Monday, August 26, 2013

Gluten Free Zucchini Bread

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                          Zucchini Bread

      Finally, that is all I have to say; I finally figured out a Zucchini Bread that I LOVE!!!!  I am so happy, that I almost ate the entire two loaves of bread all by myself, but; I shared because my son will actually eat this and (there is a vegetable inside, so I'm not saying NO) I can always make more!!!   I love to eat this bread, it gives me a reason to use butter again....I miss it!  So I put it in the fridge and let it get all cold, then cut it and eat it all day long for every meal with butter on it!!!  So bad I know, but seriously, how often do we get good bread to actually use butter on? Uh, NEVER!   Unless by some miracle you all know something that I don't, in the chance that you do, please make sure and give me the heads up of where to get this amazing bread, so I have somewhere else to use my butter!  The sad things you crave, I know, soooo pathetic!  So try the Zucchini Bread my way ,and see if you love it too?!  Happy Baking, Natalie

-1/2 tsp salt
-1/2 tsp cinnamon
-2 tsp baking soda
-1/2 tsp baking powder
-3 cups Pamela's Bread flour
-2 tsp pure Vanilla extract
-3/4  oil
-2 cups grated Zucchini
-1 cup granulated sugar
-3/4 packed brown sugar
-3 large eggs

Mix together the salt, cinnamon,soda, flour and baking powder in your mixer or with a hand mixer.
Next -add the oil,eggs and vanilla, mix together, scrape the sides, then add the Zucchini, brown sugar and sugar ,mix well, when it is all combined then scrape the bowl and pour it into the pans, TRY AND MAKE IT EQUAL.

This bread freezes so GREAT, so make some now while we are in Zucchini season; don't let your fresh veggies go to waste!

 Preheat your oven to 350 degrees. Bake for 55-60 minutes or until the toothpick comes out clean. I used 2 -8x4x3(or somewhere really close to it) inch pans, I sprayed them with cooking spray, then I sprinkled sugar on the inside so they wouldn't stick.( my husband said that made it taste even better)

Sunday, August 18, 2013

Gluten Free Fresh Peach and Strawberry Pie

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Fresh Peach and Strawberry Pie
Terrible picture
     I can't pass up an opportunity to make a dessert with our WONDERFUL, fresh fruit!  So sorry, to all of you chocolate lovers, it's fruit time for a little while longer.  So, I have been all over Pinterest and my cookbooks, looking for yummy ways to make cold desserts, and NOT COOK the fruit; in case I haven't mentioned, I hate cooked fruit with a passion!!!!  So, if you see a recipe with cooked fruit in it, my family begged for it.  This pie was pretty quick and tasty, it looks ugly in the picture (now I see why the lady I got the recipe from didn't take a photo of it cut)  it slides apart, so if you are looking for a dessert that is BEAUTIFUL to serve this is not the one.  Of course if you are looking for tasty treat, full of fresh fruit, this is for you!  I hope you enjoy it.  Happy Baking, Natalie

Adapted from 5 boys
-2 cups crushed gluten free graham crackers(I used K-Kritters)
-1/4 cup butter,  or4TBS (melted)
- 1/3 cup powdered sugar

Preheat oven to 350 degrees, bake 12 minutes,  then cool.
Combine in a bowl, spray the pie pan with Pam.  Then press into the sides and bottom of pan firmly.  I didn't crush my cookies enough, they were a little large.

The topping is also graham cookies

-1 pound of strawberries hulled and sliced.
-3 or 4 ripe peaches peeled and diced in bite size chunks.
-1 can sweetened condensed milk 
-1/4 cup or a little less if you don't love lemon 
-1 cup heavy cream or cool whip to put on the top of the pie when you're done ( depends if you are in a hurry or not) 

Mix the peaches and strawberries in a bowl, give them a toss, then spoon it onto the crust.  Now in the same bowl put the sweetened condensed milk and lemon juice, mix together, then pour it over the peaches and strawberries.  Let  it chill in the fridge for about 30 minutes, then top with the whipped cream or cool whip.  EAT THIS THE FIRST DAY, IT WON'T STAY TOGETHER.

To me, nothing is better then a fresh fruit dessert on a HOT day!

Friday, August 9, 2013

Gluten Free Fresh Peach, Nectarine and Strawberry Tart

Pin It Fresh Peach, Nectarine and Strawberry Tart

     Oh how I love Summer, let me count the ways...fresh fruit of every variety I can get my hands on, garden vegetables, flip flops, shorts, Summer sunsets, listening to the children giggling late into the night, swimming pools, ballgames , family barbeques and that is my short list.  As my kids get older I cherish Summer more every year, because it means they are growing up and soon my house will be too quiet. (by the way, I never thought I would EVER say that!!!)  So, with all of the fantastic fruits available, I decided to try my first tart and use some of my FAVORITES all at one time!!   Also, anytime I can mix a little salty, sweet and easy, I am in heaven!   Thanks for all of the emails, comments and the catches,(someone caught a recipe type O, good catch!) I appreciate you all taking the time to visit my little blog.  Happy Baking, Natalie

 Adapted from My Man's Belly
-1 1/2 cups crushed pretzels(I use only Snyder's GF they don't get mushy)
-3/4 melted butter
-1/2 cup sugar
-8 oz. room temperature cream cheese
-1 1/2 cups powdered sugar
- 1 cup heavy whipping cream
-1/4 tsp almond extract
-Now to the fruit, I would use 4 ripe peaches, 4 nectarines, and 8-10 strawberries.( I however, did not quite have enough fruit because some of my peaches ended up having a really funky texture and "my helpers" were eating the strawberries.  So I would make it bigger and fuller.

 Preheat oven to 350, bake for 15 minutes.  Put a baking sheet underneath just to be safe, so you don't accidentally push the bottom out.  Cool completely before adding the cream filling.
To crush the pretzels, use a mallet and a gallon bag, or a coffee cup.  I used my food processor and it made it way too pulverized.(I like some texture)
-put the crushed pretzels, melted butter  and sugar in
a bowl and mix it together with a spoon.  Spray the bottom of your Tart Pan, then press the crust into the pan firmly and Bake.  While the crust is baking, peel and cut your fruit, then put them in the fridge to rest.

 Cream Filling:Use a hand mixer or mixer.
-beat the 8oz. cream cheese,  the powdered sugar and the almond together until smooth.  In another bowl, whip the Heavy Cream into whipped cream, then mix it in with the cream cheese mixture, use the hand mixer with this too, on low until they are all combined together.

Putting together:
Spread the Cream Filling on the crust, then layer the fruit as you like, keep it in the fridge and serve when all chilled.  Top with whipped cream or ice cream.  It's DELICIOUS!!!

Friday, August 2, 2013

Gluten Free Nutella Brownies

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                        Nutella Brownies

     Holy cow, I've been dying to make brownies with Nutella for an AGE, I love Nutella!!!  Personally, I think it should have it's own spot on the food pyramid, you can eat it with a spoon, fruit, in baking, apparently on bread ( I tried it once and thought it was SO nasty!)  People love it so much, they had a robbery in Germany, this past April, where the thieves got away with 5 tons of the stuff.....$20,710 worth!!!! See I told you everyone loves Nutella, not just me!  If you don't, switch it out for peanut butter.  I personally, have eaten several of these brownies, thank goodness I had to take them to a potluck and share, or my family and I would have polished them off in NO TIME, I love them!  It was a bad week.... I baked 4 desserts, that you will soon see, and I ate some of them too!! Yikes, fruit season is not skinny season! :)  Make these brownies I dare you, then see if you can eat only eat just one!  Happy Baking, Natalie

 Adapted slightly from, On Sugar Mountain
-1 cup Pamela's Bread Flour
-3/4 cocoa powder(I use dark /regular mix) 
-1/2 tsp baking powder
-2 cups sugar
-1 cup butter (melted)
-2 tsp Pure Vanilla extract
-4 large eggs
-1cup Nutella (heated in the microwave 45 seconds)
-1/2 cup semi-sweet chocolate chips

     -In a microwave safe bowl melt the butter(not scorching,just melted) then add the sugar and whisk, cool for a minute, move onto the flour mixture.
-In another bowl (mixer) add flour, cocoa and baking powder and mix together for 30 seconds or so.  Now leave it, go back to the butter.
-Now add the eggs, 1 at a time to the butter and sugar and whisk them in completely, then add vanilla.
-Next,On low, add the butter mix to the flour and mix, combine it, then add the Nutella, mix it again and scrape the sides....until combined then gently add the chocolate chips.  Now pour it into the pan and smooth.

 Preheat the oven to 350 degrees, line a 8x8 square pan with parchment paper( I sprayed the bottom to make it stay down) Bake for 55 minutes, it will still be jiggly, but it is done.  Cool completely before you take it out of the pan, or it will fall apart. I was impatient, and mine did fall apart.  I put mine in the fridge over night then cut it apart in the morning.

 In case your wondering why I use big writing, I get tired of having to squint all the time reading other people's stuff. 

The edges of this brownie are Fantastic, they are thick and crusty and, Oh ,my gosh !!!  I didn't think a small pan would be enough, but they are Rich!!