Flourless Chocolate Cake - easy and gluten-free! Flourless Chocolate Heaven- Perfection for a Gluten-Free Diet This is my go-to dessert whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free. Karina's Flourless Chocolate Cake Recipe Originally published January 2007. Dense, sexy chocolate deliciousness on a plate. Ingredients: 16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 1 cup organic light brown sugar, packed 1/2 cup organic white cane sugar 3/4 cup very hot strong coffee (or use espresso powder in very hot water) 2 sticks unsalted butter, room temperature, cut into pieces 2 tablespoons unsweetened organic cocoa powder 8 large organic free-range eggs, at room temperature 1 tablespoon bourbon vanilla extract- yes, a tablespoon! Instructions: Preheat the oven to 350ºF. Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pour the hot water or coffee slowly into the feed tube as you pulse again.
How to Make Cauliflower Rice This post has been a long time coming. I should have posted it months and months ago but I really wanted to take photos of the process of making cauliflower “rice” and not just a dish with it in it. Finally, last week, after a discussion on my Facebook page about serving Beef Bibimbap over brown rice or cauliflower rice (recipe coming later this week!), someone mentioned making cauliflower rice in big batches and freezing it. Why hadn’t I thought to do that before? I picked up a bunch of organic cauliflower at Trader Joe’s for a great price and set up to stock my freezer and (finally) take some in process photos. OK, so let’s talk about cauliflower “rice”. It’s zero Weight Watchers Points Plus, Low-Carb, Slow Carb, South Beach diet friendly, Paleo, Primal and just a good way to get more vegetables into your diet. The real deal is that you are not ever going to trick yourself into thinking you are eating rice. But the point is not to trick you, it’s to make a different choice sometimes.
Mango Coconut Rice Pudding Mango is my favourite fruit. Always has been. We may have enjoyed the very last few batches of the Aussie mangoes as summer almost comes to a close. I have made a dairy free version of the traditional rice pudding using coconut milk and water. The secret to a good rice pudding is time and love. A luscious, creamy dairy-free dessert non-traditionally made with coconut milk and topped with cubes of sweet, juicy mangoes and toasted coconut flakes. Makes – To Serve 2 Ingredients 3/4 cup Thai jasmine rice (or arborio rice) 400ml can coconut milk 1/2 cup water 1 tablespoon vanilla extract 1/2 cup raw sugara pinch of salt cubes of ripe mango, to serve toasted coconut, to serve mint leaves, to serve Method Place rice, coconut milk, water, vanilla extract, salt and sugar in a heavy bottomed saucepan on medium-low heat. The rice should be soft and cooked at this point. Top with mango cubes, toasted coconut flakes and fresh mint leaves. My Notes This is a dairy free version of the pudding.
Mac and Cheese There's probably something you should know about me, I am in love with cheese. Seriously, everything from Gruyère to Mascarpone to Muenster to Manchego and I have tried and love basically everything minus American Blue Cheese. Add that to my love of all things pasta and you have this monster waiting at the gates tempting me with it's bad boy image. I didn't grow up with homemade Mac and Cheese because my mom is allergic to aged cheese. You can imagine my surprise when I discovered the taste of real, homemade, from scratch Macaroni and Cheese. I first came across the recipe I adapted into this recipe when I was cruisin' Pioneer Woman's site for a delicious down home Mac and Cheese Recipe. I have always been a huge fan of anything smoked (get your minds out of the gutter people). Today's Cast of Characters: One of my favorite things about macaroni and cheese is the simplicity of its ingredients. What to do: Preheat your oven to 350 degrees. Next grate up your cheeses. Ingredients: 1.
The Pie That’ll Make You Cry NOTE: The baking temperature required seems to vary widely from oven to oven. Mine bakes perfectly in 50 minutes, but some are reporting that the pie is still soupy. If the pie is very jiggly when you remove it from the oven, cover with foil and bake for another 20 minutes or until mostly set. …Is this recently perfected Pecan Pie, which, one bite in, changed my life for the better. First: Pecan Pie. There is nothing like it on earth. I had to make several pecan pies recently and took the opportunity to tweak my ingredient amounts just slightly and experiment. Well, at least the tiny parcel of Earth on which my home sits. I love it when he says that. One of the things I’ve always done with my pecan pies is finely chop the pecans. Here’s the printable recipe: Ingredients Preparation Instructions First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Arancini (Risotto Balls) and a Rice Blog Hop I didn’t think I could love risotto more than I already did. But take leftover risotto, roll it into rice balls, stuff them with cheese, bread and deep fry and you’ve got an entirely new beast. Called arancini (which means little oranges in Italian), this Sicilian specialty is a vegetarian bar snack worth trying. They’re crispy on the outside with a melty, gooey surprise in the middle. I like to make arancini with a basic risotto, like Risotto Milanese (minus the saffron for an even simpler base), but you can use your favorite risotto recipe or whatever you have leftover. The key to making perfect arancini, besides using cold risotto, which is firmer is to deep fry them in plenty of hot oil. Arancini (Rice Balls) and a Rice Blog Hop Author: Katherine Martinelli Recipe Type: Appetiser Cuisine: Italian Yield: Makes about 20 3 cups cold, leftover risotto1 egg, lightly beaten⅓ cup grated Parmesan3 oz (85 g) mozzarella, cubed¾ cup breadcrumbsFrying oil Kosher Dairy, Vegetarian (Linkup closed)
Classic Buttercream Frosting Recipe When I used to bake and decorate wedding and birthday cakes, I would use different types of frosting depending on who was eating the cake. Most wedding cakes were frosted in egg based recipes such as Italian or French meringue but for children’s cakes or cupcakes I usually frost cakes in American buttercream frosting. Made with powdered sugar, butter, vanilla, and milk, this is a basic, easy recipe for classic vanilla buttercream frosting. This frosting works great for spreading on cakes, cupcakes, and/or for decorating. It’s important to note that when preparing a batch of frosting you adjust the consistency of the buttercream for what you plan on using it for. This recipe is very forgiving. If you’re looking for a classic vanilla buttercream recipe, look no further. **I am also soliciting cake tutorial requests – just leave them in the comment section below** * Many of you have asked about how much frosting you need to make for cakes and cupcakes. Classic Vanilla Buttercream Frosting
Noodle Knowledge Whether you have a wheat allergy or are simply carb curious, you can wrap your fork with plenty of alternatives to traditional durum-wheat pasta. Here's how a one-cup cooked serving of each compares: Whole-Wheat Noodles180 cal, 7 g fiber, 8 g protein A slightly nutty flavor and a dense, chewy texture make these best suited for hearty sauces such as a highly seasoned pomodoro (tomato sauce) or meat marinara. Keep an eye on cooking time, since whole-grain pasta can get mushy if it's overcooked. Soba (Buckwheat) Noodles200 cal, 3 g fiber, 6 g protein These long Japanese noodles are made with buckwheat flour, giving them a rich, earthy taste and a brown color. Shirataki Noodles10 cal, 1 g fiber, <1 g protein These uber-low-cal noodles, traditionally made from a Japanese tuber but occasionally from tofu, have a neutral flavor that works well with nut-based sauces (think pesto), but their gelatinous texture may take getting used to. Also try...