Category: Recipes

September 12, 2013

Gluten-free Double Chocolate Peanut Butter Cupcakes

Just for one moment imagine you have met someone incredibly interesting. And that someone happens to be handsome. Fairly funny. A giant nerd who loves sic-fi and web related nerdery. He wears google glass and loves open-source software. Now imagine he can recite Shakespeare and quoted the first sentence of Pride & Prejudice when you were discussing your favorite books.

Don’t forget to imagine him as charming. The sort of charming that disarms you. Makes you want to hang on his every word. He tells you stories about a past filled with the types of risks you wish you took.

Oh, and then he kisses you. A real foot-popping kiss. An earnest, sweet kiss. The kind you both want to call all your girlfriends to discuss but want to keep it to yourself just a little bit longer.

Yes, imagine all that (although, if you would rather a surfer dude with a love of detective novels, feel free to replace my dream dude for yours in this little fantasy).

But as a cupcake. (Yes, I totally went there. And, no, I am not ashamed).

It is no secret that I have a life-long love affair with baked goods, so it should come as no surprise that I might have fallen in love with these particular cakes. Because unlike the boy, there is something real to the relationship. There is more than boyish charm and nerdy good looks. There is cake.

More precisely, there is moist chocolate cake, velvety chocolate buttercream, surprise peanut butter centers. This is a serious cupcake. Appropriate for any situation in which a cupcake needs to love you back. Like the time when the aforementioned boy decides you are not the girl of his dream, you know it’s ok because you have this cupcake.

A magic gluten-free cupcake that loves you.

Gluten-free Double Chocolate Peanut Butter Cupcakes

Author: Mary Fran Wiley

Prep time: 1 hour

Cook time: 25 mins

Total time: 1 hour 25 mins

Serves: 30

This is a recipe for winning at life or at least for winning at dessert (or a bake sale or office party).

Ingredients

For the cupcakes
63 grams (1/2 cup + 3 tablespoons) cocoa
1 cup boiling water
3 large eggs
1 tablespoon vanilla
235 grams (2¼ cups plus 2 tablespoons) GF AP flour*
1 teasponn xanthan gum**
300 grams (1½ cups) granulated sugar
15 grams (1 tablespoon) baking powder
5 grams (3/4 teaspoon) salt
227 grams (2 sticks) butter, softened.
Filling
170 grams (1 1/2 cups) confectioners’ sugar
135 grams (1/2 cup) creamy peanut butter
26 grams (2 tablespoons) butter, at room temperature
1/2 teaspoon vanilla extract
For the Frosting
8 large egg whites (30g each–total 225g, or 1 cup)
400 grams (2 cups) granulated sugar
560 grams (5 sticks) of unsalted butter, softened but cool, cut into cubes
30 ml (2 tablespoons) pure vanilla extract
¼ tsp salt
400 grams (about 2 cups of discs) high quality chocolate
1 teaspoon vanilla extract

Instructions

Bake the cupcakes

Preheat the oven to 350 degrees Fahrenheit. Prepare the cupcake tins with papers & grease the tops.
In a medium bowl, whisk together the boiling water and cocoa til smooth. Let sit for a couple minutes to come to room temperature.
In a second bowl, lightly beat together the eggs, ¼ of the cocoa mixture and the vanilla.
In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt and stir on low to combine.
Add butter and the remaining cocoa mixture and mix on low speed until all ingredients are moistened. Increase speed to medium for a minute and a half to develop structure.
Scrape down the sides of the bowl and add the cocoa & egg mixture in 3 batches, beating for about 30 seconds after each addition.
Use a scoop and fill the tins ½-2/3 full. You should end up with exactly 30 cupcakes.
Bake for 20-25 minutes. If you are baking with multiple pans in the oven at once, rotate them halfway into baking.
The cake should spring back when lightly pressed, or a toothpick inserted into the center should come out clean.
Cool in the pans for about 5 minutes, and then move to a cooling rack until completely cool.

Make the filling

While the cupcakes are baking, make the filling.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly.
Roll the dough into 30 balls, about 1 teaspoon each. Set aside.

For the frosting

While the cakes cool, make the frosting.
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.
Melt the chocolate in the microwave on half power, heating it first for 30 seconds, and then in 15 second intervals after that, always stirring after each burst of heat. Once melted, let the chocolate cool so that it is still melted but just warm, not hot – you don’t want it hot so that it melts the butter, and then add it to your frosting, beating and scraping down the sides so you have a velvety and evenly mixed buttercream.

Assemble the cakes

Remove the centers from the cupcakes using a cupcake corer, melon baller or pairing knife.
Place one peanut butter ball in each cake. Top with the tops of the centers so there is cake on top of the peanut butter. You just want the top 1/4 inch or so of the removed center.
Pipe a generous swirl of buttercream on each cupcake.

Notes

*I test all recipes using Cup4Cup Gluten-Free All-Purpose flour and it is by far my favorite. If you cannot find it where you live, Jules Nearly Normal flour is a close second. [br]**Omit if your blend contains xanthan gum, guar gum or expandex.

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August 26, 2013

Peanut Butter & Jelly Cupcakes

My birthday is a once a year occasion. Which is sad because the more birthdays I have, the more excuses I would have to bake a cake. The good news here is that I have friends. And all of those friends have birthdays. And the best part is that friends with birthdays challenge me to make cupcakes, cakes and other desserts that I wouldn’t normally make.

Like these cupcakes. Peanut butter & jelly cupcakes. I had used the combination in some gluten-free blondies last fall, and thought that was enough exploration of the classic combination. A peanut butter & jelly chocolate at the French Laundry made me certain that I could never live up to something that elevated a childhood classic.

But when my friend/coworker/fellow WordPress geek/the person responsible for my further downfall into nerdiness, Andi, asked for peanut butter and strawberry jelly cupcakes for her work birthday treat, I couldn’t refuse. In fact, I spent a couple of weeks thinking about how I would make it happen. Peanut butter filled vanilla cakes with strawberry frosting? Strawberry cakes with peanut butter frosting? The ways this could have gone… But, I remembered. Joy the Baker had a recipe for Peanut Butter Birthday Cake in her cookbook. And that Joy, she has never steered me wrong.

So, I made a gluten-free buttermilk peanut butter cake. I frosted them with a classic American buttercream augmented with some peanut butter. But the crowning jewel? More of Mammacake’s home made strawberry preserves. (I might have used a whole jar…)

These cupcakes also happened to be the first chance I had to use my new piping skills from the Wilton BlogHer workshop. I felt pretty accomplished piping buttercream flowers onto the tops of all of those cupcakes.

Gluten-Free Peanut Butter & Jelly Cupcakes

Recipe Type: Dessert

Cuisine: American

Author: Mary Fran Wiley

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 24

The cake is adapted to be gluten-free (and cupcakes) from the Joy the Baker Cookbook by Joy Wilson. The frosting is how my mom taught me to make it when I was a kid. The preserves were stolen when Mammacakes wasn’t looking.

Ingredients

for the cake
315 grams (2 1/4 cups) gluten-free all-purpose flour*
1 gram (1 teaspoon) xanthan gum**
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3 grams (½ teaspoon) salt
205 grams (3/4 cup) smooth peanut butter
85 grams (6 tablespoons or 3/4 stick) butter, softened
100 grams (½ cup) granulated sugar
110 grams (½ cup firmly packed) brown sugar
3 large eggs
1 cup + 2 tablespoons (265 ml) buttermilk
for the frosting
170 grams (1½ sticks) butter, softened
65-130 grams (1/4-½ cup) smooth peanut butter
675-900 grams (6-8 cups) confectioner’s sugar
2 teaspoons vanilla extract
½ cup (118 mls) milk
pinch of salt
filling
1/2 pint jar of your favorite jam or preserves

Instructions

Make the cupcakes

Preheat oven to 350 degrees Fahrenheit (175 C). Position one rack in the center and one in the top third of the oven. Line a cupcake tin with papers and grease the tops (just in case)
In a medium bowl, whisk together the flour, xanthan gum (if using), baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together the peanut butter, butter, sugar and brown sugar for 3-5 minutes. You want the mixture to be light and fluffy.
Add the eggs one at a time, beating for 1 minute on medium and scraping down the sides of the bowl before each addition.
Add half the flour mixture and mix on low speed and slowly add the buttermilk.
Scrape down the sides and add the rest of the flour mixture until the batter just starts to come together. Remove the bowl from the mixer and finish stirring with a spatula.
Use a spring loaded ice cream scoop or spoon to fill the cupcake papers 1/2-2/3 full.
Place one cupcake tin on each rack and bake for 10 minutes. Rotate the pans and bake for another 8-12 minutes. You want a toothpick to come out clean and the top of the cakes to bounce back if pressed.
Cool completely on a cooling rack.

Make the frosting

In the bowl of a stand mixer combine the butter, 65 grams (1/4 cup) of the peanut butter, 450 grams (4 cups) of the sugar, the milk and the vanilla.
Beat on medium for 3-5 minutes.
Gradually add the remaining sugar 1 cup (115 grams) at a time, beating for 2 minutes after each addition.
When the frosting is firm enough to pipe, stop adding sugar and add the salt. If the frosting is too firm or not peanut butter-y enough you can add more peanut butter. I used 1/4 cup and nearly the full amount of powdered sugar. Your results will depend on the humidity, the type of peanut butter and how soft your butter was.

Assembly

Remove the centers of the cupcakes with a cupcake corer or a paring knife, being sure to leave a little cake at the bottom of your well.
Pipe in the jam or preserves until the well is almost full. Replace the tops of your holes (you will toss some cake, just save the part that is the very top of the removed cake) to keep the jam from making the frosting mushy.
Pipe your frosting on your cupcakes. I made rosettes because I don’t think these need that much frosting, but you will have enough frosting to do a normal swirl if you would like.
Sprinkle with decorative sugar, if you feel like it. I used pink to represent the strawberry jam inside.

Notes

*I prefer Cup4Cup gluten-free all purpose flour and use it in all of my tests. You would also have good results with Jules Nearly Normal Flour and Better Batter.[br]**If your gluten-free all-purpose blend includes xanthan gum or an equivalent (the ones listed above all do), you can omit this.

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August 22, 2013

Gluten-Free Strawberry Macarons

Ah, the macaron. It might just be the perfect cookie. Crunchy. Chewy. Dreamy. With just a little bit of cream filling. Seriously, who needs a boyfriend when a cookie like this exists? They totally love you back. I swear.

Wait, I can’t be in love with a cookie? If you say so. But, before we go any further, I need to make sure that you are clear on the difference between a macaron and a macaroon. Macaroons are those chewy coconut cookies with a cherry on top. Macarons are the french delight that is two merengue and almond shells with a lovely filling in the middle.

I even made a little diagram of what makes a macaron (ok, I might be a little obsessed. I am totally fine with that.)

I decided to make macarons again when I discovered that MammaCakes had made some home made strawberry jam. Strawberries and almonds make a great combo (last summer I made this Strawberry Frangipane Tart with this same flavor profile).

I even made french buttercream for the center of the gluten-free strawberry macarons as a way to use up all the yolks left behind from the merengue. Planning ahead, it gets you every where. And by everywhere I mean that it gets you to velvety smooth buttercream.

Now, let’s talk about how you go about adding flavor and color to a macaron.

Use gel food coloring. You don’t want to change the texture of the merengue by introducing liquid. A gel will not alter the consistency as much. And remember, a little goes a long way.
It is easiest to flavor the filling. The brain is a magic place, colors that match the flavor of the filling send a signal to your brain that the shell is flavored too. Even if it isn’t. Also, flavor elements can change the texture of the shell, so stick to changing the type of nut or the flavor of extract you use rather than try to add a puree to the merengue.
Make a bulls eye. Creating a ring of buttercream around a jam will keep it from leaking out the sides.

Gluten-Free Strawberry Macarons

Recipe Type: Dessert

Cuisine: French

Author: Mary Fran Wiley

Prep time: 1 hour

Cook time: 30 mins

Total time: 1 hour 30 mins

Serves: 18

This recipe is adapted from the Bouchon Bakery cookbook. It is best to use home made or small batch preserves when making these – they have a more intense fruit flavor than commercially produced jelly.

Ingredients

For the shells
212 grams (1¾ cups + 2½ tablespoons) almond meal
212 grams (1¾ cups + 1 tablespoon + 2 teaspoons) confectioners’ sugar
82 (1/4 cup plus 1½ tablespoons) egg whites
90 grams egg whites (1/4 cup plus 2 tablespoons – this is about 7-8 whites) egg whites (yes, you need both quantities, divided)
1 vanilla bean, slit open
236 grams granulated sugar (1 cup plus 3 tablespoons), plus a pinch (about 5 grams)
158 grams (2/3 cup) water
Pink gel food coloring
3-4 tablespoons of strawberry jam or preserves
1 recipe Strawberry French Buttercream (recipe below)

Instructions

Make the shells

Cut 2 sheets of parchment paper to fit your cookie sheets. Trace 2¼ inch circles with a fine point marker like a Sharpie approximately 1 inch apart in alternating rows of 3 & 4. Turn the parchment paper over and lay it on your sheet pans/ cookie sheets.
Preheat the oven to 350°F (convection) or 400°F (standard).
Place the almond flour in a food processor and pulse to grind it as fine as possible. This is really not an optional step unless your almond meal is ultra fine. Most isn’t, and skipping this step can leave you with lumpy macarons. (Although the flavor won’t be bad)
Sift the almond flour and powdered sugar into a large bowl and whisk together. If you have more than a couple of tablespoons of almonds remaining in the sifter, re-grind the flour in the food processor. Create a mound in the bowl with the almond flour mixture, then make a 4-inch well in the center, leaving a layer of the flour at the bottom. Pour in the 82 grams | ¼ cup plus 1½ tablespoons egg whites and combine with a spatula, stirring until evenly distributed and paste-like. Scrape the seeds from the vanilla bean into the bowl and mix until they are fairly well distributed. Set aside.
Place the remaining 90 grams (1/4 cup plus 2 tablespoons) of the egg whites into the bowl of a stand mixer fit with a whisk attachment. In a small saucepan, combine the 236 grams (1 cup plus 3 tablespoons) granulated sugar and the water and heat over medium-high heat until the syrup reaches 203°F/110°C, stirring only until the sugar is dissolved and the mixture is clear.
While the syrup continues to cook, add the pinch of sugar to the egg whites, turn the mixer to medium speed (a 5 or 6 on my mixer), and whip to soft peaks. If the whites reach soft peaks before the syrup reaches 248°F/12o°C, reduce the speed to the lowest setting, just to keep them moving.
When the syrup reaches 248°F/120°C, remove the pan from the heat. Turn the mixer to medium-low speed, and slowly add the syrup, pouring it between the side of the bowl and the whisk. Do not panic when the meringue deflates.
Increase the speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. Although the bowl might still be warm to the touch, the meringue should have cooled; if not, continue to whip until it is cool.
In the bowl with the almond mixture, fold in one-third of the meringue, then continue adding merengue to the almonds little at a time (you might not use them all – I used about 90% each time I have made these. You can pipe the left over plain merengue out when you are done and make little pavlova shells) until when you fold a portion of the batter over on itself, the “ribbon” slowly moves. The mixture shouldn’t be so stiff that it holds its shape without moving at all, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon; it is better for the mixture to be slightly stiff than too loose. So go slowly! Take your time! You want to make sure that your mixture does not have any ribbons of plain merengue, where there are no almonds or your shells could crack.
Fold in a small amount of gel food coloring while you are adding your merengue. If you want a more intense color once your mixture is uniform, you can add a smidge more, but you don’t want to over mix and deflate your batter.
Transfer your mixture to a pastry bag fit with a ½-inch plain tip. Hold the bag upright about a half inch above the center of one of the traced circles and pipe out enough of the mixture to fill in the circle. Lift away the pastry bag and repeat, filling the remaining circles on the first pan.
Next (and this is important!) Lift up the sheet pan and firmly (but not too hard) tap the bottom of the pan to the spread the batter evenly and smooth any peaks left by the pastry bag (there will be some, and if that doesn’t make them go away, wet your fingertip and tap them down).
If you are using a convection oven, which I recommend, bake the shells for 8 to 10 minutes. You want to cook them until the tops are shiny and crisp. If you are using a standard oven, place the sheet pan in the oven and then immediately lower the oven temperature to 325°F, and bake for 9 to 12 minutes, again, until the tops are shiny and crisp.
Set the pan on a cooling rack, and if using a standard oven, preheat it to 350°F again.
Pipe the remaining meringue mixture into the circles on the second sheet pan and bake as directed above. Let cool completely.
While you are waiting for your cookies to cool, make

Assemble the macarons

Pipe a circle of buttercream on half of the macaroni shells, leaving the center empty, I used a wide plain circle tip but held the bag close to the shell to keep the circle wide & flat. Pipe or dollop jam in the middle, and gently place a second shell on top.

Notes

These will get even better if you have made them ahead of time and pop them (well-wrapped) in the freezer for a day or two and then let them come to room temperature before serving.

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Strawberry French Buttercream

Recipe Type: Dessert

Cuisine: French

Author: Mary Fran Wiley

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

This is a great way to use up the yolks left over from the macaron-making process. It is also the richest kind of buttercream, which secretly I think makes it the best. Also, make sure to use high quality jam or preserves – home made or small batch are best.

Ingredients

38 grams (3 tablespoons + 1/2 teaspoon) granulated sugar
38 grams (3 tablespoons + 1/2 teaspoon) granulated sugar (You do need both quantities, and yes, they are both the same)
63 grams (1/4 cup + 1/2 teaspoon) egg yolks
75 grams (1/4 cup + 2 1/4 teaspoons) whole milk
250 grams (8.8 ounces) unsalted butter, cut into 1/2 inch cubes at room temperature
1/2 teaspoon salt
2 tablespoons strawberry preserves or jam

Instructions

Whisk 38 grams of sugar and the egg yolks together in a medium bowl and set aside.
In a medium sauce pan over medium heat, combine the remaining 38 grams of sugar and the milk.
Stir to dissolve the sugar.
When the milk is just below a simmer, slowly pour it into the egg yolks while whisking. Pour the combined mixture back into the pan and place over medium heat.
Whisk continuously and bring to a gentle simmer and simmer for one minute. Lower the heat if necessary – you don’t want the mixture to curdle. It should be very thick.
Remove from the heat and strain through a fine-mesh strainer into the bowl of a stand mixer.
Fit the mixer with the whisk attachment and whisk on medium for 8 minutes, or until mixture is cool.
Add the butter a little at a time, waiting between each new addition.
When you have all the butter added, mix in the salt and the jam.

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August 12, 2013

Gluten-Free Chicken Tikka Masala

If you were to look at my text messages, emails or the nicknames assigned to people in GChat, you might think that half the people I know don’t have actual names. Or that I have friends who fancy themselves celebrities on a mission to have the cleverest of names. Maybe you would think I was a secret agent (actually, it would be pretty cool if you thought that). Read more

July 21, 2013

The Heat Wave – a gluten-free cocktail inspired by Austin, TX

I mean, it is July. Days are just long enough and evenings fade from gold to grapefruit to navy. The air feels a little bit thicker, wrapping you up in the magic feelings of summertime.

Those golden evenings are perfect for several things. Patio dinners. Book reading in the sunshine on the front porch. And cocktails as the day dissipates.

The best evenings are the ones that involve cocktails, a front porch or patio and a few friends. A few hours spent solving all the world’s problems. Fixing boy situations (because, let’s face it, there is always a boy situation).

The best cocktails for these kind of evenings are crisp, refreshing drinks that play up the flavors of the season. And at the moment, I am loving all things gin. (Which is new to me, I used to think cocktails were best when made with whiskey).

I think you start liking gin when you start getting old. Or maybe I just know how to use it now (and I am not having the kind that comes in a plastic bottle…). Its herbal flavors make it a great base to build on top of.

While a Rosemary Gin Fizz might be nice on a summer evening, but The Heat Wave (a crowd-sourced name) hits the spot. Inspired by a drink I had at 24 in Austin last month, this particular cocktail is slightly sweet but a bit sour. Throw in a little basil to up the herbal aroma and you have all the best of summer in a glass.

The Heat Wave – a gluten-free cocktail inspired by Austin, TX

Recipe Type: Cocktail

Author: Mary Fran Wiley

Prep time: 5 mins

Total time: 5 mins

Serves: 1

Inspired by a cocktail from 24 in Austin, this is pretty much a remixed Mojito. Grapefruit, gin and basil, a new summer classic. You could easily make a pitcher full of this cocktail when you have company.

Ingredients

1 1/2 ounces gin
1 1/2 ounces grapefruit juice
1/2 ounce simple syrup
3-4 basil leaves
grapefruit wedges to garnish

Instructions

Fill a shaker with ice, the gin, grapefruit juice, simple syrup and 2 basil leaves.
Shake vigorously for 30 seconds. You want to bruise the basil to release its flavor.
Strain into a glass over ice. Garnish with an additional basil leaf or two and a grapefruit wedge.

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July 14, 2013

A Camping Trip & a Foil Packet Dinner

You might have had a mild inkling that I am not an outdoorsy girl. Particularly if you have seen my instagram feed. Or my shoe collection.

When I was invited to this camping trip, a good friend asked if I even was going to have to buy new shoes so that I had appropriate footwear. (Clearly I own appropriate shoes – this first picture is proof…)

I was very much undecided about a weekend filled with nature. I hadn’t been camping since Girl Scout Camp when I was 10. My idea of visiting nature is a mile or two hike through the forest preserve. Not spending 3 days away from civilization.

Somehow, I let them talk me into going. I am still unsure how that happened.

It started with crazy Chicago traffic, a third person I didn’t know, a broken down car and an emergency car rental. That first car ride is what made our trip. My friend Helen and I bonded with an acquaintance who needed a ride to the camping trip. (This was greatly aided by the Sour Patch watermelon candies that I grabbed on impulse at the grocery store…)

There was a lot of laughter. A little bit of singing. A lot of games. I spent time with acquaintances that I rarely get to see in real life. I bonded with some of the girls over our lack of outdoorsy-ness. We all got a little silly. We even got to watch lanterns released in lieu of holiday weekend fireworks.

So, if I ignore the fact that there were bugs and dirt, it was a pretty ok time. And the food was pretty spectacular.

It had to be the best – people expect things when you blog about food. Plain old burgers and dogs wouldn’t cut it if I was going to live up to my reputation. But I also had to be careful. There were 30 people on this trip, and I had to make sure that I didn’t end up coming in contact with food that would trigger an allergic reaction and necessitate an emergency room trip.

My solution to a crowded grill filled with gluten was a foil packet dinner. Packing up veggies and meat with something to add flavor makes for jealous camping buddies when your food is better than their burgers. This type of cooking is also great for cookouts where there is a shared grill, or for nights when you want to put together a fast and easy dinner using the grill so you don’t heat up your kitchen.

Honey Mustard Chicken & Sweet Pepper foil packet dinner

Recipe Type: Entree

Author: Mary Fran Wiley

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4

An easy to prepare dinner for camping, cookouts and family dinners on the grill.

Ingredients

1 lb chicken tenders (about 12 tenders)
8-12 small sweet peppers, seeded and sliced
1/2 cup honey mustard
Salt & Pepper

Instructions

Start your grill or fire and let it get hot – it should be hot enough to cook a burger.
Set out 4, 12″ long pieces of foil.
Divide the chicken and peppers evenly and center them on the pieces of foil.
Sprinkle with salt & pepper.
Pour 2 tablespoons of the mustard on top of each group of ingredients.
Bring the short ends together and roll them down together, then roll up the open sides to create a packet.
Place on the grill or over the fire, but off to the side so it isn’t directly over the flame, and cook for 20-25 minutes. You want the chicken to get golden brown on the bottom and the honey in the honey mustard to start to caramelize.

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July 1, 2013

Relish 06: Boys ‘n Berries

Relish is a compendium of things to enjoy greatly and that add a little flavor to your gluten-free life. Because really, summer is all about the berries (and the boys).

So, I’m an old lady now.

Two weeks ago, I turned 29. It was a celebration to remember – all my friends made it out for the night. For my birthday, I treated myself to a trip to BlogHer Food in Austin. I even got to spend an evening in Millenium Park with friends listening to music. And because that wasn’t enough, I hosted the Great Big Gluten-Free BBQ and went to WordCamp (a WordPress conference for work).

But let’s talk.

There were some epic things that happened online in the gluten-free community. First, if you didn’t read this incredibly honest and heartfelt post by KC from GFree Foodie, go read it right now. And if you haven’t supported the kickstarter from Erica at Celiac and the Beast, you should do that. (The rewards include that awesomely designed swag from her blog)

Delicious eats.

There were so many incredible things shared to make this month, I chose a few of my favorite gluten-free summer options. (And some boy bait…)

This recipe is called Blueberry Boy Bait (01) from Alison at A Girl Defloured. I wonder if it actually works? And how about some Mango Coconut Popsicles (02) from Sarah Bakes Gfree Treats? These are perfect for hot summer days. I am going camping this week (yikes!), but these s’mores in a jar with bourbon marshmallows (03) from Sabrina at The Tomato Tart make me a little more excited about the food potential. And this incredible Icy Cold Mocha Chocolate Gelato (04) from Jane at the Heritage Cook will be making its way into my summer cooking rotation.

Other lovely things.

This casserole dish (01) from the Feed line at Target are both stylish and money for a good cause – you win twice! I know I mentioned it last month, but I am so excited about the new box club from Gfree Foodie (02). Go sign up now! Sometimes, fancy lipstick is a luxury we can’t justify, so this new lip balm from Almay (03) is both gluten-free and affordable. Taylor, the teen behind the blog Gluten Away has released a set of cards for diners (04) will all sorts of special diets. Go check them out!

What’s next?

Next month, I am going to meet some food blogging friends at BlogHer ’13 here in Chicago, so if you are going to be in attendance, make sure that you let me know that you will be there! I am also planning trips to some expos and conferences this fall, so keep your eyes on my list of events!

June 27, 2013

Great Big Gluten-Free Barbecue

I love summer, and all it entails. Festivals. Evening concerts with friends. Barbecues every weekend.

I really love a good barbecue. The friends, the food, maybe a cold gluten-free beer or a margarita.

But the part I love the most? That they are special even when they are last minute. They can be fancy affairs with sandals and dresses. They can be celebrations for just making it through the week. Or they can be celebrations of great love.

Just last week I invited the whole dang family over to celebrate my parents and godparents 35th wedding anniversary. And we had a barbecue. Complete with potato salad, jicama salad and a grape salad. There was meat on the grill and several types of sangria. The whole thing was gluten-free. And it was a dang good cookout. People were just there, celebrating and relaxing. Being family and enjoying some good food.

I want everyone to be able to have a cookout like that, for any occasion.

So, I gathered some blogger friends and planned a virtual barbecue.

There are main dishes, desserts and even some sangria. I brought some gluten-free vanilla on chocolate cupcakes. My friends brought the rest, and we wanted to invite you to the party.

Thanks for dropping in!

Pam from I’m A Celiac made Slow Cooker Pork BBQ
Taylor from Gluten-Away made Gluten-Free BBQ Burgers
Cindy from Vegetarian Mamma made Eggy Potato Salad
Cara from Cara’s Cravings made Fudgesicles (recipe review from the Great Vegan Bean Book)
Betsy from Gluten Free Betsy made Old School Potato Salad
Melissa from Stockpiling Moms made GF Strawberry Pretzel Salad
Alissa from Breaking Up with Captain Crunch made GF Pasta Salad and DIY Sorta Sangria
Iris from The Daily Dietribe made Coleslaw
Alison from A Girl Defloured made Strawberry Basil Paletas
Mel from GeekilyGF made Peanut Butter Ice Cream Sandwiches
Erica from Celiac and the Beast dishes barbecue survival advice with Don’t Burn Bridges Or The Burger: Gluten Free BBQ

Gluten-Free Vanilla on Chocolate Cupcakes

Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 45 mins

Cook time: 25 mins

Total time: 1 hour 10 mins

Serves: 24

The cake recipe is adapted from The Cake Bible – a book every baker should own.

Ingredients

For the cupcakes
85 grams (3/4 cup + 3 tablespoons) unsweetened cocoa
1 1/2 cups (354 mL) boiling water
3 large eggs
1 1/2 teaspoons vanilla extract
300 grams (2 cups + 1T) gluten-free all purpose flour*
1/2 teaspoon xantham gum**
434 grams (2 cups firmly packed) light brown sugar
11 grams (2 1/4 teaspoons) baking powder
4 grams (3/4 teaspoon) baking soda
5 grams (1/4 teaspoon) salt
237 grams (2 sticks) butter, softened
For the Frosting
2 sticks (225 grams) butter, softened
675-900 grams (6-8 cups) confectioner’s sugar
2 teaspoons vanilla extract or 1 tablespoon vanilla bean paste
1/2 cup (118 mls) milk
pinch of salt
food coloring

Instructions

Whisk together the boiling water and cocoa until smooth. Cool to room temperature.
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, whisk together the eggs, the vanilla and 1/4 of the cocoa mixture.
In the bowl of a stand mixer, combine all the dry ingredients and mix for 30 seconds – just long enough to create a uniform mixture.
Add the butter and remaining cocoa mixture to the dry ingredients. Mix on low until the dry goods are moistened. Increase the speed to medium and beat for 1 1/2 minutes. Scrape down the sides.
Add the egg mixture in 3 parts, mixing for 30 seconds on medium after each addition and scraping down the sides.
Fill the cupcake tins 2/3 full and bake for 15-20 minutes. Cakes are done when they bounce back after being tapped gently with a finger or a tester comes out clean.
In the bowl of a stand mixer combine the butter, 450 grams (4 cups) of the sugar, the milk and the vanilla.
Beat on medium for 3-5 minutes.
Gradually add the remaining sugar 1 cup (115 grams) at a time, beating for 2 minutes after each addition.
When the frosting is firm enough to pipe, stop adding sugar and add the salt and color. If the frosting is not pipable with all the sugar, put it in the fridge for 10 minutes – it means your butter was a little too soft.
Pipe a generous amount of frosting on each cupcake when they are completely cool.

Notes

*This recipe was tested using Cup4Cup Gluten-Free all purpose flour, but will work with your preferred blend as long as you measure by weight. **Omit if using a blend that already includes xantham gum.

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June 25, 2013

The curious incident of music in the summertime

What do you do when life hands you a whole bag of lemons? (Really, this is not some thinly veiled metaphor for bad days, horrible dates or other woes, it is truly about an excess of lemons). You bake.

When it hands you the metaphorical sort, you stop, gather up some friends and look towards your center.

The second city is my center. My happy refuge. Home.

You see, Chicago is a magic sort of place. The air here is always humming with energy to a bluesy tune. Moving forward at a pace just this side of hectic.

Summer in this city is special. I fill my weekends with neighborhood festivals and nights just a little too late on a friend’s patio. And it is the time of year when you can gather up some friends and head to the park for a concert.

You have to make sure that you come armed with wine, plastic cups and munchies (like the blondies at the bottom of this post – they travel well). And maybe some SPF 80 to keep your pale skin safe from the setting sun.

You’ve gotta roll with the rhythm of the season.

Chicago has quite the rhythm.

I gathered up some new friends (the metaphorical lemonade from last year’s life-lemons), and dragged them out to play on a school night. We listened while my friend Pete and his band played music that hung on the breeze. We giggled while catching up on the unending exploits from lives that fall somewhere on the spectrum of bonkers and ridiculous.

There was talk of boys and work. New beginnings and broken hearts. And most importantly, shoes.

If I can give you some life advice, it would be to talk about shoes with the girls you don’t know when at a spy-themed birthday party for the guy you are sort of seeing and don’t know any of his friends. While it will probably never work with you and that dude (he will dump you over a pair of shoes), you might just find someone you can talk into splitting a bottle of wine with while soaking up a concert in the park.

That is some excellent metaphorical lemonade.

Now back to that bag of actual lemons. Since you have leftovers hanging out from the bag of lemons you bought to make gluten-free lemon raspberry cupcakes, you need to make something that is equal parts lemon and summer delight.

Enter some chewy lemon bars dotted with crystallized ginger. Oh yes, I think that you will win the next party you bring these to (and yes, there is such a thing as winning a party and these will help you do exactly that)

The curious incident of music in the summertime

Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 18

These lemon bars are chewy, tart and have a kick of spice from the ginger.

Ingredients

210 grams (1 1/2 cups) gluten-free all-purpose flour*
1/4 tsp xantham gum**
1/2 tsp salt
1/4 tsp baking powder
1 stick (4oz / 113g) butter, softened300 g (1 1/2 cups) sugar
1/4 cup fresh (60 mL) lemon juice
3 eggs
3 tbsp lemon zest
75 g (1/2 cup) ginger chips (chopped crystalized ginger)
Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 Celsius).
Grease & flour a 9×13″ pan.
Whisk together the gluten-free flour, xantham gum (if using), salt and baking powder.
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy.
Scrape down the sides and add the lemon juice and one egg. Beat until combined. Scrape down the sides and add 1/3 of the dry ingredients. Alternate adding the dry ingredients and eggs until you have incorporated all of it.
Scrape down the sides and stir in the lemon zest and ginger chips. Pour the batter into the prepared pan and bake for 25-30 minutes.
Let cool. Dust with powdered sugar and serve.

Notes

*I tested this recipe using Cup4Cup gluten-free all purpose flour. Other brands that I am confident would work well are Jules Nearly Normal and Better Batter. Baking mixes such as Pamela’s will not. **If you are using a blend that includes xantham gum, there is no need to add it again.

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May 27, 2013

The three best cures for anything

There is an Irish proverb that says “A good laugh and a long sleep are the two best cures for anything.”

My ancestors got that mostly right.

Sure, there is nothing like curling up in your bed, wrapped in a comforter with squishy pillows to make you feel better. Bed is a great place to recover from colds, surgeries and broken hearts.

As for laughter, it is a scientific fact that laughter is good for you and might even cure what ails you. There is nothing like a good, belly-punching laugh. You know the kind. You get them when you are talking to your girl friends about that night in college. You get them from I Love Lucy. And they make you feel better. Each and every time.

But they forgot something very important.

Cupcakes.

How could they forget cupcakes? Cupcakes cure a good deal of things.

They are effective treatment for the times you get dumped because you bought a pair of designer shoes. They can also be used to help ease the regrets you have for kissing someone you shouldn’t have. Conversely, they are an excellent way for you to take time and over-analyze your interactions with that guy you like.

After surgery, cupcakes are an essential part of the recovery process.

They work wonders for friendships. (I bribe people to be my friends with cupcakes. It’s a thing. And I’m ok with it.)

Sometimes, cupcakes can even be a force for good and help end childhood hunger.

These particular cupcakes were made for for the Chicago Blogger Bake Sale hosted by My Daily Find Chicago and the 900 Shops on Michigan Avenue. Proceeds from the event went to benefit No Kid Hungry as part of the Great American Bake Sale campaign.

These are some serious gluten-free cupcakes. A lemon vanilla bean cupcake filled with raspberry jam and topped with a lemon merengue buttercream. They manage to be light and decadent at the same time, a balance that is hard to find in cupcakes.

Gluten-Free Lemon Cupcakes

Recipe Type: Dessert

Cuisine: American

Author: Mary Fran Wiley

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 36

These cupcakes are a little bit sturdier than some white cakes, but that is because you need to make sure they don’t fall apart when you remove the centers.

Ingredients

For the cakes
1½ 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
1½ teaspoons vanilla bean paste OR 1 vanilla bean scraped OR 1½ teaspoons vanilla extract
1½ teaspoons lemon extract
460 grams ( 3¼ cups) gluten free all purpose flour*
2 teaspoons xantham gum**
450 grams (2¼ cups) granulated sugar
7 grams (1 teaspoon) salt
1½ sticks (170 grams) butter, at room temperature and cut into cubes
85 grams (6 tablespoons) vegetable shortening
Zest from 1 lemon finely minced
To assemble
1 recipe Lemon Merengue Buttercream (recipe follows)
approximately 1 cup raspberry jam

Instructions

Make the cakes

Preheat oven to 350°F. Line 3 cupcake tins with papers, grease the tops of the pans and set aside.
In a small bowl, mix together ½ 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.
Gently stir in the lemon zest.
Using a large ice cream scoop, divide the batter evenly among the cupcake papers,
making sure that none of them are more than ⅔ full (or you could have a little bit of
a mess).
Bake 2 cupcake trays at a time for 20-25 minutes, until a toothpick inserted into the
center comes out clean.
Cool cupcakes on a wire rack.

Assembly

While the cupcakes bake, make a recipe of Lemon Merengue Buttercream.
Remove the centers from the cupcakes using a cupcake corer or a paring knife, making sure you don’t go all the way to the bottom of the cupcake.
Fill the wells with raspberry jam. I find that it is neatest when you use a pastry bag and a large, plain tip.
You can replace the tops on the jam wells if you only fil them 2/3 full.
Pipe the buttercream on top.

Notes

*I use [url href=”http://www.cup4cup.com/”]Cup4Cup gluten-free flour[/url] in almost all of my recipes. I find that it gives me the most consistent results. You can also use Jules’ Nearly Normal flour, Better Batter or the King Arthur gluten-free flour (this one requires the xantham gum). Baking mixes or bean flour based mixes will not work. **If your mix contains xantham gum, guar gum or expandex, leave this out.

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Lemon Buttercream

Recipe Type: Dessert

Author: Mary Fran Wiley

Cook time: 45 mins

Total time: 45 mins

Ingredients

8 large egg whites (30g each–total 225g, or 1 cup)**
400 grams (2 cups) granulated sugar
The peel of 1 lemon
560 grams (5 sticks) of unsalted butter, softened but cool, cut into cubes
1 1/2 teaspoons pure vanilla extract
2 teaspoons lemon extract
¼ tsp salt
Yellow Gel Coloring

Instructions

Combine the egg whites, sugar and lemon peel in a small pot until they reach 140 degrees fahrenheit.
Strain your sugar syrup into a clean stand mixer bowl, you want to make sure that the lemon peel doesn’t make it into the bowl. Using the whisk attachment, beat until light and fluffy (soft peaks) and the temperature is neutral – the bowl should not be warm to the touch.
Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
It might look like it is starting to curdle, don’t panic! It should all smooth out by the time you add the last bit of butter. If it is getting too loose, you can pop it in the fridge for 5 minutes to help it set up.
Add small amounts of yellow gel coloring until the buttercream is the color you desire.

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