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Recipes
Gluten Free Rum Cake
By nnlester
First, make the cake. Preheat your oven to 325°F (or 300°F if you are using a dark-colored bundt pan)
- For the Cake
- 1 1 1 cup (120 g) chopped raw pecans (or walnuts)
- 1/2 1/2 1/2 teaspoon pure vanilla extract
- 1 1/4 1 1/4 1/4 cup (225 g) granulated sugar
- 1 3/4 1 3/4 3/4 cup (245 g) all purpose gluten free flour (I used Better Batter once, and my Better Than Cup4Cup Blend once—both worked great)
- 3/4 3/4 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 3/4 3/4 cup (72 g) nonfat dry milk, ground into a finer powder (for dairy free, you can try an equal amount, by weight, of blanched almond flour)
- 3 3 3 tablespoons (27 g) cornstarch (or try arrowroot)
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1 1 teaspoon kosher salt
- 1/2 1/2 1/2 cup (112 g) canola oil (or try another neutral oil, like peanut)
- 3 3 3 tablespoons (3 fluid ounces) gluten free rum*
- 4 4 4 eggs (240 g, weighed out of shell) at room temperature, beaten
- 1/2 1/2 1/2 cup (4 fluid ounces) milk, at room temperature (any kind will do)
- For the Glaze
- 6 6 6 tablespoons (112 g) unsalted butter, chopped (for dairy free, try Earth Balance buttery sticks)
- 3 3 1/2 tablespoons (1 1/2 fluid ounces) water
- 3/4 3/4 3/4 cup (150 g) granulated sugar
- 1/8 1/8 1/8 teaspoon kosher salt
- 6 6 6 tablespoons (3 fluid ounces) gluten free rum*
- Confectioners’ sugar, for dusting
Blackberry Chip Ice Cream
By nnlester
Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan
- 2 pints fresh blackberries
- 1 1/4 cups sugar
- Juice of 1/2 lemon
- 1 1/2 cups half-and-half
- 5 egg yolks
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate
Amaretto Chocolate Chip Cookie Sandwiches
By nnlester
Recipe courtesy Giada De Laurentiis
- 1/2 cup old-fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 teaspoon pure almond extract
- 1 (12-ounce) bag semisweet chocolate chips
- 1 cup whole almonds, toasted and chopped
- 3 pints vanilla ice cream, softened slightly
- 1/3 cup amaretto liqueur
Orange Creamsicle Ice Cream
By nnlester
Directions: To a large saucepan add milk, sugar, 1 and 1/2 cups heavy cream and salt
- 1 C whole milk
- 3/4 C granulated sugar
- 2 C heavy cream, divided
- Pinch of salt
- 5 egg yolks
- 1/2 tsp vanilla
- Zest of 1 orange
- 1/2 C orange juice
- 1/2 tsp orange extract, optional
Mexican Hot Chocolate Frosting:
By nnlester
From Ingrid Hoffman
- Mexican Hot Chocolate Frosting:
- 1 * 1 (8-ounce) package cream cheese, at room temperature
- 1/2 * 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 * 1 teaspoon chili powder
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon salt
- 1 * 1 teaspoon vanilla extract
- 3 * 3 cups confectioners' sugar, sifted
- 3 * 3 ounces unsweetened chocolate, melted
Simple Blueberry Skillet Sauce
By nnlester
Method: In a large skillet, heat blueberries, sugar and lemon juice over medium heat until berries burst, about 1...
- 1 pint organic blueberries (about 2 cups)
- 1/3 cup sugar
- 2 teaspoons lemon juice
Fried Baby Artichokes
By nnlester
2012, David Ziff, All Rights Reserved
- 10 baby artichokes
- Olive oil
- 6 cloves fresh garlic, peeled
- 1 bunch fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Probiotic Ranch Style Dressing
By nnlester
Mix all ingredients in a small bowl and adjust seasonings to taste
- 1/2 cup mayonnaise (preferably homemade)
- 1/2 cup plain full fat yogurt or kefir
- 1 tsp. lemon juice
- 1/4 tsp. paprika
- 1/2 to 1 tsp. mustard powder (or more, depending on how spicy you like it)
- 1/2 to 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives
- 1/4 tsp. dried dill weed or 2 tsp. chopped fresh dill
Sugar 'n' Spice Pecans
By nnlester
Recipe courtesy Paula Deen
- 3/4 cup corn syrup
- 4 1/2 cups sugar
- 1 cup water
- 2 teaspoons ground cinnamon
- 2 pounds pecan halves
Grain-Free Crepes (Paleo)
By nnlester
Instructions Place all ingredients for the crepes in a blender and blend until smooth
- Notes:
- 1 cup almond meal/flour*
- 1/2 cup tapioca flour or arrowroot flour
- 4 eggs
- 1 cup almond milk
- Pinch sea salt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon maple syrup or honey
- Honey or pure maple syrup
- Fresh ripe berries
- You can use hazelnut meal