Gluten Free Friday Funfetti Cake

 My favorite cake is funfetti-white cake with sprinkles. My family even jokes about it being the inside of my wedding cake when I get married someday :) It's great for birthdays and 4th of July, the only problem is, the mix is never gluten-free. Problem solved!!! Thanks to Avery, my brother's awesome girlfriend! Though this is not the exact same, it's prettttty close. Top with your favorite icing. Serves 10 or 8 very hungry people

Ingredients

1 3/4 cups granulated sugar

1 3/4 cups white rice flour

1/2 cup sweet rice flour (or tapioca flour)

1/2 cup potato starch

1 tbsp baking powder

1 tsp salt

1/2 tsp xanthan gum

4 ounces solid shortening

1 cup water

1/3 cup vegetable oil

4 large eggs

2 tsp vanilla extract

1 tsp almond extract

1/3 cup sprinkles plus more for sprinkling on top of the cake

Preheat oven to 350F

In two 9inch cake pans, grease lightly with non-stick cooking spray.

In bowl of stand mixer fitted with paddle attachment, combine granulated sugar, white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum

Stir to combine

Add shortening

Turn mixer on to medium-low speed

Mix until no large piece of shortening remain and turn off mixer

Add water, vegetable oil, eggs, vanilla extract, and almond extract

Turn mixer on to medium-high. Mix for two minutes. (Timing is important with this batter.)

Batter should be light and fluffy

Add sprinkles

Turn mixer on to low and stir until sprinkles are just combined

Fill both pans evenly

Bake until a cake tester inserted into the center of a cake comes out clean (about 20 minutes).

Top with icing after allowing it to cool for about 10 minutes 

EASY Pea and Parm Risotto

I get tired just hearing the word Risotto. This dish usually takes about an hour of constant stirring and tasting and I never get the right consistency. Risotto is the one dish I usually don't mind spending money on when eating out because I refuse to make it at home. Not anymore!!! This recipe, tweeked from Barefoot Contessa's new book (which I got as a Christmas present) is the easiest way to look like you put in a lot of effort, when in fact, I had a dance party with my nephew while it cooked :) 

Feel free to replace peas with asparagus, butternut squash or ....lobster?

Serves 6

Ingredients

1.5 cups Arborio rice

5 cups gluten-free vegetable broth (divided-4 cups & 1 cup)

1 cup grated Parmesan cheese

1/2 cup dry white wine

2 tbsp unsalted butter

1.25 cups frozen peas

salt and pepper to taste*

*remember that broth tends to have a lot of salt!

Preheat oven to 350 F

Place rice and 4 cups of vegetable broth in a Dutch oven
(I used my new Le Creuset!!!!)

Cover and bake for 45 minutes

Remove from the oven and add broth, cheese, wine, butter, salt and pepper

Stir for 3 minutes with a wooden spoon

Add peas and stir

Roasted Haricot Verts, Fennel and Shallots

This great side was prepared at a holiday dinner with a recipe tweeked from a 2004 Bon Appetit. I could not stop eating the leftovers! I had never cooked with fennel before, but after having this side, I will definitely use it in other recipes! 

Serves 6 as a side

Ingredients

2 large fennel bulbs, trimmed

3 medium size shallots, peeled and halved

5 tbsp extra virgin olive oil

1 pound Haricot Verts (slender green beans), cooked 
*I usually do the microwavable beans to save time, but feel free to boil!

Preheat oven to 450F

Spray a baking dish (that is rimmed) with nonstick spray

Cut fennel bulbs into even-sized pieces (about 8 pieces per bulb)

In a bowl, combine 3 tbsp oil, fennel and shallots

Lay in pan flat, sprinkle with salt and pepper

Bake for 30 minutes, stirring every ten minutes, until tender and roasted

Place beans in pan with fennel and shallots 

Roast for three minutes

Serve and Enjoy!

Raspberry Thumbprint Cookies

These are a holiday favorite at my house. I love making these for cocktail parties or as treats for friends. There are only a few ingredients needed and they taste sweet and buttery! Feel free to mix in your favorite jam. Raspberry is just a suggestion Makes 2 dozen

Ingredients:

1.5 sticks of butter (12 tbsp) at room temperature

Raspberry jam

1 3/4 cup all purpose flour

1/2 cup granulated sugar

1/2 tsp vanilla extract

A pinch of kosher salt

In a large bowl, combine sugar and butter

Add vanilla and keep mixing

In four batches, add flour and salt

Mix batter until evenly blended

Place on plastic wrap and form a flat disk

Cover and refrigerate for 30 minutes

Preheat oven to 350F

Form dough into 1/4 inch balls and poke center with thumb

Place 1/4 tsp jam in the hole

Bake for 20-25 minutes or until slightly golden on the bottom

Enjoy!

Chocolate Candy Cane Peppermint Patty Surprise

Christmas and Hanukkah are here (oh and finals, so pardon my lack of recipes lately). Thursday is my last day of student teaching at the Birch school. As a going away gift, I wanted to bake cookies for my cooperative teacher who loooves York Peppermint Patties. Note: this was not a fast baking job, but was very easy. Makes about 2 dozen

Ingredients:
1.5 cups all purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar

1 egg

1 bag of small peppermint patties (about 21)

1.5 tbsp butter, slightly melted
1/2 cup cocoa powder (not hot chocolate)
1/4 cup white chocolate, chopped
(not chips, i tried melting these and they burned, woops)
3 candy canes, broken into tiny pieces*
*I placed them in a ziplock bag and pounded them with a meat pounder
1/2 tsp baking soda

In a large bowl, combine flour, sugars, baking soda and cocoa
Use a whisk to stir them together
Slowly add in butter
Then add one egg, stir until mixed well

Spread out a piece of plastic wrap and place dough in a ball on it
Roll it until it is flattened
Seal with another piece of wrap (or put the dough between a cut ziplock as pictured)
Refrigerate for 10 minutes

Preheat oven to 350 F
Remove dough and let sit for 5 minutes
Meanwhile: Line a baking sheet with parchment paper or spray with cooking spray
Over a pot of boiling water, place a bowl with the white chocolate and let it melt

Cover the peppermint patties in the dough, using your fingers to cover all sides
If the dough breaks a little, it may need to thaw a little longer
Cook for 15 minutes, rotating the pan at 7 minutes
The cookies are done when they are puffy but start to get firm

Remove from the oven and allow to cool for a few minutes
Add white chocolate drizzle to the top and sprinkle with candy cane pieces

Gluten Free Friday Brussels

Some people love them and some people hate them (those people have never cooked them the right way). This recipe is adapted and changed from another recipe. I usually roast brussel sprouts in the oven, this was much easier and very tender. serves 4 as a side

Ingredients

1 lb brussels sprouts


1 large shallot, thinly sliced

1 tbsp unsalted butter


1 tbsp extra virgin olive oil


1/2 cup dry white wine


1 cup broth (chicken or vegetable)


salt and pepper to taste

Trim sprouts(pulling dirty leaves off) and halve lengthwise

In a large, heavy 12-inch skillet heat butter and oil over moderate heat

Arrange halved sprouts in skillet, cut sides down, in one layer

Sprinkle with salt and pepper

Cook sprouts, without turning until undersides are golden brown, about 5 minutes

Add the shallots, wine and stock and bring to a simmer

Once simmering, reduce the heat to medium-low (for a gentle simmer)

Cover the pot with a lid (foil works too, if your skillet lacks a lid)

Cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Monday Breakfast

I made an awesome pre-exam breakfast this morning that I had to share! This would be great for a small brunch or for two people. serves 2

To see the food closer up, just click on the picture twice

Ingredients:
For the bagel:
2 everything bagels, cut and toasted
Smoked Salmon, as much as you desire
Green onion cream cheese:
*take regular cream cheese, add two chopped green onions, a tsp of garlic and combine

For the eggs:
8 egg whites
1/2 of an avocado, chopped
2 tbsp pepper jack cheese, grated
1/2 tomato, chopped
pepper to taste
1 tbsp butter
*in a skillet
heat butter on medium
add tomatoes and stir until cooked
add egg whites
continue to cook until bubbling occurs
add cheese and sprinkle avocado
fold over
remove from heat and add pepper to taste

serve with coffee and grapefruit juice!

Halibut with Lemon Arugula Sauce

Simple, fresh and tasty. I don't tend to make a lot of fish, but halibut has a mild taste and takes on the flavors of sauces poured over it. This fish dish is a light and healthy way to get protein into your diet.
Serves 2

Ingredients:
2 quarter pound halibut fillets, bones removed
1 cup arugula
2 tbsp extra virgin olive oil
Juice from 1/2 of a lemon
1/4 cup non-fat Greek-style yogurt
salt and pepper to taste

Preheat oven to Broil
Blend together arugula, 1 tbsp oil, garlic, lemon juice, salt and pepper
On a baking sheet drizzle 1 tsp of oil and place fish fillets on top, skin side down
Drizzle 2 tsp oil on the fish and rub it in
Coat with a small amount of arugula
Sprinkle with salt and pepper
Bake for 7-10 minutes
Meanwhile, combine the rest of the arugula mixture with yogurt
When fish is done cooking, top with arugula mixture and serve