Udi’s “What The Hack” Contest and Giveaway!

choc chip smores udis blog

Maple Pecan Chocolate Chip Cookie S’mores

Update: This contest is now closed. The winner is Melissa, who would make pizza hoagies using Udi’s French baguettes as the bread. Sounds like a grand idea! Congrats, Melissa!

Wanna know how to make these super-simple gluten-free s’mores? How about other simple gluten-free treats and dishes that are excellent when you’re short on time, but long on hunger?

Truth is, most of these are SO simple, you can put your own thinking cap on and come up with a ton of different simple gluten-free solutions to breakfast, a handy appetizer for a party, or that all-too-familiar 4 p.m. “Mom, I’m hungry!” call for snacks.

Udi’s has recently launched a campaign called “What the Hack”, where the goal is to break away from recipe limitations, and transform an ordinary recipe into a quick and clever hack.  Food hacks are helpful tricks, like the S’mores made with Udi’s Gluten-Free Maple Pecan Chocolate Chip Cookies.

In order to get us all motivated to come up with some food hacks, I’m working with Udi’s to bring you this fun (and rewarding!) contest.

Rewarding? How? Well, Udi’s will share with the winner a lovely care package filled with Udi’s product and some other items, worth about $100. I’ve received these packages – let me tell you, they’re pretty awesome. (If you have kids, though, you may want to be sure to intercept so you have half a chance to enjoy some of the goodies too, as they often include delicious cookies or brownie bites!)

What do you need to do to enter? Simply create a food hack using any one of Udi’s gluten-free products. It ought to be a fairly simple recipe (you can use my S’mores recipe below as inspiration), as the point of a “hack” is that it’s not a complicated practice. Once you’ve created a food hack, either post your recipe (and a quick photo – doesn’t have to be fancy!) on your Facebook page or on your blog (if you have one), and share the link in the comments below. You can also email me a photo and the recipe to enter as well.

The contest is open to all US Residents 18 years of age and older.

The submission deadline for entries is Friday, June 13, 2014 at 11:59PM Central Time.

That’s it! A winner will be chosen once the contest is over and will be announced here as well as via Facebook and Twitter.

This is a sponsored contest written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

And now, the recipe for these S’mores. Udi’s Soft-Baked Maple Pecan Chocolate Chip Cookies are pretty delicious on their own, but for my food hack, I opted to take them up a notch. Adding some Hershey’s chocolate squares and a marshmallow, and voila! - the next generation of gluten-free s’more-dom was born! These are perfect for an afternoon snack or dessert and are definitely a kid-pleaser.

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Maple Pecan Chocolate Chip Cookie S’mores (gluten-free)

1 box Udi’s Gluten-Free Maple Pecan Chocolate Chip Cookies

1 Hershey’s milk chocolate bar

5 large marshmallows

Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 400 degrees. Place half of the cookies upside-down on the baking sheet. Top each cookie with 2 squares of chocolate, and then a marshmallow.

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Place baking sheet in the oven and bake for 5 minutes. Remove and top each marshmallow with the remaining cookies.

That’s it! Serve while they’re warm and gooey.

Makes 5 s’mores.

 

Strawberry-Coconut Butter Cups

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After you’ve made a batch of strawberry-coconut butter and have spread it on all the things (biscuits, toast, your finger…), maybe it’s time to take that next step with what’s left. If there’s any left, that is.

Which makes me think that maybe, you ought to make these before you get to spreading it and spooning it straight into your mouth, just so you can make sure you have enough. But either way, these are definitely a natural next level of deliciousness. They’re also perfect for gifts. After all, who doesn’t like chocolate?

Making your own candy might seem difficult, but I promise you, these are simple. If you wish, you can skip tempering the chocolate, like I did this time around, and make them refrigerator-only treats. But for gifts, tempering only takes an extra step or two (I describe how to do so here) and turns your chocolates into something professional-looking. But essentially, you melt chocolate, paint the inside of a chocolate mold, fill with the strawberry-coconut butter, and paint more chocolate to seal. It’s kind of like kindergarten, all over again. Easy peasy. And the results are far worth the effort – the mix of dark chocolate and the strawberry-coconut butter is a delicious treat.

So whether you’re tiring of simply eating this strawberry-coconut butter as a spread, or you want an easy-to-make candy that’s definitely worthy of gift-giving, these cups are sure to meet your needs.

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Strawberry-Coconut Butter Cups (gluten-free, vegan-friendly)

8 oz dark chocolate (I used Brix Smooth Dark Chocolate – if you want a vegan chocolate, be sure to choose one without milk or butter fat.)

About 1/2 recipe Strawberry-Coconut Butter - if refrigerated, allow to warm on the counter for about 30 minutes

Candy mold, such as one for peanut butter cups

Small paintbrush (like 1/4″)

Prepare a double boiler. (If you don’t have a double boiler, you can simply set a small saucepan with an inch or two of water to simmer, and place a large stainless bowl over the top. Place the chocolate in the top bowl/pot. Allow to melt and come to about 113-120 degrees F, stirring occasionally. (If you wish to temper the chocolate, bring the chocolate back down to 80 degrees F, and then rewarm to 90 degrees F, making sure not to heat it above that temp. Hold the chocolate at this temp while using.)

Using a small paintbrush, paint chocolate into the candy mold, making sure you cover it completely. Allow to dry. (I had to place the molds into the fridge for 10 minutes or so to set.)

Once the chocolate is set, spoon a small amount of strawberry-coconut butter into each mold. Finally, paint more chocolate over the top to fill the mold and seal the filling inside. Place the molds in the refrigerator or freezer to set for another 10-15 minutes.

Once the chocolates are sufficiently hard, you can pop them out of the molds by turning the mold upside down and pressing on the backs of each candy. They should pop out with relative ease.

Store in refrigerator, unless you’ve tempered the chocolate, and in that case, they can be stored at a cool room temperature.

Makes about 18-20 chocolates.

 

Strawberry-Coconut Butter

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Want something to spread on your toast or bread that’s a) different from the usual, b) way easier to make than jam or jelly, and c) full of spring deliciousness?

How about some strawberry-coconut butter?

This spread is creamy and pink (who doesn’t love that?) and packs a lovely, not-too-sweet punch of strawberry flavor. It takes just minutes to make and is completely dairy and gluten-free. Just throw the ingredients in the food processor, blitz to your heart’s content, and voila! Strawberry-coconut butter for all your spreading pleasures.

Put it on toast, put it on biscuits, or even just spoon it into your mouth. Throw it in your smoothie. When chilled, it’s smooth and scoops almost like ice cream, and is just as delectable. This little spread is the perfect springtime condiment.

Won’t you make some?

strawberry coconut butter blog

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Strawberry-Coconut Butter (gluten-free, vegan)

3/4 c coconut butter

3/4 c sliced fresh strawberries (you can also use frozen, simply thaw first – you don’t want cold strawberries hardening the coconut butter)

2 1/2 T maple syrup, agave nectar, honey, or golden syrup (whatever liquid sweetener you prefer)

Pinch salt

Place all ingredients in a food processor fitted with a steel blade. Process until smooth, stopping to scrape down sides.

Store in a sealed container in the refrigerator for up to 2 weeks.

Peanut Butter and Chocolate Chip Cookies

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Apparently it’s National Chocolate Chip Cookie Day today. Usually I’m too late on all of these food holidays. I just don’t keep up. But today, it’s a good thing I have these in my pocket, ready to go for you. (Okay, not literally in my pocket – that would create a lot of crumbs!)

These are your traditional chocolate chip cookies, slightly soft, with chewy edges, but with a small twist. I had a partial bag of peanut butter chips in the freezer left over from making some treats for my co-workers, so I opted to use them in place of some of the chocolate chips.

What resulted was my favorite version of chocolate chip cookies, only better. There’s a lovely balance of chocolate and peanut butter in these beauties. My favorite part, though, has to be the texture. I’m very much a soft+chewy fan when it comes to chocolate chip cookies, and that specific texture is sometimes difficult to achieve when baking gluten-free. However, my friends, this seems to be the key.

Feel free to make these as written, or use all chocolate-chips for a traditional version. Unfortunately, peanut butter chips don’t come dairy-free (that I know of), so for a dairy-free version, use all dairy-free chocolate chips. They are, however, gluten-free, so you’re good to go there. Whether you make them with or without dairy, I’m sure you’ll be just as delighted.

Happy National Chocolate Chip Cookie Day.

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Peanut Butter and Chocolate Chip Cookies (gluten-free, dairy-free options)

½ cup unrefined coconut oil, softened (can substitute butter)

1 ½ cups granulated sugar

1 tablespoon blackstrap molasses

1 egg

1 egg yolk

1 ½ teaspoon vanilla extract

2 cups superfine brown rice flour

¼ cup + 3 tablespoons tapioca starch

1 tablespoon gelatin

1 teaspoon kosher salt

1 teaspoon baking soda

3 tablespoons water

6 oz chocolate chips or chunks (double for dairy-free – Enjoy Life chocolate chips are dairy-free)

6 oz peanut butter chips (omit for dairy-free)

Preheat the oven to 375 degrees.

Put the coconut oil/butter, sugar and molasses in a large mixing bowl of a stand mixer. Cream together on medium speed for about a minute. Add the egg, egg yolk and vanilla and mix again.

In a separate medium bowl, whisk together the brown rice flour, tapioca starch, gelatin, salt, and baking soda. Add the flour mixture to the sugar mixture and beat again on low speed until combined. Add water, a tablespoon at a time, until the dough comes together. (you may not need all 3 tablespoons) Stir in the chocolate chips.

Scoop the dough into small balls (about 2 tablespoons each) and place on a parchment-lined (or silicone baking sheet lined) baking sheet, at least 2-3 inches apart. Flatten slightly with the palm of your hand.

Bake for 12 minutes or until the edges just start to brown. Remove from oven and allow to cool a few minutes on the baking sheet, then transfer to a rack to cool completely.

Makes about 2 1/2 dozen.