Gluten-Free Citrus Sugar Cookies

Ingredients

For the cookies:
  • 1/2 teaspoon psyllium-husk powder
  • 1 1/2 teaspoon whole flax seeds
  • 1 teaspoon chia seed
  • 2 1/2 cups rice-based gluten-free all-purpose flour*
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large egg yolks
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lime zest
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated grapefruit zest
For the glaze and topping:
  • 1 cup confectioners sugar
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted
  • 1/2 teaspoon finely grated lime zest, plus 2 1/2 teaspoon lime juice
  • 1/2 teaspoon finely grated lemon zest, plus 2 1/2 teaspoon lemon juice
  • 1/2 teaspoon finely grated grapefruit zest, plus 2 1/2 teaspoon grapefruit juice
Special equipment:
  • Coffee grinder or mortar and pestle, stand or hand mixer
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Biscoff Ice Cream

Ingredients

  • 1 cup Biscoff Spread + 2 tablespoons
  • 1/4 cup White Sugar
  • 1-1/4 cups Whole Milk
  • 2 cups Heavy Whipping Cream

Directions

  1. Using a KitchenAid stand mixer begin to cream the biscoff spread and white sugar together (for about 1 minute). Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
  2. Pour the biscoff mixture into your ice cream machine and follow your manufacturers directions.*I use a KitchenAid Ice Cream Attachment and my ice cream churned for 20 minutes.
  3. Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Seal and store in the freezer for up to 1 week.

No-Fuss Pork Chops

Ingredients

  • 1/2 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 4 boneless pork loin chops (5 ounces each)
  • 2 medium onions, chopped
  • Hot cooked noodles and sliced green onions, optional

Directions

  1. Mix first four ingredients. In a large skillet, heat 1 tablespoon oil over medium heat; brown pork chops on both sides. Remove from pan.
  2. In same pan, saute onions in remaining oil over medium heat until tender. Add juice mixture; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add pork chops; cook, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving. If desired, serve over noodles and top with green onions.

Snickerdoodle Ice Cream

Ingredients

  • 1/3 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 tsp ground cinnamon
  • 1 cup heavy whipping cream
  • 1 1/2 cups half and half
  • 2 tsp pure vanilla extract

Directions

  1. Whisk all ingredients together in a bowl to combine well. Cover and chill in fridge 2 hours or overnight.
  2. Pour mixture into a 1-quart ice cream maker and churn according to manufacturer’s instruction. Typically about 30 minutes.
  3. Immediately transfer to an airtight container and freeze until ice cream is “set.”
  4. Recipe may be doubled for a 2-quart ice cream maker.

Strawberry Buckwheat Bars

Ingredients

For the crust:
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces, plus more for pan
  • 2 1/4 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 large egg, beaten to blend
For the filling:
  • 3 cups hulled, quartered strawberries (about 1 pound)
  • 1 (12–13-ounce) jar strawberry preserves
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice
For the bars:
  • Powdered sugar (for dusting; optional)