Tag Archives: cooking

Haddon Hall Gingerbread

Today, I am excited to share something very special with you, just in time for Thanksgiving; Haddon Hall Gingerbread.

Haddon Hall Gingerbread is a delightful, dark and distinctive cakelike gingerbread with deep notes of rich molasses and warm spices. It is another of the treasures from my Grandmother Ibby’s recipe box and is a favorite of my mom’s. Not just a favorite fall treat but a favorite childhood memory.  Crisp fall days spent playing outside or afternoons walking home from school, cold nose, tingling fingers. Opening the front door of the big old Victorian house, a deep breath and a spreading smile as she is greeted by the scent of her favorite gingerbread baking in the oven.

I can just picture her standing there in her cotton dress, knit sweater, saddle shoes, dropping her books and inhaling deeply, happy to be home and anticipating that warm gingerbread dolloped with fresh whipped cream.

What a picture of home and comfort. Perfect for this time of year when we nestle in and regain our focus on what is most important. Home. Family. Tradition.

While in our family, this will always be my grandmother’s gingerbread, Haddon Hall Gingerbread does have some pretty interesting roots. And apparently a very interesting effect on men.

Yes, this post started out as a simple and sweet remembrance from my mother’s childhood. A favorite recipe to share for the upcoming holiday season. But as is so often the case, there is more to this story.

The research I have done has yielded some intriguing and even amusing results and several different variations on the recipe; none quite the same as my grandmother’s. From what I’ve read, Haddon Hall Gingerbread originally gained the attention of American housewives in 1933 with a Gold Medal flour ad on the back cover of the November issue of Better Homes and Gardens magazine.

Haddon Hall Gingerbread Ad 2

Photo Credit

And after reading this advertisement, I must say, how could it not?

The ad encourages the lady of the house to buy Gold Medal flour for the “Kitchen Tested, simplest, surest, easiest way to baking success.” And if that wasn’t reason enough to purchase Gold Medal flour, the recipe set included in each bag was certainly an irresistible offer.

“Rich man… poor man… Every man goes for Haddon Hall Gingerbread. An old favorite marvelously transformed by adding cream cheese and lemon sauce. The recipe … with 19 others … is given free inside every size sack of Gold Medal ‘kitchen-tested’ flour.”

Intriguing? Perhaps. But irresistible?

“Amazing Collection brings the never before published secrets of world famous chefs for foods that enchant men including the one for Haddon Hall Gingerbread shown here – The creation of William J. Holmes, Pastry Chef, Chalfonte-Haddon Hall, Atlantic City.”

Hmmmm, man enchanting recipes.

Still not convinced?

“What your husband has to say about this Haddon Hall gingerbread will bring the roses to your cheeks. And you’ll find baking this way a thrilling adventure.”

Rosey blushing cheeks? A thrilling adventure without putting your shoes on and leaving the kitchen? What self respecting gal could resist that promise.

“Get Gold Medal ‘Kitchen Tested’ flour at any grocery store. Each sack contains the recipe for Haddon Hall Gingerbread and 19 other ‘foods that enchant men.’ Try them.”

Now, before you set aside 80 years of progress and attempt to manipulate the man in your life with baked goods, keep in mind the Gold Medal flour sacks no longer contain these bewitching recipes.

Do not dismay! Fortunately for you, I have one of them right here. I’m not sure any of us could handle all 19 anyway but a little bit of a rosey cheeked thrill shouldn’t be too dangerous.

Haddon Hall Gingerbread

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Ingredients

  • 1/2 Cup Butter
  • 1/2 Cup Sugar
  • 2 eggs
  • 1 Cup Molasses
  • 2 1/4 Cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1 Cup boiling water

Directions

Pre-heat oven to 325 degrees.

Cream together the butter and sugar. Blend in the eggs and the molasses.

Sift together the flour, baking soda, salt, ginger and cinnamon.

Add the dry ingredients to the wet ingredients alternately with the boiling water, beginning and ending with the dry.

Pour into a greased and floured 8×8 pan and bake for 40 to 45 minutes.

My mom remembers my grandmother always serving this with whipped cream but I think a sprinkling of powder sugar is pretty nice too. She also never served it with the cream cheese layer or the lemon sauce and frankly, I can’t imagine it needing either.

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Just before Halloween, I made a batch and packaged some up for friends in a festive treat box. That was before I had done some research and discovered the true power of this recipe. I’m expecting a thank you note any day now.

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So, now we know that this is no ordinary gingerbread but where does the name “Haddon Hall” come from? It could be named for the Chalfonte-Haddon Hall Hotel in Atlantic City where Chef William J. Holmes worked but I imagine it goes back further than that. The Gold Medal flour ad says that with the addition of a cream cheese layer and lemon sauce, Chef Holmes’ creation was an updated version of an “old favorite”.

According to Uncle Phaedrus, Finder of Lost Recipes, “Haddon Hall is a famous old medieval mansion in Derbyshire, England. It’s not too distant from a Derbyshire town named Ashbourne, which is famous for it’s gingerbread. According to Derbyshire tradition, Ashbourne gingerbread was first created by a French prisoner of war, who decided to remain in the town after the Napoleonic wars. His special gingerbread recipe was then handed down through generations of  his descendants.

Gingerbread is a tradition in the area. Gingerbread men were made and sold in country towns at Easter Fairs and Autumn Wakes Weeks. Fashioned in molds, they were decorated with colored hats and scarlet or white sugar buttons. They can still be found for sale today in Ashbourne and the surrounding area.

So, I’m speculating that the Betty Crocker ‘Haddon Hall’ (there is a version of the recipe in the 1965 Betty Crocker cookbook) gingerbread recipe  was likely an Americanized version of the below Ashbourne gingerbread recipe.”

More about Haddon Hall.

Perhaps that “old favorite” does have its roots in the accounting above and in Ashbourne Gingerbread and the Haddon Hall of Derbyshire; I’d like to think so. But I could find nothing to confirm the origin with certainty so, it remains a food mystery. Which kind of makes this recipe all the more intriguing.

Regardless of the origin and the mystery, the romantic Madison Avenue promises of 1933, or if this is an exact duplicate of the recipe from that magical little booklet in the flour sack or was again altered by my grandmother, this recipe is special.

Haddon-Hall-Gingerbread

So break out the mixer, pans and measuring cups (if you dare) and be ready for your kitchen to be filled with the scent of fall and family and home.

Anything else is your business.

Enjoy!

If you are looking for some great recipes for your Thanksgiving Dinner, here are a few of my favorite sides and Thanksgiving Traditions, originally posted last fall.

This Thanksgiving,  I hope you have a beautiful day filled with the people you love and a grateful heart brimming with joy for all that makes you thankful. As for me, I am so thankful for the incredible friends, readers and blogging community that stick with me and make writing Welcome Company such a joy!

Happy Thanksgiving!

Pumpkin Bread and Other Things I LOVE About Fall

I think there are many reasons I love fall. The reprieve from the intense heat of summer. The colors. The hint of fun and joyful family time to come. Things seem to slow down or have the illusion of slowing down, anyway. So many things that make it a favorite time of year.

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Pumpkins. Pumkins, pumkins, pumpkins.

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Crisp Apples. Apple Crisp. Apple Dumplings. Apple Pie. Homemade Applesauce.

Our home, decorated in the rich and vibrant colors of the season. Warm and inviting.

Gardening and potting flowers. I know, only in Arizona. Our reward for surviving the summer.

Carving Pumpkins. Halloween Parties. Trick-or-Treating. Marshmallow Ghost Peeps. Ninja Turtles, Skeletons, Zom-Bees and Zombies.

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Thanksgiving right around the corner.

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And Pumpkin Bread. Not just any pumpkin bread, the best pumpkin bread ever.

E.V.E.R.

Well we think so anyway.

Here is the recipe, originally posted last fall …

Real Good” Pumpkin Bread.

One of my very first posts in fact. And while a few things have changed since then, like the fact that I don’t eat sugar or much wheat anymore, it is still one of my favorite things to make as a treat for the rest of my family or a gift for someone special.

I have found some pretty tasty gluten and sugar free pumpkin recipes but there is really no substitute. Thankfully, I still enjoy the incredible aroma that fills the house with each loaf.

Okay, and a little taste once in a while.

Okay, and I ate a mini-Baby Ruth or two out of the kid’s Halloween Candy. Mostly sugar and gluten free. Mostly.

Happy fall, everyone!

Now go make some Pumpkin Bread!

And watch out for Zom-Bees.

They love Pumpkin Bread you know.

 

S’Mores Cupcakes

With the start of the school year, we are back in full swing with Cub Scouts. I love to blog about Cub Scouts because it is such a big part of our lives and has been an incredible experience for our whole family. The Scouting program is awesome and I love sharing all of the fun and important stuff we do with all of you.

This past weekend, our Pack got together for a lesson on the Scouting principle of Leave No Trace. Leave No Trace means just that. It focuses primarily on camping and outdoor activities but the underlying principle applies to all areas of our lives. Take care of your environment; whether it is the outdoors, your school, your home, your room, the park, the movie theater; you get the idea. Wherever you go, whatever you do, be mindful of the environment and how you have an impact upon it.

And ALWAYS leave a place better than you found it. Which means sometimes we have to pick up after others too.

Rather than just talk about it with our Scouts, we wanted them to experience the lesson first hand. The best lessons are often learned by seeing and doing. So this past Saturday, our boys and their families spent a few hours cleaning up along the banks of the Salt River.

The lower Salt River is a major recreation site in our area and unfortunately, not everyone respects the privilege of enjoying such a beautiful place. A LOT of trash gets left behind. It was important for our Scouts to see first hand how even a little waste has a big impact when the effects of so many visitors is combined.

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They worked hard and cleaned up a lot of trash.

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We are very proud of our “Bear” and his understanding and respect for nature and the need to care for and protect the environment. He is passionate about it. Now, if we could just get that same passion to carry over to his room.

After all of that hard work and a lot of hand sanitizer, it was time for a treat. It was way too hot to roast marshmallows (and open fire isn’t allowed right now) so I decided to improvise and turn Scouting’s signature dish into a cup cake.

S’Mores Cupcakes

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I love to bake from scratch and have some wonderful chocolate cake recipes from my grandmother. But there are times when practicality wins out and you just have to break out the cake mix. I adapted a recipe from the cookbook “The Cake Mix Doctor” by Anne Byrn and came up with a yummy chocolate cupcake, perfect to feed a lot of hungry Cub Scouts. Three batches yielded 60 cupcakes. If you don’t “overfill” as I tend to do, you might just get 24 cup cakes in a batch.

Cup Cake Ingredients

  • 1 package Milk Chocolate cake mix
  • 3 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. cinnamon
  • 1 1/3 Cups buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp. pure vanilla extract

Cup Cake S’More Toppings

S'mores-Cupcake-Toppings

  • Graham cracker crumbs
  • 1 Bag of jumbo marshmallows, each marshmallow cut in half
  • Graham cracker pieces or mini graham crackers for garnish
  • Chocolate pieces for garnish

Cup Cake Directions

In pure cake mix fashion, put all of the ingredients together in your stand mixer and blend it all on medium to medium-high for a minute. Scrape down the sides and blend for another minute or until well combined and smooth. Line your muffin/cup cake tin with paper wrappers and fill each 3/4 of the way full.

S'mores-Cupcake-Prep

Then sprinkle with graham cracker crumbs (about a teaspoon each). I made the first batch with the graham cracker crumbs placed in the bottom of the wrapper and the batter poured on top. It didn’t adhere to the cake like I wanted so I opted to sprinkle the crumbs on top.

S'mores-Cupcakes-ready-for-

Bake in a 350 degree oven for 20-25 minutes.

I love how they look with the graham cracker crumbs on top.

Next … the fun part.

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Set your oven rack, two spaces down from the broiler and then turn the oven to the broil setting.

S'mores-Cupcakes-Marshmallo

Put your cupcakes on a sheet tray and place a marshmallow half on top of each one. Place the marshmallow topped cupcakes under the broiler for 1 minute and 45 seconds. That is the exact amount of time my oven took to perfectly toast the marshmallows. The time needed in your oven may be different so keep an eye on them.

S'mores-Cupcakes-4

Finish the cup cakes off in true S’Mores fashion with wedges of graham cracker and chocolate. The crackers can go on right away but let the marshmallow cool a bit before you add the chocolate or you’ll have a melty mess.

The boys and families of our Pack spent and afternoon doing our part to clean up a bit and leave things better than we found them. But our day wasn’t all hard work. Yes, there were yummy cup cakes but did I mention there was a also helicopter?

No? Ohhhh, there was a helicopter!

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Our Wolf Den Leader is a Sheriff’s Deputy and he arranged quite the surprise for our boys. For all of us, actually. When he told me he was setting up something cool, I was just thinking a few sirens and lights. Nope. There was a helicopter.

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Of course the boys LOVED it. And they deserved it. Hard work always has its reward!

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I know one little boy in particular who was in heaven!

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Really, does it get much cooler than that?

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We also had a visit from these deputies who patrol the river on ATVs. Very cool too! In fact, I’m pretty sure they have their own action figures. Well, if they don’t they should.

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The perfect spot to watch a helicopter take off!

A special thanks to Rob and our friends from the Sheriff’s Department for the work you do to keep our community safe and for so graciously giving a little of your time to make a kid’s day.

You guys rock!

Herbed Goat Cheese Spread

A post or two ago, I shared with you a recent event I did for our Women’s Ministry in which I brought a little bit of the beach to the desert.

Seaside-Beach-Themed-Buffet

In planning the food for the event, I kept imagining a picnic on the beach. Blanket spread out on the sand, a shady umbrella and a gentle salty breeze.

But what would I want to eat?

Something delicious and satisfying but not too heavy and easy to pack and transport.

Something perfect for a picnic. In this case, I also needed something that would easily feed a crowd with little effort.

As I thumbed through my Barefoot Contessa cookbooks (which is one of my favorite event/party planning rituals) I came across a recipe for “Herbed Goat Cheese Sandwiches” from Ina Garten, Parties!

Hmmmmm.

At first read they seemed more like a tea sandwich, with cucumbers and the crusts cut off, but as it is with so many things, it is all in how you see it. And I saw these little sandwiches in a picnic basket nestled next to chilled grapes, freshly baked cookies and iced tea; all ready for a day at the beach. Or an evening as it were.

Herbed-Goat-Cheese-Tea-Sand

For the Know Event, I doubled the recipe and made the sandwiches on a whole grain bread and a soft potato bread. While I couldn’t enjoy the sandwiches (no bread for me), the herbed goat cheese spread was another story! I made a batch for home and couldn’t get enough of it. I ate it on everything I could think of. Daddy and the big kids loved it too but Mr. Picky wouldn’t go near it; which is in fact a good sign that it is absolutely delicious – unless of course you too currently only eat  grilled cheese sandwiches and chocolate pudding.

Mr.-Picky

“Ewww! I CAN’T like that! It is eesgusging!”

Herbed Goat Cheese Spread

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The recipe is not “eesgusging” and is very simple to throw together and holds up well in the fridge for at least a week; if it lasts that long. Click the link above (the one under the picture of the picky 5 year old) and it will take you right to it.

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It whips up easily in a stand mixer but be sure to finely mince or even smash the garlic into a paste as it is pretty potent and no one wants to bite into a big chunk of raw garlic. My husband thought the spread was a little heavy on the garlic so you may want to start with just one clove and see how it tastes to you.

The recipe calls for parsley and thyme, which is fantastic, but I am going to get a little creative with the herb combinations next time. Basil, tarragon, chives, maybe even olives or tapenade and sundried tomatoes; endless possibilities! I also think a bit of lemon zest would be delicious.

Barefoot-Contessa's-Herbed-

Recently, I made this spread as an appetizer for dinner with friends and served it with baguette slices that I drizzled with a little olive oil and toasted in a 425 degree oven for about 5 minutes. They didn’t last long and the tantalizing crunch of those baguettes slathered in that rich goat cheese spread was almost more than this girl could take.

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So I toasted up some low-carb Joseph’s pita wedges and shared in the joy. Admittedly, it was not the same as a crunchy French baguette but it was still pretty darn good.

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For all of you Trim Healthy Mamas out there, this spread is fantastic rolled up in a Joseph’s lavash for a snack or just  add a little turkey and veggies for a satisfying lunch wrap.

One word … omelet.

My husband is the resident omelet maker around here and he’s pretty darn good at it. He makes one for me just about every weekend and I was most delighted to find rich and creamy herbed goat cheese pooling from every nook and cranny of this perfect Saturday morning treat (another good THM/low-carb breakfast).

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He also brought me a good strong cup of black coffee. I am a blessed woman indeed.

There are so many ways to enjoy this versatile spread, I’m thinking about piping it into cherry tomatoes or on top of cucumber slices the next time I need an appetizer.

I hope you will give it a try and play around with your own herb and ingredient combinations. Be sure to let me know what you come up with and as always …

Enjoy!

Cauliflower Shrimp Fried Rice; AKA Cauli-Rice

Is there a more recognized American Chinese takeout dish than fried rice? I can’t think of one. Okay, well maybe Chow-Mein but today we’re talking rice.

Fried rice.

Delicious, yes. Healthy, not so much. Sadly traditional fried rice is loaded with sodium and high-carbohydrate, insulin spiking white rice. Not exactly top of the menu for anyone wishing to drop a few pounds or clean up their diet. Which is sad business if you are like me and absolutely love the stuff.

“The next time you’re at a Chinese restaurant, back away from the fried rice … many dishes are loaded with sodium, oil and carbs,” says Jayne Hurley, a senior nutritionist for the Center for Science in the Public Interest. “Those dishes are basically three quarters of a day’s calories, and you’re just getting four or five cups of white rice with oil and a sprinkling of vegetables,” Hurley says. They’re especially dangerous because they’re often served alongside people’s main orders, she says, and deliver “not much more than a smattering of vegetables or protein from the meat.” Unhealthy Chinese Food Choices,

Bummer.

But all is not lost because in steps cauli-rice to the rescue. Cauli-rice is something I have been eating a lot of lately and am absolutely loving. If cauli-rice is unfamiliar to you, I am about to expand your healthy option horizons. What is it exactly? It is “rice”, made out of cauliflower.  Or cauliflower grated to mimic rice in just about everyway.

Did you just close your eyes, sigh and shake your head in a skeptical fashion?

Okay, you may not believe it but I am asking you to trust me here and go with me on this … it looks, tastes and acts like rice; except for the fact that it doesn’t raise your blood sugar and spike your insulin. Really, it does. Still skeptical? Here, let me prove it to you.

Cauliflower Shrimp Fried Rice

Ingredients

  • 1/2 large head of cauliflower, grated
  • 1/4 cup low-sodium chicken broth or stock
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1 cup frozen peas
  • 12 ounces shrimp, cooked, cleaned and chopped
  • 6 ounces cubed lean ham
  • 1 cup egg whites
  • Sea salt and pepper to taste
  • Scallions, chopped for garnish

Shrimp-Fried-Cauli-Rice-Ing

Directions

Chop your shrimp into small pieces.

Shrimp-Fried-Rice-Shrimp

I thawed these pre-cooked and cleaned shrimp and then cut them into three pieces.

Use a box grater to grate raw cauliflower into “rice”.

Cauli-Rice

It is a messy business but well worth it!

Sauté the cauli-rice in chicken broth for 3 to 5 minutes.

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Add in the remaining ingredients, just to warm them, starting with the peas, then ham and shrimp and finally scrambling in the egg whites by making a well in the center of the rice and pouring them in. This will only take about another 5 minutes. Season to taste with sea salt and pepper.

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Top with a sprinkling of chopped scallions and a splash or Bragg Liquid Aminos in place of soy sauce (it tastes the same and is far better for you) and you’ll have a healthy shrimp fried rice dish that you can fill up on – guilt free!

If you are following the THM lifestyle, you know it is not always easy to come up with truly satisfying “FP” (fuel pull) or even “E” (energizing) meals. This fried rice fits the bill perfectly. I am an “S” loving girl and this has become one of my absolute favorite meals for lunch or dinner.

If you want to make it a bit more hearty, you can fry it up in a few tablespoons of coconut oil and use whole eggs for a satisfying S meal.

My goal with this dish was to make it as “Chinese takeout” authentic as possible. Put skepticism aside, give it a try and let me know how I did.

Enjoy!

Baby Portabella Sliders

I have had my eye on these babies for a while. Baby portabellas that is. As the name would suggest, they are smaller than a full grown portabella but a bit bigger than a cremini. So technically, they are really more of an adolescent portabella.

Baby-Portabellas

So, while that very important distinction has been made, the question what to do with them? remains.

Hmmmm. Slice and sauté or stuff like a cremini? No.

Marinate and grill like a big portabella? No.

More creative. Must be more creative.

They are the perfect size to replace the burger in a slider.

No, that’s not it either. Think. Think. Think.

Does anyone else out there have similar conversations with yourself?

Okay, yes, but do you have them about mushrooms?

Marinate and grill. Burger. Slider. I like it but not the burger. The bun? Oh, now that is intriguing.

The bun. Hmmmm. Sliders with baby portabella mushroom buns.

No bread, low carb, sounds delicious. I like it. I like it very much.

Baby Portabella Sliders it is!

Now, who else should we invite to the party?

Blue-Cheese

Ahhhhh, blue cheese. My favorite party guest.

Applewood-Smoked-Bacon

And applewood smoked bacon. Come on in!

Let’s get this party started!

Baby Portabella Sliders

Frying-Sliders

Prepare slider sized burgers.

You can grill or pan fry them. Right now, it is about 482 degrees outside so I opted for the cast iron on my stovetop in my air-conditioned kitchen. If you are using ground beef at an 80/20 ratio, you don’t really need to do more to it than add a little salt and pepper. I had a leaner blend on hand so to one pound of ground beef, I added one egg as a binder and a dash of cream for moisture (about a tablespoon) along with a bit of freeze-dried parsley just for fun. Season on both sides with salt and pepper. As always, be sure your pan is good and hot before you put the meat in! I am a medium-rare kind of gal so I cooked the burgers on medium-high 4-5 minutes per side.

Marinating-Portabellas

For the “buns”, I pulled the stems out of the mushrooms and then brushed both sides of the caps with Drew’s Rosemary Balsamic Dressing (I absolutely love the stuff) and seasoned both sides with salt and pepper. Use whatever dressing you like or even just a bit of olive oil or coconut oil.

Frying-Portabellas

I adore my cast iron grill pan and it worked perfectly for “grilling” up the mushrooms. Make sure your pan is hot before you put the mushrooms in. I cooked them on medium-high for 2-3 minutes a side. Don’t move the mushrooms after you’ve turned them and you will end up with perfect grill marks.

Now, to build the sliders.

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I selected the least attractive mushroom caps to use as the bottom “bun” and set each on a leaf of butter lettuce. The sizes varied but still worked out just fine.

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Next, the burger patty.

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Blue cheese crumbles.

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Applewood smoked bacon.

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Just a bit of thinly sliced red onion.

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And finally, the second mushroom cap. See those grill marks?

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Buns? What buns? Who needs buns? Not when you’ve got baby portabellas!

These were delicious! The mushrooms were flavorful and juicy and perfect. Messy but perfect.

I can hardly wait to make them again. In fact, I can’t stop thinking about them.

Oh, the possibilities …

Ground lamb with feta crumbles and tzatziki. Maybe a little olive tapenade?

Smoked Cheddar. BBQ sauce. Jalapenos. Caramelized shallots. Garlic aioli. Brie. Pesto. Mozzarella. Roasted red peppers. Goat cheese. Avocados. Serrano ham. Monterey Jack. Pickles.

Infinite possibilities that beg the question … what are your favorite burger toppings?

I would loved to know!

Enjoy!

This Trim Healthy Mama approved “S” recipe is happily linked with other Trim Healthy Tuesday recipes at Stacy Makes Cents and Gwen’s Nest.

Key Lime Pie – a Perfect Summer Treat!

Tangy & Tart. Creamy & Rich.

Key Lime Pie. I love you.

With that slightly crunchy buttery crust and smooth velvety filling. I can’t imagine a summer without you. But alas, I am no longer an eater of  gluten or sugar.

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And the limes on our lime tree are starting to ripen.

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And they are gorgeous and are just begging me to use them for Key Lime Pie.

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Can you just hear them? Pick me! Pick me! I was made for Key Lime Pie! You won’t be sorry!

Fresh-Limes

Yes, fragrant little lime, you are indeed destined for a pie. And no, I won’t be sorry because this won’t be just any pie. No, this Key Lime Pie is very special. It is gluten, sugar and guilt free.

Insert Hallelujah Chorus here.

GUILT-free.

As in no worry over calories, carbs, blood sugar spikes, tummy bulges or the need to spend 45 minutes on a treadmill just for a little indulgence.

No guilt. Zero.

But wait, it gets better.

There is no compromise here either. No rub. No sacrifice. Because this Key Lime Pie is delicious!

D.E.L.I.C.I.O.U.S.

As good as any I have ever had and that is saying something because I used to always make Barefoot Contessa’s Key Lime Pie, which is fantastic but sadly, not guilt-free or on plan for a gluten-free/sugar-free lifestyle.

No need for despair, there is hope!

Aand there will be Key Lime Pie thanks to Lauren at Healthy Indulgences.

I love Lauren and she doesn’t even know it. Her blog has been a lifesaver as I learn to use new ingredients and concepts in the effort to become good at this whole gluten-free/sugar-free baking thing. She has really mastered the craft and has created some very special recipes. I am looking forward to the day when I can venture out confidently on my own but for now I’ll stick to her stuff and will share her Key Lime Pie recipe with you.

She calls it Scrumptious Sugar-Free Key Lime Pie … and she’s not exaggerating.

Key-Lime-Pie-1

It is indeed scrumptious (and no, it is not green). I have made it twice now and it has been a huge hit with everyone who has tried it, including my husband who is still a bit of a gluten-free/sugar-free skeptic. I’m starting to win him over though and this pie certainly didn’t hurt.

It does require a few ingredients that you may not have heard of or have on hand but I promise, it is worth heading to the health food store or Whole Foods to pick up what you’ll need to give this a try. I know you’re curious. Don’t be afraid, give it a shot!

If you’ve been a “Trim Healthy Mama” for a while,  you’ll most likely already have everything you need.

GFSF-Baking-Essentials

Next week, I will talk a bit more about “Trim Healthy Mama” (THM) and the changes that have occurred in my pantry but for now I’ll let you know that Xylitol has become my favorite sugar substitute. Lauren uses erythritol in her recipe and either one is fine. A note about xylitol, while it is healthy and fine for humans, it is very bad for dogs so make sure too keep it away from your furry babies.

The recipe calls for NuNaturals NuStevia pure stevia extract which is not easy to find. I had to order it online. It is a highly concentrated sweetener. You can find a similar version at Trader Joes but it is not quite as good (a little bitter). If you don’t have it, you can use 8 packets of an easily found stevia product such as Truvia. The combination of sweeteners results in a better flavor.

I did make one other change to the original recipe and added a whole lot more lime zest. Lauren’s recipe calls for 1/4 tsp. and I add 1 heaping tsp. because I LOVE the tart flavor the zest.

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The crust is so delicious and so much more nutritious with a blend of almond and pecan meal. Almond meal or flour is easy to find. As for the pecan meal, I just grind up pecans in my mini-food processor until they are a fine texture. Don’t go too far or you’ll end up with pecan butter.

One final note. The pie tastes best at room temperature but slices easiest right out of the fridge. When you go to serve it, slice it right away and then let it sit at room temperature for about 15-20 minutes – if you can wait that long.

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Now go grab yourself some limes and get baking!

Even if you are not normally a gluten-free/sugar-free kind of gal (or guy), I urge you to give this a try. The only thing you have to lose is dessert guilt!

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I photographed this gorgeous piece of pie this morning.

And then I ate it for breakfast. Guilt-free!

Enjoy!

This Trim Healthy Mama approved recipe is happily linked with other Trim Healthy Tuesday recipes at Stacy Makes Cents and Gwen’ Nest.