Gluten-Free Chocolate Cake Mix, Really!

Ok, let's be straight about this. A LOT of gluten free pre-packaged mixes are horrible! Horrible how? That depends on the brand. Bad flavor, bad consistency, ugly to look at...oh, and not cheap either! If you read my other recipes, you may notice my recommendations for baking usually include modifying regular recipes with a general gluten free flour mixture. But once in awhile there is a pre-packaged mix worth using and the best is worth mentioning here. Sof'ella brand Chocolate Cake Mix. I purchase it at Fresh and Easy supermarkets and don't have to modify anything*! Be aware it makes a small batch, maybe about 2/3 of what you are used to with other commercial gluten brands of cake mixes.

* Except for VEGANS who can easily use Flaxseed Meal or Egg Replacer instead of eggs and Coconut Oil or Canola Spread instead of butter.

Today I had a baby shower to attend and I made the dessert, so I made Sof'ella cupcakes with Cream Cheese Frosting. I used the exact directions on the box, which you need to follow in order, exactly. I then made frosting, the recipe to follow, using yellow cupcake cups and making the frosting blue. There are so many ways to change this for fun or taste, but always start with Sof'ella when making chocolate cake!





Cream Cheese Frosting
8oz block of cream cheese
8oz/1.5 sticks of butter
1 Tbs vanilla extract
2 cups powdered confectioner's sugar

Food coloring to taste
Decorations as desired

Cream together cream cheese and butter with mixer, then add vanilla. Slowly add sugar, one cup at a time. Finish with food coloring. Refrigerating makes it set up well. Add to cooled cupcakes and decorate!

Olive Garden Pasta Soup Recipe

Ok, I haven't made this yet...but a client shared this Olive Garden Soup recipe. Of course I modified it to be gluten free...

Olive Garden Pasta E Fagioli Recipe

INGREDIENTS:

3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other GLUTEN FREE PASTA

PREPARATION:

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. 

COOK'S NOTES:

Just cut the recipe in 1/2 for smaller family needs! 

Seattle Oatmeal Chocolate Chip Cookies (Flourless)

Oatmeal Cookies 

Let's talk oatmeal. There is a little controversy about gluten free and oatmeal. The thing about regular oatmeals are that they are processed in factories that process and chop wheat. So there is a chance that your oatmeal will be touching machines that have touched flour and the chaff that flies from the cut wheat may float over to and enter the oatmeal. Your risk is that of cross contamination and possible miniature incremental amounts of  wheat particle. Many don't notice anything with consumption of non gluten free oatmeal, but for the most sensitive and those whose doctors have stressed the importance of staying away from any contamination of gluten, you can buy gluten free oats. The problem is, they are usually old fashioned style oats and many cookie recipes call for quick cooking oats. The difference results in different cooking times and different textures. Old fashioned oats should be mixed into cookie dough and then refrigerated for 20 minutes before baking for a less. They do result in chewier instead of flakier texture, so there's another bonus. The negative is the extra time and cost of gluten free oats, but they will be chewier and safer for some diets. The use of almond meal replaces flour and adds a hearty texture, which is perfect for oatmeal cookies. Use this in many recipes as a partial flour substitute.

This recipe was adapted by one submitted by my friend, Jenn Unocic in Seattle. Enjoy!

Seattle Oatmeal Cookies (Flourless)

3/4c butter

1 c brown sugar

1c white sugar

2 eggs (substitute egg replacer or flaxmeal mix)

1tsp vanilla

2c almond meal

2 c rolled oats (quick cooking)

1 tsp baking powder

1/4 tsp baking soda

pinch of salt

1 bag chocolate chips

1/2 bag butterscotch chips

1/2c chopped nuts (optional)

Preheat oven to 375 degrees. In mixing bowl, add butter, sugars, eggs, and vanilla. Cream together. In another bowl, mix almond meal, oats. baking powder, baking soda, and pinch of salt. Add this mixture to the ingredients in mixing bowl. Mix together and add chips and nuts, until just mixed. Squeeze into tight balls and sit them a couple of inches apart on your baking sheet. Bake for 10 minutes, cool, and enjoy!

Ratatouille

Ratatouille, the Perfect Gluten-Free Side Dish

What is ratatouille and why should gluten free eaters be interested?  More than a cartoon name, this vegetable based dish is a healthy, simple, and delicious option to add to any meal. As a happy meat eater, I am constantly looking for new sides to add to my meals. And to my veggie loving friends, the eggplant and hearty squash make for a great centerpiece for a Vegan meal.

I discovered ratatouille after watching the cartoon, and knew I had to make it as soon as I got home from the theater. It turns out it's the easiest and most versatile vegetable dish. However, it's always about the same basic ingredients. This recipe is more of a general guide to how I start, leaving you plenty of room to be creative.

Most important thing to remember? Use fresh, firm vegetables!

Basic ingredients: Zucchini, Eggplant, Yellow Squash, Onion, Garlic, and Tomatoes/Sauce.

Basic directions: Chop or slice vegetables to any size or shape that you prefer. Saute onion and garlic in olive oil, then add veggies and cook until soft. A pat of butter or margarine will add a delicious flavor at this point. Next add tomatoes and/or sauce, then add spices to your desired flavor. I use basil, oregano, cayenne pepper, chili powder, salt...which gives it an italian flavor. Allow to simmer, stirring occasionally and serve alone, over polenta or on the side of your main dish. Have fun!!!