Garfava 'n Spice...

Babycakes NYC Allergen-Free Chocolate Chip Cookies

2009-05-16T07:42:00.006-04:00

This CHOCOLATE CHIP COOKIE recipe is from the new Babycakes cookbook. It was hard for me to imagine making allergen-free chocolate chip cookies that could taste as good as the classic, non-alternative version. Not only were they as good.. they were BETTER! They are ooey, gooey and soft in the middle, and slightly crisp on the edges! :) A-Mazing!

The raw cookie dough is addictive! I couldn't stop eating it... and there are no eggs to worry about. Zach and I agreed that the next batch I make, I will have to save some dough to roll into balls and freeze so I can add it to some homemade rice ice cream. Cookie dough ice cream, yum!

Chocolate Chip Cookies

(Babycakes by Erin McKenna, 2009)

1 cup coconut oil, melted and cooled

6 tablespoons prepared unsweetened applesauce

1 teaspoon salt

2 tablespoons pure vanilla extract

1 1/4 cups evaporated cane juice

2 cups Bob's Red Mill gluten-free all-purpose baking flour

1/4 cup flax meal

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

1 cup vegan chocolate chips

Directions

Preheat oven with a rack set in the center to 325 degrees. Line 2 baking sheets with parchment paper; set aside. In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes. Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool. Cooled cookies may be kept in an airtight container for up to 3 days.

Hmmm...What shall I bake today?

2009-05-11T06:58:00.008-04:00

Hmmm...what shall I bake today?

I love Margie Moore's children's books and illustrations...especially this one!

The new Babycakes cookbook arrived in my mailbox over the weekend, so I am having a hard time deciding which recipe to bake. I pre-ordered it months ago and had forgotten about it, so I was extra happy to find it in my box. Most all of the recipes both my husband and son can eat...which is nothing short of a miracle considering that between the two of them, they are allergic to about every common baked good ingredient out there.

I can't decide between the red velvet cupcake (my favorite...I devoured two of them when I was at the bakery), the blueberry tea cake or chocolate chip cookies. Hmmm??!

Owl Cake

2009-04-03T11:37:00.039-04:00

Happy Spring!

I love cake and everything about it! To quote Zach's co-worker, "Cake just makes people happy!"

This cake is the first cake I made in cake decorating class. I made an owl cake because owls and cake are a few of my favorite things! The cake is a yellow cake with all butter, butter cream frosting...Some bakeries sell frosting shots ...there is a good reason for that! :)

I was happy to get to use the new fun artisan cake and ice cream serving pieces that my friend, Karen, gave to me for my birthday. I absolutely love them! There is also an ice cream scoop!

Butter Cream Icing

1 ½ Cups Salted Butter at room temperature
2 Teaspoons Pure Vanilla Extract
6 Cups Sifted Confectioners’ sugar
2-8 Tablespoons milk, depending on desired consistency

Cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container. Re-whip before using. Store frosted cake in refrigerator. Remove cake from refrigerator an hour or more before serving or until cake is close to room temperature.

February Daring Bakers' Challenge: Flourless Chocolate Valentino Cake

2009-02-28T06:38:00.006-05:00

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Our challenge was to make a Flourless Chocolate Cake using Chef Wans recipe (below) and to make our own ice cream to go with it.

I LOVE chocolate, so I was super happy to get to make this. I made the Flourless Chocolate Valentino for my Valentine, Zach, so I made it gluten-free AND dairy-free by replacing the butter with Earth Balance Soy Margarine. I used Callebaut (54% cocoa) semisweet chocolate. It was hard not to eat the chocolate before it went in the cake. :) I dusted the top with powdered sugar using a doily I had of my grandmother's to make a design. Thanks Grammie! And thanks Mom for the pretty plate for Valentine's day.

To go with the cake, we could choose any flavour ice cream we wanted and any recipe. I chose a Vegan Vanilla Bean Ice Cream from Vegan Ice Cream Paradise (this blog is GREAT) to go with it. I wasn’t sure how the vegan, soy ice cream would taste, but it was awesome! It went really well with the rich, fudgy cake. I am one of those people who doesn't like my ice cream to touch my cake or pie or ..., so I put it on the side. If not for taking a picture, I would have put it in its' own separate bowl for sure. :)

Chocolate Valentino

Preparation Time: 20 minutes

This Flourless Chocolate Cake, Chocolate Valentino, is inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan

NOTES:

* Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use. Be creative with your chocolate, if you like a sweeter cake use milk chocolate or a combination of the semisweet and milk chocolate. If you like bittersweet chocolate use that and add sweetness by mixing the semi sweet with bittersweet. If you are daring, try white chocolate.

* A higher cocoa percentage increases the bitterness of the chocolate.

* Equipment - it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” - 6x8 or 7x7. An 8” spring form pan works with great results as do smaller pans or ramekins.

* An instant read thermometer highly recommended.

* This is a very decadent cake that will sink a little as it cools but will still hold its shape. A very dense and fudgy cake that tastes divine. The top forms a light crust kind of like a brownie

RECIPE:

- 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped - I used Callebaut (54% cocoa) semisweet chocolate.

- 1/2 cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter. To make it dairy-free, I replaced the butter with Earth Balance Soy Margarine

- 5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold.

Vegan Vanilla Bean Ice Cream

(From A Vegan Ice Cream Paradise)

2 c. soy creamer (or any non-dairy milk)

2 c. soy milk (or any non-dairy milk)

1 vanilla bean

¾ c. sugar

2 T. arrowroot

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside. Mix the soy creamer and soy milk together in a saucepan. Slit the vanilla bean lengthwise, and scrape the seeds into the milk. Drop the bean shell into the milk too. Bring to a slight boil, then lower the temperature and simmer very gently for about 30 minutes. Remove the vanilla bean shell. Stir in the sugar, and bring to a boil again. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools). Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.

January Daring Bakers' Challenge: Tuiles!

2009-01-29T13:03:00.029-05:00

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

This challenge was really fun! We had the option to make our Tuiles any shape we wanted. I chose butterflies and flowers and I made a Raspberry White Chocolate Mousse to go with them. I loved the Tuiles. They were really fun to make. I will definately make them again.

Tuiles from “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

The name 'tuile' is a french word meaning 'tile,' and when presented in rows are supposed to resemble the curved tiles on the tops of buildings. In their traditional form, a tuile (petit four style cookie) is a flat cookie which has been set over a curved surface while freshly baked and allowed to cool, giving its characteristic curved-tile shape.

Recipe:

Yields: 20 small butterflies or shape of choice or 6 large Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)

60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar

1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)

2 large egg whites (slightly whisked with a fork)

65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour

1 table spoon cocoa powder/or food coloring of choice ( I used India Natural Dyes)

Butter/spray to grease baking sheet or SILPAT

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or Silpat, grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes.

I used some cardboard cake rounds I had to make my stencils.

Mix a small part of the batter with the cocoa and a few drops of warm water or food coloring until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time. Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

RASPBERRY WHITE CHOCOLATE MOUSSE

Raspberry White Chocolate Mousse

INGREDIENTS:
1 (10 ounce) package frozen raspberries,
thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped

DIRECTIONS:
1.Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.

2.In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 Tablespoon of the raspberry sauce (or more) and transfer to a large bowl.

3.In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

4. Combine together OR layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake

Pear Torte

2009-01-06T06:30:00.019-05:00

Gluten-Free Vegan Pear Torte

This recipe is from The Gluten-Free Vegan cookbook by Susan O'Brian. I love this cookbook! Every recipe I've tried has turned out great! This torte was so delicious. I made it for New Year's Eve and everyone loved it, allergy-sensitive and not. I used Comice pears. They are so pretty and so juicy and sweet. I was admiring the big display they had at our market so I had to try some. I was planning to eat them as is, which I did that too, but then found this recipe!

Pear Torte
(The Gluten-Free Vegan by Susan O’Brien)

Crust
½ Cup Vegan Margarine
1/3 Cup Agave Nectar
¼ teaspoon Vanilla Extract
¾ cup Sorghum Flour
2/3 cup Chopped Walnuts

Filling
1 (8-ounce) Tub Tofutti Soy Cream Cheese
1 Tablespoon Tofutti Soy Sour Cream
1 Egg or 1 ½ Teaspoons Ener-G Egg Replacer whisked together with 2 Tablespoons Warm Water
½ Teaspoon Vanilla Extract
1/8 Cup Agave Nectar
1 Pound Pears, peeled, cored and sliced
Ground Cinnamon, for sprinkling

Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan or dish or (I used my quiche plate) with vegetable oil.

Prepare the crust: Beat the margarine with the agave nectar until creamy. Add the rest of the crust ingredients. Stir to blend together well. Spread in the prepared pan and bake for 15-18 minutes, or until set. Let cool while you make the filling.

For the filling: In a large mixing bowl, beat all the filling ingredients together (except the pears and cinnamon) until well blended. Pour over the cooled crust. Arrange the sliced pears on top of the filling. Sprinkle generously with cinnamon.

Bake at 350 degrees until set, 20 to 30 minutes. Cool on wire rack. Store in refridgerator after cooled. Tastes just a great or better the next day.

Allergen-Free Cinnamon Toasty Bread

2008-12-25T14:09:00.011-05:00

Allergen-Free Cinnamon Toasty Bread

My foody friend and partner in crime, Allison, and I had this bread last Winter at Babycakes NYC, an awesome, funky little bakery in New York City that specializes in allergen-free treats. It is moist and yummy and tastes like an ooey-gooey cinnamon roll.

1/2 cup canola oil, plus more for pan
1 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/4 cups unrefined sugar, separated
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
2 tablespoons ground cinnamon, separated
1/3 cup store-bought unsweetened applesauce
1 cup hot water

Preheat oven to 325 degrees. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.

In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.

In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined.

Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.

Transfer to oven and bake about 35 - 45 minutes or until done and golden brown. Let cool completely on a wire rack before unmolding.

Happy Holidays!

2008-12-21T18:22:00.006-05:00

Happy Holidays !

Allergen-Free Banana Bread

2008-11-21T06:56:00.006-05:00

This banana bread is my little guy's favorite!

Allergen-Free Banana Bread

(Adapted from Special Diet Solutions by Carol Fenster, PhD.)

INGREDIENTS:
1/3 cup Canola Oil

2/3 cup Brown Sugar, packed

2 large Eggs

1 tsp. Vanilla

1-3/4 cups Gluten Free All Purpose Baking Flour

2 tsp. Baking Powder

1-1/4 tsp. Cinnamon

1 tsp. Xanthan Gum

1/2 tsp. Salt

1-1/2 cups Banana, mashed

1/2 cup Chocolate Chips, Pecans or Walnuts, chopped (Optional)

1/2 cup Raisins (Optional)

Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins if using. I did not use. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.

Allergen-Free Play Dough

2008-11-02T06:51:00.021-05:00

Allergen-Free Play Dough

(Free of Wheat & Gluten, Dairy, Soy, & Nuts)

1 Cup White Rice Flour
1 Cup Salt
1 Cup Corn Starch
4 Teaspoons Cream of Tartar
2 Teaspoons Canola Oil (vegetable oils are often soy)
2 Cups Water
Food Coloring

Combine all ingredients in a heavy sauce pan. Heat and stir over medium-low heat until a ball forms. When it starts to have a glazed appearance, it is done.

We are so excited to finally have a good allergy-free play dough recipe. I've tried other recipes with no luck and the commercial gluten-free play doughs are expensive and have super strong scents. The Childrens' Director at our church gave me this recipe and we are so happy to have it.

Happy Trick-or-Treat Curious George!

2008-10-31T07:50:00.007-04:00

2008-10-31T07:41:00.003-04:00

October Daring Bakers' Challenge - PIZZA!!

2008-10-29T06:41:00.016-04:00

Gluten-Free Crimini Mushroom & Artichoke Pizza with Fresh Basil and Ciliegine Mozzarella

Our host this month's Daring Bakers' challenge was Rosa from Switzerland of Rosa's Yummy Yums . For this challenge she chose a recipe for “Pizza Napoletana” from Peter Reinhart's “The Bread Baker's Apprentice” which is suppose to yield a "beautifully tasty, thin, crispy, yet chewy pizza crust."

THE CHALLENGE: We were suppose to use the tossing method (as explained below) for at least 2 pizza crusts UNLESS you were making Gluten Free Pizza Dough which is totally not tossable…so sad! You were also suppose to capture the moment by either filming or photographing yourself while tossing the dough. Can’t wait to check out the non-gluten-free Daring Bakers' blogs to see this!!

THE RULES: We could make the Pizza Dough either gluten-free or the regular way. Thanks to Natalia of Gluten A Go Go for the Gluten-Free conversions. We could use the sauce and toppings of our choice, savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. We had to use both sauce & toppings.

I made Gluten-Free Pizza Dough and I chose a Crimini Mushroom & Artichoke Tomato Sauce (recipe below) topped with fresh basil, artichokes, sliced mushrooms and fresh ciliegine mozzarella. We had Orion gluten-free beer with our pizza. It is an Okinawan rice beer and is one of the better gluten-free beers we have found. We loved the pizza crust and the sauce with the toppings. My husband was so happy to have pizza, a favorite food that is not always so great gluten and dairy-free. He loved it. It was also fun to make the individual pizzas because I could hold the mozzarella on his and load it up on mine. The Crimini Mushroom and Artichoke topping was really flavorful and filling and tasted great alone without cheese as a vegan and dairy-free option. This will definitely be a regular!

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE: “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

BASIC PIZZA DOUGH
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
FOR GF: 4 ½ cups GF Flour Blend with 2 tsp xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days. NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough). NOTE: Make only one pizza at a time.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

Or

13. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes. NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving. Scrumptious!!!

Crimini Mushroom and Artichoke Pizza Sauce

2 TBLS Olive Oil
½ Cup Chopped Shallots
4 Cloves Garlic, Chopped
2 Cups or an 8 oz package of Cleaned and Sliced Organic Crimini Mushrooms (save a few out to put on top of pizza)
1/3 Cup Chopped Artichokes plus more for topping the pizza
3-4 Tablespoons Chopped Fresh Basil plus more for topping the pizza when it comes out of the oven
1 (8 oz) Can Tomato Sauce
Freshly Ground Pepper

In a large Skillet, heat the olive oil over medium-high heat. Add the shallots and sauté until soft. Add the garlic and mushrooms. Continue to sauté until the mushrooms are soft, 4-5 minutes. Add the artichokes and basil. Add the tomato sauce. Stir to mix well and simmer a few minutes. Season to taste with pepper.

Jelly Bean :)

2008-10-11T07:44:00.015-04:00

This is our bunny, Jelly Bean. I couldn't help myself dressing him up...yes he is a boy bunny, but he didn't seem to mind at all that I dressed him up like Minnie Pearl and put him in a bowl or two. :) I am learning how to use my camera better and and Jelly Bean was willing to put up with my nonsense for some portrait photography practice.

Can you see the resemblance? :)

Who Me?? Stop It!!!

Daring Bakers' September Challenge - Lavash Crackers & Toppings

2008-09-27T07:10:00.044-04:00

Salt & Cracked Pepper Sesame Lavash Crackers with Curried Bean Dip

Cinnamon, Raw Sugar & Sesame Lavash Crackers with Apple Salsa

"History in the making...I mean baking." This month, for the first time, the Daring Bakers' challenge was vegan and gluten-free. Yippee!! Our Alternative Daring Baker hosts were Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. They chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread.

Our challenge was to make Lavash Crackers and to create a dip/spread/salsa/relish to accompany them. We could be creative with the crackers, flavor choices for the crackers, and with our dip/spread choices. All dips/spreads/relishes/salsas had to be vegan and gluten-free.

For my Lavash Crackers, I chose gluten-free, of course, and made two flavors. I made one batch of lavash crackers topped with sesame seeds, kosher salt and cracked pepper. I chose a Curried Bean Dip from The Gluten-Free Vegan by Susan O’Brian to go with them. The second batch of lavash crackers I topped with raw cane sugar, cinnamon and sesame seeds and chose an Apple Salsa (also from The Gluten-Free Vegan) to go with them.

I was really happy that this month’s challenge was gluten-free and vegan and so was my husband. He didn’t have to watch me make something yummy that he couldn’t have. He doesn’t mind when I do, but I always feel a little bad. :) We loved both of the dips and crackers.

Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids... It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...

The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Makes 2 sheet pans of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup
* 1 Tb (.5 oz) canola oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. My dough did not double in size or even really change size at all but still turned out the way they were suppose to. I think that it does not do double in size due to the lack of gluten with the gluten-free version of the recipe. The important part is the time to ferment.

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. I used a non-stick rolling pin and did not need to sandwhich it between two sheets. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

Note: The key to crispy crackers is rolling out the dough as thinly as possible. We noticed that the crackers turned out better if you divide the dough in half before rolling. You’ll roll out the dough as per the directions, decorate and cook the crackers in two batches.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water or olive oil and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. After you sprinkle your toppings on, roll over them with the rolling pin so they don’t fall off after they are baked. If you want to precut the cracker, use a pizza cutter (rolling blade) or sharp knife and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Apple Salsa
(The Gluten-Free Vegan, by Susan O’Brien, 2007)

3 Tart Apples (including Granny Smith and Gala, or all of one kind)
3 Tablespoons Agave Nectar
2-3 Tablespoons Fresh Lime Juice
½ Cup Chopped Fresh Cilantro
½ Cup Chopped Walnuts
½ Teaspoon Ground Cinnamon (Optional) I omitted accidentally and it was awesome without it.

Peel the apples (or not, if you prefer) (I used two green Granny Smith apples and one Gala apple. I peeled the Granny Smith apples but left the red skin on the Gala apple to add color.) Core and dice them into small pieces. (You can use a food processor to dice them.) Place in a large bowl with the rest of the ingredients. Mix together well and chill.

Curried Bean Dip
(The Gluten-Free Vegan, by Susan O’Brien)

1 (15-ounce can) Garbanzo Beans, drained and rinsed
1 (15-ounce can) White Kidney Beans (or Great Northern Beans) drained and rinsed
¼ Cup Olive Oil
1 Teaspoon Curry Powder
1 Teaspoon Ground Cumin
2 Tablespoons Lemon Juice or more to taste, freshly squeezed if possible
½ Cup Chopped Fresh Cilantro
Pinch of Red Pepper Flakes
¼ Teaspoon Sea Salt
Freshly Ground Pepper

Place all of the ingredients into a food processor or blender, and blend well until smooth. Adjust seasonings, cover and chill for a few hours to really let the flavors blend together. Serve with gluten-free homemade lavash crackers, cut veggies or chips.

Allergen-Free Pumpkin Chocolate Chip Muffins

2008-09-23T06:32:00.013-04:00

Happy Fall! These muffins are my favorite allergen-free baked treat so far! My little guy helped make them to celebrate Fall. He loved them and he is one tough customer in the eating department. :)

Allergen-Free Pumpkin Chocolate Chip Muffins
(Adapted From Pamela J. Compart and Dano Laake)

3 ½ Cups Gluten Free Flour Blend – Bobs Red Mill
½ Teaspoon Xanthan Gum
3 Cups Raw Turbinado Cane Sugar
2 Teaspoons Cinnamon
1 ½ teaspoons Salt
2 Teaspoons Baking Soda
1 Cup Canola Oil
2/3 Cup Water
1 Teaspoon Vanilla
1 Can (15 oz) Organic Pumpkin Puree
2 Eggs Beaten
10 Ounces Gluten-Free, Dairy-Free Mini Semisweet Chocolate Chips (Enjoy Life Foods Brand)

Preheat oven to 350 degrees. Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt, and baking soda in a large bowl. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs. Combine the dry and wet mixtures thoroughly. Add the chocolate chips, if using.

Divide the batter equally among three 8x4 inch loaf pans, or two 12-compartment muffin pans that have been sprayed with nonstick spay, or in mini muffin pans or a combination of any of them. Bake loaves for 40-45 minutes or until when toothpick inserted in center comes out clean. Bake muffins for 30-40 minutes or until when toothpick inserted in center comes out clean, the loaves/muffins are done. Cool completely before cutting and serving.

Makes 3 loaves or 24 muffins or 48 mini muffins
Freezes wonderfully!

Allergen-Free Cornbread

2008-09-05T07:09:00.014-04:00

Allergen-Free Cornbread

(Erin McKenna 2008)

2/3 cup rice milk

1 tablespoon apple cider vinegar

3/4 cup gluten-free all-purpose baking flour

1/2 cup cornmeal

1/2 cup cornflour

2 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon xanthan gum

1 teaspoon kosher salt, plus more for sprinkling

1/2 cup coconut or canola oil, plus more for pans

1/3 cup agave nectar

1/3 cup applesauce

2 teaspoons pure vanilla extract

1. Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.

2. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."

3. In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Pour the batter into the prepared pan and sprinkle with some kosher salt.

4. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.

August Daring Bakers' Challenge - Chocolate Éclairs!

2008-08-31T07:44:00.018-04:00

This was my very first Daring Bakers' Challenge! Every month a member of Daring Bakers poses a baking challenge to all the Daring Bakers. Today is the day all the Daring Bakers reveal their results on their blogs. The reveal day for each month's challenge is set by the hosts and our hosts this month were Meeta of What's for Lunch Honey? and her co-host, Tony of Olive Juice . They chose Pierre Hermé’s Chocolate Éclairs from Chocolate Desserts by Pierre Hermé.

The Éclairs consist of three elements:

* Pâte à Choux, Cream Puff Dough (see below for recipe)
* Pastry Cream (see below for recipe)
* Chocolate Glaze (see below for recipe)

The rules for our challenge were that we had to use the Pierre Herme's cream puff dough recipe and we also needed to encorporate at least one chocolate element (filling and/or glaze) into our challenge. I chose a Crème Pâtissière - Vanilla Bean Cream Filling and a Chocolate Glaze for my Éclairs.

Pierre Hermé’s Cream Puff Dough - Pâte à Choux
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter,
cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Baking the Éclairs

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 4-1/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Crème Pâtissière - Vanilla Bean Pastry Cream
(Adapted from The Cambridge School of Culinary Arts)

* 1 3/4 cup Half and Half
* 1 tsp Vanilla
* 1/2 of a Vanilla Bean
* 4 Egg Yolks, large
* 1/2 cup Sugar
* 1/3 cup Flour
* Pinch of Salt

1. Heat half-and-half in a medium saucepan until warm. Set aside.

2. Using a mixer or by hand, ribbon egg yolks and sugar until very thick and pale yellow and there is no presence of sugar granuals. Stir in flour and the salt. Very gradually add warm half-and-half to yolk mixture stirring with a whisk or using your mixer.

3. Transfer mixture to a saucepan and add the inside of half of a vanilla bean. Cook over medium-low heat stirring continuously with a wooden spoon. When mixture begins to bubble (must boil) continue stirring for 1-2 minutes (lower heat if necessary).

4. Remove from heat, add vanilla extrat and strain into a bowl. Refridgerate. Makes 2 1/2 cups.

Notes:
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
(The Cambridge School of Culinary Arts)

* 8 ounces Callebaut semi-sweet chocolate chopped.
* 2 teaspoons vegetable shortening
* 2 Tablespoons corn syrup

In a double boiler, melt chocolate. Remove from heat. Add vegetable shortening and corn syrup. Stir. Let cool to desired consistency.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using. .

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Assembling the éclairs:

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:

1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.

2) The éclairs should be served as soon as they have been filled.

A special box arrived on my door step last week. In it was this beautiful little pedestal server from my mom, "just because"! Thanks Mom! Miss you! XOXO B--

Great Grains Muffins

2008-08-19T16:50:00.001-04:00

My friend Karen and her little guy came over today. My little guy loves her little guy and vice verse, so it always happy watching them play together. Equally happy is that Karen and I usually munch on something yummy, chat and drink tea. I was getting ready to throw these muffins together before they came and realized that I didn't have any wheat flour, so I called Karen and she just so happened to have some. For whatever reason that made us both very happy. We were feeling quite neighborly even though we aren't neighbors. Sometimes it is the simple things. :)

Karen is an amazing designer, and being her friend, I am the blessed recipient of many of her creations. One being the happy dish towel in the background of the photo above. Her line is called Simply June and there are more of these happy embroidered yo yo dish towles available in her Etsy shop. She designs fun oven mitts and vintage aprons too. I also like reading her blog because you get a sneak peek at her latest creations and what will be coming next.

The company was the best and the muffins were yummy!

Great Grains Muffins

(Baking From My Home to Yours by Dorie Greenspan)

1 cup All-Purpose Flour

1/3 cup Whole Wheat Flour

1/3 cup Yellow Cornmeal

1/3 cup Old Fashioned Oats

1/4 cup Sugar (I used 1/3 cup)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup Buttermilk

1/3 cup pure maple syrup

2 large Eggs

1 Stick (8 tablespoons) unsalted butter, melted and cooled

3/4 cup dried fruit of any kind (raisins, cranberries, cherries, prunes etc. cut up as necessary) and/or chopped nuts (optional)

Directions:

1. Center a rack in the oven and preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit molds with paper muffin cups. Place the muffin pan on a large baking sheet.

2. In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you are using them. Divide the batter evenly among the muffin cups.

3. Bake for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for a minute, then carefully lift each muffin out of its mold and onto the rack to cool.

Storing: These are best warm right out of the oven, although they're delicious the next day, particularly if you split and toast them and serve with some butter and jam. They will keep wrapped airtight in the freezer for up to two months. Rewarm in a 350 degree oven, if you'd like, or split and toast them.

Frangipan & Fresh Fruit Tart

2008-08-11T19:31:00.002-04:00

Today we learned how to make pies and tarts in my baking class. Each student got to choose a pie, tart, quiche, or pot pie recipe to make. I chose the Frangipan Fresh Fruit Tart. I always admire them when I see them in bakery cases but have never considered actually making one because they just look so hard to make. We learned the ins and outs of making crusts. I could just eat pie crust plain and be happy. :)FRANGIPAN & FRESH FRUIT TART

(By Roberta L. Dowling)

Pate Sable -Tart Crust

2 Cups Flour

2 Tablespoons Confectioners' Sugar

1 Teaspoon Salt

12 Tablespoons unsalted butter

1 Egg plus 1 Tablespoon Ice Water (and more if needed)

1 Teaspoon Vanilla

Place the flour, confectioners' sugar and salt on countertop. Make a well, add the butter cut into 1 inch pieces. Rub the butter and flour between your fingertips until the mixture resembles meal. Mix the egg and ice water together. Toss some ice cubes with the water before measuring to make sure it is as cold as possible. Add the water and egg mixture a tablespoon at a time and fluff with your fingertips until large lumps form and the pastry is blended. Add additional water if necessary. Gather the dough into a ball and flatten the dough with the heel of your hand so that the butter will layer between the flour. Repeat once again. Refridgerate a minimum of 30 minutes or overnight.

Rolling Out Tart Dough

Roll out dough between plastic if it is too soft.
If the dough is hard, hit it a few times squarely with a rolling pin.
Roll out dough to 1/8" thick circle.
Dust lightly with flour and fold in quarters. Place it in the middle of the buttered tart pan. Open up the pastry and fit into pan, folding down excess to reinforce sides. Press the pastry against the fluted edges. Trim off excess dough.
After pastry is rolled out, you can rest it in the refridgerator for 1 hour or freeze for 15 minutes before baking.
Roll out on floured cool surface to about an 1/8 inch thick and place in greased tart pan(s).

Frangipan

1/2 Cup Softened Butter

1 Cup Almond Paste

2 Eggs, beaten

1 Teaspoon Lemon Rind

2 Teaspoons Flour

Cream the butter, stir in paste a bit at a time. Beat for a good amount of time until paste is incorporated and there are no lumps. Add eggs alternately in about four additions. Beating after each addition. Beat until smooth. Stir in remaining ingredients. Spread evenly into the tart crust. Bake for 20-25 minutes at 350 degrees until golden brown and center is set well. Check after about 10 minutes and if it starts to brown too much, put a foil tent over the top to finish baking. Cool completely before adding your glaze and fruit.

Glaze

3/4 cup apricot jam

2-3 Tablespoons cognac, kirsh or other fruit liqueur

Heat jam in saucepan until smooth. Strain through sieve. Add flavoring and brush a little on top of the tart before adding your fruit and then after adding your fruit brush the entire tart with the glaze.

Fresh Fruit Options:

(anything you like)

1 Pint Fresh Strawberries

Fresh Figs

1 Pint Rasperries

2 Kiwi

Blueberries

Canned Madarin Organge Segments

Tips for Baking Pies

(Roberta L. Dowling)

All ingredients must be cold: butter, water, your hands.
Work Quickly and handle the dough as little as possible.
Never pour all the water in at once
Chill your dough to let the gluten rest and the butter firm up.
Weather conditions will affect your dough; e.g., on a humid day, use less water.
You know your dough has rested enough when you can poke it and the hole will remain without moving.
Enclose your dough in plastic wrap or foil to prevent drying out; it can be stored 2 days in the refridgerator this way or frozen for several months.
A cool marble slab is excellent is excellent for pastry; formica and butcher block are fine also. You can put ice on a baking sheet and set on work surface to cool it.
Start pies at 425 degrees to help cook bottom of crust and prevent sogginess. Reduce heat to 350 degrees to insure proper cooking of the filling.
Reduce heat by 25 degrees when using a glass pyrex pie plate.
Always cut a vent in a double crust pie.
Bake pies in lower half of the oven.

Allergen-Free Brownies

2008-08-02T08:19:00.001-04:00

Allergen-Free Brownies

(Baby Cakes Bakery NYC - Erin McKenna)

Ingredients

1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garfava flour(garbanzo and fava bean)
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Enjoy Life Foods

Directions:

1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.

2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.

3. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.

4. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding. Makes about 5 dozen mini brownies.

Community Supported Agriculture

2008-07-27T18:45:00.002-04:00

We picked up our share from our local organic farm,CSA Heirloom Harvest Farm. I am thankful for summer and all the fresh healthy vegetables that are available this time of your.

Roasted Vegetable Ratatouille
(Whole Foods Market)

1 pound eggplant, 1/2-inch dice
1/4 teaspoon salt
1 pound zucchini, 1-inch dice
1 pound yellow squash, 1-inch dice
1/2 pound yellow onion, 1-inch diced
1/2 pound red bell pepper, 1-inch dice

(Any vegies you like or have on hand)

1/4 cup organic extra virgin olive oil
1 pound Roma tomatoes, 1-inch dice
2 tablespoons minced fresh garlic
3 tablespoons minced fresh oregano
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°F. Dice eggplant first. Combine with salt, set aside in a colander to drain. Prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper, set aside. Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes.

Allergen-Free Zucchini Chocolate Chip Bread

2008-07-23T21:36:00.003-04:00

Gluten Free, Dairy Free, Soy Free, Zucchini Chocolate Chip Bread

Adapted from Bob's Red Mill

INGREDIENTS:

1/3 cup Vegetable Oil
1 cup Turbinado sugar
2 large Eggs
1/2 cup Applesauce
1 tsp. Vanillia Extract
2 cups Gluten Free All Purpose Baking Flour (Rob's Red Mill)
2-1/2 tsp. Baking Powder
1 tsp. ground Cinnamon
1-1/2 tsp. Xanthan Gum
3/4 tsp. Salt
¼ -1/2 tsp. ground Cloves
2 cups finely grated Zucchini
1/2 – ¾ cup Enjoy Life Foods mini Chocolate Chips
(walnuts or pecans if you like)

1. Preheat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use four 5 x 3-inch nonstick loaf pans.

2. In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cloves. Mix thoroughly on medium speed until thoroughly combined.

3. Quickly (but gently) stir in zucchini, and chocolate chips and nuts if using. Batter will be somewhat thick. Turn batter into prepared pans.

4. Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch mini-loaf pans for 30-40 minutes. For larger loaves, place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing. These taste even better the next day and freeze well.

Granola!

2008-07-22T12:06:00.002-04:00

GRANOLA
Adapted from With A Measure Of Grace (Blake Spalding and Jennifer Castle)

4 CUPS GLUTEN FREE ROLLED OATS
1 CUP OAT BRAN
1/4 CUP SESAME SEEDS
½ CUP COCONUT
1 CUP SLICED ALMONDS
ROASTED PEPITAS (PUMPKIN SEEDS) TO TASTE
1/2 CUP FLAXSEED
2 TEASPOONS CINNAMON (or to taste)
1/4 TEASPOON SALT
1/2 CUP ORGANIC MAPLE SYRUP (or to taste)
1/4 CUP CANOLA OIL
1/4 CUP HONEY
1 ½ TEASPOONS VINILLA EXTRACT

1. Heat oven to 350 degrees. In a large bowl combine oats, bran, sesame seeds, coconut, almonds, flaxseeds, and pumpkin seeds. Sprinkle cinnamon over top of mixture and stir.

2. In a saucepan gently heat salt, maple syrup, oil honey and vanilla extract until thin, about 5 minutes. Pour over oat mixture and stir well to be sure oat mixture is well coated. (Add more or less maple syrup, cinnamon, dried cherries/blueberries or anything you want)

3. Spread mixture onto sprayed or parchment-lined or non-stick or sprayed foil lined baking sheet pans. Bake at 350 degrees for 12 minutes, turning granola with a wide spatula, then baking for another 5-10 minutes or until golden brown and fragrant. Let cool and store in airtight containers.