Life in my kitchen...

Rice and sardines with avocado 

Life is hectic in my kitchen but I wouldn't have it any other way. There's always something being whipped up in there.  Now more so, that I may be gluten-intolerant. I may have to resort to magic or some otherwise wild tricks to continue creating delicious but healthy dishes. 

While my kitchen focuses on healthy eating (boricua cuisine is, for the most part, one of the healthiest around) I still love to indulge in decadent desserts. That's where the resourcefulness has to come in. It's only two weeks since I ventured into new territory of gluten-free anything.  It's going to be a roller coaster of a ride, so brace yourselves! 

Bacalaitos with avocado!

 

One of my favorite all-time desserts is pecan cream wreath.  Here again is the challenge to make this winner dessert gluten-free.  But check in below for the oatmeal version recipe. 

Pecan Cream Wreath

TOTAL TIME: Prep: 40 min. Bake: 40 min. + cooling

MAKES:10-12 servings

Ingredients

• 1 cup water
• 1 cup butter
• 1/4 teaspoon salt
• 1 cup ground oatmeal 
• 4 eggs
• FILLING:
• 1-1/4 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/2 teaspoon almond extract
• 1 cup heavy whipping cream, whipped
• GLAZE:
• 1 cup chopped pecans
• 1 tablespoon butter
• 1-1/2 teaspoons light corn syrup
• 1-1/2 teaspoons milk
• 
  

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Directions

1. Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the water, butter and salt to a boil. Add oatmeal flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate.
3. In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt butter; stir until smooth. Stir in corn syrup and milk and pecans. Drizzle over ring. Refrigerate until serving.
4. Yield: 10-12 servings.
5. Tip: to cut preparation time in half use Pilsbury flaky rolls as you would make a wreath. Follow directions on the package and bake as instructed. Let cool and cut in half then fill with the cream and top with the pecan topping.