Gluten Free Apple Crisp in the Slow Cooker

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I think the last time I posted I mentioned this recipe be up within the week. Yeah right!!! And that last post was Thanksgiving. It is almost the end of December and just a few days till Christmas. I hope everyone been enjoying their holiday. Spending as much time with family and being around your favorite friends. In Las Vegas, November and December are pretty slow months when your job revolves around travel (IE. I work for a rental car company). Let me tell you, December has been so busy preparing for what is coming in 2013. I can’t wait for 2013 to get here because it is going to be a good year for Las Vegas! I can see it now.

In the meantime, I made the following apple crisp twice. I’ll probably make it again for Christmas. It makes your entire house smell like cinnamon apples and it is so delicious cold with plain Greek yogurt on top. The best thing about making your apple crisp in the slow cooker, no messes and you just dump everything in all at once and cook on high for 3-4 hours. I’d recommend cutting your apples into thick slices, that way they soften up and don’t fall apart easily. The first time around I went with thinly sliced apples and it was more like a chunky applesauce. If you need to make a larger batch, just double this recipe.

Gluten Free Slow Cooker Apple Crisp
By Fallon

Ingredients
3 large apples (granny, fiji, pink lady, honeycrisp etc)
1 tablespoon lemon juice
1/2 tablespoon corn starch
1/2 tablespoon pumpkin pie spice
2 tablespoons stevia
2 tablespoons walnuts, chopped
2 tablespoons blanched almond flour
1 tablespoon coconut flour
1/4 cup gluten free rolled oats
3 tablespoons light brown sugar
1/2 tablespoon cinnamon
Dash of salt
2 tablespoons unsalted butter, chilled

Directions
Peel and slice apples into thick slices, then place into the slow cooker. If you’d prefer a more chunky applesauce texture, slice thinner.

Combine lemon juice,corn starch, pumpkin spice and stevia and mix into apples. In a small bowl combine walnuts, almond/coconut flour, rolled oats, brown sugar, cinnamon, salt and cubed butter. With hands or fork, mush everything together until you get a course sandy texture. Place crisp on top of apples in the slow cooker. If you’d like, add some more walnuts to the top.

Place lid on top of slow cooker, set on high and cook 3-4 hours. It may cook faster so I’d recommend checking it out after 2 hours. Serve up with vanilla bean ice cream and call it a night!

I will try to check back in around Christmas, if not.. maybe before 2013.

Happy Holiday’s from Fallon’s Cucina!
Fallon

Easy Apple Tart

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I know a lot of people like simple recipes.  I’m weird… when I look at a recipe with just a few ingredients I usually assume it’s not going to be very good.

I’ve seen simple apple or pear tart recipes for years… they look pretty, but I’ve always thought “it’s just crust and fruit… how good could it be?”  Well my friends, they answer is REALLY good!  In fact, I feel like I’ve been missing out by not trying this kind of recipe before!

This apple tart is so easy to make, smells amazing while it bakes, and tastes delicious too!

The recipe starts with Pepperidge Farm’s Puff Pastry.  This is a great item to keep on hand, because you can just store it in the freezer, and then make this delicious recipe whenever you want!

Be sure to plan time to defrost the puff pastry according to the package directions (about 45 minutes at room temperature), but once the dough is thawed, this recipe comes together in no time!

Easy Apple Tart

Only a few simple ingredients are needed to create this delicious apple tart.

Yield: About 10 slices

Ingredients:

1 sheet (1/2 package) Pepperidge Farm® Puff Pastry

2/3 cup brown sugar (light or dark)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated if possible)
1/8 teaspoon salt
1 teaspoon corn starch

2 large apples
Juice of 1/2 lemon (about 1 tablespoon)

Directions:

Thaw puff pastry at room temperature about 45 minutes (according to package directions).

Preheat oven to 400*F.

On a lighly floured work surface, unfold one sheet of pastry. Cut the pastry in half, creating two rectangles. Place the dough on a baking sheet lined with parchment paper, or a baking sheet sprayed lightly with cooking spray.

In a small bowl, combine brown sugar, cinnamon, nutmeg, salt and corn starch.

Prepare apples by peeling and removing the core,then slice thinly.
Put apple slices to a large bowl, and squeeze the juice from 1/2 of a lemon onto apples. Stir to coat.

Then, add the contents of small cinnamon/sugar bowl to the apples. Stir to coat.

Arrange apple slices on puff pastry dough (like shingles), leaving about 1/4 inch of dough exposed on all sides.

Bake in preheated oven for 20 minutes. Cool slighly, and move to a serving plate.

Sprinkle with sifted powdered sugar, as desired.

Enjoy warm, or at room temperature. Serve with fresh whipped cream, or vanilla ice cream.

Recipe Source- Glorious Treats

Notes- Puff pastry is sold in the freezer section, near pie crusts. Plan your time to properly thaw the puff pastry before use (about 45 minutes).

I used one granny smith apple, and one fugi apple for this recipe, and it was a nice combo.

I’ve included images below to show some of the step-by-step directions, but read the entire recipe above for the full instructions.

Once thawed, unfold the puff pastry onto a lightly floured surface.

Peel, core and thinly slice apples and put in a large bowl.   Squeeze lemon juice on apples, and toss to coat.

Add cinnamon sugar mixture (according to recipe above), and stir to coat.

Arrange apple slices on pastry dough.  I experimented with two different ways to arrange the apples.  On the left, I slightly scored the pastry about 1/2 inch from the edges, so the pastry would bake up and create a defined edge around the apples.  Then, I layered the apples in a single layer.  On the right, I staggered the apples to more fully fill the pastry, leaving just about 1/4 inch of exposed pastry edge.  You’ll notice in the photo below, both tarts baked up beautifully, and either way works great.  In the future, I think I’ll go with the style that holds more apples, and has a smaller crust around the edge.  Note, the pastries are on opposite sides of the photo, between the image above and below.

Another note- In the image above, the apples are arranged on the dough before being placed on the baking sheet… don’t do it this way!  Put your dough on the baking sheet, then add the apples.

Once baked, cool slightly, then sprinkle generously with powdered sugar.  Move to a serving platter, and enjoy.  Eat the tart while still warm, or at room temperature.

 

Enjoy this simple tart as is, or top with fresh whipped cream or vanilla ice cream.

Be sure to visit the Puffection ^TM tab on the Pepperidge Farm Puff Pastry Facebook page and share your own holiday Puff Pastry recipes, and www.puffpastry.com for more recipes, tips and how-to videos.

Disclosure-  Pepperidge Farm has provided me with supplies and/or compensation for time invested in the Pepperidge Farm® Puffection ^TM Holiday Entertaining challenge.  All text, photos and opinions are my own.

Christmas Marshmallow Pops

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As we quickly approach Christmas, you may still be looking for a few quick treat ideas.  These simple marshmallow pops are easy to make and are perfect little treats, especially for kids.

You can serve the pops as a cute addition to a dessert table (as I did this year for our Gingerbread House Decorating Party), or wrap them up as little favors or gifts.

All you need…

One bag of large marshmallows

Chocolate

Sprinkles

Lollipop sticks

Small cellophane bags (if you want to wrap them up)

~ Directions ~

1.  Push a lollipop stick into each marshmallow.

2.  Melt some chocolate (I usually use Ghirardelli chocolate, or Merckens chocolate candy melts).  You will probably need 8-12 oz. of chocolate, depending on how many marshmallows you dip.

3.  Dip one marshmallow at a time into the chocolate.

4.  Allow excess chocolate to drip off, then sprinkle your choice of sprinkles onto the chocolate (hold marshmallow over a plate or bowl, to catch the excess sprinkles).

5.  Set the marshmallow pop (stick down) in a mug to allow the chocolate to set (you can put the mug of pops in the fridge or freezer for a few minutes)

6.  Once the chocolate is set, wrap each pop in a small cellophane bag, if desired.

A few notes on melting chocolate…

Melt the chocolate in the top of a double boiler, or in the microwave at 50% power.  If heating in the microwave, be sure to heat it for short intervals (about 30 seconds) at a time, stirring between intervals.  When the chocolate appears about 1/2 melted, remove from the microwave, and stir until fully melted.  Do not over heat the chocolate, it will burn and will not be usable.

If you plan to ship the marshmallows, or they will not be eaten for a few days, you may want to use a chocolate candy melt product, such as Merckens brand (available from several shops on-line, including Shop Bakers Nook).  Pure chocolate will begin ”bloom” (develop white spots) after 3-4 days (if the chocolate has not been tempered), the chocolate candy melts usually do not have this problem.

I used red striped lollipop/cake pop sticks I found this year at Cost Plus World Market.  As an alternative, you could use striped paper straws, or simply use white lollipop sticks, commonly available at any craft store.

To wrap up the marshmallow pops I used small (3″x4″) treat bags (available from most craft stores, such as Michael’s and Hobby Lobby), and tied the bags with red bakers twine (from The Twinery).

I was happy to discover that 6 wrapped marshmallow pops fit perfectly in the small (7″x 4.5″) cookie boxes from BRP Box Shop.

I packed up a couple boxes for friends, and finished them with some pretty labels (from Littlebeane Boutique).

Happy treat making!

Quick and Easy Christmas Treats

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With Christmas just around the corner, it may be time to simplify our ”to do” lists and make sure we’re allowing time to actually enjoy the holiday!

If you’d like to make some pretty and delicious treats, but are short on time, here are 7 quick and easy Christmas desserts.  These treats are perfect for gift giving, or serving at your holiday gatherings.

Most of these treats can be made from start to finish in less than an hour.  The Chocolate Peppermint Cupcakes and the Simple Snowball Cookies may take a bit longer, but you can spread out the work by baking (the cupcakes or cookies) one day, and frosting the next day.

For each recipe, click on the image itself, or the title below each image.

 Candy Cane Hearts

Simple Snowball Cookies

 Christmas Marshmallow Pops

 Chocolate Peppermint Cupcakes

Peanut Butter Cup Cookies

 Rolo Pretzel Bites

 Peppermint Oreo Krispie Treats

 

Happy baking, wrapping, snacking and celebrating!

Merry Christmas from Glorious Treats

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It’s December 24th… the presents are wrapped, cookies baked, now it’s time to enjoy Christmas.  I’m looking forward to spending the next few days enjoying my family, eating some yummy food, and taking a break from all the activity of a normal work week.

As I take a little time to reflect on 2012 I am so thankful for each and every one of you who read this blog, leave sweet comments, and share this site with your friends.  Your support and encouragement mean so much to me!

I have lots of fun (and delicious) plans for Glorious Treats in the coming year, and I’ll look forward to having each of you along for the ride!

Merry Christmas and Happy New Year, from my family to yours!

 

“But the angel said to them, Do not be afraid, for behold, I bring you good news of a great joy which will come to all people.  For unto you is born this day in the city of David a Savior, who is Christ the Lord.”  Luke 2:10-11

The Best of 2012

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2012 has now come to a close.  Looking back through a full year of posts reminded me of all the special celebrations I made treats for, all the sweets I’ve shared with family and friends, and all the fun little projects I’ve had the privilege of sharing with you over the past year.  Thank you for an amazing year!

This blog has become such a big part of my life.  I often stay up very late working on posts, my kitchen almost always shows the signs (the mess) of my current “project”, and my grocery bill is full of more pounds of butter and cream cheese than I care to calculate!  This is my passion, my hobby and my job.  I take it very seriously, and it is very important to me.  I guess it sounds funny to say I take making cupcakes and cookies “very seriously”… but I do.  It’s part of who I am.  Between planning posts, baking and decorating treats, taking photos, writing posts, replying to e-mails, and lots of other little things that keep this site running, I spend many hours a week on this “little” blog.  It is a lot of work… but also very rewarding!

After a long day that may include failed recipes, photos that took much longer than planned, more e-mail questions than I have time to answer, and a family (my sweet family) who somehow needs dinner every night… I will get an e-mail… an e-mail that keeps me going.  An e-mail from a 12 year old who is learning to bake using my recipes, an e-mail from a mom who just used my ideas to pull off a beautiful party, an e-mail from someone who took cookies into work that were “a huge hit”, and sometimes an e-mail from someone just saying thanks for all the things I share.  What I’m telling you is your words are very important to me… in fact, they are everything.

If you have spent time on my site this year reading posts, thank you!   If you “like” me on Facebook, follow me on Twitter, Pinterest, or Instagram, thank you!  If you have left an occasional sweet comment, thank you!  If you have sent me an encouraging e-mail, thank you!   Your support and encouragement mean I can continue doing what I love… baking, party styling, crafting… and for that I am very, very grateful!

I chose a few unscientific approach at choosing my “top 10″ posts of the year… I looked at the posts that had been pinned to Pinterest the most, posts that received the most comments, and posts that were personal favorites of mine… and kind of merged them together to create this list.

Without further ado, here are some of your (and my) favorites of the year…

Heart Cutout Cupcakes

Early in the year I made these sweet, heart cupcakes.  Like many projects, this concept (originally from Just Jenn Recipes) had been on my “to bake” list for quite some time.  I was so glad to finally get to play with the idea.  I liked it so much I made a St. Patrick’s Day version a couple months later.

Vintage Bunting Baby Shower

This baby shower was extra special to me!  This was for my younger sister and her very first little baby, a sweet boy.  I had a great time planning the details, and then sharing the day celebrating this beautiful occasion with our friends and family.  In addition to all the party details (in the link above), I did a full post with the Fabric Bunting Sewing Tutorial.

Banana Caramel Cream Dessert

This one actually surprised me… this post (and this image) was my #1 most pinned post of the year!   I guess when you layer homemade pastry cream, whipped cream, bananas and caramel… you really can’t go wrong!

Purple Ombre Mini Cakes

These mini cakes were inspired by my original Pink Ombre Swirl Cake (from August 2011).  I saw lots of pretty versions of my larger Ombre Swirl Cake pop up all of the internet this year.  I love the colors of these mini cakes, and hope to have time in 2013 to try other color variations.  These little cakes were also featured in an August issue of Woman’s World Magazine (one of four features of my work in Woman’s World Magazine this year!)

Grace’s Cake Decorating Party

My oldest daughter, Grace, is a craft loving, art loving, mini baker and requested a cake decorating party for her 8th birthday.  We had a great day, and all the little guests really enjoyed decorating their own mini cakes.

Watermelon Krispie Treats

These watermelon shaped krispie treats (directly inspired by Dine and Dish) were so fun to make!  I made several batches these cute treats over the summer.  Later in the year, I made some Candy Corn Krispie Treats, and then Christmas Tree Treats using the same concept.

Strawberry Blueberry Cheesecake Trifles

These cute, simple and delicious treats were based on my Cherries on a Cloud, and Candy Corn Cheesecake Mousse.  The basic cheesecake filling is so easy to make, and is delicious with any variety of toppings!

Blackberry Vanilla Cupcakes in a Jar

 Continuing my love of desserts in jars, I snuck in a couple more this year!  One of my favorite (and quite popular) elements of these cupcakes was the use of a cupcake liner as a jar topper.  I’ve used this idea several more times, as it’s such a simple and pretty way to finish off a jar of treats.

3-D Pumpkin Cookies

The idea for these 3-D cookies was born early in the year, and it was hard to wait until fall to share it!  It was one of the fun times (and few times!) that an idea I had in my head actually came together the way I had imagined!  Later in the year I made some 3-D Christmas Drum Cookies using the same concept.

Gingerbread Cookies, for a Gingerbread House Decorating Party

I made lots of decorated cookies this year!  These sweet gingerbread people were certainly the simplest of the bunch… but they represent so much of what I love about baking.  They are cute, delicious, and are very likely to make you smile… and for those reasons they are pretty much perfect to me.  I made these for a Gingerbread House Decorating Party we hosted for my daughter’s and their friends.  It was a beautiful way to kick off the Christmas season and it was a very special day of enjoying sweets, being creative, and spending time with friends.

Did you see your favorites in this post?

Did you make any recipes, or try any ideas from my site this year?

Any special request for things you like to see more of in 2013?

I’d love to hear from you!

Thank you again sweet readers for making 2012 a wonderful year!

Happy New Year!

Spinach & Pea Shoot Salad with Dill Tuna & Quinoa

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A fresh, healthy salad topped with tuna & quinoa

Before I tell you about this fabulous salad, I just need to say... I'm sitting in my apartment, excited like a giddy teenager, counting down the hours until Friday morning. Why am I acting like a crazy person you may be wondering?

Because the Nourished Food Blogger Conference is only 60 hours away!

That's right, at 6am on Thursday I will be hopping on a plane, headed for Chicago, to join my fellow gluten-free and allergy-free food bloggers! We are going to learn, meet, talk, network, eat, blog and laugh (hopefully a lot).

This is super exciting for me, because it's the first event I have been to that is centered on gluten-free food blogs. The agenda is jam packed, with the entire day focused on making your blog better and taking it to the next level! We're going to talk about improving your writing, honing your recipe development, building a brand and experimenting with food photography.

Doesn't that just sound amazing?

See the Full Recipe »