{What's Cooking?} Gluten Free Brownies 'n Berries Dessert

We had friends over for dinner this past weekend that follow a Gluten Free diet for health reasons. While many of the foods that our family eats are gluten free, I had never consciously prepared a gluten free meal before. It turned out great! We grilled out (meat and veggies) and also served a white bean dip with veggies, fresh fruit, a Quinoa Pilaf, and Gluten Free Brownies 'n Berries for dessert. Everyone especially loved the dessert (the kids all wanted seconds), which was super easy to make. Did you know that Betty Crocker has gluten free mixes? I didn't until this past weekend. Well, I found this recipe on the Betty Crocker website, made a few of my own adjustments, and the final dessert was a winner.

{Image: Betty Crocker}

The recipe that I found was for a Brownie Pizza (pictured above). While I loved the idea of a brownie pizza and will probably try it out next time, I decided to go with a more traditional brownie dessert instead. I baked the Gluten Free Betty Crocker Brownies as the package instructed using an 8x8 baking dish. Once the brownies were baked a cooled, I covered them with a cream cheese "frosting" (see below) and topped with freshly cut strawberries and blueberries. Then I covered the dish and refrigerated for about 2 hours. So easy and super yummy!

Cream Cheese "Frosting":

- 1  package (8 oz) cream cheese, softened (I used light cream cheese)

- 1/3 cup sugar

- 1/2 teaspoon vanilla
                                                                                               
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth.

{What's Cooking} Cranberry-Orange Muffins

The other day I was searching for a festive muffin recipe when I came across this Cranberry-Orange Muffin recipe over at Glorious Treats. I tested them out today with the kids and they are a hit in our house. These will definitely be making another appearance on Christmas morning this year.

{Image: Glorious Treats }

Here is the recipe from Glorious Treats. I did make a few changes, which I note after the recipe.

Cranberry-Orange Muffins

Ingredients:

1 cup dried (sweetened) cranberries

1/3 cup fresh orange juice

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon powdered ginger

1/2 cup (1 stick) unsalted butter, at room temperature

1 Tablespoon fresh orange zest (the zest of one whole orange)

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon orange extract

2 Tablespoons oil (vegetable, canola or olive)

1/2 cup milk (any fat content)

Directions :

1.) Preheat oven to 375 F. Line a muffin/cupcake pan with paper liners.

2.) Zest one whole orange (making about 1 Tablespoon of zest) and set aside.

Squeeze the juice from that one orange (about 1/3 cup).

3.) Put the orange juice (if needed, add some prepared orange juice to the fresh juice to make 1/3 cup) and the cranberries in a small saucepan and bring to a simmer. Simmer about 5 minutes, stirring as needed. Turn off heat and set aside.

4.) In a large bowl add the flour, baking powder, baking soda, salt and ginger, and set aside.

5.) In the bowl of an electric mixer, cream the butter, orange zest and sugar until light and fluffy (about 2 minutes).

6.) Scrape down the side of the bowl, then add in the eggs (one at a time), vanilla, orange extract, and oil. Blend until well combined.

7.) Add the flour mixture, alternating with the milk (add about half of the flour mixture, then some milk,then the rest of the flour, and the rest of the milk). Fold in the cranberries. Do not over mix.

8.) Scoop batter into prepared muffin/cupcake pan.

Bake muffins about 20 minutes (test with a toothpick, there should be moist crumbs, but not wet).

9.) Cool muffins on a wire cooling rack.

Enjoy the muffins while still warm, or when cool. They are best the day they are made, but are still very good the next day.

Yields about 8 large or 12 medium (standard) muffins.

Recipe Source ~ Glorious Treats

 

** I did not use the powdered ginger because I did not have any. We love cranberries, so I used closer to 1 1/4 cups of cranberries and increased the amount of orange juice slightly as well. I also peeled and diced up a large orange and folded it into the batter along with the cranberries. I LOVED the random chunks of orange in the muffins along with the cranberries. With my changes, this recipe ended up making 15 standard sized muffins and they only needed to cook for 14 minutes.***

 

Enjoy!

{Halloween} Black Cat Cookies

Trade in your pumpkin and ghosts cookies for a black cat this year. Aren't these Land O Lakes Black Cat Cookies so cool! From their candy corn eyes to their cute little whiskers, these Black Cat Cookies are sure to win over your little trick-or-treaters. 

In addition to being super cute, these cookies are fairly easy to make and the kids will have a blast helping you decorate them. With all of the rainy days that we have been having lately, this recipe may get pulled out sooner rather than later at our house. Here is the Land O Lakes Recipe:

Black Cat Cookies

Ingredients:
2 cups sugar

1 cup butter, softened

3  Eggs
1 tablespoon vanilla
3 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Candy corn
Red cinnamon candies

Directions: Combine sugar and butter in large bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Combine all remaining ingredients except candies in medium bowl. Reduce speed to low; add flour mixture to butter mixture. Beat until well mixed.

Divide dough in half. Shape each half into a ball; flatten to 1/2 inch. Wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch round cookie cutters. Place onto ungreased cookie sheets.

Using fingers, pinch up ears at top of each circle. Place 2 pieces candy corn onto cookies for eyes and 1 red cinnamon candy for nose. Press tines of fork on each side of cookie below eyes to form whiskers.

Bake for 7 to 9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to wire cooling rack.

* If you want your cookies to be served on a stick (see above picture), carefully insert popsicle sticks into the bottom of your cookies before baking.

Love it!

{What's Cooking?} Pumpkin Spice Creme Brulee

I just couldn't hold out any longer. I started bringing out some of my fall decorations yesterday and I am now officially in "fall mode". Love it! There are so many wonderful things that I associate with the fall season: cooler weather, colorful leaves, watching football as a family (okay, I really have no interest in watching football, but I love cuddling with my family while they watch and making fun snacks for everyone to enjoy), and the smell and taste of anything pumpkin. Pumpkin just takes me to that comfy, cozy feeling that I associate with fall. The sight, the smell, the taste...even the thought of anything pumpkin. So, while on a quest today to find a new pumpkin recipe to help kick off this wonderful season, I came across this recipe from Better Homes and Gardens for Pumpkin Spice Creme Brulee. The recipe itself sounds great, but the presentation of the dessert is what got my attention. I love the idea of serving dessert in miniature pumpkins!

Image: Better Homes and Gardens

Wouldn't these dessert filled mini pumpkins be perfect on your Thanksgiving table. They are definitely going on my "possibilities list" for this year.

Pumpkin Spice Creme Brulee

Ingredients:

• 2 cups whipping cream (no substitutes)
• 3 egg yolks, lightly beaten
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 1/2 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 10 baby pumpkins
• 1/4 cup sugar

Directions:

1. Preheat oven to 350 degrees F. In a small saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.
2. Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/2 cup sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat with a whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.
3. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins. Discard the tops. Use a spoon to scoop out the seeds.
4. Place the pumpkins in a roasting pan. Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.
5. Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
6. Before serving, let custards stand at room temperature for 20 minutes. **Meanwhile, for caramelized sugar: in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
7. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve immediately. Makes 10 filled pumpkins or 6 custard cups.
* Instead of the pumpkins, you can use six 3/4-cup souffle dishes or 6-ounce custard cups. Place the souffle dishes or custard cups in a 13x9x2-inch baking pan.
**Culinary Torch Method: Instead of caramelizing the sugar in the skillet as directed in steps 6 and 7, sprinkle sugar evenly over custards. Use a culinary torch to caramelize the sugar.

{What's Cooking?} Double Chocolate S'mores Cupcakes

 No summer is complete without a few S'mores filled nights, especially if children are involved. While I have indulged in my share of the original form, I just recently tried my hand at the newly popular cupcake version. The other week I came across an original s'mores cupcake recipe over at Martha Stewart from Jennifer Shea of Trophy Cupcakes.  While Jennifer's recipe is AMAZING, I wanted to simplify her version, making it a little easier for my kids to help out with the preparation process and allowing us more time to enjoy the yummy treat. I combined Jennifer's graham cracker/chocolate crust and topping with a box of Devil's Food Cake and an easy-to-whip-up Marshmallow Frosting. Here is what I came up with:

Double Chocolate S'mores Cupcakes

Ingredients:
- 1 1/2 cups graham cracker crumbs (about 20 squares...I used my food processor)
- 1/3 cup unsalted butter
- 1/4 cup sugar
- miniature Hersey bars
- 10 ounces bittersweet chocolate chips, coarsely chopped
- 1 box Devil's Food Cake Mix
- 1 8 ounce container Marshmallow Cream
- 3/4 cup softened butter
- about 1/2 cup powdered sugar
- 1/2 teaspoon vanilla

Directions:
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl. Stir until combined.
- Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup and pack using the bottom of a small glass. Reserve the remaining graham cracker mixture for the topping.

- Place a miniature Hersey bar in each muffin cup on top of graham cracker crust. Place muffin tins in the oven for about 5 minutes, until crust is golden and chocolate is melted (the chocolate may hold its shape...just spread the melted chocolate out over the graham cracker crust). Remove tins from the oven.

- Prepare Devil's Food Cake mix as directed and fill each muffin cup about 2/3 full with cake mixture.
- Combine remaining graham cracker mixture with chopped chocolate chips and sprinkle over each muffin tin, completely covering the top.

- Return muffin tins to the oven and bake for about 18-20 minutes, until tops are firm and a toothpick inserted into the center comes out clean. Place muffins on a wire rack to cool completely.

- Prepare Marshmallow Frosting: Mix 8 oz of Marshmallow Cream with softened butter, powdered sugar, and vanilla using an electric mixer on low speed until thick and creamy. Top cupcakes with Marshmallow Frosting and Enjoy!

* A facebook follower suggested filling the cupcakes with the Marshmallow Frosting instead of topping them with it. I love this idea as well!

{What's Cooking?} Ice Cream Cone Cakes!

Here's a fun twist for your next Ice Cream Party: Ice Cream Cone Cakes! Get the look of an ice cream cone without worrying about the melted mess. I want one!

Image: My Recipes

These would be perfect for a summer party, playdate, or just because you want to brighten someone's day. They will definitely be making an appearance at our house before the end of the summer! Here's how you can make some to enjoy yourself:

Ingredients:

• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup baking cocoa
• 2 tablespoons butter, softened
• 1/2 cup sugar
• 2/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 egg white
• 10 flat-bottomed ice-cream cones
• Frosting (see recipe, below)
• Optional: colored sprinkles, 10 maraschino cherries with stems

Directions
- Combine first 4 ingredients in a small bowl; set aside.
- Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until blended. Stir in vanilla. Add egg white, mixing well.
- Fill cones to within 1/2 inch of the top; carefully place on an ungreased baking sheet. Bake at 375 degrees for 35 minutes; cool completely on wire racks. Spread evenly with Frosting. Top with colored sprinkles and a cherry, if desired.

Frosting Recipe:

Ingredients:

• 2 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons buttermilk
• 1 1/2 teaspoons vanilla extract

Directions:

Beat butter and sugar at medium speed with an electric mixer until creamy. Add buttermilk; beat until spreading consistency. Stir in vanilla.

Recipe and images from myrecipes.com

{What's Cooking?} Cool Down with Homemade Italian Ice

This week's What's Cooking? recipe will help you beat the heat this summer: Homemade Italian Ice. Not only is this recipe easy to make, but it is a crowd pleaser for young and old alike. Enjoy!



Italian Ice

Ingredients:
- 1 cup water
- 2 cups sugar
- 1 cup fresh lemon juice (you can substitute with any flavoring of your choice)
- Ice cube molds
- Food processor

Directions:
Mix 1 cup water to 2 cups sugar. Bring to a boil while stirring to make a simple sugar. Remove from heat and add lemon juice (and a little zest if you like). Pour into ice cube molds and place in freezer. Once close to frozen (it will never fully freeze) remove from freezer and place cubes into food processor. Process until slushy. Garnish with lemon rind or fresh fruit.

{What's Cooking?} Garden Sliders

A couple of weekends ago my husband and the kiddos helped me plant a small summer garden. I love fresh summer vegetables! They have always been a season staple for my family, as my grandfather has been producing some of the best local veggies in his annual garden ever since I can remember. I decided to start the summertime tradition of growing a vegetable garden with my own children this year, though on a much smaller scale. After all of our planting I found myself feeling hungry, which resulted in a good rummage through my recipe "stash" for something fresh and new. I ended up coming across the perfect recipe for a summertime appetizer or light lunch entree from Better Homes and Gardens: Garden Sliders. This recipe allows you to take full advantage of the season's freshest produce, whether using vegetables from your own garden or a local farmers market. These bite-sized sandwich yummies combine grilled summer squash, crisp cucumbers, and tomato with a hearty white bean dip to create a healthy and satisfying summertime snack. Hungry yet? I am!



Garden Sliders

Ingredients
- 1 15- to 16-oz. can Great Northern or cannellini beans, rinsed and drained
- 2 Tbsp. olive oil
- 2 cloves garlic, minced (1 tsp.)
- 1/2 tsp. Italian seasoning, crushed
- 1 medium yellow summer squash, cut into 1/4-inch-thick slices
- 24 1/4-inch-thick slices baguette
- 2 medium roma tomatoes, cut in 1/4-inch-thick slices
- 1 small cucumber, cut into 1/4-inch-thick slices
- Small celery top sprigs, small tomato wedges, and/or pickle slices (optional)

Directions
1. For bean spread, in blender or food processor combine beans, 1 tablespoon of the oil, the garlic, and Italian seasoning. Cover; blend or process until smooth. Season with salt and ground black pepper.
2. To grill squash, toss squash slices with remaining tablespoon olive oil. Place in a grill basket. Place basket directly over medium coals for about 5 minutes or just until squash is tender, turning once.
3. Spread one side of each bread slice with bean spread. Top half of the bread with tomato, squash, and cucumber slices. Top with remaining bread slices, spread side down. Secure sandwiches with wooden picks. Top with celery sprigs, tomato wedges, and/or pickle slices.

Makes 12 appetizers-size sandwiches.

Make-Ahead
Make the bean spread up to 2 days ahead; refrigerate, covered. Slice vegetables up to 24 hours ahead. Assemble sliders 2 hours ahead.

{What's Cooking?} Bang Bang Shrimp

This week's {What's Cooking?} recipe is Food Network's version of Bonefish Grill's famous Bang Bang Shrimp. I am not a fan of fried food BUT I am usually willing to make an exception when this yummy appetizer is hanging around.

Photograph by Stephanie Foley

Last summer a neighbor brought Food Network's version (called Almost-Famous Spicy Fried Shrimp) to a gathering and it was a HUGE hit. It taste almost exactly like the real deal! I had to have the recipe and try it out for myself. I was also curious how it would turn out if I broiled the shrimp instead of frying them. I have to be honest...not as good as the fried version but still pretty yummy. Either way, this appetizer is sure to be a crowd pleaser at your next event.

Almost-Famous Spicy Fried Shrimp

Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt

For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

{What's Cooking?} Banana Split Ice Cream Sandwiches

Y-U-M-M-Y! These Banana Split Ice Cream Sandwiches take a little planning-ahead prep work but are totally worth it. They look great and taste even better!

Banana Split Ice Cream Sandwiches

Ingredients:

Cookies:
7 tablespoons powdered sugar
6 tablespoons sifted all-purpose flour
1/4 teaspoon vanilla extract
1 large egg
Filling:
2 cups vanilla low-fat ice cream, softened
3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
6 tablespoons coarsely chopped dry-roasted peanuts, divided
Remaining ingredients:
6 tablespoons frozen fat-free whipped topping, thawed
6 tablespoons chocolate syrup
6 maraschino cherries, drained

Preparation:
To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg, and beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.

Preheat oven to 350°.

Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with the remaining batter, reusing the parchment paper.

To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.

Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, 1 teaspoon peanuts, and 1 cherry. Serve immediately.

Nutritional Information
Calories:310 (20% from fat)
Fat:7g (sat 1.6g,mono 2.3g,poly 1.6g)
Protein:6.9g
Carbohydrate:55.9g
Fiber:2.3g
Cholesterol:39mg
Iron:0.8mg
Sodium:54mg
Calcium:79mg

* Recipe and picture taken from Cooking Light

What's Cooking?: A Collection of Recipe Favorites

Ever since our youngest has turned 2 and become a little more independent, I feel like I am re-discovering my love of cooking and food. I have always loved to bake for special occasions but cooking just wasn't my thing. I think that it probably had to do with trying to occupy 3 young children while I was attempting to prepare the night's meal or that fact that I wasn't always the best at planning out our menu. Either way, my new-found love of discovering recipes that our family can prepare together and enjoy has inspired me to start a collection of posts called {What's Cooking?}. I will be sharing family favorites as well as great new recipe finds. Appetizers, entrees, desserts, and everything in between will be included. Maybe some of my favorites will make their way into your home. Whether you add them to your weeknight menu line-up or share them with guests at your next Shindig, I hope that I am able to inspire you to re-discover your love of food as well!

Last week I shared the first recipe in the {What's Cooking?} collection, Grilled Zucchini Poppers. This week's recipe is a new Cooking Light find that our family just recently tried and LOVED. It is healthy, hearty, and easy to prepare for a quick weeknight meal.

Caprese Wraps with Chicken

Ingredients
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved

Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.

* A few side notes: I do not eat meat but my husband and oldest son do. So, I prepared all of the ingredients and added the chicken in at the end, allowing the meat-free wraps to be prepared first. I have used balsamic vinegar in place of the white wine vinegar...yummy! Also, you can use any type of shredded chicken that you have leftover or on hand. My husband used Tyson's All Natural Crispy Chicken Strips one night and loved the result. Experiment and have fun!

Nutritional Information
Calories:328
Fat:15.9g (sat 4.5g,mono 6.2g,poly 2.7g)
Protein:30.3g
Carbohydrate:22g
Fiber:9.5g
Cholesterol:61mg
Iron:2.9mg
Sodium:573mg
Calcium:180mg