Santa hat cupcakes

Santa Hat Cupcakes courtesy of Lauryn Cohen

I know you might think I'm clever, but really, I'm not. Full credit goes to Lauryn Cohen, aka Bella Baker, who came up with this cute concept. Lauren is the queen of sweet and is known for her uniquely creative treats and crafts. She recently launched a holiday baking guide (entitled Sweet Gifts Holiday Baking and Crafting Guide- available nationwide) filled with innovative and delicious recipes for the holidays.

Lauryn was nice enough to share one of her creations with The Family Chef. In this recipe, she calls for a red velvet cupcake (you will find a gluten-free, no-dye recipe in my upcoming cookbook). You can always use a basic vanilla (regular or gluten-free).

Here is her technique for making super cute holiday cupcakes for your friends or family.

Santa Hats

Santa Baby! This cupcake is topped with your favorite buttercream frosting and uses an upside-down ice cream cone, sprinkles, and a white gumball to create Santa’s signature cap. Here's what you will need:

• 12  sugar ice cream cones (regular or gluten-free)
•  red candy melts
•  red sanding sugar sprinkles
• 12  white gumballs
•  white dot sprinkles or white sanding sugar sprinkles 

Assembly
With an offset spatula, frost a thin layer of buttercream icing onto the top of each cupcake. If you have a strip of some fun paper, wrap it around the cupcake.

Cut the pointy tops off of the ice cream cones (I might try it with kitchen scissors).

In a microwave-safe bowl, melt the red candy melts in the microwave in 30-second intervals, stirring vigorously with a spoon between intervals, until they are completely melted. They should take 2 or 3 intervals to melt completely.

To decorate each cupcake, place your index and middle finger inside the large opening of the ice cream cone for stability and then carefully, using a spoon, coat the entire outside of the ice cream cone with the melted red candy melts. Immediately coat the entire cone in red sanding sugar. Gently slide your fingers out of the cone and stand the cone on a sheet of parchment paper (or a silicone baking mat).

Dab a small amount of the melted candy onto a gumball and place it on the top of the ice cream cone. Allow to dry completely. Place the Santa Hat onto the cupcake.

Finally, sprinkle the white dot sprinkles or white sanding sugar over the icing that is peeking out around the edge of the ice cream cone.

Your Gluten-Free Holiday Meal

This could be your holiday dinner plate!

If you think that eating gluten-free means your holiday meal will be anything less than fantastic, you need this mini e-cookbook that I just published. Whether you are looking to include a single gluten-free dish or makeover your whole holiday meal, this is the book for you. 

Feel good this holiday season but not just because your meal is gluten-free...help raise money for the Hurricane Sandy relief fund AND get a great e-cookbook. For every cookbook sold, $1 will be donated to The American Red Cross. You can also choose to buy just the book without the donation.

To get more details and to purchase/download click here.

Learn how to make a gluten-free pie crust with step-by-step instructions. Instead of a pie, try an easier version; the galette.

Make your own  "custom" cranberry sauce; it's so easy!

Need ideas for leftovers? There's a whole section. Use the pie crust recipe to make a delicious pot pie.

Gluten-free Spaghetti, Rice and Lentil pilaf

Halloween food should look scary but still taste good!

When it comes to Halloween cooking, you want your food to look scary but not taste that way. I used to make a "bug salad" a few years back but with barley so it wasn't gluten-free. However, you could substitute rice or quinoa for it so check it out if you like a coconut flavor with red lentils.

This recipe is my new and improved gluten-free version of what I call Worms and Bugs in Dirt. If you like the recipe and you don't eat gluten-free, it's easy to adjust; just use regular pasta and breadcrumbs.

I made it this week to taste-test and get the recipe down. There was only a 1/2 cup left at the end of the meal so I'd say it hit both marks; scary and tasty! But really, it can be served any time of the year.

If you are having gluten-free guests for a ghoulish meal or just want a side dish with more grains and protein, give this a try.

Gluten-Free Spaghetti, Rice and Lentil Pilaf (aka Worms and Bugs in Dirt)

Serves 4

2 cups of low sodium gluten-free chicken or veggie broth
1 1/4  water
1/3 cup brown lentils, rinsed
1/2 cup long grain brown rice (if you use short grain, add at least 1/4 cup of additional liquid)
1 ounce or about 1/2 cup dry brown rice spaghetti (or any gluten-free spaghetti)
Optional: few strands of saffron (it will give the pilaf a yellow color)
1/2 cup gluten-free bread crumbs (try Schar or make your own)
1 tablespoon unsalted butter (for dairy-free, use olive or your favorite vegetable oil)
1/4 teaspoon sea salt
Ground pepper to taste
Optional: grated parmesan cheese

1. Heat broth and water to boiling in a medium size pot (see note below for tips on using a rice cooker). Add lentils, rice and saffron, if using. The pasta is added later. Stir, cover and bring back to a boil. Lower to a simmer and cook 25 minutes.
2. Remove cover, add pasta and stir. Cook for 10 minutes, stirring occasionally. If there is still liquid, remove cover and continue cooking until liquid is absorbed. Test everything for doneness. If any of the grains or rice is still crunchy and there is no more liquid, add 1/4 cup and cook another 3-5 minutes.
3. While the pilaf is cooking, place the breadcrumbs in a shallow pan (e.g. round baking dish) and place in a toaster oven or the regular oven (300F) to brown. Crumbs toast quickly so keep an eye on them.
4. When the pilaf is done, stir in the butter, salt, pepper and breadcrumbs.
5. Optionally garnish with grated parmesan or any hard Italian cheese. That's what you see in the photo!

Note: Rice Cooker Method
Add broth, water, lentils and rice (saffron if using) to bowl of rice cooker plus another 1/4 cup of water. Brown rice made in the rice cooker needs more liquid. Turn rice cooker on and set a timer for 25 minutes. Open cooker and add spaghetti. Stir and close cooker. Prepare breadcrumbs in step 3. When rice cooker is done, leave closed for 5 minutes. Check to make sure all of the liquid has been absorbed.  If for some reason it has not, turn cooker back on for 3 minutes. Add ingredients in step 4 and optionally garnish with parmesan cheese.