Chocolate Crazy Cake and Frosting - GF, DF and EF!

CHOCOLATE CRAZY CAKE

"These cakes were created during the Great Depression, when eggs, milk and butter were very hard to come by. The cakes are also known as Depression Cakes. People were pretty resourceful during those hard times.   It took some creativity and baking science to create a cake without eggs or butter.  You don't even need a mixer. Genius!" ~Mary via http://www.sweetlittlebluebird.com

Ingredients:

• 1 cup GF flour blend (I use Wendy Wark's)
• 1/2 cup Sorghum flour
• 3 Tbsp. cocoa (unsweetened)
• 1 Cup sugar (All purchase sugar - Granulated Pure Cane Sugar)
• 1 tsp. baking soda
• 1/2 tsp.  salt

• 1 tsp. white vinegar
• 1 tsp.  pure vanilla extract
• 5 Tbsp. vegetable oil 
• 1 Cup water (sometimes I add 1/2 tsp of instant decaf for depth of flavor)

Directions: 

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy!

Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

My note: This recipe is pretty versatile  you can make it mocha by using coffee instead of water, or different flavor extracts to change up the tastes, add spices or zest for more variety. For a full list of Mary's variations see original recipe. 

This cake was developed by Mary of sweetlittlebluebird.com and I just changed up the flour blend to make it GF. 

FROSTING

Ingredients: 

• 2 oz. Enjoy Life Chocolate Chips
• 3 cups powdered sugar
• 1/2 cup Earth Balance butter or GF/DF butter flavored shortening 
• 1 teaspoon vanilla extract
• 5 to 6 tablespoons dairy free creamer or coconut milk fat
• pinch of salt (optional)

Directions: 

• Place chocolate in small microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until smooth OR melt in small sauce pan with 1 TBL of creamer. Stir constantly until melted, remove immediately from heat. Combine powdered sugar, salt, melted chocolate, shortening and vanilla in mixing bowl. Slowly blend in milk to desired consistency. Beat on high 3 to 5 minutes or until smooth and creamy.
• Variations: 

• MOCHA FROSTING: Follow the recipe above, substituting 1 teaspoon instant coffee crystals dissolved in 1 tablespoon hot water for 1 tablespoon of milk.
• PEANUT BUTTER CUP FROSTING: Follow the recipe above, adding in 1/2 cup of creamy peanut butter. 
• Frosting recipe originally pulled from Pillsbury.com.

Real Delicious Chai

You will never drink the stuff out of a box or happily order chia from coffee shop ever again, not after making this.  I wish I could remember where the recipe came from (somewhere online, she was a genius!) If you find this and it's your recipe, please let me give you credit! It's so good with just the right amount of spice and sweet.  You would be remiss to not try this.

1 TBL peeled chopped ginger root
1 cinnamon stick
3-4 peppercorns
1 tsp fennel seed
1/4 cup sugar
loose black tea (or two tea bags)
milk or cream

Bring 3 cups of water to a boil.  Add ginger, cinnamon, peppercorns and fennel seed.  Keep at a low boil for 3-4 minutes.  Add sugar and stir to dissolve. Add tea and simmer for 4 minutes. Strain into tea pot. Pour into cups and add milk or cream.  Drink and enjoy!

Pork Roast with Cranberries

This sweet and tart recipe for pork roast cooked in your crockpot is delicious and so easy - with just five ingredients! It was the perfect Christmas Eve dinner with so much else going on at the time the last thing I really wanted to worry about was cooking.  We paired this with mashed potatoes and Christmas green beans. Delish!

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Ingredients:

• 1 (2-1/2 lb.) boneless pork shoulder roast
• 1 cup sweetened dried cranberries
• 2 cups chicken broth
• 3/4 cup cranberry juice cocktail, divided
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. cornstarch

Preparation:

Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker. Combine cranberries, broth, 1/2 cup of the cranberry juice cocktail, and salt and pepper in a small bowl. Pour over roast. Cover and cook on low for 7-9 hours.

When done, place roast on platter and cover with foil to keep warm. Pour juices from crockpot into medium saucepan. Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well. Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast. 6 servings

Calories: 330
Fat: 15 grams
Sodium: 140 mg

Source

Nutella Pumpkin Muffins

Ingredients

1 1/2 cups Bob's Red Mill All Purpose GF Flour Mix
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1/2 cup sugar

8 tablespoons unsalted butter or Earth Balance, at room temperature
15 oz can of  Pumpkin Pie Mix  (like canned pumpkin but with a bit of sugar and spice added to it already)
1/8 cup ground chia seed
1 1/2 teaspoons powdered egg replacer
4 TBL warm water
1/8 cup maple syrup
1 teaspoon pure vanilla extract

12 - 24 teaspoons Nutella

Directions

• Preheat your oven to 350°F. Line a standard 12-cup muffin tin with greaseproof liners and set it aside.
• In a large bowl, place the flour,  baking powder, baking soda, pumpkin pie spice, and sugar, and whisk to combine well. In a separate bowl combine the chia seed, powdered egg replacer and warm water.  Let stir and let set until thick.  Cream the butter and add in the chia seed/egg replacer mix, pumpkin pie mix, maple syrup and vanilla. Combine the wet and dry ingredients until well combined. 
• Fill the prepared muffin cups to just under the lip of the liners with batter.  Drop a teaspoon or two (according to taste)  of Nutella onto the top of the muffins.  Use a tooth pick to swirl the chocolate into the top of the muffin batter.
• Place the muffin tin or baking sheets with muffin cups in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out mostly clean (30 minutes).
• Remove from the oven and allow to cool completely in the cups (or muffin tin) before serving.
  
  Inspired by: http://glutenfreeonashoestring.com/chunky-apple-muffins/

Steak Sandwich with Peppers & Onions

Ingredients

• 1/2 lb flank steak, thinly sliced
• 2 tbsp chopped cilantro leaves
• 2 cloves garlic, minced
• 1 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 poblano or Cubanelle pepper, thinly sliced
• 1/4 tsp salt
• 4 sm whole wheat submarine rolls (or to make GF, use a teff wrap or gf bun)
• 4 slices reduced-fat provolone or Swiss

Directions

1.

Heat oven to 350°F. Combine steak, cilantro, and garlic in medium bowl and toss to coat.

2.

Heat large frying pan coated with cooking spray over medium-high heat. Add steak and cook, turning twice, until edges are lightly browned but center is still pink, 3 to 4 minutes. Transfer to a plate.

3.

Coat same skillet with cooking spray and add onion, bell pepper, chile pepper, and salt. Reduce heat to medium and cook, stirring occasionally, until peppers are soft, 7 to 8 minutes.

4.

Put rolls on baking sheet and lay 1 cheese slice on each. Warm in oven until cheese melts, about 5 minutes.

5.

Add steak and onion-pepper mixture to rolls and serve immediately.
Source: http://recipes.runnersworld.com/Recipe/steak-sandwich-with-peppers--onions.aspx

Apple Maple Muffins

Ingredients

1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup (100 g) sugar, plus 2 tablespoons more

8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (240 g) dairy free sour cream (I use Follow Your Heart Vegan Sour Cream) 
1/8 cup ground chia seed
1 1/2 teaspoons powdered egg replacer
4 TBL warm water
1/8 cup maple syrup
1 teaspoon pure vanilla extract

1 1/2 cups (200 g) peeled, cored and diced firm apples (I used Honey Crisp) – about 2 medium-sized apples
Lemon Juice
1 tsp lemon zest
cinnamon
2 teaspoons cornstarch

Directions

• Preheat your oven to 350°F. Line a standard 12-cup muffin tin with greaseproof liners and set it aside.
• In a large bowl, place the flour, xanthan gum, baking powder, baking soda, ground cinnamon, and sugar, and whisk to combine well. In a separate bowl combine the chia seed, powdered egg replacer and warm water.  Let stir and let set until thick.  Add to the flour mix, the butter,  sour cream, egg replacer mix, maple syrup and vanilla, one at a time, mixing to combine after each addition. Set the bowl aside.
• In a separate medium-sized bowl, place the diced apples, and add a sprinkle of ground cinnamon, about 2 tablespoons sugar, lemon juice to just coat, lemon zest and the cornstarch, and mix gently to combine. Place 2/3 of the diced apples (about 1 cup apples with cinnamon, sugar and cornstarch) in the batter, and mix until evenly distributed throughout the batter. Fill the prepared muffin cups about 3/4 of the way full with batter and smooth the tops with wet fingers. Place 3 to 4 of the remaining diced apples on top of the batter in the cups, and press in gently to secure them.
• Place the muffin tin or baking sheets with muffin cups in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out mostly clean (30 minutes).
• Remove from the oven and allow to cool completely in the cups (or muffin tin) before serving.
  
  Inspired by: http://glutenfreeonashoestring.com/chunky-apple-muffins/

Peach Blueberry Pie

1 1/2 cups sugar
6 tablespoons quick-cooking tapioca (reserve one to sprinkle on pie crust bottom)
1/2 teaspoon coarse salt
3 pounds peaches, peeled and sliced (6 cups, about 6 peaches)
12 ounces blueberries (2 cups)
3 tablespoons fresh lemon juice (from 1 lemon)
1 homemade or store-bought double-crust pie dough
1 large egg, separated, white lightly beaten or veganaise/creamer blend
2 tablespoons cold unsalted butter, cut into small pieces

Preheat oven to 375 degrees. In a large bowl, whisk together sugar, 5 TBL tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch pie plate and sprinkle with a tablespoon of tapioca. Pour in fruit filling and dot with butter.

Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water or use a TBL of Veganaise with a tsp of creamer. Brush top of dough with mixture of choice. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 60 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

Based on a Martha Stewart Recipe. Altered slightly to accommodate my modified diet.

Quick Coleslaw

Ingredients:

16 oz. Packaged coleslaw mix (shredded cabbage and carrots)
1/2 cup Vegenaise (or lite mayo)
1 TBL cider vinegar
1 TBL sugar
1/2 tsp celery seed
1 tsp Penzy green goddess herb mix (green onion flakes, sugar, sweet basil, celery flakes, minced garlic and dill weed)
coarse salt and ground pepper to taste

Directions:

In a medium bowl, combine everything but the coleslaw mix. Add cabbage and toss to combine.

Maque Choux

A great side dish to accompany jerk chicken.


8 medium ears of fresh corn
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
2 tablespoons margarine or butter
1 medium tomato, cut up
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper

Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse. Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. Scrape cobs with a dull edge of a knife. (You should have about 4 cups.)

In a 3-quart saucepan cook onion and green pepper in margarine or butter about 5 minutes or until tender. Stir in corn, tomato, salt, black pepper, and red pepper. Cover and cook over low heat about 20 minutes or until corn is tender. Season to taste. Makes 6 side-dish servings. 


(Found this recipe from an on-line forum, no credit was given as to who created it. It's pretty delish though!)

Orange Creamsicles (DF, EF)

1 cup of non dairy yogurt, plain or vanilla (I used a coconut based yogurt)
1 cup of orange juice pulp free
1/8 cup of maple syrup
3 drops orange oil (extract)
1/4 tsp of vanilla extract

Blend all ingredients in a small food processor, pour into popsicle molds and freeze. Eat and enjoy!

*Makes four popsicles.

Apple Slab

Apple Slab.  Not the most romantic name for a dessert but you won't care what it's called once you get your first bite.  I made this for the the first time at Thanksgiving and it was a huge hit! It's sweet, a bit tangy and full of apple goodness. 

Ingredients

Pie Crust

Use your favorite pie crust recipe.  I made a double batch of Gluten Free Pie Crust and it worked out just perfect for the size of my pan. 

Filling

8 oz. gingersnap cookie crumbs (about 1 cup)

1 tablespoon quick cooking tapioca

3/4 cup sugar (1 cup if apples are really tart)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 cup butter (1 stick)
1 1/2 teaspoons vanilla
2 1/2 teaspoons lemon juice (about the juice of one lemon)
4 - 5 Tablespoons cornstarch (depending on how juicy the apples are)
8 Granny Smith or other good baking apple

Glaze

1 1/2 cups confectioners sugar (aka powdered sugar)

1/3 cup boiled cider (which you can buy or make yourself pretty inexpensively .  I added a cinnamon stick to the cider while it cooked.)

1/2 teaspoon cinnamon

Enough milk or cream to make the mixture "drizzable".

Directions

Take your pie dough and split it into two parts about 60% and 40%.  Shape each piece of crust into a rectangle; you’re going to be rolling them into rectangles, so might as well give yourself a head start.

Take the larger piece of pastry and put it on a floured work surface (if your using a gluten dough) if it's GF place between two pieces of plastic wrap or parchment paper to roll out.  Start to roll it into an 11” x 15” rectangle.  Lay the dough into the bottom of an ungreased 9"x13" pan. The dough should come up the sides of the pan.  Don't worry about ragged edges, they'll disappear under the top crust.

Messy, huh? That’s OK. Patch up the holes by pushing the pastry together with your fingers, or adding a pinch from the excess on the sides. Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples.

In a separate bowl, add the tapioca to the gingersnap crumbs and mix well.  Dump the lot into your dish with the pie dough in it to make an even shallow layer. This will help to absorb the apples’ juice and keep the crust from becoming soggy. 

Put the crust in the fridge while you get the apples ready. And start preheating your oven to 350°F.

Combine in small bowl: sugar, cinnamon, nutmeg and lemon zest. In another small bowl combine melted butter and vanilla. Mix first bowl with second now. In third bowl combine lemon juice and cornstarch until thick. Now mix with other ingredients. Set aside. Try not to eat too much of this.

Next, we’re going to peel, core, and slice about 5 large or 6 to 7 medium baking apples. An apple peeler/corer/slicer makes this task fast and EASY.  In a large bowl combine the apples with spice mixture. Mix so that all fruit is thoroughly coated.  Lay the apples over the cookie crumbs. 

Roll the remaining piece of pastry into a 9” x 13” rectangle. Flop the top crust over the apples. Yes, apples will poke through. Seal the edges of the two crusts as well as you can. There’ll be places where they don’t quite meet. That’s OK. Just before baking, slash it 6 or 8 times to allow steam to escape. You can apply an egg wash at this point or for a vegan option brush on a mix of veganaise & (soy or coconut) creamer to give the crust a beautiful golden brown color. Put the slab in the preheated 350°F oven, and bake it for an hour or until you see sugary apple gel bubble up through the venting slits. 

No beauty queen, but icing will help its looks.  Remove it from the oven; it’ll be golden brown. Cool the slab completely before glazing.

Here’s a wonderfully tasty glaze: Combine 1 1/2 cups confectioners’ sugar, 1/3 cup boiled cider, 1/2 teaspoon cinnamon, a small pinch of salt, and enough milk or cream to make the mixture “drizzlable.”

Don’t have boiled cider? Use plain milk or cream, maple syrup, honey, or thawed apple juice concentrate. Start with 1/4 cup of any of these; if you’ve made this kind of icing before, you know it’s easier to add more liquid, than to try to take it away. Add enough liquid to make the glaze pourable. Drizzle the glaze artfully atop the slab.

Cut. Serve. Enjoy!

Original recipe that I altered.

Alton Brown's Chicken Stock

Ingredients

• 4 pounds chicken carcasses, including necks and backs
• 1 large onion, quartered
• 4 carrots, peeled and cut in 1/2
• 4 ribs celery, cut in 1/2
• 1 leek, white part only, cut in 1/2 lengthwise
• 10 sprigs fresh thyme
• 10 sprigs fresh parsley with stems
• 2 bay leaves
• 8 to 10 peppercorns
• 2 whole cloves garlic, peeled
• 2 gallons cold water

Directions

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Source: Alton Brown

Mom's Beef Chili

1 large onion - diced
1 red or green bell pepper - diced
2lbs of ground beef
2 cans of chopped tomatoes - 28oz ea.
2 cans of tomato sauce - 15 oz ea.
1 can of tomato paste - 6 oz
2 cans of kidney beans - 15oz ea.
Salt
Pepper
+++Chili Powder
+++Paprika
++Cumin
+Sugar
1TBL Cocoa powder

Crumble and brown ground beef (do not overcook).
Add onions, bell pepper, salt, pepper, chili powder, cumin and paprika.*
Cook until onions are almost tender.
Add juice from read beans and simmer until reduced somewhat.
Add tomatoes (with juice), tomato paste, tomato sauce, cocoa and sugar.  Respice at this time if you didn't add enough in earlier.
Add kidney beans last to heat through. Done!

Garnish with minced onion, cheddar cheese and or corn chips.


*Because it's a "mom" recipe she doesn't actually measure.  I've put +'s above to give an idea about the ratio between spices, so more chili powder and paprika then cumin.  Start with maybe a table spoon or two and go from there.  Season to taste.

Perfect Gravy

Use your favorite oven roasted chicken or turkey recipe (See link at bottom for recipe I use). Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add 1 cup of chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in a tablespoon of cold butter or butter substitute like Earth Balance until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Source: Martha Stewart

Brisket Magic

This recipe for a dry rub and braising liquid is pure magic on a slow cooked BBQ brisket.  Thanks Alton Brown!

DRY RUB
8 TBL light brown sugar, tightly packed
3 TBL kosher salt
1 TBL chili powder
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. jalapeno pepper seasoning
1/2 tsp. crab boil seasoning (Old Bay)*
1/2 tsp. rubbed thyme
1/2 tsp. onion powder

BRAISING LIQUID
Not so good for brisket but lovely with the rub when added to ribs of any kind
1 cup white wine
2 TBL white wine vinegar
2 TBL worcestershire sauce
1 TBL honey
2 cloves of garlic chopped


*Seems weird to me but I can't seem to find Old Bay in the stores anymore. So if you can't either this is a good substitution:

• 1 tablespoon ground dried bay leaves
• 2 teaspoons celery salt
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground celery seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/ teaspoon ground cloves

Source

Tummy Rescue Smoothie

You may have good results with the tummy rescue smoothie recipe below, which I developed in response to a “gluten emergency” of my own. The healing properties of each ingredient are also listed. Puree in blender until smooth, and slightly thickened. It is most soothing when consumed while still warm from the hot tea

1 cup hot freshly brewed nettle leaf tea (anti-histamine, anti-spasmodic)
¼ Cup Santa-Cruz pear juice (flavoring/sweetener - pears are the least allergenic of fruits)
¼ - ½ teaspoon whole fennel seed (reduces gas & bloating)
2 Tablespoons slippery elm powder (healing & soothing to mucous membranes and the gut)
1 Tablespoon flax seed oil (soothing, anti-inflammatory)
¼ - ½ cup rice milk (hypo allergenic, use to thin to desired consistency)

This smoothie is best consumed in small sips over an hour or so. Magnesium also helps with pain and relaxes muscle spasms, so taking a little extra magnesium may be of benefit. For severe symptoms, drink the smoothie while reclining in bed, with a warm castor oil pack over the abdomen, covered by a heating pad set on low. Do not leave the pack in place for more than an hour.
~ WENDY COHAN RN

Chicken Jumble

This is a non-traditional version of jambalaya made one night when I hadn't done any grocery shopping but seemed to have most of the ingredients on hand.

2 TBL olive oil
4-6 chicken thighs (breasts would work too)
8 chicken mango sausage with jalapeno cut in 1" slants (or a spicy sausage if you have it)
1 red onion, finely chopped
1 red bell pepper, finely chopped
1/2 cup chopped celery
3 cloves of garlic
1 TBL Arizona Dreamin' (Penzey's Spice Blend) or any sort of spice blend that will work with the flavor of your sausage. A Jerk blend would also be great with this dish.
14oz can of chopped tomatoes
2 cups of uncooked rice
3 cups chicken broth
3 TBL lime juice

Preheat oven to 350*

Heat oil in a dutch oven on the stove top. Brown both sides of chicken thighs and remove to a plate. Add chopped sausage to oil and brown as well. Once done, remove to a separate plate.

Poor off excess oil till only about a tablespoon remains. Add onion, bell pepper, and celery to pot. Scrape up browned bits as onion cooks to translucency. Add garlic and spice blend stir with onion mix until fragrant, about 2 minutes. Add can of tomatoes and rice to heat, a minute or so. Then stir in chicken broth and lime juice. Bring to a boil. Turn off stove top and give the whole thing one last good stir so the rice won't stick to the bottom of the pot.

Nestle chicken down into rice mixture. Cover and put in the oven for about 35 minutes until rice and chicken are cooked.

Slow Cooker Bacon Jam

Ingredients
1 1/2 lbs sliced bacon, cut crosswise into 1" pieces
2 medium yellow onions, diced small
3 garlic cloves, peeled and smashed
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

In a large skillet, cook bacon over medium high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy, 3 1/2 to 4 hours. (Or leave in the skillet on very low for about half that time, stirring occasionally). Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Makes 3 cups
Active time: 30 minutes / Total time: 4 hours
Original recipe: Everyday Food Magazine

GF DF EF SUGAR COOKIES

INGREDIENTS:

10 TBL Earth Balance Butter
3/4 cup sugar

1 cup Wendy Warks Flour Blend
1/3 cup potato starch
1/3 cup tapioca starch
1/3 cup coconut flour
1 tsp xanthan gum
1 pack (about 2 tsp) unflavored gelatin
2 tsp baking powder
1 1/2 tsp powdered egg replacer

1 tsp vanilla extract
1 tsp powdered vanilla extract
3 TBL Silk vanilla soy creamer
3 TBL Dairy free sour cream

DIRECTIONS:

preheat oven to 375*F

Cream butter and sugar.
In a separate bowl blend the following: Wendy Warks flour, potato starch, tapioca starch, coconut flour, xanthan gum, gelatin, baking powder and egg replacer.
Add the dry ingredients to the creamed butter until a "sand" like consistency forms.
Turn off beater and add in all at once the vanilla extract, powdered extract, creamer and sour cream.  Mix until dough forms.

Roll half of the dough at a time between two pieces of parchment paper, to 1/8” thick. Cut into desired shapes on one of the parchment papers and pull away the excess negative space dough leaving the cookies in place so they don't become misshapen by moving them. Place the parchment paper on a cookie sheet and bake at 375*F for 8-10 minutes  or until the edges and bottoms are very lightly browned. Cool on a wire rack.


BBC's EGG FREE ROYAL ICING

INGREDIENTS:

500g / 1lb 2 oz icing (confectioner's) sugar
2 lemons
3 - 4 teaspoons glycerine

Sift the sugar into a the bowl of a mixer.
Juice and strain the lemons.
Beating continously, gradually add the juice and glyercine to the sugar

Originally sourced at:
www.bbc.co.uk/food/recipes/database/eggfreeroyalicing_77309.shtml

Vegan Royal Icing:

3 tbsp water
2 tbsp egg replacer powder
3 1/2 cups icing sugar
1/8 tsp cream of tartar
Add water to egg replacer and whip with electric beaters until it's thick. Add cream of tartar and 1/2 a cup of the icing sugar and mix until thick. Add another 1/2 cup of icing sugar and whip until thick again. Finally add the last 3/4 of a cup icing sugar and beat until a thick icing forms. If it's too thick (which mine was) add another 1/8-1/4 cup water slowly while beating until it softens a little (I added too much! Disaster area, seriously!!)

Originally sourced at:
http://vegetationramblings.blogspot.com/2007/05/molasses-cookies.html

GLUTEN FREE SUGAR COOKIES using EGG

INGREDIENTS:

1/3 cup butter (room temp)
1/3 cup shortening
3/4 cup sugar
1 egg*
1 tsp vanilla
1 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp xanthan gum
1 tsp unflavoured gelatin
2 tsp baking powder
1/4 tsp salt (scant)
1 tbsp milk

DIRECTIONS:

preheat oven to 375*F

In a large bowl, beat margarine and shortening until creamy. Add sugar to cream.
In a seperate bowl whisk egg and vanilla. Add to creamed butter mixture.
Add rice flour, xanthan gum, gelatin, baking powder and salt. Beat well.
Add tapioca starch and potato starch. Beat until well combined.
Add milk if needed.
Cover with plastic wrap and refrigerate for at least three hours.
Divide the dough in half and chill the unused portion of the dough until needed.
On a lightly rice-floured surface, roll half of the dough at a time, to 1/8” thick. Cut into desired shapes and place on an ungreased cookie sheet. (if the dough becomes sticky, return to the fridge to chill again.)
Bake at 375*F for 7-8 minutes (for 2 ½ inch cookies; less for smaller ones, more for larger ones) or until the edges are firm and bottoms are very lightly browned. Cool on a wire rack.

From Sheri L. Sanderson's "Incredible Edible Gluten-Free Food for Kids" cookbook.
*I've tried making this without eggs... doesn't convert. The cookies melt out of shape too much.

ROYAL ICING

INGREDIENTS:

Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water

DIRECTIONS:

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

NOTE:
To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

Makes about 3 cups (Enough for a double batch of the sugar cookie recipe listed above)