It’s a beautiful fall day in Minnesota today. It’s been freakishly warm this month. Not that I’m complaining. I love hot weather. People often ask why I still live in Minnesota since most of the year I’m wearing 3 layers – and I’m still chilly if there is a breeze. I tell them it’s because the spiders don’t get as big up here.

But as much as I really don’t like sub-zero temps and bundling up to the point that only my eyeballs are showing, I love the change of seasons. The leaves have been amazing this year. The tree in our front yard right now is a palette of green, yellow, orange and red.

I love how warm breezes blow the leaves through the street like an applause for the coming of the new season. And who doesn’t love the sound of crunching leaves under their feet? I purposely walk in the gutter where most of the leaves gather, for maximum crunch and that feeling of being carefree and childlike.

So, in going with the childlike fall theme, I decided to make some mini pumpkin pies. Bite size goodies that I wanted to make with a gluten free gingerbread crust. I had to make a trip to the store to get a few things before I started. Once back I was ready to go. Although I knew what I was going to do, I couldn’t resist looking at some cookbooks and came across a recipe for a Pecan Butter Crust.

Now I had a dilemma. Which crust do I make? I used the pumpkin pie filling recipe from the Libby’s canned pumpkin (the kind my mom always uses). It was more than enough filling for both recipes so I decided to make both. Which meant another trip to the store for the one ingredient I was short.

I made 48 mini-pumpkin pies and thinking I had more than enough bite size pies, I decided to just make a small tart with what was left. I was a little disappointed in that decision after I flipped one pan of mini-pies onto the oven door as I was taking it out. My tart was still baking so I didn’t want to keep the oven door open too long. Murmuring curse words to myself for making the mess and destroying my cute little pies I quickly scraped the pile of goo into a bowl and shut the oven door. That will be fun to clean later.

I looked at the mess piled into the bowl. It wasn’t pretty but it was pumpkin pie- even if it didn’t look like pie. I decided to have a taste. The goo tasted delicious! I couldn’t just throw it away! There must be something I can do with pumpkin pie mush…

It didn’t take long before I decided to do what I do with a lot of my gluten-free flops. It would make a great topping for ice cream. Another trip to the store.

Pecan Butter Crust
from Gluten-Free Baking by Rebecca Reilly

1/4 cup pecans, toasted (place raw pecans in 350° oven for 10 min.)
1/4 cup plus 1 Tablespoon granulated sugar (separated)
1 cup Basic Gluten-Free Mix*
1 Tablespoon sweet rice flour
1/8 teaspoon salt
6 Tablespoons cold unsalted butter, cut into cubes

Preheat oven to 375°.

Finely grind the toasted pecans and the 1 Tablespoon sugar in a food processor.
Mix together the ground nuts, gluten-free mix, 1/4 cup sugar, sweet rice flour and salt. Blend well. Using a pastry blender or fork work the butter into the dry ingredients until you have coarse crumbs.

Place 1 Tablespoon of the crumbs into each cup of a mini-muffin pan. Place a small amount of sugar in a dish. Dip mini-tart press in sugar then press down crust in each cup. (A small shot glass may work as well). Bake for 6 minutes. Remove from oven. Increase heat to 425°. Fill each cup with pumpkin pie filling. A liquid measuring cup works great for this. Once the oven is at 425°, bake another 12 – 13 minutes. It is done when a small knife poked in one comes out clean. Remove from oven and let cool in pan 5 minutes before carefully removing each pie to fully cool on rack. Top with fresh whipped cream. I like mine lightly sweetened with sugar and a little vanilla.

*Gluten-free mix- 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour

The directions are basically the same for the Ginger Snap Crust with only a few minor changes.

Ginger Snap Crust

1 bag MI-DEL Gluten-Free Ginger Snaps (8 oz bag)
6 Tablespoons melted butter

Preheat oven to 350°.

Place ginger snaps into food processor and process until fine crumbs. Place in bowl and add melted butter. Stir until well combined.

Place 1 Tablespoon of the crumbs into each cup of a mini-muffin pan.  Using mini-tart press, press down crust in each cup. Bake for 6 minutes. Remove from oven. Increase heat to 425°. Fill each cup with pumpkin pie filling. Once the oven is at 425°, bake another 12 – 13 minutes. Remove from oven and let cool in pan 5 minutes before carefully removing each pie to fully cool on rack. Top with fresh whipped cream.

I don’t typically make New Year’s Resolutions. I like to think of them as positive intentions instead. Then I guess I don’t feel so guilty when I inevitably slip up. So this year, one of my positive intentions is to do a better job with updating this site.

I’m starting off with a recipe I’ve had since a child. I got it from a friend of my mothers, but where it originally came from, I have no idea. I came across it recently while going through my old recipe box. It is written on a 3×5 card in the hand of myself as a 10 or 12-year-old and I remembered it as being easy and delicious. It is made using a boxed cake mix but a scratch cake mix would work as well. I’ve always used Chocolate cake- since it’s my favorite. I love the chocolate-cream cheese combination. Perhaps other flavors would work as well. Let me know if you try something different.

I made the following recipe with Betty Crocker’s Gluten Free Devils Food Cake mix so the cupcakes could be gluten-free. I did end up with extra filling though since this cake mix only makes 18 cupcakes. The recipe says cupcakes but last time I doubled the recipe and got tired of making cupcakes so I put the rest of the batter in a small spring form pan lined with parchment and swirled in the cream cheese mixture. It was great! A Chocolate Cream Cheese like Cake. Yum! 

In the spirit of the upcoming Valentine’s Day I decided to add red food coloring to the filling although I usually leave it uncolored. So here it is. Hope you enjoy!

Filled Cupcakes

1 Chocolate cake mix- mixed according to directions

Fill cupcake papers 1/2 to 2/3  full.
 

Filling

2/3 cup sugar
8 oz. cream cheese (I like Philadelphia)
1 egg
1 cup chocolate chips (I use the mini)

Put 1 teaspoon filling into each cupcake. Bake according to cupcake mix directions.

Let me start off by saying I’m not a tea expert.

After wondering how to make tea with my fresh mint that was growing like crazy, I decided to just try something. I started simply, just because I didn’t know what else to do. It actually ended up being just the way I like it. My recipe….

Several (3 – 5) sprigs fresh mint (spearmint, peppermint, any mint will do)
Several cups (about 5) filtered water

Crush the mint leaves in your hand so the leaves are slightly bruised to release some extra mint flavor. Put them into a pot and cover with water. Heat the water until it almost boils. Then remove and let sit several minutes – some prefer only 5 minutes- I’ve left it 45 minutes before and it still tasted delicious. I usually let it come close to room temperature before I remove the mint leaves and pour the tea over ice (you might want to use a small strainer). It could also be drunk hot if preferred. Some add sugar to their tea but I prefer it unsweetened.

That’s it. Very simple and very refreshing.

I first had this soup several years ago at a wonderful Greek restaurant in Minneapolis called Christos. They currently have three locations. Check them out at:  http://www.christos.com/christos.html 

An internet search found that the recipe had already been published online so I  printed it and made it right away. I was a little disappointed to see that the recipe calls for chicken broth since I was certain it was vegetarian and will have to ask the next time I go there. But substituting veggie broth works and it’s delicious!

Here is the link to where I found the recipe:
http://www.midwesthomemag.com/media/Midwest-Home/Dining-Entertaining/Recipes/Recipe-Search/index.php?name=Raspberry-Kissed+Red+Cabbage&searchcustomdata=soups&tableid=23&
view=details&itm=24462

The recipe here has the veggie broth substitution. Try it with warmed pita topped with olive oil and sea salt.

Tomato-Basil with Feta Soup
                Serves 4-6

1/4 cup olive oil 
1 cup onions, chopped
1 bay leaf
3 cloves garlic
1/2 teaspoon salt
6 ripe tomatoes, cored, peeled, seeded and diced small
3 cups veggie broth
1 cup crumbled feta cheese
1/2 cup fresh basil leaves, torn or chopped
2 cups tomato sauce
freshly ground black pepper, to taste

In a deep saucepan, heat the oil over medium heat and saute the onions until transparent, about 3 minutes. Stir in the bay leaf, garlic and salt, and continue cooking another 2 minutes. Add the tomatoes and veggie broth. Bring mix to a boil and cook for about 20 minutes, stirring often. Remove the saucepan from the stove. Remove the bay leaf. Puree the soup with an immersion blender or regular blender and return to saucepan. Stir in the feta cheese, basil and tomato sauce, and season with black pepper.                                                  

It’s funny how for so many years we’ve been learning ways to better multi-task so we can get more done in less time. Now it seems the thinking is that it is better to be “present”, to be focused on doing a good job on one thing at a time and then moving on to the next.

I have to say that for me cooking really allows me to be present. Whether I am following a recipe or making something up, I need to be present while cooking or everything will get messed up. 

Chopping vegetables or sauteing onions or measuring ingredients are very much like a meditation that keeps me present with the rhythm of it all. At other times of the day I have to remind myself to be present. But when I am cooking, I just am.

With busy schedules it’s not always easy to squeeze in cooking or meditation. Believe it or not you can do both. Especially with dishes that require chopping or stirring. Stir fry and risotto come to mind. Both of which taste way better from scratch. Homemade french fries are also a favorite of mine for this. Piles and piles of potatoes!

This last week I decided to do a little taste test – my usual pumpkin bread vs. the gluten free pumpkin bread I discovered last fall.

My usual recipe was one I have used for years that uses tofu instead of added fats. No one ever suspected it had tofu in it and it was always a big hit. Looking for a gluten-free option last year, I came across this recipe. With my son and a friend of his as the main testers, the gluten free option was the winner.

The recipe is from Gluten-Free Baking by Rebecca Reilly. This has been one of the best gluten-free cookbooks I have found. I frequently use her recipe for Gluten-Free Mix in my regular recipes. By just adding 1 tsp. xanthan gum per cup of flour mix, I have been able to transform many family favorites.

For anyone wanting a gluten-free option or someone wanting to use flours other than wheat this is the best! It is wonderful as a fall snack, dessert or for brunch. It is also great to give as a gift around the holidays, especially for someone who can’t eat wheat. Enjoy!

Gluten-Free Pumpkin Bread

         Makes 1- 9×5″ loaf, 3-5×3″ loaves, or 12 muffins

1 3/4 cup Basic Gluten-Free Mix *
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/4 tsp. gluten-free baking powder
1/4 tsp. cloves
1/8 tsp. nutmeg
pinch of ground ginger 
1/3 cup unsalted butter
1 1/3 cup packed light brown sugar
2 eggs
1 cup pumpkin puree
1/3 cup milk
1/2 cup chopped nuts, cranberries, dates or raisins (optional)

*Gluten free mix: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch

Preheat the oven to 350 degrees. Lightly grease a 9×5″ loaf pan and dust with rice flour, or line with parchment paper, or muffin papers.

Mix together the gluten-free mix, baking soda, xanthan gum, cinnamon, baking powder, cloves, nutmeg and ginger.

Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs, one at a time. If the mixture appears cracked, add 1 or 2 tablespoons of the dry ingredients until it looks smooth. Stir in the pumpkin puree. Add the dry ingredients in two parts, alternating with the milk. Add the chopped nuts or fruit, if using. Spoon the batter into the prepared loaf pan(s) or muffin cups. (I tend to have some extra batter and just make some mini muffins) Bake the loaf for 1 hour, the small loaves for 25 minutes or the muffins for 15 -18 minutes.

After moving last fall my sister had a bumper crop of concord grapes from the grape vine she inherited. Since she did not have the time or desire to do anything with them I gladly took a couple bags full.

I had made grape jam in the past and remembering how time consuming canning it seemed to be, I decided to find something else to make with them. Sorbet and a grape reduction sauce were what I was thinking. I wasn’t sure what I would do with the reduction sauce (crepes maybe?) but I wanted to try it. However I let it get away with me and it turned to jam. So I promptly put it in a jar in the fridge.

On to sorbet. It was actually quite simple although I had to make it over the course of several days due to time constraints. It was delicious for those last few hot days left of summer. Make sure before you begin that you have your ice cream maker already prepared.

Grape Sorbet

4 lbs concord grapes
3/4 cup sugar
1 cup water

(Some recipes add 1 Tbsp. vodka to the recipe to keep it from getting too frozen. I chose to leave it out. Just take it out a few minutes before you want to serve it and it scoops just fine. 

Combine all ingredients into a large pot and bring to a boil. Reduce heat and simmer for 10 – 15 minutes. Stir and mash grapes occasionally with a potato masher.

Pour into a sieve or colander lined with cheese cloth set over a large bowl. Let sit for several hours or overnight in the fridge, stirring and mashing occasionally to extract all the juice. Some sediment will form and can be restrained through cheesecloth again if desired. You should have about 4 cups juice. It is quite sweet so you can add water to your taste. Pour juice into ice cream maker and mix according to the manufacturers instructions. Enjoy!

When I started limiting wheat in my diet I was most bummed out about fresh crusty bread, pizza and pasta. I’ve discovered a delicious (and simple) GF french bread recipe from Bette Hagman’s “More From the Gluten Free Gourmet.” I have yet to find a pizza crust I really like but I have discovered pasta. I also found the deliciousness of fresh pasta that I had heard about but thought would be too hard to make.

I came across a gluten-free pasta recipe and decided to try it. I’m amazed at how simple it is to make. I mix it mostly in my Kitchen Aid mixer and cut it by hand- usually fettuccini since it’s the quickest. Feel free to add any chopped herbs with the flour or try different flavored oils for a nice twist.

Gluten-Free Pasta

serves 4-6 people

2 cups amaranth or quinoa flour or a combination of both
1 1/4 cup tapioca flour
2 eggs
2 Tbsp olive oil or flavored oil
2-4 Tbsp water -I usually need to use a little more

Stir together flours in large mixing bowl. Make a well in the center and add remaining ingredients. Continue mixing until it starts to form a ball. Place on floured surface an knead until smooth and elastic (5-10min). Wrap in plastic wrap and let rest for 20 minutes. Roll out thinly and cut into preferred shape. Cook in boiling water approximately 4 minutes.
*adapted from www.recipes4us.co.uk

Homemade Pesto

2 cups packed fresh basil -washed and dried
2/3 cup olive oil
2/3 cup pine nuts
1/3 cup fresh Parmesan
2 large garlic cloves
1/2 tsp. salt

Process in food processor until well blended. Keeps 1 week in the fridge or 1 year in the freezer.

I’ve been thinking about making this recipe for a while, after having dinner at a restaurant with friends. One of us ordered a dessert that had a Basil Sugar Cookie with it. I love to cook and love using herbs from my garden, but I had never thought of using herbs in cookies.

Upon researching online I discovered lavender is another herb that it often put in sugar cookies. I also had someone I know tell me rosemary is equally delicious. I have Lemon-Basil growing in my garden this summer and I had yet to use any. I love brushing my fingers against the soft leaves and enjoying the delicious lemony scent, but after trying the basil sugar cookie at the restaurant I thought “Why not Lemon-Basil?”

So finally today was the day. I decided to make these cookies gluten free since I hadn’t made gluten free cookies for a while but I will give the recipe for regular also. I learned an interesting tidbit about cut-out cookies too. Maybe everyone already knew this but I’d given up on cut-out cookies a few years ago. I had always used a table top, counter top or wax paper and my cookies always seemed to get stuck or mushed when I tried to scrape them off with a spatula, no longer resembling the cute little cookie cutter I’d picked out to use. But using a floured, well worn tea towel works great for rolling out the dough. No need for a spatula with the towel. The cookies don’t stick!

Using lemon-basil gives these cookies a light lemony flavor. They are delicious with a cup of tea and I think they would also be delicious with some vanilla ice cream, a berry sorbet or maybe just some fresh fruit.

Lemon-Basil Sugar Cookies

1 ½ cups powdered sugar
1 cup butter, softened
1 ½ teaspoon vanilla
1 egg
2 ½ cups gluten free flour mix (or all purpose flour)
*2 teaspoons xanthan gum if using gluten free flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 Tablespoons fresh chopped lemon basil (or other herb)
Granulated sugar for sprinkling

** Gluten free flour mix – 2 c. brown rice flour, 2/3 c. potato starch, 1/3 c. tapioca flour

Beat powdered sugar and butter in large bowl with electric mixer on medium speed. Stir in vanilla and egg. Combine flour, xanthan gum (if using), baking soda and cream of tartar in medium bowl and add to sugar mixture. Add chopped lemon basil and stir until combined. Cover and refrigerate 2 hours or until firm.

Heat oven to 375 degrees. Roll half of dough at a time to 1/8 inch thick on floured cloth-covered surface. Cut into desired shapes and place on ungreased cookie sheet. Sprinkle with granulated sugar and bake about 8 minutes or until light brown. Remove to wire rack to cool.

It has been absolutely wonderfully hot here in Minnesota the last couple weeks. After such a long cold Spring, I for one am loving it. Aside from making iced tea to keep cool I have to make Ginger Lemonade at least once during the summer. I’m not sure why I don’t make it more often. I guess I think it takes too long or something but it really doesn’t take all that long, especially if you have an electric citrus juicer.

The following is a recipe I cut out of the local newspaper years ago. I’m not sure what the original source is. The amount of fresh ginger can be altered to your tastes. It has a bit of a bite to it at full strength but I love it! Enjoy!

Ginger Lemonade

6 cups water, divided

1 ¼ cup sugar

¼ cup peeled, grated fresh ginger

1 ¼ cup fresh lemon juice (approx. 6 lg. lemons)

¼ cup fresh lime juice (approx. 1 lime)

Lemon and lime slices for garnishing, optional

Combine 1 cup water, sugar and ginger in a small saucepan. Bring to a boil and cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat and cool.

Strain ginger mixture through a sieve into a pitcher, and discard solids. Add 5 cups water and juices and stir well. Serve over ice and garnish with lemon and/or lime slices. Makes 8 servings.