A gluten free summer dessert, made from fresh cherries, crushed meringue, freshly whipped cream & decadent mango coulis !

Yield: 2
Prep time: 20 minutes
Cook time: 75 minutes

Gluten Free Cherry & Mango Meringue Mess

This is a dessert with all the undeniably delicious flavors of a tropical summer ... and it's got everything: that smooth velvety finish off perfectly whipped cream, the satisfying crunch of meringues, tart juicy cherries and sweet acidic mango. It's such an easy dessert to make, you can rustle one up during the day to serve with dinner tonight or you could dress it up and dish it into champagne flutes or martini glasses and serve it glam'd for a ritzy party.

9 Beautiful Blueberry Recipes at #tastytuesdays

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Wrapped in warm Middle Eastern spices, these gluten free lamb koftas are hearty and filling!

Yield: A dozen
Prep time: 30 minutes
Cook time: 20 minutes

Gluten Free Lamb Koftas & Couscous with Homemade Hummus

These Middle Eastern-inspired lamb koftas are brimming with flavor! They've got a very mild sweetness and the allspice, cinnamon and nutmeg give them a warmth and depth that almost borders on smokiness.  I paired them with simple, out of the pack couscous flavored with spices and peppers and served a hearty homemade hummus to bring everything together to make a quick, gluten free weeknight meal.

Decadent Nutella-filled gluten-free & paleo pastry crust topped with sumptuous brûléed peach slices!

Yield: 2 tarts
Prep time: 15 minutes
Cook time: 20 minutes

Gluten-Free Brûléed Peach & Nutella Tarts

Y'all, these tarts. I don't even know where to begin; they're an enticing and alluring mix of naughty, aphrodisiac deliciousness. First, you take a crumbly, almond and chestnut gluten-free pastry crust and fill it with silky Nutella. Then you fan juicy, sumptuous peach slices over top, sprinkle with sugar and burnish the sugar and peach flesh with a blowtorch.

How to Price & Pitch Blog Ads

Today we're going to be talking about money; the root of all evil & our very lifeline. (I know, it's the love of money that's the root of all evil, but as soon as you have it; you love it, so excuse my intentional omission!)

One of the ways bloggers make money is by selling advertisements. It's an integral part of blogging for money, yet it's one of the least talked about aspects of blogging. There are loads of ad companies (such as Gourmet Ads*) that make it easy for bloggers to display syndicated ads and earn money. But the issue with websites like this, is that they often require bloggers to meet a monthly quota of pageviews or unique visitors before welcoming them into their program.

If you're not averaging 50K or more pageviews, you may struggle to find ad companies willing to work with you, but that shouldn't exonerate you from running your own ads on your own blog. In this tutorial, we'll briefly look out how to price blog ads, including sidebar ads to sponsored posts. We'll also discuss how to pitch blog ads to business seeking advertising. This tutorial is being written with those bloggers who have less than 50K monthly pageviews in mind, but anyone could find it beneficial.

*This is not an affiliate link.

This quick gluten-free summer dessert is filled with sweet peaches & made from 4 ingredients with no added sugar!

Yield: 2
Prep time: 10 minutes
Cook time: 10 minutes

Gluten Free Doughnut Peach Skillet Crumble

This summery dessert is a peach lover's fantasy. There's nothing to detract from the flavor of peaches and it's topped with an indulgently decadent crumble. It comes together in less than half of hour and requires four ingredients. If you really wanted to indulge, you could serve it with a scoop of soft vanilla or cinnamon ice cream. As it's written, this dessert is naturally gluten-free and paleo, too!

#tastytuesdays no. 67 with 11 sensational summer salads

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Morrison's Delivers: My Online Grocery Shopping Experience #morrisonsonline

An unbiased look at my experiences ordering groceries online and having them delivered by Morrisons.

Online Grocery Shopping at Morrisons Everybody's gotta eat. And unless you're really swish, having to eat means having to prepare at least some of your meals at home. We try to eat at home as much as we can because with a 2 year old, you can never tell what kind of restaurant behavior you'd be in for if they're in a bad mood; plus, I really do enjoy being in the kitchen, turning ordinary ingredients into stunning and surprising plates of food.  Doing your weekly shop online and having it delivered to your house at your convenience is a big part of grocery shopping culture here in the UK. Practically every large supermarket provides this service and Morrisons has just kick-started their own take on grocery deliveries to your door.  Living in the middle of the city centre, in a building that is half a commercial property and half a residence, we always got turned down for grocery deliveries -- no one wants to bring food to an address that's listed as commercial..even if it's not! No one, that is, until Morrisons started their fab delivery service!  From the very beginning, I got the impression that this delivery service was unlike all the other tired delivery services provided by Morrisons's competitors. I'll be honest, I was expecting the entire process to be just like the rest: pretty hands off and run-of-the-mill but it was nothing of the sort! Let me show you: 

Bacon Gorgonzola Sliders

Today, I'm so pleased to welcome a new blog friend, Dan, from Platter Talk. Dan, his partner and their gang of beautiful boys always seem to eat good! They constantly share mouthwatering and indulgent food, the kind of food that people want to eat--delicious, down to earth food without pretension! You'll love the look of these burgers, just you wait! 

 Bacon Gorgonzola Sliders
Charbroiled mini-beef burgers laced with bacon and filled with warm Gorgonzola cheese, all on a heat and serve dinner roll, easy and delicious summer fare.

Crockpot Mushroom Artichoke Chicken

While we round off our holiday in Malta, a few of my favourite food bloggers have stopped y to share some totally awesome recipes with you all! Kicking things off is my dear friend, Kristin!

If you're an avid reader of Anyonita Nibbles, I'm sure you'll recognise Kristin's work: we oft work together on things and she's one of my partners in crimes for many of the giveaways, projects and groups I'm involve with. It's always such a treat to have her here and you guys always love the beautiful recipes she shares! Here's another one, straight from Kristin's kitchen!

Yield: 6 servings
Prep time: 10 min
Cook time: 6 hrs

Make the Most of Pinterest: a recap of my Pinterest tutorials

When used properly, Pinterest can provide vital traffic to your blog or website! Use these # tutorials to harness the power of Pinterest.

How to Make the Most of Pinterest

If I've said it once, I've said it a thousand times: Pinterest is powerful. It's one of my favorite forms of social media, because it's not just concerned with being social, it's also concerned with self improvement and functions as a visual place to store dreams and keep track of ambitions.

Ice Scream, You Scream: 14 Creative Ice Cream Recipes

From ice cream made from muffins to dark chocolate and kale frozen yogurt and everything in between, here are 14 creative ice cream recipes!

  14 Creative Ice Cream Recipes

Nothing puts me in the mood for ice cream better than warm, sunny days! Usually, I stick to the classic choice of vanilla--you just can't beat it! But every now and then, I like to venture out and try something completely different like the entirely decadent and not-that-bad-for-you blueberry muffin ice cream. It was one of the first ice creams I ever made and I promise you, it's addictive and yummy!

Anyonita Nibbles Goes to Malta + Food of the World Party

I'm especially excited about this month's Food the World party. This month we're jetting off to Malta, a sunny island off the coast of Italy. It's fitting that we'll be focusing on Malta's food because that's where I am at the moment! 

The husband, son and mother-in-law and I are all enjoying some much needed down time in one of the most beautiful countries I've ever visited. We've got two lovely weeks booked here and I plan on finding out as much about this English-speaking country as I can and trying as many of the lovely foods as I can. Malta has a very interesting history and a lot of influences from other cultures, predominantly British influence (it used to be a British territory), French and of course, Italian.

100 Calorie Banana Red Velvet Cake Shake

This cool 100 calorie shake combines the flavors of banana milk with luscious red velvet cake. Have a treat without over-indulging!

Yield: 1 6 to 8 ounce glass
Prep time: 5 min

Moms, there's no need to hide in the pantry to enjoy a snack all by yourself; check out these 9 best ever single serve desserts so you won't have to share!

Yield: 1

9 Best Ever Single Serve Desserts

Being a mom means always having to share. Especially your food. Even when everybody at the table is eating the same thing, mom's plate always seems to look just that more appealing. Even when the two year old yells and screams and insists that "No," he "no want dinner anymore!" he still somehow finagles his way in and you find yourself divvying up your entire dessert.

How to Run, Organize & Plan a Successful Giveaway

Giveaways are great ways to increase traffic to your blog or website and to grow your social media following. Knowing how to plan, organize and run a giveaway is often a test of trial and error, but it doesn't have to be. Here's the definitive guide to planning, organizing and running a successful giveaway. There's going to be quite a bit of information in this post, so just take it in bite-sized chunks and don't let it overwhelm you! Alternatively pin this post to refer back later; I promise, it'll come in handy for your next giveaway!

Gluten Free Chouquettes Three Ways

These sugar topped gluten free choux pastry puffs are best enjoyed hot from the oven, glistening and warm!

Yield: 3 dozen
Prep time: 15 min
Cook time: 20 min

Gluten Free Chouquettes

On a rainy afternoon, with Eartha Kitt belting Je Cherche un Homme through my iPod, I made these delightful sugar puffs or chouquettes. Let me tell me about these little sugary domes of pleasure: they have the pour to right wrongs; to diffuse a tense situation like the best negotiator.

On the day in question, one of a relentless string of rainy days, Callum (the 2 year old) and I were going stir crazy with cabin fever and driving one another mad in the process; so we baked. And the pure expression of delight on his face as he took his first bite of a warm-from-the-oven sugar puff was enough to melt my heart and instantly make me forgive him for whatever havoc he terrorized me with earlier in the day.

See what I mean? Peacemakers. I'm telling you, these chouquettes are powerful; don't underestimate them! You may know from my Cool Whip injected profiteroles or my eclairs dipped in chilli chocolate and filled with spiced cream that I've got a bit of a thing for choux pastry. Both my triple chocolate eclairs and my white chocolate and maple caramel eclairs echo this obsession.

But I wanted to try my hand at gluten free choux. I'll admit, I approached this task with a slight air of trepidation. One of things gluten does in baking, is provide structure and gives baked goods texture. In a similar ilk, one requirement for perfect pate a choux is choux with structure enough that the profiteroles or eclairs retain their shape and don't deflate as soon as the oven is switched off!

Ingredients:

For the chouquettes
1/2 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
2 medium eggs
85 grams sweet rice flour
85 grams tapioca flour
100 grams unsalted butter, softened
170 mls/6 ounces water
170 mls/6 ounces milk
confectioner's sugar/icing sugar
chouquette sugar
confetti candy sprinkles
chocolate chips





**Notes**

• Gluten in traditional choux helps the choux to retain its shape, so it is important that you cook the choux fully.
• With gluten free choux, it is doubly important. If the inside of your profiteroles, chouquettes or eclairs is spongy and soft, they will deflate. Be sure to do step 12; it will make all the difference in perfectly peaked puffs and shapeless choux. 
• The sugar used in chouquettes is known by a variety of names. The container of it that I brought back from France with me is labelled "Sucre a chouquettes" or sugar for chouquettes. Chouquette sugar is also used in a lot of European baking, mostly to decorate the tops of pannetone, cakes and biscuits. Chouquette sugar is unique because it is so dense, it doesn't melt easily during baking.
• Alternative names for sugar for chouquettes (if you find any of these at your local supermarket or baking supply shop, you can use them):
• pearl sugar
• nib sugar
• hail sugar
• crystal sugar
• coarse sugar 
• Belgian waffle pearl sugar
  

Gluten Free Chouquettes

Instructions:

1. Preheat your oven to 200c/400f.
2. Place the butter, sugar, water and salt in a pan and bring to the boil.
3. Remove the pan from the heat as soon as it starts to boil.
4. Stir in the flour using a wooden spoon until the dough comes together to form a ball. This step takes about 2 minutes.
5. Transfer the ball to a large bowl and stir constantly with a wooden spoon to cool down the dough. Alternatively, you can let it rest on its own for a few minutes.
6. Add one egg to the slightly cooled dough and stir. The dough will begin to separate and look like it's all going wrong, but this is what you want. If you keep stirring, the choux will absorb the egg and the dough will come together again and form a ball.
7. Add the second egg and repeat the process until the dough forms a ball again.
8. Spoon the choux into a piping bag and pipe three-tiered mounds onto a baking tray lined with greaseproof paper or silicone.
9. Dip your finger in water and pat down the tips of the mounds.
10. Sprinkle over the confectioner's sugar, giving each chouquette a good coating. By the time you've finished them all, the sugar should have dissolved on the first one started with..
11. Scatter over the chouquette sugar, chocolate chips and candy confetti sprinkles. You may need to press the chouquette sugar into place on the puffs as they have a tendency to roll off. Finish everything off with a dusting of icing sugar.
12. Bake in the oven for about 20 minutes or until the puffs feel light and airy when you pick them up. You want to make sure they are completely cooked through. So, after 20 minutes,take one and pierce the side with a knife. Take a peek inside. If it still looks doughy, they need a few more minutes. If it only looks slightly doughy, pierce all of the chouquettes and place them back in the oven with the door slightly ajar. Switch the oven off and leave them there until the oven is considerably cooler. They should cook perfectly.

#tastytuesdays no. 66 with 10 must-have dishes for a classy barbecue

We'll be taking the next 2 weeks off from the party as I'll be on vacation & won't have time to do the pinning. But please stop by because I have some #tastytuesdays related treats in store for you!

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