Monthly Archives: October 2013

At this rate, I will never lose weight. I just made the BEST Caramel Drizzle sauce–another gluten-free desert.
Amazing Gluten-Free Caramel Sauce

All right everyone, listen up. This recipe is so good you simply MUST try it.
I am an ice cream addict. There, I’ve said it. And I absolutely LOVE a tablespoon or two of this sauce on top. Or you can drizzle it on top of cake, pies, or even just use instead of jam on your toast.
So easy, even you can make it.
Recipe will yield 1 1/2 cups

Eiscreme mit Karamelsoße seitlich

1 cup packed brown sugar (I use light brown or golden)
1/2 cup heavy cream

4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and stir
for about 7 minutes. If you happened to double the recipe, the stirring will take longer.
Remove the pot from the burner, add vanilla and return to
cook for another minute or so until it thickens slightly.
Let it cool before pouring into a jar.

maionese fatta da meIf you have made a habit of buying your mayonnaise ready-made, you are missing out on one of the best taste experiences home cooking has to offer. And here’s the thing, folks, making it at home is soooo easy.
Here is an easy mayonnaise recipe anybody with a food processor can make. And if you want something just a tad special, I’ve added a list of ingredients you can add for a gourmet flavor.
Homemade Mayonnaise
This recipe will yield 2 cups and will keep for one week.
2 egg yolks (Use only fresh eggs and avoid contact between yolk and shell)
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)
Place the egg yolks in the bowl of the food processor and add the vinegar, mustard, 1 tbsp of oil and salt to taste. Turn on the machine. When the ingredients are beginning to thicken and look like mayonnaise, very slowly begin adding more oil a few drops at a time. When about half the oil has been added in this way and the contents of the processor is still firm, you can begin adding the rest in a slow thin stream.
If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.Here are a few flavor variations you will enjoy

For Chipotle Mayonnaise, add 1 tbsp chipotle at the end of the recipe. Delicious on Turkey sandwiches.
For Dijon Mayonnaise, increase the Dijon mustard to 3 tbsp instead on only 1. Delicious on all cold cut or egg sandwiches.
For a Dill Mayonnaise, replace the wine vinegar with lemon juice, add 2 tbsp chopped dill, 1 clove garlic and pepper. Great with any fish or fish sandwiches.
For a Horseradish Mayonnaise, add 3 tbsp prepared horseradish and 1 tsp dried thyme.
For a Chive Mayonnaise, add 1/3 cup fresh chopped chives, 1 small clove of garlic and pepper to taste
The variations are endless. If you have a favorite mayonnaise flavor, be a dear and share it with me.



Gluten-Free Date Squares

This old-fashioned dessert always feels comforting to me. Maybe that’s because it reminds me of my grandmother.





1 cup dates, cut up
Date Squares1 tablespoon lemon juice

1/2 cup water

1 cup gluten-free all-purpose flour (see my homemade mix under the substitutions tab)

1 teaspoon zanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup butter
1 cup packed brown sugar
2 cups gluten-free oats


Combine dates,  lemon juice and water in small saucepan.
Bring to a boil, reduce heat, and cook, stirring often, until dates are soft enough to be mashed with a fork, and set aside.
In the bowl of a mixer, blend flour, baking soda, and salt.
Cut in butter and work with hands until mixture resembles coarse crumbs. Then stir in brown sugar and oats.

Press half of crumb mixture over bottom of lightly buttered 8×8-inch pan to form bottom crust, and gently spread date filling over bottom crust. Spread remaining oat mixture over date filling and very lightly press it into the filling.
Bake for 25 minutes at 350 degrees. Cool completely before cutting into squares.

Fall festival roast turkeyGluten-Free Stuffing for Turkey, Duck or Goose

Yes you can, have your stuffing and eat it too.

Here is a wonderful recipe that will satisfy everyone in your family, whether celiac or not.


½ cup quinoa well rinced

1 large onion finely chopped

1 large sweet apple, chopped

3 tbsp canola oil (If you are not vegan, you might want to use butter instead.)

3 celery stalks chopped

½ cup chopped walnuts

Salt and freshly ground pepper

Dash of cayenne 1 tbsp rosemary

¼ cup craisins (dried cranberries)

1 tbsp brandy or cognac


Place the quinoa in pan, cover with water and bring to a boil. Cook for aprox 15 minutes or until the grain is soft, and drain. Set aside.

In a frying pan, fry the onions in the canola oil. When they become slightly transparent, add the celery and walnuts and continue cooking for another ten or so minutes.

Mix all the ingredients in a bowl, including apple, raisins and brandy. Season and use to stuff the cavity of the turkey.

Cook turkey following directions according to weight.

And enjoy!