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.
Saturday, January 19, 2008
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.
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.
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