Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes
3/4 cup gluten free flour mix*
1/2 cup plus 2 Tbsp cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
4 eggs
2/3 cup vegetable oil (I use canola for most everything)
1 cup sugar
2 tablespoons milk (may substitute coconut milk for allergies)
2 teaspoons vanilla extract


Preheat oven to 350 degrees F.  In a mixing bowl sift together gluten free flour mix, cocoa powder, baking soda, xanthan gum and salt.  Set aside.  In a separate bowl, whisk the eggs until foamy (about 5 minutes).  Add oil and whisk until combined.  Add sugar and mix thoroughly.  Gently add the cocoa mixture and stir by hand until mixed.  Add the milk and extract and mix until combined.

Scoop evenly among 15 cupcake liners.  And bake for 18 minutes.  Toothpick will insert and come out clean.  The cupcakes will not "feel" done to the touch so make sure you use a toothpick.  Do not overbake them, they will taste like a dried sponge.

These are delicious and if you didn't know they weren't gluten free, you wouldn't know.

*gluten free flour mix = 3 pounds Asian white rice flour and 2 pounds cornstarch sifted together.  Keep in large bin with tightly fitted lid.  You may store in the fridge, but make sure to bring to room temperature before baking. 

YUM!


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Buffalo Sloppy Joes

This was a yummy dinner!  Everyone loved it, including Daddy! 

Here's what we did:

Buffalo Sloppy Joes (adapted from Taste of Home)
1 tablespoon oil
1 onion finely chopped
2 celery stalks, finely chopped
2 carrots, finely grated
3 garlic cloves, minced
2 pounds ground turkey
2 (8 oz) cans tomato sauce
1/4 cup buffalo wing sauce (you can add more if it's not spicy enough)
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
bleu cheese crumbles

Saute onions, celery, carrots and garlic in oil over medium heat until softened and translucent.  Add ground turkey and break up with the back of a wooden spoon.  Cook through for 10 minutes.  Stir in tomato sauce, wing sauce, brown sugar, vinegar, Worcestershire suace and pepper.  Cook another 10 minutes or until bubbly and heat through. 

Enjoy on buns, over split baked potato or over mashed potatoes.  Serve with a sprinkling of bleu cheese crumbles if desired.

YUM!

Homemade Banana Pudding

Daddy loves banana pudding.  We prefer the cold kind.  But Pappy loves the homemade kind with the homemade vanilla pudding. 

Homemade Banana Pudding

2 cups milk (I've used all kinds of milk varieties)
2 tbsp flour
4 egg yolk (save the whites)
1 cup sugar
1 tsp vanilla extract

Vanilla wafers (entire box)

3 ripe bananas, sliced

4 egg whites (from the yolks above)
1/4 cup sugar 

Heat milk, flour, yolks and sugar over medium heat in heavy duty pot. Whisk until combined. Bring to boil, stirring frequently to prevent scorching. Meanwhile, pour a box of vanilla wafers into a 2 quart casserole dish (13x9) and top evenly with sliced bananas. Once the pudding as thickened, remove from heat and stir in vanilla extract. Pour pudding over the bananas and wafers. Set aside. In a clean mixing bowl, beat egg whites until soft peaks form. Add sugar and beat until stiff peaks form. Spread over the pudding mixture and create swirls and peak using the back of your spoon. Broil in the oven for 30-60 seconds or until the peaks are golden brown. Cool completely or eat warm. Whichever your heart desires.

 

YUM! 

Buffalo Chicken Spaghetti

I had some leftover grilled chicken and had originally planned to make Crock Pot Buffalo Chicken Lasagna, but didn't have any lasagna noodles.  This is what we ended up eating and it was SO good!

Buffalo Chicken Spaghetti
1 Tbsp vegetable oil
1 garlic clove, minced
3 cups diced grilled chicken (this was seasoned with chili powder, paprika and salt & pepper)
1 jar spaghetti sauce
1/2 cup Buffalo wing sauce (1/2 cup if you don't like spicy)
4 oz Neufachatel cream cheese, softened
spaghetti noodles
Bleu cheese crumbles

Heat oil over medium heat and saute minced garlic until fragrant.  Add chicken, spaghetti sauce, Buffalo wing sauce and cream cheese.  Stir until cream cheese has melted into sauce.  Boil pasta noodles until al dente according to box directions.  Serve with Bleu cheese crumbles.

YUM!

We served this with a green salad topped with sliced Granny Smith apples and Bleu cheese crumbles, drizzled with Balsamic Dressing.

Christina's Split Pea Soup

I've never eaten split pea soup and was really excited when Christina shared this yummy soup with us.  You loved it so much, you ate it for lunch and supper in the same day!

Here's how she does it:

Split Pea Soup with Ham (courtesy of our cousin Christina)
1 bag green split peas
2 quarts cold water (8 cups)
ham bone or 2 ham hocks
1 small onion, finely chopped
3 carrots, peeled and sliced
3 celery stalks, chopped
1 potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon marjoram

Bring peas, water, ham bone and onion to a boil; cover and reduce to simmer for 1 hour.  (She told me 1-1/2 hours, but after an hour it was ready).  Remove meat from bones and add back to pot.  Add veggies and seasonings and simmer for another 15-20 minutes or until potatoes are cooked through.

This is so yummy!!!

Buffalo Chicken Shepherd's Pie

This is a yummy recipe.  It was a little spicy for you and Hunter but Daddy and Austin ate every bit of it.  No leftovers!  You know it's good when that happens!

Buffalo Chicken Shepherd's Pie (thanks to Debbi)
1 tablespoon canola oil
1 onion (about 1 cup finely diced)
3 celery stalks (about 1 cup finely diced)
2 carrots (about 1/2 cup sliced)
4 garlic cloves, minced
2 pounds ground turkey
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
14 oz can diced tomatoes
1/4 cup Buffalo wing sauce (I use whatever I have in the pantry)
10 potatoes
1 packet dry Ranch powder
1/4-1/2 cup buttermilk (depends on how wet your potatoes are)
1/2 cup shredded Monterrey Jack cheese

In large skillet, heat oil and add onions.  Saute until slightly caramelized, about 15 minutes.  (Meanwhile, peel and cube potatoes and start boiling for mashed potatoes).  Add celery, carrots and garlic another 10 minutes, stirring frequently.  Add ground turkey and cook through.  Season with paprika, salt and pepper.  Add diced tomatoes and wing sauce (adjust wing sauce depending on how hot you like it), stir to combine and simmer for 15 minutes.  

Drain potatoes, mash and add Ranch powder and desired amount of buttermilk.  Stir in the cheese and set aside.

In large 13x9 casserole dish (or 2 8x8 pans), pour the buffalo mixture into the bottom of the casserole dish.  Layer the mashed potatoes on top.  I used an ice cream scooper to put the mashed potatoes over the top.  Bake at 350 degrees F for 30 minutes.  Broil for 3 minutes for crispy tops.

To freeze:  cool completely, flash freeze in the freezer, uncovered.  once frozen wrap in plastic wrap and tin foil.

To heat:  thaw in fridge over night and bake at 350 degrees F for 45 minutes.  Broil for 3 minutes to get the potatoes crispy.