Peanut Butter and Chocolate Chunk Cookies

comfort...

we all seek to find a portion of comfort in the face of harsh challenges, new places, life-changing events and sometimes just a simple day's work. it's just our nature. my son, at three, is still firmly attached to his pacifier and chi-chi blanket. we need our comforts. i'm in no hurry to remove his from him. i am confident that the day will come that he will no longer require them, but will certainly find new sources of solace in the face of life's struggles.

seems there are things, though, you just don't outgrow. some for better. others for worse. 

 last weekend i attended my first conference of fellow food lovers. we all write blogs. it was a fantastic feeling to be in a room full of others very much like me. each of us so desiring to shout from the rooftops (or maybe just our computer screens) the joy and beauty and life that is in the very food we eat. with our own unique megaphones, we all wanted to tell the same story. each qualified in a special way, as an artist, a story-teller, or a home-maker, to celebrate the human experience of eating. this eat write retreat truly was a time of inspiration.

but, in crept rude, silly insecurities. whizzing me back to the fragile days of junior high. isn't it strange, how when you least expect it those insecurities reappear and can make you believe such funny things... doubting purpose and talent and self.

comfort came to me in a quilt of words. patched by many, not even knowing. tricia shared with me that she viewed the dangerous act of comparing to be a violent move to make against yourself. why we all do it, i don't know... it surely is not extending kindness to ourselves. monica reminded us to release those fears and doubts. we must speak with our own unique and valuable voices. and perhaps most moving were the words spoken by shauna. in her strong, reassuring voice she implored us to do what we love, only because we love it and to help others. to not be driven only by perceived successes of page views, subscribers or even book deals, but to maintain foremost the joys of sharing, community and creativity.

this retreat provided for me not only a priceless connection to many extraordinary people, a belly-full of fantastic meals and literal bags-full of exciting kitchen goodies, but mostly an assurance and vision of what i dream this space to be. (thank you, thank you, robyn & casey.)

consolation and comfort can come in many forms. a child's pacifier. a quilt of words. and for me, always, a warm chocolate chunk cookie.

Peanut Butter and Chocolate Chunk Cookies

1/2       cup butter, softened
1          cup firmly packed dark brown sugar
3/4       cup sugar
2          cups creamy peanut butter
3          large eggs
1          teaspoon vanilla extract
4 1/2     cups gluten-free rolled oats, divided
2          teaspoon baking soda
1/4       teaspoon salt
1          (11.5-ounce) package chocolate chunks, divided
1 1/2     cups coarsely chopped pecans

1. Preheat oven to 350`.

2. Beat butter at medium speed of an electric mixer until creamy; add sugars, beating well. Add peanut butter, eggs and vanilla; beat well. Add 4 1/4 cups oats, baking soda and salt, and stir well. Stir in 1 1/4  cups chocolate chunks and pecans.

3. Drop dough by the 1/4 cup 4-inches apart onto parchment line cookie sheets. Lightly press cookies with fingertips into a 3 1/2-inch circle. Press a few additional chocolate chunks into tops of cookies and sprinkle with remaining oats.

4. Bake at 350` for 14 minutes. The centers of the cookies may be a little soft. Cool 3 minutes on cookie sheets; remove to wire racks to cool.
Yield: 2 1/2 dozen cookies

this recipe was adapted from this phenomenal coastal living recipe.

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Mom's Any-Time Mix

not just for a party. not just for a snack. not just for the trail.

it's any-time mix.

Mom's Any-Time Mix

8        cups rice chex
1 1/2    cups pecan halves
1 1/2    cups walnut halves
1         cup gluten-free pretzels (i love glutino)
1         cup butter
1         cup packed brown sugar
1/4      teaspoon cayenne pepper
Cooking spray

1. Preheat oven to 350`.

2. Combine the first 4 ingredients in a large bowl. Set aside. Combine butter, brown sugar and cayenne pepper in a medium saucepan. Bring to a boil; boil 1 minute. Remove from heat; pour mixture over cereal mixture and stir to combine.

3. Pour mixture into a very large jelly-roll pan coated with cooking spray. Bake at 350` for 8 minutes, stir mixture and bake an additional 8 minutes.

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Corn Dogs

when i was in college i felt it was time to make (what i now think was) a ridiculous decision: i would either take up smoking or become a vegetarian. why those were my two options, i have no idea. considering my father is a cardiovascular and thoracic surgeon, i figured the vegetarian option would keep me from being kicked out of the family. 

fast forward a couple years. i'm in my dietetic internship. i became severely ill. hello, mononucleosis. after weeks of intense fatigue, horrible nausea, and generally just wanting to die, the first food craving i had was for a corn dog. really. after years of no meat, all i wanted was a corn dog. so, i ate one, and thus ended my vegetarian season.

i love corn dogs. until now it's been years since i've had one. and as i told a good friend the other day, gluten-free people deserve corn dogs too! 

i know on first consideration, it's not necessarily a dietitian's smartest lunch choice. but clearly, sometimes, you just want a corn dog. not to mention, these are super kid-friendly and because they're cut in half, the size is just right. be sure to use quality, organic, nitrate-free hot dogs.

Corn Dogs

8         nitrate-free, organic hot dogs, halved
1         cup gluten-free cornmeal
1/3      cup kumquat's all-purpose flour
1/2      tablespoon sugar
1         teaspoon baking powder
1/        teaspoon salt
1/4      teaspoon baking soda
1/2      cup buttermilk
1         large egg
canola oil
wooden sticks, cut in half

1. Heat hot dogs over low heat in a large skillet to just warm.

2. Combine cornmeal and next 5 ingredients in a medium bowl. Combine buttermilk and eggs. Stir buttermilk mixture into cornmeal mixture until smooth. Pour a cup-full of mixture into a tall drinking glass.

2. Heat 2 to 3 inches of oil in a saucepan until it registers 360` with a candy thermometer.

3. Skewer hot dog halves with wooden sticks. Dip one hot dog at a time in batter in drinking glass. Cook in hot oil in batches until golden brown. Drain on paper towels.
Yield: 16 small corn dogs.

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Shelter for the South...

for the care and remembrance of so many who were affected by the tornadoes last month. 

if you wish to help give hope... shelter for the south.

The Dietitian Speaks: Part 3

pioneers...

i ran across a quote over at the gluten-free girl's site a few weeks ago...

“... gluten free baking takes risk-taking and the ability to try things and fail. while regular baking has a long history and precedent, those of us baking gluten-free are really breaking ground and forging the path to finding amazing recipes.” – devon

to me, there is excitement in the challenge of pioneering the future of baking without gluten.  there are certainly failures and retests. but even those are a step in the direction of knowledge and success. and along the way we can also learn what is necessary or unnecessary.

for example, xantham gum.

many people have believed xantham gum is necessary to successfully bake gluten free. what is xantham gum, you ask? it is derived from a certain bacteria called Xanthomonas campestris.
have you ever seen black, slimy rot growing on broccoli or other leafy greens? that would be Xanthomonas campestris. once the bacteria was combined with certain sugars, the slime turned into a clear gum. and someone decided to use it as a thickener and binding agent in all sorts of things, especially gluten-free things. nice, huh?

adding to the "ick" factor, xantham gum can have a laxative effect in large quantities and can cause all sorts of gastrointestinal issues in some people. thanks, but no thanks. that's the last thing someone recovering from gluten issues wants to take on. we want happy bellies.

have you ever had a gluten-free product that was especially chewy and gummy? that's the xantham gum. no wonder, right? when you don't use the gums, the products are tender, but not chewy.

there are times, though, that gluten-free baking calls for a little help in the binding department. (think about the structural difference between a yeast bread and a pie crust...) in wheat-bread baking, that little protein, called gluten, acts to give structure and strength. when not using gluten, there are options for binding agents other than gums... egg yolks, ground golden flax seeds, ground chia seeds, gelatin and pectin.

the recipes i've posted on this site mostly call for ground golden flax seeds (which can be purchased already ground) and egg yolks. when the flax seeds are combined with warm water, it forms a viscous mixture. they're highly hygroscopic (layman's terms: water-lovin') which makes them a good substitute for gums. but even better, flax is a great source of omega-3 fatty acids and fiber. flax has been shown to protect against cancers, help fight high blood pressure, improve heart health and fight numerous other diseases. so much better than black rot, right?! because of the high oil content and tendency to go rancid, it's important to keep ground flax in the refrigerator. (chia seeds are similar in property and function, but i've not used them. have you?)

so if you don't see xantham gum called for in my recipes and/or you wonder what all the flax seed is for, then hopefully this has explained it. and if you don't eat gluten, have been eating products chalked full of gums and continue to have tummy issues, maybe this is the key for you!

as pioneers, we're learning as we bake. seems, we've only just begun...

Sticky Toffee Pudding

i suppose it would've made a lot of sense to post this recipe a few weeks ago with all of the hoopla around the royal wedding. honestly though, i didn't watch the wedding. i know, i know. i hope that doesn't make me a bad person. i certainly wish those two the best and hope they're truly happy. i think the pressure of that day would've pretty much given me a heart attack.

but, i love england. the architecture. the history. the accents. and i do believe they've contributed some tasty dishes to this world, despite the bad reputation they have in the arena of tastebuds. if you have any doubt, this one will convince you for sure.

firstly, the word "pudding" is always a great place to start for me. though, like the words "biscuit", "chips", and "rocket", pudding means something entirely different on the other side of the pond. their puddings are typically flour-y batters that are steamed or baked. like a tender cake.

sticky toffee pudding is one of the most famous of britain's puddings... and for good reason. it's a sweet baked cake, filled with softened dates. and then the sticky toffee... watch out. delicious.

so if you're still on a royal wedding high, or if you are just looking for a perfect new dessert,
this one's so worth it.

Sticky Toffee Pudding

Cooking spray
1        cup chopped dates
1        teaspoon baking soda
water

1/4      cup butter
2/3     cup dark brown sugar
2        large eggs
1        teaspoon vanilla
185    grams (about 1 1/2 cups) kumquat's all-purpose flour
1 1/2   teaspoon baking powder
1/2     teaspoon salt

Sauce:
1/2      cup dark brown sugar
3/4     cup cream
2        tablespoons butter
1/2      teaspoon vanilla

1. Preheat oven 350`. Coat 4 (12-ounce) ramekins generously with cooking spray.

2. Place date pieces in a medium saucepan and add just enough water to cover. Simmer covered, 5 minutes. Remove from heat and let sit, covered, 5 minutes. Mash and stir with fork until combined.

3. Cream butter and 2/3 cup brown sugar at medium-high speed of an electric mixer until light and fluffy. Add eggs and vanilla; add flour, baking powder and salt, and stir until just combined. Stir in dates. Pour batter into prepared ramekins.

4. Place ramekins in a 9-inch baking pan. Fill pan with about 2-inches of warm water, being careful not to splash water into the ramekins. Bake at 350` for 45 minutes or until a pick inserted in the center comes out clean. Let stand 15 minutes.

5. For the sauce, combine 1/2 cup dark brown sugar and next 3 ingredients. Simmer all ingredients for 2 minutes.

6. Remove cakes to dessert plates. Poke holes over cake with a wooden pick. Pour sauce over cake. Serve with whipped cream or vanilla ice cream, if you want it.
Yield: 9 servings.

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Pastel de Tres Leches con Coco

in honor of today, cinco de mayo, here's a tres leches.

this simple, meek cake is drowned in a trio of sweet milks... and a splash of rum.

Pastel de Tres Leches con Coco

1       cup sugar

6       large eggs

140   grams (about 1 cup) kumquat's all-purpose flour      

1/2    teaspoon ground cinnamon

Cooking spray

1       tablespoon rum

1       (14-ounce) can sweetened condensed milk

1       (13.5-ounce) can coconut milk

1       (12-ounce) can evaporated milk

whipped cream

sliced peaches in light syrup 

1. Preheat oven to 350`.

2. Mix sugar and eggs in the bowl of a stand mixer on high speed until pale and thick, about 12 minutes. Add flour and cinnamon, gently folding into egg mixture. Pour butter into a 9-inch springform pan coated with cooking spray. Bake at 350` for 40 minutes, or until pick inserted in the center of the cake comes out clean. Allow to cool.

3. Combine rum and milks in a large measuring cup. Poke holes in cake with a toothpick; slowly drizzle milk mixture over the top of the cake. Chill until milk is absorbed, about 4 hours or overnight. (mixture may not completely absorb. if so, spoon extra over each serving...) Serve slice topped with whipped cream and sliced peaches. 

Yield: 10 servings.

adapted from this recipe

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Gluten Free Ratio Rally: Maple Oat Nut Scones

i saw a study recently that determined caffeine cravings are linked to specific hereditary genes. 

i am living proof. my parents have always loved to drink coffee. my husband would happily inject the stuff directly into his veins if possible. so, unfortunately my son has no chance. in our house, we have a morning pot. then one in the afternoon. then sometimes another after the boy heads to bed. i have multiple times stated, "if it's not covered in coffee stains then it doesn't belong to us." don't judge.

to make the story even more pathetic, we're picky coffee drinkers. firstly, i like strong "jet fuel" coffee. secondly, working together with the firstly, i love me some starbucks. i'm just not sure what addictive ingredient they roast into that stuff but it's worked on us. 

i do remember fondly the days of browsing the pastry case while waiting for my tall coffee of the day. my all-time favorite was their maple oat nut scone. scones, in general, are always a pleaser for me. but these... oh, these... maple sweetness, oaty texture, filled with sugared pecans and topped with a perfect double glaze of maple and sugar. i have missed them. can you tell?

it's gluten-free ratio rally time again and when scones were named the subject, i knew my mission.

 

scones have been an exciting project. unlike last month's quickbread ratio, this month's ratio has left room for much experimentation and artistic liberty. on top of that, it seems scones themselves come in multiple varieties depending upon who is making them and on what side of the pond they're being baked. they can be made with cream or egg or butter. they can be cut into triangles or rounds or squares. or dropped like biscuits.

typically, i like my scones in triangle form (and so does whoever makes the starbucks scones). and all the scones i've developed previously have included cream, butter, AND egg. why not, right?! so then, all that was needed was the appropriate ratio...

3 parts flour: 1 part liquid: 1/2 part egg: 1 part fat

what in the world does that mean, you ask?

my scone recipe uses 12 ounces (340 grams) of flours, 4 ounces of liquids (cream & maple syrup), 2 ounces egg (1 large egg), and 4 ounces butter. (clearly a kitchen scale is mandatory in the world of ratios. plus, it's heavenly not having to clean a thousand measuring cups.)

at this point i'm considering that the flax slurry and extra egg yolk is taking the position xantham gum usually holds in gluten-free baked things. so i'm not counting it into the ratio. (just in case you were wondering.)

Maple Oat Nut Scones

3/4       cup chopped pecans

3          tablespoons sugar

1/4       teaspoon ground cinnamon

2          teaspoons water

4          teaspoons ground golden flax

4          teaspoons hot water

150      grams gluten free rolled oats, coarsely ground in blender or food processor

100      grams superfine brown rice flour

45        grams sorghum flour

45        grams tapioca flour

48        grams (1/3 cup) dark brown sugar

1          tablespoon baking powder

1/2       teaspoon ground cinnamon

1/2       teaspoon salt

8         tablespoons (4 ounces) chilled butter

1/3       cup heavy cream

3         tablespoons maple syrup

1          large egg

1          large egg yolk

3/4       teaspoon maple extract

1 1/4     cups powdered sugar

4         teaspoons milk

1/2       teaspoon maple extract

1/2       cup powdered sugar

2 1/2    teaspoons milk

1. Combine pecans, 3 tablespoons sugar, 1/4 teaspoon ground cinnamon and 2 teaspoons water in a small skillet. Bring mixture to a boil over medium-high heat; cook, stirring frequently, until mixture gets sticky. Transfer mixture to a piece of parchment or wax paper; spread to a single layer and set aside.

2. Combine flax and water; stir to make a paste. Set aside.

3. Combine oats and next 7 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, or carefully with fingers, until mixture resembles coarse meal.

4. Combine cream and next 4 ingredients in a medium bowl or measuring cup. Add cream mixture and flax paste to dry ingredients; stir until combined. Add sugared pecans, breaking up large pieces if necessary; stir to combine.

5. Form dough into an 8-inch circle on a parchment-lined baking sheet, using very lightly floured hands. Chill dough for 30 minutes.

6. Preheat oven to 400`. Cut dough into 8 wedges, leaving room between to spread while baking without touching. Bake at 400` for 18-20 minutes or until golden brown. Allow to cool completely on wire racks.

7. Combine 1 cup powdered sugar, 4 teaspoons milk and 1/2 teaspoon maple extract until smooth. Spread evenly over scones; allow to dry.

8. Combine 1/2 cup powdered sugar and 2 teaspoons milk. Drizzle over scones. Grab one of these, a strong cup of coffee, a good book, breathe deeply and enjoy.

Yield: 8 scones.

i'm beyond thrilled to report that these scones instantly transported me back to my gluten-eating days. hello, lovelies. welcome back to my world.

 

many thanks to the sweet lauren at celiac teen who was our host this month, helping us organize all of the rallying-deliciousness. please check out the rest of the gluten-free scones... they're worth a drool.

amie from the healthy apple made chocolate chip n' rice crispy 'muffin' scones
britt from GF in the city made blueberry buttermilk scones
brooke from b & the boy made coconut scones with pineapple curd
caleigh of gluten free[k] made scones
caneel from mama me gluten free made savory jalapeno cheese scones
caroline at the g-spot made carrot raisin scones with cinnamon glaze
charissa at zest bakery made amaretto-soaked cherry and almond scones
clare of gluten freedom made strawberry banana scones
erin at the sensitive epicure made cranberry millet scones
irvin of eat the love made garlic bacon thyme scones with white pepper maple glaze
jeanette of jeanette's healthy living made coconut pineapple scones
jenn at jenn cuisine made apple banana and currant scones
karen of cooking gluten-free made oat scones with currants
kate of katealice cookbook made cinnamon fruit scones
lauren at celiac teen made multi-grain cream scones
lisa at gluten-free canteen made bisconies
lisa at with style and grace made lavendar and earl grey lemon scones
marla at family fresh cooking made avocado scones
meaghan at the wicked good vegan made simple scones with clotted cream and strawberry jam
melanie at mindful food made hazelnut cream scones with blackberry jam
meredith of gluten free betty made cinnamon raisin scones
mrs. r at honey from flint rocks made classic cream scones and almond fig scones 
pete and kelli at no gluten, no problem made mesquite scones
sea at book of yum made classic british currant scones 
shauna of gluten-free girl and the chef made scones  
silvana at silvana's kitchen made pecan streusel scones
tara at a baking life made crystallized ginger cream scones
tr at no one likes crumbley cookies made cinnamon cream cheese scones
wendy of la phemme foodie made red velvet scones

winnie of healthy green kitchen made coconut raisin scones

 and stay tuned in june... pâte à choux!!

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