Monday, February 26, 2018

Chocolate Dipped Mocha Hazelnut Cookies


Chocolate Dipped Mocha Hazelnut Cookies













These Chocolate Dipped Mocha Hazelnut Cookies have the same crunchy chewy texture of a peanut butter cookie with the classic chocolate hazelnut flavors of Nutella and they’re really easy to make.

Chocolate Dipped Mocha Hazelnut Cookies
Prep time: 15 minutes
Bake Time: 10-12 minutes
Servings: 40-50 cookies 

Ingredients
  • 1 cup butter, softened
  • ¾  cup sugar 185 grams
  • ½  tsp of vanilla
  • 1 egg
  • ½ cup gluten free flour (I used Bobs Red Mill 1 to 1 flour ... 74 grams by weight)
  • 2 ½ cups hazelnut meal (280 grams by weight)
  • ½ cup unsweetened cocoa, sifted (40 grams by weight)
  • 7 oz dark chocolate (melted, to dip the cookies)

Video Tutorial: 


Instructions
  1. Preheat oven to 350 ºF or 175 ºC
  2. Stir together the gluten free flour, hazelnut meal and sifted cocoa then set aside.
  3. Beat the butter, sugar and vanilla together then add the egg and beat for another 2 to 3 minutes.
  4. Add the hazelnut mixture and beat until combined.
  5. Chill the dough for 10 to 15 minutes to make it less sticky then roll into 1 inch balls and flatten slightly with a fork.  Once the pan is filled chill the cookies for 10 minutes to prevent spreading then bake them for 10 to 12 minutes.
  6. Cool the cookies on the pan for a few minutes then transfer to a wire rack to cool completely.
  7. While they're cooling melt 7 ounces of dark chocolate then dip the bottoms of the cookies into melted chocolate and place them onto a waxed paper lined baking sheet that can be moved to the refrigerator. 
  8. Chill for 30 minutes to solidify the chocolate and they're ready.


Wednesday, January 3, 2018

French Fried Onion Chicken

French Fried Onion Chicken













French Fried Onion Chicken
Prep time: 10 min
Bake Time: 20 min
Servings: 2

Ingredients
  • 1 cup gluten free French-fried onions ( I used Aldi’s G-Free brand)
  • 1 tbsp gluten free flour ( I used Bob’s Red Mill)
  • ¼ tsp seasoned salt ( I used Goya adobo)
  • 2 boneless skinless chicken breasts
  • 1 egg, beaten
  • 2 oz smoked gruyere, grated (optional)


Video Tutorial: 


Instructions
  1. Preheat oven to 400ºF (or 205ºC) and line a baking sheet with foil sprayed with nonstick spray.
  2. Add the French fried onions, flour and seasoned salt to a plastic bag then use a rolling pin to crush the onions and combine the ingredients.
  3. Dip chicken into the beaten egg then into onion crumbs and coat well.
  4. Bake on the prepared pan in the preheated oven for 20 minutes or until chicken is no longer pink.
  5. Optionally, during the last 5 minutes of baking add a layer of grated cheddar or smoked gruyere to give the chicken a French onion soup twist.

Sunday, December 17, 2017

Stuffed Clams aka. Cherrystone Stuffies












Stuffed Clams  aka.  Cherrystone Stuffies
Prep time: 20
Bake Time: 10-15
Servings: 12

Ingredients
  • 12 clams, scrubbed ( I used cherrystones)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • ½ small red bell pepper, diced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 1 tbsp (cento hot hoagie spread)
  • ½ cup dry vermouth or white wine
  • 2 tbsp fresh chopped parsley
  • 4 slices fresh bread finely diced (I used Schar gluten free artisan white)
  • 1 lemon zest
  • About 2 tbsp butter (to dot the tops of the clams before baking)

Video Tutorial: 


Instructions
  1. In a pan with a large surface area, add the butter and olive oil then saute the bell pepper, shallots, garlic and thyme until just softened but not browned.
  2. Remove the sautéed veggies and stir in the diced pickled hot cherry peppers and set aside.
  3. Add the clams to the pan with the wine or vermouth, cover and cook the clams until they open then allow them to cool reserving the liquid.
  4. When the clams are cooled remove them from their shells, dice and add them to the veggie mixture.
  5. Toss in the chopped or grated bread along with the parsley and lemon zest and toss it all together.
  6. Now spoon over the clam liquid ¼ cup at a time until the stuffing is sufficiently moistened. (I used about ¾ cup)
  7. Stir the stuffing mixture and evenly divide it between the 12 clam shell halves that you’ve placed onto a foil lined baking sheet.
  8. Place a dot of butter (about ½ tsp) onto each stuffed clam and bake in a preheated (400 ºF or 205 ºC) oven for 10-15 minutes or until the tops are crispy and brown.
  9. Garnish with fresh parsley or thyme and serve.

Notes:  These can be made in advance and frozen but you’ll need to heat them for 20-25 minutes from the frozen state.

Sunday, November 19, 2017

Pecan Streusel Pumpkin Pie Slab

Pecan Streusel Pumpkin Pie Slab












This Pecan Streusel Pumpkin Pie Slab is an excellent addition to whatever else you're planning for your Thanksgiving dessert menu.  Not only is it larger than a traditional pie, it's also easier to slice and serve and can even be made in advance and frozen.  The guests are going to love this one.

Pecan Streusel Pumpkin Pie Slab
Prep time: 20-30 min
Bake time: 40-45 min

Ingredients for the Streusel
  • ½ cup gluten free flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter. diced (3/4 of a stick)
  • 6 oz pecans, chopped (about 1 ½ cups)
Ingredients for the Crust
  • 1 ¼  cup gluten free flour
  • ¼  cup brown sugar
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼  tsp baking powder
  • 10 tbsp cold butter, diced (1 ¼ sticks)
Ingredients for the Filling
  • 1 (29 oz) can pumpkin puree
  • 2 (14 oz) cans sweetened condensed milk
  • 4 eggs, beaten
  • 2 tbsp gluten free flour
  • 2 tsp cinnamon
  • ¼  tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt


Video Tutorial: 


Instructions
  1. Preheat oven to 375 ºF or 190 ºC and line a 9x13 inch pan with parchment paper.
  2. To make the pecan streusel, stir together the flour, oats, brown sugar and cinnamon then add the butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture then stir in the chopped pecans until they’re all coated and set the mixture aside.
  3. For the filling, in a large bowl combine the pumpkin puree,  sweetened condensed milk, beaten eggs, flour, cinnamon, nutmeg, ginger, ground cloves and salt then mix with a whisk until the mixture is well combined and smooth then set aside.
  4. For the crust, combine flour, baking powder, brown sugar, cinnamon and salt then add the cold diced butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture that holds together when you squeeze it but breaks apart easily. 
  5. Firmly pat the crumb crust mixture onto the bottom of the prepared pan.
  6. Pour the filling over the crust and spread it evenly being careful not to disturb the crust then evenly scatter the pecan streusel over the top and bake 40-45.
  7. Let the pie bars cool completely then cover the pan and refrigerate for 4-6 hours to chill to ensure perfect slices. 

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