Hot Artichoke Dip Recipe - Gluten-Free + Vegan

This hot artichoke dip is worthy of a party. Gluten-free and vegan yum.

I wasn't sure I had another recipe post in me -- before the year of 2010 turns into a pumpkin and rolls backward into the past. I thought I was going out with a year-end Top Ten Gluten-Free Recipes post, catching up with all you gluten-free lovelies again in 2011. I thought I was done. Spent. Empty as a pocket, to quote a certain singer-songwriter. So much for assumptions.

Turns out my fevered brain wasn't done with 2010. It spun off in party mode as soon as I heard that my oldest son was officially engaged. He popped the question with true romantic flare. On a wine train. In the rain. In Napa Valley. And she said yes. The ring fit. People on the train applauded. It doesn't get much better than this. To witness your son's heart. Blooming.

Your misty-eyed gluten-free goddess is going to be a mother-in-law.

And so. The year closes. I make a mug of chamomile tea and reflect upon the deepest joys of motherhood, turning their myriad facets toward the window light above the kitchen sink stacked with breakfast plates, cups, and spoons. Learning to love with open arms and a tender opinion, unconditional. This floats to the top of all other joys. The thick cream of it. A layered, rich reward. To love a son expands your heart beyond measure. To see him love, and inspire love, is the most beautiful working of magic.

Don't you think?


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Top Ten Gluten-Free Recipes for 2010: My Faves

From cake to quinoa - my year's best gluten-free recipes

The annual ritual of creating top ten lists has commenced. Critics are choosing their top ten movies, editors have picked their Top Ten Books. Fashionistas have declared the year's best and worst trends of 2010 (jeggings- love 'em or hate 'em?). Do I dare leap into the scuffle and pluck ten gluten-free recipes as the year's best? And if so -- just how, exactly -- does one choose the golden top ten? The best of the best. Do I do as I did last year and let stats decide? (Might seem rather lazy, to repeat that process.) Or do I rely on my personal and often quirky preferences? (Could be controversial, especially if I was honest and chose peanut butter on ryeless rye bread toast as my number one.) Perhaps I should make a game of it and draw names from a hat. Randomness is appealing, in a way. (Though unsatisfying.)

I'll just do it.

I'll be bold. I'll be opinionated. I'll pick my g-free favorites from this year's recipes. Perhaps I need to define my criteria, though. How do you choose a favorite among the dozens you've created in a year? I'm proud of each recipe. After all, I enjoyed them enough to photograph them in all their gluten-free glory (unless, sadly, they were not photogenic, and that, Dear Reader, is a loss to the blog). And every recipe I shared passed the family taste test or they wouldn't stand a chance of appearing on Gluten-Free Goddess. You don't hear about the runner-ups, or the flat out failures that left your intrepid goddess weeping and gnashing her teeth. [Not really. I'm not the weeping kind. I swear like a character in Deadwood and take deadly aim at the trash bin.]

My criteria, then? Simple. A favorite recipe would be a recipe I'd make again. And share with company.

So with that in mind, away we go.

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Kha-nom Pak Kard Thod (Fried Radish Cake)

Kha-Nom Pak Kard Thod or Fried Radish Cake is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.  Radish cake is usually cut into square-shaped slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and soft on the inside. The non-fried version is soft overall. In Thailand can found on street food with Stir-Fried Radish Cake style…check out @ Tan Kitchen-Thai Kitchen

Ingredients:

• 3 cup Shredded White Radish
• 2 tbsp dried Shrimp
• 1 egg
• 3 Shiitake Mushroom
• 1 tsp salt
• ¼ tbsp ground pepper
• 1 ½ cup Corn starch
• ¼ cup boiled peanuts
• 1 tbsp Chinese Wine
• ¾ cup Chicken Stock
• 2 tbsp Sesame Oil
• 3 tbsp Vegetable Oil

Preparation:

1. Soak the radishes and than squeezed water out 3 times.
2. Soak the mushrooms until soft.  Bring to boiled and leave it to cool.  Than sliced and leave it.
3. Mix corn flour with egg together. Gradually add chicken stock and stir well.
4. Add shredded radish, dried shrimp and shiitake mushroom sliced and sesame oil and mix together and continue stir until sticky and remove from the stove.
5. Prepare mold and apply oil into the mold.
6. Spoon mixture into mold and use spoon press mixture firmly.
7. High heat the stove.  Take them into the steam of boiling water about 20 minuets or until well done. Leave it to cool.  Digging out of the mold.  Cut into square shaped.
8. Heat oil in a frying pan flat, medium heat.  Fry until the color turn golden brown remove and drain.
9. Serve with Kikkoman Soy Sauce

  

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Snickerdoodle Blondies

I make an awesome Snickerdoodle cookie. They are perfect. Very true. I found this recipe for Snickerdoodle Blondies and had to try them. Not bad. My cookies win, though. These are great to make for a potluck or party or for work to share. Give them a try and see what you think.

Snickerdoodle Blondies

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon grated or ground nutmeg

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, room temperature

2 eggs, at room temperature

1 tablespoon vanilla extract

2 tablespoons granulated sugar

2 teaspoons cinnamon

a pinch nutmeg

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Printable Version

I shared these on Melt in Your Mouth Monday

a Latte with Ott, A

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Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.



Fresh from the oven Stollen loaf... sans rum and sugar coating
Being of more French

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Merry Macarons to you!

Parmesan Pancetta Rosemary Macarons


This holiday season has been a busy one for me, but I am not complaining. It's incredibly flattering to have people hire you to do baking for them. This means, prior to leaving for vacation, most of my nights have been spent happily up to my elbows in sugar and flour and butter and eggs... and almonds. Yes, I made quite a few macarons this month, and

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Egg Nog Coffee Cake

You must make this for Christmas morning breakfast or brunch. It is painless and effortless so you can spend time with your family instead of in the kitchen. You make the batter the night before and put it in the pan and into the fridge. Simply bake it in the morning and you are a hero. Enjoy your holiday and I will be back next week! Merry Christmas!

Egg Nog Coffee Cake

1 cup granulated sugar

1/2 cup butter or margarine, softened

1 cup eggnog

1 container (8 ounces) sour cream

1 teaspoon rum extract

2 eggs

2 1/2 cups  all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Struesel Topping

1/3 cup granulated sugar

1 tablespoon  all-purpose flour

1 tablespoon butter or margarine, softened

1/2 teaspoon ground nutmeg

Egg Nog Glaze
1/2 C. powdered sugar
1 to 2 Tbsp. Egg Nog

Directions

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
•  In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. 
• In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. 
• Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. 
• Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. 
• Spread in pan. 
• Sprinkle Streusel Topping over batter. 
• Cover and refrigerate at least 8 hours. 
• Heat oven to 350°F. 
• Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
•  Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. 
• Drizzle over coffee cake.

Note: You can wait until right before baking to make the struesel topping and sprinkle it on the batter and then bake if you want a more crunchy-type topping.

Printable Version

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Sweet Destination: Algeria

Have you ever wondered why I named this blog, my flickr nickname and even my small, "never taken seriously" home business, SweetAlmond? It all started a few years ago, when I decided to start a small business from home: selling cookies and baked goods. My husband helped me build a website, then it was time to choose a name for that website/business. Since I was concentrating on selling Algerian specialties, Almonds were the first thing that hit my mind. Almonds are the base for most of our sweets. Sweets, Almonds......SWEETALMOND! There it is!





Algerian sweets are very elegant and tasty. They are sweet and nutty. A blend of wonderful flavorings: nuts, vanilla, lemon zest, orange blossom water or rose water. Some are dipped in honey syrup, others beautifully iced and decorated with almond paste flowers. There are so many varieties. New amazing designs, stunning colors and delicate decorations keep popping out. Every time I visit Algeria, I feel so "yesterday" when it comes to these delicacies.





Today's recipe is called "Mkhabez", which translates to "breaded". I know it sounds funny and has nothing to do with sweets. I have no idea where this cookie got its name from, and why such a weird name! Actually, most of our cookies have bizarre names, and even some savory dishes do: "drunk and falling in the stairs", "the judge and his team", and many more interesting ones, let's just leave this discussion for another post!
Back to the recipe. This cookie is very simple: just mix nuts, sugar and the flavor of your choice. Shape, bake for 10 minutes, and voila! All that is left is making the egg white icing and ice the cookies.
You can use any kind of nuts: almonds, walnuts, pecans or even pistachios. You can also add lemon zest (especially with the almonds) or any flavoring of your choice.

Mkhabez (Pecan Cookies)

300 g pecans (or any other type of nuts)
80 g granulated sugar
1 large egg, beaten
1/2 tsp vanilla extract
pinch of salt

1- Preheat the oven to 350F. Spread the pecans on a baking sheet and bake for 5 to 7 minutes. Let the nuts cool for 5 minutes.
2- Reduce the oven temperature to 300F and line a baking sheet with parchment paper.
3-In a food processor, combine the pecans and sugar and pulse until finely ground.
4- Transfer the mixture to a bowl, and add the vanilla and salt.
5- Start adding the beaten egg little by little until you form a dough. It shouldn't be sticky. If you feel that that dough is a bit dry, add more beaten egg, 1 tsp a time. Do this step slowly because this dough will quickly turn wet and sticky and this would make shaping the cookies hard, and even affect the final result.
6- Roll out the dough on a very lightly floured surface to about 1 inch thickness. Cut out shapes using a cookie cutter (any shape would be fine). Arrange the cookies on the baking sheet and bake for 10 to 12 minutes. Leave the cookies to cool before icing.

Icing

1 egg white
1 to 2 cups sifted powdered sugar
1/2 tsp vanilla extract
1 tsp lemon juice
1 tsp vegetable oil

Lightly whisk the egg white. Start adding the sugar little by little until you reach a white shiny icing. The icing should not be too runny nor too stiff. Add the vanilla, lemons juice and oil. You can add food coloring at this point if you would like.
Dip each cookie, one by one, in the icing and arrange them on a cookie rack (with a pan underneath it) to let the excess icing drip. Decorate with pecan halves.

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S'mores Fudge

Fudge is...not my absolute favorite holiday candy. It's too rich and sugary for me. I know, weird huh? I just can't eat a chunk of fudge easily. This fudge is better. It has graham cracker bits and marshmallows in it to balance it out. Much better. Maybe. Because now I'll be eating more fudge.

Printable Version

Ingredients 

12 oz. bag of milk chocolate chips

1 can sweetened condensed milk

3 graham crackers

1 c. mini marshmallows

Directions

• Melt chocolate and milk together over medium low heat or in a microwavable bowl in the microwave.
• Break crackers into small pieces and stir into the chocolate. 
• Add the marshmallows and stir all together. 
• Spoon into a buttered 9x9 dish. 
• Refridgerate 1 hour. 
• Cut into small squares. 
• Keep extra in the fridge.

See all the bits of graham crackers? So yummy.

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Caramel Popcorn

My husband's Grandma makes popcorn balls every year for Christmas for whoever stops by or for all of us to munch on. She just has a stash of them ready to go. They are wonderful. When I make them, I just leave it all in a big bowl to dig at. The best is when you get to the bottom and there's all this extra caramel hidden away. So soft and gooey...I love this recipe. It makes a great gift as Popcorn Balls or you can leave it in a bowl and wait for the gooey suprise at the bottom.

Caramel Popcorn

2 c. brown sugar

1 c. Light Corn Syrup

1 tsp. vanilla extract

1 stick margarine (1/2 c.)

1 can Sweetened Condensed Milk

Place the brown sugar, corn syrup, and margarine in a saucepan and stir until the margarine is melted. Add the vanilla and stir. Add the sweetened condensed milk and stir all together. Stir and cook slowly over medium heat until it reaches the softball stage. To test this, just get a mug of cold water and drop some caramel in. If it stays somewhat together and not turn the water soupy, it's ready. Pour over a large bowl of air popped popcorn. That's about 1 1/2 c. kernals. Shape into balls and wrap in plastic wrap, or leave it in the bowl.

Printable Version

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Gluten-Free Apple Cake with Cranberries

A gluten-free cranberry apple cake- with a sweet-tart kick.

No philosophy today. Instead, a cake. A beautiful gluten-free cake to bake for the holidays- or any day you feel like celebrating. So dust off your cake pan, Babycakes.

This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven eight nine years of baking various gluten-free incarnations of my tried and true Jewish apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple mouse drizzled in dulche de leche coconut marshmallow and dusted with sugared lime zest and shaved dark chocolate, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.

I don't need dessert to taste like candy. I like my cake to taste like cake.

How about you?

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Gluten-Free Cranberry Bread Recipe

Gluten-free cranberry bread for the holidays.

Christmas and cranberries. The two go together like Beatles and Sunday. Brad and Angie. Milk and cookies. I was imagining a tea bread that might work for gluten-free French toast, you see. The sort of breakfast you'd like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. Special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. That's how it all started. When it dawned me. Cranberry bread. Why not? It's simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog's ruby jewel.

And a gluten-free cranberry bread recipe was born.


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Broken Glass Jello

Another recipe that when I saw it, I knew I had to make it. My kids loved these. I was skeptical on how they would taste, but they are a new favorite way to eat Jello in my house. Who wouldn't love these? So pretty and you can make them in any color combo for any occasion. Red and Blue for the 4th of July, multi colored for a birthday or any day, and whatever else you want. I chose red and green for Christmas. Have fun with these babies...

Broken Glass Jello

4 (3-oz.) packages assorted Jello (in coordinating colors)

2 packets unflavored gelatin

 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside. Bring 4 cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan.

Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

Printable Version

 

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A Sticky Toffee Pudding Send-Off

If you happen to follow me on Twitter, lately you have seen me gushing a lot about @darrenstravels. The owner of that twitter handle is my hero, and lucky for me, he also happens to be my uncle.




@darrenstravels (aka "Uncle D") My hero
"D", as he is affectionately called by nearly everyone in the family, is my mom's baby brother - "baby" by enough that he is only 12 years older than me,

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Egg Nog Bread

I saw this on my pal Tina's blog Mommy's Kitchen and knew I had to try it. This is one of those recipes that grabs my attention. A-because I love bread; B-because my whole family loves Egg Nog; and C- I don't like Egg Nog, but love stuff made with it such as the Egg Nog shake at the local Drive-In.

This bread is incredibly moist and incredibly addicting. Beware if you make this-you're gonna have to hide it from yourself or make mini loaves and just keep one out and freeze the rest. Very true story.

 



Egg Nog Bread

2  eggs

1 1/4  cups sugar

1 3/4 cups eggnog

1/2 cup butter, melted

1/4 tsp. nutmeg

1 tsp. rum extract

1 tsp. vanilla extract

2 1/4 cups all purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 - 3.4 oz package instant french vanilla or vanilla pudding

Preheat oven to 350 degrees. Grease bottom of bread pan or mini loaf pans. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well. Add the instant pudding and blend. Pour into greased pan or mini loaf pans. Bake at 350 degrees for about 60 minutes for 9" loaf pan or 20-25 minutes for mini loaf pans. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle Egg Nog Glaze on top.

Egg Nog Glaze

1 c. powdered sugar

enough Egg Nog to make glaze drizzle over the bread

Printable Version

 

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Happy to be here!

How are you dear readers and followers? I am very happy to come back! what happened you may wonder? let's just say some health related issues kept me away. Nothing to worry about, just going through some changes :)
I definitely missed blogging, baking and photography. I Missed all of you, fellow friends. To everyone who follows my blog and always waits for new recipes and pictures, I say sorry for being absent for so long. I am sure all of us go through stages where we find ourselves unable to surmount life's demands, and I am sure you would forgive my brief disappearance.



Although I have been inactive lately, I was following amazing works from different flickrer/ bloggers. I got the ispiration for these cupcakes from the amazing Aran of Cannelle Et Vanille. I had mascarpone, wanted to have Tiramisu but since it takes some time to make I thought about making something quicker, cupcakes! I made few changes to the recipe in order make it more "tiramisu-ish", I added some coffee to the batter. I also made a mascarpone cream icing flavored with vanilla and coffee instead of the whipped ganache. The icing turned amazingly light and tasty....
I hope you try this recipe and I also hope everyone is enjoying this time of the year and the coming holidays!



Tiramisu Cupcakes (adapted from Cannelle Et Vanille)

Cupcakes (makes 11 to 12 cupcakes)

1 stick of butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
2 large eggs, room temperature
3 ounces bittersweet chocolate, chopped
1/2 cup buttermilk, room temperature
1 tsp espresso powder
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking soda

1- Preheat the oven to 350F. Line a muffin tin with baking cups and set aside.
2- Combine the chocolate and the coffee. Melt over a double boiler. Set aside to cool.
3- In a bowl of a stand mixer, combine the butter and the sugars. Whisk until light and fluffy. Add the eggs one at a time, whisking well after each addition. Mix in the melted chocolate.
4-Add the vanilla and half the buttermilk. Add the flour and baking soda then the remaining buttermilk.
5- Divide the batter between the liners and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

Mascarpone Cream

300 g mascarpone cheese, room temperature
150 ml heavy cream, chilled
80 g sugar
1/2 tsp vanilla paste
1/2 tsp coffee extract

Whip the heavy cream and sugar until soft pick. Add the mascarpone and whisk until light and fluffy. Add the vanilla and coffee extract.

Pipe icing on the cooled cupcakes and decorate with shaved chocolate. enjoy!

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I'm Guest Blogging Here...

My Fudge Revel Bars recipe is featured on Or So She Says today! I have shared them here, but it's such a great recipe that I had to share it over there, as well. Head over to visit them and see the other amazing posts from other incredible ladies.

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Choose Your Flavor Cake

 My sister-in-law brought this cake to dinner one day and I love it. It is more like a quick bread/cake. And the best part is that you can choose how you want it to taste. You just pick your cake mix and a pudding mix and there you go. You can simply dust it with powdered sugar and be done or drizzle it with a glaze that matches. Lemon glaze, chocolate glaze, vanilla glaze, and on and on.

Printable Version

Ingredients

1 box of cake mix of your choice (I used yellow)

1 pkg. instant pudding of your choice (I used lemon)

3/4 c. water

4 eggs

1/4 c. oil

powdered sugar for dusting

Directions

• Mix all together and pour into a greased bundt pan.
•  Bake at 350 degrees for 45-50 minutes.
• Let cool in pan 5 minutes then turn out onto wire rack to finish cooling.
• Dust with powdered sugar and serve.

 

You can sprinkle with powdered sugar, or drizzle a glaze that matches your cake flavor over the top. Another yummy trick is to sprinkle the bottom of the bundt pan with cinnamon sugar before adding the batter.

I wanted to show you my tree, as well! Be sure to notice two very important characters on it. Our decorations on the tree are made up entirely of each of our ornaments we received growing up and that our kids are now getting from us.

We received the Leg Lamp last year and I love it!

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Apricot Crostata

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.


























I was pretty excited when I saw the challenge for November, because I've actually

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Caramel Corn Puffs

Maybe you've seen these already. Maybe you haven't. But you'd know if you had. You would have remembered gaining at least 5 pounds. That's what happens when you eat these. Because you can't stop. Not even after half the bowl is gone. Just sayin. These would make great neighbor gifts or party snacks or your husband is gone to Wyoming working in the oil fields every other week treat.

Caramel Corn Puffs

1 (8 oz.) bag Barrel O' Fun Corn Pops or Cheetos Puffed Butter Pops (both found in the chips isle)

Place these in a large roasting pan.

Caramel Coating

1/2 c. butter

1/2 c. light corn syrup

1 c. brown sugar

1 tsp. baking soda

Mix in a saucepan for two minutes on med-high until bubbly around the edges. Remove from heat and add baking soda. It will foam as you stir. Pour over the puffs and stir until all are coated.

Place in a 250 degree oven and bake 40-45 minutes, stirring every 10 minutes. Remove from oven and dump onto wax paper. Break into clumps before puffs cool.

Printable Version

I shared these on Mommy's Kitchen Potluck Sunday

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