Today it is really, really cold here. So I decided it was time to make Oyster Stew for my husband and a big pot of Beef Vegetable Soup for me. I am also allergic to shellfish so no Oyster Stew for me.

To go with the stew and soup, we MUST have cornbread. This is my first try at Gluten Free Buttermilk Cornbread and I am very happy with the results. It is really good and light and tastes like non-Gluten Free Cornbread. And, that is a good thing.

  • 1 cup cornmeal
  • 1/3 cup gluten free flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk

Preheat oven to 400 degrees. Add the oven, a 8 inch iron skillet with shortening (I used bacon grease) to preheat.

Mix the dry ingredients in a medium sized bowl. Add the egg and buttermilk. Mix thoroughly.

Pour into preheated skillet and bake for 20 minutes. I took mine out after 15 minutes and it was perfect. Depends on your oven.



I recently came across this recipe and knew I had to make it right then and there. So easy, so pretty and so delicious!

Perfect for parties, friends, co-workers - you name it 'cause everybody loves it.

  • 4 cups chocolate chips (2 12 oz. pkgs.)
  • 2 cans (14 oz. each) sweetened condensed milk
  • 2 Tbsp. cold unsalted butter
  • 2 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 2/3 cup crushed candy canes (takes about 8)

Line two 8-inch square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides. (Don't try to put all in one pan- will break up when you remove).

In a saucepan, combine the chocolate chips and the sweetened condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt and stir until the butter has melted.

Spread the mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of the fudge.

Refrigerate until firm, about 3 hours and up to 2 weeks. (right - sure it will last 2 weeks - hee, hee) Using the overhangs, transfer the fudge to a cutting board and cut into 1-inch squares.
Makes about 128 squares.

I used Wilton's bon bon papers to place them in. You can put them in long jewelry boxes and tie with a red ribbon for a gift. They are definitely worth the $ and no effort to make.

Gluten Free Salted Caramel Brownies

For my Sullivan's Island Supper Club which we are hosting tonight, I am assigned desserts. This group will be going on a boat for a cruise up the Wando River so a fancy dessert will not do. So, I have decided to treat them to gluten free salted caramel brownies. Since this recipe is so delicious, they will never, ever know it is gluten free and that is the goal isn't it?

Having been gluten free for a year now has changed my life. I have never felt healthier. I always thought I was healthy, but did not realize just how unhealthy I was until I was diagnosed with Celiac's disease. Sure, I had the sicknesses that goes along with it, but I was always making excuses for why I did not feel well. When I had an episode last year which I could not explain away or make an excuse for, I finally went to the right doctors and got a top to bottom check up with all the accompanying tests. That is when I was finally diagnosed. At first, I was shocked and really mad. But when you put it all in to perspective, it ain't so bad!

The challenges of eating and cooking gluten free have been, for the most part, fun. I love to cook and bake so I just had to make some major adjustments. The results have been great, disappointing and everything in between. But it still has been fun!

So without further adieu, I share with you the latest creation - Gluten Free Salted Caramel Brownies.


Brownie Base
  • 4 ounces of unsweetened Chocolate
  • 12 ounces of butter
  • 2 cups of sugar
  • 1 cup of chopped pecans (I toast mine first)
  • 2 large eggs
  • 1 cup gluten free flour (King Arthur, Uncle Bob's, etc.)
  • 1 Tablespoon gluten free vanilla extract

Preheat oven to 325 degrees. Line a 9 x 13 baking pan with tin foil and butter generously.

Melt the butter and the 4 ounces of chocolate together.
Add 2 cups of sugar and mix by hand.
Beat the eggs and then add to the mixture.
Add the gluten free flour and the vanilla extract and mix until incorporated.

Pour into prepared pan and bake for 25 minutes. Remove from oven and cool.


  • 1/2 cup heavy cream
  • 2 cups sugar
  • 1/2 cup water
  • 4 ounces of unsalted butter
  • 2 teaspoons fine sea salt
  • 2 tablespoons of gelatin

Gently heat cream in saucepan.

In a tall pot, place sugar and water. Heat on medium high heat until becomes amber caramel. Do not stir. After about 5 minutes, it will start to turn light brown. Watch it closely now as it will turn amber color very quickly.

Add the warm cream, butter and sea salt. Stir until smooth. Remove from heat and add the gelatin.

Immediately pour over the pan of cooled brownies. Place in the refrigerator to set.

Cut into squares and serve. I like to place mine in muffin baking cups for serving.

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Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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