Chocolatey Chocolate Cupcakes

Sha-bam! Holla! Woot woot! Holy crapoly! DONE! Yes my dear gluten free readers I have finally mastered what I think is the perfect gluten free chocolate cupcake. After countless attempts, numerous suggestions and never-ending tweaking we have finally met face to face...me and the glorious Chocolately Chocolate Cupcake and I think there may be a love affair.

Although I wish I would have figured these out before Braelyn's birthday party, late is better than never. Plus Braelyn wasn't too sad that the cupcake experimenting continued well after her birthday. This kid has been eating chocolate cupcakes in one form or the other every night for dessert for the past two weeks. Ben, on the other hand, probably never wants to see another cupcake in his life. I pretty much make him taste test everything...multiple times...just to make sure. Haha!

Oh man, let me tell you one thing: never ever make chocolate chip cupcakes out of quinoa. I don't care how pretty the pinterest picture is or how much the baker tells you how divine they are. They aren't. They're disgusting in fact. Seriously people, let's just make desserts taste good. That's what they're for. They are NOT a dessert if you omit the sugar, take away the butter and remove the eggs. Let's just celebrate that there is a time for good fattening sugary food...even if it has to be gluten free!

These Chocolately Chocolate Cupcakes are delicious! No bitter aftertaste that some gluten free flours have, no grainy consistency and not a bit dry or crumbly. So throw on some workout clothes, get in a good sweat and then sit down, kick your feet up and EAT DESSERT!

Chocolately Chocolate Cupcakes

Ingredients:
1 cup finely ground gluten free oat flour
1/2 cup potato starch
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
2/3 cup boiling water
2/3 cup (4 oz) bittersweet chocolate, coarsely chopped
1 1/2 sticks (12 tablespoons) salted butter, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sour cream, room temperature (I used light)
*Chocolate Sour Cream Frosting Recipe (1 1/2 sticks butter at room temperature, 4 1/2 cups powdered sugar, dash of salt, 1 teaspoon vanilla, 3/4 cup cocoa powder, 1/4 cup sour cream, 3-5 tablespoons milk)

Directions:
1. Preheat oven to 350 degrees and line two cupcake pans with liners. In a small mixing bowl sift together oat flour, potato starch, arrowroot starch, xanthan gum, baking soda and salt. Set aside.

2. Heat 2/3 cup of water to boiling. Add in the cocoa powder and stir to dissolve. While water is still warm add the coarsely chopped chocolate. Continue to stir until completely melted. Set aside to cool.

3. In a large mixing bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating 1 minute after each addition. Add vanilla and mix together.

4. Remove beaters from mixing bowl and perform last steps by hand. Add half of flour mixture to mixing bowl. Gently stir until combined. Add sour cream and stir until incorporated. Add remaining flour and stir until incorporated. Add melted chocolate and stir until just combined.

5. Fill liners 2/3 way full and bake one pan at a time for 23-25 minutes, rotating after 20 minutes, until tops bounce back with touch of finger and toothpick inserted into center comes out clean. Cool on cooling racks.

6. Make frosting by beating butter until light and fluffy. Add half of powdered sugar, salt and vanilla. Beat until combined. Add remaining sugar and sour cream. Beat until combined. Add cocoa powder and mix until combined. Add milk one tablespoon at a time to reach desired consistency. If you prefer a richer chocolatey flavor add more cocoa powder.
*This will make enough to frost all cupcakes in the traditional knife spreading fashion. If you are wanting to high pipe them you may need to double the recipe to have enough for all cupcakes.

7. Frost once cupcakes are cool and serve.

Makes about 32 cupcakes

Salmon Fish Tacos

There is nothing like the sight of a freshly made mini taco, whether it's a street taco with beef or chicken or my personal favorite...the glorious fish taco! Nothing compares to squeezing that fresh lime juice over a bed of perfectly seasoned fish, crunchy cabbage and flavorful pico de gallo.

 

Now most fish tacos are made with a flaky white fish like tilapia, but I prefer my little taco babies with salmon. Thanks to my mom, I can honestly say that I can cook a pretty mean salmon. If cooked the right way, salmon is flaky, tender and not overpoweringly fishy. Plus I like the extra meatiness that salmon lends to the otherwise light fish taco.

 

Paired with a deliciously limey cabbage slaw, some fresh pico de gallo and my Simply Guac these tacos will be gone before you even have time to heat up some more tortillas. Join in this fresh fish fiesta!

 

 

Salmon Fish Tacos

 

Ingredients:

12 thin corn tortillas or 6 thicker

1 1/2 pound salmon filet

1 tablespoon McCormick taco seasoning

4 tablespoons lime juice, divided

3 cups shredded green cabbage

2 tablespoons mayonnaise

dash of salt

1 cup shredded cheese of your choice

1 recipe Pico de Gallo (2 diced tomatoes, 2 tablespoons diced onion, 1/2 finely chopped and seeded jalapeno, 1/4 teaspoon sugar, 1 teaspoon lime juice, 2 tablespoons freshly chopped cilantro, dash of salt)

2 limes cut into 12 wedges

 

Directions:

1. Preheat oven to 375 degrees. Prepare salmon by spraying an 8 X 8 casserole dish with nonstick cooking spray. Lay filet skin side down in dish. Season top with taco seasoning. Drizzle 1 tablespoon lime juice over top. Bake in oven for 20 minutes until salmon lightly flakes.

 

 

2. While salmon is baking prepare pico de gallo by chopping tomatoes, onions, jalapeno and cilantro and adding to a small mixing bowl. Add lime juice, sugar and salt and mix all together. Chill in fridge until ready to serve. If you can make this ahead of time, it tastes best after chilled a few hours.

 

 

3. Prepare cabbage slaw by mixing mayonnaise, dash of salt and 3 tablespoons remaining lime juice. Add in cabbage and toss until completely coated in dressing.



 

4. Warm corn tortillas over medium low heat on a skillet. Arrange tacos by taking two thin tortillas stacked, or one thicker tortilla, and placing fish, cabbage slaw, pica de gallo and cheese on top. You may also garnish with guacamole and salsa. Squeeze with extra limes if desired.

 

Serves 6

 



Roasted Cauliflower and White Bean Soup

"White broccoli" as Braelyn would call it is sooooo good! Although it is still a feat to try to get her to eat raw vegetables, I can usually get her to eat steamed or cooked veggies pretty well. Two of her favorites are broccoli and cauliflower.

Before she was diagnosed with Celiac we had gone to a soup and sandwich restaurant where she tried a Wisconsin cheddar cauliflower soup. She loved it! We went back shortly after her being diagnosed and I had to tell her that she couldn't have that same soup anymore; it had flour. She was devastated! I promised her that I would make her her own special cauliflower soup later. And that promise I kept!



This Roasted Cauliflower and White Bean Soup is robustly flavored with just the right hint of garlic and veggies. You could easily turn it into a cheddar soup by adding shredded cheese. The best part about this velvety creamy soup??? No cream and it's made with skim milk. You would never guess based on the richness. Go ahead and eat an entire bowl!

 

Roasted Cauliflower and White Bean Soup

Ingredients:

1 head cauliflower

7 cloves of garlic

1 tablespoon olive oil

2 tablespoons butter

2 stalks of celery, chopped

1 carrot, chopped

1/2 medium onion, chopped

1 cup skim milk

2 cups vegetable or chicken broth

1 can white navy or great northern beans, rinsed and drained (15 oz.)

1 teaspoon salt

1/4 teaspoon ground pepper

 

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Chop the cauliflower into small florets. Place cauliflower and garlic cloves on baking sheet. Drizzle with olive oil. Lightly salt and pepper. Roast in oven for 40 minutes, stirring occasionally. 

 

 

2. Chop remaining vegetables. In a large saucepan, heat 2 tablespoons butter. Add onions, celery and carrots. Sauté for 10-12 minutes until onion is translucent and slightly tender.

 

3. Once veggies are tender, add 2 cups broth to pot. Add roasted cauliflower. Remove skin from garlic cloves and add paste to the pot. Add rinsed and drained navy beans, salt and pepper. Bring to a boil. Cover and simmer for 15 minutes. 

 

4. In two batches, puree pot mixture in a blender until completely smooth.

 

5. Return pureed mixture to pot. Add 1 cup skim milk. Heat through. Adjust seasonings to taste.

 

6. Garnish with chopped bacon and toasted pecans. Gorgonzola or feta cheese also pairs nicely with the flavors.

 

Serves 4-6

Fajita Baked Potatoes with Creamy Cilantro Ranch

Deep breath, in then out. Sigh...okay, that was well needed. I tell you, some nights just need to be simple, easy and tasty. No extra hoots and hollers, no mess of ingredients, no parade of a fancy feast. That pretty much describes this week. Between planning a birthday party, preparing materials for church lessons and driving Braelyn back and forth to doctor's appointments, there wasn't time for much else. So this week was full of what I consider quick and easy, yet fresh and nutritious meals for our family.

What is the first meal that comes to mind when I am looking for something simple? Baked potatoes! I love baked potatoes because they are a base vehicle for anything and everything you have in the fridge from leftover meat to veggies you need to get rid of to little bits of remaining soup. Really you can do anything with a nicely cooked baked potato.

 

I decided to try something new with this fajita inspired baked potato, and we may have found a new favorite. Who would have thought that you could go Mexican with a baked potato?! People, it was delicious! Between whipping up a Creamy Cilantro Ranch sauce and topping it with my Simply Guac, this recipe was a true winner. Plus it ended up being a substantial vegetarian meal. You could definitely add in some grilled steak or chicken, but it stands strong in flavor and texture even without the meat.

 Fajita Baked Potatoes with Creamy Cilantro Ranch

 

Ingredients:

4 large or 6-8 medium/small baked potatoes

1 tablespoon olive oil

1/2 onion, sliced thin

1/2 golden bell pepper, sliced thin

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

1/2 cup sliced mushrooms

1 cob corn, kernels cut off

2 tablespoons lime juice, divided

1 heaping tablespoon McCormick taco seasoning

1 clove garlic, minced

1/2 cup canned black beans, rinsed and drained

1/2 to 2/3 cup shredded fiesta blend  or sharp cheddar cheese

1 recipe Simply Guac

 

Dressing:

1/2 cup buttermilk

1/2 cup mayonnaise

1 tomatillo, chopped

1 clove garlic, chopped

1 cup tightly packed cilantro

1 tablespoon lime juice

1/2 jalapeno, seeded and chopped

1/2 packet or 1 1/2 tablespoons Hidden Valley Ranch seasoning

 

Directions:

1. Preheat oven to 350 degrees. Wash potatoes. Pierce 4 times each with a fork. Place on baking sheet and bake for 1 hour until soft when pierced with a fork.

 

 

2. Meanwhile begin making your dressing by coarsely chopping all vegetables. Add buttermilk and mayonnaise to a food processor along with chopped vegetables. Add lime juice and ranch seasoning. Puree until smooth and chill in fridge for at least 30 minutes.

 

 

3. Prepare vegetables for fajita topping by slicing peppers and onion lengthwise in thin strips. Cut corn off cob and mince the garlic. Slice the mushrooms. Rinse and drain beans.

 

 

4. In a medium sized mixing bowl, combine onions, peppers, corn, 1 tablespoon lime juice and taco seasoning. Mix to combine.

 

 

5. Heat olive oil in a large skillet over medium heat. Once hot enough for veggies to sizzle, pour into skillet and cook for 7 minutes stirring occasionally. Add mushrooms and garlic and cook 3-5 minutes more until mushrooms are tender. Add black beans and remaining tablespoon of lime juice and cook for 1 minute more. Remove from heat.

 

 

6. Assemble potatoes by cutting open and pinching insides out with fingers. If using small potatoes, each person may need two. Layer with cheese, fajita mixture, a scoop of salsa, a scoop of guacamole and cilantro dressing around or on top of the potato.

 

Serves 4