Archive for Recipes

Recipe: Gluten Free Rainbow Cookies

September 15, 2018 |  by  |  Eats, Recipes  |  No Comments

Gluten Free Rainbow Cookies: 3ten.ca

Gluten free rainbow cookies – and they’re chewy! They are good, like really good. Packed with these little rainbow chocolate candies which makes them pretty and gives them some texture. The best part about this recipe is that the dough freezes well. So you can have fresh baked cookies anytime with just a touch of work. I found the rainbow chocolate candies in the sprinkle aisle at Balk Barn – yet you can use any chocolate candy you wish. Okay, let’s get baking!

Ingredients

  • 2 cups and 2 tablespoons of gluten free flour (with xanthan gum)
  • 1 teaspoon of salt and baking soda
  • 1/2 a cup of cream cheese, soft
  • 3/4 a cup of salted butter, melted
  • 1 cup of brown sugar, packed
  • 1/2 of white sugar
  • 1 tablespoon of vanilla
  • 2 large egg yokes
  • 1 1/2 – 2 cups of rainbow chocolate candies (bulk barn)

Instructions

First, sift the flour baking soda and the salt into a separate bowl. In your mixer bowl, cream the sugars, cream cheese, and melted butter. Then add in the vanilla and egg yokes. Stir until well combined. Slowly add in the flour mixture about 1/2 a cup at a time. Once the flour is all incorporated, mix in the candies.

When the dough is mixed cover tightly in plastic wrap and put in the fridge for at least 4 hours. I sometimes freeze it, yet if you freeze it you’ll need to let it sit for no more than 25 minutes before you work the cookies.

You can see in the photo below I rolled mine into a log. I thought it would save time rolling the cookies, in that I could just cut them. Nope – don’t do that! You’ll break all the pretty rainbow candies and the cookies won’t look very nice at all.

Gluten Free Rainbow Cookies: 3ten.ca

So, after you dough has been chilled, set the oven to 375 degrees (my oven runs on convection, so I set it to 360). Then roll the dough into small 1 inch round balls.

I cooked a batch without flattening them – they weren’t as pretty and didn’t cook as evenly. So, I suggest flattening out the balls. Just press them with the palm of your hand and and you’ll be all set.

Bake for 10-13 minutes until the edges are a touch brown.

Gluten Free Rainbow Cookies: 3ten.ca

Remove and let them cool for at least 20 minutes so they set. They keep nicely in the fridge, yet I enjoy them at room temperature.

Gluten Free Rainbow Cookies: 3ten.ca

Gluten Free Rainbow Cookies: 3ten.ca

Don’t they just look so fun?!

Gluten Free Rainbow Cookies: 3ten.ca

Gluten Free Rainbow Cookies: 3ten.ca

This batch makes about 24 cookies – I often double it and freeze it in 3 batches.

Gluten Free Rainbow Cookies: 3ten.ca

Well, there you are – happy baking and thanks for visiting!

Recipe

Recipe: Gluten Free Rainbow Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 cookies
Ingredients
  • 2 cups and 2 tablespoons of gluten free flour (with xanthan gum)
  • 1 teaspoon of salt and baking soda
  • ½ a cup of cream cheese, soft
  • ¾ a cup of salted butter, melted
  • 1 cup of brown sugar, packed
  • ½ of white sugar
  • 1 tablespoon of vanilla
  • 2 large egg yokes
  • 1½ - 2 cups of rainbow chocolate candies (bulk barn)
Instructions
  1. First, sift the flour baking soda and the salt into a separate bowl.
  2. In your mixer bowl cream the sugars, cream cheese, and melted butter.
  3. Then add in the vanilla and egg yokes. Stir until well combined.
  4. Slowly add in the flour mixture about ½ a cup at a time.
  5. Once the flour is all incorporated, mix in the candies.
  6. When the dough is mixed cover tightly in plastic wrap and put in the fridge for at least 4 hours. I sometimes freeze it, yet if you freeze it you'll need to let it sit for no more than 25 minutes before you work the cookies.
  7. So, after you dough has been chilled, set the oven to 375 degrees (my oven runs on convection, so I set it to 360). Then roll the dough into small 1 inch round balls.
  8. I cooked a batch without flattening them - they weren't as pretty and didn't cook as evenly. So, I suggest flattening out the balls. Just press them with the palm of your hand and and you'll be all set.
  9. Bake for 10-13 minutes until the edges are a touch brown.
  10. Remove and let them cool for at least 20 minutes so they set. They keep nicely in the fridge, yet I enjoy them just a room temperature.

 

Recipe: Healthy Pumpkin Brownies

September 5, 2018 |  by  |  Eats, Recipes  |  No Comments

Healthy Pumpkin Brownies: 3ten.ca

Brownies? Yes please! Sugar? No thank you!

A few weeks ago we had some family visit and I like to think I’m a pretty good host. Food is plentiful, treats are stocked and we have beautiful guest rooms that are welcoming and cozy. One thing, however, is that I don’t often eat a lot of treats. So when I do, I crash hard from the sugar. If I eat it for 3 days, I crash for about 6 hours. So with a week of sugary treats (I’m talking like 2 cookies and a handful of sour patch kids a day) I crashed for a full day. Headache? ✓ Fatigue? ✓ Cravings? Oh – the cravings! ✓✓✓

So, here we have a new treat, one without refined sugar and one that will not cause me to think about eating sour patch kids for dinner. Let’s get baking.

Ingredients

  • 3 bananas
  • 2 cups of pureed pumpkin
  • 1 1/2 cup of pure natural nut butter (I used peanut)
  • 1/2 cup + 2 tablespoons of coco powder
  • 1 teaspoon of salt
  • 1 tablespoon of vanilla (optional)

First, mix your nut butter – you want the right consistency. Then, set the oven to 350 degrees

Next, measure out all the of the ingredients and mix well. You can use your food processor or stand mixer.

Healthy Pumpkin Brownies: 3ten.ca

Layer a 9×13 pan with parchment paper and spoon in the mix. You’ll need to spread it evenly and smoothly since it won’t ‘bake-up’ like traditional brownies. It’ll bake in the shape you put it in the oven.

Healthy Pumpkin Brownies: 3ten.ca

Bake fro 14-17 minutes – or until a toothpick comes out clean.

Let them cool in the pan, then chill for 2 hours before cutting.

Healthy Pumpkin Brownies: 3ten.ca

Cut into bars and eat. Keep them in the fridge for a few days or freeze them and pack them for lunches.

Healthy Pumpkin Brownies: 3ten.ca

I hope you enjoy these healthy pumpkin brownies. They are delicious and you won’t end up going through sugar withdrawal when you stop eating them.

Recipe

Recipe: Healthy Pumpkin Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 3 bananas
  • 2 cups of pureed pumpkin
  • 1½ cup of pure natural nut butter (I used peanut)
  • ½ cup + 2 tablespoons of coco powder
  • 1 teaspoon of salt
  • 1 tablespoon of vanilla (optional)
Instructions
  1. First, mix your nut butter - you want the right consistency. Then, set the oven to 350 degrees
  2. Next, measure out all the of the ingredients and mix well. You can use your food processor or stand mixer.
  3. Layer a 9x13 pan with parchment paper and spoon in the mix. You'll need to spread it evenly and smoothly since it won't 'bake-up' like traditional brownies. It'll bake in the shape you put it in the oven.
  4. Bake fro 14-17 minutes - or until a toothpick comes out clean.
  5. Let them cool in the pan, then chill for 2 hours before cutting.
  6. Cut into bars and eat. Keep them in the fridge for a few days or freeze them and pack them for lunches.

 

Recipe: Mexican Street Corn

September 1, 2018 |  by  |  Eats, Recipes  |  No Comments

Mexican Street Corn: 3ten.ca

Mexican street corn – so good, so pretty, and full of so much flavour. I made a salad version of this, too – check it out – Mexican street corn salad.

Okay, now for the good stuff. Let’s get to it!

Ingredients

  • 4 cobs of corn
  • 1 large jalapeño
  • 1/2 cup of cilantro and green onions
  • 10 oz of crumbled cojita cheese (or feta)
  • 3 garlic cloves
  • 2 tablespoons of lime juice
  • 1/2 cup of mayo
  • dash of chili powder
  • 1 teaspoon of paprika
  • dashes of salt to taste

First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes. Then, char on the BBQ until about 1/4 of the corn is blackened.

Mexican Street Corn: 3ten.ca

While the corn is cooking, make the ‘sauce’ – mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly. Then, chop the jalapeño, cilantro, and green onions.

Once the corn is ready, place the cobs evenly apart on a board or plate.

Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn. Then top with the jalapeños, cilantro, and green onions. Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.

Mexican Street Corn: 3ten.ca

Done – time to eat up.

Mexican Street Corn: 3ten.ca

It’s messy to eat, but oh, so good.

Don’t forget to scrape up that extra goodness.

Mexican Street Corn: 3ten.ca

Eat it all right away, since it doesn’t keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Mexican Street Corn: 3ten.ca

Mexican Street Corn: 3ten.ca

Thanks so much for visiting and happy cooking!

Recipe

Recipe: Mexican Street Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 cobs of corn
  • 1 large jalapeño
  • ½ cup of cilantro and green onions
  • 10 oz of crumbled cojita cheese (or feta)
  • 3 garlic cloves
  • 2 tablespoons of lime juice
  • ½ cup of mayo
  • dash of chili powder
  • 1 teaspoon of paprika
  • dashes of salt to taste
Instructions
  1. First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes.
  2. Then, char on the BBQ until about ¼ of the corn is blackened.
  3. While the corn is cooking, make the 'sauce' - mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly.
  4. Then, chop the jalapeño, cilantro and green onions.
  5. Once the corn is ready, place the cobs evenly apart on a board or plate.
  6. Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn.
  7. Then top with the jalapeños, cilantro and green onions.
  8. Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.
  9. Done - time to eat up. It's messy to eat, but oh, so good. Don't forget to scrape up that extra goodness. Eat it all right away, since it doesn't keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Recipe

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.