Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Blog Carnival

Warm Lemon Pudding – Secret Recipe Club

by

Gluten Free Dairy Free Warm Lemon Pudding

 

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

My assigned blog this month was No Reason Needed.  She participates in a bunch of fun blog groups, so there were tons of delicious things to pick from.  I almost made Apple Streusel Inside-Out Cake or the Banana Sundae Sauce, then Chicka Chicka Salad turned my head.  I’m telling ya, it was a hard decision!  I finally went with Warm Lemon Pudding.  The tangy lemon sounded like just what I needed to celebrate Spring weather FINALLY arriving in my area.

Gluten Free Dairy Free Warm Lemon Pudding -showing the layers

I altered the Warm Lemon Pudding to be gluten and dairy free, because that is how we rock at our house.  Then, because I was hoping for a sponge cake topping, I also whipped the egg whites separately before folding them into the batter.  Finally I decided to bake my puddings in single servings sizes and use a water bath during the baking process to help keep the pudding/custard part to set without curdling.  I wasn’t sure if this was necessary, but felt it was a good idea as I was baking the pudding in single serving sizes.  The final puddings baked up light and fluffy.  The top layer has a texture between a light sponge cake and a meringue and the pudding layer on the bottom is more of a sauce that thickens to a pudding texture as it cools.  Gluten Free Dairy Free Lemon Pudding is a wonderful light dessert with a bright lemon flavor that would pair beautifully with all the lovely Spring berries that are out right now.  Thanks so much for the recipe.  It is wonderful!

Warm Lemon Pudding

I used 2 medium-large lemons to get the amount of zest and juice needed for this recipe.
Print Recipe Pin Recipe
Course dairy free, Dessert, gfcf, gluten free, lemon, pudding

Ingredients
  

  • 2/3 cup sugar
  • 3 tablespoons corn starch or sweet rice flour
  • 1 cup gluten & dairy free milk substitute of choice I used drinkable-style coconut milk from a carton
  • 1/2 cup freshly squeezed lemon juice
  • 3 egg yolks room temperature
  • 2 tablespoons finely minced lemon zest
  • 1 teaspoon gluten free vanilla
  • 3 egg whites room temperature

Instructions
 

  • Preheat oven to 325 degrees F.
  • In a blender, food processor or using a mixer, whisk together the sugar and corn starch. Add the milk substitute, lemon juice, egg yolks, lemon zest and vanilla, blending well.
  • In a separate bowl, whip egg whites until they are a whipped into a stiff peak. Fold the whipped egg whites into the yolk mixture until well blended.
  • Divide mixture between 6 ramekins, custard cups or canning jars. Place ramekins into a 9x13 baking dish. Pour hot water into the baking dish until halfway up the ramekins. Place into a 325 degrees F oven. Bake for 18 to 20 minutes until set. Allow pudding to cool enough to eat, or cool completely for a thicker pudding layer.



Secret Recipe Club – Dairy Free Cardamom Ice Cream with Candied Pistachios

by 10 Comments

 

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

My assigned blog this month was Corina at Searching for Spice.  Corina’s blog is a record of some of the dishes she is making and as a push to try new things.  It is lovely!  So many delicious things I need to go back and try, such as Avocado, Yogurt and Coriander Dip, Watercress Risotto, or Afghan Potato Salad and Beef Kebabs.  Yum!  But the recipe haunting my dreams was Cardamom and Pistachio Ice Cream.  I changed it up by making it dairy free (because that is how we roll) and changing it from a pistachio ice cream to one with candied pistachios, because…  Well, because I wanted to!  Mmmmm….

 

Caramel ribbons studded with toasted pistachio in cardamom ice cream.  The stuff of dreams, I tell ya.  Um, and my kids may have caught me licking the ice cream paddle after it was made.  And I wouldn’t share until the ice cream had chilled more.  It is that good.  Thank you, Corina!  We will be making this again with the pistachios in the ice cream, because this ice cream is magical.  Don’t say I didn’t warn you!

Secret Recipe Club – Dairy Free Cardamom Ice Cream with Candied Pistachios

Print Recipe Pin Recipe
Course dairy free, desserts & treats, gfcf, gluten free, ice cream

Ingredients
  

  • 1 3/4 cup a 13.5 oz can canned coconut milk (NOT low fat)
  • 1/2 teaspoon ground cardamom
  • 1 large egg
  • 3/4 cup sugar
  • for candied pistachios:
  • 1/3 cup sugar
  • 3 tablespoon water
  • 1/2 tablespoon coconut oil
  • 1/2 cup roasted pistachios

Instructions
 

  • Combine the coconut milk and cardamom in a saucepan. Heat on medium-low heat, whisking often. As soon as it is about to simmer, take pan off the heat and leave for 15 minutes for the cardamom to infuse.
  • Beat the egg with the sugar until light colored.
  • Slowly pour the coconut milk mixture into the egg yolk and sugar, whisking all the time.
  • Return the egg, sugar and coconut milk mixture to the saucepan and heat gently, whisking continuously. It should gradually thicken. Stop when it forms a custard that coats the back of a spoon. Pour mixture through a stainer. Put plastic wrap on the surface of the custard before chilling for a minimum of 2 hours or over night.
  • To make candied pistachios, combine sugar and water in a saucepan and place on medium-high heat. Swirl pan several times until sugar is dissolved. Wipe down the sides of the pan with a wet pastry brush to remove sugar crystals. Cook for about 10 minutes just till you see the mixture start to turn color. I cooked mine until a soft caramel stage (use and ice water test). Add the coconut oil and stir to combine. As soon as the oil is melted, add the nuts and remove from the heat. Pour over a silpat or parchment paper and spread it out. Set aside to cool. Can be made ahead of time but be careful, you’ll eat it before you make the ice cream.
  • When ready to make ice cream, put custard into ice cream maker and freeze according to manufacturers instructions. After churning in the ice cream maker, fold in caramel/candied pistachios then, transfer to another container for 1-2 hours until firm.


');

Roasted Dijon Brussels Sprouts – Secret Recipe Club

by 21 Comments

 

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

My assigned blog this month was Julie of a Little Bit of Everything.  Julie’s blog is a journal of her creative journey through her cookbook collection, her recipe clippings, newly found recipes and the many baking groups she participates in.  She has a great list of her “50” – the list of 50 things she has not made before but would like to.  What a great idea!  After going through her blog, I decided to make the Roasted Brussels Sprout with Walnuts, Dijon and Crisp Crumbs, but without the crumbs.  I will definitely make these sometime WITH the crumbs (gluten free ones for us, of course), but as my hubby is a bit low-carb/anti sugar right now, I skipped it this time so he could enjoy them.  Brussels Sprouts are one of his favorite things, so I have been looking for a new way to cook them up.

 

Roasted Dijion Brussels Sprouts were delicious and so easy to make!  These will be on our table again.  Fancy enough for company, yet easy-peasy for the host.  I liked the way the mustard caramelized a bit during the roasting process.  Yum!  Thanks for a great recipe, Julie!

Roasted Dijion Brussels Sprouts

Print Recipe Pin Recipe
Course dairy free, gfcf, gluten free, Side Dish, vegetable
Servings 6

Ingredients
  

  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon gluten free Worcestershire sauce
  • 1/2 teaspoon caraway seeds toasted lightly and crushed
  • 3/4 teaspoon salt; more to taste
  • Freshly ground black pepper
  • 2 pounds Brussels sprouts ends trimmed, cut through the core into quarters
  • 1/2 cup chopped toasted walnuts optional

Instructions
 

  • Position rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment.
  • In a large bowl, whisk 1/4 cup of the olive oil with the mustard, Worcestershire sauce, caraway seeds, 1/2 tsp. of the salt, and about 15 grinds of pepper. Add Brussels sprouts, tossing to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the baking sheet.
  • Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes (if your oven heat is uneven, rotate the pan midway through cooking).
  • Sprinkle the toasted walnuts, if using, over the sprouts just before serving.


‘); // ]]>

Secret Recipe Club – Nutty Marshmallows

by 14 Comments

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

This month my assignment was a wonderful blog written by …

Read More

Maple-Brown Sugar Bacon Wrapped Smokies – Secret Recipe Club

by 9 Comments

After having a month off, it is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

This time my assignment was Jen at Jen’s Journey.  Every time I get my assignment, I have such a tough time picking the recipe.  There are so many delicious things to choose from!  Jen’s blog was no different- she has so many great things, such as Chewy Fudge Avocado Brownies, Caramel Pudding, Peppermint Gingerbread Mocha, and Cilantro Lime Rice, to name just a few.  Can you see why I had trouble making up my mind?  Yummy!  With New Year’s Eve coming, I decided to make her Brown Sugar Little Smokies.

 

I tweeked it a bit, reducing the sugar and adding maple syrup.  Mmmm…  Being able to brush the maple and brown sugar kept the sweetness on the bacon while the smokies baked in stead of the pan.  Swoon!  Really, you shouldn’t make these.  Honest, or you might grab them and lock yourself into a room with them all alone.  And eat them all.  By yourself.  Not that I would know about that…  (cough)   Um, if you make them, let me know and I’ll come on over and eat a few, just to make sure you don’t eat too many.  That’s what friends are for- right?  🙂  Thank you, Jen, for adding a must have recipe to our New Year’s Eve menu.  And for any other meal I can figure it in to as often as I can.  Woo-hoo!

 

Maple-Brown Sugar Bacon Wrapped Smokies

adapted by Angela Litzinger at test.angelaskitchen.com from Jan of Jen's Journey
5 from 2 votes
Print Recipe Pin Recipe
Course Appetizer, bacon, dairy free, gluten free, pork, smokies
Servings 6 to 8 for appetizers

Ingredients
  

  • 1 pound little sausages I used a local nitrate free brand
  • 1 pound gluten free bacon
  • ⅓ cup brown sugar
  • ¼ cups maple syrup

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Cut the bacon into thirds and wrap each third around a little smoke, being sure not to stretch bacon.
  • Place seam side down on a baking sheet lined with foil.
  • Mix together brown sugar and maple syrup. Carefully brush brown sugar mix onto the bacon wrapped smokies.
  • Bake at 350 degrees F or until bacon is crisp. Transfer to a small crock to keep warm.
  • I apologize in advance for how delicious they are.


‘); // ]]>

Baked Apple Oatmeal, Secret Recipe Club

by 9 Comments

It is time for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

This time my assignment was …

Read More

Coffee Cake in a Mug (or Jar), Secret Recipe Club

by 10 Comments

It is time for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

Pick your favorite flavor!

This time my assignment was …

Read More

Secret Recipe Club – Sweet Potato & Cinnamon Dog Treats

by 13 Comments

It is time for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

This time my assignment was Erin of Wholesome RD.  Erin is a Registered Dietitian who also eats cookies.  She says it’s all about balance.  🙂  Now that is my kind of gal!  I had a hard time picking out a recipe for this month because she has so many that sound delicious such as Spinach Artichoke White Bean Crostini, Chicken Marsala, Tilapia with Thai Coconut Curry Sauce, and Homemade Pumpkin Spice Latte (swoon).  How is a girl to choose from such yumminess?  In fact, you’ll see her Kale Meatballs on my menu next week.  I finally settled on a type of treat I don’t make up very often- a treat for my sweet pups!  It was so simple (and cheep, cheep, cheep!) AND my dogs thought they were delicious.  I added garlic because my pups have a weakness for it, but that was the only change I made.  I found doggy sweet potato chips for sale online for $4.00 for 4 ounces plus shipping.  Wow!  I will be making these myself, thank you, and keeping these on hand all the time now (lucky pups).  The best part is that these are naturally gluten and dairy free, which makes them extra fabulous for my family when treating our furry family members.  Thank you so much, Erin, for reminding me we can bake some love for our doggies, too!  (Edit:  I switched it back to cinnamon, now, for those doggys with anemia issues.)

Sweet Potato & Cinnamon Dog Treats

adapted by Angela Litzinger from Erin @ wholesomeRD
5 from 3 votes
Print Recipe Pin Recipe

Ingredients
  

  • 3 medium sweet potatoes I used 3 types of sweet potatoes to mix up the colors, because that is how I roll
  • ground cinnamon as needed

Instructions
 

  • Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Set aside.
  • Slice the sweet potatoes in 1/3" to 1/4" thick. Place sweet potato slices lined baking sheet. They can touch on the baking sheet as they will shrink in the baking/drying process. Sprinkle with desired amount of cinnamon.
  • Bake for 3 hours at 250 degrees, flipping halfway through baking time. Keep an eye on the last half an hour, especially on smaller pieces so they don't scorch. Cool completely on wire rack.
  • Give your pup a treat and watch him wiggle around with joy!