My mom first made these brownies last Fall for a family supper, and they were good but I knew I could make them better. My mom's recipe turned out more cake like and I prefer fudgier brownies. I made a few changes to the recipe and came up with a brownie recipe that everyone loves. The best part? No one could tell they are gluten and chocolate free!
Gluten Free Carob Brownies
1/2 cup gluten free flour blend
6 tbsp. carob powder
1/4 tsp. salt
1 cup sugar (I used 1/2 cup brown sugar and 1/2 cup white sugar)
1/2 cup unsalted butter, softened
2 large eggs
1 tsp. vanilla extract
1 cup carob chips
Optional: nuts, chocolate chips
Mix all ingredients together and pour batter into a greased baking pan. I added some carob powder to the pan to prevent sticking as well. The batter will be thick. Bake for 30 minutes at 350 degrees F in a metal pan or at 325 degrees F in a glass pan. They are done when a toothpick comes out clean.
Earlier in the week I made some yummy Taco Soup but wanted something to go with it, so I whipped up a batch of my favorite cornbread recipe. I make this cornbread with chili a lot and always change it up a bit. This time I made the recipe in muffin tins instead of a pan, but sometimes I add jalapeno peppers to the mixture for a little heat!
Corn Bread Recipe
1/4 cup butter, softened
3 tbsp. white sugar
2 eggs
1/2 cup plain greek yogurt
1/2 cup milk
1 cup gluten free flour blend
2/3 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1. Mix butter and sugar. Add in eggs and mix well. Add in greek yogurt and milk and mix again. Add dry ingredients and mix until combined.
2. Pour into a greased baking pan or muffin tins and bake for 18-22 minutes in a preheated 425 degree F oven or until the top is golden.
3. Let cool slightly then serve with butter.
My favorite way to eat this cornbread is with soft butter and honey, but it is good dipped into chili and soup too.
Last week I pushed Mother Nature and wore sandals to work, although there was still some snow on the ground. This week Mother Nature decided to push me back and snowed. A lot. The sandals are back in the closet for a while.
Usually my lunch consists of a salad and some type of protein, but as always when the weather gets cold, I crave something warm. Monday night I decided to make Taco Soup. I didn't have a lot in my fridge or pantry because I hadn't gotten groceries over the weekend, but that's why I like this recipe. Anything you have works.
Taco Soup
1 pound lean ground chicken (or turkey, or beef)
1 large onion, diced
half of green pepper, diced
1 handful of grated carrot
1 small can diced tomatoes
1 can red kidney beans
1 container chicken stock
1 package taco seasoning (I actually didn't use this. I used Epicure's Louisianna Hot and Spicy mix, and salt and pepper instead.)
1 can corn
Optional: grated cheddar cheese, corn tortilla chips, green onion, sour cream or greek yogurt
1. Brown the ground chicken in a large soup pot. Add the onion and green pepper and cook until softened.
2. Add the other ingredients and bring to a boil.
3. Turn down heat and simmer for approx. 45 minutes.
4. Add optional toppings and eat!
Normally I would have added more veggies and beans, but like I said, I needed to get groceries so I used what I had. It turned out great and I had lunch for a few days.
