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Quest 106: Buffalo Cucco Dip

We still have chicken left from the last cucco attack. So today, we are going to make some party dip! Everyone loves buffalo wings and the dip is just as good. This is an easy recipe that you can start and walk away for a while in your slow cooker. 

 Gear!
3 (8 ounce) packages boursin cheese (we use 2 pkgs of garlic & herb and 1 pkg of shallot & chive)
3/4 cup (6 ounces) GF buffalo wing sauce (We used Sweet Baby Ray's)
1/2 cup GF ranch dressing
1 1/4 - 1 1/2 pounds boneless, skinless chicken breast halves (3 to 4 chicken breasts)
2 cups shredded cheddar cheese
Tortilla chips, GF crackers, or vegetables, for serving

 Quest!
In a crockpot, place in your chicken breasts and a 1/2 water to keep it from sticking. Cook chicken on low for about 4-5 hours. When the chicken is cooked, shred with a couple of forks. Put chicken back in the crockpot and add in buffalo wing sauce and ranch dressing. Add in the boursin cheese and stir until melted.  Add more wing sauce if you want your dip to be spicier. Put cheese on top and let melt.

 Serve warm with tortilla chips, crackers, or vegetables.
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LOZ into your home for all your Gluten Free 
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Quest 105: Apple Frittata

 

 We have 500 apples in our inventory in case of dire emergency on our BoTW game. It takes quite a few apples to fill Link's hearts up when down to half a heart with uncooked apples. Trust me, it's happened to all of us. It's fine. But with all these apples, we have a super easy recipe to cook up two of them. Enjoy!

 Gear!
6 large eggs
2 T Half 'n Half
2 T maple syrup
1 T cinnamon, plus a 1 tsp
2 t pie spice
2 t vanilla sugar
Pinch of kosher salt
2 large apples - your favorite
Quest!
Preheat the oven to 325 degrees F. Prep a round oven safe dish with butter.

 In a bowl, whip together eggs, half'n half, maple syrup, 1 T cinnamon and pie spice. 









Choose whether or not you want to peel your apples, but make sure to core them and slice into even slices. Arrange apples into the dish.











Pour egg mixture over apples. 













Bake for 30-35 minutes.

 Enjoy!











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LOZ into your home for all your Gluten Free 
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Enjoy!

Quest 104: Fudge Mud Puddles


Breathe of the Wild seems to have a number of muddy regions. They start our training into mud on the Great Plateau with a small muddy lake that contains a treasure chest. We get more from the wasteland region that will suck you in if you make one false step in the tower's direction. So today, we are stepping in our own mud puddle in a more delicious rendition. As usual it's all gluten free. Enjoy!

Gear!
Mini muffin tin
Melon baller
Double boiler

Cookie
1/2 cup butter
1/2 cup crunchy peanut butter
1/2 cup sugar
1/3 cup dark brown sugar
1 egg
1/2 t. GF vanilla
1 1/4 c. GF All Purpose with xianthium gum
3/4 t. baking soda
1/2 t. salt

Fudge Filling
1 cup (6 oz,) milk chocolate chips
1 cup (6 oz,) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 t. GF vanilla
Chopped candied peanuts (optional)

Quest!

Preheat the oven to 320 degree F. 

 First start off making the batter for the cookie part. 

 Using the creaming method, combine butter, sugar, brown sugar, peanut butter, and egg. Then add vanilla, flour, baking soda and salt. Don't forget to let your dough sit for about 5 minutes. 

 Make into 1 inch balls and place in a mini muffin tin. Do not press down at all.

 Note: I have been mixing flour brands for my recipes lately and have gotten better results. If you can afford it, I recommend buying two different brands of AP GF flour and using 50/50 in your baking.

Bake for 14-16 minutes. They will be baked on the outside but squishy in the middle. (Yes, that is a technical term). Remove from oven. With your melon baller, make a well inside the underdone cookie. 

Leave the cookies in the hot pan. Like magic, the cookies will finish cooking right on your counter. Set aside until cooled.

Note: I had additional batter and didn't want to wait, so I divided the rest of the batter between two mini spring form pans to make two larger ones. These baked for about 5 minutes more than the little ones did. Then I made a well in the bottom just like the others and let them finish on the counter. 

Now for the mud!
In a double boiler, our in all the chips and sweetened condensed milk. Bring up to temperature until smooth. 

Once rich and smooth, you can simply spoon into each of your cups - right to the top! 

 Note: Work fast with this mixture, it cools quickly and becomes a fudgy mess. You can reheat on the stove if necessary. 

If you want to make them extra special, you can chop candied peanuts and sprinkle on top. 




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LOZ into your home for all your Gluten Free 
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Enjoy!

Side Quest: Craft Night: Memory #2 Painting BotW


Well it's been awhile since we did some arts and crafts, so today I wanted to share with you a painting that I did a couple of weeks ago. Using all the inspiration from watching Boss Ross I could muster, this cute acrylic on canvas is the first of hopefully completing all the memories in BotW. Enjoy!

Quest 103: Rist Peninsula Cinnamon Rolls


BotW certainly had some beautiful landscapes that keeps things interesting. This is to, of course, make us curious to seek out what each area has in store. None so unique as Rist Peninsula with its swirling beach all leading to a shrine. It made me think about other things with swirls - like cinnamon rolls. Who doesn't like cinnamon rolls? Well gluten free ones are a little harder to find, but I think I have come up with a recipe that brings out the super cinnamony (yes, that's now word) flavor with a light sweet dough that does not taste or have the texture of cardboard. If you get a hankering for cinnamon rolls - give this one a try. Enjoy!


Gear!
Dough
2 cups half n half
1/2 cup vegetable oil
1/2 cup sugar
2 packages active dry yeast (.25 ounce)
4+ cups gf bread flour with xanthium- we used Pamelas 
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon salt

Filling
1/2 cup melted butter
1 cup sugar
4 T cinnamon or pie spice
1 cup brown sugar
Toasted pecans

Frosting
2 cups powdered sugar
1/4 cup half n half
2 Tablespoons melted butter
1/4 cup cream cheese, softened
Pinch of salt
2 teaspoons vanilla
1 Tablespoon Jameson

Quest!

Make the dough! Bloom the yeast for about 5 minutes by warming up the half n hal in the microwave for about 30 seconds. Add yeast - make sure that you don't overheat the half n half or you will kill the yeast. Add the sugar to the yeast mixture. Once bloomed, add in veggie oil, flour, baking powder, soda and salt. Mix together in a stand mixture.If the dough is too sticky, add a little more flour.
Knead the dough for about 5 minutes. It will become pretty smooth.
Roll out dough into a rectangle about 1/4 inch thick. Mix up filling ingredients to gether. Sprinkle over dough.
Roll dough up like a jelly roll. Cut into 12 equal portions

Place rolls into greased 9 x 13 pan. Lightly cover with a tea towel and place in a warm place to rise for about an hour. Preheat oven to 400 degrees F. Bake for 35-40 minutes or undil golden brown. Mix up frosting and drizzle over warm rolls.Servce warm or room temperature. Enjoy!

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LOZ into your home for all your Gluten Free 
Cooking & Baking! 
Enjoy!

Quest 102: Lime ChuChu Cookies

Chuchus are everywhere, but my favorite are the creepy version that shows up in Majora's Mask. The expression of the face and the fact that you can see what you will get as a reward are just too much. Today, we will capture these creepy little guys in a cookie with a sour twist - Lime ChuChu Cookies. They are basically a box of lime gelatin that got together with a sugar cookie. Surprisingly good with the sweet and sour combination. These are just about the simplest thing you can make. Enjoy!

Gear!
1-1/2 cups butter, softened
1 cup sugar
2 packets (3 oz) Lime Flavored Gelatin, divided
1 egg
1 tsp. vanilla
3-1/2 cups gluten free AP flour with xanthium gum - We used Pamela's!
1 tsp. baking powder
Candied eyes, heart pieces
Green Sugar Glitter


Quest!
Preheat the oven to 400 degrees F. 

Cream together butter, sugar and 1 of the gelatin packets. Add egg and vanilla, Stir. Add in Flour and baking powder. Stir to combine. Let dough sit for 10 minutes.

Pour our second gelatin packet onto a plate. Form dough into 1 inch balls and dip into gelatin powder. Place on a baking sheet and with a cookie stamp or bottom of a flat glass, press each cookie flat. Add eyes, heart piece and additional sugar glitter. 

Bake for 8-10 minutes or until just turning golden. 

Cool on sheet for a minute or two before transferring to a cooling rack. 

Repeat until all cookies are baked. 

Enjoy!


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