Happy National Chocolate Chip Cookie Day!

Today is National Chocolate Chip Cookie Day. It is ALSO Founder’s Day for my sorority Alpha Delta Pi! 161 years of being the first and the finest sorority! How fun that on our founders day is also a perfect day to bake delicious chocolate chip goodies! I’ve already posted a few chocolate chip goodies in the past. So today, I decided to get creative with the classic chocolate chip cookie!

First up, Chocolate Chocolate Chip Cookie Dough Cupcakes! (now there’s a mouthful!)

Chocolate Chocolate Chip Cookie Dough Cupcakes 

Adapted from Java Cupcakes

Ingredients

For the Cookie Dough Filling:

• 3/4 cup gluten free flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons unsalted vegan butter, melted (Earth Balance)
• 1/4 cup packed light brown sugar
• 2 tablespoons sugar
• 2 tablespoons coconut or rice milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

For the Chocolate Cupcakes:

• 1 cup gluten free flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract

For the Cookie Dough Frosting:

• 12 tablespoons unsalted vegan butter (Earth Balance)
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup gluten free flour
• 1 1/2 tablespoons coconut or rice milk
• 1 tsp vanilla extract

For the Garnish 

• Mini chocolate chips
• Chocolate chip cookies (optional)

Let’s get baking!! First make your cookie dough filling.

1. In a small bowl, sift together the gluten free flour, baking soda and salt.
2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
3. Whisk in the dry ingredients and the chocolate chips until smooth.
4. Refrigerate for 15 to 30 minutes or until firm.
5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
6. While your cookie dough balls are in the freezer, make your cupcakes.
7. Preheat the oven to 375ºF. Line a cupcake pan with 12 liners.
8. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
9. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
10. Fill each cupcake liner 1/2-2/3 full.
11. Take your cookie dough balls out of the freezer and gently press a one ball into the center of each cupcake, only submerging the ball 1/2 way.
12. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
13. Cool the cupcakes completely before frosting.
14. To make your frosting, in the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
15. Add the flour, milk and vanilla and beat on high until well combined.

Assembly Time!!

1. Pipe swirls of frosting onto each cupcake.
2. Sprinkle mini chocolate chips on top!

ENJOY this cupcake take with a classic cookie!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Sweet and Spicy Honey Grilled Shrimp

It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!

Sweet and Spicy Honey Grilled Shrimp

You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!

Ingredients

• 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
• 1 tablespoon minced or pressed garlic
• 1/4 cup minced fresh ginger
• 1/4 cup hot chili garlic paste
• 1/2 cup sweet chili garlic paste
• 1 cup  honey
• 1 cup fresh-squeezed lime juice
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly-ground black pepper
• 1 cup canola oil
• Skewers to thread shrimp

1. Rinse shrimp in cold water and place in a large Ziploc bag.
2. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
3. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
4. When ready to cook, thread shrimp onto skewers.
5. Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
6. Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
7. Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
8. Serve with rice or french fries any of your other favorite sides!

Tequila Cookies

If these do not scream Cinco de Mayo I don’t know what does! Pinterest has yet again shown me an interesting recipe that I can easily make gluten free and dairy free and still delicious!

Sugar Tequila Cookies

When you think of Cinco de Mayo you think tequila yes. Margaritas? Of course! But cookies?! Whoa wait a minute! Well these tequila cookies are the ultimate Cinco de Mayo fiesta treat! They are sugar cookies with a KICK!

Adapted from The Stir

Ingredients

• 2 sticks vegan butter, at room temperature (Earth Balance)
• 2/3 cup confectioners’ sugar, sifted
• 2 large egg yolks, at room temperature
• Pinch of salt
• 4 teaspoons tequila
• Grated zest of 2 limes
• Grate zest of half an orange
• 2 cups all-purpose gluten free flour (use your favorite – I have found that one that already has xanthan gum in it is the best)
• Granulated sugar for coating

1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime zest, and orange zest. Reduce the mixer speed to low and add the gluten free flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok — just blend in whatever remaining flour needs blending with a rubber spatula.
3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month. So you can have a fiesta in June too!)
6. Position the racks to divide the oven into thirds and preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch thick.
9. Place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.
10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

There you have it!

ENJOY!!

¡Feliz Cinco de Mayo!

¡Hola! ¡Feliz Cinco de Mayo! I love spanish cuisine! So today, how could I not post some delicious recipes! Cinco de Mayo is a perfect day to enjoy Mexican food, drinks and music. Did you know that Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War. But, contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16. Now you know!

Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!

Carnitas

This recipe takes a while! But it is worth it in the end! Serve with plantain chips, and your favorite Cinco de Mayo drink!

via Simple Recipes

Ingredients

• 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
• 1 quart gluten free beef broth
• 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
• Water
• Salt
• 2 cups fresh tomato salsa (pico de gallo)
• 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
• Vegan butter (Earth Balance) just a little to soften the tortillas
• Grated lettuce
• Vinegar

1. In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
2. Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3. Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
4. Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
5. To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
6. To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.

You can also serve the carnitas with beans, or grated cheese. Your choice! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Toffee Cookies

Sweet delicious toffee cookies!! Need I say more?! I thought not!

Toffee Cookies 

Ingredients

• ½ cup vegan butter, softened (Earth Balance)
• 1 cup brown sugar
• 1 egg, lightly beaten
• 2 tsp. pure vanilla extract
• 2 tablespoon rice milk
• ¾ cup white rice flour
• 1/3 cup coconut flour
• 2 tablespoon potato starch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup Heath Bits

1. Preheat oven to 350ºF.
2. Line a cookie sheet with parchment paper, spray with vegetable cooking spray and set aside
3. In a mixing bowl, cream together butter and sugar till smooth.
4. Add egg and beat until fluffy. Add vanilla and milk and beat well.
5. In a separate bowl, combine dry ingredients, except Heath bits.
6. Add dry ingredients to wet ingredients, and stir until combined.
7. Stir in Heath bits.
8. Drop by teaspoonfuls onto your prepared cookie sheet.
9. Bake 10 – 12 minutes, until lightly browned.
10. Cool completely on a wire rack.

ENJOY!!

Coconut Tarts

Well it’s MAY! Did you now that May is Celiac Awareness month? Now you do!

To celebrate the start of May and Celiac Awareness how about some cute little tarts!! Coconut Tarts that is! So break out some tart pans and get baking!

Coconut Tarts

adapted Simply Gluten Free

Ingredients

• 1¾ cups sweetened coconut flakes – use divided
• 1 cup gluten free graham style crumbs (Kinnikinnick)
• 5 tablespoons Earth Balance vegan butter, melted
• 1 – 13.5 ounce can coconut milk
• ¼ cup light brown sugar, packed
• ¼ cup tapioca starch or corn starch
• ¼ teaspoon kosher or fine sea salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

1. Preheat the oven to 350ºF. Place 1¼ cups of the coconut on a sheet pan and spread into an even layer.
2. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.
3. In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil.
4. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden – about 15 minutes. While the crust hardens, make the filling.
5. In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt.
6. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the pure vanilla extract, cinnamon and nutmeg.
7. Press the mixture through a sieve if you like to make sure there are no lumps.
8. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate.
9. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.

ENJOY!!Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Happy National Pretzel Day!

Happy National Pretzel Day everyone! For us gluten free guys and gals, pretzels seems like a thing of the past. One of my favorite things to do when I was a little girl was to go to the mall with my grandma and get a warm pretzel from either Pretzel Time or Auntie Anne’s with butter (no salt) or cinnamon sugar mmm. That memory always makes me smile and now I can hold onto those memories and that delicious pretzel taste all at home!

Gluten Free Soft Pretzels

Recipe via Celiac.com 

If you want thick pretzel sticks, just cut your dough into the pretzel rods that you wand instead of forming the pretzel shape.

Ingredients

• 2 packages active dry yeast
• 
1-1/2 cups hot water
• 
1 teaspoon brown sugar
• 
Dash salt
• 
2 cups brown rice flour
• 1 cup tapioca starch
• 
1 cup potato starch
• 4 teaspoons xanthan gum
• 
1 tablespoon baking soda
• 1/2 cup warm water
• 
1 cup vegan butter, melted (Earth Balance)
• 3 tablespoons sea salt or kosher salt
• Vegetable oil
• Waxed or parchment paper

1. In a large bowl, mix together the yeast, hot water, brown sugar and the dash of salt. Allow the mixture to rest for about five minutes.
2. In a medium-sized bowl, mix together the rice flour, tapioca flour, potato starch and xanthan gum. Add half of this mixture into the yeast mixture.
3. Using an electric mixer on a low speed, blend all the ingredients together until mixed. Combine the remaining flour mixture. Blend until combined, but try not to over mix.
4. Use the vegetable oil to lightly coat a bowl. Transfer the dough to the coated bowl and rub a bit of oil all around the dough. Cover the bowl with a damp towel and allow the dough to rise in a warm place for about an hour.
5. Preheat your oven to 550ºF.
6. In a small, shallow bowl, mix the baking soda with 1/2 cup of warm water.
7. Divide the dough into eight equal pieces and lay out a sheet of waxed or parchment paper. Use your hands to roll each piece of dough into a rope. The dough will be fragile. If it falls apart, gently piece it back together.
8. Shape the rope into a pretzel. If the dough of the pretzel feels dry, use a few drops of the water/baking soda mixture to moisten it.
9. Gently dip each pretzel into the water/baking soda mixture; then place them on a lightly coated baking sheet.
10. Bake for about seven minutes until the pretzels are lightly tanned (not brown).
11. Use a pastry brush to gently brush the butter on each pretzel. Sprinkle with the salt and serve immediately.

Want cinnamon-sugar pretzels?! When the pretzels come out of the oven, coat with a generous helping of cinnamon-sugar!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Easy Garlic Chicken

Looking for a quick dinner recipe that your friends and family will enjoy? This chicken has a touch of sweetness that is sure to please with ease.

Easy Garlic Chicken

These chicken breast get a touch of sweetness with a touch of brown sugar. Serve with white rice (or brown) and your favorite sides for a great dinner that doesn’t require a lot of kitchen time!

Via Food.com

Ingredients

• 4 boneless skinless chicken breasts or thighs (drumsticks work well too- use your favorite piece of chicken)
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil
• Salt
• Pepper

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste. (You can always add more after your chicken has cooked. It is very easy to over salt and pepper any dish so be careful. Salt lightly and then if you need more, add it)
6. Bake uncovered for 15 to 30 minutes.

Didn’t I still you it was easy! This dish would go great along side Garlicky Baked French Fries! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Banana Pudding

Banana pudding is a great snack for parties or any day really! This recipe reminded me of the delicious Banana Pudding from Magnolia Bakery and I have missed out on it since becoming gluten free and dairy free. Now I can make my own at home and you can too!

Banana Pudding

Adapted from Food Network.com 

Ingredients

• 2 cups almond milk
• 3 tablespoons cornstarch
• Pinch of kosher salt
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 large bananas
• 6 gluten free cinnamon graham crackers, broken into 1-inch pieces – such as Kinnikinnick S’moreables Graham Style Crackers
• 1 tablespoon cocoa powder (Hershey’s is great)
• 1/4 cup sliced almonds, toasted

1. Heat the almond milk in a saucepan over medium heat until almost simmering; remove from the heat.
2. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth.
3. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
4. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
5. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
6. Cover with plastic wrap and chill 4 hours or overnight.

Serve chilled and ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Oooey Gooey Caramel Popcorn

Food Network’s Tyler Florence is one of my favorite Food Network chefs. His recipe for caramel popcorn is perfect for a movie night, girls night in or just a little sweet snack!

Oooey Gooey Caramel Popcorn

Ingredients

• 1 cup brown sugar, packed
• 1/2 cup water
• 1/2 cup light corn syrup
• 2 tablespoons unsalted vegan butter (Earth Balance)
• Pinch cream of tartar
• 1/2 (10-ounce) package marshmallows, about 4 cups
• 10 cups hot, salted popcorn, uncooked kernels removed or if you do not have a popcorn maker or know how to pop the kernels – 10 cups of popped popcorn – kept warm

1. In a saucepan, combine the brown sugar, water, corn syrup, vegan butter, and cream of tartar (fun food note – this bit of acid keeps the sugar from crystallizing)
2. Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When thesugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn’t burn.
3. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If you have one -stick a candy thermometer in the pot and cook until the syrup reaches the “soft-crack stage”, which is about 270ºF. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.)
4. Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
5. The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over thepopcorn. Gently fold with a wooden spoon to coat each kernel.
6. If you want to make this into popcorn balls, grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.
7. If not, just spread the popcorn caramel mix onto a baking pan lined with wax paper and let cool then break into pieces.

ENJOY!