Crispy Peppermint Fudge Bites (Gluten Free): What's Baking?

     A few months ago I met a wonderful woman named Annelies at Mixed Conference.  She was super sweet and we got to talking about food before I realized she was at the conference as one of the sponsors.  She was there representing Attune Foods which I will admit I had never heard of before the conference.  I tried their organic cereal at the conference and it was really good!  They also have a line of gluten free cereals that tasted great as well.

     As soon as I got home from the conference I went to my local store and found that they carried the Erewhon Crispy Brown Rice Gluten Free Cereal.  I bought a box in hopes of making a holiday treat with it.  My husband found the box and tried a bowl one evening and was impressed by how good it tasted.

     I ended up making several delicious holiday recipes with Attune Foods cereals and we enjoyed them so much I've been making treats on and off with them throughout the year.  When I found out that Amanda, from Our Italian Kitchen, wanted our What's Baking theme to be bite sized treats I immediately wanted to make a gluten free treat to take to work.  When trying to come up with a good bite sized recipe I found myself thinking of chocolate and peppermint.  I combined the two, along with the cereal, into a delicious fudge bite.  I love how they turned out.  The chocolate is firm but melts in your mouth and has just a hint of peppermint flavor.  The rice cereal adds a nice crunch to the fudge.  It's the perfect gluten free treat.

Crispy Peppermint Fudge Bites (Gluten Free) (a Hezzi-D original)
1 (12 oz) bag Wilton chocolate melts
1 (12 oz) bag Hershey's semi-sweet chocolate chips
2 (14 oz) cans Nestle Carnation Sweetened Condensed Milk
1 t. vanilla extract
1 t. peppermint extract
1 c.  Erewhon Crispy Brown Rice Gluten Free Cereal

1.  Line 2 mini muffin tins with paper liners.  Set aside.

2.  In a large saucepan combine the chocolate melts, chocolate chips, and sweetened condensed milk.  Cook over medium-low heat, stirring frequently, until the mixture is smooth.

3.  Remove the chocolate from the heat and stir in the vanilla and peppermint.  Add in the rice cereal and mix well.

4.  Using a tablespoon place a scoop of the fudge into each paper line mini muffin cup.  

5.   Refrigerate for at least 4 hours.  The fudge will keep for several weeks in the refrigerator.  
 

    

     A few months ago I met a wonderful woman named Annelies at Mixed Conference.  She was super sweet and we got to talking about food before I realized she was at the conference as one of the sponsors.  She was there representing Attune Foods which I will admit I had never heard of before the conference.  I tried their organic cereal at the conference and it was really good!  They also have a line of gluten free cereals that tasted great as well.

     As soon as I got home from the conference I went to my local store and found that they carried the Erewhon Crispy Brown Rice Gluten Free Cereal.  I bought a box in hopes of making a holiday treat with it.  My husband found the box and tried a bowl one evening and was impressed by how good it tasted.

     I ended up making several delicious holiday recipes with Attune Foods cereals and we enjoyed them so much I've been making treats on and off with them throughout the year.  When I found out that Amanda, from Our Italian Kitchen, wanted our What's Baking theme to be bite sized treats I immediately wanted to make a gluten free treat to take to work.  When trying to come up with a good bite sized recipe I found myself thinking of chocolate and peppermint.  I combined the two, along with the cereal, into a delicious fudge bite.  I love how they turned out.  The chocolate is firm but melts in your mouth and has just a hint of peppermint flavor.  The rice cereal adds a nice crunch to the fudge.  It's the perfect gluten free treat.

Crispy Peppermint Fudge Bites (Gluten Free) (a Hezzi-D original)
1 (12 oz) bag Wilton chocolate melts
1 (12 oz) bag Hershey's semi-sweet chocolate chips
2 (14 oz) cans Nestle Carnation Sweetened Condensed Milk
1 t. vanilla extract
1 t. peppermint extract
1 c.  Erewhon Crispy Brown Rice Gluten Free Cereal

1.  Line 2 mini muffin tins with paper liners.  Set aside.

2.  In a large saucepan combine the chocolate melts, chocolate chips, and sweetened condensed milk.  Cook over medium-low heat, stirring frequently, until the mixture is smooth.

3.  Remove the chocolate from the heat and stir in the vanilla and peppermint.  Add in the rice cereal and mix well.

4.  Using a tablespoon place a scoop of the fudge into each paper line mini muffin cup.  

5.   Refrigerate for at least 4 hours.  The fudge will keep for several weeks in the refrigerator.  
 

    

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Strawberry Shortbread Crumble Muffins

Strawberry Shortbread Crumble Muffins

Just to prove that those "muffles" from last week really were waffles made from muffin batter, here's the same recipe actually made as muffins. I've added one of my favorite toppings for any muffin, a simple, buttery vanilla shortbread. What a great start these would make to any morning or at a weekend brunch.

Makes about 1 dozen muffins. Preheat oven to 350 degrees F.

Cream together until light and fluffy:

• 1/2 cup butter
• 3/4 cup sugar

Add:

• 2 eggs
• 3 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

• 2 cups flour
• 2 tsp baking powder

Add dry ingredients alternately with:

• 1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two. Fold in:

• 1 1/2 cups sliced fresh strawberries

 Grease the muffin pan very well and add the muffin batter.

Pulse together in a food processor or just rub together with your hands until crumbly:

• 3/4 cup flour
• 1 tsp vanilla extract
• 1/3 cup butter1/4 cup sugar

Press together the shortbread mixture in your hand and then break off small pieces over the top of the muffin batter in the pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Strawberry Shortbread Crumble Muffins

Just to prove that those "muffles" from last week really were waffles made from muffin batter, here's the same recipe actually made as muffins. I've added one of my favorite toppings for any muffin, a simple, buttery vanilla shortbread. What a great start these would make to any morning or at a weekend brunch.

Makes about 1 dozen muffins. Preheat oven to 350 degrees F.

Cream together until light and fluffy:

• 1/2 cup butter
• 3/4 cup sugar

Add:

• 2 eggs
• 3 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

• 2 cups flour
• 2 tsp baking powder

Add dry ingredients alternately with:

• 1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two. Fold in:

• 1 1/2 cups sliced fresh strawberries

 Grease the muffin pan very well and add the muffin batter.

Pulse together in a food processor or just rub together with your hands until crumbly:

• 3/4 cup flour
• 1 tsp vanilla extract
• 1/3 cup butter1/4 cup sugar

Press together the shortbread mixture in your hand and then break off small pieces over the top of the muffin batter in the pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

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Just Dandy...

...dandelions.

OK, so maybe they're technically weeds, but they are so hard not to love.

Come on over to Parade to see the tutorial on how to make them.
Really, come on over.  :)  They're such EASY cookies to make...and making cookies sure beats pulling weeds.

{psst...if you're a dandelion lover, check out Curly Girl Design's sweet dandelion card! It was one of my inspirations when creating these cookies.}

...dandelions.

OK, so maybe they're technically weeds, but they are so hard not to love.

Come on over to Parade to see the tutorial on how to make them.
Really, come on over.  :)  They're such EASY cookies to make...and making cookies sure beats pulling weeds.

{psst...if you're a dandelion lover, check out Curly Girl Design's sweet dandelion card! It was one of my inspirations when creating these cookies.}

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Parmesan Panko Crusted Rack of Lamb with Country Croutons and Rosemary Dijon Dressing

Parmesan Panko Crusted Rack of Lamb with Country Croutons and Rosemary Dijon Dressing

Lamb is a bit of a treat for me because I'm the only one in our family who likes it... or so it seemed. I made the others in the house taste this particular recipe and they all liked it! Spouse did try the end piece because she's not a fan of medium rare meat and even she surprised me by declaring it delicious. Everyone then tried to steal my crispy croutons drizzled in Rosemary Dijon Dressing which were amazingly delicious with the juicy lamb. I'll be trying that idea again with other meat choices; I think it would be amazing with steak too. And the next time I have lamb, I'm making it for the whole family! It's time they learned to appreciate slowly braised lamb shanks too.

Serves 2

Preheat oven to 425 degrees F.

• 1 large rack of lamb, at least 8 ribs
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp dijon mustard
• 1/3 cup panko crumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh rosemary

Season the lamb with salt and pepper and brush on the dijon mustard. Toss together the panko, parmesan and rosemary and roll the lamb rack in the mixture, pressing it onto the meat to get good contact. Roast, bone side down at 425 F for 10 minutes and then reduce the heat to 350 F and roast for about 15-25 minutes longer until the internal temperature reaches 130 F for rare, 140 F  for medium rare or 160 for well done. Let the meat rest for 10 minutes after it comes out of the oven before carving and serving with the Country Croutons and Rosemary Dijon Dressing.

Country Croutons

• 3 cups, crusty bread, diced large
• 1/2 cup milk

Bread that is a couple of days old is best for this purpose. Pour the milk over the bread, toss and drain off the excess milk, if any.

• 1 clove minced garlic
• 1 1/2 tbsp chopped fresh rosemary
• 1/4 cup beef, veal or chicken stock
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 3 tbsp butter

Add the olive oil and butter to a large saute pan over medium heat. The pan should be big enough to accommodate the bread cubes in a single layer. Add the garlic and saute for only a minute before adding the soaked bread cubes. Add the rosemary salt and pepper and toss well, before spreading the cubes out in a single layer. Pour the stock into the pan and let it boil off, leaving the cubes to brown on one side before turning them several times as they brown and crisp up. When golden brown and crispy serve with the rack of lamb and Rosemary Dijon Dressing.

 Rosemary Dijon Dressing

• 1 clove finely minced garlic
• 1 tbsp capers
• 1 tbsp fresh rosemary, chopped
• 4 tbsp olive oil
• 1 1/2 tbsp dijon mustard
• 2 anchovie fillets, or 1 tbsp anchovie paste
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Combine all ingredients together in a blender at low speed for about 30 seconds. Drizzle over the croutons and rack of lamb.

Parmesan Panko Crusted Rack of Lamb with Country Croutons and Rosemary Dijon Dressing

Lamb is a bit of a treat for me because I'm the only one in our family who likes it... or so it seemed. I made the others in the house taste this particular recipe and they all liked it! Spouse did try the end piece because she's not a fan of medium rare meat and even she surprised me by declaring it delicious. Everyone then tried to steal my crispy croutons drizzled in Rosemary Dijon Dressing which were amazingly delicious with the juicy lamb. I'll be trying that idea again with other meat choices; I think it would be amazing with steak too. And the next time I have lamb, I'm making it for the whole family! It's time they learned to appreciate slowly braised lamb shanks too.

Serves 2

Preheat oven to 425 degrees F.

• 1 large rack of lamb, at least 8 ribs
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp dijon mustard
• 1/3 cup panko crumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh rosemary

Season the lamb with salt and pepper and brush on the dijon mustard. Toss together the panko, parmesan and rosemary and roll the lamb rack in the mixture, pressing it onto the meat to get good contact. Roast, bone side down at 425 F for 10 minutes and then reduce the heat to 350 F and roast for about 15-25 minutes longer until the internal temperature reaches 130 F for rare, 140 F  for medium rare or 160 for well done. Let the meat rest for 10 minutes after it comes out of the oven before carving and serving with the Country Croutons and Rosemary Dijon Dressing.

Country Croutons

• 3 cups, crusty bread, diced large
• 1/2 cup milk

Bread that is a couple of days old is best for this purpose. Pour the milk over the bread, toss and drain off the excess milk, if any.

• 1 clove minced garlic
• 1 1/2 tbsp chopped fresh rosemary
• 1/4 cup beef, veal or chicken stock
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 3 tbsp butter

Add the olive oil and butter to a large saute pan over medium heat. The pan should be big enough to accommodate the bread cubes in a single layer. Add the garlic and saute for only a minute before adding the soaked bread cubes. Add the rosemary salt and pepper and toss well, before spreading the cubes out in a single layer. Pour the stock into the pan and let it boil off, leaving the cubes to brown on one side before turning them several times as they brown and crisp up. When golden brown and crispy serve with the rack of lamb and Rosemary Dijon Dressing.

 Rosemary Dijon Dressing

• 1 clove finely minced garlic
• 1 tbsp capers
• 1 tbsp fresh rosemary, chopped
• 4 tbsp olive oil
• 1 1/2 tbsp dijon mustard
• 2 anchovie fillets, or 1 tbsp anchovie paste
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Combine all ingredients together in a blender at low speed for about 30 seconds. Drizzle over the croutons and rack of lamb.

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Skating Fridays

I took my Adult Gold Moves-in-the-Field test this week. Before I get to the results, let me share the events leading up to the test.

Surprisingly, I was calm the day before the test. I did a lot of visualization exercises and kept envisioning my test papers with "Pass" circled on the forms. The morning of the test, I was a bundle of nerves but closed my eyes and ran through the entire test in my mind. When I opened my eyes, I was calm and confident.

I finally drove to the rink and was actually feeling OK.  Before I knew it, I was on the ice for my warm-up.  Those five minutes flew by like it was only 30 seconds. I practiced my forward and backward power circles, and those felt good, but the T-stop afterwards caused me to trip.  Then I did my forward double 3 turns, which turned out fine. When I got to the backward double 3 turns, my body just wouldn't cooperate. I accidentally put all my weight on my heels and couldn't do the turns. Then the announcer said it was time to get off the ice. We didn't even get our 1 minute warning so a coach lobbied to give us one more minute (it was granted). I got to do two or three bracket patterns and that was it. I was shaky, and I felt horrible.

Worst. Warmup. Ever.

I didn't stick around to watch the first skater and even stayed out in the hallway when my skating friend K took the ice. I wanted to watch her, but I also needed to warm up my feet and calm my nerves. I closed my eyes and ran through my test again. I kept telling myself, "You can do this." I was so in the zone that when my coach came to talk to me, I didn't hear her initially.

Next thing I knew, it was my turn to take the ice. Power circles went fine (forward and backward). Forward double threes were steady. Backward double threes were another story. I got so nervous on the backward inside double threes that I actually put my foot down on the very last one. ARGH! The ones before the touch-down were OK, but not my best. I cruised through the backward circle 8, and my brackets were actually secure and steady.

The judges did not ask me to re-skate anything so I went to take my skates off. It hadn't been 5 minutes when the test coordinator approached my coach with my papers. My coach came over and told me the news... I passed!  Two out of the 3 judges passed me, and the 3rd judge must have been dozing off somewhere because her score was 0.7 points under the judge who scored me the highest (note to non-skaters:  most judges are in line with each other plus or minus one to two tenths of a point).

And my skating buddy K passed too!  She passed from all 3 judges, which is phenomenal! I am so proud of her...and us! We are excited to become our rink's newest Gold Medalists and can't wait to see our names published in Skating Magazine.

Now onto my Adult Gold Freestyle elements... time to perfect my axel and lutz!

I took my Adult Gold Moves-in-the-Field test this week. Before I get to the results, let me share the events leading up to the test.

Surprisingly, I was calm the day before the test. I did a lot of visualization exercises and kept envisioning my test papers with "Pass" circled on the forms. The morning of the test, I was a bundle of nerves but closed my eyes and ran through the entire test in my mind. When I opened my eyes, I was calm and confident.

I finally drove to the rink and was actually feeling OK.  Before I knew it, I was on the ice for my warm-up.  Those five minutes flew by like it was only 30 seconds. I practiced my forward and backward power circles, and those felt good, but the T-stop afterwards caused me to trip.  Then I did my forward double 3 turns, which turned out fine. When I got to the backward double 3 turns, my body just wouldn't cooperate. I accidentally put all my weight on my heels and couldn't do the turns. Then the announcer said it was time to get off the ice. We didn't even get our 1 minute warning so a coach lobbied to give us one more minute (it was granted). I got to do two or three bracket patterns and that was it. I was shaky, and I felt horrible.

Worst. Warmup. Ever.

I didn't stick around to watch the first skater and even stayed out in the hallway when my skating friend K took the ice. I wanted to watch her, but I also needed to warm up my feet and calm my nerves. I closed my eyes and ran through my test again. I kept telling myself, "You can do this." I was so in the zone that when my coach came to talk to me, I didn't hear her initially.

Next thing I knew, it was my turn to take the ice. Power circles went fine (forward and backward). Forward double threes were steady. Backward double threes were another story. I got so nervous on the backward inside double threes that I actually put my foot down on the very last one. ARGH! The ones before the touch-down were OK, but not my best. I cruised through the backward circle 8, and my brackets were actually secure and steady.

The judges did not ask me to re-skate anything so I went to take my skates off. It hadn't been 5 minutes when the test coordinator approached my coach with my papers. My coach came over and told me the news... I passed!  Two out of the 3 judges passed me, and the 3rd judge must have been dozing off somewhere because her score was 0.7 points under the judge who scored me the highest (note to non-skaters:  most judges are in line with each other plus or minus one to two tenths of a point).

And my skating buddy K passed too!  She passed from all 3 judges, which is phenomenal! I am so proud of her...and us! We are excited to become our rink's newest Gold Medalists and can't wait to see our names published in Skating Magazine.

Now onto my Adult Gold Freestyle elements... time to perfect my axel and lutz!

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Bananas Foster Muffins

    I love banana muffins.  They are one of my favorite things to make whenever I have leftover bananas.  I've made chocolate chip banana muffins, regular banana muffins, and glazed banana muffins.   I'm always trying to find a new twist on them and when I went to make them last night I had Bananas Foster on the brain.  I'm not sure why as that isn't a dish I normally eat but it's what I was thinking about.

     When I think Bananas Foster I think brown sugar, cinnamon, rum, and bananas.  I took those ingredients and tried to incorporate them into a delicious muffin.  It turned out really well!  The muffins were light and fluffy and the cinnamon chips really added a delicious flavor.  Next time I'll make a rum glaze for the top but they were pretty awesome as they were!

Bananas Foster Muffins (a Hezzi-D original)
6 T. butter, softened
2/3 c. brown sugar
2 eggs
2 T. rum
2 bananas
1/2 c. King Arthur all-purpose flour
1/2 c. Bob's Red Mill graham flour
1 T. baking powder
1/2 t. salt
1/3 c. Hershey's cinnamon chips

1.  Preheat the oven to 375 degrees.  Line a muffin tin with 12 paper liners.

2.  In a large bowl cream the butter and sugar together.  

3.  Add in the eggs and mix well.  Stir in the rum.

4.  Mash the bananas and then add them to the sugar mixture.

5.  In a medium bowl combine the flours, baking powder, and salt.  Add the flour mixture to the sugar mixture and stir until well combined.

6.  Stir in the cinnamon chips.  

7.  Pour the muffin mixture into the prepared muffin pans. Sprinkle each muffin with brown sugar.

8.  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack.

This post linked to:
Foodie Fridays, Weekend Potluck, Shine on Friday,
 

    I love banana muffins.  They are one of my favorite things to make whenever I have leftover bananas.  I've made chocolate chip banana muffins, regular banana muffins, and glazed banana muffins.   I'm always trying to find a new twist on them and when I went to make them last night I had Bananas Foster on the brain.  I'm not sure why as that isn't a dish I normally eat but it's what I was thinking about.

     When I think Bananas Foster I think brown sugar, cinnamon, rum, and bananas.  I took those ingredients and tried to incorporate them into a delicious muffin.  It turned out really well!  The muffins were light and fluffy and the cinnamon chips really added a delicious flavor.  Next time I'll make a rum glaze for the top but they were pretty awesome as they were!

Bananas Foster Muffins (a Hezzi-D original)
6 T. butter, softened
2/3 c. brown sugar
2 eggs
2 T. rum
2 bananas
1/2 c. King Arthur all-purpose flour
1/2 c. Bob's Red Mill graham flour
1 T. baking powder
1/2 t. salt
1/3 c. Hershey's cinnamon chips

1.  Preheat the oven to 375 degrees.  Line a muffin tin with 12 paper liners.

2.  In a large bowl cream the butter and sugar together.  

3.  Add in the eggs and mix well.  Stir in the rum.

4.  Mash the bananas and then add them to the sugar mixture.

5.  In a medium bowl combine the flours, baking powder, and salt.  Add the flour mixture to the sugar mixture and stir until well combined.

6.  Stir in the cinnamon chips.  

7.  Pour the muffin mixture into the prepared muffin pans. Sprinkle each muffin with brown sugar.

8.  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack.

This post linked to:
Foodie Fridays, Weekend Potluck, Shine on Friday,
 

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Spring Brunch, Banana Pancakes and a Giveaway!

We are only 2 days away from our Spring Brunch sponsored by Smirnoff. We are so excited to have partnered with them to introduce some fabulous new flavors. We will be hosting a fabulous pancake bar - our favorite combinations. Orange Raspberry Pancakes, Blueberry Lemon Pancakes, Strawberry Shortcake Pancakes, Banana Nut Pancakes and soooo much more!!!

Continue Reading »

We are only 2 days away from our Spring Brunch sponsored by Smirnoff. We are so excited to have partnered with them to introduce some fabulous new flavors. We will be hosting a fabulous pancake bar - our favorite combinations. Orange Raspberry Pancakes, Blueberry Lemon Pancakes, Strawberry Shortcake Pancakes, Banana Nut Pancakes and soooo much more!!!

Continue Reading »

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