Tag Archives: sweet

Peanut Butter Balls

This recipe, I can’t take any credit for. I came to my parents house today because I was supposed to have a root canal early on Monday morning. However, because of the blizzard we are having in Connecticut right now, I am now snowed in at their house and my appointment was moved to Tuesday morning. Just one more day I get to be nervous! Either way, I am having a nice time relaxing by the fire, playing Wii bowling, drinking wine, eating good food, and spending time with my parents, and of course with my cat too.

My parents are very conscious of my gluten free diet, and it’s quite amazing and so sweet of them. When I got home my mother had made two types of peanut butter balls, ones that had graham crackers in them, and ones without so that they were gluten free. Thanks ma! All that I had a hand in was coating them in chocolate and shooting photos of them (with my dads nice camera). So I had my mother give me the recipe, and I’m merely relaying it to you. I hope you enjoy it! I know I’ve already enjoyed 3 or 5…

Peanut Butter Balls

1 cup of margarine
13 oz of confectioners sugar
12 oz of Peanut Butter of your choice
1 bag of Chocolate Chips (Milk or Dark)
1 teaspoon of Crisco

Melt the margarine. Add in the confectioners sugar and mix using a stand mixer. Add in the peanut butter. Mix until well blended. Pour batter in to a bowl and chill overnight. Make 1 inch sized balls by rolling them in your hands. Put balls in to a tupperware and store in the refidgerator until you are ready to cover with chocolate.

Line a cookie sheet with parchment paper. Melt the chocolate in a double boiler and add just a bit of Crisco (this will help thing the chocolate). Stir constantly until all chips are melted. Using tongs grab a ball and dip it in the chocolate. Roll in the chocolate until completely covered. When the ball is all covered, transfer it to the parchment paper. When the tray is full, put it in the freezer for 15 minutes. After the 15 minutes you can either eat them all, since that is basically what I did, or store them in an airtight tupperware in the refrigerator.

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Gluten Free Brownies (From a box, shhhh!)

On Saturday night my family got together for a Hanukkah dinner. It was complete with latkes, challah, bagels and lox, and coleslaw. Needless to say, I did not stick to my gluten-free regimen. While my stomach was not too happy for the rest of the night, my taste buds were satisfied with a half of a poppyseed bagel with lox, cream cheese, tomato, and red onion piled on top of it.

However, for desert I was able to stay away from my gluten, and so did my family! I made a box mix of gluten free brownies on Saturday afternoon. Cherrybrook Kitchen makes a handful of amazing Gluten Free Box Mixes. I bought mine at WholeFoods. These brownies are SO moist and perfect. All that the mix calls for is vegetable oil, margarine, and water. There are already chocolate chips in the mix! Amazing! My entire family enjoyed these brownies, even though they knew that they were GF. What a supportive family! They went so quickly I wasn’t even able to take a picture!

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Thanksgiving and all of it’s glory

Not only do I want to show off my Thanksgiving stuffing recipe but some pictures that were taking during the Thanksgiving festivities.


First let’s capture the audience with a shot of a baby. My cousins Jami gave birth to Eliana Rose just three weeks ago! Her party dress won everyone over.


My adorable puppy (dog, really) Cosmo. He ate whatever ingredients I dropped, gluten free and all.


Most people that I know, know me as a crazy cat lady. And this is the reason why. Hi Murphy, thanks for helping me make the macaroons.


Can’t forget the cutest parents ever. This is where I came from and this explains why I am the way I am. Hahaa love them.


Every year we have to take our Holiday photo that my mom attaches to the cards to show how much everyone has grown up and all that jazz. A few pictures, just a few, end up looking nice and like we are all normal and whatnot.


But most of them end up like this.


Or this.


And who can leave out a group shot. A group shot where EVERYONE looks good! It’s very rare. And it only took 3 shots. Cosmo even got in on the party.

Now, to the food!


My plate was piled high with turkey, my gluten free stuffing, roasted brussels sprouts, roasted yams and carrots, sweet potato mash, and cranberries.

Gluten free Stuffing

1 loaf of gluten free bread, cut in to cubes (I used Udis)
Extra virgin olive oil
Salt and pepper to taste
4 cloves of garlic, minced
1 tablespoon of thyme
1 tablespoon of rosemary
1 large onion
4-5 stalks of celery, chopped
4 apples, cut in to cubes
1 cup of dried cranberries
Chicken stock

First you want to make the bread cubes for the stuffing. Cut the loaf of bread in to cubed and place on a baking sheet that has been lined with parchment paper and covered with EVOO. Throw the salt, pepper, garlic, and your spices on the top of the bread cubes.  Place them in a 400°F oven. Every 5-10 minutes take out and mix up the batch. When the bread cubes start looking toasted and taste crunchy, pull the mixture out of the oven. Put aside until it is time to make your stuffing.

Chop up your onion, celery, apple, and cranberries. Saute the onion and celery with more EVOO and salt and pepper until the onion is translucent, about 10 minutes. Then throw in the apples and cranberries for another 5 minutes.

Mix your bread cubes in a large bowl with the onion, celery, apple, and cranberries. Slowly add in chicken stock until it is moist enough. I used about 1 1/2 cups. But it depends on your liking. Place the mixture in a 13″x9″ baking dish. You can refrigerator the stuffing until 30 minutes before dinner is served. Place in the oven with turkey, or what ever else is in the oven at the time, at whatever temperature. The nice thing about this is you don’t have to fuss with the temperature or timing of the stuffing, it just needs to be hot!

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Cranberry Almond Coconut Macaroons

I hope that everyone has had an amazing Thanksgiving this year! I can say that this has been, by far, the best Thanksgiving I’ve had. With the newest addition to our family, Eliana Rose, and Grandma Hutie being at the table this year it made it a very full and eventful dinner.

With this being my first gluten free Thanksgiving, I had to make a few changes. 1. No stuffing. At first, this made me really upset and I kept thinking about how much I just wanted to gorge on my mom’s famous 1 stick of butter sausage stuffing. However, I made my own. And it was way better then I thought it would be, and I found myself not missing the other stuffing at the other end of the table. My family even tried mine! And they liked it! 2. No pie. All that pie crust would send my stomach in to a frenzy. So I made what I have found that every person in my family enjoys, macaroons! I remember macaroons always being present at every holiday of ours. From birthdays to Thanksgiving to Passover. My grandmother would make them, and I think that if she were around to try mine, she would have approved and gone back for seconds.

The macaroons were a hit, they were light and fluffy with just enough almonds and extract to really intensify that macaroon flavor that everyone loves. The dried cranberries were such a good addition, I got them at Whole Foods and they were “infused with apple juice” (which apparently means delicious in their terms)

Cranberry Almond Coconut Macroons
Original recipe from Sophisticated Gourmet

3 cups of shredded coconut
3/4 cup of sugar
1/2 cup of dried cranberries, chopped
1/4 cup of almonds, sliced
3/4 cup of egg whites (from about 5 large eggs)
1/8 teaspoon of vanilla extract
1/8 teaspoon almond extract
1 cup of milk chocolate chips (or dark chocolate)

Cook the coconut,  sugar, cranberries, almonds, and egg whites in a medium saucepan. Heat over medium low heat for about 10 to 15 minutes, stirring frequently. The mixture will look creamy, and slowly become drier as it heats. Take the pan off the heat when the mixture no longer looks creamy, but still looks sticky. Take off the heat and add in your vanilla and almond extract. Put the mixture in to a small bowl and place in the refrigerator for 30 minutes.

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

Make 1 inch sized balls either with your hands or an ice cream scoops (spring loaded works best). Line them evenly on the baking sheet and place in the over for 25-30 minutes. When the macaroons are done in the oven they will look golden.

Wait for the macaroons to cool completely before you put the chocolate on the top.
Melt a cup of chocolate and spoon over the macaroons. Store in the fridge until they are ready to serve.

Click to see step by step directions with images
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