Archive for Kid-friendly

Ghost Meringue CookiesThese Meringue Cookies have become a favorite with family and friends at Halloween parties. I love that they are naturally gluten-free and dairy-free! If you aren’t familiar with meringue cookies: They are light and airy, crispy on the outside, yet a little chewy on the inside.

It has come to my attention that my recipe and directions for making Meringue Cookie Ghosts were not so easy to find. So, here are the recipe and directions for making these cuties. Enjoy!

Gluten-Free/Dairy-Free Halloween Ghost Meringue Cookies

Ingredients:

2 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/4 tsp almond extract (optional, but adds a nice flavor)
1/2 Cup superfine sugar
handful of mini chocolate chips (I buy Enjoy Life’s Dairy-Free, Nut-Free Chocolate Chips.)

Directions:

  1. Preheat the oven to 200° F. Line two cookie sheets with parchment paper.
  2. In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar and almond extract. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy, stiff peaks form.
  3. To make the ghosts, I used a piping bag with round tip. (I used Wilton disposable decorating bag and round tip #12.) If you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue. Fill the bag with the meringue and create the ghost in one continuous motion by gently squeezing the meringue out of the bag. Make it quickly to avoid getting the meringue too warm in your hand. There’s no right or wrong way to make a ghost, but I made these by starting with a round mound of meringue for the head. Then, I moved the bag to the left and then the right, forming the arms (if you can call them that). I then finished it off by dragging the bag down and to the right to finish the ghost shape.
  4. Next add the chocolate chips for eyes.
  5. Place the tray of ghosts in the oven and bake for 2 hours.
  6. Let them cool on the cookie sheets.
  7. Place them on a plate to serve, or store in an airtight container.

Additional Notes:

  • This recipe will make 18-24 ghosts, depending on the size you make them.
  • If you have trouble removing the ghosts from the parchment paper, carefully slide a thin, flat knife under them to lift from the paper.

More favorite Holiday Meringue Cookies at Celiac Family:

Snowman Meringues

Snowman Meringues

Christmas Tree Meringues

Christmas Tree Meringues

Meringue Duckies

Meringue Duckies

Linked to:

Comments (8)

GIVEAWAY IS NOW CLOSED. THE WINNER WILL BE ANNOUNCED IN A POST ON AUG. 26, 2013.
Giveaway details listed below.

I hope you saw the first article I wrote, introducing the new line of Pillsbury® gluten-free doughs and reviewing the Chocolate Chip Cookies. But, if you didn’t, feel free to follow this link to read it. Now on to the pizza dough….

PillsburyPizzapizzabites

pizzacook
We’ve been making gluten-free pizza at my house for many years now. I’ve tried so many different recipes and mixes. This is the first time I’ve tried a pre-made gluten-free pizza dough. To my knowledge, it’s the only one available in stores. Thank you Pillsbury®!

It was so simple and easy to make, and saved me a lot of time. However, our family has really come to like the thick crust pizza I’ve been making lately. So, to be honest, it wasn’t our favorite. I noticed that the crust had an almost buttery flavor to it, which got me thinking that it would be perfect to use for appetizers and snacks. I decided to try making some gluten-free pizza bites for an after-school snack, and it turned out great! How fun it was to have these for my kids on their first week back to school.

Quick and Easy Gluten-Free Pizza Bites Recipe

Ingredients:

Directions:

  1. Preheat the oven to 400° F.
  2. Place the dough in the middle of a sheet of parchment paper. Cover the top of the dough with plastic wrap. Roll out the dough into almost a square shape about 12″x 12″.
  3. pizzaSpread the pizza sauce onto the crust. Use a pizza cutter to cut the dough into two equal halves.
  4. Then add your choice of fillings to one half of the pizza. To make neatly sealed bites, it’s best to cut the pieces of dough before you add the toppings. I didn’t do that with all of mine, so some were a little sloppy looking. Still tasted the same, though. :)
  5. pizzacutFold the dough without filling on top of the other. Cut the dough into about 1.5″ squares. Then seal and crimp the edges of the dough with a fork.
  6. Brush the top of the pizza bites with a little olive oil.
  7. Place the pizza bites on a baking sheet (mine were on a silicone baking mat). Bake at 400° F for 8-10 min.
  8. These get hot, so let them cool 5-10 minutes before you let the kids dig in.

More recipe inspiration:

  • Cheese Bites! I can’t eat dairy anymore, but just rolling up dough around a cube of mozzarella or havarti dill sounds really good to me.
  • Taco Bites! Use your leftover taco meat to make these.
  • Use the dough to make Pigs in a Blanket, or as I like to call them, Party Dogs!
  • Want to save even more time? Cut strips or triangles of dough, and simply roll up the dough around the filling.
  • Angela at Angela’s Kitchen made Pizza Twists with the new Pillsbury® Pizza Dough
  • Gina at Kleinworth & Co. made Gluten-Free Garlic Bread in the Slow Cooker
  • Lacy and Meg made Apple Pie Dessert Pizza
  • Pillsbury’s recipe for Barbecue Chicken Mini Pizzas

My notes about the pizza dough:

  • Just like the cookie dough, the pizza dough was so quick and easy to make that I didn’t wait for the dough to come to room temperature. I simply dumped the dough out on to a sheet of parchment paper. I covered the top of the dough with plastic wrap, and started rolling it out with a rolling pin.
  • There was no need to grease the pan, though I did use a silicone mat on the baking sheet.
  • “Ingredients: Water, Modified Tapioca Starch, Whole Sorghum Flour, Whole Millet Flour, Rice Flour, Fructose, Egg Whites, Brown Sugar, Soybean Oil. Contains 2% or less of: Salt, Extra Virgin Olive Oil, Hydrogenated Soybean Oil, Xanthan Gum, Leavening (baking soda, sodium aluminum phosphate), Guar Gum, Natural and Artificial Flavor, Yeast, Autolyzed Yeast Extract, Enzyme.”
  • And Allergens: “Contains Egg Ingredients.”
  • I paid $4.99 in the grocery store.
  • I did not like this Pizza Crust as much as I like the Chocolate Chip Cookies, but I would buy the pizza dough again on occasion to make fun snacks like these Pizza Bites. :) And I can’t wait to try Gina’s Garlic Bread!

Giveaway Details:
GIVEAWAY IS NOW CLOSED. THE WINNER WILL BE ANNOUNCED IN A POST ON AUG. 26, 2013.

Pillsbury® has agreed to let one of Celiac Family’s readers try the new products, too!

PillsburyPrizeSet
What: Premium Baking Set with a Cookie Sheet, Pie Tin, and Pizza Cutter, and coupons for free Pillsbury® gluten-free dough.

When: Beginning now and continuing through Aug. 23, 2013. One winner will be announced on Aug. 26, 2016.

How to Enter: Do you want to try the Pillsbury® gluten-free dough? Enter the giveaway by simply leaving a comment on this post or the post about Pillsbury’s® Gluten-Free Chocolate Chip Cookie Dough. Tell me why you’re excited to try the new Pillsbury® gluten-free products, and how it will make your life better.

Additional Details: Although you are welcome to and encouraged to comment on each post about the new Gluten-Free Pillsbury® dough products, only one winner will be chosen from CeliacFamily.com.

 Thanks to Pillsbury® for sponsoring today’s post and giveaway.

Comments (13)
Feb
05

Gluten-Free Cinnamon Rolls Recipe

Posted by: | Comments (12)

Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.

I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.

My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore. :)

Gluten-Free Cinnamon Rolls Recipe

Ingredients:

1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1 Egg
1/4 Cup Grapeseed Oil (or other cooking oil)
1 tsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 tsp Xanthan Gum

Filling:
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon

Glaze:
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk

Directions:

  1. Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
  2. In a medium bowl, combine the warm almond milk with the yeast and set aside.
  3. In a small bowl, mix together the filling ingredients and set aside.
  4. In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
  5. Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
  6. Remove the plastic wrap and cover the dough evenly with the filling.
  7. Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
  8. Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
  9. Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
  10. While the rolls are baking, mix up the glaze.
  11. Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.

Additional Notes:

  • Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
  • You can use plastic wrap instead of parchment paper.
  • Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
  • If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
  • Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.

More Cinnamon Roll Recipe Ideas:

**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.

Comments (12)
Feb
02

Caramel Corn Puffs Recipe

Posted by: | Comments (7)

Having a party this weekend? Or, maybe you want to take something you can eat to share at a party. Here’s a gluten-free recipe that would be great for a Super Bowl party, a birthday party, a homemade Valentine gift, or just a fun snack to share.

It’s not sticky like caramel corn, but it is a little crunchy, a little sweet, and a little salty. It’s gluten-free and dairy-free (lactose-free and casein-free, too!). Kids and adults are going to LOVE this. I make a big batch because it disappears so quickly.

Caramel Corn Puffs Recipe

Ingredients

12 oz. (2 pkgs) plain, unsweetened whole grain Puffed Corn (or popped popcorn)
1 Cup (2 sticks) Earth Balance Vegan Buttery Sticks
1- 1/2 Cups Brown Sugar, lightly packed
1/2 Cup Agave or Honey
1/2 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Sea Salt, finely ground

Directions

  1. Preheat oven to 250º F.
  2. Pour plain Corn Puffs into a large roasting pan, or onto two large baking sheets with sides, and set aside.
  3. In a 3- or 4-quart sauce pan, combine vegan buttery sticks, brown sugar, and agave syrup. Over medium-high heat, bring it to a boil and and let it continue to boil for 5 minutes.
  4. Carefully pour in the vanilla and baking soda. This will cause it to bubble up, so watch it carefully and stir quickly.
  5. Remove it from the heat and quickly pour the mixture over the corn puffs in the roasting pan. Gently stir the corn puffs so that all are covered with the caramel mixture.
  6. Put the corn puffs in the oven and bake at 250º F for a total of 60 min, taking it out of the oven and stirring every 15 minutes to make sure every piece gets baked evenly.
  7. After 60 minutes, remove from the oven and sprinkle sea salt on the corn puffs while they’re still warm. Stir, cool, and enjoy!

Additional Comments

  • You can store this in airtight containers on the counter for a week, without losing any quality of taste. (Maybe longer, but that is as long as I can keep it on the counter without eating every last piece.)
  • Make sure the puffed corn you purchase is gluten-free. Some brands may have cross-contamination warnings.
  • Add some nuts, or other ingredients to make it a trail-mix treat.

*Find more healthy snacks and recipes at Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free.
*Find more gluten-free snacks and recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.

Comments (7)
Dec
04

Holiday Meringue Cookies

Posted by: | Comments (9)

I’ve had so much fun making meringue cookies. There is so much you can do with them. They are naturally gluten-free and dairy-free. Perfect for most of us. (Of course, if you have a problem with eggs, this isn’t the cookie for you.) They are light and airy, crispy on the outside, a little chewy inside, and oh so yummy.

I’ve already shared the rubber duckies and ghosts I’ve made in the past. Now, I’m sharing some that are more appropriate for this season: Snowmen and Christmas Trees!

Basic Meringue Cookie Recipe

Ingredients:

2 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/4 tsp almond extract (optional)
food coloring (optional)
1/2 Cup superfine sugar
candy for decorating (optional)

Directions:

  1. Preheat the oven to 200° F. Line two cookie sheets with parchment paper.
  2. In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar, almond extract, and food coloring. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy and stiff peaks form.
  3. Fill a piping bag with open or large round tip. (I used Wilton disposable decorating bags.) If you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue.
  4. Next add candy to finish the look.
  5. Place in the oven and bake for 2-3 hours. (Smaller, thinner cookies will bake/dry out in 2 hours. Larger, fluffier cookies will need more time or they will be sticky on the bottom.)
  6. Let them cool on the cookie sheets.
  7. Place them on a plate to serve, or store in an airtight container.

Snowman Notes:

  • For the snowmen, I started by squeezing out a round shape of meringue for the head then moved to the middle and bottom to finish it.
  • I used Enjoy Life Mini Chocolate Chips for the eyes and buttons, and cut up Tootsie Roll Midgees for the boots. I’m thinking now that I should’ve cut out some hats, too. What would Frosty be without a hat? :)
  • For the “carrot” nose on the snowmen, I used orange colored Jimmies.
  • I was able to make 15 snowmen from one recipe.

Christmas Tree Notes:

  • For the Christmas Trees, I started squeezing out the meringue at the top of the tree. Then, I made diagonal zigzags to finish the shape.
  • I tried two different sprinkles for the ornaments/lights on the trees – Rainbow Sprinkles and Rainbow Sparkling Sugar. I think I like them best plain.
  • For the star/diamond on the top of the tree, I didn’t have any star-shaped candies or sprinkles. Instead I cut mini marshmallows into thirds then covered with yellow sugar for the star/diamond on the tree. I gave the ends a little squeeze to make them diamond-shaped.
  • My kids thought the trees needed trunks, so I cut up Tootsie Roll Midgees into quarters.
  • I was able to make 20 Christmas Trees from one recipe.

**Be creative and use whatever extra candy you have. These Jumbo Star Sprinkles would be great to use for stars on top of the tree. You could also use mini M&Ms for the snowman buttons, or large ornaments on the trees.

More Meringue Cookie Recipes:

Ghost Meringue Cookies

Raspberry Divinity Tarts

Rubber Duckie Cookies

Review Even More Great Recipes at: 

 

Comments (9)