aelfie: (She who cooks)
Which I now realize I should have taken a picture of, even if it's not pretty.

Ike wanted to make GF Cinnamon Buns. Okay. Took too long. And the pan I used was too big. But...they aren't bad. A bit heavy. Not sure I'd ever make 'em again (I'm not a huge fan)...but I think he might!

We used ATK's Quick Cinnamon Bun recipe with the leveaners at 1.5 times the amount listed and Gluten Free Mama's Almond Flour Blend and 2 tsp's of xantham gum. It worked. He's happy. That's fine with me.
aelfie: (tattoo)

From scratch. And it's even gluten-free and I used butter and lard ('cause you know lard makes the best pie crust ever)

Ain't it pretty?

aelfie: (She who cooks)
Previous Weeks
6 loaves Pumpkin Bread

This week
Monday
7 dozen chocolate Chip Cookies
4 dozen gingerbread people

Tuesday
3.5 dozen Chocolate Crinkles (via Paula Deen's Frozen cookie dough. I bought it from the neighbor kid who was selling it as a fundraiser for school)
5.5 dozen Gluten Free Snickerdoodles (via Bob's Red Mill Shortbread mix. I altered the recipe by adding another egg, a teaspoon of vanilla and a couple of tablespoons of water)

Wednesday
5.5 dozen Gluten Free Chocolate Chip and Walnut cookies
1 batch plain fudge
aelfie: (She who cooks)
This morning I woke up to the fact that Gray is now a year old. Ut! Where did the time go? Anyway. Hrmm. Need to bake a cake. I don't want to bake a chocolate cake...Hmmmmwhat's a good cake for a one year old baby? Ooo! I know! Gram's Banana Cake. This is actually her mother's recipe. I called her this morning and she read the recipe to me over the phone.

As its written:
1.5 C sugar
2 C flour
4T sour milk
1t vanilla
1t salt
1/2 C shortening
1 C mash banana
1t Soda
2 eggs beaten

Pour into 8 inch cake pans bake 350 30 mins. Frost with Brown butter frosting

Brown butter frosting
6T butter
1 1/2 C powdered sugar, sifted
1t vanilla
4T Cream

That's it, no instructions. Just a list of ingredients.

Here's the GF conversion
In a mixing bowl put
104g trans fat free shortening
1.5 C sugar

Beat until combined, add
1t vanilla
2 eggs
1/4 C water

In a separate bowl combine
236g Gluten Free Mama's Almond Flour
1T buttermilk powder
1t salt
2t xantham gum
1 1/2 Soda

Add to sugar mix until combined, add
1 C mash banana

Pour into prepped 9x12 sheet pan, bake at 350 for 35 minutes. Frost with Brown Butter Frosting

Brown Butter Frosting
8T butter
8oz powdered sugar
1t vanilla
1/4 c whole milk

Put butter into small pan over med-low heat. When melted turn heat to medium and start swirling pan. Butter will go from yellow to clear to brown. When it hits tan, remove from heat. Let cool. Add to sugar, beat. Add vanilla and milk. Frost cake

Next time I'll cool the butter before dumping it immediately into the sugar. I ended up with a really tasty but runny frosting.

This cake is frickin' amazing. I gave Gray a piece after singing Happy Birthday, he grabbed it and immediately shoved it in his mouth. And he devoured the entire thing in 2 minutes flat. This cake is not going to last long in this house!
aelfie: (She who cooks)
In honor of Pi Day, I decided to bake a pie.

I had one gluten free pie crust in the freezer and after perusing my ATK cookbook I settled on a Triple Chocolate Pecan Pie. Except I didn't have any pecans in the house. So I used walnuts, which are my favorite baking nuts.

Awesome. Totally awesome. Lots of walnuts, semi-sweet chocolate chips, and a pecan pie karo syrup type filling (brown sugar is soooo much better!). Tasted like the ultimate chocolate chip cookie pie to me...and it was gluten free!

Sorry there's no food porn. We just had to eat it.
aelfie: (Wheat sinister)
I just found out that next week, on March 1st, King Arthur flour will release their own Gluten-Free Mixes!!!! This makes me so happy! I have missed using their products.
aelfie: (Wheat sinister)
So, a couple of months ago Trader Joe's* came out with a Gluten-Free Brownie Mix. My Gram found it before I did and she managed to bake up a batch for the After-Pop's-Memorial-Service Lunch. They tasted very good...but they could best be described as Brownie Bricks. I love my Gram, she's an amazing cook, after all she's the one who taught me to cook, but baking...that's hit or miss. If she makes something from scratch...its always perfect. Mixes on the other hand....this is where her flops show up. Plus don't forget she burns the rolls every year at thanksgiving . =)

But anyway...she tried again at Easter. Softer Brownie Bricks, but bricks nonetheless.

So recently I was able to find the brownie mix at my local TJ's, and I decided to bake one up tonight. I made 3 changes. I swapped the 1/2 cup vege oil for 1/2 cup melted butter (always tastes better, and butter is much better for you.), I added about 2T of heavy cream (gluten free batters need to be a bit slacker/wetter than usual, as the ingredients are hydroscopic), when I mixed this one up, it was a bit dry, so I threw in the cream (more moisture and more fat, always helpful with gluten-free baking) and I also used a 9x9 instead of the called for 8x8. Recipe on back calls for baking 30 minutes at 350. I checked the first time at 20. Too loose. Five minutes later...Oooo...close. Two more minutes. Perfect, center set and still squishy. (note we like our brownies a bit on the underbaked side). 20 minute rest on a cooling rack and slice! Perfect texture, thin (oh well, can't have everything) and wonderfully fudgy. Kids inhaled their share, and I'm hoping to have some left tomorrow. =)


* BTW mucho Kudos out to the TJ people. They have really expanded their Gluten-Free line of foods in the last year...and most of it is the best tasting stuff on the market. I really appreciate being able to find good tasting stuff.
aelfie: (Wheat sinister)
Or at least a partial success.

Let me 'splain.
So this morning I decided to try and make thumbprint cookies. One of my favorites-especially when filled with chocolate. As I just a cup or so of the good tasting AP flour left and the recipe only called for 1 cup, this was a perfect recipe to attempt to convert. I used a full egg instead of the egg yolks, and pulled frozen egg whites from my freezer. I also added another tablespoon of egg white and about an 1/8 of a teaspoon of xantham gum to the flour mix. And increased the flour by another tablespoon.

So, how's it taste. Wonderful! The texture is right on. But it doesn't look pretty. This cookie is supposed to ballish with an indent to put the jelly or chocolate or whatever. These spread. I even used shortening...I'm wondering if the eggs made it rise/spread or I need to add more flour to make up for the extra liquid from the eggs.

But oh well, they taste good! Woo Hoo! I'll take it!

Next time I'll want to double or triple the batch. I only got 2 dozen cookies out of it using a #60 scoop. That's not enough! =)

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