The holidays are coming!

Let the panic/stress/I’m off my rocker festivities begin!  All joking aside, I seriously love celebrating the holiday season by serving up a delicious breakfast buffet.  Breakfast is much more manageable than attempting to clean a turkey and make like 26 side dishes from scratch.  Don’t forget the hand stamped and embossed place cards.  Yeah, I’m so over it!  Why not join my holiday mutiny and kick off your celebration with a warm and cozy gluten free breakfast?  Since we’re all family here at Hold The Gluten, I’m sharing my Good Morning Gluten Free Coffee Cake recipe with you!  Now don’t you feel special?!  You’ll not only find the cinnamon-sugary streusel mix on the top of this fabulous coffee cake, but in the center as well.  Can you say gluten free goodness?  I would but my mouth is totally full of coffee cake…

Good Morning Gluten Free Coffee Cake Recipe

Streusel Mix
2/3 cup Bisquick Gluten Free mix
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ cup butter

Coffee Cake
2 ½ cups Bisquick Gluten Free mix
¼ cup sugar
¾ cup milk
2 teaspoons vanilla
4 eggs
½ cup sour cream

Pre-heat oven oven to 350°F. Spray an 11-inch round springform pan with cooking spray. In a small bowl, prepare the streusel mix using 2/3 cup Bisquick mix, brown sugar and cinnamon.  Cut in butter, using a mixer until mixture is crumbly; set aside.  In medium bowl, stir all coffee cake ingredients until blended. Spread half of the coffee cake batter in pan; sprinkle with half of the streusel topping, spread remaining batter and then top with remaining streusel topping.  Bake 35 minutes or until golden brown. Serve warm! Store tightly covered.

As a little girl, pancakes for supper was a special treat.  We’d feast on stacks of pancakes, crispy bacon (nom nom nom), and hash browns.  What kid wouldn’t love a meal like that?  Way better than roast beef and (gag) turnips.  Although watching my grandfather eat scrapple still traumatizes me just a bit even to this day.  That stuff is just nasty!  To keep the tradition going, my kids and I eat a lot of pancakes for dinner.  We even get a little crazy and add chocolate or vanilla chips or fresh berries.  A few nights ago I decided to add a little chunky peanut butter to the batter.  The result?  Totally awesome!

Peanut Butter Pancakes

1 cup Gluten Free Bisquick Mix
1 cup milk
2 tbsp oil
1 egg
2 tbsp peanut butter

Stir ingredients until blended.  Make sure the peanut butter is thorouglhy mixed in.  Pour 1/4 cup of the batter onto a hot greased griddle.  Cook until the batter starts to form bubbles and the edges are dry.  Flip pancake and cook until golden brown.  Serve with warm maple syrup.  Makes about 8 pancakes (we like ours on the big side).

Join a CSA.  CSA stands for Community Supported Agriculture.  In a CSA, people in the community pay a local farmer a set fee for a “share” of their crops during the growing season.  Typically from June until October, members pick up their weekly allotment of freshly picked fruit and vegetables.

Visit your local farm stand or farmer’s market.  I love stopping by the farm stand and picking up ingredients for that evening’s dinner.  During one “veggie run”, I asked the farm stand owner for lettuce.  Much to my amazement, he promptly dug up two heads of lettuce from his crops.  You can’t get any fresher than that!

Grow your own garden.  Whether you try your hand at container gardening or have a patch of land you can cultivate, growing your own can be a fun and satisfying activity!  Crops such as zucchini, cucumbers, tomatoes, lettuce, strawberries, and peppers are a great starting point for beginner gardeners.

What to do with all of this fabulous local gluten-free produce?  Here are a few seasonal recipes to enjoy!

Tomato, Watermelon and Mint Salad

3 cups cherry tomatoes, halved (I like to use a combination of red and yellow tomatoes)
4 cups of watermelon balls
½ cup chopped fresh mint
4 teaspoons lime juice
Dash of salt

Combine all ingredients and toss gently.

Homemade Basil Pesto

3 packed cups of fresh basil leaves
2 cloves of peeled garlic
1/3 cup of grated parmigiano-reggiano cheese
2 tablespoons of lightly toasted pine nuts (toast in a small pan over low heat till golden brown in color)
2 tablespoons of extra virgin olive oil
Juice of 1/2 a lemon
1 teaspoon of black pepper
2 tablespoons of water

In a food processor, puree all the ingredients listed above until combined. Taste and make adjustments as needed (I sometimes add a bit more basil or cheese).

Chocolate Chip Zucchini Bread

3 eggs
1/2 cup canola oil
1/4 cup agave nectar
1 cup sugar (I used demerara raw cane sugar)
1 1/2 teaspoon vanilla extract
3 cups grated zucchini
1 cup brown rice flour
3/4 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, canola oil, agave nectar, sugar, and vanilla extract. Shred zucchini and place in a clean dishtowel. Use the dishtowel to wring out excess water (this will help prevent your bread from becoming too mushy). Stir in shredded zucchini into mixing bowl. Using a sifter, sift brown rice, millet, sorghum, and potato starch flours as well as baking soda, baking powder, xanthan gum, and salt. Add into mixing bowl. Stir until combined and then fold in mini-chocolate chips.

Divide batter into four mini-loaf pans. Bake 25 – 30 minutes (until tester inserted in the center comes out clean).

These cupcakes are beyond good!  If you are craving a moist, chocolaty, decadent but easy dessert, look no further than this recipe.  I made these cupcakes for Thanksgiving and my entire gluten-eating family raved about them!  The addition of buttermilk and sour cream helps make the cupcake moist beyond belief.  The hint of orange brings another flavor level to your basic chocolate cupcake.  Be forewarned, these cupcakes are so darn good you probably won’t want to share!

Gluten Free Chocolate Orange Cupcakes

1 box Betty Crocker GF Devil’s Food Cake Mix
1 cup buttermilk
1 stick butter (1/2 cup), softened
3 eggs
1 cup orange juice
1 cup sour cream
1 4-ounce packet of instant chocolate pudding mix
orange zest

Preheat oven to 350 degrees.  Beat cake mix, buttermilk, butter, eggs, orange juice, sour cream, chocolate pudding mix, and orange zest in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.   Pour into prepared cupcake pan (filling 2/3 way).   Bake for 18 – 23 minutes (until wooden toothpick inserted into center of cupcake comes out clean).  Cool completely before frosting.  Makes approximately two dozen cupcakes.

Orange Cream Cheese Icing

1 16-ounce can Betty Crocker cream cheese icing
1 8-ounce block of cream cheese, softened
2 teaspoons orange juice
1/2 teaspoon orange extract
orange zest

Using an electric mixer, blend icing, cream cheese, orange juice, orange extract, and orange zest until thoroughly combined.

“You’re my boy, Blue.”  Will Ferrell, Old School

The above reference has absolutely NOTHING to do with my blueberry muffin recipe, but I had to include it.  As I began working on this post, I battled a case of writer’s block.  While these blueberry muffins are indeed delicious, said muffins were not inspiring writing greatness.  Grasping at straws, I searched for a witty quote about lovely blue fruits (yes, I was really reaching).  All I could find was a wordy poem about blueberries by Robert Frost.  Um, ok.   Then my mind started wandering (it has a tendency to do that more often than not) and I started thinking about the movie Old School and Joseph “Blue” Palasky.  At the ripe age of 89, Blue was the oldest member of a bogus fraternity.  Sadly, the navy veteran met his demise while preparing to wrestle two scantily-clad girls in a blow up pool.  But I digress…

Tranquilizer guns, beer bongs, and streaking aside (hmm, not a very successful transition), these blueberry muffins are moist, freeze wonderfully, and are pretty darn tasty.

Gluten Free Blueberry Muffins

3 eggs
1 cup buttermilk
Juice of 1/2 lemon
1/4 cup POM juice
1 teaspoon orange extract
1/2 cup canola oil
1/4 cup agave nectar
1 mashed ripe banana
1 cup brown sugar
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup millet flour
2 tablespoons ground flax seed
2 teaspoons xanthan gum
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups blueberries
Lemon zest

Preheat oven to 350 degrees.  In a large mixing bowl, combine eggs, buttermilk, lemon and POM juice, orange extract, canola oil, agave nectar, mashed banana, and brown sugar thoroughly.  Add in brown and white rice flours, tapioca starch, millet flour, flax seed, xanthan gum, baking soda, baking powder, and salt.  Stir until combined and then fold in blueberries and lemon zest.  Using a spring loaded ice cream scoop (this is so much easier than trying to pour directly into the muffin tin!), evenly distribute the batter into muffin tins.  Bake 30 minutes (or until wooden tester comes out clean).  Makes two dozen muffins.

It has been four long and torturous years since I have eaten mozzarella sticks. 1,460 days without deep fried deliciousness.

During a recent (rare) dinner out, I watched my husband happily devour a basket of mozzarella sticks while I ate a (ho hum boring) salad. Enough was enough! I needed fried cheese and I needed it NOW!  But what’s a gluten intolerant girl to do?  Many GF folks have attempted mozzarella sticks with sad results.  I’d heard horror stories of exploding and/or oozing cheese.  Not too appetizing…

Determined to satisfy my craving, I dusted off my Presto Cool Daddy Deep Fryer.  Armed with a package of mozzarella cheese sticks, Bob’s Red Mill All Purpose GF Baking Flour, and Aleia’s Parmesan Bread Crumbs, I went to work.  There are three secrets I’ll let you in on:  (1) Cut each mozzarella cheese stick in half.  I did deep fry a few full size sticks and they didn’t fry well.  (2) Roll the cheese in the egg and breadcrumbs twice.  (3) After you have “floured, egged, crumbed, egged, crumbed” all of your cheese, place them in the freezer for one hour.  This trick ensures the cheese will stay contained.

These mozzarella sticks were absolutely wondrous! The Hoover Vacuum Company would have been proud of my scarfing abilities! One word of caution, try to restrain yourself from eating 24 mozzarella sticks all in one sitting.   I speak from experience as there is only so much relief Pepcid can offer in this situation!

Gluten Free Mozzarella Sticks

2/3 cup GF flour mix
1/3 cup cornstarch
1/4 cup water
2 eggs
1 1/2 cups seasoned bread crumbs
1/2 teaspoon garlic powder
1 package (16 ounce) mozzarella cheese sticks
1 quart of canola oil

In a shallow dish, combine the gluten free flour mix and cornstarch thoroughly. In a second shallow dish, beat eggs and water until combined. In third shallow dish, combine the gluten free breadcrumbs and garlic powder. Cut each of the mozzarella sticks in half (the smaller size allows for more even frying). Coat each mozzarella stick thoroughly in the flour mixture, egg mixture, and then in the breadcrumbs. Continue these three steps until all mozzarella sticks have been covered in the flour, egg, and breadcrumbs (you will have 24 “mini” mozzarella sticks). Now begin the “double dipping process”. Re-dip all mozzarella sticks in the egg and breadcrumbs. Place on a parchment paper covered cookie sheet and freeze for one hour.  After freezing is completed, fill your deep fryer (or large pan) with canola oil. The oil temperature should be 365 degrees. Deep fry the mozzarella sticks for approximately 25 to 30 seconds (or until golden brown). Using a frying skimmer, carefully remove mozzarella sticks from oil and drain on paper towels. Serve with warm marinara sauce and enjoy!

In honor of this wondrous day, I would like to share with you my version of Tortilla Pie. Credit for my inspiration goes to Family Fun Magazine. I was leafing through their latest edition (May ’09) and saw a recipe for “Stacked Burrito Pie”. They used flour tortillas and ground beef (which I omitted for my recipe), but their version got me thinking of what I could do with gluten free corn tortillas.

Oh yeah, this one is a keeper!

Tortilla Pie

4 gluten free corn tortillas
1/2 cup sour cream
1 cup salsa
Tabasco sauce to taste
1/2 cup corn kernels (drained)
1/2 cup black beans (drained & rinsed)
8 ounces of Mexican Blend shredded cheese

Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch round baking dish with butter. Place the first tortilla (the small 6-inch tortillas) into the bottom of the buttered pan. Using a spatula, evenly spread two tablespoons of sour cream over the tortilla, then spread 1/4 cup salsa, a few dashes of Tabasco, two tablespoons each of corn and black beans. Finish the layer with an even coating of shredded cheese. Place the next corn tortilla on top of the cheese and repeat layering the sour cream, salsa, Tabasco, corn, black beans, and cheese.  Repeat layering until all ingredients have been used.  Bake pie for 30 minutes.

Optional add-ins: ground beef cooked with taco seasonings, diced jalapenos, and/or freshly chopped cilantro.

Note:  I did not heat the corn tortillas prior to making the Tortilla Pie, but will make my next pie with “heated tortillas”  They should provide a crisper pie.  To heat tortillas, I typically coat both sides with Canola Oil cooking spray and heat them in a skillet.

We have very cool friends for neighbors.  Sherry and Ray live down the street from us.  Too far to stick your arm out the window for a cup of sugar, but close enough to wander down for one of their fabulous get togethers.  Sherry and Ray recently hosted a Snuggie Party at their abode.  Yes, a Snuggie Party.  For those of you who do not obsessively watch infomercials, the Snuggie is infamously known as “a blanket with sleeves”.  According to my son (an infomercial junkie), I also need a Hoveround electric chair, several Sham Wows, and Urine Be Gone.

We excitedly donned our Snuggies (the kids put on their pjs) and headed over to Sherry and Ray’s house for a snugtastic time (yes, I went there!).  When I realized Sherry’s delicious hummus was naturally gluten free, I quickly gobbled up most of it myself.  After a few glasses of wine and a secret Snuggie handshake, Sherry  kindly shared her hummus recipe.

White Bean Hummus with Balsamic Vinegar

1 19-ounce can of White Cannelini Kidney Beans
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 1/2 tablespoons extra virgin olive oil
1/2 tablespoon minced garlic (I used roasted garlic)
Sea salt & pepper to taste

Using a colander, drain and rinse beans. Add all ingredients to a food processor. Blend until hummus is smooth and creamy. Serve with veggies, corn chips, or use in place of mayo on a sandwich!

I am the queen of multi-tasking! I can talk on the phone, prepare dinner, and wipe a bottom all in one fell swoop. Just for clarification it was my kid’s bottom, not mine. And yes, I wash my hands thoroughly before making dinner.

Note:  Sometimes I don’t posses a filter. The above paragraph is quite a lovely example!

But I digress. I am working on pulling together the contents of my next Hold The Gluten podcast (to be recorded this week, so stay tuned), but could not wait another millisecond to share my latest creation. In preparation for Easter Dinner, I wanted to experiment in making my first gluten free cake. This August will mark my four year “gluten free” anniversary, however, I have yet to delve into the cake arena. After a huge success using buttermilk in my baking, I felt mentally prepared to work on a gluten free carrot cake. I cannot stress this enough — this cake was the moistest cake I have ever eaten! I sang songs of praise about my carrot cake. I made up a dance about my carrot cake.  I ate with wild abandon not caring about calories or using a fork.  Shhh, I think the secret is the combination of buttermilk, applesauce, and grated carrots.

Tonight I finished the last of the cake. In four shorts days, I ate an entire two layer carrot cake by myself. What the heck, I was making up for lost time!

Gluten Free Carrot Cake

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup millet flour
1 teaspoon xanthan gum
1 tablespoon baking soda
2 teaspoons cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
4 eggs
3/4 cup buttermilk
1/2 cup canola oil
2 cups sugar
6 ounces of applesauce
2 teaspoons vanilla extract
2 cups grated carrot
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease bottom and sides of two 9 inch cake pans with shortening (I used Spetrum Organic). Sift first eight ingredients in a bowl. Set aside. Using an electric mixer, beat eggs, buttermilk, canola oil, sugar, applesauce, and vanilla extract on low speed until combined. Slowly add sifted dry ingredients into bowl until incorporated (continue to beat on low speed). Fold in carrot, coconut, and pecans. Pour batter into greased cake pans. Bake 30 minutes (or until wooden tester inserted into center of cakes comes out clean).

Cream Cheese Icing

2 8-ounce packages of cream cheese (softened)
1/2 cup butter (softened)
2 teaspoons vanilla extract
2 cups sifted confectioners sugar

Using an electric mixer, cream butter and cream cheese until smooth. Add in the vanilla extract. Continue mixing on low speed while slowly adding the sifted confectioners sugar.

*Note: The Cream Cheese Icing is from Janni on allrecipes.com. I changed the amount of vanilla extract, but kept all else the same (why mess with a great frosting recipe!).

I have a horrid confession to make…I’ve been eating large quantities of pre-packaged gluten free foods.  Cookies, breads, frozen meals; anything that did not have to be measured, mixed, and cooked by “yours truly”.  My turn to the dark side happened after burning myself out during the holiday season.  Frenetically baking like Betty Crocker on crack will eventually catch up with a person.  Not to mention the “episode” involving my dog Baxter eating two dozen freshly baked gluten free cookies.  Oh the horror!

After a month (or two) of recuperation and a detox from hydrogenated oils, I am back in fighting form and ready to bust out of my gluten free baking slump.  My latest recipe is a twist on my “traditional” cornbread.   I wanted to add a sweetness to the cornbread’s dense consistency.  The addition of blueberries, lemon, and honey make this an awesome breakfast bread.

I have to admit – nothing beats homemade.  Hmmm, if only I could find someone to bake for me!

Blueberry Lemon Cornbread

Grease bottom & sides of 8 x 8 baking dish with butter

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup buttermilk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1/4 cup honey
1 tablespoon lemon juice
Zest of one small lemon
1 cup blueberries (I used frozen)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 375 degrees. In a large bowl combine all dry ingredients. In a separate bowl, whisk all wet ingredients (include lemon zest) together. Slowly add wet ingredients into bowl of dry ingredients until incorporated. Fold in blueberries. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 25 to 30  minutes.

I remember trips to our local Farmer’s Market as a little girl.  We would always bring home a brown paper bag full of ripe pomegranate fruits.  After slicing them in half, I would marvel at the ruby red seeds that looked like jewels.  Extracting the seeds took some effort, but that was definitely part of the fun!  I can still recall the burst of tartness on my tongue and my red-stained fingers.

In the last several years when the benefits of the pretty pomegranate hit the news, I rediscovered my childhood treat.  This “superfood” is packed with antioxidants and promotes heart health.  I recenlty met Janny, a blogger for POM Wonderful.  She kindly directed me to POM Wonderful’s site and the bevy of recipes that include pomegranate juice and/or seeds.  Suddenly my glass of plain ol’ juice seemed in need of a makeover!

Armed with my trusty blender, I set out to create a healthy, tasty, and filling smoothie.  What’s fantastic about smoothies is that you can customize your frozen concoction based on your favorite fruits and flavors.

POM-tastic Fruit Smoothie

1 cup POM Wonderful juice
1 cup orange juice
1 banana
1 cup frozen blueberries
1 cup mixed frozen fruit (I used a combination of melon, grapes, & peaches)
1 cup fat free plain yogurt
1 tablespoon MLO Brown Rice Protein Powder

Place all ingredients in a blender. Blend until liquefied. If smoothie is too thick, add more POM or orange juice to thin out. Makes two 8 ounce smoothies.

Cookie Monster is my googly-eyed hero! As a child, I admired his impressive ability to hoover large quantities of cookies, donuts, and even a typewriter or two. Then Sesame Street went all “PC” and made poor Cookie eat veggies (hello, his name is “Cookie Monster” for a reason!).

I will warn you right now, these cookies are ridiculously good. So good that I have successfully eaten three dozen of these fantabulous cookies. By myself. Hidden in the pantry. In an attempt to control my peanut butter cookie binge, I froze a dozen of these beauties. Defrosting requires time to think about over-consumption, right? Um, not if you eat them directly out of the freezer bag. Lately I’ve spent a lot of quality time channeling my inner Cookie Monster.

In the articulate words of Cookie Monster, “om nom nom nom”.

Gluten Free Peanut Butter Cookies

1 cup butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup peanut butter
1 cup white rice flour
1/2 cup millet flour
1/2 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup peanut butter chips

Preheat oven to 325 degrees. Using a mixer, cream butter and sugars. Add eggs, vanilla extract, and peanut butter — continue to mix well. Slowly add in white rice flour, millet, and soghum flours. Add in baking soda, baking powder, and xanthan gum. Mix thoroughly until all ingredients are combined. By hand, fold in peanut butter chips. Drop by teaspoonful onto a greased cookie sheet. Bake 18 minutes. Makes 3 dozen cookies.

On December 23rd, I was out doing some last minute shopping. I battled parking spot stalkers, mall crazies, and scrooges filled with a case of the “bah humbugs”. Exhausted, I came home to find that my first “child” Baxter had eaten TWO DOZEN of my gluten free cookies.  Baxter is our black lab mix.  My husband and I adopted him from a local shelter 11 years ago.  Did I mention Baxter is blind?  Apparently his sense of smell is MUCH better than his eyesight!   I can only imagine the scene: Baxter’s overactive olfactory system detects my ziploc-bagged cookies. Cookies placed on the CENTER of the kitchen table. He somehow pulls them down, unceremoniously rips apart the bag, and devours all cookies. Only a few crumbs were remaining. That and a lot of dog slobber.

On a happier note, I feel quite confident about posting this tasty cookie recipe.  Thing 1 and Thing 2 loved the cookies and Baxter most certainly gave them two paws up.

Hope you all had a WONDERFUL holiday!

White Chocolate Cranberry Cookies

1 cup butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
2 tablespoons orange juice
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup millet
1/4 cup amaranth flour
1/4 cup tapioca flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon xanthan gum
zest of an orange
1/2 cup craisins
1/2 cup white chocolate chips

Preheat oven to 325 degrees. Using a mixer, cream butter and sugars. Add eggs, orange juice, and orange extract — continue to mix well. Slowly add in white & brown rice flours, millet, amaranth, and tapioca flours. Add in baking soda, salt, baking powder, and xanthan gum. Mix thoroughly until all ingredients are combined. By hand, fold in orange zest, craisins, and white chocolate chips. Drop by teaspoonful onto a greased cookie sheet. Bake 13 to 15 minutes. After removing from oven, wait a few minutes before transferring cookies to cooling rack. Makes three dozen cookies.

Growing up, there were three “traditions” I fondly remember during every holiday season.

Tradition Number One: We would light a bayberry candle and burn it all the way down in order to ensure good luck in the coming year.  Can’t say the bayberry candles really helped in the “luck” department, but they smelled quite nice.

Tradition Number Two: During a snowfall, my brother and I would place cereal bowls outside to collect the fresh snow.  My mother would top it with vanilla extract and we’d gobble up this tasty treat.  I realize now that I probably liked this tradition immensely as I was six years old and hammered from the vanilla extract.  I’ve consequently altered said tradition with my own Thing 1 and Thing 2.  They eat their bowls of snow topped with sprinkles. Well, unless they are being really difficult.  Then it’s snow topped with Benadryl.  Ahem,  kidding…really!

Tradition Number Three: Shamelessly gorging on grandmother’s homemade fudge.  My grandmother was an old school kind of lady.  She canned vegetables.  She made gooseberry pies from scratch.  She ironed (what’s that?!).  Every holiday there was a tray full of her glorious chocolate fudge set out for all to enjoy.

With grandmother’s fudge in mind and my obsession with anything pumpkin not waning, I started thinking about whipping up a batch of my own fudge.  Then I started researching fudge (yes, I need to get out more).  Apparently fudge can be very tricky.  Making fudge began to scare me a bit.  I still haven’t recovered from my horrific Chebe Calzone Incident of August 2008.  After some procrastination, my craving for fudge overcame my fear.  I’d like to happily report that the fudge recipe I concocted was easy!  Trust me, if I can successfully make fudge while using a meat thermometer, you can totally knock this outta the park!

Pumpkin Chocolate Fudge

3 cups white sugar
1 cup brown sugar (firmly packed)
1/4 teaspoon salt
1 cup 2% evaporated milk
1/2 cup canned pumpkin
7 ounces marshmallow creme
1/2 cup butter
1 1/2 teaspoons vanilla
12 ounces white chocolate chips
2 teaspoons pumpkin pie spice
2 squares Baker’s Chocolate (I used bittersweet)
candy thermometer (a meat thermometer worked as well!)

In a large saucepan (at least 3 quart), mix together sugars, salt, evaporated milk, and pumpkin on high heat. Stir well. Bring to a boil. Reduce heat and continue to boil until mixture reaches 245 degrees Fahrenheit. Do not stir during this time.

When the mixture registers 245 degrees, turn off heat. Add marshmallow creme, butter (melted), vanilla extract, white chocolate chips, and pumpkin pie spice. Stir to mix well.

Leave fudge mixture in sauce pan and allow to cool to 110 degrees Fahrenheit. This will take some time, so be patient! Once the mixture has cooled to 110 degrees, beat until fudge is thick and has lost it’s “gloss”.  You will have arms like Arnold Schwarzenegger after beating this fudge!  Pour into a greased 13 x 9 pan. Microwave Baker’s Chocolate squares and spread over top of pumpkin fudge. Cool to room temperature and/or refrigerate before slicing.

The clever Sea from Book of Yum created “Adopt a GF Blogger” as a means for our ever-growing gluten free community to get to know each other (and our tasty recipes!).  I think of Sea as our virtual gluten-free matchmaker — uniting Celiacs far and wide.  I excitedly decided to adopt Sophie from Flour Arrangements for my first adoption entry.  No offense to Sophie, but I am glad this is a “virtual adoption”, because Thing 1 and Thing 2 keep me quite busy – thankyouverymuch.  I totally enjoy reading Sophie’s blog and drooling over her mouth-watering recipes.  Not only can she whip up an amazing gluten free meal, but Sophie draws, loves antique-y old things, and has an amazingly positive outlook.

Without further ado, here is my version of Sophie’s creation.  Never one to completely follow directions (such a rebel!), I experimented with my just-purchased amaranth flour and also added an orange flavor to the muffins.

Cranberry Orange Carrot Muffins with Gingerbread Frosting
Adapted from Sophie’s fantabulous recipe at Flour Arrangements

Cranberry Orange Carrot Muffin Ingredients:

1 cup brown rice flour
1/3 cup amaranth flour
1/4 cup tapioca flour
1/4 cup sweet white sorghum flour
2 tablespoons ground flax seed
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup white sugar
1/4 cup canola oil
2 1/2 tablespoon melted butter
1 1/2 tablespoon real maple syrup
1/2 cup orange juice
1 1/2 small carrots, finely grated
1 1/2 teaspoon orange zest
1/2 cup “orange flavor” craisins
1/2 teaspoon orange extract
2 large eggs
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Mix all flours, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. In a separate mixing bowl, whisk eggs, white sugar, canola oil, melted butter, maple syrup, orange juice, orange extract and zest. Add the grated carrot. Add wet ingredients to bowl of dry ingredients. Combine thoroughly. Fold in the “orange flavor” craisins. Bake 20 minutes at 350 degrees. Makes 12 tasty muffins.

Gingerbread Frosting Ingredients:

5 1/2 tablespoons softened butter
1/4 cup firmly packed dark brown sugar
1 tablespoon molasses
1/8 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground all spice
pinch of ground cloves
1 1/4 cups powdered sugar

Using an electric mixer on low speed, combine softened butter with dark brown sugar. Add ginger, cinnamon, all spice, cloves, and molasses. Mix thoroughly. Slowly add powdered sugar (about 1/4 of a cup at a time) until all powdered sugar has been added.

Frost muffins once completely cooled.