Archive for September, 2012

I found this recipe on line and is adapted from Paula Dean’s Home Cooking
Molten Lava Cakes
10 Tbls butter
8 oz (1 cup) semi sweet chocolate chips
1/2 cup flour
1 1/2 cups powdered sugar
3 lagre eggs
3 egg yolks
1 tsp vanilla
optional: 2 Tbls coffee liquor or coffee
Preheat oven to 450 degrees. Spray 6 – 6oz custard cups, set aside. In a medium bowl, melt chocolate chips and butter either in micorwave or over a double boiler. Add flour and sugar to chocolate. Stir in the eggs and yolks until smooth. Add vanilla and coffee if desired.
Divide the batter evenly between the cups. Place cups on a cookie sheet and bake for 10 minutes (I let them bake for 15 minutes) The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert into dessert plates or serve in the cup.

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Here is the second recipe A Chef of Your Own made for the Ivanhoe Broadcast womans interest spot today. This is also a gluten-free recipe from About.com, gluten-free cooking. I made a chocolate rice crispy treat and filled them with Orange sherbet for a gluten-free ice cream sandwich. I adjusted the recipe  to use the whole box of cereal and bag of marshmallows.

Chocolate – Orange Sherbet Gluten Free Ice Cream Sandwiches

12 oz box of gluten-free brown rice crispy cereal

16 oz bag of marshmallows

1/2 cup butter (1 stick)

1 tsp vanilla

4 Tbls cocoa powder

Butter a large sheet pan

In a large pan, melt butter over low heat

Whisk in cocoa. Stir until thoroughly blended with butter

Add marshmallows and stir over low heat until melted. Remove pan from heat, stir in vanilla.

Stir in rice cereal and gently fold cereal with marshmallow mixture

Pour rice mixture into prepared pan With buttered fingers press the mixture flat. Let cool

Cut in 20 – 2 1/2 inch squares.

Soften sherbet until it is easy to scoop. Place about 1/3 cup of orange sherbet on 10 of the squares. Press another square on top and gently press down.

Wrap sandwiches individually, place in freezer bag, and freeze until ready to use.

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A Chef of Your Own is filming a TV spot today making gluten-free Halloween treats. When I get a copy of the link to the show, I will share it everywhere! The recipes were found on About.com, Gluten-Free cooking
Reminder:Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. when in doubt, do not buy or use a product before contacting the manufacturer for verification that the produce is free of gluten.
Gluten free Caramel Corn

5 quarts of fresh popcorn
1/2 cup light corn syrup or agave syrup
2 cups brown sugar
2 sticks(1 cup) butter
1/4 tsp cream of tartar
1 tsp vanilla extract
1 tsp baking soda
Preheat oven to 250 degrees
Pop 5 quarts of popcorn and place in a large roasting pan
Put butter, sugar, syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.
Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.
Add vanilla and baking soda and stir to mix.
Carefully pour this mixture over the popcorn. gently stir to thoroughly coat the popcorn.
Bake for 1 hour, stirring every 15 minutes.
Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps.

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