Sunday, June 9, 2013
Apples and Peanut Butter
Just a quite note on a great after-dinner snack. If you ever find yourself hungry after dinner, but don't want to eat something so sweet, try cutting up apples with some Maranatha peanut butter! The dessert is healthy, allergy free, filling and delicious!
Eggwhite Pizza
Always trying to inventive with lunch options, we discovered this allergy-free "pizza" and didn't wait to try it! The easy recipe is quick and can be varied.
Ingredients:
4-6 egg whites (depending on how big you want the pizza)
Salt and Pepper
Fresh Oregano
Basic Marinara Sauce
Mixed Vegetables
Directions:
1) Pre-Heat Oven to 375
2) Separate eggs placing whites in a large bowl. Add salt, pepper, and oregano to taste. Blend with a hand mixer until foamy. (There should be peaks when you remove the mixer blades). About 5 minutes.
3) Spray a small pan with non-stick spray – and add the egg mixture to the pan.
4) In a separate pan on the stove add the mixed vegetables and some olive oil, salt, pepper and oregano on medium heat. Stir every few minutes while the egg whites are in the oven. Let them sit until they are soft- almost like a stir fry.
5) Place the pan in the oven for about 10 minutes.
6) Take the pan out, spread on the marinara sauce and add the stir-fried vegetables on the pizza.
7) Change the oven to broil and put the pan with the eggwhites, marinara and vegetables back in for 5-10 minutes or until they get crispy brown.
8) Serve!
Love,
The Dishing Duo
Ingredients:
4-6 egg whites (depending on how big you want the pizza)
Salt and Pepper
Fresh Oregano
Basic Marinara Sauce
Mixed Vegetables
Directions:
1) Pre-Heat Oven to 375
2) Separate eggs placing whites in a large bowl. Add salt, pepper, and oregano to taste. Blend with a hand mixer until foamy. (There should be peaks when you remove the mixer blades). About 5 minutes.
3) Spray a small pan with non-stick spray – and add the egg mixture to the pan.
4) In a separate pan on the stove add the mixed vegetables and some olive oil, salt, pepper and oregano on medium heat. Stir every few minutes while the egg whites are in the oven. Let them sit until they are soft- almost like a stir fry.
5) Place the pan in the oven for about 10 minutes.
6) Take the pan out, spread on the marinara sauce and add the stir-fried vegetables on the pizza.
7) Change the oven to broil and put the pan with the eggwhites, marinara and vegetables back in for 5-10 minutes or until they get crispy brown.
8) Serve!
Love,
The Dishing Duo
Chocolate Covered Peanut Butter Filled Banana "Sandwiches"
Our sisters and us are always trying to make sweet desserts that are both healthy and allergy free. So when Gabs (our older sister) found a recipe for chocolate peanut butter filled banana "sandwiches" on instagram, we knew we had to try it!
Ingredients:
1 cups Enjoy Life Dark Chocolate Chips
1 bananas
2 tablespoons of Maranatha creamy peanut butter
Directions:
1) Take a small pan and place on the oven on low heat. Pour the cup of dark chocolate chips into the pan.
2) Keep stirring the chips until they are completely melted but NOT burnt!
3) While the chocolate is melting, cut up the banana into small pieces.
4) Place peanut butter on every other banana and then place another banana on top of the peanut butter.
5) Dip the banana and peanut butter sandwiches into the chocolate sauce and place on plates.
6) Place in the freezer for an hour and enjoy!
Love,
The Dishing Duo
Ingredients:
1 cups Enjoy Life Dark Chocolate Chips
1 bananas
2 tablespoons of Maranatha creamy peanut butter
Directions:
1) Take a small pan and place on the oven on low heat. Pour the cup of dark chocolate chips into the pan.
2) Keep stirring the chips until they are completely melted but NOT burnt!
3) While the chocolate is melting, cut up the banana into small pieces.
4) Place peanut butter on every other banana and then place another banana on top of the peanut butter.
5) Dip the banana and peanut butter sandwiches into the chocolate sauce and place on plates.
6) Place in the freezer for an hour and enjoy!
Love,
The Dishing Duo
Yummy Brown Fried Rice
Having sides is hard with all of Niki's allergies. So finding out that she could have brown rice gave us the idea of making brown fried rice (without any soy sauce). This side goes great with the salmon in our last post!
Ingredients:
2 cups long grain brown rice
1 carrot
1/2 small white onion
2 tablespoons olive oil
6 egg whites and 3 whole eggs
salt and pepper to taste
Directions:
1) Fill up a pot halfway with water.
2) Let the water come to a boil and then add the two cups of brown rice.
3) Dice up the carrots and onions.
4) Let the brown rice sit for 40 minutes until soft, but about 15 minutes in add the diced carrots and onions and a little bit of salt and pepper.
5) While the rice is cooking, crack the eggs and whip them for about two minutes until frothy.
6) After 40 minutes when the rice is soft, turn the oven on medium heat.
7) Turn another oven on medium/high and in a separate large pan, add the oil.
8) Pour the eggs into the pan and begin scrambling right away. (the eggs will cook quickly on high so you need to move them around so they don't burn)
9) Once the eggs are cooked let them sit for a few minutes so they get slightly golden brown, then place on medium heat.
10) Take the pot of rice and pour it into the large pan. Mix around so the eggs are spread evenly throughout the rice.
11) Add a little bit of olive oil, salt and pepper to make the rice softer and tastier.
12) Remove from the pan and serve!
Enjoy the delicious and allergy free brown rice!
Love,
The Dishing Duo
Ingredients:
2 cups long grain brown rice
1 carrot
1/2 small white onion
2 tablespoons olive oil
6 egg whites and 3 whole eggs
salt and pepper to taste
Directions:
1) Fill up a pot halfway with water.
2) Let the water come to a boil and then add the two cups of brown rice.
3) Dice up the carrots and onions.
4) Let the brown rice sit for 40 minutes until soft, but about 15 minutes in add the diced carrots and onions and a little bit of salt and pepper.
5) While the rice is cooking, crack the eggs and whip them for about two minutes until frothy.
6) After 40 minutes when the rice is soft, turn the oven on medium heat.
7) Turn another oven on medium/high and in a separate large pan, add the oil.
8) Pour the eggs into the pan and begin scrambling right away. (the eggs will cook quickly on high so you need to move them around so they don't burn)
9) Once the eggs are cooked let them sit for a few minutes so they get slightly golden brown, then place on medium heat.
10) Take the pot of rice and pour it into the large pan. Mix around so the eggs are spread evenly throughout the rice.
11) Add a little bit of olive oil, salt and pepper to make the rice softer and tastier.
12) Remove from the pan and serve!
Enjoy the delicious and allergy free brown rice!
Love,
The Dishing Duo
Salmon Dinner
With a limited amount of dinner options, it's always hard to keep things tasty. Even though we all love fish, we never liked salmon because we could never figure out how to get rid of the unwanted fishy taste. When Niki found this incredible recipe, we just couldn't resist.
Ingredients:
2 scallion heads
Half of a white onion
3 leaves of basil
3 tablespoons of crushed dill
4 parsley leaves
2 cloves of garlic
Handful of salt
Handful of pepper
1/4 cup of oil
1/4 cup of fresh squeezed lemon juice
1/4 cup of white wine
4 pieces of wild salmon cut 3 inches wide
Directions:
1)Set the oven to 375 degrees.
2) Dice all the scallions, onions, basil, dill, parsley and place in a small mixing bowl.
3) Add the salt, pepper and minced garlic to the bowl.
4) Slice the wild salmon into 3 inch pieces and place in a glass dish.
5) Use the dry ingredients from the mixing bowl and spread even on the salmon and in between the pieces. Make sure all the pieces are covered. If there is not enough, cut up more parsley and onions and finish dressing the salmon.
5) Pour the oil, lemon and white wine individually on the salmon. Make sure the salmon is wet as it cooks better and is more moist when there is more liquid ingredients.
6) Let the salmon sit and marinate for about 30 minutes.
7) Place in the bottom shelf of the oven for about 35 minutes or until cooked all the way through.
8)Turn the oven on broil and transfer the salmon to the top shelf so it gets crispy on the top.
9)Let the salmon crisp for about 10 minutes.
10)Take out of the oven and serve!
Enjoy this healthy and allergy free dinner!
Love,
The Dishing Duo
Ingredients:
2 scallion heads
Half of a white onion
3 leaves of basil
3 tablespoons of crushed dill
4 parsley leaves
2 cloves of garlic
Handful of salt
Handful of pepper
1/4 cup of oil
1/4 cup of fresh squeezed lemon juice
1/4 cup of white wine
4 pieces of wild salmon cut 3 inches wide
Directions:
1)Set the oven to 375 degrees.
2) Dice all the scallions, onions, basil, dill, parsley and place in a small mixing bowl.
3) Add the salt, pepper and minced garlic to the bowl.
4) Slice the wild salmon into 3 inch pieces and place in a glass dish.
5) Use the dry ingredients from the mixing bowl and spread even on the salmon and in between the pieces. Make sure all the pieces are covered. If there is not enough, cut up more parsley and onions and finish dressing the salmon.
5) Pour the oil, lemon and white wine individually on the salmon. Make sure the salmon is wet as it cooks better and is more moist when there is more liquid ingredients.
6) Let the salmon sit and marinate for about 30 minutes.
7) Place in the bottom shelf of the oven for about 35 minutes or until cooked all the way through.
8)Turn the oven on broil and transfer the salmon to the top shelf so it gets crispy on the top.
9)Let the salmon crisp for about 10 minutes.
10)Take out of the oven and serve!
Enjoy this healthy and allergy free dinner!
Love,
The Dishing Duo
Saturday, June 8, 2013
Cookie Crush
Who would think that a small farm stand in the middle of Old Brookville would make amazing cookies and pies? Even more surprising is that this small barn makes the most incredible peanut butter chocolate chip gluten free AND dairy free cookies.
You can imagine how happy Niki was when she saw the package of cookies sitting in one of the baskets that hold millions of sweet treats. She was even more excited when she realized that the cookies (while a little crumbly because of the lack of any butter) were the best allergy free cookies she has ever tasted!
Now we buy a package every couple of days and she literally can not stay away! So for all of those allergy free sweet lovers out there, or any normal sweet lovers who love a good, rich cookie stop by Young's Farm off Hegeman's lane and ask for the gluten free desserts!
Love,
The Dishing Duo
You can imagine how happy Niki was when she saw the package of cookies sitting in one of the baskets that hold millions of sweet treats. She was even more excited when she realized that the cookies (while a little crumbly because of the lack of any butter) were the best allergy free cookies she has ever tasted!
Now we buy a package every couple of days and she literally can not stay away! So for all of those allergy free sweet lovers out there, or any normal sweet lovers who love a good, rich cookie stop by Young's Farm off Hegeman's lane and ask for the gluten free desserts!
Love,
The Dishing Duo
Thursday, June 6, 2013
The Perfect Sweets
Looking for a sweet treat that fills you up but doesn't make you feel guilty? Check out our favorite nutritionist Keri Glassman's nutritious life blog post about the right things to eat when your craving something sweet!
http://www.nutritiouslife.com/nlts/sweet-sweets-for-your-waistline/
http://www.nutritiouslife.com/nlts/sweet-sweets-for-your-waistline/
Final French Fix
Staying at the beautiful Grand Hotel du Cap Ferrat, has many perks. The amazing views, exceptional service and of course gourmet food. After experiencing a day full of sun, and relaxation we were ready for a simple and delicious meal in the hotel's restaurant La Veranda.
My parent's are regulars here and have told us how delicious the food was, but we couldn't believe just how tasty it could be.
After a day of exploring the gelato and pizza on the port, our family was ready for a plain and allergy-free meal. When we got the menu we all decided to get the roast chicken.
Roasted in the oven and then pressed on the grill with a weighted pan, the chicken was perfectly crunchy, but moist. We traded all the white meat for the dark meat (since both of us love the taste of dark meat) with our parents. Paired with the roasted cauliflower, broccoli, carrots, and fennel, the meal was exceptional!
We definitely recommend this restaurant and of course the beautiful hotel!
Love,
The Dishing Duo
My parent's are regulars here and have told us how delicious the food was, but we couldn't believe just how tasty it could be.
After a day of exploring the gelato and pizza on the port, our family was ready for a plain and allergy-free meal. When we got the menu we all decided to get the roast chicken.
Roasted in the oven and then pressed on the grill with a weighted pan, the chicken was perfectly crunchy, but moist. We traded all the white meat for the dark meat (since both of us love the taste of dark meat) with our parents. Paired with the roasted cauliflower, broccoli, carrots, and fennel, the meal was exceptional!
We definitely recommend this restaurant and of course the beautiful hotel!
Love,
The Dishing Duo
Wednesday, June 5, 2013
Gluten-Free Breakfast
Check out this blog post by Dr. Frank Lipman a renowned expert in Integrative Medicine. He gives some great gluten-free breakfast options that are both healthy, delicious and filling!
http://www.drfranklipman.com/whats-for-breakfast-10-gluten-sugar-and-dairy-free-options/
http://www.drfranklipman.com/whats-for-breakfast-10-gluten-sugar-and-dairy-free-options/
Tuesday, June 4, 2013
Gourmet French Dinner
The best part of being surrounded by amazing French cuisine iis the chefs that inspire the cuisine and open up restaurants such as the Rivea. Alan Ducasse, who started his career at the Monte Carlo Hotel De Paris, is now a world renowned French chef with many notable achievements.
After hearing about his cuisine and finding out that he had opened a restaurant in our hotel, we couldn't wait to eat there! Before visiting, we had arranged to cook with the staff in the kitchen and learn how to make and design the numerous dishes offered at the restaurant. Even though we weren't allowed to take pictures while we were cooking, we did get some shots of the beautiful kitchen and the numerous areas delegated to preparing various types of food.
The next stop on our trip is Cap Ferrat. Keep checking the blog for more exceptional French cuisine!
Love,
The Dishing Duo
After hearing about his cuisine and finding out that he had opened a restaurant in our hotel, we couldn't wait to eat there! Before visiting, we had arranged to cook with the staff in the kitchen and learn how to make and design the numerous dishes offered at the restaurant. Even though we weren't allowed to take pictures while we were cooking, we did get some shots of the beautiful kitchen and the numerous areas delegated to preparing various types of food.
The pastry area
Meats and small dishes
The Main Area
Head Chef preparing a shrimp and citrus dish
After spending an hour in the kitchen, we couldn't wait to order our dinner! The menu was simple, with salads, meats, chicken and of course fish. As a gluten and dairy free option we both started with the Salad Rivea which had various lettuces, sweet peppers, tomatoes, edamame beans, fennel and zucchini flowers. The presentation was so beautiful it was almost hard to ruin it and take a bite!
For the main course we ordered the loup (sea bass) which was prepared plain grilled with olive oil and spices. It was extremely tasty especially when paired with the steampot of vegetables that included carrots, potatoes, celery, artichokes, peas and peppers. The meal was delicious, healthy and allergy free!
Love,
The Dishing Duo
Sunday, June 2, 2013
Healthy Snack Idea
Today we stopped by the massive market in the middle of St. Tropez.
They had EVERYTHING from clothes to meats to jewelry to candy to fresh
produce.
Although we stayed near the clothes, we couldn't resist the delicious tomatoes and baby cucumbers at the small stand. We figured it would be a great snack if we got hungry later.
At about 7, we cut up the tomatoes and cucumbers, drizzled some fresh olive oil, salt and pepper on top and ate them as a snack! The vegetables were so fresh and sweet it was perfect to have before dinner!
So if your ever hungry and looking for something that will satisfy you, but is still healthy try this simple snack!
Love,
The Dishing Duo
Although we stayed near the clothes, we couldn't resist the delicious tomatoes and baby cucumbers at the small stand. We figured it would be a great snack if we got hungry later.
At about 7, we cut up the tomatoes and cucumbers, drizzled some fresh olive oil, salt and pepper on top and ate them as a snack! The vegetables were so fresh and sweet it was perfect to have before dinner!
So if your ever hungry and looking for something that will satisfy you, but is still healthy try this simple snack!
Love,
The Dishing Duo
Simple, Authentic and Delicious!
With so much to see on the streets of St. Tropez, it is easy to stroll by the tiny bakeries, coffee shops and bars. Everywhere you look there is another shop selling gelato, sorbet, glace, or pastries. However, one we couldn't skip out on was the chicken stand called Rotisserie Tropezienne or Saint Tropez Rotisserie.
Because my parents have been to St. Tropez many times before, they have tested all the places and know exactly where to go. One day a couple of years ago, they were hungry and looking for somewhere to eat when they saw a small stand with rotisserie chicken roasting in a large rotating oven.
Skeptical, but knowing they would have to wait at any restaurant, they ordered a whole chicken and a bag of vegetables which were cooking underneath in the broth of the chicken. They were handed 2 take-out bags and sat right next to the stand on marble steps to eat their "take-out" meal.
It was absolutely amazing. Better than any other meal they had on the trip. Now it is a staple everytime they come to St. Tropez!
Big fans of simple meats and even more excited to try fresh cooked chicken, we finally stopped by the small stand. Just the smell was overwhelming. We watched the chicken as it was cooked slowly on the rotator and our mouths watered.
We ordered two whole chickens with extra vegetables. They told us that they only marinated them with olive oil, garlic, parsley and a little basil, which was perfect for all Niki's allergies. They took out the chicken and made us a beautiful platter!
If we tell you, this was the most delicious chicken we have ever had. The meat fell off the bones and were so tasty it was hard to stop eating it. Even the white meat was extremely moist and flavorful. Even though we are huge vegetable eaters, we barely touched the vegetables because the chicken was too hard to resist. Hands down the best meal we had in St. Tropez (and definitely the cheapest).
We would 100% recommend this small stand for the nicest help, most delectable flavor and careful presentation!
Love,
The Dishing Duo
Because my parents have been to St. Tropez many times before, they have tested all the places and know exactly where to go. One day a couple of years ago, they were hungry and looking for somewhere to eat when they saw a small stand with rotisserie chicken roasting in a large rotating oven.
Skeptical, but knowing they would have to wait at any restaurant, they ordered a whole chicken and a bag of vegetables which were cooking underneath in the broth of the chicken. They were handed 2 take-out bags and sat right next to the stand on marble steps to eat their "take-out" meal.
It was absolutely amazing. Better than any other meal they had on the trip. Now it is a staple everytime they come to St. Tropez!
Big fans of simple meats and even more excited to try fresh cooked chicken, we finally stopped by the small stand. Just the smell was overwhelming. We watched the chicken as it was cooked slowly on the rotator and our mouths watered.
We ordered two whole chickens with extra vegetables. They told us that they only marinated them with olive oil, garlic, parsley and a little basil, which was perfect for all Niki's allergies. They took out the chicken and made us a beautiful platter!
If we tell you, this was the most delicious chicken we have ever had. The meat fell off the bones and were so tasty it was hard to stop eating it. Even the white meat was extremely moist and flavorful. Even though we are huge vegetable eaters, we barely touched the vegetables because the chicken was too hard to resist. Hands down the best meal we had in St. Tropez (and definitely the cheapest).
We would 100% recommend this small stand for the nicest help, most delectable flavor and careful presentation!
Love,
The Dishing Duo
Saturday, June 1, 2013
A Taste of France
Last night we went to the most adorable and quaint restaurant on a back alley in St. Tropez called
L'Auberge de Maures. The restaurant is small, with round tables, flower table clothes and small flower pots. As soon as you walk in, you know you are getting authentic French Cuisine. Although we had to wait a little to get a table, we asked to see the kitchen. The chefs showed us what they do and even let us cook fish and make their famous pork shoulder!
When we sat down, we were overwhelmed by the huge menu and the amazing choices. Since we love vegetables, Eri suggested the artichoke stew. The waiter told us that the leaves and hearts of the artichoke were stewed for up to 6 hours in just there own juices and some olive oil. When the dish came it was steaming hot and absolutely delicious. It was so good we ended up ordering another for the table!
For the main course, we decided on their most popular dish, the loup (a seabass). We had helped earlier with the preperation and couldn't wait to actually try it. Once the fish was cooked the waiter brought it out and showed it to us whole!
Once filleted, the fish was served with some ratatouille (a mix of vegetables in a light red sauce). It was simple, tasty and savory.
This restaurant was incredible! Everything was amazing: the environment, the service, the perfect blend of tastes and the beautiful presentation.
Keep visiting our blog for more delectable French meals!
Love,
The Dishing Duo
L'Auberge de Maures. The restaurant is small, with round tables, flower table clothes and small flower pots. As soon as you walk in, you know you are getting authentic French Cuisine. Although we had to wait a little to get a table, we asked to see the kitchen. The chefs showed us what they do and even let us cook fish and make their famous pork shoulder!
When we sat down, we were overwhelmed by the huge menu and the amazing choices. Since we love vegetables, Eri suggested the artichoke stew. The waiter told us that the leaves and hearts of the artichoke were stewed for up to 6 hours in just there own juices and some olive oil. When the dish came it was steaming hot and absolutely delicious. It was so good we ended up ordering another for the table!
For the main course, we decided on their most popular dish, the loup (a seabass). We had helped earlier with the preperation and couldn't wait to actually try it. Once the fish was cooked the waiter brought it out and showed it to us whole!
Once filleted, the fish was served with some ratatouille (a mix of vegetables in a light red sauce). It was simple, tasty and savory.
This restaurant was incredible! Everything was amazing: the environment, the service, the perfect blend of tastes and the beautiful presentation.
Keep visiting our blog for more delectable French meals!
Love,
The Dishing Duo
Friday, May 31, 2013
Beachside Bliss
Today for lunch, we decided to try a beach club right on the water. In addition to the spectacular views and the great music, the food was absolutely delicious! Everything on the menu was fresh, and it was insanely difficult to try to decide what to get.
We decided to start with the mussels in a white wine and oil sauce.
We decided to start with the mussels in a white wine and oil sauce.
Simple and savory the mussels were better than any shellfish we have ever tasted. Even Niki, who most of the time won't even touch mussels, had a few. They were so good that we could have finished the entire bowl, but we knew we had some tasty main course dishes on the way!
As a gluten and dairy free option, Niki chose the warm shrimp in a olive oil and basil sauce. Simply prepared and cut in half, the shrimp were a perfect lunch.
Usually Eri sticks to the more simply prepared options, but feeling a little daring she tried the aztec inspired chicken salad. Although not for gluten-free eaters (as the chicken was marinated in a vinegar sauce), the dish was a perfect mix of shredded chicken, fennel, sesame seeds, pine nuts and some fresh basil!
Finally, my dad (always up for trying something new) decided on the gluten-free pasta in a hot sauce. The spaghetti was incredible, and a little al dente, which made for a great consistency when mixed with a perfect blend of spices and a light oil. Definitely a top choice!
We have a lot more delicious meals to come as we continue to explore the amazing restaurants in St. Tropez!
Love,
The Dishing Duo
Sweet Sorbet
Now that we
are in France for our graduation gift and to give our blog readers a
little more international feel, we decided to start with something a
little less healthy and nutritious! It's still gluten and dairy free
though!
Our
first stop in France is St. Tropez. A beautiful town on the water, the
fish is fresh, the vegetables are local and the sorbet is AMAZING!
After
trying out many places we decided that the mango and strawberry sorbet
(Niki's Two favorites) were best at a small walk-in shop by the port
called Giovanni Gelateria.
Made with only fresh fruit, ice and sugar the sorbet wasn't too sweet and satisfied my sweet tooth!
Even
though Niki stuck with the sorbet, Eri tried something with milk and
ended up choosing from a variety of flavors. Her picks were specaloos
(sort of like a cinnamon gingerbread taste) and caramel. Although
unexpected flavors for a girl who loves hazelnut and coffee flavors, she
enjoyed every bite of it!
Stay tuned for more French sweets and delicious gourmet meals!
Love,
The Dishing Duo
Tuesday, May 28, 2013
Brownie Blast
Ever since Niki learned she had allergies we have tried to find a dessert mix that was as good as a normal gluten and dairy filled recipe. Finally after months of searching, we found reallygreatfoods.com's brownie mix.
At first we were skeptical, because usually no substitute mix is even close to the taste of a normal brownie, but we ordered 2 boxes just to try it out. To our complete shock the brownies were fudgy, chocolatey and absolutely AMAZING!
Now we only make gluten-free dairy-free brownies, and they have become a staple at every birthday, family gathering and bake sale. They taste so good they are always the first things eaten at a party or sold at the bake sale.
Even though we are only posting the standard recipe, we have added many things to the brownies (sprinkles, chocolate chips, gluten free oreos, etc) and sometimes even make a cake with frosting and fondant! So don't be afraid to be creative and try this fantastic treat!
Ingredients:
1 box of Aunt Tootsie's Brownie Mix
4 Eggs
2/3 cup canola oil
(sprinkles, enjoy life dark chocolate chocolate chips)
1) Set the oven to 350 degrees. Make sure the oven hits the temperature BEFORE you put the brownies in the oven.
2) Put the mix in a mixing bowl with 4 eggs and 2/3 cup of canola oil. (We mix it all at once to get a better consistency even though the box gives specific directions)
4) Take an 8 inch round pan or a square non-stick pan.
If you use the 8-inch pan use aluminum foil around all the sides, spray with non-stick cooking spray around all the sides and the bottom.
If you are using a square non-stick pan than just spray with non-stick spray.
5) Pour the batter into the pan so that it is evenly spread.
6) Now here's the strange part. Usually when you bake you place the pan on the top or second rack. However, with these brownies we have found it better to place on the second to bottom rack for about 35 minutes and then 5-10 minutes on the second rack. This way the brownie is gooey on the inside and crispy on top.
7) Watch the brownies after you place them on the second rack. Stick a toothpick in every couple of minutes. Their should be some batter on the toothpick but the brownies should not be raw enough that when you shake the pan they move.
REMEMBER: the brownies will cook out of the oven so even if you think they need 5 more minutes take them out if the batter is solid.
8) Get creative! In the picture above we placed chocolate chips on the brownies as soon as they came out of the oven so they melted on top. In the picture below, we baked in a round pan and added Pillsbury vanilla frosting and colored sprinkles for Niki's birthday cake.
Enjoy!
Love,
The Dishing Duo
At first we were skeptical, because usually no substitute mix is even close to the taste of a normal brownie, but we ordered 2 boxes just to try it out. To our complete shock the brownies were fudgy, chocolatey and absolutely AMAZING!
Now we only make gluten-free dairy-free brownies, and they have become a staple at every birthday, family gathering and bake sale. They taste so good they are always the first things eaten at a party or sold at the bake sale.
Even though we are only posting the standard recipe, we have added many things to the brownies (sprinkles, chocolate chips, gluten free oreos, etc) and sometimes even make a cake with frosting and fondant! So don't be afraid to be creative and try this fantastic treat!
Ingredients:
1 box of Aunt Tootsie's Brownie Mix
4 Eggs
2/3 cup canola oil
(sprinkles, enjoy life dark chocolate chocolate chips)
1) Set the oven to 350 degrees. Make sure the oven hits the temperature BEFORE you put the brownies in the oven.
2) Put the mix in a mixing bowl with 4 eggs and 2/3 cup of canola oil. (We mix it all at once to get a better consistency even though the box gives specific directions)
3) Use a large fork or wooden spoon to mix all the ingredients together. We never use a hand blender, just make sure that no batter is left on the bottom of the bowl and that the batter is mixed enough so that it doesn't stick to the bowl.
4) Take an 8 inch round pan or a square non-stick pan.
If you use the 8-inch pan use aluminum foil around all the sides, spray with non-stick cooking spray around all the sides and the bottom.
If you are using a square non-stick pan than just spray with non-stick spray.
5) Pour the batter into the pan so that it is evenly spread.
6) Now here's the strange part. Usually when you bake you place the pan on the top or second rack. However, with these brownies we have found it better to place on the second to bottom rack for about 35 minutes and then 5-10 minutes on the second rack. This way the brownie is gooey on the inside and crispy on top.
7) Watch the brownies after you place them on the second rack. Stick a toothpick in every couple of minutes. Their should be some batter on the toothpick but the brownies should not be raw enough that when you shake the pan they move.
REMEMBER: the brownies will cook out of the oven so even if you think they need 5 more minutes take them out if the batter is solid.
8) Get creative! In the picture above we placed chocolate chips on the brownies as soon as they came out of the oven so they melted on top. In the picture below, we baked in a round pan and added Pillsbury vanilla frosting and colored sprinkles for Niki's birthday cake.
Enjoy!
Love,
The Dishing Duo
Sunday, May 26, 2013
Sugar Cookie Heaven!
As most of you know, its hard to find the perfect gluten-free, dairy-free cookie. It's even harder to find Niki's old favorite treat, sugar cookies. Unable to find the perfect recipe, she has tried to find ANYTHING that even tastes like sugar cookies: cake batter ices, sprinkles and melted marshmellows, etc. But the other day we FINALLY found the greatest gluten-free, dairy-free sugar cookies out there. The batter is even amazing! So follow these directions and you will have a tasty allergy free cookie!
Ingredients:
1 Package of the pure pantry organic sugar cookie (you can purchase these online at thepurepantry.com)
1 egg
About 2 1/2 tablespoons of butter- substitute (the recipe on the back calls for more but we think it tastes too buttery and not enough like a cookie)
-- we use benecol lite because it is the most healthy and tasty brand
2 teaspoons vanilla extract
1) Set the oven to 350 degrees.
2) Add all the ingredients together in a medium-size mixing bowl. It might be easier to blend the butter eggs and vanilla together as the recipe calls. You will get a better texture if you do that first and then add slowly to the mix.
3) Slowly add water and batter to the mixture while blending with a hand mixer. We added water until it became almost like a cake batter. This came in handy when we made the cookie balls. It also helped the ingredients stick together and not fall apart.
4) Place the mixture in a bowl in the refrigerator for about 30 minutes. Leaving it in for a closer to an hour will just help with the texture and the consistency. We left it in for about an hour and a half.
5) Take the batter out and place on a cookie sheet that has been sprayed with cooking spray. Place as shown below. The cookies do not expand that much, so making larger balls will be okay if you want larger cookies. (We had some extra batter left over so we placed a large ball of a cookie dough with sprinkles in a cake pan)
(The one on the right has colored sprinkles! It was amazing and next time we are going to put them on all of the cookies!)
Enjoy this allergy free treat! And don't be scared to experiment.. adding small things like sprinkles only makes it better!
Love,
The Dishing Duo
Ingredients:
1 Package of the pure pantry organic sugar cookie (you can purchase these online at thepurepantry.com)
1 egg
About 2 1/2 tablespoons of butter- substitute (the recipe on the back calls for more but we think it tastes too buttery and not enough like a cookie)
-- we use benecol lite because it is the most healthy and tasty brand
2 teaspoons vanilla extract
1) Set the oven to 350 degrees.
2) Add all the ingredients together in a medium-size mixing bowl. It might be easier to blend the butter eggs and vanilla together as the recipe calls. You will get a better texture if you do that first and then add slowly to the mix.
3) Slowly add water and batter to the mixture while blending with a hand mixer. We added water until it became almost like a cake batter. This came in handy when we made the cookie balls. It also helped the ingredients stick together and not fall apart.
4) Place the mixture in a bowl in the refrigerator for about 30 minutes. Leaving it in for a closer to an hour will just help with the texture and the consistency. We left it in for about an hour and a half.
5) Take the batter out and place on a cookie sheet that has been sprayed with cooking spray. Place as shown below. The cookies do not expand that much, so making larger balls will be okay if you want larger cookies. (We had some extra batter left over so we placed a large ball of a cookie dough with sprinkles in a cake pan)
6) Place the cookie sheet in the oven for about 15 minutes. Check to see if they are cooked and put in about 5 minutes more if they still need time.
(The one on the right has colored sprinkles! It was amazing and next time we are going to put them on all of the cookies!)
Enjoy this allergy free treat! And don't be scared to experiment.. adding small things like sprinkles only makes it better!
Love,
The Dishing Duo
Tuesday, May 21, 2013
Sweet Apple Treat
Ever want a sweet and healthy dessert that leaves you feeling guilt-free? Well we have the perfect idea.Apples and Blueberries! After months of watching my older sister eat the amazing combination, we finally decided to try. And now were obsessed. This simple and easy dessert is satisfying and doubles as a great late night treat! We hope you enjoy!
Ingredients:
8 Fuji Apples
2 large containers of blueberries
2 Sticks Cinnamon
1 or 2 Packets of Stevia (nustevia is the sweetest ad what we use)
Directions:
1. Peel the 8 apples so that there is no skin left.
2. Cut the apple into eighths and cut out the core so there are no seeds left.
3. Wash the two containers of blueberries with room temperature water. DO NOT DRY THE BLUEBERRIES. The liquid will be useful to the texture.
4. Place all of the cut- up apples in a large pot. Turn the stove on high.
5. Add the wet blueberries to the pot with the two cinnamon sticks. Then add the packet of NuStevia.
6. Place a top on the pot and wait for it to boil. (It takes about 5 minutes on our stove) When it begins to boil, lower to medium heat and stir so the apples turn a light-pink/blue color.
7. Allow the apples to sit in the pan on medium heat for about 20 minutes. Stir every 5 minutes so that the water produced from the apples and blueberries is spread throughout. When the apples are very soft, and can be split easily with a spoon, remove from the stove. Place in a container and either eat hot or save in the refrigerator for a later day!
We hope you enjoy our nutritional and savory treat!
Love,
The Dishing Duo
Ingredients:
8 Fuji Apples
2 large containers of blueberries
2 Sticks Cinnamon
1 or 2 Packets of Stevia (nustevia is the sweetest ad what we use)
Directions:
1. Peel the 8 apples so that there is no skin left.
3. Wash the two containers of blueberries with room temperature water. DO NOT DRY THE BLUEBERRIES. The liquid will be useful to the texture.
4. Place all of the cut- up apples in a large pot. Turn the stove on high.
5. Add the wet blueberries to the pot with the two cinnamon sticks. Then add the packet of NuStevia.
6. Place a top on the pot and wait for it to boil. (It takes about 5 minutes on our stove) When it begins to boil, lower to medium heat and stir so the apples turn a light-pink/blue color.
7. Allow the apples to sit in the pan on medium heat for about 20 minutes. Stir every 5 minutes so that the water produced from the apples and blueberries is spread throughout. When the apples are very soft, and can be split easily with a spoon, remove from the stove. Place in a container and either eat hot or save in the refrigerator for a later day!
We hope you enjoy our nutritional and savory treat!
Love,
The Dishing Duo
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