Grouper Picatta

for two years we called hawaii home. man, i miss that place. and i miss the people we grew to love when we lived there. specifically, our friends berit and tony.

this recipe always makes me think of them. i developed this one while we were living in honolulu. i gave this dish away to berit to feed her family for the night, as i would do when developing lots of recipes at a time for a project. according to berit, this one has become a family favorite and graces their dinner table frequently.

too many years have passed since our families have been reunited. we've even added little people to our families who have never been properly introduced (and wow, do those two make some pretty babies!). i'm holding out hope to return to those paradise islands to live again and enjoy the perfect beaches, year-round sunshine and friends that are a little more like family.

but for now, we've got some good memories... hugs & love, you two!

Grouper Picatta

4        (6-ounce) grouper fillets

1/4     teaspoon salt

1/4     teaspoon pepper

1/4     cup kumquat's all-purpose flour

2        tablespoons butter

1        tablespoon olive oil

1/2     cup fresh lemon juice
1/4     cup white wine
1        tablespoon butter
2        tablespoons capers
2        tablespoons chopped parsley

1. Sprinkle grouper fillets with salt and pepper. Dredge fillets on all sides in flour. Melt butter and olive oil in a large skillet. Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.

2. Add lemon juice and wine to skillet, scraping browned bits from the pan. Cook 2 minutes or until slightly thickened. Remove from heat; stir in butter, capers and parsley. Serve sauce over fish.
Yield: 4 servings.

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Quinoa Pagoda & Chicken Salad

isn't it the best when a random, thrown-together moment in the kitchen turns into a favorite recipe. that's the case for this salad.

there's a chain of restaurants in texas called cafe express that i love. i'm enough of a food snob that chain restaurants aren't always my favorite. but how in the world can you not love one that has a food bar stocked with all you can eat sun-dried tomatoes, roasted garlic, capers, gherkins, pepperoncini peppers and shredded parmesan cheese. for those of you dear friends who live near a cafe express, consider yourself lucky.

as for me, i was inspired to make my own pasta salad, cafe express-style. after grabbing from my pantry all of my favorite available ingredients, i ended up with this one. now, it's one of derek's favorites. honestly, he asked for it for his birthday meal last year. and everyone needs an easy, delicious and quick pasta salad at the ready for a lazy spring evening.

 Quinoa Pagoda & Chicken Salad

1       (8-ounce) package Quinoa Garden Pagoda pasta (i use Ancient Harvest Quinoa Pasta)

2       cups chopped cooked chicken (i use rotisserie chicken)

1/2    cup chopped sun-dried tomatoes in olive oil (i use Mediterranean Organic)

1/2    cup toasted pine nuts

1/3    cup olive oil from sun-dried tomato jar

1/4    cup olive oil

1       tablespoon balsamic vinegar

1/2    cup shredded Parmesan cheese

1/2    teaspoon chopped rosemary

1/2    teaspoon salt

1/4    teaspoon pepper

1/4    teaspoon garlic powder

1.  Cook pasta according to package directions. 

2. Combine chicken and remaining ingredients in a large bowl. Stir in pasta. Serve immediately or chill. (this dish gets even better with time...) Add extra oil and Parmesan cheese, if you'd like.

Yield: 4-6 servings.

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Flourless Chocolate Mini-Cakes with Praline Sauce

take notes. pull out the recipe book. print off the page.

this one's got it all.

there's chocolate. there's praline. they're mini.

these cakes are a sure hit, whether you eat gluten or not. (unless you're one of those weird people who doesn't like chocolate... how is that possible, anyway?) really, there's nothing like the truffle-like texture and chocolate-y mouthful of a flourless cake. and because these are small, you don't have to worry about portion control. other than resisting the urge to go back for another. top it all off with the south's generous contribution to the world of candy: the praline, in sauce version.

please. enjoy.

Flourless Chocolate Mini-Cakes with Praline Sauce

1/3       cup chopped pecans

3          large eggs

1 1/4      cups sugar

2          tablespoons unsweetened cocoa (i used dark cocoa)

4          ounces bittersweet chocolate, coarsely chopped

3          tablespoons warm water

Cooking spray

1. Preheat oven to 425`.

2. Pulse pecans in a small food processor or blender just until pecans form a paste (about 1 minute), scraping down sides, if necessary. Set aside.

3. Separate eggs into yolks and whites. Combine yolks, sugar and cocoa in a large bowl. Melt chocolate in the microwave for 45 seconds on HIGH, stirring every 15 seconds. Set aside.

4. Beat egg whites in a large bowl on HIGH speed with an electric mixer until stiff peaks form.

5. Add pecan paste, chocolate and warm water to egg yolk/sugar mixture. Stir until smooth. Gently fold in half of beaten egg whites; fold in remaining half of egg whites. Spoon mixture evenly into 12 muffin cups coated with cooking spray.

6. Bake at 425` for 10 minutes or until almost set, but soft in the center. Place on a rack and cool 10 minutes. Invert onto dessert plates and serve with praline sauce.
Yield: 12 mini-cakes

Praline Sauce

1         cup brown sugar

1/2      cup evaporated milk

1         tablespoon butter

1/2      cup chopped pecans

1/2      teaspoon vanilla extract

1. Combine first 3 ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Boil 1 minute or until sugar dissolves and mixture thicken slightly. Remove from heat; stir in pecans and vanilla. Let stand 10 minutes before serving.

Yield: about 1 cup.

adapted from a recipe i developed for this cooking light book

 

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Anzac Biscuits

happy anzac day!

if you're not familiar with australia or new zealand history, then you'll have no idea what that means. i didn't either, till i stumbled across these cookies. there's nothing wrong with learning a little world history because of a cookie, right?! so i'll pass it on.

april 25th is anzac (australian new zealand army corps) day. on this day in 1915, during world war one, the soldiers of australia and new zealand landed in gallipoli to fight the turkish army and knock out the ottoman empire. these "biscuits" were shipped to the soldiers by their wives, mothers and girlfriends to send their love and keep their men nourished. because the sweet treats needed to travel long distances by boat, it was important they would not spoil. the campaign failed at gallipoli, but the efforts of the anzac troops were courageous and are remembered with pride by each country.

this anzac biscuit is pretty typical of what's being baked and eaten today on the other side of the globe, other than the gluten free flour, of course. also, the traditional recipe calls for golden syrup or treacle, something we americans don't usually have on hand. but if you do, use it!

Anzac Biscuits

85      grams (1 cup) rolled oats (gluten-free)

130     grams (1 cup) kumquat's all-purpose flour
3/4     cup dark brown sugar
1/2      cup shredded sweetened coconut
2        teaspoons pectin (sure-jell)
1/4      cup butter
3        tablespoons light corn syrup
2        tablespoon boiling water
1/2     teaspoon baking soda
turbinado sugar

1. Preheat oven to 300`.

2. Combine first 5 ingredients in a medium bowl.

3. Melt butter and corn syrup in a small saucepan. Remove from heat. Combine boiling water and baking soda. Add mixture to butter mixture.

4. Add butter mixture to dry mixture and stir well to combine. Roll 1-inch balls of dough and place on a baking sheet lined with parchment paper, allowing room to spread. Press a finger-full of turbinado sugar onto tops of dough. Chill for 10 minutes.

5. Bake at 300` for 23 minutes, or until almost set. Cool 3 minutes; transfer to cool completely on wire racks. Yield: 1 1/2 dozen.

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Hot Cross Buns

this is my first venture into the world of gluten free yeast breads! phew... a little scary. and honestly, it took me 5 tries to get it right. yes, 5. fueled in me by one part committed recipe tester, one part curious food scientist, and one part "stubborn as a mule". i've grown to at least appreciate the power of gluten, in a whole new way, and how the lack of it in a baked good can change everything.

and what better baked goods to labor over than hot cross buns?! a tender, yeasty bread. fragrant cinnamon, raisins and a hint of orange. and of course, the sweet cross of icing to top it all off. 

now, sing it with me... 

hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns.

 happy easter!

Hot Cross Buns

4             teaspoons ground flax
8             teaspoons very hot water

2             tablespoons active dry yeast
1              tablespoon sugar
3/4          cup milk, heated to 110`

210          grams superfine brown rice flour (about 1 1/2 cups)
100          grams tapioca starch (about 3/4 cup)
80           grams potato starch (about 3/4 cup) 
63           grams powdered milk (1/2 cup)
70           grams sugar (1/3 cup)
2             teaspoons pectin (sure-jell)
1 1/2        teaspoons ground cinnamon
1             teaspoon salt
3            ounces butter (6 tablespoons), chilled and cut into small pieces
3            large eggs
1             large egg yolk
2            teaspoons vanilla
1/2          cup currants
1             tablespoon finely grated orange rind
Cooking spray

1             large egg, beaten
1             teaspoon water

1 1/2         cups powdered sugar
2             tablespoons milk
1/2           teaspoon vanilla

1. Combine the ground flax and hot water. Whisk, quickly, until the seeds have formed a thick, viscous slurry. Set aside to cool.

2. Whisk together the yeast, sugar, and heated milk. Set aside until mixture has doubled in volume, about 20 minutes.

3. Combine flour and starches in a bowl of a stand mixer (or a large bowl); whisk gently to incorporate air. Add powdered milk, sugar, pectin, ground cinnamon and salt; whisk to combine well. (If using stand mixer, stir on low to prevent dusting your kitchen with flours.) Cut in butter with a pastry cutter or two knives until mixture resembles coarse meal.

4. Combine eggs, egg yolk and vanilla in a small bowl with a wire whisk. Add egg mixture to flour mixture; add flax slurry and yeast mixture. Mix well for 5 minutes. Stir in currants and orange peel.

5. Scrape dough into a bowl coated with cooking spray and let rise in a warm place for 90 minutes or until doubled in size. Lightly spray muffin tin (or paper baking cups) with cooking spray. Scoop dough with an ice cream scoop into muffin tin (or baking cups on a baking sheet) until half filled. Cover with plastic wrap and let rise in a warm place for 20 minutes.

6. Preheat oven to 375`. Combine egg and water; brush dough with egg mixture. Bake at 375` for 12-15 minutes or until golden brown. Allow to cool.

7. Combine powdered sugar, milk and vanilla. Drizzle icing over buns in the shape of a cross.
Yield: 15 buns.

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Coffee-Marinated Grilled Pork Chops

hold onto your hats... here's actually another entree recipe.

oh happy day, spring is upon us. blooming dogwoods. flip flops. short sleeves. sunshine. dinner on the grill. hallelujah!

i was most certainly not bred for cold weather and am so very grateful for the warmer temperatures. (not to mention when you have a 3-year-old little guy, after a cold winter, getting to play outside is the equivalent of a fabulous new toy.) grilling is such a perfect option for cooking on a nice evening... with the definite bonus of less after-dinner clean-up. i even like to cook an entire meal on the grill... throw on some asparagus and quartered red potatoes, lightly coated with olive oil, salt and pepper and you're set!

Coffee-Marinated Grilled Pork Chops

1       cup freshly brewed coffee, chilled

1       tablespoon olive oil

3      tablespoons molasses

3      tablespoons dark brown sugar

1       tablespoon fresh lime juice

1       clove garlic, minced

1       jalapeno, seeded and minced

1/2    teaspoon salt
1/4    teaspoon ground ginger

1/4    teaspoon pepper
4       bone-in pork chops

1. Combine first 10 ingredients in a large zip-lock bag. Massage bag to mix well. Add pork chops; seal bag and turn to coat. Chill and marinate 8 hours or overnight.

2. Remove pork chops from marinade; discard marinade. Preheat grill; grill pork chops 3-4 minutes on each side or until they reach 160` when tested with an instant read thermometer.

Yield: 4 servings. 

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Easter Cake Pops

i really do love easter. not only because of what it stands for, but also because (again) it's a chance to make sweet, sugary treats that you probably wouldn't justify to yourself on a normal sunday.

i love the great baskets that the easter bunny brings. and the egg hunts. and the unnecessary loads of chocolates and sugar. and the promise of spring, replete with blooming tulips and cherry blossoms.

ever since i stumbled upon bakerella's version, i haven't been able to get them out of my mind. can you blame me? are they not the cutest things? and so it's easter... and i couldn't not make them...

Easter Cake Pops

1       box cake mix (i used betty crocker gluten-free yellow cake mix)

1       (16-ounce) container ready-made frosting (i used betty crocker vanilla)

(Styrofoam block)

1. Bake cake according to package instructions. Allow cake to cool completely.

2. Cut the cake into quarters. Finely crumble each quarter of cake in a large bowl.

3. Add half the container of frosting. Mix into cake crumbles until well combined. Mixture should stick together to form a ball, not too crumbly, not too wet. (Add more frosting, if needed.) Reserve remaining frosting for another use.

4. Roll cake mixture into 2-inch oval shaped balls. Place on wax paper-lined baking sheet, cover and chill in fridge till firm.

Chicks:
1       (1-pound) bag yellow candy coating morsels
Lollipop sticks
Yellow & Orange Rainbow Candy Coated Chips
Orange Pastel Wild Flower Sprinkles
Black edible ink pen

1. Carefully melt yellow candy coating in a deep bowl in microwave according to package directions.

2. Dip 1/4-inch of a lollipop stick into candy coating mixture; insert the stick straight into the cake ball on one end of the oval ball, almost half-way. Hold cake ball at the surface of the candy coating, spoon coating evenly over cake ball; and carefully tap off any excess. Work quickly, but not too forcefully or the cake ball will fall off the stick. Place end of stick in the Styrofoam block until sturdy and allow to dry. Continue with remaining balls.

3. Dip a toothpick into the coating and use like glue to adhere the orange candy chips as beak, yellow candy chips as wings, and orange flower sprinkles as feet. Draw on eyes with edible ink pen.

Bunnies:
1       (1-pound) bag white candy coating morsels
Lollipop sticks
White (or Pink) Licorice Pastels (from Licorice Bridge Mix... NOT GLUTEN-FREE)
Pink Rainbow Candy Coated Chips
Blue & Pink edible ink pen
Mini-Marshmallows

1. Carefully melt white candy coating in a deep bowl in microwave according to package directions.

2. Dip 1/4-inch of a lollipop stick into candy coating mixture; insert the stick straight into the cake ball on the underside of the oval ball, almost half-way. Hold cake ball at the surface of the candy coating, spoon coating evenly over cake ball; and carefully tap off any excess. Work quickly, but not too forcefully or the cake ball will fall off the stick. Quickly, place white licorice pastels as ears. Don't push too deeply or the coating may crack later. Place end of stick in the Styrofoam block until sturdy and allow to dry. Continue with remaining balls.

3. Dip a toothpick into the coating and use like glue to adhere the pink candy chips as nose. Draw on eyes and mouth with edible ink pens.

4. For the tails, use a knife and make criss-crossing indentions on a mini marshmallow. Don’t cut through, just enough to give a cottontail effect. Attach the tails with melted candy coating.

Sheep:
1       (1-pound) bag white candy coating morsels
Lollipop sticks
Black Licorice Buttons (from Licorice Bridge Mix... NOT GLUTEN-FREE)
Black Licorice Pastels (from Licorice Bridge Mix... NOT GLUTEN-FREE), cut in half
White Mini Sugar Pearls (these may contain gluten, depending upon brand)
Brown Rainbow Candy Coated Chips

1. Carefully melt white candy coating in a deep bowl in microwave according to package directions.

2. Dip 1/4-inch of a lollipop stick into candy coating mixture; insert the stick straight into the cake ball on the underside of the oval ball, almost half-way. Hold cake ball at the surface of the candy coating, spoon coating evenly over cake ball; and carefully tap off any excess. Work quickly, but not too forcefully or the cake ball will fall off the stick. This can get tricky... quickly, place black licorice button for head, then pastels for legs, and pearls all over (the pearls are probably best done over a bowl to keep them from rolling across your counter and everywhere else in your kitchen). If the timing doesn't work, use coating as glue to attach them all. Dip a toothpick into the coating and use like glue to adhere candy coated chips to candy coated chips for ears.

Be creative....
Yield: about 30 cake pops.

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Chocolate-Coconut Puddings

i don't think i could be friends with someone who didn't like chocolate pudding. 

there is something ultimately comforting about a bowlful. i don't have an endless bank of memories from my childhood, like my sister does. but i do remember one particular night... my parents were going out for the night, a sitter was coming over. my sister and i were watching television eating still slightly warm chocolate pudding. i'm almost certain we were fresh out of the bath, with our hair combed and slicked, already in our pajamas. what i remember most vividly is the pudding...

i confess i do occasionally crave the addictive chemical flavor of a box of cake mix or pudding. it's rather counterintuitive to the rest of me, being a bit of a "natural" nut and foodie freak. maybe that all started back on that fateful night. this recipe, though, feeds the healthier side of me. it's not your (or my) momma's chocolate pudding, but one that would probably make my fellow dietitians a little prouder of me (it's gluten-free, vegan & dairy-free!). but it still fits my definition of comfort food. really, you've gotta try it.

this chocolaty, coconuty deliciousness requires no cooking... therefore no chill time... therefore you can eat it immediately. a whole different spin on "instant pudding"!

Chocolate-Coconut Puddings

15       fresh Medjool dates, pitted and quartered

1/3      cup shredded sweetened coconut

7        tablespoons unsweetened dark chocolate cocoa powder

1         teaspoons vanilla extract

1 1/2   cups water

to garnish: toasted coconut and miniature chocolate chips

1. Combine all ingredients in a blender. Pulse until mixture is completely smooth. Add more water to achieve desired consistency, if necessary. Top with toasted coconut and chocolate chips.

Yield: about 3 cups.  

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Huevos Rancheros

i'm a texan. 

and there is nothing in the world like tex-mex. i miss it. though i typically eat my weight's worth when i visit "home", i try to do what i can to satisfy my cravings from my own kitchen.

some of my fondest meal moments are brunches shared with friends and family. crisp late mornings. sunny texas skies. cinnamon-infused coffee. a patio table. and huevos rancheros...

Huevos Rancheros

1       (15-ounce) can refried black beans
2       tablespoons milk
Olive oil
6       (5-inch) corn tortillas
1       (14.5-ounce) can diced tomatoes with chilies
Cooking spray
4       teaspoons butter
6       large eggs
1/2    cup queso fresco
1/4    cup chopped cilantro

1. Heat beans and milk in a small saucepan on low heat; stir occasionally.

2. Set oven to lowest temperature, and place a plate in the oven. Heat a teaspoon of olive oil in a large skillet over medium heat. Heat tortillas, one at a time, for a minute or so, until tortillas are soft. Add more oil as needed between tortillas. Place heated tortillas on plate in oven to keep warm.

3. Add tomatoes to warm skillet. Bring to a boil; turn down heat to a low simmer.

4. Heat another large skillet over low. Add a bit of butter; add eggs, one at a time. Cook to desired doneness of eggs.

5. Spread beans evenly among 6 tortillas. Top with one egg; top evenly with tomato mixture. Sprinkle evenly with queso fresco and cilantro.
Yield: 6 servings.

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Cranberry Cardamom Tea Bread

in the spirit and inspiration of quickbreads, here is another... i have always loved these breads. to me, they're a good excuse to feel like i'm getting to eat cake for breakfast.

if you happen to know my husband, you know he is an avid collector of books, magazines and everything written. truthfully, he is an information addict. he'll admit it. his happiest place on earth is reclined in a comfortable chair surrounded by shelves of books, piles of magazines and countless emails with links to online newsletters. though i (sometimes not so) quietly curse him every two years when we have to haul boxes of reading materials to a new house across the country somewhere, there are a few perks. firstly, he knows the most random things, which can come in handy at cocktail parties and competitive games of trivial pursuit. secondly, sometimes he'll hold on to a magazine with pages of interesting recipes i've dog-eared, which i probably would have thrown out years ago (yes, years). the second case was the inspiration for this particular recipe.

if you know me, it's almost unheard of for me to be grateful we've held on to a magazine for a few years. but in this case, thanks, honey.

Cranberry Cardamom Tea Bread

5       ounces kumquat gluten-free all-purpose flour
4       ounces rolled oats (certified gluten free)
1        teaspoon baking soda
1/2     teaspoon baking powder
1/2     teaspoon ground cardamom
1/4     teaspoon salt
1/2     cup butter, melted
1        cup yogurt
2       large eggs
2/3     cup packed brown sugar
1        teaspoon vanilla
1/2     cup dried cranberries
1/4     cup chopped crystallized ginger
Cooking spray

1. Preheat oven to 350`.

2. Combine flour, oats, baking soda, baking powder, cardamom and salt in a large bowl.

3. In a separate bowl, combine butter, yogurt, eggs, brown sugar and vanilla. Add yogurt mixture to flour; stir until combined. Fold in cranberries and crystallized ginger. Pour batter into an 8-inch loaf pan coated with cooking spray.

4. Bake at 350` for 50 minutes or until a wooden skewer inserted into center of loaf comes out clean.
Yield: 1 loaf.

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Gluten-Free Ratio Rally: Gingerbread Fig Loaf

 

 this month i've joined a "rally." that word makes me think of monster trucks, motorcycles and old cars. (can you tell i'm from the south?) but this particular rally is stocked instead with baked goods and was the brilliant idea of shauna, the gluten free girl. you see, baking is all about science. and art. and flavors. and all of these come together by using basic ratios.

let me explain... michael ruhlman determined appropriate ratios to use when creating different recipes and shared them in this book. every baked good, gluten-free or not, has a ratio of flours to liquids to eggs to fat. these ratios are the secret keys to the recipes and give us gluten-free folks (and anyone, really) the freedom to make them ours. not only can we then know the basic backbone for the product but, as long as the ratio stays the same, the yield can be either small enough for a pair or big enough for a crowd. and the flavor profile can change as you like it.

so each month, each of us gluten-free rally-ers are working on a baked product. this month we're taking on quick breads. the ideal ratio is 2:2:1:1. that means 2 parts flour, 2 parts liquid, 1 part egg and 1 part fat. so fill in the blanks, add some sugar, some baking powder and some other goodies like fruit, nuts and spices and you've got your own quick bread. obviously, it's ever so important to work by weight when using ratios. but we started that last week, right?! (in case you missed it, check out this post about scales, weighing and flours.)

this gingerbread fig loaf is one i developed years ago before wheat flour and i broke up. it was one of my favorites and sticks out in my memory as a recipe success. plus i'm always happy to have fresh gingerbread in the house, and believe it shouldn't be appreciated only at christmas. so i pulled it out, plugged the ingredients into the ratio, tweaked things a tiny bit, and voila... just as good as i remembered... and this time gluten free!!

Gingerbread Fig Loaf

8        ounces (about 2 cups) kumquat's gluten-free all-purpose flour
1        teaspoon ground ginger
1        teaspoon ground cinnamon
1        teaspoon baking soda
1/2     teaspoon baking powder
1/4     teaspoon ground cloves
1/4     teaspoon salt
2/3     cup applesauce
1/3     cup molasses
2        large eggs
1/2     cup brown sugar
1/2     cup butter, melted
1        teaspoon vanilla
1        cup dried Mission figs, halved lengthwise
Cooking spray

1. Preheat oven to 350`.

2. Combine flour, ginger, cinnamon, baking soda, baking powder, cloves and salt in a large bowl.

3. Combine applesauce, molasses, eggs, brown sugar, butter and vanilla in a medium bowl. Add applesauce mixture to flour mixture and stir to combine. Fold in figs.

4.  Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350` for 55 minutes or until wooden skewer inserted into center of loaf comes out clean.
Yield: 1 loaf.

check out this recipe if you aren't gluten free.

just in case this ratio thing is still confusing you, i'll explain how my gingerbread fig loaf fits into it. once again, the ratio is 2 parts flour, 2 parts liquid, 1 part egg and 1 part fat, right? therefore, my flour is 8 ounces, my liquids (applesauce & molasses) equal 8 ounces, my eggs equal 4 ounces (a large egg is 2 ounces), and my fat (the butter, of course) is 4 ounces. make sense?! this filled my 8-inch loaf pan well. if i had a larger pan or wanted to make two loaves, i could just increase the ingredients accordingly, keeping the same ratio, and it'd be golden.

i'll admit, i'm one of those dorky people who likes things like science and chemistry and stoichiometry (plus that last one just sounds cool). but this stuff really doesn't require advanced placement classes... just get in the kitchen and play.

silvana at silvana's kitchen is our gracious host this month. and the super creative anile prakash designed the cool logo.

here is a list of my fellow gluten-free rally-ers and their creations:
alisha at gf mostly vegetarian made sweet potato breakfast loaf 
amie at the healthy apple made agave apricot quick bread 
britt at gluten free in the city made date & walnut bread
brooke at bell wookie made double chocolate cherry muffins
caleigh at gluten free[k] made cardamom banana bread
caroline at the g spot revolution made orange spice bread with vanilla glaze
claire at gluten freedom made piña colada muffins
danna at sweet dees gluten free made blood orange cardamom muffins 
erin at mysteries internal made strawberry yogurt muffins  
erin at the sensitive epicure made chocolate chip muffins with streusel topping 
flo at makanai made fruit puree muffins
irvin at eat the love made glazed meyer lemon muffins filled with slow roasted balsamic red wine strawberry jam 
jenn at jenn cuisine made chocolate & chesnut quickbread 
karen at cooking gluten-free made muffins
kate at gluten free gobsmacked made mocha & chocolate chip muffins 
kate at kate alice cookbook made raspberry banana crumble top muffins 

lauren at celiac teen made cocoa quickbread

lisa at gluten free canteen made almond cherry berry banana muffins 

 lisa at with style and grace made rosemary lemon quick bread

marla at family fresh cooking made strawberry snack cakes
mary frances at gf cooking school made cranberry orange quickbread with cream cheese icing 

 meaghan at the wicked good vegan made apricot orange bread

melanie at mindful food made almond joy muffins
mrs. r at honey from flinty rocks made lemon lavender muffins with lavender sugar 

nannette at nannette raw made chai muffins 
robyn at chocswirl made brown butter apple spice muffins with pecan nut streusel
shauna at gluten free girl & the chef made lemon poppyseed bread with ginger glaze 
silvana at silvana's kitchen made chocolate-covered marshmallow-topped vanilla cupcakes  

tara at a baking life made caramelized banana bread with pecan streusel

wendy at la phemme phoodie made cheesy apple butter bread 

winnie at healthy green kitchen made brown butter banana bread 

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White Chocolate & Lime Blondies

two pm is my witching hour.

after going all morning chasing after my little guy, running errands, cleaning up the house, and all of the other unknown surprises that crop up during a day in the life of a mommy, when the blessed nap-time hour hits, i want to sit still with a cup of coffee and some kind of yummy baked good. the dietitian in me knows i should probably just support my adrenals a little more, but the foodie in me usually puts up a good fight in favor of the sugar cravings.

blondies rock... they're just an easy, low-maintenance alternative to cookies and brownies. you can't go too wrong with what you throw into them. but something magical happens when you combine lime and white chocolate.... you have to try them.

i'll be having some at two... maybe with a side of ashwagandha.

White Chocolate & Lime Blondies

1/2       cup (4 ounces) butter, melted

1          cup brown sugar

2          large eggs, beaten until just frothy

2          teaspoons vanilla

40        grams (1/4 cup) superfine brown rice flour
27        grams (1/4 cup) tapioca flour
1/4       teaspoon salt
1/2       cup white chocolate chunks or morsels
1          tablespoon grated lime rind (organic, if possible)
Cooking spray

1. Preheat oven to 350`.

2. Mix together butter, brown sugar, eggs and vanilla in a medium bowl.

3. Combine flours and salt in a medium bowl. Add flour mixture to butter mixture, stirring well. Fold in chocolate morsels and lime rind. (Batter may seem a bit runny.)

4. Pour batter into an 8-inch square baking pan generously coated with cooking spray. Bake at 350` for 10 minutes; reduce heat to 300` and bake an additional 25 minutes or until a wooden pick inserted in center comes out clean. For best results, cool, cover and chill overnight; then serve.
Yield: 16 servings. 

adapted from this recipe.