Cranberry Salsa

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

Cranberry Salsa 

 Ingredients

• 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

Directions

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

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

 Ingredients

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

Directions

Cake

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

Glaze

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

Ingredients

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

Decorations

• Sprinkles, Red Hots, etc.

Directions

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

Sesame Ginger Quinoa Bowl

My lunches lately have consisted of this tasty bowl.  It's quick to prepare, packed with nutrients, and very filling.

Sesame Ginger Quinoa Bowl

Serves  5

Ingredients

• 1 1/4 cup uncooked quinoa 
• 1 cup edamame 
• 15 baby carrots, chopped
• 1 bell pepper; diced
• 1 1/2 cups cabbage, chopped
• 2 t ginger 
• 3 T rice vinegar 
• 2 T sesame seed oil

Directions

1. Cook quinoa according to package directions
2. Once the quinoa is cooked, add the edamame, carrots, pepper, and cabbage
3. In a separate bowl, mix together the ginger, vinegar, and sesame seed oil
4. Mix in the the dressing onto the quinoa
5. Serve hot or cold

Cannoli Dip

While traveling last weekend in PA, I found these cannoli chips made from cannoli shells but in dipping form!  I instantly knew I needed to buy these to make a cannoli dip because cannolis are one of my favorite desserts and non-bake dips make great summer party food!

Growing up, I would request cannolis instead of birthday cake for my birthday, so you know the love is real and this cannoli dip is as real as it gets!

Cannoli Dip

Serves 8-10

Ingredients

• 15 oz. ricotta cheese (strained for several hours)
• 8 oz. mascarpone
• 2/3 cup powdered sugar (+ a little extra for dusting the chips - not shown above)
• 1 t vanilla extract
• 1/2 cup mini chocolate chips or pistachios
• Cannoli chips, graham crackers, pitzels, etc. for dipping or spreading

Directions

1. Allow the ricotta cheese to strain for several hours.  If we're being technical, you should use cheese cloth and a strainer, but I didn't have any cheese cloth so I just used paper towels and a strainer and after several hours there was a substantial amount of liquid in the bottom of my bowl and my paper towel was soaked through.
2. After straining the ricotta, combine the ricotta and mascarpone until smooth
3. Add in the vanilla extract and powdered sugar and mix until fully combined
4. Fold in the mini chocolate chips or any desired additives
5. Refrigerate until serving

Chocolate Avocado Pudding

Since having to go dairy free, I've had to make some changes in my daily diet. The biggest change was cutting out my Greek yogurt addiction.  It was tough, but I feel so much better so it was worth it!  To replace my daily pro-froyo, I've started making a similar pudding but with avocado instead of yogurt.  You can't even taste the avocado and it makes it so much creamier.  With the addition of the xantham gum you get a voluminous healthy treat!

Chocolate Avocado Pudding

Serves 1

In a nutribullet or blender, blend until smooth:

• 1/2 an avocado
• 1/2 cup cashew milk
• 1/8 t xantham gum (optional thickener)
• 2 stevia packets
• 1 T unsweetened cocoa powder
• 1 scoop chocolate protein powder 

Toppings

• 1 T unsweetened shredded coconut
•  1 T Lily's Sweets stevia sweetened Dark Chocolate chips

S’mores Cookie Bars

It's been a while!  I seem to do more of my "fun", experimental cooking in the summer months, and I've also settled down quite a bit after a big move, the addition of a puppy, and most of my wedding planning.

Nothing says summer quite like s'mores, so for Memorial Day, I knew I had to give this tasty bar a go!  It was definitely a crowd favorite that I will be making again very soon!

S’mores Cookie Bars

 

Makes: 32 bars

Ingredients

• 1 cup butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup sugar stevia blend (or 1 cup sugar)
• 2 large eggs
• 2 t vanilla extract
• 2 2/3 cups whole wheat pastry flour
• 1 1/2 cup graham cracker crumbs
• 2 t baking powder
• 1/2 t salt
• 3 1/2 king-sized milk chocolate candy bars
• 3 cups marshmallow fluff

Directions

1. Preheat oven to 350°F and line a 9x13 inch baking pan with foil sprayed with cooking spray
2. In a large mixing bowl, cream together butter and sugar until light
3. Beat in egg and vanilla
4. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder and salt
5. Slowly add to flour mixture to the butter mixture and mix on a low speed until combined
6. Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan
7. Place chocolate bars over dough (they should fit almost perfectly side-by-side)
8. Spread the marshmallow fluff on top of the chocolate
9. Place remaining dough in a single layer on top of the fluff (roll the dough out onto a piece of foil and transfer the top dough onto the fluff)
10. Bake for 35 minutes or until lightly browned
11. Cool completely before cutting into bars

Note: You can also cut the recipe in half and use an 8x8 inch baking pan.  The cooking time will be slightly reduce to about 30-35 minutes.