Chocolate-O-Chocolate Cookies ... gluten free

For Flashback Friday I thought I would remind you of these delicious cookies I posted a few years ago .. you can find the original recipe here 

I have simplified the recipe somewhat in the update below ...

 Chocolate-O-Chocolate Cookies

• 1/2 cup butter 
• 1/2 cup shortening 
• 1/2 cup brown sugar 
• 1/2 cup white sugar 
• 2 eggs 
• 1 teaspoon  vanilla 
• 2 tablespoons cocoa powder 
• 1 (4 oz) package of instant chocolate pudding 
•  one cup Julie's Flour mix or your favorite GF all-purpose flour
• 1/2 teaspoon xanthan gum 
• 1/2 teaspoon soda 
• 1 teaspoon baking powder 
• 3 1/2 cups gluten-free oat flakes 
• 2 cups chocolate chips 
• 1 cup chopped nuts (optional) 

1. Cream together butter, shortening and sugars 
2. Add eggs and vanilla and beat well. 
3. Add mixed together dry ingredients , stirring well 
4. Stir in chocolate chips and nuts. 
5. Drop by teaspoons onto greased cookie sheet. 
6. Bake in 350 degree oven for 10 to 12 minutes or until done. (Less time in oven  leaves cookies softer, baking longer makes them  crispier) .  Let cool slightly before removing from pan.   

** note -- this is quite a large recipe but it can easily be cut in half. 

Amy's Date and Nut Bars

This is my daughter's recipe and it uses whole foods and natural sugars coming from the dried fruit. I will share with you today two versions to show how easy it is to switch things up and add whatever you wish. The nuts don't have to be toasted but they do add a depth of flavor if they are.
Each variation makes one loaf pan cut into bars.

Coconut Date Bars: (Top Bar)

• 1 cup of toasted nuts (1/2 each of almonds and cashews)
• 1 cup unsweetened shredded coconut
• 2 cups of medjool dates
• 2 tablespoons of coconut oil

Ginger Date Bars: (Bottom Bar)

• 1 cup toasted nuts (1/2 cup each of almonds and pecans were used)
• 1 cup of mejooled dates
• 1 - 2" piece of ginger peeled and shredded or finely diced if you like pieces of ginger in it. 
• 1 tablespoon cinnamon

1. Add the nuts into a food processor and pulse until you have small pieces.
2. Add the remaining ingredients and pulse until the mixture is well combined and sticky. 
3. Press into a parchment lined loaf pan.
4. Chill in the refridgerator until firm. 
5. Remove from pan and cup into bars. 
6. They keep well in the refridgerator for about a month or freeze. 

Apple Crisp Muffin Cups

These apple crisp muffins are a nice treat when you need a 'picker upper', they go great with a cup of coffee. They freeze well and are quick to thaw for that work or after school snack, dessert, or even breakfast. Enjoy them plain or top with caramel sauce and a dollop of whipped cream if you want to serve them for dessert. In any case they are a neat little hand held mouthful or two of goodness.
This is a large recipe. Handy for extra in the freezer.

Apple filling:

• 6 medium/large McIntosh apples, peeled, cored and cut in small chunks
• 2 tablespoons sugar
• 1/4 cup water
• 3/4 teaspoon cinnamon

1. In a medium sized saucepan mix ingredients together and cook just until apples turn tender,  3-5 minutes. Set aside.

Muffin cups:

• 2 cups oats, I used old fashioned oats
• 2 cups flour
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 1/2 cups cold butter, cut in cubes

1. Whisk together oats, flour, brown sugar, and cinnamon.
2. Add butter cubes and using pastry blender cut butter into dry ingredients until it looks like coarse crumbs.
3. Place heaping tablespoons of crumbs in each mini muffin cup, press into bottom and up the sizes to the top. I used mini muffin pans.
4. Spoon 2 teaspoons apple filling into each muffin cup
5. Bake in a 350º oven for 25 minutes, allow to cool in pan then remove carefully and serve. Place remaining muffin cups in a tightly covered container and freeze.
6. Yield: 48 mini muffin cups

Smoked Salmon Chowder

Our favourite ways to eat smoked salmon is on pizza or on an appetizer plate but when I want to serve something comforting on a winter day I think about smoked salmon chowder.   

This hearty chowder using simple ingredients is quick to make and full of flavour.

• 2 tablespoons butter
• 1 cup diced onion
• 1 1/2 cups diced celery
• 2 cups diced carrots
• 3 - 4 cups diced potatoes
• 3 cups chicken or vegetable stock  
• 2 1/2 teaspoons Old Bay seasoning
• 3 tablespoons tomato paste
• 4 cups whole milk
• 1/3 cup flour
• 1 tablespoon freeze-dried dill or 1/4 cup finely minced fresh dill
• 1/2 cup finely chopped parsley
• thick cut smoked salmon, chopped into bite-sized pieces  (the measurement doesn't need to be accurate, I usually use about 1 1/2 - 2 cups)
• (optional) 10 raw prawns deveined, tails on is fine (add them while they are still frozen)
• salt and pepper to taste

1. In a large saucepan, over medium heat, add butter, onion, celery, carrots and stir occasionally until the onion and celery have softened.
2. Add potatoes, Old Bay seasoning, tomato paste and the stock.  Bring to a simmer and until potatoes are tender.
3. Shake together the flour with 2 cups of the milk until smooth.  Stir into the soup and add the remaining milk.  Bring to a simmer.   
4. Add the dill, parsley, smoked salmon and the prawns.   Simmer for a few minutes until the prawns are cooked.
5. Season with salt and pepper to taste and serve with crusty bread.  

Bread For The Journey

The Narrow Winding Path 

This Christmas, a friend gifted me with a box of Proverbs cards to colour.  

A gift I have enjoyed. 

The colouring is relaxing and pondering the wisdom of each card's verse is inspiring. 

The card above is one that  particularly impressed me
 by how  the artist
captured the emotionally impacting truth of God's promise. 

Our life path is fraught with distractions, pitfalls, dangers, obstructions,  twists and turns,

to the extent that often we feel we are groping our way in the dark with no GPS 

and feeling the ground under our feet  about to give way.    

But we DO have a GPS,

 God's-Path-Selector.   

If we stay tuned to His Word, we will make wise 'choices/selections'
 that will keep us on the narrow path,

and
Our Lord has promised to guard our footsteps
and protect us from slipping or falling.  

"The Lord will be at your side

 and

 will keep your foot from being snared" 

Proverbs 3:26

Chocolate Crepes

Crepes are simply delicious. The filling is what makes them. For the ones featured today I thickened the juice from a jar of sour cherries and added fresh cut strawberries, raspberries and vanilla bean ice cream. Top with sweetened whipped cream and a drizzle of chocolate sauce. 

Crepes: yields 14-16

• 3 eggs
• 1 1/4 cups milk
• 2 tablespoons butter, melted
• 2 tablespoons cocoa
• 2 tablespoons sugar
• 1 teaspoon espresso powder, optional
• 1/4 teaspoon salt
• 1 cup flour

1. Beat eggs, and add in remaining ingredients. Beat well until you have a smooth batter.
2. Heat a non stick pan over medium. (you do not need to spray pan)
3. Using a 1/3 cup measuring cup scoop batter and pour into middle of pan. Twirl pan so the batter spreads out into a thin round. 
4. Allow to cook on first side for a few minutes. Gently flip and cook on second side for about 30 seconds.
5. Remove to a cooling rack. Once cooled stack between wax or parchment paper until ready to fill and serve. 

**these can be made ahead of time and once cooked and stacked put into a container or sealed bag to keep from getting dried out, until ready to serve**

Sour Cherry Filling:

• 3 cups juice from canned sour cherries in light syrup
• cherries from the jar, pit if needed
• 1 1/2 tablespoons cornstarch

1. Drain the cherries and put the juice into a microwavable bowl.
2. Whisk the cornstarch into the juice and microwave until the juice bubbles and there is not more 'chalky' taste from the cornstarch. This will take about 5-7 minutes. Stir several times between.
3. Pit cherries if they are not already. Add to the thickened juice. Set mixture aside to cool. This can be done ahead of time and put in refrigerator. This is also nice served slightly warm, but not hot.

Suggested fillings and toppings:

• sliced strawberries
• raspberries
• ice cream
• pudding or mousse
• whipped cream
• chocolate sauce
• dusting of powered sugar

Savory Egg Bake

I really enjoy having friends over for brunch. This easy egg bake can be adjusted to your liking by changing up the choice of meat or veggies and cheeses used.
Serve with a side of crispy bacon, roasted potatoes or hashbrowns and a nice fruit salad and you have a lovely brunch.

• 1 lb of turkey breakfast sausages, casings removed (or any preferred sausage)
• 1 red pepper, diced (can use any color) 
• 2 cups of cottage cheese or ricotta (I used cottage cheese)
• 1 cup of shredded cheddar cheese (or whatever kind of cheese you have in the fridge, mozza works great too) 
• 12 eggs, beaten
• 1/3 cup of flour
• 1 teaspoon baking soda
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon fennel seeds (optional) I used it.
• 1/2 teaspoon salt 
• 1 teaspoon pepper
• dash of hot sauce like Tabasco (optional) 
• 1 teaspoon of Dijon Mustard (optional)

1. Brown the sausage meat and cook through until all the pink of the meat is gone. 
2. Drain the cooked meat on a paper towel to remove  any excess grease. 
3. In the same pan cook the red pepper with the seasoning until the peppers have softened. 
4. In a separate bowl, beat the eggs, flour and baking soda. Add the cheeses, sausage and pepper, mix well. Pour into a well greased 9x13 baking dish and bake at 375 F for 30-40 minutes or until the center doesn't jiggle any more and the top is slightly browned. 
5. Cool for 10 minutes before slicing and serving. Serves 8-10. 

Bread for the Journey

Are you looking for direction?

Call to me and I will answer you, and will tell you great and hidden things that you have not known.  Jeremiah 33:3 ESV

When we don't know which way to turn and the road ahead seems impassable, there is One we can turn to.  The God who made heaven and earth and who knows all things, tells us to call on Him. Is anything too difficult for Him?

Jeremiah 33:3 is a verse I memorized as a child, and a promise I have claimed through life. When I find myself at the 'end of the tracks', with no idea what I should do, that verse always comes to mind.  God has promised that He will show me the way. I see only the roadblock and not the 'big picture'. I see the end of the road and not the rest of the map.  But God sees it all.  I can trust Him with my request for direction.

How is your journey going?  God knows where you are and the road that lies ahead. As we move forward into 2018, let's put our trust in God and allow Him to lead.  He has given us the Bible...words to guide us in our daily life.  He has also given us the Holy Spirit to teach and lead us.  He gives us hope for the future.

Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge him, and he will make straight your paths.  Proverbs 3:5-6 ESV

 

Flashback Friday - Goluptsi

We grew up enjoying Golubtsi, Голубцы, a Russian version of cabbage rolls. I didn’t develop a taste for cabbage until my adult years so I’d peel off the cabbage and just enjoy the filling. Today I really enjoy cabbage in all it’s cooked or uncooked forms! Once you get the cabbage leaves ready to go this is a simple recipe to make. This is my mother's version. There are many other recipes that differ from hers. This was first posted in 2011 here.

Ingredients:

• 1 head of cabbage
• 2 pounds ground beef, 15% fat or higher
• 1-1/2 cups cooked rice cooled
• 1/2 onion, grated
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley
• 1 can condensed tomato soup, (approx. 10-3/4 ounces)
• 1- 8 ounce can tomato sauce
• 2 tablespoons ketchup
• 1 small onion chopped
• 1-1/2 cups sour cream
• 2 cups water

Method:

1. Core the cabbage leaving it whole.
2. Boil the head of cabbage in a pot of water until leaves separate easily.
3. Drain leaves and let them cool while you prepare the filling.
4. Combine the ground beef, rice, onion, salt, pepper, and parsley.
5. Once the leaves are cool enough to handle you can trim some of the thick vein of the cabbage leaf to make it easier to fold.
6. Place about 1/3 cup of ground beef mixture onto a cabbage leaf and fold edges over and roll up.
7. Place in baking dish with folded seams down.
8. Continue until you use up the ground beef mixture and cabbage leaves.
9. Saute the chopped onion in a little oil until it is translucent.
10. Add soup, tomato sauce, ketchup, and water, mix well and bring to a boil.
11. Add a little of this sauce to the sour cream to temper it and then add the sour cream mixture to the sauce and mix well.
12. Pour the sauce over the cabbage rolls.
13. Bake in a 350 degree oven for an hour or longer, till hamburger is fully cooked.
14. Yield: 12-18 Cabbage Rolls depending on size of your meat balls.

Serve with your favorite green side dish and some good bread to soak up the sauce!

Tips:
You may need two baking dishes to accommodate more than 12 rolls.
While the whole head of cabbage is cooking in the pot I use tongs to remove the leaves gradually as they start to release from the head of cabbage and put them on a kitchen towel to cool. I keep checking as I prepare the other steps in the recipe.
I use a sharp paring knife to trim the vein starting in the center of the thick vein away from me to the outer thicker part of the vein.

One of our sons doesn’t tolerate milk products so I made a small batch of the Golubtsi and covered them with the sauce before I added the sour cream to the rest of the sauce. We find that using hamburger that is 15% fat or more is better for these as the meat that has less fat in it can be dry.

Tropical Upside Down Cake

Here's a slightly different twist to Pineapple Upside Down Cake. The secret is the Orange Marmalade. Serve with whipped cream for a taste of the tropics.

For the Topping:

• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 1/3 cup orange marmelade
• 1/3 cup crushed pineapple, drained
• 1/2 cup flaked or shredded coconut

For the Cake:

• 1/2 cup butter or margarine softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla or coconut extract
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt 
• 1/2 cup milk
• 1 tablespoon orange zest - if desired

1. Mix melted butter with brown sugar, stir in marmalade and pineapple and coconut.
2. Spread topping evenly in the bottom of a 9 inch ring mold or a 9 inch cake pan. Set aside.
3. In a mixing bowl, blend butter, sugar, eggs and vanilla, beating until light and fluffy.
4. Add dry ingredients and milk alternately and beat for about 2 minutes until batter is smooth.
5. Spread batter over topping in cake pan or ring mold.
6. Bake at 375 degrees F for about 25-30 minutes or until cake tested comes out clean.
7. Cool 5 minutes and then invert on to a serving plate.
8. Serve  warm or cold with whipped cream or ice cream.