Triple chocolate pancakes

Today, I woke up wanting chocolate. For breakfast.

And, because I'm an adult, I can do things like that. A simple bowl of cocoa pebbles would have sufficed, but there were none in the house.

Enter: Triple Chocolate Pancakes.

A basic pancake recipe chocolated up. You're welcome.

Triple Chocolate Pancakes

1/3 c. brown rice flour
1/3 c. sorghum flour
1/3 c. potato starch
1/8 t. xanthan gum
1 t. baking powder
1/8 t. baking soda
1/8 t. salt
1 T. oil
1 T. chocolate syrup*
1 T. cocoa*
1 T. lightly packed brown sugar
1 egg, slightly beaten
2/3 c. milk
1/3 c. mini chocolate chips*

*Hershey's chocolate syrup, cocoa and chocolate chips are GF

Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Mix the dry ingredients into the wet ingredients. Mix well with a whisk, and stir in the chocolate chips.

Preheat a griddle/ pan until water droplets dance around a few seconds before disappearing. (I use a nonstick pan on medium-low)

Ladle in about 1/3 cup of the batter and let it cook until you barely start seeing bubbles in the middle and the sides are set. Flip, and cook for a few minutes until the center is done.

Serve with whipped cream, and chocolate syrup in place of regular syrup.

Cinnamon Chocolate Chip Scones

A quick peek around the internet will tell you that everyone's got their own scone recipe. From the traditional, to the bizarre, and everything in-between. Some use cold butter, some use soft butter, some use cream. Some use milk, some use eggs, some don't use any of that stuff.

This is my version.

I love the combination of cinnamon and chocolate, in the right ratio so that you can taste both. They end up kinda tasting like a biscuit-y cookie. Perfect with coffee or tea.

Cinnamon Chocolate Chip Scones

2/3 c. brown rice flour
2/3 c. sorghum flour
2/3 c. tapioca starch
pinch xanthan gum
pinch salt
2 t. baking powder
1/4 t. baking soda
1 T. cinnamon

2 eggs, beaten
1/4 c. brown sugar
1 t. vanilla

1 c. mini chocolate chips, or chocolate chunks

To sprinkle on top:
1 T. sugar
1/4 t. cinnamon
1/8 t. salt

Preheat the oven to 375.

Mix the egg, sugar, and vanilla until combined. Mix the dry ingredients together, then stir into the wet ingredients. It may take a little stirring, but they will eventually all mix together. It will form a soft, slightly sticky dough. Mix in the chocolate.

On a greased cookie sheet, plop the dough in a mound and form a flattened circle- not too flat, about a half inch or so.

Sprinkle on the cinnamon/sugar/salt mixture, and bake for about 20 minutes.

The center will be set and form a nice crust on top.

After removing from the oven, cut into wedges with a pizza cutter.

Please, learn from my mistakes and let them cool before enjoying. :o)

Nutella Swirl Cookies

Nutella is everywhere. It seems as if everyone loves it. I've had more than a few pieces of gluten free toast spread with a generous dollup of Nutella. I've seen cupcakes, cookies, cheesecake, Nutella mole, you name it.

Today felt like a Nutella cookie kind of day. I give you...

Nutella Swirl Cookies

1 c. gluten free flour (1/3 c. each sorghum & brown rice flour, potato starch, pinch xanthan gum)
1/8 t. salt
1/4 t. baking soda
1/3 c. brown sugar
1/4 c. butter, softened
1 egg
1/4 t. vanilla
1/3 c. Nutella

Preheat the oven to 350. Combine all dry ingredients. In a separate bowl, beat the sugar and butter until well-mixed and a little fluffy. Beat in the egg and vanilla. Stir in the dry ingredients.

Once everything is mixed, smooth out the cookie dough inside the mixing bowl. Spray the measuring cup with cooking spray before measuring the Nutella, then drizzle it over the top of the dough. Using the spoon, swirl it into the dough, being careful not to over-mix.

It helps to refrigerate the dough before baking, as they spread a little. 

Drop by spoonfuls onto a greased cookie sheet, and bake for about 10 minutes, or until the middles look set. Let them cool a few minutes before removing them from the pan.

Nom your face off.

Corn meal chicken nuggets

I've made a lot of chicken, and I've made a lot of chicken nuggets. So far, all nugget attempts have turned out so-so.

These nuggets were discovered on a random trip to my sister's place. I asked if she had any food, and she said she had some leftover chicken. Even cold from the fridge, this chicken is awesome. I was immediately hooked and I've made it about 5 times now.

It's ridiculously easy. The corn meal gives it a good flavor and a better texture than floured nuggets. Definitely a winner.

Corn meal chicken nuggets

1/4 c. corn meal
1 t. each salt and pepper
chicken breasts, cut into nugget-sized pieces
1 t. olive oil

Preheat a skillet to medium-high heat. Add the chicken to the corn meal, salt, and pepper. I find it easiest to put it in a tupperware container and shake it around.

Once the chicken is coated, add the oil to the pan and toss in the nuggets. Turn the heat down to medium. Cook on each side about 6 minutes, or until cooked through.

That's all it takes!

Best served with tator tots and ketchup. :o)

Strawberry muffins

I'm not going to lie, I make a pretty darn good gluten free muffin, and this is one of my favorite recipes.
Great with coffee or tea, and just sweet enough.

Strawberry muffins

1 c. gluten free flour (1/3 c. each sorghum & brown rice flour, potato starch, pinch xanthan gum)
1/2 T. baking powder
1/8 t. salt
2 T. brown sugar
1 egg, beaten
1/2 c. milk
2 T. oil
1/4 c. strawberry jam or preserves
dash of cinnamon

Mix the dry ingredients together. Mix the wet ingredients together, then combine. Bake at 350 for 12 minutes or so. (Or, use your Xpress Redi Set Go and bake for 5 minutes)
They will be done with a toothpick comes out clean.

Makes 6 muffins

Gluten free cinnamon roll waffles

Thanks to pinterest, lately I've been seeing recipes for cinnamon roll waffles. Basically you take a pre-made cinnamon roll and cook it on a waffle iron. Everyday genius, but not so fun for us gluten free folk who can't just pop open a tube of cinnamon rolls.

As with most things of this nature, we have to make a little more effort.

Thankfully, not much more.

This recipe is no more involved than making a regular batch of waffles. You get cinnamon roll taste without the labor of cinnamon rolls, and you don't have to worry about heating the whole house up with the oven. It's pretty much a win-win situation.

Cinnamon Roll Waffles: Makes 6

2/3 c. brown rice flour
2/3 c. sorghum flour
2/3 c. potato starch
1/8 t. xanthan gum
1/4 t. salt
1 t. baking powder
1 t. vanilla
2 T. oil
2 eggs, beaten

1 3/4 c. milk, warmed
1 pkg fast-rising yeast

Cinnamon/ sugar mixture:
1/3 c. brown sugar
1 1/2 t. cinnamon

Add 1 t. of sugar to the warmed milk and add the yeast. Let it get bubbly while you mix your dry ingredients with a whisk. Mix the wet ingredients in a separate bowl, and mix the dry ingredients into the wet. It should be pourable, but not too runny or thick.

Give the waffle iron a good coating with cooking spray in-between each batch. Pour ~1/4 c. of batter into a preheated waffle iron. Spoon some of the sugar mixture on top, and top with more batter. You're basically sandwiching the cinnamon/sugar into the middle of the waffle. Cook for a few minutes- I check to see if they're done when the steaming has calmed down.

Eat them with no embellishments, top them with a dusting of powdered sugar, drizzle them with syrup- or if you're really feeling the sugar rush- cinnamon roll glaze:

1 c. powdered sugar
1/2 t. vanilla
1/2 t. cinnamon
2 T. milk
1/8 t. salt

Or a cream cheese frosting:

4 oz room temp cream cheese
1 c powdered sugar
1/2 stick unsalted butter room temp
1/2 tsp vanilla

Now that we've gotten way too involved with the toppings, I should note that they are fantastic with just a little bit of butter spread on top.

Gluten is poison

I love this speech posted by a fellow Celiac, over at Gluten Hates Me...

I felt like she really explained everything well. It's often what I find myself trying to say, but can never explain it right. So go check it out:

Gluten Hates Me- Gluten is Poison