Decadent Raspberry Chocolate Torte

“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles M. Schulz

Ingredients:

  • 1 pkg. Baker’s Semi-Sweet Baking Chocolate, divided
  • 3/4 cup unsalted butter
  • 1 pkg. Jell-O Brand Raspberry Flavor Gelatin
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup GF baking flour*
  • 1 tub (8 oz) Cool Whip Light Whipped Topping
  • 1 small box of raspberries

Preheat the oven to 350°. Grease a 9-inch round cake pan with Pam Cooking Spray. Line the bottom with wax paper. Microwave 4-sq. of baking chocolate and the butter in a microwavable bowl on high for 2 minutes or until the chocolate is almost melted. Stop 1 minute through and stir the chocolate until melted. Stir dry gelatin mix and the sugar into chocolate until well blended. Mix in eggs and flour until it is completely blended.  Pour the mix into a prepared pan.  Bake for 35 minutes. Stick a toothpick into the center and make sure it comes out with moist crumbs. Do not over bake. Let the cake cool for 5 minutes. Invert onto serving platter and remove wax paper. Cool cake completely.

For the frosting, melt the remaining 4 sq. of the chocolate  in a microwavable bowl for 1 1/2 minutes. Stir until the chocolate is completely melted.  Stir in the Cool Whip until it is smooth. Frost cake with whipped chocolate mixture. Garnish the cake with fresh raspberries.

*I used Arrowhead Mills GF All-Purpose Baking Flour for the 1/3 cup flour

The Best Egg Salad Sandwich

Ingredients:*

  • 2 hard-boiled eggs, cut in small pieces
  • 1/2 tsp. honey mustard
  • 1 1/2 tsp. fat-free mayo
  • 2 tsp. onion, finely chopped
  • 2 tsp. cilantro,  finely chopped
  • Pinch of salt
  • 2 slices of gluten-free bread **

In a medium-sized bowl, add the cut boiled eggs, honey mustard, mayo, onion, and cilantro. Mix to combine ingredients. Add salt to taste. Then, take two slices of gluten-free bread, spray with olive oil, add the egg-salad, and cut diagonally. Warm the sandwich in a toaster oven until the bread has browned around the edges. Enjoy!

*Note: this recipe is for one serving.

**I recommend using Udi’s Multigrain Bread– it’s been my go-to for many years.

Homemade Banana Bread

Ingredients:

  • 3 very ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 1 1/4 cups gluten-free baking flour
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 1/2 tsp. vanilla extract
  • 2 tsp. baking soda
  • 1 tsp. salt
  • Crushed walnuts and dried cranberries (optional)

Preheat the oven to 350F. In a large mixing bowl, add sugar, eggs, bananas, vanilla extract, baking soda, and salt. In a medium-sized bowl, melt the butter. Add the flour the bowl with the butter and mix throughly. Then add the mixed butter and flour into the large mixing bowl. Add the walnuts and cranberries. Mix with a hand blender. Pour the mix into a loaf pan and bake for 1 hour. Let the bread cool and slice and enjoy!

Also, try my Nutty Banana Bread recipe.

Breakfast Casserole

Ingredients:

  • 3 slices gluten-free bread, coarsely torn*
  • 2 chicken sausages, cut**
  • 1/2 cup reduced fat pepperjack cheese, grated
  • 3 medium eggs
  • 1 cup of low fat milk
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Preheat the oven to 350°F. Grease a baking pan and evenly place bread pieces in the bottom of the pan. Sprinkle with sausage pieces and cheese. In a medium bowl, beat eggs, milk, salt, and pepper. Pour over bread mixture in the pan. Bake for about 40 minutes or until mixture is set and the casserole has browned. Enjoy! Now you can eat breakfast for dinner!

* I used Rudi’s GF Multigrain Bread

** I used Apple-Chicken Sausage for additional flavor. You can use any kind of savory sausage!

Veggie Lasagna

Ingredients:

  • 8 pieces of Tinkyáda Organic Brown Rice Pasta Lasagne*
  • 10 ounces of frozen chopped spinach, thawed**
  • 1 cup broccoli, chopped
  • 1 cup asparagus, chopped
  • 24 ounces of marinara sauce
  • 8 ounces part skim ricotta cheese
  • Mozzarella cheese, grated
  • Italian spices
  • Olive oil
  • Salt

Preheat the oven to 350°F. Place the lasagna in a large pan of boiling water for approximately 10 minutes, allowing the lasagna to cook. Add spinach, broccoli, and asparagus to another pan; add olive oil, Italian spices, and salt to the veggies. Allow to them cook for approximately 5 minutes. Layer a large rectangular dish with marinara sauce followed by 3 pieces of lasagna. Make sure the lasagna completely covers the surface area of the dish. Then add half of the prepared veggies and spread evenly. Add half of the ricotta and spread evenly. Repeat the layering: add sauce, followed by 2 pieces of lasagna, veggies, and ricotta. For the last round of layering, add a thin layer of sauce, 3 pieces of lasagna, the remainder of sauce, and mozzarella cheese to cover the sauce. Bake the lasagna for 30 minutes.

*I have been using Tinkyáda lasagna for many years and have made many delicious lasagnas! However, feel free to use any brand of gluten-free lasagna that is to your liking

**You can also use fresh spinach if you desire

Chocolate Coconut Slices

Ingredients:

  • 6 ounces milk chocolate, melted
  • 4 1/2 ounces desiccated coconut
  • 4 ounces caster sugar
  • 1 egg
  • dried cranberries

Preheat oven to 325°F. Pour melted milk chocolate into a foil-lined 7 inch square tin. Beat egg and add coconut and sugar. Mix well. Spread evenly over chocolate. Top with cranberries.  Bake for 25 minutes. Allow the chocolate slices to cool. Lift out of tin and slice.  Enjoy!

This delicious recipe is by courtesy of Mary, Rosie’s lovely mom from Cow House Studios in Wexford County, Ireland.

Asparagus Soup

Ingredients:

  • 8-9 sticks of asparagus, cut
  • 2 tsp. unsalted butter
  • 2 cloves, whole
  • 1/4 tsp. ground cinnamon
  • 1/2 onion, chopped
  • 1 1/2 tsp. rice flour
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 cup low-fat milk
  • 2 tsp. mozzarella cheese, grated

Boil the cut asparagus. In a saucepan, melt the unsalted butter and add the cloves, ground cinnamon, and chopped onions. Sauté the mixture until the onions have browned. Then add rice flour to the saucepan and sauté for another 2 minutes. Add black pepper, salt, and the boiled asparagus to the mixture. Stir well. Put the mixture in a food processor for 3-4 minutes or blend until smooth. Put the blended mixture into a pot on the stove. While on low to medium heat, add milk and mozzarella cheese to the soup. Stir and add water to desired consistency (thick or smooth soup). Serve hot and enjoy!

 

Mozzarella + Tomato Bites

Ingredients:

  • 1 package fresh Mozzarella cheese
  • 3 medium tomatoes
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. parsley flakes*

Slice the mozzarella and tomatoes to  approximately 1/2 inch slices. Add salt, pepper, and parsley to the olive oil and mix well. Arrange the mozzarella slices on a plate, place a tomato on each mozzarella, and drizzle the olive oil concoction over the the mozzarella and tomato bites.

*Use fresh parsley if available

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Spicy Chicken Quesadilla

Ingredients:

  • 1 pound of boneless, skinless chicken breast
  • 1 tbsp. of olive oil
  • 1 onion
  • 2 medium green peppers
  • 1 cup of Mexican Cheese
  • 1 bottle of mild/medium taco sauce
  • 1 head of iceberg lettuce (finely chopped)
  • 1/4 cup of cilantro (chopped)
  • Sour Cream
  • Taco Seasoning
  • Cooking Oil Spray (PAM)

Kitchen Aids:

  • Quesadilla Maker

Cut the onion into long strips and sauté in olive oil in a skillet. Cut chicken into thin strips. Add the chicken into the skillet with the onions. Add taco seasoning and continue to sauté the chicken until it is almost cooked and onions are lightly browned. Cut the green peppers into strips and add it to the skillet. Sauté until all of the ingredients are cooked. If necessary, add additional taco seasoning to taste.

Turn on the quesadilla maker and spray with cooking spray. Place one tortilla on the maker. Layer with chicken mix, lettuce, cilantro, cheese, and taco sauce. Place second tortilla on top and close the quesadilla maker. Heat the quesadilla per instructions given with the maker (usually  3-4 minutes). When ready, carefully remove quesadilla from maker and cut into six pieces. Serve with sour cream. Enjoy!

Homemade Guacamole

Ingredients:

  • 2 avocados
  • 2 cloves garlic (chopped)
  • 1 tomato (diced)
  • 2 tsp. lemon juice
  • Salt and Pepper to taste

Cut avocados in half. Remove seed and scoop fruit out into a bowl. Take a fork and mash the avocado until it reaches the desired consistency. Add in diced tomato, garlic, and lemon juice. Add in salt and pepper to taste. Serve with gluten-free tortilla chips.