Dark Chocolate Domino Cookies

These are a great cookie to have on hand for the Holidays...They are a game and a treat!

You can make them with a Gluten Free Chocolate cake mix add:

1/2 cup of melted chocolate chips
1/4 cup cocoa
2 Eggs
1/4 cup softened butter or margarine
Water 1 Tablespoon at a time (Till dough is very stiff but well blended)

On wax paper dusted with cocoa roll dough to 1/4 inch thick.
Cut into "domino"sized rectangles. Using a skewer make a small hole in each cookie in the same designs as dominoes. Press a mini m & m, or silver dragee into each hole.
Bake 8-10 minutes till done

Copyright ETC Design

Gluten Free Alfajores

I was asked by the Celiaco's (celiac's) of South America to adapt recipes for some of their favorite treats.

Alfajores are a sandwich cookie with origins from Moorish Spain, they are very popular in South America.A simple short bread cookie with a "Dulce de Leche" Carmel filling. Through out South America there are varieties to each region. Some are plain some after being filled with carmel are then dusted with powdered sugar or the ends rolled in coconut.





Alfajaores

1 13.4 oz. can La Lechera Dulce de Leche

3-1/2 cups Rice Flour
1/2 cup Tapioca Flour
1/2 cup Sweet Rice Flour
1/2 Teaspoon Baking Soda
3 Teaspoons Baking powder
1/4 Teaspoon Xantham Gum
1-1/2 teaspoon Cinnamon


1 Cup softened butter
1/2 Cup Superfine Sugar
3 Eggs
2/3 cup of Cream
1/4 Teaspoon Almond Extract


Sift together all dry ingredients.

Beat butter, sugar and Almond extract til light and fluffy.
Add 1/2 of the dry ingredients and blend well add 1/3 a cup of cream and stior well add remaining fl;our and cream blend dough.

Roll out on wax paper or parchment dusted with rice flour til 1/4 thick.
Cut into circles and bake 10-15 minutes till done.

Cool and top 1 cookie with Dulce con Leche top with another cookie.

Spanish Potato Tortilla

Prep-time: 20 minutes Cook 20-25 minutes serves: 2-4


Spanish Potato Tortilla
I first ate this in Spain it was love at first bite!
Good hot or cold and it can be made with a variety of vegetables,
in any combination zucchini, potato, spinach or onion.



3 potatoes a blend is best
russet, yukon gold, red

3 tablespoons olive oil
1 small thinly sliced shallot
or onion

5 eggs beaten well

freshly ground black pepper
& sea salt to taste

Slice the potatoes as thinly as possible
In a cast iron or a pan that can go from
stove top to broiler. Add 2 tablespoons
of olive oil heat on medium heat till hot
add the potatoes cook till they are just
tender but not brown. Remove from
pan and set aside.

In remaining oil cook the shallot till just
light brown. Mix with the potato, season
with salt and pepper pour the eggs over
potatoes and onion stir well and return
to the pan used to cook them in.

Cook covered on very low heat for 20-30
minutes. If the top is not quite done put
the pan under the broiler for 5-10 minutes.

Variations:

Thinly slice zucchini but do not saute them very
long 3-5 minutes is fine.

Spinach the same as the zucchini.

Onions saute about 5-7 minutes till just golden

Serve with olives. Cold this is great with chicken
and slices of cheese & fresh tomato.




Copyright 2008 Estelle T. Chandler

Gluten Free and Fantastic!

This is the most amazing product I have eaten in years. It is full of flavors that seem to burst in your mouth. I have mixed it with everything to a bit of mayonnaise for a sandwich. To on my scrambled eggs to the "Chebe" cups we made for our Taste of Spain Event. Call your local stores and if they do not have it ask the manager to order it for you!

copyright 2011 etc design

Happy New Year!

Happy New Year!
I am now finally settled in my new home after the flood!
I tried this pomegranate wine and it is AMAZING! I served it with a spicy dish "Italian Chicken"We also enjoyed it with Spanish Tapas dishes, East Indian,Greek and Lebanese food.
A recipe that will be in my new cookbook. It is a flavor packed wine. I would also serve it with any spicy ethnic dish that you love!
I found it at Whole foods.

Estelle