Tag: slider

April 4, 2011

Making whoopie (pies)

So, I have nothing in my fridge. There is a bottle of white wine (named cupcake, go figure), some condiments, left over rice, milk and eggs. Now, I have a stocked pantry and some left overs in the freezer, so I am not going to go hungry. But none of that sounds good. Not even remotely.

So, what do I do? The only thing that a single girl with no one who relies on her for dinner would do, I bake something!

Today, I had wanted to make whoopie pies. Not because I love them or had a craving for them but because I had never had them before. And then I decided that because I happened to have some peanut butter around that they would be peanut butter whoopie pies. Because, frankly, nothing goes better with chocolate than peanut butter.

They were a fantastic success. I guess if I had smooshed them a little, I would have gotten them a bit flatter like real whoopie pies. But they taste divine, so who cares!

Chocolate Peanut Butter Whoopie Pies

(make about 18)

2 cups gluten free flour blend (I used Jules’ Nearly Normal Flour)
3/4 teaspoon xantham gum (if not using Jules’s flour)
1/2 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
1 cup milk

Preheat oven to 425 degrees. In a mixing bowl, whisk together flour, xantham gum, salt, baking soda and cocoa. In the bowl of a mixer beat butter and sugar until creamy. Add milk and egg and mix on medium for about a minute. Add half the flour mixture and stir. Once combined add the second half of the flour mixture until just blended.

On greased baking sheets, put 1 tablespoon scoops of batter about 1.5 inches apart. Bake for 5-7 minutes. When done the cakes will spring back when gently pressed. Cool for 5 minutes on the baking sheet and finish cooling on a rack.

Add a dallop of filling and smoosh 2 cakes together for a super delicious treat!

Peanut butter filling:

1 stick softened butter
2 T milk
1 teaspoon vanilla
1/4 cup peanut butter
2-3 cups powdered sugar

Beat butter, vanilla and peanut butter together until light and fluffy. Stir in 2 cups powdered sugar until combined and then beat. Add more sugar and milk until desired consistency is reached.

April 1, 2011

Raisin Cinnamon Swirl Muffins

Clearly, there is something wrong with me. I woke up at 6am to work out & bake muffins before going to work. I really wanted something cinnamon raisin. And, after seeing on how quickly these muffins were gone (who can resist still-warm muffins?) they were quite a success.

I started with a basic muffin recipe that is the base for almost all of my muffin variations. I then added raisins, cinnamon and a brown sugar swirl. The result was a spongy, light muffin with just the right amount of sweetness.

Raisin Cinnamon Swirl Muffins

2 cups GF all-purpose flour blend (I used King Arthur Flour’s Gluten Free flour)
3/4 teaspoon xantham gum
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/4 cup canola oil
2 large eggs
1/2 stick butter (for the swirl)
1/2 cup brown sugar(for the swirl)
1/2-1 cup raisins
1 tablespoon cinnamon

Preheat your oven to 500°F.

Put butter & brown sugar in a small bowl and microwave to melt them together.

Whiskthe remaining dry ingredients together in a large mixing bowl. Beat the liquid ingredients together — milk, oil and eggs — until they are light. Add the wet ingredients to the dry ingredients and whisk together until just blended. It is ok if it is a little lumpy. Add in the raisins and give it a quick stir.

Line a muffin tin with papers and grease the top. Fill muffin cups about 1/3 of the way and put in a teaspoon of the brown sugar mixture. fill the muffin tins about 2/3 full and add just a little more brown sugar mixture to the top. Swirl the cups with a tooth pick to distribute the brown sugar mixture.

Put the muffins in the oven and then drop the temperature to 400. Bake for about 15 mins (mine took 17). Makes 12 regular muffins.
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March 31, 2011

English Muffin Bread

This is one great reason why my dad rocks.

My dad makes all the bread at my parents’ house. He has been doing so since he was diagnosed with a wheat allergy and buying $6 loaves of bread became ridiculously expensive and because store bought gluten free bread is generally pretty terrible. He makes a great sandwich bread that uses popcorn – the original recipe is from Jules Gluten Free’s bread e-book and he has tweaked it to perfection. But this is not that recipe. This my friends is one of those “I died and went to heaven” tasting breads. The kind of bread that will make you forget that you are consuming a bread that is not made of wheat.

My mom made ricotta cheese from a cookbook that I bought her for Christmas (can you tell I come from a family of foodies?) and in the book was a very interesting sounding bread – English Muffin bread. It used the whey that is left behind in the cheese making process. Using Jules’ flour (and no, she doesn’t pay me to mention her flour, I just happen to like it) he baked several rounds of bread, each one tasting better and improving on the previous loaf’s taste.

This recipe is very different from the original – double the yeast, double the baking soda and the addition of apple cider vinegar to activate the baking soda. The result: a tender bread that has a slightly tart flavor – just like English muffins.

English Muffin Bread

(makes 2 loaves – from my dad & inspired by Canning for a New Generation)

Cornmeal for pans and dusting bread
1 Tablespoon Sugar
¾ Cup Warm Water or Whey
2 Tablespoons Active Dry Yeast
2 Cups Whole Milk or Whey
2 Teaspoons Kosher Salt
1 Teaspoon Cider Vinegar
6 Cups Jules Gluten-Free Flour (or your favorite flour blend with 1 Tablespoon xantham gum)
½ Teaspoon Baking Soda

[box]*If you make your own fresh cheese (such as Ricotta or Farmer’s) and do not want to waste the whey,you can use it in this recipe instead of the water and milk.[/box]

Preheat oven to 400°F. Grease 2 loaf pans (9 x 5) and dust bottoms and sides with cornmeal.

In a mixer bowl, combine the Sugar, Water and Yeast and let it sit for 10 minutes to proof.

Warm the Milk to lukewarm and stir in Salt until it dissolves. Combine the Yeast mixture with the Milk, Vinegar, half the Flour and Baking Soda until well blended. Mix in the remaining Flour and combine well. The dough will be sticky.

Divide the dough between the pans and smooth with a spatula. Cover and let rise for 30 minutes. Bread should double in size. Bake for 30-35 minutes, until crust begins to brown. Remove from oven to coolfor 5 minutes then turn out loaves onto a rack. Wrap tightly to store. The recipe makes 2 loaves becausethe first one will be devoured while it is still warm.

March 25, 2011

Sloppy Janes

Sloppy joes have been a part of my life since I was a little kid. Mom would make them for an easy dinner when our schedules got crazy as kids. She started making them with ground turkey when we decided as a family that we shouldn’t eat so much red meat. When I told her I was going to make Sloppy Joes with lentils, she thought I was crazy – there was some audible skepticism in her voice when I talked to her this afternoon. Now, I dare her to make these and see how right I was.

Some googling showed me that this is not an original idea – but lacking a car to go grocery shopping, I used ingredients that I have talked Paul into keeping in his kitchen. These make use of some pre-made rubs & sauces, but the end result is delicious.

I served them on Against The Grain’s gluten free pumpernickel buns.

Sloppy Janes

1 c Lentils
4 c water
2 T steak seasoning/barbecue rub (I used the steak house rub from Williams Sonoma)
4T tomato paste (buy this in a tube – that way you won’t waste half a can when you make this)
1 medium onion, chopped
3 cloves garlic, minced (or 1 1/2t minced garlic from a jar)
1 c Sweet Baby Rays Barbecue sauce
1 1/2 c water
2 T olive oil

Cook the lentils in 4 c of the water until al dente (they don’t have to be all the way cooked). Drain and set aside. Put olive oil in a dutch oven or sauce pan. Saute onions, garlic & rub until onions are translucent and fragrant. Add tomato paste & 1 1/2 cups water and the barbecue sauce to the onions & garlic. Cook sauce on medium heat until it begins to thicken (about 15 mins). Add lentils and cook until the lentils are cooked through and the sauce is the desired consistency. If it is too thick, you can always add a little water.

March 23, 2011

Yogurt Brussels Sprouts

Another night with a fridge full of nothing to eat. I know I am not the only person who suffers from this phenomenon. I know I need to go grocery shopping, but it is too late to go get all the food to make a proper meal. I took a look at my fridge and all I had was Brussels sprouts, fresh herbs, milk, eggs and a bottle of white wine.

What is a hungry girl to do? I threw some rice in the rice cooker and pulled out the Brussels sprouts & herbs. I saw somewhere on the internet someone cooked them in butter and made them into a creamy delight. Short on butter, I decided to run with the idea of creamy veggies and the result was a tangy, slightly spicy dish.

Brussels Sprouts in a Yogurt sauce

1/2 c. Yogurt Dressing (see below)
2 c. trimmed & sliced Brussels sprouts
1/4 t. chopped fresh red chili pepper
1/4 t. freshly grated ginger
1 t chopped garlic
1 t olive oil

Heat olive oil in a skillet and once hot add garlic, ginger & chili. Saute for a minute to infuse the oil with the flavors of the spices. Add the brussels sprouts & cook until they are bright green. Pour on the yogurt dressing and cook until the Brussels Sprouts are tender. Season with salt & pepper and serve warm. Yum!

Yogurt Dressing (from Jamie Oliver’s Food Revolution)

1/3 cup of plain yogurt
2 tbsp of lemon juice or white or red wine vinegar
1 tbsp of extra-virgin olive oil

Whisk all three ingredients together and season with salt & pepper to taste. I used lemon juice in my version and let it sit for a few days in the fridge. This dressing is great on green salads as well as in this dish.

March 21, 2011

Irish Soda Bread Two Ways

I know this is a little late, but I made it the night before St. Patrick’s day and had to make a couple of tweaks to my recipes. I have to say that St. Patrick’s Day is my favorite holiday. Not because of green beer (I find that to be kind of tacky actually) but because of the meal that my mom makes every year. Corned beef & cabbage. Bread pudding with whiskey caramel sauce. Irish coffee. Baileys spiked cupcakes. And, my favorite, Irish Soda Bread.

I was saddened to find out that our family recipe given to us by an Irish nun (she claimed this recipe was from the emerald isle) is not actually a traditional recipe. So in addition to making our recipe gluten free, I also made a traditional plain loaf gluten free as well.

I have to say that I am really pleased at how these loaves turned out. They are dense breads, but the texture is pretty close to how I remember their glutinous counterparts. They are great quick breads any time of the year!

A couple of tips: if you think the dough is too dry, add moisture slowly – it can easily be overly wet. And, no matter your religious affiliation, the cross (or X) in the top of the bread actually provides a scientific benefit – it allows the bread to rise more, so no wimpy cuts.

Irish American Soda Bread

(adapted from my Mom’s secret family recipe)

3 Cups Gluten Free Flour Blend (I used Cheatin Wheat )
1.5 teaspoons xantham gum if your flour blend does not have it
2 tablespoons ground flax seeds
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter
1 1/2 cups buttermilk
3 tablespoons honey or agave nectar
1/2 cup golden raisins

Soak raisins in enough buttermilk to cover (about 1/2 cup) for 5-10mins. Preheat oven to 375. Mix flour, flax, salt & soda – I used a whisk to make sure there were no lumps. Cut in the butter with a pastry blender (a fork will work if you don’t have one) until the mixture resembles cornmeal/sand. Add the buttermilk (1 cup) and stir until dry ingredients are moistened. Drain extra buttermilk off the raisins and add the raisins. Knead dough breifly with your hands to mix in raisins. If dough is still too dry, add the buttermilk that you drained off the raisins. Pat into a round cake and place on a buttered baking sheet. Cut a cross into the top about 1 inch deep and most of the way across. Bake for 40 mins. When the bread is done, it will be a light golden brown and sound hollow when tapped.

Serve warm with butter whipped with honey.

Irish Soda Bread

(adapted from Epicurious)

3 1/2 cups gluten free flour blend (I used Jules’s)

1 teaspoon baking-soda

3/4 teaspoon salt

2 cups (about) buttermilk

2 tablespoons ground flax seeds

1/2 cup golden raisins (optional – they change this from basic soda bread to “spotted dog”)

Soak your raisins (if using) in about half a cup of your buttermilk. Preheat your oven to 425 degrees. Whisk the dry ingredients together. Dump in the raisins and the buttermilk that they are soaking in. Mix together well. Add more buttermilk as needed to get the dough to clump together. The dough will be quite sticky if you put in too much – it is sticky enough when it is just right! Knead it together in the bowl with your hands. Place dough formed into an 8″ circle on a greased baking sheet. Cut a cross in the top about 1 inch deep. Bake for 35-40 mins until the loaf is golden brown and sounds hollow when tapped.

March 6, 2011

Cupcakes for Emily

Caramel Filled Cupcakes

A chocolate cupcake with caramel filling and vanilla frosting. These cupcakes are ridiculously decadent and are definitely a major diet sin. I recommend bringing them to a party & not sampling them ahead of time – you won’t want to share the spoils! I made these for the first time last night, and I am quite pleased with they way they turned out!

You need a pastry bag & decorating tips to fill the cakes & decorate them.

2 cups Jules’ Nearly Normal GF Flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Caramel Sauce

1/2 cup butter
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees.

Mix first 7 ingredients until incorporated then beat for 2 mins. Add eggs 1 at a time beating after each one. Measure out into lined cupcake tins – they should be about 2/3 full.

Bake for 18-20 mins. Cool for about 15 mins in the tins and then let sit until completely cool.

Warm up your favorite caramel sauce (or make your own from Smitten Kitchen) and spoon it into a pastry bag fitted with a small tip. It is important that the caramel sauce is warm and drippy. I recommend doing this over a pan or parchment paper for easy clean up. Place the tip inside the top of the cupcake and squeeze the bag until the cupcake looks like it is about to rupture. Repeat until all the cupcakes have been injected with caramel.

Whip up your favorite buttercream frosting. (Mine is super simple: 1 stick of softened butter, ~2 cups powdered sugar, 2 tablespoons of milk and a teaspoon of vanilla whipped together. Add more sugar or milk to get the consistency that you want). I use a #18 tip and disposable bags to frost my cupcakes.

February 27, 2011

Chai Latte Cupcakes

I really like lattes. And cappucinos. And chai. I love chai. And I love cupcakes. Cupcakes are a keep one for yourself and share the rest (simply so you can watch your waistline) kind of treat. These were one of my first attempts at creating my own recipe, and so I used a GF flour blend instead of mixing my own. This cupcake inspired the start of this blog.

3 cups all purpose gluten free flour (I like Cheatin’ Wheat, Jules’ and the King Arthur blends)
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons xantham gum (none with Jules’ flour)
3 T loose chai tea

Preheat oven to 325°. Line cupcake pans with paper liners; set aside.

Pour milk & loose tea into a small sauce pan. (Pour in a little more than the recipe calls for). Simmer for a couple of minutes to bring the tea flavor into the milk. Strain milk into a liquid measuring cup and set aside.

Combine flours, sugar, baking powder, xantham gum and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Add eggs, one at a time. Add the vanilla to the measuring cup with the flavored milk.

With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.

Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 24 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

I frosted mine with a cheater’s buttercream that was flavored with cinnamon and extra vanilla. (About 1.5-2T of vanilla and 1T of cinnamon).

Cheater’s Buttercream (no stove involved)

3 cups powdered sugar
1/2 cup butter
2-4 tablespoons milk
1 teaspoon vanilla

Whip butter with vanilla and small amount of milk. Add powdered sugar and mix well. Once it is incorporated, beat until light and fluffy, adding more milk if the frosting is too stiff and more sugar if it is too lose. You can add any flavor or color in place of the vanilla or in this recipe add extra vanilla and cinnamon to the frosting.