on the second day.

Ingredients:

10.5 oz cream cheese

3.15 Tablespoons unsalted butter

3 egg yolks

1.5 Tablespoons of granulated sugar

2.5 tsp cornstarch

2/3 c milk

3 egg whites

4 Tablespoons granulated sugar

Cut some parchment paper slightly larger than the pan you are using and line your pan with it.  Preheat oven to 350F.  Put egg whites in the freezer so they just begin to freeze around the edges.  Sift the cornstarch.  If your cream cheese is not softened wrap in plastic wrap and microwave for 15 sec intervals until it is soft to the touch.  In a large bowl melt the butter over a double boiler and then add cream cheese.  Whisk well to combine.  In a second bowl combine egg yolks and 1.5 T sugar and then mix in the cornstarch.   Heat the milk so it comes to a boil and then slowly add to the egg yolk mixture until it thickens over the double boiler.  Add egg yolk mixture to cream cheese and combine well.

Add a small amount of remaining 4T of sugar to egg whites and beat on medium speed for 2 minutes.  Gradually add remaining sugar to egg whites until soft peaks form.  Add 1/4 of the egg white mixture to your cream cheese mixture and combine.  Fold remaining meringue into cream cheese mixture and then fill pan.  Smooth the top of your cake mixture and put pan inside a roasting pan.  Add boiling water to roasting pan until it comes about a half inch up the loaf or springform pan you are using.  Bake for 15 minutes and then lower your oven temp to 320F and bake for 25 more minutes.  Turn off your oven and leave cake in oven for 40 minutes to 1 hour.  The top should be slightly browned.  Let cake cool in pan and then refrigerate for at least 2 hours before removing from the pan.

I served mine with a blueberry sauce and some fresh whipped cream.

Autumn Potato Gratin

Potato gratin

 

I continue to try out new side dishes recipes before Christmas and this one has definitely been added to the menu.  Autumn may be almost gone, but Rachel Ray’s potato dish is creamy, rich and mouthwatering.  I love using the baby potatoes and savory herbs to create this spud masterpiece.  We cleaned our plates in no time with this one…enjoy!

Ingredients:

  • 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
  • 2 cups heavy cream, plus some to cover
  • 4 tablespoons butter (1/2 stick)
  • 2 sprigs each fresh thyme, sage, and rosemary
  • 2 garlic cloves, cracked
  • Salt and pepper
  • 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Sauteed Carrots with Dill

 

I hope everyone had a great Thanksgiving!  We took a little trip to New York City so that our kids could experience the Macy’s Parade in person.  This was something I’ve had on my bucket list for a few years and I’m glad we had the opportunity to do it.  We did lots of touristy stuff while in the city, but I have to admit I did miss cooking all of the Thanksgiving goodies this year.  To make up for it I’ll be cooking up a storm for Christmas Day with ham, deep fried turkey and lots of side dishes and desserts.  I’m testing out some new side dish recipes before the big day and this one courtesy of  The Barefoot Contessa was easy and delicious so I thought I would share it with you.

Ingredients:

2 lbs of carrots, peeled and cut into 1/4 coin slices

1 tsp salt

1/4 tsp freshly ground black pepper

2 T unsalted butter

1 1/2 T chopped fresh dill (or you could use flat-leaf parsley also)

1/3 c water

In a large saute pan combine water, carrots, salt and pepper and bring to a boil.  Cover and cook over medium low heat for 7-8 minutes until carrots are tender.  Add the butter and saute for another minute until water has evaporated and butter has melted.  Toss in the dill and stir to combine.  Taste to see if any additional salt and pepper should be added.

 

Beef Stroganoff


 

I really like beef stroganoff, but have yet to find any gluten-free egg noodles so I use gluten-free penne pasta for this dish.  This recipe has a little different sauce than what I’ve made in the past with the addition of tarragon and a little nutmeg.  I really liked the flavor and it’s one of those recipes that doesn’t take too long to throw everything together.  It helps to cut the thin strips of beef by freezing the meat for 20 minutes first.

Ingredients:

  • 6 Tbsp butter
  • 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
  • 1/3 cup chopped shallots (can substitute onions)
  • 1/2 pound cremini mushrooms, sliced (baby bellas)
  • Salt to taste
  • Pepper to taste
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
  • 1 cup of sour cream at room temperature

Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

Reduce the heat to low and add sour cream to the mushrooms.  You may want to add a tablespoon or two of beef broth or water to thin out your sauce slightly.  Mix the sour cream in thoroughly, but do not let it come to a simmer or a boil.  Stir in the beef and shallots.  Adjust salt and pepper to your taste and serve over pasta, potatoes or rice.

Chocolate Strawberry Cupcakes

 

I watch the Food Network show Cupcake Wars every week and I’ve always wanted to tackle making one of those filled cupcakes with a super yummy light buttercream on top and this past weekend I did just that.  The result was a delicious chocolate cake stuffed with a strawberry compote and frosted with a strawberry buttercream.  It was heaven on a plate and it was all gluten-free

Cupcake Ingredients:

1 c Bob’s Red Mill GF all purpose flour

1 c granulated sugar

1/3 c unsweetened cocoa

1/2 tsp fine powdered instant espresso

1/2 tsp baking soda

1/2 tsp xanthan gum

pinch of fine sea salt or kosher salt

1 stick of unsalted butter melted and slightly cooled

2 large eggs at room temperature

1/2 tsp vanilla

1/2 tsp creme de cacao

1/2 c hot water

Preheat oven to 325F and line 12 cupcake tins with liners or spray cupcake pan with non-stick cooking spray.  In a stand mixer using a paddle attachment mix flour, sugar, cocoa, espresso, salt, xanthan gum and baking soda.  Add eggs, vanilla and creme de cacao to the melted butter and whisk with a fork.  Pour butter mixture into dry ingredients and mix for one minute.  Scrape down sides and pour in half of the hot water.  Mix for one minute and then pour in remaining water and mix again for one minute.  Fill cupcake tins about 2/3 full and then bake for 12 minutes.  Rotate pan and then bake for 8-10 minutes more (toothpick should come out clean).  Cool completely.

Strawberry Compote Ingredients:

1 c fresh strawberries, diced

4 T granulated sugar

1 T lemon juice

2 tsp cornstarch

Combine all ingredients in pan on the stove over medium high heat.  Bring to a boil and then boil for 3 minutes stirring constantly.  Remove from heat and let cool and then refrigerate.

Strawberry Buttercream Ingredients:

1 1/2 c fresh strawberries, rinsed, hulled and coarsley chopped

4 large egg whites

1 1/4 c granulated sugar

3 sticks unsalted butter, cut into tablespoons, at room temp

Puree strawberries in a food processor until completely smooth.  Add the egg whites and sugar to the bowl of your stand mixer and set it over a pan of simmering water.  Heat, whisking constantly until all the sugar has dissolved and the mixture is no longer grainy.  Attach the bowl to your stand mixer and beat on medium-high speed until stiff peaks form (about 10 minutes).  Reduce the mixer to medium-low and add the butter 2 tablespoons at a time.  The frosting will look curdled, but just keep beating and it will come together.  Scrape down sides and add strawberry puree.  Beat until combined.  Again, it may look curdled, but just keep beating.

Core out middle of cupcakes and fill with strawberry compote and then frost with strawberry buttercream.