Meatloaf Cupcakes

Like many of you out there, I like to look around on pinterest. Several times now I have seen Meatloaf Cupcakes and thought "What a cute idea!" So while this recipe and ingredients are my own. Simply because we have to make them gluten free in this house. I owe pinterest the credit for giving me the idea. I have no idea who posted them first or I would link back. 

Gluten Free Meatloaf Cupcakes
Makes 1 dozen (serving size 2 cupcakes)
adapted from Pinterest

For meatloaf bottom:
1/2 cup Parmesan cheese
1/4 cup gluten free bread crumbs or corn tortilla chip crumbs
1 tsp Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 cup sweet onion, finely chopped
2 whole cloves garlic, minced
2 lbs ground sirloin
1 1/2 teaspoon sea salt
1 egg 
For the glaze:
1/4 cup ketchup
1/2 teaspoon ground cumin
Dash Worcestershire sauce
1/2 tablespoon honey or agave nectar
For Potato Topping:
3 cups mashed potatoes (around 4 large baking potatoes)
1/4 cup whipping cream
1/2 cup cream cheese, at room temperature.
2 TBSP Butter, at room temperature.
1 tbsp garlic
1 tsp fresh parsley, chopped
1 TBSP fresh chopped chives
1 teaspoon sea salt
1 cup shredded parmesan cheese

Heat oven to 350 degrees F.

In a food processor bowl, combine all meatloaf ingredients. Combine thoroughly.

Press into your muffin or cupcake pan. 

Combine the ketchup, cumin, Worcestershire sauce, and honey to make the glaze. for the glaze and spread on top of the meatloaf mix in the muffin pan.

Place in the oven and bake for 25 minutes. 

While meat is baking, Peel, quarter, and boil potatoes for 15-20 minutes or until soft.

 Drain potatoes and and beat with a mixer until smooth. Melt butter over low heat. Add garlic and saute for 2 minutes on medium heat. Add whipping cream, cream cheese, parsley, chives and salt. Add potatoes and cream mixture to your kitchenaid and beat at a medium-high speed until nice and creamy. 

When meatloaf is done baking, Turn your oven up to high broil. Carefully tip your mealoaf muffins so that the fat pours out into a grease pan. Discard fat.

Place your potato mixture in a large ziplock bag -or- pastry bag.  

  Cut off 1 inch of the tip.

Top each meatloaf with the mashed potato mixture by piping it on top. 

Place back in the oven on broil for 5-8 minutes, or just until lightly golden. 

Serve!

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Cheesy Quinoa Cakes

Below you will find a recipe for Gluten-Free Cheesy Quinoa Cakes.

But First... I gotta share some news. This week went by in a whirlwind. There has been so much exciting things going on. First, The Gluten-free Is Easy cookbook website is now up and running! You can signup to recieve book updates, take a sneak peak at a popular recipe, or contact the authors. Look for preorder information coming soon!

This has been a very exciting venture for me. I hope you can help spread the word! 

Next, I was honored when Lauren Conrad repinned my cheesy cauliflower breadstick recipe.Which happened the same day the website for my cookbook was release. I was overwhelmed, excited, humbled. Wow. It just all has been so exciting! Thank you all! None of this would have happened if it was not for you. Thank you for all the encouragement and nice notes and comments you leave for me. You make my life brighter!

Now on to today's recipe! 

My daughter has found a new passion for Quinoa. I mean I have been making her quinoa pasta for years, but now she likes all things quinoa. Works for me!!! One of her favorite things I make is Quinoa Patties. Anytime I make burgers for the boys. I make the quinoa patties for her and I. They are very tasty. You should try them!

When we left for sailing I made her these Cheesy Quinoa cakes and stored them in the fridge for her to reheat and eat while her personal chef (me) was on vacation. She LOVED them. They were gone when I got back and we were only gone 3 days. Two thumbs up from the celiac! 

Cheesy Quinoa Cakes

adapted from Spoon Fork Bacon

Makes 10 

2 cups cooked quinoa

2/3 cup grated fontina cheese

3 tablespoons better batter all purpose gluten-free flour

2 green onions, thinly sliced

1 egg, lightly beaten

2 teaspoons freshly ground black pepper

2  tablespoons extra virgin olive oil

salt to taste

*optional cheddar cheese or extra fontina cheese for topping

Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.

Pour some of the oil into a large sauté pan or griddle and place over medium heat.

Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan or griddle. (this will have to be done in batches)

Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. 

If you desire, the last 3 minutes you can top with additional cheddar or fontina cheese for a truly cheesy treat! Healthy too! 

Cucumber Bites

Since I am out enjoying the high seas... I thought I would share with you one of my favorite to serve by the pool, beach or on our boat; Cucumber is one of the things I eat the most of, during the summer. It is naturally cool and refreshing. These little bites of heaven are the perfect summertime treat 

Gluten Free Cucumber Bites
adapted from Bite Delite

2 cucumbers 
8 ounces cream cheese
1/4 teaspoon salt
1 teaspoon fresh mint, chopped
freshly ground black pepper, to taste
Fresh parsley for garnish and flavor
*optional smoke seasoning

Slice one cucumber into circles. Peel and dice the second cucumber and add to a bowl.
Use the other cucumber, peel and dice into 1/4 inch pieces. Combine the diced cucumber with cream cheese cheese, mint, salt and pepper. 
Divide the mixture on top of the cucumber circles. Top with fresh parsley and smoke seasoning.

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Snickerdoodles

Today we are coming home from Catalina. 3 days of Rest and Relaxation was just what I needed. Time to stock our house back up with food and feed the troops! I am refreshed and ready to go! Snickerdoodles are my favorite cookie, and I figured it was a good place to start.

Gluten Free Snickerdoodles
adapted from The Brown Eyed Baker

2 cups  Maninis Multipurpose gluten free flour 
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

Preheat oven to 350°F. Line baking sheets with parchment paper.
Whisk together the flour, cream of tartar, and baking soda in a medium bowl. Set aside.
Cream together the butter and sugar until light and fluffy with a hand mixer or a kitchenaid. 

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Gradually blend in the flour mixture, beating on low speed just until the flour is blended.
Mix together the sugar and cinnamon in a small bowl.
Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
Place on prepared baking stone 2 inches apart and bake for 10 minutes.
Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack.  

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