Trying to find a delicious gluten free dessert to satisfy everyone at the table this holiday season? Why not try chocolate dipped Snicker Doodles from Udi’s!
- One package of Udi’s snicker doodles
- Gluten free chocolate chips
Melt the chocolate chips. You can either melt them on the stove top or in the microwave.
Dip the snicker doodle in the chocolate about half way.
Rest on a piece of parchment paper to dry.
What is your favourite gluten free dessert? Make sure to check out my #EatDrinkBeMerry post for more holiday treats and enter to win an Udi’s free product coupons giveaway!
Disclosure: I received free product for my #EatDrinkBeMerry post. All opinions expressed are my own.
Breakfast is the busiest time of the day in our home as we try to get everyone up, fed and ready to head out the door. Since breakfast is one of the most important meals of the day we don’t want to miss out! This simple to prepare and bake recipe has quickly become a favourite in our home. The bonus? It also doubles as the perfect snack on the go!
- One cup of shredded zucchini
- One cup of shredded carrot
- One cup of finely cut red peppers
- Six extra large eggs
- Twelve muffin liners
- Preheat your oven to 350F.
- Shred your zucchini and carrots and set aside in a bowl. Finely cut up your red peppers and place in the bowl.
- Crack six extra large eggs, add about a tbs of water and mix together.
- Slowly pour the eggs on top of the vegetables. Mix the egg mixture in well so that the vegetables are evenly spread out.
- Place one muffin liner into each muffin hole in the baking tray. I prefer using the liners to make for an easier clean up. Using a spoon pour the mixture into the muffin liners. Ensure that each muffin is roughly the same level.
- Place in your oven and allow to cook for 15-20 minutes – because of varying oven times check the muffins out at the fifteen minute mark. If the egg is cooked remove them from the oven. If not allow the extra couple of minutes to ensure that the egg is cooked.
You can store the extras in your fridge and warm them up for when you are hungry. Do you have a go to breakfast recipe for busy mornings?
Summer is here and I wanted to lighten up my usual pizza recipe to reflect all the delicious local produce and to accompany the warmer weather.
Here is my easy to prepare (so easy that I can prepare this in the morning for my work lunch while preparing breakfast!).
- One medium tomato (chopped finely)
- 1/2 cup of spinach (more or less as you prefer)
- 2 naan breads
- 1/4 cup of sliced chicken
- 1/2 cup of chopped zucchini
- 1/4 cup of shredded cheese (I used marble cheese)
- 1 tablespoon of extra virgin olive oil
- tinfoil and baking sheet
- Preheat oven to 350F
- Place a sheet of tinfoil on a baking sheet. Place the two naan breads on the tinfoil.
- Lightly cover them with the extra virgin olive oil.
- Cover the naan bread with tomatoes.
- Top with chicken, zucchini and spinach.
- Cover with the shredded cheese.
- Place in the oven and cook for roughly twenty minutes or until the cheese is melted and the naan bread is crisp. Enjoy!
This week I wanted to share with you this delicious recipe inspired by the novel I reviewed, A Beauty So Rare. Here is a delicious savory custard inspired by Eleanor Braddock.
Most people think quiche originated in France. Not so. It’s originally a German dish and people referred to them as “savory custards” in the 19th century. Which is accurate since the egg-based mixture forms a luscious-like custard as it bakes.
In the novel, A Beauty So Rare, the second standalone novel in the Belmont Mansion series, the heroine, Eleanor Braddock, is “a cook with a dream.” But her dreams don’t quite turn out like she thinks they will. However, her savories always do!
I hope you enjoy this recipe (or “receipt” as recipes were called in the 1800s) from A Beauty So Rare. For more about A Beauty So Rare and for recipes from all Tamera Alexander’s novels, visit www.TameraAlexander.com.
1 old-fashioned unbaked pie crust (recipe below)
1 large onion, diced (or sliced if you like larger pieces of onion in your savory)
1 pound cooked ham diced into cubes (if using bacon, use 8 slices, fried chewy, not too crisp)
1-1/2 cups heavy cream or half-and-half
1/2 teaspoon salt and pepper, or to taste (I always go heavier on the pepper, personal preference)
1 3/4 cups sharp cheddar cheese, grated
Sauté onion in the butter in a skillet over medium-low heat for about 10 to 15 minutes, stirring occasionally, until the onion is golden brown. Set aside to cool.
Chop the ham into bite-sized pieces (or fry your bacon until chewy, then chop). Set aside to cool. Preheat the oven to 400 degrees. Roll out pie crust and press into a deep dish pie plate. A medium-sized iron skillet works wonderfully for making a savory custard (and is what Eleanor used). The crust comes out divine. I just happened to use a pie plate this time.
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, ham (or bacon), and cheese. Pour the mixture into the pie crust. Cover the pie plate (or skillet) lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. QUICK BAKING TIPS: The quiche may still seem a little loose when you first remove it from the oven, but it will firm up nicely once removed from the heat. Also, watch that lovely crust so the edges don’t get overly brown. I use a silicone pie crust shield if that starts to happen. Those are a fabulous invention (but foil crimped around the edges works just as well).
Remove from the oven and allow the savory custard to rest for 10 to 15 minutes before diving in. It’s so good, and just like Eleanor Braddock would make. It’s also delicious left over and warmed up the next day.
Disclosure: This recipe was shared with permission from Tamera Alexander, please visit her website for more delicious recipes from her novels!