Recipe Shortcut: Gluten Free Chocolate Pumpkin Squares

This is more of a recipe "how-to" than an actual recipe, because I made the cake from a mix, the icing is from a box, and I only made slight modifications. It's for those times when you want something baked, but want to expend minimal effort and still get great results.  These little cake squares are the perfect way to add some pumpkin to your fall baking without making things complicated. They would make a great addition to a Thanksgiving dessert table for those who don't love pumpkin pie. I could also see them decorated with some candy ghosts or mini spiders for Halloween.

Both my sons loved them, and one little square is actually a much smaller serving size than a whole piece of cake would be. The recipe is made from a mix that only makes one 8 inch cake, rather than a double layer cake, so the squares are half as tall as they would be otherwise, making them perfect for eating by little fingers.  The pumpkin icing trick is one my mom came up with a few years ago, and it's great on cupcakes too.

Ingredients

For Cake:
1 box GF chocolate cake mix that makes one 8 or 9 inch cake (I used President's Choice cake mix)
Ingredients for cake as indicated on box

For Pumpkin Icing
1 container GF vanilla icing (regular, not whipped or it will be too soft)
1/4-1/2 cup pumpkin puree (I freeze the remaining puree for other recipes)
Cinnamon & Nutmeg to taste

Directions

1- Preheat oven to temperature indicated on box. Mix together ingredients for cake according to instructions. Rather than pouring it into one cake pan, split the batter between two pans so that it will only rise a little.

2- Cook cake mix for about 1/2 the time called for on package. I check after ten minutes, and remove the cakes when a toothpick comes out clean. Cool completely.

3- When cakes are cooled, turn them out onto a sheet of parchment paper. Cut each cake down the middle so each cake is cut in two pieces. It's easier to top each cake with its own half then to try to flip a whole one over since they're so thin.

4- Put the icing, 1/4 cup of pumpkin puree and a small amount of cinnamon and nutmeg in a bowl. Mix to combine, and then adjust amounts of pumpkin and spices according to taste.

5- Frost one half of each cake, and then flip the unfrosted sides on top. Frost the top of the cakes and cut into squares.

Serve on a pretty platter or put a themed decoration on top. These are perfect for eating with your hands.

I won't tell.

Enjoy!

Wordless Wednesday

McMichael Art Gallery, Kleinburg Ontario

Recipe: Gluten Free Hamburger Squash (Stuffed Squash)

I bought a few little dumpling squashes last week, and they came with a recipe. Ontario produce often comes with little recipes attached, which I love. I modified the recipe to better suit my personal taste, and it turned out fantastic!

I've decided to call it Hamburger Squash, because it has ground beef and cheese, and is delicious.

Ingredients
(1/2 squash per person, serves 4-6)
***An adult might eat 1 whole squash, so take a look at them when you purchase and make an executive decision ;)

2-3 small squash (dumpling, acorn, turban, etc.)
1 lb. lean ground beef
1 onion, diced
1 package sliced mushrooms
1 handful parsley, chopped
Salt & Pepper
Milk (or non-dairy substitute)
Shredded cheese of choice

Directions

Preheat oven to 375F

1- Cut tops off squashes, and scoop out seeds and an
y stringy bits. Set in roasting pan or ceramic casserole dish and add about 2 inches of water to the dish.
***I think the squash look nicest presented whole, but for easier serving, cut in half vertically and fill halves.

2- Finely chop mushrooms, onion, and parsley and mix to combine in a large bowl with the ground beef. Stuff squash with mixture. Pour milk into squash to fill. Cook until juices no longer run pink, about 1 hour. If tops begin to get too dark, cover with foil.

3- Remove from oven and grate cheese over the top immediately. Have some extra cheese available for serving.

To eat, dig in with a fork, making sure to get some of the flesh of the squash as well.

Giveaway: Copy of Naturally Sweet & Gluten Free Desserts

September's cookbook of the month is Rick Heller's Naturally Sweet & Gluten Free Desserts, and I've already been making desserts from it for three weeks. The recipes are delicious! In my INTERVIEW with Ricki, she talked about her new book and her motivations for cooking vegan and mostly allergy free.

Now, I have a hard copy of the book to give away to one lucky winner!

Want to win your very own copy? Enter below! Winner will be announced at the end of the month. Open to residents of Canada and the United States. 

Good Luck!

a Rafflecopter giveaway

Gluten Free Weekly Menu Plan

Monday: Stuffed Squash with Ground Beef & Mushrooms (RECIPE)















Tuesday: Gluten Free Pasta Carbonara

Wednesday: Beef & Vegetable Stew

Thursday: Teriyaki Chicken & Steamed Bok Choy














Friday: Vegetarian Eggplant Bake

Recipe: Cajeta (Dulce de Leche or Caramel Sauce)

I love Cajeta. Some people know it as Dulce de Leche, or Caramel sauce. Whatever. It's delicious. Made with goat's milk, my son can eat it too. It's a key ingredient in many Latin American sweets, but is also a great topping for ice cream, in baked goods, or drizzled over fruit. I may make some caramel apples with my son, too.

Or you could just eat it off a spoon. Not that I would know anything about that.

Traditionally, cajeta becomes thick enough when cooled that it's almost like a pudding. It won't fall off the spoon like a sauce. It's great to use as a filling for cookie sandwiches that way. To make it more like a sauce, just shave off a bit of the cooking time indicated in the recipe, and remember that the sauce will thicken a little as it cools, so take it off just before it's as thick as you want it.




Ingredients

6 cups goat's milk (1 bag of milk)
1 1/2 cups white sugar
1 tsp. cinnamon or one cinnamon stick, to be removed when mixture begins to thicken
1/2 tsp. baking soda dissolved in 1 tablespoon water


Directions

1- In a large sauce pot, pour in the milk and cook over medium high heat until it starts to bubble. Add the sugar and stir to dissolve. Add the cinnamon.  

2- In a small cup, dissolve the baking soda in water. When the milk mixture begins to bubble again, add the dissolved baking soda. The mixture will bubble. Remove from heat and skim off foam that forms. Return to heat, and cook at just above a simmer (around a 4 on a traditional stove), stirring every 10 minutes or so. If more foam appears, just skim it off.

3- Cook for 1 1/2 hours, reducing heat if bubbles start to get too big. The idea is for the milk to reduce slowly, but not to burn. As it reduces, the heat can be lowered. In the last half hour, it needs to be stirred more frequently to prevent burning. If using a cinnamon stick, remove it after an hour.

4- When cooked almost to desired consistency, remove from heat and pour into clean jars. For a completely smooth cajeta, pour through a sieve. Cool and refrigerate.

The heat from the cajeta should seal your jars. It will last several months.

ENJOY!

Gluten Free Buzz (13)

Welcome to the Gluten Free Buzz, where I round up a few of the week's headlines concerning Celiac Disease & Gluten Free.

The CBC has uncovered an interesting trend in the cost of gluten free food.

BlueWater Seafood's Grilled Fish Line has been Certified Gluten Free. Details at the Financial Post.

The Washington Post is calling for recommendations on where to find the best gluten free pizza in the city.

Allergic Living asks if the higher gluten content in wheat today is responsible for the rise in Celiac Disease.

If you live in Scotland, you might be interested in the huge growth in the incidence of Celiac Disease over the last 20 years. Read more at Healio.

Recipe: Curtido (Salvadoran Cabbage Slaw)

My husband is originally from El Salvador, and we visit his family there on a regular basis. One of the things I love about the country is the food! I have to admit, I probably like traditional Salvadoran food more than he does. Since my son went gluten free, I appreciate it even more. Most of what they eat is naturally gluten free, and based on corn, beans, vegetables, fruits, and some meats.

One simple side dish that is served with almost everything is called Curtido de Repollo. It's pretty much their version of Sauerkraut or a vinegar based coleslaw, and it's delicious. I used to think it was time consuming to make, but it turns out that unlike Sauerkraut which has to sit for a long time before eating, Curtido can be made and eaten pretty much the same day, yet it still keeps well. It's used as a topping for pupusas (stuffed soft corn tortillas), meat, or really any dish that needs some crunch.

After we made all the cabbage rolls this past weekend we had some cabbage leftover and I figured I would try my hand at Curtido. I'm glad I did because it came out so delicious, I have been eating it straight from the jar with a spoon.

Don't tell anyone.

I had two cabbages left over so I made a gigantic batch and canned it, but 1 head of cabbage will provide you with a nice batch. Don't be alarmed at how much it looks like at the beginning, because the ingredients will be pressed down and will reduce in size considerably.

Ingredients
Makes about 6-8 cups

1 head of green cabbage, shredded or chopped in strips
1 large onion, sliced in strips
2 large carrots, cut in matchsticks (or you can cheat and buy a small bag of carrots already cut into matchsticks. I'm not telling which option I chose)
1 1/2 cups white vinegar or apple cider vinegar. I use white.
1/2 cup water
1 tsp. salt (or more to taste)
1 tsp. dried oregano or about the same amount chopped fresh
1 hot chilli pepper minced(optional, omit if you don't like spicy food)

Directions

1- In a large plastic, glass, or ceramic bowl, mix cabbage, onion, carrots, oregano and chilli pepper if using. Stir to combine with plastic or wooden spoon. Pour vinegar and water over mixture and mix to combine.

2- Sprinkle 1 tsp. salt on mixture and stir well. Sprinkle second tsp. salt if using, and repeat. Pour vinegar and water over mixture and toss to coat.

3- Press down on mixture with the back of a wooden spoon or a small cutting board until cabbage mixture is covered with liquid. If after a few minutes of pressing it's still not covered, add some more vinegar and water to top up.

4- Let mixture sit covered in the fridge for about 4-6 hours before serving. Store in glass jars in the refrigerator, or freeze in freezer bags. Curtido will last a long time if stored properly.

Serve with tacos, beside eggs, in salads, with grilled fish or ceviche, or anywhere you would use sauerkraut. I eat it plain, but that's probably just me.

A word about oregano. I tried making it without, because oregano is not my favourite herb, and the first thing my husband asked when he tasted it was if we had any oregano in the garden. If you're serving this to someone who will know the difference, don't leave it out!

Wordless Wednesday

Some Fall Fun at the Farm

Recall Alert: Bob's Red Mill Product Recalled for Undeclared Gluten

The Canadian Food Inspection Agency has issued a recall of certain packages of Bob's Red Mill brand Sweet White Sorghum Flour for undeclared gluten.

Click HERE to see the full advisory including product specifics, UPC code, and Sell By date.