November 23, 2016

Sugared Cranberries

You might be wondering what you would use sugared cranberries for.  Well, snacking for one thing.  They are delicious.  You may or may not know that cranberries are tart when eaten fresh by themselves.  They aren't very many people's snack.  Plus, they are hard to find during the rest of the year when it's not Thanksgiving time. But sugared, they are devine.  You still get the tart bite and then the sugar coats your tongue with sweetness and you go back for more.

As it turns out, this year I found a recipe for a cheesecake that needed some sugared cranberries on top for decoration and for deliciousness.  So, I had these for two purposes and I've still got some left that I'm snacking on.  I love them.  Now I wish fresh cranberries were available all year.

Sugared Cranberries
Recipe from Damn Delicious

  • 2 cups sugar (divided)
  • 1 (12 oz) bag fresh cranberries
Cooking Directions
  1. Place 1/2 cup of sugar and 1/2 a cup of water in a medium saucepan and cook over medium heat until sugar dissolves.
  2. Pour in the bag of cranberries and stir around to cover.
  3. Place the cranberries on cooling racks with wax paper underneath and let dry for at least an hour.
  4. Use the other 1 1/2 cups of sugar to coat the cranberries in. Set aside to dry for another hour.

Crustless Cheesecake with Cranberry Sauce

Happy Thanksgiving everyone!  Okay, a day early.  Well, my family actually had our Thanksgiving yesterday because my husband had to run off to work today, we it's over for us. But, it worked out perfectly because now I can get you this recipe just in time!

So, my husband is Gluten Free so this recipe caught my eye right away, then I saw the addition of cranberry flavors and I knew this was it.  I was a little hesitant because if there's no crust, how does the cheesecake keep it's shape? Well, it worked perfectly.  It holds it's shape without being hard at all.  In fact, it's so smooth and buttery I can hardly stop eating the leftovers. 

There are only a few ingredients and it comes together so nicely.  If you've got room on your table for one more dessert, this has got to be it. 

Crustless Cheesecake with Cranberry Sauce
Recipe from BHG

  • 4 (8 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • cranberry sauce (optional)
  • sugared cranberries (optional)
Cooking Directions
  1. Preheat the oven to 275º
  2. Spray an 8 inch springform pan with non-stick spray and wrap the bottom with aluminum foil.
  3. In the bowl of your stand mixer, add the cream cheese and sugar and mix on medium high for about 8-10 minutes or until the sugar has dissolved.
  4. Add the eggs and vanilla extract and mix until combined.
  5. Pour the mixture into the prepared pan and place into a shallow roasting pan. Put the roasting pan on the oven rack and add boiling water to the roasting pan until it's about halfway up the side of the springform pan. Bake for 70-75 minutes.
  6. The cheesecake is done when the center is almost set. If you bump the side of the springform pan you should just barely see a jiggle in the center.
  7. Remove from the oven and take out of the water, remove the aluminum foil and let the cake sit for about 10 minutes.
  8. Run a sharp knife along the edges of the pan and then unbuckle the spring form pan and carefully remove it from the cheesecake. Let the cake cool completely on a cooling rack.
  9. If you're using the cranberry topping: Pour the canned, jellied cranberry sauce into a blender and liquefy it. Pour it over the top of the cheesecake and decorate with sugared cranberries.
  10. Refrigerate leftovers.

November 14, 2016

Muffin Cup Omelets

You know, we're all a little short on time in the mornings.  Be it because we hit the snooze button one too many times (you know who you are), or the baby's up all night, or the kids bus arrives before the butt crack of dawn....whatever the reason, we could all use a little help. 

Muffin cup omelet's aren't something I invented, in fact they're all over the Internet so you can get a bunch of ideas from there if you want.  But this one is one my family enjoys, (Next time I'm throwing in black olives). 

These are easy to throw together and they will last all week in the refrigerator.  Just keep in an air tight container. Microwave for about 30 seconds when ready to eat and ta da! Breakfast is served!

Your options are endless, customize them your own way. You really can't go wrong.

Muffin Cup Omelets
From Alissamay's kitchen

  • 12 large eggs
  • 1 pound breakfast sausage (I used Neese)
  • 1 small onion, diced
  • 1 cup shredded cheese (I used colby jack)
  • baby spinach leaves
  • You can omit and add the ingredients of your choice. 
Cooking Directions
  1. Preheat oven to 350 and grease a 12 cup muffin tin with non-stick spray.
  2. In a frying pan, cook the sausage and onion until done, drain oil and set aside.
  3. To the bottom of each muffin cup, add about 3-4 leaves of spinach and press them down to the bottom. Add a spoonful of sausage/onion into each cup and then go back and keep filling the cups evenly with the remaining sausage/onion until it's all been used.
  4. Top the sausage with more veggies of your choice if desired.
  5. In a large bowl, whisk together the eggs and add a little milk and whisk. Add salt and pepper.
  6. Pour the eggs into each cup until it gets to the top of each cup. Sprinkle with cheese and bake for 25-30 minutes or until the cheese has melted and the egg becomes puffy.
  7. Remove and let sit in the muffin tin for about 5 minutes.
  8. Top with salsa and sour cream, or whatever you desire.

November 8, 2016

Flourless Monster Cookies

I'm sorry for not posting last week, I was on vacation in Massachusetts.  Visiting my husbands family, doing Halloween there, doing the Freedom Trail and visiting New Hampshire.  We were busy, busy, busy.  No tine to post anything, sadly. 

I hope these awesome cookies make up for it just a little. 

I'm still on my flourless obsession.  These cookies are so good you'll never know there isn't any flour in them.  There is oatmeal and that gives them plenty of texture. The peanut butter flavor is not overwhelming.  Just subtle.  The big pieces of chocolate makes me extremely happy.  These cookies turn out golden on the bottom, chewy and flavorful.  I love them. 

Join me on my flourless recipe quest.  If you've got any good one's, send them my way!

Flourless Monster Cookies

  • 3 whole eggs
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 cup butter, room temperature
  • 1 1/2 cups peanut butter, regular or crunchy
  • 4 1/2 cups oats, quick or old fashioned
  • 1 cup semi-sweet chocolate chips
  • 1 cup M&M's
Cooking Directions
  1. Preheat oven to 350º
  2. Mix together all of the ingredients (except the chocolate chips and M&Ms) in a large bowl or strand mixer and mix until combined.
  3. Add the chocolate chips and M&M's and mix well by hand.
  4. Scoop about 2 inch round balls of dough and place on a cookie sheet, then use your hand or the bottom of a glass to smoosh down slightly.
  5. Bake for about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before removing to a cooling rack.
  6. Store in an airtight container.

October 26, 2016

Gluten Free Carrot Cake

I'm completely in love with this recipe.  It's seriously delish.  You can't even tell it's gluten free I swear to you.

Moist (sorry for those of you who hate that word), delicious cinnamon notes and the cream cheese frosting is just yum.  I think I need to make another one ASAP.

After my husband went gluten free I was thinking I'd miss out on all those yummy carbs, but you can still eat yummy carbs this way too.  No loss of flavor here.  Easy to throw together and yummy.  You can't beat it.

Gluten Free Carrot Cake
Recipe from About Food

  • 2 cups granulated sugar
  • 4 whole eggs
  • 1 1/2 cups light olive oil or vegetable oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose gluten free flour mix
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup chopped nuts or raisins (optional)
  • 3 cups freshly grated carrots
  • 4 Tbsp unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 tsp vanilla extract
  • 2 1/2 cups gluten free powdered sugar
Cooking Directions
  1. Preheat the oven to 350º
  2. You will need either 2-9" round cake pans, 1-9x13 inch dish or 36 muffin cups. Spray with non-stick cooking spray. If using cake pans, line the bottoms of each with parchment paper and then spray with non-stick spray. Set aside.
  3. Add the sugar and eggs to a stand mixer and blend until smooth, then add the oil and vanilla extract. Mix until smooth. 
  4. In a separate bowl add the dry ingredients: Flour, baking soda, baking powder, cinnamon and salt. Slowly add this to the wet mixture and mix just until smooth. 
  5. Stir in the carrots and raisins or nuts or neither. 
  6. Pour into the prepared pan and bake. Bake for 45-55 minutes for all pans other than the muffins.  For the muffins bake for 30-35 minutes. Insert a toothpick in the middle to check for doneness. 
  7. Let cool on a rack before frosring. 
  8. To make the frosting, combine all the ingredients together and mix until smooth. 

October 19, 2016

Quick Gluten Free Lasagna

A chill in the air means I break out the comfort food and lasagna is one of our favorites.  My daughter only recently started liking lasagna, and after 8 years of not eating it she requests it often.  I'm only too happy to oblige of course.  I mean, how could I say no? This recipe is very simple to throw together on a busy week night and tastes amazing.

Everything is already cooked when you throw the layers together so it's just a matter of melting the cheese.  Gluten free is such a big deal right now that it's not problem at all finding Rotini noodles. And most pasta sauce is gluten free but just check the label to make sure.

I have used both sliced mozzarella and shredded for this recipe but the slices to tend to be a bit stringier (which I like) so that's what I use mostly. Feel free to substitute your favorite meat sauce for the jarred sauce and meat, since you're making this you can add whatever your family likes best.  I love this recipe and my family does too.

Quick Gluten Free Lasagna
Recipe from FlippenDelicious

  • 1 pound gluten free rotini
  • 1 pound hamburger
  • 1 (32 oz) jar pasta sauce (gluten free)
  • 1 (24 oz) container cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 tsp Italian seasoning
  • 2 1/2 cups shredded mozzarella cheese
Cooking Directions
  1. Preheat the oven to 375º
  2. Follow the package instructions to cook the pasta. Set aside.
  3. Brown the ground beef, drain off the excess fat.
  4. In a bowl, combine the cottage cheese, Parmesan cheese and Italian seasoning.
  5. Pour just enough pasta sauce on the bottom of a 9x13 inch dish to cover the bottom.
  6. Pour the cooked pasta on top of that, followed by the cooked hamburger.
  7. Top all that with the remaining pasta sauce.
  8. Spoon the cheese mixture over the top of all that and spread around evenly and then sprinkle with mozzarella cheese.
  9. Bake for 20 minutes or until the cheese is melted.

October 13, 2016

3-Ingredient Brownies

So, in my flourless dessert obsession continues.  I just can't help it!  Ok, so this recipe intrigued me because it's "healthy".  Well, in fact, it really is healthy.  I was leery, but still opted to give them a chance. 

My conclusion? 

They are surprisingly good.  I didn't add mashed banana which is one option to give them a sweeter flavor, and I used mashed sweet potato and not pumpkin so they weren't very sweet.  The frosting obviously kicks up the sweet factor and I'm anxious to try it with the banana just to see how sweet they can get and still be healthy.  

The texture is very dense and heavy.  The flavor is chocolatey, smooth texture and the sweetness comes from the frosting.  Very good.  I even shared some with my neighbor and she loved them.  It's kind of hard to believe they only have three ingredients and are actually healthy. 

3-Ingredient Brownies
Recipe from The Big Mans World

  • 1 cup pumpkin puree or mashed sweet potato
  • 1/2 cup drippy almond butter or any nut butter
  • 1/4 - 2/3 cup cocoa powder
Cooking Directions
  1. Preheat the oven to 350º
  2. Coat a small 4x6 or 6x6 inch loaf pan with non-stick cooking spray, set aside.
  3. Place all the ingredients in a high powered blender or food processor or in a bowl and blend until fully incorporated.
  4. Pour into the prepared loaf pan and bake for 15 minutes and then begin checking for doneness. Mine took more like 30 minutes to get done. Test with a toothpick inserted in the middle, when it comes out clean they're ready.
  5. **1/2 cup mashed banana's in place of 1/2 cup pumpkin or sweet potato will make a sweeter brownie.
  6. Frost with whatever frosting you like best.