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Zabaglione (gluten & dairy free)

Great layered with fruit or served over that gluten free cake that was just a tad too dry ;)
Or just eat it out of the bowl with a spoon :D

2 eggs
3 egg yolks
2/3 cups granulated honey (or sugar)
1 cup sparkling wine
grated peel of same clementine
juice of one clementine

Set a glass or non plastic, non-reactive metal bowl over a pot filled 1/2 way with water -- or use a real double boiler. As water begins to boil whisk eggs, egg yolks, and sugar until the mixture thickens into a creamy yellow paste.

Add sparkling wine, clementine juice, clementine zest -- don't worry the mixture is supposed to foam.

Reduce heat to a simmer and whisk mixture for about 10 minutes or until it reaches pudding consistency.

Remove from heat.

Transfer to another, non-reactive container, place plastic wrap directly on top the zabaglione (keeps a skin from forming).

Chill for a minimum of one hour.



Hogmanay (New Year's) Shortbread

The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun. In Scotland it is still traditionally offered to "first footers" at the New Year. There are several traditions and superstitions for the Eve of the Gregorian Calendar, (the official civil calendar for most of the known world), New Year:

* cleaning the house and taking out the ashes from the fire
* clear all your debts (emotional and financial)
* all in all -- clear out the remains of the old year and star the New Year fresh

As for Hogmanay don't forget "First footing" (or the "first foot" in the house after midnight). To ensure good luck for the entire household the first foot should bring various things depending on culture but the consistent element is shortbread.

The origin of shortbread dates back in Scotland to medieval times. Traditionally, shortbread was baked in a large round and served cut from the center into triangles.

1/4 cup sugar
1 stick butter
1 1/2 cups flour -- originally and best, in my opinion fine gluten free oatmeal, but feel free to use rice flour

Cream the butter and sugar together.
Sift the flour into the butter and sugar mixture.
Shape into a round loaf about 1/2" thick in a round cake pan (larger is fine), lined with parchment.
Refrigerate for at least 30 minutes.
Just before baking make almost complete cuts of edges into the round.
(Another traditional method, 'cut' into other shapes using a cookie press.)
Either way, lightly for the tops of each slice or cookie.
Bake for 15 minutes in a pre-heated 375 degree oven.
Remove and cut into wedges.



Meringue Cookies & Mushrooms (Gluten Free)

6 egg whites at room temp
1 1/2 cup sugar
1/2 teaspoon almond extract (or extract of your choice)
1/4 teaspoon cream of tartar

Preheat oven to 200 degrees F
Line cookie sheet with parchment paper
Mix granulated sugar in food processor to make it extra fine
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar on medium speed until frothy.
Add 1 cup of the sugar and increase the speed to high until the egg whites form very stiff peaks. Whisk in the extract.
Carefully fold the remaining 1/2 cup of sugar into the meringue using a rubber spatula.
Spoon or pipe meringue onto parchmented cookie sheet
Bake for 2 hours, or until the meringues are dry and crisp but not browned.
Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Top with berries, syrups, cordials, liqueurs, or eat as is!

To shape as mushroom pipe tops as blops and stems as blop-pulls (I am using imagery words instead of technical terms for greater audience understanding, see also images at top.)
Paint a dot of melted chocolate on the bottom center of the tops and 'glue' the stems to the tops. Let dry, usually upside-down or in an egg carton is best.
Dust with cocoa, paint more chocolate, leave as is -- that's up to you!


Sugar Cookies (soft, sweet, and gluten free)

2/3 cup rice flour
1/3 cup corn starch
1/3 cup potato starch
3/4 cup sugar
3/4 cup water
2 teaspoon baking powder
1/4 cup buttermilk, powdered (or use milk alternative + 1 T lemon juice)
1/2 stick softened butter (use oil)
4 egg whites
2 teaspoons vanilla

In a sauce pan heat water and sugar together until sugar is dissolved -- make a simple syrup.

Mix simple syrup and oil on high with a hand mixer until light and fluffy.

Whisk together flours and baking powder.

Combine egg whites, buttermilk, and vanilla.

Alternately and slowly add flour mixture and buttermilk mixture to oil sugar mixture.

Make cookies!

Frost them with soft frosting:

3 cups powdered sugar
5 Tablespoons butter
1/4 cup milk
1/2 teaspoon vanilla

Mix powdered sugar and butter with a hand mixer on medium. Stir in milk and vanilla until smooth. If necessary, stir in additional milk, a few drops at a time, until smooth and spreadable. Feel free to add food color of choice.


Latkes! LATKES! L-A-T-K-E-S! (gluten free of course & vegan!)

1-1/2 pounds potatoes, peeled and grated
1 small onion, peeled and grated
2 tablespoon fresh parsley, dried
1/4 cup potato starch
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
one teaspoon of the following aromatic spices:
turmeric, cumin, cardamom, saffron, ginger, cloves
Canola oil, for frying
sour cream and applesauce for serving

Squeeze the potatoes -- the less water left in the potatoes the better. Place potatoes into a bowl and add onion to potatoes along with parsley, flour, baking powder, salt, pepper, and spice then mix well.

Preheat oven to 275 degrees.

In a large skillet over medium heat, heat a thin layer of oil.

Take a small handful of mixture and flatten it. Place it in the hot oil. Fit in as many as you can, about 3 -- don't crowd them. Fry until golden brown on both sides, turning once, about 8 minutes total. Repeat (change oil if necessary, if oil starts to have a sediment this would be a good time to change the oil.)

Remove the cooked potato pancakes to towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Serve with sour cream and/or applesauce.


Zucchini Bread

Zucchini — a popular type of summer squash. Squash contains lutein, a phytochemical thought to protect vision. Shredded zucchini creates moist breads and cakes and is an ideal addition to soups, sauces and casseroles.

Additionally, you can trade out the zucchini for most other squashes, try pumpkin or butternut.


6 egg whites
3/4 cup unsweetened applesauce
1/2 cup sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts or pecans
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins or cranberries

notes: With some but not too much effect on the recipe feel to try any of the following. Feel free to switch 1/2 or more of the applesauce with vegetable oil or butter/ghee. You can use whole eggs or egg replaces for vegan recipes. You can leave the nuts and dried fruit out without much effect on the recipe, leaving out the pineapple will effect the recipe.


Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.

In a large bowl, add the egg whites, applesauce, sugar, and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.

In a small bowl, whisk flour. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.

Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, pineapple and raisins and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.

Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely.


Pita -- gluten free pockets

Pita is "bread" in Aramaic

Pita bread is a great bread for beginning bakers or for making with kids.

Gluten containing pita takes two hours, this gluten free version, even less, so it's great people on a tight schedule.

After making a batch or two, try it grilled!

3 cups flour (most any all purpose gluten free flour is fine, for mixes I recommend Better Batter for this one) -- alternative flours of choice include equal parts millet + white rice + tapioca

1 teaspoons salt

1 Tablespoon sugar or honey (granulated honey works best)

1 packet instant yeast*

1 1/2 cups water -- not cold

2 tablespoons olive oil, vegetable oil, butter, or shortening -- you get the idea -- must contain fat, no low fat, no fat versions.

*active dry yeast option: activated in a 1/2 cup of warm water with a dash of sweetener, (cover with plastic wrap for best proofing results), before being added to the rest of the ingredients and reduce the overall water in the recipe by 1/2 a cup.

mix the yeast in with the flour, salt, and sugar.

Add the olive oil and 1 1/4 cup water and stir together with a -wooden- spoon or rubber spatula.

All of the ingredients should form a ball.

Some of the flour not sticking? Add more water (or a clear liquor this will add moisture now but not burden the dough while baking as the alcohol will bake off.)

Knead the dough lightly, about four turns.

Then leave to rise in a warm place in a greased bowl covered with plastic wrap.

When it has doubled in size break into 8 pieces and form into balls.

Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.

You should be able to roll it out to between 1/8 and 1/4 inch thick. Thin is key.

If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes.

If the dough is too sticky lay plastic wrap or parchment paper over the dough and continue rolling.

Pre-heat the oven to 400 degrees. A clean stone would be great, a cookie sheet will be fine. Either way heat the pan in the oven while the oven is pre-heating.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.

Yes, they will sink, but that's the pocket in the pita!




of course these need syrup, fresh fruit, whipped cream and it all brought to you in bed! (batter can be made 24 hours in advance)

3 cups buttermilk

1 1/4-ounce package active dry yeast

3 egg whites

3 egg yolks

8 tablespoons melted unsalted butter

3 tablespoons dark honey

1 teaspoon sea salt

2 teaspoon pure vanilla extract

2 tablespoons organic unsulphured molasses

1 tablespoon baking soda

3 cups sweet rice flour

1 cup quinoa flour

1. Combine milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.

2. In a large bowl, combine egg yolks, melted butter, honey, salt, vanilla, and molasses. Stir in milk-yeast mixture. Sift in flours. Fold in egg whites. Cover batter with parchment paper and let stand in warm place (75˚–80˚) to let rise, about 1 hour.

3. Heat a nonstick waffle iron and brushed with oil. Toast batter in waffle iron according to manufacturer’s directions.


Salmon -- quick and creamy

salmon, top thinly coated w/ sour cream, sprinkled w/ chopped fresh chives, S&P then grilled or baked on an oiled sheet either way for about 15 minutes, (depends on size/thickness but wait until the salmon pulls apart w/ a fork); serve w/ parmesan & turmeric baked eggplant rounds & a diced tomato & fresh basil chiffonade salad w/ apple cider vinaigrette (oil = olive or walnut w/ a dash of coconut & lemon juice)


Homemade Gluten Free Thin Mint Cookies

adjusted from this recipe by Le Petit Brioche: http://lepetitbrioche.blogspot.com/2010/07/homemade-thin-mint-cookies.html -- her images are divine!

BTW I recently heard on Jeopardy that Marie Antoinette said, "Let them eat brioche," not cake, a dessert even more expensive than cake or bread! Oh, Marie!

  • 1/2 cup tapioca starch
  • 1 1/2 cups white rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups minted sugar (1 c. sugar food processed with 1/4 c. fresh mint leaves)
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces (ghee is fine too)
  • 2 large egg yolks
  • 1 1/2 tsp. peppermint oil
  • 1/4 tsp. vanilla extract
  • 1 1/2 pounds bittersweet chocolate
direction verbatim from Le Petit Brioche's instructions, my few notes in brackets []:
Place the flour[s], cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.

Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic wrap or parchment paper and refrigerate for at least 2 hours, or overnight.

Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Remove the dough from the refrigerator. Cut into 1/4-inch-thick disks and arrange 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3 to 4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they'll break; they're very delicate.

Melt and temper the bittersweet chocolate. Keep the chocolate warm while you dip the cookies. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn them over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.

Set the dipped cookies on the parchment, beginning at the far end so you don't drip chocolate on other cookies when you set them down.

Allow to cool completely, then store in an airtight container.

How to Peel a Peach or Tomato or such

Bring water to boil then turn off the heat.

Fill a bowl with ice cold water and set aside.

Gently place your peach, or tomato in the pot and leave it in the boiling water for 10-20 seconds.

Get the peach or tomato out of the water with a slotted spoon and place it in the ice cold water.

The goal is not to cook the fruit but to loosen the skin from the flesh.

As soon as the fruit is cool enough to handle the skin should peel off with gentle pressure from your fingers no need for knife.

Peach Citrus Bars

  • 2 sticks (8 ounces) butter (or ghee or even soy 'butter')
  • 2 cups flour -- I prefer 1/2 coconut and 1/2 chestnut flour, almond flour would work well too, or a mix of 2/3 rice flour, 2/3 tapioca flour, and 2/3 potato starch
  • 1/2 cup confectioners' sugar (or granulated sugar or granulated honey food processed really fine)
  • 4 beaten eggs
  • 2 cups sugar (or 1 2/3 cups agave or honey)
  • 4 tablespoons flour (use whatever you used previously)
  • 1/4 cup peach puree
  • 1 Tablespoon citrus juice (lemon, lime, or grapefruit)
  • 1 Tablespoon finely grated peel of lemon, lime, or grapefruit
  • fresh peach slices
  • sifted confectioners' sugar


Peel peaches (see how to peel peaches). Cut off flesh and place in food processor. Blend until pureed.
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar.
Pat into ungreased, but parchmented, 13x9x2-inch pan.
Bake for 18 to 20 minutes.
For filling, blend together eggs, sugar, 4 tablespoons flour, peach puree, and citrus peel.
Drop in fresh peach slices.
Return to oven and bake at 325° for 20 minutes.
Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


Bricks are for Paving not for Baking -- gluten free baking tips

To avoid overly dense cake -- most flourless cakes depend upon stiffly beaten egg whites or other self holding leavened agent.

Beaten egg whites should be folded in as soon as they reach proper consistency, do not let them sit.

1/8 t to 1 egg white: When using cream of tart to help stabilizer your egg whites remember this ratio in order to avoid egg whites from breaking down or getting too dry: 1/8 t to 1 egg white

Why I don't use gums and don't recommend them:
1) they are expensive
2) they reduce the aeration of products
2a) reducing volume
2b) less smooth and butter texture

When replacing flours sponge cake and cookies prefer easily dissolvable starches with a percentage of around 9.8% (see flour comparison chart)

A bonus for bleached flours -- the bleached flour acts like a roughened surface allowing more stick -- i.e. roughen surface before gluing two pieces of wood together. This better stick allows for better suspension and gelatinization -- important when using gluten free flours since, well, there is no gluten to help produce this effect.

Keeping these tips in mind your cakes are more likely to stay aloft, rich in flavor, and much easier to make.


Sangria for Summer Saturdays, etc.

Ashia Ba Dashia in the Red

a High School friend of mine posted this delicious recipe on a social networking site and I just had to share it with all of you!

Head out to your local farmers market for fresh local fruit!

bottle of California Merlot (or Oregon, Washington, or other location and red of choice -- also it doesn't have to be a Merlot, try a Shiraz, or a Pinot Noir*)
cup of Goslingers Black Seal Rum (or rum of choice)
3/4 cup triple sec (I like Cointreau or DeKuyper)
1/2 cup sugar (simple syrup is also nice, or even dark honey)
juice of 1 lime
1 clementine (peeled and split of course)
2 organic peaches (peeled, de-pitted, and sliced)
1pt organic blueberries (rinsed and if you'd like, frozen)
splash of club soda

Mix all of the above in a nice pitcher and serve == frozen fruit works really well for ice!

*(ask your local wine shop merchant for some vintage and variety ideas, too)

Want a white version?

Ashia Ba Dashia in the White

Switch the red wine for white wine, I'd try a Pinot or Chardonnay*.
Switch the dark rum for white rum, (or tequila)
Switch the blueberries for green grapes or yellow raspberries


Grilled Pizza & other grilled recipes

Don't overload your pizza crust, otherwise you'll end up with soggy pizza that falls through the middle.

Summer's Best Topping
check local farmers markets for seasonal organic veggies
this pizza topping is very reminiscent of sausage, but without the meat and such
3 zucchini -- shredded and drained (squeeze in a towel to remove excess water, save 'water' for juices, soups, salsas, etc.)
1 small jalapeno -- de-seeded, minced
2 stalks of fennel -- minced
1/2 teaspoon coriander
1/2 teaspoon salt
1 teaspoon paprika (smoked is best)

Could you marinate all these ingredients and keep them in your fridge? Certainly! Drain any excess water before topping the pizza though -- again liquid is good in juices, salsas, sauces, soups, etc.

Seafood Spectacular Topping
great guide to seafood and its environmental impact: http://www.blueocean.org/seafood/seafood-guide
I get my seafood from the fishermen at my town's farmer's market &/or fish market
eat raw seafood at your own risk

1/2 pound clams, (not hard see seafood guide for why not), chopped fine (raw or cooked is fine)
1/2 pound lobster, shredded (by hand into bite sized pieces is fine) -- you can slice lobster open and grill it until its just about fully cooked, you could boil it and then shred it, you could cut it open and get the meat out raw -- only you and your preference can decide)
1 large grapefruit -- juiced without seeds, pulp is fine (or lemon, or orange, or lime -- pick a citrus, practically any citrus)
1/2 teaspoon of salt
1/4 cup parsley -- fresh only, minced
1/8 cup mint -- fresh only, minced

Mix all ingredients together and you are done.

Could you marinate all these ingredients and keep them in your fridge? Certainly! Drain any excess water before topping the pizza though. Keeping this liquid is tricky but ti could be used in cerviche, or any cooked soup, salsa, sauce, etc.

Raw Pizza Sauce
yeah, yeah, yeah there's no oregano in this sauce, well, I'm not a big fan of oregano, so switch out my basil for oregano and we'll all be happy :D
2 tomatoes -- diced
1 cloves garlic -- fresh, minced or thin sliced
1 teaspoon basil -- fresh is best
1/2 teaspoon of red pepper flakes
pinch of salt
1/2 teaspoon of black pepper

Making the Pizza
4 Tablespoons of olive oil

Spread out pizza dough* and grease with 2 Tablespoons of olive oil then flip over onto the grill and oil the exposed side. (this is much easier if using wax or parchment paper.) Top pizza crust with raw pasta sauce and summer's best topping or seafood spectacular topping. Grill for about 3-4 minutes or jsut as the edges get nice and dark.

Feel free to make mini pizzas, giant pizzas, personal pizzas, whatever.

I know there's no cheese on this pizza -- sliced, shredded, and top with your favorite cheese, about 1/2 cup of it -- me? I just dust it with grated pecorino romano or ricotta salata cheese just when I think its finished being grilled then serve.

* or try this 'fake whole wheat' recipe too:
1 Tablespoon dry yeast
1 Tablespoon honey
2/3 cup warm water
1 cup buckwheat flour
2/3 cup rice flour
1/3 cup potato starch
1 teaspoon of salt

Combine yeast, honey, and water in a non-metal container and cover with plastic wrap. Once it proofs, (5-12 minutes), pour it into your mixing bowl. Add flours and salt. Mix thoroughly. Cover bowl with plastic wrap and let sit to rise for at least 30 minutes. Then it's ready to use.

slice open fresh fruit (pull out the stone) spray or brush on balsamic vinegar or a brown sugar and butter mixture or honey and place flesh side down on the grill. MMMMMMMMMMMMM


Quick and Easy Nutritious Beety Chickpeas

I was hungry. It was hot. I was feeling lazy. This was the result. :D

1 can chickpeas (garbanzo beans)
1 can sliced or diced beets
1 cup crumbled feta cheese
1 T olive oil
1 T vinegar
1 t salt
1 clove garlic, fresh, minced
1 t turmeric (or cinnamon)

Drain all canned vegetables and cheese. Pour all ingredients into a serving bowl. Mix. Serve.


Rainbow Cookies -- gluten free (w/ dairy free options)

12 ounces Almond Paste
1 1/2 cups sugar (or honey or agave)
1 1/2 pounds butter (or shortening)
6 large eggs, separated
3/4 cup almond meal/flour + 1/2 cup potato flour/starch + 3 cups rice flour
3 3/4 cups all purpose flour
red & green food coloring
2 cups of jam (I used apricot)
2 cups chocolate
1 cup butter (or coconut cream or milk)
2 Tablespoons milk (any kind but not needed if using coconut cream or milk)

Spray and parchment 3 sheet pans (cookie sheets with sides)
Mix almond paste, butter, and sugar until creamy.
Add egg yolks.
Slowly mix in flour(s).
Do not over mix.
Separate batter into three bowls.
Color one batch green. Color one batch red. Leave the other 'white'.
Whip egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into each color.
Pour each batter into its own pan.
Bake in a preheated 325 degree oven for 10-20 minutes.
Remove and let cool completely.

Warm the jam in a sauce pot to make it 'pourable'.

Place red layer down and pour 1/2 the jam on top.
Place the white layer down and pour on the other half of the jam.
Place the green layer on top.

Melt the chocolate, butter, and milk.
Pour the chocolate on top.

Add Grand Marnier, Amaretto, or other liquor to the chocolate or spread on layers before jam.
Sprinkle top with sprinkles (jimmies).

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


Peanut Butter and Jelly Chocolate Cupcakes

These are fast and easy and nutritious!

Check out the veg and dairy free options too!

1/2 cup butter (or margarine or coconut oil or applesauce or oil)
1 egg (or egg replacement)
1 tablespoon vanilla (or extract of choice)
1/4 cup brown sugar (or agave or honey)
1/4 cup sweet rice flour (or almond or coconut flour)
1/4 cup cocoa
1/2 t baking soda
6 tablespoon jelly (your choice or maple syrup is great too)
6 tablespoons peanut butter (or any nut or seed butter)

Whip butter until fluffy. Add egg. Mix in brown sugar. Mix in dry ingredients. Fill six muffin cups (in the pan), a 1/4 of the way. Spoon in a tablespoon each of jelly and peanut butter. Top with another dollop of cupcake batter. Bake for 25-30 minutes at 300 degrees.
Enjoy hot, warm, or room temp!


enchilada de pollo receta para cuatro

Enchilada with a Mole Sauce

2 cups cooked chicken, shredded ( a great time to use the left over chicken or buy one of those rotisserie chickens at the grocer) -- don't want to use chicken? you can use black beans, beef, tofu, or even fish
2 Tablespoons olive oil
1 medium onion, chopped
2 garlic cloves
1/4 cup Ancho Chile Powder
2 Tablespoons brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves Ground
12 tomatillos, pureed (or 15oz crushed tomatoes)
3 Tablespoons Dutch Process Cocoa Powder
3 Tablespoons nut butter
2 cups chicken broth (or water)
8 8” corn tortillas
2 cups cheese

Shred the cooked chicken and set aside.

Warm the oil over medium heat. Add the onions and cook until translucent. Add the garlic, chile powder, brown sugar, cinnamon, cloves and stir until combined. Cook for 2 minutes.

Add crushed tomatillos, cocoa, nut butter and water. Bring to a boil and take off the heat.

Lay each tortilla out and place a few Tablespoons of chicken on one side; sprinkle with cheese and roll tightly.

Pour a thin layer of mole sauce on the bottom of a 9x13 baking dish.

Place the rolled enchiladas into the baking dish.

Top with the rest of the mole sauce.

Layer the rest of the remaining cheese on top.

Bake at 350 degrees for 20 minutes.


Munch Crunch

This is a great hiking &/or travel snack:

1 box gorilla munch cereal
1 bag chocolate chips
16 ounces raw nuts
2 T cinnamon (or flavor of choice)
1 T cardamon seeds (or another seed or seasoning that you prefer)
16 ounces dried fruit

Put all the ingredients into a zip top bag and shake.

Add a scant amnt coconut oil if you wish.


Traditional Sicilian Cannoli Cream

the picture, although not the recipe, are from this site, the recipes found here are great: Ricette di Sicilia

4 cups (800 g) ricotta cheese (ideally sheep's milk)
1 cup (200 g) dark chocolate small flakes
1 1/2 cups (350 g) confectioners' sugar
1/4 cup (100 g) candied orange peel (optional)

squeeze the ricotta using a cheesecloth
sift the sugar
mix sugar and cheese well
add the chocolate pieces (and optional candied fruit)
mix lightly

use cream between cake layers, in cannoli pastry, or just on a spoon.


Pineapple Upside Down Cake -- gluten free w/ dairy free options

Pineapple is an amazing fruit! You can bake it, grill it, juice it, eat it fresh, use it as decoration -- and it's chock full of nutrients!

1 cup almond meal/flour
1/2 cup potato flour
1 1/2 cups rice flour
1 cup butter or coconut oil, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs -- separated
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk (or 1 1/4 cup milk alternative PLUS 2 T lemon juice)
3/4 cups firmly packed brown sugar OR 1/2 cup molasses (if using molasses you don’t need the extra butter)
1 whole pineapple sliced into round our triangles OR 2 (20-ounce) cans pineapple slices in juice (drain and keep the juice -- use to make frosting or add to yogurt or just drink it!)
OPTIONAL: cherries (fresh or maraschino)

Preheat the oven to 350 degrees F.

Use a flexible bundt pan, a 10” cake pan, a spring form pan with a parchment paper circle at the bottom, or two 8” round pans with parchment circles at the bottom.

Whip egg whites until they reach soft peaks.

In a large bowl, beat 1 cup butter until creamy.

Gradually add the sugar, beating until fluffy.

Add 1 egg yolk at a time eggs.

Stir in the vanilla and set aside.

In another bowl whisk together the flours, baking powder, and salt.

Alternately & slowly add the buttermilk & flour mixture into the egg mixture.

Fold in egg whites.

Press the brown sugar and pour the melted butter on top or pour the molasses into the pan.

Spray the sides of the pan with non-stick spray or rub with butter, (the butter wrappers are good for this).

Arrange the pineapple slices over the brown sugar. (this is when you'd add the cherries if yo uare using them)

Spatula in the batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes.

Let the cakes cool in the pans for 10 minutes.

Invert the cakes onto wire racks to cool completely -- remove the parchment when cooled.

Decorate with extra pineapple, cherries, or powdered sugar.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


Nut Butter Bars

1 cup ghee, melted (or butter or margarine -- even dairy free versions)

2 cups graham cracker crumbs (I use Azure Chocolat's gluten free grahams) -- but any plain gluten free cookie would be just fine!

2 cups confectioners' sugar (granulated sugar in a coffee grinder will make confectioners' sugar)

1 cup nut butter (any nut or seed butter will do -- even make your own!)

2 cups chocolate chips

Mix together the butter, graham cracker crumbs, confectioners' sugar, and nut butter until well blended.

Press evenly into the bottom of an ungreased 9x13 inch pan -- or into cupcake pan with or without liners.

Melt the chocolate chips with the peanut butter, stirring occasionally until smooth.

Spread over the prepared crust.

Refrigerate for at least one hour before cutting.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


Pi Day Pie

3.14 Pie

1 pie crust, par baked
1 cup fresh strawberries, halved (or frozen thawed and drained)
1/2 cup white sugar
3 tablespoons arrowroot (or cornstarch or white rice flour)
2 cups raspberries
1 1/2 cups blueberries

French Crumb Topping
1/3 c. butter
1/3 c. brown sugar
3/4 c. almond meal (any nut meal would do -- just pulse nuts of choice in food processor or beat them with a hammer or rolling pin after placing them in a zip top bag)
1/4 c. pecans,chopped
1/4 c. pistachios, chopped

In a large mixing bowl, stir together sugar and arrowroot.
Add strawberries, raspberries, and blueberries; gently toss until berries are coated.
Pour berries into par baked crust.
Mix all ingredients for French Crumb Topping.
Top pie with French Crumb mixture.
Cover with foil.
Bake at 375 degrees F for 25 minutes.
Remove foil and bake for another 20 minutes.
Cool on a wire rack.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


In Honor Dr. Seuss' 106th birthday!

Green Eggs and Ham

6 hard boiled eggs
6 T of mayo
1 avocado
2 t of dry dill (or any other green spice of choice -- even minced fresh green onions)
dash of salt (or even green sea salt)
12 slices of fresh ham, sliced thin (prosciutto would be great!)
12 leaves of dark leafy greens (spinach is great!)

slice eggs lengthwise -- put yolks in bowl and place egg whites on a platter
blend yolks, avocado, mayo, dry spice, and salt
spoon or pipe yolk mixture into egg white halves
roll ham sliced with leafy green and place on top of egg with a toothpick

want them greener? add food coloring to yolk mixture and paint the ham with water downed food coloring (place the leafy green under each egg half)

What is your favorite Dr. Seuss inspired meal?!

Got Gnocchi?

Inspired by recipes I found on Foodbuzz that looked so delicious I had to share gluten free versions! I have two of my favorites listed. The italicized green words are my changes and notes to make these gluten free versions.

Here is the first original recipe from 5-Star Foodie Culinary Adventures, "Sweet Potato Gnocchi with Nori Butter."

1 large sweet potato (about 1lb), peeled, cut into cubes
1/4 cup balsamic vinegar
1/4 cup tamari sauce
1 tablespoon white miso paste (make sure it is not barley based)
1 tablespoon brown sugar
1 tablespoon sesame oil
1 teaspoon wild porcini salt (I couldn't find this so I took dried porcini's and sea salt and mixed them in my coffee grinder)
3/4 cup flour (I used potato starch, but most any low flavored flour would do. I used sweet rice flour to flour my board.)
1 egg
Pinch of salt
2-3 nori sheets
2 sticks butter or butter substitute

Combine balsamic vinegar, tamari sauce, miso, brown sugar, sesame oil and wild porcini salt. Whisk until the mixture is completely smooth. In a plastic bag place the sweet potato cubes and pour the marinade in. Shake gently, seal, and refrigerate for 2-3 hours. Discard from marinade. (I saved the marinade to use in soup) Roast for 20-25 minutes on 425°F or until soft. Cool a little and then process through the foodmill or a food grinder.

Place the potatoes on a board and make a well in the center. Sprinkle potato starch and break the egg in the middle. Add salt. Stir the flour and potatoes using a fork and mixing the egg in. Then knead the dough gently with your hands to form a ball. Sprinkle with a little sweet rice flour flour if necessary. Divide the dough in small balls. Roll each into a thin "rope". Slice into 1-inch pieces and flick them with a fork.

Boil water in a large pot to boil. Salt and add the gnocchi. Cook for 1-2 minutes or until the gnocchi float to the top. Drain gently and serve, pouring nori butter sauce all over.

For nori butter: Grind nori sheets into powder in a spice grinder. Cut the butter into pieces and melt until foamy and golden. Whisk in 1 or 2 teaspoon (to taste) of nori powder (reserving the rest of the powder for later use).

The second recipe I had to try was, "Malfatti a la Al Di La" from Tasty Trix, who seemed to have taken it from the New York Times -- but here is the gluten free version:

1 pound whole milk ricotta
kosher salt
freshly ground black pepper
4 bunches Swiss chard (about 4 pounds) (spinach would do well in this recipe too)
8 ounces butter
1/4 cup AP flour, plus more for shaping (again I used potato starch but this time I also used it for the shaping)
1/2 teaspoon freshly grated nutmeg
4 large egg yolks
1 large whole egg
1-2 handfuls fresh sage leaves
Parmesan cheese for serving

You'll have to plan ahead and let the ricotta drain in a cheesecloth overnight.
Next, remove the stalks and any large ribs from the chard (but make sure to save the stalks, they're delicious roasted). It's a lot of chard, but by the time you're finished it will have shrunken to just a cup. Working in batches, blanch the chard in salted boiling water for 3 minutes and immediately immerse in ice cold water.
Next, squeeze it out by hand and lay your chard out on a dishtowel. Roll it up in the towel, and twist and squeeze. I mean really, really squeeze. You want to get all of the water out so that your malfatti aren't soggy. (And only use a dishtowel that you don't mind turning a permanent shade of light green.)
This is a two-person job for sure, and Poppa Trix performed feats of wringing super-strength that day, let me tell you. Once you've got the water out, run the chard through a food processor and lay it back out on a dry towel.
Oh I'm sorry - you didn't think you were finished squeezing yet, did you? Wrap it up and do it again, and when you think there's no more water left in that chard, give it another squeeze for good measure. You'll be glad you did, I promise!
Besides, now it's time for the fun stuff. Mix 1 1/2 cups of the ricotta with your chard.
Add to this 4 oz of melted butter, 1/4 cup flour, 1 heaping tsp salt, 1 heaping tsp freshly grated nutmeg and mix. Add the egg yolks and egg, season with ground pepper, and mix again.
Now shape the mixture into little balls, about a tablespoon each, and place them gently on a floured cutting board or plate.
Now comes my favorite part: shaping the malfatti! Simply plop each ball into a tall wine glass containing about a tbsp of potato starch, swirl until a quenelle (sort of an egg shape) forms. Remove, repeat. Fun!
Now you can either freeze them or cook and eat them. We did both, and the frozen ones were just as flavorful as the fresh. If you're cooking them, do so in a salted pot of boiling water for about 8 minutes (boil for 10 minutes if frozen). (make sure the water is boiling before adding the pasta!)

As for the sauce, it's a classic, simple brown butter and sage sauce. You know what to do: heat the remaining butter in a saute pan until it's brown and smells nutty, and then toss in the sage leaves for another 30 seconds. The smell is pure heaven.
Plate up the nude gnocchi with your sauce, sprinkle with Parmesan, and all that chard squeezing you did will suddenly be worth it.

Want more from this groups amazing gnocchi night?! I like these recipes too! (change the flour to potato starch)
Tummy Rumbles 'gnocchi di patate de funghi e salvia'
Kitchen Butterfly 'chocolate filled plantain gnocchi with chillies'


Gluten Free PLAY DOUGH

Since the name brand commercial play dough is not gluten free here is a recipe to help keep kids creativity flowing without getting them sick. With use this will last quite some time!

This is one batch, repeat one batch for each color. I like potato starch best, but most any light colored starch or flour will work well -- also a great way to use up those tiny amounts of various flours you have in bags in your baking cupboard.

Food coloring options: powdered drink mix, powdered gelatin dessert mix, etc. MORE color leads to brighter playing dough.

Pressed for time? Time boiling the water first then adding it the ingredients and mix well.

1 cup Flour
1/2 cup Salt
1 cup Water
1/2 Tablespoon Vegetable Oil
1 Tablespoon Cream of tartar
Food coloring

Mix ALL of the ingredients in a large saucepan.

Cook over medium low heat, until the dough comes away from the edges of the pan and it is tough to mix.

Remove from heat.

Cool until it can be handled.

Place on counter and cover in plastic wrap (or wax paper) then knead dough a few times.

Store in an air tight container or zip top bag.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional -- including but not limited to other blogs.


Snowy Days are Made for Baking

Try out our cookbook
, there are so many wonderful recipes, including a version of those snack cakes that sound like Winkies -- I call 'em Canoes, but they taste so good! Buy it Today!

Other recipes that are fun to make:
Rainbow Cookies -- gluten free (w/ dairy free options)

Italian Style Cheesecake

Chocolate Chip Cookies

or bake a pie: Everything Pie Pastry Crust


Two Decadent Chocolate Desserts


9" pie pan
24 of your favorite chocolate cookies crushed, (use chocolate chip cookies, brownies, make a chocolate pie crust, or take one from the cookbook, , , )
1/2 cup sugar
8ounces of cream cheese (vegan cream cheese works well too)
1/3 cup of regular mayonnaise (vegan mayo works well too, even an avocado would work well, but not as well)
2 eggs, separated
1 cup white chocolate chips
1 teaspoon of vanilla
1 cup semi-sweet chocolate chips

Beat the sugar and cream cheese until blended then add the mayo and the egg yolks.
Melt the 2 cups of chips (in the microwave or using the double boiler method*)
Add the vanilla to the sugar mixture and slowly mix in the chocolate.
Lightly whisk the egg whites and add them to the mixture.
Spoon batter into the pie pan.
Bake at 350 degrees for 30 minutes.
Cool and refrigerate for at least 30 minutes.
Serve with fresh whipped cream, (or ice cream of choice -- even add some espresso while whipping the cream or use coffee ice cream for a even more rich result)

* melt chocolate in a microwave safe container for about 35-40 seconds and stir vigorously OR put chips in a non-plastic bowl that fits in a saucepan 3/4 filled with water. As the water heats up, do not let it boil, the chocolate will melt, stirring chocolate continuously)


6 ounces of any chocolate (white, milk, dark, etc.)
2 Tablespoons of any seedless jam (raspberry, peach, marmalade, etc.)
toppings -- cocoa powder, coconut, finely chopped nuts, etc.

Melt chocolate using double boiler method, as the chocolate begins to melt add the jam.
Let chocolate cool slowly until you can handle them -- I use gloves others use small ice cream/candy scoops -- either way, roll into small balls, about 18 per batch. Roll each ball in the topping of choice. Cool at room temp. on parchment or wax paper.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.