kumquat

Gluten-Free Ratio Rally: Nutella Crepe Cake

2012-03-07T08:00:00.000-05:00

this month the gluten-free ratio rally crew has decided to take on crepes.

one of my fondest food memories of the years we lived in heidelberg, germany, are of the nutella crepes we would buy while walking around the festive christmas markets. gooey hazelnut-chocolate melted in a warm, fresh crepe folded in quarters and wrapped in a piece of parchment... that's the perfect snack for a cold day of walking around admiring all of the hand-painted ornaments, puppets and specialty booths that filled the cobblestone-lined squares.

so when crepes came up this month, as hard as i tried, i couldn't deny the obvious pair of crepes and nutella. i have, though, always been a little intrigued by crepe cakes and have never before made one. i love all those pretty, fussy layers piled into a lovely tower... so i did.

i have to admit... i have nicknamed this dessert, "the delicious mess". because the nutella jar warns to not refrigerate as crepe cakes typically require, i decided to build and shoot this sucker without chilling for fear the nutella would harden into a scary, chalky mortar between the crepe layers. though it was delicious, it was a bit of a mess. i did, however, chill the cake after taking photos and i'm happy to report the nutella remained just as it should be, smooth and creamy. the whole cake was just a little more set and less messy. so if you have the luxury of time and self-control, chill for a bit prior to serving. if not, then go ahead and dig in. just have some napkins nearby.

ruhlman's ratio for crepes is 1 part liquid : 1 part egg : 1/2 part flour.

my ratio looks more like 1.3 parts liquid : 1 part egg : 1 part flour.

Nutella Crepe Cake

280 grams (about 2 cups) kumquat's all-purpose flour

70 grams (about 1/2 cup) hazelnut flour*

2 tablespoons sugar

6 large eggs

2 cups milk

6 tablespoons canola oil

1 teaspoon vanilla

1/4 teaspoon salt

Extra oil for brushing skillet

Nutella
Chopped hazelnuts to garnish

Combine flours, sugar, eggs, milk, 6 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.

Heat a 10-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/4 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.

Spread a thin layer of nutella on one crepe. Place on serving plate. Spread a thin layer of nutella on another crepe; place on top of crepe on serving plate. Continue to spread nutella and stack remaining crepes. Spread a bit of nutella on top crepe. Top with chopped hazelnuts, if desired.

Chill and serve.
Yield: 1 crepe cake

*to make hazelnut flour, pulse hazelnuts in a small food processor until finely ground. be sure to stop processing before creating hazelnut butter.

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check out the rest of these delicious gluten-free crepes... both savory and sweet...

adina of gluten free travelette made breakfast crepes three ways

angela of angela's kitchen made buckwheat crepes with sweet potato, mushroom and kale filling

caitlin of {gluten-free} nom nom nom made buckwheat crepes

caleigh of gluten free[k] made banana cinnamon crepes

caneel of mama me gluten free made sweet crepes with caramelized bananas & nutella sauce

charissa of zest bakery made black pepper crepes with chicken tikka masala
claire of my gluten free home made victory crepe cake

erin of the sensitive epicure made socca with za'atar & sumac

ginger of fresh ginger made sweet 'n savory

heather of discovering the extraordinary made "southwestern" crepes

jenn of jenn cuisine made braised duck, fennel and chestnut crêpes

karen of cooking gluten-free! made crepes savory or sweet

mary fran of frannycakes made peanut butter crepe cake & vanilla bean crêpes sucrées

monika of chew on this! made dessert crepes with caramelized plantains, toasted coconut and chocolate sauce

morri of meals with morri made russian blini for two

pete and kelli of no gluten, no problem made key lime crepes

shauna of gluten-free girl made buckwheat crepes

t.r. of no one likes crumbley cookies made brownie crepes with strawberry wine sauce & basil tomato and feta crepes & fresh fruit crepe

tara of a baking life made breakfast crepes with eggs and kale

jonathan of the canary files made vegan crepes for filipino spring rolls

rachel of the crispy cook made raspberries and cream crepes

mrs. r of honey from flinty rocks made crepes - spinach & dessert

Recipe Redux: Olive Oil Chocolate Mousse

2012-02-21T08:00:00.003-05:00

because february means chocolate, that's exactly what we've taken on for this month's recipe redux.

several months ago my husband and i went out on a rare dinner alone to a great tapas spot called mas. as mentioned, going out on a kid-free dinner "date" is rare. even rarer is finding a dessert in a restaurant that is gluten-free. when the waitress mentioned their delicious sephardic chocolate mousse made with olive oil instead of cream, there was no way i could refuse.

so here's my version... other than the dairy-free benefit of this dessert, i also love the use of heart-healthy oil. and because i am not in the mood to take a chance with raw eggs, i decided to give the pasteurized shell eggs a try.

the result was just what i hoped... delicious, rich and utterly chocolate-y.

Olive Oil Chocolate Mousse

11 ounces bittersweet chocolate (i used 60% cacao ghiradelli)
8 large pasteurized eggs, separated
1/4 teaspoon cream of tartar
3/4 cups sugar, divided
1/2 cup extra-virgin olive oil
2 tablespoons coffee or water
1/2 teaspoon vanilla
1/4 teaspoon salt

Melt chocolate in a double boiler over low heat or in 30 second increments in the microwave; cool slightly.

Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat until stiff but not dry. (this may take a while because of the pasteurized eggs... you'll get there.)

Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, coffee, vanilla, salt, and melted chocolate. Fold whites into chocolate mixture.

Spoon into a serving bowl, or divide among 8-10 dessert cups or ramekins. Cover and chill for at least 6 hours.
Yield: 8 to 10 servings.

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this recipe was adapted from this recipe published in the new york times.

i'm sure i don't have to suggest too strongly, but feel free to check out the rest of the chocolate recipes...

Cowboy Cake Pops

2012-02-12T11:34:00.000-05:00

howdy, partner!

this month my little guy turns 4... and today is his rootin'-tootin' cowboy party, so you know what that means.

cowboy cake pops.

these guys were a lot of fun. it's always a happy thing when something you envision actually turns out. it's hilarious that both my mom and some friends said these pops actually look like my kid. if that was intentional, then i'm really good. yeah, it's not. but still cracks me up.

i must say that though this age had its hurdles, i am so grateful for the gift of my son. he is a really great little person, with a kind heart and a hilarious sense of humor. i can't believe he's growing so fast. we are blessed. and i am so glad he's mine.

happy birthday, buddy.

Cowboy Cake Pops

1 box yellow gluten-free cake mix (love betty crocker)
1 (1-pound) bag dark chocolate candy coating morsels
Rolos chocolate-caramel candies

1 (16-ounce) container ready-made vanilla frosting

1 (1-pound) bag vanilla candy coating morsels

Candy coating coloring: Yellow, Pink
Lollipop sticks

Lifesavers fruit candies
Strawberry Fruit Roll-Ups

1 black edible ink pen

(Styrofoam block)

Bake cake according to package instructions. Allow cake to cool completely.

Meanwhile, melt chocolate candy morsels and pipe or spoon 2 1/2-inch rounds onto a piece of wax paper. Freeze until firm. Affix one Rolo onto the top of each round, using more chocolate coating as glue. Allow to set.

Cut the cake into quarters. Finely crumble each quarter of cake in a large bowl. Add half the container of frosting. Mix into cake crumbles until well combined. Mixture should stick together to form a ball, not too crumbly, not too wet. (Add more frosting, if needed.) Reserve remaining frosting for another use.

Shape cake mixture into 2-inch balls, and flatten on one side (this will be the top of the head where the hat sits.) Place on wax paper-lined baking sheet, cover and chill in fridge till firm.

Carefully melt vanilla candy coating in a deep bowl in microwave according to package directions. Once melted, add a tiny bit of yellow and pink candy coating coloring to make pale skin-tone. Start with very little. You can always add more.

Dip 1/4-inch of a lollipop stick into candy coating mixture; insert the stick straight into the cake on the rounded up of the ball, almost half-way. Hold cake ball at the surface of the candy coating, spoon coating evenly over cake ball; and carefully tap off any excess. Work quickly, but not too forcefully or the cake ball will fall off the stick. Slip a Lifesaver candy up the stick at the "neck" of the cake pop. Place end of stick in the Styrofoam block until sturdy and allow to dry. Continue with remaining balls and Lifesavers.

Pipe additional pale skin-tone candy coating to make nose and ears. Pipe additional chocolate candy coating to make eyes and hair. Attach Rolo hats to top of head, using chocolate candy coating as glue.

Cut bandana shape out of Fruit Roll-Ups and wrap around Lifesaver. Attach with a little bit of candy coating, if needed. Use black edible ink pen to make his mouth.

Yield: about 24 Cowfolk.

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Flourless Chocolate-Pomegranate Cake

2012-02-02T09:21:00.001-05:00

today i have the privilege of guest-posting at my talented friend, debra's, lovely design blog, cocoon home. you may remember this delicious dinner she shared on my blog several months ago.

well, turnabout is fair play... and of course, i've brought dessert. this cake is one i've been waiting to share for a while. please, jump over to her site for more...

Flourless Chocolate-Pomegranate Cake

16 ounces semisweet baking chocolate (i used ghiradelli)

1 cup unsalted butter

1 tablespoon fresh pomegranate juice

1/8 teaspoon salt

8 large eggs, separated

1 1/2 cups sugar

Fresh pomegranate seeds

Preheat oven to 350°.

Combine chocolate and butter in a saucepan. Cook over low heat until chocolate and butter melts together, stirring occasionally. Remove from heat, stir in pomegranate juice and salt, and let cool a bit.

Beat egg whites in a large mixing bowl with high speed of an electric mixer until stiff peaks form. Beat egg yolks and sugar in another large mixing bowl with medium speed of an electric mixer until thick and pale.

Fold one-third chocolate mixture into egg yolk mixture. Gently fold in one-third of beaten egg whites. Fold in remaining chocolate mixture and egg whites. Pour batter into a greased 10-inch springform pan.

Bake at 350° for 30 minutes or until edges are set and center is still wobbly and not set. Cool to room temperature in pan on wire rack. Cover and chill 8 hours. Remove sides of springform pan before serving and sprinkle with pomegranate seeds.

Yield: one 10-inch cake.

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Gluten-Free Ratio Rally: Strawberry Cream Cheese Popovers

2012-02-01T08:50:00.003-05:00

this month the gluten-free ratio rally has decided to take on popovers.

popovers are those fantastic eggy, hollow, buttery breads that warrant their own pan, but can also be made in a muffin tin. when i was a teenager, my mom and i grabbed lunch a handful of times at neiman marcus' cafe. they always served warm popovers with butter and strawberry jam. that was my favorite part of the meal.

i am lucky enough to have a popover pan and was excited to use it this month. my husband's music teacher and dear family friend, marga, gave it to me. marga was one of the first people my husband wanted to introduce me to when we met and realized this might just be "it". despite scarring disabilities as a result of childhood polio, marga was so incredibly full of life. she and her dear, kind husband, dan, never had children of their own, so she would handpick students to "adopt". my husband and his brother were two of those. lunch at marga's was always thrilling... she loved to cook, feverishly supported arts and music, beamed while telling quirky, silly jokes or discussing politics, and gushed with pride over those boys that she loved. i was thrilled when marga gave me an enormous boxful of odd kitchen gadgets that were hers for our wedding gift. she said she knew i'd use them and adore them as she did. several years ago, marga lost a brave battle against cancer. we so miss her, but she will certainly never allow us to forget her.

the ratio for popovers is 2 parts liquid : 1 part egg : 1 part flour.

Strawberry Cream Cheese Popovers

2 tablespoons unsalted butter, cut into 6 pieces

2 large eggs (room temperature)

1 cup milk (room temperature)

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

1 teaspoon golden flaxmeal

1/2 teaspoon salt

6 teaspoons strawberry cream cheese*

Preheat oven to 400°. Drop a piece of butter in each cup of a popover tin or muffin tin. Place pan on a baking sheet.

In a small bowl, beat eggs until pale. Add milk; stir to combine. In a medium bowl, whisk together flour, flaxmeal, and salt. Add milk mixture to flour mixture and whisk until almost smooth.

Place popover tin and baking sheet in the oven for 3 minutes. Remove tin from oven and evenly divide batter between cups. Drop a teaspoon of strawberry cream cheese into each cup of batter. Bake for 30 minutes or until popovers are puffy, with brown crusts and hollow centers. Serve immediately.

Yield: 6 popovers.

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this recipe is a combination of a popover at epicurious and one i developed years ago. if you don't have strawberry cream cheese on hand, you can easily forgo it and bake up some plain popovers like the one below. so pretty and delicious...

this month's rally was generously hosted by mrs. r of honey from flinty rocks. please check out all of the other puffy popovers of the month...

mrs. r of honey from flinty rocks made gluten and dairy free popovers

brooke of b & the boy made chocolate and sweet potato popovers

charissa of zest bakery made lemon vanilla popovers with minnesota raspberries

claire of my gluten free home made chai popovers

erin of the sensitive epicure made popovers

ginger of fresh ginger made chive & black pepper/ toasted onion & aleppo pepper popovers

heather of discovering the extraordinary made basic popovers

jenn of jenn cuisine made chocolate popovers

jonathan of the canary files made cinnamon & star anise popovers

mary fran of frannycakes made honey coconut popovers

morri of meals with morri made little bitty popover bites

rachel of the crispy cook made corny popovers

tr of no one likes crumbley cookies made sweet cherry popovers

Recipe Redux: Dark Chocolate-Raspberry Oat Muffins

2012-01-21T08:35:00.004-05:00

for this month's recipe redux we've decided to take on breakfast.

so maybe muffins aren't always the healthiest breakfast, but i love them. paired with some protein on the side, i think these whole grain muffins definitely have a place on a healthy morning table. not to mention, muffins are not the kind of thing you can pick off the bakery shelf when you're gluten-free, so sitting down to one usually means it is a special homemade treat.

i was inspired by the delightful flavor combinations i stumbled across at simple bites. i also loved the idea of combining lots of rolled oats with my flour blend, which is already high in whole grain, to have a healthy and hearty muffin. dark chocolate and raspberries (hello, antioxidants...) were at the top of my list. yum, right!?

these pretty muffins are a great example of when avoiding gluten comes in handy in the kitchen. if you've baked many muffins, you are familiar with the admonition to "not over-mix"! over-mixing with regular wheat flour produces too much gluten and results in a tough, peaked muffin. guess what... when there's no gluten from the get-go, you can mix those suckers as much as you'd like and never have to worry about tough muffins. nice, huh? and because a tender product is the what we're going for, it is not even necessary to add gums, flax meal, or any other binder to the mix.

Dark Chocolate-Raspberry Oat Muffins

88 grams (about 1 cup) old-fashioned rolled oats (certified gluten-free)

1 cup milk

1 teaspoon apple cider vinegar

1 large egg

1/2 cup melted butter, cooled

1 teaspoon vanilla extract

1/4 cup dark brown sugar*

160 grams (about 1 cup plus 2 tablespoons) kumquat's all-purpose flour or other gluten-free flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

4 ounces dark (bittersweet) chocolate, coarsely chopped or broken

1 pint fresh, organic raspberries

turbinado sugar

Combine oats, milk and apple cider vinegar in a large bowl. Let stand for 1 hour. Remove egg from fridge to come to room temperature while oats are soaking. Melt butter and allow to cool to room temperature while oats are soaking.

Preheat oven to 375°. Add egg, butter, vanilla, and dark brown sugar to oat mixture; stir to combine. Stir in flour, baking powder, baking soda, cinnamon, and salt. Fold in dark chocolate and raspberries.

Spoon mixture evenly into 12-muffin tins lined with cupcake liners. Sprinkle each tin of batter with a finger-full of turbinado sugar. Bake at 375° for 21 minutes or until golden and a pick inserted in center comes out clean. Cool in pans for a few minutes. Enjoy!

Yield: 12 muffins.
*these muffins are not overly sweet. if you like yours on the sweet side, add more sugar, up to 1/2 cup total.

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don't forget to check out all of the healthy and delicious breakfast recipes for the month... click on the link to make the jump.

Classic Chocolate Chip Cookies

2012-01-14T09:23:00.000-05:00

when my sweet, cookie-baking neighbor's kitchen was filled with an array of delicious smelling, gluten-laden cookies last weekend, i came to the realization that i had not eaten a homemade chocolate chip cookie in over 5 years.

tollhouse chocolate chip cookies were one of the first things i baked religiously, surely more batches in high school than i should be proud to admit publicly. considering this fact, i felt that it was surely time to take on the classic in gluten-free form.

i am so happy to report that a fresh from the oven, warm and gooey-chocolate chip cookie (or two or three... ) passed my lips today. oh my. so delicious.

i have to admit that they aren't quite as chewy as i'd prefer. they were a bit more tender, in the way most gluten-free baked goods can be (especially the ones without gums). but still incredibly delicious and delightful to a tummy that hasn't seen an old favorite in a long time.

Classic Chocolate Chip Cookies

1 teaspoon golden flaxmeal

2 teaspoons hot water

350 grams (about 2 1/2 cups) kumquat's all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (8 ounces) butter, softened

1 cup brown sugar

1/2 cup sugar

2 teaspoons vanilla extract

2 large eggs

2 cups (12 ounces) chocolate chips

Combine golden flaxmeal and water in a small bowl. Set aside.

Combine flour, baking soda, and salt in a medium bowl. Combine butter, sugars, and vanilla extract in a large bowl; cream together with an electric mixer until fluffy. Beat in eggs, one at a time. Stir in flax slurry. Gradually add flour mixture to butter mixture, until all is combined. Stir in chocolate chips until well-combined. Chill for 30 minutes.

Preheat oven to 375°. Spoon 1/8 cup batter onto a parchment lined baking sheet. Press down slightly. Bake at 375° for 12-14 minutes or until golden brown.

Yield: about 2 dozen cookies.

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Gluten-Free Ratio Rally: Sweet Buttermilk Biscuits

2012-01-04T11:10:00.003-05:00

happy new year!

with the new year comes a new month of the gluten-free ratio rally. this month we baked biscuits.

as a girl with deep southern roots, biscuits are a must. biscuits make me think of my grandmother. every breakfast at her house included biscuits and sausage patties. which makes sense because her mother, my mom's grandmother, made biscuits from scratch every morning. biscuits make my mom think of her grandmother too.

it was over the holidays in my mom's kitchen that i needed to make the biscuits for this post. so i let mom decide... what kind of biscuit do i make? since she has recently determined that a gluten-free diet may be necessary for her too, she obviously was hungry for a good, basic, a little-sweet, buttermilk biscuit. the kind that goes with everything.

ruhlman's ratio for biscuits is 3 parts flour : 1 part fat : 2 parts liquid.

Sweet Buttermilk Biscuits

2 teaspoons golden flaxmeal

4 teaspoons hot water

420 grams (about 3 cups) kumquat flour

53 grams (about 1/4 cup) sugar

1 tablespoon plus 1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chilled butter, cut into small pieces

1 cup buttermilk

Cooking spray

Melted butter

Honey

Preheat oven to 400°.

Combine flaxmeal and hot water to make a slurry. Set aside

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into flour mixture with a pastry cutter, two knives, or your fingers until mixture resembles coarse meal. Stir in buttermilk and flax slurry until mixture forms a dough.

Fold out onto a lightly floured surface; knead until mixture comes together and pat into 3/4-inch thickness. Cut biscuits with a 2 1/2-inch cutter, being sure not to twist cutter when releasing dough. Place biscuits a few inches apart on a baking sheet coated with cooking spray. Brush biscuits with melted butter.

Bake at 400° for 15 to 17 minutes or until golden brown. Stir honey into remaining melted butter and brush tops of hot biscuits.

Yield: 9 biscuits.

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this month i had the privilege of hosting the rally with all of my talented fellow gluten-free bloggers. please check out their delicious biscuit recipes from the links below.

amanda from gluten free maui made classic biscuits and gravy

amie of the healthy apple made wasabi parsley biscuits

caleigh of gluten free[k] made american style biscuits

caneel of mama me gluten free made whole grain pecan drop biscuits

charissa of zest bakery made eggnog biscuits with grated nutmeg

erin of the sensitive epicure made scallion biscuits with sausage gravy

heather of discovering the extraordinary made almond coconut tea biscuits

jean of gluten-free doctor recipes made jammers

jonathan of the canary files made vegan sesame shiso biscuits

karen of cooking gluten free! made biscuit template with dairy free substiutions

lisa of gluten free canteen made fluffy biscuits

mary fran of frannycakes made suprise flavor biscuits

mrs r of honey from flint rocks made turkey pot pie with biscuit topping

rachel of the crispy cook made hummus in a biscuit

silvana of silvana's kitchen made sausage-n-cheddar bialy biscuits

tr of no one likes crumbley cookies made lemon basil biscuits

2011-12-25T11:10:00.000-05:00

sweet hymns of joy in grateful chorus raise we
let all within us praise His holy name
Christ is the Lord, let ever ever praise Thee
noël, noël

merry christmas!

Recipe Redux: Curried Eggplant and Chickpea Soup

2011-12-21T09:42:00.001-05:00

this month for the recipe redux we've been challenged to prepare a recipe with legumes that would be a festive crowd pleaser.

december has been a great month. so far it has included the perfect amount of holiday parties and entertainment, a little bit of travel and a smidge of relaxing. (actually, i'm hoping some serious down-time can come as christmas day nears.)

whether it's for a christmas party or a night in by a warm fire, this soup is flavorful, cozy and comforting. roasting the vegetables and chickpeas brings out a delightful, complex flavor that i love.

Curried Eggplant and Chickpea Soup

1 (1 1/2-pound) eggplant, unpeeled and cut into 1-inch pieces

5 carrots, peeled and cut into 1-inch pieces

1/2 onion, cut into 1-inch pieces

7 cloves garlic, peeled

4 tablespoons plus 2 teaspoons olive oil, divided

2 tomatoes, halved

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

4 cups vegetable broth

2 teaspoons curry powder

1 teaspoon salt

1/2 teaspoon pepper
garnish: basil leaves

Preheat oven to 425°. Place eggplant, carrots, onion and garlic on a rimmed baking sheet; toss with 2 tablespoons olive oil. Place tomatoes and chickpeas on a rimmed baking sheet; toss with 2 tablespoons olive oil. Roast both trays of vegetables at 425° for 45 minutes, stirring every 15 minutes.

Remove and discard tomato skins; place tomatoes in the container of a blender. Place remaining vegetables in a large saucepan. Add broth, curry powder, salt and pepper. Transfer half of mixture to blender container; process until smooth. Return mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes or until heated throughout, stirring frequently. Garnish with basil, if desired.
Yield: 6 servings

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click on the photo links below to check out the other delicious legume recipes for this month...

Chocolate-Peppermint Biscotti

2011-12-15T08:12:00.000-05:00

the holidays are in full swing.

it seems unseasonably warm here in virginia, which is not a complaint from this texas girl. we're not bred for cold. but it's just cold enough to enjoy the holidays... a little christmas music, lights strung throughout the house, the elf of the shelf, and the smells of freshly baked christmas goodies wafting through the air.

last year i baked about a dozen batches of biscotti for my parents to give as gifts. this year, considering my full plate of busy-ness (including finishing my manuscript, which i turned in today - yay!), my mom showed much kindness and resisted asking for a round two of christmas biscotti-a-thon. but i can't really let the season slip by without at least a batch or two. since the favorites last year were the gingerbread and the chocolate-peppermint versions, i eeny-meeny-miny-moe'd and landed on these beauties...

which i may have rigged just a bit, because i totally have a thing for the mint-chocolate combination. there is just something so refreshing about those two together (which would also explain the ever-present bag of peppermint patties in my freezer). not to mention the happy candy stripes that top these cookies... they're just so christmas and a great way to use extra candy canes or peppermints. i'm also kinda addicted to those white chocolate-peppermint kisses that only come out this time of year. the little sugary beads of peppermint-y-ness and the smooth white chocolate are just the right little bite at the end of the day. i've never before used them in these biscotti, but decided i might as well share the delicious wealth so i chopped them up and threw them in. the flavor they added to my basic chocolate biscotti was exactly what i was looking for.

Chocolate-Peppermint Biscotti

2      teaspoons ground golden flax
4            teaspoons very hot water
280        grams (about 2 cups) kumquat all-purpose flour

1            cup sugar
1/4         cup cocoa (i used dark chocolate cocoa)
1            teaspoon baking soda
1            teaspoon baking powder
1/8         teaspoon salt
1            large egg
2            large egg whites
1            teaspoon vanilla extract
1/2         cup chopped peppermint-white chocolate kisses
Cooking spray
white chocolate candy coating
crushed peppermints

Preheat oven to 350°. Combine the ground flax and hot water in a small bowl; stir until a thick slurry forms. Set aside.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt; stir until combined. Combine egg, egg whites and vanilla in a small bowl. Add egg mixture and flax slurry to flour mixture; stir well (mixture will be very crumbly). Add chopped peppermint-white chocolate kisses.

Pour mixture out onto a clean surface. Work mixture into a dough and knead until well blended. Shape into a 14- x 4-inch log on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes. Cool on a wire rack for 5 minutes.

Remove log to a cutting board and slice into 3/4-inch thick slices with a serrated knife. Return slices to baking sheet; bake 5 minutes. Flip cookies and bake an additional 5 minutes; cool on wire racks.

Melt candy morsels in an 11- x 7-inch baking dish. Dip long side of each biscotti cookie in melted chocolate, spreading with a spoon if needed. Sprinkle with crushed peppermints. Allow to dry.

Yield: 1 1/2 dozen.

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The Gluten Free Scallywag Online Christmas Magazine

2011-12-13T20:18:00.001-05:00

i am so very humbled and honored to have been included in this lovely online christmas magazine by jas at the gluten free scallywag in melbourne. she is a talented and kind soul, who regularly posts beautiful photos and mouth-watering recipes on her blog.

treat yourself to a look at this gorgeous and impressive masterpiece full of gluten-free holiday recipes. just click on the image below to open the magazine.

...have yourself a merry little christmas!

Gluten-Free Ratio Rally: Classic Sugar Cookies

2011-12-07T09:35:00.004-05:00

the last month of 2011 is here. and this month we celebrate cookies.

to me, christmas would not be complete without home-made, hand-decorated sugar cookies. some of my favorite holiday memories are of cutting and decorating cookies with my mom and sister at christmas-time. ask anyone who knows me well, and they will tell you that cookie decorating is one of my favorite things to do in the kitchen. i think that creative joy came from all of those very days preparing christmas cookies with my family.

after several gluten-free years of sugar cookie-less christmases, it warms my heart to say that they're back in my holiday kitchen. i have finally made a gluten-free version and they are all that i ever dreamed they'd be. slightly almond scented, thick and tender, buttery-sweet sugar cookies. like many gluten-free products, the cookies are tender, but they are not too fragile to handle. i've iced and decorated these with royal icing, which gives them even more structural support.

ruhlman's ratio for a sugar cookie is 1.5 parts flour / 1 part sugar / 1 part butter.
the ratio i used was close enough. it came out to 1.8 parts flour / 1 part sugar / 1 part butter.

Classic Sugar Cookies

1 teaspoon golden flaxmeal

2 teaspoons very hot water

420 grams (about 3 cups) kumquat's all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup salted butter, softened

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Combine flaxmeal and hot water in a small bowl. Mix well until a slurry forms; set aside. Combine gluten-free flour, baking powder, and salt in a medium bowl.

Beat butter and sugar in the bowl of a standing mixer, or with a handheld electric mixer, for 5 minutes or until pale. Add flax slurry, egg, vanilla extract, and almond extract; beat until combined. Stir in flour mixture until dough forms.

Transfer dough to a large sheet of wax paper. Top dough with another sheet of wax paper. Roll dough to 3/8-inch thickness. Place wax paper covered dough onto a baking sheet and place in freezer for 30 minutes.

Preheat oven to 350°. Remove dough from freezer; peel top layer of wax paper off of dough and place back on dough. Turn dough over; peel layer of wax paper off of dough and discard paper. Cut cookies with desired cookie cutter shapes. Re-roll all excess dough and cut cookies (no need to re-chill).

Place cut cookies onto a baking sheet lined with parchment paper. Bake at 350° for 12 minutes or until edges are barely golden and middles look tender.

Yield: about 2 dozen cookies.

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Royal Icing

16 ounces powdered sugar

3 tablespoons meringue powder

5-6 tablespoons warm water

1 teaspoon corn syrup

Combine ingredients in the bowl of a standing mixer. Beat on high until stiff peaks form. Color with gluten-free food colorings, if desired.

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a big, ol' thanks to my sweet friend and neighbor, kelly of one creative cookie, for generously letting me use her beautiful and exciting sprinkles and sugars. if you do eat wheat or have friends who do, her cookies are to die for. my family says they're delicious. i know that they're gorgeous!

and thanks also to caroline for hosting us and our cookies this month. now, time to drool over all of the other gluten-free holiday cookies...

amanda of gluten free maui made simple shortbread
amie of the healthy apple made grapefruit sugar cookies
brook of b & the boy made candy cane shortbread
caleigh of gluten free[k] made mulled spice cookies
caneel of mama me gluten free made cardamom date cookies
caroline of the g spot revolution made double chocolate chip peppermint cookies
charissa of zest bakery made coconut peanut butter chocolate cookies
claire of gluten freedom made chai latte cashew cookies
erin of the sensitive epicure made spritz cookies with jam
irvin of eat the love made apple brown butter bay leaf spice cookies
jean of gluten free doctor recipes made reindeer cookies
jenn of jenn cuisine made basler brunsli
jonathan of the canary files made salted oatmeal raisin cookies
karen of cooking gluten free made mexican wedding cakes
lisa of gluten free canteen made molasses rum raisin cookies

mary fran of frannycakes made pinwheel cookies
meaghan of the wicked good vegan made chocolate chip cookies
meredith of gluten free betty made chocolate peppermint cookies

mori of meals with morri made thumbprint cookies with apricot preserves
pete & kelli of no gluten, no problem made belgian speculaas cookies
rachel of the crispy cook made melomakarona
shauna of gluten-free girl made soft molasses cookies
silvana of silvana's kitchen made old-school italian jam-filled hazelnut cookies
tr of no one likes crumbley cookies made cinnamon lemon cookies
tara of a baking life made walnut shortbread

these cookies will also be a part of the gluten free scallywag's online gluten-free christmas magazine. please hop over to the gorgeous and amazing magazine and treat yourself to a look! thanks, jas, for the great honor of being a part of something so lovely and mouth-watering!

2011-11-24T08:36:00.000-05:00

happy thanksgiving!

Recipe Redux: Sunken Pecan-Streusel Butterscotch Teff Loaf

2011-11-21T08:31:00.001-05:00

this month the recipe redux has challenged us to make something from a whole grain. and since i had a fresh bag of teff flour burning a hole in my freezer, i was inspired to pull it out and give it a try.

one of the most exciting things about embracing gluten-free cooking is the inspiration to use new flours. because we don't have the opportunity to use the usual all-purpose wheat flour, we open our eyes to a host of other flours.

teff is a cereal grain that has been used in ethiopia for thousands of years. the whole grain is milled to make teff flour. it is has a rich, sweet, somewhat nutty flavor, similar to buckwheat and is high in protein, fiber, and impressively high in iron. even better, teff contains all 9 amino acids to be considered a complete protein. and it's dark color makes for some pretty baked goods... my son even thought it was a chocolate batter and wanted to lick the spoon.

i was inspired a bit by irvin from eat the love's gluten-free ratio rally post this month when he used teff in a butterscotch apple pie. (apparently my post today was also infected with his affinity for incredibly long, descriptive post titles.) i, too, love me some butterscotch... in the purest form. butter and brown sugar. not those odd morsels that look like pale chocolate chips. add pecans and a bit of cinnamon... perfect flavor combination.

i don't know about you, but i always go for the sweet streusel on the top of the quickbread. once it's gone the rest of the slice is a little sad. so this streusel is a heavy one, that will sink down into the batter when it bakes and then you have a bit of sunken streusel in almost every bite.

Sunken Pecan-Streusel Butterscotch Teff Loaf

Streusel:
1/4         cup dark brown sugar
1/2         cup kumquat all-purpose flour
1/2         teaspoon cinnamon
1/4         cup chopped pecans
1/4         cup butter, cold and cut into small pieces

Loaf:
1/2 cup butter
3/4         cup dark brown sugar
140    grams (1 cup) kumquat all-purpose flour
155    grams (1 cup) teff flour
1            teaspoon baking soda
1/2         teaspoon baking powder
1/2         teaspoon cinnamon
1/2         teaspoon salt
2    large eggs
1            cup buttermilk
1    cup chopped pecans

1. Preheat oven to 350°. To make streusel, combine brown sugar, flour, cinnamon, and pecans. Cut cold butter into mixture with fingers or a pastry cutter until combined. Set aside.

2. Line an 8-inch loaf pan with parchment paper and leave an overhang over long sides of pan. Spray with cooking spray. To make loaf, melt butter and 3/4 cup brown sugar in a small skillet; stir to combine and cook just until mixture begins to bubble. Let cool. Meanwhile, combine flour, teff flour, baking soda, baking powder, cinnamon and salt in a large bowl. Stir in butter mixture. Stir in eggs and buttermilk. Stir in pecans.

3. Pour batter into prepared loaf pan. Sprinkle streusel mixture evenly over top of batter. (streusel should sink into loaf as it bakes.)

4. Bake at 350° for 55 minutes or until pick inserted into center of loaf comes out clean.
Yield: 1 loaf.

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this month we're using a link tool to allow you to see all of the other redux recipes. check them out and broaden your grain horizons...

Calabacitas con Pollo

2011-11-17T08:29:00.001-05:00

this one takes me back to my home state of texas. straight to the tiny town of floresville.

my grandparents made this sleepy town their home. i have countless sweet memories of visits with them there. when we were kids, minnie and gramps always took me and my sister to pizza garden, one of the two real restaurants in town at the time. we'd order pizza and hamburgers, drink root beer and select songs on the jukebox with the quarters minnie would pull from her wallet. on the way out, we'd get to choose a chupa chup lollipop from the stand...

a whole lot has changed since those days, and pizza garden changed hands and names and even fare a few times. it's been many years since i walked through those doors with my minnie, but the last time we did, i ate this.

this is a mexican stewed squash, corn and chicken dish... it is delicious and comforting and perfect for a cold day. it isn't necessary to braise for such a long time, but do if you can. the end result is a delicately tender meat and fragrant, flavorful mix of veggies.

Calabacitas con Pollo

3        tablespoons olive oil
2        pounds boneless, skinless chicken thighs
1        teaspoon dried oregano
1        teaspoon cumin
1 1/2 teaspoons salt, divided
3/4     teaspoon pepper, divided
1 1/2 cups diced onions
2        cloves garlic, minced
1        medium yellow squash, chopped
1        medium zucchini, chopped
1        tomato, chopped
1        cup frozen corn
1/2     cup chicken broth

1. Preheat oven to 250°. Heat oil in a large oven-proof saucepan or Dutch oven with a lid over medium-high heat until hot. Cook chicken thighs in hot oil on each side until lightly browned. Sprinkle with oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Remove chicken with a slotted spoon to a plate and keep warm.

2. Add onions and garlic; cook 2 minutes. Add squash, zucchini, tomato and corn; cook for 2 minutes or until beginning to brown. Add chicken broth; scrape browned bits from the bottom of the pan. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon. Return chicken to pan and bury in juices.

3. Braise at 250° for 2 hours or until stewy and tender and delicious.
Yield: 4 servings.

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Deep-Dish Chocolate Bourbon Pecan Pie

2011-11-16T09:35:00.000-05:00

yes, this is a deja-vu from this month's gluten-free ratio rally post. i deemed it worthy of a repeat... let me explain why.

cheryl over at tidymom is hosting a third annual "love the pie party!"

this is awesome for two reasons.

first of all, thanksgiving is next week. (i know... how in heaven's name is it already here?!) so 'tis the season to make pie. just in time, there's a list of delicious, creative pies to choose from for next thursday. i am sure there will be a multitude of gluten-filled pies included. if you see one you can't resist and it's just a matter of needing a gluten-free crust (ie. the filling has no gluten in it), use my pâte brisée recipe below. it will make enough for a double crust pie. or cut the recipe in half for a single crust.

also, if you join the pie party, you'll be eligible to win some good stuff. you can even write a quick pie recipe in the comment section of her page... here's a little message from cheryl, "come join love the pie with tidymom sponsored by cherokee USA, le creuset, wilton, bags by bloom and harvard common press."

see, awesome, right!?

(i do have to add a special note: the heritage apple pie being given away from cherokee USA is the very same, very heavenly [though very gluten-filled] apple pie made by a bakery owned by the family of one of my dearest friends... it honestly may be the most delicious pie i ate in my gluten-eating life. we even served it at our texas wedding with bluebell ice cream in place of a groom's cake. if you or friends are not required to eat gluten-free, it ships beautifully, makes a wonderful gift and will make your house smell divine as it bakes. i promise, i have no financial relationship with these folks, other than that i did style and photograph some pie shots, including the ice cream-topped slice you'll see on the site 10 years ago. even then, i think i was paid in pie... and it was so worth it.)

and if you're really bothered that i reposted this recipe... relax already and know i'll post a new one tomorrow. and it's actually savory, if you can believe it.

Deep-Dish Chocolate Bourbon Pecan Pie

Pâte Brisée:
350 grams (about 2 1/2 cups) kumquat's all-purpose flour
3/4 teaspoon salt
1     cup unsalted butter
1/3-1/2             cup ice water

Pie:
1                      (16-ounce) bottle light corn syrup
1 1/2                cups packed brown sugar
1/3                   cup butter, melted
5                      large eggs, lightly beaten
4                      large egg yolks, lightly beaten
1                      tablespoon vanilla extract
3                      tablespoons bourbon (i used maker's mark)
1/2                   teaspoon salt
1                      cup miniature chocolate morsels
3 1/2                cups pecan halves or pieces

1. Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.

2. Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.

3. Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
Yield: 1 large (9-inch) pie.

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Coconut Cowboy Coffee

2011-11-08T09:29:00.000-05:00

this past weekend was homecoming at my alma mater. i didn't attend, and honestly haven't been to a homecoming event since i graduated, but i did skip a bit down memory lane with the facebook updates and photos of college friends. the parade, the bonfire, the dorm food and the coffee shop...

really, the coffee shop is linked to many of my good ol' college memories. the countless, fun hours worked, cups of coffee served, friends made, late night mug washings, romantic crushes begun... well, not countless crushes, but a few. i guess that's another story.

one of my favorites on the menu was a cowboy coffee. officially, a cowboy coffee is a method of making coffee, much like you'd imagine a cowboy out on the trail would make his cup of joe. coffee grounds are mixed in a pot of water and heated. then the grinds settle to the bottom and the coffee is poured off the top. i guess cowboys have more to worry about than coffee grounds in their teeth.

but this cowboy coffee was a bit different and certainly much more appealing. hot coffee, chocolate syrup and milk. kind of like a mocha, but with coffee in the place of the espresso. simple and easy and delicious.

because of my aforementioned love-hate relationship with milk, not to mention for the sake of delicious flavor, i have happily substituted coconut milk in place of the dairy version.

Coconut Cowboy Coffee

1     cup canned unsweetened coconut milk
1     cup hot, brewed strong coffee
3     tablespoons chocolate syrup

1. Heat coconut milk in small saucepan until steamy. If desired, froth with a steam wand or aerator.

2. Combine coffee, chocolate syrup and coconut milk. enjoy!
Yield: 1 generous serving

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Gluten Free Ratio Rally: Deep-Dish Chocolate Bourbon Pecan Pie

2011-11-02T10:22:00.000-04:00

somehow it's november. and november means pie.

the gluten-free ratio rally is here to help with any and all fear and trepidation regarding the mandatory thanksgiving pie table. i was torn between a chocolate meringue and this monster of a pecan pie.

... and pecan pie it is! with a dose of chocolate. and bourbon. (for those of you who voted for chocolate meringue on my facebook page, no worries. the month's not over yet! everyone should win when it comes to pie.)

i first experienced this pie when i was working in the oxmoor house test kitchen years ago. i say experience, because some foods are so over-the-top amazing that you can't just say you ate it. i've always remembered this pie. so, i couldn't not develop a gluten-free version and share it with you. dare i say i even improved on a winner... the original did not include chocolate or bourbon. it seemed only fitting that it did.

i have a confession though... given the high volume of recipes being tested in my kitchen right now, this was my one and only shot. (plus, let's be honest... with a pie this big i may just run out of people to feed it to if i had to make more than one.) the crust came together beautifully, it baked effortlessly in the oven with no leaks or oven mess, it cooked into a gorgeous, impressive tower of a pie, i took the first shots of it with my camera... and then i cut into it.

no, it didn't leak everywhere. it was nicely firmed up and set... but the crust was in the center of the pie. completely cooked, in the center. it is an inside-out pecan pie.

i have a couple of thoughts about this.

there's a lot of filling in this pie. and it's not completely uncommon to have leaks if you have any cracks in your dough. when transferring my dough to the spring-form pan, it did tear in a couple of places. it has no gluten... so a tender crust is typical. i patched it, but maybe not as aggressively as i should have. my guess is because of the weight of the huge volume of egg mixture, it seeped under the crust through a tear, baking on the outside of the bottom crust.

the original recipe called for a cream cheese crust. i'm wondering if the fat and protein of the cream cheese would add additional binding and strength. maybe? or maybe if i'd blind baked the crust a bit prior to filling it?

so i do have several questions about this pie, but there is one thing that i know...
it still tastes really good.

and there is another thing i know, and that is the crust does work. i've used it several times for pot pies, poptarts, galettes and pies. and don't let the photo fool you... i promise the ribbon isn't holding it all together. i just liked the way it looks. i'll admit, i have a thing for grosgrain.

the crust is really what we're talking about today...

ruhlman's ratio for a pate brisee (which is a basic buttery pastry crust) is one of his easiest...
3 parts flour : 2 parts butter : 1 part ice water.

this is the exact ratio i use too. and this is what it looks like...
350 grams (about 2 1/2 cups) flour : 1 cup butter : 1/2 cup ice water.

Deep-Dish Chocolate Bourbon Pecan Pie

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(and by the way, if you're interested, read a little about corn syrup versus high-fructose corn syrup at the bottom of the page of this previous post... be sure to use the corn syrup with 0% hfcs.)

many, many thanks to lisa of gluten free canteen for hosting us this month... she always has delightful-looking goodies on her site. and be sure to check out all of the other pies for inspiration, ideas and recipes for your own pie table.

charissa of zest bakery made apple galette with pisco soaked golden raisins

claire of gluten freedom made autumn pumpkin spice pie

meredith of gluten free betty made blueberry pie

jean of gf doctor recipes made cheese crusted apple pie

erin of the sensitive epicure made chess pie

silvana of silvana's kitchen made chicken potpie

tr of no one likes crumbley cookies made chocolate mousse pie

lisa of gluten free canteen made frangipane apple pie & tart

shauna of gluten free girl & the chef made fresh pumpkin pie

caneel of mama me gluten free made green tomato pie

kate of katealicecookbook made kale & zucchini tart

caleigh of gluten free[k] made leek and potato pie

rachel of the crispy cook made maple walnut pie

morri of meals with morri made spinach-prosciutto ricotta quiche

brooke of b & the boy made pot pie

mary fran of frannycakes made pumpkin mousse pie and apple maple cream cheese pie

jenn of jenn cuisine made sweet potato and duck pot pie

meaghan of the wicked good vegan made pumpkin pie with pumpkin seed & ginger topping

mrs. r of honey from flinty rocks made mock apple pie
irvin of eat the love made double butterscotch apple pie

Chocolate Cupcakes with Caramel Frosting

2011-10-28T10:32:00.000-04:00

first off.... happy birthday to my sweet momma! we love you, tante...

.......

having a little guy can certainly change the way you look at things. with halloween approaching there's been lots of talk of spiders, monsters, skeletons and "ooey" eyeballs. i lose count each day of how many costumes he changes in and out of. (i guess if i'm honest, this could describe any given day of the year at my house, but it does seem moderately more frequent lately.)

my boy is definitely excited for daddy's work halloween party. after a short discussion, the executive decision was made to wear batman, since spiderman was worn to school and ironman will be worn halloween night. oh, those important decisions

when you're three and a half.

my job, of course, was to make and bring some gluten-free cupcakes. with spiders on the brain, and not so much time or desire to spend too much effort in the kitchen,

these were born.

if you've even glanced at my recipes page, it is quite clear that i really love to bake. but sometimes, a box-mix cake is in order. this was one of those times. and since some rather delicious mixes are out there (hello, betty crocker gluten-free), i'm all for it. especially when it buys time for a little extra pumpkin decorating and ooo-blech sessions with my hilarious little skeleton kid.

but homemade icing is easy. and so much better than the canned stuff. this is a caramel frosting, reminiscent of leche quemada, a heavenly mexican burned sugar candy. delicious enough to be eaten from the bowl, but divine when topping a chocolate cupcake.

Chocolate Cupcakes with Caramel Frosting

Cupcakes:

Gluten-Free Devil's Food Cake Mix

Caramel Frosting:

1/2 cup butter

1 cup brown sugar

1/3 cup heavy cream

1 tablespoon vanilla extract

1/8 teaspoon salt

1 pound powdered sugar

Spider Webs:

1 cup dark chocolate candy coating

Edible glitter

1. Prepare cupcakes according to package directions.

2. Melt butter in a medium saucepan over medium heat. Add brown sugar and cream; cook, stirring frequently, for 2 minutes or until sugar dissolves. Remove from heat and transfer to a large bowl.

3. Stir in vanilla and salt. Gradually beat in powdered sugar with an electric mixer until smooth. Add additional cream, if frosting is too firm, one teaspoon at a time.

4. Melt candy coating in a microwave in 30-seconds intervals, stirring well in between, just until melted. Transfer melted candy coating to a piping bag or plastic zip-lock bag; snip end of bag. Line a baking sheet with wax paper. Pipe spiderweb design using a template or freehand. Sprinkle with edible glitter. Repeat to make 12 spiderwebs.

5. Frost cooled cupcakes with Caramel Frosting. Top each cupcake with a Spider Web. (now, sneakily steal your kid's spider rings to decorate platter.)

Yield: 12 cupcakes.

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the frosting was adapted from ms. paula dean's recipe. and find a good-looking spider web template here.

Recipe Redux: Baked Mini Pumpkins

2011-10-21T08:35:00.000-04:00

this month's recipe redux has been titled "fresh from the pumpkin patch". these sweet, tiny pumpkins are exactly that. i couldn't resist them when visiting our local orchard/patch. (i will admit, i get a little too excited about crooked stems & curly tendrils on pumpkins and perfect green leaves & stems left on apples pulled fresh from a tree.)

so often these little pumpkins are overlooked as a culinary treat and considered only a fall table decoration. so for those of you who didn't know... yes, you can eat them too! they're adorable as a side dish on a thanksgiving dinner plate or as an appetizer waiting on the table for an autumn dinner.

they're so easy and a great way enjoy fresh, pure pumpkin and take advantage of all the anti-oxidants and fiber it contains. i filled these with crispin apples (which is a fantastic apple, if you've never had one), pecans and a combination of spices worthy of the season. after baked, remove the top of the pumpkin and the tender flesh scoops with a spoon right off of the inside of the pumpkin, along with the delicious filling. you'll find yourself scraping off every last bit, i promise.

Baked Mini Pumpkins

4 mini pumpkins

1/4 teaspoon salt, divided

1 cup diced, unpeeled apple

3 tablespoons chopped pecans

2 tablespoons melted butter

2 tablespoons brown sugar

1 teaspoons vanilla extract

1/4 teaspoons ground cinnamon

pinch nutmeg

pinch ginger

1. Preheat oven to 350`. Carefully cut off top 1/2-inch of pumpkins with a serrated knife. Scoop out seeds and membranes in pumpkins; discard. Sprinkle 1/8 teaspoon salt evenly among cavities of pumpkins.

2. Combine apple and remaining ingredients in a medium bowl; sprinkle with remaining 1/8 teaspoon salt. Stir well to combine. Fill pumpkin cavities with apple mixture. Replace tops of pumpkin on top of apple mixture.

3. Place pumpkins on a baking sheet lined with parchment paper. Bake at 350` for 55 minutes or until pumpkins are tender when pierced with a fork. Yield: 4 servings.

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want more ideas of how to use those fall pumpkins?

cherie of grain crazy made fresh pumpkin risotto

alexandra of delicious knowledge made pumpkin enchiladas

katie of healthy & happy hour made pumpkin bacon ravioli

alysa of inspired RD made sweet & spicy pumpkin fries

everyday tastiness made pumpkin smoothies

dr bar of nutrition budgeteer made pumpkin chili chicken pizza

elizabeth of don't (white) sugar coat it made vegan pumpkin soup

kirsten of swanky dietitian made baked pumpkin oatmeal

marie made gluten-free pumpkin muffins

regan of the professional palate made pumpkin ravioli in a walnut-sage cider sauce

danielle of food confidence rd made pumpkin goulash

emma of the hearty heart made vegan cocoa pumpkin mousse

emma of the scoop on nutrition made chermoula chickpea & pumpkin sliders
janel of eat well with janel made pumpkin pie smoothie
nicole of whole health rd made candied pumpkin with yogurt and meat sauce
yuri of chef pandita made pumpkin apple soup

lisa of healthful sense made pumpkin cream pie filling & pudding
jessica of nutritioulicious made pumpkin pancakes
jane posted pumpkin coconut soup
kat of eating the week made pumpkin yogurt dip for waffle sticks
katie of east meats west made pumpkin stuffing
serena of teaspoon of spice made whole pumpkin cheddar gratin
kristina of love and zest made pumpkin mash
carrie of nutrition know how made baked stuffed pumpkin & pumpkin orange muffins
ann of eat to nourish, enerize & flourish made pumpkin, squash and apple soup
kara of peace, love, and food made pumpkin yogurt dip
stephanie of give them something better made fall harvest chili
karman of nutrition adventures made pumpkin-potato breakfast hash
ayla of eat simply made salt & vinegar pumpkin seeds
heather of dieitian on the run made pumpkin, rosemary & mushroom quinoa
jill of the relish dish made ham & cheese stuffed pumpkin
ea of the spicy rd made pumpkin pesto bruschetta
liz & janice of meal makeover moms' kitchen made ghoulishly good stuffed sugar pumpkin
dianne of eat well, eat clean made pumpkin cranberry scones
rebecca of it's a savoury life made fall pumpkin chili

Flourless Chocolate Cookies

2011-10-10T22:59:00.000-04:00

in my humble opinion, everyone needs a couple flourless chocolate recipes in their baking arsenal. these are the easy go-to desserts that are obviously gluten-free and equally enjoyed by everyone. they don't even require odd flours or flaxmeals. and you probably have all of the ingredients in your pantry right this minute.

crispy, chewy, chocolate-y, deliciousness. see... proof that indulgent and decadent cookies need no flour at all!

Flourless Chocolate Cookies

3 cups (350 grams) powdered sugar

2/3 cup cocoa powder (i like the dark version)

1/4 teaspoon salt

1 1/4 cups semi-sweet chocolate chips

4 large egg whites

2 teaspoons vanilla

1. Preheat oven to 350`.

2. Combine powdered sugar, cocoa powder, salt, and chocolate chips in a medium bowl. Add egg whites and vanilla; stir until well-combined. (batter should be about the consistency of school glue... not too runny. if it's runny, add more powdered sugar to achieve correct consistency.)

3. Spoon batter onto parchment-lined baking sheets in 2 tablespoon mounds or a 1 1/2-inch cookie scoop. Bake at 350` for 14 minutes or until tops are cracked and glossy, and edges look done. Cool slightly; remove to cooling rack to cool completely. Peel carefully off of parchment.
Yield: almost 2 dozen.

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equally as exciting as a mouthful of chocolate cookie, i'm completely thrilled to return in january to birmingham, al. first of all, i can't wait to return to that town. i've not been back since i left almost 10 years ago. so many great memories, fantastic eateries and cool, unique shops. second, i can't wait to see old friends, return to the test kitchen & photo studios for a visit and meet the new friends i've only known through this blog world. speaking of which... last, but oh so exciting, i'll get to attend a very cool food blog conference, food blog south. if you want to come too, use the code IReadKumquat when registering to get 10% off! the speakers include helene dujardin, colleen duffley, virginia willis and dianne jacob to name just a few.

so. excited.

(and because i've shared this info with you, i get a discount too!)

Gluten-Free Ratio Rally: Mozzarella Pizza with Pine Nuts, Currants & Arugula

2011-10-05T08:42:00.000-04:00

walking through my local whole foods market (which these day i lovingly refer to as "the office"), i noticed the brick-oven pizza guy sprinkling what looked like tiny olives over a freshly mozzarella-d pizza dough. as i got closer i realized... those are currants. with pine nuts, arugula, and a lemon-infused olive oil. i want that pizza. unfortunately for me, there's no gluten-free version there at the store, so... that's where this month's gluten-free ratio rally comes in nicely.

this month... is pizza.

ruhlman's ratio for bread and pizza doughs is 5 parts flour to 3 parts water. my recipe used 420 grams of flour and 8 ounces (236 grams) of water, so that makes my ratio about 5 parts flour to 2.6 parts water.

this dough is tender and pliable, and could be rolled out without parchment. it does have a tendency to break a little if you try to move it after it's rolled out, so parchment may be a good idea if you're transferring it to a pizza stone. the final product is a chewy but tender pizza crust, that totally hits the spot for any pizza craving.

and, wow, this topping combination is brilliant... the sweet chewiness of the currants, salty cheesy mozzarella, crunchy perfect pine nuts, and peppery arugula. and finally a touch of the tart lemon oil... amazing.

this is also a sneak peek at what's going into the gluten-free cookbook i'm working on...

Mozzarella Pizza with Pine Nuts, Currants & Arugula

Pizza Dough:

1 1/2 tablespoons ground golden flaxmeal

3 tablespoons very hot water

420 grams (about 3 cups) kumquat's all-purpose flour

2 teaspoons salt

5 teaspoons active-dry yeast

1/3 cup olive oil

1 tablespoon sugar

1 cup warm water (110`), divided

Olive oil for brushing

1/2 teaspoon garlic powder

Pizza Topping:

2 cups shredded mozzarella cheese

8 ounces mozzarella (ciliegine) cheese

1/4 cup pine nuts, toasted

1/4 cup currants

2 tablespoons olive oil

1 teaspoon fresh lemon zest

1/4 teaspoon minced garlic

1/2 cup arugula

1.Combine flaxmeal and 3 tablespoons very hot water in a small bowl until a slurry is formed; set aside.

2. Combine flour and salt in a large mixing bowl or bowl of a stand mixer. Combine yeast, olive oil, sugar and 1/2 cup warm water in a medium bowl or measuring cup. Allow to rest for 3 minutes for yeast to activate. Add yeast mixture to flour mixture; mix for 1 minute. Add flaxmeal slurry to dough; mix until dough comes together in a ball. If dough is too dry, add enough water to for a tender, pliable dough. Set aside to rest for 1 hour.

3. Preheat oven to 450`. Roll dough out to desired thickness; transfer to pizza stone or baking sheet. (i roll mine out directly onto lightly floured baking sheet.) Brush olive oil over entire dough and sprinkle evenly with garlic powder.

4. Sprinkle dough evenly with shredded mozzarella cheese and mozzarella balls. Top evenly with pine nuts and currants. Bake at 450` for 16 mintues.

5. Meanwhile, combine 2 tablespoons olive oil, lemon zest and garlic in a small skillet or saucepan. Heat mixture over medium-low for 5 minutes. Turn off heat and let sit for 5 minutes. Strain mixture, discarding lemon zest and garlic.

6. Drizzle pizza evenly with infused oil, and sprinkle arugula over top of pizza.

Yield: 8-10 servings.

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be sure to check out the rest of the pizza pies created this month. and thanks to karen of cooking gluten free for hosting all of us...

jenn of jenn cuisine made moitié moitié sausage & chanterelle pizza

meg of gluten-free boulangerie made provençal flatbread with olives & anchovies

tr of no one likes crumbley cookies made teriyaki chicken pizza

erin of the sensitive epicure made stuffed pizza pie: spinach, mushrooms and sausage

charissa of zest bakery made sauteed onion and sausage grilled pizza with basil

pete and kelli of no gluten, no problem made grilled pizza

mrs. r of honey from flinty rocks made pepperoni pizza & pineapple, black olive & ham pizza

caneel of mame me gluten free made pizza crust

morri of meals with morri made everything peace pretzels & pizza blanca

meredith of gluten free betty made pizza

claire of gluten freedom made fajita pizza with cilantro pesto sauce

dr jean of gf doctor recipes made pizza

brooke of b & the boy made dessert pizza

karen of cooking gluten-free made garlic, artichoke, sun-dried tomato, pesto pizza

lisa at gluten free canteen made rum raisin apple pizza pie

Roasted Carrots, Garlic and Sausage with Dill {A Guest Post}

2011-09-26T09:06:00.000-04:00

Welcome to Off The Counter a guest post from Debra Szidon of Cocoon Home Design. Her lifestyle blog features dishes that are literally prepared, cooked and often times served off her kitchen counter.

The recipe she’s sharing with Kumquat is a one-pan wonder that’s perfect to feed six/eight people or served as a staple over several days for a family of four/five.

Roasted carrots, garlic and sausage topped with fresh dill: this dish is ideal for an Indian summer meal. Take a look at how quick and easy this tasty combination comes together.

Ingredients

1 can of garbanzo beans, 1 bunch of carrots, 2-3 garlic cloves, 1.5-2 lbs of sausage (chicken or pork with garlic), dill, 1/2 cup chicken broth, olive oil, salt and pepper.

Instructions

• Preheat oven to 350 degrees.

• Add chopped carrots, rinsed garbanzo beans and sliced garlic to an ovenproof pan.

• Lightly drizzle with olive oil and salt.

• Add the chicken broth (you may add a little more if you prefer it juicier).

• Place sausages on top and pierce each one with a fork.

• Cover and bake for 45 minutes, stirring occasionally.

• After the time is up, take the pan out, slice the sausages and mix them with the carrots, beans and garlic.

• Remove the cover and finish cooking for another 15 minutes.

• Finely chop the dill and add a generous amount on top of the pan when you’re ready to serve.

Enjoy!

A p.s. from Debra: I love this recipe since it's so easy to prepare, but if you prefer dried beans just remember the time it takes to soak. Just one more thing/suggestion, I often serve the dish on top of a bed of sautéed spinach with a baguette or gluten free bread on the side...

Thank you Gretchen for inviting me to your blog!

Debra

Recipe Redux: Dairy-Free Ranch Dressing

2011-09-21T09:00:00.000-04:00

it has been thrilling, exciting and exhausting working on this cookbook. so many successful and delicious recipes are coming together. i couldn't be more grateful for all of the help and encouragement i've received in the past few weeks. one day at a time...

but i am also eager to take a little breather and return my thoughts to this here blog. and what better reason than for another recipe redux!?

this month's theme is dressings and spreads...

now, i love a good vinaigrette... a tangy and smooth concoction of olive oil and balsamic or champagne vinegar, with some mustard, salt and pepper. easy, quick and delicious. but sometimes, there's no substitute for good old ranch.

to me, a garden salad screams for ranch dressing. (and lots of pepper.) its creamy and herb-y white-ness, coating the juicy tomatoes and cool cucumbers and crunchy green leaves... perfection. but the fact that many ranch dressings are laced with the excitotoxin, MSG, makes me angry. especially when that's what many parents use to get their kiddos to eat their raw veggies. why, oh, why does an easy dressing already so loaded with delightful and flavorful ingredients need a harmful chemical to enhance its flavor?

so throw out those bottles and flavor packets of nasty ranch (or at least grab a bottle off the grocery shelf that claims no MSG) and mix up your own. it's really so easy, so full of fresh flavors and nothing you wouldn't want to feed your kids (or yourself).

i also decided to throw together a version for those who have tummies that are not friends with buttermilk. this one is completely dairy-free! (if buttermilk is more your style, sub it in for the rice milk and omit the vinegar.)

Dairy-Free Ranch Dressing

1/2 cup original rice milk

1 1/2 teaspoons apple cider vinegar

1 1/4 cups mayonnaise

1/4 cup chopped parsley

1 tablespoon chopped chives

1/2 teaspoon dried dill

1 clove garlic, minced

2 tablespoons minced shallots

1/4 teaspoon pepper

1/8 teaspoon salt

1. Combine all ingredients in a medium bowl or measuring cup. Store in refrigerator.

Yield: 2 cups.

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be sure to check out all of the other redux posts this month...

carlene of carlene's figments made roasted eggplant pepper schmeer

deanna of teaspoon of spice made sicilian relish

cherie of grain crazy made fry sauce

dr. barb of nutrition budgeteer made jalapeno ranch dressing

elizabeth of don't (white) sugar coat it made spicy tahini dressing

kara of peach, love, and food made edamame hummus

kat of eating the week made citrus sesame avocado dressing

emma of the scoop on nutrition made kitchen garden salsa verde

emma of the hearty heart made go-go-goji dressing

lida of healthful sense made sweet peanut sauce and dressing

regan of the professional palate made ponzu sauce

danielle of food confidence rd made your new favorite vinaigrette

stephanie of give them something better made creamy garlic feta dressing

nicole of whole health rd made mapple salad dressing

kristen of swanky dietitian made italian vinaigrette artichoke dressing

ann of eat to nourish, energize & flourish made thai basil peanut pesto

kristina of love and zest made spiced pumpkin dip

meg of meg's food reality made sweet potato hummus

everyday tastiness made pistachio butter

alysa of inspired rd made roasted garlic hummus

ea of spicy rd made creamy triple pepper and kale dip

liz & janice of meal makeover moms' kitchen made garden-fresh tomato & avocade salsa

jessica of nutritioulicious mde butternut squash cream cheese spread
diane welland of eat well eat clean made honey fig jam

Flourless Chocolate Mini-Cakes with Praline Sauce

2011-09-11T08:13:00.000-04:00

"blessed are those who mourn, for they shall be comforted." matthew 5:4

we will never forget.

Flourless Chocolate Mini-Cakes with Praline Sauce

1/3 cup chopped pecans

3 large eggs

1 1/4 cups sugar

2 tablespoons unsweetened cocoa (i used dark cocoa)

4 ounces bittersweet chocolate, coarsely chopped

3 tablespoons warm water

Cooking spray

1. Preheat oven to 425`.

2. Pulse pecans in a small food processor or blender just until pecans form a paste (about 1 minute), scraping down sides, if necessary. Set aside.

3. Separate eggs into yolks and whites. Combine yolks, sugar and cocoa in a large bowl. Melt chocolate in the microwave for 45 seconds on HIGH, stirring every 15 seconds. Set aside.

4. Beat egg whites in a large bowl on HIGH speed with an electric mixer until stiff peaks form.

5. Add pecan paste and chocolate to egg yolk/sugar mixture. Stir until smooth. Gently fold in half of beaten egg whites; fold in remaining half of egg whites. Spoon mixture evenly into 12 muffin cups coated with cooking spray.

6. Bake at 425` for 10 minutes or until almost set, but soft in the center. Place on a rack and cool 10 minutes. Invert onto dessert plates and serve with praline sauce.
Yield: 12 mini-cakes

Praline Sauce

1 cup brown sugar

1/2 cup evaporated milk

1 tablespoon butter

1/2 cup chopped pecans

1/2 teaspoon vanilla extract

1. Combine first 3 ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Boil 1 minute or until sugar dissolves and mixture thicken slightly. Remove from heat; stir in pecans and vanilla. Let stand 10 minutes before serving.

Yield: about 1 cup.

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adapted from a recipe i developed for this cooking light book

Gluten-Free Ratio Rally: Donut Peach Cider Doughnuts

2011-09-07T09:24:00.000-04:00

once again the gluten-free ratio rally has expanded my horizons... never before have i made doughnuts. so i couldn't wait to take on the month's challenge. doughnuts, really!? awesome.

who can turn down a deliciously fried dough, drizzled or dipped in a sugar-y glaze? i know i can't. in my high school days our sunday school class always had glazed doughnuts and orange juice (cause why not wash down that sugar with some sugar, right?!). each sunday i would eat up to six of those suckers... luckily, i've cut back significantly due to wisdom, will-power, slowed metabolism and a gluten-free diet.

clearly though, i'm not the only one with a mild addiction to doughnuts. it's amazing to see the list of doughnuts from around the world. fritters, cake doughnuts, yeast doughnuts, crullers, bear claws, filled doughnuts... i can almost smell them just thinking about it.

though peach season is approaching it's end, the orchard on the mountain is filled with donut peaches and cider. while apple cider doughnuts are popular, i couldn't resist making donut peach cider doughnuts. not only are they delicious, but that's kind of fun to say.

these doughnuts fall into the cake doughnut category. it's also a dough that needs to be shaped for frying, as opposed to poured into a doughnut pan for baking. the ratio for this type of doughnut is:
4 parts flour : 1 part egg : 1 part liquid : .5 part fat

i learned a little tip from tara and deb about frying doughnuts... crisco. yes, i know. some of you fellow dietitians should look away now. frying the dough in crisco instead of an oil keeps the doughnut from soaking up the fat like a sponge and leading to an especially greasy and oily doughnut upon cooling. though my love for doughnuts is clear, it's probably true that i won't be making them frequently. but when i do, i'll use crisco. go big or go home. (and at least crisco has no trans fats. there's that.)

Donut Peach Cider Doughnuts

1/2 cup donut peach cider

4 teaspoons ground golden flaxmeal

8 teaspoons very hot water

230 grams (about 1 3/4 cups) kumquat all-purpose flour

70 grams (about 1/3 cup) sugar

1 teaspoon baking powder

1/ teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

dash nutmeg

2 tablespoons butter, cut into small pieces

1 large egg

1/4 cup buttermilk

Crisco

1 cup powdered sugar

2 teaspoons donut peach cider

1/2 cup sugar

1 tablespoon ground cinnamon

1. Boil donut peach cider in a small saucepan until concentrated down to 2 tablespoons.

2. Combine golden flaxmeal and hot water in a small bowl; stir until mixture is thickened.

3. Combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl. Cut butter into flour mixture with a pastry cutter or with fingers until mixture resembles coarse meal. Combine egg, buttermilk, 2 tablespoons concentrated cider and flax slurry; stir with a wire whisk. Add egg mixture to flour mixture; stir until combined. Pour mixture out onto counter and knead until dough comes together.

4. Roll dough out to 1/2-inch thickness onto a lightly floured piece of parchment; freeze 20 minutes. Cut doughnuts with a doughnut cutter (or a 3-inch round and a 1-inch doughnut hole); chill 20 minutes.

5. Add Crisco to a heavy-duty saucepan to measure 3-inches up the side when melted. Heat to 370`, measuring with a candy thermometer. Fry doughnuts, in batches, for 3-4 minutes on each side. Drain on paper towels.

6. Combine powdered sugar and 2 teaspoons donut peach cider. Glaze doughnuts with mixture. and/or Combine sugar and cinnamon; roll doughnuts in cinnamon sugar mixture. (while they were both delicious, the vote was for the cider glazed version.)

Yield: 3-4 doughnuts and 4-5 doughnut holes

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this unbelievably delicious donut peach cider is from the orchard near my home. the peach flavor really comes through and it's such a fun departure from apple ciders. feel free to use apple cider as a replacement for the peach version in the recipe above, but the good news is you can order this donut peach cider from the carter mountain orchard online store. at the time i posted this it was not yet up, but they have told me they plan to have it on the site very soon. if it isn't, you are also able to email them and ask specifically to buy some. it's really amazing... and they didn't even pay me to say that.

meg at gluten-free boulangerie was our host this month. and as usual, there are many more of these delightful doughnuts to drool over... check them out...

charissa of zest bakery made sweet potato/pumpkin fritters

jenn of jenn cuisine made mini raspberry doughnut cakes

lisa of gluten free canteen made apple butter maple syrup donuts

brooke of b & the boy made apricot fritters

meg of gluten-free boulangerie made old-fashioned raised doughnuts & cake doughnuts

rachel of the crispy cook made chocolate doughnuts with chocolate glaze

caneel at mama me gluten free made thai fried bananas

jean of gf doctor recipes made cinnamon apple fritters

silvana of silvana's kitchen made vanilla-glazed chocolate chip doughnuts

mary fran of frannycakes made raspberries & cream doughnuts

claire of gluten freedom made chocolate coconut & cinnamon glazed vanilla cake donuts

jeanette of jeanette's healthy living made pumpkin spiced donuts

mrs. r of honey from flint rocks made jelly doughnuts

caleigh of gluten free[k] made beetroot fritters

tr of no one likes crumbley cookies made sweet pepper and pancetta fritters

pete and kelli of no gluten, no problem made jelly donut holes

britt of GF in the city made blueberry fritters

shauna of gluten-free girl made glazed yeast doughnuts

tara of a baking life made brioche doughnuts

irvin at eat the love made roses and pearls vanilla bean donuts

Pecan Pie Bars {& a BIG Announcement}

2011-08-31T10:08:00.000-04:00

well, i've got some exciting news...

i am writing a cookbook.

i can't believe i've actually just typed those words. after a decade of contributing to other people's cookbooks and magazines, i'm actually taking on the challenge of authoring my own book.

the book will be filled with fantastically delicious gluten-free recipes that will take only 20-minutes or less. and i get to shoot the photos for the book too! needless to say, i am thrilled beyond belief and amazed that this is happening.

so this means two things to you, dear reader...

first, i would love your help! i will have a book-full of recipes to test and need some volunteers to try them out in your own kitchens. i promise to only give you as many or as few as you'd like. the only things i'll ask is that you report back with your results and let me know how things go. and a photo, if you can. oh, and also that you'll be all hush-hush about what you've tested until the book is published. in return i'll give a big shout-out to you and may even include you on a review page in the book! please contact me if you're interested...

{update: i am truly humbled by all of the volunteers! thank you thank you... there are now enough that i can close the offer to help. but who knows... maybe there will be another book, another day... i look forward to seeing what the future will bring.)

second, i plan to continue to post recipes here, and even hope to give some sneak-peeks of what you'll find in the book, but if i'm a little slow on the updates, you'll know i'm slaving away in my kitchen hoping to make a great book for you!

so in that vein, i must, of course, share a killer recipe with you. i've been planning to post this one since i first started this site. these bars are absolutely one of my favorites.

Pecan Pie Bars

265 grams (about 2 cups) kumquat all-purpose flour

90 grams (about 1/2 cup) sugar

1/8 teaspoon salt

3/4 cup plus 2 tablespoons butter, cut into small pieces

Cooking spray

1 cup packed brown sugar

1 cup light corn syrup

1/2 cup butter

4 large eggs, lightly beaten

1 teaspoon vanilla extract

2 1/2 cups finely chopped pecans

1. Preheat oven to 350`.

2. Combine flour, sugar and salt in a large bowl. Cut butter into flour mixture with a pastry cutter or with fingers until mixture resembles course meal. Press mixture into a 13- x 9-inch pan coated with cooking spray, using a piece of plastic wrap to press mixture firmly into pan. Bake at 350` for 29-30 minutes or until lightly golden.

3. Combine brown sugar, corn syrup and 1/2 cup butter in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat and very slowly pour a stream of the hot mixture into egg mixture, whisking constantly, until completely incorporated. (do not pour all at once or the eggs will cook.) Stir in vanilla extract and pecans. Pour mixture over golden crust. Bake at 350` for 35 minutes or until set. Cool completely on wire rack. Cut into bars.

Yield: 16-18 servings.

PRINT THIS RECIPE

adapted from this delicious recipe.

i also must point out that corn syrup is a natural product, very different indeed from the "e-veel" high fructose corn syrup (hfcs). hfcs is corn syrup that has been highly processed to the point of unnaturally high amounts of fructose. fructose is metabolized in the body very differently from glucose (regular sugar). the liver metabolizes fructose and converts it quickly to fat. fructose is a fruit sugar, so the body knows how to deal with it in smaller doses. but, because hfcs requires the liver to metabolize an unnatural amount of fructose at once (especially because it's usually consumed as a beverage, which goes down fast), it can cause undue stress on the liver and deposit fat and cholesterol very quickly.

natural corn syrup has no hfcs. it does, however, impart a unequaled gooey, stickiness that we southerners expect in our pecan pies. unlike hfcs, which i encourage no one to consume, corn syrup is as a-okay as sugar in my book. which means... moderation, of course.

Hummingbird Cake

2011-08-23T09:05:00.000-04:00

this post, on this particular day, is one that i've been thinking about and planning in my head for a while. i wasn't quite sure exactly what words i'd put down and am still looking for the right words to say.

today marks the fourth year since my husband's only sibling, my brother-in-law, unexpectedly and tragically passed away. in some ways it seems like yesterday and a lifetime all at once.

jason was an enormous teddy bear of a guy. never knowing a stranger. always connecting friends. forever infecting those around him with smiles, whether the laughter was with or at him. he was loved by everyone who knew him. really loved. after four hours and truly over 1000 friends and family members at his visitation, many thereafter were turned away after waiting in long lines. ...and he gave the absolute best hugs. ever.

when august 23rd rolls around each year, we are reminded just slightly more than all of the other days of the year, that his absence leaves behind a gaping hole in the future where family vacations, brotherly phone calls and life together should have been. his roles of husband, father, son, brother, uncle and friend weren't finished yet. but he was gone.

loss, grief and love seem to be a common topic the past several weeks. first, a dear friend from my childhood lost her daddy in a quick, life-changing moment to a heart attack. sweet holly is the first of my group of girlfriends to experience the death of a parent. for some in this community of food bloggers i've recently joined, august is a painful month. jennifer perillo of in jennie's kitchen lost her husband, also to a sudden heart attack, at the beginning of the month. the outpouring of love, support and compassion for her and her two young daughters across the network of food blogs has been truly amazing and touching. last week, kristin of dine and dish watched her brother breathe his final breath after a short battle with cancer. she wrote a beautiful post the day of his death, sharing the enormous importance of giving grace and forgiveness. this raw and honest message of truth in a moment of real perspective is one we should listen to. lastly, helene dujardin of tartelette recently wrote of her own brother's death in an august past.

i feel once you've experienced the death of someone dear to you, you are part of a club no one really wants to be a member of. but it does leave you with an understanding, a compassion and a lovingkindness for those who find their hearts "shattered into a million pieces". when news of a death comes my way, it's hard not to relive to some degree the shock, grief, despair and sadness we experienced with jason's death. my heart breaks for holly, jennie, kristin, helene, my husband and all who ache for one last hug and another chance to say "i love you". but i do believe in the comfort and power of prayer, the sovereignty of One wiser than us all and the goodness of human hearts to hold each other up in times of pain and struggle.

hummingbirds remind me first of my brother-in-law. shortly after jason's death, my sweet husband was quietly sitting alone on the patio of my parent's texas ranch staring at the still water, thinking of his brother. a tiny hummingbird appeared, flew straight to him and hovered mid-air directly in his face, eye to eye, for a full minute. this was only one of a few visits from hummingbirds just after jason left us. i now see those beautiful, delicate creatures as messengers of hope...

remember to hug those you love today. this is the only moment we are guaranteed. for now.

we love you, jason. and miss you every day.

Hummingbird Cake

4 teaspoons ground golden flax

8 teaspoons very hot water

Cooking spray

390 grams (about 3 cups) kumquat all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup finely chopped pecans

2 cups sugar

3 large eggs

2 teaspoons vanilla extract

8 ounces drained, canned crushed pineapple

2 cups mashed bananas (about 4 bananas)

3/4 cup canola oil

1 cup butter, softened

2 (8-ounce) packages cream cheese

1 tablespoon vanilla extract

2 (1-pound) packages powdered sugar

1. Preheat oven to 350`.

2. Combine ground flax and hot water until a thickened slurry forms; set aside.

3. Cut parchment circles to fit the bottom of 3 (9-inch) round cake pans. Spray with cooking spray and place circles in the bottoms of the pans; set aside.

4. Combine flour, cinnamon, baking soda, salt and pecans in a large bowl. In another bowl, beat sugar, eggs and vanilla until just pale and thickened. Add flax slurry to egg mixture and beat quickly to combine. Add pineapple, bananas, and oil to egg mixture. Add egg mixture to flour mixture; stir until combined.

5. Divide and pour batter evenly among three prepared pans. Bake pans at 350` for 35 minutes or until toothpick inserted in center of cakes comes out clean. Let cool completely on wire racks.

6. Meanwhile, combine butter, cream cheese and vanilla in a large bowl; beat with a mixer until creamy and combined. Add powdered sugar, in batches, until well combined. Do not overbeat or create too many air bubbles in the frosting.

7. Frost top of one layer of cake, stack another layer and frost top, stack last layer. Frost top and sides of cake with a thin layer of frosting. Chill cake and frosting for 4 hours or overnight. Give remaining frosting a good stir, and use all to frost cake.

Yield: 12- 16 servings.

**hummingbird was created freehand with Wilton Dark Chocolate Candy Melts.

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Recipe Redux: Chocolate "Ice Cream" Bars

2011-08-21T09:57:00.000-04:00

this recipe redux couldn't be more timely for all of my loved ones in texas. after surviving a so-close-to record-breaking 40 consecutive days of triple-digit temperatures, they've all deserved something sweet and cold. (now, if only a frozen summer treat could help pay those insane electric bills and bring much-needed rain.)

we redux-ers are in the business of taking dishes, making them healthier, yet keeping them delicious. for example these chicken skewers and this ginger ale. this chocolate "ice cream" bar is no exception. let me explain. (this is where i'd cue sarah mclachlan's "ice cream" if this blog had a soundtrack.)

i love chocolate. i love ice cream.

chocolate loves me. ice cream does not.

many of us folk who can't seem to tolerate gluten, whether celiac or not, also have trouble with dairy products. i, very unfortunately, am one of those. skipping dairy, especially in the form of ice cream, is sad. if i ever decide to i cheat on my stomach, it's with ice cream. and i usually regret it.

when i stumbled across a non-dairy, vegan "ice cream" that looked a little like a wendy's frosty, i couldn't help myself. and it's only where i began...

Chocolate "Ice Cream" Bars

3     large bananas, sliced and frozen
3         tablespoons dark chocolate cocoa powder
3         tablespoons organic peanut butter

11       ounces milk chocolate morsels
1 1/2   tablespoons coconut oil

1. Combine frozen banana slices, cocoa powder and peanut butter in a food processor. Pulse until smooth. Spoon mixture into popsicle molds and insert wooden popsicle sticks according to manufacturers directions. Freeze for 4 hours or until firm.

2. Combine chocolate morsels and coconut oil in a medium bowl. Microwave at HIGH heat for 1 minute. Stir well. Microwave again at HIGH heat for 30 seconds. Stir until smooth.

3. Remove popsicles one at a time and spoon chocolate mixture evenly over popsicle. Tap carefully to remove excess chocolate. Place popsicle upright in a styrofoam block to set chocolate or lay carefully on wax paper to set. To store, wrap individually and store in freezer.
Yield: 6-8 bars

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still want more... check out these other cool desserts from the rest of the crew...

emma stirling of the scoop on nutrition made greek yogurt pavlova popsicles
cheris of grain crazy made blackberry lemon almond torte
emma of the hearty heart made coconut ice, blueberry and cocoa joint healing dessert
carlene of carelene's figments made peanut butter banana "ice cream" sandwiches
janel of eat well with janel made peanut butter and jelly ice cream
kat lynch of eating the week made coconut chia-seed fruit pops
dr barb of nutrition budgeteer made simply fruit mango-pineapple sorbet
rebecca of mefirst made 5-minute frozen peach pie
emily of nutriscientist made honey and strawberry semifreddo
liz of liz on food made peach lavender ice cream

emily of don't (white) sugar coat it made adult popsicles: frozen boozy treats
regan of professional palate made frozen samoa pie
liz & janice of meal makeover moms' kitchen made healthy blueberry & mango snow cones
jessica of nutritioulicious made watermelon sorbet
alexandra of delicious knowledge made mango & coconut popsicles
karman of nutrition adventures made coconut ice cream with strawberrry puree
yuri of chef pandita made acerola chia lime popsicles
kristen of swanky dietitian made peanut butter coffee popsicles
ea of the spicy rd made luscious lemonade pie
danielle of food confidence rd made banana soft serve
kate of east meats west made auntie rosie's ice cream pie
alysa of inspired rd made coffee granita
kara of peace, love and food made peanut butter banana "ice cream" with dark chocolate
serena of teaspoon of spice made splendid key lime frozen yogurt
nicole of whole health rd made peaches and rum ice cream pie
lisa of healthful sense made peanut butter and vanilla soft serve
jackie of delicious diabetes cooking made summer fruit popsicles
audra of nutrition know how made mocha pops
kristina of love and zest made frozen berry yogurt
stephanie of give them something better made frozen peanut butter pie

Cranachan

2011-08-16T23:16:00.000-04:00

one of my favorite memories of living abroad was traveling to new places each month and eating all of the local foods. there is nothing that expands the experience of a new culture like reading its menus and tasting its dishes. this was a dream for me as a recipe developer and certainly inspired many a recipe.

one of the last trips we took was to edinburgh, scotland. of course, we did all of the proper tourist-y things... the castle, the scotch museum, greyfriars cemetery, the ghost tour of the old town. we even stumbled upon an impromptu bagpipe concert that brought one of us to tears, though i'm not mentioning names.

the food isn't usually the most memorable part of a trip to scotland, unless we're talking about haggis (and yes, my brave husband agreed to a few mornings of the stuff at our bed & breakfast), but never before had i ever heard of cranachan. and leave it to the scots to name a dessert with a title that sounds like it should involve a fire-breathing dragon or a knight's sword.

Cranachan

1 cup rolled oats (certified gluten-free, if necessary)

2 tablespoons honey

Cooking spray

1 cup heavy cream

1 tablespoon honey

1/4 cup cream cheese

2 tablespoons bourbon (i used Maker's Mark)

4 ounces raspberries

1. Combine oats and 2 tablespoons honey in a large skillet over medium-high heat. Spray generously with cooking spray. Stir and cook for 4-5 minutes or until honey is melted and oats are toasty.

2. Whip cream and honey with a hand mixer until soft peaks are beginning to form. Whip cream cheese with mixer until loose. Whip cream cheese into whipped cream. Fold in bourbon.

3. Layer raspberries, cream and oats in a parfait cup or wine glass.

Yield: 4 servings.

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Wordless Wednesday: Chocolate-Covered Bacon

2011-08-10T23:51:00.000-04:00

...

Blueberry Oat Muffins

2011-08-07T11:35:00.000-04:00

a delicious, oaty, berry-filled, streusel-topped, gluten-free muffin. perfect for a sunday brunch. or any day of the week.

Blueberry Oat Muffins

1/2      cup rolled oats, certified gluten-free
1         cup buttermilk
1/2      cup canola oil
2         large eggs
1/2      cup sugar
1 2/3 cups gluten-free all-purpose flour (i used King Arthur brand)
2 1/2   teaspoons baking powder
1         teaspoon ground cinnamon
3/4      teaspoon baking soda
1/2      teaspoon salt
2         cups fresh blueberries
Cooking spray

2/3      cup gluten-free all-purpose flour (once again, King Arthur)
2/3      cup dark brown sugar
1/3      cup rolled oats, certified gluten-free
6         tablespoons butter, chilled and cut into small pieces

1. Combine oats and buttermilk in a medium bowl, and let sit for 30 minutes.

2. Preheat oven to 350`. Add oil, eggs and sugar to oat mixture; beat for 1 minute. Combine flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Add flour mixture to egg mixture and stir until combine. Fold berries into batter. Spoon batter into muffin cups coated with cooking spray to 3/4-full.

3. In a small bowl combine 2/3 cup flour, sugar and oats. Mix in butter with fingers or a pastry cutter until mixture resembles coarse meal. Sprinkle mixture over batter. Bake at 350` for 30 minutes, or until done.
Yield: 12 muffins.

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this recipe, too, was inspired by the flying biscuit cafe.

Gluten-Free Ratio Rally: Coconut Boston Cream Pie Cupcakes

2011-08-03T08:02:00.000-04:00

this month's gluten-free ratio rally is one i've been waiting for... it's time for cake.

i stumbled upon a sinfully-delicious looking cupcake photo a few weeks ago. it was martha stewart's boston cream pie cupcake. then a few days ago, while cleaning out some papers in our office, i found the very same recipe i had torn out of martha's magazine two and half years ago.

clearly, the cupcake was calling me.

ruhlman's ratio for cakes are divided into two categories. cakes with fat, such as génoise and pound cakes, and cakes without fat, angel food cakes. the cupcake of destiny would require butter...

ruhlman's ratio for cakes with fat is

1 part butter : 1 part sugar : 1 part egg : 1 part flour.

easy enough to remember, huh?! the only difference between the pound and the génoise versions is the method. pound cakes are named for and best-known by their ratio... the method for making a pound cake is first creaming the butter and sugar, then adding eggs, and finally folding in the flour. sometimes there is liquid involved. sometimes baking powder and other flavorings. but that's not what we're talking about here.

this is more like a génoise cake recipe (differing only in that i added baking powder, which true génoise do not include). though the ratio is the same as the pound cake, the method is very different. firstly, it's best if the eggs are room temperature, or even warmed a bit over a water bath. cold eggs don't whip well. and the point of a foam cake, in this case a génoise, is to whip the snot out of the eggs and sugar, creating the most air bubbles and volume to have a light, delicate cake. once the egg mixture is foamy, the flour is gently added. gently because you don't want to deflate all of those air bubbles you mixer just worked so hard to create. lastly, melted butter (and in this recipe, milk) are mixed in to complete the batter.

though inspired by martha's cupcake, i was equally interested in using the coconut flour in my pantry. in my house we're big fans of coconut products... its oils and water... so i was anxious and excited to give it a try. so with a few needed changes, the gluten-free coconut boston cream pie cupcake is born.

my ratio was indeed that same as ruhlman's cake with fat...

6 ounces butter : 6 ounces (3/4 cup) sugar : 6 ounces (3 large) egg : 6 ounces (1 1/2 cups) flour

Coconut Boston Cream Pie Cupcakes

Coconut Cream:
2         large egg yolks
1/4      cup sugar
3         tablespoons cornstarch
1/8    teaspoon salt
1         (8.5 ounce) can coconut milk
1/4      teaspoon coconut extract
1/4      teaspoon vanilla extract

Cupcakes:
100     grams coconut flour
50       grams superfine brown rice flour
40       grams tapioca starch
1 1/2   teaspoons baking powder
1/2      teaspoon salt
3         large eggs, room temperature
170     grams (about 3/4 cup) sugar
1/2      cup milk
12       tablespoons (6 ounces) butter
1         teaspoon vanilla

Chocolate Ganache:
1/3      cup heavy cream
4         ounces chopped semi-sweet chocolate
1/2      tablespoon plus 1 teaspoon corn syrup

1. Whisk yolks until smooth. Combine sugar, cornstarch and salt in a medium saucepan over medium heat. Slowly add coconut milk. Cook, stirring constantly, until mixture begins to thicken.

2. Pour 1/3 coconut milk mixture into yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring often, until thick, for 4 minutes. Stir in vanilla and coconut extracts. Strain mixture through a sieve into a bowl and chill until cold. (at least a few hours or up to 2 days.)

3. Preheat oven to 350`. Butter and tapioca flour a muffin tin. Combine coconut flour, rice flour, tapioca starch, baking powder and salt in a medium bowl.

4. Beat eggs and sugar in a mixer on high speed until thick and pale, about 5 minutes. Beat in flour mixture. Bring milk and butter to a boil in a medium saucepan. Quickly, but carefully, add milk mixture to flour mixture and beat until smooth; stir in vanilla. Divide mixture evenly among prepared muffin cups, filling each halfway. Bake cupcakes until lightly golden, about 20 minutes.

5. Heat heavy cream in the microwave for 45 seconds. Combine heavy cream, chocolate and corn syrup in a medium bowl; stir until chocolate is melted and smooth. Cool slightly.

6. Using a serrated knife, cut cupcakes horizontally. Spread 1 tablespoon coconut cream on bottom cupcake; replace top of cupcakes. Spoon chocolate ganache over each.

Yield: 14 cupcakes.

PRINT THIS RECIPE *flours equal approximately 1 1/2 cups of flour if using wheat flour

this month was hosted graciously by kate of gluten-free gobsmacked. as usual, there are more fantastic-looking recipes to share... check out these cakes!

kate of gluten-free gobsmacked made a basic white birthday cake
tr of no one likes crumbley cookies made tiramisu cake
caneel of mama me gluten free made fresh squeezed lemon cake
charissa of zest bakery made ninas hot milk cake
winnie of healthy green kitchen made vanilla cupcakes
marla of family fresh cooking made lemon poppyseed muffins
erin of the sensitive epicure made chocolate hostess cupcake dupes
mary fran of frannycakes made confetti cake
lisa of gluten free canteen made frangelico cupcakes with nutella
brooke of b & the boy made white cake with apricots and blueberries
caleigh of gluten free[k] made white chocolate cupcakes
ami of the healthy apple made chocolate pistachio pound cake
karen of cooking gluten-free made traditional birthday cake
claire of gluten freedom made banana rum cupcakes with rum glaze
britt of gluten free in the city made boston cream pie
kate of kate alice cookbook made lemon tea cake
caroline of the g-spot made dark chocolate raspberry cupcakes
dr. jean layton of gf doctor recipes made mocha buttercream yellow birthday cake
rachel of crispy cook made czech cherry bublanina
mrs. r made williamsburg orange cake

watch out... next month is doughnuts...

Robot Cake Pops

2011-07-29T16:27:00.000-04:00

one of my favorite people in this world is kirsten.

we met in college, where we happened to be in the same sorority pledge class. we became fast friends, spent countless hours talking, dreaming and almost getting into trouble together (though she did finally break down and get that tattoo.) we even wrote letters to each other all summer, each summer. and sometimes, even still! (wow, remember when there was no email?) shortly after college we took a long, exciting road trip from texas to new jersey together, singing and laughing the whole way. early on, i laid claim to her and have always referred to her as "my kirsten".

my kirsten has a beautiful and precious family... a fantastic husband, jerry, and two adorable boys. her oldest, zach, is turning SIX! he is such an amazing kid... he's overcome obstacles in his little life like a champ, is adored by so many and he loves robots.

happy birthday, z!

Robot Cake Pops

1 box cake mix (i used betty crocker gluten-free yellow cake mix)

1 (16-ounce) container ready-made frosting (i used betty crocker vanilla)
1 (1-pound) bag red candy coating morsels
Lollipop sticks
(Styrofoam block)
Lifesavers
Eyeball sprinkles (i used wilton)

Yellow Circle Sprinkles (i used wilton)

Blue Candy Bracelet
Pink Diamond Sprinkles (i used wilton)
Sixlets Chocolates
Sour Belts (THESE ARE NOT GLUTEN-FREE!!)

1. Bake cake according to package instructions. Allow cake to cool completely.

2. Cut the cake into quarters. Finely crumble each quarter of cake in a large bowl.

3. Add half the container of frosting. Mix into cake crumbles until well combined. Mixture should stick together to form a ball, not too crumbly, not too wet. (Add more frosting, if needed.) Reserve remaining frosting for another use.

4. Shape cake mixture into 2-inch squares. Place on wax paper-lined baking sheet, cover and chill in fridge till firm.

5. Carefully melt red candy coating in a deep bowl in microwave according to package directions.

6. Dip 1/4-inch of a lollipop stick into candy coating mixture; insert the stick straight into the cake square on one end, almost half-way. Holding cake square at the surface of the candy coating, spoon coating evenly over cake square; and carefully tap off any excess. Work quickly, but not too forcefully or the cake ball will fall off the stick. Place end of stick in the Styrofoam block until sturdy and allow to dry. Continue with remaining squares.

7. Dip a toothpick into the coating and use like glue to adhere the Lifesavers as neck piece, eyeballs, yellow round sprinkles for nose, candy bracelet piece and pink diamond sprinkles for antennae, sixlets as ears and sour belt pieces as mouth.
Yield: about 28-30 cake pops.

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Recipe Redux: Ginger Ale

2011-07-21T12:01:00.000-04:00

well, folks, it's redux time again. the time when us dietitians and health-nuts post lots of delicious and nutritious recipes. in case you need a refresher, check out last month's post. as for this month, we're all about summer beverages.

ginger is an underground rhizome, used widely in asia for both cooking and medicine. the spicy and aromatic delight can be used fresh, dried, ground, candied, pickled... the list goes on.

and the health benefits of ginger are impressive. ginger has tremendous anti-inflammatory properties, may protect against ovarian and colorectal cancers and can help you fight the common cold. it does wonders for digestion, safely easing morning sickness, nausea and vomiting. i am, very unfortunately, quite prone to motion sickness. so ginger capsules or candies are always in my purse to ward off any queasiness on trips. it's a miracle!

i remember as a child, when i was hit with a stomach bug, mom always offered us sips of ginger ale. it is still what i tend to crave on plane trips, knowing it will help a bit to ease any stomach upset. i am not a soda drinker and really don't like that such a great idea of a drink has to come with a major dose of high fructose corn syrup.

so when the redux gurus announced beverages as the month's topic, i knew i needed to give it a try. honestly, this ginger ale does taste a bit different from the commercial version. firstly, it's made with real, fresh ginger, not "flavorings", therefore it has a spicy, delicious bite to it. secondly, i wanted to use stevia instead of the sugar used in most homemade brews, to avoid a pointless blood sugar spike from a beverage. many homemade versions also include lime or lemon juice, which i have no reason for leaving out other than that i don't usually add those to my ginger ale. feel free if you want to!

Ginger Ale

2 cups finely chopped, fresh, unpeeled ginger (about 1 large "hand" of ginger)

2 cups water

club soda

liquid stevia

1. Combine ginger and water in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. Cover and let sit 10 minutes. Strain mixture to yield about 1 cup of ginger syrup.

2. Combine 4 tablespoons ginger syrup, 1 cup club soda and 3 drops liquid stevia. Pour over ice to make 1 serving.

Yield: 4-6 servings.

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check out these refreshing, delicious and healthful beverages from my fellow redux-ers...

dr barb of nutrition budgeteer made triple cherry chiller

carlene from carlene's figments made mint berry seltzer

kara of peace, love and food made blueberry basil lemonade fizz

deanna of teaspoon of spice made cantaloupe basil agua fresca fizz

jessica of nutritioulicious made blueberry basil cooler

marie of performance nutrition made post-workout power smoothie

elizabeth of don't white-sugar coat it made southern blackberry smash

emily of nutriscientist made apple, pear and strawberry smoothie with chia

kristen of swanky dietitian made fresh fruit and club soda cooler

regan of professional palate made berry lime bubbly

kat of eating the week made sparkling melon fizz - nice & naughty

lisa of healthful sense made berry refreshing chia seed smoothie

alysa of inspired rd made blackberry banana swirl

ea stewart of the spicy rd made gingery peach float

ann of eat to nourish, energize and flourish made pregnancy mocktails

yuri of chef pandita made green tea ginger limeade with chia seeds

karmen of nutrition adventures made orange mint iced green tea

cherie of grain crazy made mango strawberry smoothie

emma of the scoop on nutrition made tangelo-ade

alexandra of delicious knowledge made strawberry splash mojito

janel of eat well with janel made mango melon smoothie

liz and janice of meal makeover moms' kitchen made pint-size pina colada

danielle of food confidence rd made almond iced coffee latte

rebecca of me first made banana split smoothie
carrie miller of nutrition know how made 12 smoothie recipes to beat the heat
dianne from eat well eat clean made watermelon aqua fresca

Oatmeal Pancakes with Warm Peach Compote

2011-07-14T16:36:00.000-04:00

breakfast has always been my favorite meal of the day. probably because no one looks crosswise at you for having a full plate of sweets and calling it a meal. oh, and bacon too. gotta have bacon.

one of my most memorable plates of pancakes came from a very cool cafe in atlanta. thirteen years ago, i got to call atlanta home for a short while and discovered the flying biscuit cafe. while known for their namesake biscuits, i couldn't ever pass up on their organic oatmeal pancakes with warm peach compote. and they were organic before organic was cool.

these were served just the way i like a pancake. thick and hearty, not too sweet, piled high and smothered with warm, cinnamon-sweet fresh peaches. and a side of real maple syrup.

i'm so grateful for the many fruit orchards and patches around us, and the opportunity to take my son to learn how things are grown. recently my little guy and i went to a nearby orchard to pick fresh peaches with friends. it was a great day of finding the perfectly ripe peach, climbing ladders to pick them, tripping over the fallen peaches rotting on the ground and rewarding ourselves with delicious, homemade peach milkshakes.

the excitement of picking fresh fruit always results in a heavy bag-full, certainly more than we'd normally buy, so creativity has to enter to find ways to use our bounty. the flying biscuit cafe cookbook has long sat on my shelf, though i frequently flip through and drool over many of the recipes inside. but these pancakes have always called to me. so finally, here they are... gluten-free, of course. surprisingly, they left out the peach compote recipe, so that was left to me. it's all just as i remember...

Oatmeal Pancakes with Warm Peach Compote

2 cups gluten-free rolled oats

2         cups buttermilk

3         peaches, peeled and coarsely chopped (about 2 cups)
2         tablespoons brown sugar
2         tablespoons water
1/4      teaspoon ground cinnamon
1/4      teaspoon vanilla extract

2 large eggs, lightly beaten

4 tablespoons butter, melted and cooled
1 teaspoon vanilla

65 grams (about 1/2 cup) kumquat all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Cooking spray

1. Combine oats and buttermilk in a large bowl; cover and refrigerate at least 2 hours or overnight.

2. Combine peaches and next 4 ingredients in a medium saucepan. Bring mixture to a boil; reduce heat and simmer until mixture is thickened, about 8 minutes. Set aside and keep warm.

3. Add eggs, butter and vanilla to oats mixture. Combine flour and next 5 ingredients in a medium bowl. Stir flour mixture into oat mixture to combine.

4. Preheat griddle over medium-low heat. Spray lightly with cooking spray and ladle pancake batter onto griddle with 1/4-cup measuring cup. Flip pancakes with bubbles begin to appear on the surface and cook until golden brown, about 4 minutes on each side. Serve warm with peach compote mixture and warm, pure maple syrup.

Yield: 4-6 servings.

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(final photo credit to my friend, shannon)

Gluten-Free Ratio Rally: Vegetable Lasagna

2011-07-06T09:08:00.000-04:00

well, it's ratio time again and i've found myself attempting a first... pasta-making. i've never before made the stuff, whether gluten-free or not, and was a little shocked and amazed by how easy it is.

given that i don't own a pasta roller, i thought i'd choose one of the easier options... lasagna noodles. and lasagna noodles, to me, require that i share my vegetable lasagna. i honestly have no recollection of where this easy recipe came from. but somehow, along the way, it became mine. i made it frequently for my parents and it quickly became a favorite comfort food for all of us. i think it has found its way into a few community cookbooks, submitted by my mom and grandmother. and even graced the table of a few little catering jobs i took on years ago.

but never, ever before have i made the noodles.

so, ruhlman's ratio for pasta is an easy 3 parts flour to 2 parts egg. once again, most eggs are approximately 2 ounces. therefore the ratio would call for 6 ounces (170 grams) of flour to 2 large eggs. or 1 cup of flour to 2 large eggs, more or less.

my ratio worked out to 2.5 parts flour to 2 parts egg. that's 10 ounces (275 grams) of flour to 4 eggs. i decided to use a little bit corn flour in the pasta dough to add just another layer of delicious vegetable flavor.

if you need a refresher on what this ratio rally is all about, check out previous month's entries... gingerbread fig loaf, maple oat nut scones, cheddar gougeres and danish puff.

Vegetable Lasagna

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

8 ounces button mushrooms, sliced

3 (8-ounce) cans tomato sauce

1 (6-ounce) can tomato paste

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

100 grams superfine brown rice flour
90 grams tapioca starch

43 grams corn flour (not corn starch)

42 grams potato starch

4 large eggs

Cooking spray

10 ounces frozen spinach, thawed and drained

16 ounces cottage cheese

16 ounces shredded mozzarella cheese

1. Preheat oven to 375`.

2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic to skillet and cook until onions begin to turn translucent. Add mushrooms and cook until they soften. Stir in tomato sauce, paste and herbs, and cook until combined and heated through. Remove from heat.

3. Bring a large pot of salted water to a boil. Meanwhile, combine brown rice flour, tapioca starch, corn flour and potato starch in a medium bowl. Make a well and add eggs. Stir well until mixture forms a ball. Remove onto a lightly tapioca starched surface and knead well. Roll between two tapioca starched pieces of parchment paper, stopping frequently to rub starch over pasta dough, until dough is 1/8-inch thick. Cut dough with a fluted-cutter (or plain old knife) into 9- x 3-inch strips. Gather left-over scraps, and re-roll and cut to make a total of 9 strips. Cook 3 strips at a time for 2 minutes in the boiling water, keeping remaining uncooked strips covered with a wet paper towel.

4. Spoon a thin layer of tomato mixture into the bottom of 13- x 9-inch baking dish coated with cooking spray. Lay 3 cooked pasta strips on the tomato mixture. Sprinkle evenly with half of spinach and half of cottage cheese. Spread 1/3 tomato mixture on top. Sprinkle 1/3 shredded mozzarella on top of tomato sauce. Repeat layer once. Top with remaining 3 pasta strips, remaining 1/3 tomato mixture and 1/3 shredded mozzarella. Cover with foil.

5. Bake at 375` for 45 minutes. Remove foil and bake an additional 18 minutes, or until cheese is melted and beginning to brown.

Yield: 8-12 servings.

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thanks to jenn of jenn cuisine for hosting the rally this month! please check out the following delicious, homemade pasta recipes created by the others...

brooke of b & the boy made chocolate ravioli with chocolate berry sauce
caneel at mama me gluten free made multi grain fettuccine

charissa of zest bakery made linguini with smoked salmon and creamy vodka sauce

erin from the sensitive epicure made ravioli with shrimp, spinach, mushrooms, & cheese filling in browned butter

jenn from jenn cuisine made tagliatelle with smoked salmon, peas and parmesan
karen from cooking gluten free made homemade pasta

lisa from gluten free canteen made lokshen kugel

mary fran of frannycakes made pasta with pink vodka sauce

meaghan from wicked good vegan creamy artichoke tagliatelle

meg of gluten-free boulangerie made fettucine with sun-dried tomatoes
pete and kelli of no gluten, no problem made tortellini

rachel of the crispy cook made smoked paprika noodles with garlic scapes and herbs
shauna of gluten-free girl made gluten-free fresh pasta

silvana of silvana's kitchen made lemon-poppy pasta with tomatoes, corn and basil
tara of a baking life made fazzoletti with wild mushrooms and spring onions

tr of no one likes crumbley cookies made tomato basil pork raviolis

and stay tuned next month for cake!

Raspberry Cream Pie

2011-07-05T08:20:00.000-04:00

july 5th has been declared pie day. did you know? the declaration was made by shauna, the gluten-free girl i refer to frequently, and a few of her friends. this was a twitter conversation that turned into an event. almost 1400 others are planning to post a pie on their blog or on facebook today. and this pie party is one party i can't refuse.

this pie allows me to take advantage of the plentiful and lovely berries of the season, and takes care of a sweet craving. i made it for the first time in college... so it also transports me back to a tiny, cramped, dark apartment. the one with the toilet that spontaneously ran. the one with the walls that were too thin to keep out the thudding bass notes of the neighbors loud music. and the one with the window-less bedrooms which compelled us to name the place "the cave". but, oh the fun we had...

i hope you all had a wonderful july 4th celebration.... full of family, friends, fireworks and pie.

Raspberry Cream Pie

50       grams superfine brown rice flour
50       grams sorghum flour
50       grams arrowroot starch
1/2      cup (8 tablespoons) butter
1/4      cup cold water

38 grams sorghum flour
38       grams arrowroot starch
1         cup sugar
2         large eggs, lightly beaten
1 1/3    cups sour cream
1         teaspoon vanilla extract
3         cups fresh raspberries
1/3    cup packed brown sugar
1/3      cup chopped pecans
3         tablespoons chilled butter, cut into small pieces

1     cup sour cream
1/4      cup packed brown sugar
1/4      teaspoon vanilla extract

1. Combine brown rice flour, sorghum flour, arrowroot starch and butter in the bowl of a food processor. Pulse until mixture resembles coarse meal. Add water and pulse until mixture clumps together in a ball. Flatten ball into a disc and wrap in plastic wrap. Chill for 15 minutes.

2. Preheat oven to 400`. Combine sorghum flour and arrowroot starch; divide mixture in half. Combine half of mixture, sugar, eggs, sour cream and vanilla in a medium bowl. Gently fold in raspberries.

3. Carefully roll out pastry dough between two sheets of parchment paper. Fit properly in a 9-inch pie plate and flute edges. Pour raspberry mixture into pie crust. Bake at 400` for 45 minutes or until center is firm.

4. Meanwhile, combine remaining flour mixture, brown sugar, pecans and butter in a medium bowl. Use fingers to mix well and cut butter into mixture until it resembles coarse meal. Sprinkle mixture evenly over baked pie and return to oven to bake an additional 10 minutes, or until topping is golden. Cool completely on a wire rack.

5. Combine sour cream, brown sugar and vanilla extract. Serve pie with sour cream sauce and additional raspberries.
Yield: 8 servings.

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this recipe is adapted from a fantastic cookbook, stop and smell the rosemary.

Aloe Lemonade

2011-06-29T11:17:00.000-04:00

summer is here.

as always, it brought with it hot temperatures that make me want a cold drink. to me, nothing is more refreshing than lemonade... sweet and tart and fresh and cool. and who doesn't love the sweet memories of childhood lemonade stands, waving and hoping neighbors will stop and pay their quarter for a dixie cup-full to quench their thirst.

what i don't love is drinking high-sugar beverages. that's just not how i like to consume my calories nor what i like to do to my blood sugar. sooo.... i make my own, and only add in things that are fresh, delicious and good for me.

the benefits of aloe and lemon juices are amazing and impressive. in this lemonade, their tartness is curbed by calorie-free stevia, adding the perfect amount of sweetness.

i contributed a post to www.myrecipes.com's blog, you've got to taste this, about this very drink. to read more about the fantastic health benefits of this refreshing concoction, make the jump over to the site.

Aloe Lemonade

1/2 cup freshly squeezed organic lemon juice

1/2 cup aloe vera juice

2 cups water

20 drops liquid stevia

1. Combine all ingredients and stir well. Serve over ice.

Yield: 2 servings.

Berry Oat Scones

2011-06-27T19:10:00.000-04:00

one of my favorite things about this time of year is that berries are everywhere. and because they're in season, you don't have to spend six dollars on a scant cupful. here in virginia, we're surrounded by orchards and fruit farms where we can grab a bushel and pick for ourselves. delightful.

i seem to throw them into all sorts of things... ice cream, pies, salads. but i've always been a sucker for a scone. the best of both a biscuit and a muffin, scones are baked with butter and sugar. somehow they make a simple breakfast feel a little fancier.

Berry Oat Scones

150 grams gluten free rolled oats

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
4 teaspoons ground golden flax

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

8 tablespoons (4 ounces) chilled butter

1/2 cup heavy cream

1 large egg

1 large egg yolk
1 cup fresh blueberries and raspberries
Cooking spray
2 tablespoons turbinado sugar

1. Preheat oven to 400`. Combine oats and next 8 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, or carefully with fingers, until mixture resembles coarse meal.

2. Combine cream and next 2 ingredients in a medium bowl or measuring cup. Add cream mixture to dry ingredients; stir until combined. Add berries and gently stir to combine.

3. Form dough into an 8-inch circle on a baking sheet coated with cooking spray, using very lightly floured hands. Chill dough for 30 minutes.

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

Yield: 8 servings.

this one's also based on ruhlman's ratio, a smart way to prepare any baked good, similar to the maple oat nut version i made last month.

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Buddy Cake Pops

2011-06-25T08:32:00.000-04:00

boy moms rule.

i love being a mommy of a boy. at my house, it's all about swords and helicopters. soccer balls and monsters. knights and cars. i can't say enough about how great my kid is. (i know, just humor me.) the words that come out of his mouth never cease to make me laugh. he gives the best bear hugs and fits perfectly in my lap to cuddle while we watch a show. he insists on pulling up a chair to help stir whatever i'm cooking on the stove. and hauls around tools and mows the lawn with his bubble blowing mower with daddy when they're working outside. (he's even photographs his food with his little digital camera... i have no idea where he's seen that.)

it's so very sweet and hilarious to see him make little friends. one of my favorite things is to watch and listen to the conversations he has with the other little boys. these funny little social people, talking about trucks and robots and dinosaurs.

one of those friends is owen and he's turning three this weekend. owen is a sweet, gentle little guy who happens to be a big fan of buddy, from the pbs show, dinosaur train. owen's fantastic mommy and my friend, shannon, is a very cool girl with a contagious, happy smile. and she's just kind enough to humor my addiction to cake pops and agree to my offer to bring buddy to owen's party.

these are the days to remember...

Buddy Cake Pops

1 box cake mix (i used betty crocker gluten-free yellow cake mix)

1 (16-ounce) container ready-made frosting (i used betty crocker vanilla)
1 (1-pound) bag orange candy coating morsels
Lollipop sticks
(Styrofoam block)
10 dark chocolate candy coating morsels, cut in half
White Heart Sprinkles (i used wilton)
Blue Diamond Sprinkles (i used wilton)
Eyeball sprinkles (i used wilton)
Green edible ink pen
Black edible ink pen

1. Bake cake according to package instructions. Allow cake to cool completely.

2. Cut the cake into quarters. Finely crumble each quarter of cake in a large bowl.

3. Add half the container of frosting. Mix into cake crumbles until well combined. Mixture should stick together to form a ball, not too crumbly, not too wet. (Add more frosting, if needed.) Reserve remaining frosting for another use.

4. Shape cake mixture into 2-inch dinosaur head-shaped balls, with indentions where the eye socket should be (see photo above). Place on wax paper-lined baking sheet, cover and chill in fridge till firm. For dinosaurs with an open mouth, cut a small piece out of the mouth area of the ball.

5. Carefully melt orange candy coating in a deep bowl in microwave according to package directions.

6. Dip 1/4-inch of a lollipop stick into candy coating mixture; insert the stick straight into the cake ball on one end of the oval ball, almost half-way. Hold cake ball at the surface of the candy coating, spoon coating evenly over cake ball; and carefully tap off any excess. Work quickly, but not too forcefully or the cake ball will fall off the stick. Place end of stick in the Styrofoam block until sturdy and allow to dry. For dinosaurs with an open mouth, scrape excess candy coating out of cut made at mouth with a toothpick. Carefully place half of a dark chocolate candy morsel in the mouth and two white hearts into the top of the mouth to make teeth. Continue with remaining balls.

7. Dip a toothpick into the coating and use like glue to adhere the blue diamond sprinkles down the center of the face and eyeball sprinkles, with green iris drawn with edible ink pen, for the eyes. Draw on noses and smiles with black edible ink pen.
Yield: about 20 cake pops.

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Recipe Redux: Grilled Tandoori Chicken Skewers

2011-06-21T08:58:00.000-04:00

we all need friends who inspire us. friends who encourage us. friends who keep us laughing.

for me, one of those friends is regan jones. and to add to all those happy qualities, she's a registered dietitian, fellow foodie, mommy and idea girl. how regan balances all the plates she has spinning at once, i don't know, but she does it with grace, style and impressive professionalism. (she also wakes up everyday waay earlier than i ever will.) regan and i have known each other for years and have unexpectedly found our worlds intertwining at various stages of life. most recently, we both independently decided to join the food blogosphere. it has been hilarious and helpful and motivating to stumble along with her as we try to navigate the world of cameras, code and blog design.

back to the "idea girl" part... regan has just started a new recipe challenge (aka rally) with fellow dietitians serena ball and deanna segrave-daly. the recipe redux is the only of its kind to be founded by dietitians with the purpose of sharing whole-food recipes that emphasis both taste and health. each month we'll have a theme. this month is grilling.

in my opinion, spices and herbs are terribly overlooked in the american diet. not only do they add a tremendous amount of flavor to our food, but they can also have incredible health benefits. if you know me and my house, you'll know we are believers in supplementing with vitamins and herbs. but there are also plenty of ways to cook with valuable spices and herbs to incorporate them into our lives and bodies. these chicken skewers are a great example.

turmeric (also known as curcumin, not to be confused with cumin) is a bright, colorful spice that has anti-oxidant properties. it also has been shown to reduce inflammation and help with pain, therefore potentially aiding those with arthritis issues. and it's also believed to be anti-cancer to boot! garlic is an incredible herb with strong properties, both in taste and disease prevention. it is fantastic for cardiovascular issues (blood pressure, cholesterol, etc.), for fighting infections, and is also potentially anti-cancer. cayenne opens nasal passages, boosts the immune system and is great for pain and inflammation. garam masala is an indian spice which combines cumin, cardamom, coriander and cinnamon. cinnamon is well-known for it's positive effects on blood sugar, plus it is antimicrobial. cumin is good for digestion. coriander and cilantro are believed to help rid the body of heavy metals, lower blood sugar and decrease inflammation.

hippocrates said, "let food be thy medicine..." that's why you've got to eat the good stuff.

and this stuff is good.

Grilled Tandoori Chicken Skewers

Chicken:
1/4     cup cilantro
1/4       cup flat leaf parsley
2         cloves garlic
3         teaspoons paprika
2         teaspoons ground cumin
2         teaspoons garam masala
2 teaspoons salt
1          teaspoon turmeric
1/4       teaspoon cayenne
2 tablespoons olive oil
1/2       cup yogurt
2         tablespoons fresh lemon juice
2         pounds chicken breasts, cut into 2-inch square pieces
6-8    wooden skewers, soaked

Sauce:
1 1/2    cups yogurt
1/2      teaspoon ground cumin
1/4    teaspoon turmeric
1/4    teaspoon garam marsala
1/4      teaspoon salt

1. Combine cilantro and next 11 ingredients in a the container of a blender or food processor. Blend until well-combined. Place chicken pieces in a gallon-size zip-lock bag; pour cilantro mixture over chicken. Massage to combine and coat chicken; chill for 4 hours or overnight.

2. Meanwhile, combine yogurt, cumin, turmeric, garam marsala and salt. Cover and chill until ready to serve.

3. Heat grill. Skewer chicken pieces onto wooden skewers; discard marinade. Grill 5-6 minutes on each side or until cooked through.

4. Serve chicken with yogurt sauce.
Yield: 4 servings.

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check out all the deliciously healthy grilled recipes...

alexandra of delicious knowledge made grilled summer fruit salad
alysa at inspired rd made grilled romaine salad
ann of eat to nourish, energize & flourish made grilled flank steak with grilled corn and peach salsa
chef pandita posted here
cindy of nutritionknowhow posted here
danielle of food confidence made grilled sweet peppers
diane of eatwelleatclean made grilled beet & onion salad with goat cheese

dr barb of the nutrition budgeteer made grilled corn and tomato salad
ea of the spicy rd made grilled polenta veggie stacks with balsamic cherry tomatoes
emma of the scoop on nutrition made char siu bbq pork
jackie of delicious diabetes cooking made grilled proscuitto shrimp with asian dipping sauce
jessica of nutritioulicious made grilled salmon burgers with cherry chutney
kat of eating the week made portobello mushrooms stuffed with spiced couscous
katie of east meats west made succulent sirloin tips
kristen at swanky dietitian made portobello mushroom burgers with grilled corn
lisa of healthful sense made grilled veggie bean burgers

liz and janice at meal makover moms' kitchen posted here
marie of performance nutrition made italian grilled turkey burgers
nicole of whole health rd made grilled eggs
rebecca of me first made grilled plantains
regan at the professional palate made grilled eggplant & two-tomato whole-wheat piadina

serena of teaspoon of spice made grilled watermelon salad

Mocha Chocolate-Chip Biscotti

2011-06-18T23:29:00.000-04:00

years ago a friend gave me an incredible basic biscotti recipe. i took that recipe and ran with it. after developing multiple flavors, i was lucky enough to sell it to local coffee shops in my college town. for years thereafter it was a go-to recipe for all sorts of occasions. a thank you gift. a holiday cookie swap. a get well soon. a just because.

biscotti was my thing.

it has been over four years now since i have been gluten-free. in all those years i've gone without biscotti. until now... finally i was ready to make the jump and try my biscotti recipe in gluten-free form. and i'm thrilled to say... it worked!

the nice thing about my biscotti has always been that it isn't the kind that could lead to a chipped tooth. you know that other kind. the biscotti that demands being dipped into your latte just so you don't break your jaw. mine has always had a nice crunch with the slightest bit of chewy in the middle, leaving the dunking optional. this version is just the same.

if you know me, you know this is a good day. and you know to stay tuned for more variations of these lovelies in the future!

Mocha Chocolate-Chip Biscotti

2 teaspoons ground golden flax
4 teaspoons very hot water
280 grams (about 2 cups) kumquat all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/4 cup coffee drink mix (such as international foods suisse mocha)

1 large egg

2 large egg whites

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate mini-morsels

Cooking spray

dark chocolate candy coating morsels

1. Preheat oven to 350`. Combine the ground flax and hot water in a small bowl; stir until a thick slurry forms. Set aside.

2. Combine flour and next 5 ingredients in a medium bowl. Combine egg, egg whites and vanilla in a small bowl. Add egg mixture and flax slurry to flour mixture; stir well (mixture will be very crumbly). Stir in chocolate mini-morsels. Stir until well combined.

3. Pour mixture out onto a lightly-floured surface. Knead until well blended. Shape into a 14- x 4-inch log on a baking sheet coated with cooking spray. Bake at 350` for 30 minutes. Cool on a wire rack for 5 minutes.

4. Remove log to a cutting board and slice into 3/4-inch thick slices with a serrated knife. Return slices to baking sheet; bake 5 minutes. Flip cookies and bake an additional 5 minutes; cool on wire racks.

5. Melt candy morsels in an 11- x 7-inch baking dish. Dip long side of each biscotti cookie in melted chocolate, spreading with a spoon if needed. Allow to dry.

Yield: 1 1/2 dozen.

to see my original, wheat flour recipe, click here.

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Watermelon Granita

2011-06-16T00:22:00.000-04:00

it's no secret that i'm a fan of sweets. but i am also fully aware of all of the negative health effects of consuming too much sugar. refined sugar really isn't our friend and i do try to limit the amount i eat. i find sugar substitutes on the whole even scarier and avoid those mystery chemicals entirely.

except for stevia.

stevia is a naturally occurring sweetener which is derived from the leaf of the stevia plant. it is actually up to 300 times sweeter than sugar, so a little goes a long way. stevia has very little effect on blood sugar, which is fabulous news for all of who want a sweet summer drink without a hypoglycemic event waiting around the corner.

here's an easy, cold treat for these hot summer days. sweetened with only natural sweetness.

Watermelon Granita

4 cups chopped seedless watermelon

15 drops liquid stevia

1 tablespoon fresh lime juice

1. Combine all ingredients in the container of a blender and puree till smooth. Pour mixture into a metal 9- x 9-inch baking pan; cover and freeze. Freeze 1 1/2 hours. Scrape with a fork to break up frozen pieces; return to freezer. Freeze for 2 hours or until frozen firm. Scrape entirely with fork to break up frozen pieces and to form flakes of ice.

Yield: 4-6 servings.

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Orange Biscuits

2011-06-09T09:47:00.000-04:00

i just returned from one of my happiest places on earth... my parents' home, in the middle of texas, in a town with one flashing yellow light and more cows than people.

my little guy and i happily braved the texas heat to spend much-needed time with my folks and my sister's family. he was thrilled to have three cousins all to himself. the four of them did all the things cousins should do on the ranch... swim, squirt water guns, fish, play ball, swing on the horse-shaped tire swing. and we even made it to a fantastic two-block parade and a central texas german biergarten.

and of course we ate.

my momma always makes the best food. there are always delicious meals and treats in her kitchen. and she is thoughtful enough that she even provided for me all the gluten-free flours i could need.

for breakfast the last morning we were all together, while the kids played sweetly in the living room and the grown-ups sipped coffee, mom made a fabulous frittata filled with leeks, mushrooms, carrots, asparagus and cheese, and i made these citrus treats.

man, i wish texas was closer.

Orange Biscuits

2    teaspoons ground flax
4          teaspoons very hot water

390    grams (about 3 cups) kumquat all-purpose flour
2          tablespoons sugar
1           tablespoon baking powder
1           teaspoon baking soda
1/2        teaspoon salt
1/3        cup cold butter, cut into small pieces
1           tablespoon orange zest
3/4       cup buttermilk
1/4        cup fresh orange juice

1 1/2      cups powdered sugar
3 1/2     tablespoons fresh orange juice
1           teaspoon orange zest

1. Preheat oven to 425`. Combine ground flax and hot water till thick; set aside.

2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in 1/3 cup butter with a pastry cutter or with fingers until mixture resembles coarse meal. Stir in 1 tablespoon orange zest. Combine buttermilk and orange juice. Add buttermilk mixture and flax slurry to dry ingredients and stir well to combine.

3. Turn dough out onto a floured surface; knead until well combined. Roll into a 1-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place close together on a baking sheet coated with cooking spray. Bake at 425` for 14 minutes or until golden.

4. Meanwhile, combine powdered sugar, orange juice and orange zest in a medium bowl.

5. Allow biscuits to cool; spread icing evenly over top of biscuits.
Yield: 11 biscuits.

adapted from this recipe.

if you're at all familiar with biscuit-making, the exciting thing about the gluten-free version is no matter how much you handle the dough you can't make them tough. you know why? because there's no gluten! that's the guilty party in the overworked wheat flour biscuit. so those scrap-biscuits that didn't make it into the cutter on the first roll will be just as tender and light the second roll around. also, my sister taught me that placing the biscuits together on the pan helps them rise better. we're not sure why that is, but we went with it.

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Gluten Free Ratio Rally: Cheddar Gougères with Dates and Pine Nuts & A Danish Puff

2011-06-01T09:21:00.000-04:00

well, folks, it's rally time again.

this time it's pâte à choux. if you feel the need to utter "gesundheit", then let me explain. chances are you've eaten pâte à choux and liked it... basically, it's a cream puff dough that is used to make eclairs, profiteroles and a multitude of other puffy delights, both sweet and savory. the hardest thing about this dough is pronouncing it.

here are ruhlman's words about it:
"A versatile dough of flour, water, butter and eggs distinguished by the fact that the flour is combined with the butter and water and partially cooked before the eggs are added to it. The resulting dough, which can be sweet or savory, puffs when it bakes and so has a light and elegant texture in and of itself and a neutral, eggy flavor that carries more assertive savory and sweet flavors well."

if you're asking who ruhlman is, he's the ratio guy and the inspiration (of sorts) for the rally. previously we've used his ratios to make pancakes, quick breads and scones. his ratio for pâte à choux is
1 part flour: 2 parts liquid: 1 part fat: 2 parts egg.

the options of recipes made from this dough were so limitless it was hard to decide. initially, i was going to show a bit of self-control and go for a savory. i'll be the first to admit the sweets section of my recipes page is a little long compared to the others.

gougères are the savory version of a cream puff, typically involving cheese that is stirred into the dough. i decided to a be a little unorthodox and stir in a few more goodies. the flavor combination of sharp cheddar, sweet dates and earthy pine nuts are sure to please. the weight of the dates and pine nuts do keep it from rising to a perfect ball, but that's a sacrifice i was willing to make. my ratio for the gougères varied slightly from the one listed above, in order to allow the dough to puff and not fall flat. it is
1 part flour: 1.5 parts liquid: 1 part fat: 1.5 parts egg.

Cheddar Gougères with Dates and Pine Nuts

38       grams brown rice flour
38     grams sweet rice flour
19     grams potato starch
19       grams tapioca starch
4         ounces unsalted butter, cut into pieces
3         ounces milk
3         ounces water
1/2       teaspoon salt
3   large eggs
50   grams (about 1/3 cup) finely chopped dates
44 grams (about 1/3 cup) toasted pine nuts
100 grams (about 1 cups) shredded sharp cheddar, divided

1. Preheat oven to 425`. Line 2 baking sheets with parchment paper.

2. Combine flours and set aside. Combine butter, water and salt in a large saucepan; bring to a boil. Remove from heat and add flour mixture; stir with a wooden spoon until smooth. Cool slightly.

3. Beat in eggs, one at a time, using an electric mixer at medium speed. Mix until batter comes together and is smooth. Stir in dates, pine nuts and all but 3 tablespoons of cheese. Spoon batter into a gallon-size zip-lock bag. Freeze for 15 minutes.

4. Snip a hole in the bottom corner of zip-lock bag, large enough to allow batter through. Squeeze mixture into golf-ball sized balls onto parchment sheets about 2 inches apart. Sprinkle with remaining cheddar cheese. Refrigerate remaining dough while baking the first batch. Bake at 425 for 10 minutes.

5. Reduce heat to 350` and bake until done, about 10 additional minutes. Transfer to a rack to cool. Repeat with remaining dough. Serve warm or at room temperature.
Yield: about 2 dozen

but i couldn't stop there. i broke down. i couldn't not make a sweet pâte à choux...

so a danish puff it is. this one's a pâte à choux dough scented with almond that is spread on top of a butter crust. top that with a sweet glaze, toasted almonds and fresh cherries. once again, my ratio is a bit different. it is
1.5 parts flour: 2 parts liquid: 1 part fat: 1.5 parts egg.

Danish Puffs

4          ounces butter, cut into small pieces
250      grams gluten-free flour (about 1 2/3 cups), tested with King Arthur
4 1/2    tablespoons cold water

4          ounces butter, cut into pieces
1          cup water
145    grams gluten-free flour (about 1 cup), tested with King Arthur
3        large eggs
1          teaspoon almond extract

2/3       cup powdered sugar
8         tablespoons heavy cream
1/2       teaspoon vanilla
1/2       cup toasted sliced almonds
1 1/2    cups fresh cherries (or berries of your choice)

1. Preheat oven to 350`. Line a baking sheet with parchment paper.

2. Cut butter into flour with a pastry cutter or fingers until mixture resembles coarse meal. Add cold water, a tablespoon at a time, adding more if needed, until dough comes together in a ball. Cover and chill.

3. Combine butter and water in a large saucepan; bring to a boil. Remove from heat and add flour mixture; stir with a wooden spoon until smooth. Cool slightly.

4. Beat in eggs, one at a time, using an electric mixer at medium speed. Beat in almond extract. Split chilled pastry ball in halves; roll out onto parchment paper into two 12- x 3-inch strips. Spread choux mixture over pastry strips, leaving a 1/4-inch border.

5. Bake at 350` for 1 hour, or until puffed and browned.

6. Combine powdered sugar and next 2 ingredients. Drizzle evenly over both puffs; top with sliced almonds and fresh pitted cherries. Slice and enjoy warm or room temperature.
Yield: 2 puffs.

many thanks to the impressively organized and incredibly knowledgeable erin from the sensitive epicure for hosting this month. please feel free to check out the following contributions to the rally. there's certainly a delectable variety to thumb through!

amanda from gluten-free maui made earl grey cream puffs
amie from the healthy apple made pâte à choux with creamy macadamia icing
britt from gluten free in the city made cream puffs
caleigh at gluten free[k] made savory paris-brest
caneel from mama me gluten free made key lime cream puffs
charissa from zest bakery made cream puffs with koshi-an
claire from gluten freedom made chocolate eclairs
erin from the sensitive epicure made gougères with goat cheese and herbs mousse &
churros y chocolate
irvin at eat the love made white cheddar fennel gougères stuffed with porcini & shallot goat cheese
jenn from jenn cuisine made gruyère & herbed gougères
lisa at gluten-free canteen made cracked pepper and cheese gougères
lisa from with style & grace made cherry garcia filled cream puffs
mary fran from frannycakes made marillenknodel with ginger and cardamom sugar & chai eclairs
meaghan from the wicked good vegan made cardamom and rose water cream puffs
meg from gluten-free boulangerie made chouquettes
meredith at gluten-free betty made churros
pete and kelli from no gluten, no problem made almond choux florentines
rachel from the crispy cook made cream puffs with coffee cream
robyn from chocswirl made gruyere & parmesan gougères with sage & thyme
sea at book of yum made rose vanilla cream puffs & vanilla eclairs
silvana from silvana's kitchen made spinach gnocchi parm
tara at a baking life made parmesan and black pepper gougères & frangipane puffs
tr from no one likes crumbley cookies made beignets

Peanut Butter and Chocolate Chunk Cookies

2011-05-25T22:54:00.000-04:00

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

2011-05-16T23:08:00.000-04:00

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

2011-05-13T16:53:00.000-04:00

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...

2011-05-12T00:48:00.000-04:00

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

2011-05-10T22:07:00.000-04:00

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

2011-05-09T08:21:00.000-04:00

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

2011-05-05T00:13:00.000-04:00

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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