I wish I would have snapped photos of the night but I was too busy making sure the food was done and everyone’s tummies were happy and full. Hindsight I guess. As I lay in bed after everyone had gone home it dawned on me that I should have taken pictures of the evening to share with you. Are you good at taking pictures at parties when you’re in the moment? I am not, but from now on it is my goal. This weekend is my daughter’s birthday party, so we’ll see if I do better.

Since I don’t have any food photos from that night I thought I would share a list of what I made. You’ll have to use your imaginations here (sorry!).

The quantities are what I used for our party of 10 adults 2 children

A friend brought a large salad to enjoy while the pasta was cooking.

PASTA:
2 boxes farfalle (for us this was plenty)
1 box gluten free fusilli (this fed 2 male adults with leftovers)

SAUCES:
Marinara (recipe coming)
Alfredo (recipe)

TOPPINGS:
2 1/2 pounds boneless skinless chicken breasts (sliced thinly, seasoned with garlic salt & black pepper)
1 pound white mushrooms, sauteed
1 pound broccoli florets, steamed
1 medium-large eggplant, cubed and roasted
1 1/2 pounds Brussels sprouts, halved and roasted
2 (15 ounce) cans artichoke hearts, drained

BREAD:
2 loaves of store bought garlic bread (this was plenty, we used 1 1/2 loaves)
1 package (containing 4 rolls) Gluten Free ciabatta rolls

This set up allowed guests to top their pasta with any combination of toppings and sauces. I thought it worked out well and it seemed like everyone left full and happy. I hope to have another dinner party like this again soon! A pasta buffet would be the perfect starting point for a potluck. The host could provide the pastas and guests could bring various sauces and toppings. Hmm….I need to do this.

For dessert I whipped up a gluten free pumpkin cheesecake. It was a subtle pumpkin flavor and a great way to bridge the transition between light and fruity summer desserts and the stronger, spicier winter desserts. This would make a wonderful addition to the Thanksgiving dessert table! Your gluten intolerant loved one will thank you.

I did not use a water bath when I baked this cheesecake. My easy bake (not really easy bake just incredibly small) oven wouldn’t fit a pan large enough to be used as a water bath. The top of my cheesecake cracked slightly so to cover up the imperfection I topped it with a walnut praline.

this is all that is left of a delicious pumpkin cheesecake

PUMPKIN CHEESECAKE

CRUST:
1 package Mi-Del gluten free pecan cookies OR 2 cups graham cracker crumbs
1/4 cup unsalted butter, melted

CHEESECAKE:
3 (8 oz) packages of cream cheese, softened
1 cup whipping cream
1/4 cup Greek yogurt
1 cup pumpkin purée
1 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon cornstarch
4 eggs

WALNUT PRALINE:
1/2 cup brown sugar
1/2 cup whipping cream
1 cup chopped walnuts (or pecans)

Preheat oven to 350 degrees F.

In food processor dump all the pecan cookies in and pulse until they are reduced to crumbs. Slowly add the 1/4 c melted butter, pulsing to incorporate it. Dump crumbs into a 9 inch springform pan and press in to a even layer on the bottom. Bake crust for 10 minutes. Remove from oven and set on cooling rack while mixing up the cheesecake.

Preheat oven to 500 degrees F.

Using a stand mixer (or food processor) beat cream cheese until smooth and creamy. Add whipping cream, yogurt, pumpkin, brown sugar, spices, and corn starch mix to combine. Add eggs two at a time mix until well blended. Pour onto prepared crust.

Bake for 10 minutes then without opening the oven door drop the temperature down to 200 degrees F. Bake for 45-50 minutes. The center should move slightly when pan is jiggled but not ripple as if the center was still liquidy. Remove and place on cooling rack for 1 hour. Then cover and move to refrigerator for at least 3 hours, overnight is better.

To make the praline:

Place brown sugar and cream in a sauce pan over medium heat. Stirring frequently until sugar dissolves. Reduce heat to medium low and simmer until thickened, about 5 minutes. Remove from heat and stir in nuts. Allow to cool for 5-10 minutes before spreading on cheesecake. Place back in the fridge for another 20 minutes until the praline has set.

WHAT IS YOUR FAVORITE FALL DESSERT? I am a big fan of cheesecakes and dark coffee during the colder months. 

This is what I did to make my turtle inspired cupcakes: I used a gluten free yellow cake mix for the base (I was lazy and I didn’t want to run out and buy all the individual flours needed to make them from scratch), chocolate ganache, caramel buttercream (YUM!), and topped them with chopped salted pecans. I am very happy with how they turned out. These will make a reappearance sometime soon! Hmmm,  I wonder if I can convince Penelope that she should have a turtle themed birthday party.

TURTLE CUPCAKES
1 GF Yellow Cake Mix, mixed & baked according to package directions

Ganache
2 4 oz Ghirardelli Baking Bars 60% cacao bittersweet chocolate
3 T heavy whipping cream

Caramel Sauce
from Simply Recipes
1 c white sugar
6 T butter
1/2 c heavy whipping cream

Buttercream Frosting:
1/2 c shortening
1/2 c  softened butter
3 c powdered sugar, sifted
caramel sauce, cooled

chopped salted pecans

Mix and bake cake mix according to the directions on the box for cupcakes. Once you remove them from the oven allow to cool completely on a wire rack.

To make the ganache: Using a double broiler melt the chopped up chocolate bars. Once the chocolate is smooth and creamy stir in the whipping cream. Pour a generous spoonful of the sinfully delicious ganache on each cupcake and allow to cool.

To make the caramel sauce: Using a heavy bottomed pan, melt the sugar over medium high heat stirring constantly until the sugar starts to boil. The sugar will turn a dark caramel color. DO NOT LET BURN! Once the sugar is boiling, turn the heat off and remove from the burner. Stir in the butter until melted. THE MELTED SUGAR WILL BUBBLE UP! MAKE SURE TO HAVE ENOUGH ROOM IN YOUR POT. Melted sugar is incredibly HOT!! Once the melted butter is stirred in add the whipping cream, the mixture will bubble up again so be careful. Pour into a jar to cool.

To make the buttercream: Beat shortening and butter until creamy in your mixer. Slowly add the powdered sugar to the shortening/butter. Once all the powdered sugar is added turn the mixer to high and beat it, beat it good. Pour in the cooled caramel sauce. If the buttercream seems runny add more powdered sugar until your desired stiffness is achieved. Scoop into pastry bag and pipe on to cupcakes.

Cupcake Assembly:
Cupcake
Ganache
Buttercream
Chopped Pecans

ENJOY!!

What is your favorite cupcake flavor? I really don’t discriminate when it comes to cupcakes. Funfetti is a good nostalgic flavor, but I’d say these are my new favorite cupcakes. 

What do you enjoy baking? Are you a sweet baker or a bread baker? I usually am a sweets baker. They provide the instant gratification that bread baking doesn’t. However, I think I may have over done it with the sweets baking in the last week so this week I am planning on baking biscuits and bread. 

The first time I tried this recipe was last year for Valentine’s Day, and it was my first attempt at making anything gluten free before. We invited friends over (who also have young children) for a Valentine’s dinner party. Being Valentine’s day and all I knew I wanted to make a dessert. I found the recipe on Gluten Free Cooking School’s website.

This year instead of making a whole cake I made little heart shaped cupcakes for my husband to bring to work. I am assuming everyone liked them, because the cake pan came back empty.

You could make this in two round cake pans, and have yourself a beautiful red velvet layer cake. I however, chose to make mine into heart shaped cupcakes. My mom bought me some silicone heart shaped cupcake molds and I was excited to use them for the first time. Needless to say, some of the cupcakes got stuck in the mold. Looks like I am not the only one that has had an unfortunate experience with silicone cupcake molds. There is a whole discussion at The Kitchn about baking with silicone molds –they actually made red velvet cake in theirs too. Maybe it is the cake and not the mold?

GLUTEN FREE RED VELVET (CUP)CAKES
from Gluten Free Cooking School

1 3/4 c. canola oil
1 1/2 c. sugar
2 eggs, beaten (room temp)
1 c. brown rice flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
1 c. buttermilk (or 1 Tbsp cider vinegar and 1 c. milk substitute)
1 tsp. vanilla
1 oz. red food coloring (this is one of the McCormick’s bottles) *I used just enough to give the batter a reddish color. Less than 1/4 of the bottle.
1 Tbsp. cocoa powder

Preheat oven to 350 degrees F. Cream together oil and sugar. Add one egg making sure it is completely mixed in before adding the other egg.

Sift together all the dry ingredients (leaving out the cocoa powder) in a separate bowl. Add the flour mixture to the oil, sugar, and egg mixture in FOUR parts. Alternating the flour and buttermilk. Make sure the last one added is the flour mixture.

Make a paste out of the vanilla, red food coloring, and cocoa powder, and stir into the batter.

Pour batter into two greased and floured (GLUTEN FREE) round cake pans OR fill cupcake molds 2/3 the way full.  Bake for 25 minutes for the cake pans OR about 18 minutes (turning pans about half way through) for the cupcakes. Test the cakes and/or cupcakes with a toothpick for doneness.

Allow cakes to cool completely before frosting.

CREAM CHEESE FROSTING
8 oz cream cheese, softened
1 stick butter, room temperature
2-3 c powdered sugar
1 tsp vanilla
1 c chopped nuts

In mixing bowl beat together cream cheese, butter, and vanilla until smooth. Add the sugar while mixing on low speed until incorporated. Increase the speed to high and beat until light and fluffy.

You can stir in the chopped nuts or sprinkle the nuts on top of the frosted cupcakes. ENJOY!

OTHER RED VELVET (not gluten free) CREATIONS:
Red Velvet Cupcakes from Rue le Sel
Red Velvet Macaroons from delectable deliciousness
Red Velvet Bundt from Recipe Girl

This cake was so much fun to make. It provided two challenges for me, the first being it had to be gluten free, and the second was it had to be cut into a specific shape. I enjoyed taking on both challenges! I found a fabulous recipe on allrecipes.com, and topped it with a yummy butter cream. We sampled a bit of the cake, and I don’t think anyone would ever know it was gluten-free. It was a delicious dense chocolate cake that you could serve to all your friends regardless of their level of gluten tolerance.

This was my first time ever cutting a cake into a specific shape. I have made cakes with shape in the past, but I used an Elmo pan and a heart-shaped pan. I shaped this cake into the Apple logo. I think I was successful in completing the challenges — unless John Henry got sick (I hope not!). John and Denise are both artists and Denise totally rocks at decorating cakes, so I was a little nervous shaping this cake. I am happy how it turned out and hope they really enjoyed it!

GLUTEN FREE CHOCOLATE CAKE
from: All Recipes
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup brown rice flour
1 cup cocoa powder, sifted
1 1/2 tablespoons xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter at room temperature
3/4 cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/2 cups buttermilk

Preheat oven to 350 degrees F. Cut parchment paper to fit into two 9 inch round pans. Grease the pans and set aside. In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda. In your mixer bowl, cream the butter until light and fluffy. Slowly beat in the sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pans. Bake for 30 minutes or until cooked through. Cool in pan for 15 minutes. Turn out onto wire rack and cool completely.

BUTTER CREAM FROSTING
1 c Vegetable shortening
1 c butter, softened
8 c powdered sugar, sifted
4 T milk

In your mixer whip together shortening and butter until light and fluffy. Slowly (1 c at a time) add your powdered sugar. Once all the powdered sugar is added the mixture will look dry. Add milk 1 T at a time until butter cream looks soft, smooth and fluffy. Use right away or store covered in the refrigerator. Set out on counter to soften up a bit before using.

Assembling your cake:

Once the cakes are completely cooled place one cake on a cake board, spread about 3/4 c frosting, top with other cake (placing top side on the frosting so the flat bottom is now the top). Cover your cake and place in the fridge for a couple hours or overnight — it will be much easier to cut. Cut your cake into desired shaped. In order to stabilize the apple leaf I inserted a wooden skewer from the bottom side. Dust off all crumbs with a pastry brush.

The leaf part of the apple is shaped from the “bite” part of the apple. 

Cover the cake with a thin layer of butter cream. (I thinned my butter cream with a splash of milk) This is called the crumb coating, which in theory will provide a foundation for your frosting, so you can finish it smoothly. Refrigerate your cake another 15-20 minutes so the crumb coating can set.

Finally using an offset spatula, evenly spread your butter cream over the top and sides of your cake.  ENJOY!!

Today’s Meatless Monday is the Valentine’s edition. This year’s Valentine’s Day meal was completely meat-free! We enjoyed these peppers so much, we didn’t even miss the meat, however, I think these would be delicious stuffed with some of that fancy chicken sausage. These peppers took center stage at our Valentine’s dinner party. This was my first time (and not the last) eating quinoa.

We had some friends over for a nice Valentine’s Day dinner party. We enjoyed a completely vegan and gluten free dinner. It was so much fun cooking for them, since I had to think outside of my “meat eating, gluten indulging” box. I served these peppers with a variety of roasted vegetables (purple potatoes, brussels sprouts and asparagus), and portobello mushroom caps. We ended our meal with a delicious heart-shaped gluten free Red Velvet cake. Unfortunately I did not think to take pictures of it. Next time, I guess. You can check out Gluten Free [Cooking School] for the recipe. Here is a photo of our entire delicious meal.

Quinoa Stuffed Peppers
2 c quinoa (uncooked)
5-6 c vegetable stock
1 jar artichoke hearts, chopped
4 c fresh baby spinach
1 15 0z can diced tomatoes
4  peppers, halved lengthwise (seeds removed) I used red, yellow and orange
salt

Preheat oven to 350 degrees F. Place 2 c quinoa and 4 c stock in pan over high heat. Boil for 5 minutes, cover and remove from heat, let set for 15 minutes until soft and translucent. Stir in artichoke hearts, spinach, and tomatoes. Lightly salt the inside of the peppers. Arrange peppers in a 9×13 baking dish. Fill peppers with quinoa filling. Pour 1-2 c stock over peppers, adding the rest to the bottom of the pan. Cover with foil, and cook for 50-60 minutes. You will want your peppers to be tender when you remove them from the oven. ENJOY!

This month’s recipe is “Pizza Napoletana” from Peter Reinhart’s “The Bread Baker’s Apprentice”. Included in part of the challenge was capturing yourself tossing the dough. I unfortunately do not have a picture of this, so please check out the Daring Bakers blogroll for wonderful pictures of my fellow bakers who have mastered the toss.  We also had to use both a sauce and toppings, but it was left up to our imagination as to what those included.

I know a couple secrets to great pizza is a HOT, HOT, HOT oven and don’t overload the toppings. This is a recipe I want to try when I am at my in-laws place, because they cook their pizzas on the grill. My father-in-law has a BGE (Big Green Egg) and it makes for some amazing pizza. My mouth is watering just thinking about it. However, this dough can not be whipped up on a whim. You need to plan for it, because it takes needs to rest in the fridge OVERNIGHT.

My pizza toppings include: marinara sauce (very little), cheddar cheese, Canadian bacon (ham), pineapple (that has been blotted dry), dried Italian herbs, and fresh shredded Parmesean cheese.

I do want to make a pizza with apples. I have a whole crisper drawer full in my fridge.

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
* BOTH GF AND REGULAR INSTRUCTIONS FOLLOW

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.