Baked Coconut Shrimp

Over the weekend for Nick and I’s three year anniversary we decided to make dinner instead of going out. That morning Nick had gotten his daily email from allrecipes.com and it was Baked Coconut Shrimp!

Quick, easy and YUMMY!

Baked Coconut Shrimp

via allrecipes.com

Ingredients

  • 1 pound large shrimp, peeled and deveined (FRESH shrimp) You buy get it deveined with the shells on and take the shells off yourself or deveined and peeled but definitely use FRESH shrimp, not the pre-cooked stuff.
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

These come out perfect! Plump shrimp with sweetened coconut with the hint of cayenne – nomnomnom sign me up!

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Happy National Donut Day!

June 1st! It’s National Donut Day! Unfortunately we gluten free guys and gals can’t just run to Dunkin or Krispy Kreme to grab a treat but we CAN serve them up ourselves! It’s donut time!

Buttermilk Donuts

Makes 16 donuts

Ingredients

  • 2 eggs , beaten
  • 2 cups buttermilk
  • 1/4 cup vegan butter, melted (Earth Balance)
  • 5 cups gluten-free flour
  • 1 cup sugar
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons xanthan gum
  • 1/2 cup sugar , set aside in a bowl
  1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
  2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
  3. Let the dough rest for 15 minutes. Sprinkle extra flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more flour.
  4. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
  5. Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
  6. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
  7. Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn’t take long at all so this goes quickly.
  8. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully.
  9. Serve while warm.

ENJOY DONUT DAY!Eat and be merry! (But not too much 🙂 )

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 Rice Krispie Treats

I’m back! Its been a little crazy but I’m back and I’ve got goodies!! I have been on the hunt for gluten free Rice Krispies since I found out that they even existed and my mom and little brother FINALLY found them! So to celebrate of course I HAD to make Rice Krispie treats. Not just any old ordinary Rice Krispie treats, PEANUT BUTTER Rice Krispie treats!

Thanks Snap, Crackle and Pop!

Peanut Butter Rice Krispie Treats

Marshmallows and Peanut Butter! Hello delicious!

Ingredients

  • 3 tablespoons vegan butter (Earth Balance)
  • 1 package regular marshmallows or 4 cups miniature marshmallows
  • 1/2 cup peanut butter
  • 6 cups Gluten Free Rice Krispies cereal
  1. In large saucepan melt butter over low heat.
  2. Add marshmallows and stir until completely melted. Remove from heat.
  3. Stir in peanut butter until melted.
  4. Add in Rice Krispies cereal. Stir until well coated.
  5. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 
  6. Cool. Cut into 2-inch squares.

Rice Krispie treats always taste best if served the same day. I’m sure with these, you’ll have no leftovers!

I cannot wait to make other delicious rice krispie goodies!

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.

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.