Roasted Chicken Stuffed with Rice

Prep Time: 40 minutes

Cook Time: 80 minutes

Ingredients:

1 cup cooked brown rice

1/2 yellow onion, diced

2 cloves garlic

1/2 red apple, diced

1 tbsp melted butter

2 tsp chopped rosemary

2 tsp chopped thyme

1 3lb chicken

2 tbsp butter, melted

salt and pepper

(twine to tie the chicken)

Steps

In a small saucepan, sautee the onion and garlic until the onion has become a translucent yellow.

In a small bowl, combine the rice, onion, garlic, apple, tbsp melted butter, rosemary and thyme.

Preheat the oven to 375F. Remove any giblets from your chicken, and rinse it with cold water. Pat the cavity and outside dry with a paper towel. Stuff the inside of the cavity with the rice stuffing. Tie the chicken legs together by doing the following:

-Take a string of twine, and pull it under the two legs until the ends touch.

-Form an X using the twine, by wrapping each end of the twine over its respective leg, and then under the opposite leg. 

-Tie the string with a knot.

Spread the melted butter over the chicken, and liberally season with salt and pepper. Bake uncovered in 375F oven for 40 minutes, and then for another 40 at 450F, or until a thermometer reads 170F.

Remove the rice from the chicken, and carve to serve. Enjoy!

Gluten Free Brownies

Servings 16 brownies
Prep Time 15 minutes
Bake Time 23 minutes

Ingredients
4 oz semisweet chocolate
1 stick butter
1 cup brown sugar
1.5 tsp vanilla
2 eggs
1/4 cup tapioca flour
1/2 cup potato starch
1/2 tsp xantham gum
1/4 tsp baking powder
1/2 cup semisweet chocolate chips
peanut butter and whipped cream for topping

Steps
Preheat the oven to 350F and grease a 8x8 or 9x9 square pan.

In  a small sauce pan, melt the 4oz chocolate and butter over low heat until fully melted. Stir in the sugar and vanilla until the sugar lumps have dissolved. To this whip in the eggs until well combined. Fold in the flours, gum, and powder until well combined. Do not over stir. Stir in the chocolate chips, and pour into the pan.

Bake for 23 minutes, or until inserted toothpick comes out clean. Cut and serve with peanut butter and whipped cream. Enjoy!

Gluten Free Chocolate Cherry Cake

Hi everyone! I hope that you're having a wonderful weekend! To continue the theme of the month, #chocolatelove, here's a delicious recipe that's perfect for Valentine's Day this week. It's a tasty yellow cake filled with a chocolate cherry filling and frosted with a whipped chocolate frosting. For this cake I like to take the batter for a 9in round pan and make 4 smaller round cakes out of it. It's a great technique for making gluten free cakes that cook evenly and don't sink in the middle. I hope you enjoy this recipe!

The cake recipe is based on Ruhlman's Ratio for sponge cake, and the whipped chocolate frosting recipe is located here.

Servings 2 4"inch 2-layer cakes

Prep Time 30 minutes

Bake Time 25 minutes

Ingredients
Yellow Cake
4 eggs and 1 yolk, room temperature
8 oz sugar
2 tbsp lemon juice
2 tsp vanilla
2 tsp baking powder
3 oz white rice flour
3 oz potato starch
2 oz tapioca flour
2 sticks melted butter, room temperature

Cherry filling
1/4 cup cherries, halved and pitted
1/4 cup white wine
2 tbsp lemon juice
3 tbsp sugar
1/2 cup of whipped chocolate frosting

Whipped chocolate frosting (see recipe here)

Steps

Preheat the oven to 350F. Grease and dust either 1 9inch round cake pan or 4 small 4inch springform pans.

Combine the eggs, sugar, juice, and vanilla. Whisk for a few minutes until the eggs have tripled in volume. In a small bowl, combine the powder, flours, and starch. Fold the flour into the egg mix, 1/2 a cup at a time. Once combined, pour the butter into the batter and fold until combined. Pour the batter into the prepared pan(s). Bake for 20 minutes in the smaller pans (30 minutes if using a 9inch pan), or until a toothpick inserted comes out clean. Remove from the oven and let cool.

In a small sauce pan, combine the cherries, white wine, juice, and sugar. Cook over medium low heat, stirring occasionally. Cook the cherries for about 20 minutes, or until the flesh is soft and tender. Remove the sauce from the heat and let cool to room temperature.

Once cool, fold in the 1/2 cup of frosting. If using 1 9in pan, use a knife to separate the cake into 2 layers. To assemble the cake:

Place the bottom layer onto a plate. Place a sizable amount of the cherry filling onto the cake and spread. You want this layer to be between 1/4 to 1/2 an inch. 

Place another layer on top upside down, so that the flat bottom of the cake creates a smooth surface on the top. 

Finally frost and enjoy your cake! Keep in the refrigerator for up to 2-3 days to preserve freshness.

Chocolatelove: Gluten Free Chocolate Wine Cookies

Hey everyone, Happy Saturday!

I hope that y'alls month has started off well, and I'm excited to co-host #chocolatelove this month! There's already several amazing recipes out today, and I'm contributing my first recipe, gluten free chocolate wine cookies.

This recipe is based upon a red wine cookie recipe that I found earlier this month from this link. Its fairly easy to make, and super tasty! For this adaptation, I use chocolate red wine from a local winery in Virginia. If you can't find any chocolate infused wines, just substitute with red wine and 2 tbsp cocoa. Chocolate wines are fairly easy to find in organic-grocery stores. Also, don't be thrown off if the cookie dough looks gray before baking, it'll turn into an awesome purple color once baked!

I hope you enjoy, and here's a few of my favorite older chocolate recipes:
Gluten Free Chocolate Waffles with Mocha Ice Cream
Gluten Free Blackberry Chocolate Truffles
Gluten Free Chocolate Truffle Pie
Gluten Free Chocolate Orange Creme Brulee

Thank you to all my co-hosts, listed below, and check out all of their chocolate recipes in the bloghop! My Chocolate Wine Cookie Recipe will be below the bloghop links.

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl
ASTIG Vegan ~ Richgail ~  @astigvegan
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
Baking Extravaganza ~ Samantha 
BigFatBaker ~ Erin ~ @BigFatBaker 
Bon a croquer ~ Valerie ~ @Valouth 
CafeTerraBlog ~ Terra ~ @CafeTerraBlog 
Cake Duchess ~ Lora ~ @cakeduchess
Cakeballs, Cookies and More ~ Sue
Cooking with Books ~ Marnely ~ @nella22
Creative Cooking Corner ~ Karriann ~ @KarriannGraf 
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy 
Georgiecakes ~ Georgie ~ @georgiecakes 
Hobby And More ~ Richa ~ @betit19 
Java Cupcake ~ Betsy ~ @JavaCupcake
Kitchen Belleicious ~ Jessica ~ @kbelleicious
Mike's Baking ~ Mike ~ @mikesbaking
Mis Pensamientos ~ Junia ~ @juniakk 
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley 
Oh Cake ~ Jessica ~ @jesshose
Rico sin Azucar ~ Helena ~ @ricosinazucar
Savoring Every Bite ~ Linda ~ @Spicegirlfla
Simply Reem ~ Reem ~ @simplyreem
Smart Food and Fit ~ Lisa ~ @LisaNutrition
Soni's Food for Thought ~ Soni ~ @sonisfood  
Sprint 2 the Table ~ Laura ~ @Sprint2theTable
Teaspoon of Spice ~ Deanna ~ @tspbasil  
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Dusty Baker ~ Jacqueline ~ @dustybakergal
The More Than Occasional Baker ~ Ros ~ @bakingaddict
The Spicy RD ~ EA ~ @thespicyrd  
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian 
Vegan Yack Attack! ~ Jackie ~ @veganyackattack 
Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma
You Made That? ~  Suzanne ~ @YouMadeThatblog



Gluten Free Chocolate Wine Cookies

Servings 2 dozen cookies
Prep Time 20 minutes
Bake Time 15 minutes

Ingredients
1 cup chocolate red wine
1/4 teaspoon cinnamon
1/2 cup sugar
1/2 cup canola oil
1/2 cup butter, room temperature
1 1/2 tbsp baking powder
1 1/2 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca flour
1/4 cup almond flour
2 tsp xantham gum
1/2 cup semi-sweet chocolate chips

Steps
Preheat the oven to 325F

In a small saucepan, reduce the wine and cinnamon down to a half cup, over medium low heat. Let the wine reduce to room temperature.

Its so red!

In a medium bowl, cream the sugar and butter until combined. Pour the wine into the bowl, along with the oil and baking powder. Whisk until well combined.

Mix the flours and gums in a small bowl, and add to the wet mix by the half cup, stirring in between each addition until combined. Once all the flour is added and mixed together, add in the chocolate chips. Spoon onto an ungreased cookie sheet, and bake for 15 minutes or until slightly browned around the edges.

Serve with a nice red or sweet wine, and enjoy!

From grey...

to purple!

Favorite Recipe of 2011 and Giveaway Winners!

Hi everyone! Thanks to everyone who participated in the giveaway, and is part of this awesome online community. Y'all make my days better!

The favorite recipe of 2011 is...

Chocolate Orange Creme Brulee

Which totally makes sense. This is like heaven in a cup. Here's the link!

And onto the winners! The winners for this giveaway are...

@jesshose wins the Immersion Blender!
luckyuva09 wins the cookbook!


Thanks to all who participated!

RatioRally: Gluten Free Sweet Cherry Popovers

Happy February everyone! I hope your weeks are going well thus far, and what better way to start the month than with another Gluten Free Ratio Rally!

This month's event were popovers, which I wasn't sure what they were before this month. 

Popovers are a ratio of 2:1:1 liquid:egg:flour

It's a very interesting batter that, when put into a hot oven, rises heavily and becomes this crispy, crunchy baked good. I also decided to add some xantham gum to the batter after some experimenting to help it maintain its structure. Popovers can be made savory or sweet, but you'll love this simple dessert served with a sweet cherry sauce.

Thank you to Mrs. R from Honey from Flinty Rocks for hosting! Please visit her blog (click here) for the complete list of recipes!

You can also bake them in mini-muffin tins!

Servings: ~8 regular muffin sized popovers

Prep Time: 30 minutes

Bake Time: 35 minutes

Ingredients

Popover

225g milk

2 eggs

56g white rice flour

28g tapioca flour

28g potato starch

1/4 tsp xantham gum

zest of 1 lemon

4 tbsp butter, melted

powdered sugar (for garnish)

Cherry Sauce

1/2 cup cherries (about 2 handfuls) sliced in half and pitted

3 tbsp sugar

juice of half of a lemon

pinch salt

In a medium bowl, whisk the milk and eggs until combined. To this, whisk in the flour, gum, and zest until well combined. Let the batter rest for 30 minutes.

Preheat the oven to 450F, and place the muffin tins in the oven. Once the oven has preheated, carefully remove the hot pans out of the oven, and distribute the hot butter through 8 of the tins. Pour the batter into the tins, and then place back in the oven for 10 minutes. After the 10 minutes, reduce the heat to 375F and bake for another 25 minutes or until golden brown.

While the popovers are baking, in a small saucepan combine the cherry sauce ingredients. Turn the burner onto medium low heat, and cook for about 30 minutes, stirring occasionally. The cherries will break down and turn into a wonderful sweet and tangy sauce.

Serve the popovers with the sauce and some dusted powdered sugar. I hope you enjoy!