Tags | Articles tagged with free recipe
Articles tagged with free recipe
(free recipe) One Bowl Dairy-Free/Gluten-Free Chocolate Cake
After creating a recipe for gluten-free vanilla layer cake, two things came to mind: cake is awesome and I should bake more cake.
My husband's birthday gave me the perfect excuse to bake more cake! (Although, honestly, did I really need a reason?) I thought I'd try a dairy-free chocolate version of the yellow cake I recently made. So I replaced the butter with liquid vegetable oil, reduced the amount of potato starch, and added cocoa powder. Finally, I swapped the milk for coffee.
The results worked really well. Like the original, the batter came together quickly and the cake baked up high with a delicate crumb. The coffee adds a depth of flavor without turning it into a mocha cake. If you don't like coffee, the cake works well made with water or a dairy-free milk. (Of course, if dairy isn't an issue for you, just use milk.)
Since this is a small-batch recipe, it's a perfect recipe to make whenever because...cake.
. . .
Perfect Gluten-Free Single-Layer Cake
There's one go-to recipe I believe all bakers need: a single-layer cake. There's a time and place for multi-layered cake (usually birthdays and other celebrations). But a single-layer cake isn't about celebration, it's about simplicity. . . .
The Easiest EVER Gluten-Free Valentine's Day Cookies
Want to make Valentine's Day cookies? Don't have much time? I've got the gluten-free recipe for you! . . .
Gluten-Free Chicken and Dumplings
Until recently, chicken and dumplings weren't part of my life. I was like Olaf from Frozen-- who loves the idea of summer but had never experienced it. Chicken and dumplings sounded amazing but I just never got around to making them. It was time for that to change! Thankfully this winter, full of polar vortexes, gave me the chance!
Although I'd never made (or eaten!) chicken and dumpling, I'd read about them plenty. So I knew there were two kinds of dumplings, fluffy and "slick," I wanted to make the fluffy variety simply because slick dumplings sound like noodles. As an Italian, I already eat a lot of noodles. A lot. Fluffy dumplings it had to be! . . .
Homemade (Mix-free!) Spinach Dip
January 31, 2014
Homemade (soup mix-free!) spinach dip that's every bit--maybe better-than the original! . . .
Gluten-Free Dutch Apple Pancake (Free Recipe)
October 14, 2013
This lovely apple dish is as comfortable on a breakfast table as it is on a dessert table! . . .
How to Make Gluten-Free Jalapeño Poppers
May 16, 2012
One thing to know before making a batch of jalapeño poppers: they are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders.
Here's how to do it!
. . .
Gluten-Free Pigs in a Blanket
January 31, 2012
At football parties, few things frustrate me more than a plate of piping hot pigs in a blanket that I can't eat. (My team losing would be the #1 thing that frustrates me. I'm looking at you Green Bay.) A few years ago, I grew tired of this--it was time for a gluten-free version.
Traditional wheat-based pigs in a blanket are often made with store-bought dough, usually crescent dough or puff pastry. Those of us on the gluten-free diet currently don't have the option of using pre-made dough. While not as easy as popping open a can of dough, this gluten-free pastry isn't tough to make.
To prepare the dough, simply cut some butter (or shortening) into dry ingredients, add an egg and some milk and stir until a firm dough forms. That's it.
These can also be made ahead of time and frozen. After wrapping each wiener in dough, place them on a baking sheet. Place the baking sheet in the freezer for about three hours, until they're firm. Then place the pigs in a blanket in a plastic bag and return to the freezer.
When you're ready to serve, preheat the oven and bake from frozen. . . .
The Best Gluten-Free Corn Chowder
August 9, 2011
You know those foods that you just prefer a certain way? I'm like that with chowder. I like my chowder thick but not ultra rich. Sounds like an oxymoron, right? Let me explain.
Often chowder's richness comes from cream. When too much cream is used in the recipes, I find the flavor of the chowder a little blunted. To get around this--and still enjoy a thick consistency--up the amount of flour in the roux to thicken the soup. Instead of a 1:1 ratio of fat to flour, I use a 1:2 ratio and omit the cream altogether. This lends a nicely thick soup without being too rich. If you prefer a thin chowder, add an additional cup of chicken or vegetable broth.
By the way, this chowder has a little spicy kick under the sweetness of the corn. If you'd prefer chowder without the kick, just leave out the hot sauce.
. . .
Gluten-Free Mozzarella Sticks
I was reminded of this when I first attempted to make gluten-free mozzarella sticks. The cheese sticks kept melting in the hot oil. Instead of crispy sticks with oozy centers, I had cheese that was a runny mess. Then I remembered a technique I hadn't used in years: double dipping during the first part of the standard breading procedure.
The classic standard breading procedure calls for you to . . .
Gluten-Free Italian Wedding Soup (Free Recipe)
Have you ever eaten Italian Wedding Soup at a wedding? Probably not, and there's a good reason why: the name for this dish most likely comes from a mistranslation of the classic Neapolitan soup Minestra Maritato, which translates to "married soup". The soup's name doesn't refer to a marriage between people, but to how well the meat and greens work together in the soup.
Like Minestra Maritata, Italian Wedding Soup combines meat and greens, usually meatballs and spinach. My version is fairly simple to make. Just keep a few things in mind and . . .