Category: Recipes

November 5, 2012

Best-Ever Cream Cheese Frosting

Things have been a little heavy here lately.

And we need to have a serious talk about frosting. Because it pains me when people say they don’t like frosting.

via someecards

True story: I feel this way.

You have been fed a lot of bad frosting in your life. Heck, some of you even like it. (If you didn’t Betty Crocker wouldn’t have half an aisle in the grocery store filled with cans of the stuff). But that, and dreadful american buttercream (powdered sugar + butter + vanilla + milk) give frosting a bad rap.

But to just totally eliminate an entire category of pastry toppings because you don’t like the super-sweet, slightly gritty, dries out when left out kind? That would be like saying you don’t like any cake because you don’t like yellow cake.

You have heard of SMB (Swiss Merengue Buttercream) and a pastry chef friend of mine prefers the Italian Merengue Buttercream. Most bakers are familiar with American Buttercream (see above). But there is French Buttercream. And German Buttercream.

What does all that mean?

American Buttercream – The powdered sugar frosting we have all had a gazillion times. It is common because it is incredibly easy and fast. It stands up well to the elements (it doesn’t melt, it stiffens a little so it isn’t as delicate)
Swiss Merengue Buttercream (SMB) – Made from a cooked egg white & sugar mixture, this frosting is made by whipping the cooked whites and sugar, whipping them into a merengue and then adding butter and flavorings. It is the frosting technique that I use the most and makes a light & fluffy frosting.
Italian Merengue Buttercream – Similar to SMB, this is a merengue frosting, but instead of cooking the whites, you beat a hot sugar syrup into the egg whites.
French Buttercream – Instead of egg whites, a hot sugar syrup is beat into egg yolks and then combined with butter. This stuff is rich and incredibly decadent.
German Buttercream – You start with pastry cream, beat it and add butter. You can thank me later for introducing you to this.

This is German Cream Cheese Buttercream. And it is a dream.

It isn’t the best for piping pretty designs, but it really will rock your socks. (I might have overheard someone in the office compare it to ice cream that wouldn’t melt). That’s the thing with frosting.

Feed the frosting naysayers this. You will rock their socks hard core.

Best-Ever Cream Cheese Frosting

Author: Mary Fran Wiley

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

This recipe was adapted from [url href=”http://bravetart.com/recipes/GermanButtercream”]Brave Tart[/url] & [url href=”http://www.gilttaste.com/stories/2292-the-original-red-wine-velvet-cake-recipe”]Gilt Taste[/url]. It makes enough to frost & fill a 3 layer cake and pipe a decorative border or to decorate 48 cupcakes. This frosting will pipe simple designs like the one in the photo, but intricate piping techniques won’t hold up.

Ingredients

16 ounces whole milk
1 tablespoon vanilla bean paste
10 ounces sugar (1¼ cups, by volume)
1½ ounces cornstarch (6 tablespoons by volume)
2 eggs
2 egg yolks
16 ounces cream cheese, room temperature
16 ounces unsalted butter, room temperature
¼ teaspoon salt, or more to taste

Instructions

In a medium sauce pan, bring the milk to a simmer. Meanwhile, whisk together the sugar, cornstarch, eggs, and yolks in a medium bowl.
Temper the egg mixture by whisking about a half cup of the hot milk into the egg mixture—it will be quite thick but while you whisk, it will loosen as the milk incorporates. Whisk in a little more hot milk until the egg mixture is fluid and warm. Pour the egg mixture back into the pot of hot milk with the heat set to medium and keep whisking.
Once the mixture starts to thicken and bubble sluggishly, continue whisking and cooking for a minute more, then remove from heat and pour into a bowl.
Put the custard in the bowl of a stand mixer fit with the whisk attachment and beat the custard for a few minutes, until it has cooled to room temperature and is creamy.
Whip in the cream cheese, one tablespoon at a time, until it has fully incorporated. Then repeat with the butter. Add the salt and beat for about a minute more.
Chill for about 15 minutes before using, if you want to be able to pipe with it.

Notes

You can make this a regular german buttercream by swapping the cream cheese for an equal amount of butter

3.1.09

October 25, 2012

A very happy birthday treat

Let’s celebrate.

There are always excuses not to. Maybe there is no money. Maybe you are sad. Maybe you are sick. Maybe you are just grumpy & miserly and don’t ever want to have fun (it’s ok, sometimes even I feel that way).

I have as many reasons as the next guy to not want to celebrate. I can’t find the strength to get to the gym. Real pants make me want to cry. An ill-timed night out with friends can ruin my life for a month. But those are the absolute wrong things to focus on. They can give you grey hair before your time. And we all know that would just lead to more fretting.

And you know, girls just wanna have fun.

So really, let’s celebrate.

Have a party. I mean, heck, it was a birthday after all.

We can throw a little party with a few dozen cupcakes.

Cupcakes with chocolate frosting.

And maybe a few sprinkles thrown in the batter for good measure.

And maybe some balloons. Balloons are good for a birthday.

Balloons are always appropriate

It is good to celebrate.

And don’t forget to smile, it’ll do you good. And maybe eat a cupcake. Because cupcakes are theraputic.

Gluten Free White Cupcakes

Recipe Type: Dessert

Cuisine: American

Author: Mary Fran Wiley

Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 48

My favorite white cake recipe made into cupcakes with a simple chocolate frosting. Add GF sprinkles to the batter for a “funfetti” feel. This is adapted from the Cake Bible’s White Velvet Cake recipe. This recipe makes 48 cupcakes, a 4-layer 8″ cake or a 3 layer 9″ cake.

Ingredients

1 1/2 cups (360 ml) milk at room temperature
7 large (210 grams) egg whites (pasteurized are fine), at room temperature
1 large egg, at room temperature
1 1/2 tablespoons vanilla extract
460 grams ( 3 1/4 cups) gluten free all purpose flour*
2 teaspoons xantham gum**
450 grams (2 1/4 cups) granulated sugar
7 grams (1 teaspoon) salt
1 1/2 sticks (170 grams) butter, at room temperature and cut into cubes
85 grams (6 tablespoons) vegetable shortening
1 cup gluten-free sprinkles (optional)
1 Recipe Easy Chocolate Frosting (below)

Instructions

Preheat oven to 350°F. Line 2 cupcake tins with papers (if you have 4, by all means line them all), grease the tops of the pans and set aside.
In a small bowl, mix together 1/2 cup of the mil, the egg whites, egg and vanilla extract.
In the bowl of a stand mixer fit with the paddle attachment, combine the dry ingredients including the sugar on low speed for 30 seconds.
Add butter & shortening and mix on low speed for 30 seconds. Add the remaining milk and stir untill just moistened. Increase the speed to medium and mix for a minute and a half.
Scrape down the sides of the bowl and add the egg/milk/extract mixture in 3 groups, scraping down the sides before each addition.
Using a large ice cream scoop, divide the batter evenly among the cupcake papers, making sure that none of them are more than 2/3 full (or you could have a little bit of a mess).
Bake 2 trays at a time for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Notes

*I use Cup4Cup gluten free flour in my kitchen, and it is my favorite, but I have also had good experiences with the following: Jules Nearly Normal Flour, Better Batter All-Purpose flour or King Arthur Flour’s Gluten Free All Purpose Blend.

**If your blend has xantham gum or expandex in it, you can omit this.

3.1.09

Easy Chocolate Frosting

Recipe Type: Dessert

Cuisine: American

Author: Mary Fran Wiley

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

An easy chocolate frosting that you can adapt to be as firm or as soft as you like.

Ingredients

340 grams (1 1/2 cups) powdered sugar
150 grams (1 3/4 cups) cocoa (I used Hershey’s Special Dark Cocoa, the dark helps cut the sweetness a little bit)
1 cup milk or cream
225 grams (1 cup or 2 sticks) butter
565 grams (2 1/2 cups) powdered sugar
2 teaspoons vanilla extract

Instructions

In a large bowl, whisk together the first amount of powdered sugar and the cocoa.
Bring the cream to a simmer in a small saucepan. Stirring constantly so the milk does not scald. Whisk this into the powdered sugar mixture. Let cool to room temperature, about 20 mins.
Beat soft butter, vanilla extract and salt until creamy. Add the 2½ cups of powdered sugar and mix slowly until incorporated. With mixer on low, add the chocolate mixture a spoonful at a time.
If the frosting is too loose, add up to an additional half cup of powdered sugar.
This makes enough to frost a layer cake or put a good amount on 48 cupcakes (see photo for how much I used per cupcake)

3.1.09

October 22, 2012

Let’s just press pause

Let’s just press pause.

Because life is crazy and funny and difficult and amazing.

And we miss so very much of it while we work our butts off to get where we are going. We let friendships slide so we can spend more time in a relationship. We let relationships slide so that we can get ahead at work. We very often go on autopilot through our days and don’t stop to notice the beauty of the world around us. We forget to say things like “thank-you” or “I love you”.

And we need to stop that.

We need to press pause. We need to stop our crazy, busy lives every now and then so that we can remember the whole point of being alive.

To live.

So, let’s press pause and savor this moment.

Stop and look at the trees as they change from green to a symphony of reds and oranges. Enjoy the fresh apple cider that is plentiful this time of year. Take time to indulge in a favorite hobby. Make time to take a trip and visit friends. Tell people how much you love them.

And hug your mom the next time you see her.

Since it is fall, and figs are one of my favorite indulgences from nature, I thought I would work them into a quick bread while they can still be found at the grocery store fresh.

If you can only find dried figs, soak chopped figs in enough milk (either dairy or non-dairy will work) for about half an hour before making the quick bread. This will rehydrate them just a wee bit so they don’t dry out the bread.

Gluten-Free Fig + Olive Oil Quickbread

Recipe Type: Breakfast

Author: Mary Fran Wiley

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 8

This is a great breakfast loaf, or simple dessert

Ingredients

350 grams (2 1/2 cups) gluten-free all purpose flour*
1/2 teaspoon xantham gum (omit if using a blend that contains this)
10 grams (2 teaspoons) baking powder
1/4 teaspoon salt
200 grams (1 cup) sugar
2 eggs, lightly beaten
3/4 cup (175 milliliters) unsweetened vanilla almond milk (you can use any unsweetened milk or cows milk if you prefer)
1/2 cup (120 milliliters) olive oil
75 grams (1/2 cup or 4 large) fresh figs cut into eights and roughly chopped
8 large fresh figs cut in fourths (so you have wedges) to place on top of the bread

Instructions

Preheat oven to 350 degrees. Grease a standard loaf pan using olive oil.
In a large mixing bowl, whisk together the flour, xantham gum (if using), baking powder, salt and sugar.
In a separate bowl, whisk together the eggs, almond (or other) milk, and olive oil.
Pour the liquids into the dry ingredients and mix until just combined.
Stir in the chopped figs and pour into a loaf pan.
Bake for 65-75 minutes. The loaf will be golden on the top, and a tooth pick will come out clean when inserted into the center.
Let the quickbread cool for 10 minutes in the pan, then remove it and allow it to cool on a wire rack. This bread tastes even better the next day 🙂

Notes

*I use Cup4Cup gluten-free all purpose flour from Williams-Sonoma, but Jules’ Nearly Normal flour or Better Batter would work without needing the xantham gum. If you use a blend such as the King Arthur Flour gluten-free all purpose blend, you will need to include the xantham gum listed in the recipe.

3.1.09

October 14, 2012

gluten-free churros and pumpkin pie dip

I have spent all weekend trying to write this post, and I am not sure why the words are not finding their way to the page.

I keep writing. And deleting.

And writing.

And deleting.

So, I think it is best just to move on to the food. Because I really can’t think of something witty to go with these delicious treats. Other than I have now learned my lesson: frying food before work is not a good idea when you have a 9am client meeting. Because you will spend the whole meeting wishing that you were outside the conference room eating. You will have your fingers and toes crossed and then you will eat 4 of them after the meeting. And still want more. Because they are all you have thought about since 5am. So just don’t do it.

I first made these bad boys last Sunday, when I was busy on a Mexican-themed cooking blitz. (I came up with the chilaquiles and a vegetarian taco bake that you will be able to find on Stockpiling Moms next week). I was bringing the taco bake to a dinner that some of my coworkers have with their friends on a regular basis, and I had to make sure that my food was worthy.

You know that is a major concern. I wanted to be invited back.

You are going to a potluck with people you don’t know. You have to bring food. And, if you are me, you want that food to be something stand out that people are going to remember.

And then, you have to make a dessert. Because, first, you are FrannyCakes. Second, you always want dessert and the likelihood that someone is bringing a gluten-free dessert to a potluck is highly unlikely.

So, I tweeted, and got a response.

@frannycakesblog churros!

— Kurt Cruse (@kurtcruse) October 7, 2012

How do you argue with that? Particularly since it was someone else who was going to be there.

Well, they were a hit – the people who didn’t know that I am gluten-free were genuinely surprised by that fact.

I made them a second time this week, to test some additional changes to the recipe, and it was the first time an office treat was gone before lunch.

Gluten-Free Churros with cardamom & ginger and pumpkin pie dip

Recipe Type: Dessert

Cuisine: Mexican

Author: Mary Fran Wiley

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 24

I started with a [url a href=”http://www.blackbird-bakery.com/baking/gluten-free-churros-with-coconut-chocolate-dipping-sauce/”]gluten-free churro recipe[/url] from my friend [url=”http://www.blackbird-bakery.com/”]Karen Morgan of Blackbird Bakery[/url]. I have adapted her recipe to work with an all-purpose blend and to work with weight measurements. I use vanilla bean paste because I feel it has a stronger vanilla flavor and additional spices in the sugar give these a bright flavor that goes very well with the pumpkin pie dip.

Ingredients

For the Dough
70 grams (5 tablespoons) unsalted butter
7 tablespoons milk
5 grams (1 teaspoon) sugar
1/2 teaspoon salt
2 large eggs
1 egg white
11 grams (¾ teaspoon) baking powder
80 grams (1/2 cup + 1 tablespoon) gluten-free all purpose flour with a binding agent such as Cup4Cup or Jules’ Nearly Normal Flour*
1 teaspoon vanilla bean paste
Vegetable Oil
For the sugar coating
200 grams (1 cup) granulated sugar
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1 tablespoon cinnamon

Instructions

In a small saucepan over medium heat, combine the butter, milk, sugar and salt together and bring to a boil.
Lightly beat together the eggs and egg white. Add the baking powder to the eggs and let stand for about 5 minutes while your ingredients are heating up. The baking powder should start to foam.
As soon as the mixture is boiling add the flour and stir like crazy. A paste should form leaving a film on the bottom of the pan and it will start to turn into a ball.
Place this dough ball into a food processor and pulse for about 20 seconds to loosen it up.
Add the egg and baking powder mixture to the food processor, making sure that you get all the baking powder in. Also add the vanilla bean paste.
Let the food processor run for 2 minutes.
Put the paste, which will be really sticky, into a pastry bag fitted with a star tip.
Let the dough stand for 20 minutes.
In a pot or frying pan with at least 3″ sides, bring 2″ of oil to 350 degrees (if you don’t have a thermometer, the oil is hot enough when you put a skewer in the oil and bubbles form around it).
Pipe 4-5 inch snakes of dough into the oil, using a sharp knife to cut the dough from the pastry tip.
Cook them for a minute and a half on each side. They should be a deep golden color.
Drain on paper towels.
When all of the churros have been cooked, combine the sugar and spices in a 9×13 baking dish and toss the churros in the sugar mixture to coat.
Serve promptly. These go great with my pumpkin pie dip.

Notes

If you don’t have those, use: 1 tablespoon sorghum flour, 2 tablespoons tapioca flour, 5 tablespoons cornstarch, 1 teaspoon guar gum

3.2.1337

Gluten-Free Pumpkin Pie Dip

Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 5 mins

Total time: 5 mins

Serves: 24

This dip is great with the churros, but would also make a great filling for cream puffs or as a layer in a fall trifle. You could even serve it on a fruit tray at a party.

Ingredients

1 15.5 ounce can (~440 grams) pumpkin puree
1 16 ounce package (~450 grams) marscapone cheese
100 grams (1/2 cup) brown sugar
170 grams (1 1/2 cups) powdered sugar
1 tablespoon cinnamon
1 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt

Instructions

In the bowl of a stand mixer, beat together the pumpkin and marscapone.
Add the brown sugar, beat in and scrape down the sides.
Mix in the powdered sugar in 2 parts, scraping down the sides to make sure everything is mixed evenly.
Stir in the spices and adjust to taste

3.1.09

October 10, 2012

It’s time to fall in love (Gluten-Free Chipotle Chilaquiles)

with brunch.

Oh, you thought I was going to tell you that there was some handsome and worthy gentleman caller in my life? I appreciate you thinking that I am a worthy lady, but that is not where I am going with this.

Unless you are a handsome and worthy gentleman caller. Then, by all means, send me an email. I’ll bake you some cookies. It could be fun.

Besides, a lady never kisses and tells.

I just want to talk about food today.

Not about who I go out to dinner with. Or who I want to see again. Or who I managed to mess things up with. Even though there are some pretty funny stories there. I am just not ready to share those with you.

I don’t want to talk about football, and how the Illini are still not any good at it. (At least those Bears are doing alright…)

I don’t want to talk about those teeth that got pulled Monday because of a paralyzing fear of the dentist.

And definitely not about the friend who is losing her mom to cancer.

I want to talk about the food.

Just the food. There is no deeper meaning here. No search for something better. Just some good food.

I want to talk about the warmth of a breakfast with my parents on a Sunday morning. The crisp, cool breeze of an October morning tempered by a cozy sweater and a hearty brunch.

I want to talk about breakfast nachos. It is a real thing with a name: Chilaquiles.

You cook up some tortilla chips in a sauce, top it with some more things like chicken, cilantro and cheese. Then, if you are really hungry you can add an egg.

Gluten-Free Chicken Chipotle Chilaquiles

Recipe Type: Breakfast

Cuisine: Mexican

Author: Mary Fran Wiley

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 6

This recipe is adapted from Rick Bayless, and was made with [url href=”http://gowaybetter.com”]Way Better Snacks[/url] tortilla chips (which were provided for me to use by the company and which I wouldn’t use if I didn’t love eating them).

Ingredients

1 28-ounce can whole fire roasted tomatoes (regular is fine if that is all you can get
3 chipotles in adobo
2 tablespoons olive oil
1 large white onion, diced
3 garlic cloves, minced
1 1/2 cups chicken stock
Salt
1 bag each Whole Grain & Blue Corn Way Better Snacks Tortilla Chips (~12 ounces of chips)
4 cooked chicken thighs, shredded (about 2 cups)
1/2 cup crumbled queso fresco
1/4 cup finely chopped cilantro leaves
Sliced radishes to garnish (optional)
One egg per person (optional)

Instructions

In a blender, combine the tomatoes and the chipotles. Blend until smooth.
In a very large, deep skillet or dutch oven (I would recommend a 5 quart), heat the olive oil over medium-high heat.
Add the 2/3 of the onion and cook until transparent and starting to brown, 5-6 minutes. Add the garlic and cook for another minute.
Pour the blended tomatoes and chipotles into the skillet and cook until the sauce thickens, about 5 minutes.
Stir in the broth and cook for an additional 2 minutes – you want the sauce to thicken back up.
Stir in the chips and make sure they are evenly coated in the sauce. Cook for a minute or two, really making sure they are all covered.
Now is when you should fry up the eggs if you are making them.
Divide up the chips into individual bowls or put them into a large serving dish.
Top with the chicken. If you are making this ahead of time, you can stop here and place in a warm oven (150 degrees Fahrenheit)
When ready to serve, top with remaining onion, cheese, cilantro, radishes (if using) and eggs (if using).

3.1.08

[box] The chips used in this recipe were provided by Way Better Snacks. I met some of their staff at the Gluten & Allergen Free Expo back in April, and frankly, I was hooked on the Sweet Chili flavor of chips the minute I tried them. I wouldn’t have used them in a recipe if I didn’t actually like and purchase the product. however, this recipe will work if you just have plain old every day tortilla chips. [/box]

October 3, 2012

GF Ratio Rally: Tarts

This post is part of the Gluten-Free Ratio Rally, a group of gluten-free bloggers inspired and empowered by Ruhlman‘s Ratio and started by Shauna at Gluten-Free Girl. We get together each month and post many different takes on the same theme. This month that theme is Gluten-Free Tarts and the rally is being hosted by Charissa from Zest Bakery.

The inspiration for the recipe

Frankly, I want chocolate. I want chocolate dipped in chocolate with melted chocolate and caramel on top. I have been having a rough go of things over the past few weeks.

I’ve been swamped at work.

My plan to spice up my life has worked a little too well, and I feel a little thrown.

My leg started turning purple again – and the color being normal was the only real progress that had been made since this all started.

I went to the dentist. <- that right there is reason enough to live on chocolate for a month.

But, when you want to eat your feelings, it is best not to.

I still wanted something comforting.

And fall-y. (Yes, that is a word now).

Orange food means fall, right?

So, sweet potatoes.

And since it is starting to get chilly in the mornings and evenings, i thought some nice cheese would help warm me up.

There you have it, orange + cheese + pie crust = parmesan sweet potato tart.

The ratio

Is still pretty close to 3 parts flour, 2 parts fat and 1 part liquid. The fats and liquids are just redistributed a little bit.

There is an egg yolk for fat, but also to act as a binding agent and a little bit of the liquid.

Then there is the buttermilk, which (please don’t ever buy low fat buttermilk for baking unless it is specifically called for) adds fat & liquid to the mix. I learned this trick from Lena over at Cup4Cup – it makes a dang tasty pie crust. I think it beats my old vodka trick.

Pulse it all in a food processor. Let it rest for 30 minutes or so, this re-chills your ingredients and makes the dough easier to handle.

GF Ratio Rally: Tarts

Author: Mary Fran Wiley

Prep time: 40 mins

Cook time: 40 mins

Total time: 1 hour 20 mins

Serves: 8

This tart will fit into a 9″ round perfectly. If you want to use a rectangular tart like pictured, you will end up with a wee bit extra filling. Use the extra crust and filling to make a mini tart or two in a ramekin.

Ingredients

The crust
113 grams (1 stick) cold unsalted butter
210 grams (1 1/2 cups) all-purpose gluten-free flour (I prefer Cup4Cup)*
1/2 teaspoon xantham gum**
5 grams (1 teaspoon) granulated sugar
1/2 teaspoon salt
1 large egg yolk
1/4 cup buttermilk***
The filling
2-3 medium sweet potatoes, cut into 1/4 inch slices
6 sprigs of thyme with the leaves pulled off and the branches discarded
2 tablespoons of olive oil
generous sprinkling of coarse salt & fresh ground pepper
1 1/4 cup heavy cream
1 egg
115 grams (about 1 1/4 cups) finely grated parmesan cheese
1/4 cup roughly chopped fresh sage

Instructions

Cut the butter into fourths and place in a food processor. Add the flour, sugar and salt. Pulse until you have a mixture that is the texture of wet sand.
Add the egg yolk & butter milk. Pulse until just combined.
Gather the dough up, press it into a disc about 4″ in diameter. Wrap it in plastic and place it in the refrigerator. You can do this up to 24 hours before you want to make the tart.

Make the filling

Line a rimmed baking sheet with parchment paper & preheat the oven to 350 degrees Fahrenheit.
Peel & slice the sweet potatoes into 1/4inch thick slices. (Slice them one at a time and guage how many you need – drop them into your tart pan and see how full it gets, when it is mostly full, you have enough just in case we have very different ideas about what a medium sweet potato is)
Lay them out flat and drizzle with olive oil, and sprinkle with thyme, salt and pepper. It is important that you don’t skip seasoning the potatoes.
Bake them for 15-20 minutes. You want them to just be softening.
In a small bowl, lightly beat the egg and cream together.

Assemble the tart

Raise the oven temperature to 375 degrees Fahrenheit, and place a clean baking sheet on the middle rack of the oven.
Take the dough out of the freezer, and on a well floured surface, roll it out to be 2″ wider and longer than your tart pan.
Gently lift the dough and pace it into the tart pan. Press the dough into the edges and fix any tears with extra dough.
Line the bottom of the tart pan with sweet potato slices and top with 1/4 of the parmesan cheese and then 1/4 of the sage. Repeat 2-3 more times (until you run out of potatoes).
Slowly and carefully pour the egg and cream mixture over the potatoes and cheese. Be patient, it has to seep all around your potatoes to fill in all the air pockets.
Top with any remaining parmesan and sage.
Place the tart pan on top of the hot baking sheet in the oven. Bake for 40-45mins. When the crust is lightly browned and the cheese is golden and bubbly, your tart is done.
Let cool for 10 minutes before removing the tart from the pan to allow the filling to set up.

Notes

*Frankly, I think Cup4Cup works the best of any of the blends you can currently purchase. Jules Nearly Normal and Better Batter are suitable alternates if you can’t have dairy or can’t find the Cup4Cup in your area.
**If you use any of the commercial blends I mentioned, you won’t need this, but if your flour blend doesn’t contain any gums, expandex or other binding agent, you will need this
***If you don’t have buttermilk use the following: 3 tablespoons + 2 1/2 teaspoons heavy cream and 1/2 teaspoon vinegar. Combine and let sit for 5 minutes before starting

3.1.08

This post is linked to: Slightly Indulgent Tuesdays

October 1, 2012

Chicago is my kind of town. (and gluten-free tiramisu)

I have seen a lot of cities. In fact, more than once I have threatened a move to Munich or Nice or Paris. (But never in a million years could you pay me to move to New York City).

I might love the look of medieval buildings mixed in with twentieth (and twenty first) century life and architecture.

I might imagine my life to be as romantic and full as Amelie Poulin.

But, really, nothing beats my city. The one whose humming energy greets me every morning when I get off the train. The city where the baseball team you cheer for could make or break a friendship.

The city with a strange taste in public art (Cow Parade or Color Jam anyone?).

The city that has State Street, that great street and the Magnificent Mile.

The city that was home to the first Ferris Wheel and the birthplace of the brownie.

“Come and show me another city with lifted head singing
so proud to be alive and coarse and strong and cunning.
Flinging magnetic curses amid the toil of piling job on
job, here is a tall bold slugger set vivid against the
little soft cities;” -Carl Sandburg, Chicago

This weekend reminded me even more how much I love this place.

This place where you have to pause a conversation as an El train passes overhead.

The energy and the pace here are intoxicating. Fast but not frantic. Busy, but not overwhelming.

Sit next to a stranger on the train and they are liable to tell you their life story. And they’ll want to know yours.

This weekend I got to do some very Chicago things.

I started the weekend with some leftover tiramisu and a gluten-free beer. I went to Gluten-Free Awareness Night at ~~Comiskey Park~~ US Cellular Field. I had gluten-free pizza from a place on Taylor Street. I had a cocktail in the Signature Lounge at the Hancock Building. I bought my mom orange pants for Monday Night Football. All in all, it was a very Chicago weekend.

Good times.

Now for some good food.

If any gentlemen happen to read this blog, know this: tiramisu is a romantic, impress the ladies kind of dessert.

And this version is oh-so-easy.

20 minutes start to finish plus an hour to chill. I cheat (a little) with some store-bought gluten-free lady fingers, but that is what makes this dish so easy. You could substitute the purchased cookies for a home-made genoise if you prefer.

Gluten-Free Tiramisu

#ratingval# from #reviews# reviews

Recipe Type: Dessert

Prep time: 20 mins

Total time: 20 mins

Serves: 8

Adapted from the New Basics Cookbook & Mammacake’s notes

Ingredients

1 1/4 cups strong espresso or coffee, room temperature
3/8 cup triple sec
6 egg yolks
4 tablespoons powdered sugar
1/4 cup marsala
16oz marscapone, room temperature
30 gluten-free lady fingers (2 boxes of [url href=”http://www.schar.com/us/gluten-free-products/ladyfingers/’]Schar gluten-free lady fingers[/url] are perfect here)
3 ounces dark chocolate

Instructions

In a medium sized mixing bowl, combine the espresso and the triple sec, set aside.
In a separate mixing bowl, beat the egg yolks and powdered sugar until light buttery yellow and they have thickened, about 3 minutes with a hand mixer. Slowly add in the marsala and beat until combined.
Add the marscapone 1/3 at a time, making sure that it is completely incorporated before adding more. If your marscapone is cold, you could end up splashing a lot (and messes are no fun).
Soak the lady fingers 3-4 at a time in the coffee until they have started to soften (but not disintegrate), and turn over. It is about 45 seconds a side.
Line the bottom of a trifle bowl or 11×7 glass baking dish with 10 espresso-soaked lady fingers. Top with 1/3 of the marscapone mixture. Grate chocolate over the layer with a microplane (or grind it in a food processor and sprinkle 1/3 of it now). Repeat twice more, resulting in 3 layers each of lady fingers, marscapone and chocolate.
Make sure the top has a little extra chocolate.
Let sit, covered, in the fridge for at least an hour and up to 48 hours.

WordPress Recipe Plugin and Microformatting by EasyRecipe

2.2.8

This post is linked to: Gluten-Free Mondays

September 24, 2012

Spice up your life! (A recipe for gluten-free spiced brownies)

It is really easy to get stuck in a routine.

Wake up. Get coffee. Get on the train. Read 30 pages in a novel. Walk a few blocks. Finish coffee. Get to the office. Pour another cup of coffee. Answer emails. Do design-y stuff. Walk a few blocks. Get on the train. Catch up on twitter. Go home. Eat dinner. Do blog-y stuff. Go to bed.

Lather, rinse, repeat.

Routine is comfortable, familiar. Known.

I have to say, I like my little routine. I read 9 novels this summer and I only read while on the train. Ok, I might have developed an unhealthy dependence on coffee. (Blame Mammacakes. I started sneaking sips of her coffee when I was 4 and she would leave a mug on the table). But the routine is mine.

But it is just that. A routine. Like a treadmill (the world’s most torturous piece of gym equipment).

Sometimes, you just have to do this:

(Yes. Really. A Spice Girls video.)

Maybe that means ordering a latte when you normally order a chai.

Maybe that means just going for it , whatever it happens to be. A new job. A date . A new cooking technique. Ordering something other than the usual.

A good friend told me that I need to just take a day and go for it. Do something I normally wouldn’t. Have fun just because I can. Shake things up to see where the pieces fall. Not a calculated risk. No weighing pros and cons. Just making things happen.

So, here’s to spicing things up.

Let’s start by spicing up some chocolate decadance.

At my super fabulous day job (yes, I am going to keep rubbing in how much I love it), we do fun things. Like brewing (gluten-free) beer and taco potlucks.

Last week, we had one of those potlucks. And I forgot to sign up. Because, really, would you expect me to bring anything other than dessert?

A concerned coworker asked if I was going to participate. Of course I was going to. I asked him what he wanted. His answer? Mexican Spiced Brownies.

It was the perfect excuse to make a new variation on one of my favorite treats (I even have my go-to gluten-free brownie recipe memorized) .

Fudgy bits of chocolate heaven, with a kick. They were such a hit at the potluck, all I got was that little corner of a brownie. I blame [my coworker] Shellie. (She swears that ice cream eaten with the brownies makes them even better).

Gluten-Free Mexican Spiced Brownies

#ratingval# from #reviews# reviews

Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 16

Oh baby. Decadent, fudgy brownies with a kick. Please and thank you.

Ingredients

310 grams (11 ounces) dark chocolate, chopped
230 grams (8 ounces/ 2 sticks) butter, chopped in 1 inch cubes
1 tablespoon vanilla extract
1 teaspoon salt
10 grams (2 tablespoons) cocoa powder
300 grams (1 1/2 cups) granulated sugar
110 grams (1/2 cup) firmly packed brown sugar
5 eggs
150 grams (1 1/4 cups) gluten-free all-purpose flour like Cup4Cup*
1/2 teaspoon chipotle
1/2 teaspoon paprika (spicy if you have it)
1 teaspoon cinnamon
5 grams (1/2 teaspoon) fresh, finely grated ginger

Instructions

Pre-heat the oven to 350 degrees Fahrenheit. Grease and line a 9×13 pan with parchment paper.
In a medium pot over low heat, melt the butter and chocolate and salt.
Once melted, remove the pot from the stove and stir in the vanilla, cocoa powder and sugars.
In a sperate bowl, whisk together the gluten-free flour, cinnamon, ginger, chipotle and paprika.
Add the eggs to the melted chocolate mixture in 2 groups, stirring to incorporate. As soon as the eggs are mixed in, add the flour in 2 groups.
Be careful not to over-mix the batter. You want to incorporate as little air as possible into the batter or else you will end up with a brownie that is less chewy and more cake like.
Pour the batter into the prepared pan and bake for 35-40 minutes. They are better a little under done than to be over cooked.

Notes

I use Cup4Cup flour or Jules’ Nearly Normal Flour when I use all-purpose flour. If you want to make your own bend for this recipe, use 10 grams ground flax meal, 40 grams sorghum flour, 20 grams brown rice flour, 20 grams white rice flour, 30 grams tapioca starch, 30 grams sweet white rice flour

WordPress Recipe Plugin and Microformatting by EasyRecipe

2.2.8

This post is linked to: Slightly Indulgent Tuesday

September 23, 2012

Birthdays deserve special treats

Birthdays really do deserve special treats.

Not boring, normal things.

Not something that you make to cheer yourself up when you are feeling blue. (Don’t tell me you never baked to make yourself feel better).

Birthdays deserve a little extra something.

A chocolate chip cookie might be a classic, but it is not what birthdays are made of.

It was almost a challenge. I promised my friend Matt a treat for his birthday. But it couldn’t be a normal treat, he already has had gluten-free birthday cake doughnuts and a red velvet cake.

But, he asked for chocolate chip cookies.

I couldn’t just bake cookies. That is too simple. Too easy. Not a big enough challenge. Not enough opportunity to impress people with ma skillz. (No, that is not a typo. I am trying to be cool. How is it working?)

Cookie sandwiches on the other hand are a much more exciting treat. Almost like an ice cream sandwich that doesn’t melt. Brilliant for when you have to commute with these bad boys to the city.

These were quite the hit with Matt & his coworkers. (And the extras were a hit with mine). So next time you need to impress someone who asks for just a chocolate chip cookie, this could be your answer.

Birthdays deserve special treats

#ratingval# from #reviews# reviews

Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 60 mins

Cook time: 45 mins

Total time: 1 hour 45 mins

Serves: 24

What is better than chocolate chip cookies? Chocolate chip sandwich cookies. Like an ice cream sandwich that doesn’t melt. It is brilliant. They do take a couple hours from start to finish, but you can make the frosting while the cookies bake – as long as you let the cookies cool completely before piping on the frosting.

Ingredients

1 recipe [url href=”http://frannycakes.com/recipes/gluten-free-chocolate-chip-cookies-a-classic-treat/”]Gluten-Free Chocolate Chip Cookies[/url] using tablespoon sized scoops
4 large egg whites (30g each–total 120g, or 1/2 cup)*
200 grams (1 cups) granulated sugar
280 grams (2.5 sticks) of unsalted butter, softened but cool, cut into cubes
15 ml (1 tablespoon) pure vanilla extract
1/4 tsp salt
150 grams (about 3/4 cups of discs) high quality chocolate
1 1/2 teaspoon vanilla bean paste

Instructions

Bake the cookies, using tablespoon sized drops of cookie dough.
While the cupcakes are baking, make the frosting. If this process intimidates you, Sweet Apolita made a pretty sweet tutorial.
Combine the egg whites and sugar in a small pot until they reach 140 degrees fahrenheit.
Transfer to a clean stand mixer bowl. Using the whisk attachment, beat until light and fluffy (soft peaks).
Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
Remove half of the frosting and set aside. Melt the chocolate in the micorwave on half power, heating it first for 30 seconds, and then in 15 second intervals after that, always stirring after each burst of heat. Let the chocolate cool a wee bit – you don’t want it hot so that it melts the butter, and then add it to half your frosting.
Set this frosting aside. Add the vanilla bean paste to the reserved half of the frosting.
When the cookies are completely cool, pipe frosting onto half of the cookies, topping with a similarly shaped partner cookie.

WordPress Recipe Plugin and Microformatting by EasyRecipe

2.2.8

September 20, 2012

Gluten-free chocolate chip cookies, a classic treat

Little black dresses. Peep-toe pumps. Red lipstick. Cucumber sandwiches. Sunday Roasts. French vanilla anything. Chocolate chip cookies.

I am a fan of classic things.

I have a go-to red lipstick. A perfect pair of pumps. Almost all of my dresses are little black dresses. I know how to swing dance and salsa. I can waltz and cha cha. (I cannot for the life of me do the Cha Cha slide.) I still wear Chanel No. 5 whenever I put on a suit.

When I need cheering up? Breakfast at Tiffany’s. Some Celine Dion. (Ok, fine, and maybe some 90’s pop)

Classics endure.

Like brownies, Sunday roasts and chocolate chip cookies. All things that are always a good choice.

Yes, there happen to be 2 other recipes for gluten-free chocolate chip cookies on frannycakes (one a birthday cake cookie with chocolate chips, the other a toffee chocolate-chip cookie), but neither of them is just a classic chocolate chip cookie.

Gluten-free chocolate chip cookies, a classic treat

#ratingval# from #reviews# reviews

Recipe Type: Cookie

Author: Mary Fran Wiley

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 36

Ingredients

350 (2 1/2 cups) grams gluten-free all purpose flour*
1 teaspoon xantham gum**
1 teaspoon baking soda
1/4 teaspoon salt
215 grams (1 cup, firmly packed) dark brown sugar
50 grams (1/4 cup) granulated sugar
225 grams (2 sticks or 1 cup) cold butter, cut into cubes
2 large eggs
1 tablespoon vanilla extract
350 grams (2 cups) semi-sweet chocolate chips

Instructions

Prepare cookie sheets with parchment paper, but do not grease them.
In a medium bowl whisk together the gluten-free flour, xantham gum if using, baking soda, and salt.
In the bowl of a stand mixer, blend the sugars at medium speed.
Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. You are not looking for light and fluffy, you just want to mix until they are evenly combined.
Add eggs and vanilla extract and mix at medium speed just until blended. Scrape down the sides of the bowl and do not over mix.
Add the flour mix in 2 parts with the mixer at a low speed just until mixed. Then stir in the chocolate chips until just combined
Drop by rounded tablespoons onto prepared cookie sheet, two inches apart.
Place the cookie sheet in the freezer while the oven preheats.
Preheat oven to 375° F. (Or 300° F. for a flatter, more spread out cookie).
Bake 12-15 (20-22 for the cooler temperature) minutes until golden. Transfer cookies immediately to a wire rack to cool.

Notes

*This recipe works best with Cup4Cup flour from Williams-Sonoma. It will work with other blends that are not bean-based and do not have leaveners already added. Better Batter or Jules Nearly Normal Flour will work well here. You could also use your favorite home made blend.
**Xantham gum is only necessary if your blend does not include a binding agent such as xantham gum, guar gum or expandex.

WordPress Recipe Plugin and Microformatting by EasyRecipe

2.2.8