Brownie Crisp

 

This is from Ronnie Woo on Food Network. Very easy to make gluten-free. Great with ice cream!

Ingredients:

• 6 tablespoon unsalted butter
• 1/4 cup chopped unsweetened chocolate
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon salt
• 1/4 cup flour (I used King Arthur gluten-free cup for cup)

Directions:

Preheat oven to 375-degrees. Line a 15x10 inch baking sheet with parchment paper.

Combine the butter and chocolate in a microwave-safe bowl. Microwave about 45 seconds. Stir and microwave in 15 seconds intervals if necessary.

Stir in the sugar, then vanilla and then the egg. Mix well. Add the salt and flour and mix until just smooth.

Spread the batter on prepared baking sheet using a icing spatula. You will spread fairly thin. There is a video on Food Network.

Bake for 30 minutes. I checked after 15 minutes and seemed to be done at 20 minutes for me.

Cut while brownies are still warm. Cool completely.

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Date Snickers Recipe

 

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No bake treat that truly taste like a snickers bar... Thank you Natasha's Kitchen!

Ingredients:

• 20 Medjool dates, pitted
• 3/4 cup semisweet or milk chocolate chips or whatever chocolate bar you have hanging around
• 2/3 cup creamy natural peanut butter
• 1/2 cup peanuts, chopped

Directions:

Line a baking sheet with parchment paper. Open the dates so the sticky center is facing up. 

Arrange the dates side by side on the parchment paper to form a rough rectangle. 

Place a piece of saran on top and press the dates with a rolling pin, ensuring all spaces are filled.

Remove the saran wrap and spread the peanut butter evenly over the dates.

In a microwave safe bowl, heat the chocolate until melted. I have a mode on my microwave to melt chocolate. Stir half way through. 60-90 seconds...

Drizzle the melted chocolate over the peanut butter. Spread into an even layer.

Sprinkle chopped peanuts on top and gently press into the chocolate.

Refrigerate one hour or 30 minutes in freezer.

Once set, cut int pieces.

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Carrot Ginger Soup

 

From Instagram...

Ingredients:

• 1 tablespoon EVOO
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 pound carrots, chopped
• 1 large sweet potato, peeled and chopped
• 4 cups chicken broth
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 small container plain Greek yogurt
• 1 tablespoon fresh lemon juice

Directions:

Heat oil in large stock pot. Add onion and saute till soft. Stir in garlic and ginger. Add carrots, sweet potato, turmeric, pepper, cinnamon and broth.

Bring to a boil, reduce heat and simmer about 20 minutes until vegetables are tender.

Blend with an immersion blender until smooth. 

Add some hot liquid to the yogurt and stir into soup. Add lemon juice.

Adjust seasonings. 

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Wild Rice and Mushroom Soup

 

Recipe from Dishing Out Health and it is delicious. Comfort food at it's finest!

Ingredients:

• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 1 pound carrots, finely chopped ( called for celery which did not have, so used more carrots & onion)
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup dry wild rice blend ( such as Lundberg)
• 1 tablespoon Italian Blend seasoning from Spice House
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken stock or vegetable broth
• 3/4 cup half and half
• fresh ground Parmesan for garnish

Directions:

Heat oil and butter in large stockpot over medium-high heat. Add onions and carrot (celery if using) and cook for 8 minutes or until softened.

Add mushrooms and garlic and cook an additional 6-8 minutes.

Add dry, rinsed rice and lightly roast for 1-2 minutes. Stir in Italian Blend seasoning, salt and pepper.

Add broth and 1 cup water, stir well.

Bring to a low boil, cover and reduce heat to medium low and simmer 60 minutes, or until rice is tender.

With heat off, stir in  half and half that has been heated to warm. Adjust salt and pepper. I also added some coarse Lemon Thyme finishing salt.

Serve with fresh Parmesan.

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