Honey Mustard Quinoa Salad

This salad is a bright and tangy addition to any backyard barbecue this summer!

Honey Mustard Quinoa Salad
Yield: 6-8 servings

Ingredients
3/4 cup uncooked quinoa
1 1/2 cups water

Honey Mustard Dressing:
 1/4 cup honey (or agave nectar)
 1/4 cup Dijon mustard
 1 Tbsp olive oil
 2 Tbsp rice vinegar
 1-2 cloves garlic, minced
 1/2 tsp ground black pepper
 1/2 tsp salt

1/2 cup dried cranberries
2 celery ribs, diced
2 carrots, peeled and diced

Directions
1. In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Combine all dressing ingredients in a small bowl and whisk until well combined.
3. Once the cooked quinoa has cooled completely, toss together with remaining ingredients and dressing. (Feel free to start with just a portion of the dressing and add more to taste. Store remainder in refrigerator for leftovers!)
4. Serve at room temperature or chilled.

Recipe adapted from Wendy Polisi.

Funfetti Sugar Cookie Cake

Growing up, all five members of my family had birthdays in November (crazy, right?!). So it was totally fitting when my son was born just a couple days before my husband's birthday! Since we have two celebrations so close together, it's nice that this cookie cake (and the one I made for son) is on the smaller side to recognize the birthday boy with his own special treat without going overboard and eating cake for days on end. (I can't believe I just said that...)

Funfetti Sugar Cookie Cake
Yield: 9" springform pan

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cornstarch
• 2/3 cup white chocolate chips
• 1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Directions

1. Preheat oven to 350°F. Grease 9" springform pan with nonstick cooking spray.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add eggs and vanilla; mix until completely combined.
3. Pour in flour, salt, baking powder, baking soda, and cornstarch; stir just until incorporated (don't overmix!).
4. Once combined, gently fold in white chocolate chips and sprinkles.
5. Press dough evenly into prepared pan. Bake 18-24 minutes, or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to overbake.
6. Allow cookie cake to cool completely in pan on wire rack before removing sides of pan. (The center will slightly sink - that's normal!) Frost and decorate, if desired, then cut into slices and enjoy!

Recipe adapted from Sally's Baking Addiction.

The Best Chocolate Chip Cookie Cake

This recipe has become somewhat of a tradition at our house because my son is not a big fan of classic birthday cake (blasphemy, I know!). If it weren't for our uncanny resemblance to each other, I might question whether or not, in fact, he is actually related to me because cake is my favorite food! But he is the birthday boy this weekend, and I am happy to make whichever sweet treat is requested. :)

For decoration, I like to make my buttercream frosting (cut the recipe in half and make it on the stiff side) and pipe it around the edges with a star tip. Then top the cake with additional mini M&M's or sprinkles to make it even more colorful! I haven't frosted the cake above quite yet (my son's birthday is on Sunday), but here is the cake I made for him two years ago:

The Best Chocolate Chip Cookie Cake
Yield: 9" springform pan

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1/8 tsp salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1 (3.4 oz) box instant vanilla pudding mix
2 eggs, room temperature
1 Tbsp vanilla
1 cup + 2 Tbsp M&M’S Minis milk chocolate baking bits, divided

Directions
1. Preheat oven to 350°F. Grease 9" springform pan with nonstick cooking spray.
2. In large bowl, cream softened butter and brown sugar until fluffy. Add eggs and vanilla; stir until completely combined.
3. Pour in flour, pudding mix, baking soda, and salt; stir just until incorporated (don't overmix!).
4. Fold in 1 cup mini baking bits by hand until evenly distributed.
5. Press dough into prepared pan until even and level. Sprinkle reserved 2 Tbsp mini baking bits on top of cookie cake and press down lightly with hand. Bake 16-20 minutes, or until top/center just starts to golden slightly. Cookie cake may look underdone in middle, but it will set up as it cools and stay extra soft.
6. Allow cookie cake to cool completely in pan on wire rack before removing sides of pan. Frost and decorate, if desired, then enjoy!

Recipe adapted from Sprinkle Some Sugar.

Easy Chocolate Syrup Brownies

My son had an ice cream party at school last week, and we were asked to provide chocolate syrup for the entire third grade. Of course I bought the giant bottles from Sam's Club because I didn't want these kids to have to skimp on their sundae toppings! We ended up having quite a bit leftover, so I found this recipe on the Hershey's website to help consume some of what remained. They are delish!

Easy Chocolate Syrup Brownies
Yield: 9x13 pan

Ingredients
Brownies:
 1/2 cup (1 stick) butter, softened
 1 cup sugar
 2 eggs
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking soda
 3/4 cup Hershey's Chocolate Syrup
 1 cup mini semisweet chocolate chips

Frosting:
 1/4 cup (1/2 stick) butter, softened
 1/2 cup Hershey's Chocolate Syrup
 2 cups powdered sugar

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until well combined.
3. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture. Beat well.
4. Fold in chocolate chips. Pour batter into prepared pan.
5. Bake 25-35 minutes, or until brownies begin to pull away from edges of pan. Cool completely in pan on wire rack.
6. Once brownies are cooled, make frosting by beating all ingredients in stand mixer until well blended. Spread on top of cooled brownies.
7. Cut into squares and enjoy!

Recipe adapted from Hershey's Kitchens.

Chocolate Banana Muffins

My kids love to eat muffins! And I'm happy to make them. :)

Chocolate Banana Muffins
Yield: 16-18 muffins

Ingredients
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature semisweet chocolate chips
1/2 cup regular semisweet (or milk) chocolate chips
4 Tbsp cocoa powder
1 egg, room temperature
1/2 cup sour cream
1/4 cup melted coconut oil (can substitute vegetable oil)
1 tsp vanilla extract
1/2 cup brown sugar, lightly packed
1 cup mashed ripe bananas (2-3 bananas)

Directions
1. Preheat oven to 350°F. Generously coat muffin tin(s) with nonstick cooking spray; set aside. (These muffins stick to paper liners, so it is not recommended to use them.)
2. In small bowl, stir together flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips.
3. In another bowl, briskly whisk together egg and sour cream. Stir in melted coconut oil (slightly cooled but measured in its melted state), vanilla extract, brown sugar, and mashed bananas.
4. Combine wet and dry ingredients; stir until JUST combined. Over-mixing results in denser muffins.
5. Divide batter evenly among prepared muffin cups. Bake for 17-23 minutes, or until toothpick inserted in center comes out clean.
6. Allow to cool in pans for 5-10 minutes. Then remove muffins from pan(s) to wire rack to cool completely. (Use butter knife to gently lift each muffin out.)
7. Store in airtight container in refrigerator.
8. When ready to eat, microwave muffin for 15-20 seconds. Spread with Nutella or peanut butter, if desired, and enjoy!

Recipe adapted from Chelsea's Messy Apron.

Lentil Chili

Incorporating meatless meals into your week is a great way to keep costs down when switching to a gluten free diet. I recently discovered a love for lentils and while this recipe piqued my interest, I realized I had no patience for standing by the stove to make it when the weather has finally gotten nice here in South Dakota. (Read: I wanted to be outside!) So I decided to just dump all the ingredients into my crock pot and hope for the best. Result? SUCCESS!

Lentil Chili
Crock Pot Recipe

Ingredients

• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 5 cloves garlic, minced
• 1 Tbsp chili powder
• 1 tsp cumin
• 2 cups gluten free lentils
• 2 (32 oz) cartons vegetable stock
• 1 (28 oz) can crushed tomatoes with liquid
• 1 (6 oz) can tomato paste

Directions

1. Sauté onion and pepper in olive oil over medium heat until tender.
2. Combine all ingredients in slow cooker; stir well.
3. Cook on low 8-10 hours.
4. Stir well before serving.

Serving Suggestion

• Top individual servings with shredded cheese, sour cream, guacamole, black olives, green onion, etc.
• Scoop with tortilla chips.

Recipe adapted from Little Broken.