Yep. That’s it folks. That’s the article. Just kidding Everyone, but truly how much more need I say. These five ingredient S’mores bars take just 32 minutes in the oven and are always the first to go at any function- whether that be a banquet or a back yard bar-b-que (Covid safe of course). They are ooey-gooey in the middle with light accents of “crispity-crunch”, as my coworker described them, coming from the toasted marshmallows on top. These bars will immediately transport you to your favorite warm summer nights by the bonfire.
To make them start by preheating the oven to 350 degrees F. While that preheats mix together 1 can sweetened condensed milk, 2 cups crushed gluten free graham crackers (we love Kinnikinnick’s S’morables gluten free graham crackers), 1 1/2 cups milk chocolate chips, and one stick of butter. Line a 9” square baking dish with parchment paper and pour in the graham cracker mixture. Spread it evenly to cover the entire bottom of the pan and lightly push the mixture up the sides of the pan. Bake the mixture for 30 minutes. Remove the bars from the oven and evenly distribute 3 cups of mini marshmallows over the top of the bars. Turn the oven off and the broiler on, broil the bars until the marshmallows are your favorite level of toasted (for me that’s about 2 minutes). Remove the bars, sprinkle with semi-sweet chocolate chips, cool, and serve. Ta-da! An instant favorite! Give these bars a try and let us know if you love them as much as we do (I think you will ☺️). Wherever you are reading this from enjoy the sunshine, be kind to yourselves, and eat well.
I would first like to start this off by wishing my Father a very happy birthday! This year he requested a Mississippi Mud Pie based off of a memory from his childhood. Of course I was all in to try something new, and an added bonus is that this dessert was made for chocoholics such as myself. I have never had a Mississippi Mud Pie before and can attest that this will be a make again recipe. Here is the link to the original recipe we used as inspiration for this dessert: https://tasty.co/recipe/mississippi-mud-pie . We altered this recipe a bit to make it gluten free, but it was very simple to do so. The first change was using gluten free chocolate wafer cookies. There are a few different brands that my family likes to use: Mi-Del Sandwich cookies, KinniToos sandwich cookies by Kinnikinnick, or Glutino sandwich cookies. This time we used the Mi-Del sandwich cookies, but next time a recipe calls for chocolate sandwich cookies I will be trying out the new gluten free Oreos. To be honest I will probably purchase the GF Oreos once they are available in my local stores again before needing them in a recipe, so keep a lookout in the coming weeks for that post. Anyway, back to one of the best birthday treats I have had in a long time, the other alteration needed to be made was using an all-purpose gluten free flour blend for the brownie and pudding layers. This dessert was so delicious and decadent, truly the perfect way to celebrate life’s moments in 2021. From my kitchen to yours I hope you are finding 2021 to be filled with new and delightful recipes.
What better way to kick off 2021 than with a brand new recipe of this classic favorite. I have only had one other Philly Cheesesteak sandwich and it was long ago before I was gluten free. My sister has never had one before and asked that we attempt to recreate it. As far as substitutions go we just used our favorite Against the Grain baguette cut in the desirable sandwich sizes. For the meat we used thinly sliced ribeye steak, one can also use a thinly sliced cut of flank steak. To top our sandwiches we used white cheddar cheese and provolone cheese; and as far as vegetables go, we used sauteed onions and green bell peppers. With the sandwiches we kept it simple and served french fries as the side. For christmas this year we hopped onto the bandwagon and got an airfryer. To answer your immediate question, yes it really is as good as people say it is. Recently we have been making our fries in there and they turn out great every time. Stay tuned in the coming weeks, prior to my return to campus, for more posts regarding gluten free air fryer recipes. In the meantime, stay well and from my kitchen to yours I wish you the very best this week.
Prepare yourselves Everyone to experience this showstopper cookie. Million Dollar cookies are one of my all time favorite cookies. They are rich, chewy, and so delicious. We were given the recipe from one of my mother’s coworkers about 10 years ago and have been making them non-stop ever since.
Here are the ingredients:
1 cup butter, 1 cup white sugar, 1 cup light brown sugar, 2 tsp vanilla, 2 eggs, 2 1/2 cups gluten free flour, 3/4 cup cocoa, 1 tsp baking soda, 48 Rolos, 2 Heath bars, and 1 tsp white sugar.
Here is how to make it:
Beat sugars and butter until fluffy, add eggs and vanilla and beat well. in a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture and blend well. Place the dough in the fridge to cool for about 30 minutes-this will make it easier to work with. While the dough is cooling to unwrap the Rolos. Crush the candy bars into small pieces with a knife, and mix in a bowl with 1 tbsp sugar. To assemble shape the dough into 1″ ball around rolo, covering completely. Dip the top of the dough ball into the crushed candy topping and place onto a parchment paper lined cookie sheet. Bake for 7-10 minutes at 375 degrees. Keep a careful eye on the cookies; you do not want to over bake them, they will look quite soft. Let the cookies cool for about 10 minutes, if you can wait that long and then enjoy. Be sure to add these delectable cookies to your holiday baking list. From my kitchen to yours please keep sharing kindness and be well.
Hello Everyone! I hope you all are having a good week thus far. I know for my American followers this has been a trying week at best, so if anyone has been emotional eating I totally understand. This one’s for you. These candied almonds are just the right balance of sweet and spice. I am not kidding when I say that these almonds are addicting. I first started making these almonds about three years go and cannot resist the urge to make them all the time. When it comes to cooking them stay patient with the timing of the almonds as described in the recipe, they can take a little longer than the suggested times. Here is a link to the recipe: https://www.foodnetwork.com/recipes/spicy-sugared-almonds-4586603. The recipe is very easy to follow and always produces a perfectly sweet snack. Another added bonus is that these Almonds are gluten free and vegan, so all of my roomates can eat them. These almonds are so versatile and are perfect for the holidays or a Thursday. From my kitchen to yours please continue to spread a little sweetness and joy at this time of uncertainty, and remember to make time to take care of yourselves too.
There is nothing like a warm bowl of soup to warm you up after a brisk autumn day! In college, making time to make a warm pot of soup can be challenging, but let me tell you my roommate’s instant pot makes the world of a difference. I have an instant pot at home and love it, and was so happy I could use my roommate’s. The instant pot makes cooking so easy because I can make enough for multiple meals and use limited dishes. For a quick weeknight dinner, nothing compares to the instant pot baked potato soup. To make this scrumptious supper, begin by setting your instant pot to saute and melting two tablespoons of butter. Once the butter is melted add one chopped yellow onion and cook for five minutes. Then add two tablespoons of garlic and 1 teaspoon of thyme; cook for one minute until they become fragrant. Add six large russet potatoes that have been chopped into bite size pieces and four cups low-sodium chicken broth to the instant pot; pressure cook on high for eight minutes and then use quick release for the pressure. While the soup pressure cooks, whisk together 2 tablespoons milk and 2 tablespoons cornstarch to make a slurry. After the pressure is released set the instant pot to saute and pour in the slurry, 1 cup milk, 1/2 cup sour cream, and 1/2 cup heavy cream. Season with salt and pepper and let boil for five minutes, stirring constantly. Before serving, garnish with cheddar cheese, chopped bacon, and chives. Here is the link to the original recipe: https://recipes.instantpot.com/recipe/loaded-baked-potato-soup-4/. The only thing I changed was the addition of sour cream. I hope you all enjoy and can cozy up with a warm cup of soup this fall. From my kitchen to yours, stay healthy and eat well.
It’s finally fall! You all know that I love summer, but fall is my favorite season by far. Fall is home to my favorite weather, clothes, and of course food! Be prepared in the coming months to be bombarded with some of my all time favorite recipes. Other news is that I am officially one week into classes at St. Thomas. Since returning to campus things have been very busy, but now that I am all settled in I have some very exciting posts in the works for you all that will be coming out soon. My roomates love to cook and bake new things so of course we had to try a new recipe for my first post since being back at school.
Last night my roomates and I whipped together Ina Garten’s Apple and Pear Crisp. Here is a link to her recipe: https://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe-2012748. We of course made it gluten free and in order to do so we used Bob’s Red Mill Gluten Free Oatmeal for the topping, as well as a gluten free all purpose flour for the fruit mixture and the topping. The crisp was delicious, the flavor combinations complemented each other very well. The citrus from the lemon and orange cuts through the savory spice of the cinnamon bringing a fresh twist to familiar fall flavors. Next time I make this crisp I will bake the apples and pears in a dutch oven for ten minutes with the other ingredients before transferring them to the baking dish. I usually use this technique when making pies and tartlets. By baking the apples and pears in the dutch oven for roughly ten minutes it allows the fruit to soften, without losing its bite. It also allows for the spices to absorb into the fruit even more before baking. After the crisp was done baking I removed it from the oven, and allowed it to cool for about 20-25 minutes before serving under a scoop (or two) of vanilla ice cream. Fall is finally here so enjoy the classic flavors of the season and give this delectable fall fruit crisp a try. From my kitchen to yours stay well and eat well!
Zucchini bread, a summertime classic that reminds us the winds are changing and fall is creeping its way around the corner. As you may have figured out by now I love making breads, anything from spiced breads to banana to pumpkin and you guessed it: Zucchini. Zucchini bread is the only way my sister Brooke, and co-founder of the our blog, will eat zucchini. Recently a very sweet and generous neighbor of ours brought by tons of ripe zucchini, and I figured this was a perfect opportunity to use some up and make this delicious treat. I had enough batter to make three loaves, so Brooke and I made this wonderful summer treat 3 ways- it was a like a “choose your own adventure” novel. The first bread has walnuts in it and a streusel on top. The second bread has just a streusel on top. The third is a plain zucchini bread that has a cinnamon cream cheese brown butter frosting on top. I know this sounds like a lot, but don’t worry I will walk you through every step of the way.
First things first, making the bread. This recipe makes enough for two medium loaves. Here are the ingredients: 2 cups zucchini, 3 large eggs, 1 cup canola oil, 2 tsp vanilla extract, 1 tsp almond extract, 1/4 cup milk, 3 cups gluten free all purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tsp nutmeg, 1 tbsp cinnamon, and 1 cup chopped and toasted walnuts. First thing to do is preheat the oven to 325 degrees fahrenheit. Secondly, peel, seed, and shred the zucchini. Brooke would like to add that, in her opinion, this takes way longer than it should, and she advises everyone to pay close attention to their fingers while shredding the zucchini on a box grater. Next, in a large electric mixer, with the paddle attachment, mix together the eggs canola oil, vanilla and almond extracts, and milk. Next, in a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. With the mixer on low, slowly add fractions of the dry mixture to the wet ingredients until the dry ingredients are all incorporated and the batter is well mixed. Then, fold in the zucchini and walnuts if you would like to have them in your bread. Divide the batter equally between two bread pans that have been greased with butter or a non-stick cooking spray, and fill about 2/3 of the way up.
Now here is the next adventure you can choose: how you want to top your zucchini bread. If you like it plain, leave it plain. If you like a streusel topping here is a delicious recipe I found from the blog Shugary Sweets, we altered it of course to make it gluten free. In a small bowl place 1/2 cup gluten free quick oats (such as Bob’s Red Mill Gluten Free Oatmeal), 1/2 cup brown sugar, 1/4 cup all purpose gluten free flour, 1/2 tsp cinnamon, and 1/2 cup melted butter. Using your hands mix everything together. After the streusel is finished place it right on top of the batter and place the bread in the oven. Cook it for an hour, or until the toothpick comes out clean. Now rewind back to the topping. Another way that zucchini bread can be topped is with a frosting such as the one I found from the blog: Creative Culinary. It is a cinnamon cream cheese brown butter frosting. While the plain zucchini bread is baking in the oven brown 1/2 cup butter in a saucepan. Butter browning occurs when the butter is golden brown and there is the most foam on top. Watch it very carefully because butter can go from brown to burnt in a blink of an eye. Next, in a large bowl combine 8 oz of softened cream cheese, 2 tsp cinnamon, 1 tsp vanilla extract, 3 tbsp half and half, the 1/2 cup of browned butter, and 5 cups of powdered sugar. Use a hand mixer to mix these ingredients together until it is a spreadable consistency. Refrigerate the frosting until 15 minutes before you are ready frost your zucchini loaf.
Once the loaves are done place them on a baking rack to cool completely. Once the bread is cooled you can eat it plain, smother it in frosting, or savor the melt in your mouth streusel. Congratulations you have reached the end of this Gluten Free Goalie Girls “Choose your own adventure” zucchini bread recipe. I am sure however you decided to make you bread turned out delicious. Enjoy these beautiful summer days while they last, and from my kitchen to yours stay well Everyone.
Oh what I would give to travel back to Capri, Italy – providing of course, that it was safe to do so. Capri has to be one of my all time favorite places to travel, it’s so beautiful and pristine. Being stuck at home more than ever before, my family has been trying new recipes with flavors inspired by different regions of the world. These gluten free steak sandwiches are inspired by Giada’s Flank steak hoagies. Just one bite takes my palate back to the breathtaking views of the ‘Med’ with salty air blowing against my skin, and bright yellow lemons grown only by the warm daytime Capri sunshine. Now that I’m reminiscing, Capri is also home to both my favorite shoes and perfume. Everything is so natural, pure, and genuinely good. Walking along the cobblestone streets, surrounded by plentiful flowers, it’s so easy to become spellbound by the aesthetic allure of the Island. In case you’re wondering the brand of perfume is Carthusia and the brand of shoes is: Ragozzino Shoes. Okay I’m back from my tangent, thank you for venturing down memory lane with me. Back to sandwiches… For those of you that don’t know Giada is from Italy and her dishes always represent the fresh, light, and decadent cuisine of the region. The only thing that needs to be altered to make these delicious sandwiches gluten free, is to use a gluten free bun or half of a baguette instead of a hoagie. Our family splits two gluten free Against The Grain baguettes in half and we use each half for an individual sandwich. Here is a link to the original recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/flank-steak-hoagies-8830401. This recipe is a must for you all to try, they are delecible. I hope you all slip this into your weekly menus soon. As always feel free to comment below. Please stay safe and healthy, and be sure to eat well.
Here in Minnesota we are starting off this first full week of August with cooler summer temperatures, and what better way to embrace the weather than with some delicious family comfort food. As I have mentioned before my favorite day of the week is Sunday. Every Sunday our family of four sits down to what we call our ‘Sunday Night Dinner’. Aside from our obvious lack of creative vigor, these dinners are the perfect way to start the week. We sit down and enjoy the meal with the soothing melodies sung by Frank Sinatra floating throughout the kitchen. Tonight we gathered around the table to savor chicken and dumplings, a recipe that has notes of herbs that accompany the chicken smoother than the melodic voices of Dean Martin and Bing Crosby. We only make two alterations to this recipe. Firstly, we use green beans rather than peas because Mom doesn’t like peas. Secondly, we use a gluten free flour blend in the dumplings. The recipe is super easy to make when you have a team of three, but isn’t hard to make by yourself either. Chicken and dumplings is comfort food at it’s best, this recipe is so delicious. Here is a link where you can find it: https://www.bonappetit.com/recipe/best-chicken-and-dumplings. I hope you all have a great week, no matter what gets thrown at you may Louis Armstrong remind you to, “Think to yourself what a wonderful world.” Stay well and eat well Everyone.
