Category Archives: Dessert

Instant Pumpkin Pie for Breakfast

I love pumpkin pie but you cant always have your pie and eat it too. YOU CAN NOW!!! Pumpkin pie for breakfast! It is super fast, easy and healthy. A great guilt free spin to a classic.

Ingredients:

1 Cup Pumpkin (From can or your own pured version like the one found in my Pumpkin Break Down Recipe)

1 Egg

1/2 tsp Baking Power

1 tsp Pumpkin Spice

Sweetener Optional*

Place all ingredients in a food processor and beat till will well mixed. Placed in a greased microwaveable round container. Microwave for about 2 minutes. Check to make sure center is firm to the touch and the bottom is no longer wet. Flip out of bowl and serve warm. Enjoy

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Pumpkin Break Down

With all the cooking I do it is important for me to not waste anything. This even includes all the pumpkins that are around my apartment as fall decorations. I don’t see the reason to buy the canned stuff when you make it from any pumpkin the remains after the season. One nice size pumpkin can make about 8 cans worth. I normally break down my pumpkin after Halloween and use it in all my holiday cooking. Pumpkin uses are endless as a great sub to oil in cakes, thickeners in sauces, base for soup, festive smoothies and much much more.

My family jokes that I am a little pumpkin obsessed but no one ever complains when something new and fun comes out of the over. Stay tuned for many great pumpkin inspired recipes to come.

Pumpkin Break Down Procedure –

1 Large Pumpkin ( I recommend 8-10 Pounds)

Water

4 Quart Size Freezer Containers

Start by cutting the pumpkin in quarters with a large knife but be very careful! Pumpkin are tricky and the knife can slide easily. Remove the stem and seeds (save seeds for later roasting).

Place a small amount of water on a backing sheet to about a 1 inch depth. Place pumpkin pieces skin side up on try and bake at 350 degree’s for about 45 minutes or until it is fork tender.

Remove pumpkin from tray and allow to cool for 35 minutes. Scrap pumpkin away from skin and place into large bowl. Depending on the type of pumpkin the flesh may be stringy and this is fine. Once all the pumpkin is removed from the skin strain the water either by hand or in colander over night.

Place pumpkin in separate freezer ready containers or even in zip lock bags. It is very helpful to measure it out and label the container so that you know home much to De-frost for any recipes. I like to use a kitchen hand food hand blender or food processor to pure the pumpkin before freezing. This will create the same exact product you find in the canned pumpkin from the store.

Enjoy!

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Low Fat Tiramisu

I have started to become a big fan of Tiramisu but I needed to come up with a gluten free and guilt free recipe. This is a great recipe to play around with, easy to do and no baking needed. Great dessert for everyone for the holidays. With the added kick of espresso and liquore its a crowd pleasure and no one will know if guilt free.

Ingredents:

14 oz Light Cool Whip

25 Gluten Free Fingerling Cookies

8 oz marscappon cheese or light cream cheese

4 Eggs whites whisked to high peacks

1 oz Port

1 Oz Coffee Liquor

1 1/2 cups espresso or strong coffee light sweetened

2 Tbs Splenda

The first step is to whisk egg whites and cream cheese in two separate bowls. Pour the port into the cream cheese to help soften. Slowly combine the three in on large bowl working hard not to over work the eggs. Now, combine the coffee liquor and espresso and sugar.

Now its time to assemble. Soak each cookie in coffee for 15 seconds on each side. You want them to be well soaked but still firm. Place each cookie in a 9′ by 5′ dish to form layer. Then place half the cream mix on top. Place an addition layer of soaked cookies above the cream layer. Top the whole thing with remaining cream mix. Chill in fridge for 3 hour. Enjoy!

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Carrot Cake

Carrot cake has been my cake of choice since I was a kid. Something about the unique taste and cream cheese frosting that is just perfect. Lucky enough my boyfriend feel exactly the same. I played with a way to make it gluten free and I think it came out great.

Ingredients:

2 Large Carrots Grated

2 Cups White Rice Flour

2 Cups Sugar

1/2 Cups Oil

4 Eggs

1 Tbs Cinnamon

1 tsbn Baking Soda

Whisk eggs and sugar together. Stir in remain ingredients and pour into a well greased spring pan. Bake at 350 degrees for 40 min. Allow to cool well and then remove from pan. Frost with any cream cheese frosting and enjoy.

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Festive Spinach

Spinach is a super heathy addition to any meal. Try my version for a fun spin.

Ingredients:

1 Pound Fresh Spinach
1 Slice Canadian Bacon
2 Cloves Garlic
1 tsp Salt
Juice Half of Lemon
1/4 Cup Raisin or Craisin

Spray a pan well and begin by lightly browning bacon and chopped garlic. Add lemon and raisin’s while cooking for another minute. Toss in spinach and continue to cook on medium heat. Once spinach cooks down add salt, mix well and serve.

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Peanut Clusters

I have to admit this recipe happened by accident but my cousin Leigh said that I had to post it so here it is.

Ingredients:

2 Cans of Roasted and Salted Peanuts ( Each Can should be about 6 OZ and I found mine at the Dollar Store.
1 Pound melting Chocolate ( check label for gluten free or Vegan)
3 Cups Sugar
3 Cups Water
1/4 Any Color Sprinkles

Crush Nuts in food processor. Place sugar and water in a pot and bring to a high simmer. You have to watch this not to boil over or burn. Simmer till it reduces by half and starts to brown. Please don’t leave the stove while this is happening, it can take about 30 minutes. The liquid will be VERY HOT! Once liquid is thick and light brown pour in crushed peanuts. Stir fast trying mix it all together. Spread on a well oiled baking pan and break it up a bit. Once its cooled, break up into chunks by hand and place in large bowl.
Melt chocolate in double boiler or microwave. Pour melt chocolate in bowl with nut clusters and toss well. Spread back onto baking pan and cover with sprinkles. Let the tray cool in fridge for at least an hour and then enjoy :).

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Avocado Lavender Ice Cream

Avocado season is in full swing and I can’t get enough. How can you beat a super healthy, creamy and sweet fruit that be made into anything from a meal, sauces, dessert or by itself.

1 Avocado
1 Cup Yogurt
1/2 Tsp Salt
1 tspn Vanilla
1 Cub Almond Milk
1 Tbs Lavender Honey (We Bee Brother’s as always)
1/4 Cup Sugar
2 Tbs Fat Free Half & Half ( use soy if vegan)

Place all ingredients in blender and mix well. Taste and add sugar as you wish. Allow mixture to chill in fridge for 2 hours. Then place in ice cream maker to freeze for 20 minutes. Enjoy!

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Ancient Harvest

Quinoa has always been a favorite of mine. It super health benefits, unique nutty flavor and its unique ability to be used many different ways. I use it recipes for breakfast, lunch and dinner and both cold and hot.

A few weeks ago I was in the store looking for quick meal to make and I was craving mac and cheese. Until this day I had never found a gluten-free pasta I liked. Kt always cooks into a mush. The employ at the store explained that rice pasta often does that and I should try this quinoa version of mac and cheese in a box. I figured why not.

He was right! This stuff was amazing! The pasta cooked great and held its shape. The powder cheese is exactly hot I remember from when I was a kid. Even Jay liked it and he will never eat my store bought gluten free stuff. The next day I wrote the company to express my love for this product. Thankfully the company makes a ton of different stuff which I am working hard to try it all. From all kinds of gluten free pasta to polenta and even quinoa flour.

Is quinoa gluten free?

As a grain, quinoa is gluten free. Our Ancient Harvest Quinoa is grown exclusively in the high Andean Altiplano regions of Bolivia. Our quinoa is grown at 12,000+ foot elevations in very arid conditions which will not support traditional gluten bearing grain production, therefore insuring us no possibility of potential field contamination with such grains. Our Traditional, Inca Red and Black whole grain quinoa is then cleaned, processed and packed in our quinoa-only organic and gluten free facilities.

Are your products produced in gluten free facilities?

Our Ancient Harvest Quinoa, Quinoa Flour, Gluten Free Pasta Corn/Quinoa Product Line and Food Merchant Polenta are all processed in specialized gluten free facilities in the United States. This assures us of the highest quality integrity and frequent shorter production runs for fresher product delivered to our customers. Our Quinoa Flakes are now also processed in a gluten free facility.

Playing with this stuff is a blast. I will be posting everything I make but Next time you are at the store pick up a box and give it a try.

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Guilt Free Gluten Free Cannoli

Living in the Italian Market its hard to resist the creamy, sweet and crunchy homemade ricotta cannoli. The ones in the bakery’s are clearly not gluten free and are not very fit friendly. I changed up this classic and cut the calories in half and took out all the gluten. Great for a crowd.

Ingredients:

5 Gluten Free Sugar Ice Cream Cones
1 Cup Ricotta Cheese (Fat free to lighten it up)
4 Tbs Sugar ( Feel free to adjust your sweetness or use splenda)
1 tsps Vanilla
1 Cup Cool Whip ( I like the light version best)
1/2 Cup crushed nuts or chocolate chips ( I think crushed pistachio’s work best)

Place the cheese, sugar, vanilla and 2 Tbs of topping in to food processor and blend well. Place in bowl and fold in Cool Whip. Place mixture in zip lock bag and seal. Allow it to firm in fridge for 4 hours. When your ready to serve just cut corner of bag and pipe filling into cones. Dips ends in nuts and serve.

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NBC 10! Show: Honey Chicken and Magic Cookies

It is time again for another NBC appearance. My next appearance on the NBC 10! Show is next week and I am gearing up to make two great recipes. They are both gluten free kid friendly recipes. With the new school year in full swing it’s important to keep some easy go-to weeknight recipes.

I made both of these recipes as a kid with my mom. Get the kids in the kitchen and have them help. Kids are more inclined to eat food that they help make even when it’s the super healthy stuff. The skills they learn will be with them for life. Especially if you have children that are living gluten free, the only way they will start to understand what they can eat is by hands-on learning.

Tune into the show and find out where you can go to give the cookies a try!!

Honey Chicken

This is a real family favorite. I promise everyone think you are a super star with this one.

Ingredients –

10 Chicken Thighs Skinless and well cleaned (I like to get them off the bone but on the bone also works great)

1 Cups Ketchup* ( The store bought stuff is filled with sugar and preservatives. Make it homemade with my recipe at www.guiltfreefoodiecutie.com)

1 Cup Honey* (Local Raw honey is the best. Try using We Bee Brothers honey. ( Check it out at http://www.webeebrothers.com )

Salt and Pepper

Place the dry chicken thighs in a big bowl and sprinkle with salt and pepper. Then pour in honey and ketchup. Mix well and place in a greased baking dish. Pour extra sauce on top. Cook for 1.5 hours at 375 (cook longer if on bone).

*You can do this recipe with any amount of chicken just by increasing or decreasing the amount of sauce used. Just keep the ratio of ketchup to honey equal.

Magic Low-Carb Peanut Butter Cookies

If you have never cooked gluten free this recipe will make you better understand how taking out wheat can be really easy. This recipe will surprise you everyone and you wont feel bad giving the kids some home cooked cookies. This recipe also works well as the crust to a GF ice cream cake or for ice cream sandwiches.

1 Cup Peanut Butter (Works best with Peanut Butter and Company’s Flavored Peanut Butters. Get them all at http://ilovepeanutbutter.com/shop-online )

1 Cup sugar (feel free to sub ½ a cup of regular sugar for ¼ of splenda)

1 egg

2 tsp baking Powder

Dash of salt

Dash of vanilla optional*

Mix all ingredients well in large bowl. Roll cookies and place on lined and sprayed cookie sheet. If dough is soft they will spread on their own but depending on the peanut butter you use they may need to be pressed down a little bit but DO NOT FLATTEN. Cookies will spread so use two sheets and give them room. Cook at 350 degrees for 8-10 minutes. Cookies will burn quickly so it’s important to keep a eye on them and not overcook. They will seem very soft but will harden as soon as they stand for five minutes outside of the oven. Feel free to add chocolate chips if you want.