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Recipes
Gingerbread Cake (Spicy)
By MaryEllen
Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern
- 1 cup oatmeal stout beer or 1 cup Guinness stout
- 1 cup dark molasses
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 pinch ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- confectioners' sugar (for dusting) (optional)
Bakery-Style Gluten Free Blueberry Muffins
By MaryEllen
Preheat your oven to 350°F
- 2 1/2 cups (250 g) all-purpose gluten free flour (Better Batter works well)
- 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
- 1/4 cup (36 g) cornstarch (or try arrowroot)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups (about 250 g) fresh or frozen blueberries*
- 10 tablespoons (140 g) unsalted butter, at room temperature**
- 1 cup (200 g) granulated sugar**
- 2 eggs (100 g, weighed out of shell), at room temperature**
- 3/4 cup (6 fluid ounces) low fat buttermilk, at room temperature
- 2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice
- Coarse sugar, for sprinkling (optional)
Parmesan Spinach Gnocchi, GF
By MaryEllen
Cook the gnocchi according to package directions
- 16 oz. potato gnocchi
- 2 Tbsp. unsalted butter
- 1 clove garlic, minced
- 2 Tbsp. flour
- 1.25 cups milk
- 3 cups fresh spinach, roughly chopped
- salt and pepper to taste
- 1 cup shredded parmesan cheese
Chocolate-Peanut Bars, No Bake & GF!
By MaryEllen
September 2003 RECIPE BY Southern Living The secret to these chocolate-peanut bar cookies is the crushed vanilla wa...
- 1 cup butter or margarine, softened
- 1 cup crunchy peanut butter
- 1 (16-ounce) box powdered sugar
- 1 1/2 cups vanilla wafers, crushed (about 45 cookies) (Use GF)
- 1 (12-ounce) package semisweet chocolate morsels
- 1/2 cup whipping cream
Pao de Queijo II, GF
By MaryEllen
Brazilians use local cheese but any low-moisture cheese (Parmesan, Romano, Asiago, goat cheese) works well
- Ingredients:
- Ingredients:
- Ingredients:
- 1 1 1 cup buttermilk* of choice
- 1 1 1 cup buttermilk* of choice
- 1 1 1 cup buttermilk* of choice
- 1/4 1/4 1/4 cup butter or dairy-free butter alternative
- 1/4 1/4 1/4 cup butter or dairy-free butter alternative
- 1/4 1/4 1/4 cup butter or dairy-free butter alternative
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 3 3 3 cups tapioca starch/flour
- 3 3 3 cups tapioca starch/flour
- 3 3 3 cups tapioca starch/flour
- 2 2 2 large eggs, lightly beaten
- 2 2 2 large eggs, lightly beaten
- 2 2 2 large eggs, lightly beaten
- 1 1/2 1 1/2 1/2 cups finely grated Parmesan, Romano, Asiago or a combination or dairy-free cheese of choice
- 1 1/2 1 1/2 1/2 cups finely grated Parmesan, Romano, Asiago or a combination or dairy-free cheese of choice
- 1 1/2 1 1/2 1/2 cups finely grated Parmesan, Romano, Asiago or a combination or dairy-free cheese of choice
- 1 1 1 tablespoon baking powder
- 1 1 1 tablespoon baking powder
- 1 1 1 tablespoon baking powder
- 1/2 1/2 1/2 cup finely grated cheese or dairy-free cheese of choice, for rolling, optional
- 1/2 1/2 1/2 cup finely grated cheese or dairy-free cheese of choice, for rolling, optional
- 1/2 1/2 1/2 cup finely grated cheese or dairy-free cheese of choice, for rolling, optional
Greek Pasta Salad
By MaryEllen
This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad—plus chickpeas for ...
- 2 medium tomatoes, coarsely chopped
- 2 small cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 8 ounces whole-wheat farfalle or similar-size pasta
- 1 15-ounce can chickpeas, rinsed
- 1 medium cucumber, seeded and chopped into 1/2-inch pieces
- 1/2 cup crumbled feta cheese
- 1/3 cup quartered pitted Kalamata olives
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried
Pecan Shortbread Cookies GF
By MaryEllen
Preheat oven to 350 degrees and line cookie sheet with parchment paper
- 2 cups almond flour
- 6 tablespoons softened butter
- 5 tablespoons icing (confectioner's) sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Bacon and Potato Chowder
By MaryEllen
Directions Fry bacon until crisp, and chop
- 6 slices bacon, very smokey local bacon is better
- 1 cup onion, chopped
- 1 garlic clove, minced
- 3 cups potatoes, diced
- 3 cups Chicken Stock
- 3 tablespoons flour
- 1 (354 ml) can evaporated 2% milk
Coconut Flour Pancakes, GF
By MaryEllen
Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients
- 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
- 4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
- 4 eggs (200 g, weighed out of shell) eggs, at room temperature
- 2 tablespoons (42 g) honey
- 1/2 cup + 2 tablespoons (80 g) coconut flour
- 1/2 cup (72 g) tapioca flour (or try arrowroot)
- 1/8 teaspoon kosher salt
- 2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)
Death by Caramel Bars
By MaryEllen
Pockets of caramel goo are the highlight of these showy bar cookies
- 3 cups firmly packed light brown sugar
- 2 cups unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 cup uncooked regular oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers) (40 minis are a better add...more chocolate!)
- 1 (14-oz.) can dulce de leche*