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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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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Homemade Cranberry Sauce

November 16, 2012 By

 

Do you make your own cranberry sauce or do you buy the canned stuff? I have a brother-in-law that swears he has to have the canned junk, but I always make us fresh cranberry sauce. I love the zesty zing of it, and I actually love preparing it. It is super easy to make, and only mildly time consuming. But the results are a beautiful jewel toned jelly that you can’t beat. We start making it early and have it all winter long. I buy huge bags of the cranberries from Costco. No, they aren’t organic, but they aren’t over processed either.

4.5 from 4 reviews
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Homemade Cranberry Sauce
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Easy Cranberry Sauce
Ingredients
  • 6 cups washed, fresh cranberries
  • 2 cups sugar
  • 2 cups water
Instructions
  1. In a large pot bring the water and sugar to a boil.
  2. Add the cranberries and return to boil.
  3. Simmer the cranberries for 10 minutes.
  4. Pour into a bowl and allow to cool.
  5. Store in refrigerator to chill.
  6. Serve.
  7. You can also can the sauce while it is hot.
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Gluten Free Pumpkin Pie from a Pie Pumpkin

November 15, 2012 By

My CSA had pie pumpkins as an available fruit, and since I have never made a gluten free pumpkin pie from a pie pumpkin, I decided to get one. It was a beautiful, small pie pumpkin and the boys could not wait for me to turn it into their favorite Thanksgiving treat – gluten free pumpkin pie. So here is my gluten free pumpkin pie recipe.I hope you enjoy.

Recipe derived from Pick Your Own

5.0 from 3 reviews
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Gluten Free Pumpkin Pie from a Pie Pumpkin
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fragrant Thanksgiving dessert
Ingredients
  • 3 cups of pumpkin puree
  • 1 can coconut milk
  • 4 eggs
  • 1½ teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup sugar
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using coconut oil, lightly grease two pie plates.
  3. Combine all ingredients in a blender and blend until completely combined.
  4. Pour into prepared pie plates (this is a crustless pie).
  5. Bake for 15 minutes at 425 degrees.
  6. Turn oven heat down to 350 and bake for an additional 45 to 60 minutes.
  7. Check for doneness by inserting knife into pie and when it comes out clean it is done.
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I am including instructions for how to roast the pie pumpkin to be used in the above recipe.

Roasting a Pie Pumpkin

1. Wash the pumpkin and cut open.

2. Clean out the pumpkin seeds and scrape clean. Keep the seeds for roasting.

3. Preheat oven to 350 degrees Fahrenheit.

4. In a large baking dish lay the pumpkin cut sides down and add 1/4 inch of water.

5. Bake pumpkin for 30 minutes to 1 hour until fork is easily inserted into the pumpkin.

6. Allow pumpkin to cool.

7. Remove pumpkin flesh and puree until smooth.

8. Use in your favorite Pumpkin Pie recipes.

 

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