Marshmallow Caramel Popcorn

by Eva // 29 October, 2013 // 2 Comments

Let me start off by saying…you MUST make this Gluten Free Dairy Free Marshmallow Caramel Popcorn. MUST.

I haven’t done much in preparation for Halloween this year. Aside from stocking up on candy to hand out to the little ghouls and goblins, and keeping up with the latest Walking Dead episodes, I am not ready this year. Other years by now, I would have watched some of my fave Halloween/scary movies, like Sleepy Hollow, Rocky Horror Picture Show or Nightmare Before Christmas. Yes, I realize the last movie falls between Halloween and Christmas, but it gives me an excuse to watch it more often.

I had wanted to make some creepy cookies, or sinful cupcakes, but nope…no time. It seems I’ve been so busy prepping/testing a special cake I will be making in a few days, that Halloween just creeped up on me (eek!). Psst…follow me on Twitter to see the progress of this special cake!

That’s why this Gluten Free Dairy Free Marshmallow Caramel Popcorn is so perfect! It is so, so, easy to make! Bonus: you can even make it in advance as it keeps well in an airtight container for up to 1 week! The subtle ooey-gooey marshmallow flavour, creamy caramel crunch and light chocolate drizzle, make it a perfect movie snack!

If you can’t tell from these pictures just how awesome this popcorn is, let’s blame it on the photos…don’t be a popcorn hater. My camera chose to be the walking dead and I had to shoot these pics using my iPhone.
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So before you sit down to indulge in a frightening flick, be sure to make a bowl of this super easy Gluten Free Dairy Free Marshmallow Caramel Popcorn. Pure deliciousness! Enjoy!

Happy Halloween everyone!

Eva

Gluten Free Dairy Free Marshmallow Caramel Popcorn

Bake Time: 1 hour, 10 minutes

Makes: 8 cups of popcorn

This easy to make Gluten Free Dairy Free Marshmallow Caramel Popcorn is simply irresistible! Perfect for movie night.

Ingredients

8 cups popped popcorn (about 1/2 cup kernels)
3/4 cup brown sugar
1/4 cup dairy free buttery spread (such as Earth Balance)
8 large marshmallows, or about 32 mini marshmallows

For Chocolate Drizzle

1/4 cup mini chocolate chips (such as Enjoy Life)
1 tbsp dairy free buttery spread (such as Earth Balance)

Method

Preheat oven to 250°F. Line a large baking sheet (or two) with foil and spray with non-stick cooking spray. Set aside.
Place popped popcorn in large bowl or pot. Set aside.
In a saucepan over medium heat, melt sugar, spread and marshmallows. Once fully melted lower heat to low and let simmer for about 2 minutes, keeping a close eye on it to ensure it doesn't burn, and stir frequently. Remove from heat.
Pour mixture over popcorn and toss to evenly coat - it will be sticky!
Spread popcorn onto prepared baking sheet and bake for 1 hour (or so), stirring every 10 min or so.
Remove from oven and cool for 10 minutes.
Meanwhile, in microwaveable bowl, melt chocolate chips and spread (about 40 seconds). Stir until smooth, returning to microwave if not fully melted. If you do not have a microwave, you can also melt the chocolate chips and spread over a double-boiler and stir until smooth.
Drizzle chocolate over popcorn and let it harden before breaking into clusters.
Can be stored in an airtight container for up to 1 week...if it lasts that long!

http://www.pastelbakery.ca/gluten-free-dairy-free-marshmallow-caramel-popcorn/

Caramel Apple Spice Muffins

by Eva // 24 September, 2013 // No Comments

I absolutely love, love, love fall! Fall is my favourite season of all. No crazy humid days where you drip sweat as soon as you walk out the door. The sun is shining just enough to keep you slightly warm as the crisp fall air passes you by. Comfort food, spiced desserts, cozying up under a blanket while watching an in-home movie, and fall fashion (bring on the knee high socks I say!). Love it! All this fall anticipation made me want to indulge in fall treats and so these Gluten Free Dairy Free Caramel Apple Spice Muffins were born.

The beginning of the fall season means apple picking time in Ontario. I remember my parents taking my brother and I apple picking as kids. My favourite part was hitching a ride from the farm wagon which would drive us through the muddy trails and over to the apples which clinged to the trees, patiently waiting to be picked. Feeling a bit nostalgic, I got into full Fall gear and headed to a local organic apple farm with my sister-in-law Mel, (or as some of you may know her, the brains behind Glutrition). What better way to ring in the Fall season than to spend an afternoon picking apples. Or as we called it ‘Superficial Apple Picking’ – only the cute/good looking apples were right for the picking!

I had never been to Organics Farm, but Mel said the apples were great – and they definitely were! We could also see the farm was expanding their apple tree selection as there were new rows with baby trees. The farm was a busy place that afternoon. It seems everyone took advantage of the great weather we had this first day of Fall.

I realize in my previous post I had mentioned I would post a cake recipe to celebrate my one year anniversary, but I just had to give into this fall temptation. And to be honest, I had originally planned on making these into cupcakes, (and we know frosting is a great way to celebrate!), but once they came out of the oven I realized just how great they were on their own sans frosting. They’re decadent but not overly sweet. The best part (aside from devouring these beauties), was baking them. Smells of sweet vanilla and spices, warm apple and rich caramel filled the house – absolute divine!

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Pure deliciousness! Enjoy!
Eva

Note: If you prefer a less decadent taste, you can omit the caramel from the muffin batter. Drizzle any extra caramel over the baked muffins once they are completely cooled.

Gluten Free Dairy Free Caramel Apple Spice Muffins

Bake Time: 22 minutes

Makes: about 12 large muffins

These muffins are so moist, filled with fresh apples and homemade dairy free ooey-gooey caramel!

Ingredients

For Muffins:

3/4 cup brown sugar
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup almond flour
1/4 cup tapioca starch
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp, each ground nutmeg and ground ginger
1 egg
1/4 cup light olive oil
1/2 tbsp vanilla bean paste
1/2 cup almond millk
1 cup peeled and grated apple (about 1 large, best for baking)
2 tbsp homemade dairy free caramel (recipe below)

For Dairy Free Caramel:

1/2 cup white sugar
2 tbsp water
1/8 cup almond milk (or more if needed to reach desired consistency)
1 tbsp dairy free margarine/buttery spread

Method

For Muffins:

Preheat oven to 400°F. Line muffin trays with paper liners and set aside.
In large bowl, combine sugar, flours, starch, baking powder and spices. Set aside.
Peel and grate apple; set aside.
In medium bowl, whisk together egg, vanilla and oil. Add half of dry ingredients and half of milk and mix until just combined. Add remaining dry and milk and mix until just combined.
Stir in caramel.
Using spatula, gently fold in grated apples until just combined.
Fill liners 2/3 full. Bake for 22-24 min, or until centers spring back when lightly touched.
Let cool in muffin trays for 5 min before transferring to wire rack to cool completely.

For Dairy Free Caramel:

In a small saucepan over med-high heat, boil water with sugar. Do not stir. If you find the sugar is sticking to the sides of the pan, you can gently rotate the pan over the heat.
Sugar will begin to caramelize once it boils.
Once it reaches a rich amber colour, remove from heat. Be careful not to burn sugar.
Slowly and careful, with your face away from the pan, stream a bit of milk down the side of the pan. Stir until mixed.
Repeat and mix until caramel is creamy.
Stir in dairy free margarine and stir until mixed.
Pour into glass container and set aside until slightly cooled. Store in refrigerator. Can be made ahead. If making the same day you are making muffins, make sure the sauce is completely cooled before adding to muffin batter.
You may find you need to add a bit more milk to reach the desired consistency. To test consistency, I coated the back of a spoon and let it sit for a few seconds. If it drys hard, add a bit more milk (about 1 tsp at a time). If it stays coating the spoon and is gooey, you've got yourself some good dairy free caramel!

http://www.pastelbakery.ca/gluten-free-dairy-free-caramel-apple-spice-muffins/

Mini Chocolate Chip Muffins

by Eva // 7 September, 2013 // No Comments

Alright; I’ll be the first to admit I’ve been a bit lazy. Well, maybe more than a bit. I really should have posted the recipe for these Gluten Free Dairy Free Mini Chocolate Chip Muffins sooner, but it seems even though my body was physically back from holiday, my brain was not. Shame on me for not posting sooner! Especially since it’s been a year from when I started this blog (whaaa??). Months ago, I had planned on baking up something special to celebrate, but again, Eva no function brain well without, so maybe next post. I do have a test cake in the works which I hope to share with you soon, so what the hey, we’ll call that my celebratory cake. Sound good?

As you may recall from my previous post over a month ago (eek!), I had headed to sunny Spain for a much needed holiday. And if you follow me on Twitter you may recall some of these snapshots of the yummy foods I devoured:

GF empanada, the most delicious goat cheese I’ve ever had, my new fave chocolate soy pudding and a chocolate soy pudding pop.

A visit to Celicioso Gluten Free Bakery in Madrid

Sorbet from Dino Gelato and fresh homemade pasta at Il Piccolo Focone, both in Barcelona

Metropolis: 1 of my fave buildings in Madrid, plus a tasty burger from Tommy Mel’s in Madrid

and the views my eyes drunk in…my goodness the views!

Town of Dueñas & a view from Mirador de Valcabado

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Wind Power all throughout Spain

Sadly I did not get to enjoy the gluten free bocata (aka mega sandwich) I was sooo looking forward to while touring Barcelona. Like many places, it was closed down for summer holidays – bummer. I was surprised to see just how many places were shut down, given many tourists visit this city during the month of August. Anyway, I did get to try out the fresh homemade gluten free pasta at Il Piccolo Focone (fantastic!), and a refreshing sorbet on a gluten free cone from Dino Gelato (delish!) While in Madrid, I enjoyed gluten free cupcakes and cookies during a visit to Celicioso Gluten Free Bakery (scrumptious!), and a tasty burger and fries at Tommy Mel’s (mmm!). Plus all the gluten free goodies picked up at the grocery store and enjoyed while visiting with my parents in their relaxing town. I was definitely on gluten free goodie overload! I love visiting Spain and I look forward to my ‘every 2 years’ visits. Each time we go, we try to visit a new city (a deal I have with my hubby) and I fall in love all over again. Things seem much simpler there – the food, transportation and life in general. Staple Spanish food is so simple and so delicious, with many options being naturally gluten free! And when it comes to gluten free products in store, the shelves are packed with gluten free goodness at a price that can’t be beat. Everything is clearly labeled, making it easy to see what is safe to eat. *Sigh* I only wish more options like these were readily available here at home.

Being drunk on the simple life, it did take me about a week to get back into the baking game. But when I got my butt in gear, I kept it simple and made these Gluten Free Dairy Free Mini Chocolate Chip Muffins. Aside from filling pails with fresh milk and stealing fresh eggs from the chicken coop, another childhood memory of mine while spending my summer in Spain was indulging in the mini muffins the town baker would make. Again, they were very simple but so delicious – just flour, oil, sugar and eggs. I used to love cutting them in half, and spreading Nocilla on each side. For those of you who don’t know, Nocilla is the Spanish version of Nutella (and by the way it’s labeled gluten free!).

NOCILLA!

Alas, years ago I had to stop eating these little muffins, seeing how they are not gluten free. And so, this was my attempt at replicating them. And I must say, from what I remember, they’re pretty dead on. Now even though the original muffins did not have chocolate chips, I had to add them, because who could resist Chocolate Mini Chips from Enjoy Life Foods. However, during this trip, upon a visit with my mom to the town baker, I noticed they now have a chocolate chip version as well. I suppose no one can resist a little bit of chocolate! I also noticed the bakery has come a long way from when I was a child. There are so many baked goods available, and they change on a daily basis – from croissants to mini tarts, the options seem endless. It’s nice to see the simple things, such as the muffins I once enjoyed in my younger days, are still around. Guess you can’t mess with a good thing.

Pure deliciousness!
Eva

Note:
I also made a batch of large muffins. If you choose to make large ones, baking time is noted in the below recipe.
Enjoy!

Gluten Free Dairy Free Mini Chocolate Chip Muffins

Makes: 12 large or 28 mini

Simple and easy, these moist chocolate chip muffins are irresistible!

Ingredients

1 1/2 cup all purpose gluten free flour
1/2 cup white sugar
2 tsp baking powder
1/4 cup light olive oil
2 eggs, room temperature
1/2 cup almond milk
1/2 cup (or more) Enjoy Life Chocolate Mini Chips

Method

Preheat oven to 400ºF and prepare muffin trays with liners (large or mini). Set aside.
In medium bowl, combine flour, sugar and baking powder and set aside.
In large bowl, whisk together eggs and oil. Slowly whisk in 1/2 of flour mixture alternating with 1/2 of milk mixture, making sure no lumps are left. Add in remaining flour and milk and mix well.
Stir in mini chips.
Fill liners 2/3 full and place in oven. Bake large muffins for 20 min, and mini muffins for 15 min.
Remove from oven and cool for 2 min in trays before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-mini-chocolate-chip-muffins/

Cocoa Cookies

by Eva // 31 July, 2013 // No Comments

Does anyone else love having cookies as part of their breakfast? I especially love dunking cookies in my morning cup of black coffee (Kicking Horse Coffee all the way! Kick Ass being my favourite blend by the way). Lately, I’ve been enjoying these Gluten Free Dairy Free Cocoa Cookies with my morning coffee.

Because really, who doesn’t want to start their day off with chocolate? I know I’m all for it, but at the same time I don’t like the idea of filling my plate with sugary cookies containing absolutely no nutrients. Don’t get me wrong, I love sweets, but I believe there’s a time and a place for them. Maybe when I was younger and it was easier to burn off those extra morning calories, but let’s face it…those days are looong gone!

I made a first batch of these Gluten Free Dairy Free Cocoa Cookies a few weeks back for my father-in-law who had been asking for some low glycemic gluten free cookies. Since then, I’ve already made 2 more batches. Yup, they’re that good. At first I was a bit skeptical of making a cookie with no sugar. Yes, I realize I previously made these Almond Butter Blueberry Muffins only using agave nectar, but still…cookies….with no sugar?? Hmmm, wasn’t sure about this one. But I was surprisingly pleased when they came out of the oven (and popped right in my mouth!). Aside from being a very quick and easy chocolate cookie to whip up, these Gluten Free Dairy Free Cocoa Cookies are so soft and chocolate-y, you’d think you were biting into a brownie!

I think these would taste great crumpled up in the Gluten Free Dairy Free Vanilla Bean Ice Cream I made about a week ago. Or even better…making chocolate ice cream sandwiches with them – hello!
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So, I will try to post about my travels, but incase I get swept up in relaxation, please be sure to check out my twitter feed, as I will be tweeting along the way.
In the meantime, I leave you with the recipe for these yummy Gluten Free Dairy Free Cocoa Cookies. What are you waiting for? Go get baking!
Pure deliciousness!
Eva

Gluten Free Dairy Free Cocoa Cookies

Bake Time: 10 minutes

Makes: about 20 cookies

Super soft, easy to make chocolate cookies. Gluten Free, Dairy Free and Egg Fee.

Ingredients

1 1/2 cup almond flour
1/2 cup buckwheat flour
1/2 cup unsweetened premium cocoa, sifted
2 tbsp tapioca starch
2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup coconut oil
1/4 cup agave nectar
1 tbsp vanilla bean paste

Method

Preheat oven to 350°F. Lightly spray or line cookie sheets with parchment paper and set aside.
In a medium bowl, combine dry ingredients and set aside.
In bowl of mixer, cream together coconut oil, agave and vanilla.
Add dry ingredients and mix dough comes together.
Roll by hand about 1 tablespoon of dough at a time into small balls, and place on prepared cookie sheet. Place balls about 1" apart from each other. Flatten balls slightly, using the bottom of a glass.
Place in oven and bake for 8-10 min. Let cool on cookie sheets for 2 min before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-cocoa-cookies/

Vanilla Bean Ice Cream

by Eva // 21 July, 2013 // Comments off

Happy Ice Cream Day everybody! The sun is shining and it’s another hot lazy summer day. What a perfect weekend to celebrate Ice Cream Day. Did anyone else melt away in the heat wave we recently got? If so, I’ve got the cure for you: Gluten Free Dairy Free Vanilla Bean Ice Cream.

I don’t mind hot days, but when humidity levels are so wack and making it feel like 40ºC outside, well that’s where I draw the line. Let’s face it; that’s just not enjoyable weather. The other day I went out for my morning walk just before 8:30 and couldn’t believe that after 20 min I was drenched in sweat. Ugh, gross! This made me wanting a cool refreshing dessert. After all, I did deserve it after my hot walk, right?
I had been eyeing some creamy ice cream recipes online, but all required an ice cream maker (d’oh!). Yes I know there are ice cream maker free versions which use whipped up bananas as their main ingredient, however as you may recall from my recent Strawberry Banana Frozen Yogurt Pops post, I don’t get along with my blender. So as much as I would have loved to use the overripe bananas I had, I just knew it wasn’t an option. Then I came across a post from David Lebovitz showing how to make homemade ice cream sans ice cream maker. Perfect!

Given a pint of store bought gluten free dairy free ice cream can run you between $6-$8 (yikes!), I think I could totally justify getting an ice cream maker. Maybe a super early Christmas gift (hint to my hubby)? Or how about Christmas in July? It could totally be a thing! I suppose until then, making ice cream by hand is the way to go.
As I needed to make this dairy free, I used a full can of coconut milk (full fat – no light business going on in here!) and some almond milk. To thicken the mixture, I used some cornstarch (I’m sure tapioca starch would also work if you don’t have cornstarch on hand). I also added a little bit of ground cinnamon and nutmeg to add a bit of spice to the vanilla taste. This Gluten Free Dairy Free Vanilla Bean Ice Cream is really quick and easy to make…again, no ice cream maker required! The end result may not be as perfectly creamy as when using an ice cream maker, but I was still impressed with actually how creamy it did turn out. As you can see, I still enjoyed it either way.

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In the coming week, I plan on making another frozen treat to help keep us cool during these hot summer days. I hope to share this recipe with you as well so stay tuned! Hint: it will be chocolate-y.
Pure deliciousness!
Enjoy and stay cool!
Eva

Gluten Free Dairy Free Vanilla Bean Ice Cream

Makes: about 2 cups

Ingredients

1 can coconut milk (400 ml)
1/2 cup almond milk
1/4 cup corn starch or tapioca starch
2 tbsp vanilla bean paste
1/4 cup agave nectar or honey
1 tsp ground cinnamon (optional)
1/4 tsp nutmeg (optional)

Method

In medium pot over low heat, simmer coconut and almond milk.
Slowly whisk in corn starch, ensuring no lumps are left. Continue to simmer gently until mixture thickens slightly (about 5 min).
Remove from heat, then stir in vanilla, agave and spices (if using). Let cool. I placed my pot in a bowl of cool water to help bring the temperature down.
Pour into a freezer safe stainless steel or plastic bowl, cover with plastic wrap and freeze for 45 min.
Remove from freezer and whisk vigorously for about 1-2 min. Make sure to scrap sides of container where ice cream begins to freeze in clumps.
Cover and return to freezer. Repeat this process every half hour for up to 4 hours, or until ice cream is frozen.
After last stir,pour mixture into freezer safe container with secure tight fitting lid and freeze until ready to use.
You will need to take out of the freezer a few minutes before serving so it's easier to scoop.

http://www.pastelbakery.ca/gluten-free-dairy-free-vanilla-bean-ice-cream/

Cotton Candy or Candy Floss Cupcakes

by Eva // 9 July, 2013 // No Comments

I can’t remember the last time I had cotton candy. Come to think of it, I can’t remember the first time I had cotton candy. I definitely know I was a wee little kid, probably during a summer visit to the amusement park, and recall cotton candy was sold in bags. Am I the only one who has never had cotton candy on a stick? I guess just as long as you got to melt those puffy blue and pink clouds in your mouth, who cared how it was packaged. Am I right? And remember the sticky shimmer residue left behind on your fingers from pulling the sugary cloud apart? The worst was when you got it stuck in your hair. Granted, it’s not as bad as getting gum stuck in your hair, but still annoyingly sticky.

Still, even with its stickiness and all, I’ve been craving to make these Gluten Free Dairy Free Cotton Candy or Candy Floss Cupcakes for months – MONTHS! The only problem I had was finding gluten free cotton candy. I could only find buckets of the fluffy stuff but it carried those dreaded words: May contain wheat. Ugh! So my search continued with no success. Yes, I’m not kidding, that’s how determined I was. I had it stuck in my head that I had to make Gluten Free Dairy Free Cotton Candy Cupcakes, and I wasn’t going to give up until I did. Finally I came across small bags of Charms Fluffy Stuff Cotton Candy, and given it was from the makers of Tootsie Rolls (which are gluten free), I knew this could be the one. In checking the company’s website, I was able to confirm this cotton candy was gluten free – yay!

As we would be hosting a BBQ this weekend with kids in attendance, I knew this was the weekend to make these Gluten Free Dairy Free Cotton Candy Cupcakes. With bits of cotton candy throughout the cake and a puffy mini cloud atop the dairy free frosting, these treats were sure to delight any kid…and those who are kids at heart. I’ll be the first to admit I still enjoy watching cartoons early Saturday morning while having my breakfast. Now do you see why I was so determined to make these?

For these cupcakes I decided to try out a dairy free buttercream using Earth Balance Buttery Spread in place of butter, as it seems I’m tolerating dairy less and less these days (oh how I will miss you Swiss Meringue Buttercream ). I also added a bit of LorAnn Oils Cotton Candy Flavour to the buttercream to ramp up the cotton candy taste.
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Pure deliciousness!
Enjoy!
Eva

Gluten Free Dairy Free Cotton Candy or Candy Floss Cupcakes

Bake Time: 22 minutes

Makes: About 16 cupcakes

Ingredients

For Cupcakes:

3/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1/2 tbsp baking powder
1/2 cup Earth Balance Buttery Spread (or another dairy free spread/margarine)
3/4 cup sugar
3 eggs, room temperature
1 tsp LorAnn Oils Cotton Candy Flavour (optional)
1/4 cup almond milk
1/2 bag of Charms Fluffy Stuff Cotton Candy (or about 3/4 cup of another cotton candy)

For Dairy Free Cotton Candy Buttercream (adapted from Anna Olson):

1/2 cup Earth Balance Buttery Spread (or another dairy free spread/margarine)
3 3/4 cup icing sugar, sifted
1/4 cup almond milk
1 1/4 tsp LorAnn Oils Cotton Candy Flavour

Method

For Cupcakes:

Preheat oven to 350°F. Prepare cupcake trays with liners and set aside.
Combine dry ingredients in a medium bowl and set aside.
In bowl of mixer, beat buttery spread (or dairy free margarine) with sugar until light and fluffy (about 2 min).
Add eggs one at a time beating well between each addition. Add cotton candy flavour (if using).
Add dry ingredients and almond milk, alternating between each, mixing on low and mix until just combined.
Shred cotton candy by hand into small pieces and gently fold into batter using a spatula, making sure to leave small clumps of cotton candy.
Fill liners 1/2 way up and bake for 22 minutes (rotating trays halfway through if using more than 1 tray), or until centers spring back when lightly touched.
Remove from oven, let cool for 2 minutes before transferring to wire rack to cool completely.

For Dairy Free Cotton Candy Buttercream:

In bowl of mixer, beat buttery spread (or dairy free margarine) with icing sugar.
Slowly stream in milk and continue beating until frosting is smooth and fluffy.
Add in cotton candy flavour and mix until incorporated.
Once cupcakes have completely cooled, fill pastry bag with frosting and pipe on top of cooled cupcakes.
Store in a cool place or in refrigerator. If storing in refrigerator, make sure to take out a few minutes before serving to ensure buttercream has softened.

http://www.pastelbakery.ca/gluten-free-dairy-free-cotton-candy-or-candy-floss-cupcakes/

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