The Celiathlete

July 12, 2012

Recipe: Gluten-Free Lemon White Chocolate Chip Scones

What happens when you have a random lemon show up in your CSA bin? That’s what happened to me recently. You see…my CSA group will not give out produce that is not up-to-par. They set a standard and they see that it is maintained. So when the organic eggplants were not fit to go out in our bins, they replaced it…with an organic lemon.

So, I did what any self-respecting girl would do when handed a random lemon. I zested it, put the zest in the freezer, and then juiced it. I knew fresh lemon juice and zest could be used for whatever my heart desired. Well…it apparently desired scones.

I know. Shocker.

But this time, instead of pairing it with fruit as I have in the past (mainly blueberries), I paired it with white chocolate chips. And what emerged is pure decadence on a plate.

If you love lemon flavor and the sweet taste of white chocolate…this recipe is sure to make you happy.

Recipe: Gluten-Free Lemon White Chocolate Chip Scones

Servings: 12
Time: Prep 10 minutes; Bake 15 minutes

Ingredients:

2-1/4 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
1/3 cup sugar (I used Truvia)
2 tsp baking powder
1/2 cup white chocolate chips
5 tbsp unsweetened applesauce
1 tbsp lemon zest
2/3 cup lemonade juice

Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Add the lemon zest, apple sauce, and lemon juice. Mix together with a fork. Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

The tang of lemon mixed with the sweetness of the white chocolate is amazing. I am very in love with the flavor of these scones. Lemon is such a refreshing flavor anyway and it pairs so well with so many things. I have to say…these were quite delicious. The texture is light and fluffy, and each bite zings you with lemon flavor. Yeah…I’d most certainly make these again in a heartbeat.

Got a lemon? Get baking. I promise…you’ll love these.

July 12, 2012

Recipe: Gluten-Free Summer Squash Pizza with Goat Cheese

I’m of two sides of the coin when it comes to how to prepare the perfect pizza. While I think nothing is better than a fresh pizza dough, made from scratch and perfectly seasoned and cooked on a pizza stone…I’m a gluten-free girl. And sometimes the gluten-free crusts made from scratch are a lot more hassle than they are worth. The different flours and techniques used to make the perfect pizza dough is just something I don’t have time for…at the moment.

So, if you have a fail-proof gluten-free pizza dough recipe…please…feel free to use it in this recipe. I am not there yet. However…I do know where to get some pretty fantastic gluten-free pizza shells to use…and for this pizza I turned to Rustic Crust Gluten-Free Napoli Herb Pizza Shell. It was the perfect choice for this pizza.

I mean, what says summer pizza more than summer squash and goat cheese? Very little. That’s right. So, when Food & Wine Magazine shared this recipe, I immediately knew I had to make it. As luck would have it, my CSA was delivering local summer squash in the bin to my door that week too. It was perfect. And this pizza…was one of the best I have ever tasted.

Recipe: Gluten-Free Summer Squash Pizza with Goat Cheese

Servings: 4-12 (depending on size of pizza crust)
Time: Prep 15 minutes; Cook 5-15 minutes

Ingredients:

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
All-purpose flour, for dusting (if making own dough)
6 ounces pizza dough or 1 store-bought pizza crust/shell (I used a store-bought gluten-free crust)
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 small onion, thinly sliced
1/4 cup shredded part-skim-milk mozzarella (I used non-dairy cheese shreds for my half of the pizza)
1 teaspoon chopped summer savory (I used or 1/2 teaspoon thyme and 1/2 teaspoon oregano)
1/4 pound summer squash, thinly sliced on a mandoline
2 ounces fresh goat cheese, crumbled
2 tablespoons chopped toasted walnuts (optional)

Directions:

In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand.

If making your own dough: Preheat the oven to 500°. Preheat a pizza stone. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.

Once your dough is ready or if you are using a store-bought crust/shell:

Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper.

Scatter the onion slices over the round; top with the mozzarella and savory.

Arrange the squash slices on top in a single layer, overlapping them slightly.

Dot with the crumbled goat cheese.

Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts, if using, and drizzle with olive oil.

Cut into wedges and serve.

~*~*~

I didn’t use the walnuts on my pizza because I didn’t think they were necessary to the recipe. Granted, I may try this again using the walnuts to see if it adds anything to it. I know walnuts seem like an odd topping for a pizza, but I use them all the time on my Meditenuttian Pizza and it is amazing what they can add to the dish. I simply…forgot this last time, working this recipe from memory.

Again, feel free to make your own dough. I wish I had a good recipe that I could use to make my own pizza dough. Sometimes that perfect flour mixture is just an experiment away. Maybe in the coming weeks I’ll play around with what I have in my pantry and see if I can make something work. But for people like me…or if you simply don’t have time, something straight out of the store (shelf or frozen) will work just as well.

The flavors of the squash, the onion, the garlic, the red pepper…they all work so well in combination with the salty tang of goat cheese and mozzarella. This pizza is perfect for the summer. Light. Crispy. Delicious.

You know you’re craving pizza now. So use what’s in season and do it proud.

July 12, 2012

Pacific Natural Foods offers smooth taste of chocolate and hazelnut in one fantastic beverage

Product: Pacific Natural Foods Chocolate Hazelnut Non-Dairy Beverage – $1.99+

Chocolate and hazelnut are best mates. Seriously. This is why things like Nutella exist in life, yes? It just works. You can’t explain the science behind it, but you don’t have to…because it is so smooth and delicious.

Since becoming lactose intolerant, I’ve been experimenting with different types of non-dairy ‘milk’ products. I’m incredibly fond of almond milk, with coconut milk ranking up there as well. But every now and again I allow myself to branch out and try something different. Something I normally wouldn’t purchase.

My roommate surprised me the other day by bringing home a carton of Pacific Natural Foods Chocolate Hazelnut Milk.

Let me preface this by saying that I have coveted trying this beverage for the better part of the last year. I spot it all the time at my grocery store and stare longingly at it. Why I didn’t buy it…probably had to do with necessity over desire. But every now and again, I get a gluten-free, dairy-free treat from my roomie and this time…it was this magical box of chocolate hazelnut goodness.

I was elated.

Out came the glasses and I poured us some to give it a try.

The verdict? How many ways can you say YUMMY?

Pacific Natural foods blends together roasted Oregon hazelnuts and real chocolate, which turns into a rich and decadent beverage. Not only do you get the sweetness from the chocolate, but the nutty flavor that comes with the roasted hazelnuts provide an extra kick. It isn’t something I am used to, but…it wowed me.

Think…liquid Nutella.

Did you just get goosebumps? Yeah. It’s so good. While I normally am a girl who goes for unsweetened non-dairy beverages, I can’t complain about the flavor in this one. Sweetened with brown rice sweetener and evaporated cane juice, this drink is sweet enough without being overpowered. The chocolate and the hazelnut flavors are in perfect balance, allowing each one to really shine in each sip, gulp, or chug.

I am going to use some of this over the weekend to create a new variety of scone (you know me and my gluten-free scones) because I really think the flavors I want to include will pop with the inclusion of this beverage.

I’m going to say it again to get my point across…liquid Nutella.

There you have it. I bow down to the flavor gods at Pacific Natural Foods for bringing chocolate and hazelnut together in a beverage form. I’m addicted. I want more. And thankfully…there is a container in my fridge at the ready. Why I waited so long to try this is a mystery…but now that I have…I think it will be readily available in my fridge.

Yeah…it’s really that fantastic.

July 12, 2012

Crunch into double chocolate, bite-size cookies by Home Free’s gluten-free line

Product: Home Free Gluten-Free Crunchy Mini Chocolate Chocolate Chip Cookies – $5.49+

A big thank you to the allergy conscious people at Home Free for creating a line of cookies that are free of the top 8 allergens in food. It means a lot to me, as a consumer with food allergies, and as a self-professed foodie, to have some options out there on the shelves. Granted, the only place I have spotted Home Free products has been at a local Home Goods store, but they are out there and available for me…and others with similar food allergies/intolerance…and for that I am thankful.

My discovery of Home Free products began at the Gluten-Free Expo in Birmingham, Alabama. There was a table of some of their products out and I grabbed a couple of samples and moved on. While I tried the mini chocolate chip cookies…I stopped there. They were good. Very good. But I didn’t have this brand, that I knew of, anywhere in my area.

Until the day I went into Home Goods and spotted their Gourmet Foods aisle, which, believe it or not, is home to a lot of different brands of gluten-free foods. A huge variety too. I went on a bit of a spree, and one of the items that made its way into my overloaded basket…were Home Free Crunchy Mini Chocolate Chocolate Chip Cookies.

First of all…what’s not to love about anything that contains the word chocolate, not once…but twice? Yeah…I couldn’t think of anything either.

Originally, these cookies were not part of the gluten-free line that Home Free offered. But the decided to include them to give those of us with a gluten intolerance a delicious tasty chocolate treat. I thank them for this. These cookies are peanut-free, tree nut-free, egg-free, and dairy-free as well. These cookies also contain 1/2 serving of whole grain. You gotta love that. So, while they are cookies, they also become a wholesome snack. Oh…did I mention that they are delicious?

Here’s the great thing about these cookies…aside from being double chocolate and all…they are amazing. Honestly. The crunch is there, but subtle, which I absolutely love. Every bite…and I mean every bite is packed with sweet chocolate. And yes…the amazing chocolate chips just add to that chocolate experience. These aren’t as crunchy as the vanilla counterpart, but they are a fantastic sweet treat. I could eat these by the handful (but I only allow myself one serving at a time).

Even better, a serving (6 cookies) only sets you back 130 calories and 5g of fat. They are trans-fat free and cholesterol free. The sodium and sugar content is quite low, considering these are cookies, but this doesn’t detract from the flavor at all. In fact, when something is double chocolate…it better taste sweet. You will love every bite and every morsel of these. I swear. I’m addicted. These have become one of my favorite desserts to polish off a meal with. Absolutely double-chocolate fantastic.

If you love chocolate and love cookies…these are the ones to try. Just a bit of a crunch, followed by a lot of chocolate goodness. Gluten-free and allergen friendly. You gotta love that. I know I do.

Home Free…you make my cookie habit oh so worth it!

July 12, 2012

Home Free sweetens up life with Gluten-Free Mini Crunchy Vanilla Cookies

Product: Home Free Gluten-Free Mini Crunchy Vanilla Cookies – $5.49+

Growing up, one of my favorite cookies to buy at the store and eat the hell out of were Nilla Wafers. Weird, yes? I mean there is nothing special about them. They are processed cookies loaded down with high fructose corn syrup, partially hydrogenated oil, and artificial flavorings…among other things. Perhaps becoming gluten intolerant saved me from continuing to live on these cookie science experiments.

But, honestly…I missed them. I missed that crunch and that sweet vanilla (yes…I know…artificial flavors) flavor that would come with each bite. I had already cut out high fructose corn syrup from my diet…but I still missed these.

While out at a Home Goods store, my roomie and I discovered their food section. And the gluten-free gems we found inside filled up a basket and made me one very happy gluten-free girl. Much of it was on sale…and that helped spur the gluten-free food-spree.

Among them…Gluten-Free (and allergy friendly) Mini Crunchy Vanilla Cookies by Home Free.

We all know my feelings on cookies. Especially fantastic cookies. Well, I am here to tell you that Home Free is doing a lot of good for the food allergic community. These cookies are free of the top 8 allergens, low in sodium, contain no trans fat, cholesterol or saturated fat. You won’t find high fructose corn syrup or any partially hydrogenated oil in these miniature cookies. They are certified vegan, a good source of whole grain (9 grams per serving), and certified kosher. Best of all, the ingredients they use are 70% organic, so they are also certified organic.

But…here is where I should mention that these cookies…are also fantastic.

I remember being over-the-moon in love with Nilla Wafers as a kid. And while it has been…years…ages…since I had them, I can say this…Home Free’s Gluten-Free Mini Crunchy Vanilla Cookies…trump them…hands down. These cookies have the perfect crunch and the perfect sweetness to them. They taste fantastic…like vanilla cookies should. I’m already making plans to crush them down and make a pie crust out of them…perhaps for key lime pie or a banana pudding. These don’t get soggy. In fact, the crunch is one thing that sets them apart. And I…am addicted to them. These not only brought back childhood memories…they improved them.

While the Nilla Wafers Minis would set me back 140 calories per serving and 6g of fat, the amazing cookies from Home Free only serve up 130 calories (in 6 mini cookies) and 5g of fat. The low sodium and low sugar is a plus as well. They are definitely a ‘healthy’ choice if you are looking for cookies. And why load up on chemicals and all those bad preservatives when Home Free gives you a quality product, safe for the food allergic, and also taste so great.

Take my word on this…Home Free is worth seeking out if you are looking for a tasty cookie. The vanilla ones are divine. I think I’m happily addicted.

July 12, 2012

Rustic Crust Gluten-Free Napoli Herb pizza crust is a crispy base for any gluten-free pizza

Product: Rustic Crust Gluten-Free Napoli Herb Pizza Crust – $4.99+

This is another case of looks can be deceiving when it comes to the gluten-free products on the market. I’ve seen these crusts on the shelf of my local grocery store for over a year now and have never bought them. Why? Because…they looked…funny. I know, that’s a bit fickle coming from a foodie like me, but…they just always looked green and crumbly and…there were products I knew were good like Udi’s pizza crusts in the freezer section…

And then…one word struck fear into my gluten-free heart one day while out at the grocery store:

CLOSEOUT!

Trust me…when you live off of a section of five shelves, the fact that anything suddenly is labeled as a closeout item means…it may not be coming back. And over half the section was now on closeout. I went into panic mode. I purchased everything I really, really wanted to try. And I did it without remorse, despite my bank account screaming in agony.

One of the products that made it home with me were the pizza crusts by Rustic Crust.

And with my weekly deliveries of delicious farm produce…I had some vegetables that were just screaming out to be made into pizza toppings. And so…I decided to give this crust a shot. The worst thing that could happen would be that it wasn’t any good. I’d still eat the pizza because I don’t waste anything…but…I’d prefer it to be delicious all the way around.

My pizza was a simple white pizza. A touch of garlic-infused olive oil on the crust, crushed red pepper flakes, some thinly sliced summer squash, some sliced red onion, a smattering of goat cheese, a little sprinkle of mozzarella…what’s not to love? Into the oven it went for 15 minutes to cook. I had to admit, as the time ticked on…it was beginning to smell delicious.

I was actually quite surprised by the outcome of this pizza crust. A shelf-stable shell…it was either going to be amazing or…not. I let the pizza sit for a moment so that it wouldn’t fall apart when I sliced into it. And once I did, what I found was that this specific pizza crust baked up to a crispy perfection. And I mean…Chicago-style pizza crust crispy. It had a nice golden shell on the outside, but the center was still soft…as if baked right at home and made from scratch.

So, already I was feeling better about this pizza crust. But even the best baked items can fall short in the flavor test.

Not Rustic Crust. The Gluten-Free Napoli Herb Pizza crust was delicious all the way around. This crust was flaky and crispy and chewy and amazing and just…WOW! It worked as a white pizza. I was so nervous that without sauce it might just fall flat. But this pizza crust is packed with flavor and great texture. And…each slice is only 80 calories. As I topped mine off with mostly vegetables and a smattering of goat cheese and (for me) vegan shreds, it meant it was a rather nutritious slice of pizza all the way around.

Not only is Rustic Crust Gluten-Free Napoli Herb Pizza crust wheat-free and gluten-free, but it is also dairy-free and egg-free. It’s a vegan, gluten-free crust of wonder. This seven inch shell held up splendidly in the oven and with my toppings. I will say…it doesn’t reheat all that well the next day, but what pizza does? Pizza just hates the microwave…period. And that is no poor reflection on this crust…because even reheated and needing to be eaten with a fork…it still tasted great.

So…I have to bow down to the great gluten-free gods once more. I shall never again (or at least try to never again) doubt a product or judge it by its looks alone. This is my second favorite pizza crust I have tried so far (the winner so far belongs to Katz Gluten-Free), so that speaks volumes. It has certainly found a spot in my pantry from here on out. No doubts. No questions.

Simply delicious, crusty, warm, amazing pizza is right at your grasp. Go ahead…pick up Rustic Crust Gluten-Free Napoli Herb pizza crust and try it out for yourself. I promise…it will take you back to those pizza parlor days.

July 11, 2012

Livwell Gluten-Free English Muffins a smashing, healthy hit

Product: Livwell Gluten-Free English Muffins – $4.99+

You don’t realize how much you enjoyed something until you can’t have it anymore. For real. For the longest time after going gluten-free…the fact that I couldn’t have a doughnut or enjoy a bagel really started to bother me. These were foods that I used to have all the time, no second thoughts, and now…they were completely hands off.

One such food for me is English muffins. Laugh if you must, but I used to use English muffins religiously for breakfast goodies. Or…I’d grab one to eat on it’s own with either cream cheese or some soft butter or jam. Yeah…I missed having them.

That’s not to say that gluten-free varieties didn’t exist. They did. Unfortunately, the one brand I could find in my area was loaded with calories. No kidding. Just around 250 calories for one English muffin. No thank you. I love breakfast breads as much as the next person, but…damn…let’s save some wiggle room for the toppings, yes?

So, imagine my elation the day I walked into Whole Foods and spotted a new line of gluten-free products near all their gluten-free bread items. The brand is Livwell, and they make gluten-free, wheat-free, and dairy-free products that vary from different types of bread (flat breads, sandwich breads, diner rolls) to scones, to crumpets, to cakes, to pancakes, to…wait for it…English muffins.

Livwell Gluten-Free English Muffin (straight out of packaging)

At first glance, you wouldn’t think much about them. They are much like Schar products in that they are vacuum sealed and sitting on a shelf. Normally I would run from this madness, but these intrigued me. I can’t explain it, but they did. So…I picked up one of the packets of English muffins (I just had to) and made my purchase.

The other day for breakfast I decided my roomie and I would break these out and give them a go. So, I tore into the packaging and pulled out two of the English muffins. They were quite light and airy. I liked that. It means I wouldn’t feel overly stuffed because they were too dense or heavy. Winning already. I sliced each one in half and into the toaster they went.

I was a bit nervous, not quite sure they would be like or how they would toast up in a toaster. The packaging, after all, told me to grill them and I wasn’t feeling that brave so early in the morning. Toaster it was, and they did brilliantly. They were a beautiful golden brown upon popping up. And I lightly spread each half with a bit of Laughing Cow Light Cream Cheese. Order up.

I settled in for my breakfast and happily took my first bite. While these do not taste like classic English muffins, they are perfectly textured. They are crispy on the outside and soft on the inside, making for the perfect breakfast bite. And, each English muffin only sets you back 141 calories. I absolutely adored how light and soft these were. They satisfied my craving and were even better than the regular English muffins I used to devour.

Livwell…if this is just a taste of what you have to offer with your other products, well, I’m lining up to try some more. These were fantastic and I absolutely loved every delicious bite.

English muffins…welcome back into my life!

Livwell Gluten-Free English Muffins (halved and toasted)

July 11, 2012

Recipe: Gluten-Free Chocolate Banana Chip Cupcakes with Peanut Butter Frosting

As a runner and a fruit lover, I have this thing for bananas. Seriously. I love them on their own. I love them slathered in peanut butter. I love them chocolate dipped. I even love them in banana splits. Bananas are awesome. I could eat one every day.

With that in mind, and a convention looming, I had three ripe bananas in my fruit bowl and a need for gluten-free goodies. Well, thanks to The Cake Mix Doctor…a delicious, inspired, fantastic gluten-free cupcake emerged. It doesn’t get any better than chocolate cake with bananas and a peanut butter frosting, right? That’s three of my favorite things all rolled into one fantastic treat.

So I got baking…and these were a hit with the gluten-free crowd and the non-gluten-free crowd at the convention. Seriously…yum.

Recipe: Gluten-Free Chocolate Banana Chip Cupcakes with Peanut Butter Frosting

Servings: 18
Time: Prep 30 minutes; Bake 25 minutes

Ingredients for cupcakes:

1 package (15 ounces) chocolate gluten-free cake mix (I used Betty Crocker Gluten-Free Devil’s Food)
1 cup mashed rip bananas (from 3 small very ripe bananas)
1/2 cup buttermilk (I used unsweetened almond milk)
1/3 cup vegetable oil
3 large eggs
1 tablespoon pure vanilla extract
1/2 cup miniature semisweet chocolate chips

Ingredients for Peanut Butter Frosting:

1 cup creamy peanut butter
8 tablespoons (1 stick) unsalted butter, at room temperature (I used Smart Balance)
2-1/2 cups confectioners’ sugar, sifted
2 tablespoons milk, or more as needed (I used unsweetened almond milk)
2 teaspoons pure vanilla extract

Directions:

Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 375°F. Line 2 cupcake pans with 18 cupcake liners or lightly mist with vegetable oil to keep from sticking.

Place the cake mix, banana, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1-1/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Fold in 1/2 cup miniature semisweet chocolate chips.

Using an ice cream scoop, scoop the batter into the cupcake cups, filling them about two-thirds full. The recipe will make 18 cupcakes.

Bake the cupcakes at 375°F until done, about 18-22 minutes.

Allow to cool for 25 minutes.

Make the Peanut Butter Frosting: Place the peanut butter and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds.

Stop the machine and add 2 cups of the confectioners’ sugar and the milk and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute.

Increase the mixer speed to medium and beat the frosting until light and fluffy, 1 minute longer, adding up to 1/2 cup more confectioners’ sugar if the frosting is too thin or up to 1 tablespoon more milk if the frosting is too stiff.

Use the frosting at once.

~*~*~

Peanut butter, chocolate, bananas…yeah…that’s living the good life. I loved sharing these with people at the convention and showing them how good gluten-free baking can be. Gluten-free sometimes has a bad reputation for being bland, flavorless and dense. Well, these were amazingly moist, soft, light and had a bit of every prime flavor in there. Bananas were made for peanut butter and chocolate…so it just makes sense that they all work together so well in these cupcakes. So…if you love bananas, love peanut butter, and love chocolate (and let’s face it…who doesn’t?)…I encourage you to bake these up and give them a try. They were a hit this past weekend and I can’t wait to make more of them.

July 10, 2012July 20, 2012

Recipe: Gluten-Free Brown Butter-Pumpkin Mac & Cheese

You know what one of my favorite products to keep in my pantry at all times is? Pumpkin. Yes. Pumpkin. In the fall, I covet it. Not that you can’t get canned pumpkin year-round, it’s just that sometimes it can be a little hard to come by. I have learned to use it as a substitute for butter and eggs in recipes. It doesn’t change the flavor at all…just makes it healthier.

The same applies to using pumpkin in something like…macaroni and cheese. No need to clean your glasses, you read that right. Pumpkin in pasta. Seems…strange, yes? Well, I’m here to tell you that by using pumpkin you can cut at least 1/2 the fat and calories out of your homemade macaroni and cheese. Sounds too good to be true?

It’s not. And even better…this is a creamy, cheesy delight of a dish. And I have The BrokeAss Gourmet to thank for this amazing recipe. Try it…and see how awesome it is for yourself.

Recipe: Gluten-Free Brown Butter-Pumpkin Mac & Cheese

Gluten-Free Brown Butter-Pumpkin Mac and Cheese — Gluten-Free Brown Butter-Pumpkin Mac & Cheese

Servings: 4
Time: Prep 15 minutes; Cook 22 minutes

Ingredients:

8 oz. elbow macaroni, penne, shells or other small pasta shape (I used Hodgson Mill Gluten-Free Penne)
2 tbsp unsalted butter plus more for the pan (I used Smart Balance)
2 tbsp all-purpose flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
3/4 cup milk (any kind…I used unsweetened almond milk)
3/4 cup unsweetened canned pumpkin
1/2 cup plus 2 tbsp shredded aged white cheddar cheese (I used Cabot Extra-Sharp White Cheddar)
dash nutmeg
salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Lightly butter a 2 qt. baking pan or 4 ramekins/oven-proof bowls

Cook macaroni in boiling water according to package directions.

While macaroni cooks, melt the butter in a medium pot over medium heat. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.

Slowly whisk in the milk to form a creamy white sauce.

Continue whisking as you add the pumpkin and 1/2 cup of the white cheddar. You should have a very creamy orange sauce. Season with nutmeg, salt and pepper.

Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.

Scrape the sauced pasta into the prepared pan(s) and top with the reserved cheddar plus more salt and pepper.

Bake for 18-22 minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.

~*~*~

What’s really amazing about this dish is it tastes like cheese, not pumpkin. Honestly, you can’t even tell that pumpkin is a part of it. But it is. And it’s amazing. I made some for my roomie’s aunt and she absolutely raved about it. My roommate is insisting that I make up another batch on the double because she wants more of it. So, I would call this recipe a win.

Go ahead…buy a can of pumpkin and give this pasta a shot. I promise…you won’t just like it. You’ll love it. And your homemade mac & cheese may never be the same again.

Thank you to The BrokeAss Gourmet for this fantastic recipe (which I happily made gluten-free)!

July 10, 2012

Glenny’s Peanut Caramel Brown Rice Marshmallow Treats not a tasty treat

Product: Glenny’s Peanut Caramel Brown Rice Marshmallow Treats – $5.49+

I love to snack.

Who doesn’t? And in the afternoon, I crave something sweet. It never fails. It’s all I really want. And the key to that is to not break the calorie bank in an afternoon snack. I mean…let’s face it. Two hours later and it’s time to make dinner anyway, yes?

Color me excited then when I stumbled across some Brown Rice Marshmallow Treats by Glenny’s. Now, I have a deep admiration for Glenny’s gluten-free goodies. The two different varieties of cookies that I tried from this brand were phenomenal. And those came highly recommended. I had not even been aware that they delved into tasty little snack treats as well, so when I spotted these on the top shelf of the tiny gluten-free section of my grocery store, and realized they were also vegan, then I was S-O-L-D.

I took them home and tossed them into my pantry with my snacks I grab to take to work.

This past week…I ripped open that box and happily placed one in my lunchbox. At work, I kept thinking that when 3:00 hit, I was going to rip into the most fantastic “Rice Krispie” treat ever. I mean…my store only had Glenny’s Peanut Caramel variety. And we all know I could eat peanut butter by the jar (only a spoon required). So…yeah…there was much anticipation.

Glenny's Peanut Caramel Brown Rice Marshmallow Treat (wrapped) — Glenny’s Peanut Caramel Brown Rice Marshmallow Treat (wrapped)

Snack time rolled around and I pulled it out of my desk and tore open the shiny silver wrapper. What I found was a dry looking block of crispy rice cereal. It smelled distinctly of peanut butter with a hint, and only a hint of caramel. I was disappointed with the size of it too. The wrapper was very misleading as the bar was only about 2/3 the size of it. But…if it tasted better than it looked then we were in business.

But…that was not the case. I ripped off a small bit of it to sample and found that it tasted as dry as it looked. The caramel flavor was really not even there. As for the peanut flavor…there was a hint of it…but you don’t really taste it. In fact, it is really difficult to get past the dryness of the bar itself.

What I liked about it…that it was organic, gluten-free, and vegan. Loved that. I loved that each bar only has 100 calories and is relatively low in sugar content as far as these things go. But the flavor was lacking. There was no luscious caramel and creamy peanut butter flavor in there. They are sweet, yes…but they aren’t knock-me-down delicious. In fact, I didn’t find them delicious at all. I am finally down to my last treat, which I will eat tomorrow at work, and then I will never buy these again. I love that it’s guilt-free, but I hate that it is taste-free.

Glenny’s is fantastic when it comes to gluten-free cookies. But these crispy rice treats are nowhere near that caliber. I was beyond disappointed. Until I get a glowing review of any other flavors of these bars, they won’t grace my pantry or snack shelf again anytime soon.

It’s too bad…because these treats had the potential to be epic.

Glenny's Peanut Caramel Brown Rice Marshmallow Treats (unwrapped) — Glenny’s Peanut Caramel Brown Rice Marshmallow Treats (unwrapped)