15 Gluten Free Orange Rolls - #SundaySupper First Birthday

Today marks the first anniversary of the #SundaySupper events! I joined back in July, and have loved each event I have participated in. To celebrate the success this group has had for a year, we are each making someone else's recipe from a previous Sunday Supper. This was an insanely difficult choice, as each week we collectively share over 20 different recipes! So how does one select a single recipe from all of these choices? A few weeks ago I posted a cinnamon roll recipe, and I've been wanting to make gluten free orange rolls. Liz of That Skinny Chick can bake shared an orange roll recipe for the week we promoted Hurricane Sandy relief, and I wanted to make a gluten free variety of that.

I made two notable changes to the original recipe. I changed the flour to a gluten free flour blend of sweet rice flour, brown rice flour, tapioca flour, and potato starch. I also added mascarpone cheese to the frosting mix to add a slight tang to the frosting.

Thank you to Liz for all of her hard work with the group! Check out the full list of hosts after my recipe adaptation!

Prep Time: 20 minutes
Inactive Time: 2 hours
Bake Time: 25 minutes

Ingredients

Sweet Dough Ingredients 2 1/4 tsp active dry yeast 1/2 cup warm water 1/2 cup warm milk 1/3 cup sugar

1/3 cup butter, room temperature 1 egg 1 3/4 cup sweet rice flour 1/2 cup brown rice flour 1/2 cup potato starch 3/4 cup tapioca flour 1 3/4 tsp xantham gum Filling Ingredients 1 cup powdered sugar

2 tbsp butter, room temperature zest of 2 oranges juice from 1 orange Frosting Ingredients 1 cup powdered sugar 2 tbsp butter, room temperature 2 tbsp mascarpone cheese zest of 1 orange juice from 1 half of an orange

StepsIn a large bowl, dissolve the yeast in warm water for 5 minutes. In a medium bowl, mix the flours, starch, and gum together. Stir milk, sugar, butter, salt, egg and 2 cups flour blend into the large bowl of yeast water, and mix until smooth. Add about 1 1/2 cups more flour and beat until a dough forms. Place the dough in a greased bowl, then flip over. Cover and let rise in warm place till doubled in size, about 1 1/2 hours. Make filling while dough rises.

To make filling, beat all ingredients till creamy. Set aside.

Remove half of the dough and roll into a 12 x 7 inch rectangle on lightly floured surface. Spread with half the orange filling. Roll up the dough tightly, beginning at the wider side. Pinch to seal seam and adjust roll to make even, and cut roll into 1 inch slices. Place into a greased 8 inch round pan. Repeat with the other half of the dough. Cover and let rise till doubled, about 40 minutes.

Preheat the oven to 375º. Bake till golden, about 20-25 minutes. To make the frosting, beat all the ingredients together. Frost while warm.

Thank you to all of the other hosts!

Sunday Supper Appetizers:

• Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
• So Simple Pizza Puffs by The Weekend Gourmet  inspired by Hip Foodie Mom 
• Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP 

 Sunday Supper Soups:

• Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic
• Easy Italian Wedding Soup by Webicurean inspired by Family Foodie 
• Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips 
• Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey 
• Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen 
• Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways 
• Chicken Soup with Dumpling by Comfy Cuisine inspired by The Messy Baker 
• Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious

 Sunday Supper Main Dishes: 

• Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie 
• (GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie 
• Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie 
• Lentils and Chorizo Stew  by Galactosemia in PDX inspired by Vintage Kitchen
• Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious 
• Chicken and Black Bean Enchiladas by Webicurean inspired by Country Girl in the Village 
• Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife 
• Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie 
• Beef Stroganoff by What Smells So Good? inspired by  From Fast Food to Fresh Food 
• Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked 
• Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes 
• Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious 
• Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina 
• Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake 
• Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
• Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes 
• Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways 
• Jalapeño Popper Chicken Chili by Food Lust People inspired by Hezzi-D’s Books and Cooks 
• Bigos by Maroc Mama inspired by From Fast Food to Fresh Food 
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired byCrispy Bits and Burnt Ends 
• Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes 
• Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina 
• Fish Tacos by Cookistry inspired by Little Ferraro Kitchen 
• Homemade Harissa by Masala Herb  inspired by The Wimpy Vegetarian 
• Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom 
• New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle 
• Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie 

Sunday Supper Veggies: 

• Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina 
• Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz 
• Carrot Parsnip Lentil Casserole by Sustainable Dad inspired by Happy Baking Days

SundaySupper Desserts and Snacks: 

• Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days 
• Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina 
• Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina 
• Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic  inspired by Gotta Get Baked 
• Cherry Tart by Happy Baking Days inspired by Vintage Kitchen 
• Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
• Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food 
• Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake 
• Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes 
• Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey 
• Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street 
• Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen  inspired by Dinner Dishes and Desserts 
• Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic 
• Coconut Cranberry Honey Nut Cookies by Mama’s Blissful Bites  inspired by Sue’s Nutrition Buzz  
• Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake 
• Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef 
• Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife

 Sunday Supper Breakfast Faves:

• Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz 
• Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In the Kitchen with KPinspired by Big Bear’s Wife 
• Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals 

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog 

Join us this evening on twitter at 7pm EST for our #SundaySupper conversation! Just search for the SundaySupper hashtag!

0 #Leeklove Bloghop

Hi everyone! It's the first weekend of the month and time for our #Foodlove blog hop! For those who haven't heard of it, every month a group of bloggers come together to post recipes set to a theme we decide ahead of time. We then launch a month of themed recipes with posts we host the first weekend of the month. This month, our theme is leek, so be sure to check #leeklove on Twitter and Google+ for all of the great recipes! If you'd like to participate, contact me through the Contact page on my blog, or on Twitter, Facebook, or Google+!

This month, our hosts for #Leeklove:

Susan | Girl in the Little Red Kitchen | @littleredkitchn
Deanna | Teaspoon of Spice | @tspcurry
T.R. | No One Likes Crumbley Cookies| @TRCrumbley

Check out my Leek and Pork Gluten Free Ravioli recipe here!

26 #SundaySupper: Gluten Free Leek Ravioli

I've had several attempts at making gluten free pasta in the past, but I haven’t been fully satisfied with the result most of the time. Either they've fallen apart, or they've come out too grainy. It’s been a goal of mine to create a recipe that not only I can enjoy, but anyone else could as well. That’s why this week’s #SundaySupper theme fitted so well, trying to achieve something on your proverbial bucket list.

I deemed this ravioli recipe a success, the dough didn't fall apart at all in the water, and did a very good job of holding the filling (which let’s admit, is the best part of ravioli).

I played around with the ratios of starch a bit, and I think I've come out with a non-grainy, tasty ravioli dough. For the filling, I used a leek and pork filling, inspired by my Foodlove’s Blog Hop theme of the month: leeks. It’s super tasty, and goes great with anything as simple as a pesto or a light sauce. To learn more about foodlove, check out this link for all of the #leeklove hosts and information on how to participate!

Join us today at 7pm EST on Twitter as we share our bucket list recipes during #SundaySupper chat. Here are all of this week’s recipes, and you can find mine at the bottom of the page!

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• French Baguette by Mooshu Jenne
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichoke by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• Classic Cheese Souffle by Jodi Can Cook
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Baked Alaska by It’s Yummiclicious
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Gluten Free Leek Ravioli

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

Pasta Ingredients 1 1/4 cup sweet rice flour 1/4 cup potato starch 1/2 cup tapioca flour 1 tsp xantham gum

5 eggs, room temperature a dash of salt and pepper Filling Ingredients 1/2 lb ground pork

1 leek, chopped 3 cloves garlic, minced 1/4 tsp oregano 1/4 tsp parsley 1/3 cup ricotta cheese 3 tbsp parmesan cheese 1 tsp basil pesto salt and pepper for seasoning 2 egg yolks for pasta glue

Steps

To prepare the filling, cook the pork on a sautee pan at medium heat until it is not longer pink. While the pork is cooking, add a dash of salt and pepper for seasoning. Drain the meat, and transfer it to a medium sized bowl. Add the 1 tbsp of olive oil, leek and garlic to the sautee pan. Season with another dash of salt and pepper, and cook until the leeks are tender, about 5 minutes. Once the leeks are cooked, add them to the meat. Stir in the herbs, pesto, and cheeses until everything is well blended. Set the filling aside.

In a medium bowl, mix together the flours, starch, gum, and salt and pepper. Stir in the egg one by one, until a dough forms and the egg is mixed thoroughly throughout the dough. Divide the dough in half, and heavily dust a rolling pin and board with tapioca flour. Roll out the first half of the dough until it is about 1/4 inch thick. Cut the dough into 2 inch squares. Repeat with the second half of the dough.

To assemble the ravioli, whisk the two egg yolks in a bowl. Take one of the ravioli squares and place a spoonful of filling on the dough. Brush the outsides of the dough with the egg. Take a clean ravioli square and stretch it out a bit with your hands. You want it to be large enough to easily cover the filling and the bottom square. Use your fingers to seal of the edges around the two ravioli squares. Continue with all of the squares until all of the squares have been transformed into ravioli dough.

Fill a large pot with water, 2 tbsp olive oil, and 2 tbsp salt. Boil the water on the stove top. Once it is boiling, add the ravioli to the pot, with only 3 ravioli at a time in the pot. Once the raviolis float to the top with ease, then you know the pasta is cooked and ready to remove. Expect about 2 minutes for each piece to fully cook. Serve the pasta with the basil pesto and Parmesan cheese and enjoy!

0 Gluten Free Orange Raspberry Crème Brûlée

New Year’s Eve is always a fun celebration with family and friends, reminding you of all that’s happened in the past year. Whether it’s significant life events, good things that happened with work, or celebrating the fact that the Mayans were wrong, NYE is a wonderful moment for good foods and good friends.

Last year for our New Year’s celebration, I brought Dark Chocolate Orange Crème Brûlée to the holiday party I attended. You can check out the recipe here. It was such a hit last year that I was asked to bring more crème brûlée this year. When I was at the store shopping for food, I found some great raspberries that inspired me to make an orange raspberry crème brûlée. This dessert consists of orange infused custard, cooked with fresh raspberries and topped with a caramelized sugar.

Caramelize the sugar in the broiler for 30 seconds if you do not own a torch.

Active Prep Time 15 minutes
Bake Time  45 minutes

Inactive Prep Time 1 hour

Ingredients

1 quart heavy cream zest of 4 oranges zest of 1 lemon 3 tbsp orange juice 1 tsp vanilla

6 egg yolks, room temperature 1/2 cup sugar

1/4 cup raspberries, chopped 1/2 cup sugar for caramel topping

Steps

Preheat the oven to 325F. Evenly distribute the raspberries in 6 ramekins. Place the ramekins in a large pan that is at 2-3" deep.

In a microwave safe bowl, combine the cream, zest, juice, and vanilla. Microwave for about 45 seconds or until lukewarm. In a separate bowl, whisk the yolks and 1/2 cup sugar together until the eggs become a pale yellow. Whisk the cream into the eggs until slightly foamy.

Evenly distribute the custard into the 6 ramekins, and fill the pan with 1 1/2" of hot water. Place the pan in the preheated oven and bake for 45 minutes, or until the custard slightly giggles when moved. Let the custard rest at room temperature for 10 minutes, and then refrigerate for 50 minutes. 

Remove the custards from the refrigerator, and dust the tops of each custard with the remaining sugar. Using a torch, caramelize the sugar topping until a hard shell forms on the top of each. Serve with fresh raspberries and enjoy!

0 Gluten Free Citrus Cake

I hope that everyone had a safe and enjoyable New Year's! For a work holiday potluck, I decided to bring a cake as a dessert filled with orange, lemon, and lime zest. It's topped with a mascarpone frosting. I've found that sometime gluten free cakes can dry out easily, which is why I love adding ingredients such as citrus to cakes. I've found they have the ability to add not only some bold flavors, but also moisture to cakes.  This recipe ended up being a great success when I shared it with co-workers, so I can be a great success for you all as well!

Active Prep Time 30 minutes
Bake Time  25 minutes

Ingredients

Cake

1 cup room temperature butter

1 ½ cup sugar

2 teaspoons vanilla

8 room temperature egg yolks

zest of 3 oranges zest of 2 lemons zest of 1 lime 1/4 cup orange juice

2 teaspoons xantham gum

2 teaspoons baking powder

1/4 cup potato starch

3/4 cup tapioca flour

1 cup sweet rice flour

Frosting

3 oz mascarpone

¼ cup soft butter

1 ¼ cup powdered sugar

1 tsp vanilla zest of 1 orange zest of 1 lemon zest of 1 lime

Steps
Preheat the oven to 350F. Line the bottom of a rectangular cake pan with parchment paper and grease the sides of the pan. 

In a large bowl, beat the butter and sugar until well combined. Stir in the vanilla, then whip in the egg yolks, juice, and zest. 

In a small bowl, combine the gum, powder, starch and flours. Gradually add the dry mix to the wet mix while constantly stirring. Pour the batter into the prepared pan, and bake for 25 minutes or until an inserted toothpick comes out clean. Let the cake set for 10 minutes, and then remove it from the pan and refrigerate it to chill it.

Meanwhile, whip the cheese and butter together until well combined. Gradually add the sugar until completely combined.Whisk in the vanilla and zests. Remove the cake from the refrigerator and frost.