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Recipes
GF Flourless Chocolate Lime Cake
By Jahel
Preheat oven to 350 degrees F, line bottom of a 9-inch springform pan with parchment paper, and butter sides of pan
- 6 ounces bittersweet chocolate, chopped (1 cup)
- 1 ¼ sticks unsalted butter, softened
- 6 eggs
- 1 ¼ cups superfine sugar
- 1 cup almond meal/flour
- 4 teaspoons best-quality unsweetened cocoa powder, sifted
- 1 lime, zest and juice
- Confectioner's sugar to dust (optional)
- 1 recipe Margarita Cream (recipe below)
- Margarita Cream
- ¼ cup lime juice
- 1 tablespoon tequila
- 1 tablespoon Triple sec or Cointreau
- ¾ cup confectioners sugar
- 1 cup heavy cream
GF Banana Pudding with Shaved Dark Chocolate
By Jahel
In a blender combine bananas, tofu, honey, vanilla, and cinnamon
- 2 ripe bananas cut up
- 1 cup soft silken-style tofu (fresh bean curd) (8 ounces)
- 2 tablespoons honey or agave nectar
- 1 teaspoon gluten-free vanilla
- Dash ground cinnamon
- ¼ cup shaved dark chocolate
GF Tropical Apricot Crisp
By Jahel
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray
- Nonstick cooking spray
- 2 21 ounce cans apricot pie filling
- 1 7 ounce package tropical-blend mixed dried fruit bits
- 1 cup granola
- 1/3 cup coconut toasted
- 2 cup (1 pint)s vanilla ice cream (optional)
- Honey (optional)
GF Glazed Chocolate Cake
By Jahel
In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes
- 2 egg whites*
- ½ cup milk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon butter
- 2 ounces sweet baking chocolate, chopped
- Brown rice flour
- cup brown rice flour
- ¼ cup sugar
- ½ teaspoon gluten-free baking powder
- teaspoon baking soda
- teaspoon salt
- ¼ cup sugar
- 1 recipe Coconut-Pecan Glaze or Sour Cream Glaze
- Coconut Pecan Glaze
- 1 egg yolk
- ¼ cup sugar
- 1 teaspoon gluten-free cornstarch
- cup coconut water
- 1/3 cup flaked or shredded coconut
- ¼ cup chopped toasted pecans
- 1 teaspoon gluten-free vanilla
- Sour Cream Glaze
- ½ cup sour cream
- ¼ cup powdered sugar
- ½ teaspoon gluten-free vanilla
GF Salted Caramel Chocolate Chip Bars
By Jahel
3 cups white rice flour 3 cups potato starch 2 cups sorghum flour 4 teaspoons xanthan gum
- 1 cup butter, softened
- 1 ½ cups packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 1 tablespoon gluten-free vanilla
- 2 ¾ cups Gluten-Free Flour Mix*
- 1 12 ounce pkg. milk chocolate-covered round caramels, such as Rolo*, coarsely chopped
- ½ cup miniature semisweet chocolate chips
- GF Flour Mix
- 3 cups white rice flour
- 3 cups potato starch
- 2 cups sorghum flour
- 4 teaspoons xanthan gum
GF Sugar Cookie Cutouts
By Jahel
Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds
- 1 ½ cups butter, softened
- 1 cup granulated sugar
- ¼ teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon almond extract (optional)
- ¾ teaspoon salt
- 3 ½ cups Gluten-Free Flour Mix*
- 1 recipe Buttercream Frosting
- Coarse sugar or colored sugar (optional)
- food coloring
- GF Flour
- 3 cups white rice flour
- 3 cups potato starch
- 2 cups sorghum flour
- 4 teaspoons xanthan gum
- Buttercream Frosting
- 1 cup softened butter
- 4 cups gluten-free powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon gluten-free vanilla
- Dash salt
- 1 teaspoon orange zest (optional)
Twice Baked Potato Dump Casserole
By Jahel
Preheat oven to 375°F. In a large bowl combine mashed potatoes, half of the cheese, the onion, sour cream, half of...
- 2- 24 ounce packages refrigerated mashed potatoes
- 8 ounces shredded cheddar cheese (2 cups)
- 1 medium onion finely chopped (1 cup)
- 1 cup sour cream
- 6 slices ready-to-serve cooked bacon chopped
- ¼ cup chopped fresh chives
- 4 cloves garlic minced
- ½ teaspoon ground black pepper
Quick Chocolate Cake
By Jahel
Heat oven to 350 degrees F
- 3 cups all-purpose flour
- 2 cups sugar
- 2 cups cold water
- cup vegetable oil
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons white vinegar
- 1 teaspoon salt
- 1 teaspoon vanilla
Rolled Lasagna Florentine
By Jahel
In a medium bowl combine egg, ricotta cheese, salt, and pepper
- 1 egg lightly beaten
- 1 15 ounce carton ricotta cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 8 ounce package (2 cups) shredded Italian cheese blend
- 1 10 ounce package frozen chopped spinach thawed and squeezed dry
- 12 dried lasagna noodles cooked according to package directions
- 2 cups Tomato Base
- 1 cup Ground Beef Base
- 1 ½ teaspoons dried Italian seasoning, crushed
- ¼ teaspoon fennel seeds crushed
Chicken Enchiladas Adobo
By Jahel
Lightly grease a 3-quart rectangular baking dish; set aside
- 1-14.5 ounce can diced fire-roasted tomatoes, undrained
- ¾ cup water
- ½ cup chopped sweet onion (1 medium)
- 1 canned chipotle pepper in adobo sauce
- 1 tablespoon canned adobo sauce (optional)
- 1 tablespoon snipped fresh cilantro
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt or 1/4 teaspoon regular salt
- 1 pound skinless boneless chicken breast halves or thighs, cut into bite-size strips
- 1 tablespoon vegetable oil
- ½ cup corn and black bean salsa
- ½ cup sour cream
- ½ teaspoon finely shredded lime peel
- 8 multigrain or whole wheat flour tortillas
- ¾ cup shredded Chihuahua cheese or Monterey Jack cheese (3 ounces)
- ½ cup sliced green onions (4)
- 1 2.25 ounce can sliced pitted ripe olives, drained