April 26, 2024

Clafouti (Nectarine-Raspberry Fruit Bake)

August 26, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient this week is nectarines—so good for you!   And our recipe is for a yummy baked dessert which includes nectarines AND raspberries.   This is a classic French dessert (think ala Julia Child) with the fancy French name Clafouti (cla-foo-tea).   Clafouti is a delicious sort-of-cake, sort-of-custard, very light, perfect for summer dessert (but oh-so-simple).   As typical I have made it gluten free (dairy free, too) but it can also be made with traditional all-purpose flour.  You can make clafouti with practically any type of ripe, juicy fruit.  In the past, we have enjoyed pear, cherry, and blueberry variations.   You might remember a few weeks ago we had a recipe for Fruit Crisp.  These two recipes both feature yummy, ripe, juicy, seasonal fruits but differ in their texture.  The Crisp is just that…a crispy, oatmeal-based topping for the fruit; while this Bake (clafouti) is more tender and delicate.  *** I’d love to know which presentation your family enjoys most!

2013-08-23 11.02.23

 

Nectarine-Raspberry Clafouti (Fruit Bake)

Ingredients:
1 tablespoon coconut oil (or butter)  2013-08-23 10.06.49
3 large ripe nectarines
1 (6 ounce) container raspberries
3/4 cup gluten free all-purpose flour
1 teaspoon baking powder
pinch of salt
3 tablespoons agave nectar
2 large eggs
1 cup almond milk
1 teaspoon almond extract

Directions:

  • Preheat oven to 400.
  • Grease a 1+1/2 – 2 quart ceramic baking dish with a small amount of coconut oil (or butter).
  • Pit the nectarines and then roughly chop.
  • In a blender container, mix all ingredients except for the fruit ‘til smooth and foamy, just a minute or so.
  • Pour about 1/4″ of batter into the baking dish. Place in oven ‘til batter looks slightly set (about 2 minutes).  Remove from oven.
  • Add chopped nectarines on top and pour in the balance of the batter;  scatter the raspberries on top, pushing them down gently into the batter with your finger.
  • Put baking dish back into oven; REDUCE HEAT to 350,  and bake for 45 minutes.
  • The clafouti is done when it has puffed and lightly browned; check by using a thin knife inserted into the center that comes out clean.
  • Set aside to cool slightly.  Can be eaten warm or cold.    Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Gluten Free Zucchini Bread

August 19, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. Today our series on summer recipes featuring in-season produce continues. Our featured ingredient—again—this week is zucchini!  Our own little garden (ok, honestly, it is Robert’s garden) is pumping out the zucchinis.  How about you?  Are you checking Pinterest or roaming the internet looking for yummy zucchini recipes?  This zucchini bread recipe uses almond flour so it is low in carbs, high in protein…very paleo-friendly, too!  Enjoy!

2013-08-16 10.34.44

Gluten Free Zucchini Bread

Ingredients:
1+1/2 cups blanched almond flour
1 teaspoon baking soda
1/4 teaspoon salt
1+1/2 teaspoon cinnamon
1/2 cup chopped walnuts or 1/2 cup chocolate chips (optional)
1 medium-to-large sized zucchini
2 large eggs
2-3 tablespoons honey or agave nectar
1 very ripe banana, mashed
1 tablespoon melted coconut oil

Directions:
Preheat oven to 350.  Grease a loaf pan and set aside.
Grate the zucchini (sans the seeds!) onto a tea towel; you should have about 1 cup.  Roll the towel up and squeeze to remove excess moisture from the zucchini. Set aside.
Whisk dry ingredients together in a medium bowl.
In a larger bowl, mash the banana and then whisk in the eggs, agave, and coconut oil.  Stir in the zucchini.
Add dry ingredients to wet, whisking until well combined.
Pour batter into greased loaf pan and bake for 35-40 minutes, or ‘til a toothpick inserted into the center comes out clean.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Ratatouille

August 12, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today our series of summer recipes featuring in-season produce continues. Our featured ingredient this week is zucchini!  Here is a link showing the nutritional value of this summer squash as well as it’s health benefits.

As prolific as zucchini is both in our own gardens as well as the farmstands from which we purchase some of our produce, I suppose we could continue for the rest of the summer with recipes utilizing zucchini.  Earlier this year, I posted a recipe for Gluten Free Zucchini Muffins; check it out!

Today’s recipe is for Ratatouille—a yummy melange (mixture) of zucchini and other seasonal veggies!  Ratatouille can be served hot, room temp (my favorite), or even cold.  It can be a delicious side dish served with something yummy off the grill.  It is a tasty alternative as a pizza topping, too.  Our favorite way to enjoy Ratatouille is as a vegetarian entree with the addition of fresh mozzarella pieces; oh yum!   And bread…don’t forget some bread!  A nice crusty baguette or loaf of Italian bread is great!  This is also a dish which can be served—and enjoyed by all—when you have any combo of vegetarians, vegans, and meat eaters.

And, of course, I would be remiss to fail to mention my favorite (yours, too?) Ratatouille… Actually, a little rat who yearned to be a French chef.  Remember him?

Ratatouille2013-07-31 18.56.35

Ingredients:
1/4 cup olive oil, plus more as needed
Kosher salt and ground lemon pepper*
1 medium-sized eggplant, cut into cubes
2 medium-sized zucchini, halved and cut into halfmoons
1 red pepper, cubed
1 yellow pepper, cubed
1 large sweet onion, chopped
8 ounces baby bella mushrooms, chopped
3-4 medium tomatoes, chopped
3 tablespoons chopped garlic
2 teaspoons chopped fresh thyme
1 stem fresh rosemary, pulled into sprigs
3 tablespoons good balsamic vinegar
optional: 8 ounce container of fresh mozzarella balls

Directions:
Heat 2 tablespoons of olive oil in a large saute pan.  Cook the vegetables, individually, (separately) for 5 or 6 minutes each, seasoning lightly with kosher salt and a few grinds of lemon pepper.  Remove each and place into one large bowl to hold ‘til remainder of veggies (eggplant, zucchini, peppers, onion, mushrooms) are finished. Add additional olive oil as needed.  Combine all of the cooked vegetables back together in the pan, and then stir in the chopped tomatoes, garlic, thyme, and rosemary.  Allow to gently simmer for 20 minutes.  Finally, add the balsamic vinegar, and taste for additional salt and pepper.  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

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Summer Fruit Crisp (Gluten Free)

August 5, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient(s) this week are peaches and cherries!!!  Here are a couple of links to the  nutritional value along with some incredible health benefits  of these delicious fruits (peaches and cherries)—besides the fact that they are just yummy!

Nothing says summer to me more than the fruits that are available just during this season!  My most favorite is cherries; I just love cherries!  They are not in season for very long so indulge while you can!  We are!

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Summer Fruit Crisp

Ingredients:2013-08-02 09.52.20
3 large peaches, sliced
1 cup (18-20) cherries, pitted* and halved
1/2 cup raspberries (optional)
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon almond extract
3/4  cup oats
3/4 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes

Directions:
Preheat the oven to 375.
Cube up the butter and place in refrigerator until ready for it.
In a baking dish or pie plate, toss the cut-up fruit with 1 tablespoon of the sugar and the almond extract; set aside.
Place the oats, 1/4 cup sugar, almond flour, cinnamon and salt into the large bowl of a food processor.  Pulse a couple of times to combine.  Add the cold butter, pulsing just until it comes together and forms clumps.  (Of course, you can mix this by hand, too!)
Mound the oat mixture on top of the prepared fruit.
Bake for 35 to 40 minutes.
Serve warm or cold; a nice scoop of vanilla ice cream completes this!  Enjoy!

*  Here is how I pitted the cherries—with a drinking straw.  Yes, ma’am!  2013-08-02 09.01.35Now I am a girl who l-o-v-e-s her gadgets!  And, of course, you can go out and buy a cherry pitter.  But sometimes simple is the better answer.  And besides, then one can save her pennies to buy an incredible kitchen tool!  😉   Just do it like this:
Remove the stem from a cherry.
Place the end of the straw over the indentation of the cherry.
Firmly, but gently wiggle the straw straight through the cherry; the pit will pop right out!  Easy-peasy!

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥   (Don’t ever forget that!)

coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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Blueberry Frozen Dessert

July 22, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  We continue our series of summer recipes featuring in-season ingredients.  Our featured ingredient this week is blueberries!  Check out just some of the healthy benefits of this tiny but powerful fruit!  Today’s recipe is for a blueberry frozen dessert—not quite ice cream but it fits perfectly into our ‘healthy but oh-so-yummy’ category!

2013-07-18 22.09.43

Here in the NorthEast, we are in the midst of berry season.  Blueberries are so plentiful that I have six four pints sitting in my refrigerator.  A few weeks ago, we had a recipe for Blueberry Almond Muffins.  But we are also in the midst of a heatwave; so I went looking for a recipe for a frozen treat to make for Robert.  Oh, I found m-a-n-y recipes for blueberry ice cream, sorbet, sherbert, and frozen smoothies…and they all looked so good!  However, I really wanted to keep it light, simple, and healthy but oh-so-yummy!  Over on Amy Green’s website, simplysugarandglutenfree, I found a quite easy recipe that I have tweaked just a bit.  Enjoy!

Ingredients:2013-07-18 21.01.21

1/2 very ripe banana, cut into 1/2″ slices and frozen
1/2 cup blueberries, frozen
1/2 cup ricotta
1 teaspoon maple syrup, or to taste
1/2 teaspoon almond extract

Toppings:
1 tablespoon sliced almonds
1-2 dollops whipped cream
Additional blueberries

Directions:

  • First things first: if you haven’t already…place the cut-up banana and blueberries in the freezer for a couple of hours.
  • Put the frozen fruit into the small bowl of a food processor or blender. Process just until it’s in small chunks.
  • Add the ricotta and flavorings; process until smooth, stopping to scrape down sides as necessary.
  • Put your “ice cream” in a bowl and top with chopped nuts, whipped cream, and additional (non-frozen) blueberries.  Best if eaten immediately as a ‘soft-serve’ type dessert!

Substitutions:
For the blueberries – almost any flavorful summer fruit (I am going to try peaches tonight!)
For the ricotta – cottage cheese
For the maple syrup – agave nectar or honey
For the almonds – any of your favorite nuts

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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Flourless Oatmeal Peanut Butter Cookies (Gluten Free)

July 8, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  As promised, we have been sharing some gluten free treats that you can bring to all of your summer festivities: bbqs, camping trips, picnics, hoedowns, and block parties.  This week we are making  Oatmeal Peanut Butter Cookies.  You can include the add-ins that your loved ones enjoy such as chocolate chips, craisins, chopped walnuts, etc.

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Ingredients:

1/2 cup dried cranberries
2 teaspoons baking soda2013-07-05 09.16.32
4+1/2 cups rolled oats
1+1/2 cups peanut butter (or crunchy peanut butter!)
1/2 cup coconut oil, or butter
3/4 cup packed brown sugar
3/4 cup coconut sugar, or white sugar
3 eggs
1/2 teaspoon vanilla extract
1 cup chocolate chips
optional (suggested!) 1 cup chopped walnuts

Directions:

In a medium sized bowl, mix together the oats, baking soda, and dried cranberries; set aside.  Using a stand mixer, cream the peanut butter, other ‘butter,’ and sugars together ‘til light and fluffy.  Add eggs, one at a time, and also the vanilla.  Mix to blend well.  Slowly pour in the dry ingredients, mixing just until everything is combined.  By hand, stir in  the chocolate chips, and walnuts (if including), too.  Place in refrigerator for 10-15 minutes to firm up.  Preheat the oven to 350.  Line a baking sheet with parchment paper.  Using a small cookie scoop or a tablespoon, scoop the cookie batter and drop it onto lined cookie sheet, 2 inches apart.  Bake for 9 to 12 minutes until light golden brown and just getting firm. (If you enjoy your cookies a little on the softer side, underbake by one minute.)   Makes approximately 4 dozen cookies.

Note: this dough is sticky because of the peanut butter, so I strongly suggest using your hands as little as possible.  Cooling the dough in the refrigerator is a great help here!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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Gluten Free Chocolate Chip Cookies (and a Mix!)

June 17, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.   Being we are now in full-swing summertime, for the next few weeks we are going to focus on gluten free treats that you can share at your bbq’s, picnics, hoedowns, and block parties.  Look forward to graham crackers for s’mores, brownies, sheet cake and maybe some more cookie recipes, too!

2013-06-13 21.24.57

Gluten Free Chocolate Chip Cookies
(makes 4 dozen regular cookies)

Ingredients:

1 batch Chocolate Chip Cookie Mix * see below
8 tablespoons unsalted butter or shortening, at room temperature
2 eggs, room temperature, lightly beaten
1+ ½ teaspoons vanilla extract

Directions:

  • Line 2 baking sheets with parchment paper and set aside
  • Place cookie mix in bowl of stand mixer; give a stir to get out any lumps
  • Add butter, eggs, and vanilla to bowl; mix on low until combined, approximately 30-40 seconds
  • Scrape down bowl with spatula; then mix batter for 2 minutes on medium speed
  • Drop balls of dough about 1+1/2 inches in diameter about 1 inch apart onto one baking sheet
  • Place in freezer for 5 minutes (this will help the cookies to not spread too thin)
  • Preheat oven to 325; and fill other baking sheet in the meantime
  • Once the dough has chilled, place 1st baking sheet into preheated oven; bake until cookies are beginning to brown underneath, about 10-12 minutes
  • Remove from oven and place cookies on cooling racks
  • Try not to eat them until they have cooled; oh, go ahead!  enjoy!

A few notes:

  • I made my batch dairy free by using shortening, Earth Balance non-dairy butter substitute, and coconut oil.
  • This is a very stiff batter; it will give your mixer a good workout!
  • I made these in a ‘manly’ size cookie. I got 26 cookies out of the recipe.

 

Chocolate Chip Cookie Mix

Ingredients:
2+1/4 cups Gluten free flour
Consisting of:
1/2 cup Brown Rice Flour
1/2 cup Oat Flour
1/2 cup Almond Flour
3/4 cup Cornstarch
1/2 teaspoon Xanthan gum
2 teaspoon Psyllium husk
1 teaspoon Baking soda
1/2 teaspoon Sea salt
1 cup Coconut sugar or brown sugar
1/2 cup Sugar
12 ounces Semisweet chocolate chips (I use dairy-free)

Directions:
Place all ingredients, except chocolate chips, in a bowl, stir until well combined.  Pour into any airtight container—glass jar, plastic storage container or bag.  Tamp down to really get it snugly in there!  This fits well into a quart sized Mason jar (looks cute, too!).  Add chocolate chips on top and seal.  Use entire batch for the above recipe.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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Strawberry Poundcake Cupcakes (GF)

June 3, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today’s recipe is for Strawberry Poundcake Cupcakes with Whipped Cream & Cream Cheese Frosting.  Oh yeah!

2013-06-02 20.08.14

I made these as a special indulgent treat for a family get-together this past weekend…we celebrated my daughter, Kassia’s 32nd birthday along with my stepmom, Betsy’s, birthday AND honored our little ballerina, Kaylie Joy, as she performed in her third recital!  Big doings, I am telling you!  So, we splurged a little bit in the healthy category, and oh boy…did we enjoy the yummy category!  These were a hit with the gluten-free crowd…AND the crowd that can eat their gluten.

These delightful cupcakes are based on a ‘perfect’ poundcake recipe from Shirley Braden at glutenfreeeasily.com  You should definitely check out Mrs. Braden’s website and blog!  Her recipes are tried&true!  I’ve never had a failure using her recipes and she has much insight to share regarding gluten-free baking and cooking.

*NOTE*  You will need only one other ingredient to complete these beautiful, delicious cupcakes: some perfectly ripe small-sized whole strawberries.  It is important that you choose small strawberries because if you were to insert cut strawberries into the tops of your cupcakes, the moisture would ruin the consistency of your lovely poundcake cupcakes!  Trust me…you can ask me how I know  ;-{

Poundcake Cupcakes

2013-06-01 15.56.21Cupcake Ingredients:
2+1/4 cups gluten-free flour
1+1/2 teaspoons xanthan gum
1+1/4 teaspoons salt
1 teaspoon baking powder
3/4 cup light olive oil
1+1/2 cups coconut sugar (your choice of sugar)
2 tablespoons orange or grapefruit juice
2 teaspoons almond extract
3 large eggs
2/3 cup coconut milk (your choice of milk)

Directions for cupcakes:

  • Preheat oven to 350; line muffin tins with 24 cupcake papers
  • Whisk together the dry ingredients in a bowl; set aside
  • Pour olive oil into mixing bowl, with mixer running slowly add sugar,  juice, and extract ‘til combined well
  • Add eggs—one at a time—stirring after each addition
  • Add milk, and mix for two minutes
  • Gradually add dry ingredients into wet ingredients, mixing well
  • Scoop batter into lined tins
  • Bake for 22–24 minutes, testing with toothpick for doneness
  • Remove from tins, and cool completely on rack

Whipped Cream and Cream Cheese Frosting

Frosting Ingredients:
1 pint (2 cups) heavy whipping cream
2 tablespoons powdered sugar
1+1/2 teaspoons almond extract

8 ounces cream cheese, room temperature
1/2 cup powdered sugar

Directions for frosting:
Cream whips best when it is cold. Keep the whipping cream in the refrigerator ‘til ready to whip.  Also chill your mixing bowl AND whisk or beaters (refrigerate for at least 15 minutes).

  • Add cold whipping cream to chilled bowl
  • Whisk using electric mixer ‘til soft peaks form
  • Then sprinkle the sugar over the whipping cream and continue to beat; as sugar is blended in, slowly pour in the extract
  • Important to keep an eye on the cream as it heads towards done; don’t overbeat!  Set aside
  • In a separate large bowl, beat the cream cheese ‘til fluffy
  • Crefully add in the 1/2 cup powdered sugar blending well
  • Using a spatula, gently fold the whipped cream into the cream cheese mixture ‘til they are completely incorporated.  Nice job!

Assembling directions:  please see *NOTE* above.

  • Wash and dry the strawberries, slicing off the green cap
  • Carefully carve out a small indentation in the top of each cooled cupcake
  • Insert—pointside down—a small strawberry into each indentation
  • It is perfectly acceptable that the strawberries stick up just a bit above the top edge of the cupcake
  • Now frost the cupcake with the whipped cream mixture.  Done!  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

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