Spiced Caramel Apple Delight

Spiced Caramel Apple Delight

1 Gala Apple, cored and chopped (peeling isn't necessary, but you can if you like)
1 Granny Smith Apple, cored and chopped
1/2 tsp. Cardamom
1/2 tsp. Cloves
1 tsp. Cinnamon
1 Tbsp. Butter
2 Tbsp. Water
Directions for Apple Topping:
On low-medium heat, put butter in saucepan and add chopped apples and spices, and water... cover and let cook until apples are slightly transparent or golden in color. Turn off heat and use as a topping over vanilla ice-cream. Top it off with the caramel sauce. Delish!  Serve. Eat. Smile!

Caramel Sauce

1 Cup Sugar
1 Cube Butter
Pinch of Salt (optional)
3/4 C Heavy Whipping Cream (Note: If you don't have whipping cream in the carton, you can use pre-made whipped cream.  I have only tried this with 100% cream, no imitations. Just scoop about 1 cup of the pre-made whip cream and whisk into the caramel mixture.  Keep whisking until well combined.)
Directions for Caramel Sauce:
In large pot melt sugar on medium-high heat, while stirring constantly.  It helps to spread the sugar evenly on the bottom of the pot.  Sugar will melt.  Make sure it is completely dissolved before adding the cream.  When it begins to boil and turns amber in color add butter and salt.  Whisk until melted.  Turn off heat and add in whipping cream and whisk well.  Pour into jar and store in refrigerator. 

Serves 2-4 (depending on how much of a sweet tooth you have) - Your GF Mini

Gluten Free*Soy Free*Corn Free

Gluten Free-Crustless Pumpkin Pie...MMMMMM!

Gluten Free Crustless Pumpkin Pie

I love Autumn Foods!  Everything is bright and nutritious and yum!  This pie is so easy and you can even make it semi-fat free, sans the whip cream.  Most pumpkin pies are fairly bland with little flavor, in my opinion.  Pumpkin goes well with lots of earthy spices like cinnamon, clove and allspice and the more the spice, the better the pie.  Try this recipe at your next family dinner.  So easy!

Large Deep Dish Pie Plate

• 1 Cup Granulated Sugar (If you like it sweeter, you may add an additional 1/2 cup, If you like it less sweet, reduce measurement to 3/4 Cup).
• 1 Large Can (3 Cups) Pure Pumpkin  
• 1/2 tsp. sea salt (finely ground)
• 1 1/2 Tablespoons Ground Cinnamon
• 1 Tablespoon Ground Ginger
• 3/4-1 tsp. Ground Cloves
• 1/2 tsp. Allspice
• 5 Egg Whites
• 1 Cup Organic Fat Free Milk
• 1/4 Cup Heavy Whipping Cream 
• Optional: 3 tsp. Orange Zest (you may add this to the batter or use as a garnish on the whip cream)
• Note: For Fat Free version, omit the whipping cream and increase organic milk by 1/4 cup

Mix all ingredients together well.  Using non-stick cooking spray, spray the pie plate.  Make sure to spray the sides as well, this will make for an easy removal of the slices when cooled.  Pour into pie plate and bake @ 425 degrees for 15 minutes, then decrease the temperature to 350 degrees for 55 minutes. Cool. Eat. Smile!



Whipping Cream

• Small carton of Heavy Whipping Cream
• 3 Tbsp. Sugar
• Whip ingredients together until cream thickens and holds a peak nicely.

GlutenFreeGreekGoddess Cheesecake by The GlutenFreeMini

Gluten Free Greek Goddess Cheesecake by Kami Watkins

2 Cups Greek Yogurt (full fat, non fat or low fat). Full-fat is very thick, while non-fat is very silky and smooth.
1/3- 1/2 Cup Sugar (1/2 cup made it too sweet for me, so play with it and see what you think)
Pinch of sea salt
3 whole eggs for full fat recipe.  Or 4 egg whites for non-fat recipe.
2 tsp pure vanilla (or pure almond extract)
1 Tbsp Potato Starch (or corn starch)
Mix all ingredients well.  Pour into pie crust and bake for 40-45 minutes @350 degrees or until the cheesecake gets a little puffy and browns on the edges [top picture].  It should be firm and set.  Remove from oven and let sit for 20 minutes. Once it begins to cool,the puffiness will disappear and the top will flatten.  Store in fridge once completely cooled.

Crust:
3/4 Cup Blanched Almond Flour
¼-1/3 Cup GF All Purpose Flour
3 Tbsp Sugar
1/2 Cube Butter (add more if necessary so that it presses into the pan like a regular graham crust).
2 tsp cinnamon
pinch of salt
Mix dry ingredients together well.  Add semi-soft butter and cut into dry mix until it becomes crumbly, then press with palm of hand into lightly greased pie pan.

From Fail to Fabulous- Something to do with that total bread baking 'Fail!'...Cobbler Crumble

Ok. So that loaf of bread that was my most epic fail to date has turned into something quite delightful.  Cobbler topping.  Here's the recipe:

Option 1 as pictured-Cobbler Crumble-
In a bowl-Take 1-2 Cups of the bread and break into pieces the size of croutons or smaller.
Add:
1/4-1/2 cube soft butter
1/4 Cup brown sugar
Pinch of Salt
1 tsp. Cinnamon [you can add other warms spices like cloves, ginger, nutmeg, etc...]
1/8 Cup chopped nuts (optional)
1/8 Cup raisins (optional)

Another option-Croutons:
In a bowl- Take 1-2 Cups of the bread and break into pieces the size of croutons.
Add:
1/4-1/2 Cube butter or drizzle with olive oil
1/4 tsp garlic powder
2 tsp. Parsley, Basil, Oregano or other herbs
1 tsp. Cumin, Paprika, or other spices
2 Pinches sea salt
[Bake the same as the original recipe.]

Toss in the bowl till all the bread is coated.  Put on baking stone or baking sheet (greased) and place in oven at 350 degrees for 20-35 minutes.  Take out and cool.  Use the crumble as a topping for parfait's, ice-cream.  The above picture contains: Non-fat plain or vanilla yogurt, blueberries or berry jam and the crumble.  Yum!

Chocolate MiniCakes

Easy Peasy..Chocolicious Cupcakes!

Okay...here's something easy peasy!  In a hurry and don't have time to devote in your kitchen whipping up something from scratch...Use this recipe for creamy chocolate cupcakes any time you're pressed for time.
I made these yesterday for my daughter and thanks to Bob, he's done most of the work for me.   I just put on the finishing touches and some extra special secrets...
Using "Bob's Red Mill," gluten-free Chocolate Cake Mix:
*Follow package directions (FYI-I've omitted both the vanilla and the lemon, and they come out equally great-I've also substituted almond extract for the vanilla). 
*Add 1/2-3/4 Cup of "Guittard" Semi-sweet Chocolate Chips to the batter. Stir.
*Pour in to cupcake baking cups and bake as directed.
*Cool cupcakes
*In a glass dish add the remaining chocolate chips, and heat in microwave for 40 seconds at a time, stirring in between heatings...once completely melted and cupcakes are cool, spread like frosting over the top of the cupcakes.
Allow to cool.
*To speed up the process, set them in the fridge or freezer for a few minutes only, this will harden the chocolate and makes it easier to transport and eat (less mess!).
*Tips:  You can also dip a strawberry in the chocolate and place it on the cupcake.  Just make sure you have some really beautiful berries, and this will be a stunner.
*Add a dallop of peanut-butter, or some whole almonds dipped in chocolate, placed on top.
*Whatever you want to dip, that goes well with chocolate would look great.
*Use your imagination and it's sure to be a crowd pleaser.