As the holiday season gets busier, it’s more important for me to hang on and plan so that we’re actually eating meals. Please do check out my holiday GF newsletter, which includes a list of 50+ naturally GF desserts.
It was a busy week of baking, as usual around this time of year. Best of all there is Chocolate Chestnut Fudge which is one of my all time favorites because it is super easy and super yummy and a way to recreate that amazing chocolat-y goodness minus the HFCS, sugar and marshmallows. Try it. Seriously.
But I tend to overdo things, so for gifts there will be:
- hazelnut krispie balls
- pralines (dairy free and regular)
- Chestnut fudge
- Choc covered orange peel
- chocolate covered pomegranate seeds
- Fruit and nut balls but made sugar free
- Heath and hazelnut meringues
This way, there will be boxes that are dairy free and ones that are sugar free and all, of course, will be gluten free.
Our kind hostess this week is Heather of Celiac Family, who always delights with her recipes and great info. She chose cinnamon, which I put in many things. It gives depth to chocolate, which is why it appears in the fudge, but it also helps stabilize blood sugar in addition to just being yummy. And somehow I think I’m going to need my blood sugar stabilized this week. 😎
Monday:Turkey and celery in chestnut sauce
Tuesday: Quinoa Italiana with the few tomatoes left in my sunroom
Weds: Salmon and roasted thyme peppers
Thursday: Chicken in a coconut curry sauce with broccoli