1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Gather the ingredients.
4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
7. Bake for 15-18 minutes, depending on the thickness of the fillet.
8. Serve with the reserved glaze and your favorite sides. Enjoy!
   

1. Gather the ingredients.
2. Place the trimmed, rinsed and patted dry Pork Tenderloin into a large Ziploc baggie. Set aside.
3. In a small/medium bowl, combine the Honey, Ginger, Lemon Juice, Soy Sauce, Garlic and spices. Whisk/mix until well combined.
4. Pour half of the marinade into the baggie with the Pork and seal. Let marinate in refrigerator for 4-24 hours. Reserve the other half in an airtight container in the refrigerator for later.
5. When ready to bake the pork, preheat oven to 400 degrees.
6. Line a baking sheet with foil and set aside.
7. Remove the reserved marinade from refrigerator and set aside.
8. In a large skillet, heat the Olive Oil over Medium to Medium-High heat.
9. Once the oil is heated, remove the Pork Tenderloin from the marinade and place into the heated oil/pan. Sear all sides of the tenderloin until a light golden brown.
10. Place the seared Pork onto the prepared baking sheet and bake for about 15 minutes, or until inside temperature of Pork reaches 132-134 degrees.
11. Evenly brush the Pork with the reserved marinade and continue baking for 5-7 more minutes, or until inside temperature reaches 140 degrees. Note: you may broil the Pork on High for a couple of minutes instead of continuing to bake, if desired.
12. Remove the Pork from the oven and cover loosely with foil. Let rest for about 5 minutes – pork will continue to cook and should register 145 degrees with light pink insides (see photo).
    
13. Brush the Pork with run-off marinade from baking sheet and sprinkle the top with the Fresh, Chopped Parsley. Slice into desired thickness and serve with your favorite sides and veggies. Enjoy!

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
8. Serve with your favorite side. Enjoy!
   

Making the Gluten-Free Brownies

1. Preheat Oven to 350 degrees.
2. Gather the ingredients.
3. Spray a cookie sheet with non-stick cooking spray. Line the cookie sheet with parchment paper and spray the paper as well. Set aside.
4. In a stand mixer, combine the Flour, Sugar and Salt on low. Set aside while moving to the next step.
5. In a small or medium saucepan, melt the butter. Add the Cocoa Powder and mix until completely combined. Add 1 Cup boiling water to the saucepan, mixing well and bring to a boil. Let boil for about 30 seconds. Add this mixture to the Flour mixture and blend on low until combined. Let cool slightly.
6. In a medium-sized bowl, whisk the Buttermilk, Baking Soda, Vanilla and Eggs until thoroughly combined. Pour this into the Flour-Butter mixture and blend on low until completely combined.
7. Scrape the Brownie mixture into the prepared cookie sheet, spreading evenly over the parchment paper.
8. Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Cool completely! This is very important – if brownies are not cooled all the way, the cream filling will just melt and turn to goop 🙁 If I have the time, I let mine cool overnight.
9. Once completely cooled, cut the brownies into 2″ squares and place on a wire rack on another cookie sheet (you can use a square cookie cutter if you have one). Set in a cool spot while you prepare the cream filling.

Making the Cream Filling:

1. In a small saucepan, whisk the GF Flour and Milk together and heat over medium-low heat, stirring constantly, until very thick (like pancake batter). Remove and cool completely. Add the Vanilla and blend thoroughly.
2. Meanwhile, in a stand mixer fitted with the paddle attachment, cream the softened Butter and Sugar until VERY light, smooth and fluffy.
3. Next, add the completely cooled Flour-Milk-Vanilla mixture to the Butter-Sugar mixture and beat on medium to medium-high for about 5-7 minutes – you want it to look like whipped cream.
4. Using a pastry bag or plastic freezer (these are thicker and sturdier than regular ones) baggie fitted with a large star tip, fill the bag with the Cream Filling and pipe onto one of the cooled brownies. Place another brownie on top and press down gently. Repeat with the remaining brownies, reserving a small amount of the cream for the tops of the brownies. Set aside while you prepare the Ganache.

Making the Ganache:

1. In a large saucepan, heat the Heavy Cream over medium-low until VERY hot. Add the Vanilla and Chocolate Morsels and stir until all of the chocolate is melted and blended completely.
2. Remove Ganache from the heat and ladle over each Brownie Sandwich. Chill in the refrigerator for at least 1 hour.
3. When ready to serve, top each Brownie Sandwich with some of the Cream and perhaps a cherry or raspberry 🙂
4. Enjoy!
   

1. Gather the ingredients.
2. In a small bowl, whisk the egg and set aside.
3. Begin cooking pasta according to the instructions on the packaging.
4. While the pasta is cooking, melt the butter in a large pot over medium-low heat;
   whisk in the sifted GF Flour, whisking constantly for about 2 minutes.
5. Add the Milk and Mustard to the Butter-Flour combination. Whisk until completely blended and smooth. Continue heating and whisking over medium-low heat until sauce is thick. This will take about 5 minutes.
6. Reduce heat to low and take about 1/4 cup of the sauce and whisk it into the beaten egg, whisking constantly to prevent egg from scrambling 😉
   Once thoroughly blended, add this to the rest of the sauce, again constantly whisking to prevent egg from cooking. Add the Shredded Cheese, Salt and Pepper, mixing until completely blended and smooth.
7. Add the cooked and drained Pasta to the sauce, stirring to evenly coat the Pasta.
8. Top with chopped green onions, chives, parsley, etc. Serve immediately 🙂

Making the Cupcakes:

1. Preheat oven to 350 degrees.
2. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
3. Gather the ingredients.
4. In a microwave-safe bowl, microwave the Oil, Chocolate and Cocoa until chocolate is fully melted (about 2 minutes). Be sure to stir the mixture often to thoroughly mix ingredients and to prevent clumping. Remove from microwave and set aside to cool slightly.
5. In a small bowl, whisk together the sifted GF Flour, Baking Powder, Baking Soda, Xanthan Gum and Salt. Set aside.
6. In a large bowl, whisk together the Eggs, Vanilla Extract and Sugar until thoroughly blended.
7. Next, whisk the Chocolate mixture and Milk into the Egg Mixture until thoroughly combined.
8. Add the Flour Mixture to the Chocolate/Egg mixture, whisking until smooth and creamy.
9. Using a 2″ cookie scoop or large spoon, scoop the batter into the prepared cupcake tin.
10. Bake for 15-18 minutes, rotating the tin halfway through the baking time (my oven tends to run a little on the hot side, so 15 minutes is perfect for me), or until toothpick inserted into the middle of the cupcake comes out clean.
11. Let cool in the cupcake tin for 10-15 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Buttercream Icing:

1. In a Stand Mixer fitted with the whisk attachment, whisk the Butter, Heavy Cream, Vanilla Extract and Salt together on medium-high until smooth and creamy.
2. Reduce speed to Low and slowly add the Powdered Sugar, 1/2 cup at a time, until well-blended.
3. Increase speed to medium-high and whip until fluffy (about 5 minutes).
   If adding food coloring, do so halfway through this step and while mixer is turned OFF (I learned this the hard way ;))
4. Once the cupcakes are completely cooled, you can begin icing them with the prepared icing/frosting using either a knife or pastry bag fitted with desired tip. Add sprinkles, too!
   
5. Enjoy 🙂
   

1. Gather the ingredients needed for the Lemon Cookie dough.
   
2. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter, Powdered Sugar and Salt until light and fluffy.
3. Add the Vanilla Extract, Lemon Zest and Lemon Juice to the Butter mixture, mixing until combined.
4. Next, gradually add the GF Flour, 1/2 cup at a time, to the mixing bowl, blending thoroughly between each addition and scraping down the sides of the bowl as needed.
5. Once the cookie dough has been thoroughly blended, turn the dough out onto a large cutting board and roll into a log about 9″-10″ in length. Wrap this log tightly in plastic wrap and place in freezer for at least 2 hours.
   
6. When dough is chilled enough for slicing, preheat oven to 350 degrees and remove chilled dough from the freezer.
7. Line a cookie sheet with a nonstick baking mat or Parchment paper. Set aside.
8. Using a sharp knife, slice the dough log into 1/4″ thick sections and place each disc about 2″ apart onto the prepared cookie sheet.
   
9. Bake for 12-15 minutes, or until edges turn a light golden-brown.
10. Let cookies cool on pan for 1-2 minutes until removing to a wire cooling rack. Cool completely before applying the frosting.

Making the Creamy Lemon Frosting

1. Using a Stand Mixer fitted with the Paddle attachment, cream together the softened Cream Cheese and Powdered Sugar until well-blended.
2. Add the Lemon Zest, Lemon Juice and Salt to the Cream Cheese mixture. Continue beating until completely mixed.
3. Transfer the Frosting to a piping bag, fitted with a large star tip. Please Note: this is optional, as you can apply the frosting either using a butter knife or a piping bag (or plastic storage bag) with the end snipped off.
4. When the cookies are completely cooled, spread or pipe the desired amount of frosting onto each cookie. Enjoy 🙂