My Creamy Cheesey Potatoes Au Gratin

I usually have to double this. If not, it is devoured too fast. It is even better reheated the next day. One of my best signature dishes. Here is the non-doubled version. Gluten free... naturally. If you don't have gluten free flour (as long as you are not gluten intollerant), then just use regular flour. It is easy and you can't taste the difference either way.

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose gluten free flour
1/2 teaspoon salt
1/8 teaspoon salt
2 cups milk
2 cups shredded Cheddar cheese (I like to use a sharp cheese)

Directions


1.Preheat oven to 400 degrees Prepare a 1 quart casserole dish with cooking spray.

2.Layer 1/4 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and repeat 4 times with the remaining potatoes and onions. Season with salt and pepper to taste.

3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and pepper, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

 Pour cheese over the potatoes, and cover the dish. If you do not have a covered dish, you can use aluminum foil.

4.Bake 1 1/2 hours in the preheated oven. The last 30 minutes, remove the lid.

Yummy Gluten-Free Cinnamon Rolls

Every year for Christmas I have made Cinnamon rolls for Christmas morning. This is my first year with having a gluten intollerant daughter (that I knew of). Let me tell you, I can't tell the difference. If a yummy gooey cinnabon style cinnamon roll is what you are after... look no further. I have to say it is almost better than the "gluten" ones I have tried. My friend is moving. She has done nothing but help me the last 2 months with my injury. Driving me all over the place, helping me with my work etc... I want to make something comforting for her. She is gluten intollerant as well as her little boy. these Gluten-free Cinnamon Rolls are perfect.

INGREDIENTS
2 tablespoons butter
1/4 cup sugar
2/3 cup of milk, room temperature
1 tablespoon yeast
1 egg
1/4 cup canola oil
1 teaspoon vanilla extract

1/2 cup potato starch
1 cup corn starch
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt

Plastic wrap sprinkled with 2 tablespoons sugar

FILLING
1 cup brown sugar
2 teaspoons cinnamon
GLAZE
¾ cup powdered sugar
1 teaspoon vanilla extract
milk
DIRECTIONS
Preheat oven to 375 degrees.

In medium bowl, combine butter and sugar. Mix well. I put in my kitchen aid mixer.

Measure warm milk and add yeast to milk. Whisk well to fully dissolve.

Add milk/yeast to sugar mixture.
Add Egg, oil and vanilla to mixture and mix.

Sift together remaining ingredients. Add to mixture Mix very well, being sure to remove all lumps. Dough will be very soft... its ok... it is supposed to be
Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap.

Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough.Roll out dough into about a 13 1/2" x 13 1/2" square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface.

Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls.

Lebkuchen Cookies Gluten-Free or regular

If you don't know me, you might not know that I am very very very interested in other cultures food. Usually if there is a holiday, even if it is not a holiday I celebrate, I cook. I like to look up what other Countries and Religions make to celebrate different events. I found this recipe for Lebkuchen. It is a traditional German cookie that is usually baked for Christmas. The recipe intrigued me because it contained all the flavors that I think of, when I think of the holidays. So many Christmas cookie recipes require you to refridgerate for a minimum of 2 hours. This is one of those. So how I do it, is I do these recipes first. Then let them chill while I am cooking/ baking other recipes. You won't be sad you tried these for your holiday cooking. Remember, you don't have to be gluten-free to use my recipes, simply use regular flour instead of the gluten-free flour. Here is what I did.

For the Cookies:
3 cups all-purpose flour, (I use my gluten Free flour recipe)
1 tsp xanthan gum (omit if you are not doing gluten-free)
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 egg
¾ cup light brown sugar
½ cup honey
½ cup molasses

The Glaze:
1 cup confectioner’s sugar
2 Tablespoons water
1 Tablespoon fresh lemon juice

1. Once you pull them out of refridgeration: Preheat the oven to 350°F. and line two baking sheets parchment paper. I use my baking stone.
2. Sift together the flour, nutmeg, cinnamon, cloves and allspice and set aside.
3. Beat the egg and sugar together on medium speed until light and fluffy, Scrape down the bowl.
4. Beat in the honey and molasses until thoroughly combined.
5. slow down mixer and stir in the flour mixture until just combined.

6. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.
7. Pour the dough into a parchment lined 9x13 pan and chill until firm, about 2 hours or overnight.

8. On a well-floured surface, roll out the dough and Cut the dough into rectangles. Bake for 12-15 minutes.
9. Transfer the cookies to a wire rack and let cool. Whisk together the confectioner’s sugar, water and lemon juice and brush or spread on top of the cookies.
10. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.

Chocolate Shortbread Tea Cookies - Gluten-Free or regular

It is time for me to roll out more holiday baking. Cookies Cookies Cookies! These yummy bites are fun to have around. They go away fast, so you might want to double the recipe! As always, If you are looking for the regular recipe, just use regular flour and omit the xanthan gum. We are a gluten-free house so I just use my blend for a gluten-free all purpose flour.


Ingredients:

2 cups all-purpose flour (I use my gluten-free flour recipe)
1 tsp xanthan gum (omit if not doing gluten-free method)
1 lb. (2 sticks) butter
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
1-1/2 cups miniature chocolate chips, divided

Directions:
Preheat oven to 350.
Beat butter and sugar with an electric mixer until fluffy. Add vanilla and mix well. Gradually add flour. Stir in 1 cup miniature chocolate chips.

Shape into 1” balls and place 2 inches apart on an ungreased cookie sheet. Bake 15 minutes.

Remove to wire rack to cool.

Place ½ cup miniature chocolate chips in a sealed plastic bag and microwave until melted; about 30 seconds. Snip off a small corner of the bag and drizzle chocolate on top of cold cookies. Chill for 5 minutes or until chocolate is set. Store at room temperature.

Prize Giveaway!!! 2 Contests! Enter for FREE baked goods! and Product Review!

We are so excited to be telling you about. Katz Gluten Free! Katz is a Gluten-free, Nut free, Dairy free bakery. They guarantee there is no cross contamination because they don't have the ingredients in their bakery. For any of you food allergy people out there, you know how hard it is to find! We are so happy with their products, through them we are offering a Giveaway. See below for 2 different giveaways and also the review on 2 of their wonderful products!

PLEASE READ ENTIRE BLOG POST TODAY TO HAVE A CHANCE TO WIN 2 DIFFERENT GIVEAWAYS!

Giveaway #1:  To our readers Katz Gluten Free is giving away a sample pack of products for free.
Rules to win:
1.Put a comment on our blog stating what your favorite holiday treat is. Can be a cookie, a meal... whatever  you like the best about the season. It does not have to be a gluten-free treat. I may just make it into a gluten-free one =)
2. Follow www.Facebook.com/katzglutenfreebakery on facebook
or
3. Follow  www.Twitter.com/katzglutenfree on twitter.
We will pick our favorite and the winner will get a sample pack of baked goods supplied by Katz Gluten Free. Check out all of their yummy food: http://www.katzglutenfree.com/  Not only do they offer food that is safe to eat and yummy, but they also offer free shipping on all orders over $30!

When you order from Katz it comes in a nicely packaged box:

Put everything in the freezer until you are going to eat it that day. It is nice because you can meal plan and order all you need at one time.
Below I want to tell you about 2 of their new products:
Vanilla Rugelach
It comes packaged nicely in a plastic container, however I do not think you will need the recloseable lid that comes with it. Keep frozen until the day you want to eat them. We took them out Saturday morning and ate them all by Saturday night. These are rich and wonderfully textured. It was all we could do not to eat all of them in one sitting. It tasted like a yummy flakey vanilla cookie/cake. It would be the perfect thing to serve with tea. My mind was swirling with all the things I can use these Rugelach in. I highly recommend them. You can buy the Gluten-Free Vanilla Rugelach on their site for $5.14.

Chocolate Frosted Cupcakes
My Daughter keeps eyeing the cupcakes. I put them in the freezer until we burnt off some calaories from our Rugelach over indulgence. Monday morning they came out. Who would not be tempted by their chocolate and sprinkle goodness. Who doesn't like sprinkles? The cupcakes are light and fluffy and everything you would want a cupcake to be. If you did not tell someone they were gluten-free, they would not notice. You can buy 6 of the Gluten-Free Chocolate Frosted Cupcakes on their site for $5.49.

I couldn't resist...

Giveaway #2:
In addition, they are having a Grand Raffle where the winner gets box packed full of all their yummy food! The Grand Raffle is open to all. The drawing takes place january 3rd, so hurry and enter!

The link for the giveaway is at http://www.katzglutenfree.com/Articles.asp?ID=163

Don't hesitate, go there today and enter! While you are there, pick up some yummy baked goods! Don't forget they offer free shipping on all orders over $30! You won't be disappointed!

Gluten Free Smore bars

I found these knnikinnick gluten free graham crumbs at sprouts the other day. So I figured, what the heck. I will give them a try. My daughter loves smore's. So does my son. So I threw this quick recipe together. Super easy, gluten free and yummy.

Preheat oven to 350 degrees
I put one stick of butter in an 11x13 inch pan and melted it by putting it in the oven for 3 minutes.

Poor 2 cups graham crumbs in pan and hand press it down to make a crust.
Top with 2 cups semi sweet chocolate chips.

Top that with 1 1/2 cups mini marshmellows

Bake for 15 minutes.

Wait to cool and then cut into bars.

Gluten-Free Frosted Pumpkin Bars with frosting

Keeping with the holiday baking theme today. I am making Gluten-Free Frosted Pumpkin Bars. I adapted this recipe from Paula Dean. If you don't want it Gluten-Free, then omit the xanthan gum and use regular flour.


Ingredients:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups gluten free  all-purpose flour blend, sifted
2 tsp baking powder
2 tsp ground cinnamon
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda

Brown Sugar Cream Cheese Frosting:
4 ounces cream cheese, softened
2 Tbsp butter, softened
1/4 cup brown sugar
1 cup powdered sugar
1/2 tsp vanilla
Directions:

1.Preheat the oven to 350F.
2.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

3.Stir together the flour, baking powder, cinnamon, salt and baking soda.
4.Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

5.Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes.

6.Make the frosting by placing the cream cheese and butter in a bowl and with an electric mixer, cream together until smooth. Add both sugars and mix at low speed until combined. Add the vanilla and mix again. Place frosting the fridge and allow to chill while making the bars.

7. Let cool completely before frosting. Cut into bars.

Gluten Free Oatmeal Protein Bars

School snacks are hard for me. I fall into a rut. I am looking for a new one to pack. I always make powerballs because they are easy for Taylor to grab and go for basketball. I read through magazines and blogs for a new one. Here is one I came up with. I had to adapt it for ingredients I had.
Oatmeal Protein Bars:
• 3 cups oatmeal
• 140 grams chocolate protein powder
• 3/4 cup peanut butter
• 1 cup milk
• 2 eggs
• 1/2 cup apple sauce
• 2 tsp baking powder
• 1/2 teaspoon salt
Preparation:
1. Combine the above ingredients and put in a greased baking pan.

2. Bake @ 350 for 35 min.
3. Cool completely, then cut into 8 bars. Store in the fridge until they are ready to be eaten.

Avocado Cream Cheese Cookies - Gluten free

•1/3 cup Butter

•1/2 Avocado, mashed
•1/2 cup Cream cheese
•1/2 cup Sugar
•2 tbsp Lemon juice
•1 tbsp Poppy seeds
•1 cup of my gluten-free all purpose flour
•1/2 tsp Baking soda
•1/2 tsp xanthan gum

1.Line your cookie sheet or baking stone with parchment paper. Cream butter, mashed avocado, cream cheese, and sugar together. Add lemon juice and beat until light and fluffy.

2.Add in flour, baking soda and mix until incorporated. Fill your piping bag fitted with a star tip half full with cookie batter and pipe out cookies onto the prepared trays. Alternatively you can use a cookie gun to press any desired patterned cookies.

3.Preheat oven to 375F. Bake for 15 minutes until the cookies are lightly golden. Transfer them on the wire rack to cool.

Gluten-Free Stuffing

For this recipe, I used Udi's sandwhich bread. I cut the slices into cubes and put them in the toaster to harden them up.

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Sautee the onion and celery in olive oil on medium-low heat until they are translucent. Add the garlic,  rosemary, sage, and thyme. Stir these in and cook two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Gluten Free version of my cheesy garlic rolls

I wanted to give an update on my daughter. Most people who know her, think of her as a happy go lucky outgoing girl. She is beautiful on the inside and out. I have been so blessed. As the years have gone by, she has been struggling. It has been an inside struggle mostly. She would put up an act for everyone, but come home and be sad. Most know she has OCD (Obsessive Compulsive Disorder), but the last couple years it spiraled into depression. It has been hard to watch the happiness and magic slowly fade from her eyes. How does this relate? I am proud to announce that removing gluten from her diet has transformed her. She is the happy girl again. It is amazing how much it was affecting her skin, her mind, her body. Even her OCD has been tamed. I am so so thankful. I am also in shock how much a food allergy can change everything.
That being said... the one thing she misses so much is my cheesey garlic rolls. So I am attempting to make them for her gluten-free. This is not an easy job, because the original ones were full of enriched flour. Here is my attempt:

1 1/4 cup rice flour
1/2 cup potato starch
1 cup tapioca starch
4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3 Tablespoons Jello Brand Vanilla Flavored Instant Pudding
Mix the above in a mixing bowl and then add:
4 eggs
2/3 cup oil
1 cup milk

Batter should be thick - let set in mixing bowl until it is.
Spoon out on parchment lined cookie sheet or flat baking pan. Take the back of a spoon and using a circular motion shape into large dinner rolls. You can also snip about 1 inch out of the corner of a large baggy. Fill with mix and "pipe" onto baking sheet. (You're still going to need to shape them with something though).

Now to the top of the rolls add:
8 tablespoons (1 stick) unsalted butter, softened

5 cloves garlic minced
1 cup shredded parmesan cheese

Bake at 350 degrees for 15 minutes or until done to the touch.