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!

GLUTEN FREE COFFEE NUT CHOCOLATE CHIP MUFFINS
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)

Topping:

1 Tbsp. sugar
1/8 tsp. ground cinnamon

Glaze;

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.

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!

GLUTEN FREE CARAMELIZED ONION WHITE PIZZA
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.

Gluten Free Chocolate Chip Caramel Pancakes - Using Bisquick Gluten Free Mix

Saturday mornings my six-year-old usually wakes up asking if I'm making pancakes.  Sometimes I just don't feel like getting out all the stuff to make them, even though they are pretty easy to throw together.  Those are the times I am super happy to have Bisquick Gluten Free Mix (or any gluten free pancake mix).  Doctoring them up to make them special is so easy and makes you forget you cheated and used a box mix!  These Gluten Free Chocolate Chip Caramel Pancakes are so yummy.  The caramel in the batter gives the edges a little crispiness and I really like that. To really make these pancakes special I also drizzle the tops of my pancakes with the caramel sauce instead of using syrup.  Of course, the melted chocolate chips throughout the pancake doesn't hurt either!

Gluten Free Chocolate Chip Caramel Pancakes

I used the Homemade Caramel Sauce on the blog, but you could use store bought if you don't have a batch made up already (which I always do, for occasions such as this).  So if your kids or spouse or your own brain wakes you up on a Saturday morning asking for pancakes, you know what to do!  Whip up a batch of these Gluten Free Chocolate Chip Caramel Pancakes.

GLUTEN FREE CHOCOLATE CHIP CARAMEL PANCAKES
Recipe from: Goodies Gone Gluten Free
Adapted from: Bisquick Gluten Free mix
click here for Printable Recipe

1 cup Bisquick Gluten Free Mix
1 cup of milk
2 Tbsp caramel sauce
1 egg
1/2 cup of chocolate chips (I used dark but semi-sweet is good too)

Stir ingredients until blended.  Pour 1/4 cupfuls onto hot greased griddle.  Cook until edges are dry and small bubbles form on top of pancake, turn and cook until golden.  Drizzle with extra caramel sauce and top with whipped cream if desired.

Gluten Free Penne with Turkey Sausage and Beans

Isn't pasta delicious?  I'm so glad I didn't have to give it up when becoming gluten intolerant.  There are so many good gluten free pastas you can buy.  This pasta dish is a very satisfying, comfort food type of meal.  It is made with mascarpone cheese, which gives it a nice creamy richness.  This gluten free Penne with Turkey Sausage and Beans has been one of my favorites for years.  I was so glad to find that changing the pasta to a gluten free one didn't alter the taste of this dish.  I used the Barilla  Gluten Free Penne, which I have found to work in just about every recipe.  It is a combo of corn and rice so it's not too hard or too mushy.  This dish is quick and easy to make and is all done on the stove top, so it makes a great dish to make on a hot day, as you don't have to turn on your oven.

Gluten Free Penne with Sausage and Beans

You can use Sweet Italian Turkey Sausage or ground Italian Seasoned Turkey in this dish.  I have used both and like them both, but find it quicker to use the Italian Seasoned Turkey, as you don't have to remove it from the casing, as you do with the sausage.  It makes a yummy left over too!

GLUTEN FREE PENNE WITH TURKEY SAUSAGE
AND BEANS

Recipe from:  Goodies Gone Gluten Free
Adapted from: Giada De Laurentis
click here for Printable Recipe

12 oz. package of gluten free penne
2 Tbsp. olive oil
1 package of sweet Italian Turkey Sausage or Italian Seasoned Ground Turkey
1 small onion chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1 tsp. dried oregano
1 tsp dried basil
1 container of mascarpone cheese
1 tsp. salt
2 garlic cloves

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender, about 10-12 minutes.  Drain pasta, reserving 1 cup of cooking liquid.

In a large skillet, warm the olive oil over medium high heat.  Add the Sweet Italian Turkey Sausage (casings removed) or  ground turkey, and onions, breaking up turkey into bite sized pieces.  Once the onions are tender and the turkey is browned, add the garlic and cook for a minute.  Add the beans, oregano and basil and cook for 2 more minutes.  Add the cup of pasta liquid and stir, scraping up any brown bits from bottom of pan.  Add the mascarpone cheese and stir until it dissolves.  Let it simmer a few minutes to thicken a bit.  Add the salt and hot pasta and stir to coat.

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.