A Perfect Mother’s Day Dessert; Gluten-Free Chocolate Soufflé Bites

It is easy to have the impulse to want to ignore the sappy commercials, diamond and red rose sales, and desire something much more unique for your wife, or mother. Are you looking for something chocolate and decadent, yet semi-healthy, and easy to prepare with little to no clean-up for Mother's Day?

Did you know that cocoa is full of antioxidants that promote low blood pressure and good heart health? Three Senses Gourmet who had previously launched a ready to bake, all natural, no trans-fat, gluten-free, frozen chocolate soufflé in 2006; has recently launched new Chocolate Soufflé Bites.

The chocolate soufflé bites are tiny, bite-sized chocolate soufflés. The soufflé bites are the perfect size for all of the folks who found it a challenge to finish one of the original chocolate soufflés due to their utter richness and immense size. With Chocolate Soufflé Bites instead of two large soufflés to a package, you now will get 12 tart cups. No need for tart pans, no pouring, mixing and scooping. Just pop the ready-to-bake pan in the oven and in 20 minutes or less you have dessert. Clean-up is a whiz as well.

As you bite into the chocolate soufflé bites you feel a nice slightly crisp texture on the outside rim and a softer, chewier texture in the inner ring (much like a tender and moist chocolate cake) until you reach the soft, warm and gooey center. Like heaven in every single bite. Three Senses Gourmet's motto is "Eat one a day to keep the cravings away!" After trying them you may have to adopt their motto.

Chocolate soufflés, because they aren't as commonly made as other types of desserts, always seem to be extraordinary; perfect for sharing with that special someone. There is no need to pay exorbitant prices to purchase chocolate soufflés in a restaurant or bakery, or expend a great deal of time to create and clean-up a decadent soufflé from scratch either. Why put yourself through this when life can be so much easier? Your search for the perfect tasting gluten-free chocolate soufflé for Mother's Day is over. Just step into one of your local grocery store chains and grab a Three Senses Gourmet chocolate soufflé or the new Chocolate Soufflé Bites. It is sure to make a unique and distinctive Mother's Day or any day for that matter.

Three Senses Gourmet products are available in most Northern California locations of Whole Foods , Costco, Nugget Stores , Woodland Market ,Bristol Farms ,Gelsons , Andronico's , Lunardi's , Draeger's Markets , Raley's , Nob Hill , Berkeley Bowl , PW Markets , and Mollie Stones Markets . Also on QVC .

I was requested to review Three Senses Gourmet Chocolate Soufflé Bites and sent a free package of them.  I was thrilled and delighted to review this item.

For More Information:


Amy Phillips
Three Senses Gourmet, Inc.
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3 Senses Gourmet

Gluten-free pecan tassies

This is an old recipe from 1982 that I received from a former co-worker from Joyland Preschool in Citrus Heights.  Her name was "Pat the cook".  That is unfortunately the only way I remember her.  She was the chief cook for our preschool for many years.  She had wonderful old recipes handed down through her family that she would share with if only we asked.  I was never a pecan pie fan but these pcan tassies were to die for.  They are the perfect mouthful of dough, pecan and buttery sweetness.  I slightly changes the recipe to make it gluten-free.  I made these for my husband, Michael, who is a huge fan of pecan pies, for Thanksgiving this year.  it was the absolute hit of the evening!  They are incredibly easy to make.  My family can't wait until I make them again.  Enjoy! 
Dough
1 –3 oz cream cheese – soften
½ cup butter
1 cup flour
¼ cup powder sugar


Mix well and chill while mixing filling


Filling
1 egg
¾ cup brown sugar, packed
1 Tbsp butter
1 tsp vanilla
dash salt
about 2/3 cup pecans


Beat together all ingredients except pecans.


When ready to bake, press dough against the bottom and sides of small muffin pan. Sprinkle pecans in bottom and placefilling on top. (Not over half full)


Bake in slow oven - 325 degrees for 25 mins. Or until filling is set and dough light brown.


*Note: I always double this and use 1 8 oz. Pack cream cheese. Dough can be made a day ahead.

Autumn's Gluten Free Mac and Cheese Bake with Spinach and Broccoli Surprise

In our house we taught all of our children how to cook and bake.  Feeling that some day it would come in handy for them.  Not to mention, that one day a week we wouldn't have to cook a meal.  Our 12 year old daughter, Autumn is the only one left at home, and is ecstatic to begin preparing  her own meals from start to finsh.  She gets to plan what meal she would like to create, and from there she makes the shopping list, and finally she gets to cook the whole meal by herself.  Of course I am always on hand for any questions or assistance, but we really try to foster her self-sufficiency in the kitchen.  While watching a cooking show (Rachel Ray) she had gotten inspired to create this wonderfully nutritious dish we call "Autumn's Gluten Free Mac and Cheese Bake with Spinach and Broccoli Surprise".

After having tasted this recipe by my daughter I would have to say that it is by far my absolute favorite mac and cheese recipe ever.  It is very light and yet chocked full of flavor and vitamins from the vegetables added.  Did I mention, I did not have to cook this incredible dish?!  While it is hard to watch our children grow up, it is ever so nice to see them being able to take care of themselves if they need to.  Awesome job Autumn!!!

Autumn's Mac and Cheese Bake with Spinach and Broccoli Surprise

1 bunch spinach, washed, dried and chopped

salt and pepper to taste

1 lb.of your favorite gluten-free pasta (she used Tinkyada's Fusilli)

1 bunch broccoli, chopped

3 tbsp. butter

3 tbsp. featherlight flour (all purpose flour)

2 1/2 cups whole milk, warmed

nutmag, freshly grated to taste

1 cup provolone, grated

1 cup Asiago, grated

1 cup Parmigianno-Reggianp, grated

Par-cook washed and chopped spinach for about 3 minutes.  Place in ice bath to stop further cooking and to lock in the greeness.  Drain well, and squeeze spinach free of liquid.  Do the same to the broccoli par-cook for three minutes, shock in ice bath, and drain.  When both vegetables are completed then place a large pot of water on the stove to boil.  Add your pasta and cook until al dente.

Take a saucepan and place on the stove at medium heat and add the butter.  When the butter has melted, whisk in the flour and cook for about 1 minute.  Add the warmed milk and whisk to combine.   Cook the sauce for about 5 minutes or until it thickens.  Season with salt, pepper, and nutmeg to taste.  When the pasta ia almost ready, add the provolone, and Asiago cheese to the sauce.  If the sauce is too thick you can add a bit of the reserved pasta water to help thin it out.

Heat the broiler or the oven to high.

In a large prepared casserole pan, combine the pasta, spinach, broccoli and sauce.  Top with Parmesan chesse and brown under the broiler or in a hot oven for a couple of minutes.  Remove from the oven and serve. 

http://www.foodnetwork.com/recipes/rachael-ray/mac-n-cheese-n-spin-occolini-bake-recipe/index.html

Harvest Time Equals Baking Time With Pears and Apples

I love this time of year in Sacramento. We get tons pf produce year round but in September it is the best time for apples from Apple Hill, just above Placerville, California, and pears from Courtland, California. Although the weather here has been in the upper 90's and often times triple digits I found that I could not resist when I went to the Farmers Market this weekend. The apples and pears were abundant and all I could think of was baking with them. The aroma of cinnamon, brown sugar together with butter and pears and apples is enough to make me completely wild! I purchased so many pears and apples that I was forced to create two dishes with the majority of them. First I made pear and apple muffins for the next morning's breakfast and then I made pear and apple crisp for tonight's dessert.  Although I will say that both Michael and Autumn could not wait for breakfast the next morning to sample the muffins.  The aroma that wafted through our home was absolutely incredible!!

Gluten-Free Harvest Pear and Apple Spice Muffins

2 eggs

1 cup milk

1/2 cup butter

3 cups diced pears and apples

3 cups Amy's cake flour mix (see recipe below)

1 cup brown sugar

4 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1.2 teaspoon ground nutmeg

Whick together eggs, milk, and butter until blended completely.  Stir in diced fruit.  Combine remaining ingredients in separate bowl.  Add dry ingredients to the wet ingredients and stir just until blended.  Do not over mix.  Let batter sit for 20 minutes in order for the batter to soak up the pear and apple flavor.  Pour batter between 19 and 20 greased muffin cups and bake at 400 degrees for 20 to 25 minutes, until golden brown on top.  Serve warm with cinnamon-sugar butter.

PEAR AND APPLE CRISP

FILLING

3 pears, peeled and chopped into bit-size pieces

3 apples, peeled,and chopped into bit-size pieces

2 teaspoons cinnamon

2-3 Tablespoons lemon juice

4 Tablespoons to 1/4 c. white sugar or turbinado sugar (to taste)

2 Tablespoons to 1/8 c. brown sugar (to taste)

2 Tablespoons (more or less) GF Flour mix - depending on juiciness of the apples

CRISP TOPPING

6 Tablespoons butter, slightly softened

1/2 c. GF quick oats, roughly ground almonds, walnuts, or quinoa flakes

1/4 c. Featherlight flour mix 

2 Tablespoons white sugar (to taste)

2 Tablespoons brown sugar (to taste)

optional: ground cinnamon (1 tsp) and freshly ground nutmeg (1 tsp)

INSTRUCTIONS

Preheat oven to 375*F. Peel and chop pears and apples into small pieces.  Put into a medium bowl and sprinkly with lemon juice. Mix. Add sugars, flour and cinnamon. Mix together very well. Pour into medium (for thin) or small (for deep) baking dish. Put softened butter into the same bowl where you mixed the apples. Add oats (or other option), flour and sugars and “squish” together well until crumbly. Pour and crumble over apples in baking dish evenly. Bake for 23-30 minutes. Cool slightly before serving (5-10 minutes).  Serve over all natural GF vanilla ice cream.

Amy's Gluten-Free Cake Flour

This is simply a slightly altered version of Bette Hagman's Featherlight Rice Mix-with less tapioca, to prevent a bouncy texture when baking cakes.

For 9 cups:

3 cups rice flour

3 cups cornstarch or arrowroot

2 cups potato starch

1 cup tapioca starch

3 tablespoons potato flour

Bette Hagman's Featherlight Rice Mix

1 part white rice flour (or brown)

1 part tapioca flour

1 part cornstarch

Potato flour (not starch), 1 teaspoon for each cup of other flour

For Nine Cups

3 cups white rice flour (or brown) If 3 cups tapioca flour

3 cup cornstarch

3 tablespoons potato flour

Cinnamon Sugar Butter

4 tablespoons butter

1 teaspoon cinnamon

2 teasppons sugar

Chicken Scallopini

Last night on the spur of the moment I had some chicken breast that I needed to cook up and I had thought that I would make a breaded chicken patty baked in the oven.  So I asked Michael to flatten the chicken breast for me and when I got back he had really taken some of his aggressions from the day out on the chicken breast.  Poor guy, he must have had a very trying day at work!  The chicken breast were now flatter than a pancake so I had to come up with plan B.  I had had the chicken breast soaking in some buttermilk which I had learned helps to tenderize the meat as well as makes it nice and juicy.  So I decided to take the crushed corn flakes, gluten-free ov course, that I was going to use as a breading and spice it up a little.  I added garlic powder, salt, pepper, and some Italian seasoning and finely grated paremsan cheese to it.  I mixed it all up and dipped the chicken into it before placing them on a greased shallow cookie sheet.  Before placing in the oven I drizzled some good quality olive oil on the tops of the mutilated chicken breast to help crisp up the tops.

I use a nice local olive oil by Bariani that I purchase at the Farmer's Market.  Allow the chicken breast to cook for about 10 to 15 minutes, turning half way through the process.  Serve with marinara sauce and some more grated parmesan cheese over the top.  It was very tasty.  So I accidentally happened upon a new recipe to add to our repetoire and everyone in my family was quite pleased!  Who says you can't make mistakes in the kitchen and then come out smelling like roses?  You know the old addage, when someone gives you lemons, you make lemonade.  This is what can happen when you dare to experiment!  So dare away!!

Chicken Scallopini

4 boneless, skinless chicken breasts

2 cups of buttermilk

1 teaspoon sea salt
1/2 teaspoon pepper
1-2 teaspoons garlic powder
1 teaspoon crushed dried oregano
2 teaspoons Italian seasonings (parsley, sweet basil, rosemary, thyme, and sage)
1 cup crushed gluten-free corn flakes

Olive oil

1 jar of pre-made spaghetti sauce (Eden Organic)
1 cup Fresh grated Parmesan cheese

Take the chicken breast and place each one between two sheets of plastic wrap and flatten with a meat tenderizer or large, heavy skillet.  Place the flattened chicken in a bowl with the buttermilk for 2 hours or the night before.  This helps to tenderize the chicken and helps to make the chicken nice and juicy.

Place corn flakes in a food processor with garlic powder and herbs, 1/4 cup grated Parmesan cheese, salt and pepper.  Pulse until corn flakes are crushed.  You can leave it a little more chuncky if you like it that way.  Place corn flakes on a flat plate.

Remove chicken from the buttermilk, and dispose of buttermilk.  Dip the chicken breast into the corn flakes mixture.  make sure all sides are coated.  Place the coated chicken breasts onto a greased jelly roll pan.  Drizzle a little olive oil over the tops of the coated chicken breasts to help crisp up the chicken and to help with browning.  Put in a 425 degree oven and turn once the first side has browned sufficiently about 8 to 10 minutes.  Should not take more than 15 minutes to bake.  Once chicken has been removed from the oven pour a little pre-heated spaghetti sauce over the top and add freshly grated parmesan cheese on the top of the sauce.  Serve with pasta and vegetables.

CRAZY, CRAZY SUMMER!!!

Oh my gosh, it seems like forever since I have written anything in this blog! all I can say is that it has been a crazy, crazy summer (In a good way)!! Before summer even started we were busy with end of the school year things for both my husband, Michael and my daughter Autumn. Michael is a teacher and always has so many activities at the end of the school year. This was my Autumn's last year in elementary school. 6th grade, wow, time sure flies by. There were end of the school year parties, field trips, and a big graduation.

After Michael and Autumn finished school/work we head out on a cross country trek from California to upstate New York to visit our son Daniel, his wife Sarah and our grandson DJ. Daniel is stationed at Fort Drum in upstate New York. He will be deploying for Iraq on October 1st, 2009. His first time since being in the Army. Along the way we stopped at many beautiful places. We stayed nine days visiting with our son and his family and seeing some of the many beautiful sights in upstate New York. Then we headed back to California, again making many more stops along the way.
Please check out our photo album, just click on the link: http://ourcrosscountrytrip2009.shutterfly.com/

But let me tell you first and foremost I would like to discuss the extremely high anxiety I had because my daughter and I are both Celiacs. Travel for Celiacs, even just short jaunts in your own hometown have to be planned out to the letter. We need to pack tons of food, and know where every restaurant (fast food, casual dining and fine dining) are located. Not to mention where every great bathroom is as well. So how do you do that in unfamiliar territory? The more I thought about the many states we would be driving through the more the fear and panic would take over. So I told myself, you can totally immobilize yourself, or you can be proactive. I decided go with the latter. I began researching each state that we would be driving through and expanded my search to all of the cities that we would be passing through to locate gluten-free restaurants and grocery stores that carried gluten-free items. Luckily for me I happened upon a great website called "The Gluten Free Registry". At their website you can click on the state and then it gives you a list of all of the cities that are registered with them. These registries are based on chefs, restaurants, grocery stores, health food stores and consumers who have written in with their sources of great gluten-free food. Again, not all restaurants have been completely examined, so be advised. We were 95% successful with their recommendations. I also contacted several of the local chapters of the Celiac Sprue Association and Celiac Disease Foundation for guidance on this same matter. It was well worth the effort. I had accumulated data for each state and printed a version for us to take on our trip. We were pleasantly surprised in most states as to the variety that we found and in some states we drove very quickly so we could avoid having to eat all together. All in all, we were very successful and we had a fantastic time. Albeit some of our days were too long (drive wise), but a lesson learned for my husband for next time. Yes, I am daring to say next time because it was absolutely incredible to see how beautiful and diverse our country truly is. I am ever proud to be an American!! It feel that is so easy to become complacent with our minute surroundings and never really grasp the wondrous world that we live in. So I say venture out, see the world if you dare! But don't let being Celiac hold you back. I will update with highlights from various states in upcoming posts. Stay tuned!!

Needless to say, I am so glad to be back home and in my own bed. Not to mention, having our own delicious home cooked food and the diversity of fresh produce that we have here in California.

April 17th Michael's (My husband) 42nd Birthday!!

For my husband's 42nd birthday, as always I asked what he would like for his special birthday dinner, and he surprised me with his answer. He decided that he wanted BBQ'D tri-tip steak, but not with our usual Korean marinade. He wanted a garlicky, wine, olive oil and herb vinaigrette marinade. With that he requested smashed baked potatoes with butter, and buttermilk, and steamed artichokes with garlic, lemon and butter. This is not is every day meal since he comes from a family with very high cholesterol, and he himself is constantly battling his cholesterol numbers. So we thought it would be a special treat for his birthday. The meat was oh so tender, juicy, and flavorful. The smashed baked potatoes were creamy, with a yummy potato flavor that was not washed out as if we had boiled them, and they were not as rich as one would have thought either. For dessert I had fixed him a Banana-Chocolate Custard Tart. Talk about decadence! It was a banana pie taken to the extreme. The meal was delicious and filling an dso Autumn and I could only take a bite of the Banana-Chocolate Custard Tart. Even Michael was saddened that he could not have a larger piece of his birthday dessert. To make up for it he has been able to have a nice slice of it almost every night for a week after his birthday.

Many of you know that our entire household is gluten free. While the fact remains that Michael is not Celiac or gluten intolerant, he does live in a household with two others who are (Myself and our daughter Autumn). So I always tease others and say he is a Celiac by virtue of living with two others who are. Plus, if he wants to eat, he must eat gluten-free. Michael decided early on that it was much easier for me as the chief cook and bottle washer to only have to prepare one meal for the family and on the plus side it ended up so much less expensive for us. He has even learned to cook a few gluten-free dishes as well. For the most part our cooking hasn't changed that much, aside from breads and pastas and of course baking. We do have to be hypervigilant where and with whom we eat. We have to know what is on every menu and make sure that there is not a chance of gluten in the food or in it's preparation. But all of the delicious flavors and incredible textures, with a yummy side of visual appeal are all still there.

Michael seemed to really enjoy his birthday dinner, his decadent dessert and his gifts for his new (new to him) "Spider" scooter. He got his rear view mirrors replaced and he received a cool looking helmet and a very functional scooter trunk for the back. Autumn wants him to get a new seat at least for her because she says his seats are worse than the one on her bicycle. So not as pleasurable a ride as she would like. But she never turns down a ride. Do you want to hear something funny?! Michael finally had to fill up the tank on his scooter for the first time and it cost him a whopping $2.50. Mr. Frugral was truly in heaven! All recipes can be viewed on The Gluten Free Fox search engine.