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Category: featured recipes

  1. Wednesday, May 15, 2019

    Gluten-Free Banana Bread (that is totally awesome whether you eat gluten or not)

    I gave up wheat for the most part over a year ago, completely six months ago when I received my allergy test results. In the beginning I didn’t do any gluten-free baking because, well, I don’t eat much sugar anymore so I figured I may as well not tempt myself. BUUUUT…I couldn’t resist the baking bug forever. And now that I am finding and finessing more and more gluten-free baked goods recipes, I’m kind of hooked, as well as surprised and delighted at how good the new recipes are. The latest endeavor has been creating a recipe for gluten-free banana bread. Today I am ready to share that recipe and it is great, whether you eat gluten free or dairy free or not!

    Gluten-Free banana bread on a cutting board sliced

    The base (like many of my new gluten-free recipes) is oat flour. Oats have really stepped it up for me this past year in more ways than one, and this recipe is no exception. Using oat flour for this gluten-free banana bread yields a very moist quick bread with tons of flavor and great crumb. The texture is not quite as light and fluffy as my other regular banana breads, but it’s not a huge difference and, honestly, this bread is so good I don’t feel like I’m missing out at all. Also, this recipe is dairy free, so if you’re looking for dairy-free baking recipes, add this one to your list!

    Top view of gluten free banana breadTop view of gluten-free banana bread in a pan with a blue potholder

    Just like regular banana bread, I absolutely love putting leftover slices in the toaster before eating. With this particular bread you just need to be careful pulling the banana bread out as it tends to fall apart even more than regular banana bread. I use a toaster oven and not a top-loading toaster, too. I imagine it would be easy to lose your bread in a top loader!

    Side backlit view of gluten-free banana bread in pan

    Without further ado, here is my recipe for gluten-free banana bread. And I swear that even people who can eat gluten will love this recipe, too. Banana bread for all!

    Side view of gluten free banana bread cut

    Gluten-Free Banana Bread (Dairy Free)
     
    Inspired by a recipe for banana-bread muffins in "The Low-FODMAP Diet for Beginners" by Mollie Tunitsky. There are a lot of changes in my recipe below, but Mollie's original muffin recipe is also very good if you have her book and want to try it.
    Author:
    Ingredients
    • 2 cups oat flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup coconut oil
    • 3 unripe bananas (my bananas were still a bit green and worked really well; the riper the banana, the sweeter things will be and it could change the moisture content of the batter a bit, too)
    • 2 eggs
    • ½ cup raw turbinado sugar
    • ¼ cup maple syrup (if you don't have pure maple syrup, you can simply do ¾ cup raw sugar and leave out the syrup)
    • 1 teaspoon vanilla extract
    Instructions
    1. Preheat oven to 325º F. Grease a standard bread loaf pan well with coconut oil. (If you don't need to go dairy free, you can also use butter for greasing the pan.)
    2. Whisk together the oat flour, cinnamon, baking soda, baking powder, and salt in a mixing bowl and set aside.
    3. In a large microwave-safe mixing bowl, melt the coconut oil in the microwave (about 20 seconds on high). If your coconut oil is already in liquid form, skip this step.
    4. Add the bananas to the bowl with the oil and using a potato masher mash the bananas, being careful not to splash oil. (You can mash the bananas before adding them to the bowl, but I like doing it this way to save on dishes!)
    5. Add the eggs, sugar, syrup and vanilla. Mix well.
    6. Add the dry ingredients and stir until combined with no more dry spots in the batter.
    7. Pour into the loaf pan. Bake for 25-30 minutes, until toothpick inserted in center comes out clean. I usually start checking for doneness around 20 minutes and then check every 3-5 minutes after that, depending on how done the bread is.

     


  2. Wednesday, May 1, 2019

    Gluten-Free Oatmeal Chocolate Chip Cookie Recipe for ALL of the people, not just the gluten-free people. (GF & Dairy Free)

    Today I am sharing a gluten-free oatmeal chocolate chip cookie recipe that is for everyone, not just gluten-free people. No, seriously, these cookies simply taste like awesome chocolate chip oatmeal cookies and no one would know they are gluten free just from eating them. They are also dairy free. And you also use a bit of black magic to make them so perfect sans flour and butter. But I swear this recipe is worth selling your soul to the devil for. 

    Top view of a platter of gluten-free, dairy-free oatmeal chocolate chip cookies

    Over a year ago I chose to stop eating wheat products and felt better so I stuck with it, for the most part, indulging now and again when it made sense (trip to Sweden, birthday cake, etc). Then in September I did a whole bunch of allergy testing and learned that I am actually allergic to wheat. So my optional break from wheat became a permanent one. Which, in all honesty, was a major bummer. Although, six months in and I can honestly say it’s been easier than I thought it would be. Except for a few items, I mostly don’t miss wheat products. But there are a couple foods that I really am sad I’ll never eat again, one of them being my homemade chocolate chip cookies. I spent about a decade tracking down recipes for and perfecting chocolate chip cookies. (Click here for the ultimate winning recipe in that decade-long quest.) I tried subbing in gluten-free flour in my favorite recipe, but the cookies were nowhere near as good. Not even close. I had pretty much given up hope on ever enjoying a homemade chocolate chip cookie 10-minutes-out-of-the-oven ever again. 

    Plate of gluten-free oatmeal chocolate chip cookies, lit from the side

    Then Nate’s cousin Amanda told me about a gluten-free oatmeal chocolate chip cookie recipe she loves in The Low FODMAP-Diet for Beginners cookbook by Mollie Tunitsky. Amanda told me this recipe would make it so I didn’t miss chocolate chip cookies anymore. I didn’t believe her. Then I tried the recipe and everyone was blown away at how good these cookies are. They just taste like awesome oatmeal cookies. IT IS THE BEST.

    Three gluten-free oatmeal chocolate chip cookies on a wood surface

    I have made these cookies many times since that first try. The cookies came out differently between takes, so I really worked on the recipe to make sure it would be consistent as well as have perfect texture. I credit The Low FODMAP-Diet for Beginners with introducing me to this recipe, but I have made some ingredient adjustments and modifications to the technique, which I will share in the recipe card below.

    Side view of platter of gluten-free, dairy-free oatmeal chocolate chip cookies

    If you are dairy free, gluten free or just want to eat a really good oatmeal chocolate chip cookie, this recipe is for you. Enjoy!

    Oatmeal Chocolate Chip Cookies (Gluten Free, Dairy Free)
     
    Prep time
    Cook time
    Total time
     
    These gluten-free and dairy-free oatmeal cookies are amazing and taste like the real deal. Adapted from "The Low FODMAP-Diet for Beginners" by Mollie Tutnitsky
    Author:
    Serves: 20-24 cookies
    Ingredients
    • ½ cup coconut oil
    • ⅔ cup lightly-packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • ¾ teaspoon coarse sea salt, plus more for sprinkling (or ½ teaspoon kosher salt)
    • 2¼ cup oat flour
    • ½ cup rolled oats
    • 1¼ cup semi-sweet chocolate chips
    Instructions
    1. Preheat oven to 350º F. Line baking sheets with parchment paper or a silicone baking mat.
    2. Put coconut oil in a large, microwave-safe mixing bowl. If the oil is already a liquid, you're all set. If it's in a solid state, microwave for appx. 20 seconds to melt it. Add the brown sugar, egg and vanilla extract to the oil and mix very well.
    3. Stir in the baking soda and salt.
    4. Stir in the oat flour, rolled oats, and chocolate chips.
    5. Place cookie dough balls on cookie sheet, leaving space between them for spreading. The dough balls should be about 2 tablespoons (medium cookie scoop size). Once you place the dough on the cookie sheet, using wet fingers gently smooth out the cookie dough balls and light press down on them, to make them all the same shape and size. They don't need to be flattened, just lightly squished a bit.
    6. Bake for 9-11 minutes, until the cookies are lightly browned and look done in the centers. Sprinkle with coarse sea salt immediately after taking out of the oven, then gently drop the pan flat onto the stovetop or counter to force the cookies to settle. Let cool then enjoy!

     


  3. Thursday, April 25, 2019

    Chocolate Cashew Energy Bites, a.k.a. Jane’s Addiction (Plant Based, Gluten Free)

    Before I get to today’s recipe, how have I never used the phrase “Jane’s Addiction” on the blog before?!?! Speaking of Jane’s Addiction, I have a new one. (How’s that for a segue?) Okay, so now that I am not eating wheat and peanuts and almonds and dairy and shellfish and apples and cucumbers and basically have become one of those annoying people with too many dietary needs, I am exploring all kinds of great cookbooks for new inspiration. Nate’s cousin Amanda, who is on a low-FODMAP diet, recommended a book called The Low-FODMAP Diet for Beginners. I have already tried a few recipes and flagged about 20 more to try, and so far every recipe is a winner. Today I’m sharing one of them with you, the peanut-butter energy balls. Except I can’t eat peanuts. So I changed it to cashew butter. And made some other changes to the recipe. So actually I’m sharing a recipe for cashew energy bites and not peanut-butter energy balls. 

    Cashew Energy Bites

    These cashew energy bites are not just Jane’s Addiction but Anna’s Addiction and Nate’s Addiction, too. (You’re welcome for the cool band name ideas.) They are super easy to make, pretty darn wholesome, completely plant based, gluten free, and only have 2-3 grams of sugar per bite. Seriously, these little cashew energy bites are the best. Enjoy!

    Forming Cashew Energy BitesContainer of cashew energy bites

    Chocolate Cashew Energy Bites
     
    Prep time
    Total time
     
    Adapted from a recipe for Peanut-Butter Energy Balls in the book "The Low-FODMAP Diet for Beginners" by Mollie Tunitsky
    Author:
    Serves: 20 bites
    Ingredients
    • 1½ cup rolled oats
    • 2 generous tablespoons chocolate chips
    • 1 tablespoon cocoa powder
    • ¼ teaspoon coarse sea salt (if you use kosher, use a little less than ¼ tsp)
    • ⅔ cup cashew butter
    • ¼ cup maple syrup
    • 1 teaspoon vanilla extract
    Instructions
    1. In a blender or food processor, add the oats, chocolate chips, cocoa powder and sea salt. Pulse until the oats and chocolate chips have been broken down. If you like your bites chunkier, pulse less! If you want things finer, pulse more! I go for a coarsely ground mixture.
    2. Combine the dry ingredients with the cashew butter, syrup and vanilla in a mixing bowl, stirring to combine thoroughly.
    3. Form bites into 1 tablespoon sized balls, place on a cookie sheet, and flatten them out with wet fingers so you have nice thick discs. Refrigerate until firm and store in the refrigerator.

     


  4. Wednesday, March 13, 2019

    Gluten-Free Vegan Cashew Butter Cookies

    In the last of my cashew butter cookie recipes, I wanted to provide a completely plant-based, vegan version. My regular cashew butter cookies and molasses cashew butter cookies both use an egg. Given my new year’s resolution, I wanted to see how these cookies would do with an egg alternative. It worked and so I definitely want to share this recipe for gluten-free vegan cashew butter cookies with you.

    Gluten-free vegan cashew butter cookies cooling on a rack with backlightingStack of gluten-free vegan cashew butter cookies on a blue plate

    The vegan version of these cookies come out wonderfully, but they do in fact have a different texture than the version with eggs. The cookies come out much flatter and are a little more “wet,” if you will (i.e. they stick to your fingers a little bit when you eat them). They taste awesome, however, and the texture is delicious, so if you want a plant-based alternative, these cookies are great. (See picture below comparing the two different versions of the recipe.)

    Top view of two racks of cookies, comparing two cashew butter cookie recipes - one made with an egg, the other made with ground flaxseed.

    In addition, if you want to add chocolate chips, go right ahead! And if you want to molasses-ize them, use the molasses cashew butter cookie recipe and sub out the 1 egg for the ground flaxseed and water, like you see in the recipe below. As with the other two cashew butter cookie recipes, these cookies are dairy free and gluten free. Enjoy!

    Side view of a stack of vegan, gluten-free cashew butter cookies

    Vegan Cashew Butter Cookies
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 12-16
    Ingredients
    • 1 cup cashew butter
    • ½ cup brown sugar
    • 1 tablespoon ground flaxseed (or flaxseed meal)
    • 3 tablespoons hot water
    • ½ teaspoon vanilla
    • ¼ teaspoon baking powder
    • ⅛ teaspoon sea salt or kosher salt
    Instructions
    1. Preheat oven to 350º F.
    2. In a small bowl, whisk together the ground flaxseed and hot water. Let sit for 5 minutes.
    3. In a mixing bowl, add all the ingredients, including the flaxseed mixture. Stir well.
    4. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would chocolate chip cookies. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
    5. Bake for approximately 11-15 minutes, or until the cookies are starting to brown lightly around the edges. They will look cooked, if you know what I mean - if there is cracking, the cookies should no longer look wet inside. (See pictures as a guide.)
    6. Let cool at least 10 minutes before eating.

     


  5. Gluten-Free Molasses Cashew Butter Cookies

    This week is the parade of cashew butter cookie recipes! Once I figured out how to make a really good gluten-free cashew butter cookie, I had to start experimenting. The result was the recipe below for gluten-free molasses cashew butter cookies. These cookies are wonderful. Yes, they would be perfect for the holidays, but honestly I love them any time of year, especially with a nice cup of coffee or tea.  

    Gluten-Free Molasses Cashew Butter Cookies Uneaten on Blue PlateGluten-Free Molasses Cashew Butter Cookies broken open to show crumb

    When I first tried turning the cashew butter cookies into something that was reminiscent of molasses cookies or gingerbread, I wasn’t 100% sure it would work. But I’m really glad I tried because cashew butter cookies proved to be an excellent base for these spicy flavors. 

    Gluten-free cashew butter molasses cookies side view on panGluten-Free Molasses Cashew Butter Cookies from above on pan

    Next up in the parade of cashew butter cookies will be a vegan version. And don’t forget the original recipe, which is especially tasty with chocolate chips! 

    Gluten-Free Molasses Cashew Butter Cookies Uneaten on Blue Plate view from above

    Gluten-Free Molasses Cashew Butter Cookies
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 12-16
    Ingredients
    • 1 cup cashew butter
    • ⅓ cup brown sugar
    • 2 tablespoons molasses
    • 1 egg
    • ½ teaspoon vanilla
    • ¼ teaspoon baking powder
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon sea salt or kosher salt
    • Granulated Sugar for sprinkling
    Instructions
    1. Preheat oven to 350º F.
    2. In a mixing bowl, whisk the egg then add all the other ingredients. Stir well.
    3. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would in other cookie recipes. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
    4. Once the dough balls are on the cookie sheet, with wet hands, gently press each dough ball down a bit so they are a bit more disc like, rather than balls. Sprinkle each dough ball with granulated sugar, gently pressing the sugar into the dough.
    5. Bake for approximately 11-15 minutes, or until the cookies look set, with some cracking. If you peek in the cracks, the cookies should no longer look wet inside. (See pictures as a guide for what they should look like.)
    6. Let cool at least 10 minutes before eating.

     


  6. Wednesday, February 27, 2019

    Gluten-Free Buffalo Chicken Wings and Drumsticks

    Before I knew I had a wheat allergy, my friend Natalee, who eats gluten free, made homemade gluten-free buffalo chicken wings for a football game our families were watching together. Natalee had also purchased regular wings at the store to serve alongside the gluten-free wings. Interestingly there was no comparison between the “real” wings and Natalee’s gluten-free buffalo chicken wings – Natalee’s wings were a million percent better.

    Gluten-free buffalo chicken drumsticks with celery sticks and blue cheese dressing

    Once I found out about my wheat allergy, I was at Natalee’s feet begging for her recipe. She simply said, “Go to this link and use gluten-free flour.” Well, that was easy!

    Top view of gluten-free buffalo chicken drumsticks with celery sticks and blue cheese dressing

    Or so I thought. It took me a few tries to get this chicken really tasty. Really it was all about perfecting the technique for baking them in the oven, but we finally go there. Every last person in our family loves these gluten-free buffalo chicken wings and Nate and could probably drink the sauce it’s so good. Also, we’ve started using drumsticks instead of wings. We just like them better and this recipe makes for a really great dinner option. We no longer reserve buffalo chicken just for watching football!  

    Backlit side view of gluten-free buffalo chicken drumsticks with celery sticks and blue cheese dressing

    Gluten-Free Buffalo Chicken Wings and Drumsticks
     
    Author:
    Ingredients
    • About 20 chicken wing pieces or 12 chicken drumsticks
    • ¾ cup gluten-free all-purpose flour (I like Namaste's Perfect Flour Blend)
    • ½ teaspoon cayenne pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¾ cup melted butter
    • ¾ cup Frank's RedHot pepper sauce
    Instructions
    1. Place a metal cooling or roasting rack on top of a rimmed cookie sheet. I use my metal baking cooling racks and my half-sheet rimmed baking pan. I also like to cover the pan with aluminum foil to make for easier cleanup, and then place the rack on the pan on top of the foil. Cooking the chicken raised up off the pan surface is KEY to success here. The chicken comes out significantly better when it's raised up out of the pan while cooking.
    2. Whisk together the flour, cayenne pepper, garlic powder and salt in a large bowl. Toss each chicken piece in the flour mixture then place them on the prepared pan.
    3. Refrigerate chicken for at least 1 hour.
    4. Preheat oven to 400º F.
    5. Whisk together the melted butter with the hot sauce. Dip each piece of chicken into the sauce and place back on the prepared pan. Sometimes the cold chicken will make the sauce thicken. If this happens, simply zap the sauce in the microwave for 10 seconds or so to get it runnier again.
    6. Bake for about 45 minutes, until the chicken is no longer pink inside and/or reaches a temperature of 160º-165º F at the deepest part of the meat. Be sure to flip the chicken half way through the cooking time, about 20-25 minutes in.
    7. Serve hot! Also, we love the sauce so much, so I often make more sauce to serve with the chicken. Just mix equal parts butter with Frank's RedHot sauce, usually 2 tablespoons each is a good amount.

     


  7. Tuesday, February 12, 2019

    Gluten-Free Chicken Gumbo with Tasso and Andouille Sausage

    Last month I visited my Aunt Sue. Sue had to change to a gluten-free diet many years ago due to some health issues. She is an excellent cook with an even more excellent attitude and has navigated cooking without gluten in the most delicious way. Also, she is my own personal treasure trove of tips, product recommendations and recipes now that I can’t eat wheat.  While visiting her I stole several of her recipes (okay, she gave me the recipes, no stealing happened, stealing just sounds more exciting). One recipe was for her gluten-free chicken gumbo, which she served while we were visiting. I ate a lot of that gumbo. For dinner. Then breakfast. Then dinner again. Then I came home and have made it twice in the last month.

    Bowl of Chicken, Tasso and Andouille Sausage Gumbo with hot sauce on top

    Sue lived in New Orleans and knows her Louisiana cuisine. She originally found this gumbo recipe on the back of a package of Chef Paul Prudhomme smoked meat. The recipe she shared with me is straight from the package and she’s been cooking it for years. Since going gluten-free she started using her favorite gluten-free flour (Namaste Perfect Flour Blend) and it works like a charm. It works so well you would never be able to tell the difference. You can, of course, use regular all-purpose wheat flour if you do not need to cut wheat or gluten.

    Top view of a bowl of gluten-free chicken gumbo with hot sauce

    I have added my own notes as well as Sue’s input in the directions below. This gluten-free chicken gumbo has andouille sausage and tasso, but there are several suggestions for meat substitutions if you can’t find either of those.

    Side view of gluten-free chicken gumbo in a bowl with hot sauce

    Gluten-Free Chicken Gumbo with Tasso and Andouille Sausage
     
    Recipe originally from a Chef Paul Prudhomme package. Modified for gluten free and with our own notes included.
    Author:
    Serves: 6-8
    Ingredients
    • MEAT:
    • 1 to 2 pounds boneless, skinless chicken breasts (shrimp, pork or okra can be substituted)
    • ½ pound tasso ham (or smoked ham like Cure 81; Jane note - I used smoked ham hocks from the butcher)
    • ½ pound Andouille smoked sausage (or smoked Kielbasa; Sue note - it's worth finding Andouille sausage and should be pretty readily available everywhere, the original recipe listed smoked kielbasa as an alternative, but Sue says no way, stick with Andouille!)
    • 1 cup finely chopped onions (Jane note: I used ½ cup)
    • 1 cup finely chopped green bell pepper
    • 1 cup finely chopped celery
    • 1 cup finely chopped carrots (this is a Jane addition because I had carrots AND tons of cajun recipes start with mire poix (onion/celery/carrot), so I felt good about the modification)
    • ROUX:
    • ¾ cup gluten-free one-for-one flour (like Namaste Perfect Blend or King Arthur GF AP Flour) OR ¾ cup all-purpose flour
    • ¾ cup oil, preferably sunflower, peanut or other high temperature cooking oil (Sue uses avocado oil; Jane note - I used BUTTER! woohoo!)
    • SEASONINGS:
    • 2 bay leaves
    • 2 tablespoons dried parsley, lightly crushed in palm of hand
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon ground black pepper
    • ¼ to ½ teaspoon ground red pepper (preferably cayenne and depending on desired heat level)
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried sweet basil
    • STOCK:
    • 6-7 cups canned low sodium chicken stock
    Instructions
    1. Cut chicken, tasso and andouille into bite-sized pieces and set aside in separate bowls.
    2. Combine finely chopped onions, green bell pepper, celery and carrots (if using) in a single bowl. (Jane note: I just chop them and keep them on the cutting board to save on washing an extra bowl.)
    3. Heat chicken stock in separate sauce pan until nearly boiling.
    4. In large heavy skillet, heat oil over medium-high heat until very hot. Using a long-handled whisk, slowly add flour one tablespoon at a time until completely combined. Cook, whisking constantly, until roux is dark red-brown to dark brown in color, about 10-15 minutes. Be careful not to scorch or burn the roux – watch it carefully and whisk, whisk, whisk! (Jane note: I do this step in a big soup pot, again to save on washing dishes.)
    5. Once the roux reaches desired color, remove from skillet and transfer to large stock pot at a slightly lower heat. (If you just cook the roux in the soup pot to begin with like I did, simply reduce the heat to low.) Immediately add the tasso and andouille to the roux, cooking for several minutes until seasoning from meat transfers to sauce.
    6. Add cut chicken, cooking for an additional 2-4 minutes.
    7. Add chopped vegetables, sauté and let cook for a few minutes. Add chicken stock and seasonings, stirring constantly and scraping the pan bottom well.
    8. Slowly add hot chicken stock, one to two cups at a time until incorporated, reduce heat to medium/medium-low and simmer uncovered for about 45 minutes, stirring often toward the end of the cooking time.
    9. Serve hot over cooked rice and topped with Crystal Hot Sauce.

     


  8. Sunday, January 27, 2019

    Casheweroos: Cashew Rice Chex Treats with Sea Salt (Gluten-Free)

    A few weeks ago, the team from Big G Cereals at General Mills sent a cute football-themed package, complete with Rice Chex and ingredients to make treats for Super Bowl Sunday. I recently learned I have a wheat allergy, which means I can no longer partake of all the delicious baked goods I normally make. As a result, I’m now on the lookout for great wheat-free desserts to try to soothe my wheat-free sorrows. When Nate saw the Chex package, he was like “You should make those scotcheroo bar things.” And I was like, “Remember, I’m allergic to peanuts, too?” UGH. Can I eat nothing??? But then I had a thought: cashew butter. And thus Casheweroos were born! And, while casheweroo is fun to say, it’s super hard to spell, so you can also just call these babies cashew rice Chex treats with sea salt, which is kind of a mouthful, too, actually. I’m apparently really good at naming things.

    Side view of a serving platter with Cashew Rice Chex Treats

    Cashew rice Chex treats are a lot like scotcheroos, except you use cashew butter instead of peanut butter and you sprinkle the top with coarse sea salt to make them extra tasty. Cashew butter is a bit more expensive than peanut butter, but it’s worth it. These treats taste awesome, similar to scotcheroos but without an overpowering peanut flavor, which some people don’t love. This recipe is perfect for people with peanut and/or wheat allergies, too!

    One serving of a cashew rice chex treat

    For the topping I used one bag of chocolate chips. If you want a thicker chocolate layer on top, feel free to double that amount or do a combo of one bag of semisweet chocolate chips with one bag of butterscotch chocolate chips (which will taste more like scotcheroos). No matter how you decide to do the topping on these cashew rice Chex treats, I promise it will taste delicious!

    Top view of cashew rice chex treats topped with coarse sea salt

    Also, if you are making these for Super Bowl Sunday, you can turn the treats into little footballs with a bit of white frosting. Just buy the frosting in a tube to keep it super simple and fast and draw lines on top of each treat like so. Thanks for the great idea, General Mills!

    Top view of Football Cashew Rice Chex Treats, decorated with white frostingSide view of super cute football cashew Rice Chex treatsSide landscape view of football cashew rice Chex treats

    Without further ado I give you Casheweroos!

    Casheweroos: Cashew Rice Chex Treats (Gluten-Free, Peanut-Free)
     
    Prep time
    Total time
     
    These casheweroos are inspired by scotcheroos, that classic treat recipe that uses peanut butter. With no wheat or peanuts to be seen, this recipe is great for people with those allergies.
    Author:
    Recipe type: Dessert
    Serves: 18
    Ingredients
    • 1 cup sugar
    • 1 cup corn syrup (light or dark, doesn't matter)
    • 1 cup salted cashew butter
    • ¼ teaspoon kosher salt (if your cashew butter is unsalted, use ½ teaspoon salt instead)
    • 8 cups Rice Chex
    • 1 12-ounce package good quality semisweet chocolate chips (like Ghirardelli or Guittard)*
    • Coarse sea salt
    Instructions
    1. Butter a 9" x 13" baking pan and set aside.
    2. Add Rice Chex to a large mixing bowl and set aside.
    3. Mix the sugar and corn syrup together in a large pot. Cook over medium heat until sugars are melted together. Raise heat to high and bring to a boil, stirring constantly. Remove from heat.
    4. Add the cashew butter and ¼ teaspoon salt to the pot and stir until well mixed.
    5. Pour sugar-cashew butter mixture over the cereal in the mixing bowl and stir until well and evenly coated.
    6. Pour cereal mixture into the baking pan and press firmly and evenly into the pan. Getting your hands wet with water helps with the process so the treats don't stick to your fingers as you press.
    7. Place chocolate chips in a microwave-safe bowl. Cook chocolate chips on high for 30 seconds at a time, stirring at each 30-second interval, cooking until chips are fully melted.
    8. Pour chocolate over the top of the Chex bars, spreading evenly with a spatula. Sprinkle coarse sea salt evenly over the top.
    9. Place in fridge until chocolate hardens, about 30 minutes. Remove from fridge and store at room temperature, covered.
    10. It is much easier to cut the bars if you remove them from the pan and place on a cutting board. Using a knife, cut all around the edge of the pan then carefully lift the treats out of the pan onto the cutting board. Cut into 6 rows by 3 rows.
    Notes
    Optional: If you want a thicker chocolate topping, use two bags of chocolate chips. If you want the topping to taste more like the original scotcheroo treat that inspired this recipe, use one bag of chocolate chips and one bag of butterscotch chips.

     


  9. Saturday, December 29, 2018

    Kardemummabullar | Swedish Cardamom Buns

    “I want bulle.” 

    Kardemummabullar, Swedish cardamom buns, viewed from the side on a plate

     

    Those words have come out of my 7-year-old’s mouth no less than 1,000 times over the last week. Bulle is our family’s word for Swedish cardamom bread, whether in bun or braided loaf form. Bulle technically means “bun” in Swedish, so the cardamom version is actually called kardemummabullar (bullar is sort of like the plural version of the word for bulle…my dad explained it to me and it was weird Swedish grammar stuff that I cannot re-explain, so we’ll just leave it at that). I’ve had the recipe for vetebröd (braided Swedish sweet bread, in our case flavored with cardamom) on my site for years. I even shared a bun version of that recipe, the way my grandmother always made it. When Nate and I went to Sweden with my family this summer we had kardemummabullar like we’ve never made it here at home. Obviously the first thing we did when we were all together post-trip was try to replicate that Swedish goodness. My sister-in-law Cora and I took a first crack, then she and my mom have since perfected the recipe and technique. Cora graciously wrote a post and recipe for us, which I am sharing below. These cardamom buns are magic.

    One beautiful Kardemummabullar, Swedish cardamom bun, on a plate

    Kardemummabullar

    By Cora Wallin

    You’re welcome.

    Sorry, wait. That’s supposed to come at the end, isn’t it? But seriously… you’re going to be so grateful to me. I accept flowers, love notes or life-sized Chris Hemsworth cardboard cutouts. Jane has my details.

    Let me start off by saying I am not Swedish.

    *gasp*

    I have the height and love of all things butter and cardamon but not the stoicism or obsession with rotten seafood. I leave those to my father-in-law, Hansy-Poo. (He’s really going to hate that I called him that. But he won’t show it because, well… stoicism, remember?)

    Kardemummabullar, Swedish cardamom buns, just out of the oven and on the panWhen Christian (Jane’s brother) and I first started dating, I knew my husband’s family was Swedish but mostly only on the holidays. Christian told me fabled tales of Christmastime and, in particular, the Christmas Eve feast: breaded Swedish ham, savory meatballs, pickled herring and sugary bullar. Turns out he was mostly right about the deliciousness, just exclude the fish.

    His mother is basically Mrs. Claus. Her home becomes utterly transformed at Christmas. Her presents are decorated so beautifully she uses them for decorations on high shelves and in her windows. The candles, the non-creepy Santa collection, the music and the tree with 15 strands of lights make it all feel like Christmas might actually be hugging you. Then she starts to cook.

    Kardemummabullar, Swedish cardamom buns, cooling on a rack(All photos in this post are by Jane, except this one from, which is from Cora and Christian)

    Lawd, the food. I eat, roll over for a nap, eat some more and only then do I leave the table. It’s goooood, people. After everyone’s rib cages are finally able to expand again, she gives one final gift. She makes bullar. And this is now my gift to you fine folk.

    We went to Sweden last summer and ate bullar at every stop, from gas station to coffee shop. I kid you not. Then Jane and I came home and started tweaking the old family recipe. We did a damn fine job, if I do say so myself. Of all the authentic sampled kardemummabullar, I can think of only one small shop in the-middle-of-nowhere-Sweden whose bullar outdoes what we made. So it may seem like a lot of steps but stay with me. It’s worth it.

    Kardemummabullar, Swedish cardamom buns, viewed from above on a platePlease do try to wait until they’ve cooled some before eating three (or more) right off the cookie sheet. Taste buds grow back but it does take time.

    Side view of Kardemummabullar, Swedish cardamom bread, platedPresenting…Phyllis, Jane, Cora and Some Old Swedish Broad’s Cardamom Buns!

    Swedish Cardamom Buns | Kardemummabullar
     
    Note: Fresh, home-ground cardamom is worth the effort. I’ll attach the link for where we got ours. https://www.thespicehouse.com/cardamom-whole-seeds
    Author:
    Ingredients
    • BREAD
    • 2½ cups scalded milk
    • 2 packages or 4½ teaspoons dry active yeast
    • 7½ - 8 cups all-purpose flour
    • 1 cup sugar
    • 1 cup butter, melted then cooled
    • ½ teaspoon salt
    • 2½ teaspoons coarsely ground fresh cardamom (or 3 teaspoons store-bough ground cardamom)
    • EGG WASH
    • 1 egg, beaten
    • FILLING (There is debate about the amount of filling. Cora and Phyllis do the amounts listed below, Jane uses half amounts listed below. Cora says it's because Jane is more American but she crazy (luckily for Jane she got final editing rights to this))
    • 1 cup butter, softened
    • ⅔ cup light brown sugar
    • 1 tablespoon coarsely ground fresh cardamom (here is where you really do want to use freshly-ground cardamom, it makes a difference!)
    • SIMPLE SYRUP
    • ¾ cup water
    • ¾ cup sugar
    • TOPPING
    • 1 tablespoon coarsely ground fresh cardamom (again, fresh is best!)
    • 1½ tablespoon coarse sugar
    Instructions
    1. Scald milk and cool to lukewarm. Add yeast to mixing bowl then soak with ½ cup of the luke-warm milk and gently stir. Let yeast dissolve and bloom, 5-10 minutes. Add remaining milk and ¼ cup sugar. Beat in 3 cups of flour and beat until smooth. Cover and set aside to rise until double in bulik 45 minutes - 1 hour. (We use a KitchenAid stand mixer to make this bread.)
    2. Add remaining ½ cup sugar, cooled butter and salt. Add cardamom as listed under the bread ingredients as well as 4½ more cups of flour to the yeast mixture. Turn out onto a floured surface and knead in ½ cup more flour. Knead until elastic and smooth. (We use the dough hook in our stand mixer to do the kneading. Jane usually adds that final ½ cup flour at this point; Cora and Phyllis just let the mixer knead without adding the ½ cup flour.) Place dough in a lightly greased bowl, cover and let rise until double, 45 minutes to 1 hour. (Jane usually just leaves the dough right there in the mixer bowl and covers it, works just fine. One less bowl to wash.)
    3. Turn dough unto to lightly floured surface. Roll into a large rectangle. Spread evenly with filling and fold dough in half. Cut 1-1½ inch strips of dough with pizza cutter.
    4. FORMING THE KNOTTED BUNS: Now it's time to form the beautiful, awesome-looking buns. This part is tricky. There are lots of ways to do this. Jane does it differently than Phyllis and I remain as neutral as Sweden conforming to whatever method takes my fancy. There are links below this recipe so you can watch videos of people shaping the rolls. Definitely go watch those videos! You will essentially twist the strips and tie a knot. They’re supposed to be rustic, so don’t stress if they don’t all look the same. They will all still be beautiful.
    5. One strip at a time, gently hold one end of dough with one hand while the other twists the dough until it stops, making a spiral. Be careful not to break the dough. Now wrap dough around two fingers once or twice depending on the length of the strip and tuck ends into the center of dough. Phyllis tucks one end in the top and one end in the bottom. Jane holds the bottom end while wrapping around her fingers and uses the other end to go over the center of the top before tucking into the center of the bottom. See, confusing! Watch the videos they’ll help.
    6. Place rolls on un-greased, parchment-lined or Silpat-lined cookie sheets. Let rise until double, 30 to 40 minutes. Preheat oven to 400º F.
    7. While buns rise a final time, make simple syrup. In a medium saucepan combine sugar and water. Bring to a gentle boil and allow to cool.
    8. When buns are double in size, gently brush with the egg wash. Bake in oven 14–16 minutes, rotating the pan halfway through.
    9. When buns are done the tops and bottoms should be a dark brown. The bottoms are your key to doneness, so be sure to lift one before you take them out and make sure it's dark brown. Immediately brush hot buns with simple syrup and sprinkle with sugar cardamom topping or pearl sugar.

     

    This is the way Jane forms the kardemummabullar knot:

    This is the way Phyllis forms the kardemummabullar knot:

     

    OTHER RECIPES YOU MAY LIKE:


  10. Friday, November 16, 2018

    Rose’s Creamed Onions

    Today I was going through my favorite Thanksgiving recipes to share them on Facebook and discovered something – I have never published Rose’s creamed onions recipe here on my blog. This is not right and I must rectify the situation immediately.

    Great Grandma Rose's Creamed Onions on a plate

    When Nate and I met and married, his great-grandmother Rose was still alive. She was in her 90s and still lived in the beautiful Colonial home where she raised her children. It wasn’t until she was 99 years old that she finally moved into an assisted living facility, where she requested a cane simply because everyone else had one. She also always wore a dress, even in exercise classes. She passed away just one month shy of her 104th birthday and I am so grateful to have had the chance to know her.

    Cate with her great-great-grandma Rose, who always made creamed onions for the holidays

    Rose was able to meet her first two great-great-grandchildren, both of whom carry her name. My daughter, Cate Rose met Great-Great-Grandma Rose a few times — meetings that of course involved many laughs, hugs, and camera flashes.

    Until she moved into assisted living, Rose made creamed onions for every holiday. Her creamed onions could always be counted on for Easter, Thanksgiving and Christmas. After she died, Nate’s grandmother and his mom both carried on the tradition. Rose’s creamed onions are beloved and elicit wonderful memories and feelings of love.

    Final Picture of Great-Grandma Rose's Creamed Onions Recipe from the food blog This Week for Dinner

    The first time I tried making Rose’s creamed onions was with Nate’s sister Jess at Thanksgiving. We inadvertently used pickled onions for the recipe and it was horrible, but also really funny. While the laughs were good, we were a wee bit disappointed at our failure. Thankfully I have since made creamed onions successfully with my girls, keeping the tradition alive.

    The more modern version of the recipe uses jarred onions, but Rose always used fresh pearl or boiler onions. The first time I made these after that initial failure, Cate and I could only find fresh onions at the store. Cate insisted that we stop looking and make the recipe the way Rose always did. She literally gripped the fresh onions to her chest, rejecting even the possibility of jarred onions. It was very sweet.

    My daughters making their great-great-grandma Rose's Creamed Onions recipesCate and Anna three years ago, making the creamed onions recipe together

    Whether you use fresh or jarred onions, the result is the same — delicious! The fresh onions take longer to cook, but if you cook them a long while, as Rose did, it works great. Either way you end up with layers of flat, soft onion petals that complement many different types of meals nicely. I will admit that my kids don’t love eating these onions nearly as much as they love making them, but I’m sure they will appreciate the taste as they get older. As my daughter Anna pointed out, even if you don’t like the onions that much, the cream around them is awesome! As for the adults in the family, we all love Rose’s onions. There are even several onion-averse members of the family who eagerly look forward to this dish each year. It’s just so good served alongside holiday food — as necessary for some family members as cranberry sauce.

    Top view of Great-Grandma Rose's Creamed Onion Recipe

    Rose's Creamed Onions
     
    Recipe for creamed onions from my husband's great-grandmother, Rose McCarthy. Perfect for all kinds of holiday meals.
    Author:
    Ingredients
    • 1 16-ounce jar onions (NOT pickled) or 1 pound pearl/boiler onions, fresh or frozen (about 20-25 total)
    • ¼ cup butter
    • ¼ cup flour
    • 2 cups half and half
    • 2 tablespoons Parmesan cheese
    • ¼ teaspoon dry mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • Pinch nutmeg
    • ¼ teaspoon paprika
    Instructions
    1. Preheat oven to 350 F.
    2. If you are using fresh onions, bring a large pot of water to a boil. Add onions and cook for 1½ minutes. Drain onions and add to an ice bath to stop cooking. Cut off the root end of the onions and then peel the outer layer off each onion. Set onions aside.
    3. Melt butter in a medium saucepan over medium heat. Once melted, add flour all at once. Whisking constantly, cook until butter has liquefied. The butter and flour will start out pasty, then boil for about 3-4 minutes, then it will foam a bit and become liquefied, about 5 minutes total. When it reaches this point, turn the heat down to medium-low and cook for 3 more minutes.
    4. Slowly add cold half and half, whisking constantly while adding.
    5. Raise the heat back up to medium and cook until the sauce thickens, between 5-10 minutes.
    6. Remove from heat and whisk in the Parmesan cheese, dry mustard, salt, pepper, and nutmeg.
    7. Add onions to the sauce, stir well, then pour into a 1½-quart baking dish. Sprinkle top with paprika.
    8. Jarred Onions: Bake uncovered for 10-30 minutes, until mixture is hot and bubbly. Cook longer if you want the top more browned.
    9. Fresh Onions: Bake uncovered for 60-90 minutes, until onions are very soft and top is very brown. If you want to cook the onions longer to make them even softer, cover with foil once the top is as brown as you want it.
    10. Frozen Onions: Boil frozen onions for 2 minutes then prepare as you would for the fresh onions.
    11. Creamed onions can be made a day ahead. Follow all directions until the baking step. Place unbaked creamed onions in the fridge, covered. The next day, remove baking dish from fridge, uncover, and let sit at room temperature while oven preheats. You will probably need to add 10-20 minutes of baking time.
    Notes
    Makes appx. 12 servings; Prep Time: 30 minutes; Cook Time: 10-20 minutes when using jarred onions, 60-90 minutes when using fresh pearl/boiler onions