5.27.2016

Oatmeal Cookie Jam Bars {Gluten Free}

Back in North Carolina there is a little bakery by the beach that would blow your mind; whenever I got the chance I would head in and stock up on lots of delicious goodies. Now, usually something labeled "jam bars" would not quickly draw my attention (just not my jam, I suppose) however, luckily for me, they did happen to draw the attention of my dear friend Tiffany. Let me tell you, jam bars, well now they are my jam! I've been looking for what feels like an eternity for a recipe that would capture their simple, delicious essence, and I've finally got it! It's not too sweet, and showcases the flavors of the jam, perfection.



Not only are these super easy to make, and delicious enough to leave you dreaming of them, but they are also quite impressive sounding when you tell people the jam is homemade. Don't start freaking out like, "Brooke, you didn't tell me I had to MAKE the jam", because jam is so easy to make! Promise. I made these with a strawberry fig jam, because that is what sounded good, but you could make whatever delicious jam makes you happy (I'm trying some version of blueberry next). If you absolutely do not want to make it, be sure to buy some good quality jam (no Smuckers jelly here, sorry!) or even better, find something at the local farmer's market, still homemade.. just not in your home! So go on with your jam-making, bar baking, bad self!



Oatmeal Cookie Jam Bars {Gluten Free}  (Print Me)

Ingredients:
Strawberry Fig Jam:
1 lb fresh or dried figs (*if dried see below), cut into small pieces

1 lb strawberries, washed, stemmed & cut into small pieces
3 Tbsp sugar 
2 Tbsp fresh lemon juice

Jam Bars:

½ cup rice flour
½ cup gluten free oats
½ cup almond flour
⅓ cup potato starch
⅓ cup sugar

1 Tablespoon brown sugar
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon xanthan gum
¼ teaspoon ground cinnamon
⅓ cup butter, melted
1 tablespoon vanilla


Directions:
For the jam:
Place sliced strawberries, lemon juice, and sugar in a bowl and allow to rest for 20 minutes. When ready place strawberries and figs in a pan over medium heat to simmer, stirring often. Simmer for 5-10 minutes until the jam has thickened to a nice consistency.  Set aside to cool.

*If you use dried figs, as I did, start by cut the hard stem off and chop the figs into very small pieces, place in pan with just barely enough water to start to cover the fig pieces, simmer for about 10 minutes until figs are very soft and water is absorbed, then proceed with adding the prepared strawberries and making the jam.


For the bars: 

Preheat oven to 375ºF and line an 8 x 8 baking pan with parchment paper, letting the paper hang over the sides, set aside.

In medium bowl combine rice flour, oats, almond flour, potato starch, sugars, salt, baking soda, xanthan gum, and cinnamon. Stir in melted butter and vanilla until mixture is crumbly.


Press just over half of the oat mixture into the bottom of the baking dish. Spread enough of your prepared jam over the top to have a nice thick layer (I like my jam layer just over about 1/4" thick). Sprinkle on the remaining oat mixture, do not pressed down.


Bake in prepared oven for 45-55 minutes until top is lightly golden brown. Allow to cool completely then remove from pan by pulling the sides of the parchment paper, pulling the entire thing out. Cut into bars and enjoy!


Bars from: Recreating Happiness

Jam: See Brooke Cook Original 

4.14.2016

Jambalaya

So I've been kind of obsessed with this recipe for several months now, I end up making it every few weeks or so because it is just too easy to make and it is really delicious! Not to mention it makes a ton and the leftovers are great, which is pretty much right up my ally since these days I pretty much live off leftovers during the week. Another great thing about this recipe is how flexible it is, you can easily adjust the spicier ingredients for your taste, you can make it so spicy you sweat eating it, or keep it nice and mild if you don't like to burn your tastebuds off. I generally make this with turkey sausage so it's healthier (though arguably slightly less delicious),  you could also throw some shrimp or additional veggies in to suite your mood. Plus, my favorite part is you can really make it easy on yourself by batch cooking some chicken to throw in the freezer every once in a while, then all you have to do is thaw it and throw it in (plus you can use it for a ton of other recipes).  It's about being delicious and simple folks, and this recipe has it all! Enjoy!


Jambalaya  (Print Me)
Ingredients: 
2 Tablespoons oil, divided (I prefer coconut or olive)
2 Tablespoons cajun seasoning (more or less to taste)
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into bite sized pieces*
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 stalks celery, diced
5 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes (or crushed tomatoes with ~1 Tbsp Italian seasoning)
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce (optional, to taste)
2 teaspoons Worcestershire sauce
1 teaspoon file powder (if you can't find, skip)
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Directions:

Heat 1 tablespoon of oil in a large heavy pan or such oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add remaining tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.


Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.


*Alternately use precooked or rotisserie chicken and add with sausage in step two


Source: Allrecipes

12.22.2015

Cranberry Orange Moscow Mules

Lets make room for just one more thing on your holiday table, a little something to add some Christmas cheer(s), luckily for you I've got just the thing. Enter.. Cranberry Orange Moscow Mules.. and if you don't have the mules, no worries, these will be just as delicious in a regular 'ol glass. Here's to hoping your holidays are  stress free, and if they aren't, here's to hoping you can at least have a few of these!



Cranberry Orange Moscow Mule  (Print me)
Ingredients (per drink):
*note 1 regular shot glass holds 1.5 oz

1.5-3 oz (1-2 shots) vodka
1.5 oz (1 shot) triple sec
1.5 oz (1 shot) cranberry juice
Ginger ale/ginger beer

Club soda (optional)
Orange slice


Directions:
Add ice to mule/cup until 3/4 full. Add vodka, triple sec, cranberry juice, ginger ale/beer and club soda if desired, stir gently to combine. Garnish with orange slice and enjoy!

**If you are looking for a vodka recommendation, I would suggest Chopin or Kettle One.. just don't drink cheap vodka.. it's bad.


Source: See Brooke Cook Original

12.21.2015

Perfect Macaroni & Cheese {Gluten Free Option}

It's no secret, I have always been a sucker for mac & cheese, it's like the culmination of carbs and cheese.. which are two of my favorite things! In my younger years the blue box was my friend, but these days if I'm going to indulge, then I like to do it right. And this is mac and cheese done right!

The options are really limitless here, the ingredients are merely a suggestion; I have made this as is or with smoked cheddar and gouda, any number of cheesey combinations would be tasty.  It would be a great base for add-ins, like bacon or pulled pork, you know whatever floats your boat. I'm a bit of a purest when it comes to my cheesy carbs, but I don't judge. Oh, and I will tell you it will feel like an awful lot of cheese for the amount of pasta while you're making it but.. it's not. Enjoy!


Perfect Macaroni & Cheese {Gluten Free Option} (Print Me)


Ingredients: 
~ 1 cup breadcrumbs (gluten free option)
8 Tablespoons (1 stick) unsalted butter
5 ½ cups milk
1/2 cup all-purpose flour (gluten free option)
2 teaspoons kosher salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4 ½ cups (~18 oz) sharp white cheddar
2 cups (~8 oz) Gruyere (or substitute your favorite cheeses here)
1 pound elbow macaroni (gluten free option)

Directions:

Shred cheese an mix together, set aside. Heat the oven to 375º F. Spray a 3-quart casserole dish with non-stick spray and set aside. In a small saucepan over medium heat, melt 2 tablespoons butter, toss in breadcrumbs then remove from heat and set aside.

In a medium saucepan set over medium heat, or in microwave, heat milk.

Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and 4 ½ cups of cheese . Set cheese sauce aside

Fill a large saucepan with water and salt lightly. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle on remaining 2 cups cheese, then scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Source: Martha Stewart

12.18.2015

Fresh Green Beans with Bacon & Onion

Sometimes we take for granted the little things in life, like really good green beans. I made these on Thanksgiving, and they we fantastic! Now, I'm not going to lie, adding bacon to your vegetables definitely takes them down on the healthy scale.. but life is about balance right?! Besides tasting amazing, these are really easy to throw together, I actually cooked the bacon and onion, took the pan off the heat, then just when dinner was about done put the pan back on medium heat, threw in the green beans and finished things up while they were cooking. Voilà! Fresh, crisp, yummy veggies that will not be taken for grated!


Fresh Green Beans with Bacon & Onion  (Print Me)

Ingredients:
Oil (I prefer olive or coconut)
~1 lb fresh green beans, washed & trimmed
3 slices thick cut bacon, chopped
1/2 large onion, chopped
5 cloves garlic, minced

Directions:
Heat a large pan over medium heat, add just enough oil to have a light coat over the bottom of your pan, add chopped bacon and cook for 1-2 minutes until fragrant and releasing fat. Add onions and cook until soft and browning (~ 5 minutes or so). Add green beans and garlic, cover pan, and allow to cook, stirring occasionally, until done to your liking (~10-15 minutes).

Source: See Brooke Cook Original

12.12.2015

{Gluten Free} Chocolate Chip Cookie Dough Cupcakes

Once upon a time, in what feels like a lifetime ago, gluten didn't wreak havoc on my body. In this magical time I ate moist, texture-normal treats and didn't think twice about it. But that day is over. Thankfully, a new day is upon us, one where I am navigating converting my old favorite recipes in to new gluten-free versions, and I am glad to report a huge success! 


Now there was a lot of math involved in this, and that's not my favorite, but it was worth it! I also added some notes at the bottom for alterations I made for baking at high altitude, which is another new feat in itself. I hope you enjoy these as much as I did!



{Gluten Free} Chocolate Chip Cookie Dough Cupcakes  (Print Me)
Yield: 24 frosted cupcakes 

Ingredients:
Cupcakes:
3 sticks unsalted butter, room temperature
1½ cups light brown sugar, packed
(5) large eggs
2 ⅔ cups gluten-free flour (I like KAF all-purpose gf)
¾ tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup milk
2 tsp vanilla extract
1 cup mini semisweet chocolate chips


Frosting:
3 sticks unsalted butter, room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup gluten-free flour
¾ tsp salt
3 Tbsp milk
2½ tsp vanilla extract
~½ cup mini semisweet chocolate chips

Directions:
Cupcakes:

Preheat your oven to 350° F. Prepare cupcake pans with liners and set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy (about 3 minutes). Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

In a medium bowl whisk the flour, xanthan gum, baking powder, baking soda, and salt to combine. Combine the milk and vanilla extract in bowl or measuring glass. Beginning and ending with the dry ingredients, and alternating with the milk, add both to the butter mixture, mixing each addition until just incorporated. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepped cupcake liners and allow to sit for 15 minutes prior to baking . Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool on wire rack to cool completely.

Frosting: 
Beat together the butter and brown sugar in a large bowl until creamy. Slowly add the confectioners’ sugar until smooth. Beat in the flour and salt, then mix in the milk and vanilla extract until smooth and well blended. Add a cup or so of mini chocolate chips to the frosting if desired, if piping the frosting you will want to take that in to consideration when choosing a tip.

When cupcakes are completely cool, frost & enjoy!

**altitude changes for cupcakes: add 3 Tbsp milk, reduce sugar by 1 ½ Tbsp, reduce baking powder & soda to heaping 1/2 tsps, bake at 365º and start checking cupcakes at ~15 minutes

Converted from See Brooke Cook, originally from Annie's Eats

11.25.2015

Bourbon Pumpkin Bars {Gluten Free Option}

It's hard for me to believe that Thanksgiving is tomorrow, this year has gone by crazy fast (although I feel like I say that every year)! For the past several years we have spent Thanksgiving with our amazing friends celebrating Friendsgiving; however, with the recent cross country move, obviously that won't be possible. So, this Thanksgiving will be very low key, making this dessert a perfect fit! I wanted something that would satisfy my Thanksgiving pumpkin craving, that I could make gluten free, and that wouldn't have me in the kitchen all day.. this dessert fits the bill! Did I mention it's yummy? And don't worry about the bourbon, the alcohol bakes out while it's in the oven, but if you are still weary about it sub it out with equal amounts of water with a little vanilla extract. Serve with some fresh whipped cream and you're done! Now that was easy! Happy Thanksgiving!




Bourbon Pumpkin Bars  (Print Me)
Ingredients:
Crust:
1 1/2 cups pretzels, ground (option: gluten free)
1/2 cup graham crackers, ground (option: gluten free)
1/4 cup granulated sugar
8 Tablespoons unsalted butter (melted)
Pinch salt

Filling:
6 large eggs (3 separated, yolks only)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup bourbon
2 Tablespoons molasses
1 ½ cup canned pumpkin puree
1 ¼ teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup heavy cream
1/2 cup whole milk
2 teaspoons vanilla extract
3 Tablespoons unsalted butter (melted)

Directions:
Crust:
Preheat oven to 350ºF. Grease a 9inch x 13inch sheet tray with nonstick cooking spray. Line with parchment paper overlapping the sides by a couple inches, to create handles.

In a large bowl, add the pretzels, graham crackers, sugar, melted butter and salt, mixing to combine. Press into the bottom of prepared baking sheet. Bake for 8 minutes. Set aside to cool and increase oven temperature to 425ºF.

For the Filling:
In a large bowl, add the eggs, egg yolks, sugar, brown sugar, bourbon, molasses, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, whole milk, vanilla extract and butter and whisk until smooth.

Pour into the crust and bake at 425ºF for 10 minutes then decrease the oven to 350ºF. Continue to bake for another 30-40 minutes, until the filling is set but slightly jiggly in the center. Remove from the oven to a baking rack to cool completely before refrigerating.

When ready to serve, cut in to bars and serve with a dollop of whipped cream, enjoy!

Source: The Chew