Winter Holidays: Celebrating Gluten-Free

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Celebrating gluten-free in style.

Looking for inspiration and recipes for your gluten-free Christmas breakfast? Winter solstice brunch with friends? Vegan Hanukkah guests? A romantic New Year's Eve? Some simple winter comfort food?

Here is my collection of holiday favorites. Browse gluten-free recipes (most are dairy-free as well) and create your own winter holiday menu. Celebrate gluten-freestyle.

With love.



A Mid-Winter's Menu


Brunch and Breakfast
Apple Cake with Cranberries
Applesauce Crumb Cake
Cranberry Banana Smoothie
Eggs Diablo on Soft Polenta
Gold Potato Frittata
Maple Apple Sausage Patties
Pumpkin Bread with Walnuts 
Pumpkin Donuts (baked, cinnamon-sugared)
Pumpkin Scones with Maple Nutmeg Icing
Pumpkin Waffles
Roasted Vegetable Cheddar Quiche
Ruby Applesauce
Smoked Salmon & Spinach Goat Cheese Strata
Sweet Potato Coffee Cake





Bread and Muffins
Banana Nut Bread
Chocolate Gingerbread
Cranberry Bread
English Muffins
Gluten-Free Ryeless "Rye" Bread
Pueblo Bread with Green Chiles 
Pumpkin Bread with Walnuts
Pumpkin Pie Bread
Pumpkin Muffins with Streusel Topping
Quinoa Breakfast Brownies
Skillet Cornbread with Green Chiles
Sour Cream Blueberry Muffins
Sweet Potato Cornbread
Whole Grain Olive Bread



A Holiday Lunch
Baked Cheddar Pasta
Best Vegan Mac and Cheese
Brown Sugar Turkey Meatloaf
Cranberry Buffalo Roast Stew
Garlicky Shrimp & Spinach Bake with Mozzarella
Mediterranean Pasta Frittata with Goat Cheese
Pineapple Salmon Brown Rice Bake with Green Chiles
Quinoa with Butternut Squash, Cranberries
Roasted Acorn Squash Risotto
Roasted Vegetable Chowder
Sweet Potato Latkes with Ruby Applesauce
Vegetarian Shepherd's Pie



Appetizers & Bites

Crispy Latkes and Cinnamon Applesauce
Crispy Potato Sticks with Roasted Tomato Salsa
Hummus Tahini with Spiced Oil
Pecan CrackersRoasted Eggplant Tapenade
Roasted Red Pepper Hummus
Vegan Hot Artichoke Dip
Winter Pesto



Slow Cooker Comfort
Coconut Chick Pea Soup
Beef in Pomegranate Sauce
Butternut Chili
Cranberry Buffalo Roast Stew with Potatoes
Pork Roast in Apricot Mushroom Sauce
Sweet Potato Soup



Buffet & Pot Luck Dishes
Cozy Beef Rice Bake with Mushrooms and Cranberries
Horseradish Spiked Red Potato Salad- Serve Warm
Jazzed Up Turkey Tetrazzini
Pinon Rice Bake with Artichokes and Goat Cheese
Roasted Vegetable Noodle Kugel
Sweet Potato Black Bean Enchiladas
Garlicky Shrimp & Spinach Bake
Turkey and Sweet Potato Enchiladas
Turkey Meatballs in an Asian-style Sauce



Dinner Is Served
Baked Chicken Mediterranean with Peppers
Beef and Potatoes au Chocolat
Beef in Pomegranate Sauce
Italian Meatballs
Lasagna Vegetariana
Maple Roasted Acorn Squash with Curried Apple & Cranberry Cornbread Stuffing
Pumpkin-Sweet Potato Soup
Pomegranate Glazed Green Beans & Portobellos
Roasted Acorn Squash Risotto
Savory Roasted Winter Vegetable Ragout with Shaved Parmesan
Stuffed Cabbage with Roasted Sweet Potato & Quinoa



Dessert
Anise Biscotti
Apple Crisp (with Quinoa Flakes)
Apple & Pear Crisp
Apple Cake with Cranberries
Buckwheat Chocolate Chip Cookies
Chocolate Biscotti- low sugar
Chocolate Chip Cookies
Chocolate Cupcakes with Coffee Icing
Chocolate Layer Cake
Chocolate Peppermint Cookies
Chocolate Quinoa Brownies
Coconut Carrot Cake with Cream Cheese Icing
Coconut Chocolate Nirvana Bars
Coconut Layer Cake
Coffee Biscuits with Chocolate ChipsCranberry Crumble
Dark Chocolate Brownies
Espresso Chocolate Chip Cookies
Flourless Chocolate Cake
Gingersnaps
Lemon Almond Yogurt Cake
Lemon-Iced Ginger Thins
Maple Frosted Pumpkin Cake
Mexican Chocolate Cake
Orange Creme Cupcakes
Pumpkin Cheesecake Pumpkin Pie
Quinoa Pumpkin Cookies
Snowy Lemon Cookies
Sweet Potato Pie

P E A C E

Gluten-Free Pumpkin Cheesecake

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Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Is this the week to shun dessert in favor of lettuce and green detox soup? I can answer that.

The answer is no.

As in N. As in O. NO. Nope. Nada. Not gonna happen.

Because I, my darling, am a temptress. I am not going to write about New Year's Hoppin' John today, or some virtuous legume soup with kale. I am going to tease you. I am going to lure you- with one more fork-worthy dessert recipe before the final eve of 2012. A silky, creamy pumpkin cheesecake recipe that begs for a party. One last hurrah before the pale glare of January dawns in all her cold and sober glory. One last indulgent sweet before I gingerly step on the reality check scale. And maybe, sigh. A little hint of a sigh.

Because the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite roomy cargo pants. It's rather comical. And in truth, she makes me smile. I pat her affectionately.

Like a pet bunny.

Because the truth is I am not about to start counting calories.

Though I admit I may feel the need to cleanse my palette in the bright new year that lurks around the corner (the new year the Mayans allegedly did not give a whit about). Detox mulligatawny is surely in my future. If for nothing else, for the sheer love of shedding old stuck energy. A fresh start feels good. If you do it with a big dash of humor.

And humility.

I know from experience that January will ignite the urge to clean out closets, chase those dust bunnies and walk off our collective Doris's. Or would that be Dori, for plural? We have plenty of time, come 2013, for detoxing and courting virtue with ginger laced green soup, and recipes that will encourage our lovely pinchable pie rolls to skedaddle. I promise. I'll be first in line with fresh whipped smoothies and cleansing soup recipes come January.

But this week? Nah.

There's one more gluten-free dessert recipe to share in 2012.

And it's cheesecake. Well, faux cheesecake. And no one will suspect it is vegan and gluten-free.

I won't tell, if you won't.


Have a beautiful, safe, healthy, light filled New Year!

No eggs or dairy in this rich and creamy gluten-free cheesecake.

Gluten-Free Vegan Pumpkin Cheesecake Recipe

This recipe is loosely based on my pre-celiac pumpkin cheesecake recipe. The cheesecake crust is based on my coconut-pecan pie crust recipe from my Pumpkin Praline Pie. Serve slices garnished with fresh berries, if you like. Or mint leaves.

Preheat the oven to 325ºF. Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper.

First, make the cheesecake crust:

Crust ingredients:

1 cup flaked coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
5 tablespoons vegan butter (I used Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks a bit like coarse sand. Add in the vegan butter and pulse in quick, short bursts until the crumbs are moist and fall away from the sides of the bowl.

Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about half the way up.

Set aside.

Wash out the processor bowl.

For the cheesecake filling:

16 ounces vegan cream cheese (I used 2 8-oz containers of Vegan Gourmet Non-GMO Soy Cream Cheese)
14 ounces organic non-GMO silken tofu (I love the sprouted soy tofu)
1 cup cooked organic pumpkin (canned is fine)
2 tablespoons fresh lime juice
2 teaspoons bourbon vanilla
1 cup packed light brown sugar
2 tablespoons tapioca starch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

Instructions:

Scoop the vegan cream cheese, soft tofu, and pumpkin puree into the food processor bowl. Add the lime juice, vanilla extract, sugar, tapioca starch, ginger, cinnamon and sea salt. Process until the ingredients form a smooth and creamy pudding-like filling.

Spoon the pumpkin cheesecake filling into the prepared pan. Spread the filling evenly and smooth out the top with a back of a spoon.

Place in the center of a pre-heated oven and bake for 55 to 60 minutes until golden. Turn the oven OFF. Leave the cheesecake in the cooling oven to set for one hour.

Remove the cheesecake from the oven and set it on a wire rack to continue cooling.

When cool, place a piece of parchment paper over the top of the pan and place an inverted dinner plate on top. (This helps to keep condensation from forming and dripping onto the cheesecake.)

Chill the cheesecake for several hours- overnight is even better.

Using a thin flexible spatula or plastic knife, gently loosen the sides of the cake from the Springform pan; release the spring and carefully remove the ring.

Use a thin sharp knife to slice the cheescake. Serve with a dollop of coconut whipped cream, fresh berries, or mint leaves.

Cook time: 1 hour

Yield: Serves 10-12



More pumpkin cheesecake goodness from bloggers:

The Baking Beauties: Gluten-Free Pumpkin Cheesecake

Pumpkin Cheesecake with Sour Cream Topping at Hold the Gluten

The Whole Life Nutrition Kitchen: Gluten-Free Pumpkin Cheesecake

Book of Yum's Gluten-Free Dairy-Free Egg-Free Pumpkin Cheesecake

Pumpkin Cheesecake Bars by Jules Gluten-Free

Elana's Pantry: Gluten-Free Pumpkin Cinnamon Cheesecake

My Favorite Gluten-Free Winter Recipes

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Warm up Winter with cozy gluten-free recipes.

Celebrate Winter 2013
Cozy up and find sustenance with my updated collection of winter recipes, from classic comfort food like gluten-free mac and cheese, to nourishing slow-cooked stews and hearty healing soups that warm you body and soul. From cider roasted vegetables and turkey enchiladas to holiday goodies like Flourless Chocolate Cake, you'll find plenty of winter favorites to keep you well fed.

Lovely, easy roasted red pepper hummus

appetizers + bites
Hazelnut Crackers
Hot Artichoke Dip Hummus Tahini with Spiced Olive OilParmesan Crisps and Roasted Tomato SalsaPecan CrackersPotato Chips - Gold + Sweet PotatoesNachos Fabuloso
Roasted Red Pepper Hummus Savory Vegetable Pancakes Sweet Potato Latkes Warm Winter Salad with Squash and PotatoesWinter Pesto

Butternut Pecan Scones

breakfast + brunch
Applesauce Crumb Cake with Cinnamon
Big Banana Muffins
Butternut Pecan Scones Breakfast Brownies

Chocolate Gingerbread Eggs Diablo on Soft Polenta
English Muffins 

Fritatta with Brown Rice Penne
Gluten-Free Donuts Gold Potato Frittata
Hot Buckwheat Cereal and Maple-Cinnamon ApplesMediterranean Pasta Frittata with Goat Cheese

Pancakes- the best GF recipe Pear Polenta Muffins
Pumpkin BreadPumpkin Corn Muffins
Pumpkin Donuts
Pumpkin Pancakes Pumpkin Pie Bread
Pumpkin Scones with Maple Icing Pumpkin Waffles
Quinoa Breakfast CakeQuinoa Muffins with Pecans and Dark Chocolate Roasted Vegetable Cheddar Quiche
Roasted Vegetable Noodle KugelSour Cream Blueberry MuffinsSweet Potato Coffee CakeSweet Potato CornbreadSweet Potato and Black Bean Enchiladas

Butternut + Bean Chili

soup, stew + chili
African Bean and Sweet Potato SoupBuffalo Sausage Stew
Butternut + Bean ChiliCelery Soup with Fennel with Ryeless Rye CroutonsChicken Soup for Body and Soul Cranberry Buffalo Roast Stew
Cream of Broccoli Soup with Coconut Milk
Curried Butternut Soup aka Sunshine Butternut SoupIrish Potato and Cabbage Soup- with sausageKarina's Beef StewNew Mexican Stew with Ground Turkey and Green Chiles

Mulligatawny Detox Soup Roasted Vegetable Chowder
Santa Fe Pumpkin ChowderSweet Potato Soup with GingerTurkey SoupTwo Artists ChiliWhite Bean Chicken Chili

Asian style turkey meatballs with brown rice noodles.

main dish + comfort food
An Easy Savory Winter Vegetable Ragout with Shaved ParmesanBaked Chicken Chili Rice CasseroleBaked Mac and Cheese - Dairy-FreeBalsamic Roasted Pepper ChickenBeef and Potatoes au Chocolat
Beef in Pomegranate SauceCreamy Sauced Pasta with ArtichokesCrunchy Gluten-Free Bread Crumbs for Topping CasserolesEasy Melted Peppers and Dags (yes, dags)Garlicky Shrimp and Spinach Bake with Mozzarella

Good Karma Meatloaf Pie
Holiday Turkey Enchiladas
Irish Cottage Pie
Jazzed Up Turkey Tetrazzini
Kicked Up Baked Mac and Cheese
Maple-Apricot Glazed Meatloaf

Pasta Frittata with Kale
Peanut Chicken Stir-Fry
Penne ArrabiataPork Roast in Apricot Mushroom Sauce
Quinoa Stuffed Cabbage with Roasted Sweet Potato
Roasted Acorn Squash Risotto

Roasted Vegetable Lasagna
Savory Vegetable Kugel
Smoked Salmon and Spinach Goat Cheese Strata
Sour Cream Chicken Enchiladas

Spaghetti with White Vegetables and Pine Nuts
Stir-Fry Veggie Bliss
Turkey + Sweet Potato Enchiladas
Turkey Meatballs with Asian Noodles 
Turkey Meatloaf with Sun-Dried Tomatoes and Pecan Crust
Turkey Nachos
Vegetarian Putanesca


side dish
Acorn Squash with Attitude (Green Chiles)
Balsamic Roasted Veggie Smothered Baked Potato
Cheesy Uncheese Sauce
Dijon Roasted Vegetables
Horseradish Spiked Red Potato Salad- Serve Warm

Karina's Gluten-Free Latkes and Cinnamon Applesauce
Karina's Kicked Up Colcannon (Mashed Potatoes and Cabbage)
Maple Roasted Acorn Squash + Cornbread Stuffing with Curried Apples and Cranberries

Pinon Rice Bake with Feta
Pomegranate Glazed Green Beans and Portobellos
Pumpkin Polenta

Quinoa Mushroom Pilaf
Quinoa Salad with Pears, Baby Spinach and Chick Peas in Maple Vinaigrette

Rice Pilaf and Variations
Roasted Blue, Red and Gold Potato Wedges
Spanish Brown Rice Bake with Onion, Green Chiles and Tomato
Skillet Cornbread with Green Chiles

Vegan Scalloped Potatoes

Always a favorite- gluten-free banana nut bread.

bread, scones and muffins
Banana Blueberry Muffin Cake
Banana Nut Bread
Butternut Pecan Scones
Chocolate Muffins 

Easy Buttermilk Flatbread
English Muffins
Favorite Gluten-Free Bread
First Loaf in My Gluten-Free Bread Machine

Gluten-Free "Rye" Bread
Gluten-Free Multigrain Sandwich Bread
Make Mine a Gluten-Free Cheese Sandwich


Old Fashioned Gluten-Free Baked Donuts
Orange Scented Soda Bread

Pumpkin Bread with Walnuts
Pumpkin Muffins
Pumpkin Muffins with Streusel Topping
Pueblo Bread- with green chiles

Pumpkin Chai Bread with Cranberries
Pumpkin Pie Bread
Pumpkin Scones with Maple Nutmeg Icing


Skillet Cornbread with Green Chiles
Sweet Potato Biscuits
Sweet Potato Cornbread

Whole Grain Olive Bread

Coconut flour apple cake.

winter sweets
Almost Sausalito Cookie Bars
Apple Crisp (with quinoa flakes)
Applesauce Crumb Cake with Cinnamon

Banana Almond Bundt Cake
Blondie Style Quinoa Bars with Dark Chocolate Chips
Brown Sugar Buckwheat Thumbprint Cookies 
Buckwheat Chocolate Chip Cookies

Chocolate Chip Cookies with Dark Chocolate Chunks
Chocolate Cupcakes with Coffee Icing 

Chocolate Gingerbread 
Chocolate Layer Cake
Chocolate Quinoa Brownies
Chocolate Sorbet
Chocolate Truffle Cake

Coconut Flour Apple Cake
Coconut Frosted Banana Cupcakes
Coconut Layer Cake
Coffee Biscuits with Chocolate Chips
Cranberry Peach Crumble

Dark Chocolate Brownies

Flourless Chocolate Cake
Frosted Banana Spice Cake
Frosted Carrot Quinoa Bars

Gingersnaps and Star Cookies
Lemon-Iced Ginger Thins

Maple Frosted Pumpkin Cake
Mint Chocolate Chip Cookies

Peanut Butter Chocolate Chip Bars
Peanut Butter Quinoa Cookies
Pie Crust Recipes

Pumpkin Bars- new recipe
Pumpkin Cheesecake 
Pumpkin Crumb Cake
Pumpkin Pie with Praline and Pecan-Coconut Crust
Pumpkin Quinoa Cookies

Raspberry Coconut-Almond Bars


Snowy Lemon Cookies
Sweet Potato Pie
Vegan Flourless Chocolate Cake

Cooking Gluten-Free By the Seasons

Winter Holiday Menu

10 Vegetarian Christmas Recipes

Slow Cooker + Crock Pot Recipes

My Favorite Autumn Recipes

 My Favorite Summer Recipes

My Favorite Spring Recipes

Goode's Pecan Pie Recipe- best pecan pie EVER!

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This will be your one and only pecan pie recipe you need! It is delicious and moist and has a the best flavor..... it has a secret ingredient that makes it just the best pecan pie you've ever had- EVER! If you have never had a Goode's pecan pie, you really haven't had pecan pie.... yea it's that "goode". I'm a huge fan of pecan pie and fell in love with the first bite. Now you can too

So the secret ingredient is- Drum roll please..... vinegar. I don't know what it does, but it makes it perfectly sweet! Wait no longer here is the recipe for the world renown Goode's pecan pie. This pie is simply delicious and just in time to make for your thanksgiving dinner. We are starting to make our pies in just 2 days!!! We also have a fool proof {15 minutes from start to finish} pie crust recipe.

 Goode's Pecan Pie Recipe

3 eggs, beaten
3/4 cup sugar
3/4 cup white karo
3 tblsp melted butter
1 tsp vanilla
1 tsp white vinegar
1/8 tsp salt
1 cup chopped pecans

Mix all ingredients thoroughly, except the pecans. Add the pecans and pour in the mixture into a unbaked pie shell. Preheat oven to 375 and bake for 25-30 minutes. Testing for doneness with a knife inserted in the center. Pie is done when knife comes out clean.

****Note: I had Goode's pie over a year ago and recently went back to Houston last month and had their pecan pie again. There pie is quite gooey in the center, but not runny and is still done. If you want a firmer filling center {like typical pecan pies} you will want to cook yours for 45-50 minutes.

Happy Baking!

Orange Rolls {recipe}

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One of my favorite things my Mom makes are her orange rolls! They are out of this world delicious. I try other peoples and it just doesn't even come close to hers. I especially crave them during this time of year and Easter time. They are the perfect balance between being sweet, while still tasting the roll part. 
Enough with all the talk about them..... Here's the recipe!
Linda's Orange Rolls 
Start with a basic roll dough recipe. I will share mine, but if you have one you love.... You can easily substitute it.
White Rolls Recipe:1 1/2 cups warm water1 T yeast1/4 cup sugar2 eggs1/2 cup oil1 t. salt5 cups flour (approximately), enough to make dough soft but not sticky
Mix sugar and water, add yeast and set aside (mixture should foam). Beat eggs, add oil and salt. Add yeast mixture and flour. Mix thoroughly. Place in buttered bowl and cover. Let rise to double in size (about 45 mins). 
{For a step my step tutorial you can look at my Red hot cinnamon rolls here as I describe the process- just one different ingredient! Instead of adding red hots sprinkle orange zest on top of the butter and sugar} 
Roll out dough into square or rectangle. Butter the dough good and sprinkle sugar across the entire dough (don't be shy with the butter and sugar as that is what makes it good!) Next sprinkle fresh orange zest across lightly. 
Cut the dough into rectangles and Now stack them on top of each other, but the last one flip it over so the sugar and butter side is down. These don't have to be perfect or even the same size. I like cutting mine with my Cutco steak knifes, but any knife will do. 
Place the squares in a GREASED cupcake/ muffin tin so you see the layers across. Then poke the outside to fill the tin. If there is too many squares take one out and or add another one if it doesn't fill completely.
Let the orange rolls rise until doubled, about 30 minutes. Bake at 375 degrees for about 14-17 minutes- watch until tops are nicely browned. 
While the rolls are baking make the glaze. 
Orange glaze:Powdered sugarorange juiceorange zestkaro
For every cup of powder sugar add 2 T orange juice. Blend until smooth. Add a tablespoon of Karo. The amount of glaze depends on how many you do. (I like to double the glaze if I dip the glaze on instead of spooning over the glaze, as it takes more glaze) Then set it back into the muffin tin on it's side. 
Now while they are still hot dip the top of the rolls with the glaze while holding onto the bottom of the roll (the part that was in the muffin tin). Eat one while their hot! 

No Bake Cheesecake Mousse with Raspberry Sauce

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With Christmas just around the corner I’ve decided an elegant yet simple dessert was in order. I’ve been wanting to make a no bake cheesecake for a while and I figured this was the perfect time seeing as Christmas is just a few short days away! It gave me the perfect opportunity to create a festive dessert with it’s vibrant red and green color combination.

There are many no bake cheesecake recipes out there which look fantastic. Some of them call for one ingredient in particular that I’m not so fond of,  frozen whipped topping (aka Cool Whip). I just really don’t like the stuff. Yes, I will eat it but I would so much rather have the real thing. I don’t even know what half the ingredients it contains are, which may explain its strange after taste. So, I decided to create my own no bake cheesecake recipe using real cream instead. I also decided the texture of this is more like a Mousse than a cheesecake, hence the name I chose. Honestly it is now hard for me to decide which I like better, the baked cheesecake with far more effort and longer chilling times or this No Bake Cheesecake Mousse. I love it’s delicately smooth, fluffy and even creamy texture. It is so much lighter and fluffier than your average dense and heavy cheesecake. This has just the right amount of richness and the perfect balance of sweet to go along with the slight tartness of the raspberries. This is one simply divine dessert you you won’t easily forget. I may just dream daily about this stuff =).

Once you see the ingredients in the Cheesecake Mousse you will probably ask, why the corn syrup? To answer that, my Grandma taught me that just a bit of corn syrup works as a good stabilizer for whipped cream. So, I added it in to help stabilize the mixture so it doesn’t loose all that air and fluff that was whipped into it. Note that you may likely have just a bit of extra raspberry sauce left over (I adapted the raspberry sauce recipe from my White Chocolate Cheesecake with Raspberry Sauce). I myself had just a bit left over but I’m sure I will find a good use for it, such as blending it into a smoothie, drizzling it over my morning oatmeal, or maybe just drinking it =). Merry Christmas everyone! Enjoy!

Print No Bake Cheesecake Mousse with Raspberry Sauce

Prep Time: 25 minutes

Total Time: 2 hours, 25 minutes

Yield: 4 Servings

Ingredients

Raspberry Sauce
• 2 Tbsp granulated sugar
• 1 1/2 tsp cornstarch
• 1/3 cup cold water
• 1/2 tsp lime or lemon juice
• 1 1/2 cups fresh or frozen raspberries
Cheesecake Mousse
• 8 oz cream cheese, softened
• 2/3 cup powdered sugar
• 2/3 cup heavy whipping cream
• 1/2 tsp corn syrup
• 1/2 tsp vanilla extract
Graham Cracker Crust
• 3/4 cup crushed graham crackers
• 1 1/2 Tbsp packed light-brown sugar
• 2 Tbsp salted butter, melted
• 1 fair pinch ground cinnamon

Directions

For the raspberry sauce:
• In a small saucepan, whisk together granulated sugar and cornstarch until well blended. Stir in cold water, lime juice and raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl or airtight container. Cover and refrigerate.
For the cheesecake mousse:
• In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add in corn syrup and whip until stiff peaks form, set aside.In a separate mixing bowl, using electric hand mixer set on medium-high speed, whip cream cheese until very smooth and fluffy, about 3 minutes. Mix in powdered sugar and vanilla. Fold half of the whipped cream mixture into the cream cheese mixture and fold until combine, then fold in remaining half of whipped cream. Cover bowl with plastic wrap and refrigerate for 2 hours (or up to 8 hours if needed).
For the graham cracker crust:
• In a small mixing bowl, whisk together crushed graham crackers, light-brown sugar and cinnamon. Using a fork or clean fingertips, blend in melted butter until mixture is evenly moistened. Cover bowl and refrigerate until ready to assemble.
To assemble:
• Note: assemble just before serving for best results. Remove above prepared mixtures from refrigerator. Divide graham cracker mixture among 4 small glasses or dessert cups, pouring about 1/4 cup in each, lightly press into an even layer. Spoon cheesecake mousse into a large Ziploc bag, seal bag and cut a 1-inch edge off one corner of the bag then pipe mousse over graham cracker crusts. Pour raspberry sauce into a small Ziploc bag, seal bag and cut a small tip off one corner, then pipe raspberry sauce over tops. Garnish with mint leaves if desired.
• Recipe Source: Cooking Classy

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://www.cookingclassy.com/2012/12/no-bake-cheesecake-mousse-with-raspberry-sauce/

Raspberry Truffle Brownies

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Rich brownie lovers, this post is for you. With my mom coming to stay with me for the holidays I knew this would be the perfect dessert to make for her. She’s always been a semi-sweet chocolate lover. I remember growing up she’s the only one in the family that wanted the dark chocolates from the boxes of mixed chocolates. These brownies were certainly a good choice, she simply loved them! In her own words she thought they were “just fabulous.” Surprisingly, I completely loved them and I’m a milk chocolate lover. I was up late Christmas Eve prepping for the following day and I found myself at 2 a.m. continuously heading back for more, cutting little piece after little piece in the middle of the night (side note – to all of you out there that plan ahead and do your Christmas shopping and have it ready a month before, please teach me the secrets of your success =).

Yes, these are incredibly rich but in such a delicious way. I never knew I could love such a richly chocolaty brownie so much because I’ve always been into more of a milk chocolate brownie. The brownies texture is perfectly soft, the truffle filling, which is basically a luscious and velvety smooth frosting, melts in your mouth and the fresh raspberry finish and light sprinkling of cocoa powder just puts these over the top. They would be a perfect dessert to prepare for Valentines Day or just to treat yourself (because in my book, life needs indulging once in a while).

The directions may appear to be long and tedious but these are actually really easy to prepare, you don’t even have to chop chocolate bars as the recipe call for chocolate chips. I adapted this recipe from The Curvy Carrot, she got me with her photo and recipe title. Truffle…chocolate…raspberry…brownie. How could they not be good? I’m definitely in! It’s a combination you won’t want to miss out on. Enjoy!

 

Print Raspberry Truffle Brownies

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 12 servings

Ingredients

Brownie
• 3/4 cup all-purpose flour
• 1 tsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups bittersweet chocolate chips (I used Ghirardelli)*
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tbsp milk
• 1 1/2 tsp vanilla extract
Truffle Filling
• 1 cup semi-sweet chocolate chips
• 1 (8 oz) pkg cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 tsp raspberry extract
Chocolate Ganache
• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tbsp heavy cream

Directions

• For the brownie:
• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix just until combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into center doesn't come out covered in batter. Remove from oven and allow to cool completely.
• For the truffle filling:
• Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl on 50% powder in 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).
• For the ganache:
• Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies (or cut into squares then drizzle over individual squares). If desired, sprinkle top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.
• *If you don't want such a rich chocolate brownie then you can replace the bittersweet chocolate chips with semi-sweet or even milk chocolate chips for the brownie portion. You could also replace the semi-sweet chocolate chips in the ganache with milk chocolate chips.
• Recipe Source: adapted slightly from The Curvy Carrot

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Goode's Pecan Pie Recipe- best pecan pie EVER!

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This will be your one and only pecan pie recipe you need! It is delicious and moist and has a the best flavor..... it has a secret ingredient that makes it just the best pecan pie you've ever had- EVER! If you have never had a Goode's pecan pie, you really haven't had pecan pie.... yea it's that "goode". I'm a huge fan of pecan pie and fell in love with the first bite. Now you can too

So the secret ingredient is- Drum roll please..... vinegar. I don't know what it does, but it makes it perfectly sweet! Wait no longer here is the recipe for the world renown Goode's pecan pie. This pie is simply delicious and just in time to make for your thanksgiving dinner. We are starting to make our pies in just 2 days!!! We also have a fool proof {15 minutes from start to finish} pie crust recipe.

 Goode's Pecan Pie Recipe

3 eggs, beaten
3/4 cup sugar
3/4 cup white karo
3 tblsp melted butter
1 tsp vanilla
1 tsp white vinegar
1/8 tsp salt
1 cup chopped pecans

Mix all ingredients thoroughly, except the pecans. Add the pecans and pour in the mixture into a unbaked pie shell. Preheat oven to 375 and bake for 25-30 minutes. Testing for doneness with a knife inserted in the center. Pie is done when knife comes out clean.

****Note: I had Goode's pie over a year ago and recently went back to Houston last month and had their pecan pie again. There pie is quite gooey in the center, but not runny and is still done. If you want a firmer filling center {like typical pecan pies} you will want to cook yours for 45-50 minutes.

Happy Baking!

Alyssa's Favorite Raw Snacks

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A post completely dedicated to my dehydrator

I've started playing around with raw foods lately. I don't know what sparked my interest, but as I was reading all the gluten-free blogs that I follow, raw foods just kept popping up. Not often, but enough that I was interested, so I started doing some research and eventually this lead me to purchase a dehydrator.

I found two amazing sites that I have continued to go back to when I'm feeling inspired to make something raw.

1. Choosing Raw
This blog is amazing. Although Gena is not dedicated to gluten-free eats, the majority of her recipes are, and she's vegan, so everything is dairy free as well. Perfect for me! She has a mixture of raw and cooked recipes, and each one looks just as amazing as the next. Also, Gena is a full-time student, so her recipes tend to include lower budget ingredients and are usually pretty easy to put together. What could be better? If you haven't checked our her blog, I highly recommend it!


2. Rawamzing
I don't know how I stumbled upon this amazing site, but boy am I glad I did. The recipes, the photographs, the ingredients, all stunning. Susan's raw foods are absolutely mouth watering. Many of her recipes are a bit more involved than those on Choosing Raw, but the end result seems totally worth it. (I have to admit, I haven't made any of her recipes yet - they're my goal, not my reality at the moment).

These women have inspired me - along with the delicious meal that I had at Crudessence on our trip to Montreal - to try experimenting with more raw foods. I've started with the basics: dried chips, fruits, cereal and desserts (my Carrot Cake Bites & Chocolate Coconut Balls are both awesome!). So far, everything has turned out great - especially my Zucchini Chips - and I'm excited to continue to experiment and learn more about this new world of food.

The following THREE RECIPES (I know a bit over zealous, but I'm leaving for the weekend and want to leave you all with some yummy recipes to try) are a few of my trials!


See the Full Recipe »

We're moving!!

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I have big news: the Queen of Quinoa is moving!

Make sure all your links are updated - we're going to be living at queenofquinoa.me!

I'm sorry if it seems like I've been a bit MIA lately, but I've been busy getting my new site up and running. I'm super excited about this move and can't wait to see you all over there! Please bear with me as we work out the kinks and I would love to hear what you think.

In case you missed them, here are my latest posts:


Detox Salad {gluten-free & vegan}



Balsamic Strawberry & Rhubarb Crisp


Mango Cardamom Juice