December 28, 2015

Cranberry Salsa

 A sweet-and-spicy seasonal salsa to surprise your seasonal party guests!

Cranberry Salsa 

  • 12 oz. bag fresh cranberries, washed
  • 2 jalapenos, minced (adjust according to taste)
  • ½ cup sliced green onions, roughly chopped
  • ¼ cup chopped cilantro, roughly chopped
  • ½ T lime or lemon juice
  • ¼ t kosher salt
  • ¼ cup sugar/stevia blend
  • 8 oz. packages cream cheese, at room temperature


  1. Process the cranberries, jalapenos, green onions and cilantro until fine
  2. Transfer mixture to a bowl and stir in lime juice, salt, and sugar
  3. Chill in fridge for about 2 hours or more
  4. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish
  5. Spread salsa on top and serve with chips

December 23, 2015

Classic Gluten Free Chocolate Pound Cake

This decadent cake is sure to have all of your guests wanting seconds!  Serve with fresh whipped cream and fresh berries.

Classic Gluten Free Chocolate Pound Cake
Pound Cake
  • 2 oz. dark chocolate, chopped
  • ¾ cup (105 g) All-Purpose Gluten-Free flour
  • ½ t xanthan gum (omit if your blend already contains it)
  • ¼ cup (36 g) cornstarch
  • 1 t kosher salt
  • ¾ cup (60 g) Dutch-processed cocoa powder
  • 16 T (224 grams) unsalted butter; room temperature
  • 1 cup (200 g) granulated sugar, plus more for sprinkling
  • 9 oz. (252 g) eggs (from about 5 large eggs), at room temperature
  • 2 t pure vanilla extract
  • ¼ cup (2 fl. oz.) brewed coffee; room temperature
Chocolate Glaze
  • 4 oz. dark chocolate, chopped
  • ¼ cup (2 fluid ounces) heavy whipping cream
  • 1 t pure vanilla extract
  1. Preheat oven to 325°F and line a standard 9-inch x 5-inch loaf pan with parchment paper
  2. In a small heat-safe bowl, melt the chopped chocolate in 30-second bursts in the microwave at 60% power until melted and smooth; set aside to cool briefly
  3. Into a medium-sized bowl, sift together the flour, xanthan gum, cornstarch, and cocoa powder, then add the salt and whisk to combine; set aside
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until the mixture is smooth; about 3 minutes
  5. Add the eggs, one at a time, and the vanilla, and beat again until well-combined
  6. Next, add the chocolate and the brewed coffee, beating to combine after each addition
  7. Finally, with the mixer on low, add the flour and cocoa powder mixture slowly; beat briefly until just combined
  8. Pour the batter into the prepared pan, and smooth the top with a wet spatula
  9. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 1 hour)
  10. Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely
  1. Place the chopped chocolate in a small, heat-safe bowl
  2. Place the cream and vanilla in a small saucepan and bring to a simmer over medium-low heat
  3. Pour the hot cream over the chopped chocolate and allow to sit until the chocolate begins to melt (about 1 minute)
  4. Mix until the chocolate is melted and smooth
  5. Pour the glaze over the top of the cooled pound cake and spread into an even layer with a small offset spatula or large knife
  6. Allow to sit at room temperature until the glaze is set

Gluten-Free Orange Spritz Cookies

Tis the season for cookies!  
Gluten-Free Orange Spritz Cookies
Yield: 90 cookies
  • 4 cups almond flour
  • ¼ cup coconut flour
  • 1 t baking powder
  • 1/2 t salt
  • 1 cup butter, softened
  • 2/3 cup sugar/stevia blend sweetener
  • 2 large eggs
  • Zest of one orange
  • 2 t vanilla extract
  • Sprinkles, Red Hots, etc.
  1. Preheat oven to 325°F
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt
  3. In a large bowl, beat the butter with sweetener until light and fluffy, about 2 minutes
  4. Beat in egg, orange zest and vanilla
  5. Slowly beat in the flour mixture until dough comes together
  6. Fill the canister of a cookie press with dough and fit press with your plate of choice
  7. Follow manufacturer's directions regarding how to press out cookies
  8. Bake cookies for about 10 minutes, or until set but not browning much around the edges; they will be quite soft still
  9. Add any decorations immediately upon removing from oven
  10. Let cool on pans at least 5 minutes before transferring to a wire rack to cool completely