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!
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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 …
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! Everyone at the table was asking for more of these delicious Strawberry Shortcakes! Easy to make and we had thumbs-up all around. Here’s how…
Delicious sweet and savory filling ideas! What could be better than food in food. Really now!?! There is so much fun to be had with this quick and easy “thin pancake”. Breakfast, lunch, dinner, snack. Crepes are delicious anytime, anywhere. Have a crepe bar with several of the filling ideas below for your next gathering to make it a special experience for everyone young and old.
Don’t have a crepe pan? Good! You don’t need one! A frying pan works great. Whip up a batch of Kember's Gluten Free Crepe Mix and lightly coat with cooking spray. Pour a 1/4-1/3 cup batter in center, pick up handle of pan to slowly rotate pan one time (as if it was on an axis), cook for 1 min and then flip for an additional 30 sec-1 min, and VOILA! You have yourself a crepe. On the Sweet Side…
XO – Marilyn & the Kember’s Crew Need to gain a few friends? Bring these beauties to your next party or give them as a gift and BAM…instantly you are everyone’s Best Friend.
*Warning: Kember’s Brownies have been known to induce warm fuzzy feelings of love and adoration for those who eat them.* You will have friends knocking at your Facebook door telling you what an incredible human being you are for bringing these to the office party. So much so that they will be inclined to give you their next raise…or maybe their first born. If you think I’m not serious…give it a whirl. I dare you. They are beyond delicious. There is something about the combination of chocolate and peppermint that just hits the spot. Gluten, dairy & soy free desserts are a scarcity at Holiday parties. If you’ve been thinking about a good dessert to bake this holiday season, think no more. BROWNIES: We baked our Kember’s Gluten Free Brownie Mix substituting the vanilla extract for the same amount of peppermint extract. Once they were completely cooled, we whipped up a batch of dairy/soy free “butter” cream frosting , then sprinkled with broken peppermint pieces. It is a festive way to add a little something special to an already delicious treat! "BUTTER"CREAM FROSTING:
2.Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. 3.Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 4.For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using. We are about to enter the season of never ending social events, family bake-offs, and office parties. It is always a great idea to have some good fall dessert recipes on hand and ready to go. A fall favorite of mine is pumpkin bars! Nothing quite hits the spot at a fall party like a pumpkin bar with icing, and our recipe is a sure show stopper.
PUMPKIN CAKE or BARS:
Want to punch these bars to another level? Try our Rum "Butter" Cream Frosting below! RUM "BUTTER"CREAM FROSTING: 1/2 cup butter alternative (I use Earth Balance soy-free "buttery sticks"), softened 1 (16oz) package powdered sugar 3 Tablespoons rum (check to be sure it's gluten free!) 1 Tablespoons almond milk (or any other milk you want) 1 teaspoon vanilla extract
Who needs a graham cracker when you have Kember’s Gluten Free Waffles! Being able to enjoy S’mores by the camp fire with friends and family is one of the few things I have truly missed from my gluten-full days. But I am telling you…using the waffles in place of a graham cracker has put gluten-full s’mores to shame.
It’s easy to do. Here’s how: Use Kember’s Gluten Free Waffle mix to cook up a batch of waffles. Leave them to cook in your waffle iron a tad longer than you usually would to gain a little more crunch on the outside. Once cooled, cut in to 2″ squares. And then let the s’more making commence! Just use your waffle squares in place of the graham crackers and enjoy! Just in time for Easter! Carrot Cake Cupcakes from Kember’s Pumpkin Bread Mix. Here’s how to make one batch of 12 cupcakes (remember our Pumpkin Bread Mix comes with two!)…
ORANGE "BUTTER"CREAM FROSTING 1/2 cup butter alternative (I use Earth Balance soy-free “buttery sticks”), softened 1/2 cup shortening, softened (I use Palm Shortening because it’s soy-free but you can use whatever you like!) 3 cups powdered sugar 1/4 cup orange juice, freshly squeezed 2 teaspoons orange zest Pinch of salt In the bowl of a stand mixer fitted with the paddle attachment, cream the butter alternative and shortening on medium speed, about 2 minutes. Add the powdered sugar in three batches, mixing after each addition. Add the orange juice, orange zest, and salt. Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls. |