Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, August 23, 2017

Chocolate Pumpkin Cheesecake, gluten-free from author @DarylWoodGerber


Sparky is a sensitive soul and he often has irregular stomach issues. Poor guy. Poor me. He might simply be a nervous nellie and, therefore, his stomach clenches, but before I accept that fate, I’ve been trying to figure out if his diet is to blame. I took him off all his kibble and changed his diet to white rice and chicken with a little chicken broth. That worked pretty well. I added in white sweet potatoes. He has finally taken to those, though he won’t go near an orange sweet potato. Ick.



Okay, good. Next step. Add in some vitamins. Yep, all good. He can have his biscuit treats (Iams) and peanut butter and some bison chips. All good.

Then someone suggested I add a little pumpkin to his diet because it helps a sour stomach. 

Hmm.  Pumpkin is orange. If he wouldn’t take to orange sweet potatoes, would he take to pumpkins? No, absolutely not! I tried for a few days, but he turned up his nose and walked away from every bit of food.

So what was I supposed to do with that pumpkin? I wasn’t going to throw it out. It's not the fall and there are so many lovely fruit things I could make while the fruit is in season, but I had pumpkin. Luckily, I adore pumpkin. 

I considered making a pumpkin bundt cake and pumpkin muffins, but then as I surveyed my refrigerator, I realized I had a few more foods that needed to be used…ASAP.  Cream cheese, cottage cheese, and more. Plus I had some gluten-free cookies that had to be eaten, too.

Well, here’s what I came up with—I considered this a test run for a Thanksgiving dessert—and it’s a winner. FYI, I might consider melting the chocolate chips next time and mixing it with 1 cup of the batter and then swirling that chocolate into the cake. More experimentation ahead. Yum!

PS Sparky is doing much better, without the pumpkin. So, crossing my fingers…



CHOCOLATE PUMPKIN CHEESECAKE
Gluten-free
For crust:
6 gluten-free double chocolate chip, crumbled
2 tablespoons butter, melted

For filling:
12 oz. cream cheese, softened
12 oz. cottage cheese
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
4 eggs
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/3 cup chocolate chips, if desired


Line a spring-form pan with parchment paper.

Preheat the oven to 300 degrees F. 

Make the crust by combining the cookie crumbs and melted butter in a small bowl.  Press the mixture into the bottom of an 8-inch spring-form pan.

Bake the crust for 5 minutes, then remove from oven and set aside until ready to fill.

In a large mixing bowl, combine the cream cheese, cottage cheese, sugar, vanilla, pumpkin, eggs, cornstarch, and spices. Beat on HIGH until smooth and creamy.

Stir in chocolate chips (if desired).

Pour into the spring-form pan. Bake for 60-70 minutes. The top will be a bit darker by this point.

Turn off oven and let stand in oven for 1 hour to SET. Remove from oven and let stand on wire rack until room temperature. 

Top the spring-form pan lightly with foil. Put the cake, still in the spring-form pan, into the refrigerator.


When the cake is chilled (about 2 hours), run a knife around the outer rim of the cake, and then remove the spring-form pan sides. 

At this point, if you like, you can decorate with crème fraîche and more chocolate chips.

The cake is ready to serve. Refrigerate whatever you don't eat.

















Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
                                a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.



Wednesday, August 16, 2017

Easy Shrimp & Artichoke Stir Fry #recipe from author @DarylWoodGerber


From Daryl:

As I press on through the summer writing, writing, and writing--I'm working on Cookbook Nook #6 right now; so much fun!! plus I'm doing all the PR prep for A Deadly Éclair...November is fast approaching--I don't like to think about making huge dinners or even dinners with lots of steps.

And when it's hot, I don't like to cook at length and heat up the house. I want something that takes minutes to prepare and minutes to serve.

This recipe is it!

One of the easiest of all items to buy at the store is:  salad bar. On a busy day, I head to my favorite grocery store and pick up a salad with all my favorite goodies.

Then I throw a piece of fish or a chop on the barbecue, and dinner is ready!

I also like raiding the salad bar for the veggies that I use in a quickie stir fry. Why buy the whole pack of green onions? Why buy a whole jar of Kalamata olives? Why buy a full carton of baby tomatoes? I do keep artichoke hearts on hand because I love them.

This easy dish, which takes 3 minutes to prepare, 3 minutes to cook the first portion, and 3 more minutes to cook the second half...a total of 9 minutes from refrigerator to table, should satisfy the savory eaters in your group!

EASY Shrimp and Artichokes

Serves 1  (obviously multiply to make larger portions)

8-10 cooked medium-sized shrimp
4 marinated artichoke heart quarters (including oil)

Plus, a quick raid on the salad bar:

3-4 miniature plum tomatoes, sliced in half
6-8 Kalamata olives
2 tablespoons peas
1 tablespoon green onions
Season with salt and pepper, as desired. 
(My artichoke hearts had plenty of seasoning in them.)

In a medium sauté pan, heat the shrimp and artichoke hearts (using 1-2 tablespoons of the marinated artichoke hearts' oil) over medium-high heat for 3 minutes. 

Add the tomatoes, olives, and whatever else you have chosen from the salad bar. Cook for 3 more minutes.

Serve hot.






I served with a crisp pinot grigio.

Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
                                a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.



Wednesday, August 9, 2017

Gluten-free Raspberry Scones + book #giveaway from author @DarylWoodGerber



From Daryl aka Avery

Just because it's summer! I'm offering another summer giveaway!  But, caveat, I'm on the road today so I won't be able to respond (sorry) until the end of the day or tomorrow, so this will run until Friday! See details below.

In the meantime, I have to share one of my favorite scone recipes with you. Raspberries (as all berries) are IN during the summer. They are plump and beautiful and they cook into a delicious sugar when added to pastries.

I happen to like all berries. Strawberries, blueberries, blackberries. I remember picking blackberries on the vines my dad planted in our garden. There were three rows. They took me about an hour to pluck at least once a week. Every time, I made pies. At least 6 pies. We put 5 in the freezer and ate one. (I usually had a stomach ache after picking because I couldn't resist tasting...)  

We had pie all winter long. I became very good at making pie crusts. 

Oh, for the life when I could eat gluten and make a regular pie crust. Now, don't get me wrong. A gluten-free pie crust doesn't really taste different from a regular pie crust, but it doesn't roll or crimp the same. Big deal.

Not true of a scone.  The pastry dough works the same way as I remember as a girl. It rises with the help of the baking powder.

In this recipe I use whey powder. Whey powder, though it resembles flour, isn't a flour...

What is whey powder?  Well, milk is made of two proteins, casein and wheyWhey protein is considered a complete protein as it contains all 9 essential amino acids. It is low in lactose content.

I have found the powder really helps keep gluten-free breads moist. I haven't used it for regular flour breads, but I would imagine it does the same.

But enough education. Here is one of my favorite new recipes for a breakfast treat!  Enjoy!


GLUTEN-FREE RASPBERRY SCONES

2 cups gluten-free flour (*I used 7/8 cup tapioca starch, 2 tablespoons whey powder, 1 cup sweet rice flour – the whey flour matters! You can use your favorite blend of gluten-free flour but make sure you include 2 tablespoons of whey in the mix.)
1/2 teaspoon xanthan gum
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled butter (cut into pieces)
1 cup raspberries
1 large egg
1 teaspoon vanilla
1/2 cup cream
2 tablespoons milk

For wash:
1 egg white
1 tablespoon milk

Preheat oven to 400 degrees.

In a large bowl, mix the gluten-free flours (with whey), xanthan gum, sugar, baking powder, and salt. Put the mixture into a Cuisinart and pulse with the pieces of butter.

Pour the mixture back into the large bowl and add the raspberries. Carefully coat raspberries with mixture. Try not to crush them.

In a small bowl, mix the egg, vanilla, cream, and milk. Add the mixture to the raspberry/flour mixture.  Stir gently, just enough to incorporate.

Turn the mixture onto a baking sheet lined with parchment paper. With wet hands, press the mixture into a round about 1” thick. Cut the round into 6-8 wedges.  Brush with the egg/milk wash.

Bake at 400 degrees for 20 minutes until nicely brown. Make sure you put the pan in the middle of the oven so the bottom of the scone doesn’t get too brown.


Remove from oven and cut the slices again. They will have merged together. Eat immediately or wrap each wedge individually in plastic wrap.










Giveaway!

You see For Cheddar or Worse in the picture at the top? That is what I'm giving away - book #7 of the Cheese Shop Mysteries. Great reviews. One of my most favorite books to have written. It's a closed room mystery. Have you read any closed room mysteries that really gotcha!!??

PS  If you already have the book, enter anyway and, if you win, you can donate it to a library or I can send you some fun swag instead!

Leave your email so I can contact you if you win.



Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
                                a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.