​Get your Grill on! Ribs rubbed in Kember’s Maplewood BBQ = Best. Ribs. EVER.

HERE'S HOW SIMPLE IT IS:

1. Rub ribs generously in salt and Kember’s Maplewood BBQ seasoning.
2. Wrap each rack of ribs separately in plastic wrap. Wrap them 3-4 times going different directions so they are completely sealed.
3. Slow roast these babies in the oven for 5-6 hours at 250 degrees.
4. While ribs are cooking, make up a batch of Maplewood BBQ sauce (recipe on side of jar).
5. Put them on a hot grill for a few min per side for a little char and slather them in Maplewood BBQ sauce.
6. Grab some baby wipes, paper towels, and maybe a bib. ENJOY!

Show a little love this valentine’s day!  These easy to make decadent truffles will have your sweetheart asking for more!

INGREDIENTS
1 Kember’s Gluten Free Brownie Mix
1 (12 oz.) package of semi-sweet chocolate chips 
Sprinkles to garnish

BROWNIE TRUFFLES:

1. Make brownies as instructed on the package, EXCEPT…you need to add 3 whole eggs instead of 2 whole eggs plus 1 yolk. Follow the rest of the instructions. Let cool.
2. Scoop one Tablespoon of brownie and roll into a ball in between your palms. Place on a parchment paper lined baking sheet (1 brownie mix = 25 balls). Set aside.
3. Melt 12 oz. chocolate chips over low heat in a saucepan, stir frequently. Dip balls into melted chocolate and remove with a fork, allowing chocolate to drain off a bit. Place on parchment paper. Garnish tops with sprinkles and place baking sheet in freezer for 4 or 5 minutes so the chocolate will set.
   
4. Wrap these up with a bow or enjoy them yourself!

Do you love the chocolate, almond, coconut combo of an Almond Joy candy bar? Then this pie is for you! Heaven in every bite. The chocolate pie crust is made with Kember’s Gluten Free Brownie Mix  and it is truly the easiest pie crust I’ve ever made. Check out our Brownie Pie Crust blog post to learn how to do it.

WHAT YOU NEED TO MAKE THIS DELICIOUS PIE:
1 chocolate pie crust (see Brownie Pie Crust blog post)
1/3 cup cornstarch
pinch of salt
1/4 cup water
3/4 cup sugar
2 1/4 cup boiling water
2 egg whites stiffly beaten
1/2 teaspoon vanilla extract
1 teaspoon almond extract

ALMOND CHIFFON FILLING:

1. Whisk together cornstarch, salt, and cold water in a saucepan until combined.
   
2. Add sugar and boiling water. Bring to a boil and stir for 1 minute.
   
3. Cool until the mixture is just a little warm, stirring every few minutes while it cools.
   
4. Then add vanilla and almond extracts.
   
5. Fold in 2 stiffly beaten egg whites until mixed well.
   
6. Pour into baked pie shell. Place in refrigerator until completely cooled.
   
7. Top with SO Delicious' Coco Whip (similar to Cool Whip but dairy free), or make your whip your own.
   
8. Add chocolate shavings for fun if you like!

Yeasty, rustic dinner rolls that are soft on the inside and have a beautiful crunch on the outside. A perfect addition to any meal! For easier prep: skip making the dough and pick up a tub of our Pizza Dough at any New Seasons Market or Chuck's Produce.

BE SURE TO HAVE ON HAND:
1 package Kember’s Gluten Free Pizza Crust Mix
1 Tablespoon sugar
1 Tablespoon olive oil
1 large egg white (or use egg-free instructions on package)
1 teaspoon cider vinegar
Parchment paper

Follow the instructions on the package to make up one batch of Kember’s Gluten Free Pizza Crust Mix.
Place batter in a resealable plastic bag. Cut the corner of the bag and pipe out little mounds of batter on to the parchment paper. The mounds should be approximately 1 1/2″ in diameter or so and you should get a total of 12 mounds.

​Mist the tops with cooking spray and cover with a light towel for 30 minutes to rise.
During the last 10 minutes of rise time, you can preheat your oven to 450 degrees and be sure to place a pizza stone or baking sheet in the oven while it’s preheating to get it piping hot!

Once your oven and stone/baking sheet are fully preheated, slide the parchment with the risen rolls onto the stone/baking sheet and bake for 5-7 minutes for until dinner rolls are golden brown.
Immediately remove rolls from parchment paper and serve or if you are not serving them right away be sure you get them onto a cooling rack so the bottom crust stays nice and crispy.

​Optional:  Brush with olive oil, sprinkle with herbs or garlic salt.
Make ahead and freeze:  Cut down the baking time by two minutes and let them cool completely on a wire rack. Place in a sealed bag and freeze for up to one month. When you are ready to serve them just pop them into a fully preheated 375 degree oven (with the stone/baking sheet preheated in there too!) and bake for 3-5 minutes or until golden brown and warm all the way through.

This creamy cooked peanut butter pie filling is gluten, dairy and soy free and baked in a Kember’s Gluten Free Brownie Pie Crust made with our Brownie Mix. You can make the Brownie Pie Crust a day ahead but you will want to plan to eat the peanut butter pie the day you make it because it does not keep well overnight.  Top this with your favorite whipped topping and you have a crowd pleaser!

INGREDIENTS:

• 1 prepared 9" chocolate pie crust (see our blog post for "Brownie Pie Crust")
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 1/2 cups Silk Cashew Milk (I have not tried almond or coconut milk but I am assuming they work as well)
• 2 egg yolks, lightly beaten
• 2/3 cup creamy peanut butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla
• 8 oz non-dairy whipped topping (I found So Delicious brand Coco Whip in the freezer but you can use your favorite)
• Chocolate shavings, or chopped up peanut butter cups for garnish

1. Preheat oven to 350 degrees.
   
2. In a medium saucepan, whisk together the sugar and cornstarch. Pour in the cashew milk and the egg yolks, and gently whisk to combine. Gradually bring the mixture to a boil over medium to medium high heat. Keep stirring until the mixture comes to a boil. Boil and stir for 1 minute.
   
3. Remove from heat and stir in peanut butter, sea salt, and vanilla until smooth.
   
4. Pour the filling into the pie crust.
   
5. Bake for 23 minutes.
   
6. Cool completely on a wire rack. Place in refrigerator until ready to serve.
   
7. Top with whipped topping and sprinkle with chocolate shavings. Enjoy!

We took our Kember’s Brownie Mix and turned it into a pie shell! Do you have a favorite pie recipe that calls for a graham cracker crust or a pre-baked pie shell? This is a quick and easy alternative that has the same great flavor of our rich and delicious brownies.  Try this crust with our Peanut Butter Pie!

BE SURE TO HAVE ON HAND:
1 package Kember’s Gluten Free Brownie Mix
2 whole eggs, plus 1 yolk
1/2 cup oil
1 teaspoon vanilla
Two 9-inch pie plates (non-stick, and identical in shape and size)
Pie weights (such as dried beans or uncooked rice)

BROWNIE PIE CRUST:
Preheat oven to 350 degrees. Grease one of the pie pans with cooking spray.
Follow the instructions on the package to make up one batch of Kember’s Gluten Free Brownie Mix.
Place 1 cup of the brownie batter into your greased pie pan. Spray the entire bottom of a second, identical pie pan and place directly on top of the batter. Carefully press down so batter is forces up the edges of the pie pan, but not overflowing or oozing out of the sides. Place pie weights on top and put in preheated oven to bake for 23-25 min.

Remove pie weights and let cook on baking rack for 10 minutes. Gently remove the top pie pan and let crust cool completely. 

Got Zucchini? It’s that time of year where zucchini is coming out our ears! Here’s a quick and easy fried zucchini recipe using our Pizza Crust Mix:

1. ​ Slice zucchini into 1/2″ rounds.
   
2. Dip in egg or milk of choice.
   
3. Toss in 1 packet of Kember’s Gluten Free Pizza Crust Mix (I added pepper, garlic powder, and onion powder – add whatever herbs and seasonings you want!)
   
4. Fry in a skillet with avocado or coconut oil.
5. Place on paper towel briefly to drain oil from zuchini.

This crazy-amazing recipe was concocted by my friend Joyie. So thankful she’s allowing me to share this with you all! We grilled this pizza on the BBQ, which I highly recommend because the smoky flavor from grilling over open flame is the perfect combo with sweet pineapple and spicy jalapeno cream.
​
HAWAIIAN PIZZA:
One pizza crust, made from Kember's Gluten Free Pizza Crust Mix or One Kember's Gluten Free already made Pizza Dough.
1/2 to 1 cup red pizza sauce
7-8 Canadian Bacon slices
1 cup fresh pineapple chunks
Red onion, sliced into rings
Optional: a slight sprinkling of dairy-free cheese (or mozzarella cheese if you can eat dairy. 

JALAPENO CREAM:
1 cup mayonnaise
1/2 cup full-fat coconut milk
1 Tablespoon lemon juice
1/2 teaspoon garlic powder
3 cloves fresh garlic, minced
3 Tablespoon fresh parsley
1 teaspoon dried dill
1/2 teaspoon salt
3 Tablespoons jalapenos, with seeds, coarsely chopped

FOR PIZZA: Prepare one Pizza Crust Mix or Pizza Dough as directed on package. For toppings, use red sauce of your choice, Canadian Bacon, fresh pineapple, and red onion.

​FOR JALAPENO CREAM: In a blender, combine all ingredients. Blend on high until completely blended. Place a cup of the jalapeno cream in a resealable sandwich baggie. Cut the corner of the baggie and drizzle jalapeno cream on fully cooked Hawaiian pizza. Enjoy!

I was a chicken. BBQ-ing Pizza intimidated the heck out of me. I know my way around a kitchen pretty well, but get me in front of a BBQ and I totally choke. When we came out with the Pizza Crust Mix the very first thing people wanted to know was…can you cook it on the BBQ? After reading up on all the ways to BBQ a pizza, I decided to try my hand at it and make our GF Pizza Crust ROCK on the barbie.

I tried several methods, but ultimately there was one method that was a complete standout from the rest. And the best news is that it was MUCH MUCH easier than I thought. We had some friends over and went to town grilling pizza! It turned out to be such a fun experience for everyone. The smoky flavor and buttery char on the crust adds a mouthwatering flavor that is to…die…for.

Here’s how to do it …

1. Prepare Kember’s Pizza Crust Mix as directed or roll our ready made Pizza Dough as directed between parchment paper.  hile the crust is rising on parchment paper for 30 minutes, place a pizza stone or pizza pan** on your grill, close the lid, and preheat grill to 500 degrees. (500 degrees for most BBQ’s is med to med-high heat. Every BBQ is a little different. The grill should be nice and hot but NOT scorching or you’ll burn your crust. If in doubt, be on the safe side and go with medium heat.) **No stone or pan? No problem. Keep reading.
2. Once pizza crust is risen, slide the crust (parchment paper and all) right onto the hot stone/pizza pan. If you don’t have a pizza stone/pan just slide the parchment paper with the crust directly on to the hot grill. Close lid and cook for 2 minutes.
3. Lift lid. Brush top of crust with olive oil.
4. Remove the pizza stone/pan from grill and set aside. Flip pizza crust upside down (olive oil side down) onto the hot grill and peel off the parchment paper.
5. Sauce and top your pizza. What used to be the bottom of the crust, is now the top which is nice and warm and helps with heating your toppings.
   
6. When toppings are cooked, and there is a lovely, buttery char on the bottom of your crust, remove it from the grill.
   
7. Slice and serve! ENJOY! 

Tips for success!  There are two things to know about topping a pizza on the BBQ. #1 Do NOT pile toppings on too thick, and #2 Saute your veggies ahead of time. There is no heating element above your crust on the BBQ so the toppings do not cook as quickly as they would in the oven. Following these two rules of thumb will ensure an awesome BBQ’d pizza!