Halloween – Gluten Free Macaroons


Oh man, I am so excited for Halloween!  Can’t wait to start making these spooky treats. These are not your typical puffy pastel macaroon, but this is a family macaroon recipe that has always been gluten-free… and it is also super simple, fun to make, and most importantly… it’s delicious!

Ingredients:

-1 package shredded coconut (5 1/3rd cups)
-2/3rds cup sugar
-¼ tsp. salt
-1 tsp. almond extract
-4 egg whites

Toppings:
Chocolate Chips
Sliced Almonds


Directions:

– Mix all your ingredients together
– Once your ingredients are all mixed, start making ghosts!
– The batter doesn’t spread too much when it’s baked, so shape them just slightly smaller than you want in the end. I use roughly a golf ball of batter for each, about as much as you can pick up with an overfilled melon baller. Shape them into cone like ghosts, with a flat bottom, and rounded top
– Cook on 325° for 20 minutes, or until edges begin to brown
– They will be gooey when you take them out, so quickly put in (gluten free) chocolate chips upside down as eyes, and gently push in a sliced almond as a screaming ghost mouth
– Refrigerate before eating – they will turn chewy and delicious!

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Gluten Free Pear Custard Pie

apple picking
I went apple picking with my family last weekend, which was great! One minor issue though –  I don’t really care for apples…but, lucky me, they had a few pear trees sprinkled throughout the orchard. So I stocked up on pears and now I have more than I know what to do with. 1st recipe on this list… Pear custard pie.

This is a Martha Stewart recipe, with one little conversion switching to gluten free flour.

pear custard pie

Here’s the recipe:

Ingredients:

-3 Comice or Bartlett pears, peeled, halved, cored, and sliced
-1/4 cup melted unsalted butter
-1/3 cup granulated sugar
-1/3 cup  all purpose gluten free flour
-2 teaspoons vanilla extract-3 large eggs
-3/4 cup milk
-1/4 teaspoon salt
-Confectioners’ sugar (dust on top

Directions:

  1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
  3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve  warm or  cool or at room temperature, dusted with confectioners’ sugar.

This recipe was found here on Martha Stewart

Gluten Free Game Day Snacks


It’s football season! This year I have tried to embrace more than just the game-day cooking, and joined a fantasy league with my friends from college. I am very proud to say I am currently number one in my league,  5-0-0 woot woot! But the food is still my favorite part 😉 

 Here are some of my favorite gluten free game day foods:

Buffalo Chicken Dip

Pizza

Potato Skins

Buffalo Chicken Wings 

Sweet Soy Chicken Wings


Gluten Free Pumpkin Muffins

gluten free pumpkin muffins

Even though it’s still quite warm here in Boston, kids are back in school, and summer is technically over…which means it’s a reasonable time to start baking with pumpkin again and thinking about HALLOWEEN. The first fall recipe of the season: Gluten Free Pumpkin Muffins. They’re good on their own, but they’re obviously extra good with frosting on top. I’ve included the “healthy” frosting option (warning, it’s only healthy through comparison), and then extra-less healthy cream cheese frosting option. Enjoy!

Ingredients:

(makes 12 muffins)

– 2 cups gluten free flour (I used better batter)
– 2/3 cup brown sugar
– 1/3 cup sugar
– 2 eggs
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon baking soda
– 1/4 teaspoon ground ginger
– 1 stick of butter (8 tbs)
– 1/2 cup canned pumpkin
– 1/3 cup almond milk (sub whole milk or buttermilk if you prefer)

Directions:

– Add dry ingredients to your mixing bowl first, whisk together (by hand is fine)
– Add the remaining ingredients, mix together
– Scoop evenly into muffin trays with a spoon
– Bake for 15-20 minutes until puffed up, tops will be lightly browned
– Let sit for at least 5 minutes before glazing and/or eating

Glaze:

(pictured above, is your “healthy” frosting option)

– 8 oz creme fraiche (cool to room temp)
– 1/2 cup confectioners sugar
– 1 tsp pumpkin puree (really just for coloring, you can skip if you want white glaze)
– 2 tbs of butter (softened, not melted)
– Mix all the ingredients together in an electric mixer/with hand beaters/or super fast by hand
– If it comes out too wet just add a dash of your GF flour and beat again

Creme Cheese Frosting:

(not pictured- is you most delicious and less healthy option)

– 12 oz creme cheese
– 1.5  cups confectioners sugar
– 1/2 stick of butter (4 tbs)
– 1 tsp vanilla extract
– Mix creme cheese and butter together in an electric mixer, once smooth slowly add in confectioners sugar. Once sugar is thoroughly mixed, slowly add the vanilla.

Pumpkin Meringue Pie – Thanksgiving Recipes

Martha’s Recipe, altered for Celiacs! Impress your thanksgiving guests. 

Ingredients

For The Crust

-I suggest the pre-made crust from Whole Foods (label pictured below. Do NOT use the brown rice pie crusts that they also sell in the freezer isle)
-IMPORTANT NOTE : many pre-made gluten free pie crusts are small and shallow. Make sure you use a normal sized pie crust, such as the one pictured below.
-To make your own crust, try this recipe by Whole Foods

For The Filling

-3 large eggs
-1 can (15 ounces) pure pumpkin puree
-1 can (12 ounces) evaporated milk
-3/4 cup packed light brown sugar
-1 tablespoon cornstarch
-1 teaspoon pure vanilla extract
-3/4 teaspoon ground cinnamon
-3/4 teaspoon ground ginger
-Coarse salt
-1/4 teaspoon freshly grated nutmeg

For The Meringue

-2 cups granulated sugar
-8 large egg whites, room temperature

Directions

  1. Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
  2. Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  3. Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
  4. Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
  5. Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
  6. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. Because no one owns a blow torch, instead use your broiler. Place the broiler on HIGH for a few minutes (until hott), and pop pie in for 2-5 minutes. Watch the pie closely and make sure to take it out as soon as the meringue starts to brown.

Thanksgiving: Gluten Free Stuffing!

Make sure your family can still enjoy the traditional Thanksgiving favorite by making your own gluten free stuffing!

Its not too hard, and is well worth it for a complete Thanksgiving meal!

To accompany a large turkey, you will need roughly:

– 1.5- 2 Loaves of Gluten Free Bread (I use Udi’s white and dark bread)
-2 Cups Turkey Stock (Switch to vegetable broth for vegetarians!)
– 2 Large Carrots
– 3 Large Celery Shoots
-1 Apple
-3 Cups Mushrooms
-2 Onions
-1 Tsp. Garlic Salt
-1 Tsp. Paprika
-Thyme
-Sage
-Rosemary (OPTIONAL – a lot of people, like my family, do not like rosemary)

Directions:

-Chop celery, apple, mushrooms, and onion into small chunks, and shred carrot into thin strips with a zester or grater.Saute in olive oil until all ingredients are soft.

-Meanwhile, chop your gluten free bread into small 1/2 ” squares and line on baking sheet or toaster tray. Sprinkle bread with garlic salt and paprika and toast in oven or toaster at 400 until bread begins to harden.

-While bread is toasting, melt your butter and mix with sage, thyme and any additional spices. When bread is slightly browned remove and pour into large mixing bowl. Add in butter/spice mix and toss evenly.

-Toss with sautéed vegetables and turkey broth, add pepper and salt (use your judgement).

-Butter a deep baking dish and pour stuffing mixture evenly into the pan.

-Bake for 20 minutes at 350, remove and stir, then bake again for an additional 20 minutes.

Tips:

-Use a gluten free bread that you like, but specifically one based mainly in soy, rice or potato to avoid a sweet taste. Pre cut bread crumbs and bread cubes are often flavored and are too sweet for a savory stuffing mixture.

-Adjust ingredients proportionate to your stuffing desires! Load up on veggies if they are your favorite part!

-Most importantly, gluten free stuffing recipes should use significantly less broth than traditional recipes. This is because GF  bread is less absorbent, and will come out mushy if too much broth is used. If your stuffing looks too wet just continue to toss and bake until the extra broth is cooked away.

Enjoy!!

MACAROOOOONS


Macaroons

My mum and I were trying to transform some of our already gluten free desserts into yummy Halloween treats. Here, we’ve taken our regular gluten free macaroon recipe, and transformed it into ghost macaroons! It is super simple, fun to make, and even more fun to eat!

Recipe:
-I package shredded coconut (5 1/3rd cups)
-2/3rds cup sugar
-¼ tsp. salt
-1 tsp. almond extract
-4 egg whites

Toppings:
Chocolate Chips
Sliced Almonds


Once your ingredients are all mixed, start making ghosts! The batter doesn’t spread too much when it’s baked, so shape them just slightly smaller than you want in the end. I use roughly a golf ball of batter for each, about as much as you can pick up with an overfilled melon baller. Shape them into cone like ghosts, with a flat bottom, and rounded top.

Cook on 325° for 20 minutes, or until edges begin to brown.

They will be gooey when you take them out, so quickly put in (gluten free) chocolate chips upside down as eyes, and gently push in a sliced almond as a screaming ghost mouth.  Then refrigerate and they will turn chewy and delicious!

Ghost Meringues!

An easy Halloween treat that is always gluten free!

2 cups of sugar and 8 egg whites makes 2 dozen meringues!

You need a good mixer for this one…

-Fill a large pot  with roughly 4 inches of water, and bring to a simmer
-Place your sugar and egg whites in a (heatproof) mixing bowl in the simmering water
-Stir constantly, until sugar begins to dissolve (just a few minutes)
-Transfer bowl to mixer, and whisk on medium for 3 minutes
-Mix on high for 6-10 more minutes, until mixture is thick and white

-Line cookie sheet with non stick foil or spray (IMPORTANT)
-Use a large spoon or ice cream scoop to measure out each dollop of meringue
-Plop on tray and then pull straight up on spoon to create the cone shape
-Top off meringues ghosts with 2 (gluten free) mini kisses for eyes

Bake in the oven on 275 for 55 minutes