Homemade Nutella Cookies Featuring Sweet Heat Pepper Jelly Gluten Free Casein Free

December 18, 2012 By

Last year I made 2 ingredient Nutella Cookies and they were a big hit. This year our middle son is dairy free and really Matthew should be too, so I decided to make homemade nutella and try using that in the 2 ingredient nutella cookies. Here is what I came up with. You can make the cookies with just the homemade nutella or you can spice them up with Stir it Up Cuisine’s Sweet Heat Pepper Jelly and make amazing thumbprint cookies like I did in the picture below.

Nutella Cookie

First you need to make your GFCF homemade nutella, then you use that to make the 2 ingredient nutella cookies. I used the basics of the homemade nutella recipe found here at Deliciously Organic but I made a few changes, mostly because I didn’t have the exact ingredients featured in the recipe.

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Homemade Nutella Cookies Featuring Sweet Heat Pepper JellyGluten Free Casein Free
Author: 
Recipe type: Cookie
Cuisine: Desserts
 
Ingredients
  • 1 Cup homemade nutella (see recipe in above link)
  • 1 egg
  • Stir it Up Cuisine's Sweet Heat Pepper Jelly
Instructions
  1. Preheat oven to 350 degrees
  2. Cover Cookie Sheets with parchment or silpat.
  3. In a medium bowl mix homemade nutella with egg and mix, it may take a minute to come together.
  4. Using a spoon, place dollops of the mix on prepared cookie sheets.
  5. Using a spoon, make a "thumbprint" in the cookie.
  6. Add a dollop of the Sweet Heat Pepper Jelly in the thumbprint.
  7. Bake 10 to 15 minutes.
  8. Remove from oven and cool cookies on parchment on cooling rack.
Notes
You can also add some of the Sweet Heat Pepper Jelly to the nutella and egg mix to spice up the cookie itself.
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Stir It Up Cuisine’s Sweet Heat Pepper Jelly is the perfect jelly for this chocolate cookie creation. It has the right amount of heat and tang, while balancing the nutty, sweet flavor of the cookie. The Sweet Heat Pepper Jelly would be delicious as a glaze on chicken wings (I think we will be trying that for the Super Bowl Party) or on a shrimp taco. Yum.

I was provided with a free sample of Sweet Heat Pepper Jelly in exchange for this review.

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Pignoli Cookie Recipe Gluten Free Casein Free

December 14, 2012 By

When I was a child one of the best parts of Christmas was baking cookies with my parents. I loved the smell of our home while they baked, I loved the feel our our kitchen while we prepared the dough. I loved how our house was filled with so much love and affection, and that is what made Christmastime so special. When I had Matthew I was so excited to be able to share this tradition with him, but when we realized he and his brothers did better on a gluten free casein free diet I thought Christmas cookie making was out of the question. Then I realized there were several really wonderful cookies that were naturally gluten and casein free, such as the Italian Pignoli cookie.

I found this wonderful Pignoli Cookie Recipe on line and set to making these soft, moist, almond flavored treats just in time for the holidays.

To make them Gluten Free please be sure you purchase a brand of almond paste that is states it is gluten free or check with the manufacturer. The first almond paste we bought actually contained wheat! The recipe also suggests you use the canned paste not the one found in a tube.  Enjoy.

4.7 from 7 reviews
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Pignoli Cookie Recipe Gluten Free Casein Free
Author: 
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 large egg whites
  • 2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
  • 1½ cups confectioners sugar
  • ½ teaspoon salt
  • 2 tablespoons mild honey
  • 1 cup pine nuts
Instructions
  1. Preheat oven to 350°F.
  2. In a stand mixer, beat egg whites until foamy.
  3. Add almond paste, confectioners sugar, salt and honey and mix.
  4. Scrape down bowl and mix until smooth at medium-high speed, about 5 minutes (batter will be very thick)
  5. Using wet hands (keep a bowl of water handy and re-wet hands as necessary), shape dough into balls.
  6. Pour pine nuts into a bowl.
  7. Drop dough balls into pine nuts and press the pine nuts into one side of ball.
  8. Place dough ball with pine nuts facing up on a silpat or parchment lined cookie sheet.
  9. Bake cookies in upper and lower thirds of oven, until golden, 12 to 20 minutes total.
  10. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment.
  11. Read More http://www.epicurious.com/recipes/food/views/Pignoli-Cookies-107447#ixzz2ExDohfqK
Notes
I used a baking stone and needed to bake cookies closer to the 20 minute time.
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Chicken Salad Recipe

November 26, 2012 By

I love a really tasty chicken salad, but buying it at a restaurant seems to be such a waste of money to me. Instead I would rather make some at home. You can grill, bake, roast or even boil the chicken, then add in your favorite flavors and viola you have Chicken Salad. I hope you enjoy my Chicken Salad Recipe.

5.0 from 5 reviews
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Chicken Salad Recipe
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
My favorite Chicken Salad
Ingredients
  • 2 chicken breasts, cooked, boneless, skinless, copped or shredded
  • salt to taste
  • pepper to taste
  • ¼ to ⅓ cup raisins
  • 1 medium carrot, shredded
  • ¼ cup pecans, chopped
  • celery (chopped) or celery seeds to taste
  • Mayonnaise to taste
Instructions
  1. In a mixing bowl mix chicken, salt, pepper, raisins, carrots, pecans, celery (seed), and mayonnaise.
  2. Server immediately.
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Talenti Gelato Review: Sea Salt Caramel and Other Flavors

November 20, 2012 By

I don’t know about you but cold weather has never stopped me from wanting ice cream. As a matter of fact give me a good snow storm and I can pretty much guarantee I will want to go to the store for a pint (or 3).

The first time I saw Talenti Gelato at the store, I was actually perusing another brand of ice cream, but there it was subtly tempting me with it’s clear container and seductive name. I had to purchase the Sea Salt Caramel flavor for myself and the Banana Chocolate Swirl for my husband. When I got home I tempted my hubby with his new flavor and we both decided to dig into our pints.

I really like how easy it is to open a pint of Talenti because they use a convenient screw on top. But that ease of use may make it a little too easy to get in there, and consume that whole pint in one sitting. Nooo, I have never done that before. Honest.

The Sea Salt Caramel was even more than I expected. The ice cream is so soft and velvety that is feels and tastes as if you really are eating a spoonful of the softest caramel dusted with the palate brightener, sea salt. But it doesn’t end there, although it very successfully could. Instead Talenti has studded this ice cream with tiny caramel filled chocolates. It is magical. I adore this ice cream and although it isn’t dairy free, it is gluten free, and would make a delicious and satisfying holiday dessert.

I have also enjoyed, sometimes a little too much, the Mediterranean Mint which is a cool green mint spiked with chunks of dark chocolate. Again it is super creamy and just perfectly minty. My husband loves the Banana Chocolate Swirl and Caramel Cookie Crunch.  Recently we found Caribbean Coconut at another store and I have been on the lookout for the Blood Orange because I adore real blood oranges which are typically available around Christmastime.

Talenti Gelato has fast become our favorite ice cream. Now if they only make me  a Tiramisu or Egg Nog flavor I may never fit into my skinny jeans again. Bliss.

I was given coupons to experience four pints of Talenti Gelato at no expense to myself. All opinions are my own.

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