Category Archives: Recipes

Brown Sugar Blondies, Gluten-Free and Dairy-Free

blondies

Gluten-free, dairy-free blondies, with dark chocolate chips

A confirmed chocoholic, I always figured, why have a blondie, when you can have a brownie (especially my recipe for the best gluten-free brownies ever)? But these gluten-free, dairy-free brown sugar blondies tossed that theory out the window.

These blondies taste like chocolate chip cookies, but they are more moist and more cakey. Studded with dark chocolate chips, the blondies still deliver a strong chocolate dose, proving that maybe blondes do have more fun.

I made the blondies dairy-free by using coconut oil and applesauce, instead of a stick of butter. Be aware that the chocolate chips sink to the bottom forming a chocolatey crust; next time I will try mini chocolate chips to see if I have better luck keeping the chips afloat.

This month’s Kosher Connection challenge (see links to other blog posts below) was to make treats for mishloach manot baskets for Purim. On Purim, we have a tradition that’s the opposite of trick-or-treat: Instead of emphasizing getting food, we give friends and family gifts of food — usually a basket with at least two different kinds of foods. I thought the blondies would make a good Purim treat — dairy-free, nut-free and studded with a chocolate surprise. Also, check out my tasty, tender gluten-free, dairy-free hamantaschen recipe.

Click for Gluten-Free, Dairy-Free Blondies recipe

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Beef and Broccoli, Gluten-Free

beef and broccoli

Beef and broccoli, gluten-free

While we wish all our readers and friends the joy of the season, for our Jewish friends, Christmas Eve often means eating Chinese food and going to see a movie. Eating at a Chinese restaurant is somewhat difficult on a gluten-free diet, because of the prevalence of soy sauce. Also, language barriers can make communication difficult, which is why I love Triumph Dining’s gluten-free dining cards that are customized to different cuisines.

If you avoid dining out gluten-free and want to have Chinese food and a movie at home, try this gluten-free version of Chinese beef and broccoli.

Beef and Broccoli

(gluten-free)
By Gluten-Free Nosh
Print this recipe

Ingredients

  • 1/2 cup orange juice
  • 3 tablespoons gluten-free tamari sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons cornstarch
  • 1 1/2 pounds pepper steak or ribeye steak, cut against the grain into 1/8-inch thick strips
  • 3 tablespoons high heat cooking oil, divided
  • 2 heads broccoli, cut into small florets
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes

Method:

  1. Combine orange juice, tamari, ginger, rice wine vinegar and honey in a bowl. Mix in cornstarch and set aside.
  2. Season the meat with salt and pepper.
  3. Heat 2 tablespoons oil in large skillet over medium high heat until hot but not smoking. Cook meat, stirring often, until mostly cooked through, about 2 to 3 minutes. Transfer meat to a plate.
  4. Drain fat from skillet. Add remaining 1 tablespoon oil to skillet along with broccoli and garlic and cook over medium heat, stirring often, until broccoli is bright green and tender, about 1 to 2 minutes.
  5. Return meat to skillet, pour in the sauce and add red pepper flakes. Cook, stirring, until sauce is thickened, about 2 minutes.

Yield: 6 servings

For other kosher Chinese recipes, see the links below by clicking on the frog icon. Please note, though, that the recipes are not all gluten-free.


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Gluten-Free Hanukkah Sugar Cookies

gluten-free sugar cookies

Cut-out gluten-free sugar cookies are fun to make, and to frost, for any holiday.

After a heavy meal of potato latkes for Hanukkah, it’s nice to have a lighter dessert, like these gluten-free cut-out sugar cookies — perfect for any holiday. For our family Hanukkah celebration this year, I contributed a big batch of unfrosted gluten-free cookies, along with bowls of colored icing for frosting the cookies. The kids frosted the festively shaped cookies at the party, providing lots of fun entertainment and only minimal mess.

This recipe makes about four dozen gluten-free cookies — good for a large crowd. The dough holds together well when rolled out, and the cut-out cookies retain their shape nicely. (I wish I could say the same for my shape.) The cookies have a delicate shortbread flavor that is nicely balanced by the smooth, sweet frosting.

Hanukkah Blog Party logo

I’m very excited to participate in the first-ever Hanukkah Blog Party, hosted by Leah of Cook Kosher and Miriam of Overtime Cook, who have put together a fabulous array of Hanukkah-themed recipes, treats and crafts from Jewish bloggers all over the world!

Scroll down for links to delicious Hanukkah treats from other bloggers, and for information on a cookbook giveaway – which you can enter by leaving a comment at the bottom of this post!
Continue reading

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Gluten-Free Chocolate Layer Cake

gluten-free layer cake

H with cake

We celebrated my older daughter’s birthday recently with a four-layer gluten-free chocolate cake with a chocolate ganache frosting and filling. I have to admit, it looked and tasted amazing.

I recently took a baking boot camp at Kendall College in Chicago, which gave me inspiration for creating this cake. In the class, we made an opera cake, but my daughter wanted chocolate, so I improvised from there. I started with my favorite King Arthur gluten-free chocolate cake mix. I don’t usually use mixes, but the King Arthur cake is so intensely moist and fudgy that it always elicits raves from kids and adults.

To make chocolate ganache, heat 1 1/2 cups heavy cream in a saucepan until the cream starts to steam. Then pour the cream over 10 ounces of semisweet or dark chocolate chips. Wait two minutes, then stir until smooth. Let cool to room temperature. Set aside some ganache for frosting the top of the cake. Whip the rest in a stand mixer to make whipped chocolate ganache for the filling.

To make the thin layers, I baked the cake for 15 to 18 minutes in a jelly roll pan or half-sheet pan (18 x 13 x 1-inch) lined with parchment paper. I then cut the cooled cake into four equal-sized rectangles, stacked the layers on top of each other while smoothing whipped chocolate ganache between the layers, and topped it with chocolate ganache that had not been whipped. For a distinctive presentation, freeze the cake for 30 minutes and then evenly trim the sides.

Now that’s a happy birthday!

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Gluten-Free Meringue Ghosts

gluten-free meringue ghosts

Gluten-free, dairy-free meringue ghosts

Here’s a trick that’s a treat: Turn meringue cookies into spooky gluten-free, dairy-free meringue ghosts. I made these ghosts this weekend and should have posted the recipe earlier, but this spirited dessert is pretty easy to whip up with ingredients you have on hand.

I used my trusted gluten-free meringue cookie recipe, and then my kids piped the meringues into ghost shapes, dipped a toothpick into melted chocolate, dotted on eyes and mouths and placed the little ghosties on a bed of crushed gluten-free chocolate cookies (we used KinniToos chocolate sandwich cookies) for a ghoulish effect.

The hardest part is piping the meringues. Check out this Apartment Therapy: The Kitchn video about piping techniques. Happy Halloween!

Meringue Cookies

(gluten-free, dairy-free, pareve)
By Gluten-Free Nosh

Ingredients:

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract

Method:

  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
  2. Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Add sugar gradually and continue beating. Beat in vanilla extract.
  3. Use a pastry bag to pipe the meringues into three-tiered ghost shapes on the parchment paper.
  4. Bake for one hour. Allow meringues to cool.
  5. Melt a small amount of chocolate. Dip a toothpick in the chocolate and dot eyes and a mouth on each ghost. Place meringue ghosts on a bed of crushed gluten-free chocolate cookies.

Yield: 45 meringue ghosts

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Honey-Roasted Butternut Squash Soup

butternut squash soup

Honey-roasted butternut squash soup, gluten-free

Today, a fall rainfall brought down a cascade of leaves from the maple tree in front of our house. In shades of gold, bronze, ocher and amber, the leaves fell, thickly carpeting the sidewalk. In weather like this, I crave the comfort of a warm bowl of soup. And what better soup than a perennial fall favorite: butternut squash soup, made gluten-free and dairy-free.

For a while, I was turned off by butternut squash soup, with its one-note sweet taste and pablum texture. But that’s certainly not the case with this complex honey-roasted butternut squash soup, laced with the smoky spice of chipotle chile pepper and the slightly exotic taste of cumin.

What’s even better is that this butternut squash soup is gluten-free, dairy-free and vegetarian, making it well-suited for a variety of people (except for my kids; shall I admit that they don’t like this grown-up soup?). For a vegan version, use maple syrup instead of honey.

Honey-Roasted Butternut Squash Soup, Gluten-Free

(gluten-free, dairy-free, pareve, vegetarian)
By Gluten-Free Nosh
Ingredients:

  • 1 1/2 pounds (about 5 cups) butternut squash, cut into 1-inch cubes
  • 1 pound carrots, cut into 1-inch chunks
  • 1 medium red onion, diced
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/4 teaspoon salt
  • 6 cups low-sodium vegetable broth

Method:

  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil, and spray the aluminum foil with cooking oil. Place butternut squash, carrots and red onion on the baking sheet, and toss with honey, olive oil, cumin, chipotle chile pepper and salt until well coated. Bake for 40 minutes or until vegetables are tender when pierced with a fork.
  2. Place roasted vegetables in a large soup pot and add vegetable broth. Bring broth to a boil, reduce heat to low, cover and simmer for 15 minutes.
  3. In batches, carefully pour soup into a blender and puree until smooth. Do not fill blender to the top, and hold down the lid with a kitchen towel to prevent spattering. Transfer blended soup back to pot and heat before serving.

Yield: 10 servings

Following is a collection of root vegetable recipes from The Kosher Connection link-up. Please note that not all the recipes in the collection are gluten-free.


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A New Take on Gluten-Free S’mores

smores-edit

Gluten-free s’mores with chocolate chip cookies, marshmallows and peanut butter cups.

A couple of weeks ago, we took the kids camping for the first time. Everything went surprisingly well, especially sleeping together like four sardines tucked into a tiny tent. The highlight, of course, was campfire cooking. We enjoyed hot dogs, corn on the cob, baked potatoes and baked beans. (Camping has a healthy image, but really, is all that unrefrigerated, smoky, burnt food good for you?) No surprise, but the campfire desserts were our favorites, especially our chocolate-chip-studded banana boats and warm, chocolaty gluten-free s’mores.

Kinnikinnick’s S’moreables are good gluten-free graham cracker substitutes (for tips on making s’mores in your kitchen, rather than the campfire, see my Please, Sir, I Want S’mores post). But, honestly, the S’moreables are a little small and fragile when sandwiched around a jumbo marshmallow.

Inspired by a Time Out Chicago Kids article on alternate s’mores, my older daughter came up with some creative new ideas for gluten-free s’mores. My favorite, pictured above, was a circular s’mores sandwich, with a flame-kissed kosher marshmallow and a Reese’s Peanut Butter Cup sandwiched between two Enjoy Life Gluten-Free Crunchy Chocolate Chip cookies. It was the perfect combo of oozy marshmallow, melty peanut butter and chocolate, and substantial chocolate chip cookies. (I have to say, I’m not a fan of the small, soft-baked Enjoy Life cookies that go stale quickly, but I like their new, big crunchy gluten-free cookies.)

And about those banana boats … based on a suggestion from our Girl Scouts leader, we made a vertical slit in a banana and its peel, stuffed some chocolate chips and marshmallows into the slit, and put it on the grate above the campfire to cook. (Or wrap the stuffed banana in tin foil and put in the coals.)

Now that’s what I call a successful camping trip.

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