Chocolate Lavender Cupcakes!

 

Flowers and chocolate? Nonsense…

Greetings Glutards!  So this weekend I was in the mood for some baked goodness.  If you are a fellow glutard, you probably feel the same sometimes.  There are just some days where you really just need a piece of deliciously moist chocolate cake. 

Like I’ve said before, I am terrible at baking.  The exact science and method to it just scares me.  So what’s a boy to do?  Well, I called in reinforcements.  Thankfully, my “Master Baker” friend Casey was around and willing to help me with my adventure.  She arrived at my door with baking pans, an electric mixer, and a whole lot of expertise.  All we had to do was figure out what to make.

For Christmas, I received a pack of gluten free chocolate lavender cake mix by Wholesome Chow.  We decided to try it out and turn this easy to prep mix into some interesting cupcakes.

Wholesome Chow makes several baking mixes that are all organic, gluten free, and even vegan.  Wow, something that can please just about everyone at your next dietary restrictions anonymous meeting.  All you have to do to get started is add 1-1/4 cups of milk (dairy or non-dairy) and 1/4 cup of oil into a mixing bowl and blend.  Simple right?

Next, Casey and I carefully added in the chocolate lavender cake mix.  Just make sure you don’t have your mixer set too high, or you’ll fling it all over your kitchen.  Whoops…

After mixing, we poured the batter into cupcake pans.  The bag of mix will make about 12-14 cupcakes.  Casey told me to only fill them about 2/3 of the way full, as the cake will rise.  Thank goodness she was there, or I would have had a mess on my hands.

Place your filled cupcake pans into a 350 degree oven for about 18 to 23 minutes.  You will know when the cupcakes are done by poking a toothpick or a knife into the center.  If the knife comes out clean with no batter or pieces, than you know your baby cakes are ready.

Once your cupcakes have cooled, now it’s time to have some fun with the decorating.  We bought several gluten free flavored icings, pastry bags, and even made our own gluten free icing from another Wholesome Chow mix.  As you can see, we had a lot of fun decorating.  They were definitely unique cupcakes to say the least.  I especially liked Casey’s blood splatter cupcake.

In the end, I’d have to say that Wholesome Chow makes a pretty damn good cupcake.  The mix was easy to prepare, the cakes actually rose nicely in the oven, and the finished product was moist and delicate.  I would definitely love to try some to their other treats.  Looks like I’m off to do some online shopping…

Ps.- Homemade cupcakes also make an impressive birthday present.

Glutardedly Yours,

 

~Tim

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Click here to visit Wholesome Chow’s website!

Maple Bacon & Apple Stuffed Pork Chops

 

Well said, Homer…

Greetings Glutards!  How’s the work week been?  Yeah, mine too.  My vacation can’t come soon enough.  But until then, why not escape to some gluten free gourmet in your very own home?  It’s cheaper than a plane ticket, and you don’t have to worry about the hassles of packing.  Grab a cocktail and follow me to the kitchen for Maple Bacon & Apple Stuffed Pork Chops.

Now, this is something that I just came up with the other day.  I had a pack of bacon sitting in my fridge and I was trying to think of some interesting things to do with it.  It turned out to be pretty amazing, but I’ll let you be the judge.

Here’s what you’ll need:

• 2 Pork Chops
• 3-4 strips of cooked bacon, chopped
• 4 slices of gluten free bread- toasted & cut into small cubes
• 1 shallot, chopped
• 3 TBSP Maple syrup
• 1 TBSP Apple Cider Vinegar
• 1/2 of a green apple, chopped
• A pinch of cayenne pepper
• A pinch of thyme
• Salt & pepper. to taste
• Pamela’s Baking Mix, for dredging
• 2 TBSP Butter

Here’s how ya do:

In a large bowl, add your homemade gluten free breadcrumbs, green apple, bacon, and shallots.  Mix it all around.

To your bowl, add your maple syrup and apple cider vinegar.  Now, throw in your cayenne, thyme, salt and pepper.  Stir it up real good.  You may want to get in there with your hands to squish and mix everything together.  Isn’t this fun?  Set your fondled stuffing aside for later.

Ok, lets play with knives!  Take your pork chops and carefully cut into one side with a small pairing knife.  Don’t make the opening too large.  You don’t want your stuffing to fall out.  Keep using your knife to carve out a cavern in your pork chops for all of that delicious stuffing.

Once you’ve gone all ‘Jack the Ripper’ on your pork chops, now it’s time to bring the stuffing back into the picture.  Take small bunches of stuffing at a time and well, stuff, it into your chops.  Make sure you fill the whole thing.

Next, dredge your stuffed chops in your Pamela’s mix.  Make sure to coat all sides.

In a large skillet, melt your butter.  You want it to be just at the sizzling point.  Add your pork chops to your buttery pan.  You want to sear all the sides of your chops.  You’re looking for a nice golden brown color.

Once your chops are seared on the outside, it’s time to place them on a non-stick baking sheet and pop them in a 350 degree oven.  You want them to party in there for about 20 minutes.  It’s very important that stuffed meat items reach the proper internal temperature.

And that’s about it, folks!  Plate up your chops with your favorite gluten free sides and you’re set.  I chose to make crispy Brussels sprouts and brown rice with mine.  I also made a caramelized apple and bacon reduction to put on top…but that didn’t turn out the way I wanted it.  Cook and learn, I guess.

Mix.  Stuff.  Bake.  Enjoy!

Glutardedly Yours,

 

~Tim

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St. Patrick’s Day!

 

Kiss me, I’m Glutarded!

Greetings Glutards!  It's Monday and I am sure you are all feeling really great about returning to work.  With yesterday being the infamous St. Patrick's Day, I bet there's a few of you who have been hiding at your desks with Alka-Seltzer in one hand, and Tylenol in the other.  Yes, hangovers are a bitch. But the activities that create them are oh so fun!

So how did this glutard celebrate the amateur hour known as St. Patties?  Well, let me show you…

Start off with some traditional green beer.  Well, almost traditional, that is. Since celiacs cannot have regular beer, why not add food coloring to your favorite gluten free beer or cider to make yourself a emerald shamrock concoction?  I recommend a New Planet Off the Grid myself.  It's tasty and lends well to artificial coloring.  A few too many of these and you'll be running Erin go Bragh-less through the local college bars.

If you are not glutarded, enjoy a traditional Guinness for St. Patties Day.  Just beware of the trucks…

My family is not Irish in the least, but we do love a good holiday themed meal.  For this occasion, my mom prepared a fantastic corned beef and cabbage with boiled potatoes.  Now, I prefer my corn beef done in a slow cooker, and my cabbage braised, but this was pretty damn good.  Who knew an Sicilian girl could cook as well as an Irish lass?

Finally, don't leave your family pets out of all the Irish festivities.  We decided to throw some shamrock beads on my brothers dog, Brutus.  You would think this would be something you would do after a few drinks.  In reality, my mom decorated the dog straight from church.  But hey, he loved it.  Brutus even got sad when you would try to take them off.  Green is definitely his color.

I hope you all had a fun and safe St. Patrick's Day!  Even if you are not Irish, it's still fun to participate in the tomfoolery.  Just remember, it's always important to have a designated driver, and know when to quit when you are out celebrating such holidays.  I am sure I'll see ya'll at the bars again in about 2 months for Cinco de Mayo...

Glutardedly Yours,

~Tim

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Meet Shannon, and Her Dietary Restrictions!

 

photo credit: cityroom.blogs.nytimes.com

Greetings Glutards!  And happy Friday!  I figured today I would share something with you all that would hopefully make you chuckle.  For that, I give you a video of me making a fool of myself.  Ladies and gentlemen, meet “Shannon”…

Shannon is a character that was created with the help of a sunny day, a roof deck, and possibly a little alcohol.  Shannon has some dietary restrictions which make her oh so pleasant to deal with.  Anyone who has ever been in the restaurant industry will appreciate this satire.

Watch.  Enjoy.  Wait for the sequel…

Glutardedly Yours,

 

~Tim

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Roll out the Barrel House

 

We’ll have barrel of gluten free fun!

Greetings Glutards! Sorry for the lack of posts over the last week.  This glutard has been very busy.  But I managed to pull myself away from work just long enough to enjoy a great dinner and some gluten free libations at a new local spot.  Ladies and gentlemen, I give you Bainbridge Street Barrel House.

This great little spot at 6th and Bainbridge is a great location to get your drink on.  For all of you non-glutards, the beer list is absolutely amazing.  I was so jealous.  But thankfully, they have a whole section of ciders and gluten free beers for those of us who need them.  They have a pretty good selection, too.  Definitely more options than most of the bars in the area.

First on my list was the Fox Tail Ale.  This wasn’t bad.  It was crisp and mildly hoppy.  I could get down with a six pack of these in the hot summer months.  Perhaps a pregame buddy for a Phillies game…

Next was the Lakefront New Grist.  This was ok.  I kinda felt like I was drinking a soda.  Not terrible by any means.  I recommend this for after you are already tipsy and need something light to keep drinking into the wee hours.  *Warning:  It may taste worse later when it’s coming back up…

For food, I started with the Brussels Sprouts and crispy bacon.  I mean, you could mix bacon with just about anything and I would order it.  They were fantastic.  Salty and savory.  Even if you are one of those people who are afraid of Brussels spouts, you should just suck it up and try them.  Yes, I know they look like creepy little cabbages.  But trust me, they are delicious.

On to the main course, which was the Stuffed Pork Chop.  Definitely worth trying.  It was very tender and was stuffed with apples and pears.  Served with a great side of veggies.  Best of all, completely gluten free.  Just make sure you alert your server so they can make sure there is no cross contamination with any flour in the kitchen.

And that’s about all I got today, everyone.  Make sure you check out the all new Bainbridge Street Barrel House.  It’s a great place to socialize over drinks and enjoy some creative pub food.

Glutardedly Yours,

 

~Tim

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Crab Salad on Cheddar & Old Bay Biscuits

 

Welcome to Slobster…

Greeting Glutards!  Today wraps up the recipes from the Oscars party last week.  This last one was really fun.  You know it’s gonna be a good party when your host splurges on the jumbo lump crab meat.  I just needed to find a suitable vehicle for it.  So yes, I did steal some inspiration from a “popular” seafood chain.  Can you blame me?  I think we can all agree those biscuits are like crack…

Here’s what you’ll need:

• 1 Cup - Pamela’s Baking and Pancake Mix
• Old Bay Seasoning
• 1/4 Cup - Vegetable Shortening (Make sure it’s very cold!)
• 1 Cup - Cheddar Cheese, shredded
• 1/3 Cup - Milk
• 1 lbs. – Jumbo lump crab meat
• Mayo
• Lemon Juice
• Chives
• Salt & Pepper

Here’s how ya do:

Start off by preheating your oven to 375 degrees.  You’ll need it nice and hot for your biscuits.  Take a large bowl and add in your 1 cup of Pamela’s mix and cut in your cold vegetable shortening.  Mix it up till it looks course and crumbly.  Pour in the milk and stir it all up with a fork.  Now, add in your cheddar cheese and Old Bay.  How much Old Bay?  As much as you’d like, baby.  If you like it like a Maryland crab bake, heavy hand that motha!  I used about a tablespoon.

Spoon your mixture onto a non-stick baking sheet.  I made tiny biscuits since mine were geared towards a finger food.  Place your tray in the oven for about 12 minutes, or until they are nicely browned on top.

Now, let’s make the crab salad.  In a bowl, combine your jumbo lump crab meat and mayonnaise.  Again, add as much mayo as you’d care for.  I didn’t want it to be too “wet” so I only added a small amount to mine to make it a desirable consistency. 

Chop up some fresh chives and add it to the crab salad. I added about a tablespoon of chopped chives. It gives it a hint of onion, as well as a touch of color. One does want a hint of color…

Finally, squeeze in the juice of a fresh lemon.  I added about a teaspoon.  Again, taste your mixture and add more or less to your liking.  Give it a stir and you’re set.

Ding!  You’re biscuits are done!  Remove them from the oven and place them on a serving tray.  Top each one with a little bit of your fresh crab salad.  Need a finishing touch?  Sprinkle them with a dusting of Old Bay.

 

And that’s it!  Your guests will be so impressed and you will be the host with the most.  That chain lobster shack has nothing on you, baby. 

Glutardedly Yours,

 

~Tim

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Curried Sweet Potato & Goat Cheese Crostini

 

Sweet potatoes are weird…

Greeting Glutards!  So here is my second recipe from Oscar night, the curried sweet potato and goat cheese crostini.  Now, we all love sweet potato fries, but there is so much you can do with this strange subterranean friend.  I had a few in my kitchen arsenal and decided to turn them into an exciting finger food.  With the help of some goat cheese and gluten free bread, of course.

 Here’s what you’ll need:

• Sliced gluten free bread, I used white sandwich from Whole Foods
• Goat cheese
• 2 large sweet potatoes
• 1 yellow onion, chopped
• 3/4 TSP salt
• 1/2 TSP ground curry
• 1/2 TSP ground cumin
• 1 TSP butter

Here’s How ya do:

Start by preheating your oven to 400 degrees.  Peel your sweet potatoes and cut them into small chunks.  Place all of your diced sweet potatoes into a baking dish sprayed with cooking spray.  You don’t want these little sweeties getting stuck to your dish.  Place them in your oven and roast for about 45 minutes.

While that’s roasting, place your chopped onion in a small skillet with 1/2 cup of water and your 1 TSP of butter.  You want to cook your onions down until they are tender and most of the liquid has evaporated.  Isn’t cooking fun?  When the onions are cooked, remove them from the burner.

Now it’s time to get creative!  Take your gluten free bread and cut them into small pieces.  You can use cookie cutters if you want.  I borrowed some circle cutters from work, but you can go wild and make them any shape that you’d like.

Arrange your little toasts, or crostini, on a baking sheet.  Place them in the oven with the sweet potatoes for about 2-4 minutes just to toast them slightly.  Once this is done, remove form the oven and spread a layer of goat cheese on each one.  Return them to the oven for another 2-4 minutes so that delicious cheese gets baked on there.  Look how fancy you are!

Now, back to your sweet potatoes.  When they are finished baking, place them into a food processor.  Add your onions, salt, curry, and cumin to the party.  Blend that biotch until it’s nice and smooth.  Taste your puree and see if you need to add any extra salt or spice.

Take your puree and place a small amount on each one of your goat cheese crostinis.  Fun tip:  fill a freezer bag with the puree and snip the corn off.  BAM!  Instant pastry bag.  Now just squeeze a bit on each crostini and you’re golden.

And that’s it!  Arrange them on your favorite platter and your guests will definitely be impressed.  You can even sprinkle them with a little paprika to add that extra somethin’ somethin’.

Enjoy!

Glutardedly Yours,

 

~Tim

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