Chewy & delicious gluten free fudge brownies

Well we ran out of butter so the version I most recently made actually contained just a little less than 1/4 cup of butter and the rest of the 1/2 cup was oil.  My husband said these were the best ones to date super moist.  If you do choose this modification, it needs closer to 35 mins to cook.  I'm not sure where this recipe came from other than off the internet as I have that much noted in my hand written cook book. 

My husband LOVES brownies and these never last more than a day or two as he says they are just too delectable to not eat them all. 

Ingredients 

1/2 cup of melted butter (or margerine)

1/2 cup of cocoa powder

1 cup of sugar 

2 eggs 

1 tsp vanilla

1/2 cup alternative flour (see "second way" http://thegreenglutenfreechef.blogspot.ca/2014/04/all-purpose-flour-mix-that-won-cost-you.html?m=1)

1/4 tsp of salt 

1/4 tsp of xanthan gum

Chocolate chips to your liking 

Preheat oven to 350.  Line an 8x8 baking pan with parchment.  I do one piece length wise then another the other way so they cross over and then it just lifts out of the pan.  

Melt butter, add to mixer.  Add the ingredients in one at a time including the eggs making sure each item is well mixed before adding in the next.  

Once well belended transfer to baking pan.  Sprinkle skor bits or peanuts on top if desired.  Bake for 25-30 mins. 

Enjoy 

❤️Mélissa 

Chocolate drop offs

Sorry it has been so long, i am in my first trimester of pregnancy & I have had the WORST nausea that has kept me out of the kitchen. 

These are one of my favorite no bake items, gluten free chocolate drop off cookies.  They are a staple in my "fav things" and I've had this recipe so long I have no idea where it came from.

Ingredients 

2 cups of sugar

1/2 cup of cocoa 

1/4 cup of butter (we had none so I used margerine)

1/2 cup of milk 

1 tsp of vanilla

3 cups of certified gluten free rolled oats 

1/2 cup of peanut butter

In a large sauce pan combine sugar, cocoa, butter & milk on medium heat and bring to a boil for one minute. 

Remove from heat and stirr in then peanut butter, vanilla & oats.

Drop by the spoonful onto parchment lined baking sheets and allow at least a 1/2 hour to "set up" though it may require longer and a flipping. 

Enjoy

❤️Mélissa

Gluten free crépes that you can roll!!

I saw a recipe for crépes in another yummy mummy club's blog (http://www.yummymummyclub.ca/blogs/katja-wulfers-around-the-table/20140327/nutella-and-pear-breakfast-crepes-recipe-for-nutella-s-50th?s=FB) and I have successfully make it gluten free!  To feed our family I made this a double batch. 

The modified gf recipe is here.

1 cup of my all purpose flour mix found here (http://thegreenglutenfreechef.blogspot.ca/2014/04/all-purpose-flour-mix-that-won-cost-you.html?m=1)

1 tsp of gwar gum

2 eggs beaten 

4 tbsp of melted butter 

2 tbsp of sugar 

1 tbsp of vanilla 

A pinch of salt 

1 1/2 cups of milk

Mix all of your ingredients in a bowl with a whisk and set aside for at least 20 mins.  It will be super runny but will thicken up a little.  You need it runny for it to be thin. 

Once it has had time to sit, heat up a frying pan on medium with butter in it.  Use a ladle in a circular motion to spead out the batter to make it the size you'd desire.  Because it's so thin I had to use a scraping spatula and a flipping spatula to flip them.  It should take 30-45 seconds a side to cook.  Once they are cooked roll into a tub then move to a plate. And top with your fav toppings. 

We ate ours with whipped topping, fruit and syrup. You could also add chocolate sauce, or even make it a dinner meal (you would leave the vanilla out) by adding a cheddar and ham topping.  The possibilities are endless. 

Enjoy

❤️Mélissa 

All purpose flour mix that won't cost you your first born

With the cost of all purpose gluten free flours out there being completely outrageous I decided to make my own.  

There are four wats to make it.  I tend to use the fourth way as I found that you always add gwar or xanthan gum anyways.  You can make up a large batch and keep it in jars until you need it. 

The first way is 

1 cup of rice flour

2/3 cup of potato flour 

1/3 cup of tapioca flour

2 tbsp of xanthan gum

Second way is

1 cup of rice flour 

2/3 cup of sorghum flour 

1/3 cup of tapioca flour

2 tbsp of xanthan gum 

Third way is 

1 cup of rice flour 

2/3 cup of potato flour 

1/3 cup of tapioca flour 

Fourth way 

1 cup of rice flour 

2/3 cup of sorghum flour 

1/3 cup dl tapioca flour 

What is super nice I have found with the 4th way is that you don't have to measure it exact as long as it's approximately close you're good.  

❤️Mélissa 

Kernels style popcorn

Now I know you're thinking but it's already gluten free .. Yes it is but I feel the price tag is also kinda high for sugared popcorn.  So I found and tested out a recipe and it worked!!! 

Now I LOVE the super kid (blue[cotton candy], red[strawberry], yellow[banana]) flavoured popcorn but I only had strawberry & lime, so I opted to do just strawberry. 

I found this recipe on about.com (http://candy.about.com/od/sugarcandy/r/Fruity-Popcorn.htm) and slightly modified it. 

If you don't have an air popper you can do it on the stove (http://www.simplyrecipes.com/m/recipes/perfect_popcorn/), I have an air popper (I CRAVED popcorn 24/7 when I was pregnant, I had to eat it 2-3 times a day, even got a second popper for at work).  

So here what you need 

10 cups of popped popcorn 

1/4 cup of butter or margerine

1/4 cup of corn syrup

1 cup of sugar

1 package of flavoured jello

Line a cookie sheet with tinfoil and either spray with cooking spray or grease heavily with margerine.  Set aside. Set your oven to 300.

In a sauce pain melt the butter with the corn syrup on a low-medium setting until all the butter has melted then add the sugar & jello. I added mine in a bit at a time so it was well blended. It will get thick.  Bring to a boil then simmer for 4 mins (if you don't stirr every 20-30 seconds it's going to burn on the bottom of the pan).  Take off the heat and mix well with the popped popcorn then transfer I onto a baking sheet.  Yes it will be sticky and no not all of it will go down that's ok it will be good.  At 5 mins and 10 mins turn the popcorn around on the sheet. Remove at the 15 min mark and let cool. Once cooled you can peel the aluminum foil away and break up the popcorn with your hands.  

And enjoy for a fraction of the cost at kernels. 

❤️Mélissa 

Lemon Lime cheese cake - the Cheesecake Factory recipe!!

While I worked on the base (military, as a civy), I was given a copy of the insiders cookbook.  Inside are many insiders recipies that I've started to go through and try (the Cinnabon one does not work very well gf). 

So here is the lemon like cheese cake 

1 box of kinnakik gf graham cracker crumbs 

5 tbsp of melted butter or margerine 

3 bricks of cream cheese 

1 cup + 1 tbsp of sugar 

1 tbsp of vanilla extract 

1/2 cup of juice from fresh limes OR 1/4 cup of lime juice (from bottle)

3 eggs 

Green food colouring if you want the look

Set oven to 350. In a bowl mix the graham crumbs with melted butter or margerine. Place the crumb mix  in a spring form pan pressing down with your hands to pack it down.  

In a mixer blend 3 warmed bricks of cream cheese, sugar and vanilla.  Once it is creamy & well mixed add in the eggs, lime juice and if you want green food colouring (though technically limes are yellow on the inside).  Once that is fully blended and pour ontop of the graham crumb crust.  

Place in the oven and bake for 60-70 minutes (once it looks set, sides will look a little browned).  Place in the oven to cool or on the counter for a long time.  

My husband was impaitent so ours was still a little warm. 

Enjoy 

❤️Mélissa

Beef (or Porc) Wellington

It was gonna be one of those hubby is running super late nights when I was actually going to have dinner cooked for when he got home, he calls JUST after I popped the roast, in our case porc, in the oven and he said "can you make your biscuits mix and put it on the porc" to which I said "I just popped it in the oven."  You could hear the sadness I overcome his tone as he said, "oh ok."

Then I got to thinking, if I baked it on the entire time it would get all dried out and crusty SO I decided to add it on near the end and well it worked! 

So you're gonna need my biscuit recipe (found here: http://thegreenglutenfreechef.blogspot.ca/2014/03/biscuits-from-scratch.html?m=1) and add some garlic powder to the mix.  

Bake the roast until it has a half hour left (or mostly cooked).  Pull from oven and let sit for a couple of minutes then keeping water close at hand to dip your hands into, spread the roast evenly.  The reason it has to sit is because you have to roll it to cover the entire roast in batter. Once it's completely covered put it back in the oven and bake for about 20-25 mins then broil for 3-5 mins.  Pull out and let sit for another min or two then slice & serve. 

Enjoy

❤️Mélissa