Blackberry Crisp

Raspberry Peach Coffee Cake

Savor the dog days of summer with this fresh, fruity coffee cake.  The sweetness of the peaches and raspberries seems to hold the shortening days at bay, for a time at least.

Ingredients:

1/2 cup non-dairy butter, softened

1 cup granulated sugar

Egg replacer for 2 eggs

2 teaspoons vanilla extract

2 cups Gluten Free all-purpose flour

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2/3 cup soy milk

1 cup fresh or frozen raspberries

1 cup fresh or frozen peach slices

Directions:

1. Preheat oven to 350 degrees.  Grease a 9" round cake pan with nonstick baking spray.

2. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg replacer and vanilla.

3. Combine the dry ingredients in a separate bowl.  Add to the butter mixture alternately with soy milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

4. Pour into the prepared cake pan.  Evenly spread the peaches and raspberries on top of the cake batter.

5. Bake for 1 hour.  Remove and cool over a wire rack.  Slice and serve, sprinkling with powdered sugar if desired.

Enchilada Casserole

19 oz. can enchilada sauce

4 oz. can green chiles

12 oz. can corn

12 oz. can black beans

1/2 c. sour cream

1 egg

1/2 tsp. ground cumin

1/4 tsp. garlic powder

2 c. shredded Mexican cheese

corn tortillas

 1. Preheat oven to 350 degrees.

2. In a large bowl, mix together the garlic powder, cumin, sour cream and egg.  Add the corn, black beans, green chiles, and 1 cup of cheese.

3. Pour about 3/4 cup of the enchilada sauce on the bottom of a 9×13 baking dish. Cover with 4-5 corn tortillas.

4. Spread half of the sour cream mixture on top of the tortillas and top with another ½ cup of sauce followed by 5 more tortillas.

5. Spread the remaining mixture on top of the tortillas, top with the remaining 5 tortillas, sauce and cheese.

6. Bake for 30 minutes uncovered.  Serve.

{Print via ParadaCreations}

Black Bean Salsa

1 (10 oz) can Rotel, original flavor, drained

1 (15 oz) can Black Beans, drained & rinsed

1 (11 oz) can white shoepeg corn, drained

1 small onion, diced

Fresh cilantro, diced, to taste

Stir to mix.

Mix the following and heat just until the sugar is melted.  Pour over bean & corn mixture:

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar

Best after setting overnight and will keep several days.

Serve with tortilla chips or use as a side dish.

Flourless Chocolate Cake

Recipe from the blog Dishing the Divine

Cake

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (1 stick, 4 ounces) unsalted butter

3/4 cup (5 1/4 ounces) granulated sugar

1/8 teaspoon salt

1 to 2 teaspoons espresso powder, optional

3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

Glaze

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (4 ounces) heavy cream

1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3. Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Spoon the batter into the prepared pan.

6. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

7. To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.  Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

“Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.”

- Joanne Harris, Chocolat

Mexican Polenta Casserole

Recipe from the blog Kath Eats Real Food

Frozen peppers (3 cups)

Frozen corn (1 cup)

Diced tomatoes (1 can, drained)

Cooked navy beans (1 cup – you could use any kind of beans you like, canned or cooked from scratch)

Taco seasoning (a year-old packet – about a tbsp!)

Cumin, red pepper flakes, dried oregano and garlic powder – all to taste (about 1/2 tsp each?)

Polenta (2 servings, prepared)

4 oz shredded Mexican cheese

1. Heat peppers, corn, tomatoes and beans with seasonings until hot.

2. While veggies are cooking, boil water for polenta, add 1/2 a cup polenta and let thicken and cook for 5 minutes.

3. Pour veggie + bean mixture into a casserole dish. Top with polenta. If you have a shallow, wide casserole dish like I did, you will have to spread it out very thin. Top with cheese.

4. Bake at 350* for 15-20 minutes. Bottom layers will be loose, so take care when serving!