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Tuesday, 14 February 2017

Chocolate Frosted Sugar Cookies!

I'm always looking for tasty, easy cookies that can be whipped up for special occasions.  These are a perfect hit - the chocolate version of my favorite frosted sugar cookies. These are a perfect, easy treat to whip up for Valentine's day!  Enjoy!!!
Chocolate frosted sugar cookies, ready for Valentine's Day!

Chocolate Frosted Sugar Cookies!
Makes ~20 cookies (fewer for larger cookies, more for smaller cookies)

Preheat oven to 375 F.  Line cookie sheets with parchment paper or silicon liner.

In a large bowl, whisk together:
1 cup Kristin's Gluten-Free Flour Mix
1/2 cup cocoa powder (a lighter one is best)
1 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp cream of tartar

Beat in a mixer until fluffy:
1/2 cup butter, softened
3/4 cup powdered sugar

Add, mixing until evenly combined:
1 egg 
1 tsp vanilla extract or vanilla bean paste

Add dry ingredients to wet ingredients and mix until smooth.  Roll out dough between two pieces of plastic wrap until ~1/4" - 3/8" thick.  Cut shapes as desired with cookie cutters.
3" cookies ready for baking.
Place cookies 1-2" apart on parchment paper-lined pan.  Bake at 375 F for ~6-8 minutes.  These cook very quickly and are nice and soft.  If you want them crispier, you can cook them an additional 1-2 minutes.
Cookies after 7 minutes of cooking.
Let cool on cooling rack and then top with the Chocolate Marshmallow Fluff Frosting.  Top with sprinkles, if desired.  Enjoy!!!
Chocolate frosted cookies with Valentine sprinkles.

Friday, 10 February 2017

Delicious Roasted Tomato Soup

While the most delicious tomato soup is best with fresh from the vine tomatoes in the fall, the ever-increasing varieties available year-round allow for some delicious roasted tomato soup to be whipped up in the winter, too!  This creamy (dairy-free) tomato soup is a favorite with all my kids and extended family, too!  Thanks to wonderful PEI chef Morgan Palmer for sharing her wonderful recipe with the Heartbeet Organics Veggie CSA.  Delicious!  Enjoy!

Delicious Roasted Tomato Soup GF
Oven-roasted tomato soup with toasted cheese-topped bread
My youngest enjoying her fresh roasted tomato soup.

Delicious Roasted Tomato Soup
based on a recipe by PEI chef Morgan Palmer

Preheat oven to 425 F.

Arrange on a large baking pan:
3 - 3.5 lbs fresh tomatoes, coarsely chopped (I like to use a variety of types, including heirlooms, for flavor)
2 onions, coarsely chopped
6-10 cloves garlic (depending on the size of the cloves)

Drizzle the tomatoes, onions and garlic with olive oil. Sprinkle with salt and pepper.   Bake at 400 F for 45 minutes, until tomatoes are caramelizing. (Keep everything on one pan, unlike what I did in the picture below, to avoid any burning of the liquids - the tomatoes were so pretty, though, I had to include the picture).

I separated the tomatoes out onto two pans, but I'd recommend using just one, even if it seems like they're packed closely together.  It helps avoid the burning of juice on the pans. Yes, I've made it roasted all on one pan, I just forgot to take pictures. 

In a large pot, bring to a boil:
4 cups chicken broth (or water + Asian mushroom seasoning)
2 Tbsp butteroptional, but adds a wonderful depth to the flavor
tomatoes, onions & garlic from the baking pan, including the liquid

Reduce the heat and simmer for ~20 minutes.  Remove from heat and use a stick blender to puree the soup.

Stir in:
1/2 cup canned coconut milk, thick part only

Return to low heat and cook for a few minutes, seasoning with additional salt and pepper, if necessary.

You can also add dash of maple syrup to your bowl for a little sweetness.

Absolutely wonderful served with homemade GF grilled cheese sandwiches! Enjoy!