Saturday, February 23, 2008

Lemon Coconut Muffins

This is another tweak from Annalise Roberts. But it's changed enough to be legal :-).

2 Cups Gluten Free Flour
1 Cup unsweetened shredded coconut
3/4 cups sugar
1TBSP Baking Powder
1tsp Baking Soda
1/4 Tsp salt
3/4 tsp xantham gum
zest of 1 lemon

Wet ingredients
2 eggs
1/2 cup coconut milk (or buttermilk or regular milk and 1/2 tsp coconut extract)
1/2 cup canola oil
1 tsp lemon extract

Preheat oven to 350 and line a muffin tin with liners, or spray with canola cooking spray.

Mix together the dry ingredients
in a separate bowl mix together the wet ingredients

Make a well in the dry and pour in the wet and mix well with a spoon. The batter will be quite thick.

Drop into muffin cups. This should make 12 muffins.

Bake for 18-25 minutes and enjoy. You can sprinkle the tops with raw sugar and/or more shredded coconut. They're really good.

Friday, February 22, 2008

Margaret's Hot Fudge Sauce

1/2 cup half and half
1- 1 & 1/3 TBSP unsalted butter
1 cup chocolate chips
1 tsp vanilla

Boil the cream and the butter together to a full boil. Watch it because it will boil over.
Remove from heat and add chocolate chips.
Let it sit for a minute or two and then whisk it together and add vanilla.

Pour over ice cream. The texture is a little different from a traditional hot fudge, as it thickens to a more fudgey consistency. But it's really, yummy.

Saturday, February 16, 2008

Gluten Free Chocolate Ricotta Muffins

This is my version of an Annalise Roberts Recipe.

Dry Ingredients
1/4 cup cocoa powder
1/2 cup sugar
1 cup gluten free flour
1/2 cup almond meal/almond flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
3/4 cup chocolate chips

Wet ingredients
1 egg
1/2 cup ricotta cheese (whole milk or skim are both fine)
3/4 cup milk
2 tsp vanilla
3 TBSP canola oil

Preheat oven to 350 and grease a muffin tin, or line with muffin liners.

Mix up the dry ingredients in a large bowl.
Whisk together the wet ingredients in a separate bowl.
Create a well in the dry ingredients and pour the wet ingredients in and mix well.

divide the batter into the muffin tins. The recipe makes 10-11 muffins. Ba

Bake for 18-20 minutes.

They are very good.

Saturday, January 19, 2008

Rosie's Award Winning Brownies Go Gluten Free

I had been dreading trying this recipe out with my new gluten free techniques. I LOVE the original so much that I just figured I'd sneak out and eat them when I needed them. *I* can have gluten, I just don't ever cook with at at home for fear of cross contaminating something my son might eat/put in his mouth. He's four, and he still puts stuff in his mouth.

I finally made them with very few changes and they taste almost exactly like the ones I made before from the Rosie's cookbook.

Hopefully this isn't a copyright infringement because I changed the ingredients around a bit. Rosie/Judy if you find this, let me know. But remember you used to live downstairs from me on Shepard Street and I used to decorate Babycakes boxes for you in 1976.

Rosie's Award Winning Brownies -- GLUTEN FREE!

1 1/2 cups sugar
1 1/2 sticks butter
4 ounces unsweetened baking chocolate
3 eggs
2 tsp vanilla
1 tsp xanthan gum
3/4 cup plus 2 tbsp Annalise Robert's Food Philosopher's gluten free flour mix
1/4 tsp salt

preheat oven to 350 and line a 9x9 baking pan with parchment paper and spray with canola oil

Melt the chocolate and butter over a low double boiler. Allow to cool for at least 5 minutes.

Pour chocolate butter mix over sugar in large bowl of electric mixer and mix on medium until well blended.

Add the vanilla and mix

Add the eggs one at a time, mixing between each one until well blended About 10-20 seconds each

Put in the "flour" salt and xanthan gum

Mix on low and finish mixing by hand

Put in a 9x9 baking dish

Bake for 25-30 minutes until a soft crust forms over the top. They taste best completely cooled, especially on the 2nd day.

Monday, January 14, 2008

New Cookbook Full of Fatty Goodness

I bought a copy of the latest gluten free cookbook by Rebecca Reilly. She makes frequent use of almond flour, which adds a lot of taste and texture. But in brownies, it was a big gritty.

She is a Cordon Bleu trained chef and it really shows in the recipes. They are FULL of cream and butter. A lot of the recipes are normal entrees, like quiche and spinach pie. They sound good, but I'd have to cut the fat in half or I think that food would kill me. Normal people who cook a lot, just don't cook that way. I made her corn muffins tonight and they called for a stick of butter, and over a cup of cream. Corn muffins are a staple around here. They make a nice starch for just about any meal and they keep well. But I think we'll all be huge if we make them Reilly style.

I'm all about decadent desserts. But I like to keep the meals around here relatively light. (so the desserts can rock) I have no problem plopping a chunk of butter on our green beans, but this food was beyond heavy. We're talking a POUND of cream cheese in an entree! Who cooks like that at HOME?

But there are some great recipes that I hope to explore. I think I can rework the corn muffins and keep the texture and reduce the fat.

Cross posted to You Made That.