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

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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What’s in the Fridge ~ French Onion Soup

Onions are amazing . They are antibacterial, antioxidant, antiseptic and detoxifying. The crazy weather we are having in Georgia has many of my friends and myself sick with colds, headaches, body aches and the like. My son’s school is closed due to icy road, so I made him some Baked Gluten Free Vegan Cinnamon, Cardamom, and Ginger Glazed Donuts. Now that’s a mouthful.   I will post that recipe later this week. Lots of detail. LOL. Needless to say my son ate four donuts in one sitting. Well back to the soup. This is my version of French Onion soup, because this is what I had in my fridge and pantry. I hope you enjoy this spin on French Onion Soup. The Parmesan and Herb Croutons are Gluten free and Vegetarian. If you read my blog, you know I love  Belgioioso Vegetarian Parmesan.

French Onion Soup with Gluten Free Parmesan Herbed Croutons
French Onion Soup with Gluten Free Parmesan Herbed Croutons

French Onion Soup

Ingredients:

1 medium onion, thinly sliced

1 1/2 tbsp olive oil

1 tsp light brown sugar

1 garlic clove, crushed

3 cups organic vegetarian broth

2 tbsp sweet red wine

1 tsp balsamic vinegar

Salt and pepper to taste

Dash of nutmeg

Directions:

Heat the oil in a heavy pan and cook the onions slowly about 30 minutes until they are very soft. Don’t skip this. Slowly cooking the onions bring out there sweetness. Sprinkle the brown sugar and garlic over the onions and cook until the onions are golden brown. Stir in the vegetable stock and red sweet wine, balsamic vinegar, salt, pepper and nutmeg. Bring to a boil, then lower the heat and simmer for 30 minutes. Add your soup to a bowl and top with the Gluten free Vegetarian Parmesan cheese croutons or you can skip the cheese and just add your croutons. Enjoy!!

Gluten Free Vegetarian Parmesan Herbed Croutons
Gluten Free Vegetarian Parmesan Herbed Croutons

Gluten free Vegetarian Parmesan cheese croutons

Directions:
Break up some Gluten-free Multi grain Udi bread into rustic pieces.  Add a tbsp olive oil in a sauté pan and sauté the croutons until golden brown. Add herbs if you like. Top with Vegetarian Parmesan cheese and stick under the broiler until the cheese is melted or for a vegan version skip the cheese.