Gluten Free (Baked) Donuts

These are some fairly plain, but tasty, donuts. At least until you top them, at which point they can become pretty fun! They definitely went over well with the friends whose house I brought them to!

20160408_200014I just got my donut pans, one regular and one mini, and, with how I filled them, this recipe filled each pan twice, with enough for another two regular sized ones. King Arthur Flour thinks this just makes 12 regular donuts, so… I guess maybe their pans are HUGE? Otherwise I don’t get it.

Ingredients:

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, to taste (to taste = replace with cinnamon, for my tastes!)
  • 2 2/3 cups King Arthur Gluten Free All-Purpose Baking Mix (the recipe is from King Arthur… I actually used a Pillsbury mix, as it’s what I could find – just make sure you’re using a baking mix, not just a plain flour – you want something with xanthan gum)
  • 1 cup milk
  • 1/2 cup powdered sugar for coating

Chocolate Coating (makes enough for 8 full sized donuts, half-dipped):

  • 1/2 cup chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1 – 2 teaspoons hot water
  • sprinkles, as desired

Preheat oven to 425 degrees. Lightly grease donut pans.

In a medium bow, beat the butter, oil, and sugars until combined.

IMG_6934Add the eggs and beat again, then beat in the nutmeg and vanilla.

IMG_6936Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.

IMG_6937Transfer the batter into a piping bag (or ziplock which you’ll cut the corner off of) and pipe into the pans.

IMG_6938Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans.

IMG_6939Cool in the pans 5 minutes, then turn out to a wire rack.

IMG_6940Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.

IMG_6941To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.

IMG_6942 IMG_6945

Gluten Free Donuts

From King Arthur Flour (and the chocolate glaze recipe came from the packaging on the donut pan!).

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, to taste
  • 2 2/3 cups King Arthur Gluten Free All-Purpose Baking Mix
  • 1 cup milk
  • 1/2 cup powdered sugar for coating

Chocolate Coating (makes enough for 8 full sized donuts, half-dipped):

  • 1/2 cup chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1 – 2 teaspoons hot water
  • sprinkles, as desired

Preheat oven to 425 degrees. Lightly grease donut pans.

In a medium bow, beat the butter, oil, and sugars until combined. Add the eggs and beat again, then beat in the nutmeg and vanilla. Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.

Transfer the batter into a piping bag and pipe into the pans. Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans. Cool in the pans 5 minutes, then turn out to a wire rack.

Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.

To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.

 

 

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Gluten Free, Vegan, Double Chocolate Craisin Cookies

My friend Mary Kate was in town (aka 4 hours away in Denver, which is as close as anyone ever has any reason to get) last weekend, so I needed a cookie that worked with her food allergies, the incredibly limited selection of gf ingredients in Rawlins, and my reluctance to spend money on things I basically never need (egg replacers). These cookies ticked all the boxes, and are chocolatey, plus I added craisins so you can call it a fruit recipe. The recipe only makes about a dozen, though, so you might consider just doubling it to start with!

IMG_6858Ingredients:

  • 3/4 cup almond flour
  • 3/4 cup oat flour (ground from roughly 1 cup whole oats in a blender or food processor)
  • 2 1/2 tablespoons cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup + 1 tablespoon coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate chips
  • 1/3 cup craisins

Preheat oven to 350 degrees. Line two sheets with parchment.

Combine the almond flour, oat flower, cocoa powder, sea salt, and baking soda in a large bowl and stir together.

IMG_6850Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.

Pour the wet ingredients into the dry ingredients and stir together, then add the chocolate chips and craisins and stir again.

IMG_6851Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. The original recipe warned about microwaving the coconut oil too much causing the cookies to spread too much, so I froze the balled dough for 10 minutes.

IMG_6852Bake 9-10  minutes, or 11 if you froze the dough.

IMG_6856When the cookies come out of the oven they will be very prone to falling apart, but if you let them cool a bit, then put the trays back in the freezer, they’ll firm up and be pick-up-able again, and you can actually store and eat them straight out of the freezer with no problems.

IMG_6857

Gluten Free, Vegan, Double Chocolate Craisin Cookies

Adapted from Vitamin Sunshine.

  • 3/4 cup almond flour
  • 3/4 cup oat flour (ground from roughly 1 cup whole oats in a blender or food processor)
  • 2 1/2 tablespoons cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup + 1 tablespoon coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate chips
  • 1/3 cup craisins

Preheat oven to 350 degrees. Line two sheets with parchment.

Combine the almond flour, oat flower, cocoa powder, sea salt, and baking soda in a large bowl and stir together.

Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.

Pour the wet ingredients into the dry ingredients and stir together, then add the chocolate chips and craisins and stir again.

Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. Place the baking sheets in the freezer for 10 minutes, then bake for 11 minutes. Let cool partway, then place back in the freezer to firm up completely. Store in the fridge or freezer.

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Fudge Oatmeal Bars

Someone a block up from me was giving away cookbooks a few weeks ago. I’m not sure how much use I have for 101 Things to do with Zucchini, but this Ivy Bake Shoppe Cookbook has several recipes that look worth making!

IMG_6848Ingredients:

Dough:

  • 2 sticks unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 cups old fashioned oats

Filling:

  • 2 cups milk chocolate chips
  • 1 14 ounce can sweetened condensed milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees and grease a 10 x 15″ jelly roll pan.

In a large bowl, cream together the butter and brown sugar.

IMG_6840Add the eggs, beating until combined, then add the remaining dough ingredients and beat until mixed.

IMG_6842Spread 2/3 of the dough into the greased pan – I used a combo of fingers and a greased spatula. Set aside the remaining dough.

IMG_6843In a microwave-safe bowl, combine all the filling ingredients and microwave for 1 minute. Stir well, then microwave for another 30 seconds. Stir again until smooth, then pour over the dough in the pan and smooth.

IMG_6844Drop the remaining 1/3 of the dough in clumps over the chocolate mixture.

IMG_6845Bake 25-30 minutes, until golden brown.

IMG_6847Let cool a bit, then cut into bars and serve.

IMG_6849

Fudge Oatmeal Bars

From The Ivy Bake Shoppe Cookbook.

Dough:

  • 2 sticks unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 cups old fashioned oats

Filling:

  • 2 cups milk chocolate chips
  • 1 14 ounce can sweetened condensed milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees and grease a 10 x 15″ jelly roll pan.

In a large bowl, cream together the butter and brown sugar. Add the eggs, beating until combined, then add the remaining dough ingredients and beat until mixed. Spread 2/3 of the dough into the greased pan. Set aside the remaining dough.

In a microwave-safe bowl, combine all the filling ingredients and microwave for 1 minute. Stir well, then microwave for another 30 seconds. Stir again until smooth, then pour over the dough in the pan.

Drop the remaining 1/3 of the dough in clumps over the chocolate mixture, then bake 25-30 minutes, until golden brown. Let cool a bit, then cut into bars and serve.

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Turkey Vegetable Soup

Now, there’s nothing especially unique or crazy about this soup, but sometimes maybe it’s good to remember you can make something healthy, tasty, and filling with pretty minimal effort? Thanks to a food processor with a grating plate, prepping the ingredients for this soup takes about 2 minutes, and the rest of the hands-on time isn’t much longer!

IMG_6839Ingredients:

  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 1 10.75 ounce can of reduced sodium condensed tomato soup
  • 2 carrots, shredded
  • 2 zucchini, shredded
  • 1 medium onion, shredded
  • 2 cloves garlic, minced
  • 32 ounces chicken broth

IMG_6834Heat the oil in a large pot over medium-high heat, then add the turkey and cook until browned and cooked through, breaking the meat up as you go.

IMG_6835Add in the tomato soup, then all the vegetables.

IMG_6836Add the chicken broth and bring to a boil.

IMG_6837Let it come to a boil, then cover, lower the heat to a simmer, and simmer half an hour before serving.

IMG_6838

Turkey Vegetable Soup

  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 1 10.75 ounce can of reduced sodium condensed tomato soup
  • 2 carrots, shredded
  • 2 zucchini, shredded
  • 1 medium onion, shredded
  • 2 cloves garlic, minced
  • 32 ounces chicken broth

Heat the oil in a large pot over medium-high heat, then add the turkey and cook until browned and cooked through, breaking the meat up as you go. Add in the tomato soup, then all the vegetables. Add the chicken broth, let it come to a boil, then cover, lower the heat to a simmer, and simmer half an hour before serving.

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Spaghetti Squash Lasagna Boats

As you made have noticed in the past, spaghetti squash itself doesn’t have a strong/noticeable flavor, making it a convenient way to get some vegetables while still getting the cheesy, saucy goodness you want from lasagna! What I learned making it this time is that apparently the spaghetti squash in my supermarket are enormous? – The recipe says to use 3 small to medium spaghetti squash to create 5 cups cooked/shredded squash. I bought the two smallest squash the store had and still wound up with twice as much squash as I needed for the recipe, so, when you’re in the store, either look for super tiny ones, or aim for one roughly the size of the ones in the pictures below.

IMG_6831Ingredients:

  • 3 small squash, or one average one (about 5 cups cooked)
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped parsley (or basil)
  • 3/4 cup whole milk shredded mozzarella cheese

Sauce:

  • 1 teaspoon olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 14 ounce Italian chicken sausage
  • 14 ounce can crushed tomatoes
  • salt and fresh pepper, to taste
  • 2 tablespoons chopped basil
  • 1 bay leaf

To prepare the spaghetti squash, first preheat your oven to 400 degrees. Cut the squash in half lengthwise and scrape out all the seeds.

So much too much squash!

So much too much squash!

Place on a baking sheet, sprinkle with salt and pepper, then flip cut-side-down and bake 1 hour.

IMG_6827Remove from the oven, leaving the oven on, let cool 10 minutes, then shred the insides out with 2 forks. Place the shredded squash into a strainer lined with paper towels and squeeze out any extra moisture.

Meanwhile, while the squash cooks, combine the ricotta, parmesan, and the parsley in a small bowl, then set aside.

To make the sauce, in a large pan, heat the oil then add the onion garlic, cooking over medium-low heat until softened. Add the sausage and cook until browned and cooked through.

I couldn't actually find loose sausage, so just had to chunk up some...sausage shaped ones.

I couldn’t actually find loose sausage, so just had to chunk up some…sausage shaped ones.

Add the tomatoes and season with salt and pepper, then add the bay leave and cover.

IMG_6826Reduce the heat to low and simmer 20-30 minutes, adding the basil once the mixture has thickened some.

IMG_6828When both the squash and the sauce are ready, combine half the sauce with the squash and mix together. Place the sauced squash back in the empty squash shells, or in a baking dish, and top with the remaining sauce.

IMG_6829Spread the cheese mixture evenly over the squash.

I may have swapped more parm for the ricotta...

I may have swapped more parm for the ricotta…

Bake 20-30 minutes, until everything is hot and the cheese is melty, then serve.

IMG_6833

Spaghetti Squash Lasagna Boats

From Skinny Taste.

  • 3 small squash, or one average one (about 5 cups cooked)
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped parsley (or basil)
  • 3/4 cup whole milk shredded mozzarella cheese

Sauce:

  • 1 teaspoon olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 14 ounce Italian chicken sausage
  • 14 ounce can crushed tomatoes
  • salt and fresh pepper, to taste
  • 2 tablespoons chopped basil
  • 1 bay leaf

To prepare the spaghetti squash, first preheat your oven to 400 degrees. Cut the squash in half lengthwise and scrape out all the seeds. Place on a baking sheet, sprinkle with salt and pepper, then flip cut-side-down and bake 1 hour. Remove from the oven, leaving the oven on, let cool 10 minutes, then shred the insides out with 2 forks. Place the shredded squash into a strainer lined with paper towels and squeeze out any extra moisture.

Meanwhile, while the squash cooks, combine the ricotta, parmesan, and the parsley in a small bowl, then set aside.

To make the sauce, in a large pan, heat the oil then add the onion garlic, cooking over medium-low heat until softened. Add the sausage and cook until browned and cooked through. Add the tomatoes and season with salt and pepper, then add the bay leave and cover. Reduce the heat to low and simmer 20-30 minutes, adding the basil once the mixture has thickened some.

When both the squash and the sauce are ready, combine half the sauce with the squash and mix together. Place the sauced squash back in the empty squash shells, or in a baking dish, and top with the remaining sauce. Spread the cheese mixture evenly over the squash. Bake 20-30 minutes, until everything is hot and the cheese is melty, then serve.

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Roasted Brussels Sprouts with Quinoa and Cranberries

A healthy-feeling side that makes brussels sprouts actually enjoyable! The tartness of the dressing contrasts with the sweetness of the craisins, making a nice mixture. The website I got this from said this makes a side for 4-6, I found it made enough for 4 substantial/filling meals, so… it’s a bunch. And eating sides for dinner is what you do if you live along and have a food blog but want to blog sides sometimes!

IMG_6821Ingredients:

  • 1 1/2 pounds of brussels sprouts
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 1 3/4 cup water
  • pinch of salt
  • 1/3 cup toasted almonds (left ’em out, still hate nuts)
  • 1/3 cup dried cranberries (I would recommend doubling this – that was the only change I think this could use!)
  • 1/4 cup chopped parsley
  • 1/8 teaspoon of salt
  • pepper to taste

dressing:

  • 2-3 cloves of garlic
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil

Preheat oven to 400 degrees. Cut the brusseles sprouts into quarters or halves, depending on how big they are – just wind up with chunks you can fit in your mouth. Toss them with the olive oil and spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until golden and even brown in spots.

IMG_6818Meanwhile, rinse the quinoa then combine with the water and salt in a pot over medium heat. Bring to a boil, then turn the heat down to low, cover, and let cook 15-20 minutes until the water is all absorbed. Remove from the heat.

Meanwhile-er, mince the garlic and place in a cup or small bowl. Stir together with the remaining dressing ingredients.

IMG_6819When the sprouts and quinoa are both cooked, combine in a large bowl, then drizzle the dressing over them, stirring to coat.

IMG_6820Add the almonds, if using, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.

IMG_6822

Roasted Brussels Sprouts with Quinoa and Cranberries

From Thug Kitchen (nsfw language).

  • 1 1/2 pounds of brussels sprouts
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 1 3/4 cup water
  • pinch of salt
  • 1/3 cup toasted almonds
  • 2/3 cup dried cranberries
  • 1/4 cup chopped parsley
  • 1/8 teaspoon of salt
  • pepper to taste

dressing:

  • 2-3 cloves of garlic
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil

Preheat oven to 400 degrees. Cut the brusseles sprouts into quarters or halves, depending on size. Toss them with the olive oil and spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until golden and even brown in spots.

Meanwhile, rinse the quinoa then combine with the water and salt in a pot over medium heat. Bring to a boil, then turn the heat down to low, cover, and let cook 15-20 minutes until the water is all absorbed. Remove from the heat.

While they both cook, mince the garlic and place in a cup or small bowl. Stir together with the remaining dressing ingredients.

When the sprouts and quinoa are both cooked, combine in a large bowl, then drizzle the dressing over them, stirring to coat. Add the almonds, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.

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White Chocolate Fluffernutter Cake Bars

This is definitely the most delicious thing I’ve eaten in a while! It’s sweet, with that fluffernutter flavor New England people are contractually obligated to love, and where the topping and the cake layer meet it stays a little bit gooey forever, which is just super nice. I’d definitely recommend this one!

IMG_6815Ingredients:

  • 1 box yellow cake mix
  • 1 large egg
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup fluff
  • 14 ounce can sweetened condensed milk
  • 12 ounce bag white chocolate chips

Preheat your oven to 350 degrees. Line a 9×13” pan with foil, then grease the foil.

For the cake bar layer, stir together the dry cake mix, egg, and butter until evenly mixed into a thick dough. Press evenly into the lined pan.

IMG_6809In a large bowl, make combine the peanut butter, fluff, and condensed milk until even, then pour that over the cake mixture.

IMG_6810Sprinkle the white chocolate chips over the top – it should pretty densely cover the surface.

IMG_6811Bake 23-25 minutes, until browned on top.

IMG_6812It will still be a bit jiggly, but the cake layer should be baked, and the top will firm up as it cools. Allow it to cool completely (this takes a fair while), then cut into bars and get snacking!

IMG_6814 IMG_6816

White Chocolate Fluffernutter Cake Bars

From Picky Palate.

  • 1 box yellow cake mix
  • 1 large egg
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup fluff
  • 14 ounce can sweetened condensed milk
  • 12 ounce bag white chocolate chips

Preheat your oven to 350 degrees. Line a 9×13” pan with foil, then grease the foil.

For the cake bar layer, stir together the dry cake mix, egg, and butter until evenly mixed into a thick dough. Press evenly into the lined pan.

In a large bowl, make combine the peanut butter, fluff, and condensed milk until even, then pour that over the cake mixture. Sprinkle the white chocolate chips over the top.

Bake 23-25 minutes, until browned on top. It will still be a bit jiggly, but the cake layer should be baked, and the top will firm up as it cools. Allow it to cool completely, then cut into bars and serve.

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