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Allergen Free “Love” Cake

Here is my final Valentine Dessert contribution before the big day. You guessed it…Chocolate! It’s rainy and cold here and this just seemed like the perfect choice. This was a great cake to make in a hurry. This is a  mix we carry in the store from The Cravings Place. Dutch Chocolate Cake Mix is free from Gluten, Wheat, Nuts, Eggs, Diary, Lactose,Soy, Yeast, Cholesterol and Beans…whew, that was a list!

I opted to go sans icing (have to cut calories somewhere this weekend!). I used peppermint sprinkles to form the heart. Okay, you can tell by the photo that I obviously will not be opening a high-end cake decorating shop soon, but I had fun.

So, try this on your sweetie and let me know if they realize everything it doesn’t have!                                                                                                                               

Have a Happy Valentine’s Day

Heart Cake

Valentine’s Lemon Bars…better than Chocolate?!!!

Well, I may be stretching that a little…in my world, Chocolate Rules! However, during this “Hallmark Holiday” weekend, you may find yourself overwhelmed by all the cocoa. Here is something to cleanse the palate…so you can keep on eating all those bon-bons! This recipe comes to us from our great cooks at Authentic Foods. Give a Lemon a Chance!



Gluten Free Lemon Bars

Gluten Free Lemon Bars




Lemon Bar Crust
 1 ¾ cup Authentic Foods Multi-Blend Flour
½ cup sifted powdered sugar (confectioner’s sugar)
¼ teaspoon salt
¾ cup butter


Lemon Bar Filling                                                                                                                                                                                                                                                                 4 eggs
1 ½ cups sugar
3 tablespoons Authentic Foods Multi-Blend Flour
1 teaspoon finely shredded lemon peel (lemon zest)
¾ cup lemon juice
¼ cup half-and-half or light cream



Preheat oven to 350 degrees Fahrenheit. Grease a 13 x 9 x 2 inch baking pan. Set aside.

 Lemon Bar Crust
In a large bowl, mix 1 3/4 cups Authentic Foods Multi-Blend Flour, the powdered sugar, and salt. Blend in the butter until the mixture has a coarse crumb consistency. Press the mixture into the baking pan and bake in the oven for 17-20 minutes until the crust is just slightly golden.

Lemon Bar Filling
While the crust is cooking, make the lemon bar filling. Beat the eggs. Mix in the lemon juice and half-and-half. In another bowl, combine the Authentic Foods Multi-Blend Flour, sugar and lemon peel. Slowly beat this mixture into the eggs until the lemon bar filling is even throughout. Pour the filling over the hot crust. Bake for 15-20 minutes, until the lemon bar filling is set. Cool for about 20 minutes. Then place in the refrigerator for an hour or more for the lemon bar crust to harden. Sprinkle some powdered sugar on top then cut into bars.

Will you Be My Valentine?

I am sure this phrase will be repeated several times this week. If you have or love someone with food allergies or restrictions…your choices may be more limited. For the rest of this week, I am on the hunt for some fun “Valentine-type”  things you can make at home and then send them to school or bring to your parties.  Our first installment is from Enjoy Life Foods…love these guys! They are a beloved company that we represent in our store and are a favorite of our corporate mascot, Jack, as well.  Try this one and let me know what a hit your kid makes at his school party!

Allergen Free Smores

1 package (10 oz.) Enjoy Life® Snickerdoodle cookies

3 large marshmallows

1 Enjoy Life® boom CHOCO boom chocolate bar (rice milk or dark chocolate)

Cut the marshmallows in half, so you have a total of six pieces. Set aside. Break the chocolate bar into four sections. Then break each section in half for a total of eight pieces. Set aside. Slightly flatten two Snickerdoodle cookies. Use a heart shaped cookie cutter or a knife to cut out your “sweetheart cookie”. Place one piece of chocolate in center. Slightly flatten a marshmallow piece and place it on top of the chocolate. Cover with remaining cookie. Assemble more s’mores with remaining ingredients. Place s’mores on a microwavable plate. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.

Yield: 6 Sweetheart S’mores

Gluten Free Shortbread Biscuits

This recipe came to me via a friend and she thinks it was originally a recipe in Epicurious that was adapted…sorry for no clear ownership on this one. For the gluten free flour I used my Better Batter Gluten Free Flour mix. I have to say that I was a little nervous during the mixing process – seemed dry and unable to “stick”. However, the refrigeration made it easier to handle and they came out great. Just be sure you eat over a plate…or even better, a hearty bowl of chili to catch the crumbs! Super Bowl Sunday might be a good time to bring this one out….

makes 28 biscuits
1/2          cup           unsalted butter, room temp
1/2          tsp            salt
1/4          tsp            black pepper
                               pinch of cayenne pepper
8             oz            extra-sharp white Cheddar, finely shredded
1             cup          Gluten-Free flour mix

  1. Combine butter with salt and both peppers in mixer on low until combined.  Don’t over-mix.
  2. Add flour and cheese and mix on medium-low until well combined and a ball forms. 
  3. Wrap ball of dough in plastic wrap and refrigerate for 30 minutes.  If you want to use the slice and bake method (so you don’t have to roll out your dough), shape dough into a log before refrigerating.
  4. Heat oven to 350° .  Line two sheet pans with parchment paper.
  5. Roll out dough to 1/4″ thick on a lightly floured surface, or slice rounds from log that are 1/4″ thick.  If rolling out dough (which is what we did), use 2″ round cutter and place each biscuit on sheet pan as you cut them out.  Biscuits hold shape well when baked, so you can use any cookie cutter you like here.  You can re-roll dough scraps.
  6. Bake until puffed up, golden on top, and browning on edges, around 18 to 20 minutes.  Store at room temp in an airtight container.

  As you can see, I went with the “roll” method..easier and no messy flour cut-outs. 

Gluten Free shortbread biscuits

Gluten Free shortbread biscuits

 Pre-baShortbread biscuits ked look…a couple fell apart…but luckily, I like eating raw dough (don’t knock it until you try it!)   Then finally, the finished product..Easy and Good…exactly what I was hoping for!    Shortbread biscuits

Gluten Free Lasagna – Comfort Food Goodness

Rainy night, cold temperatures and the need for a hot evening meal…all this came together very well with my next dish I created in my kitchen.

Mrs. Leeper’s has a mix for Gluten Free Beef Lasagna that is quick and easy…all you add is beef. It has organic corn pasta, wheat free. It does contain soy and milk ingredients. It turned out really good…I would classify it as a “blank slate” for your main meal. You can add peppers and other seasoning to taste, but it is good right out of the box too. For a quick meal when you don’t feel like having lot’s of dirty dishes (this is a one dish meal!) and need something filling, try Beef Lasagna.    

                                                           Gluten Free Beef Lasagna from Mrs. Leeper's