Monkey Bread

Ingredients:

3 cans Buttermilk Biscuits (the non-flaky ones)
1 C sugar
2 Tsp (to 3 Tsp) cinnamon
2 sticks butter
1/2 C brown sugar

Directions:

Preheat the oven to 350°.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

Recipe from: Pioneer Woman Cooks blog - 3/12/09

Roasted Ricotta Roma Tomatoes

Ingredients:

8 whole Roma Tomatoes, Halved
1 bunch Fresh Italian Parsley
1 bunch Fresh Basil
2 cloves To 3 Cloves Garlic, Minced
1-½ C Ricotta Cheese
Ritz Crackers Or Bread Crumbs
Kosher Salt To Taste
Olive Oil

Directions:

Start out by washing and halving your Roma tomatoes. After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato. Discard guts and lay the halved, gutted tomatoes face down on a clean towel.

Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.

Next, fill each tomato half with a nice heap of the Ricotta mixture.

In a food processor (or if you don’t have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.

Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.

Place in 400º oven for 25-30 minutes.

Recipe from: Pioneer Woman Cooks blog - 7/31/08

Chocolate Eclairs

Ingredients:
Pastry -
1/4 C white rice flour
1/4 C brown rice flour
1/3 C tapioca flour
enough to make the total 1 cup of quinoa flour
1/2 Tsp xantham gum
1/2 C milk
1/2 C water
1 stick butter cut into tbs. pieces
1 Tsp sugar
pinch salt
3 eggs and 1 beaten egg

Pastry Cream -
1/4 vanilla bean – yes, use a real bean. It is leagues better!
2 C milk
2 eggs
2 yolks
3/4 C sugar
1/4 C flour (I used my GF flour mix from the puff pastry recipe)
1/4 C cornstarch, though I used arrowroot powder

Chocolate Glaze or Ganache -
1 C cream
8-9 oz. semisweet or bittersweet chocolate chips
1 Tbsp butter
1 Tsp light corn syrup

Directions:
Pastry -
1. Preheat oven to 375°F. Mix flours and xantham gum together in a small bowl.

2. In a medium saucepan heat milk, water, butter, sugar and salt to a simmer. Do this on no higher than medium heat! This is important when heating milk/dairy products, you don’t want to burn it. Stir with a wooden spoon every now and then to keep that film from forming on the top.

3. Once simmering, add in your flour mixture all at once, stirring constantly. Then turn the heat down to med-low, and keep stirring until the dough comes together and is smooth, and then stir for one more minute. Remove pan from heat and let sit 5 minutes, not more.

4. Use a sturdy whisk or an electric mixer, and add in each egg one at a time. If needed, add in some of the beaten egg too. Then keep mixing for a little bit more until it all comes together. It will be a sticky gooey mess.

5. Fill piping bag with the dough/batter, and the original cook (o.c.) didn’t use any tip here. The o.c. just used the open fitting, because every reference the o.c. could find said you wanted to pipe the batter out at 1/2″ thick. Pipe out about 4″ long and 3/4″ wide for elcairs, or make round swirls for profiteroles onto a well buttered baking sheet.

** But note, this is more complicated than it sounds. Learn from the o.c. mistakes! She found that the more height = more puff here. She was told that when making cream puffs, that it was always best to have a bigger base.

6. Next, take the rest of the beaten egg, and very gently brush on an egg wash. This is what is going to give the pastry that nice golden brown color. Just be careful to not overdo it or squish your pastry too much.

7. Bake in preheated 375°F oven for around 25 min. But start checking them every 5 min at around the 15 min mark. Also, do NOT use a dark colored baking sheet. You will burn them. You want to make sure that when they are baked, that they are fully cooked too. So it’s ok to let them brown a bit, just don’t let them burn.

8. Let them cool while you make the custard and the ganache.

Pastry Cream -

1. Cut bean in half and scrape out seeds. Add seeds and pod to a medium pan. Add in milk. On med to med-high, bring milk to a simmer, stirring occasionally for the same reasons as in the puff pastry.

2. While milk is heating, beat the rest of the ingredients together with a whisk. Once milk is simmering, add half of it to the egg mixture and stir until fully incorporated and smooth with the whisk. Then add the entire egg mixture back to the pan with the rest of the milk.

3. Stir constantly with the whisk, but bring it back to a simmer. Then reduce heat and keep simmering for a couple of minutes. Strain with a sieve, but if you do not have one, just pull the seed pods out and make sure mixture is smooth.

4. Remove from heat and let cool to room temp. Give it a stir with the whisk every few minutes so that you don’t get a film forming on the top.

Chocolate Ganache -

Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated.

Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes.

Assembly:

Slice each pastry in half with a serrated knife so that you don’t squish it. Then hollow them out, fill with cream, add the top, and cover with ganache. Since some of the o.c.'s collapsed, she went the “sandwich” route, and used one for the top and one for the bottom.

Recipe from: Jenn Cuisine blog - 5/17/09

Cream Cheese & Blueberry Coffee Cake

Ingredients:
For the cake base:

1 -1/2 C rice flour mix

1/4 Tsp salt

1/4 Tsp xanthan gum

2 Tsp baking powder

1/4 C butter, softened

1/4 C sugar

1 egg

2/3 C milk

1 Tsp vanilla

For the berry layer:

1/2 C to 3/4 C fresh or frozen blueberries (don't thaw them if they're frozen)

1 Tbsp sugar

For the cream cheese layer:

8 oz cream cheese, softened (I used low fat 'Neufchatel')

1 egg yolk

1/4 C sugar

2 Tsp lemon juice or vanilla

For the streusel layer:

2 Tbsp rice flour or almond meal

2 Tbsp butter

3 Tbsp sugar

1/2 Tsp cinnamon

Directions:

Preheat oven to 375°. In a small bowl, blend together the flour mix, salt, xanthan gum, and baking powder, then set aside. Cream the butter and sugar, then beat in the egg, followed by the milk. Add the vanilla, then stir in the flour mixture. Blend well, then spread into a 8x8 pan or an 8" pie/tart pan.

Toss the berries in the sugar, and sprinkle over the cake layer.

Smoosh the cream cheese together with the egg, sugar, and lemon juice. Beat until smooth, and drop big spoonfuls on top of the berries.

Mash together all the ingredients with a fork until crumbly. Sprinkle over the cheese layer.

Bake the cake about 45-60 minutes, until no longer jiggley in the center, and starting to brown. Cool completely before serving.

Recipe from: heythattastesgood blog - 2/10/10

Coffee Cookies

Ingredients:

1 C sorghum flour

1 C buckwheat or millet flour

1/2 C tapioca or potato starch

1 -1/2 Tsp xanthan gum

1 -1/2 Tsp baking soda

1 Tsp sea salt

3/4 C Spectrum shortening

1/3 C hot vanilla hemp milk or coconut milk with 2 rounded tablespoons instant coffee added + pinch stevia sweetener

1 C organic light brown sugar, packed

1/2 C organic white cane sugar

1 Tbsp bourbon vanilla

1 Tbsp honey (or agave nectar to keep it vegan)*

1 Tbsp Ener-G egg replacer whisked with 1/4 cup warm water (or 2 beaten eggs)

6 - 8 oz. dark chocolate chips

Directions:

You're going to chill the dough for an hour so don't preheat the oven quite yet.

In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt.

In a separate bowl, beat the Spectrum shortening, coffee milk, brown and white sugar, vanilla, honey/agave and the prepared egg replacer (or beaten eggs).

Add the dry ingredients a little at a time and beat to combine- until a dough forms. This dough was stickier- for us- than our usual cookie dough, so we added a tablespoon of sorghum flour to bring it to a soft slightly sticky (but not wet) dough. Judge for yourself- if the dough needs more flour, add a tablespoon at a time until it appears as soft, slightly sticky but not wet.

Add the chocolate chips and any additional add-ins and beat by hand.

Cover and chill the dough for an hour.

Preheat the oven to 350°F. Note for baking sheet: you could also line a baking sheet with parchment paper.

Scoop tablespoons of dough and form them into twenty balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat.

Bake in the center of a pre-heated oven for about 15 minutes, until the cookies are firm and slightly golden around the edges. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp a bit as they cool.

This recipe makes 20 large cookies.

Recipe from: glutenfreegoddess blog - 2/25/09

Coconut Crust

Ingredients:

2 C shredded sweetened coconut
2 Tbsp chilled, unsalted butter - cut in to pieces

Directions:

Pour the coconut into a food processor & add the butter.
Pulse on & off until the mixture resembles moist crumbs.

Press in to a 9" glass pie dish (or an 8x8 baking dish if making bars) and bake the crust for about 15-20 minutes or so - at 325°F until golden.

Cool before adding filling.

Recipe from: UNKNOWN

Cinnamon Apple Muffins

Ingredients:
Dry -
3/4 cup buckwheat flour
1/2 cup sorghum floour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice

Wet -
1 cup natural applesauce
1/3 cup light olive oil
1 cup organic brown sugar- or 1/2 cup raw agave nectar or more, to taste*
2 teaspoons bourbon vanilla
1 tablespoon Ener-g Egg Replacer (for 2 large eggs) mixed with 1/4 cup warm water
4 tablespoons apple juice, more as needed

1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional

Directions:

Preheat the oven to 350°F.

Mix together dry ingredients in one bowl & wet ingredients in a separate bowl.

Beat the wet ingredients and sugar until smooth. Add to the dry ingredients and combine well. Add more apple juice a tablespoon at a time, as needed to make a smooth batter.

Stir in cut apples & optional nuts.

Spoon the batter into twelve muffin cups.

Sprinkle with raw sugar, if desired, for a crunchy top.

Bake in the center of a preheated oven until firm and golden- about 20 to 25 minutes or so. Test with a wooden pick if you need to. Remove the muffins from the pan and cool on a wire rack.

Wrap and freeze for on-the-go treats. Thaw at room temperature or briefly zap in a microwave if you like your muffins warm.

Makes 12 muffins.

Recipe from: glutenfreegoddess blog - 11/9/08

Garlic Butter Rolls

Ingredients:

• 1 pound plain or whole wheat pizza dough (thawed)
• 4 cloves chopped garlic
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 Tsp chopped parsley

Directions:

1. Tear pizza dough (thawed according to package directions) into 12 pieces and place in the cups of a 12-cup muffin tin. (I suggest spraying the bottoms of the muffin tin with cooking spray so they release easily!)
2. Divide 4 cloves chopped garlic among the pieces of dough, pressing them into the centers. Drizzle with olive oil and bake at 425° F until golden brown, 15 to 18 minutes.
3. Toss in a bowl with melted butter and chopped parsley; season with salt.

Recipe from: shutterbean.com blog - 4/21/10

Cinnamon & Brown Sugar Apples

Ingredients:

7 apples
3/4 C flour
1 C packed brown sugar
1 Tsp cinnamon
1/4 Tsp salt
1 stick butter, softened

Directions:

Cut apples & put in a pie plate.
Mix next 4 ingredients.
Cut in the butter.
Sprinkle on apples.
Bake at 350° for @ 30 min.

Recipe from: "Quiet Life" blog - 9/8/09

Cinnabon Clone

Ingredients:

Dough
2 C warm almond or soy milk (110 degrees F/45 degrees C) – Silk or Almond Breeze
1/4 c egg substitute (we like to use chia gel. 1 tbsp chia, soaked in 1 c water for 5 hours)
2/3 C df margarine, melted
4 1/2 C Better Batter Gluten Free Flour
1 Tsp salt
1/2 C sugar
2 1/2 Tsp active dry yeast

Filling
1 C brown sugar, packed
2 1/2 Tbsp ground cinnamon
1/3 C df margarine, softened (VERY soft)

Topping
1 (3 ounce) package df cream cheese, softened (we prefer Tofutti)
1/4 Cdf margarine, softened
1 1/2 C confectioners’ sugar
1/2 Tsp vanilla extract
1/8 Tsp salt

Directions:

Mix dough ingredients in your mixer on high speed for three minutes, or until well combined. Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.

Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour them lightly. Turn dough onto the plastic wrap and sprinkle flour on the surface. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400°F.

Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup margarine,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.

Recipe from: BetterBatter blog