Tag: bake

Cooking today with William Sonoma ~ Gluten Free Holiday Treats ~ Sneak Peak

Published on by Life with Lisa WashingtonLeave a comment

It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and   gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.

I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.  

Zucchini Bites

INGREDIENTS

2 cups zucchini, grated

1 egg

1/4 cup yellow onion, diced,finely 

1/2 cup cheese gruyere

1/2 cup parmesan 

1/2 cup gluten free  bread crumbs – I used Italian style

Salt and Pepper, to taste. 

DIRECTIONS:

Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.  In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.  

  • Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark

1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips 

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 

1/2 cup (1 stick) unsalted butter, cut into pieces

1 cup firmly packed light or dark brown sugar 

1 teaspoon pure vanilla extract

2 large eggs 1 egg yolk

3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder. 

1/4 teaspoon baking powder

3/8 teaspoon salt

DIRECTIONS
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35  minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these. 

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  • Campari Stuffed with Tuscan White Beans with a balsamic glaze

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Pecan Pie Tarts with maple butter glaze

Published on by Life with Lisa WashingtonLeave a comment

So I have been working out hard to reach a particular goal, so why am I making pecan tarts. Because I can and a tart never hurt anybody, right? Right? Ya’ll don’t hear me out there ( in my southern baptist preacher voice) lol. Enjoy! I will be working out hard in the next few days.

Pecan Pie Tart with phyllo dough and maple butter glaze 1185826_10151627278938613_423739481_n

These are so yummy.

Here’s the recipe:

Ingredients

  • 2 Tbsp. butter, melted ( 1 Tbsp will for the phyllo dough cups you make)
  • 2 large egg
  • 3 Tbsp.  organic brown
  • 2 Tbsp. of Maple Syrup
  • 1/2 teaspoon vanilla
  • pinch of cinnamon
  • pinch of sea salt
  • 1 cup chopped pecans
  • Box of phyllo dough sheets

Instruction :

In a medium bowl, whisk together all ingredients except pecans. Mix well. Add in chopped pecans, and stir until combined.

In a regular muffin pan cut phyllo dough up into medium squares, lay in the muffin pans ,shape to the pan and dab with butter. I used about 3 sheets to make a nice sturdy container for the pecan mixture.  Fill the cups about 1/2 way up. They will rise.  Bake in a preheated 350°F oven for 10-15 minutes. Let cool and drizzle I drizzled the maple butter glaze over top each one and served.