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gluten free churros and pumpkin pie dip

gluten-free churros and pumpkin pie dip

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.


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.
  • 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
  1. In a small saucepan over medium heat, combine the butter, milk, sugar and salt together and bring to a boil.
  2. 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.
  3. 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.
  4. Place this dough ball into a food processor and pulse for about 20 seconds to loosen it up.
  5. 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.
  6. Let the food processor run for 2 minutes.
  7. Put the paste, which will be really sticky, into a pastry bag fitted with a star tip.
  8. Let the dough stand for 20 minutes.
  9. 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).
  10. Pipe 4-5 inch snakes of dough into the oil, using a sharp knife to cut the dough from the pastry tip.
  11. Cook them for a minute and a half on each side. They should be a deep golden color.
  12. Drain on paper towels.
  13. 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.
  14. Serve promptly. These go great with my pumpkin pie dip.
If you don’t have those, use: 1 tablespoon sorghum flour, 2 tablespoons tapioca flour, 5 tablespoons cornstarch, 1 teaspoon guar gum

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


gluten free orange cranberry muffins

Gluten-free cranberry orange muffins

gluten free orange cranberry muffinsThere really is no excuse for using cranberries and oranges in the heat of summer.

They are most decidedly winter fruits. And it is technically still summer. Technically.

But the kids are back in school, and white pants are out of season. So it is almost ok. If I lived in Australia, it would be the perfect time of year for these.

You see, I might have mentioned that I wanted to make some orange cardamom muffins. Something light & citrusy for my 2 hour commute to and from work. Nothing fancy pants, just good, bright flavors.

Well, someone heard orange cranberry rather than orange cardamom, and pulled a bag of cranberries out of the freezer for me. It didn’t register that they weren’t out for something Mamacakes was baking until they were completely thawed. It was a use or waste situation.

So, I decided to layer some flavors. Brown butter. Orange. Cranberry. Cardamom.

These might be my new favorite muffins. Oh, and the extra bonus part? No mixer required.

Cranberry Orange Gluten-Free Muffins with Cardamom and Brown Butter
#ratingval# from #reviews# reviews
Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
These were inspired by Joy the Baker’s [url =”http://joythebaker.com/2009/07/browned-butter-blueberry-muffins/”]Browned Butter Blueberry Muffins[/url]. But these are better (sorry Joy!) because they are gluten-free and they are cranberry-orange.
  • 100 grams (7 tablespoons) unsalted butter
  • 1/3 cup orange juice
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract (if you have it, if not it is ok to leave this out)
  • 210 grams (1 1/2 cups) gluten-free all purpose flour*
  • 150 grams (3/4 cup) sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cardamom
  • 150 grams (2 cups) fresh or froze then thawed cranberries
  • for the glaze
  • 1/2 cup orange juice
  • 115 grams (1 cup) powdered sugar
  1. Preheat the oven to 375 degrees with a rack in the upper third of the oven.
  2. Line a cupcake tin with paper liners.
  3. In a small sauce pan over medium heat, melt the butter and keep cooking until it starts to brown on the bottom, stirring frequently. You will notice the butter starts to smell nutty. It is a pretty quick turn from brown to burnt once the butter starts to brown, so watch it carefully. Once it is golden brown, remove it from the heat.
  4. Whisk together the juice, egg, egg yolk, vanilla extract and orange extract (if using).
  5. In a separate bowl (a medium sized mixing bowl is perfect), whisk together the gluten-free all purpose flour, sugar, baking powder, baking soda, salt and cardamom.
  6. Add the juice mixture and the butter to the flour and stir until combined. Then, stir in the cranberries.
  7. Divide evenly into your muffin tin (I used a large ice cream scoop and got 16 muffins rather than 12).
  8. Bake for 18-20 minutes, they are done when a toothpick inserted into the center comes out clean.
  9. Cool in the tin for 15 minutes.
  10. Remove from the tin and move to a metal cooling rack that is sitting on top of parchment or newspaper.
  11. Whisk together the orange juice and powdered sugar, spoon it onto the warm muffins. Some will spill over, and that is ok.

*Personally, my favorite gluten-free all purpose blend is the [url href=”http://cup4cup.com/”]Cup4Cup[/url] available from Williams-Sonoma. You could also use Jules’ Nearly Normal Flour, Better Batter or the King Arthur Flour Gluten-Free blend. A bean based flour will not work in these muffins.