Roasted Brussels Sprouts with BACON!

Do you like Brussels Sprouts? Or do you not like them but know someone who does?

Ditch the boring boiled or steamed sprouts and try roasting them instead! I personally like them just about any way that they are prepared but my husband is less than enthusiastic about this vegetable.

I asked a few friends how they liked to cook Brussels sprouts and this was the result. Most recommended roasting, some with other veggies or herbs so feel free to experiment with what your family likes.

When I made the sprouts in this manner, my husband loved them and even went back for seconds. This is a great recipe to try with picky kids too, the bacon really helps flavor the vegetable all around.

Ingredients:

Brussels Sprouts
Oil or Butter (whatever you like)
Salt and Pepper
1-2 Cloves Garlic
2 slices of raw bacon- chopped

Directions:

Preheat oven to 350 degrees.

Prepare your Brussels by removing outer few leaves, washing thoroughly and slicing each in half. (I like to soak mine in water for a few hours personally.)

Toss sprouts, bacon pieces, salt, pepper and garlic in a bowl and drizzle with oil of choice. You do not need tons of oil because the bacon will render down and provide extra fat, this is just to prevent sticking.

Spread them out on a sheet pan and roast for 20-25 mins until browning occurs on cut side and bacon is rendered down nicely.

Enjoy!

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Best Gluten Free Chocolate Chip Cookies

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I got this recipe off of the back of the Enjoy Life Brand chocolate chips! If you have been following this blog, you know that I love the products from Enjoy Life and recommend them for those who have food allergy issues.

I am not dairy free anymore so I changed the recipe slightly, here is my version below:

Ingredients:

2/3 cup butter
1 egg
1 cup packed brown sugar
1/2 granulated sugar
1 tbsp vanilla
1/3 cup water

2 -1/4 cup all purpose GF flour (I used an almond blend from Gluten Free Mama)
1 tsp xanthan gum
1-1/2 tsp baking soda
1/2 tsp baking powder

1 bag of Enjoy Chocolate Chips!

Directions:

1. Preheat to 375 degrees.

2. Cream butter and add sugars, egg, vanilla and water.

3. Mix together flour and all other dry ingredients in a separate bowl.

4. Slowly add the dry mixture to the wet and beat until combined.

5. Add chocolate chips!

I use a stainless steel scoop and dropped 9 cookies evenly spaced (2-3 inches apart) and I use parchment paper so I have less clean up.

Bake for about 8 mins and remove to cool on a cooling rack.

Final step- EAT THEM ALL!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Gluten Free Mama Pumpkin Brownies

Recently I ordered some gluten free all purpose flour from Azure Standard. This was a new brand for me, Gluten Free Mama- Almond Blend. They make a coconut blend that I also intend to try later on.

To try out this flour I decided to make Pumpkin Brownies from the Gluten Free Mama web page.

These brownies are super moist and have an almost pudding like center even when totally cooked. The texture is not of a typical brownie at all so don’t don’t expect a chewy cake consistency. These were simple to make and delicious.

The Recipe

Original Recipe Yield 16 squares

Ingredients

1 cup semi-sweet chocolate chips
¾ cup butter or dairy free margarine
1 cup pumpkin puree
1 cup sugar
¼ cup brown sugar
2 tsp. vanilla
***
¾ cup Mama’s Almond Blend or Coconut Blend Flour
¼ tsp. salt
½ tsp. baking power
1 tsp. cinnamon
1 tsp. xanthan gum
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Cream Cheese Frosting Ingredients
8 oz cream cheese
2 cups powdered sugar
1 tsp. vanilla
1-3 Tbsp. milk (dairy, rice, nut, soy)

Directions
Preheat oven to 350°. Lightly grease and flour 8×8 inch cake pan.
Using a double boiler, slowly melt chocolate chips and butter.
Meanwhile, in a small bowl combine flour, salt, baking powder, cinnamon and xanthan gum.

In large bowl, combine pumpkin puree, sugars and vanilla. Mix well. Pour melted chocolate mixture into bowl. Mix well. Slowly add flour mixture until combined. Mix well.

Spread batter into pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Cool completely. Remove brownies from pan by placing a plate over the top of pan and flipping the pan upside down. Then place a serving plate on the top of the brownies and flip again to have brownies right side up.

In a mixing bowl, beat the cream cheese, powdered sugar and vanilla until combined. Add 1 tablespoon of milk at a time until frosting reaches a spreadable and creamy consistency. Spread frosting generously over top of brownies. Cut into squares and serve.

To view the Gluten Free Mama web page and this amazing recipe click here!

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Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”