Friday, April 17, 2015

Gluten Free Coffee Nut Chocolate Chip Muffins

 There is just something about muffins.  They are little paper wrapped packages of goodness that say, "Hey, I may look like a cupcake, but you get to eat me for breakfast without hiding it (please tell me I'm not the only one who tries to hide sneaking a bite of a cupcake at breakfast time)."
Gluten Free Coffee Nut Chocolate Chip Muffins

These moist coffee flavored muffins with a coffee glaze surely won't disappoint.  There are little bites of dates, pecans and chocolate chips throughout that make these Gluten Free Coffee Nut Chocolate Muffins irresistible.  The drizzle of glaze on top reminds me of  maple glazed donuts, but it's coffee.  I made jumbo muffins but you could certainly make regular sized muffins.

 So pour a cup of coffee and get to making these delicious muffins to go with it!

Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

2 cups gluten free flour blend ( I use the gluten free all purpose flour blend on the blog)
2/3 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. xanthan gum
1 tsp. salt
1/4 tsp. baking soda
3/4 cup strong brewed coffee
1 Tbsp. instant espresso powder
1/2 cup canola oil
2 eggs, beaten
1/2 cup chopped pecans
1/4 cup chopped dates
1 cup of chocolate chips (I used dark, but semi-sweet would be good to)


1 Tbsp. sugar
1/8 tsp. ground cinnamon


1/2 cup confectioners sugar
1 Tbsp. strong brewed coffee

In a large bowl, combine teh first six ingredients.  Combine coffee and espresso powder; cool to room temperature.  Stir in oil and eggs. Add coffee mixture to dry ingredients; stir just until moistened.  Fold in the nuts, dates and chocolate chips.  Fill greased or paper-lined jumbo muffin cups three-fourths full.  Combine sugar and cinnamon. Sprinkle over the tops.  Bake at 350 degrees F. for 25-30 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and coffee.  Drizzle over muffins.

Sunday, April 12, 2015

Gluten Free Caramelized Onion White Pizza

Pizza is a wonderful thing.  I have to admit, I do miss the pizza I ate before finding out I was gluten intolerant.  This Gluten Free Caramelized Onion White Pizza helps me through the pain of my loss.  This is an amazing creamy pizza with a sweet onion topping.  I am not really that much of an onion lover, but the sweetness of these caramelized onions makes me forget I'm eating onions.  Cream cheese, olive oil and garlic is the base of this delicious pie.  I use the Udi's Pizza Crust to make it fast.  I actually really like Udi's Pizza crust, especially with this cream cheese base.  Udi's crust is like a thin crust pizza, but if you prefer a thicker pizza crust try the focaccia recipe on the blog.

Gluten Free Caramelized Onion White Pizza
Either way you make it, this Gluten Free Caramelized Onion White Pizza is really so good, and so easy to put together.  I keep a package of Udi's Pizza Crust in my freezer at all times because I never know when a craving for this pizza will hit!

Recipe from:  Goodies Gone Gluten Free
Adapted from: Philadelphia Busy Family Recipes
click here for Printable Recipe

3 Tbsp. olive oil divided
1/2 large sweet onion, finely sliced
1 Udi's Frozen Pizza Crust
1 garlic clove, minced or pressed
3 oz. cream cheese, softened
3/4 cup mozzarella cheese
1/8 tsp. crushed red pepper

Heat oven to 425 degrees F.  Heat 1 Tbsp. of olive oil in pan on medium heat.  Add onions and sprinkle with a bit of salt, pepper and a small pinch of sugar and cook for 15 to 20 minutes or until tender and golden brown.

Place pizza crust on baking sheet.  Mix garlic and remaining oil and spread onto crust with pastry brush.  Bake crust for 5-7 minutes or until crust is slightly softened in the middle and just starting to brown a bit.  Spread cream cheese onto warm crust until melted enough to spread over crust.  Top with remaining cheese, onions and crushed red pepper.  Bake 10 to 12 minutes or until crust is golden brown and cheese is browned and melted.