Strawberry White Chocolate Brownies {Gluten Free}

HAPPY VALENTINES DAY!!

Love is in the air. Do you do anything special today, with your loved one, family or friends?  Most Fridays we go out for dinner, myself, hubby and the little one. Tonight we will not. Even though we go out fairly early because of the little one, most places will just get too busy, loud and potentially overpriced.  As well behaved as she is most times, I don't want that one time she isn\t to be tonight as no one wants a fussy toddler ruining their romantic dinner. So just in case, tonight we will order in, and stay cozy.

The hubs and I have never really gone too over the top for Valentines Day.  Neither of us need anything, so other than some flowers, chocolates or a tub of his favorite ice cream, we keep it low key.  Better to save our money for more important things.  More money saved means I can finally convince him to get an SUV to make room for our expanding family.

Oh right!  I haven't told you yet.   Baby #2 is on the way, making its arrival late July.   We are very excited and getting ready for some busy times ahead.  Our little ones will be 20 months apart so there will be a lot going on.  Even the next few months will be busy moving around some bedrooms, office and workout equipment to make room for Baby #2.     I will definitely need to find a big win of energy now and then.   For now I will have to run on adrenaline since caffeine is not a pregnant ladies friend.   Post baby these brownies might have to the kick I will need, and at least they have some fruit in them.

Hope you have a wonderful day with your loved ones.

Strawberry White Chocolate Brownies {gluten free}

INGREDIENTS

• 1/2 cup unsalted butter
• 8 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup Gluten free flour blend
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp espresso powder
• 3 oz white chocolate , chopped
• 3/4 cup strawberries, chopped
• 1/2 cup strawberry white chocolate
• 1/2 cup unsalted butter, softened
• 2 - 2 1/2 cups confectioners sugar
• sprinkles

INSTRUCTIONS:

1. Preheat the oven to 350F. Spray a 9 inch springform pan.
2. Place the chocolate and butter in a bowl over a double boiler. Stirring off and on to melt together. Once completely melted remove from heat and let cool slightly.
3. Whisk in the sugar. Then whisk in the eggs, one at a time.
4. Add vanilla and whisk in.
5. Add flour, salt, espresso powder and baking soda. Fold in until partially combined.
6. Add strawberries and white chocolate.
7. Using a spatula, scrape the batter into the spring form pan. Bake for 25-30 minutes and a skewer comes out clean. Remove from oven, let cool.
8. Make icing : Beat cream cheese and butter in a medium bowl using a spatula.
9. Add icing sugar, one cup at a time, beating in with spatula.
10. Using an offset spatula spread over the brownies. Top with sprinkles.

Salted Caramel Macaroons

Oh right,  I am food blogger.  I am supposed to be bringing you delicious desserts a lot more often than I have been.   Weekends away, Christmas parties, shopping, a sick little one etc etc have seem to gotten in the way.

These cookies were actually meant for a neighbour in exchange for a favor while we were away for a few days.  Unfortunately he never got the message from his son and never got the cookies.  Instead they were were sent to my husbands work for a potluck party.  Still well enjoyed.

I stopped into my work this past week to discuss my return post mat leave.  While there they happened to mention that there has been a significant decline in work treats since I left.   They seem pretty excited to have me back.  Not sure if it is for the treats or for my work but I suspect they are hoping for a new increase in desserts.   I don't mind, bringing treats into work means less I eat and more experimenting.   *Sneaky, Sneaky*

Kid Friendly Chocolate Chip Cookies

Before I say anything, Thank you to everyone that entered the Good Things Come in 3s Giveaway.  The winner was Courtney Duffy.  Congratulations.  I will get your goods sent to you by the end of the week.

Sorry I have been a little MIA lately. I was super busy the last two weekends.  I was working on a wedding cake Thursday/Friday/Saturday and then had birthday festivities two weekends ago.  Then this past weekend was Canadian Thanksgiving.  I did get it lots of baking though so I should have several posts coming.   Last last Thursday my mom, sister and I went to see "Whose Line Is It Anyway?"  Did you ever watch the show?  It is hilarious and so was this.  It was the fastest 90 minutes ever.  I was sad when it was over, I wanted more.  I highly recommend going to check it out if it is in your city.  You will be laughing constantly for 90 minutes.

I honestly don't know where the last week has gone? I missed an entire week of blogging.  Last Wednesday I went apple picking.  I love apple picking.  I will probably even go back one more time.  This was my first chance to take the little one apple picking as well.  Although I know she can't really pick off the tree and honestly did really care.  I loved it.   I pulled her around in the wagon, tried to make her pick an apple, plopped her in the middle of the pumpkin patch for photos and let her play in the play area.  It was such a fun afternoon.

Weight Loss Wednesday & Healthy Banana Bread

Believe it or not sometimes being a food blogger is not fun.  It is not fun on your waistline.  You become torn between two options.  1) Baking something to post for your followers which inevitably leads to testing and eating (possibly more than once), boom hit to the waistline.  2) Don't bake, don't post and then no one is happy.  Being a baking blogger is almost worse since 90% of what you bake involves the worst culprites in contributing to weight gain - butter, sugar, white flour.  UGH!  I  manage to try and find a decent balance with this, although I wish I did post more often.

Peanut Butter Hemp Cookies #backtoschoolweek

I am completely obsessed with a new cookbook I bought.  Well it is cookbook/change your life book.  It is called the Power of Food by Adam Hart.  I highly suggest you follow him on twitter or FB.   The book is vegetarian,with many vegan recipes as well. It essentially highlights numerous foods that have great benefits, like quinoa, almonds, hemp & sesame seeds, legumes, blueberries, kale and more.  It is one of those books where I flipped through and every recipe sounded cool and delicious.   I am not a vegan or vegetarian but I don't eat than much meat.  I do love my eggs and cheese though.   If this book though, helps me in getting better foods in my body that I am still on board.  It will be fun to go through the book and just learn new ways to cook with great quality ingredients.

So the kids are going back to school, hard to believe it is here already.  It is now time to get back into routine, homework, school events, projects, fall sports and getting organized.  Back to school calls for easy healthy meals and snacks.   These peanut butter hemp cookies from the Power of Food book are exactly that.  Thanks to Adam hemp seeds are going to be my new best friend.  So easy to add to things.

Gluten Free Chocolate Chip Walnut Zucchini Muffins

One of my blogging friends,  Brianne from Cupcakes and Kale Chips asked for some blogging help while she gets acquainted with her new little bundle of joy.  Since I recently went through this I know the first few months can be quite time consuming.  I barely got out a post a week for the first few months.  Although five months later things aren't much different.  No matter,  when she asked for help I was more than willing to contribute with some delicious Gluten Free Chocolate Chip Walnut Zucchini Muffins.

So if you would like to see the recipe for these delicious muffins head on over to Cupcakes and Kale Chips. 

Thanks, 

Gluten Free Pumpkin Blondies with White Chocolate & Cherries

So I am nesting.  I did some serious cleaning and organizing this weekend and I am not done.  My list of items to get organized is still about 3 or 4 long but I am happy with the progress.  This past weekend I cleaned out my pantry and cleaned out my car.   I really should have taken some before and after pics to show you.   Even the hubby couldn't believe the pantry cupboard,  all organized in nice little rows.  The only sad thing was the amount of stale items that hit the garbage.  And my car feels like new again, I dusted, vacuumed and shampooed the seats and mats.  I was a machine this weekend.
Funny leave it to a new baby to force a clean and purge considering the amount of new baby stuff will probably be twice what I threw out but could you imagine the madness if you didn't go through nesting.

My next stop will be closets, clothes and the dreaded office. A dumping ground for papers, books and anything else we don't know where to put.  Scary!  This won't be the first time we have tackled this room but after a year it just makes its way back to madness.   I will keep you posted on that madness.

I will continue with the fall blogger pumpkin obsession because frankly pumpkin desserts are so delicious.  I can honestly say this won't be my last pumpkin item this year.

Gluten Free Pumpkin Blondies with White Chocolate Chips and Dried Cherries. 

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 2/3 cup dark brown sugar
• 1/2 cup pumpkin puree
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/4 cup brown rice flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped dried cherries

Icing:

• 1/4 cup butter, room temp.
• 1/2 cup cream cheese, room temp
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1 cup sifted confectioners sugar (give or take)

INSTRUCTIONS:

1) Preheat oven to 350F.  Butter a 8 inch square pan. 

2) In a medium bowl, add flour, cornstarch, baking powder/soda, cinnamon and salt. 

3) Combine butter and sugar in a large bowl or mixer bowl and beat until creamed together.

4) Add pumpkin, eggs and vanilla and beat until combined. 

5) Add flour mixture to the wet mixture and mix on low until almost combined.

6) Fold in chocolate chips and dried cherries.

7) Pour batter into prepared pan.  Bake for 30 minutes,  outside will be starting to brown on edges and tooth pick will come out clean. 

8) Let cool in pan 10 minutes, then turn onto a wire rack to cool completely.  Cut into squares and serve.
9) Make the icing : In a large bowl or mixer bowl beat together butter and cream cheese.  Add sugar, vanilla and cinnamon and beat together until just combined.  Adding more sugar if you want a stiffer icing.

This post is also on the Have the Cake blog with a lot more wonderful pumpkin recipes.

MEG's RATING : D-EEEE-LICOUS

Gluten Free Irish Soda Bread

I just spent two days of work this week in training for a new reporting system - SAP.   My company has been going through the transfer for almost two years now, doing different divisions and plants over this time.  It has finally reached my division, which they saved for last because it is the biggest.  It should be interesting as the go live date is this Sunday and come Monday we will battle through new reporting, training and leaning.   Many things in this new system will be quite different and it is going to take some getting used to for a lot of folks.  I happen to be one of the lucky people who is involved in coaching and training.   Should be fun since I have barely had time to play with it myself.  Doesn't finance sound so fun?  HA!    Are you surprised I love baking now?

Yesterday was a good day at work as I got to meet Christina Marsigliese - http://www.christinamarsigliese.com/, who wrote Scientifically Sweet.  I got to try some of her desserts and got her new cookbook signed.   I will probably bake something from it this weekend so I will tell you about that and her tips in a post very soon.  

I realize that St. Patrick's Day has come and gone and no body wants to eat Irish Soda Bread anymore.   After looking at pictures from around St. Patricks everyone's bread just looked so good.  I couldn't help but CRAVE it and I had to make my own.   I decided to try a gluten free version though to continue with my GF experimenting..

Gluten Free Irish Soda Bread
(Adapted from Gluten Free Baking from the CIA)


INGREDIENTS:

• 2 cups flour blend
• 3/4 tsp baking powder
• 1/2 tsp salt
• 3 tbsp (1.5 oz) butter, cold in small pieces. 
• 1/4 cup granulated sugar
• 2/3 cup dried raisins or cranberries
• 1 tbsp caraway seeds
• 1 cup buttermilk
• 1 large egg
• 1/2 tsp baking soda

Flour Blend  (makes 5 1/2 cups)

• 1 1/2 cups white rice flour ( I used brown)
• 1 3/4 cups tapioca starch
• 2 1/4 cups soy flour

INSTRUCTIONS: 

1) Preheat the oven to 350F. 

2) In a large bowl, sift together flour blend, baking powder and salt. 

3) Cut in cold butter. 

4) Add the sugar, cranberries and caraway seeds to the flour mixture and toss to combine. Make a well in the middle. 

5) In a large measuring cup combine buttermilk, egg and baking soda. 

6) Add the wet ingredients into the well of the dry ingredients. Stir until just combined. 

7) Turn the dough out onto a lightly floured surface.   Shape into a round loaf with out kneading. 

8) Place the dough into a small dutch oven (approx 8 in round), score the top with an X. 

9) Bake for 40 minutes or until top is nicely browned. 

I warmed up a sliced, put some honey cinnamon butter on it and I was happy.   I am always wearing of gluten free breads and their textures but this was quite good.   I would make it again. 

MEG's RATING : D-EEEE-LICIOUS!

Chocolate Caramel Mars Bar Rice Krispies (Gluten Free)

So I think I have picked a place for the trip.   Just need to get the hubby completely on board but Barbados is where I am hoping.   Do you know sold me on Barbados, swimming with turtles!  I love turtles.   I am not sure why but they are just so cute and curious.   When we went away last year I never for a chance to see them so this year, I have to!

Now that I don't have to spend my time searching out my vacation spots I can bake and blog.  I could have gotten this post out last night but I decided to spend my night curled up in a blanket, watching tv half asleep on the couch.

I was walking through the grocery store the other day in my usual search for new products and saw Gluten Free Brown Rice Krispies.   I haven't made some rice krispie squares in quite some time and since they are always such an easy fun treat I couldn't resist. Easy, delicious and easy to transform.  

Chocolate Caramel Mars Bar Rice Krispies

INGREDIENTS: 

• 4 cups brown rice gluten free rice krispies
• 2 1/2 cups marshmallows
• 2 tbsp margarine
• 2 dark mars bars, chopped

Caramel & Chocolate Topping

• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 1/4 - 1/2 tsp sea salt
• 150 grams dark chocolate

INSTRUCTIONS:
1) Melt butter and marshmallows in a large sauce pan on medium-low  Continue until marshmallows are almost completely melted.

3) Add the chopped mars bars,  occasionally stirring to combine.
4) Once chocolate is melted, remove from heat and add rice krispies.  Stir to combine and coat all krispies.
5) Press into a 9 inch square pan, dampening your hands lightly with water if too sticky.
6) Make the caramel : add sugar and water to a small sauce pan.  Heat on medium-high heat.  Mixture will begin to boil and darken.  Brush the sides of the pan with water to prevent crystallizing.  Gently swirl in pan as it begins to darken.
7) When is starts to become a medium caramel colour, add the cream.  Stirring with a spatula to combine.
8) Pour the caramel sauce over the rice krispies, using  mini spatula to spread evenly, working quickly.   Sprinkle the caramel with sea salt.

9) Melt the dark chocolate using a double boiler and pour the melted chocolate over the caramel.   Also using a mini spatula  to spread evenly.
10) Place in fridge to cool and set up.   Slice into squares and serve.

I may double the caramel layer in the future as I think it was pretty thin. Even with the thin layer every now and then you would get a bite that had a little hint of the salt with the caramel and the crunchiness and sweetness of the rice krispie.  It was heaven!   I haven't done too much with salted caramel but I fear an obsession coming on.

MEG's RATING : D-EEEEE-LICIOUS!

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Gluten Free Pear Bread & The Liebster Award

Thank you Thank you to the wonderful ladies who nominated me.  On Sunday I received two Liebster blog awards.    It was such a pleasant and encouraging surprise.    Blogging is a lot more fun and creative than my daily grind and it makes me happy to do.   It is exciting to see my readers grow and have people anxious to make what I have blogged about.    This award is just another example of how amazing the blogging community is.   I actually didn't even know what this award was and had to look it up.

Here is the run down: (Thanks to the Ditch the Wheat)

The Liebster Award is a chain letter among bloggers that’s intended to showcase talented up-and-coming blogs (typically, those with 200 or fewer followers). It is based on the recognition that a peer has noticed and appreciated your hard work.

The rules for accepting the Liebster Blog Award are:

• Thank your Liebster Award presenter on your blog.
• Link back to the blogger who presented you with the award.
• Copy and paste the blog award to your own page.
• Award the Liebster to five deserving blogs, like yours, that have 200 followers or less and that deserve recognition.
• Leave a comment on each blog to notify the awardees and let them know the rules for bestowing the Liebster Award to other bloggers.

Thank you to the follow amazing bloggers you awarded me: 

• Anna & Chelsea from Hidden Ponies.  I love how they are sisters working together to put together their amazing blog.  Great recipes, great stories.  I want to make everything they blog about!
• Carol from Ditch the Wheat.  I came across her in my new efforts to experiment with gluten free and I am glad I did.   She made her own Doritos people, how awesome is that. 

If I could nominate you ladies back I would.   I am glad you were both awarded with this as well.

Now I need to pick 5 blogs who also deserve this.  Do you realize how hard this is?

1) K&K Test Kitchen - Like the ladies of Hidden Ponies found me through the Great Food Blogger Cookie Swap, that is how I found the K&K Test Kitchen.  If I make a trip to Ottawa I might just have to crash their house and cook with them.  I love finding wonderful Canadian Bloggers.

2) Girl Who Bakes - Similar to me she likes to try and make dessert a little less guilty.   As someone who can't break her addiction to treats, this is key.

3) It all Taste Greek to Me - She creates fantastic dishes, opening my eyes to the world of Greek cuisine.  So many cool things to re-create.

4) Queen of Quinoa - I pinned her Raw & Vegan Carrot Cake balls and I have been hooked since.  I always get the urge to be healthy when I read her blog.

5) Easy Baked - I recently just found this blog and loved it.   All her recipes and photographs just make me drool.  Check out the gender reveal fudge.   I am going to use that one day.

That was tough to narrow down.  Ugh.

Oh right.. I also baked something.   So how often do you clean out your fridge?    I tend to do it when I realize I might be running out of space.  Then I go in and find lunches my husband doesn't it or food he forgets.  I also have an addiction to buy unique sauces and spreads I find at the grocery store or market.    My latest favorites bacon jam and pomegranate roobious jam/spread.  So my fridge builds up with these, half used because I frankly forget.   This past weekend, I cleaned the fridge and found a pear puree I bought and never really used.   I figured I should use this up and fast.  A few weeks bake I made a Gluten Free Banana Bread,  that I loved.   I was so happy with how this recipe that I decide to turn this banana bread into a pear bread. 

Gluten Free Pear Bread

INGREDIENTS:

• 2 cups almond meal 
• 3/4 cup arrowroot powder 
• 1/4 cup flaxseed meal 
• 2 tbsp chia seeds 
• 1/4 cup chocolate protein powder  (you don't need to add this)
• 3 tsp cinnamon 
• 1 tsp salt 
• 1 tsp baking soda 
• 1/4 cup coconut oil, melted 
• 1/3 cup maple syrup
• 2 large eggs + 2 egg whites 
• 1 tbsp apple cider vinegar 
• 1 tbsp vanilla 
• 1 cup pear puree 
• 3/4 cup dark chocolate, chopped 

INSTRUCTIONS:

1) Preheat oven to 350F. Spray a loaf or tube pan with non stick spray.
2) In a large bowl whisk together all dry ingredients.

4) In another large bowl or mixer bowl, add all remaining ingredients and mix to combine.

5) Add the dry ingredients to the wet and mix on low until almost combined.
6) Fold in chopped chocolate and mix on low until just incorporated.

7) Pour into prepared loaf pan. Bake for 40 -45 minutes - until a toothpick comes out clean.
8) Let loaf cool in pan for an hour before trying to remove from pan.

 Just as good with pear as bananas.  Perfect for breakfast, brunch, snack, anytime.   Love it!!

MEG's RATING : D-EEEEE-LICIOUS

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Sugar Free Cookie Dough Chocolates

When your naturopath tells you to avoid gluten and sugar and you are a baker at heart - it is like a small stab in the heart. It might be even worse when your blog is centered around sugar.  I will not let this get in the way of my passion to bake.  This doesn't mean I have to stop baking with either, this means moderation. It means continuing to giveaway my baking to co-workers, family and friends and keeping my tasting levels low.  The upside is experimentation. Testing and potentially lots of failing with different flours, sugars and substitutions.

Who doesn't love to eat cookie dough?  It's sweet and creamy and well just plan fun to eat.  I saw a recipe for sugar free cookie dough on Chocolate Covered Katie and did a double take.  Sugar free cookie dough, with dates and chick peas, seriously?  Could this combination of ingredients really taste like cookie dough and be good?   I HAD to try this for myself,  with a few tweaks to remove the oats and make it gluten free.

Sugar Free Cookie Dough

(Adapted from Chocolate Covered Katie)

• 1 1/4 cup pitted dates 
• 1/2 cup warm water
• 1 1/2 cups chickpeas (rinsed & drained)
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1 tbsp vanilla extract
• 1/4 cup almond butter
• 1/3 cup almond meal

Chocolate for Squares  (There is sugar in this)

• 6 oz dark chocolate (72% or higher)   
• 2 oz of red and pink chocolate

1) Soak dates in warm water for 6-8 hours.  This will soften and loosen the dates.

2) Combine all the ingredients in a food processor and blend until smooth.

At this point you can eat this as is or as a dip.

If you would like to make chocolates follow this step:

3) Line a 8 or 9 inch sq. pan with parchment, going up all sides.   Spread the cookie dough into the pan using an offset spatula.   You may need to wet the spatula or use damp hands to help the spread the cookie dough into the pan.
4) Freeze the cookie dough until solid.  Cut into to squares and then keep in freezer until ready to use.
5) Melt dark chocolate in double boiler.  Remove a few squares from the freezer at a time, as they melt quick.   Place a skewer through the bottom of a square and dip into chocolate.    Using a fork gently remove from the skewer and slide on to tin foil.
6) Repeat with remaining squares and let cool completely.
7) Melt red and pink chocolate in ramekins or place in a piping bag and drizzle a little coloured chocolate over the squares.   You can skip this step if you would like to have less sugar.   Let dry completely.  Store in a sealed container.

When I had my first spoonful I was amazed.  I was in heaven.  I can't believe how close this tastes to cookie dough.  Not even close, I think it actually tastes better.   It is softer than a traditional cookie dough and more of a dip or paste.  It is not overly sweet, nutty and well balanced.   I will be figuring out ways to use this in other desserts.   I know there is more possibilities.   Thank you Katie - I think you have started a new addiction for me.

MEG's RATING : D-EEEEE-LICIOUS!!

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Gluten Free Almond Banana Bread

I bought myself a Christmas present on boxing week.   A new Sigma 50mm f2.8 macro lens.   It is quite wonderful.  Not having the ability to zoom throws me off and makes me realize I need a better photography space.   It is definitely going to be a fun year playing with this thing.  I am also looking forward to going out into nature and taking some random shots.   Hopefully it will also force me to expand my creative photography as well.

I told you I was going to attempt some healthier recipes and some gluten free recipes this year.  This one is both. Quick breads are a good place to start when you are experimenting with different kinds of flours or gluten free options. They often have simple preparation methods using just the wet-dry combination method and generally require less critical combining techniques. This recipe is no exception.   Combine dry, combine wet - mix together and bake.

Gluten Free Almond Banana Bread


(Adapted from Eat the Cookie) 
INGREDIENTS:

Coconut Oil - needs to be melted

• 2 cups almond meal
• 3/4 cup arrowroot powder
• 1/4 cup flaxseed meal
• 2 tbsp chai seeds
• 3 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/3 cup agave
• 2 large eggs + 2 egg whites
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla
• 3 over ripe bananas
• 1/4 cup chopped walnuts
• 1/2 cup dark chocolate, chopped

INSTRUCTIONS:
1) Preheat oven to 350F.   Spray a loaf pan non stick spray.
2) In a large bowl whisk together all dry ingredients.

3) Mash up the bananas - I used my mini processor you don't have to.

4) In another large bowl or mixer bowl, add all remaining ingredients and mix to combine.

5) Add the dry ingredients to the wet and mix on low until almost combined.
6) Add walnuts and chopped chocolate and mix on low until just incorporated.

7) Pour into prepared loaf pan.  Bake for 40 -45 minutes - until a toothpick comes out clean.
8) Let loaf cool in pan for an hour before trying to remove from pan.

You would never ever know this bread is gluten free and made with almond meal.   It turned out so well.  Moist, nutty, airy and frankly my new favorite.  Cheers to healthy alternatives.

MEG's RATING: D-EEEEE-LICIOUS!