Gluten Free Spinach, Bacon and Mushroom Quiche

We often have quiche as our family dinner.   Since I have had to eat gluten free, I often leave out the crust of the quiche, as I don't feel like making it (before being gluten intolerant, I would just buy the ready made crust you roll out and bake).  This Gluten Free Spinach, Bacon and Mushroom Quiche is crustless and oh so tasty.  The edges still get a bit crispy when cooked, so I actually don't miss the crust at all.  My daughter said she likes it even better without it...so there you go!  It was even better warmed up the next day.

Gluten Free Spinach, Bacon and Mushroom Quiche

When my son was young, he wasn't a fan of vegetables (and that's putting it lightly).  I would make a spinach and bacon quiche and call it "green quiche" instead of spinach quiche so he wouldn't know there was vegetables in it.  He ate and loved it...so it worked!  I don't have to hide the fact that there are veggies in the quiche anymore, even though he is still not a big fan of veggies he does love this quiche.  We like to put a little dollop of sour cream on top, just because.

So if you have a picky veggie eater like I did, or if you have a veggie loving eater, this quiche will be a winner either way!

GLUTEN FREE and KETO SPINACH, BACON AND MUSHROOM QUICHE
By:  Goodies Gone Gluten Free
click here for Printable Recipe

9 oz. package of frozen spinach, thawed and water squeezed out
4 eggs
1 cup heavy whipping cream
1 cup of shredded cheese (any kind you like, I use the jack and cheddar blend)
6 slices of bacon, cooked and crumbled
1/2 lb. of mushrooms, chopped
1 sweet onion, chopped
1/2 t. salt
1/4 t. pepper

Preheat oven to 375 degrees F.  Thaw and squeeze water out of spinach and set aside.  Saute onions and mushrooms in a tablespoon of olive oil.  Sprinkle with a pinch of salt and pepper.  Whisk eggs in a medium size bowl with Half and Half.  Stir in spinach, cheese, cooked bacon, sauteed vegetables, salt and pepper.  Pour into a greased 9 inch pie plate and cook in preheated oven for 25-30 minutes or until quiche is set and slightly browned.  It should be puffed up and not jiggly.  Slice and serve.  Top with sour cream if desired.

Risotto Balls - Gluten Free

Yummy mozzarella cheese stuffed Risotto Balls, where have you been all my life?  I mean, seriously.  These things are amazing!  Creamy Risotto is sauteed with onion and mushrooms, made into balls, stuffed with mozzarella cheese, rolled in gluten free bread crumbs and fried up to make these babies.  You then step it all up a notch and dip these Risotto balls in warm Marinara sauce.  Crunchy, creamy, gooey, cheesy goodness in every bite.  Is your mouth watering yet?  It should be.

Risotto Balls - Gluten Free

Don't let the steps it takes to make these Risotto Balls stop you from trying.  It is well worth the effort.  I made the Risotto the day before and chilled it in the fridge so the next day all I had to do was make it into balls, bread it and fry it up.  If you have one of those deep fryers with a basket, you have to make this recipe, as that will cut your time in half.  I decided after making these I need one if for no other reason but to make these Risotto Balls (although, until I get one, I will be frying them on the stove top)!

RISOTTO BALLS - GLUTEN FREE
Recipe From:  Goodies Gone Gluten Free
click here for Printable Recipe

1 Tbsp. olive oil
1 onion, chopped
1/2 lb. mushrooms, finely chopped
1 cup Arborio rice
1/2 cup white wine
4 cups warm whole or 2% milk
4 tsp. Chicken Broth Base (make sure it's gluten free.  I use Orrington Farms)
1/4 cup grated Parmesan cheese
1/2 cup mozzarella pearls
1 cup of Italian Seasoned gluten free bread crumbs
Marinara sauce of choice for dipping

In large skillet, saute onions and mushrooms in oil over medium heat until softened.  Season with a pinch of salt and pepper.  Add arborio rice and saute 1-2 minutes until grains are coated.  Add wine and stir until wine is absorbed.  Add warm milk, a cup at a time, stirring in between.  Add chicken broth base.  Stir often until liquid is mostly absorbed, about 20-25 minutes.  It should look creamy but not soupy.  Stir in Parmesan cheese and cook an additional 2 minutes, stirring.  Spread Risotto in a baking pan and cool in fridge (I actually let mine sit overnight to make less steps the next day, but it just needs to be cool).

Heat about an inch of  Canola Oil in a large pan, until crumbs droped in the oil sizzle.  Using a cookie scoop or spoon, spoon out about a tablespoon size scoop of rice.  Make an indentation in the middle and put a mozzarella pearl inside, and form the Risotto around the cheese.  Roll the Risotto ball in the gluten free bread crumbs until fully coated all around and fry in the hot oil until lightly browned all over.  Drain on a paper towel.  Serve hot with warmed Marinara sauce.

Gluten Free Apple Pie Cheesecake

I love cheesecake.  There's just something about this rich and creamy dessert sitting on top of a crunchy crust that gets me.  Although I love all things chocolate, this Gluten Free Apple Pie Cheesecake makes me happy too.  The graham cracker crust is studded with bits of pecans and cinnamon, giving it that taste you associate with apple pie, as well as the cinnamon and sugar coated apples piled on top of the cheesecake.  Top all that off with a homemade caramel sauce and a bit of whipped cream, and oh my, what a treat!

Gluten Free Apple Pie Cheesecake

Of course you could use a store bought caramel sauce, but the homemade caramel sauce that is on the blog is so easy and so good, it's worth the little bit of extra time (click the link for recipe).  The Gluten Free Apple Pie Cheesecake is easy to make too, but will wow the people you make it for!  Bring a little summer back into your life and try out this recipe!

GLUTEN FREE APPLE PIE CHEESECAKE
Recipe from:  Goodies Gone Gluten Free
Adapted from: Taste of Home
click here for Printable Recipe

I cup gluten free graham cracker crumbs ( I used Kinnikinnick Graham Style Crumbs)
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted
2 Tbsp. finely chopped pecans

Filling:

3- 8 oz. packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 tsp. vanilla extract

Topping:

2-1/2 cups chopped peeled granny smith apples
1 Tbsp. lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon
6 Tbsp. store bought or homemade caramel sauce (click link for recipe)

Combine the first five ingredients; press into the bottom of a lightly greased 9-inch springform pan.  Bake at 350 degrees F. for 10 minutes.  Cool.  In a mixing bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low just until combined.  Stir in vanilla.  Pour over crust.  Toss apples with lemon juice, sugar and cinnamon and spoon over filling.  Bake at 350 degrees F for 55-60 minutes or until center is almost set.  cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen.  Drizzle with 4 Tbsp. of caramel topping.  Cool for 1 hour.  Chill overnight.  Remove sides of pan.  Just before serving garnish with whipped cream, and drizzle with remaining caramel and sprinkle with pecans.  Store in refrigerator.

Gluten Free Chocolate Cream Filled Cupcakes

This is the ultimate Valentine's treat.  I was super excited when I made these yesterday to serve at a meeting at our house.  They not only looked amazing...they tasted amazing.  The cake was so fluffy and the chocolate cream filling was such a nice surprise bite in the middle...not to mention the frosting, which I rimmed with crushed Heath bar (I've really been into using Heath in my desserts these days!  I just love the crunch it brings) and chocolate sprinkles.  You just have to make these Gluten Free Chocolate Cream Filled Cupcakes.  I guarantee you will wow anyone you serve them to.

Gluten Free Chocolate Cream Filled Cupcakes

Make sure you scroll down the whole page, so you don't miss any of the pics of these beauties!

GLUTEN FREE CHOCOLATE CREAM FILLED CUPCAKES
Recipe from:  Goodies Gone Gluten Free

Cupcakes:

Recipe for Hersey's One Bowl Chocolate Cake

Filling:

1 cup whipped chocolate frosting (gluten free - I used Duncan Hines 14 oz which was enough for the frosting and the filling.)
1/2 cup marshmallow fluff (or creme)

Frosting:

1 cup whipped chocolate frosting (gluten free - I used Duncan Hines)
1/2 cup semi sweet chocolate chips
2 tsp. corn syrup
2 crushed Heath Bars or 1/2 cups sprinkles or topping of choice

Make cake recipe according to directions for cupcakes. For the filling, mix together the frosting and marshmallow fluff in a small bowl and put into a gallon sized zip bag. When the cupcakes are completely cool, using the end of a wooden spoon make a hole in the center of the cupcake, almost to the bottom, wiggling as you go to make the hole about 1/2 inch wide.  Cut a 3/4 inch corner off of the frosting filled bag and insert into the center hole of the cupcake, squeezing bag until the center of the cupcake is filled with filling.

In a microwave safe bowl, heat the frosting ingredients (except for the Heath Bar or sprinkles) for 30 seconds until smooth and completely melted.  Stir and heat an additional 15 seconds if needed. Dip tops of cupcake into melted frosting.  Immediately rim sides of cupcakes with Heath Bar, sprinkles or desired topping.  Let cupcakes set up.  The frosting will set up smooth and somewhat solid on top, like a ganache.

I added cute little bows to the cupcake liners and topped the cupcakes with candy hearts.

Look at that fluffy cake and cream filling!  Oh yum!

They really are pretty, aren't they?

Coconut Oil Chocolate Candy Bar

You won't believe how ridiculously easy this is to make...and it's actually healthy too!  I kind of take away from the health factor when I make mine, because I like to add Heath Bar chunks to it, but it is still on the healthy side, as it is made with Virgin Coconut oil, which is loaded with health benefits, antioxidant rich cocoa powder and Agave Nectar as a sweetener.  I like crunch in my chocolate, so I also add almonds. You can make this without any additions, though, and it is still so good.   This Coconut Oil Chocolate Candy Bar keeps best in the fridge, and is a great guilt free treat!

Coconut Oil Chocolate Candy

You have to use a liquid sweetener in this recipe as any granulated type sugar will not dissolve in the melted coconut oil.  The first time I made it I tried using Coconut Palm Sugar, but it just all sank to the bottom and was like sand at the bottom of the candy.  Lesson learned.  I hope you try this Coconut Oil Chocolate Candy Bar out!  Let me know how you like it!

COCONUT OIL CHOCOLATE CANDY BAR
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

2/3 cup cocoa powder
2/3 cup coconut oil
1/3 cup Agave Nectar ( or any liquid sweetener of choice)
1/2 tsp. vanilla extract
1 Heath or Skor bar, broken or chopped in pieces
1/4 cup of toasted slivered almonds

Heat coconut oil in a small saucepan over low heat.  Once it melts, add the remaining ingredients.  Stir and pour over a parchment paper lined 9" pie plate or small cookie sheet, depending on how thin you want your chocolate.  I used a 9" pie plate and it was the perfect thickness for me.  Place in refrigerator for 2-4 hours or until set, and break into pieces.  Store in container in the fridge.