Guest Post: Jamie Cooks It Up

All right, my friends. Do I have a treat for you. I've got the fabulous Jamie from Jamie Cooks It Up here today. I am so honored to have her guest blogging. I am very much in love with her blog. As will you once you visit her and see all the amazing recipes she has. So here you go!

Hello! I am Jamie from Jamie Cooks It Up! I'm happy to be guest posting today here at Mandy's Recipe Box. I've brought along a fabulous recipe to share with you all.  
 
 Double Chocolate Cake with Homemade Hot Fudge
Ooooooo....Ahhhhhhhh.

It's rich.

It's gooey.

It's down right melt-in-your-mouth heavenly.

And. 

It's really easy.

I won't tell, if you wont. 

You are going to be glad you met this cake!

Here she is in all her glory, recipe and all.

Double Chocolate Cake with 

Homemade Hot Fudge

Time: 20 min. hands on + 50 minutes baking

Yield: 12 servings

Recipe for the cake from Cindi Schut

Recipe for the Hot Fudge from MyHandsomeHusband
PRINT RECIPE

CAKE:

1 devils food cake mix

1 small package instant chocolate pudding

1/3 C flour

1/3 C oil

1 1/2 C water

1 t vanilla

1/3 C sour cream

4 eggs

1/2 C semi sweet chocolate chips

1/2 C milk chocolate chips 

             ***Note: Use regular sized chocolate chips here. The large ones will make a big mess!***

HOMEMADE HOT FUDGE:

2 T unsweetened cocoa powder

2 T cornstarch

1 C sugar

1 12 oz can evaporated milk

2 T butter

1 t vanilla

dash of salt

1. In a large mixing bowl, or in your stand mixer add the cake mix, pudding and 1/3 C flour. Stir it all around to combine.

2. Add all other cake ingredients (but the chocolate chips). Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes. 

 

3. Spray a bundt pan generously with cooking spray. Pour the batter into the pan.

 

4. Sprinkle the chocolate chips on top of the cake batter.

5. Bake at 350 for 50-55 minutes. (For convection ovens bake at 325 for 40 minutes)

 

6. Invert your cake onto a cooling rack if you are several hours away from serving. However it is just DOWN RIGHT LUSCIOUS warm from the oven. If you are going to serve it right away, invert it directly onto your serving platter.

HOMEMADE HOT FUDGE 

1. In the bottom of a medium sized sauce pan combine the cocoa, cornstarch and sugar.

2. Pour your can of milk over the top of the dry ingredients. Add the vanilla, pinch of salt and only 1 T of the butter.

3. Stir the concoction up over medium heat. After it comes to a boil cook for 3 more minutes while stirring. The sauce should thicken as it boils.

4. Remove it from the heat and add 1 more T of butter. Stir the butter around until incorporated. Let it sit for about 10 minutes before pouring it on your cake.

 

***NOTE: If you would like to freeze this cake, please do. This cake and the freezer are good pals. Just remember NOT to pour the hot fudge on until you are ready to serve it. When you are ready to eat this lovely confection heat the cake up in the microwave. Heat the Hot Fudge up as well and pour it over the top of the cake. You will be all set.***

Enjoy! 

Thanks, Jamie, for this great recipe. Make sure you all go visit her and careful to wipe the drool from your face. It's embarrassing to be caught like that.

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Raspberry Pretzel Salad {Totally Tasty Tuesdays}

I really don't know why Jello stuff like this is called a salad, but alas, there we are. It's more of a dessert in my book. I love love love this treat. You can make it with strawberry or blueberry jello and berries as well. Oh I need to make the blueberry version. That is my favorite fruit. The first time I ever ate this was at a family party on my husband's side. Changed my life. Well, maybe not, but it sure enhanced it. This never has leftovers when it is served at a potluck dinner. The salty-ness of the pretzels goes perfectly with the rest of the "salad".

2 1/2 C pretzels, crushed

3/4 C butter, melted

3 Tbsp. brown sugar

1  8 oz package cream cheese, softened

1 C sugar

1  8 oz container cool whip

1  6 oz package raspberry jello

2 C boiling water

3 C frozen raspberries

Mix together the pretzels, brown sugar, and melted butter. Press into a 9x13 dish.

Bake at 400 degrees 13 minutes. Remove from the oven and cool completely.

Beat the cream cheese and sugar until fluffy. About 4 minutes. Add the cool whip and mix another minute. 

Heat the water in the microwave until boiling. Stir in the Jello until dissolved. Put in the fridge and let it get a thick. Add the berries and let it set some more, but not completely. 

Spread the cream cheese mixture over the crust. Top with the Jello. Cover and chill about 3-4 hours until set.

Printable Version

I linked this to Foodie Friday, Frugal Girls

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Winner of the Easter Giveaway...

The winner of the Easter Giveaway is...#16 Brandie! I will contact you for your info.

Thanks for all who entered and supported this giveaway. I hope you all had a happy and wonderful Easter.

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Empty Tombs {Marshmallow Delights}

I discovered these little treats last year after Easter and knew I would make them this year. They are perfect for an object lesson on Jesus Christ's death and ressurection. As my kids and I made them, I explained what each step represented. The best was once we opened the "tombs" and saw that it was indeed empty. We made these for breakfast so I doubled the recipe. These come from The Girl Who Ate Everything and I would indeed eat everything on her blog.

Here's a breakdown of the symbolism: 

• Large Marshmallows - body of Jesus
• Melted Butter - oils of embalming
• Cinnamon & Sugar Mix- spices used to annoint the body.
• Crescent Roll - the wrapping of Jesus’ body or the tomb.
• Oven – the tomb
• Cavity in bun – the empty tomb or the empty cloths

1 (8 oz. can) Crescent Rolls or Crescent pastry sheet

1/4 c. sugar

1 Tbsp. cinnamon

1/4 c. melted butter

8 large marshmallows

Separate the rolls into 8 triangles or cut the sheet into 8 squares. Combine sugar and cinnamon. Dip each marshmallow into butter then roll in the cinnamon and sugar. Place on a dough piece. Roll up or lift corners of the squares to meet and pinch to seal.

Dip the tops of each roll into melted butter and then into cinnamon and sugar mixture.

Place seam side down in muffin tins. 

Bake at 375 degrees for 13-15 minutes. Eat warm.

Printable Version

I linked these to Trick or Treat Tuesday, Crazy Sweet Tuesday

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Gluten-Free Anise Biscotti

Sugar-free vegan biscotti infused with anise. Start dunking.

Sugar is taking a beating these days. Have you noticed? Studies left and right are accusing this sweet-talking Romeo of seducing us to a life of ruin and heartache. They've applied the words toxic, and poison. Is it really as bad they say? I'm not certain (and I'm not convinced they are, either; my sugar loving grandmother lived to the ripe old age of 93). But this I do know. Super refined corn sugar (aka HFCS) scares me. Not only because it cajoles our livers to convert the fructose to belly fat, but because it doesn't agree with me. Period.

I knew this the first time I drank a margarita that made me balloon and bloat like a pregnant Demi Moore (and while I concur that Demi was superbly gorgeous in all her fecund glory, in all honesty, I do not desire to emulate such a look- or frankly, such a fertile state- at my tender age of post- let's say- fifty). So I took a gander at the label of margarita mix to be sure it was gluten-free. It was. But the second ingredient? High fructose corn syrup.


Read more + get the recipe >>

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Yummy Easter Recipes & Giveaway...

I was recently contacted by a representative of George Duran, chef and host of TLC's Ulitmate Cake Off. In conjunction with ConAgra Foods, I am sharing three great Easter recipes that George has created for all the ham and boiled eggs you may have leftover. I also have something fun for one of you. You'll just have to wait a little longer to find out what it is (hint-keep reading)...

Bunnies in a Blanket

by George Duran

1 tube of Crescent rolls

4 Hebrew National franks, cut in half

Pre-heat oven at 375 degrees.

Remove each triangular crescent roll onto a cutting board.

Create bunny ears using a kitchen shear. Take the end of each frank half and cut a slit at 45 degrees toward the top front end, then cut the slit in half to create ears. Roll a crescent triangle slice around each frank, making sure that the dough is under the ears, helping to prop them upright.

Place on a baking sheet and bake at 375 for 12-15 minutes, until dough is golden brown. Serve with ketchup or mustard.

Makes 8 “bunnies”.

Spicy Tomato Deviled Eggs
by George Duran

1 dozen eggs

5 tablespoons low-fat mayonnaise

2 tablespoons Hunt’s tomato paste

2 to 3 teaspoons bottled hot pepper sauce

Kosher salt or table salt, to taste

Freshly ground black pepper, to taste

Paprika 

For perfect hard-boiled eggs: Put the eggs in a large pot and cover them by at least 2 inches with cold water. Put the pot over high heat. When it comes to a boil, remove it from heat, cover, and let stand for 15 minutes. Drain the pot and run cold water over the eggs to stop the cooking. When cooled, crack and remove the shells.
Cut the eggs in half and put the yolks into a bowl. Mash them with the mayonnaise, tomato paste, and Tabasco until smooth. Season to taste with salt and pepper. Place the yolk mixture in a re-sealable plastic bag. Just before serving snip off one of the corners of the bag. Gently squeeze the bag and fill each egg white. Garnish with paprika.
Yield: 6 to 8 servings

Thin Crust Honey Glazed Ham Pizza
by George Duran


3 (9-inch) flour tortillas

1 15-oz. can Hunt’s tomato sauce
1 C. shredded mozzarella cheese
2 C. ham, diced
2 Tbsp. Honey

Preheat oven to 450 degrees Fahrenheit.

Place each flour tortilla on an aluminum foil-lined baking sheet and toast for 4-5 minutes until lightly browned. If the crust puffs up, flatten it with the backside of a spoon once removed from the oven.

In a non-stick skillet sauté the diced ham with the honey until it’s well incorporated and bubbly, about 3-4 minutes. Let cool for 5 minutes.
Assemble pizzas by adding a couple tablespoons of the Hunt’s tomato sauce on each tortilla and spread it evenly with the backside of a spoon. Sprinkle about a 4-5 tablespoon of cheese and evenly lay out 1/3 of ham on top. Place them back on the baking sheet and bake for 3-4 minutes until cheese has slightly browned.

Makes 3 pizzas

Now for the giveaway. There isn't one. I just wanted to see if you'd read all the way down. Just kidding. I am not mean like that. Well, not that mean.


Contents of this Easter Care Package includes:

6-piece Pyrex set, perfect for storing those Easter leftovers

1 pink egg-shaped spatula for the Bunnies in a Blanket

2-towel set of colorful Easter kitchen towels to brighten up kitchen for the holiday (and for spring)

2 free coupons for Vanilla Snack Pack pudding (a fun Easter snack)

1 bottle of Hunt's ketchup (perfect condiment for Bunnies in a Blanket)

Rules:

Simply leave me a comment telling me of any Easter traditions your family has.

Extra entries (leave a separate comment for any you do):

like Mandy's Recipe Box on Facebook.

become a follower on Google.

post this giveaway on your Facebook wall.

This giveaway ends on Easter at midnight, Mountain Time.

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Cookies 'N Cream Brownies {Totally Tasty Tuesdays}

Such an easy recipe. Why did I never think of it? Oreos in brownies can only be good. You could also substitute any other cookie you want. Nutter Butters, Mint Oreos, whatever you like. Completely delicious. Or Totally Tasty.

1 box Fudge Brownie Mix

1/4 c. water

2/3 c. oil

2 eggs

10 Oreo Cookies, crushed

1/2 c. powdered sugar

2-4 Tbsp. milk

Stir together the brownie mix, water, oil, and eggs. Pour into a greased 9x13 pan. Sprinkle the crushed cookies over the top. 

Bake at 350 degrees for 24-26 minutes until done. Let cool completely. Mix together the powdered sugar and milk to desired consistency and drizzle over the brownies. You could also use store bought vanilla frosting. Just nuke it in the microwave a few seconds until its drizzable (new word). 

I shared these on Sweet Indulgences Sunday, Seasonal Inspiration, Weekend Potluck

Whatever You Want Wednesday

Made it on Monday

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Baked Risotto with Asparagus & Spinach

I've never eaten risotto. I've never made risotto. Until I saw this dish. I knew I needed to try it. I like asparagus and I like spinach. Together in this risotto, it's pretty tasty. You could substitute broccoli if you aren't fond of asparagus. I think you may like it.

1 Tbsp. olive oil

1 c. finely chopped onion

1 c. Arborio (risotto) rice

8 c. (8-10 oz.) spinach leaves, torn to pieces

2 c. chicken broth

1/4 tsp. salt

1/4 tsp. nutmeg

1/2 c. shredded Parmesan cheese, divided

1 1/2 c. sliced asparagus

Heat oil in a skillet over medium-high heat. Add onion and cook & stir 4 minutes until tender. Add rice; stir to coat with oil. Stir in spinach a handful at a time, adding more as it wilts. Add broth, salt, & nutmeg. Reduce heat and simmer 7 minutes. Stir in 1/4 c. cheese. Put in a 9x13 baking dish, sprayed with cooking spray. Cover and bake 15 minutes. Remove from the oven and stir in asparagus; sprinkle with the rest of cheese. Cover and bake 15 minutes more or until liquid is absorbed.

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Creamy Penne Pasta Bake with Zucchini

A light and creamy pasta bake recipe for Spring.

Mac and cheese gets a makeover. Just in time for swimsuit shopping (also affectionately known around here as the annual Parade of Shame). It's time to start cooking light again, and give your body a break from all that white rice pasta, butter, and double cheese. It's time to kiss bacon good-bye. Hot weather is coming, Babycakes. The beach and poolside beckon. And I am not prepared. Are you?

I've been lax with my downward facing dogs (actually, I'm forbidden to do downward facing dogs these days, but that's another story). My lumbo-pelvic complex is cranky. My core is catnapping. And my biceps need curling. Or something like that. What it basically means is I've got some flab I need to banish. Remember that roll around my middle I call Doris? She's still here. She has not skedaddled. My usual winter weight gain of five hibernation pounds is eight this year.

I could blame those Raspberry Coconut-Almond Bars my husband keeps making (he who can eat cookies and brownies and still sport flat abs). I could blame fructan and fructose, and various unfriendly members of FODMAPs who may be the bottom line bloat culprit in my ongoing emulation of my halcyon pregnancy days (those of you with IBS symptoms despite going gluten-free might want to look into this fructose and polyol thing- it appears to have some merit).

But mostly I blame how much time I spend on the iMac. Sitting. Typing. Sitting some more. Social networking. The Internet is an amazing gift. But it is damn hard on the body. I'm vowing to get up and move more frequently. Shake my booty. Feel the burn. Or at least feel some heat.

So just in case you're in the same mood, too. I've made a lighter version of the classic baked mac and cheese.

I used gluten-free brown rice penne with rice bran for the pasta. Organic soy milk and Smart Balance vegan "butter" for the cream sauce. Zucchini and garlic and chives for a flavor boost. And it was fab. Light. Creamy. Perfect for Spring.


Read more + get the recipe >>

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Monkey Bread {Totally Tasty Tuesdays}

So called because it's so easy to make, a monkey could do it. Or your children. I love making this on Sunday afternoons. It's so easy and gives you more time to spend with your family instead of in the kitchen. My son helped me make these this time and he was so excited to use the knife. Huge event. Huge. The recipe says it may be doubled. I laugh everytime I read that. May be doubled? Ha! How about may be quadrupled, cuz I already double this. Sheesh. Like that's not already a given.

For the Biscuits:

2 cans refrigerated biscuits

1/3 c. sugar

1/4 tsp. cinnamon

For the topping:

3/4 stick margarine

1/2 c. sugar

1/2 tsp. cinnamon

Cut each biscuit into fourths. Mix together the cinnamon & sugar.

Roll each bit into sugar and cinnamon mixture. Place into a well greased bundt pan.

Bring to a boil the margarine, sugar, and cinnamon. Pour over the biscuits.

Bake at 350 degrees for 25 minutes. You will want to double these, I guarantee it.

Heavenly bites.

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Gluten-Free Chocolate Chocolate Chip Cookies

Crunchy outside, chewy inside, gluten-free vegan chocolate cookies.

I have a new cookie recipe to share today. A cocoa infused cookie studded with semi-sweet chocolate chips. A cookie that tastes like a brownie- if a brownie was slightly crispy and crunchy on the outside, and chewy soft on the inside. You could say, it's a brownie with a cookie texture.

Texture is a big deal in gluten-free baking.

It's no secret that giving gluten the boot also means giving texture, stretch, and structure the old heave-ho, right along with it. First timers bite into gluten-free goodies and pause. They chew. Their eyes widen and dart to the side as they search for a word to describe exactly what it is they are chewing.

The word most often used to describe something gluten-free? Gummy. Or worse. Cardboard. Attributes one does not necessarily associate with pleasure. With nourishment. With flavor.

Which is why I am here.

It was nearly ten eleven twelve years ago (December 2001) when I broke up with the abusive protein known as gluten.

Our love affair had been a passionate, tumultuous ride. Thrilling and deliciously seductive. From twirling garlic laden Italian pasta to rustic bread baking, we had nurtured a decades long love affair. Four and a half decades, in fact. And I'm not embarrassed to admit, I was deep into it. Head over heels. And dizzy in denial. Until symptoms could no longer be ignored.

And it turned out I felt better without gluten. Not just better. Transformed.

So I bought a gluten-free cookbook and started baking (and no offense to the wonderful woman who was- literally- a gluten-free pioneer and wrote several best selling gluten-free cookbooks, but). I determined quite quickly that rice flour and starches do not a gourmet treat make.

Truth is, ten years ago, baking gluten-free meant using rice flour and starches. We didn't have the higher protein, whole grain choices we have today. Oh, they were there, lurking. Buckwheat flour and almond meal have long, delicious traditions in the old country (I loved the cookbook Fabulous and Flourless). But packaged blends and gluten-free mixes favored cheaper rice flour and starches (and even today, most g-free mixes rely on this old school stand-by, with predictably gummy results). So the cardboard moniker stuck. And me?

My hopes for baking without gluten deflated like a sad little souffle.

Until Bob's Red Mill brought us whole grain gluten-free grains. Grains with protein and fiber. Grains with nutrition. Grains with flavor. And yes- texture! Milled with artisan care in a gluten-free facility. And no, this is not a sponsored endorsement. This is personal. By now you should know I'm not the kind of blogger who can be seduced by a coupon offer. Or a free t-shirt. I've been doing this awhile.

I have an opinion.

An informed opinion. Based on nine-plus years of gluten-free baking.

Which ought to be worth more than a coupon or a sample.

So I tell it like it is.

Readers sometimes ask me for recipe substitutions. These can be grouped into a handful of popular themes:

1. I use too many different flours- they want to use one.
2. I use buckwheat flour- they wouldn't touch buckwheat flour like they wouldn't wear Crocs.
3. I use sorghum flour- they can't find sorghum flour (for that, I am truly, sympathetically sorry!).
4. I use almond meal or coconut flour (fabulous protein and fiber)- and they are allergic (once again, profoundly sorry!).

So they sub. They use rice flour and starches in my recipes. And return to tell me the texture is gummy. Or as dense as cardboard. Exactly. Flour choices matter. And so does execution. So I thought I'd address this today, and offer some quick, short advice on gluten-free baking- and substitutions.

Gluten-free baking is more of an art than a science.

What this means- there is no one perfect, preset formula for a recipe. Why?

There is weather, Bubela. There is humidity. Winter heat dryness. There is how you store your flours (in the humid fridge- or in the cupboard next to the stove?). Dampish flours need less liquid added. There is temperature. The temperature of the ingredients themselves. The ambient temperature of your kitchen (is it drafty and damp, or hot and humid, or do you use air conditioning?). And then, perhaps the most influential of all, there is the temperature of your oven (which, surprisingly, can vary, especially for those of us using cheap stoves in rental apartments). Which is why I recommend using an oven thermometer. Temperature influences baking time.

With gluten-free baking, the relationship of dry ingredients to wet is crucial. Even two tablespoons more/or less liquid can make the difference between a gummy center, and a fluffy crumb. Here's what I do- I add my liquid to the whisked dry ingredients slowly, a little at a time, and beat until it comes to the right consistency. Don't dump all the liquid in at once. Sometimes you need a tablespoon less liquid. Sometimes, a few tablespoons more.

How to judge the right consistency?

Intuition and experience helps. But in general, cake and cupcake batters are slightly thicker than wheat based cake batters. You're not looking for thin ribbons of batter like the old days. I find the best gluten-free cake batters tip toward a muffin batter consistency.

Bread dough and pizza dough is more like muffin batter.

Cookie dough is stiff and sturdy and a wee bit sticky (except in a cut-out recipe, which needs to be more pliable).

For baking substitution help (because of course, I know how hard it is to bake gluten-free with allergies- you know I love you, my multi-allergic sisters and brothers, I'm one of you!) please use my post on Baking Substitutions and Help as a guide to subbing problematic ingredients in my recipes.

And for vegans, and non-vegans, I have found my recipes perform well with eggs and without, using an egg substitute. For a powdered egg sub I use Ener-G Egg Replacer- if you use a different one, you may need to adjust starches/liquids. Many readers report good luck using flax seed gel- though I have no expertise with flax. And yes, for dairy and non-dairy, I find it's an easy one-to-one sub. I am dairy-free, so if you prefer using butter and milk in my vegan recipes- that will work just fine. Choose cruelty-free organic eggs and dairy whenever possible.

For detailed info on gluten-free flour choices and how to make your own g-free flour blends that don't suck, see my Gluten-Free Baking Tips post.

Finally- to repeat it--- experience counts.

Even our failures bring us one step closer to better results. They teach us. Baking gluten-free is a process. It is not a finite, closed experiment. It is more like jazz than strophic form. Learning an intuitive sense of improvisation is worth the effort.

So, go bake some cookies with whole grain flours and share them with someone you love, okay?


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