Christmas "Cookies": Eggnog Cupcakes

I am one of those people that really likes eggnog and I am not at all ashamed to admit it. But I recognize and totally understand those of us that don't. And, despite what you might think, I am fully aware that eggnog is not the healthiest thing on the planet. What's a girl to do? In comes my inspiration for these cupcakes. I've used a little eggnog to create a base flavor, but then focused on bringing in other traditional eggnog flavors. The result? A combination of ingredients that is convincingly like eggnog. The frosting is sweet but then tempered with strong vanilla and earthy nutmeg. The pecans in the cupcakes are crisp and keep the whole thing from being too rich (like actual eggnog tends to be). I know this is a little late for Christmas, but if you can make a run to the grocery store, these are divine!

still working on my frosting skills! and with a camera phone for our photos...

Cupcake Ingredients

1 box Betty Crocker® Gluten Free yellow cake mix

2/3 cup milk

1 stick (1/2 cup) butter, softened

1 1/2 tsps rum extract

1 tsp vanilla extract

1/4 tsp ground nutmeg

3 eggs

1/3 cup chopped pecans

Eggnog Cream Cheese Frosting (see recipe below)

Preparation Instructions

Heat oven to 350°F (325°F for dark or nonstick pan).  Place paper baking cup in each of 16 regular-size muffin cups . Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake for 18-24 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes and then frost. Once frosted, top each cupcake with a sprinkle of nutmeg.

Eggnog Cream Cheese Frosting Ingredients

4 oz cream cheese, softened

4 oz salted butter, softened

1 tsp vanilla extract

1/2 tsp rum extract

1/4 cup GF eggnog

2 1/2 cups powdered sugar

Preparation Instructions

Using an electric mixer, whip softened cream cheese and butter together. Add in extracts. Then add half of the eggnog and powdered sugar and mix until blended. Slowly add the remaining eggnog and powdered sugar and mix until combined.

Brandied Curry Chicken with Grapes

Ah yes, tis' the season for schedules filled with holiday parties, colds and spending too much money! I can't believe my last post was more than a week ago. Please forgive me. However, you should probably know that this trend will continue until after the new year. We're heading on a short wedding-planning trip the day after Christmas and I can't wait! This time of year, a meal that is spicy and warm always sounds good to me. And this one didn't disappoint. Plus? Cooking and deglazing all of those delicious brown bits on the bottom of the pan with alcohol is a total win-win situation. Is that wrong to say? Well, if so, then I don't want to be right. Happy Holidays and a very Healthy New Year to everyone - I'll catch ya' on the flipside!

Ingredients

3 TBSPs olive oil

2 boneless, skinless chicken breasts, chopped into bite-sized pieces

Kosher salt and freshly ground black pepper

1 shallot, minced

3 cloves garlic, minced

1 1/2 TBSP curry powder
1/2 TBSP ginger
1/2 tsp cayenne (optional)

3 TBSPs brandy

3 cups coconut milk

2 1/2 cups seedless green grapes

3 TBSPs dijon mustard

1 TBSP basil (I didn't have fresh)

grain of choice

Preparation Instructions

In a large skillet, heat 2 TBSPs of oil over medium-high heat. Season chicken with salt and pepper and sear until golden. Remove from pan. In the same pan, add the remaining oil (only use if needed) and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in coconut milk and ginger. Cover and bring to a simmer for 15 minutes. Add the grapes, return to a simmer, cover and cook for 15 to 20 minutes. Stir in mustard, basil and cayenne, if using. Serve immediately over grains.


ps: I'm sharing this over at What I ate Wednesday!

Roasted Butternut Squash Pizza

Seriously, I am obsessed with butternut squash. I really hope I haven't bored my readers to death, but I can't get enough. I've done a pasta and a risotto, so naturally I had to decorate a pizza with it! And man was this combo Out.Of.This.World! A little spice, a little sweet, and a whole lot of savory. So, if you can stand incorporating butternut squash into a meal, yet again, try this one.

Sorry for the camera phone shot, our fancy camera is at the doctor :(

Ingredients

GF pizza crust(s) of choice

2 cups cubed (1/2-inch), peeled butternut squash

1 tsp cinnamon
1 tsp nutmeg

1 TBSP olive oil

1 tsp red pepper flakes

1 onion, sliced thin

1/4 teaspoon salt, plus 1/4 teaspoon

1/2 cup crumbled Gorgonzola

1 cup shredded mozzarella cheese

1 cup arugula

Preparation Instructions

Preheat the oven to 400 degrees.

Toss the squash with the cinnamon, nutmeg, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a roasting pan and in a single layer. Roast until tender and golden, about 40 minutes.

Meanwhile, over medium heat, heat the butter in a pan. Add the onion and cook until soft and are caramelized, about 15 minutes.

Sprinkle the mozzarella cheese and the Gorgonzola on the pizza crusts. Followed by the caramelized onions and finally the roasted butternut squash. Cook pizza in oven according to package instructions.

Removed from the oven and top with arugula. Slice and serve.


ps: this is being shared over at Tasty Tuesday.

Christmas Cookies: Christmas Wreaths

Christmas Wreaths were always my favorite cookie to help my mom make when I was growing up. Mainly because they were fairly easy and required very little attention span (something I have yet to possess), but also because the cookies (being red, green and looking like wreaths...deep, I know) really reminded me of the Christmas season and all of the great times my family and I would get to have together. These are a perfect project for a cold weekend indoors, so try these this weekend and enjoy.

Ingredients

1/2 stick butter or margarine

1 package (10.5 ounces) Kraft Jet-Puffed Miniature Marshmallows

10 ounces Arrowhead Mills Maple Buckwheat Flakes (or another GF corn flake)

1 TBSP green food coloring

Cinnamon red hots

Preparation Instructions

Microwave butter in large microwaveable bowl on high 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 90 seconds or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add green food coloring and stir to mix completely. Add the cereal and carefully fold everything together to ensure each flake has a good coating of marshmallow on it.

Using a spoon, create wreaths on set on wax paper. Top each wreath with two red hots. Refrigerate to set.

Crispy Lemon Roasted Brussels Sprouts

Brussels Sprouts have made a HUGE comeback and I love it! This spin on the normally bitter-tasting veggie is refreshing and healthy, a very welcome change to all of the comfort food out there this time of year. I served it alongside our Roasted Butternut Squash Risotto from this past weekend and it was delish!

Ingredients

2 lb brussels sprouts
1-2 TBSP olive oil
kosher salt and freshly ground black pepper
1-2 lemons

Preparation Instructions

Preheat oven to 450 degrees.

Cut off the bottom ends of the brussels sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.

Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the brussels sprouts a toss to make sure they are evenly browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasting.

Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.

Christmas Cookies: Chocolate Gooey Butter Cookies

Hey ya'll! I know what you're thinking, "a GF Christmas cookie? Really?" Oh, yes my lovelies...it can be done. And no, it doesn't taste like a stale piece of cardboard. Thanks to my all time fav, Ms. Paula Deen. Well, that's actually not true. Because, if you know watch and love her as much as I do, I'm sure she thinks eating gluten free is a crime of sorts. I'd be lying if I didn't admit that sometimes I feel that way too. However, this recipe can so easily be made GF, I'll just pretend she did it intentionally. Growing up,  my mom made a cookie very similar to these. Ohhhh, I just LOVE this time of year! To all of my GF and non-GF friends, whether you celebrate Christmas or not, I highly suggest you make these...and then devour them, like we did.

Ingredients

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box GF Betty Crocker Devil’s Food chocolate cake mix
4 ounces finely chopped pecans

Confectioners’ sugar, for dusting

Preparation Instructions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix and pecans. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. 

Cool completely and sprinkle with more confectioners’ sugar, if desired. 


ps: this is being shared over at Tasty Tuesday!

Roasted Butternut Squash Risotto

On Saturday, we spent most of the afternoon decorating our house and outdoor space for Christmas. While cooking was the last thing I wanted to do after a long day, I knew I had some leftover sage and arugula from this week's meals and some butternut squash just waiting to be roasted. This turned out to be the perfect meal for our date-night-in. This risotto is comforting and delicious. The cinnamon, cumin and nutmeg combine fantastically to warm the soul - perfect for this time of year. I served mine with a yummy side of brussels sprouts...look for that recipe later this week. Until then, enjoy!  

Ingredients

2 cups cubed (1/2-inch), peeled butternut squash

6 cups GF low sodium chicken stock

1/2 cup dry white wine

1 medium onion, chopped

1 TBSP unsalted butter

1 1/2 cups Arborio rice 

2 cloves garlic, minced 

1/2 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp cinnamon

5 tablespoons finely grated parmesan cheese

1 1/2 teaspoons chopped fresh sage

4 oz arugula or baby spinach (6 cups)

Preparation Instructions
Preheat oven to 400°F.

Combine squash with a TBSP of olive oil, nutmeg, salt and pepper on a roasting pan and in a single layer. Roast until tender and golden, about 40 minutes.

Start risotto after squash has been roasting 20 minutes. Bring stock to a boil over medium-high heat and keep warm over low heat.

In a large, heavy pot melt butter over medium-high heat. Add the onion and garlic, stirring, until softened, about 4 minutes. Add rice, cumin and cinnamon and cook, stirring, 3 minutes. Add the wine, stirring until the wine has almost evaporated, about 3 minutes.

Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

Remove from heat and stir in the cheese, sage, and arugula. Lastly and carefully, fold in the roasted butternut squash.

Serve risotto immediately.

Christmas Cookies: Guest Blog - Flourless Peanut Butter Cookies with Chocolate Drizzle

Recently, I spied a Facebook post by my awesome, future sister-in-law, Emily, and decided I needed to get her on the blog ASAP. Her husband chooses (sometimes) to follow a gluten free diet and so her and I loving exchanging recipes. These Christmas cookies looked amazing and I knew they'd be the perfect kick-off to my new recipe section, Christmas Cookies! Emily - Thank you so much for sharing your recipe with us!

I was so excited to put this together for Annie’s blog, especially during the most wonderful time of the year! Between Thanksgiving and Christmas everyone is focused on food and my favorite holiday food is…cookies! I love a good cookie, in fact I even love some “bad” cookies (is there such a thing?), but my new favorite is this rich flourless peanut butter cookie. They are quick and easy to bake and whether you need or chose to be on a gluten free diet, they are amazing. This recipe was originally inspired by a version in last month’s Real Simple magazine. The best part is you could choose to stir in all sorts of delicious additions, or like this version, drizzle on peanut butters best friend - chocolate!  Make these today to share with friends and family this holiday season, and be sure to enjoy one (or two) yourself.

Ingredients

2 cups peanut butter (I used Whole Foods 365 brand)

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

2 tsps baking soda

2 tsps vanilla

½ tsp salt

½ bag of chocolate chips (I used Ghirardelli semi sweet)

sea salt, to top

granulated sugar, to top

Preparation Instructions

Pre-heat oven to 350.

Mix peanut butter, sugars, eggs, baking soda, vanilla and ½ teaspoon salt until smooth (mixture will be thick!). Roll dough into balls - about a tablespoon - place onto ungreased baking sheets and press with a fork in crisscross pattern.

Bake about 8-10 minutes.  Transfer to a cooling rack to cool completely.

Melt chocolate in the microwave, or using a double boiler.  After the cookies have completely cooled I transferred them all back onto the cookie sheets and used a fork to drizzle the chocolate over the cookies and while the chocolate was still warm on the cookies I sprinkled a small amount of sea salt and sugar on the cookie.

Yum, enjoy!!!

Swiss Almond-Stuffed Burgers with Carmelized Onions and Mushrooms

I'm going to assume that all of my awesome readers have at least heard of Merkt's Cheese. Because if not, that's a crime and you should question your integrity. I'm just sayin'. The real question is, have you tried their Swiss-Almond variety? I'm telling you, this stuff is magical. There really is no other way to describe this cheese. Growing up, we were fortunate enough to have a lake house in Lake Geneva, Wisconsin where we spent a good majority of our free time on the weekends. I remember my mom bringing home containers of it from the grocery store and by the end of the weekend, it would be gone. Clearly it's a huge hit in our family. I guarantee my sister and dad would throw punches at each other for the last bite. Kidding…sort of. We're not that sick in our family. So Merkt's website says you can put it on crackers, pretzels and fresh veggies. Me? I stuff it in sirloin burgers...because that's how I roll. And then I top them with caramelized onions and mushrooms. Don't worry though, I served it with sweet potato fries because, you know, we're on a diet and all. But really, you should try these burgers as soon as humanly possible.  And then go for a run or something healthy like that, so your heart doesn't stop. Enjoy!

Ingredients

1 lb ground chuck

1/2 cup of Merkt's Swiss-Almond Spreadable Cheese

1 onion sliced thin

1 package of pre-cut baby bella mushrooms

1 TBSP unsalted butter

BBQ sauce, optional

Preparation Instructions

Divide the meat up into 4 equal portions. Then divide the ½ cup of cheese spread up into 4 portions. Form the meat around the cheese and then flatten into a burger patty. Heat a cast iron skillet on high and let heat up for a few minutes. Once hot, cook each burger for about 5 minutes per side for medium (depending on thickness).

Meanwhile, on medium-high, heat the butter in a pan. Add the onion and cook until soft. Next add the mushrooms. Season with kosher salt and fresh ground pepper. Cook together for about 15 minutes until onions start to brown and are caramelized.

Toast your GF buns under the broiler. Top each bun with a burger and then a generous helping of the onion/mushroom mixture. Top with a TBSP of BBQ sauce. Serve immediately.

Pear and Arugula Salad with Goat Cheese and Candied Walnuts

See the lights sparkling in the back of the picture? That's our very first Christmas tree! This time of year, a salad like this can't be beat. The sour citrus of the lemon balances out the peppery flavor of arugula and the goat cheese ties it all together to make it a savory accompaniment to any special meal. I served it aside my Pan-friend Lemon Chicken the other night, and it was perfect.   

Ingredients

2 TBSPs Sherry wine vinegar

2 TBSPs fresh lemon juice

1 TBSP chopped fresh parsley

2 tsps Dijon mustard

1/2 cup extra virgin olive oil

12 cups arugula

1 or 2 firm but ripe pears, halved, cored, thinly sliced lengthwise

crumbled goat cheese

candied walnuts (I had some leftover from these tasty little things!)

Preparation Instructions

Whisk first 4 ingredients in medium bowl to blend. Add extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper.

Toss arugula in large bowl with enough dressing to coat. Divide arugula among plates. Arrange pear slices atop and sprinkle with goat cheese and candied walnuts to serve.


ps: this is being shared over at What I ate Wednesday...shocking, I know! :)