Gluten-Free Ranch ScrambleBy Carol KicinskiSimple to make, cooked in one skillet, and made with easy ingredients that are readily available and all-American, this Gluten-Free Ranch Scramble recipe is sure to satisfy your morning hunger.Gluten-Free Hawaiian Sweet Bread RollsBy Carol KicinskiThe original Hawaiian sweet rolls were first baked up in a 1950s bakery in Hilo, Hawaii by Robert R. Taira. They became such a hit that the locals claimed they rarely made it home before being devoured. Fast forward to now and King’s Hawaiian rolls are flourishing in the marketplace. The only downside is that they don’t make gluten-free ones! And so, as I often do, I made my own version. Allow me to introduce you to my delicious Gluten-Free Hawaiian Sweet Bread Rolls recipe! These delicious bread rolls are slightly sweet, not overly so. They are perfect for dinner rolls or for sliders with pulled pork/chicken. Aloha!Gluten-Free Sour Cream Pound CakeBy Carol KicinskiIf you’re in the mood for a really satisfying dessert, try my Gluten-Free Sour Cream Pound Cake recipe. This one is a keeper! It’s made with very simple, classic ingredients that you might have on hand already. The only thing that’s a little different about this one, is that I used Nature’s Yoke duck eggs, instead of chicken eggs. For gluten-free baking, duck eggs are excellent. The added protein in the whites binds the gluten free ingredients better and improves the texture, creating a lighter, fluffier baked product more similar to when wheat flour is used. You can substitute one duck egg for one chicken egg in recipes if your duck eggs are not much bigger than chicken eggs. Some people, like my son Colin, have allergies to chicken eggs but can still enjoy duck eggs.Ramen Eggs & Not Your Grandma’s Deviled EggsBy Carol KicinskiRamen eggs (aka ajitsuke tamago) are eggs boiled just long enough to achieve the perfect jammy yoke consistency, then marinated anywhere from 3 hours to 3 days. They are sweet, salty, and rich with umami flavor. Perfect in a bowl of ramen, eaten as a snack, and as I recently discovered (through laziness sheer brilliance) a whole new (and much easier) way to make deviled eggs. Ramen Eggs
Prep time: 5 mins
Cook Time: 6 mins
Total time: 11 mins Not Your Grandma’s Deviled Eggs
Prep time: 20 mins
Total time: 20 minsBBQ Deviled EggsBy Carol KicinskiGluten-Free Breakfast BowlsBy Carol KicinskiThese Gluten-Free Breakfast Bowls are a Sunday morning, sitting on the couch, reading the paper, sipping a hot cup of coffee kind of breakfast.Chocolate Peanut Butter Layer CakeBy Dawn NoltThis moist Chocolate Peanut Butter Layer Cake will delight the peanut butter lovers and chocolate lovers alike! Turkish EggsBy Carol KicinskiCilbir, a traditional Turkish Egg dish that consists of poached eggs with yogurt, is the perfect solution to use up various odds and ends in your fridge.Peaches & Cream PavlovasBy Carol KicinskiNothing like biting into a juicy, fresh peach to feel that instant summer refreshment. In season in Georgia and South Carolina from May to August, it’s pretty easy to find perfectly ripe peaches right now at your local grocery store. What better way to let the peaches shine in a dessert than my complementing them with light, fluffy cream? And how about a crispy meringue to add some variety of texture? Enter: Peaches & Cream Pavlovas! The delicious Pavlova, a classic dessert from Australia/New Zealand, is one of my favorite gluten-free desserts because it’s naturally gluten-free and pairs beautifully with a multitude of flavors, from berries to chocolate and so much more. To make a good Pavlova, you need good quality egg whites. I use pasture-raised eggs. I also use organic sugar and, for the whipped cream, I use organic heavy cream. Make sure to get peaches that are still firm but ripe.Gluten-Free Red, White and Blue PavlovasBy Carol KicinskiGluten-Free Red, White and Blue Pavlovas, made into mini servings, are perfect to serve to your Fourth of July guests. Pavlova is naturally gluten-free, easy to make, and utterly delicious.Strawberry PavlovaBy Carol KicinskiI have several pavlova recipes on this site – it is probably my favorite naturally gluten free dessert and the first one I learned to make when I went gluten free many moons ago. I noticed when looking at my own recipes that I vary the technique from time to time, all with good results but I decided to try to nail down what makes a “perfect” pavlova. First of all, let’s start at the beginning – what is pavlova? A popular dessert in both Australia and New Zealand, this delicious dessert is a texture lover’s dream come true. Made from whipped egg whites baked in a coolish oven, you wind up with crunchy edges and marshmallow-like innards. Basically, a pavlova consists of an egg white base, whipped cream, and a fruit topping. I also like to add a sprinkling of chopped nuts occasionally for some additional crunch. To make the base you need five things, the best egg whites (I always use Nature’s Yoke pastured eggs), sugar or a sugar substitute, acid in the form of cream of tartar or vinegar, corn starch, and pure vanilla extract. This Strawberry Pavlova is a very basic recipe that you can expand on and make your own! Try different fruits, add lemon, lime, or orange curd, throw some chocolate in there or chopped nuts. Do as the Aussies do and add passionfruit over everything.Cheese and Bacon Crustless QuicheBy Carol KicinskiMade with simple ingredients – bacon, onion, cheddar cheese, eggs, and heavy cream – this Cheese and Bacon Crustless Quiche is easy enough for the beginner cook to make, yet delicious enough for the skilled chef to appreciate.