Gluten Free Friday: Bacon-Egg Breakfast muffins

I wanted to try something different for breakfast. I thought I would try these "quichettes" from the gluten free bible.

Cook bacon to your liking (I like mine crispy) and then break into smaller pieces. Cover the bottom of the baking cups with that- divide between 6 cups.

Beat 6 eggs with 1/4 milk (I used 2%). Then add 1.5 cups thawed frozen shredded hash browns (squeezed dry), 1/4 c fresh parsley chopped up, 1/2 tsp salt. Mix well. Spread into all 6 cups as well. Bake for 15 minutes. Add cheese on top, let it melt. Serve!

These were a big hit with my boyfriend, he inhaled them. He says any time I want to make again, he would be cool with that. Seriously, so these were a big hit. I may mess with different additions to this mix, the sky is the limit.

Cheers,
Lauren

Gltuen Free Friday: coconut lemon bars

This recipe again was from the Gluten Free Bible. I really like this cookbook.

The recipe was pretty easy

Crust
1 c gluten free shortbread cookies crushed
1 stick of butter- melted

Spray pan with nonstick cooking spray
Combine cookies and butter- mix well. Press into pan.

Filling
1 package of cream cheese- softened/room temp
grated peel and juice of 1 lemon
1 egg
2 tbp of sugar
1 c white chocolate chips
1 c flaked coconut
1/2 c chopped macadamia nuts

Beat cream cheese, lemon peel, juice, egg, and sugar on low speed until smooth Spread on crumbs crust.
Add white chocolate chips to next layer. Then coconut, then nuts.
Bake 30 minutes and cool. Cover and refridgerate.

These were delicious. It is important to push each layer down with a fork. We highly enjoyed this cookies over Christmas. Creamy with lemon but not lemony enough it was too tart. Will definitely do again!

Cheers,
Lauren

Gluten Free Friday: White Chocolate Pudding with Toffee

Alright, so I have been a bit late in a lot of these gluten free posts. But better late than never. I got ambitious over thanksgiving and I wanted to make my own home made pudding I found this recipe in the

The recipe is as follows:
Pudding:
1/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk (I used 2%)
3/4 whipping cream
7 squares white chocolate- chopped
2 tsp vanilla

I combined the sugar, cornstarch, salt in a pan and mixed well. I then slowly whisked in the milk and cream and brought it to a boil and then reduced to medium heat. I did not walk away because very quickly it can get lumpy. Once you get lumpy it is over. I removed from heat and added chocolate and vanilla until everything melted. Transfer into dishes, cover, and refrigerate.

Toffee
1/2 c sugar
1/4 karo syrup
1 c sliced almonds
2 tsp butter
1/2 tsp baking soda
1/2 tsp vanilla

Microwave 4 minutes mixed sugar and corn syrup add almonds and butter Microwave again for 2 minutes. Add baking soda and vanilla and then spread on foil that is coated with nonstick cooking spray. Let cool and then break up into smaller pieces. Add to pudding

Everything was super yummy. Just have to watch the pudding I got a few lumps. It was difficult to not walk away

Cheers,
Lauren

Sweet and spicy ham glaze, GF

From the book, I got this glaze recipe for a ham.

We had purchased a large ham on sale and decided we would attempt to cook it. Neither of us have cooked ham before. The boyfriend attempted to inject it with liquid smoke,Then dry rubbed some seasoning on it. What? Don't know, he just went nuts with the spices, like usual. But after that we made the glaze.  It is from the cookbook- The Gluten Free Bible

3/4 c brown sugar packed good
1/3 c cider vinegar (I used apple)
1/4 c golden raisins
1 can sliced peaches in heavy syrup,  drained and cut up !! save the syrup!!
1 tbs cornstarch
1/4 c OJ
1 can crushed pineapple (don't drain)
1 tbs grated orange peel
1 clove minced garlic
1/2 tsp red pepper flakes
1/2 tsp grated fresh ginger (I used dried ginger)

1. Combine brown sugar, vinegar, raisins, and peach syrup in pan. Bring to boil on high heat. Reduce heat to low, simmer 8-10 mins,
2. Whisk cornstarch in OJ until smooth. Add to sauce pan with your stuff from #1
3. Add pineapple, orange peel, garlic, red pepper flakes, & ginger into pan. Bring back to boil on medium heat. It will thicken. Stir constantly.

After the ham was baked for a good portion of time (like 30 minutes prior to being done based on weight) add 1/2 of glaze. Back into the oven, 30 minutes, remove and add rest of glaze.

OMG this glaze was yummy and addictingly delicious. It was also spicy but I like spicy! I definitely recommend but not for the weak! Will definitely make again!

Cheers,
Lauren

GF cooking: meatloaf cupcake

Another recipe down the hatch. Different gluten book- the Gluten Free Bible.

I wanted to try their meatloaf cupcakes. They looked so great! It is a meaty bottom and the icing on the "cupcake" is mashed potatoes. 

Ingredients:

1.5 ground beef 

1/2 cup chopped onion

1/3 rice chex

1 egg

2 tbp rosemary

1. I combined everything in a bowl. 

2. Trasnferred to cupcake holders and bake at 350 degrees for 25 minutes. Ensuring they are properly cooked.

3. Err this is what they looked like super greasy and it disformed the liners. They were soaking wet.

4. OMG just full of fat!!!

This recipe should have called  extra lean beef. I used 80/20 and it was too much fat. I just used instant mashed potatoes to make my icing. I sprinkled it with cheddar cheese. The taste was nice, but a bit bland for me. My boyfriend did like that it was different. I liked the concept. I may do this again but change the seasoning. 

As use less fat!!! But nice for a quick bite to eat. Yup he could pop an entire one in his mouth. Meat and potatoes. Every man's dreams. LOL

Cheers,
Lauren