Autumn Potato Mash

Now that we are officially entering Fall, I get overly eager to throw together yummy comfort foods, without the extra comfort. This past week at the grocery store there were some finds that were on sale that sparked an idea for a revamp of mashed potatoes.

        

   

Ingredients: 

+Half a Pound of a mixture of potatoes

+Fresh Basil(A Handful)

+Fresh Garlic (4-5Cloves)

+2 Cup of Water

+1/3 cup of heavy cream

1. Rinse the potatoes and chop them up in cubes of 1/2 inch. Toss them in a sauté pan and let them cook for 10 minutes on medium-high. Throw half the basil with 3 of the garlic cloves.

2. Add the 2 cups of water and allow the potatoes to sizzle until majority of the water is evaporated, should be around 15 minutes. Remove from heat.

3. After they have softened take a masher, and mash until majority of the potatoes are mashed. I left some of them chunky for a stronger texture. Add 1/3 cup of heavy cream and stir with a spoon until the cream is evenly spread.

4. Put back on the stove for 5 minutes and add the remaining of garlic cloves and basil, with a dash of salt and pepper!

I made it with roasted veggies as a side and it was yummy! :)
Happy Cooking.

Homemade Popsicles

The best way to beat the heat is getting creative with popsicles. I wanted to make my own, without all of the crazy amounts of sugar, and something I wouldn't feel bad about eating one..or two..or six.

Here's the recipe:

6-8 Ripe Strawberries
3 Kiwis
1 Handfull of blueberries
1 cup of water
1/2 sugar
2/3 cup of Greek Yogurt

1. In a saucepan, mix the water and sugar together over a low heat and allow the sugar to melt into the water and create a thin syrup. (4-5 mins)
2. As the sugar/water mixture is cooking, prepare the fruit by washing, cutting the tops off the strawberries, and peeling the kiwi's.
3. In a blender, place the water mixture, fruit, and greek yogurt. If you have a liquify button, use that one, if not, just blend until its thin.
4. If you dont have popsicle containers, I found mine at Marshalls! Pour the mixture into the containers (leaving 1/2 inch from the top) and toss a few blueberries in each container then place in the freezer! It usually takes 5-6 hours to properly freeze!

When you are ready to try one, either lay it out on the counter for 4-5 minutes or run the container under hot water for 30 seconds, and then enjoy!

Homemade Fruit Leather

         Although this is one of my favorite at home recipes, it's definitely a commitment in making! This can be made any time of the year with whatever fruit you think sounds yummy. Today, I went to the farmers market and picked out raspberries and apples. 

Here's how to perfect fruit leather:

4-5 cups of diced fruit (3 apples 2 packs of raspberries)
3/4 cup of water
1/2 cup of raw sugar


1. Preheat your oven around 200 degrees. Rinse, peel, and dice the apples. The raspberries are small enough to just dump in after a fresh wash in the water. Throw them into a sauce pan over med-high temperature on the stove and add the water. Allow to boil and simmer for a good 10 minutes. (Don't let it burn on the bottom!)
2. Let cool for a few minutes and then toss it in a blender and mix until the consistency you desire is reached. I like to puree it for 20-30 seconds for a smooth mixture.
3. Then take a cookie sheet (preferable with edges) and line it with parchment paper. This recipe yields about one cookie sheet worth. Pour the mix onto the sheet and allow it to spread evenly. Try for 1/8-1/4 inch high.
4. Place in the oven and check around every hour, mine took about 5 hours. After its cooked slide the parchment paper off the tray and let cool on a cooling rack!

 

Oatmeal Cookies

I find delight from the simple things in life, one of them including Oatmeal Cookies. They are usually something you always have in your cupboard and are a quick fix. For the Oatmeal Cookies, depending on your sensitivity to Oats, I would stick with the Gluten Free Rolled Oats.

Oatmeal Cookie Recipe:

1/2 Cup Butter
1/2 Cup of Raw Sugar
1/4 Cup of Soy Milk (Almond, regular)
1 Tbsp. of Vanilla
1/4 Cup of Potato Starch
1/4 Cup Rice Flour
1-1/2 Cups of GF Rolled Oats
2 Tbsp. Cinnamon
1/2 Tsp. Xanthan Gum
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Sea Salt

Optional:
Sprinkle Coconut
Slivered Almonds

1) Pre-Heat Oven to 350 Degrees.
2)Cream together the sugar, butter, vanilla, cinnamon, and milk. In a separate bowl, whisk together all the flours and oats.
3) Combine the wet ingredients with the dry and mix thoroughly.
4) Roll cookies into 1-1/2 inch balls and place on a cookie sheet. Put in the oven for 10-12 Mins.

Dark Chocolate Marshmallow

These were some of the best gluten free cupcakes I've had. Proud to say they came from my kitchen!

I used the basic gluten free chocolate mix from last recipe:

Chocolate Cake Mix:

1/2 cup tapioca flour
1/2 cup sorghum flour
1/2 cup rice flour
1 cup dutch-processed cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 1/2 sticks salted butter, room temperature 
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk


1. Preheat the oven to 350 degrees. Fill the cupcake pan with liners.
2. Mix the three flours, then add the cocoa, xanthan gum, baking power and baking soda, and wisk together.
3. Beat the butter until it forms a creamy mixture, add the brown sugar, granulated sugar and let mix for 2-3 minutes. Slowly add the eggs, egg yolk, vanilla, and mix on low. Slowly add the flour cup by cup until the mixture is smooth. Then lastly, add the buttermilk and mix for another 1 minutes. 
4. Use a 1/2 measuring cup to pour into the cupcake pans and place in the oven for 10-12 minutes. 


After the cupcakes have cooled and had time to set, you can focus on the delicious marshmallow frosting.


I took miniature and regular sized marshmallows and cut them in fourths. Then I placed as I pleased around the top of the cupcakes. Then I set the oven to broil, and set the cupcakes in the oven for 2-5 minutes and watched them brown! 


Then take them out and serve to your friends!

Chocolate Toffee Carmel Cupcake

These cupcakes were baked for the celebration of my friends becoming engaged. I'm actually getting to bake cupcakes for their wedding this September. These were delicious and quite popular!


Chocolate Toffee Carmel Cupcake:


Chocolate Cake Mix:


1/2 cup tapioca flour
1/2 cup sorghum flour
1/2 cup rice flour
1 cup dutch-processed cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 1/2 sticks salted butter, room temperature 
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
2 Heath Candy Bars


1. Preheat the oven to 350 degrees. Fill the cupcake pan with liners.
2. Mix the three flours, then add the cocoa, xanthan gum, baking power and baking soda, and wisk together.
3. Beat the butter until it forms a creamy mixture, add the brown sugar, granulated sugar and let mix for 2-3 minutes. Slowly add the eggs, egg yolk, vanilla, and mix on low. Slowly add the flour cup by cup until the mixture is smooth. Then lastly, add the buttermilk and mix for another 1 minutes. 
4. Use a 1/2 measuring cup to pour into the cupcake pans. Crunch up the toffee bars and slip a couple tablespoons in each tin and place in the oven for 10-12 minutes. 


*For moist cupcakes, take out of the oven around 10 minutes and allow them to set out of the pan. 


Carmel Frosting:


4 cups of Powdered Sugar
2 cups brown sugar

1/2 cup butter

1/2 cup milk

1. Place brown sugar, butter and heavy cream into the sauce pan, let boil. Once boiling, time the sauce for 3 minutes. 

2. Take off the stove, once browned and allow it to cool.

3. Pour into a bowl, add the powdered sugar and mix until a thick frosting is formed.

4. Once cupcakes are cooled, lightly drizzle the frosting over the cupcakes and give time for the carmel to set. 

Then ENJOY! :) 

Blueberry Lemon Muffin

These turned out to be really delicious. I was at the store, wanting to make something with lemon and decided to pair the blueberries, which were in season!


Muffin Mix: (about 12 muffins)


2 1/2 Cups Pamela's Gluten Free Baking Mix (Feel free to use any GF baking mixture)
2 Cups of Fresh Blueberries
1/2 Teaspoon of Lemon Extract 
10 GF Lemon Shortbread Cookies (crushed)


1. I usually don't use eggs in my baking mix, therefore I substitute with Potato Starch. In a Large bowl, mix the GF flour, with oil, potato starch, and water. Mix for 2-3 mintues. Add the 1/2 teaspoon of Lemon Extract.


2. After rinsing the blueberries, pour them into the bowl. With a spatula lightly twist and stir the blueberries making sure not to crush them. (The batter may become to become "runny" and won't solidify well.)


3. Using a 1/2 measuring cup, scoop and drop the batter into the cupcake bins. Before placing into the oven, gently sprinkle the crushed lemon cookies over the cupcakes to add crunch and texture. 


4. Bake for 10-12 minutes and let cool. Then enjoy!