10 Healthy Christmas Cookie Recipes

Who says eating Christmas cookies can't be delicious, fun AND good for you! Elana Amsterdam, one of my favorite Gluten-free chefs has prepared a list of cookies that meet all the qualities mentioned in the previous sentence. Whether it is her vegan chocolate chip cookies or her gingerbread men, Elana has got the market cornered on Christmas cookies that taste good and wont make you feel like you have to spend a month straight in the gym. To see all her delicious cookie recipes visit her fabulous website: Elana's Pantry

I have personally tried the Vegan chocolate chip cookie recipe and, whenever I make them, I end up having to fight my non-gluten-free husband for the last one. Don't take my word for it though, try them yourself and let me know what you think!
Below I have posted a picture of her mouthwatering Pecan shortbread cookies! Best part about them? They are quick and high in protein!

ENJOY!

Pecan Shortbread Cookies

• 2 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 cup pecans, toasted and chopped
• 5 tablespoons agave nectar
• ½ cup salted butter, melted
• 1 tablespoon vanilla extract

1. In a large bowl combine almond flour, salt, baking soda and pecans
2. In a smaller bowl, mix together agave, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve

Makes 24 cookies

November Recipe of the Month

Ever since I was a little girl, Thanksgiving has always been my favorite holiday. I think I have always preferred it because that was the holiday when all the family was together. Christmas was always hit or miss when it came to gathering everyone together but Thanksgiving always seemed to be just right. I am not sure how 27 people always fit in my grandma's kitchen but somehow we made it happen. Not only did we fit but we feasted! We feasted for what seemed like hours. Everyone told stories and laughter filled the room. Then, depending on how much turkey we ate, we all laid around the living room and napped.
Now that I am married, I have had to learn to start cooking, my favorite dish to cook for Thanksgiving has been green bean casserole. Below is a recipe I adapted Martha Stewart.

Ingredients

• 6 tablespoons unsalted butter (I use Earth Balance non-dairy, non-soy)
• 1 medium onion, diced
• 1 red bell pepper, seeded and slim slices
• 1 pound button mushrooms, stems trimmed, quartered
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds green beans, trimmed and cut (I used fresh not canned)
• 6 tablespoons of Bob's Red Mill All-purpose gluten-free flour
• 2 cups unsweetened almond or coconut milk
• 1 pinch cayenne pepper
• 1 pinch grated nutmeg
• 1 cup grated Parmesan cheese (I use Manchego since I am allergic to dairy)
• 1/4 cup gluten-free breadcrumbs (I toast bread and crush it for a quick version)
• 1/4 cup canola oil
• 4 shallots, cut crosswise into 1/4-inch rings

Directions

1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. (not necessary if using canned green beans) Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter or grease a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated cheese, and spread with the remaining green beans. Combine the remaining cheese and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
5. This is my favorite part - Heat canola oil in a medium skillet over medium-high heat. *Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.

*I had to double the shallot amount because my dad and husband sneak behind me and eat a few when I am not looking

November Product of the Month

I think one of the hardest things about being gluten-free, soy-free, and dairy-free is finding baked goods that don't taste dry, grainy, or like they are going to fall apart with the first fork placement. As I was strolling in the grocery store the other day (actually, I was wandering and my husband was doing the shopping) I literally almost ran into a fridge full of French Meadow gluten-free goods! (Seriously, though, I cut the corner too quick and almost hit my shoulder on the edge.) The first the that caught my eye was the gluten-free tortillas because I need more if I am going to make more sweet potato and black bean burritos. However, as it dawned on me that the whole refrigerator was gluten-free a little tiny box caught my eye. I had to stand on my tiptoes to see what was inside but it was worth the effort.

It was the cutest little cake! Not only was it gluten-free but it was dairy and soy-free too! The best part? It came with a coupon!

As soon as we returned home, I was very tempted to have my dessert first and my dinner afterward, however, my husband  made sure that I dined in the right order. The serving size is 1/3 of the cake and with good reason, it contains a lot of fat, so be aware of that fact. The cake did not crumble and the icing was soft. The first bite was amazing and it only got better from there! The bread portion was soft, not too heavy, and tasted just right! I am thrilled to know that for special occasions (or maybe times when I crave a slice of cake) I have a tasty new option!

Safe (and gluten-free) Halloween Candy

Gluten–Free Halloween Candy and Treats

3 Musketeers fun size
3 Musketeers Mint with dark chocolate

A
Act II Popcorn Balls
Almond Joy fun size bars
Annie's Organic Bunny Fruit snacks
Applehead, Grapehead, Cherryhead

B
Baby Ruth original and fun size
Bazooka Big Mix (includes bubble gum, bubble gum filled candy, candy chews, and bubble gum filled lollipops)
Betty Crocker Fruit by the Foot Wicked Webs Berry Wave mini feet
Betty Crocker Halloween fruit flavored snacks, including Fruit Gushers, Fruit Roll–ups, and Mini Rolls
Bit•O•Honey
Butterfinger original and fun size
Big Blow bubblegum
Black Forest Gummy Tarantulas
Black Forest Gummy Fun Bugs Juicy Oozers

C
Caramel Apple Pops - made by Tootsie Roll
Charleston Chew original and fun size
Charms Blow Pops and Blow Pop Minis (may contain milk or soy)
Charms Candy Carnival Package  – Blow Pops, Sugar Babies, Zip a Dee mini pops, Sugar Daddy, Pops, Sugar Mama Caramel, Tear Jerkers sour bubble gum, Blow Pop Bubble Gum (may contain milk or soy)
Charms Fluffy Stuff Spider Web cotton candy
Chewy Atomic Fireballs
Chewy Lemonheads and Friends
Comix Mix Candy Sticks – Tom and Jerry, Flintstones, Scooby Doo, Teenage Mutant Ninja Turtles, Popeye
Cracker Jack caramel coated popcorn and peanuts

D
Dove pieces – Dark Chocolate, Milk Chocolate, Peanut Butter Milk Chocolate, Caramel Milk Chocolate
Dots Gumdrops – including Candy Corn Dots, Ghost Dots, and Bat Dots
Dubble Bubble bubblegum – may include milk or soy
Dum Dum Lollipops - including Shrek Pops (no peanuts, tree nuts, milk, eggs, wheat or gluten. Manufactured on dedicated equipment.)
Dum Dum Chewy Pops (no peanuts, tree nuts, milk, eggs, wheat or gluten. Manufactured on dedicated equipment)

F
Farley’s Kiddie Mix - Smarties, SweetTarts, Now and Later, Jaw Breakers, Super Bubble and Lolli-pops
Ferrara Pan Caramels (may contain milk or soy. Distributed in a facility where peanuts and tree nuts are used to make other products)
Ferrara Pan Lemonhead & Friends candy mix – including Applehead, Cherryhead,  Grapehead, Chewy Lemonhead & Friends, Chewy Atomic Fireball, and Red Hots
Florida’s Natural Healthy Treats Nuggets, Sour String, Fruit Stiks
Fright Fingers Popcorn Kit
Fun Dip
Fun Dip Sour

H
Heath milk chocolate English toffee bar and snack size (does contain almonds)
Hershey’s Bliss - Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Meltaway Center, White Chocolate with Meltaway Center, Milk Chocolate with Raspberry Meltaway Center, Dark Chocolate
Hershey’s Kisses - Candy Corn flavored candy, Caramel, Caramel Apple flavored filling, Milk Chocolate, Chocolate Meltaway, Pumpkin Spice, Hugs, Hugs & Kisses, Cherry Cordial Creme, Milk Chocolate with Almonds, Special Dark
Hershey’s Milk Chocolate bars and snack-size bars
Hershey’s Milk Chocolate with Almonds snack-size bars
Hot Tamales (dairy-free too)

J
Jelly Belly beans (dairy–free too)
Jolly Rancher hard candy and Doubles Candy
Jolly Rancher Hard Candy Stix, Lollipops and Fruit Chews
Jr. Mints fun size (may contain eggs)
Jujifruits (dairy-free too)
Just Born marshmallow treats


K
Kellogg’s Spongebob Squarepants fruit flavored snacks


L
Lemonheads
LifeSavers Gummies including Big Ring Gummies, Sweet ‘n’ Sour, and Scary Assortment

M
M&M’s (original, peanut, peanut butter)
Mars M&M's – except pretzel M&M's
Mars Dove chocolate products
Mars Munch Nut bar
Mars Snickers, Snickers Dark bars, fun size and mini’s (may contain almonds)
Mallo Cup
Marvel Heroes Candy Sticks (Hulk, Spiderman, Wolverine)
Melster Peanut Butter Kisses
Milk Duds
Mike and Ike
Mini Mentos
Mini Sour Dudes Straws
Mounds dark chocolate fun size bars (made on equipment that processes almonds, in a facility that processes peanuts)
Mr. Goodbar  (does contain peanuts)

N
Necco’s Sky Bar 4 in 1 chocolate bar
Necco Wafers
Necco Mary Janes
Necco Mary Jane Peanut Butter Kisses (does contain peanuts)
Necco Canada Mint & Wintergreen Lozenges
Necco Haviland Thin Mints and Candy Stix
Necco Clark Bars
Necco Skybars
Necco Haviland Peppermint & Wintergreen Patties
Necco Candy Eggs
Necco Ultramints
Nestle Milk Chocolate fun size bars
Nestle Baby Ruth
Nestle Bit–O–Honey
Nestle Butterfinger - NOT Butterfinger Crisp or Butterfinger Stixx
Nestle Goobers (does contain peanuts)
Nestle Nips (both regular and sugar–free)
Nestle Oh Henry!
Nestle Raisinets (made on equipment that processes peanuts)
Nestle Sno–Caps
Nestle Wonka Pixy Stix
Nestle Wonka Laffy Taffy
Nestle Wonka Lik–M–Aid Fun Dip
Nestle Wonka Spree
Nik-L-Nip wax bottles with juice
Now and Later

P
Palmer Peanut Butter Cups (does contain peanuts)
Pay Day peanut caramel bar snack size
Peanut M&M’s
Pearson’s Bun candy –  maple and roasted peanuts
Pearson’s Mint Patties,
Pez candy – “Gluten Free”
Pop Rocks
Pixie Stix

R
Rain Blo Bubble Gum Eyes of Terror
Raisinets
Razzles candy gum
Red Hots
Reese’s Fast Break candy bars and snack size
Reese’s Peanut Butter Cups snack size and miniatures
Reese’s Peanut Butter Pumpkins
Reese’s Pieces
Reese’s Select Peanut Butter Cremes
Reese’s Select Clusters
Reese’s Whipps
Rolo chocolate covered caramels

S
Sixlets
Skeleton Pops (lollipops)
Skittles includes Original, Sour, Wild Berry, Fizzl’d Fruits, and Crazy Core, including fun-size
Smarties - the small pastel–colored candies sold in rolls, not Nestle’s chocolate version (Contains NO: gluten, milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, or soy)
Snickers
Snickers Fudge bar
Sour Patch
Starburst Fruit Chews and fun-size
Starburst Gummibursts and Sour Gummibursts – “Gluten Free”
Sugar Babies
Sugar Daddy Caramel Pops
Super Bubble bubble gum
Swedish Fish
Sweethearts conversation hearts Forbidden Fruits (candy packaging of The Twilight Saga, New Moon the movie)
Sweet’s Candy Corn Taffy

T
Tootsie Pops – original and mini
Tootsie Rolls Midgies and snack bars

W
Warheads – Extreme Sour hard candy and Sour QBZ chewy cubes
Wonka Bottlecaps
Wonka Chocolate Laffy Taffy
Wonka Giant Chewy Nerds Jelly Beans
Wonka Giant Pixy Stix
Wonka Gobstopper Everlasting
Wonka Gobstopper Chewy
Wonka Laffy Taffy Ropes
Wonka Mix–Ups
Wonka Monster Mix–Ups – SweetTarts Skulls and Bones, Spooky Nerds, Howlin’ Laffy Taffy
Wonka Nerds (carry a cross contamination warning on the Spooky Nerds orange and fruit punch flavors)
Wonka Pixy Stix
Wonka Runts
Wonka Runts Chewy
Wonka SweetTarts
Wonka Sweetarts (regular)
Wonka Sweetarts Chew
Wonka Sweetarts Giant Chewy
Wonka Sweetarts Mini Chew
Wonka Sweetarts Chewy Twists
Wonka Sweetarts Shockers
Wonka Tart N Tinys,
Wonka Tart N Tinys Chew
Wonka SweetTarts Boo Bag Mix (SweetTart Chews OK, but other packages had a cross–contamination warning!)

Y
York Peppermint Patties Pumpkins
With all these selections, finding some good, gluten–free candy should be a snap. As always, be sure to read labels, as some ingredients can vary. 

**WARNING! THESE UNSAFE CANDIES CONTAIN GLUTEN:
AIRHEADS
Airheads Xtremes Rolls contains wheat flour
ANNABELLE’S
Rocky Road – contains barley malt and wheat flour
BRACH'S
All Brach's candy should be considered NOT gluten–free
HERSHEY
Kit Kat – contains wheat
Reese's Minis
Twizzlers – contains wheat
Whoppers –  contains barley malt and wheat flour
MARS and WRIGLEY
Milky Way –  contains barley malt
Twix –  contains wheat
NESTLE
Butterfinger Crisp or Butterfinger Stixx  –  contains wheat flour
Crunch –  contains barley malt, “made on equipment that also processes wheat.”
Hundred Grand Bar –  contains barley malt, “made on equipment that also processes wheat.”
Wonka Oompas and the Wonka Bar are NOT gluten–free.
RUSSELL STOVER'S – Products have been produced on shared equipment with peanuts, tree nuts, eggs and wheat.
WONKA
Sweetarts Gummy Bugs –  contains wheat/gluten
Sweetarts Rope –  contains wheat/gluten
Oompas
Wonka Bar

A more comprehensive list of unsafe candies for Halloween can be found at celiacfamily.com.
Here is a partial list of major candy manufacturers and how to contact them:
Hershey's – 800–468–1714
Jelly Belly – 800–522–3267
Just Born – 888–645–3453
Mars Chocolate – 800–627–7852
Necco – 781–485–4800
Nestle USA – 800–225–2270
Pearson's – 800–328–6507
Tootsie Roll – 773–838–3400

Got food allergies?

Having to be on a gluten-free diet can be tough. If you're like me though, having multiple food allergies can be a daily struggle. When I was first diagnosed and my sisters went through testing, we discovered my older sister has an allergy to eggs as well. In my parents home, that eliminates 4 major food items. Soy is found in 60% of packaged food in the United States. That leaves 40% to be made with gluten, dairy, or soy. It has taken me (and my family) awhile to adopt to not only avoiding gluten but our other allergies.  That's why when I found Allergy Chefs, Inc., I was incredibly excited.
Joel and Mary Schaefer have 40 years of combined experience in the food industry  This website is a great resource for people with multiple allergies. They have mastered the technique of avoiding using the top 8 food allergens in their cooking. Not only are the recipes nutritious and well balanced, they are absolutely delicious as well!

 Check out their sweet potato pancakes. Of course, I substitute the soy milk with almond milk!

Interesting fact about Chef Joel? He specializes in culinary education and product development for food allergies and special diets was the Culinary Development and Special Dietary Needs Manager at Walt Disney World.  In that role, he spearheaded Disney World’s food allergy initiatives, ensuring that all of their restaurants could better accommodate food-allergic guests at the park.  Throughout his career, from Disney to his current position at Allergy Chefs, Chef Joel has made it his mission to educate the food service industry about food allergies.

http://allergychefs.com/

October Recipe of the Month

As soon as the first day of fall arrived, my husband practically dove into our basement storage area to pull out the decorations. I have to admit, I like the way they look with our furniture but I still prefer summer if I had to pick a season. He even dragged me to the fall decorations in Target the last time we were there shopping. The picture to the left is a wonderful decoration my husband and I picked up at the Arctic Bazaar.
The next item that my husband always asks for is Pumpkin Muffins. When I made this back in Georgia, my little sister thought they were like manna from heaven. My mother, older sister, and I would be lucky if they last more than two days. I even caught her one time taking a bunch to school to stash them in her locker there! I can't blame her though - in our family, once you find something you like (and you're not allergic too) it goes quickly!

My sisters and I a few years ago in Georgia.

So, for October, the recipe I love is from Elana Amsterdam of Elana's Pantry www.elanaspantry.com. I roast a small pumpkin to make this recipe and I just love the pumpkin smell! It reminds me of taking my sisters to the pumpkin patch to pick out our gourds for carving! Canned pumpkin works just as well though.

Gluten Free Pumpkin Pie Muffins

1 ½ cups blanched almond flour (not Bob's Red Mill)
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup agave nectar
2 large eggs
1 cup fresh baked pumpkin (or winter squash), well packed 

Directions

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a mixer puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve - Makes 8 muffins

Gluten-free Oats offer

Can you tolerate gluten-free oats? It’s estimated that 4-8% of gluten-free consumers cannot tolerate gluten-free oats.
My friend, Debbie Wheaton of the Not Even a Crumb™ Foundation, found a company in Montana (Montana Gluten-Free Processors) that grows, harvests, mills and packages a different species of GF oats that are very low on the allergen scale (and consistently test out at 1 ppm). She started eating them a month ago - with NO issues. The company is getting similar testimonials from around the country. They, (Montana Gluten-Free Processors) have asked Debbie to facilitate a nationwide focus group to determine if this is truly the Holy Grail of gluten-free oats.

If you or anyone in your group has had issues with gluten-free oats, I would love them to be a part of this focus group. The Processors will send free product and specific protocols for the group and they’ll also do a huge giveaway at the end. Check out their site to see their entire line of amazing GF mixes http://www.montanaglutenfree.com/

August Recipe of the month

Ever since I was diagnosed with Celiac Disease and my dairy and soy allergies, there are certain restaurants I miss eating at and certain dishes I am no longer able to eat. One of the restaurants I miss dining at is The Cheesecake Factory. My favorite dish there was the Louisiana Chicken Pasta. I was delighted to find a recipe that allows me to enjoy the dish with some minor substitutions.

Louisiana Chicken Pasta

Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup gluten-free bread crumbs ( I toast Udi's bread and crumble it for a quick
1/4 cup grated parmesan cheese (I use Manchego sheep's cheese for a dairy-free substitution)
1 cup milk (I use almond or rice milk)
2 tablespoons flour ( I use Bob's Red Mill All-purpose gluten free flour)

Cajun Sauce:
1 tablespoon butter (Enjoy Life Soy-free)
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream (I use Mimiccreme for a dairy free substitution)
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese ( I use the Manchego here as well)
1 package bow-tie pasta(Tinkyada brown rice pasta)
1 cup mushrooms, sliced
salt and pepper
Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and saute 2 or 3 minutes.
Then add whipping cream and chicken stock (for a thicker sauce - omit chicken stock). Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

ENJOY!

July Support Group Meeting

Please join me Thursday night (July 21st) from 6-8pm at Natural Pantry for the Celiac Disease Foundation Anchorage Gluten-free Support Group! There will be Udi's products there to sample as well as gluten-free Schar cookies! See you there!

July Recipe of the Month

My mother-in-law has two sons and both of them married women with multiple allergies. Sarah, my sister-in-law and I both share dairy and gluten allergies. When we visit, Becky is always adapting her recipes to make us something that is allergen-free! She has mastered adjusting her family recipes to meet our restrictions. She even makes things for the two of us and serves them to our husbands and passes them off as "normal" food! We both love her dearly and appreciate the extra effort and love she puts into our food. I know a lot of people draw the short stick when it comes to mother-in-laws but, I couldn't have asked for a better one! Below is a recipe her mother made when she was a child and she tweaked it to make it gluten and dairy free!

Becky's no-bake Frozen Ice Cream Cake! (it's dairy-free too!)
2 boxes Udi's Crunchy Double Chocolate Chip cookies

2 tablespoons of Earth Balance soy-free butter (room temp)

4 pints Purely Decadent Coconut Milk Vanilla Bean ice cream (room temp)

Chocolate Sauce (recipe for sauce is below)

Directions:

Empty two boxes of Udi's Crunchy Double Chocolate Chip cookies (28 total) in a large gallon freezer bag. Roll over with a rolling pin until all the cookies are crumbled and there are no large chunks. Place cookie crumbles in a large mixing bowl and add two tablespoons of room temp butter. Hand mix until butter is evenly distributed. Spray 9x13 pan and then empty cookie and butter mix into pan. Press firmly to make an even surface. Pour almost all of the chocolate sauce over the cookie crust (leave about 1/4 cup and set aside for drizzling over the top of the finished cake- optional). Let chocolate sauce cool.

While the sauce is cooling, mix all 4 pints of ice cream in a large bowl and mix until it is almost a really thick soup consistency. When chocolate sauce has cooled, poor vanilla ice cream into the pan over the cookie crumble and hardened sauce. Smooth over the top with a spoon and place in freezer overnight.

When you are ready to serve heat the chocolate sauce up a little and drizzle it over the cake for looks and its ready to be served!

Chocolate Sauce:

1 cup gluten-free cocoa powder

1.5 cups sugar

1 cup water

1/2 cup gluten-free corn syrup

pinch of salt

1 teaspoon gluten-free vanilla

Directions:
In a small saucepan, combine cocoa powder, sugar, water, corn syrup, and salt; mix well. Cook over medium heat, stirring frequently, until mixture comes to a boil; boil 3 minutes, stirring constantly

I think I ended up eating the rest of this . . .

Remove pan from heat and beat in vanilla. Let cool completely, stirring occasionally. Store covered in refrigerator.

July Product of the Month

I just discovered these amazing cookies while visiting my in-laws. My moher-in-law, Becky, has a great little store near her home in Fairmont, MN that always has gluten-free gems. The Olive Pantry was the store that first introduced me to Udi's bread and I have never looked back! I was so excited when she found these cookies - they are not heavy or soft like most gluten-free cookies. They are crunchy and chocolately and I am convinced its impossible to eat just one!

Terra Bella Coffee offers gluten-free items!

I have known for sometime that Terra Bella makes gluten-free items. They made my birthday cake for me back in March. Recently, however, I visited their coffee shop again and I am still delighted whenever I see signs like the one below! It just makes my day. I wanted to share it with you all again.

For more information on menu items, locations, hours, community events, and just good info a an awesome company visit www.terrabellacoffee.com

I also have them listed under my AK Restaurant Guide and there is a good article to read there as well.

I'd love to hear from those of you that have been to their place and loved their food!

June Recipe of the month

I got this recipe from my friend, Kirsten, who I met at the gluten free family weekend at NJY Camp. She has a gluten free blog too! http://whattofeedyourkids.blogspot.com

GFCF Chocolate Chip Cookies

I think yummy, homemade gluten free/dairy free treats make going gluten/casein free a lot less of a "diet" and more of a lifestyle change. These are based on a recipe in my FAVORITE gluten free cookbook by Annalise Roberts, Gluten Free Baking Classics.

1 cup Spectrum Naturals Organic Shortening (Whole Foods has this)
1 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 Tablespoon organic gluten free vanilla extract
2 cups plus 2 Tablespoons Brown Rice Flour Mix (see below)
1.5 teaspoons baking soda
1 teaspoon xanthum gum
1/2 teaspoon salt
12 ounces Enjoy Life gluten, dairy and soy free chocolate chips

1.Heat oven to 375 degrees. I use teflon sheet or you can spray cookie sheet with cooking spray.
2. Beat shortening and sugar with electric mixer. Add eggs and vanilla. Beat until fluffy.
3. Add flour, baking soda, xanthum gum and salt. Mix at medium speed until well blended.
4. Drop tablespoon of dough onto cookie sheet 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown.

ALSO...I grind up cashews in a coffee grinder to make cashew flour. Then I mix 2 parts cookie dough with 1 part cashew flour to add some protein.

Brown Rice Flour Mix

6 cups brown rice flour (extra finely ground)
2 cups potato starch
1 cup tapioca flour
2 cups sorghum flour (optional)