New Find: Amore di Mona chocolate

Anything chocolate peaks my interest. So, when I was browsing an online supplier for specialty foods, Caramela with Crunchy Coffee Beans peaked my interest. On a whim, I ordered a bar from Peanut Free Planet.

I am so glad I did! The texture is like a chewie chocolate bar but with a rich taste like a gourmet chocolate bar would be. The coffee taste was very present but it was a good texture and taste.

What's amazing about this company?

The side of the box says it all. What's not on the box is even more impressive. This company is vegan, gluten free, low-glycemic friendly, raw, organic, and non-GMO certified. 

The best part about all this is that the chocolate is top-8 allergy friendly and is making an effort to accommodate those with food allergies. 

The box contained three squares of chocolate caramel (like) goodness. I shared it with my family who, for the most part, liked it too.

Amore di Mona Carmela with Crunchy Chocolate Beans rocked my world! I'd like to try their other chocolates soon. 

Where to buy?

Whole Foods (in store)

Amazon

Peanut free Planet

Dundee Candy

For a complete list of where to buy Amore di Mona chocolate, please visit their website.

I give Amore di Mona two thumbs way up. 

Gluten free Lemon poppy seed muffins

I haven't had lemon poppy seed muffins in years and cracked the code in making GF ones. I will admit that I noshed on them all week and they were delicious reheated too.

Gluten free Lemon poppy seed muffins

Makes: 24 muffins

Ingredients

* 1 1/3 cups sugar

* 3 lemons (zest and juice)

* 2 cups sorghum flour

* 1 cup brown rice flour

* 1/2 cup corn starch (or any other starch)

* 2 teaspoons xanthan or guar gum

* 5 teaspoons baking powder

* 2 1/2 teaspoons baking soda

* 1/2 teaspoon salt

* 1 1/2 to 2 cups milk

* 4 eggs

* 1 cup (2 sticks) melted butter

* 1 Tablespoon vanilla extract

* 4 Tablespoons poppy seeds 

Directions

Preheat oven to 375*. Line muffin tins. 

In a large bowl, zest lemons and add in sugar. Combine until mixture smells like lemons. Add in flours, starch, baking soda, baking powder, and salt. Whisk until combined. Set aside.

In a small bowl, melt butter (I microwaved it). Juice all three lemons and add to butter. Add in eggs, vanilla, and 1 1/2 cups milk. Stir to combine. Pour mixture into dry ingredients bowl and combine. Add reserved milk as needed. Add in poppy seeds and stir to combine. 

Scoop a heaping spoon into each lined tin. 

Bake for 20-25 minutes. Allow to cool before storing in an air tight container. Muffins last a week (if that).

Enjoy!

Top 8 free chocolate chip muffins

I've finally done it. Well, in my world. ;) I've been working on this recipe for a while and it is finally perfected. I recommend foil cupcake/muffin liners and all is right with the world!

Top 8 free Chocolate Chip muffins
Makes 24 muffins

3 cups brown rice flour
1 cup corn starch
2 1/2tsp baking soda
1/2tsp salt 2 cups sugar
3/4 cup oil (I used canola)
1/2 cup applesauce
1 1/4 cup water
2tsp vanilla
2Tbs apple cider vinegar
3/4 cup chocolate chips (used Enjoy Life's)
3tsp guar gum (can use xanthan)

Pre-heat oven to 350* and line tins with liners.

In a large bowl, combine flour, starch, soda, salt, guar gum, and sugar. Wisk until combined and fine. You could sift but I just wisk. Add applesauce and stir. Add in water and then oil and stir to combine. Add vinegar and stir. Stir to combine all ingredients. Fold in chocolate chips and vanilla.

Using a spoon or measuring cup, pour batter into lined tins. If using a measuring cup, each tin has a little less than 1/4 cup of batter in each one. Bake for 22-25 minutes. Allow to cool and store in an airtight container.

Cream of broccoli soup

Fall in Texas has hit! It was drizzly all day today and this soup made a perfect addition to lunch. It stores easily and keeps up to a week in a fridge. From start to finish, recipe takes a little less than 30 minutes!

Cream of broccoli soup 
Serves about 6 servings

* 2 (10.7 oz) frozen broccoli steam bags
* 2 cups chicken broth
* 6T butter
* 3T Brown Rice Flour*
* 5T Corn Starch*
* 4 cups milk
* 1t salt
* 3/4 to 1T pepper
* 2t garlic powder
* 2 cup grated cheese

* This recipe is Gluten free. If you are not GF, you can use regular flour until a thick consistency is reached. It would be about 5T flour.

Steam broccoli and set aside. If steaming in a bag, do not drain bag. Once broccoli is cooled, apply pressure to it or use a mallet to crush broccoli into small pieces.

In a deep saucepan, melt butter. Add in flour and stir. Add milk. Cook until combined and consistency is thick. Stir frequently. Add pepper (to taste), garlic, salt, and cheese. Stir until cheese is melted. Add broth and broccoli. Stir and simmer for 20 minutes.

Gluten free tres leche cake success

I can honestly say I didn't think this experiment would work out. My cake base messed up with a box mix and I went back with my tried and true flour mixture. It was an adventure in itself. Out of the top 8, this has both eggs and milk. I will be experimenting to eliminate both in the future. :) 

Gluten free Tres Leche cake

Serves: 9-12 

Preheat oven to 350*. 

Ingredients for cake 

* 2 cups brown rice flour 

* 1 cup corn or tapioca starch 

* 3/4 cup milk 

* 2 cups sugar 

* 5 eggs separated 

* 2 teaspoons guar or xanthan gum 

* 3 heaping teaspoons baking powder 

* 3 teaspoons vanilla 

* 1/4 teaspoon salt 

Ingredients for pour over 

* 1/3 cup heavy whipping cream 

* 1 (14 oz) can evaporated milk 

* 1 (12 oz) can sweetened condensed milk 

Ingredients for frosting 

* 1 2/3 cup heavy whipping cream 

* 1/8 cup sugar  

* 2 teaspoons vanilla 

Directions 

Prepare a 9x13 pan with either butter or non-stick spray. 

In a small bowl, beat egg whites until soft peaks form. Set aside. 

In a large bowl, combine the brown rice flour, corn starch, sugar, and guar or xanthan gum. Mix in salt, baking powder, and vanilla. Add eggs yolks and combine. Mixture will be more like a dough. Don't worry. Fold in egg whites and combine well. Pour mixture into pan. Bake for 30-40 minutes. 

While cake is baking, mix and whisk pour over ingredients together and set aside. 

In a separate bowl, mix cream and sugar for frosting. This will take about 5 minutes. Set aside. 

Allow cake to sit for 10 minutes once baking is complete. With a fork, prick about 12-15 holes in the cake. Also lift the sides to allow the mixture to be spread all over. Pour the pour over mixture on top of the cake. 

Set cake in the refrigerator to cool. 

After 10-15 minutes in the refrigerator, spread frosting on top and place back into refrigerator until serving.

 

Perfectly Perfected chocolate pancakes

I've done it and I am so excited. I've created a pancake recipe that tastes just like the wheat/gluten free one I remember before food allergies. I am just SO EXCITED and I just can't hide it. :) Without further a due, I am happy to share my perfectly perfected chocolate pancakes that are soy free, nut free, gluten free, and wheat free.  Can be made egg/milk free by substituting a milk substitute for the milk and an egg replacement for the egg.

Perfectly perfected Chocolate pancakes 

Makes: 10-12 2-inch pancakes 

Ingredients 

* 1/2 cup Brown Rice Flour 

* 1/2 cup White Rice Flour 

* 2 teaspoons Baking Powder 

* 1/4 teaspoon salt 

* 1 egg 

* 1 cup milk 

* 2 Tablespoons oil 

* 1/3 to 1/2 cup Ah!laska chocolate syrup** 

* 2 teaspoons pumpkin pie spice or apple pie spice (optional) 

Directions 

 + Heat pan on medium heat. Rub pan with oil or butter. 

+ Combine flours, baking powder, and salt together. Stir to combine mixture. 

+ Add oil, milk, and egg. Stir and stir all ingredients to combine. Add chocolate syrup and stir thoroughly. Add in spice if you choose to. 

+ The mixture will be thick and a bit lumpy but there should not be any flour bubbles. 

+ Cook on heated pan and use about 2-4 tablespoons per pancake. 

** Ah!laska chocolate syrup is free of corn syrup and artificial ingredients. It's Kosher, organic, and delicious. Use chocolate syrup you have on hand. 

+ Top with favorite syrup or eat without syrup. I actually love the sugar free version of Vermont syrup best. Tastes just like the real thing without the extra sugar. 

Typically, I double or triple this recipe to allow for extras and snacks for later. :) 

 Hope you enjoy it!