Happy National Fudge Day!

Holy snap! It’s National Fudge Day!! WOOOO! I was going to make some rice krispie treats today but maybe I’ll make fudge instead…or both. Probably both.

Let’s the fudge fly! (into your mouth that is!)

Thanks to Gluten Free on a Shoe String for this delicious recipe! Seriously!

Chocolate Fudge                   

Ingredients

• 2 cans coconut milk (regular, not low fat)
• 1/2 cup sugar
• 3 cups semi-sweet chocolate chips
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• 1 1/2 cups peanut butter

1. Line an 8 inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides.
2. In a medium saucepan over medium-high heat, bring the coconut milk and sugar to a boil. Continue to boil, stirring constantly, until the mixture is reduced by about half, and the milk is thick and has begun to turn light amber in color as the sugars begin to caramelize (about 10 minutes of constant stirring). While it is reducing, the milk will bubble quite a lot, but will not overflow as long as you keep stirring. Once it is done, remove the pan from the heat.
3. Add the chocolate, vanilla and salt to the saucepan, and stir vigorously until the chocolate is melted and the mixture is smooth. Add the peanut butter to the mixture, and stir until well-combined.
4. Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.
5. Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.
6. Serve chilled.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer 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.

Peanut Butter Cookie Candy Bars

Chocolate chip cookies and peanut butter Delicious combination perfect for National Chocolate Chip Cookie Day!

Peanut Butter Cookie Candy Bars

Ingredients

For the Cookie Base:

• 1 box Betty Crocker Gluten Free chocolate chip cookie mix
• Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
• 1 cup sugar
• 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)

For the Filling:

• 1/3 cup light corn syrup
• 3 tablespoons vegan butter, softened (Earth Balance)
• 3 tablespoons smooth peanut butter
• 1 tablespoon plus 1 1/2 teaspoons water
• 1 1/4 teaspoons pure vanilla extract
• Dash salt
• 3 1/2 cups powdered sugar

For the Caramel Layer:

• 1 bag caramels, unwrapped
• 2 tablespoons water
• 1 1/2 cups dry-roasted peanuts

For the Topping:

• 1 bag milk chocolate chips (2 cups)

1. Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
2. In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
3. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
4. Press filling over cookie base.
5. In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
6. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
7. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
8. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
9. For bars, cut into 6 rows by 6 rows.
10. Store any leftovers covered at room temperature.

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.

Apple Cinnamon Zeppole

Who can resists zeppoles?! Little bites of fried dough deliciousness. I found a great zeppole recipe that I wanted to share with you!

Apple Cinnamon Zeppole

Adapted from Simply Gluten Free

Ingredients

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 large eggs plus 1 egg yolk
• ½ cup canola oil or vegetable oil 
• 1 cup coconut milk – shake can well before measuring
• 1 pinch kosher or sea salt
• 1 cup sweet rice flour
• 1 large or 2 medium apples, peeled cored and grated (about 1 ½ cups) – Fuji apples have got to be my favorite apples to bake with/cook with but you can use your favorite apple.
• Cinnamon Sugar – for dusting
• Powdered Sugar – for dusting

1. Crack the eggs and yolk into a liquid measuring cup or pitcher.
2. In a medium sauce pan, combine the oil, coconut milk, ¼ cup sugar, salt and ground cinnamon and bring just to a boil over medium heat. Stir to try and incorporate the oil into the coconut milk.
3. As soon as the mixture comes to a boil turn the heat down to medium-low and dump in the sweet rice flour all at once. Stir quickly and in one direction with a wooden spoon. The liquid will start absorbing the flour and will form into a ball. Continue cooking and stirring for 1 or 2 minutes. You will see that some of the oil is separating out from the dough, don’t worry. That is ok.
4. Dump the dough (separated oil and all) into the bowl of a standing mixer fitted with a paddle attachment and beat the dough for about 1 minute on medium speed to cool it off slightly. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Continue mixing until the dough is uniformly smooth, thick and shinny, about 3 – 5 minutes. Stir in the grated apple.
5. Line a plate with paper towels. Heat about 1 ½ inches of oil in a large skillet or Dutch oven to 325 degrees. Drop the dough into the hot oil using a small ice cream scoop or two spoons, about 1 tablespoon of dough per zeppole.
6. Do not over crowd the oil, depending on the size of your pan only fry about 6 at a time to keep the oil temperature even. Turn the zeppole over in the hot oil a few times with a slotted spoon for even browning. Fry for about 4 minutes or until puffed and golden brown.
7. Remove zeppole to paper towel lined plate with slotted spoon to drain while finishing the rest. Sprinkle generously with the cinnamon sugar and powdered sugar and serve immediately.

 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.

Honu Kitchen & Cocktails

Last night I headed out to dinner with my fellow gluten free gal Victoria. We headed to Honu Kitchen & Cocktails located in Huntington. I had been meaning to try Honu for a while because Victoria had told me that she can tolerate some of the menu items there.

Honu Kitchen & Cocktails has great atmosphere. We were seated right away (which is always a plus) and I immediately started looking over the menu. They have a great menu in general and my eye went to the small plates and on a stick section of the menu. Originally I was going to get the Thai Chicken which Victoria said was similar to a chicken satay which is delicious! While browsing the menu, our waiter came over to tell us the specials (none of which were gluten free – which is OK) and we ordered our drinks. We decided on the Acai Margarita which they had promoted on Facebook. It is Cabo Blanco Tequila, Triple Sec, Acai Juice and fresh lime. It was delicious! It had a little bit of bite to it from the acai juice but it was still sweet (which is what I like in my cocktails).

I was sure I was going to get the Thai Chicken but then Victoria told me that their calamari was dusted in cornmeal! I was sold! I love calamari and since becoming gluten free, I have been unable to have it because it is always crusted in flour. Victoria went for the Chipotle Chicken salad – one of their seasonal salads which also sounded delicious and it was an entree size so it is perfect for dinner.

Our meals came and they were very good. They calamari is served with a spicy aioli which was perfect for the cornmeal crusted dish. It wasn’t super spicy but it definitely had a little kick to it which was great. I had a bit of the chipotle chicken salad which was also very good. Big pieces of chicken, not too heavily dressed and the vegetables were very crisp.

Overall Honu Kitchen & Cocktails was great and I will definitely be back again!

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.

Coffee Cake in a Mug

You’ve seen the chocolate cake in a mug. Well get ready for a two minute personal coffee cake. Breakfast on the go!

Coffee Cake in a Mug 

Adapted from Heather Likes Food

Ingredients

For the Cake:

• 1 tablespoons vegan butter (Earth Balance)
• 2 tablespoons sugar
• 2 tablespoons applesauce
• pure vanilla extract, few drops
• 1/4 cup all purpose gluten free flour (Better Batter is a great mix)
• 1/8 teaspoon baking powder
• pinch of salt

For the Struesel Topping:

• 1 tablespoon vegan butter
• 2 tablespoons all purpose gluten free flour
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon

1. In a mug soften 1 tablespoon of vegan butter in microwave, about 5 seconds. You don’t want it all the way melted, just soften. Stir in 2 tablespoon of sugar and mix until well incorporated. Stir in applesauce, pure vanilla extract (just a few drops), gluten free flour, baking powder, and pinch of salt; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
2. What is coffee cake without that delicious crumbly topping?! Just a regular cake thats what! In a separate, small bowl, combine 1 tablespoon of vegan butter, 2 tablespoon of gluten free flour, 1 tablespoon of brown sugar, and 1/4 teaspoon ground cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy wet sand and all ingredients are combined, pour on top of cake batter in mug.
3. Cook in the microwave for 50-80 seconds depending on your microwave. It will look just barely set on top. You don’t want to overcook it. (The best suggestion is cooking it 50 seconds, and then in 10 second intervals checking after each interval until done.) Eat while still warm.

Breakfast in a mug has never tasted so good!

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.

Hoppy Easter!

Happy Easter everyone! I hope your day is filled with lots of family, friends and of course an abundance of love and joy. Oh and some sweets too! Let’s celebrate with some cute bunny cupcakes that is sure to please the Easter Bunny!

Easter Bunny Cupcakes

Ingredients

For the Cupcakes: 

• 1 box Gluten Free Betty Crocker cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 tablespoon of pure vanilla extract

For the Decorations:

• 1 container Betty Crocker Rich & Creamy vanilla or creamy white frosting (or a homemade vanilla frosting)
• 48 sticks gum in white (or other colors such as yellow, blue, green)
• 24 sticks pink gum
• 24 miniature marshmallows (white or colors)
• 24 pink candies (mini chewy sweet and tart candies)
• 1 tube Betty Crocker black decorating gel
• 2 1/2 cups sweetened flaked coconut
• 1 drop each food color: red, green, blue, yellow

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil, egg and vanilla extract. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color to make a bowl of yellow, blue, pink, green and white coconut.
3. Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears. For the center of each ear, cut a pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape. Use a little frosting to “glue” the pink centers to the white gum ears.
4. To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. Repeat frosting and dipping for all cupcakes.
5. To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws. Gently press a pink candy on for nose; use black decorator gel to add the eyes.

Some tips for the Betty Crocker Kitchen Experts:

• It’s best to serve these immediately, however if they must be made ahead, store them in the refrigerator until ready to serve. Gum will melt in warm or moist conditions, so covering the cupcakes at room temperature could cause your gum ears to fall.
• Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. For “sleeping” eyes, use gel to create half circles.

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.

Almost Famous Barbecue Chicken Pizza

California Pizza Kitchen is DELICIOUS! At Quinnipiac, I had CPK for the first time and I had the Barbecue Chicken Pizza. Yum! Well since becoming gluten free, I haven’t been able to enjoy CPK. But thanks to the Food Network Kitchens, I can recreate the CPK deliciousness in my own kitchen! (with a little adaptation of course!)

Almost Famous Barbecue Chicken Pizza 

CPK taste right in your own kitchen!

Adapted from Food Network.com

Ingredients

• 1 teaspoon extra-virgin olive oil, plus more for brushing
• Prepared gluten free pizza crust, at room temperature (Udi’s has a great pizza crust or use your favorite or make your own!)
• 1/3 cup plus 2 tablespoons gluten free barbecue sauce
• 1 8-ounce skinless, boneless chicken breast
• Kosher salt and freshly ground pepper
• 2/3 cup grated Daiya mozzarella cheese (about 3 ounces)
• 1/2 small red onion, thinly sliced
• Fresh cilantro, for topping

1. Position racks in the upper third and middle of the oven. Place an inverted baking sheet on the top rack and preheat the oven to the appropriate temperature according to your pizza crust.
2. Mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
3. Cover the crust with with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

ENJOY!

Almost Famous Mongolian Beef

I have talked about my love of P.F. Chang’s. I could eat there everyday if I could. They have a great gluten free menu! But unfortunately I can’t eat there everyday. But I CAN make my own version of their delicious Mongolian Beef! (which is a part of their gluten free menu!)

Almost Famous Mongolian Beef 

Adapted from Food.com

Ingredients

• 2 teaspoons vegetable oil
• ½ teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• ½ cup gluten free soy sauce
• ½ cup water
• ¾ cup dark brown sugar
• vegetable oil , for frying (about 1 cup)
• 1 lb flank steak
• ¼ cup cornstarch
• 2 large green onions, chopped

For the Sauce:

1. Heat 2 teaspoon of vegetable oil in a medium saucepan over medium/low heat.  Don’t get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

For the Beef:

1. Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.
3. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it’s nice and hot, but not smoking.
4. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.
5. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the oven over medium/low heat.  Add chopped green onions and let sauce simmer until warm.
6. Serve over white rice or with delicious fried rice!

Even though I can make this at home, I’ll still be heading to P.F. Chang’s often!

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.

Mixed Berry Pie with Lactose Free Yogurt

Ready for fruity and creamy all in one pie! This may just be the dessert for you!

Mixed Berry Pie with Lactose Free Yogurt

Not a huge fan of mixed berries? No problem. Use your favorite berry and your favorite berry spread for a one berry treat!

Ingredients

• 1 1/3 cups finely crushed gluten free graham crackers
• 2 tablespoons packed brown sugar
• 1 egg white, lightly beaten
• 2 tablespoons vegan butter
• 3/4 cup Cascadian Farm strawberry fruit spread
• 2 containers (6 oz each) Yoplait Lactose Free French vanilla yogurt
• 6 cups rasbpberries, blueberries, blackberries or halved strawberries
• Fresh mint sprigs

1. Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray.
2. In a medium bowl, combine finely crushed graham crackers and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
3. Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
4. Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint.