Tag Archives: easy

Kickin’ Cashew Chicken


I have been looking for some new recipes to try. We have been in quite a rut food-wise and I was hoping for some new flavor profiles to enter our doors.

Then I saw this recipe on Foodgawker. It looked relatively healthy, simple, and naturally gluten free so I decided to give it a shot. It was definitely a winner in our house! Even the kids loved it.I love the flavors and the added crunch of cashews thrown on each portion at the end. Delicious!

It is not really very spicy, though the name seems to imply that. I actually added a few dashes of red pepper at the end because we love spicy around here.

I am pretty sure you will love this!

KICKIN’ CASHEW CHICKEN (Naturally Gluten Free)

*recipe courtesy of “Pinch of Yum”


  • 2 medium onions
  • 2 tablespoons tomato paste (I used 3 TBSP because I wanted a stronger tomato flavor and color)
  • 1/2 cup cashews
  • 1 tablespoon garam masala
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon plain yogurt (I used nonfat Greek)
  • 2 tablespoons oil (I used Olive Oil)
  • 1 lb. cubed raw chicken breasts
  • 1/4 cup golden raisins
  • 1/2 cup fresh chopped cilantro
  • 1 1/4 cup water
  1. Peel and quarter the onions. In a food processor, process the onion pieces for about 1 minute or until a smooth puree forms. Add the next 8 ingredients (through oil) to the onion mixture and process for another 1-2 minutes.
  2. In a heavy pan, heat the oil over medium heat. Pour the spice mixture from the food processor into the pan and fry for 2 minutes. The lightly cooked spices will start to give off a nice aroma.
  3. Add the cubed chicken breast, half of the cilantro, and the golden raisins. Stir-fry for another 1 minute.
  4. Add the water and bring to a simmer. Cover and cook over low heat for about 10 minutes, or until chicken is cooked through. Serve over rice and garnish with remaining cilantro or cashew pieces.
Notes from “Pinch of Yum”:

I like the sauce to have some texture so I don’t process it all the way (check out the texture in the pictures).

I love cilantro and spices, and these amounts reflect my preferences. If you’re hesitant, reduce the amounts. (And actually, the sauce is not all that spicy. There are lots of flavorful spices, but it’s not firey-hot-get-me-a-glass-of-water spicy.)

For a more veggie friendly dish, add broccoli, peppers, potatoes, or peas!






Cream Cheese Pound Cake

I have fallen off the food blogging bandwagon a bit. My apologies. It is not because I haven’t been cooking or haven’t had any yummy recipes to share. I actually have a list of things I want to post here. But life got busy and we had our 4th baby 8 weeks ago.  .  . another little GIRL! We are thrilled with the new addition to our family. Mary is a joy already and her sister and brothers are completely delighted with her. Here is a picture of her for those of you who care about such things.

One might ask how many pound cake recipes is allowable on a single food blog? I’m figuring you can’t have too many yummy pound cake recipes. 🙂  So, when I saw this pound cake featured on Foodgawker, I was eager to try my hand at making it gluten free. And it has been a successful recipe over and over again now. I first made it for our monthly church potluck and it was quickly devoured by everyone, no one guessing it didn’t contain any gluten.  And might I add what a pretty cake it is when it is covered with a white glaze and topped with fresh cut strawberries? Its a real beauty.

Don’t be scared by the long baking time listed on the recipe. It makes for a really moist cake with a wonderful classic pound cake crust on the outside. Of course, keep an eye on it, checking periodically. Everyone’s oven is different. If yours starts to get too dark on top, just cover it loosely with some foil.

Hope you enjoy it as much as we have!

Cream Cheese Pound Cake (Original recipe from HERE)

Makes 12 servings
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
2 cups white rice flour

2/3 cup tapioca flour

1/3 cup corn starch

1 tsp xanthan gum
1/8 teaspoon salt
1 tablespoon vanilla extract

Preheat oven to 300°F.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended.  Stir in vanilla.  Spoon batter into a greased and floured 10-inch tube pan.

Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.

Cover with glaze from the original recipe Here and top with fresh strawberries.

Gluten Free Shortbread Cookies

Well, I haven’t been posting much in the last few months.  And there actually is a good excuse.  I am pregnant with our 4th child  and these first 15 weeks have been quite difficult. I have hardly been able to eat, much less cook and blog about new recipes. Even the thought of cooking made me queasy.  So, in the last week, it has been exciting to feel some legitimate hunger pangs and start to long for good food again. And with the ushering in of fall’s cooler weather, my desire to cook and bake has come strong… as in I have made 4 batches of pumpkin muffins, huge pots of hot soup, lasagna, shortbread cookies, and a lemon pound cake all in a matter of days. HA! Don’t worry, I didn’t eat all that. 🙂

I came across a similar shortbread recipe a while back and remember them being very good.  I saw these posted on foodgawker today  and I decided to give them a try.  The results are perfectly pleasing. I love how simple these are to make.  Now, I do realize the last recipe I posted was also for a shortbread cookie. These are similar in flavor and texture, but this recipe held it’s shape a little better.  Both are great though. 

The recipe came from glutenfreebaking.com .  It calls for vanilla extract but I used almond extract because that sounded delicious to me. I think they would also be great with a hint of lemon and maybe some fresh lemon zest. Lots of possibilities.

The recipe on that site gives several things/tips that are important to know when making these.

1. Don’t overmix. Shortbread cookies are dense affairs. Over-mixing the butter causes their texture to become too light and crumbly. When preparing the dough, don’t cream the butter and sugar so much that it becomes light and fluffy.

2. Take your time. Since these cookies contain no eggs, there’s no moisture to coax the ingredients quickly into a dough. Once the dry ingredients are added to the butter and sugar paste, it takes a little while for a dough to form. At first the dough seems incredibly sandy–you might even worry that it’s not coming together—don’t fret like I did the first time I made a batch! The dough does come together after two or three minutes of mixing. Don’t rush it and don’t give up. The wait’s worth it.

3. Re-rolling is welcome. With no gluten to make things tough, you can roll and re-roll this dough until every last piece is used. Since these cookies are so rich, I make about two dozen 2 1/2-inch cookies from one batch, gathering and re-rolling the dough as needed to get this many cookies.

Ok, so here is the recipe.

Gluten Free Shortbread Cookies

*from Glutenfreebaking.com

1 1/3 cups white rice flour

1/2 cup sweet rice flour

1/2 cup cornstarch

1 tsp salt

1/4 tsp baking powder

1/4 tsp xanthan gum (prevents cookies from spreading)

14 TBSP butter, softened

3/4 cup sugar

1 tsp vanilla extract (or other flavoring of your choice.  I used almond)

1. Preheat oven to 300 degrees F. Line baking sheet with parchment paper.  In a small bowl, whisk together flours and cornstarch, salt, baking powder, and xanthan gum. In stand mixer fitted with paddle attachment , cream the butter and sugar together, just until it forms a thick paste, about 30 seconds.  Remember, don’t beat it for long.  Add the dry ingredients. Turn mixer on an mix for about 3 minutes. I had to periodically stop the mixer and scrape down the sides. Mix until a dough forms.

2. Lightly flour your countertop with white rice flour. Turn the dough out onto the counter and shape into a disk. Roll the dough to about 1/4 inch thickness. Cut using round cookie cutter. I used a 2 inch round cutter. Place on prepared baking sheet about 2 inches apart and chill in fridge for at least 10 min. This will also help them retain their shape and not spread too thin.

3. Bake until the cookies are lightly golden brown and fragrant. Surprisingly (to me), this took about 25-30 min. Allow the cookies to cool on the pan for about 10 min before removing them. I speak from experience that they will break apart if you don’t wait. Trust me, they are worth waiting for. 🙂

4. Enjoy!!

And if you are really wanting a decadent treat, after they have cooled, dip them in chocolate! I just melted some dark chocolate chips, dipped some of the cookies halfway into it, and put them on parchment paper to let the chocolate set.  Seriously, it’s delicious.

Stay tuned for a wonderful pumpkin muffin recipe!!

Shortbread (Sand dollars) Gluten Free

School is out for Isaiah. He graduated from kindergarten this week and so we are in full summer celebration mode. We have been talking about things related to summer, places we’d like to go, pools we’d like to hit up, and, of course, the beach.  We talked a lot about the elaborate sand castles we plan to build and so, today, in that vein of thinking, I made sand dollar shortbread cookies. I have been wanting to try “Art of Gluten Free Baking’s” shortbread cookie recipe for a while.  Then, I came across a picture of sugar cookies that looked like sand dollars by applying a sprinkling of cinnamon/sugar and pressing slivers of almonds into each cookie. I decided to give it a go! They turned out very delicate and buttery, with a bit of a snickerdoodle taste to them because of the cinnamon/sugar on top.  You can most definitely use these shortbread cookies for lots of things. They obviously make great jam filled cookies (as you can see in the original post on “Art of Gluten Free Baking”). You could drizzle them or dip them with dark chocolate or even use them to make a cream filled sandwich cookie.

The dough is super easy to whip up and uses Jeanne’s flour mix which I now keep on hand when I want to make her dinner rolls. My kids had a great time helping me roll out the dough and press the cookie cutters in to make the rounds. Mercy loved helping me sprinkle the cinnamon sugar and Isaiah was very careful in placing the almond slivers at just the right spots. All in all these were fun to make and equally fun to eat. 🙂

Hope you enjoy!

Gluten Free Shortbread (Sand dollars)

Shortbread recipe from “Art of Gluten Free Baking-adapted from The Barefoot Contessa Cookbook

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cookies)

3 1/2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1/4 tsp salt
3/4 lb (3 sticks) unsalted butter, softened
1 C granulated sugar
1 tsp vanilla extract (I used almond extract to compliment the almond slivers I was planning to put on top)
extra tapioca flour for dusting

1 egg white mixed with 1 TBSP water (used for brushing on the cookies before baking)

4 TBSP sugar mixed with 1 TSP cinnamon

slivered almonds

Preheat oven to 350 degrees
-in a medium bowl, combine flour and salt, set aside
-in the bowl of a mixer with a paddle attachment, beat the butter until it is light and fluffy
-add the sugar, continue to beat
-add the vanilla extract
-add the flour and salt mixture to the butter mixture, beat until just combined
-remove bowl from mixer and do the final mixing of the dough with your hands
-divide into two lumps
-shape each lump into a flat disk and wrap each disk in plastic wrap
-put into refrigerator to chill (for about 15-20 minutes)

When you’re ready to make the cookies, take out your first disk from the refrigerator and set onto counter to warm up a bit
-when dough is soft enough to roll out, place dough onto a Silpat mat (or between two sheets of plastic wrap)and roll the dough to about 1/4 inch thickness.

Cut out rounds and place on parchment lined cookie sheets.  Brush each cookie round with a bit of the egg wash.  Sprinkle a small amount of cinnamon sugar over each cookie. Place 5 almond slivers on each cookie so that it looks like a sand dollar.

Bake in over for about 5 min.  Take out and gently press the almonds down into each cookie. Return to oven for another 6-8 min.  Take them out when the edges start to appear slightly brown.

Let cool on the pan for 10 minutes before removing. These are delicate cookies so if you remove them much sooner you will end up with broken cookies.

Hope you enjoy these and that they get you thinking about your fun summer adventure plans. 🙂

Cookies & Cream Cheesecake Cupcakes

Apparently, this is a Martha Stewart recipe. A quite good and easy one and relatively simple to convert to gluten free. I made these for a new years eve gathering at our house last night and amidst all the game playing fun, forgot to put them out. Sad. We ate one after everyone was gone but I’m left with about a dozen of them. Guess I’ll be taking them to my parent’s house for everyone to share today.
These really are simple and quick to make. Mercy (my 3 year old) had a great time helping me. Can you tell? 🙂

The only thing necessary to make these gluten free are some gluten free oreos or similar sandwich cookies. Our Kroger carries a brand that is quite good.

Cookies and Cream Cheesecake Cupcakes
(This is half of the original recipe. The original recipe makes 30 which I didn’t need. If you want that many, just double everything)
(Makes 15)


*15 cream-filled sandwich cookies, such as Oreos, 15 left whole, and 7 or 8 coarsely chopped (The Kinnikinick brand of GF oreos has about 21 or 22 in the container) If you use regular oreos you will have some leftovers to snack on. 🙂
* 1 pound cream cheese, room temperature
* 1/2 cup sugar
* 1/s tsp vanilla extract
* 2 large eggs, room temperature, lightly beaten
* 1/2 cup sour cream
* Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top.

Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

These are fun any time but would certainly make great dessert for a baby shower or party.  I read on one blog where someone said they tinted the cheesecake part blue for a boy baby shower. Cute idea.

Hope you enjoy these!

Gluten Free Dinner Rolls!

I have a very important announcement. Thanks to the suggestion of Carrie (Gingerlemongirl), I tried a new recipe for dinner rolls. The announcement is that they are FABULOUS! I have had so many bad or barely average GF breads that honestly my hopes were not very high, despite the delicious looking photos I had seen of these rolls. The recipe comes from Jeanne, at Art of Gluten Free Baking.  (Her blog used to be the Four Chickens blog but she changed the name).

I made these about a month ago, but changed the flour combinations because I didn’t have exactly what her recipe calls for. MISTAKE! They were not that good. They turned out heavy and not light and fluffy like hers.  So disappointed. I have been gathering the flours needed and finally finished most of my Christmas baking and had time to make them this week. As I watched them rise, my heart lept. Those of you who have baked GF know this level of excitement when you realize that a recipe is going to turn out correctly! I even called my mom and told her to come over and try them with me.

Sweet goodness!!! They are (were!)  wonderful. I ate two right out of the oven and immediately called my friend, Shannon, who is also GF and told her to come pick some up. I then made up a plate with a few of them to drop off at another GF friend’s house. I was dying for someone else to appreciate the goodness of these rolls.

Here is what is fantastic about these:

1) They don’t taste gluten free!

2) They are good hot or cold and even after a couple days! So many GF breads I have tried are decent when fresh but turn into the equivalent of rocks by day 2.  I forced myself to put two aside and try them on day 3. Still delicious!

3) They are not that hard to make. Yes, you need some specific flours but they are not too difficult to come by. I have made breads that are much more involved and labor intensive. These are do-able.

4) They have a great crisp exterior and a soft interior. . . like they are supposed to!

Ok, so is that enough reasons for you to try them?? I sure hope so. I am not going to repost the recipe. Go over to Jeanne’s blog HERE and enjoy! Make sure you look around at her other recipes. She has a lot of good ones.

I should also tell you that, yesterday, I used this dough, revised (sweetened) a tiny bit, to make cinnamon rolls. And you are going to be BLOWN away by how good they are. I made these before I realized that Jeanne has a recipe for cinnamon rolls on her blog. I’m not sure I’ll get around to trying it just yet, because the ones I made were soooo good. I will post the recipe soon with some yummy looking pictures. I hope to get it up by tomorrow because you absolutely MUST have Christmas morning cinnamon rolls this year! You must.

Happy Holidays!

Gluten Free Cake Donuts

This post is LONG overdue. I mentioned these donuts back in the summer, and a sweet blog follower just asked me this week if I would post the recipe. Oops! I’m sorry it has taken so long b/c you will REALLY enjoy these. They are reminiscent of my pre-GF days when I would visit Dunkin Donuts with my sister in law and get munchkins. We made these for the first time this summer, in her honor.

Here ya go!

Gluten-Free Cake Doughnuts
adapted from Cooking Gluten-Free by Karen Robertson

1 egg, lightly beaten
1/2 C milk
3/4  C sugar
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp salt
1 TBL butter, melted
3/4 C white rice flour

3/4 cup tapioca Flour

1/2 cup corn starch

1 tsp xanthan gum

Vegetable oil for frying
Confectioners sugar, granulated sugar, or cinnamon mixed w/sugar for dusting

-Mix together egg, milk, sugar, baking powder, nutmeg, salt, and butter in a medium bowl
-add flours and corn starch
-cover and refrigerate for about an hour to firm up dough.

-At this point you can either roll out your dough to 1/2 inch thickness and cut out big donuts and donut holes or you can just scoop TBSP full and gently roll between your hands to form donut holes. We just made the little guys this time. They are so fun and cook quickly. The kids love that they are bit sized.

If you decide to roll your dough out, dust some parchment paper or plastic wrap with tapioca flour and then also dust your rolling pin. Additionally you can put a piece of parchment over the top before you roll as well.

Heat your vegetable oil to about 360-370. Test a small amount of dough by dropping it gently into the hot oil. If it starts cooking immediately  and then floats to the top and gets brown, you are ready.

Drop donuts gently into hot oil. When they rise to the top, you might need to carefully flip them with a spoon so that they cook evenly on both sides.

Remove from oil and place on a plate lined with paper towels to drain off any excess oil.

When slightly cooled, roll in the coating of your choice. We did some with powdered sugar and some with a cinnamon sugar mixture. Mmmmmm..


and stay tuned for Pumpkin Spice Donuts next… 🙂