Pumpkin Bread Pudding - Gluten-Free

Gluten-Free Goddess® Pumpkin Bread Pudding

Don't ask me where the craving came from. Because I honestly couldn't tell you. I haven't a clue. I rarely even think about food these days (I seem to have returned to my art school habits of running on fuel comprised of coffee, painting, and music). I don't daydream of desserts or breakfast, or intricate candlelit suppers. I do not spend much time at all on the Internet lately.

I am hungry instead for inspiration.

For autumn's burnished light and shadow. Rusted jewel colors and texture. Pattern. And rhythm. I am walking the local woods and shoreline, listening, breathing in. Fed by the tidal curves and water sounds, and leafy, wet wood smoke. Gathering images and emotions for markmaking and paint slinging. Food- for better or worse (I'm not a judger)- is simply not on my radar these days.

But this weekend I woke with a curiously strong hankering for old fashioned pumpkin bread pudding.

And gluten-free goodness ensued.

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{Slow Cooker} Best Ever Hot Cocoa

This post is a triple win.

1. It's a slow cooker recipe.

2. It's chocolate.

3. It's a giveaway.

Win.Win.Win.

I am reviewing and giving away a copy of Gooseberry Patch's Slow Cooking All Year 'Round cookbook.

I love that it has recipes for every season. There's Warming Winter Dishes, Simply Speedy Springtime, Slow & Easy Summer, and Hearty Harvest Favorites. There are more than 225 slow cooker recipes and time saving tips.

I chose to make Best Ever Hot Cocoa for you all. It is pretty sweet so next time I will use less sweetened condensed milk. It tastes just delicious, anyway.

Ingredients

1 1/2 C. whipping (heavy) cream

14 oz. can sweetened condensed milk

2 C. milk chocolate chips

6 C. milk

1 tsp. vanilla extract

Directions

• Combine all ingredients in a slow cooker. 
• Cover and cook on low for 2 hours, stirring occasionally. 
• Ladle into mugs; serve warm. 
• Serves 8-10.

Want a copy for yourself?

Use the rafflecopter below to enter.

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Winter Holidays: Celebrating Gluten-Free

Celebrating gluten-free in style.

Looking for inspiration and recipes for your gluten-free Christmas breakfast? Winter solstice brunch with friends? Vegan Hanukkah guests? A romantic New Year's Eve? Some simple winter comfort food?

Here is my collection of holiday favorites. Browse gluten-free recipes (most are dairy-free as well) and create your own winter holiday menu. Celebrate gluten-freestyle.

With love.

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Cinnamon Broken Glass Candy



I have a thing for food resembling broken glass. Like Broken Glass Jello.

It's pretty and fun and doesn't have to be perfect.

This candy is oh-so-easy to make. I can't wait to try other flavors. My kids thought this candy was too hot so next time I will use less cinnamon oil. But they are excited to try different flavors like root beer and cherry and whatever else we can find.

The fun part was breaking it up. Plus my kitchen smelled heavenly.

Just be sure to wash your hands after handling the oil. It will burn your face. Trust me.

Ingredients

2 C. sugar

2/3 C. light corn syrup

3/4 C. water

1/2 tsp to 1 tsp. Cinnamon Oil(found in the cake decor and candy making isle)

red food coloring

powdered sugar

candy thermometer

Directions

•  In a 2-quart saucepan, mix together sugar, corn syrup and water. 
• Stir over medium heat until sugar dissolves.
•  Insert candy thermometer, making certain it does not touch the bottom of the pan. 
• Bring mixture to a boil without stirring.  
• Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired color is achieved. Do not stir; boiling action will incorporate color into syrup.
• Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). 
• After boiling action has ceased, add flavor and stir.USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. It will make you cough!  
• Carefully pour syrup onto lightly greased and foil lined cookie sheet. 
• Do not refrigerate. 
• Cool completely; break sheet candy into small pieces and dust with powdered sugar, if desired.
•  Store in airtight container.
•  If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

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Eggless Eggnog

This giveaway is closed. The winner is #4..Jenn!

I hope you are enjoying all the holiday recipes floating around the internet as much as I am.

I love the food this time of year! It's just so cozy and wonderful.

I have recipes on my blog using Eggnog. I love baking with the stuff. But I am not a huge fan of drinking it straight. Today I made my own Eggnog.

I like it! I can drink it! And there are no eggs in it.

It comes from Gooseberry Patch's cookbook The Christmas Table.

It's full of great Christmas recipes in tasty categories...

Now bring on the Eggnog!

Printable Version
Ingredients

1 box (3 oz.) instant Vanilla pudding mix

4 C. milk

4 C. heavy cream

1/2 C. sugar

2 tsp. Vanilla extract

2 or 3 tsp. Rum extract

Garnish: Whipped cream and nutmeg

Directions

• In a large bowl (or a blender if it will fit) stir together dry pudding mix and 1 C. milk. 
• When mixture begings to thicken, add remaining ingredients except garnish. 
• Mix well.
• Cover and chill.
• Garnish individual servings with whipped topping and a sprinkle of nutmeg. Makes 1/2 gallon.

Get a bonus recipe for Fiesta Bubble Bread here!

Now for the givewaway!

One of you will win your own copy of The Christmas Table cookbook.

Just use the rafflecopter below to enter.

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Butter Spritz Cookies

I recently received my great-grandmother's cookie press. I love it. I love that it was my great-grandma's and that I can use it with my kids. We had fun using all the different plates to make different shapes. They loved the butterfly and scotty dog. If you don't have a cookie press, get one! They aren't expensive like this one on Amazon. They are so much easier than cut out cookies. You can also use a pastry bag or ziploc bag to make these cookies.



Ingredients

2 1/4 C. flour

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 C. butter

3 oz. cream cheese

1 C. sugar

1 egg yolk

1 tsp. vanilla extract

1 tsp. orange or lemon zest (optional)

Directions

• Preheat oven to 350 degrees F. 
• Sift together the flour, salt, and cinnamon; set aside. 
• In a medium bowl, cream together butter and cream cheese. 
• Add sugar and egg yolk; beat until light and fluffy. 
• Stir in the vanilla and  zest.
•  Gradually blend in the dry ingredients.
•  Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet. 
• Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. 
• Remove from cookie sheets at once to cool on wire racks.

Here is my cookie press...

I couldn't see a year on it, but it's old. I like how they spelled "Cooky" on the box. This is better than any new one I could buy.



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Snowy Lemon Cookies

Light and lemony cookies for the holidays.

It is a strange thing. To write about the future, imagining Christmas (and lemon cookies) in Connecticut from a hot, bright, sunlit apartment here in Los Angeles. Such is the blogging life- often a life lived forward, imagining the new.

By now (as you read this) we are on the East Coast, sleeping on a blow-up mattress in our barn studio loft, waiting for the cross-country movers to arrive with our bed, our dishes, our books.

I imagine we are scrambling eggs in the skillet I packed. We are shopping for a used car. One that won't slide sideways in the snow (remember the Honda Fit in New Mexico snow?). We are stocking up on Udi's bread at our village market. Driving up to Great Barrington for the best cup of coffee since our honeymoon in Italy- at Fuel.

I sent ahead a winter coat. Warm boots. A cozy aviator hat (faux fur lined) with puppy-like ear flaps (oddly, bought in Studio City on a ninety-degree day). I imagine I am shivering more than I do in Hollywood. I imagine I am still tired and mildly dyslexic from the red-eye flight on Thanksgiving night.

I imagine I am happy.

And drinking in the pine scented air by the lake. Snapping iPhone pics of brambles by the river. Buying a waterproof map of local hiking trails at the general store. Boiling water for my favorite ginger tea.

And wishing I had some of these Snowy Lemon Cookies.


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Candy Cane Bark



Of course this isn't a new and upcoming recipe, but it loudly says, "Christmas is coming!"

And so here it is. This is perfect for neighbor gifts or holiday parties. My little ones can't keep their hands off the stuff. And I am guessing neither will your loved ones.

 



Ingredients

24 oz. (1 brick) of Almond Bark or other white chocolate

crushed candy canes

1/2 tsp. Peppermint extract

 

How You Do It

Place the chocolate in a sauce pan and heat on low until melted, stirring every so often.

 

 

 Meanwhile, unwrap and place candy canes in a large resealable bag. I used 12 regular candy canes. Seal the bag removing as much air as possible. Crush the candy canes with a rolling pin. Line a baking sheet with wax paper. Add half the crushed candy canes and peppermint extract to the melted chocolate and stir.

Now, you can either pour the chocolate mixture right onto the wax paper or you can place cookie cutters on the wax paper and use them as molds to pour the chocolate into. Either way, sprinkle the tops with the other half of the crushed candy canes. Let sit until set or pop them in the fridge to set faster.

If you didn't use cookie cutters, take a knife and stick it in the bark. It should start breaking apart. Keep going until you have the size of pieces you want.

 

 

I used mini cookie cutters. See how cute? I also made some normal bark on the cookie sheet.

Either way, it is delicious!

 

Printable Version

 

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10 Vegetarian Christmas Recipes

Here are a hand-picked few of my favorite gluten-free vegetarian recipes.

Winter Solstice has blessed us with a turning point. Daylight now grows longer inch by inch. Or is that minute by wintry minute? In spirit, I suspect, it is both. Christmas is almost here, and the season celebrating rebirth, light, and sliding into credit card debt is in full swing. Carolers are caroling. Gift wrappers are gift wrapping. Egg noggers are nogging. The shiny New Year crouches right around the corner.

And recipes are flooding my in-box for... ham. Roast beef. Rack of lamb. Wait a duck fat glistening minute, here.

Where are the vegetarian Christmas recipes?

I can't be the only person not forking a slab of meat on Christmas day. I can't be the single solitary soul who doesn't treasure bacon fat like it's a princess tiara. I'm not alone in my imaginings of a fresh and lively meatless Christmas dinner--- am I?

Okay. Okay. I get it. I honestly do. I realize I'm in the minority here. That to most folks celebrating the winter holidays in all their myriad and nuanced diversity, meat is the centerpiece of celebration. I acknowledge that. I even accept that. Just because I've been a vegetarian 78% of my life doesn't mean I bury my head in the sand of denial. I cope. I deal.

I go with the flow.

But just so you know? The UN thinks vegetarianism is not only a cool idea, it may be necessary to save the planet. So here's ten of my favorite vegetarian and vegan recipes for Christmas. With love.


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Easy Cinnamon Rolls with Eggnog Buttercream Frosting

I am in love with this treat. I created it and it's fantastic. If you don't like the flavor of Eggnog (rum), then you can can use milk instead of the eggnog and vanilla extract (or other flavor) in place of the rum extract. The great thing about this recipe (other than the frosting) is that it uses Rhodes frozen bread dough. Just put the loaves in a greased loaf pan, cover with plastic wrap, and stick into the fridge overnight or at least 12 hours to thaw. Then just pull it out and roll out and you're ready to go. It is great for Christmas morning or if you have company. I also used the speed rise method on the package so that went fast too. Win-win-win!

Cinnamon Rolls:

2 loaves of frozen Rhodes bread dough

1/2 c. brown sugar, divided

4 Tbsp. cinnamon, divided

1/2 c. softened butter or margarine, divided

Let the dough thaw in the fridge overnight (at least 12 hours). Remove and roll out on a lightly floured surface. Spread 1/4 c. butter over each rolled out dough. Sprinkle with 1/4 c. brown sugar and 2 Tbsp. cinnamon on each piece. Roll up length-wise and cut with a serrated knife or string into 2 inch rolls. Place on a greased cookie sheet about 2 inches apart. Let raise.*

Bake at 400 for 15 minutes or until golden brown. Cool and frost.

Eggnog Buttercream Frosting:

1/3 c. butter, softened (use real butter, it is called buttercream frosting, you know)

3 c. powdered sugar

1 tsp. rum extract

2-4 Tbsp. eggnog

Beat together the butter and powdered sugar. Add the extract and eggnog. Beat, adding more eggnog until you reach your desired consistency. Spread over cooled rolls. This is great for sugar cookies or white cake as well.

*Quick rise method: Place 2 qts. boiling water into an oven safe dish. Place in the oven. Place rolls into the oven and heat oven to 200 degrees. Turn off the oven and let rolls raise until doubled. Remove the water dish, turn oven on to 400 degrees and bake 15 minutes or until golden brown.

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Gluten-Free Gingersnaps Recipe

Gluten-free gingersnaps- a classic holiday cookie.

This time of year simply begs for gingersnaps- the classic and humble cookie that tastes old fashioned and elegant and post new wave all at once. A subtle, spicy, gingery bite that snaps with a crunch to awaken satiated taste buds soaked in a holiday sea of egg nog, cheese logs and peanut butter balls. Fancy cookies, these are not. Slathered with green icing and star sprinkles? Not exactly. Though, you could, I suppose. Slather these. And sprinkle with abandon. If you're of a mindset that more is more, and nurture not the minimalist mantra of Less.

The choice is yours.

Go old fashioned and let the gingersnap goodness tingle on its own.

Or go wild.

And get your frosting on.

It's your party.


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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.

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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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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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A Trio of Tasty Turkey Recipes- Gluten-Free

Here are three delicious ways to use up leftover gluten-free turkey. One retro classic, Tetrazzini style, with brown rice noodles. One fabulous southwestern style enchilada recipe that has leftover turkey flirting with sweet potatoes. And last but always fabulous, our easy family favorite- turkey nachos with jalapenos and blue corn chips.

Gluten-free turkey tetrazzini- a retro classic, updated.

Jazzed Up Gluten-Free Turkey Tetrazzini Recipe

Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.

Ingredients:

For the filling:

A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:

4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups non-dairy rice or soy milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 1 tablespoon nutritional yeast, for flavor
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping:

2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)

1 teaspoon French herbs- or parsley

Instructions:

Preheat oven to 350ºF. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.

If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.

Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.

Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)

Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.

To be totally retro, serve with green beans sprinkled with slivered almonds.

Serves 4 to 6.

Recipe Source: glutenfreegoddess.blogspot.com

These turkey enchiladas are tasty and gluten-free.

Holiday Turkey Enchiladas Recipe- Gluten-Free

You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.

Ingredients:

3 cups of your favorite salsa- spicy or mild

4-5 cups of cooked free-range organic turkey, hand torn or shredded

Juice from one fresh lime

2-4 tablespoons sour cream- light or regular or vegan for dairy-free

Sea salt and ground pepper

Pinch of cumin

Light olive oil, as needed

12 corn tortillas

1 cup diced pineapple

2 4-oz. cans chopped green chiles, drained

2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy

Hot red pepper flakes, to taste

Instructions:

Preheat oven to 350ºF.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Check out my tasty homemade green chile sauce recipe here.

Serves 6

Recipe Source: glutenfreegoddess.blogspot.com

Gluten-free nachos, Baby.

Gluten-Free Turkey Nachos

Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.

Ingredients:

3 heaping cups organic blue corn tortilla chips

3 heaping cups organic yellow corn tortilla chips

Extra virgin olive oil

2 cups hand torn cooked free-range organic turkey pieces

4 oz. Cheddar or Jack cheese, shredded- use vegan cheese for dairy-free

A big handful of organic sweet grape tomatoes, halved

3-4 tablespoons chopped pickled jalapenos- or use chopped mild green chiles

A sprinkle of good chili powder or chipotle powder, to taste

Chopped fresh cilantro, if desired

Instructions:

Preheat the oven to 425ºF. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand toss to coat evenly.

Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.

Bake in a hot oven for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling. You can even be post-holiday decadent and serve these nachos right from the roasting pan. Okay, I admit it. We're casual here.

We eat nachos right out of the pan- with our fingers.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

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