Snickerdoodle Blondies gluten free

My daughter has senioritis... For those of you that don't know what that is... it is "being SO OVER high school when there is only 2 weeks left of school" I want to make her something sweet and yummy to cheer her up. I am hoping Jordan will sneak some on the side. He always complains about Taylor's celiac and says he won't eat "gluten free food". A highlight of my life was when he started sneaking my gluten free cupcakes to take to his friends at school. I am on to him. I just have to keep pretending I don't notice. He is funny like that. He is the most finicky eater I have ever come across and the fact that he takes my cupcakes to his friends is saying something.
I have seen several recipes for Snickerdoodle Blondies. I of course need to make them gluten free for my daughter, however you can make them non gluten free with regular all purpose flour. You can use my gluten free blend or you can use better batter (which is a lot cheaper and easier).

2-2/3 cups gluten free all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined.

On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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Homemade Jalepeno Ranch Gluten Free

Making adult tater tots and I want to have some ranch with them. Time for some Homemade Jalepeno Ranch Dressing. It is naturally gluten free and the perfect condiment to dip potatoes in. Usually Ranch has parsley in it. Since I am making this one spicy for me, Randy and Jordan, I chose Cilantro instead. I gotta say this turned out scrumptious. I am going to have to make it more often. Here is the process I used:

•1 clove garlic, minced
•Pinch of kosher salt
•1/4 C Cilantro, finely chopped
•2 T chives, finely chopped
•1 jalepeno finely minced •1 C mayonnaise
•1/2 C sour cream
•4 TBSP Milk

Sprinkle a pinch of kosher salt on top of minced garlic and jalepeno. With a fork, mash garlic and salt until it becomes a paste. Place paste in a bowl with the chopped cilantro and chives. Add mayonnaise and sour cream to bowl and mix until thoroughly combined. Slowly mix in milk until you reach desired consistency. Add additional salt to taste. Store in fridge for up to 1 week.

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Twice Baked Potatoes

I have needed to have a lot of finger foods on hand lately. I don't think there has been less than 8 teenagers in our house at any given time during the last 3 days. My daughter said that her birthday is over when the weekend is over. It is convenient for her that her birthday always falls on Memorial Day weekend. Here is a picture of some of the girls who came to the bday:

 I can't even count the amount of times I have heard "This is gluten free?" this weekend. I think a lot of people think just because there isn't gluten, it must have to taste funny. A lot of food is naturally gluten free. Potatoes... they are a staple in our house now. Thank God potatoes don't have gluten or my life would really suck. Here is a quick treat you can make up for a crowd on a light budget.

Twice Baked Potatoes

Preheat the oven to 350 degrees.

Wash your potatoes. Pat them dry and then rub them sink an olive oil bath.

Poke your potatoes all over one side with a fork, then bake in the oven until they're nice and wrinkly.
I baked mine for 55 minutes at 350 degrees
And after the potatoes have cooled a bit, slice them open lengthwise.
Scoop out the insides.

Whip the insides in a bowl with 1 8oz cream cheese and 1 cube butter.
Add your desired toppings and mash mash mash! (I put in Sautéd chopped onions, bacos, cheddar cheese, and garlic)
Mash in the onions and garlic.

Fill your potato skins with the mixture and top with salt and pepper. Bake until the tops are nice and crispy.
I did 350 degrees for 30 minutes.
They were gone before I got a photo. Sorry. But the recipe is good any way. =)

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Not your traditional Red Velvet Cupcake - Gluten Free

My daughter wants Red Velvet Cupcakes for her birthday. Of course! It couldn't be vanilla, or chocolate or something that can easily be switched up to be gluten free. Not only that... She doesn't want the cream cheese frosting. She wants Vanilla Buttercream frosting instead. That's my girl! All kidding aside, I am happy to do it for her. I have been spending a lot of time reading various recipes. Trying to figure out exactly how this taste combo is going to go. Keeping in mind I am also making Cookie Dough Cupcakes... For 20 teenage girls...all gluten free of course.  I need to do all of this before we head off for a day at the spa. But, this is it. She is turning 18! She isn't a baby anymore. She is officially an adult. So yes, I am happy to do it. This is what I came up with...
Red Velvet cupcakes filled with chocolate ganache with Buttercream frosting. (phew that's a mouthful).
1/2 cup butter
2 cups sugar
2 eggs
1 tsp. PURE vanilla extract
1 cup milk
1 tbsp vinegar
1 1 oz. bottle red food coloring
2 cups Better Batter Gluten Free Flour (or you can make your own gluten free flour blend)
1/3 cup cocoa
1 tsp salt
1 1/2 tsp. baking soda
1 tbsp. white vinegar

Ganache Ingredients
6 ounces bittersweet chocolate
2 cups heavy cream

Buttercream Ingredients

1 cup unsalted butter, softened (but not melted!)
4 cups Powdered sugar
1/4 teaspoon salt
1 tablespoon PURE vanilla extract
4 tablespoons heavy cream

Instructions for cake:
Heat oven to 350 degrees. Line 12-15 muffin tins with liners.

Beat butter and sugar in a bowl, on medium speed, for about 4 minutes or until fluffy. Add eggs, one at a time, and vanilla.

Meanwhile, stir together Milk, 1 Tbsp Vinegar and food coloring in a small bowl. In another bowl, whisk together flour, cocoa and salt.

Turn mixer speed to low. Alternate between the Milk and flour mixture, about a third at a time, until just combined.

In a small cup, stir together the rest of the white vinegar and baking soda. Allow to fizz before adding to the batter.

Fill liners, no more than 2/3 full.

 Bake for 20-25 minutes, or until tops lightly spring back when you touch them. Remove from oven and allow to cool on a rack.

Meanwhile, prepare Ganache:

Melt chocolate into cream in a double boiler over low heat, stirring constantly. pour into a large bowl and set in the fridge to cool, about 30 minutes. This should be thin enough to pipe but thick enough to hold a shape. Place into an icing bag fitted with the largest star tip or a filling tip.

Take a toothpick and poke the top of each cooled cupcake. Swirl the toothpick around to create a ‘hole’ in the center of each cupcake, disturbing as little of the surface as possible. Pipe about 1 1/2 tbsp. of ganache into the center of each cupcake.

Instructions for buttercream:

While cupcakes are cooling. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

After cupcakes are fully cool. Frost and put cupcakes to fridge for 30 minutes to set the frosting.

Here is the birthday girl!

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Happy 18th Birthday to my daughter and Sopapillas gluten free

The day has arrived. My little baby girl has now turned 18.

Her birthday wishes this year:
1. Have a day at the La Costa Spa with me. (I can't complain too much about this, because I get to reap the benefits as well).
2. To come home from spa and have me make her a big birthday meal. (this is a little more challenging because after a day at the spa, I am ready for a nap).
3. Have a sleepover with all of her close friends that live in California. I thought this meant 4 or 5 girls. I guess not. I am now told it is going to be more like 20. I have my work cut out for me.
She wants me to make my empanadas, and Carne Asada, .No problem.. To go with them I am also serving a taco salad, corn chips, bean dip,Spanish Rice, salsa, guacamole, Pina Coladas and for a little treat Sopapillas to go along with the mexican food theme. I am also making her red velvet cupcakes and chocolate chip cookie dough cupcakes... all gluten free.
I have been up since 5am prepping because going to the spa cuts in on precious prep time. I am tired and a little anxious (I am not a crowd person). Nothing that a little Champagne won't fix.
Here is a recipe for Sopapillas:

Sopapillas
2 cups Better Batter Gluten Free Flour
2-3 cups very hot water
1 tbsp. salt, optional
Flour for rolling
oil for frying
1/2 c sugar
1 tbsp cinnamon

Blend the flour, hot water, and optional salt in a bowl until smooth – this dough should still be slightly sticky when you are mixing it. Flour a rolling surface, and knead enough extra flour into the dough to make a smooth, nonsticky dough. Roll out to a thickness of 1/8 inch and cut into desired shapes and sizes.
Heat about 1/4 inch of oil to 375 degrees. Fry in oil until puffed and golden brown.

Drain and immediately coat with cinnamon and sugar (make sure to mix them first).

This may be kept in an airtight container for several days.

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Chicken Satay with Peanut Sauce or cucumber sauce

It is another sunny day here in Cali (Shocker). So I got up extra early, worked my patootie off so that I could go spend a few hours by the pool. It was nice and relaxing. I have decided tonight will be Thai food night. I enjoy making thai food for dinner, I just have to plan it ahead of time. The sicky rice needs to soak for 8 hours, a lot of the sauces need to marinade for hours. So If you want to make this recipe, be sure to plan it and get started the night before. This is a Thai version of Satay. Satay is a dish of marinated, skewered and grilled meats, served with a sauce.I always love going to a good Thai place and getting good dish with Peanut sauce. Yum. When I make peanut sauce, I like to also make veggie spring rolls, because dipping them in Peanut sauce is my favorite.
Here is how I do mine:
Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
tiny pinch turmeric powder
8 tablespoons coconut milk
3 tablespoons palm sugar

First Soak your Bamboo Skewers in water. You do this so that they don't burn when you cook them.

I only use farm fresh Chicken. Sprouts or Whole foods is the best bet. Having so many allergies in this house, I just find fresh Chicken to be the only way.

Next slice the chicken and then beat the chicken flat with a meat cleaver or heavy tenderizer.

Toast the Coriander and Cumin in a pan and then crush them either with a mortar and pestle or blend in a blender.Combine the rest of the sauce ingredients to form a marinade, pour over chicken and toss so that every piece is coated and marinade the chicken overnight.

Thread the chicken on soaked bamboo sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

Grill the chicken.  Turn them regularly and brush them liberally with the remaining marinade.

Cooking should take between 5 and 10 minutes depending on the heat of your grill.

Nam jim satay (Peanut Sauce).
2 cups of roasted (unsalted) peanuts
8 cloves garlic, chopped
1/2 cup chopped onion
4 tablespoon red curry paste
2 teaspoon fish sauce
16 tablespoons coconut milk
6 teaspoons palm sugar.
12 teaspoons lime juice


First grind or crush the peanuts to a fairly fine powder. I do this by placing them in the blender and blending them fully. Then combine them with the remaining ingredients
(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little
chicken stock. Add the lime juice and it is ready to serve.

A jad (cucumber sauce) is another sauce that is great for dipping the chicken into. I like to call this Thai salsa. It is simple to make:

4 tablespoons white vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.

Serve with steamed jasmine rice or sticky rice

My hubby came home and I had his plate with a nice ice cold beer waiting for him:

One of the better Thai food meals I have ever had.

Refreshing Thai Cucumber Salad

Tonight is Thai food night. This is actually an American Thai recipe. Which means it didn't originate in Thailand. It became popular in American using Thai inspired ingredients. It is a refreshing salad to serve with any other thai dish.

Ingredients
1/4 cup rice vinegar
1/4 cup granulated sugar
3 tablespoons water
1/2 teaspoon salt
2 medium cucumbers, halved lengthwise, seeded and thinly sliced
1/2 cup finely chopped white onion
10 fresh mint leaves, chopped
1 tablespoon chopped fresh cilantro
optional: 2 tablespoons chopped dry-roasted peanuts for garnish

Combine vinegar, sugar, water and salt in a medium bowl. Whisk until sugar dissoles. Add cucumber, onion, mint, and cilantro. Toss until evenly coated. Let sit for 15 minutes. If you would like Garnish with peanuts and serve.

Thai Jasmine Rice

Nothing says Thai food like a good rice. This is an easy recipe to do when you forgot to soak sticky rice. Most Thai food is served either with Sticky rice or Jasmine rice. I am out of sweet rice, which is what you use to make sticky rice. So tonight the family gets Jasmine rice to go with their Thai meal.

Ingredients

2 tablespoons olive oil
2 tablespoons chopped onion
1 bay leaf
1 1/2 cups dry jasmine rice
3 cups water
salt to taste

Directions


1.In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in bay leaf, and jasmine rice. Stir to coat the rice.

2.Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.

*for a little extra taste you can sprinkle with fresh cilantro and minced Thai peppers.

Here is what the completed meal looked like.

Black Bean Chicken Taquitos Recipe

Black Bean Chicken Taquitos Recipe

Ingredients
1 lb boneless skinless chicken breast, chopped in small pieces
1 – 15 oz can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried oregano
1 TBSP chopped cilantro
salt and pepper
1 cup Mexican blend shredded cheese (or monterey jack and colby)
1 pack corn tortillas
olive oil
1. Preheat oven to 450 degrees. Preheat large skillet. Add salt and pepper and all other seasonings to chicken. Drizzle skillet with olive oil. Add chicken and brown. Add black beans.

2. Use a potato masher to partially mash black beans and chicken together. When they are about 1/2 mashed, it’s done.

3. Warm tortillas in the microwave according to package directions so they are easy to work with. Add about 1 tablespoon or more black bean and chicken filling to tortilla and a little cheese.

Roll up about the size of a fat cigar. Place on a baking sheet sprayed olive oil or nonstick spray. Continue rolling and place all taquitos on baking sheet. Spay the tops of the taquitos with oil.

4. Bake at 450 degrees about 15 minutes, or until lightly golden brown and crispy.

Makes about 20 taquitos

Chocolate Olive Oil Cake - Gluten free

I want to go get back on our sailboat. Coming back to reality is never easy. Jordan has been sick with a cold. Taylor has also been in pain and I am craving chocolate. I ran across a post for Chocolate Olive Oil Cake, that was of course full of gluten. I changed it around to be gluten free, very easy to do if you have better batter flour. If you don't you can mix your own gluten free flour and add 1 TB xanthan gum, which is a lot more time consuming and costly. here is how I made mine.

3 Cups Better Batter All Purpose Flour
2 cups sugar
7 tablespoons cocoa
2 teaspoons baking soda
½ teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons white vinegar
1 tablespoon vanilla extract
2 cups cold water

Directions:

Preheat the oven to 350.
In a large mixing bowl sift together the flour, sugar, cocoa, baking soda and salt.

Set the bowl to the mixer and with your mixer on low speed, pour in the oil, vinegar, vanilla, and water; beat until smooth... about 30 seconds on high.

Pour the mixture into two 9″ pans coated with butter and dusted with more gluten free flour.

Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.

In the meantime, prepare the whipped cream filling and the mocha glaze.

For the Whipped Cream
2 cups whipping cream
1 teaspoon pure vanilla extract
3 tablespoons sugar

Directions:
Combine the whipping cream, vanilla, and sugar.
Beat the mixture until stiff peaks form.
Spread the whipped cream over one of the cakes, then set the other cake on top.

For the Mocha Glaze
2 tablespoons powdered instant espresso
¼ cup boiling water
1 ½ cups heavy cream
2 tablespoons light corn syrup
2 2/3 cups finely chopped dark chocolate

Directions:
Stir together the instant espresso and boiling water until smooth. Set aside.

Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.

Remove the pan from the heat and stir in the espresso.

Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes.
Stir until the chocolate is completely melted and the sauce is very smooth.

Keep warm until ready to use, then pour it over the cake.