Chocolate Financiers

I had never heard of financiers until my friend Danielle recommended this recipe to me, but they are apparently small and tasty! These ones are dark and richly chocolate, and can go from ingredients in cabinets to cooling in about half an hour.

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 cup almond flour/almond meal
  • 1/4 cup Dutch-process unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3/4 cup powdered sugar
  • 1/3 cup egg whites
  • 1/4 teaspoon almond extract (I used vanilla, I prefer it!)

Preheat oven to 400 degrees. Grease financier or mini muffin tins (the original recipe said it made 15, I got 21) and set aside. Melt the butter, then let cool to room temperature.

In a medium bowl, stir together the almond flour, cocoa powder, salt, and powdered sugar.

Interesting whisk where the bottom spins if you push down on the handle.

Stir in the egg whites and almond extract.

Drizzle in the butter while stirring until the mixture is fully mixed.

Spoon into the mini muffin tins, filling the wells 3/4 full.

Bake 10-15 minutes, until slightly puffed and the surface springs back when touched.

Let cool completely in the pans, then turn out and enjoy (maybe with vanilla ice cream?!).

So dark!

Chocolate Financiers

From Smitten Kitchen.

  • 6 tablespoons unsalted butter
  • 1 cup almond flour/almond meal
  • 1/4 cup Dutch-process unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3/4 cup powdered sugar
  • 1/3 cup egg whites
  • 1/4 teaspoon almond extract

Preheat oven to 400 degrees. Grease financier or mini muffin tins and set aside. Melt the butter, then let cool to room temperature.

In a medium bowl, stir together the almond flour, cocoa powder, salt, and powdered sugar. Stir in the egg whites and almond extract, then drizzle in the butter while stirring until the mixture is fully mixed. Spoon into the mini muffin tins, filling the wells 3/4 full.

Bake 10-15 minutes, until slightly puffed and the surface springs back when touched. Let cool completely in the pans, then turn out and enjoy.

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Mini Turkey and Veggie Meatloaves

Flavorful, healthy meatloaf that’s single-serving sized (6 single servings, to be precise)! This recipe calls for finely chopped zucchini and carrots, and we already had zoodles and carrot sticks, which dramatically cut down on prep time (I have 0 knife skills), although I did give them a quick rough chop.

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup shredded zucchini (squeeze out any extra liquid)
  • salt and pepper, to taste
  • 1 1/4 pound 99% fat free ground turkey
  • 1 cup panko crumbs (gf if needed)
  • 1 egg, lightly beaten
  • 1/4 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried parsley, roughly crushed
  • 1/2 teaspoon dried oregano, roughly crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup ketchup, divided

Preheat oven to 425 degrees. Line a baking sheet with foil, then grease a metal rack and place it on the sheet, to keep the meatloaves from cooking in their own grease.

Heat the olive oil in a pan over medium high heat. Cook the onion, carrot, and zucchini until softened, about 5 minutes, adding salt and pepper to taste. Transfer the cooked vegetables to a large bowl.

Add all the remaining ingredients except for 1/4 cup of the ketchup (so, add 1/4 cup), and stir together, only stirring as much as necessary to combine.

Gently divide into 6 portions and shape into circle patties about 1 1/2″ thick, squeezing as little as possible. Place the patties on the greased rack.

Spread the remaining ketchup over the tops of them, then bake 25-30 minutes, until no longer pink in the center.

(My mom’s not a huge ketchup fan, so the amount inside was ok, but more on top felt unnecessary for hers.)

These were easy, and tasty, and made convenient leftovers!

Mini Turkey and Veggie Meatloaves

From Frigidaire.

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup shredded zucchini (squeeze out any extra liquid)
  • salt and pepper, to taste
  • 1 1/4 pound 99% fat free ground turkey
  • 1 cup panko crumbs
  • 1 egg, lightly beaten
  • 1/4 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried parsley, roughly crushed
  • 1/2 teaspoon dried oregano, roughly crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup ketchup, divided

Preheat oven to 425 degrees. Line a baking sheet with foil, then grease a metal rack and place it on the sheet.

Heat the olive oil in a pan over medium high heat. Cook the onion, carrot, and zucchini until softened, about 5 minutes, adding salt and pepper to taste. Transfer the cooked vegetables to a large bowl.

Add all the remaining ingredients except for 1/4 cup of the ketchup and stir together, only stirring as much as necessary to combine. Gently divide into 6 portions and shape into circle patties about 1 1/2″ thick, squeezing as little as possible. Place the patties on the greased rack, and spread the remaining ketchup over the tops of them. Bake 25-30 minutes, until no longer pink in the center.

 

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Gluten Free Buttermilk Bread

This is probably the best-textured gf bread I’ve had! It’s got a firm crust, but is super lovely and soft inside. If you have to eat gluten free anyway, I definitely recommend trying this one out for some fantastic toast or sandwiches!

Ingredients:

  • 1/4 cup plus 1 tablespoon room temperature water
  • 1 cup buttermilk, room temperature
  • 3 large eggs, lightly beaten, room temperature
  • 1/4 cup canola oil
  • 2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 3 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 1/4 cup sugar
  • 1 package (2 1/4 teaspoons) active dry yeast

Grease a 9×5″ loaf pan and set aside. Preheat oven to 375 degrees. Combine the water, buttermilk, eggs, and canola oil in a large bowl.

In another bowl, combine the remaining ingredients and mix thoroughly. (You can also combine the dry ingredients in a large ziplock and shake well to combine if that sounds more fun.)

Gradually add the dry ingredients to the wet ingredients while beating with a mixer on low speed.

Continue to beat about 10 minutes, then transfer the batter into the greased bread pan, smoothing the top of the batter to be roughly even.

Cover loosely and let rise in a warm place approximately 1 hour.

Bake 60 minutes, or until browned on top and the loaf passes the toothpick test.

Cool in the pan 10 minutes, then turn out to cool completely on a wire rack.

Gluten Free Buttermilk Bread

From Red Star Yeast (bread machine directions available at link).

  • 1/4 cup plus 1 tablespoon room temperature water
  • 1 cup buttermilk, room temperature
  • 3 large eggs, lightly beaten, room temperature
  • 1/4 cup canola oil
  • 2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 3 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 1/4 cup sugar
  • 1 package (2 1/4 teaspoons) active dry yeast

Grease a 9×5″ loaf pan and set aside. Preheat oven to 375 degrees. Combine the water, buttermilk, eggs, and canola oil in a large bowl. In another bowl, combine the remaining ingredients and mix thoroughly.

Gradually add the dry ingredients to the wet ingredients while beating with a mixer on low speed. Continue to beat about 10 minutes, then transfer the batter into the greased bread pan, smoothing the top of the batter to be roughly even. Cover loosely and let rise in a warm place approximately 1 hour.

Bake 60 minutes, or until browned on top and the loaf passes the toothpick test. Cool in the pan 10 minutes, then turn out to cool completely on a wire rack.

 

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Buttermilk Pudding

This pudding (more in the sense of how Brits seem to call all desserts pudding than actual pudding) is tangy treat similar in consistency to jello (slightly looser?) that is dreamy with chocolate and would probably be a magical combo with raspberries.

Ingredients:

  • 1/4 cup water
  • 1/4 ounce envelope unflavored gelatin
  • 1 cup heavy cream
  • 2/3 cup sugar
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract

Lightly grease 6 small (6-ounce) ramekins with canola oil and set aside. In a small bowl/measuring up, combine the water and gelatin, stir together, and let sit for 3 minutes.

In a small saucepan, combine 1/2 cup of the cream and the sugar. Cook over medium heat, stirring frequently, until the sugar completely dissolves, then remove from the heat and whisk in the gelatin mixture.

In a medium bowl, combine the buttermilk, vanilla, and remaining 1/2 cup cream. Add the warm cream mixture and stir to combine.

Divide the mixture evenly among the greased ramekins, then cover and refrigerate at least 3 hours.

Conveniently, these came with covers.

To serve, run a knife inside the edge of each ramekin and invert onto a small plate.

Accompany with chocolate, berries, or anything else that strikes your fancy.

Juuuust blob it on there, yep!

Yum!

Buttermilk Pudding

From RealSimple.

  • 1/4 cup water
  • 1/4 ounce envelope unflavored gelatin
  • 1 cup heavy cream
  • 2/3 cup sugar
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract

Lightly grease 6 small (6-ounce) ramekins with canola oil and set aside. In a small bowl/measuring up, combine the water and gelatin, stir together, and let sit for 3 minutes.

In a small saucepan, combine 1/2 cup of the cream and the sugar. Cook over medium heat, stirring frequently, until the sugar completely dissolves, then remove from the heat and whisk in the gelatin mixture.

In a medium bowl, combine the buttermilk, vanilla, and remaining 1/2 cup cream. Add the warm cream mixture and stir to combine. Divide the mixture evenly among the greased ramekins, then cover and refrigerate at least 3 hours.

To serve, run a knife inside the edge of each ramekin and invert onto a small plate and garnish with chocolate or berries.

 

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Gluten Free Caramel Chocolate Chip Cupcakes

A really tasty, light chocolate frosting (which for some reason I left in weirdo lumps??) paired with nice cupcakes. I recommend sticking with mini-cupcakes for these (which gives you about 36), as in full-sized cupcakes the bits sink to the bottom. I’d also suggest baking them when you’ll have some help eating them, as they do seem to dry out faster than non-gf cupcakes. But if you scarf them fresh, you should enjoy!

Ingredients:

Batter:

  • 1 1/4 cups + 1 teaspoon all-purpose gluten free flour
  • 1/4 cup caramel squares or bits, diced
  • 1/4 cup semisweet mini chocolate chips
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 extra-large eggs
  • scant 2/3 cup buttermilk
  • 9 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Ganache Frosting:

  • scant 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup semisweet or bittersweet chocolate, chopped
  • 1 tablespoon unsweetened cocoa, sifted
  • 2 tablespoons powdered sugar, sifted

Preheat oven to 350 degrees. Line mini muffin tins. Combine the diced caramel bits and chocolate chips with the teaspoon of flour, stirring until the caramel and chocolate are coated. Set aside.

In a large bowl, whisk together the 1 1/4 cups flour, sugar, baking powder, salt, and baking soda.

In a small bowl, combine the eggs, buttermilk, melted butter, and vanilla.

Stir the wet ingredients into the bowl of dry ingredients.

Stir until the mixture is well combined and light yellow, then fold in the caramels and chocolate chips.

Spoon into the lined pans, filling each cupcake paper 2/3 full.

Bake 12-15 minutes, until the cupcakes pass the toothpick test. Cool on a rack before icing.

To make the frosting, first combine the cream, butter, and chocolate in a double boiler (as usual, I just used a regular pot) over low heat. Cook until the butter and chocolate are completely melted, then remove from the heat and stir in the powdered sugar and cocoa powder until well combined. Set the mixture aside to cool for 30 minutes, stirring occasionally, then beat with a mixer until doubled in volume, 5-8 minutes. The chocolate starts getting lighter very quickly, but keep beating and it’ll keep getting lighter (and bigger!) as more air is worked in.

Frost the cooled cupcakes with the beaten chocolate mixture, and enjoy.

Gluten Free Caramel Chocolate Chip Cupcakes

From Gluten Free Canteen.

Batter:

  • 1 1/4 cups + 1 teaspoon all-purpose gluten free flour
  • 1/4 cup caramel squares or bits, diced
  • 1/4 cup semisweet mini chocolate chips
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 extra-large eggs
  • scant 2/3 cup buttermilk
  • 9 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Ganache Frosting:

  • scant 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup semisweet or bittersweet chocolate, chopped
  • 1 tablespoon unsweetened cocoa, sifted
  • 2 tablespoons powdered sugar, sifted

Preheat oven to 350 degrees. Line mini muffin tins. Combine the diced caramel bits and chocolate chips with the teaspoon of flour, stirring until the caramel and chocolate are coated. Set aside.

In a large bowl, whisk together the 1 1/4 cups flour, sugar, baking powder, salt, and baking soda. In a small bowl, combine the eggs, buttermilk, melted butter, and vanilla, then stir into the bowl of dry ingredients. Stir until the mixture is well combined and light yellow, then fold in the caramels and chocolate chips. Spoon into the lined pans, filling each cupcake paper 2/3 full. Bake 12-15 minutes, until the cupcakes pass the toothpick test. Cool on a rack before icing.

To make the frosting, first combine the cream, butter, and chocolate in a double boiler over low heat. Cook until the butter and chocolate are completely melted, then remove from the heat and stir in the powdered sugar and cocoa powder until well combined. Set the mixture aside to cool for 30 minutes, stirring occasionally, then beat with a mixer until doubled in volume, 5-8 minutes. Frost the cooled cupcakes with the beaten chocolate mixture, and enjoy.

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Egg Roll Bowls

The name for this is technically a lie, as we didn’t eat it in bowls, but you certainly could! It’s pretty much what you’d find inside an egg roll, but without the effort of wrapping and frying for actual egg rolls. In fact, it’s a really quick meal to throw together, and quite tasty. It’s enough for 4 or 5 for dinner, probably, or if you want to stretch it further you could serve it with some white rice.

This is another one where one real easy change (using gluten-free soy sauce) makes the whole meal easily gf!

Ingredients:

  • 1 pound ground pork sausage (or ground turkey)
  • 1 bag coleslaw mix
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions (if you’ve got kitchen shears, I find that the easiest way to chop up green onions quite quickly)
  • 1 tablespoon sesame oil

In a large skillet, cook the sausage over medium heat, stirring frequently to break it up, until it’s cooked through.

Ground turkey, as I’m trying to feel healthy.

Add the coleslaw mix, garlic, ginger, and soy sauce to the sausage and stir together.

Continue to cook 3-4 minutes until the coleslaw mix has begun to soften, then remove from the heat and sprinkle on the green onions and sesame oil.

Serve, in a bowl and/or with rice if you like!

So many delicious things just look like a mess…

Egg Roll Bowls

Very slightly adapted from Buns In My Oven.

  • 1 pound ground pork sausage (or ground turkey)
  • 1 bag coleslaw mix
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil

In a large skillet, cook the sausage over medium heat, stirring frequently to break up the sausage, until it is cooked through. Add the coleslaw mix, garlic, ginger, and soy sauce to the sausage and stir together. Continue to cook 3-4 minutes until the coleslaw mix has begun to soften, then remove from the heat and sprinkle on the green onions and sesame oil. Serve promptly.

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Chicken/Spinach/Feta Meatballs with Zoodles

This is a lot of green on a plate, right? Normally that’s a bad sign in my book, but these meatballs are delicious and the zoodles (zucchini noodles, if you’re not familiar) are tasty and also a whole bunch healthier than ‘real’ pasta. They also make this a real easy gluten free meal, if that’s a thing you care about.

We may also have been so eager to eat that I didn’t put a lot of time into figuring out how the heck to even do a glamor shot of something so green.

The recipe called for two medium zucchini, but I bought kind of huge ones, and I think the proportions of zoodles:meatballs made more sense that way, so let’s go with it. You can also possibly just buy pre-spiralized zucchini, depending on your supermarket. I’m back home for a while so have my mom to help cook, but the zucchini comes together quickly enough that, if you have your ingredients prepped, you can get them spiralized and cooked while the meatballs cook.

Ingredients:

Meatballs:

  • 2 1/2 cups fresh baby spinach (I dumped in a whole bag of baby spinach – no point in leftover spinach!)
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 4 ounces feta cheese, crumbled, plus extra for topping
  • 1 pound lean ground chicken
  • 1 large egg, lightly beaten
  • 1 tablespoon worcestershire sauce
  • 1/3 to 1/2 cup seasoned panko breadcrumbs (use g-f ones if needed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons fresh oregano, plus extra for sprinkling

Zoodles:

  • 2 large zucchini squash
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • pinch red pepper flakes
  • 1 lemon, juiced

Preheat oven to 400 degrees. Line a baking sheet (or two) with parchment and set aside.

In a food processor, pulse the spinach and garlic briefly until, until the spinach is in small pieces.

Even before it’s cooked, a whole bag of spinach gets pretty small real fast.

Add the tablespoon of olive oil and 2 ounces of the feta, and pulse again briefly.

In a large bowl, combine the chicken, egg, worcestershire sauce, salt, pepper, 1/3 cup of panko, and the spinach mixture, stirring with your hands until just combined. If the mixture is too wet to shape into balls, stir in a bit more panko. Mix another 2 ounces of feta.

Swamp thing?

Shape the mixture into approximately 30 small meatballs, placing them on the parchment-lined pan.

Bake 20-25 minutes, until cooked through.

While the meatballs cook, spiralize the zucchini.

Looks like a cucumber from here, but I assure you it is not!

In a large skilled, combine the olive oil and butter over medium-low heat until the butter melts. Add the garlic and pepper flakes and cook for 1 minute, then add the lemon juice. Add the zucchini and stir to coat in the lemon mixture. Cook until slightly softened, around 6-7 minutes (bit less if you used medium, not large, zucchini).

Serve the meatballs with zoodles, top with extra feta and/or oregano, feel healthy but not like you are giving up anything to be so.

We may also have been so eager to eat that I didn’t put a lot of time into figuring out how the heck to even do a glamor shot of something so green.

Chicken/Spinach/Feta Meatballs with Zoodles

From How Sweet It Is.

Meatballs:

  • 2 1/2 cups fresh baby spinach (a whole bag is ok too)
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 4 ounces feta cheese, crumbled, plus extra for topping
  • 1 pound lean ground chicken
  • 1 large egg, lightly beaten
  • 1 tablespoon worcestershire sauce
  • 1/3 to 1/2 cup seasoned panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons fresh oregano, plus extra for sprinkling

Zoodles:

  • 2 large zucchini squash
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • pinch red pepper flakes
  • 1 lemon, juiced

Preheat oven to 400 degrees. Line a baking sheet (or two) with parchment and set aside.

In a food processor, pulse the spinach and garlic briefly until, until the spinach is in small pieces. Add the tablespoon of olive oil and 2 ounces of the feta, and pulse again briefly.

In a large bowl, combine the chicken, egg, worcestershire sauce, salt, pepper, 1/3 cup of panko, and the spinach mixture, stirring with your hands until just combined. If the mixture is too wet to shape into balls, stir in a bit more panko. Mix another 2 ounces of feta, then shape the mixture into approximately 30 small meatballs, placing them on the parchment-lined pan. Bake 20-25 minutes, until cooked through.

While the meatballs cook, spiralize the zucchini. In a large skilled, combine the olive oil and butter over medium-low heat until the butter melts. Add the garlic and pepper flakes and cook for 1 minute, then add the lemon juice. Add the zucchini and stir to coat in the lemon mixture. Cook until slightly softened, around 6-7 minutes.

Serve the meatballs with zoodles, top with extra feta and/or oregano.

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