recipe two

Cacao nibs and candied ginger put an artisanal twist on the delicious Hanukkah tradition of gelt, or chocolate coins.

Cacao & Ginger Gelt Recipe

Ingredients

10 ounces dark chocolate
Cacao nibs, for topping
Chopped candied ginger, for topping

Directions

Line 2 large baking sheets with parchment paper. Melt the chocolate in a double boiler over very low heat. Stir often until completely melted and smooth. Drop spoonfuls of the chocolate onto the baking sheets and use the spoon to create round coin shapes, about 1-1½ inches in diameter.

Top some of the coins with a sprinkle of cacao nibs and some with a sprinkle of candied ginger. Place in the freezer for 20 minutes to set.

Wrap in gold or silver candy foils. Store in the refrigerator for up to 1 week.

Servings

Makes about 48 coins

Written by Hallie Klecker

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Gluten Free Classic Pumpkin Pie Filling Recipe

Ingredients

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon kosher or fine sea salt
1 Cookie Crust, Nut Crust, or pre-baked Perfect Pie Crust

Directions

Preheat the oven to 425°F.

In a large mixing bowl, whisk together the pumpkin, milk, eggs, pumpkin pie spice, and salt. Pour the mixture into the prepared pie crust. Bake for 15 minutes, lower the temperature to 350°F, and bake for another 40-50 minutes or until the filling is set. If the pie starts to get too brown, lay a piece of foil over the top of the pie, making sure the foil does not touch the filling. Let cool, then refrigerate overnight or until serving time. Can be made a day ahead.

Servings

Makes 1 (9-inch) pie

Additional Variations:

No-Bake Variation:

Save space in the oven with a no-bake option!

Use the Cookie Crust or Nut Crust. Swap the 2 eggs for 1 envelope unflavored gelatin and ¼ cup water. Combine condensed milk, pumpkin pie spice, and salt and whisk well. Pour the gelatin over the water in a saucepan and let sit for 1 minute. Cook for about 2 minutes on low, stirring constantly, until the gelatin is dissolved. Add the milk mixture and stir. Cook for about 5 minutes or until the mixture thickens, then stir in the pumpkin. Pour the mixture into the prepared pie crust and refrigerate until firm, about 4-5 hours.

Chocolate Variation:

Use the Cookie Crust, made with chocolate cookies. Melt 3 ounces semisweet chocolate. With a spoon, carefully drizzle the chocolate into the pie filling before baking (or before refrigerating in the no-bake variation). Using a thin knife or a skewer, swirl the chocolate in a pattern throughout the pie. If desired, melt an additional 3 ounces semisweet chocolate and drizzle over top as garnish.

Maple Pecan Variation:

Use the Nut Crust, made with at least 1 cup pecans and another nut of choice. Combine 1 cup chopped or halved pecans with 2-3 tablespoons maple syrup. Pour the mixture evenly over the finished pie and serve.

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This is my favorite brandy cocktail. It is absolutely perfect for the holidays, even for those who are not huge brandy drinkers. The blend of four simple ingredients in this cocktail is perfection, especially when you add the whipped cream and ground cinnamon toppings.

Brandy-Kissed Snowflake Cocktail

Ingredients

¾ cup vanilla ice cream
3 ounces brandy
2 ounces white crème de cacao
½ cup ice cubes
Whipped cream
Ground cinnamon

Directions

In a blender, add all the ingredients except the whipped cream and ground cinnamon. Blend until all the ice is gone and the cocktail is mixed well. Pour into short cocktail glasses, top with whipped cream, and sprinkle with cinnamon.

Servings

Makes 1 cocktail

Written by Jennifer Peñas

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Gluten Free Simple Cheesecake Filling Recipe

Ingredients

1 Cookie Crust or Nut Crust

For the filling:
4 (8-ounce) packages cream cheese, at room temperature
4 large eggs
1¼ cups sugar
2 teaspoons pure vanilla extract

For the topping:
2 cups sour cream
¼ cup sugar
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350°F.

In an electric mixer fitted with a paddle attachment, combine the filling ingredients and beat on medium-high speed until smooth. Pour into the crust and bake for 50-55 minutes or until the center of the cheesecake is set. Remove from the oven but leave the oven on. Cool the cheesecake for 10 minutes.

Combine the topping ingredients and blend well. Pour over the top of the cheesecake after the cake has cooled for 10 minutes. Return to the oven and cook for 5 minutes. Let cool completely, cover with plastic wrap, and refrigerate overnight or up to 48 hours.

Servings

Makes 1 (9-inch) pie

Additional Variations:

Citrus Fruit Variation:

Add juice and finely grated zest of 1 lemon or 1 small orange to the cheesecake filling and make the cheesecake as directed. Top with fresh berries (some mashed, some whole) and more lemon/orange zest.

Cinnamon Apple Variation:

Use the Cookie Crust, made with gluten-free gingersnap cookies. Add ½ teaspoon ground cinnamon to the cheesecake filling and make the cheesecake as directed. Using homemade or canned gluten-free apple pie filling/topping, pile a few scoops onto each slice of cheesecake and serve.

Chocolate Hazelnut Variation:

Use the Cookie Crust, made with chocolate cookies. Melt 2 tablespoons gluten-free chocolate hazelnut spread with 2-3 tablespoons heavy cream in a small bowl. Drizzle the mixture over the top of the finished cheesecake and let cool. Sprinkle with additional crushed chocolate cookie crumbs, for garnish.

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Mulled wine is a very common cocktail to have during the winter. It is a hot cocktail that you can easily make on the stove. It can be tailored to your liking by adjusting the amounts of spices.

Note: Not all wines are vegetarian/vegan. Check labels or contact the winery to find out if your choice of wine fits your dietary preference.

Spiced Mulled Red Wine

Ingredients

1 medium orange
4 whole cloves
1 (750-milliliter) bottle red wine (I used Merlot)
2 cups apple cider
¼ cup granulated sugar
2 cinnamon sticks
¼ cup triple sec, such as Cointreau

Directions

Slice the orange into even rounds, about ½-inch thick. Stick 2 cloves into the skin of one of the orange slices and 2 into the skin of another orange slice.

Place a large pot on the stove and pour in the wine, apple cider, and sugar along with the cinnamon sticks and orange slices. Heat on medium until it begins to simmer. Turn the heat to low and let sit, continuing to cook for 30 minutes. Stir occasionally.

When finished cooking, add the triple sec, stir, and serve warm.

Servings

Makes 6 servings

Written by Jennifer Peñas

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Need something to serve to your overnight guests this holiday season? This sweet treat is perfect for a crowd and packs in more nutrition than your average loaf of bread.

Gluten Free Cranberry Quinoa Banana Bread Recipe

Ingredients

1½ cups blanched almond flour
½ cup quinoa flour
2 tablespoons flaxseed meal
2 tablespoons arrowroot powder
2 tablespoons coconut sugar
2 teaspoons coconut flour
1 teaspoon vanilla powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
¼ teaspoon kosher or fine sea salt
3 large eggs
½ cup mashed banana
1 tablespoon olive oil (or oil of choice)
2 tablespoons honey (or liquid sweetener of choice)
1 tablespoon apple cider vinegar
⅔ cup fresh cranberries
1 tablespoon turbinado sugar, to garnish (optional)

Directions

Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper and set aside.

Put the dry ingredients in a bowl and whisk to combine. Add eggs, banana, oil, honey, and vinegar and beat until smooth. Fold in the cranberries.

Transfer the batter to the prepared pan, sprinkle with turbinado sugar and bake on the center rack for 40-45 minutes, until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Servings

Makes 1 loaf

Written by Alyssa Rimmer

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Make ahead note: This elegant yet simple soup can be prepared up to 8 hours in advance through the point of the final simmer and then refrigerated until ready to reheat. When ready to serve, reheat on the stove until desired temperature is reached. Serve with garnishes.

Gluten Free Pumpkin & Leek Soup Recipe

Ingredients

4 tablespoons unsalted butter
½ medium yellow onion, finely diced
2 large leeks (white and light green parts only), thinly sliced
Kosher or fine sea salt
4 large garlic cloves, finely minced
2 teaspoons finely chopped fresh thyme (3-4 sprigs)
2 pounds peeled and chopped pumpkin
4 cups low-sodium chicken or vegetable broth
Freshly ground black pepper
1 teaspoon champagne vinegar
¼ cup crème fraiche, for garnish
2 tablespoons chopped fresh chives, for garnish

Directions

One day before: Heat butter in a large soup pot over medium-low heat until it just begins to melt and bubble slightly. Add onion, leeks, and a pinch of salt. Cover and cook over medium-low heat for 8 minutes, stirring once, until soft and translucent. Add garlic and thyme and sauté, uncovered, for 2 minutes.

Add pumpkin and sauté for 3-5 minutes. Add broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 20-30 minutes.

Carefully blend the soup in the pan with an immersion blender until very smooth. (Alternatively, carefully transfer the soup to a blender and puree until very smooth.) Once the soup is the desired consistency, bring back to a simmer for another 10-15 minutes, or until it has thickened slightly. Season with 1 teaspoon each of salt and pepper and stir in the champagne vinegar. At this point, you can let the soup cool slightly and then refrigerate for up to 8 hours.

Day of serving: Reheat. Spoon soup into serving bowls and top each with 1-2 teaspoons of crème fraiche and chives.

Servings

Serves 8

Written by Kim Maes

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This Gluten Free Pecan Pie Milkshakes recipe takes leftover pecan pie from the holidays and turns it into a delicious new dessert.

Gluten Free Pecan Pie Milkshakes Recipe

Ingredients

1 large slice pecan pie
3 scoops vanilla ice cream or dairy-free ice cream
¼ cup milk or dairy-free milk
Whipped cream or dairy-free whipped cream
Chopped pecans

Directions

Combine pecan pie slice, ice cream, and milk in a blender and blend until smooth.

Pour the mixture into two glasses, top with whipped cream and chopped pecans, and serve immediately.

Servings

Serves 2

Written by Carol Kicinski

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I like to scoop this pie out with a large spoon and flop it into a bowl so the cornbread topping ends up at the bottom and gets juicy from the bean and tomato filling. Yum!

Gluten Free Black Bean Tamale Pie Recipe

Ingredients

For the base:
Gluten-free nonstick cooking spray
2 (15-ounce) cans black beans, drained and rinsed
1 (10-ounce) can diced tomatoes and chilies (such as RoTel)
1 (15-ounce) can corn, drained
1 medium red bell pepper, seeded and diced
1 medium yellow onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
½ cup shredded sharp cheddar cheese

For the cornbread topping:
¾ cup gluten-free cornmeal
1¼ cups gluten-free baking mix
1 cup milk
¼ cup granulated sugar
1 large egg, beaten
½ teaspoon paprika

Directions

Use a 4-quart slow cooker. Spray the insert well with cooking spray. Add all base ingredients and stir very well to combine.

In a mixing bowl, whisk together the cornmeal, baking mix, milk, sugar, and egg to form a batter. Pour this batter evenly on top of the ingredients in the slow cooker. Sprinkle paprika on top. Cover and cook on low for 5-6 hours or on high for about 3 hours.

The tamale pie is finished when the cornbread is fully cooked, set in the middle, and has begun to pull away from the sides. Uncover and let sit in the cooling slow cooker for 10 minutes before cutting.

Servings

Serves 6

Written by Stephanie O’Dea

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Gluten Free Turkey Avgolemono Soup Recipe

Ingredients

4 cups gluten-free chicken broth
2 large eggs
Juice of 1 lemon
1 cup chopped, cooked turkey
¾ cup cooked rice
Kosher or fine sea salt
Freshly ground black pepper

Directions

Heat broth in a saucepan to simmering.

Whisk eggs with lemon juice. Ladle 1 cup of the hot broth into the egg mixture and whisk to combine. Pour the mixture into the broth and cook, stirring, until the soup thickens, about 2 minutes. Add the turkey and rice and heat through. Season to taste with salt and pepper.

Servings

Serves 4-6

Written by Carol Kicinski

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