Tuesday, December 20, 2011

Pumpkin Dip with Ginger Crisps

Posted by Unknown at 7:17 AM 0 comments
A new family favorite has emerged this year. Pumpkin dip with ginger crisps. Yum!

It's really a simple recipe and it makes a lot so you can share. You can make your own homemade crisps or purchase them at the supermarket. They are thin cracker like cookies, perfect for this recipe.

4 cups powered sugar
2 8oz pkgs. cream cheese
1 can (29 oz) of pumpkin
2 t cinnamon
1 t ginger
pumpkin pie spice to taste

Cream together powder sugar, and cream cheese until smooth. Add the pumpkin and seasonings and place in the fridge for 30 minutes. Serve with those yummy ginger crisps and you will fall in love.

Tuesday, November 22, 2011

Gluten Free Apple Pie Alternative

Posted by Unknown at 2:30 PM 0 comments
Thanksgiving begins the holidays of food. For many of us the thought of enjoying all of Grandma's famous recipes makes our mouths water. However, many families have those who can not partake in the feast due to gluten allergies.
Thankfully these allergies are becoming understood more and more and fabulous recipes are developed all the time to replace gluten containing foods with delicious safe foods.

Over at Planet Gift Baskets, we understand gluten intolerance first hand. That is why many of our gifts and recipes have been taste tested and approved by all ages. Gluten intolerant and not try out these alternatives and we share with you the best of the best.

Sometimes we even fool a lot of people with our gluten free foods.

Check out our Apple Pie Alternative Dessert. It's quite simply amazing.

Explore our gluten free recipe site for more inspiration.

Monday, November 21, 2011

Using up Thanksgiving Leftovers

Posted by Unknown at 8:47 AM 0 comments
Just because it's a leftover doesn't mean it can't become something just as gourmet as the Thanksgiving meal itself.

Our family favorite for using up leftover turkey and veggies is Turkey Corn Chowder. Yum, just the thought of it on this chilly day makes my mouth water. Start it in the morning and go do your Black Friday shopping. Come home to the smell of a hot warm and heart chowder that didn't take long to make.

Turkey Corn Chowder

1/4 cup butter
1 large onion
2 cups water
2 chicken bouillon cubes
*(replace 2 cups water and bouillon for 2 cups of leftover turkey broth)
4-5 potatoes
*(can use a cup of mash potatoes in place of 2 of the chunkier potatoes)
1 cup celery
*(if you made stuffing, I'm sure you have some leftovers in the fridge)
3 cups of turkey meat
*(self explanatory)
Salt and Pepper
2 cups of corn or cream corn
*(if you don't have these left over, you can open up fresh cans)
4 cups of milk
some parsley, paprika and sage

Saute onions and butter in the bottom of a large pot. Add broth or water and bouillon. Add chopped potatoes, celery and turkey. Cook about 10-15 minutes then add corn and milk and season with salt and pepper. Keep on minimum heat, or better yet, throw this mixture into the crock pot on high for 4 hours. It will be ready when you are.

A perfect soothing meal after the feasts of Thanksgiving Day.

Don't forget to enjoy some leftover pumpkin pie for dessert!

Thursday, November 17, 2011

Neighbors Matter-Christmas Gifts That Will Mend Fences

Posted by The Cashmere Bunny at 2:51 PM 0 comments

Every year I want to do something for my neighbors. We say hello and smile as we pass in the car, but not more then that. When I hear my parents talk about the relationships that they had with their neighbors years ago, I wish we could  bring some of that back.
Most of us jump in the car and run to the store and to the soccer game and then to the pick up the kids from swimming lessons. And the list goes on and on.
This year I am going to get some type of gift for my neighbors and let them  know that even though we are all running in different directions, we do have a  certain bond and though times have changed, neighbors are still important and we all need each other.
The biggest problem is what to get them. I need a cheap Christmas gift. I  tried looking on the computer for cheap Christmas gifts and nothing really  jumped out at me. Most Cheap Christmas gifts ideas seemed to be just that . I  wanted something that was special and said that they were important people to  us.
Now I am really not that crafty. I mean I can’t just knit up gloves for  everyone, or sew dish towels with their names on them, but I can cook so I came  up with the idea of making my favorite bread and then wrap in up with a cute bow  and add a recipe card and a note. Hear is the recipe I used,. It is easy and you  can make it ahead and freeze it so you won’t get in to a last minute crunch. 

1/4 cup sugar
1 teaspoon cinnamon
3/4 cup butter
3 cups sugar
3 eggs
6 bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf  pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon  cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas,  sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in  nuts. Divide into prepared pans.
Bake for 1 hour

Tuesday, September 13, 2011

It's International Chocolate Day!

Posted by Unknown at 4:45 PM 1 comments
How are you going to celebrate chocolate? Milk, Dark or White? With nuts or without?
Kings Cupboard Hot Chocolate Dessert Sauce

Did you know Chocolate is a vegetable? It comes from the Cacao tree found in rainforests. Who knew? Now what's stopping you go EAT YOUR VEGETABLES!

Celebrate by sending your best friends a gift basket filled with chocolate goodies at Planet Gift Baskets.

Thursday, August 4, 2011

Sweet and Savory Leg of Lamb

Posted by The Cashmere Bunny at 7:46 AM 0 comments
This was our first time making a leg of lamb. Thankfully a wonderful friend came over and walked my daughter and I through the whole process. It was delicious and not nearly as intimidating as I thought it would be. 

The ingredients included a 3 pound boneless leg of lamb, grape jelly, red wine, grape juice, oregano, thyme, rosemary, onion, garlic and salt. Not to bad now is it?

First we diced up all the onions and garlic. Some of the onion was left in chunks. Finely chopping the dried herbs brought out the fragrance.

Heat about 1/2 cups of the grape jelly up until it's smooth and runny. After chopping the herbs, add to the grape jelly.

We added about a cup of grape juice to the grape jelly, threw in the onions and garlic and added the red wine. A good dose of salt and pepper and it was ready to marinate.

A beautiful boneless leg of lamb. Notice I took the netting off the lamb put left it in the pan with it. This allows the marinade to touch all of the meat, while keeping my netting fresh so that I can put it back on before cooking.

Place the lamb into a cooking bag and pour the marinade over it.

Make sure you remove as much air as possible and give it a good knot. I kept mine in a pan in the refrigerator for 24 hours. Boy did it smell good.

Once you've marinated the lamb for 24 hours, remove it from the plastic bag with the marinade. Put the netting back onto the lamb, and place in a covered roaster at 350 degrees for about 3 hours.

A beautiful and easy dish to make and serve. Your guests will be greeted at the door with an amazing aroma that will have them excited to sit down and eat.

Tuesday, June 21, 2011

Gluten Free Molten Chocolate Cupcakes

Posted by The Cashmere Bunny at 9:57 AM 5 comments
 In your life you eat a lot of different types of foods, you make, bake, and cook a lot of food too, and every so often, you run across a recipe that is worth holding onto. This is that recipe. The cakes are easy to make,are mindbogglingly good. Sweet, rich, and great with a glass of milk, gluten free molten chocolate cupcakes make a great party dish, a kid-friendly afternoon snack, or a tasteful late night dessert. These cakes are gluten free, so those of us with celiac can celebrate!

Prep Time: 30 Minutes
Total Time: 2 Hr
Makes: 18 Cupcakes
Recipe Details
  • 1/2 cup whipping cream
  • 1 cup semisweet chocolate chips
  • 1 box Betty Crocker® Gluten Free devil's food cake mix
  • Water, butter and eggs called for on cake mix box
  • Powdered sugar, if desired
  • Raspberries or sliced strawberries, if desired
Preparation Instructions:
  1. In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
  2. Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
  3. Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
  4. To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds. 
 To make this dish really something else, add a fruit to it, I used strawberry.  This breaks up the richness, and enhances the taste of the chocolate. The powdered sugar allows for the sweetening of the cake, it is semi-sweet so it tastes more like dark chocolate. Which is all fine and dandy, but the sugar on top adds a certain 'umph'.Anyways, enjoy eating you molten chocolate cakes, and have a fantastic summer!

Check out where we got this recipe at, http://www.glutenfreely.com/recipes/desserts/ 
There are plenty of other great recipes (that are super easy).
Give them our love!

Wednesday, May 25, 2011

Macaroni and Cheese

Posted by The Cashmere Bunny at 3:55 PM 1 comments

I love making this recipe for my family. Perfect for rainy days, this meal says comfort. My dad will not eat any other mac and cheese now that I cook this.

Better than boxed macaroni and cheese

12 to 16 ounces uncooked elbow macaroni
¼ cup (1/2 stick) butter
¼ cup all-purpose flour
3 cups milk
1 teaspoon dry mustard, like Colman’s
1 teaspoon garlic powder
2 teaspoons salt
½ teaspoon black pepper
2 cups shredded cheddar cheese
(Monterey jack or Colby is fine, too)
4 ounces cream cheese (optional)
½ cup grated Parmesan cheese, plus for serving
Sweet paprika (optional)

1. Cook macaroni in boiling salted water according to package directions. Drain

and keep warm.

2. Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and

Mix with a wire whisk until smooth. Add milk, whisking as you pour it in to

Smoothly incorporate it into flour mixture. Heat until mixture thickens,

Stirring frequently.

3. Add mustard, garlic powder, salt, and pepper to white sauce. Let simmer

Over medium heat, stirring frequently. Gradually add cheddar, cream cheese, if

Using, and 1/2 cup Parmesan. The sauce is done when cheeses are well combined,

Smooth and melted.

4. add macaroni to sauce and stir until well mixed with sauce. Sprinkle with a

Little more Parmesan and a bit of paprika for color, if you are using it.

Written by Alleigh who is 13 years old and is a great cook!

Friday, April 29, 2011

Mother's Day Gift Idea....Yummy Lemon Cake

Posted by The Cashmere Bunny at 12:55 PM 4 comments

There is something about Moms and something about lemons.  Both of them most people like.  I can’t imagine what we would do without our moms.  They make life better.  They refine us, tell us what we don’t always want to hear but know is true, and they love us unconditionally. Like a lemon they add so much by doing even a little.
This Mother’s Day I have a great Mother’s Day gift idea.  Why not make your mom a special cake.  Even if you aren’t a baker I promise you can make this recipe.  It is a great Mother’s Day gift idea and is will mean a lot to your mom because it came from you.  The ingredients are simple and you may have them already in your cupboard.  It is an inexpensive recipe that is easy to follow, very pretty, and extremely delicious. 
I found this recipe on the internet one day. A gal named V. Monte received this wonderful and easy recipe years ago from her mother n law.  Speaking of Mother n laws.  Don’t forget her either.  This is another great way to bless her and a creative yet simple Mother’s Day gift idea.
Yummy Lemon Cake (that’s what I call it)

·         1 (18.25 ounce) package yellow cake mix

·         1 (3 ounce) package lemon flavored gelatin

·         3/4 cup vegetable oil

·         4 eggs

·         3/4 cup water

·         1/4 teaspoon lemon extract

·         1 cup confectioners' sugar

·         4 tablespoons lemon juice



1.    Combine gelatin mix and cake mix. Mix well.

2.    Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.

3.    Bake according to instructions on back of cake box.

4.    To Make Frosting: Combine confectioners' sugar and lemon juice.

5.    When cake is done, and while still hot, ice with frosting.

Along with the cake another Mother’s Day gift idea to make it perfect is to add a thank you letter from you.  Let your “Mom” in your life know you appreciate her and point out special memories you have of her.  Don’t focus on the bad but instead think of all of the good she has.  Thank her for who she has been in your life.  She will love the cake but will cherish your words!
So there you go.  A simple and fun Mother’s Day gift idea……..

Thursday, April 28, 2011

Gluten Free In San Diego

Posted by The Cashmere Bunny at 10:59 AM 1 comments
As the weather warms in Southern California, we at the Delightful Gourmet are thinking about vacations with our family and friends. San Diego is one of the hottest vacation spots for locals. We packed our bags and headed to sunny San Diego looking for the best Gluten Free friendly restaurant for hungry travelers. After many stops along Mission Bay and The Gas Lamp District, our top pick was the Melting Pot located at  8980 University Center Lane, San Diego California, 92122 in the La Jolla area. They are a part of the Gluten Free Restaurant Awareness Program (GFRAP). This program is run by the the Gluten Intolerance Group of North America.

The food was absolutely delicious and consisted of a four course meal complete with A Queso Fundido fondue made with Fontina, Gruyere and Gran Queso cheeses, crumbled Chorizo and a hint of fresh lime. The gluten free version was made with cornstarch and Redbridge beer.  The second course was a salad with a refreshing blend of citrus shrimp, avocado and lime vinaigrette. The main course included a gluten free fresh herb fondue accompanied by lobster tail, chicken breast, fire roasted pork tenderloin and garlic shrimp. The last, and most delicious course was the Dulce chocolate Fondue with bananas and fresh strawberries.

To finish the evening, The Melting Pot gave us a gluten free specialty drink menu. We had the Yin & Yang which consisted of Godiva White chocolate liquer, Stoli Vodka and ice cream topped with chocolate shavings in the shape of the Yin & Yang symbol. What a meal to remember! If you are ever in the San Diego area and are gluten intolerant, this dining experience is a must for those wishing to unwind and relax in a beautiful setting.

Our final suggestion if you wish to visit is to Valet your car. Parking is located at the bottom of a steep hill in the Hyatt parking structure.

Monday, March 28, 2011

Stacked Tortilla Enchilada Made Gluten Free

Posted by The Cashmere Bunny at 12:59 PM 4 comments
Five Layer Enchilada with Salad and Orange Slices
I went looking for a recipe to make for Meatless Monday and stumbled upon a layered enchilada recipe I adapted for our Gluten Free Family.  It turned out beautifully and the kids loved it.

  • 5 Brown Rice Tortillas from Food For Life
  • 1 can black beans
  • 1 can pinto beans
  • 1 T. cumin
  • 1 can bean dip from Frito Lay (or you could use pinto beans and smash them and add garlic powder and onions)
  • 1 large onion (our family loves onions)
  • 2 cups shredded cheese
  • 1/2 c. salsa plus 1/4 c. for the top after cooking
  • 1 can green mild chilies

Chop the onion and saute in olive oil. Add the two cans beans, drained and rinsed. Add the cumin. cook until beans are well coated with onion and cumin.
You can now start to layer your dinner. I used a pizza pan as my goal was to make this dish look different then an ordinary enchilada.
Lay down a tortilla, spread with bean dip, a scattering of cheese and bean and onion mixture. You can add a couple of T. of salsa, also. Repeat until your fifth layer. Add the mild green chilies to the top and bake at 325 for 20-30 minutes until cheese is melted. Take out and top with salsa.

We then made a quick green salad of lettuce, radishes, green onions, cucumbers and carrots. Sliced a couple of oranges and viola...Meatless Monday dinner, made gluten free.

Monday, March 7, 2011

Tillamook Yogurt expands its Flavors and Distribution

Posted by The Cashmere Bunny at 9:47 AM 2 comments
Pictures from Tillamook.com

 Growing up near Tillamook I have been able to tour the Tillamook Cheese Factory several times. Their cheese and other products are still amongst our family's favorites.
Tillamook Yogurt has three new flavors to brag about. Tillamook’s popular line of 6-oz.yogurts is expanding with three new flavors, all made with no artificial flavors, no artificial colors, no artificial sweeteners and no
high fructose corn syrup, and like all of its products, Tillamook Lowfat Yogurt is made with the highest
quality milk from cows not treated with artificial growth hormones. Additionally, the company is launching Vanilla Bean and Naturally Plain yogurts in new 32-oz. cartons and expanding distribution of
six of its popular 6-oz. flavors in the West.

The latest additions to the lowfat yogurt line include creamy
Banana Vanilla, tart Pomegranate Blackberry and antioxidant-rich
Blueberry Acai. These flavors join other inventive Tillamook
flavors in the 6-oz. size, including Baked Apple Pie, Watermelon
and Strawberry Lemonade, which have a suggested retail price of $0.89.
For More Check Out Their Press Release

Tuesday, February 8, 2011

Boutique Bakery Love At First Bite Offers A Twist On The Wedding Cake - Wedding Cupcake Towers

Posted by The Cashmere Bunny at 7:45 AM 3 comments
PRLog (Press Release)Feb 08, 2011 – Cutting the wedding cake together by the bride and groom is a predominant ritual at western weddings. The wedding cake not only symbolises good fortune and fertility, it is also an icon of the couple’s unity, their life together and their shared future. Because wedding cakes are an important element of a wedding, it has taken many different shapes, sizes and presentation and continues to do so even today.

Love at First Bite offers something more than the traditional cake. This boutique cupcakes bakery in Melbourne specialists in handmade cupcakes. The bakery also designs fancy cupcake towers so that your wedding cake stands out at the wedding.

Love at First Bite is known for baking fresh cupcakes using the finest and natural ingredients. Their wedding cakes are guaranteed to be fresh and the best quality. In fact, the bakery prides itself on making the best cupcakes in Melbourne. Their quest for perfection ensures that you enjoy the best and the most delicious cupcakes that you would you will ever taste.

Every cupcake by Love at First Bite is handmade and beautifully finished with decorations so that your celebration is as dazzling as the cupcakes themselves.

According to Love at First Bite, “wedding cakes deliver a statement about your sense of style and personality. A wedding cake should be a reflection of what you are and it should definitely cater a good taste.” Love at First Bite is based in Melbourne and it specialists in stylish wedding designs. Their cupcake tower is one of their newest inventions and it can add uniqueness to any wedding.

What makes their cupcakes so special and inviting is the taste, alluring look, freshness and finest quality ingredients. Cupcakes created by Love at First Bite are perfectly piped frosted and are adorned with handmade decorations. It is made sure that the cupcakes are baked using only natural and best quality ingredients so that it offers a tempting treat. Love at First Bite has made every attempt to perfect their recipes so that the cupcakes remain packed with flavour and moisture. Moreover, a unique butter cream frosting method is used to make the cake even more luscious.

Love at First Bite offers free consultations, anywhere in Melbourne. To create an ideal design, they will work with you and make sure that the wedding cakes tower makes your wedding beautiful and memorable. The bakery will also deliver cake at the venue and set it up on the day of the wedding in order to make sure that the wedding cupcakes tower is perfectly presented.

Friday, February 4, 2011

Marshmallow Chocolate Cake

Posted by Generation Girls at 9:48 AM 2 comments

Making Marshmallow Cakes have become our traditions for birthdays this year. We adjusted this recipe to be Gluten Free. ADAPTED  from Baking and Desserts The Essential Recipe Collection



6 T. Unsalted Butter
1 C. Superfine Sugar
1/2 t. Vanilla
2 eggs, beaten slightly
3 oz semisweet chocolate, broken into pieces
2/3 C. Buttermilk
1 1/4 C Flour (we use Gluten Free flour)
1/2 t. baking soda
pinch of salt

6 oz white marshmallows (we use gluten free ones)
1 T. Milk
2 egg whites
2 T. Superfine sugar
Grated Milk Chocolate to decorate the cake. We like to use a Symphony Bar

Preheat the oven to 325. Grease a bundt pan with butter.
CREAM the butter, sugar and vanilla together in a dish until Pale and Fluffy, then gradually beat in the sugar.

MELT the chocolate in a heatproof bowl over a pan of simmering water or double boiler. When the Chocolate has melted, stir in buttermilk and remove the pan from the heat and let cool slightly.

SIFT the flour, baking soda and salt into a separate bowl. Add the chocolate mixture and the flour mixture alternately to the creamed mixture, a little at a time. Spoon the mixture into the bundt pan. Bake for 50 Minutes.

Put marshmallows and milk in a small saucepan and heat very gently until marshmallows have melted.
Remove from heat and set aside to cool.  Whisk the egg whites until soft peaks form, add sugar and continue whisking until stiff peaks form.  Fold in the egg white and set aside for 10 minutes. Cover the top and sides of the cake with frosting and top with grated chocolate.

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