tag:blogger.com,1999:blog-4635126356546478552024-02-20T13:47:44.735-05:00Gluten-Free Goes VintageHollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-463512635654647855.post-52352176761379521622013-12-07T15:02:00.001-05:002013-12-07T15:05:25.197-05:00Salted Caramel MuffinsThe saga of the House Trauma continues, and we're still not back to normal around here. It is, however, the holiday season. Which means baking, even if I have to sort of shoe-horn things around the very tiny space I'm working in.<br />
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This year, my eldest daughter moved to the middle school. It changes up our schedule a bit. Now, rushing Autistic kids is a recipe for disaster. But getting her to eat breakfast before the bus comes is a struggle every morning. Muffins, however, are another matter entirely. This week's version are a quick and easy cheater version that uses pre-made caramel. I hope you enjoy them.<br />
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<b>Salted Caramel Muffins</b></h3>
1/2 can of purchased Dulce de Leche (about 1/2 cup)<br />
1/2 tsp kosher salt<br />
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2 c. + 2 Tbsp <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a> or other GF AP flour OR<br />
<span style="color: #990000;">1/2 c. millet flour<br />3/4 c. white rice flour<br />1/2 c. tapioca flour<br />1/4 c. sweet rice flour</span><br />
2 Tbsp potato starch<br />
1 tsp baking soda<br />
1/2 tsp kosher salt<br />
1 tsp guar gum<br />
1/2 c. unsalted butter<br />
2/3 c. sugar<br />
1/4 c. canola oil<br />
2 eggs<br />
1 tsp vanilla<br />
1/3 c. milk<br />
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Preheat oven to 350 degrees. Line a cupcake pan with paper liners. This recipe will make 12-16 muffins, so having a second pan handy for overflow isn't a bad notion.<br />
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Place the caramel in a small bowl. I used Nestle's canned dulce de leche, which I usually can find in my grocer's international food aisle:<br />
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Stir in salt, 1/8 tsp or so at a time. Check it after each addition. I like my caramel salty, so I ended up using about 1/2 tsp. I'd recommend NOT using iodized salt, as it lends an unpleasant metallic flavor. Set the caramel aside.</div>
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In a medium mixing bowl, combine flours, salt, baking soda, and guar gum. Whisk to combine. Set aside.</div>
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In another bowl, cream together butter and sugar. Add oil and mix till well blended. Beat in eggs, one at a time, then add vanilla. On high speed, beat until combined. (You can do this in a stand mixer if you like. Mine was occupied - and I like actually using my vintage Pyrex bowls now and then).</div>
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Add the flour mixture and milk alternately, in multiple additions, until everything is incorporated.</div>
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Portion the batter into the muffin cups. Then add about a 1/2 tsp of the caramel mixture to the top of each muffin. Swirl with a toothpick.<br />
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Bake for 18-20 minutes, until lightly browned and dry on top. Cool and serve. If you prefer, you could place 1/2 the batter in the cup, the caramel, and then more batter for a filled caramel muffin.<br />
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These certainly seemed to hit the spot on a cold, snowy morning at my house. I hope you and yours enjoy them, too.<br />
<br />Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com1tag:blogger.com,1999:blog-463512635654647855.post-51908811829142362272013-09-11T14:10:00.000-04:002013-09-11T14:10:05.946-04:00On hiatus - stillJust a brief note to my gentle readers - I'm not abandoning you. We had some flooding earlier this summer. And this precipitated a minor crisis. My house is STILL not back to normal, and having two ASD children crammed into about 1/2 the living space they're used it is... trying. It's pretty difficult to bake when one or the other of them is constantly underfoot. Certainly, it's not very safe. <br />
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I'm hoping to have the house reassembled before the snow flies, and we'll get our groove back on, I promise!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-63706409401643968052013-04-04T08:00:00.000-04:002013-04-04T08:00:13.391-04:00Riffing on a theme - Orange Creamsicle CupcakesOK, as promised, here we begin a series of posts where we vary a base recipe to make different flavors of cupcakes. And, because anything worth doing is worth overdoing, make a different icing for each. Today's flavor: Orange Creamsicle!<br />
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Orange Creamsicle Cupcakes</div>
<br />3 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a> OR<br /><span style="color: #cc0000;">1/2 c. millet flour<br />1 c. white rice flour<br />1/2 c. sweet rice flour<br />3/4 c. + 2 Tbsp tapioca starch<br />2 Tbsp potato starch</span><br />1-1/2 tsp xanthan gum<br />2 tsp baking powder<div>
1/4 tsp baking soda<br />3/4 tsp salt<br />2 Tbsp King Arthur Cake Improver (optional)<br />1-1/2 c. + 2 Tbsp sugar<br />5 egg whites<br />1/4 c. whole milk</div>
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3/4 c. orange juice</div>
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zest of two medium oranges<br />1 tsp vanilla extract<br />6 Tbsp unsalted butter, softened<br />3 Tbsp coconut oil, melted<br />1 Tbsp canola oil</div>
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Preheat oven to 350 degrees. Line 2 standard cupcake pans with paper liners. Set aside.</div>
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In the bowl of your stand mixer, combine dry ingredients. Turn the mixer on low for just a few seconds to combine. Why the alteration of leavening? There is enough acid in the orange juice to react with the baking soda (which is a much more potent agent than baking powder). We want to neutralize some, but not all, of the acid in the orange juice.</div>
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Place the egg whites, extracts, and the milk in a bowl and beat lightly with a fork. Set aside.</div>
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Make sure all of your ingredients are at room temperature and in easy reach:</div>
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Turn your mixer back on at it's lowest setting. Add the butter, coconut oil, canola oil, orange zest and orange juice. Mix until ingredients start to come together slightly:</div>
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Now add the egg mixture in three separate additions, beating for around 20-30 seconds each time. When all the ingredients are combined thoroughly, turn the speed up to medium and beat thoroughly for 3-5 minutes. Add a drop or two of orange food coloring, if desired.</div>
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Portion the batter into the cupcake liners and bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Cool completely.</div>
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Stabilized Whipped Cream Icing</div>
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2 c. heavy cream</div>
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2 Tbsp sugar</div>
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1 tsp vanilla</div>
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1 Tbsp water</div>
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1/4 tsp unflavored gelatin</div>
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Bloom gelatin in water in a small glass or ceramic bowl. Set aside. Beat cream until the cream starts to hold it's shape. Add sugar and vanilla and continue beating until soft peaks form. Microwave the gelatin mixture for about 30 seconds, until melted. With beaters running, pour gelatin into cream in a steady stream. Cream will very quickly stiffen. Pipe onto cupcakes.</div>
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So, we've got one fun variation!</div>
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Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-51660162112947698102013-04-01T12:00:00.000-04:002013-04-01T12:00:07.315-04:00First on the First - Banana PuddingThis was, indeed, the first time I've ever made banana pudding. Mostly because I hate banana pudding. BUT I seem to be the only one in the house that feels that way about it, so I decided now was as good a time as any. My husband insists that my personal motto is "Anything worth doing is worth overdoing." In that vein, I give you: <a href="http://www.feaststl.com/recipes/article_bd4530a6-a6d3-11e1-b867-001a4bcf6878.html">Roasted Banana Pudding</a>.<br />
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Follow the above link for the recipe, in Feast Magazine. Since the original recipe made a LOT of pudding, I made two modifications. First, I halved the recipe. Second, I left out the banana liqueur and used 2 whole roasted bananas, rather than trying to fuss with roasting half a banana. Roasted bananas end up looking like this:<br />
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I suspect cutting it in half would have resulted in a lot of mess. As it was, I was glad I'd lined the pan with parchment paper, as directed. This is a complicated recipe with lots of steps. So by the time I got around to making the pudding, my youngest was in bed. I took a stick blender to the bananas, so that I could take it downstairs and not wake her. I still ended up with a pretty smooth pudding, though using a blender would probably have made it smoother, yet.<br />
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Once the pudding had cooled, I started layering. Since my girls are on a gluten-free diet, I used homemade gingersnaps (go back one post from here for the recipe)<br />
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Then layered the puddings and fresh banana slices.<br />
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Make sure the last layer is pudding, so the bananas are sealed and won't darken. The last step was the fun bit for me - meringue. I was multitasking, as usual, and my mixer bowl was occupied. Which meant that, for the first time in years, I made meringue with my handmixer. Wow. For just a bit, I thought that I'd gotten a little grease into the bowl, but patience won out and eventually I got to medium peaks.<br />
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Then, I piled the meringue on top of the puddings and pulled up with the back of a spoon all over the surface.</div>
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Finally, I got out my husband's propane torch and caramelized the surface of the meringues. (Don't do this until just before you serve. They don't keep) This was much more fun than the time I toasted the seven-minute frosting on cupcakes. Mostly because ceramic ramekins don't catch fire the way cupcake wrappers do. Oops.</div>
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The rest of the family thought these were fabulous. Mission accomplished!</div>
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<!-- end LinkyTools script -->Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com2tag:blogger.com,1999:blog-463512635654647855.post-31114147635946990492013-03-29T21:46:00.001-04:002013-03-29T21:51:02.798-04:00GingersnapsIt's Easter weekend and I'm making.... gingersnaps? Sure, why not. They're tasty, they're fun, and they're a prelude to my "First on the First" entry. Come along for the ride.<br />
<br />
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<h3 style="text-align: center;">
Gingersnaps</h3>
1-1/2 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a> OR<br />
<span style="color: #cc0000;">1/4 c. millet flour<br />1/2 c. white rice flour<br />1/4 c. sweet rice flour<br />1/4 c. + 2 Tbsp tapioca starch<br />2 Tbsp potato starch</span><br />
1/2 tsp xanthan gum<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1 tsp ginger<br />
1/2 tsp cloves<br />
6 Tbsp unsalted butter<br />
2 Tbsp molasses<br />
3/4 c. brown sugar<br />
1 egg white<br />
1 tsp vanilla<br />
2 Tbsp milk<br />
<br />
Granulated sugar for sprinkling<br />
<div>
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.</div>
<div>
In a medium bowl, combine flours, xanthan gum, baking powder, salt, and spices. Stir to combine and set aside.</div>
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Cream together butter, sugar, and molasses.</div>
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<div>
Add egg white and vanilla. Beat thoroughly. With mixer running on low, add flour gradually. Beat until well combined. Gradually add milk until batter reaches a pipable consistency. It might take a bit more or less.</div>
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Place batter in a large piping bag fitted with a large round tip. Pipe batter into small "coins" on the parchment paper (about 1-1.2 inches or so in diameter). Sprinkle with a bit of granulated sugar.</div>
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Bake for 12-14 minutes, until set. Cool on cookie sheet for 2-3 minutes, then slide the parchment paper onto a wire rack to cool cookies.</div>
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The cookies are very soft right out of the oven, slightly soft when warm, and get crispier as they cool.</div>
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These are also great for making "sandwiches" - put a slice of banana between two cookies, then roll in colored sprinkles!</div>
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Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-41025290782901291382013-03-23T20:49:00.002-04:002013-03-23T20:49:32.764-04:00Pickin' Up ChicksI spent part of the day today cruising Pinterest, looking for cute Easter cupcakes. If you have a Pinterest account, you know exactly how easy it is to fall down that rabbit hole - and not get anything else done. There are LOTS of cute cupcakes out there. But it didn't take long to discover that an awful lot of them required candies that I don't have in the house at the moment. So I took a quick inventory of what I DID have and decided to pipe them instead.<br />
<br />
Now, I've noticed from time to time that an awful lot of people who are pretty comfortable with cake decorating are absolutely traumatized by parchment paper triangles. Up to and including professionals. This just confuses me. I'm not the best sugar artist by any stretch, but folding a parchment paper cone is one of those things I can do without really even paying attention. Sort of like geometry, I even have trouble "showing my work" if someone asks me to demonstrate. Blame my mother. This is one of those little things I absorbed from her as easily as breathing. (Though, if I think about it, I'd bet her perspective is entirely different. Teaching me this skill, much like some of the other things she taught me, was likely more like pulling teeth for her. With a spoon.)<br />
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On to the cupcakes!!<br />
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I thought they turned out cute. Without a trip to the store for candies.<br />
<br />
The recipe uses Rose Levy Berenbaum's method from "<a href="http://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=sr_1_1?ie=UTF8&qid=1364086148&sr=8-1&keywords=The+Cake+Bible">The Cake Bible</a>", and results in a very soft, fluffy cupcake that is almost undetectable as being gluten-free. It can pretty easily be made dairy-free as well, by substituting shortening for the butter and almond or soy milk for the whole milk.<br />
<h3 style="text-align: center;">
Super Soft Gluten Free White Cupcakes</h3>
3 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a> OR<br />
<span style="color: #cc0000;">1/2 c. millet flour</span><br />
<span style="color: #cc0000;">1 c. white rice flour</span><br />
<span style="color: #cc0000;">1/2 c. sweet rice flour</span><br />
<span style="color: #cc0000;">3/4 c. + 2 Tbsp tapioca starch</span><br />
<span style="color: #cc0000;">2 Tbsp potato starch</span><br />
1-1/2 tsp xanthan gum<br />
1 Tbsp baking powder<br />
3/4 tsp salt<br />
2 Tbsp King Arthur Cake Improver (optional)<br />
1-1/2 c. + 2 Tbsp sugar<br />
5 egg whites<br />
1 c. whole milk<br />
1 tsp almond extract<br />
1 tsp vanilla extract<br />
6 Tbsp unsalted butter, softened<br />
3 Tbsp coconut oil, melted<br />
1 Tbsp canola oil<br />
<br />
Preheat oven to 350 degrees. Line 2 standard cupcake pans with paper liners. Set aside.<br />
<br />
In the bowl of your stand mixer, combine dry ingredients. Turn the mixer on low for just a few seconds to combine.<br />
<br />
Place the egg whites, extracts, and 1/4 c. of the milk in a bowl and beat lightly with a fork. Set aside.<br />
<br />
Make sure all of your ingredients are at room temperature and in easy reach:<br />
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Turn your mixer back on at it's lowest setting. Add the butter, coconut oil, canola oil, and remaining 3/4 c. milk. Mix until ingredients start to come together slightly:<br />
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Now add the egg mixture in three separate additions, beating for around 20-30 seconds each time. When all the ingredients are combined thoroughly, turn the speed up to medium and beat thoroughly for 3-5 minutes. The batter will be very smooth and silky:<br />
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Portion the batter into the cupcake liners and bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Cool completely.<br />
<br />
Now, to decorate these darlings, I simply made a batch of basic decorator icing.<br />
<br />
1/4 c. butter (salted)<br />
3/4 c. shortening<br />
3 lbs. powdered sugar<br />
1/3-1/2 c. milk<br />
1/2 tsp almond extract<br />
1/2 tsp vanilla extract<br />
<br />
Cream together butter and shortening. Beat in 2 c. of the powdered sugar. Add extracts. Alternate additions of milk and powdered sugar until all sugar is incorporated and icing is a pipable consistency.<br />
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I removed 4 small portions of about 1/3 c. each (which ended up being more than necessary, but you'll have plenty). I tinted the majority of the icing pale yellow. One portion of white went into a piping cone with a #2 tip. I tinted two more portions blue and pink, and placed them both in piping cones with #5 tips. The final portion was tinted orange and placed into a piping cone with a leaf tip. The eyes are large blue dots with a tiny white dot as a highlight. The cheeks are large pink dots. And the beaks are just vertically piped leaves. <br />
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In the next few posts, I'll show you how to riff on this basic recipe to create a variety of flavors.Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-81436040682714906282013-03-01T12:00:00.000-05:002013-03-01T12:00:01.530-05:00First on the First - Cake DecoratingYes, gentle readers, I'm back. The not-so-brief hiatus was the result of a ded computer. And my finding that it's very nearly impossible to blog via iPad. At least for me. However, computer issues are now resolved and I look forward to sharing more goodies with you as we move into Spring. (It's nearly Spring, right? In spite of the 4 foot mounds of snow at the end of my driveway.)<br />
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I must confess that I'm not really new to cake decorating. My mother is a consummate cake artist. Not of the Food Network Challenge variety, but more of the old school style. She made my wedding cake, which I like to think of as "not that long ago."<br />
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Granted, not the best shot of the cake itself, but you get the idea. Decorator icing and I aren't exactly strangers. <br />
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I've done Hello!Kitty in ColorFlo, Nemo in decorator icing, and baby chicks in Royal Icing. I even once got suckered into a set of Wedding Cakes (of a very simple and informal variety). I'm planning some Irish Dance dresses for The Princess's Irish Dance class on St. Patrick's Day. So I was also feeling a little bit lazy. <br />
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One thing I have NOT done is attempt to pipe anything much in real buttercream. Those of you who've been with me for a while probably know where this is going. Yes, that's right <a href="http://bravetart.com/recipes/GermanButtercream">The Brave Tart's German Buttercream</a>. It's my favorite buttercream for a lot of reasons - taste, handling, ease of use.<br />
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In this particular instance, I separated two portions of a 1/2 batch of icing and tinted one with a tiny bit of Americolor Electric Green and the other with a little (too much?) Americolor Rose Pink. Then I striped each tinted icing up opposing sides of a large vinyl piping bag fitted with at 2D drop flower tip, then filled in the rest of the untinted icing. It was the work of just a few minutes to cover the tops of a batch of cupcakes with quick drop flowers and make hydrangea cupcakes.<br />
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I rather like them. They'd be nice for a bridal shower. In fact, it might be fun, next time to make one piping bag striped with just pink, and another with just the pale green, and pipe a whole cake - moving from one color on one side to the other on the opposite. <br />
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I promise to share the seriously vanilla cupcake recipe with you in a little bit. Honest!
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<!-- end LinkyTools script -->Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com5tag:blogger.com,1999:blog-463512635654647855.post-62754978302154414912012-12-11T19:08:00.000-05:002012-12-11T19:10:31.743-05:00Gingerbread WafflesI've managed to acquire another couple of fun cookbooks at antique stores that I'll be playing around with in a bit. I do note, though, that gingerbread waffles turn up fairly regularly. Tonight's recipe is an adaptation of this one at <a href="http://www.marthastewart.com/336409/gingerbread-waffles">Martha Stewart</a>. If you don't need to be gluten-free, heck - go use that one! I do like the addition of cardamom - it adds a bit of a Scandinavian touch. Great for Christmas Morning breakfast. Or, if you're like me - dinner. Yep. I admit it. This is what my girls had for dinner tonight. <br />
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They seemed appropriate to the season. And they're pretty easy!</div>
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<h3 style="text-align: center;">
Gingerbread waffles</h3>
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2-1/4 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour OR<br /><span style="color: #cc0000;">1/2 c. millet flour<br />1/4 c. sweet rice flour<br />1/2 c. white rice flour<br />1/2 c. + 2 Tbsp tapioca flour<br />2 Tbsp potato starch</span><br />
1-1/2 tsp guar gum<br />
1/4 c. sugar<br />
1/2 tsp salt<br />
1-1/2 tsp cinnamon<br />
1 tsp ground ginger<br />
1/2 tsp cardamom<br />
1/4 tsp cloves<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
4 large eggs<br />
1 c. milk<br />
5 Tbsp unsalted butter, melted<br />
1/2 c. greek yogurt (vanilla, honey, or plain)<br />
3 Tbsp molasses<br />
1 tsp vanilla extract<br />
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Heat waffle iron. In a bowl, combine dry ingredients.</div>
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In another bowl, whisk together eggs. Add melted butter and yogurt and mix thoroughly. Add milk, molasses, and vanilla. Whisk until combined. It's OK if the yogurt is still a little chunky.</div>
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Add dry ingredients and whisk until combined. It will start to bubble happily very soon.</div>
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Cook in waffle iron, using the manufacturer's directions. Serve warm, with whipped cream. Or, if you prefer, lemon sauce or ligonberry sauce.</div>
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(Yep, those are gingerbread man sprinkles. ;-) )</div>
Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-59914536027379352172012-12-02T14:47:00.002-05:002012-12-02T14:49:27.750-05:00Candy Cane BlossomsGreetings, Gentle Readers. It's the Holiday Season, and I'm going to try to think of you a little more in the upcoming future. I know I haven't done so well for the last month, but I'm going to queue up some posts in the hopes of aiding you in your holiday baking.<br />
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(And, as a side note, I'm looking at updating my template for Blogger. I'll have to redo all of the graphic design - which has its faults as it is, but hopefully I'll gain threaded commenting and maybe even get the Recipe Index to WORK. Opinions on this move are solicited, especially if you have experience with Blogger to share).<br />
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For the start of the Holiday Season I'm kicking off my holiday baking with a twist on a classic. I love peanut butter blossoms. But my youngest daughter's school has a strict "no peanuts" policy due to some severe allergies. So I give you Candy Cane Blossoms:<br />
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They're delightfully chocolatey with a kick of peppermint. Great for cookie swaps! (Well, if you can find enough people in your neck of the woods for a gluten-free cookie swap. If you can, you have my envy!!)<br />
<h3 style="text-align: center;">
Candy Cane Blossom Cookies</h3>
1 Bag Hershey's Candy Cane Kisses<br />
6 Tbsp unsalted butter, slightly softened<br />
1-1/2 c. brown sugar<br />
2 eggs<br />
1 tsp vanilla extract<br />
1 c. chocolate chips (I used ghiradelli 60%)<br />
1 Tbsp coconut oil (or vegetable oil if you must)<br />
2-1/2 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour OR<br />
<span style="color: #cc0000;">1/2 c. millet flour</span><br />
<span style="color: #cc0000;">1/4 c. sweet rice flour</span><br />
<span style="color: #cc0000;">1 c. white rice flour</span><br />
<span style="color: #cc0000;">1/2 c. + 2 Tbsp tapioca starch</span><br />
<span style="color: #cc0000;">2 Tbsp potato starch</span><br />
1-1/2 tsp guar gum<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1/3 c. high quality cocoa powder (such as Penzey's or Droste)<br />
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Preheat oven to 350 degrees.<br />
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In a bowl, combine flour, guar gum, soda, salt, and cocoa. Stir to combine, and set aside.<br />
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In a small bowl, melt chocolate chips and coconut or vegetable oil. You can do this in a double boiler, or in the microwave. If in the microwave, heat for 20 seconds at a time and stir in between until chocolate is smooth and melted.<br />
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In the bowl of a stand mixer (or just a medium sized bowl, if you have a spunky hand mixer) cream together butter and brown sugar.<br />
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Add eggs, one at a time, and vanilla extract. Scrape down bowl and beat until smooth.<br />
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Add 1/2 of flour mixture, beating until just combined. Add chocolate mixture, beating again until well mixed. Then add remaining flour mixture. Turn mixer on low and allow to mix for 2-3 minutes. The nice thing about gluten-free baking is that it's impossible to make things tough by overmixing. So take a moment and make sure things are well blended. It will also give your flours time to hydrate a bit.<br />
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Form into 1-1/2" balls and place on a baking sheet. Or use a 1 Tbsp disher, leveled off. Bake for 10 minutes. rotating the tray at least once if you get hot spots in your oven. Pull the cookie sheet and allow cookies to cool on the sheet for about 2 minutes before pressing one kiss onto each cookie.<br />
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Since the candy cane kisses are a bit softer than chocolate, they may sort of "pool" rather than stand up and retain their peaks. Just press them down far enough that they won't run off the cookie.<br />
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Put a pot of coffee on and you're ready for company. They won't even know these are gluten-free if you don't tell them!<br />
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<br />Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-694761255246664962012-11-11T17:38:00.000-05:002012-11-11T17:59:18.263-05:003-1/2 Minute FrostingSome of you may have noticed that Geraldine, my KitchenAid Heavy Duty 5 Qt stand mixer, is often an uncredited star in this blog. However, after 16 years of faithful service, the wear and tear took their toll on her. Since she was a graduation present from my parents, it is with no small degree of sentimentality that I say good-bye and usher in her replacement.<br />
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That said, because I want to help you all out, I'm going to share here a review of that mixer. This week, I received a 7-Qt KitchenAid stand mixer, purchased directly from KitchenAid's outlet store as a refurbished model. I introduce you to Mary Margaret:<br />
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Now, I'm no stranger to KitchenAid. Geraldine and I had been together many years. And, before that, I was well-acquainted with my mother's 5-qt Heavy Duty model (Geraldine's doppelganger, and the reason I'd wanted one to start with). These days, my mother owns a 6-qt professional model. I'll do a little compare/contrast as we go. Note: This is an un-influenced review - nobody sent me a free mixer to review (I wish!), nor has offered me anything to say nice stuff. <br />
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In order to determine the ins and outs of Mary Margaret, I put her through three little "tests" today: bread, cake, and icing. Here we go:<br />
<h3>
Bread</h3>
The fact that my children are on a gluten free diet and therefore I MUST make bread every week is the main reason that I honestly need a stand mixer. Gluten free bread is nearer a heavy batter than a dough - hand-kneading is NOT gonna happen. Hand stirring is exhausting. And less useful. In my more honest moments, I must admit that Geraldine made heavy weather of bread. At least a 3-loaf batch, which is my usual method. On more than one occasion, bits of dough would climb out over the sides or up the beater and onto the stem to which it attaches. Messy. I also suspect that the wear from doing this weekly is one of the things that eventually took it's toll. So... how did Mary Margaret do?<br />
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The first thing I noticed is that the dry ingredients for a batch of bread fit much more comfortably in the 7-qt bowl.<br />
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On placing the bowl in the mixer, and starting it up, I got my first real taste of Mary Margaret's "soft start" feature - the beater begins slowly, so there is no cloud of flour thrown up. Another bonus? All that extra room in the bowl meant that the eggs were less likely to be thrown back out as the dough moved around the bowl. (Yep, that happened more than once with Geraldine). Quiet? Not especially, though no more noisy than the Heavy Duty. I did notice that the 7-qt model does seem to shake and shimmy around the countertop just a little when turned up to medium speed. The batter blended quite evenly, and in a shorter time than I'm used to:<br />
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The capacity again was a nice change of pace. Even when fully risen, the dough is well inside the bowl, with plenty of room to stir it down. I'll have to adjust my "eye" for when it IS fully risen - because in the 5-qt bowl that was just level with the upper edge!<br />
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As I poured the batter into the loaf pans, I also noticed that the consistency is uniform throughout, with no denser material being left along the walls. (I didn't scrape it down because I wanted to check this.)<br />
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So, for bread, a fair success. (At some point, I'll probably stir up a batch of wheat flour-based pizza dough for my husband and I, and get a chance to check the dough hook. I have yet to be able to really come up with a gluten free recipe that acts as a real dough, rather than as a heavy batter.).<br />
<h3>
Cake</h3>
The cake test was brief and to the point, mixing up a batch of cake batter. I went with a relatively small batch, to see how Mary Margaret handled the little jobs. This batch made about 24 cupcakes. From the start, it was clear that the extra width of the bowl aids the "planetary action" in mixing.<br />
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In other words, ingredients are more thoroughly combined, and more quickly, than in my former mixer. Again, I used the batter from the bowl without doing any "scrape downs". There was a thin layer of darker batter along the sides of the bowl that hadn't been completely incorporated, but not very much. Certainly, there was much less at the bottom of the bowl than I'm accustomed to with the 5-qt Heavy Duty. I'd call this a success as well. Smooth operation, a little loud, but quick and efficient.<br />
<h3>
Icing</h3>
And, in fact, 7 minute icing. I wanted to see how Mary Margaret did with soft, delicate egg whites. My recipe for this classic icing involves pouring sugar syrup into the mixer while beating egg whites. I never turned her up above "4" on the power setting, and still nearly overbeat my egg whites due to a moment's inattention. The wider bowl again proved useful, as I had enough room to pour the syrup in easily without getting it caught in the whisk at speed and flinging hot sugar syrup around the bowl or even creating cotton candy. <br />
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I admit that I'd had some trepidation about replacing Geraldine. She was such a work horse, for so long. And, to be truthful, I've had some very negative experiences with a couple of KitchenAid blenders, one of which died after only a year of very light usage. Thus far, however, Mary Margaret appears ready and willing to take on the challenge of being an integral part of my kitchen. <br />
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So I'll end with some advice, if you're in the market for a mixer:<br />
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Those little stand mixers where the bowl spins around? Don't bother. They don't have nearly enough power nor a decent design. You'd be better off with a KitchenAid hand mixer and well-developed biceps. <br />
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The KitchenAid Artisan mixer is nice, but small. It's also not really powered for doing a LOT of bread/bagels/pizza crust. If you're a casual maker of baked goods, primarily of the cake-and-icing variety, you'll be fine.<br />
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The Professional models are a pretty nice middle-of-the-road option. Mom's 6-qt is certainly adequate to her needs (and she taught me, so I wouldn't call her a "casual" baker by any stretch). Give some real thought to checking KitchenAid's outlet site for one of these. They're an excellent mixer and an excellent deal.<br />
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The 7-qt model is definitely worth the extra outlay if you can possibly swing it. The extra capacity is really the main reason. I have no idea what I'm even going to DO with the other 6 speed settings on Mary Margaret. There's probably a lot of power there that I'll never use. But the increased bowl width and ability to maneuver things around more easily are certainly worthwhile. Again, if you're not wound up about "new", getting a refurbished model (which looks pretty darned new to ME) is a steal of a deal.<br />
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I was pleased with how quickly my order shipped and how well packed it was. And, since I was expecting bare metal beaters, I was pleasantly surprised that these were coated - I just think they're easier to keep clean that way.<br />
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In all, I think Mary Margaret and I at the beginning of a beautiful friendship!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-59513346437612615382012-10-30T21:05:00.005-04:002012-12-18T18:11:58.099-05:00Best-ever GF, CF Chocolate CupcakesI really mean that. Best. Ever. You may remember last year when I made cupcakes for the Princess's class, with the orange and black icing? This year, I left out the chocolate, and went with green/purple. I'd wanted some gummy spiders or something for the tops, but left it till today to shop for them and could find any. So, nonpareils, it is:<br />
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Cute, are they not? But the real story is the cupcakes themselves. They're so soft and moist, you'll never miss the gluten OR the dairy. Now, on first read, this recipe might look a little scary. Why all the cocoa powder? What with the yogurt? It can be difficult to find even baking chocolate that has no dairy and has not been processed on equipment that may have processed dairy. So I went with all cocoa powder. Just for the record, if you ever need to, you can make a chocolate/cocoa conversion. Each 1 oz square of baking chocolate (unsweetened) can be replaced by 3 Tbsp cocoa and 1 Tbsp oil or butter. So this recipe has something like 8 oz of chocolate. Easy, right?<br />
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The yogurt and vinegar both help (along with the acid in the cocoa) to react with the leavening and create the right texture. Since this as an oil-based recipe, rather than a butter cake, the cake is very moist and tender.<br />
<h3 style="text-align: center;">
Best-Ever Gluten Free, Casein Free Chocolate Cupcakes</h3>
3 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour OR<br />
<span style="color: #cc0000;">1/2 c. millet flour</span><br />
<span style="color: #cc0000;">1/2 c. sweet rice flour</span><br />
<span style="color: #cc0000;">1 c. white rice flour</span><br />
<span style="color: #cc0000;">3/4 c. + 2 Tbsp tapioca starch</span><br />
<span style="color: #cc0000;">2 Tbsp potato starch</span><br />
1-1/2 tsp guar gum<br />
1/2 tsp baking powder<br />
1-1/2 tsp baking soda<br />
1/2 tsp salt<br />
1-1/2 c. cocoa powder<br />
3 eggs<br />
1/3 c. canola oil<br />
1/3 c. coconut oil, melted<br />
1 tsp vanilla extract<br />
1 c. sugar<br />
1-1/2 c. brown sugar<br />
6 oz non-dairy Greek Yogurt style-fermented coconut or almond milk<br />
1-1/2 Tbsp white vinegar + enough almond milk to make 1-3/4 c.<br />
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Preheat oven to 350 degrees. Place cupcake liners into cupcake pans. (This recipe makes 36-42 cupcakes... be prepared. Or you can make 24 cupcakes and one 8 or 9 inch layer)<br />
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In a bowl, sift together flour, guar gum, baking powder, soda, salt, and cocoa powder. Set aside.<br />
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In the bowl of a stand mixer, beat eggs, then add canola oil and coconut oil. Add vanilla. Mix until combined.<br />
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Add sugar and brown sugar, mixing well. <br />
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Beat in yogurt. I used coconut-based yogurt.<br />
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Combine vinegar and almond milk. Stir. Yes, it's going to look curdled. Trust me. Really.<br />
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Add the dry ingredients in 3 additions, alternating with milk mixture. When all ingredients are combined, beat on medium high for 2-3 minutes, till smooth.<br />
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Portion into cupcake liners with a 2 oz disher. Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean.<br />
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<h3 style="text-align: center;">
Almond Buttercream</h3>
1/4 c. dairy-free margarine, such as Earth Balance<br />
1/2 c. shortening (such as Spectrum)<br />
1 tsp almond extract<br />
1 lb. powdered sugar (about 4-1/2 c.)<br />
1/4-1/2 c. almond milk<br />
<br />
Cream together shortening and margarine. Add about 1 c. of the powdered sugar and beat well. Add almond extract. Continue adding powdered sugar and almond milk alternately until all sugar is incorporated and frosting is of a soft, pipable consistency. Tint as desired.<br />
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These are really fabulous cupcakes. And I'd bet you can take them out in public and no one will even know what's missing!<br />
<br />Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-50376978730797993492012-10-28T19:32:00.000-04:002012-10-28T19:36:03.641-04:00Pumpkin Pie WafflesIt's that time of year again. Octember. When the retail giants try to smoosh all the fall and winter holidays into one giant spending spree. And convince us all that we'll just *die* if we don't get that limited-time-pumpkin-pie-spice latte before they're gone for the year!<br />
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Yeah, I get tired of it, too. But I'm going to jump on the pumpkin bandwagon one more time because it DOES taste good. And these waffles are really, really pumpkin pie-y. No beauty shots this time, as my children were more interested in just eating them with a little brown sugar. But I'd recommend whipped cream. Or some caramel sauce and pecans. Or both! These are adapted (rather loosely) from <a href="http://www.williams-sonoma.com/recipe/pumpkin-pie-waffles.html">Williams-Sonoma</a>.<br />
<h3 style="text-align: center;">
Pumpkin Pie Waffles</h3>
1-1/2 cups <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour OR<br />
<span style="color: #cc0000;">1/4 c. millet flour</span><br />
<span style="color: #cc0000;">1/4 c. sweet rice flour</span><br />
<span style="color: #cc0000;">1/2 c. white or brown rice flour (or even amaranth, teff, or quinoa if you'd rather)</span><br />
<span style="color: #cc0000;">1/4 c. + 2 Tbsp tapioca starch</span><br />
<span style="color: #cc0000;">2 Tbsp potato starch</span><br />
1 Tbsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp cinnamon<br />
1/4 tsp ginger<br />
1/4 tsp cloves<br />
1/4 tsp salt<br />
1/2 tsp guar gum<br />
2 eggs<br />
1/4 c. canola oil<br />
1 c. canned pumpkin puree<br />
1/2 c. brown sugar<br />
1/2 c. plain or vanilla greek yogurt (or soy yogurt, if you need to be dairy-free)<br />
1 c. milk (or almond/soy/rice milk)<br />
1 Tbsp vanilla<br />
<br />
Heat waffle iron. When hot, spray lightly with nonstick cooking spray. (Be prepared to spray the iron every 2-3 waffles. This batter is delicate, and the high sugar content makes them a little prone to sticking).<br />
In a bowl combine flour, baking powder, soda, spices, salt and guar gum. Whisk together.<br />
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In a bowl, whisk eggs until well blended. Add oil and continue to whisk until combined and oil is emulsified.<br />
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Add vanilla, pumpkin, and sugar. Whisk again.<br />
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Stir in yogurt, then milk, whisking until thoroughly combined.<br />
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Add dry ingredients and whisk until batter is moist and only small lumps remain.<br />
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Bake in waffle iron based on manufacturer's directions.<br />
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Not only are these delicious, but they make the house smell fantastic as well. As an added bonus, they reheat in the toaster on the lowest setting and crisp up even a little better than when fresh. Enjoy!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-75682667136853738602012-10-07T15:25:00.002-04:002012-10-07T15:27:56.783-04:00Pumpkin Doughnuts with Salted Caramel GlazeThings are finally settling into the Fall rhythm around here. Kinda sorta. Homework with Autism probably involves more than the usual amount of arm-twisting. And I'm still on the hunt for a way to try to get the Princess to really grasp the concept that numbers mean things. She's hit a wall with math, and I suspect it's a lack of understanding the correspondence between the symbol and the number of things it represents. There is probably a certain ironic justice in the universe that is forcing a woman who was always a terrible tutor to not only slow down but to try to explain things that are intuitive concepts for most people - to someone who is just this side of nonverbal. <br />
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Everybody needed a pick-me-up this weekend. And, as it happens, a friend had asked early this week if I had a recipe for GF baked pumpkin doughnuts. I didn't. But I couldn't see why I couldn't manage one. What do you think?<br />
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These were adapted from King Arthur Flour's <a href="http://www.kingarthurflour.com/blog/2012/09/07/pumpkin-doughnuts-baked-to-perfection/">Pumpkin Doughnut</a> recipe on that wonderful company's blog. Go check it out for more tips and suggestions. The donuts themselves are also dairy-free. If you wish, you can make the glaze dairy-free by using a dairy-free margarine and soy or almond milk.<br />
<h3 style="text-align: center;">
Baked Pumpkin Doughnuts</h3>
1 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour, OR<br />
<span style="color: #cc0000;">1/3 c. millet flour</span><br />
<span style="color: #cc0000;">1/3 c. sweet rice flour</span><br />
<span style="color: #cc0000;">3/4 c. +2 Tbsp white rice flour</span><br />
<span style="color: #cc0000;">1/3 c. tapioca starch</span><br />
<span style="color: #cc0000;">2 Tbsp potato starch</span><br />
1 tsp guar gum<br />
1 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/2 tsp ground ginger<br />
1 Tbsp King Arthur Cake Enhancer (optional)<br />
1 tsp salt<br />
1-1/2 tsp baking powder<br />
3 eggs<br />
1/3 c. canola oil<br />
1-1/4 c. granulated sugar<br />
1-1/2 c. pumpkin<br />
1 tsp vanilla extract<br />
<br />
Preheat oven to 350 degrees. Spray 2 doughnut pans with nonstick cooking spray.<br />
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In a medium bowl, combine dry ingredients: flour, guar gum, spices, Cake Enhancer (this helps GF baked goods, which are notoriously fast to go stale, to last a little longer), salt, and baking powder.<br />
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Whisk to combine.<br />
In the bowl of a stand mixer, beat eggs until light and frothy. Add oil and beat until incorporated. With mixer on low, add pumpkin, vanilla, and sugar. Scrape down sides, then beat again until smooth. Add dry ingredients and beat until combined.<br />
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Fill the wells of the doughnut pans. King Arthur's suggestion to use a 1 Tbsp cookie scoop worked pretty well.<br />
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Bake for 15-18 minutes, or until a toothpick inserted into one of the donuts at the deepest part of a well comes out clean. Cool in pan for 5 minutes, then invert:<br />
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Cool completely.</div>
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<h3 style="text-align: center;">
Caramel Glaze</h3>
2 Tbsp butter or Dairy-free margarine<br />1/4 c. firmly packed brown sugar<br />3-4 Tbsp milk or almond/soy milk<br />1 tsp vanilla extract<br />2 c. powdered sugar<br /><br />In a small, shallow saucepan, melt butter. Stir in brown sugar.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofDvRN8z-mbvVejGjtWAlt7cTZiLiqErkIgtSpYsfGM6bVgc3q7CNFS6YEbCiwLuE-iDACrVPmmkmvH2GRmouDvJoSPRf4n3_yKWfoTuHhzaVZggV6GXCeAI6gHVLe5XvDieQILEHko4/s1600/glaze1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofDvRN8z-mbvVejGjtWAlt7cTZiLiqErkIgtSpYsfGM6bVgc3q7CNFS6YEbCiwLuE-iDACrVPmmkmvH2GRmouDvJoSPRf4n3_yKWfoTuHhzaVZggV6GXCeAI6gHVLe5XvDieQILEHko4/s320/glaze1.JPG" width="320" /></a></div>
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When melted and combined, stir in vanilla. Add powdered sugar and milk alternately in small additions until all sugar is incorporated and glaze is a smooth, pou-rable consistency.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYteBw5Pdl9DyxH61VQ5bzWn7vyq3jBmRPGvotdAudIxls63hMyu-Nd0lUdT427zjcGaL3xruvxBZdU8Ev1FPmiTBZD2JalLw2KBfqmJmhY5YLF-RL3stR6gIJ46OiHwUfIby1-VulodQ/s1600/glaze2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYteBw5Pdl9DyxH61VQ5bzWn7vyq3jBmRPGvotdAudIxls63hMyu-Nd0lUdT427zjcGaL3xruvxBZdU8Ev1FPmiTBZD2JalLw2KBfqmJmhY5YLF-RL3stR6gIJ46OiHwUfIby1-VulodQ/s320/glaze2.JPG" width="320" /></a></div>
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Dip each doughnut into the glaze, hold it over the pan for a moment to allow the excess to drip off, then set on a cooling rack to dry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-56hbwyJGEpAb9tCh-Vg2a1qKajNXwWSLTCoiVhIhwr7NuNH3J4YwzEHjk1TknUbxRE_7SsNGxozKZbmMsb9DdK-BrLNon3oHzYWJO0t2vZ-o6rSTTCK9an7kBqQF9J1itX1qHMX-Ujo/s1600/dipping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-56hbwyJGEpAb9tCh-Vg2a1qKajNXwWSLTCoiVhIhwr7NuNH3J4YwzEHjk1TknUbxRE_7SsNGxozKZbmMsb9DdK-BrLNon3oHzYWJO0t2vZ-o6rSTTCK9an7kBqQF9J1itX1qHMX-Ujo/s320/dipping.JPG" width="320" /></a></div>
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I topped mine with a sprinkle of black sea salt. I think it makes a nice contrast. You can use any coarse salt that you think looks nice. I liked the orange-and-black Halloween-y look.</div>
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So, first of all, enjoy the doughnuts! And second, know that I'm always open to requests, especially if you've got an old-fashioned recipe you had to give up when you went gluten-free. Send it along and I'll see if I can convert it for you! If it gives me an excuse to avoid the math homework..... ;-)</div>
Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com1tag:blogger.com,1999:blog-463512635654647855.post-66612678546755337662012-09-23T19:53:00.001-04:002012-09-23T19:54:40.111-04:00Caramel Layer BarsIt's been quiet around here, I know. Bear with me, gentle readers. The beginning of the school year is always a little rough around these parts. Both of my little darlings are transitioning with some glitches that include stripping, tantrums, destructive moments and self-trauma. And that's just Momma!<br />
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Plus, it's a busy time of year in general. We took the girls to the Michigan Feis (if you're not familiar with the world of Irish Dancing, that's a dance competition). They both enjoyed watching the action, and I had volunteered to do a shift as a stage monitor. For me, it's sort of bittersweet. I love all the girls that I work with at a feis. They're so sweet, and most of the time very polite, if a little revved. But hanging out there is like being able to watch how the Other Half lives - though only through a glass, darkly. At least I did have the older girls' stage this time out. It's harder for me to work with the girls who are The Princess's age - doing all the things she can't. It underscores just how great a gap exists between Princess and her peers. Still, we'll keep her in classes for now (in spite of her objections - she'd much rather stay home and play with the computer. She doesn't get to be in charge ALL the time, however, and she can use the physical activity). For now, it's one foot in front of the other!<br />
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Things have gotten baked, but no blogging has gotten done. So, as an apology, I now give you a true vintage treasure: Caramel Layer Bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeNz2x7INeKcL0Yayy03krvewiI4UphdxnNBHzQ96hjs0d3-tqT8PV2H2ckZ89Z45y3q3dW_xp17uBjLhGsNnZI0h10NDo5xJEauS1EqfJCdSFURGArjGLUz_D-N0JDIihyGYETTMulE/s1600/bars3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeNz2x7INeKcL0Yayy03krvewiI4UphdxnNBHzQ96hjs0d3-tqT8PV2H2ckZ89Z45y3q3dW_xp17uBjLhGsNnZI0h10NDo5xJEauS1EqfJCdSFURGArjGLUz_D-N0JDIihyGYETTMulE/s320/bars3.JPG" width="240" /></a></div>
These little beauties came out of yet another Pillsbury Bake-off Cookbook, this one has no dates (the cover is missing) but I'm going to guess late 50's or so. These are some great bar cookies that hold well and are well suited to making in advance. They were also a bit nostalgic to make. I used to have the job of unwrapping the caramels for Mom when she made her famous chocolate-caramel-in-between cake. (Maybe I'll try that for you someday, if you're <i>very</i> good!)<br />
<h3 style="text-align: center;">
Caramel Layer Bars</h3>
1-3/4 c. + 3 Tbsp <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, or other GF AP Flour Blend OR<br />
<span style="color: #cc0000;">1/2 c. millet flour</span><br />
<span style="color: #cc0000;">1/4 c. sweet rice flour</span><br />
<span style="color: #cc0000;">1/2 c. white rice flour</span><br />
<span style="color: #cc0000;">1/4 c. + 1 Tbsp tapioca starch</span><br />
<span style="color: #cc0000;">2 Tbsp potato starch</span><br />
1/2 tsp soda<br />
1/2 tsp salt<br />
1/2 tsp xanthan gum<br />
3/4 c. brown sugar<br />
1 c. + 2 Tbsp gluten-free quick cooking oats<br />
3/4 c. butter, slightly softened<br />
36 Kraft caramels<br />
3 Tbsp cream<br />
3/4 semi-sweet chocolate chips<br />
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Preheat oven to 350 degrees. Coat a 9"x13" pan with nonstick cooking spray.<br />
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In a mixing bowl, combine 1-3/4 c. flour, soda, salt, xanthan gum, oats and brown sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztUkoQ8bPtlFjJ52cvGNBzI-qV-liHMGuvoEqhS23jO7bdeL5GDQ7G_nf0wo970mR8BU4gDflmnZEXMkuiFQ6zDJ9zL5ICKp1scZDM_sU-uiiY6s3c289fM6PZwkQMcFmIBSZ0RixLHM/s1600/dryingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztUkoQ8bPtlFjJ52cvGNBzI-qV-liHMGuvoEqhS23jO7bdeL5GDQ7G_nf0wo970mR8BU4gDflmnZEXMkuiFQ6zDJ9zL5ICKp1scZDM_sU-uiiY6s3c289fM6PZwkQMcFmIBSZ0RixLHM/s320/dryingredients.JPG" width="320" /></a></div>
Whisk together. Cut in butter until mixture is in fine pieces. Reserve one c. of mixture, and pour the rest into the 9"x13" pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyUcg3Xi0tOnIq3DOXZsx8mGSNgji-yGiOCVBQwgDg3SaDUB6vL9S7Z_1odj_HlkM98NpQkx5nOKr6jRwEXEby_BrzfQbFCwhK-fag4P6T8PPTmolMFCxQXzZ8J8BGmWpaHc2PcKSn8o/s1600/crustmix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyUcg3Xi0tOnIq3DOXZsx8mGSNgji-yGiOCVBQwgDg3SaDUB6vL9S7Z_1odj_HlkM98NpQkx5nOKr6jRwEXEby_BrzfQbFCwhK-fag4P6T8PPTmolMFCxQXzZ8J8BGmWpaHc2PcKSn8o/s320/crustmix.JPG" width="320" /></a></div>
Press into pan, evenly. Bake for 10 minutes, until set.<br />
Meanwhile, place caramels and cream in a bowl set over boiling water. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WwAoErieVBCCiGqXkx7Bf9rrrVeMdveHLtTIaQld3PHzTqjxGVEjaBFHLg970rRgMl5RC3xJvCHKXzdqzclrr8mWh95KvTSZHegCJX-J7HeLPMJD3IUunYvup92jpT40GHySEAWcT30/s1600/caramels.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WwAoErieVBCCiGqXkx7Bf9rrrVeMdveHLtTIaQld3PHzTqjxGVEjaBFHLg970rRgMl5RC3xJvCHKXzdqzclrr8mWh95KvTSZHegCJX-J7HeLPMJD3IUunYvup92jpT40GHySEAWcT30/s320/caramels.JPG" width="320" /></a></div>
Stir until smooth. Stir in 3 Tbsp. of flour. Spread gently over base. Sprinkle chips on top. Cover with reserved base mixture. Return to oven and bake for 12-15 minutes until very slightly golden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjGD8B916kZk_5rEZPK2VyWfQhGdoxo5CwoCkt3cTJcT48PqIHsKJb5Daq4Qsj1Z2LlSO56ZQIAZ_SltfXTihaN35mxPsncDj6X92IoxP_8FMJNDhp0VN5p_n93A0Mbbj0ARVbhef_DA/s1600/bars2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjGD8B916kZk_5rEZPK2VyWfQhGdoxo5CwoCkt3cTJcT48PqIHsKJb5Daq4Qsj1Z2LlSO56ZQIAZ_SltfXTihaN35mxPsncDj6X92IoxP_8FMJNDhp0VN5p_n93A0Mbbj0ARVbhef_DA/s320/bars2.JPG" width="320" /></a></div>
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Warm bars were distributed, and The Gentleman Ranker commented, "Wow, these even taste vintage!" He did later clarify that they taste like something you'd have been given at Grandma's house... with a glass of milk.<br />
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Enjoy!!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-57340626998054819452012-09-09T21:04:00.004-04:002012-09-09T21:04:49.694-04:00Fluffernutter Cupcakes with Whipped GanacheFall has been nosing around at the edges of the days lately. My girls are finally back in school, though mornings have been a bit chaotic so far. I have to keep reminding myself that although it's often cool in the morning, by the time they come home from school the air might be quite warm. And that they'll likely want a snack!<br />
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I try to keep lots of fresh fruit on hand. But with girls who can be... intermittent... in their food choices, sometimes that means a little less-than-fresh fruit. Today, it was some bananas that were a little past their prime. In an effort to use the bananas AND have a snack to feed the girls, I bring you Fluffernutter Cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrfjHA4tFDuDWUeo3LskpydaalK3cr5IdXPmMLVHOzOGFKJ2YpK-DQtIjZXPtQ8ZRh0w9YiL2KNtiYGwXXx-8jyefn6qOq5H0wsI0oZlMntxNbRbSLzbsItII2fl3r6fyL4LLff3YkY0/s1600/cupcakes1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrfjHA4tFDuDWUeo3LskpydaalK3cr5IdXPmMLVHOzOGFKJ2YpK-DQtIjZXPtQ8ZRh0w9YiL2KNtiYGwXXx-8jyefn6qOq5H0wsI0oZlMntxNbRbSLzbsItII2fl3r6fyL4LLff3YkY0/s320/cupcakes1.JPG" width="320" /></a></div>
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<h3 style="text-align: center;">
Fluffernutter Cupcakes</h3>
1/3 c. creamy peanut butter<br />
3/4 c. + 2 Tbsp sugar<br />
2 eggs<br />
1 tsp vanilla extract<br />
1 c. mashed bananas<br />
3/4 c. sweet white sorghum flour<br />
1-3/4 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour OR<br />
<span style="color: #e06666;">1/2 c. millet flour</span><br />
<span style="color: #e06666;">1/4 c. sweet rice flour</span><br />
<span style="color: #e06666;">1/2 c. white rice flour</span><br />
<span style="color: #e06666;">1/4 c. + 2 Tbsp tapioca flour</span><br />
<span style="color: #e06666;">2 Tbsp potato starch</span><br />
3/4 tsp xanthan gum<br />
1/2 tsp salt<br />
2-1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 c. buttermilk<br />
3/4 c. Jet Puffed Marshmallow Bits<br />
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Preheat oven to 350 degrees. Line the wells of 2 cupcake pans with paper liners.<br />
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Cream together peanut butter and sugar. Add eggs, one at a time, beating until well combined.<br />
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Add vanilla extract and bananas, beating well.<br />
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In another bowl, combine flours, salt, xanthan gum, soda, and baking powder. Whisk to combine. Add to banana mixture alternately with buttermilk. Beat on medium until smooth. Add marshmallow bits and stir in or beat on low until combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbvq7Ut9tA20ZV-RLJwvuQdZH6aDblG_CwivpOG83J74VAJ3lv8GO2oIGkfP_Ra-H0eVTtPps5HdcIvRix8kqhBuiu8siRaf6qnfhh5TDwWJ97h4ze87Ux3JVAj-j0EXb-0rPucRtrnY/s1600/batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbvq7Ut9tA20ZV-RLJwvuQdZH6aDblG_CwivpOG83J74VAJ3lv8GO2oIGkfP_Ra-H0eVTtPps5HdcIvRix8kqhBuiu8siRaf6qnfhh5TDwWJ97h4ze87Ux3JVAj-j0EXb-0rPucRtrnY/s320/batter.JPG" width="320" /></a></div>
Fill the liners 2/3 full or use a 2 oz disher. Bake for 20 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Cool completely.<br />
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<h3 style="text-align: center;">
Whipped Ganache Frosting</h3>
16 oz. chopped chocolate of good quality (I used half milk chocolate and 1/2 dark)<br />
2 c. heavy cream<br />
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Place the chocolate in the bowl of your stand mixture. In a saucepan, heat the cream until it steams and tiny bubbles form at the edges. Pour over chocolate. Allow to stand for 3-5 minutes, then stir until smooth. Put the bowl in an ice bath and stir chocolate until it thickens and a spoon or spatula pulled through it leaves a track for a second or two.<br />
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At this point the chocolate will be cooler than room temperature, but not really cold. Place the bowl on the mixer and, using the whisk attachment, beat until ganache lightens and can hold soft peaks, about 1 minute. Do not overbeat, or you'll end up with chocolate butter!<br />
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Pipe onto cool cupcakes. If it's at all warm out, store the cupcakes in the refrigerator as the whipped ganache is quite temperature sensitive.<br />
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There you have it! A tasty snack with about 1/2 whole grain flour, some bananas, and some peanut butter. They're even decorative!<br />
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Well, kinda. But have fun with them!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-85457123959560160182012-09-04T20:40:00.003-04:002012-09-04T20:40:33.372-04:00Scotch Spice CakeToday was the first day my little angels (ahem) went back to school. Here in Michigan we have this inane law that forbids any school accepting state money from starting classes before Labor Day. It's supposed to improve tourism. Laugh with me now. Nobody comes up from out of state much, because THEIR kids are back in school. And everybody here goes on longer vacations... out of state. *sigh*<br />
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At any rate, school means lunch boxes. And lunch boxes mean trying to find SOME sort of goodies that my children will eat and can have. So today, we make yet another foray into the 8th Pillsbury Bake Off cookbook and dust off an old fashioned snack cake recipe.<br />
<h3 style="text-align: center;">
Scotch Spice Cake</h3>
1/3 c. gluten-free quick-cooking oats<br />
1/3 c. boiling water<br />
3/4 c. evaporated milk<br />
1-1/2 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour, or:<br />
<span style="color: #cc0000;">1/4 + 2 Tbsp. c. millet flour</span><br />
<span style="color: #cc0000;">2 Tbsp. sweet rice flour</span><br />
<span style="color: #cc0000;">1/2 c. white rice flour</span><br />
<span style="color: #cc0000;">1/4 c. + 2 Tbsp tapioca flour</span><br />
<span style="color: #cc0000;">2 Tbsp. potato starch</span><br />
1/2 tsp soda<br />
3/4 tsp salt<br />
1/2 tsp xanthan gum<br />
1/2 tsp cinnamon<br />
1/4 tsp cloves<br />
3/4 c. + 2 Tbsp brown sugar<br />
1/4 c. granulated sugar<br />
1/4 + 2 Tbsp shortening or unsalted butter<br />
2 eggs<br />
1 tsp vanilla extract<br />
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Preheat oven to 350 degrees. Spray an 8" square pan with nonstick cooking spray.<br />
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In a heat-proof bowl, pour boiling water over oatmeal. Stir for a minute. Add evaporated milk. Set aside.<br />
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In another bowl, combine flour, soda, salt, cinnamon, cloves, and xanthan gum. Whisk together, and set this aside as well. <br />
In the bowl of a stand mixer, cream together shortening, sugar, and brown sugar.<br />
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Beat in eggs, one at a time. Stop and scrape down bowl.<br />
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Add milk and oatmeal mixture, as well as vanilla extract. Mix well, then scrape down again. Yep, it's going to look curdled:<br />
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Add dry ingredients gradually. Beat on medium until smooth.<br />
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Pour into prepared pan and bake 50-60 minutes until top springs back when touched and a toothpick inserted into center comes out clean. Cool completely<br />
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Frosting</h3>
2 Tbsp butter<br />
1-1/2 c. powdered sugar<br />
1 tsp vanilla<br />
2-3 Tbsp hot coffee of milk<br />
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Blend butter, sugar and vanilla. Add milk or coffee until spreading consistency is reached. Pour onto cake and spread with a knife or the back of a spoon.<br />
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The original recipe called for 1/2 c. each raisins and nuts. My kids don't like either so I left them out. IN hindsight, cinnamon chips might have been a tasty addition. Don't use old fashioned oats unless you really want to chew on them in the cake!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-10300342963152582032012-08-29T07:14:00.003-04:002012-08-29T07:17:33.730-04:00Bake Together - Panna CottaI apologize for the brief hiatus. Back-to-School is even more involved when your children are on the Autism Spectrum. There's all the ironing out of transportation, classes, who has to be where, when - and Oh, the Paperwork! But still - Bad Blogger! No biscuit!<br />
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This month's "Bake Together," the brain child of the inimmitable <a href="http://www.abbydodge.com/">Abby Dodge</a>, is actually a "no bake" Bake Together. A concept that would have made more sense for me had I been efficient and done mine in the hot, early weeks of August. Rather than now, when the nights are getting into the 50's and the Farmer's Market is full of apples! But it was still fun. <br />
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The source recipe is here, <a href="http://www.abbydodge.com/2012/08/ricotta-panna-cotta-with-raspberry-brezza-fresca-baketogether/">Ricotta Panna Cotta with Brezza Fresca</a>. We'll use that as our jumping-off point. First, I should admit that I find panna cotta a bit intimidating. Possibly because The Cygnus restaurant at the top of the Amway Grand in Grand Rapids, MI serves a fan-tabulous Vanilla Bean Panna Cotta with Blood Orange Syrup that I worship and have never managed to replicate. But I was game.<br />
I present Mascarpone Panna Cotta with Bellini Sauce:<br />
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I eliminated the water, and used 3/4 cup of milk and 1/2 c. cream instead. (More liquid, because the mascarpone was so thick.) I replaced the ricotta with 8 oz of mascarpone. I bloomed the gelatin in the milk.<br />
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And then melted it very carefully in the microwave. My version is sweetened with 1/4 c. sugar and 2 Tbsp honey, and flavored with 1/2 tsp vanilla and 1/4 tsp almond extract. Then they went into the fridge to set. I did try to whisk them to combine, but he mascarpone was a bit too thick.<br />
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I had to break out the stick blender. In hindsight, after doing so, I SHOULD have allowed them to sit on the counter for a while for all the bubbles to pop before I put them in the fridge. They set up pretty quickly!<br />
The sauce is equally easy:<br />
Cut up 1 white peach and 1 yellow peach.<br />
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Add 1/3 c each sugar and Prosecco (Or 1 Tbsp lemon juice plus enough water to make 1/3 c), and heat until sugar is dissolved and peaches are slightly softened.<br />
And there you are!<br />
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Thanks, Abby! This one was fun, even without the baking!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-13523057394317597072012-08-14T22:01:00.000-04:002012-08-14T22:05:36.232-04:00Fall Preview - Apple Skillet CakeWhile the sun is still sunny and the beach has yet to be closed down for the season, a trip to the farmer's market does highlight the fact that weird weather this year has things on a bit of a fast-forward. It's early (well, mid) August. Peaches are winding down and apples are already available. Beyond just the early transparent varieties. So I grabbed a 1/2 peck of Paula Reds (don't get me started on Honey Crisps, marketing, and the terroir of apples), and went hunting for a good recipe - whist the Empress of Cute ate a couple freshly sliced.<br />
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I went wandering through some of the recent additions to my collection of vintage cookbooks - liberated from my mother, who is amused by my new "hobby." These included a copy of the Pillsbury Bake-Off cookbook from the 8th contest - which would put it around 1956 (the cover is gone). There were so excellent choices all around, but I decided to make you this:<br />
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Apple Skillet Cake was the 3rd Prize Winner in the Junior category. It's still a keeper. See?<br />
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<h3 style="text-align: center;">
Apple Skillet Cake</h3>
3 Tbsp butter<br />
1-1/3 c. packed brown sugar, divided<br />
1/2 tsp cinnamon<br />
3 c. peeled baking apples, thinly sliced<br />
1-1/2 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP blend OR<br />
<span style="color: #cc0000;">1/4 c. millet flour<br />1/4 c. sweet rice flour<br />1/2 c. white rice flour<br />1/4 c. + 2 Tbsp tapioca starch<br />2 Tbsp potato starch</span><br />
2 tsp baking powder<br />
1/2 tsp soda<br />
1/2 tsp salt<br />
1/2 tsp xanthan gum<br />
1/4 c. granulated sugar<br />
1/3 c. shortening<br />
2 eggs, separated<br />
1 tsp. vanilla<br />
2/3 c. evaporated milk<br />
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Preheat oven to 350 degrees. In a 10" skillet (OK, mine was 12" - it makes for a thinner cake, but still works), melt the butter. Stir in 2/3 c. brown sugar and cinnamon. Arrange the apples in the sugar mixture.</div>
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In a bowl, mix flour, salt, soda, and xanthan gum. Set aside.</div>
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In the bowl of a stand mixer, cream together shortening and white sugar. Add remaining 2/3 c. brown sugar in two additions. Cream thoroughly. Add egg yolks and vanilla. </div>
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Alternately add dry ingredients and evaporated milk in several additions. Beat on medium until smooth. Meanwhile, beat egg whites until stiff but no dry.</div>
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Fold egg whites into batter. Pour into skillet over apples.<br />
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Bake for 35-40 minutes, until golden and a toothpick inserted into the center comes out clean.<br />
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De-pan immediately. (Small confession: About 10 minutes before the cake was done, I realized I didn't have a big enough pan to hold it. So I unmolded mine onto a cutting board covered with a sheet of parchment paper.<br />
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This is an oldie, but a goodie. The cinnamon was my edition. I omitted the raisins, but you could include some if you like. It's begs for a little whipped cream or a scoop of vanilla ice cream.<br />
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Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-57664939581709637872012-08-07T21:38:00.001-04:002012-08-07T21:38:54.391-04:00Dark Secret Cupcakes with Dulce de Leche ButtercreamIt's summer, so I spend a lot of my time outside. Since the Coast Guard Festival (the local annual Big Event) wound up this past weekend, it's even finally possibly to go downtown. So today was devoted to wandering around town and taking the girls to the newly installed "splash pad." This, for the uninitiated, is a cement area with multiple fountains installed for kids to run through on hot summer days. Once we got home, cupcakes happened. This recipe is an adaptation of a chocolate cake that appeared in the 3rd Annual Pillsbury Bake-Off. Though the buttercream icing is my own addition.<br />
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<h3 style="text-align: center;">
Dark Secret Cupcakes</h3>
3/4 c. cocoa<br />
1/3 c. + 3 Tbsp unsalted butter or shortening, divided<br />
1-1/4 c. sugar<br />
1 c. milk, divided<br />
2-1/4 c.<a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html"> Fancy Flour Blend</a>, other GF AP flour, OR<br />
<span style="color: #990000;">1/2 c. millet flour</span><br />
<span style="color: #990000;">1/4 c. sweet rice flour</span><br />
<span style="color: #990000;">3/4 c. white rice flour</span><br />
<span style="color: #990000;">1/2 c. + 2 Tbsp tapioca starch</span><br />
<span style="color: #990000;">2 Tbsp potato starch</span><br />
1 1/4 tsp baking soda<br />
1/2 tsp. xanthan gum<br />
1 tsp salt<br />
3 eggs<br />
1 tsp. vanilla<br />
3/4 c. Bittersweet chocolate chips, chopped<br />
<br />
Preheat oven to 350 degrees. Line 2 cupcake pans with paper liner.<br />
In a small saucepan, melt 3 Tbsp of butter and stir in cocoa. Stir in 1/4 c. sugar and 1/2 c. milk. Cook and stir until smooth. Set aside to cool.<br />
In a bowl, combine flours, baking soda, xanthan gum, and salt. Whisk and set aside.<br />
In the bowl of a stand mixer, cream together 1/3 c. shortening and 1 c. sugar.<br />
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Add eggs one at a time, blending well after each addition. Stir in vanilla. Add dry ingredients and chocolate mixture alternatingly, then add 1/2 c. milk. Beat on medium-high for two minutes, until smooth.<br />
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Stir in chopped chocolate.<br />
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Portion into cupcake liners with a 2 oz disher and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Cool completely.<br />
<h3 style="text-align: center;">
Dulce de Leche Buttercream</h3>
This is yet another adaptation of my favorite recipe, <a href="http://bravetart.com/recipes/GermanButtercream">The Brave Tart's German Buttercream</a>. This time, in lazy fashion. I used purchased Dulce de Leche, found in the International section of my local supermarket. It's made by Nestle, and it's very tasty!<br />
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1 egg<br />
1 egg yolk<br />
1 c. milk<br />
5 oz. sugar<br />
3/4 oz cornstarch<br />
1/2 tsp salt<br />
1/2 can (~7 oz) Dulce de Leche<br />
1 lb. unsalted butter<br />
<br />
Stir together sugar, salt and cornstarch. Beat in egg and egg yolk. Set aside.<br />
Heat the milk in a saucepan until just scalded. Temper in the egg mixture. Return to heat and cook until mixture thickens. Place mixture and Dulce de Leche into the bowl of a stand mixer and beat on high until mixture reaches room temperature. Add butter 1 Tbsp at a time until all butter is incorporated and mixture is light and fluffy. Pipe atop cucpakes.<br />
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These cupcakes are remarkable complex, with a distinct bitter undertone (which my children did not seem to mind). The caramel icing complements the slightly-salty, not-to-sweet cupcakes very well. Try 'em out!<br />
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<br />Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com0tag:blogger.com,1999:blog-463512635654647855.post-43568142393538158642012-08-01T08:00:00.000-04:002012-08-01T12:00:30.833-04:00First on the First - GF Baked Peach EmpanadasIt's the first of the month again and you know what THAT means: First on the First! Follow the links at the bottom to explore other First on the First creations on the theme of "empanadas".<br />
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I actually had NOT made empanadas before. Though in a way, they're not that different from the "pocket pies" of many cultures. Because I am who I am, I chose a sweet version though savory are common as well.<br />
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I looked over a lot of recipes before arriving at this one. And, to be honest, if I were to make them again (and I might) I'd tweak it. Probably a tablespoon of sugar in the dough would help, as the dough was a bit flat and didn't brown all that well. Though I might even just use the adaptation I did of Abby Dodge's pie crust recipe for my <a href="http://www.glutenfreegoesvintage.blogspot.com/2012/07/bake-together-gooseberry-pie-with.html">Gooseberry Pie</a>. Either way, I might even turn the oven up to 400 to also improve browning - but watch them closely! Small pastries burn very quickly. Anyway, on to the main event!<br />
<h3 style="text-align: center;">
Empanada Dough</h3>
1 c. masa harina<br />
1 c. <a href="http://www.glutenfreegoesvintage.blogspot.com/2012/07/bake-together-gooseberry-pie-with.html">Fancy Flour Blend</a>, other GF AP flour, or<br />
<span style="color: #cc0000;">2 Tbsp millet flour</span><br />
<span style="color: #cc0000;">2 Tbsp sweet rice flour</span><br />
<span style="color: #cc0000;">1/2 c. white rice flour</span><br />
<span style="color: #cc0000;">3 Tbsp tapioca starch</span><br />
<span style="color: #cc0000;">1 Tbsp potato starch</span><br />
1/4 tsp salt<br />
12 Tbsp unsalted butter, cut into chunks and frozen<br />
1 egg<br />
1/2 tsp cinnamon<br />
1 tsp vanilla<br />
4-6 Tbsp cold water<br />
<br />
Line two baking sheets with parchment paper. Preheat oven to 375 degrees.<br />
In the bowl of a food processor, place flours, masa, salt, and cinnamon. Add the butter and pulse until mixture resembles coarse meal.<br />
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In a small bowl, whisk together egg, vanilla, and 4 Tbsp water. Add to dough mixture while continuing to pulse. Add additional water if needed until mixture just begins to stick together into larger granules.<br />
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Gather together the dough into a ball, wrap tightly in plastic and refrigerate for at least 30 minutes.<br />
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<h3 style="text-align: center;">
Peach Filling</h3>
1 c. chopped fresh peaches<br />1 tsp lemon juice<br />2 Tbsp sugar<br />2 Tsp cornstarch<div class="separator" style="clear: both; text-align: left;">
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In a saucepan, combine sugar and cornstarch. Add peaches and lemon juice, then toss to coat. Cook over medium high heat until filling thickens and turns translucent. Remove from heat and chill.</div>
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<h3 style="text-align: center;">
Assembly</h3>
Roll out a portion of the dough between to sheets of waxed paper, stopping often to peel the paper off the dough and replace. Turn over the dough frequently to keep it even. Cut with a 4" round cookie cutter. Place a scant teaspoon of filling on each round.<br />
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Fold in half and seal with a fork. Place on baking sheet, brush with egg wash (1 egg beaten with 1 Tbsp of water) and sprinkle with sparkle sugar. Bake for 15-20 minutes or until light brown.<br />
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I toyed with the idea of making some dulce de leche dipping sauce for these. Or even dipping them in a thin powdered sugar glaze, a la Hostess snack cakes. The sky is the limit!<br />
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<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=155426" type="text/javascript"></script>Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com3tag:blogger.com,1999:blog-463512635654647855.post-23859786285618865872012-07-24T21:03:00.001-04:002012-07-24T21:05:04.111-04:00Peach-Pear Muffins with Salted Caramel GlazeFor the first time in a long while it was finally cool enough to bake today. Yay!! I was a good girl, and made bread, first. Then sat down for a moment with the new drink I got today. Target had a new flavor of La Croix water (carbonated, but no sugar and no sweeteners of any kind).<br />
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Peach-Pear? I'm all about that. I sipped on my frosty beverage for a little while, and then got inspired to make these muffins, which are both gluten AND dairy free:<br />
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<h3 style="text-align: center;">
Peach-Pear Muffins</h3>
If you can't find La Croix water where you are, it's not a big deal. Just replace it with more almond milk, some club soda, or even some peach nectar if you like.<br />
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Preheat oven to 400 degrees. Line a cupcake pan with paper liners. This recipe makes about 18 muffins.<br />
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2 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour blend, or<br />
<span style="color: #cc0000;">1/2 c. millet flour</span><br />
<span style="color: #cc0000;">1/4 c. sweet rice flour</span><br />
<span style="color: #cc0000;">3/4 c. white rice flour</span><br />
<span style="color: #cc0000;">1/4 c. + 2 Tbsp tapioca starch</span><br />
<span style="color: #cc0000;">2 Tbsp potato starch</span><br />
3 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp xanthan gum<br />
1/2 c. sugar<br />
1 egg<br />
2 Tbsp canola oil<br />
1/2 c. almond milk<br />
1/2 c. La Croix Peach/Pear water<br />
2/3 c. grated pear<br />
2/3 c. coarsely chopped peach<br />
2 Tbsp lemon juice<br />
1 tsp vanilla<br />
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Combine flour, baking powder, salt, xanthan gum, sugar, and set aside.<br />
Peel one medium pear and grate on a box grater. Measure out and add 1 Tbsp fresh lemon juice.<br />
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Peel and chop one medium peach. Sprinkle the remaining 1 Tbsp of lemon juice over the chopped peach and set aside as well.<br />
Whisk egg and add canola oil. Then add the almond milk. Finally, gently stir in the La Croix water. I find that if I combine the wet ingredients in the right order, everything gets emulsified properly and there are no gobs of egg or an oil slick floating on top.<br />
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Add the dry ingredients and whisk until combined.<br />
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Stir in the fruit, then portion into the cupcake liners. (I used my 2 1/2 oz. disher this time, anticipating that the fruit would cook down, some)</div>
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Bake 18-20 minutes or until lightly browned. Drizzle with glaze.</div>
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<h3 style="text-align: center;">
Salted Caramel Glaze</h3>
2 Tbsp dairy-free margarine<br />
3 Tbsp brown sugar<br />
1/2 tsp salt<br />
1 c. powdered sugar<br />
1-2 Tbsp almond milk<br />
1 tsp vanilla<br />
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In a bowl, melt the maragarine and stir in brown sugar and salt. Add the vanilla and stir thoroughly. Begin adding the powdered sugar 1/4 c. at a time, alternating with small amounts of almond milk until glaze is a drizzling consistency.</div>
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<br /></div>Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com1tag:blogger.com,1999:blog-463512635654647855.post-91722907615211568012012-07-08T21:47:00.001-04:002012-07-08T21:51:24.206-04:00Bake Together - Nothing Shy About These ShortcakesI'm still here. It's just been too hot to bake. Wicked hot. Butter melting off the butter dish hot. So hot that the highway buckled and scrambled my commute home Friday night. Now, judging by all the posts I've seen this past week about the wonderful foods and crafts other people have been working on - I'm clearly the last person left in the US without central air. But it is what it is.<br />
The heat finally broke on Saturday, and I got to hit the Farmer's Market. I scored one of the few quarts of fresh tart cherries to be found and also picked up some early peaches. Then I slept on it. My submission for Bake Together? Gluten Free Chocolate Shortcakes with Cherry-Peach compote and Cherry Vanilla Ice Cream.<br />
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My husband's only complaint - I gave it to him in a dish he couldn't lick out. Apparently we have another hit, courtesy of the Master Mind of Bake Together, the lovely and talented <a href="http://www.abbydodge.com/">Abby Dodge</a>. Each month, she posts a recipe and then allows the rest of us (her loyal groupies) to do a riff on that recipe. At the end of the month, she includes us all in a round-up of all the variations. So, head over to her blog and get the <a href="http://www.abbydodge.com/2012/07/nothing-shy-about-these-shortcakes-baketogether/">original recipe</a>.<br />
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For clarity's sake, I'm going to start with my variation on the shortcakes, and then give the recipes for the compote and the ice cream. In practice, it works better to start the ice cream first. That way, the custard can chill while you bake. And then the shortcakes can cool while you make the compote AND the cherry ripple for the ice cream - which kind of happens in one step. <br />
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Ready?<br />
<h3 style="text-align: center;">
Gluten Free Chocolate Shortcakes</h3>
I followed Abby's recipe pretty faithfully for the shortcakes. I used 2 cups of gluten-free AP flour. I use my own blend, but King Arthur or Thomas Keller's C4C would also work well. Now, my shortcakes spread a little too much. If I were to do it over again, I'd cut both the butter and the sugar back by about 2 Tbsp. Even so, I did follow the directions this time and use the food processor. (Only for you, Abby!) I also added 1/2 tsp of cinnamon and a tiny pinch of cayenne pepper.<br />
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\I had Ghiradelli chocolate chips, so I chopped some of those up for the chopped chocolate. My favorite vintage pyrex bowl came out for this, too.<br />
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I used 3/4 c. +2 Tbsp of buttermilk. Now, if may seem counter-intuitive to raise BOTH the flour and the milk. But I was trying to counteract the fact the gluten free flours have a little less structure than regular AP - which is why mine spread too much, anyway. So it really does make sense, I promise.<br />
The dough, in gluten free format is a little soft, even once all the flour is incorporated.<br />
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Don't try and knead it. You'll only frustrate yourself. I cheated and used my 2-1/2 oz disher and just made drop biscuits. If you're addicted to the idea of squares, you could shape them with your hands a little. Just dust them with tapioca starch or sweet rice flour, first. Bake and cool as directed in the original recipe<br />
<h3 style="text-align: center;">
Cherry-Peach Compote and Cherry Swirl for Ice Cream</h3>
Now, you may not have easy access to fresh tart cherries in your neck of the woods. Frozen will work fine, too. I opted to cook the cherries both for the fruit filling AND the ripple in the ice cream. You'll find that cherries that are frozen and then thawed tend to have a "skunky" flavor if left raw. It's not noticeable when you cook them. And even in Michigan, the tart cherry season is as fleeting as the cool breeze off the lake. I'll be making this again, too, so I wanted that to be an option. If you DO get fresh cherries, you'll need to pit them. My favorite pitter:<br />
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You place the cherry in the little hollow, press down the spring loaded plunger, and the pit gets pushed into the jar. Slick! I've worn one out, this is my second. <br />
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1 qt fresh (or frozen) tart cherries, pitted<br />
4 medium peaches, peeled, pitted, and chopped<br />
3/4 c. sugar<br />
2 Tbsp cornstarch<br />
2 Tsbp lemon juice, divided<br />
1/2 tsp cinnamon.<br />
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Pit the cherries. They're such a fragile fruit, that after discarding the bruised fruit, I had about 3 1/2 c. of pitted cherries.<br />
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Place them in a large saucepan. Combine the sugar and cornstarch, then toss with cherries. Stir in 1 Tbsp lemon juice.<br />
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Cook over medium-high heat until juices are released and become clear and thickened. Reserve 1/2 of cherry mixture and set aside for later. To the remaining cherries, add the peaches, cinnamon, and remaining 1 Tbsp of lemon juice.<br />
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Continue cooking until peaches are warmed through and slightly softened.<br />
<h3 style="text-align: center;">
Cherry-Vanilla Swirl Ice Cream</h3>
4 egg yolks<br />
1 c. sugar<br />
1/2 c. milk<br />
2 1/2 c. heav cream, divided<br />
1 vanilla bean<br />
1/2 tsp almond extract<br />
Remaining cherry mixture from compote<br />
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Whisk egg yolks and sugar together. Set aside.<br />
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In a small saucepan, place milk, 1 c. of cream, and vanilla bean, split. Heat until cream is steaming and small bubbles form at the sides. Remove from heat, cover, and allow to steep for 45 minutes. </div>
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Bring cream back up to steaming. Temper into the egg yolk mixture gradually. (In other words, stir small amounts of the milk mixture into the egg mixture until about half is incorporated. Then add the egg mixture back to the milk mixture.). Heat and stir until custard thickens and coats the back of a metal spoon.</div>
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Strain custard into a bowl. This will remove both the vanilla bean and any cooked egg bits that remain. Scrape the seeds out of the bean and add back to the custard. Press plastic wrap directly down onto the surface of the custard and refrigerate 6-8 hours or overnight.</div>
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Remove custard from the refrigerator and stir in remaining cream and almond extract. Pour into the chamber of an ice cream maker and process according to manufacturer directions.</div>
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Take the remaining cherry mixture and puree it. Pass it through a sieve to remove the solids. Chill it thoroughly. When the ice cream is done churning, layer the ice cream and the cherry mixture in a freezer-safe bowl.</div>
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Run a knife through the nixture to swirl, and return the mixture to the freezer to harden.</div>
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To serve, put a shortcake in a bowl, top with compote and a scoop of ice cream. (The ice cream tends to freeze a little hard, so be sure to let it sit out for a few minutes before serving.)</div>
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<br /></div>Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com1tag:blogger.com,1999:blog-463512635654647855.post-12319900720733954932012-07-01T21:23:00.002-04:002012-07-01T21:24:46.007-04:00Bake Together - Gooseberry Pie with Cardamom StreuselLate as usual with my Bake Together contribution. If you're new to Bake Together, it's an effort to encourage baking and creativity sponsored and wrangled by the ever-delightful <a href="http://www.abbydodge.com/">Abby Dodge</a>. This month, she presented us with <a href="http://www.abbydodge.com/2012/06/very-berry-mini-pies-baketogether/">Very Berry Mini Pies</a>. Go visit her blog and get the original recipe. I'll go over my modifications in just a minute.<br />
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Normally, West Michigan would be awash in fruit at this point in the summer. But it's been a rough year. The tart cherry crop was decimated by a late frost. (If you like tart cherries - stock up on the frozen ones now. Wholesale prices are expected to quadruple. Michigan normally makes up 70% of the tart cherry crop, and we're at a fraction of a percent of OUR normal crop). Peaches and apples were also hit hard. To make matters worse, it's been dry. REALLY dry. The Lake Michigan coast isn't normally subject to brush fires, but even we have had a few. That, in turn, is hard on the berry crop. My favorite pick-your-own farm won't have any raspberries ready for another week or two. The strawberries are gone. Blueberries are really just starting, and the sweeter varieties are several weeks away. <br />
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Here I sat with a great recipe, and no available fruit. (I'm unfond of the trucked in commercial stuff. I grew up on homegrown berries, and I'm an inveterate fruit snob.) The freezer contained a few frozen raspberries - which my youngest would much prefer to eat directly. Some red and white currants. Which are a bit seedy for pie and better suited for jelly. Then it dawned on me - I still had a scant quart of gooseberries in the fridge from last year. Now, gooseberries are tart. And maybe a little prone to "war" with the cinnamon called for in the original recipe. So I decided to get my Scandia on and use the favored spice of the Swedes: cardamom.<br />
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Go get the original recipe from Abby's website. The crust recipe isn't too hard to convert. In place of the flour, I used 1 cup of my usual AP flour blend and 1/3 c. tapioca starch. Upping the starch ratio in the flour helps keep the crust pliable. I also added 1/2 tsp of guar gum, just to help things hold together. I've made GF pie crusts before, and as a rule they're pretty fragile. That was my main reason for going with a pie rather than tarts. I knew the fussing around for multiple tart shells would be problematic. <br />
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I do confess, I made my crust by hand instead of in the food processor. I loathe cleaning the food processor. And I'm such a dyed-in-the-wool farm cook that it never occurs to me that the instruction will call for a food processor until I have them in a bowl.<br />
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I simply cut in the cold shortening with a pastry blender, then tossed the water and lemon juice in with a fork. From there, I followed Abby's directions for chilling and rolling. I did find that the pastry softened quickly and had to go back into the refrigerator once to make the transfer into the pie pan.<br />
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Have I mentioned how much I love my vintage pink pyrex pie plate? (say that three times real fast). I adore it. I need a couple more - maybe in the light green and aqua. <br />
For the filling, I pinched the stems and blossom ends off the berries and measured them. I had about 3 1/2 cups of berries. To these I added 1/2 c. + 2 Tbsp sugar, 1 Tbsp lemon juice, 1/2 tsp of vanilla and 2 Tbsp tapioca starch. The lemon juice ups the acid content and will help the abundant pectin in the goosberries contribute to setting the filling. I let the berries macerate while I made the streusel.<br />
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The streusel needed a little "lightening" to not overpower the berries. I replaced the AP flour with 3 Tbsp of sweet rice flour, 1 Tbsp of potato starch, and 1 Tbsp of tapioca starch. For the sugar, I used 2 Tbsp each of white and brown sugar. And I used 1/2 tsp of ground cardamom in place of the cinnamon. Otherwise I followed Abby's recipe.<br />
The pie baked for about 55 minutes. Cover with foil after the first 25-30 minutes to prevent overbrowning.<br />
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I don't have a picture of it cut yet, because it's still a bit too warm TO cut.<br />
I'm still hoping to try the original berry version - once berries can be had in my neck of the woods!Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com3tag:blogger.com,1999:blog-463512635654647855.post-37449757288324958042012-06-19T21:32:00.001-04:002012-06-19T21:35:20.821-04:00And the Winner is....Via random number generator, lucky comment number 2!!! Nancy, please drop me an E-mail with your contact information so I can get you your book! Enjoy it as much as I did. And so much thanks go to Ms. Victoria Hamilton for sponsoring this give-away, too.<br />
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I also apologize for the trouble that some of you had commenting. If you E-mailed me about that, I numbered your e-mail into the comments by timestamp, so you really WERE entered.</div>
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If you didn't win, do run down to your local bookstore and snag a copy anyway. Then we can all await the next book in the series with baited breath. </div>
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In the meantime, I offer up an old family recipe. Life being what it was, we were never much for great big breakfasts when I was a kid. However, that didn't stop Mom from providing "breakfast foods" for dinner. Waffles. Pancakes. That sort of thing. Another Mom specialty was cornbread. It's a lighter, easy meal. And on days like today, when it's too hot to want to spend much time in the kitchen, the short prep time is a plus. Mom usually served it up with homemade jam. Though Dad preferred his in a bowl with milk and sugar. Because of that, I've added a dash of vanilla. If you want to go more savory, leave it out.</div>
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<h3>
Cornbread</h3>
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1-1/2 c. <a href="http://glutenfreegoesvintage.blogspot.com/2011/10/fabulous-fancy-baking-blend-flour.html">Fancy Flour Blend</a>, other GF AP flour, or<br />
1/4 c. millet flour<br />
1/4 c. sweet rice flour<br />
1/2 c. white rice flour<br />
1/4 c. + 2 Tbsp tapioca starch<br />
2 Tbsp potato starch<br />
1 c. cornmeal<br />
1/4 c. sugar<br />
4 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp guar gum<br />
2 eggs<br />
1/4 c. canola oil<br />
1 c. milk<br />
1 tsp vanilla<br />
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Preheat oven to 450 degrees. Spray an 8" pan with nonstick cooking spray.</div>
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Combine dry ingredients in a bowl and whisk together. Set aside.</div>
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In another bowl, beat the eggs lightly. Whisk in oil until combine, then add milk and vanilla and whisk to combine. If you do it in this order, the egg yolks will emulsify the oil and leave a more integrated liquid.</div>
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Add dry ingredients and whisk till smooth. You'll notice that small bubbles start forming immediately. The leavening begins to act very quickly, so work fast to get it in the oven.</div>
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Pour into the prepared pan.</div>
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Bake for 20 minutes until golden and springs back lightly when touched.</div>
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Cool and serve!</div>
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Don't forget the homemade jam. Myself, I prefer strawberry. Or maybe peach. </div>
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Thanks again to everybody who entered, and Ms. Hamilton for the prize!</div>Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com3tag:blogger.com,1999:blog-463512635654647855.post-26966298525493546632012-06-14T11:23:00.002-04:002012-06-14T11:23:59.271-04:00The Special Guest StarEvery now and then, I get to be the Special Guest Star. I'm guest-posting today for Kate at<a href="http://www.foodbabbles.com/"> Food Babbles</a>. Pop on over for my <a href="http://foodbabbles.com/2012/06/14/cherry-berry-cobblerettes-with-cinnamon-ice-cream-a-guest-post-by-holly-of-gluten-free-goes-vintage/">Cherry-Berry Cobblerettes with Cinnamon Ice Cream</a>. Then come back and check out my <a href="http://www.glutenfreegoesvintage.blogspot.com/2012/06/once-in-strawberry-moon.html">Strawberry Shortcake</a> and enter to win a fun Vintage Cooking cozy mystery by Victoria Hamilton.<br />
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What? Of course "Cobblerette" is a word. Don't be silly.Hollyhttp://www.blogger.com/profile/04852883605754120475noreply@blogger.com1