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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Gluten Free Casein Free Corn Muffin Recipe

November 19, 2012 By

The other day the family wanted corn bread and chili. I whipped up this really delicious 100% corn bread and it was a hit. So today when the kids wanted muffins and I was out of my usual King Arthur Gluten Free Muffin Mix. I decided to try that same corn bread recipe as a corn muffin. I think they turned our delicious.

This recipe is based on the one I found at Plan to Eat, I made changes to it to make it a Gluten Free Casein Free Corn Muffin Recipe

Gluten Free Casein Free Corn Muffin Recipe

1 3/4 cup Cornmeal
2 teaspoons Baking Powder
1 teaspoon Salt
2 eggs
1 Tablespoon Honey
2 Cups of Ricemilk
2 Tablespoons Coconut Oil, melted

 

Preheat oven to 450 degrees
Line muffin tin with Unbleached Large Baking Cups
In a large Mixing Bowl mix corn meal, baking powder and salt
In another bowl or large 4 cup Measuring Cup mix eggs, honey and rice milk
Add the melted coconut oil to the dry ingredients and mix just a little to incorporate
Add the wet ingredients to the dry ingredients bowl and mix
Mix will be very wet
Pour into muffin liners
Hint – I pour everything back into large measuring cup and they use that to easily fill muffin liners
Bake for 20 to 25 minutes, checking after first 20 so you don’t over bake
Serve with alternative butter such as Earth Balance

 

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