chocolate espresso Mouse shot glass GF
Ingredients
2tablespoons light chocolate soymilk
1tablespoon instant espresso powder or instant coffee granules or crystals
1oz semisweet or bittersweet baking chocolate
1cup light chocolate soymilk
1box (4-serving size) chocolate instant pudding and pie filling mix
2cups frozen (thawed) fat-free whipped topping
Instructions
In 1-quart saucepan, stir together 2 tablespoons soymilk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is well blended. Cool slightly.
In medium bowl, beat 1 cup soymilk and the pudding mix with electric mixer on medium speed or wire whisk 1 to 2 minutes or until mixture is well blended and thickened.
Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Store covered in refrigerator.
Pineapple upside-down cake
Contains dairy
Ingredients
For the cake:
4 large eggs, at room temperature
1 and 1/4 cups granulated sugar
1/4 cup dark brown sugar, packed
1/2 cup pineapple juice
2 teaspoons rum (or pure vanilla extract)
1 and 1/2 cups all purpose flour
2 and 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons cornstarch
For the topping:
6 tablespoons unsalted butter
1 and 1/2 cups dark brown sugar (packed)
1 teaspoon rum (or vanilla extract)
1/8 teaspoon salt
12 pineapple rings
12 maraschino cherries
Instructions
Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.
For the topping:
In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.
Spoon 2 tablespoons of the topping mixture into the bottom of each muffin tin; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins, fill each muffin tin 3/4 of the way full. Bake for 20-22 minutes, or until the tops are puffed and golden brown, and a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack on top and quickly flip over. You may want to place the cooling rack on a large sheet pan before doing this, to help make it less messy. Serve cakes warm or at room temperature.
Key Lime pie fudge bites
Contains dairy
INGREDIENTS
1/3 C unsalted butter melted
1/4 C sugar
1 1/4 C graham cracker crumbs
1 - 14 oz sweetened condensed milk
2 C Ghirardelli white chocolate chips
1 - 4 oz white chocolate bar chopped
4 tbsp lime zest plus more to zest on to (3 limes)
1/4 C lime juice
1/2 tsp Pure vanilla extract
Instructions
Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper and spray with pam spray
In a large mixing bowl, mix together the melted butter, sugar, and graham cracker crumbs until combined
Press the crust mixture into the baking dish
Place into the oven and bake for 8-10 minutes or until crust is lightly browned
Allow to cool for 30 minutes before making the fudge
Using a large sauce pan over medium heat, combine the chocolate chips, condensed milk, and chopped white chocolate bar. Mix until melted and smooth
Stir in the lime zest, key lime juice, and vanilla until combined
Pour over the crust
Zest a lime over the top of the fudge to garnish
Allow to harden overnight
Cut into 2 inch squares and enjoy!
Gluten Free mini brownies with shaved chocolate
INGREDIENTS
1 cup (140 g) all-purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 cup (40 g) unsweetened cocoa powder (I prefer Dutch-processed, but natural works as well)
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons (84 g) unsalted butter, melted and cooled
2 tablespoons (28 g) plain yogurt, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
DIRECTIONS
Preheat your oven to 325°F. Grease a 24-cup miniature muffin pan and set it aside.
In a large bowl, place the flour blend, xanthan gum, cocoa powder, granulated sugar, brown sugar, salt and baking soda, and whisk to combine well. Break up any lumps in the brown sugar, and create a well in the center of the dry ingredients. Into the well, place the melted butter, yogurt, eggs and vanilla, and mix to combine. The batter will be thick and glossy. Divide the batter evenly among the 24 prepared muffin cups. Shake the muffin tin back and forth vigorously until the batter in each cup is smooth and even on top.
Place the tin in the center of the preheated oven and bake until puffed and round, and a toothpick inserted in the center comes out clean (about 12 minutes). Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Spinach and artichoke zucchini Bites
Contains dairy
INGREDIENTS
4 oz. cream cheese, softened
2/3 c. shredded mozzarella
1/4 c. freshly grated Parmesan
1/2 c. canned artichoke hearts, drained and chopped
1/2 c. frozen spinach, thawed and drained
2 tbsp. sour cream
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium zucchini, cut into 1/2" rounds
Instructions
Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper. Season with salt and pepper.
Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1 to 2 minutes.
Crab and corn fritter with gluten free batter
Contains shellfish
Fritters:
100g fresh crab meat
150g cooked sweetcorn kernels
1/3 cup chopped parsley
1/2 red chilli
1-2 spring onions sliced
zest from one lime
juice from 1/2 lime
2 eggs
30g chickpea flour
salt and pepper
Yoghurt dressing:
1/2 cup of vegan (or natural, organic) yoghurt, I use coyo is coconuts
the juice of 1/4 lime
1/4 cup chopped parsley
1-2 tpsp olive oil
Instuctions
Place all of your ingredients for the yoghurt dressing into a bowl, combine and leave to one side.
Place all of the ingredients for the fritters into a large bowl, mix thoroughly to combine.
Heat some oil in a large frying pan.
Do a test fritter to see how it holds, if you need to add more flour do so.
Use around 2 tbsp of batter for each fritter and cook a few at a time in the same pan. They need a few minutes on each side (and be careful when you are flipping them!!)
Serve with the tougher dressing
Enjoy
Grilled Flank Steaks with Sicilian Olive Tapenade
Ingredients send grocery list
Tapenade:
2 tablespoons extra-virgin olive oil
1 cup pitted Sicilian olives, chopped
1 tablespoon capers, drained
1 garlic cloves, minced
1 anchovy fillet packed in oil, drained and minced
Steaks:
2 pounds flank steak
1 orange, zested and juiced
2 shallots, minced
4 garlic cloves, minced
2 tablespoons chopped oregano leaves
2 tablespoons smoked paprika
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt
Instruction
Tapenade:
Stir together the olive oil, olives, capers, garlic, and anchovy in a small bowl. Set aside.
Steaks:
Place the steak in a large baking dish. Stir together the orange zest, orange juice, shallots, garlic, oregano, paprika, olive oil, red pepper flakes, and salt in a small bowl. Rub the mixture over both sides of the steak to cover completely. Let marinate at room temperature for 1 hour.
Place a grill pan over medium-high heat. Grill the steak for 6 to 8 minutes per side, until a golden brown crust forms and the meat is cooked through. Transfer the steak to a cutting board and let rest for 10 minutes. Slice the steaks against the grain and transfer to a platter. Spoon the olive tapenade over the top and serve.
Carolina BBQ pulled pork w/ Apple swine Wine
Ingredients
1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw
Instruction
1. Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.
2. In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
3. Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
MARGARITA Pizza with Cauliflower Crust
Contains dairy
Ingredients
2 cups chopped cauliflower, about 1 head
1 tablespoons olive oil
salt and pepper
¼ cup cornmeal (if Celiac, make sure it says gluten free on the package, some cornmeal brands may contain traces)
2 eggs
2 teaspoons Italian seasoning
¼ cup tomato sauce
½ cup shredded part-skim mozzarella
1-2 on-the-vine tomatoes, sliced
1 tablespoon basil, sliced into ribbons
Instructions
Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and the cauliflower and cook covered. Check skillet every few minutes to keep cauliflower from burning, but let it get roasted on the outside.
Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.
Preheat the oven to 450. In a blender or large food processor, place eggs, cornmeal, and seasoning.
Place cauliflower in blender and puree until you have a semi-smooth, thick batter.
Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a ½ inch thick crust or thinner if desired.
Bake the crust for about 45 minutes, checking occasionally to keep from burning. Cook until it is your desired crispiness and cooked through.
Once the crust is done to your liking, remove and top with tomato sauce, half the cheese, sliced tomatoes, and the rest of the cheese.
Bake for 10-15 minutes or until cheese is melted and golden. Top with basil, slice, and serve!
Pesto, Mozzarella Polenta Appetizers
Contains dairy
Ingredients
A small pot of great quality pesto or home-made
1 big slice of ham
Several small mozzarella balls
2 tomatoes
500 ml water
Polenta
Instructions
Boil the water and very slowly, mixing all the time, pour in polenta until it thickens and stirring becomes tough. Then stop pouring in polenta, let it cook until it is smooth to the taste, stirring all the while. Instant polenta will be quicker than the classic polenta.
Remove and immediately pour onto a big chopping board.
Smooth it out as much as possible to an even thickness – about ¾ inch/2cm.
Using a small glass, cut out rounds and oil them lightly.
Put them onto a hot grill and leave until grill marks appear. Do both sides.
Slather on a little pesto and top with a small piece of ham, a ¼ of a slice of tomato and ½ a tiny bocconcini mozzarella.
Place under the grill for about 5 minutes until the cheese is melted.
Serve with a lovely cold glass of wine.