Gluten-Free Chocolate Cake

What’s Cooking in Gail’s Kitchen? All the Buzz: Gluten-Free Chocolate Cake! You know you love chocolate. Who doesn’t? If you find yourself avoiding baked goods due to its wheat content, worry no more. This cake is completely flourless. The results are rich, chocolaty, and extremely satisfying for any sweet tooth craving. Dust it with powdered sugar and garnish each slice with fresh strawberries for a gourmet finish. Hurray for Chocolate!

GLUTEN-FREE CHOCOLATE CAKE

Ingredients:

1 1/2 cups semi-sweet chocolate chips

15-ounce can organic garbanzo beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 teaspoon baking powder

1 tablespoon almond extract

1 tablespoon powdered sugar, for dusting

1/4 cup almond slices (optional)

Whipped cream

Fresh strawberries, garnish

Instructions:

Preheat oven to 350°. Grease a 9″ round cake pan. Melt the chocolate chips in a microwave-safe bowl for 2 minutes on high. Stir after 1 minute. Repeat until chocolate is melted and smooth. In a food processor, combine garbanzo beans and eggs. Blend until smooth, about 4 minutes. Add sugar and baking powder. Pulse to mix. Pour in melted chocolate and almond extract. Blend until smooth, scraping sides as needed. Transfer batter to the cake pan. Bake 40 minutes or until a cake tester comes out clean. Cool on a wire rack for 10 minutes. Invert onto a serving plate. Dust with powdered sugar. Sprinkle with almond slices. Garnish with whipped cream and strawberries.

Flour & Barley Brick Oven Pizza in Las Vegas, Nevada

Dining Outside the Home: Flour & Barley Brick Oven Pizza in Las Vegas, Nevada. Everyone has that craving for pizza at one time or another. Flour & Barley, on The Linq Promenade, designed an Italian-American eatery for just that reason. Don’t expect the ordinary choices, though. Flour & Barley focuses on uniquely fresh ingredients, gluten-free options, specialty Italian sauces, and even a vegan cheese if needed. Pizza not your thing? No worries. Go with a meal salad, pasta dish, or seafood entree. It’s all good. Hip patio dining offers the perfect vantage point for people-watching plus a nice view of the High Roller.

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Aubergine Mini Pizzas! Lately I’ve been exploring different ways of making gluten-free pizza. So, naturally, when I discovered using an eggplant slice to replace the dough, I had to jump on the low-carb bandwagon to celebrate the merits of healthy choices. Talk about satisfying! Don’t believe me? Check my fellow foodie at http://chefkresorecipes.wordpress.com/2018/02/21 who gave me the idea. Yes, you still get marinara sauce. And of course, cheese toppings are a must-have. The secret to the incredible taste is Italian herbs, in my opinion. But be forewarned, you absolutely cannot skip the first step of “weeping” the bitter juices from the eggplant slices before assembling. Just be sure to allow at least half an hour for that process. Then you’re good-to-go.

AUBERGINE MINI PIZZAS

Ingredients:

1 eggplant

1 teaspoon kosher salt

2 tablespoons olive oil

1 tablespoon corn meal

1/2 teaspoon oregano

1/2 teaspoon marjoram

1/2 teaspoon basil

1/4 teaspoon garlic powder

1 1/2 cups marinara sauce, chunky

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

Fresh basil leaves, chopped

Instructions:

Cut off ends of the eggplant; discard. Slice remaining into 3/4” equal sections. Sprinkle kosher salt on both sides of each slice and transfer eggplant onto paper towels to “weep” for 30 minutes. Set aside to allow the towels to absorb the liquid. Then rinse well. Pat dry. Preheat oven to 375°. Line a baking sheet with parchment paper. Brush one side of each eggplant slice with olive oil. Dust with cornmeal. Place each slice face down on the parchment paper. Then brush the tops with remaining olive oil. Sprinkle on oregano, marjoram, basil, and garlic powder. Bake 20-25 minutes. Remove from oven and layer each eggplant slice with marinara sauce, mozzarella cheese, and parmesan cheese. Top with freshly chopped basil. Return to the oven. Change setting to Broil. Watch carefully. Remove after a couple minutes when cheese is melted and bubbly. Serve immediately.

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? The Color of Food: Impromptu Pretzel Crust Pecan Pie! Sometimes a crunchy pie crust satisfies primal needs. After all, it’s second nature to crave foods that sound good when you bite into them. Admit it, we like different tastes. The desire for crispy and crunchy foods never seems to grow old. Because we associate tastes and aromas with feelings, our brain is already satisfied before the first bite. Combine sweet and salty for the ultimate dessert experience. Crunch away.

IMPROMPTU PRETZEL CRUST PECAN PIE

Ingredients for Crust:

1 1/4 cups pretzel crumbs

2 tablespoons corn starch

3 tablespoons sugar

7 tablespoons butter, melted

Ingredients for Filling:

6 tablespoons butter, cut into chunks

1 cup dark brown sugar, firmly packed

1 cup light corn syrup

1 tablespoon sea salt

3 eggs, lightly beaten

2 cups pecans, chopped

Instructions:

Preheat oven to 350°. Combine pretzel crumbs, corn starch, sugar, and melted butter in a medium bowl. Stir well. Press evenly into a 9” pie plate, making sure the sides and bottom are covered. Put pie plate on a baking sheet and bake 10 minutes until crust is firm. To prepare filling, take a medium saucepan. Combine butter chunks, brown sugar, corn syrup, and sea salt. Bring to a boil, stirring constantly. Remove from heat and cool. Whisk in beaten eggs. Fold in chopped pecans. Pour mixture into pretzel crust. Bake 50 minutes. Cool completely before serving.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Color of Food: Gluten-Free Crustless Pizza! Are you ever tempted to just eat the toppings off a pizza? For those who require a gluten-free lifestyle or simply desire fewer carbs, here is a healthy alternative on pizza night. Eliminate the crust altogether. By substituting eggs and cheese for bread dough, it’s surprising how this turns into a delicious deep dish pizza.

GLUTEN-FREE CRUSTLESS PIZZA

Ingredients:

8-ounce cream cheese

2 eggs

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 cup parmesan cheese, shredded

1/2 cup pizza sauce

1 1/2 cups mozzarella cheese, shredded

4 ounces pepperoni, sliced

1/3 cup ham, chopped

1/3 cup chorizo sausage, cooked and crumbled

2 slices bacon, cooked and crumbled

1/4 cup mushrooms, sliced

1/4 cup onion, chopped

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Instructions:

Preheat oven to 350°. Spray a 10”-12” iron skillet with nonstick oil. Set aside. Combine cream cheese, eggs, black pepper, garlic powder, and parmesan cheese. Spread in a single layer in the prepared pan. Bake 20 minutes until light brown. Remove from oven and cool 10 minutes. Spread pizza sauce over crust. Top with mozzarella cheese. Arrange pepperoni, ham, chorizo sausage, bacon, mushrooms, and chopped onion. Sprinkle with oregano, basil, and marjoram. Bake 15 minutes longer until cheese is melted. Cool 5 minutes before cutting into pizza slices.

Eating My Way Through the Holidays! Yuletide Favs: Gluten-Free Chocolate Cake!

Eating My Way Through the Holidays! Yuletide Favs: Gluten-Free Chocolate Cake! You know you love chocolate. Who doesn’t? If you find yourself avoiding baked goods due to its wheat content, worry no more. This cake is completely flourless. The results are rich, chocolaty, and extremely satisfying for any sweet tooth craving. Dust it with powdered sugar and garnish each slice with fresh strawberries for a gourmet finish. Hurray for Chocolate!

GLUTEN-FREE CHOCOLATE CAKE

Ingredients:

1 1/2 cups semi-sweet chocolate chips

15-ounce can organic garbanzo beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 teaspoon baking powder

1 tablespoon almond extract

1 tablespoon powdered sugar, for dusting

1/4 cup almond slices (optional)

Whipped cream

Fresh strawberries, garnish

Instructions:

Preheat oven to 350°. Grease a 9″ round cake pan. Melt the chocolate chips in a microwave-safe bowl for 2 minutes on high. Stir after 1 minute. Repeat until chocolate is melted and smooth. In a food processor, combine garbanzo beans and eggs. Blend until smooth, about 4 minutes. Add sugar and baking powder. Pulse to mix. Pour in melted chocolate and almond extract. Blend until smooth, scraping sides as needed. Transfer batter to the cake pan. Bake 40 minutes or until a cake tester comes out clean. Cool on a wire rack for 10 minutes. Invert onto a serving plate. Dust with powdered sugar. Sprinkle with almond slices. Garnish with whipped cream and strawberries.

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? The Chow Down: Yumolicious GF Harvest Muffins! Have you discovered the silky taste of almond butter lately? I recently came across a gourmet item that enhanced the almond butter with cinnamon and chia seeds. Because it works with this muffin recipe, I went ahead and used it. Obviously, if chia seeds are not your thing, no worries. The butternut squash is the star attraction, in my opinion. It has a natural sweet flavor that surpasses the pumpkin patch variety that is more common. Since I recently made a batch of glazed pears, they were added to the “harvest”, but you can certainly substitute with a delicious apple instead. If I haven’t piqued your interest by now, let me further add the fact that these yumolicious muffins are gluten-free. See? It works. You learn something new everyday. 
YUMOLICIOUS GF HARVEST MUFFINS 
Ingredients:

3/4 cup butternut squash purée 

1 cup almond butter

1/3 cup maple syrup

1 egg, beaten

1 teaspoon cinnamon 

1 teaspoon baking soda

1 pear, finely chopped 

1/4 cup brown sugar

1/4 cup butter, softened 

1 tablespoon almond flour

2-3 tablespoons old fashioned oats

2 tablespoons sunflower seeds
Instructions:

Preheat oven to 325°. Use muffin cup liners for 12 muffins. Line the muffin tin; set aside. In a mixing bowl, combine butternut squash purée, almond butter, maple syrup, beaten egg, cinnamon, and baking soda. Mix well. Fold in the chopped pears. Fill each muffin cup 3/4 full. For the topping, mix brown sugar, softened butter, almond flour, and old fashioned oats. Mixture will be crumbly. Sprinkle each muffin with streusel topping. Top with sunflower seeds. Bake 30-35 minutes or until muffins pull away from paper liner. Watch carefully. 

Dining Outside the Home: 110 Grill in Nashua, New Hampshire 

Dining Outside the Home: 110 Grill in Nashua, New Hampshire! Restaurants face the challenge of offering a menu that encompasses the diversity of palate as well as creativity in diet. Rest assured, 110 Grill raises the bar. Vegan choices as well as Gluten-free options show commitment to customer needs and satisfaction. Even the Beverage Book features creative cocktails, craft beers, and New World wines. Check in and see how they’re catching on. From business to pleasure, 110 Grill creates an ambiance that makes any occasion feel festive. 

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Coconut Flour Brownies! Every once in awhile I need a gluten-free recipe for sharing. The bonus is a healthy alternative to sugary sweets with high caloric count. Coconut flour is high in fiber and lower in carbs, yet free from wheat and grains. I like its hint of coconut with a mild, slightly toasty flavor. Don’t be discouraged by the cost. A little goes a long way. 
COCONUT FLOUR BROWNIES 
Ingredients:

1/2 cup butter, unsalted, melted

2 tablespoons vegetable oil

1/4 cup cocoa powder, unsweetened 

3 large eggs

1/2 cup natural honey

2 tablespoons agave nectar 

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/2 cup minus 1 tablespoon coconut flour

1/2 teaspoon kosher salt

1/3 cup mini chocolate chips

1/3 cup toasted coconut 

1/3 cup candied pecans, chopped

1 Toblerone chocolate bar, chopped
Instructions:

Preheat oven to 300°. Line an 10″ glass baking pan with parchment paper. Spray lightly with nonstick oil. In a large bowl, combine butter, vegetable oil, cocoa powder, and eggs. Mix well. Add honey, agave nectar, and vanilla extract. Mix until combined. Add baking soda, coconut flour, and kosher salt. Mix until batter is thoroughly combined. Fold in mini chocolate chips. Spread evenly into prepare baking pan. Top with toasted coconut, candied pecans, and chopped Toblerone pieces. Bake 30-40 minutes or until a toothpick comes out clean. Cool on wire rack. Once room temperature, remove from pan and cut into serving portions. Keep in airtight container.