Gluten free Pumpkin muffins stuffed with cream cheese :)

Pumpkin muffins stuffed with cream cheese:

Preheat  oven to 325 F , 163 C.
Spray muffin tins with Pam cooking spray 
and then line with muffin cups.


Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 c. pumpkin
2 cups Bob's Red Mill gf flour
1 tsp gf cinnamon 
1/4 tsp gf ground cloves 
1/2 tsp gf nutmeg 
1 teaspoon gf baking soda
1/2 teaspoon  salt 
Philadelphia light cream cheese 
gf pumpkin seeds

Directions:
Cream together butter and sugar.  Add eggs and vanilla and pumpkin.
In a separate bowl whisk together flour, spices and salt.
Gradually add dry to wet ingredients and mix thoroughly.
Fill muffin cups 1/2 full of pumpkin muffin mixture. 
Add a tsp of cream cheese.
Press cream cheese down into pumpkin muffin mixture.
Fill muffin cups to the top with remaining pumpkin mixture.
Press a few pumpkin seeds down into the muffins top.
Bake for 20-23 minutes. 
...Makes 12 muffins

Banana chocolate chip muffins

Banana chocolate chip muffins:

preheat oven to 350 F /176 C

Combine in a large bowl:

3 large mashed ripe bananas

1/4 cup e.v. olive oil

1 cup tight packed light brown sugar

2 teaspoons gf vanilla extract

2 eggs 

1/4 teaspoon white vinegar

Whisk together in a separate bowl:

1/2 cup sorghum flour

1/2 cup sweet white sorghum flour

1/2 cup potato starch (not potato flour!)

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons xanthan gum

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Add the dry ingredients into the banana mixture and beat or stir until smooth.

add 1 c. chocolate chips or raisins
fill muffin tins 3/4 full
spray a 12 tin muffin pan with Pam and put in baking cups
bake muffins for 15-20 mins or until tops are firm.  Less time for mini muffins.

gluten free sticky licky cinnamon buns

• In a medium sized bowl mix:
• 2 1/4 tsp yeast
• 1 T. sugar
• 3/4c. warm milk
• 1/2 c. warm(not hot) water
• mix well with a fork and set aside

• In another medium sized mixing bowl mix:
• 4 T melted butter
• 1 egg beaten
• 1 tsp  vinegar
• 2 Tbsp olive or vegetable oil
• 1 tsp vanilla

• In a large bowl whisk together:
• 2 1/2 cups all-purpose gluten-free flour (see note)
• 1/2 cup potato starch (not flour)
• 2 Tbsp white sugar
• 1/2 tsp salt
• 2.5 tsp xanthan gum
• 1/4 c dry milk powder
• 1 tsp baking powder

After yeast is foamy, add all wet ingredients (both medium sized bowls)  to the dry ingredients,

blend using your hands for three minutes (or a fancy stand mixer...sigh..I don't have one...YES it is totally sticky..make it fun ;)

Spray a round 9" pyrex baking dish or square 9x11 pan with Pam

In a medium sized saucepan mix:

4T. butter

1/2 c. well packed brown sugar

2T corn syrup (I used white either is fine)

1 tsp vanilla

after sugar melts...add 2 T milk or cream

Pour into pyrex bowl or pan

1. Take a piece of plastic wrap about 2' long and lay it out on a slightly damp counter top, 
2. Lay the dough on top of the wrap.  Lay another piece of plastic wrap over the top of the dough.
3.  Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
4. Remove top plastic wrap. 
5. 
   
6. Filling:
7. mix 2 T. softened butter (not melted) with 2 T cinnamon and 1/2 c. tightly packed brown sugar and 1/2 c. rehydrated (soak in hot water until plump) raisins.
8. 
   
9. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long side without any filling,
10. so you can seal your roll.
11. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the centre of your finished rolls.
12. Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough.

Place slices into the pyrex dish/pan and allow to rise for 30 mins

Bake in a 350 degree F /177 degrees Celsius until brown on the top and firm to the touch..about 30 to 35 mins.  Place a cookie sheet under in case it drips and lights the oven on fire like mine did :P  when the buns are done..place a cookie sheet on top and flip the whole dish/pan over so the sauce oozes all over, making sticky licky buns.  NOTE: if they are still a bit soggy on the bottom (rawish) then pop them in the oven (still upside down ) for a few mins longer :)  Enjoy!!!

just like kfc...well close enough ;)

1 c. Bob's Red Mill all purpose baking flour, gluten free
1 T  baking powder
1/2 T. salt
1/2 tsp black pepper
2 T. paprika
1/2 tsp garlic powder
1/2 T. italian seasoning
1/2 tsp. ground ginger
1/2 tsp. sugar


Mix  ingredients in a ziploc bag. Dip your chicken pieces in milk, place 1 piece at a time in the bag and shake to coat.  You can bake this at 350 OR deep fry it as a real treat !!Yum !!  I fry until almost cooked and the transfer to the oven for the last bit. Cook it how you like it :)

Here we go!!!! TURKEY!!! and sandcastle stuffing :(

My family prides itself on the timeless stuffing recipe handed down through the generations...seriously...if people mess with the stuffing "THE DINNER IS RUINED!!!"   ;)   SO, since I am the designated turkey maker on holidays...  tonight I am making  the special recipe and crossing my fingers that it will pass as close to the real thing as possible...I WAS going to make bread and then toast it and grind the crumbs but I want to see if there is an EASY way to do it first... SO I bought rice breadcrumbs, (the same ones I use to make the AWESOME gluten free chicken/pork coating mix (like shake and bake only BETTER) and added a little extra butter (3/4 c. to two 500g packages of PaneRiso rice breadcrumbs plus seasonings).  I mixed the secret stuffing,  stuffed the turkey with the sawdust like material..closed it with skewers and prayed a little...
...well the result what pretty much what I expected...and you old-timers with this gluten free thing..are probably giggling at the gritty, sawdust-like stuffing I had to choke down...it eventually had about three cups of butter in it and I am sure we are all about to go into cardiac arrest...honestly, I have tasted better sandcastles...the turkey and gravy (used all purpose gluten free flour for that) and veggies were amazing...they call me the turkey master...but UGH  that  STUFFING!!!  I should not have been so lazy..EPIC FAIL...next time...BEFORE the Easter meal...I will bake the bread and make my own crumbs like I should have in the first place...sigh...maybe I can bread chicken with it...I will let you know...

Gluten free chicken coating ("Shake and Bake " )

I use the crispy PaneRiso breadcrumbs...mostly because they are the only ones I can find for less then $7 a bag...sigh...and dump the crumbs I think I will need to cover the chicken I wish to cook (about 1/4 c. per leg/breast...and 1/8 c. per thigh)  into a ziploc bag and add poultry seasoning, garlic powder (or salt ...if using garlic salt then just don't add table salt) Add about 1/2 T. per package of crumbs for each seasoning...and 1tsp of salt.  close the ziploc and shake.  Add a piece of chicken (this is especially nice when first dipped in gluten free Italian dressing),  close and shake the bag and lay on a foil lined cookie sheet.  Bake chicken at 350 until done (about 25 mins for 6 pieces of bone in chicken or until a meat thermometer reads 180 degrees Fahrenheit (82 degrees Celsius)  Cool for about 5-8 mins and ENJOY!!! My kids like this with gluten free alphabet shaped fries or mashed potatoes :)  To make chicken nuggets..just chop breasts into bite sized pieces and shake in the same manner :)

is was and always will be...gluten free

Remember those peanut butter marshmallow thingies we got at friend's houses at Christmas time ???!!! (Well maybe your Mom or Dad made them...mine didn't.. but I just recently found the recipe and it is SOOOOO  easy!!!  )

Peanut butter marshmallow squares:  (lol or Mini marshmallows with GRAVY)

In a medium sized saucepan melt over medium heat (use a double boiler if you have one)
      1c. KRAFT peanut butter (Kraft labels all of their products with a warning if they are not gluten free)
      1/2 c. butter (or margarine...I like butter :P   )
      1 whole 300g package Chipits brand butterscotch chips

Let this cool for about 10 mins
Spray some Pam cooking spray in a 9x9 baking pan
stir in 3/4 package KRAFT fruit flavoured marshmallows...about three cups
spread this mixture in the pan and place it in the freezer for 55 mins
set out for 5 mins to thaw and ENJOY!!! (they are good frozen too)

FLUFFY BREAD FLUFFY BREAD FLUFFY BREAD!!!! woot woot!!!

This bread FINALLY tastes SOOOOO good...not a speck of rice around...

In a medium sized bowl:
Mix 1 packet rapid dry yeast or 2 1/4 teaspoons
with 1 1/4 cups warm water (not hot)
and 1 tablespoon sugar




In a large bowl:
whisk together your dry ingredients and set aside:
1 1/2 cups sorghum flour 
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF oat flour (I grind gluten free oats in a spice mill)
2 teaspoons xanthan gum
1/ 1/4 teaspoons salt


In another medium sized bowl:
Mix until frothy: 
3 tablespoons extra virgin olive oil
1/2 teaspoon vinegar
2 eggs
Add the bubbly yeast mixture to the egg mixture and then mix into the  dry ingredients.

Mix together with a fork for about 90 seconds until well blended

The dough will look closer to a muffin batter than bread dough, soft, but not cake batter wet.
move dough to a bread pan sprayed with Pam and allow to rise in a warm place until it doubles

Bake in a preheated 350 degree F /177 degrees Celsius for 40 minutes.

This bread is just as wonderful three days later <3.  Store in an airtight container.

adapted from a recipe by the gluten free goddess :)

Grind this bread after toasting to make gluten free stuffing :)