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Recipes
Lighter Gluten Free Banana Cake - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- Cake
- 2 cups (280 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 5 tablespoons (70 g) unsalted butter, at room temperature
- 6 tablespoons (72 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 1 egg (60 g, out of shell) + 2 egg whites (60 g total) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 1 cup (200 g) mashed ripe bananas (about 2 medium-size bananas, peeled and mashed)
- 1/2 cup (120 g) light sour cream (not nonfat)
- Frosting
- 6 ounces light (1/3 less fat) cream cheese, at room temperature
- 3/4 cup (86 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- Seeds from 1/2 vanilla bean (or 1 teaspoon pure vanilla extract)
Gluten-Free Cinnamon-Glazed Pumpkin Cookies
By sandycon
Preheat oven to 375F / 190C Line 2 large baking sheets with parchment paper, silicone pads or lightly grease
- Glaze Ingredients:
- 2 cups gluten-free all purpose flour (use your favorite blend)
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon guar gum OR xanthan gum (If you are using a mix that contains xanthan or guar gum OMIT adding more gum)
- 1/2 cup unsalted butter OR Spectrum All-Vegetable Shortening
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1 cup canned pumpkin puree (don't use pre-sweetened canned pumpkin pie mix)
- 1/3 cup milk OR your favorite dairy free milk substitute (I used canned lite coconut milk)
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
- 1 tablespoon milk OR dairy free milk substitute (I used canned lite coconut milk)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
Gluten-Free Samoas Girl Scout Cookies
By sandycon
Preheat your oven to 325°F
- Ingredients
- Cookies
- 1 3/4 cups (245 g) high-quality all-purpose gluten-free flour (I used my Better Than Cup4Cup blend)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/8 teaspoon kosher salt
- 1/2 cup (100 g) sugar
- 8 tablespoons unsalted butter, at room temperature
- 1 to 2 tablespoons lukewarm water
- Coconut Caramel Layer
- 6 ounces unsweetened coconut flakes/chips
- 8 ounces soft caramels
- 1 to 2 tablespoons milk, as necessary
- Chocolate Dipping Layer
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons vegetable shortening
Chocolate Cut-Out Cookies (Nut-Free)
By sandycon
What fun! Depending on the size of your cookie cutter/s this nut free free recipe will yield about 40 yummy cookies
- 1/3 cup extra virgin coconut oil
- 4 ounces unsweetened chocolate
- 1/2 cup honey
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup coconut flour
Nutella-Swirl Pound Cake
By sandycon
Preheat the oven to 325°
- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- One 13-ounce jar Nutella
Cuban Black Bean Soup
By sandycon
When I was a kid, we lived in Miami, and we had a Cuban neighbor whom I now only remember as "Mrs
- GARNISH:
- 1 pound dried black beans
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 ham bone or smoked ham hock
- 1/2 cup olive oil
- Salt and freshly-ground black pepper
- 1/3 cup white or cider vinegar
- Sour cream
- Onion, chopped
- Red pepper, chopped
Pumpkin Cheesecake Trifles
By sandycon
Simple Pumpkin Cheesecake Trifles
- 12 Biscoff Cookies, crushed into crumbs
- 1 tablespoon unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 large tub (12-ounces) whipped topping (Cool Whip), thawed, divided
Black Bean and Vegetable Wraps
By sandycon
Heat olive oil in heavy large skillet over medium-high heat
- 1 1/2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 cup 1/2-inch pieces zucchini
- 1 cup 1/2-inch pieces peeled butternut squash
- 1 cup chopped red onion
- 2 teaspoons ground cumin
- 1 15-ounce can black beans, drained
- 1 cup (packed) grated hot pepper Monterey Jack cheese
- 4 9- to 10-inch-diameter flour tortillas (burrito size)
- 4 tablespoons chopped fresh cilantro
Salt-and-Pepper-Crusted Prime Rib with Sage Jus
By sandycon
Preheat the oven to 400°
- One 14-pound prime rib bone-in roast, tied
- Kosher salt and freshly ground pepper
- 20 large sage sprigs
- 20 large thyme sprigs
- 8 bay leaves
- 8 shallots, peeled and halved
- 1 head garlic, cloves crushed, plus 4 cloves thinly sliced
- 2 cups water
- 1 onion, thinly sliced
- 3 tablespoons freshly cracked black peppercorns
- 1 cup dry red wine
- 5 cups beef stock or low-sodium broth
- 2 tablespoons all-purpose flour
Grilled Middle Eastern Baba Ghanoush
By sandycon
Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them
- 2 medium eggplants, about 1 pound total
- 4 garlic cloves, coarsely chopped
- 1/4 cup tahini (sesame seed paste)
- 1 lemon, juiced
- 1 handful fresh flat-leaf parsley, coarsely chopped
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped roasted pistachios, for garnish
- Pita bread, cut into wedges, for dipping