un petit oiseau

I'VE MOVED!

2012-01-06T01:17:00.000-08:00

There have been a lot of changes in the past month, including that I've found a new home and so has the blog!

I moved most of the old content over in 2011, and updated posts have been added to the new site (more updated posts coming when my life slows down a bit...I still have a backlog of recipes to post).

Coming soon, I'll be editing the "catering" area of the blog so you can see a little bit of what I've been up to. So happy 2012, and welcome the new:

www.littlebirdbakery.net

Chocolate Chip Banana Bread {vegan+gluten free}

2011-07-06T11:40:00.000-07:00

There are people out there who firmly believe chocolate has no place in banana bread. I am not one of them. I'll even admit that this particular banana bread was my excuse to use a breakfast food as a vehicle to feed my chocolate craving during the morning hour. After being slightly dissatisfied over the results of the first round of gluten-free/vegan banana chocolate chip bread (though my coworkers gladly gobbled it up), I adjusted the recipe and came out with much better (i.e. less sticky) results. The recipe contains 4 ripe bananas so the slice pictured above appears a little un-done even though the bread was fully baked. Next time I think I'm going to try 3 bananas.

(recipe to come).

Strawberry Rhubarb Oatmeal Crumb Bars {vegan+gluten free}

2011-06-28T16:41:00.000-07:00

An exhausting work week led to an enjoyable weekend, where, on Saturday, I was able to revive my old tradition of going to the farmer's market and picking up fresh, local fruits and vegetables. Pints of small fresh-picked strawberries have been a regular occurrence at the farmer's market lately, and the sweet smell of berries was just too much to pass up. I bought two baskets; the first for baking, and the second for my face. I had picked up a few stalks of rhubarb the week prior, so of course it was only natural to combine the two. I had been promising my coworkers that I would bring something in on Monday since they have started me a "sweet indulgence" fund whereby they put money into a nicely decorated can and I in turn feed them fresh baked goods. Ignoring their suggestions (though they WERE good suggestions) because I wanted to use seasonal ingredients. Pie is difficult to eat at work and I have already made a strawberry rhubarb coffee cake, so I decided to frankenstein three different recipes to make some fruit filled oatmeal bars with a streusel topping (everything is better with streusel). They were extremely well received, as the empty pan sitting near me is now indicating.

STRAWBERRY RHUBARB OATMEAL CRUMB BARS [VEGAN+GLUTEN FREE]

OATMEAL BARS

-------------------

3/4 C. vegan margarine

3/4 C. applesauce

1/2 tsp. vanilla

1 C. packed light-brown sugar

1/2 C. granulated sugar

2 tbsp. ground flax seed mixed with 6 tbsp. water

3/4 tsp. salt

1 tsp ground cinnamon

2 c. gluten-free flour blend (I like to use oat flour here, mixed with sorghum, garbanzo, tapioca starch, potato starch, and a little bit of sweet white rice flour).

1 tsp. xanthan gum

2 C. old fashioned rolled oats (not quick cooking)

FILLING

---------

3 c. diced rhubarb

3 c. sliced fresh strawberries

3/4 c. sugar

1/4 tsp cinnamon

3 tbsp. potato starch or cornstarch starch mixed with a bit of water

STREUSEL TOPPING

-----------------------

1/2 c. vegan shortening

2/3 c. brown sugar

1-1/2 c. gluten free flour blend

1 tsp. salt

1 tsp. baking soda

1/2 c. oatmeal flakes

Make the filling.

In a medium sized saucepan, combine rhubarb and sugar and over medium heat and simmer until slightly mushy. Add strawberries and continue to boil, approximately 10 minutes or more. When filling is to desired consistency (I like to leave a few chunks) and combine the potato starch with water and whisk into the fruit mixture. Set aside.

Preheat the oven to 350 degrees. Grease a 13x19 baking pan. In a large bowl, whisk together margarine, applesauce, sugars, flax gel, salt, cinnamon, and vanilla. In a medium sized bowl, combine flours, xanthan gum, and oats. Fold dry ingredients into wet ingredients until just combined. Spread 1/2 of batter in prepared pan and bake for 15 minutes.

Spread fruit filling over the baked oatmeal bars. Using a spoon, drop the rest of the uncooked oatmeal mixture over the fruit filling and spread out to the best of your ability.

Combine the streusel topping ingredients in a medium sized bowl. Using two knives cut the shortening into the dry ingredients. Sprinkle over the oatmeal bars and bake for 25-30 minutes.

Gingered Peach & Apricot Tart {vegan+gluten free}

2011-06-06T22:09:00.001-07:00

A bunch of neglected peaches and apricots left in the office fruit-bowl found their way home with me on Friday after work. Apparently, my fruit consumption is rather low on weekends, so instead of finding their way into a fruit salad as I had intended, the sweet fruit made it's way into this delicious tart, and thus back to the office on Monday. Not too sweet and providing the perfect "taste of summer" (as my Creative Director so eloquently put it), this tart pleased all palettes. At the very least I was able to provide one of our interns with "the best thing she has eaten in months" (though if I recall my own income as an intern I'd probably say the same...).

(recipe coming soon!!!!!!)

Peanut Butter "Breastcakes" with Chocolate Buttercream {vegan}

2011-06-06T21:39:00.000-07:00

A friend of mine (a worthy opponent in the cake-off 2011) recently asked for my assistance in baking vegan cupcakes for the NYC Dyke March benefit bake sale. So in support of my friends and the March, we came up with these "breastcakes" or "peanutbuttery nipples" (the puns go on and on) to sell at the Punk Rock Dykes show last weekend at Public Assembly in Williamsburg, Brooklyn. Though our original plan was to include various flavors and use fondant to make the "nipples" we came up with a much tastier (and less obvious) version of the cakes using melted chocolate piped into circles with a chocolate chip on top. Rumor has it, these tasted great, and I couldn't have had a better time baking them with a friend.

{recipe will be posted shortly}

S'mores Cupcakes {vegan}

2011-05-06T09:06:00.000-07:00

Pardon the delay in the post; but it came to be that time of year where I go through the process of moving. Thankfully, I'm in a great new place in Brooklyn, this time, complete with countertops. At any rate, a few weeks ago, some friends and I developed a "cake-off" themed party. Battling for the title of best cupcake, complete with a chart for rating cakes based on both taste and appearance, some great contenders were brought to the table. The cupcakes shown above happen to be the winner, and I'm rather proud to say, even received a rating of 100 (even though the scale was from 1-10). Thanks to you who boosted my ego. :)

{VEGAN}

S'MORES CUPCAKES WITH VEGAN MARSHMALLOW BUTTERCREAM

RECIPE BASED ON S'MORES CUPCAKES FROM "VEGAN CUPCAKES TAKE OVER THE WORLD"

1/4 c. brown sugar

1/2 c. canola oil

2 tbsp. molasses

1/4 c. soy yogurt

1 1/4 c. soy milk

1 tsp. vanilla extract

1 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/2 c. graham cracker crumbs

GANACHE

3 Tbsp. soy creamer

1/3 c. dark chocolate chips

VEGAN MARSHAMALLOW BUTTERCREAM

1/2 c. vegan margarine

1/2 c. vegan shortening

1 jar vegan marshmallow creme

1 c. confectioner's sugar

1/2 tsp vanilla extract

Cupcakes: Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.

Sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix. Add the graham cracker crumbs and mix it up. Add the dry ingredients to the wet in three batches, mixing well after each addition. Fill cupcake liners full. Bake for 22 to 25 minutes, or until toothpick inserted in the center comes out clean. Let cool completely before decorating.

Ganache: Simmer soy creamer in a small saucepan over medium heat. Remove from heat, add chocolate chips and stir until melted. Set aside and cool for 10 minutes.

Buttercream: Beat margarine and shortening in mixer bowl on high speed until creamy. Beat in marshmallow creme. reduce speed and beat in confectioner's sugar and vanilla. Increase speed to high, beat until fluffy.

Assembly:

Spread a layer of chocolate ganache onto cooled cupcakes. Pipe top with buttercream. Sprinkle with graham cracker crumbs, cocoa, or chocolate shavings, or just garnish with a graham cracker piece and chocolate chunk.

Sugar Cookies {vegan+gluten free}

2011-03-03T09:43:00.001-08:00

Someone decided that the dark lull of winter should be interrupted by a celebratory day of love. Though I'm generally not a huge fan of Valentine's day, I can see a redeeming quality in the fact that it provides an excuse to eat treats. I have fond memories of childhood parties; classrooms decorated with cut-out paper hearts and shoeboxes covered in stickers and decorations for valentines to be placed into by classmates. Outside of the pink snowball cakes that my mother used to pack in our lunches (accompanied by a napkin, undoubtedly with the words "I love you! xoxo mom!" scribbled on it), I always remember eating pink iced sugar cookies. The cookies picture above are a gluten-free vegan version, made with powdered sugar for a delicate crumb. I put a small amount of rosewater into the icing for a slightly floral scent as well, and made my own colored sugars to place on top. A hit with the coworkers, despite the fact that the cardboard cupids were absent from the office walls.

Maple Molasses Apple Pie with Cardamom Oat Crumble {Vegan+Gluten Free}

2011-02-14T18:26:00.000-08:00

On Sunday, January 23rd, the annual Brooklyn Pie Contest was held at The Bedford in Williamsburg, Brooklyn. The proceeds from this pie contest went to benefit Growing Chefs, a non-profit organization that promotes food education from "field to fork." The first 50 pies in the door would be judged (by people from Momofuku Milk bar amongst others). Pies after the first 50 received free entry and were immediately devoured by the massive crowd. One winner was to be chosen from each of two categories: sweet and savory.

I wanted to take a modern twist on a classic (and because I lacked the proper amount of time) so I made an apple pie with a cardamom oat crumble top. Laced with maple syrup and molasses, the softened fruit in the deep-dish interior contrasted nicely with the crisp and crumbly top.

Unfortunately, though my pie made it into the judging, it wasn't crowned the winning pie. Ah, well, there's always next year!

(recipe to come)

Mexican Chocolate Brownies {Vegan+Gluten Free}

2011-01-14T15:48:00.000-08:00

Vegan brownies have been a struggle for me. Making gluten-free brownies had never been a problem in the past, in fact, it was one of the easiest recipes I had ever translated. However, with the absence of eggs, my gluten-free/vegan brownies have always ended up too flat, too sticky, or too fluffy. Seven recipe developments later (and yes, I did strictly follow some vegan recipes, which failed to satisfy) I came up with the following recipe. Finally: the perfect blend of rich chocolate cakey-ness and fudginess.

{GLUTEN-FREE/VEGAN}

MEXICAN CHOCOLATE BROWNIES

1/2 c. vegan stick margarine, melted

1-1/2 c. sugar

1-1/2 tsp. vanilla

3/4 c. gluten-free flour (1/4 c. tapioca starch, 1/4 c. potato starch, 1/4 c. white rice flour)

1/2 tsp. baking powder

3/4 c. extra firm silken tofu, blended until smooth in a food processor

2/3 c. quality cocoa powder (I use ghirardelli or scharffen berger)

1/2 tsp. salt

1/4 tsp. xanthan gum

1/8 to 1/4 tsp. cayenne pepper (depending on your taste)

1/4 tsp. ancho chile powder

1/2 tsp. ground cinnamon

1 c. vegan chocolate chunks

Preheat oven to 325 degrees. Grease (or line with parchment paper) an 8 inch square baking pan.

Combine margarine, sugar, and vanilla in a bowl. Add tofu and beat well with a whisk. Combine flour, cocoa, baking powder, salt, xanthan gum, cayenne, chili powder, and cinnamon and gradually add to wet ingredients, mixing until well blended. Add chocolate chunks and mix until just combined. Spread batter evenly into pan. Bake for 40-45 minutes. Cool completely and enjoy!

Chocolate Peppermint Cupcakes {vegan+gluten free}

2010-12-17T23:18:00.001-08:00

An "ugly sweater party" (though I might note, there were hardly any ugly sweaters present...) prompted the creation of these cupcakes. Simple, dark chocolate is blended with subtle notes of peppermint, all adorned with a cap of vegan vanilla-peppermint buttercream. The cake is fluffy and moist, balanced by a not-too-sweet frosting. These pleased both vegans (with rave reviews) and non-vegans alike. Irving Berlin may have been dreaming of a white Christmas, but I'm dreaming of a red, white, and chocolate Christmas. (That's right...I used a cheesy White Christmas reference. Rent it. Or buy it. And watch. It. And then make some cupcakes).

[insert recipe here] <----I'm too tired. I'll do this part tomorrow.

Gingerbread Cupcakes {Vegan+Gluten Free}

2010-12-15T22:08:00.000-08:00

The weather has turned, the sweaters have been donned, the halls have been decked: The holiday season is here. In honor of the season of giving, I only found it fitting to spend a bit of my time on Tuesday baking treats for my much-deserved office mates. Visions of gingerbread were dancing in my head as I thought about cupcakes and rich, creamy frosting. I had a vegan gingerbread cupcake recipe, but I didn't love the idea of a citrus frosting with which the author intended it to be paired with. The recipe was also far from being gluten-free. A bit of experimenting later, I came out with these moist yet fluffy cupcakes that were all but devoured by everyone in the office. A hit!

{Vegan+Gluten Free}

GINGERBREAD CUPCAKES WITH "EGGNOG" FROSTING

(Recipe adapted from Gingerbread Cupcakes in "Vegan Cupcakes Take Over the World")

CAKES:

1 1/4 c. Gluten-free flour (I used a combination of tapioca starch, corn starch, potato starch, white rice flour and Bob's Red Mill All Purpose Baking Blend)

3/4 tsp. xanthan gum

1 tsp. baking powder

1/2 tsp. baking soda

3 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. salt

1/2 c. vegetable oil

1/3 c. molasses

1/2 c. maple syrup

1/4 c. soy milk

2 tbsp. tofu sour cream

1 1/2 tsp. finely grated lemon zest

1/4 c. finely chopped crystallized ginger

FROSTING:

1/2 c. shortening

1/2 c. margarine

3 1/2 c. confectioner's sugar, sifted

1/8 tsp. cinnamon

1/8 tsp. cloves

1/4 tsp. nutmeg (try adding more spices if you deem necessary - I didn't really measure mine).

1 1/2 tsp. vanilla extract

1/4 soy creamer

Directions

Preheat oven to 350 degrees. Prepare a muffin tin with paper cupcake liners.

Sift the flours, xanthan gum, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl.

Whisk the oil, molasses, maple syrup, soy milk, sour cream, and lemon zest in separate large bowl. Add the flour mixture to the wet ingredients and mix until just smooth. Fold in the crystallized ginger.

Fill cupcake liners two thirds full. Bake 19-22 minutes, until a knife or toothpick inserted into the center comes out clean. Let cool completely before frosting.

Prepare frosting:

Beat the shortening and margarine until fluffy. Add sugar and spices and beat for about three minutes. Add the vanilla and soy creamer and beat another 5-7 minutes until fluffy.

Garnished with slices of crystallized ginger, if desired.

Pumpkin Pie {Vegan + Gluten Free}

2010-11-22T21:28:00.001-08:00

We had a Thanksgiving Potluck at Pearlfisher (the design studio for whom I work) today, at which my chosen dish-to-pass was dessert. In keeping with true American Thanksgiving spirit, I needed to make a pumpkin pie. (I also made an apple pie...which will be posted shortly). I wanted to make both pies gluten-free and vegan, while remaining appealing to the masses. I was pleased with the gluten-free pie crusts I had made in the past, however, I often wondered if they could be made more flaky and less crumbly/cookie like. Success was achieved with the recipe I will post when it's not an ungodly hour...

Chocolate Chocolate Chip Cookies {vegan/gluten-free}

2010-10-20T14:04:00.000-07:00

Clearly I've been into making cookies lately. A sub-par attempt at vegan/gluten-free brownies led me to believe I should continue making cookies, this time to satiate some sort of chocolate craving I was having. I originally made these cookies (using oil instead of margarine for chewiness) in the ice cream sandwiches I made this past summer. They're just as good sans-ice cream filling and were received with great welcome by friends and coworkers alike.

{Vegan/Gluten-Free}

CHOCOLATE CHOCOLATE CHIP COOKIES

(Adapted from the Post Punk Kitchen)

3/4 cup vegan margarine (at room temperature)
2 cups sugar
2 teaspoons vanilla
1 tablespoon ground flax seed, plus 1 teaspoon ground flax seed

1/2 cup soymilk
2 cups gluten-free flour
1 tsp. xanthan gum
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet vegan chocolate chips

Preheat oven to 350°F.
Combine the ground flax seed and soy milk in a small sauce pan. Whisk over medium heat until gently boiling. Remove from heat and set aside.
In a large bowl, sift together cocoa, flour, baking soda,
salt, and xanthan gum.
Cream the sugar and margarine using an electric mixer. Add the flax/soy milk mixture and mix well. Stir in the vanilla.
Slowly mix in the dry ingredients.
Mix in the chocolate chips. Roll dough into 1" balls and place on a cookie sheet prepared with a silpat or parchment papper. Flatten dough balls slightly with the palm of your hand.
Bake for 9-10 minutes. Let cool slightly, remove from pan, and cool completely on a wire rack.

Pumpkin Spice Pancakes {vegan/gluten-free}

2010-10-06T20:40:00.000-07:00

In due tribute to the fall season, I have turned a bit "pumpkin crazy". But honestly, I wait all year for the vegetable-that- is-rarely-eaten-as-a-true-vegetable to arrive and it would be a crying shame if I didn't take advantage of it. This recipe was developed on a rainy fall day as my mom was visiting me in New York (hence the flowers on the table - I got a bit fancy and placed wildflowers all over the apartment). As my mom slept peacefully, I was busy in the kitchen filling the apartment with the warm, spicy smell of these pancakes and the earthy scents of vegan maple-sage sausage (I can't give you this recipe because I didn't use one...but let me tell you, I don't like sausage very much and these impromptu patties were delicious). As my mom was learning about veganism (she's already had to learn plenty about my gluten-freeism) I felt like whatever I made better live up to any "normal" person's expectations. From her remarks (yes i know she's my mother but she isn't obligated to say nice things about my cooking) she could "eat vegan everyday if it tasted like this! (she) would never miss meat or anything!" And there you have it; my goal achieved.

{Vegan/Gluten-Free}

PUMPKIN SPICE PANCAKES

1 1/4 c. non-dairy milk (I used hemp milk because I had it, but normally I would use almond milk)

1 tsp. apple cider vinegar

3/4 c. canned pumpkin puree

1/4 c. canola oil

2 tsp. vanilla extract

1/4 c. sweet white rice flour

1/4 c. sorghum flour

1/2 c. oat flour

1/2 c. tapioca flour

1/4 c. potato starch

1/4 c. sugar

3/4 tsp. xanthan gum

1 tsp. baking powder

3/4 tsp. baking soda

1 tsp. cinnamon*

1/2 tsp. ground ginger*

1/4 tsp. ground cloves*

1/4 tsp. ground allspice*

Pinch of salt

*(please note that all spices are an estimate as i didn't actually measure them....oops.)

In a medium mixing bowl, whisk the first five (wet) ingredients. In another medium bowl, whisk together the dry ingredients, ensuring they are equally distributed. Gently whisk the dry ingredients into the wet ingredients, breaking up any lumps. Let the batter stand for 3-5 minutes. If the batter seems too thick, add a bit more almond milk until it is to your desired consistency; just be aware that over-mixing can mean a slightly tougher pancake.

Preheat griddle or skillet on medium heat. Spray pan with non-stick cooking oil.

Using a 1/4 c. measuring cup, pour batter onto the hot griddle (you will likely have to spread them out a bit with the back of the measuring cup). When bubbles are on the surface of the cakes, flip and cook a bit longer, until bottom is golden (avoid frequent flipping as over flipping pancakes also makes a tougher cake). Be patient, vegan and gluten-free pancakes take longer than normal pancakes to cook.

Serve with REAL maple syrup and enjoy!

Pumpkin Spice Tea Cakes {vegan/gluten-free}

2010-09-29T21:46:00.000-07:00

Get these cookies away from me. I have eaten so many of these that I'm not sure when I'll be able to make them again. That being said, they are delicious. They aren't quite a cookie, so I've started calling them "tea cakes" which I'm not sure is an appropriate name, but hey, I'll run with it. As the name "tea cakes" implies, they are very cakey and soft, instead of crisp or chewy like most cookies. The flavor is akin to a good pumpkin bread and, dare I be this cheesey?; harkens the fall. That's right, it's officially fall. Now go make some tea cakes.

{Vegan/Gluten-free}

PUMPKIN SPICE TEA CAKES

2 1/2 c. gluten-free baking blend (I used a mixture of tapioca starch, potato starch, sorghum flour, white rice flour, oat flour, and garfava flour).

1 tsp. xanthan gum

1 tbsp. cinnamon

1 tsp. ginger

1/2 tsp. ground cloves

1/4 tsp. all spice

1/2 tsp. nutmeg

A pinch of salt

1/2 c. Earth Balance, melted

1 1/2 c. sugar

1 1/4 c. canned pumpkin

1 tbsp Ener-G Egg Replacer mixed with 2 Tbsp water

1 tsp Vanilla extract

FROSTING

1/4 c. Earth Balance, Softened

1/4 C. Tofutti Cream Cheese, softened

2 c. confectioners sugar, sifted

1 1/2 tsp vanilla extract

Preheat oven to 350 degrees.

Prepare baking sheets with Silpat or parchment paper.

In a medium bowl, whisk together the dry ingredients

In a large bowl, mix together the wet ingredients.

Add the dry mixture to the wet, being careful not to overmix.

Drop scoops of dough on prepared baking sheets using a rounded scoop. Bake for 18-20 minutes, or until edges are slightly browned. Cool completely.

Beat together Earth Balance and Tofutti cream cheese until combined. Add the sifted confectioner's sugar slowly until smooth. Frost tops of cooled cookies and sprinkle with cinnamon, if desired.

Peanut Butter Chocolate Chip Oatmeal Cookies (vegan/gluten-free)

2010-09-18T15:38:00.000-07:00

How many months has it been??? A relocation (for those of you unaware, I moved to New York), a new job, and a bunch of other significant changes have occupied my time as of late. However, the main reason behind my lack of posts has been the fact that summer in NYC has been HOT (and not just in Paris Hilton sense of the word). Apparently this is the hottest summer they have on record for New York. As it's generally been in the 90's and air conditioning is a luxury I can only afford in my room, turning on the oven makes my kitchen feel like the 7th circle of hell. Thus, cooking has been somewhat of a rarity in my apartment. However, I recently got back from a trip to the Pacific Northwest and for some reason, New York decided it was suddenly going to be fall. Let the cooking begin.

In Portland and Seattle I was able to sample a bunch of different baked goods from various vegan/gluten-free bakeries. Unfortunately, most were sub-par. As I have recently been craving a good cookie, I decided I would fire up the oven and bake some peanut butter chocolate chip cookies. Outside of some (delicious) vegan/gluten-free ice cream sandwiches I had been making this summer, I haven't baked many vegan cookies, so I thought I'd play around a bit. I worked with this recipe and I have to say, it turned out amazingly. I tested them on a non-vegan/non-gf friend and got rave reviews. She hadn't eaten all day and was starving...but still. Rave reviews.

{Vegan/Gluten-Free}

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

2 cups gluten-free flour blend (I used this breakdown: 1/2 c. tapioca starch, 1/2 c. oat flour, 1/4 c. sweet sorghum flour, 1/4 c. white rice flour, 1/4 c.potato starch, 1/4 c. bob's red mill baking blend (or just use another 1/4 c of something else))
2 tsp baking soda

1 tsp. xanthan gum
1 teaspoon salt
1/2 teaspoon of ground cinnamon
2 sticks (1 cup) unsalted vegan margarine
1 cup creamy peanut butter
1 cup granulated sugar
2/3 cup light brown sugar
2 teaspoon vanilla extract
5 TBS ground flaxseed whisked with 6-8 TBS water (I added a bit more than 6tbs because the mixture was a bit too thick...)
1 cup rolled oats
2 cups (almost 1 bag) Dark/bittersweet chocolate chips (I used Ghiradelli Semi-sweet)

Sea salt for sprinkling

DO THIS:
Preheat the oven to 350 F. Line baking sheets with parchment paper or use a silpat.

Whisk together the flour, baking soda, xanthan gum, salt and cinnamon. Set aside.

On medium speed, cream together the margarine, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the flaxseed mixture and beat to combine. On low speed, gradually add the flour mixture until just combined. Using a large spatula or wooden spoon, stir in the oats, and then the chocolate chips.

Using two tablespoons, drop dough onto prepared baking sheets about 2 inches apart. Lightly sprinkle each cookie with coarse sea salt. Bake for 10-11 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet or a cooling rack and then store in an airtight container at room temperature.

Gluten-Free Dark Chocolate Caramel Tart with Sea Salt

2010-04-29T14:37:00.001-07:00

I found the base recipe for this decadent tart over a year ago in Saveur Magazine. I had always intended to make it, but never had a reason (or a tart pan). After realizing this would be the perfect dessert for a coworker's birthday, I was commissioned to make two more for another event, and made this last one for a wedding shower.

DARK CHOCOLATE CARAMEL TART

based on recipe found in saveur magazine, issue 119.

CRUST

1 1⁄2 cups gluten-free flour (tapioca, potato starch, sweet white rice flour, arrowroot starch, sorghum flour, garfava flour)

1 tsp. xanthan gum
1⁄4 cup plus 1 tbsp. dutch-process unsweetened cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1⁄2 cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp. vanilla extract

CARAMEL

1 1⁄2 cups sugar
3 tbsp. light corn syrup
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche

GANACHE

1⁄2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

When Life Gives You Lemons...

2010-04-05T02:33:00.000-07:00

I'm still recovering from what was an overly complicated week filled with stress, unexpected surprises (both good and bad), and a whole gamut of emotions. In the end, all of this change has spurred a fairly significant decision: I have decided to move, and in exactly one week from today, I will be based out of New York. I'm not exactly certain of all the details yet, but things started to fall into place. Unfortunately, the excitement of moving has been overshadowed by two main things, one of them being the fact that saying "goodbye" is extremely difficult, especially when you don't have a lot of time to do it. Between bouts of ranting and/or crying, I kept thinking of the phrase "When life gives you lemons, make lemonade," because I have hope that a great deal of good will come from my current circumstance. However, I didn't really want to make lemonade to tell you the truth, and since I was already drowning my sorrows in various sugary food-items, I decided that "When life gives you lemons, make a creamy lemon meringue tart." And so I did. Perhaps this tart didn't solve all my problems, but it was amazingly delicious; tart and creamy, contrasted by a delicate, buttery crust, all topped with a cool, airy meringue. I would take this over lemonade, any day.

GLUTEN-FREE CREAMY LEMON MERINGUE TART*

*Filling originally based off of Martha Stewart's creamy lemon squares

1/2 c. (1 stick) unsalted butter, room temperature, plus more for pan

1/2 c. confectioners' sugar, plus more for dusting

1/4 tsp. salt

1 c. gluten-free baking mix (tapioca starch, potato starch, arrowroot starch, oat flour, sorghum flour, sweet white rice flour, almond meal)

1 tsp. xanthan gum

1 tsp. vanilla extract

4 large egg yolks

1 can fat-free sweetened condensed milk

3/4 c. fresh lemon juice

MERINGUE:

5 egg whites

1/3 tsp. cream of tartar

pinch of salt

3 tablespoons superfine sugar

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 9-11 inch tart pan with non-stick cooking spray; set aside. Make the crust: beat butter, vanilla, sugar, and salt with electric mixer until light and fluffy. Add flour and xanthan gum, mix on low until just combined. Press dough into the bottom of prepared tart pan and up sides; prick lightly all over with a fork. Bake until lightly golden, about 10-15 minutes. Make the filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set 18-25 minutes. Refrigerate 2-3 hours or overnight. Remove from refrigerator and top with meringue (recipe follows).

MERINGUE:

Beat egg whites with cream of tartar and salt in immaculately clean mixer bowl until soft peaks form. Gradually beat in the sugar until very stiff. Spread over tart filling; seal to edge of crust. Make peaks in meringue with the back of a spatula or spoon. Bake for 12-15 minutes or until meringue is golden brown. Let tart cool on a wire rack.

Store at room temperature (no matter what you do, the meringue will always "bead" with moisture and begin to breakdown once it is subjected to refrigeration).

Gluten-Free Carrot Cupcakes!

2010-04-05T02:04:00.001-07:00

You may recall a gluten-free carrot cake post on my site from last year. Well, it's easter-time again and my sister had been asking for some carrot cake, and I figured any good sister would honor that request. I also hosted a going away party, and since people have something against cutting cake and eating slices of it, I turned my carrot cake into carrot cupcakes to satisfy the masses. The recipe is similar to last year, however, this recipe uses two packages of carrot baby food instead of applesauce and a bit more oil instead of the mayo. I also switched to unsweetened organic coconut flakes (found at whole foods) which I like much better in this recipe than the larger sweetened kind I used last year. I have to say, I like this recipe even more than last year's cake! The cupcakes were very moist - I'm pretty sure no one would have guessed they were gluten-free.

GLUTEN-FREE CARROT CUPCAKES

2-1/2 c. gluten-free flour blend (tapioca starch, potato starch, arrowroot starch, sorghum, garfava flour, sweet white rice flour, oat flour)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. salt

1/2 tsp. ginger

2 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c. granulated sugar

3/4 c. light brown sugar

4 large eggs, slightly beaten

2 tsp. vanilla

1/2 c. vegetable oil

1 c. (2 plastic containers) of pureed carrot baby food

1 c. crushed pineapple, drained

3/4 c. unsweetened shredded coconut (I actually used a "low fat" coconut, found at whole foods)

1/2. c. (or a little more) golden raisins

3 c. finel grated carrots (I grated them in a food processor and it was extremely efficient)

FROSTING:

1 pkg. (80z.) neufchatel cheese

1/2 c. (1 stick) softened butter

1 tsp. pure vanilla extract

2 c. powdered sugar

TOPPING:

Walnut pieces

DIRECTIONS:

Preheat oven to 350 degrees. Prepare cupcake pans with paper liners. Combine flours, xanthan gum, salt, ginger, cinnamon, nutmeg, baking powder and baking soda in a medium bowl, and stir with a whisk. Combine sugars, vanilla, vegetable oil and carrot puree/baby food in the bowl of an electric mixer, blending well. Add slightly beaten eggs to mixer bowl. Stir in carrots, pineapple, coconut, and raisins. Pour into prepared cupcake pans. Tap pans on counter to level and remove air bubbles. Bake 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack and frost when completely cooled. Sprinkle top of cupcakes with walnut pieces, if desired.

FROSTING:

In the bowl of an electric mixer (or with an electric hand mixer), combine cream cheese and butter. Add vanilla and blend. Slowly add powdered sugar to taste.

"Roll-Em-Ups" (gluten-free!)

2010-03-06T13:33:00.000-08:00

Growing up, "roll-em-ups" were a weekend breakfast staple in my home, much like pancakes or waffles for any child. Halfway between a pancake and a crepe, I later found out that "roll-em-ups" were also called "dutch babies" and "german pancakes." The difference is, we always served these rolled up with powdered sugar and butter, and a squeeze of lemon, as opposed to slices, as many people do. The recipe originates for my great grandma Rishack, a woman I never had the pleasure of meeting, but someone to whom my mother credits her own cooking skills. Before my mother could see over a kitchen counter, my grandmother would set her on her knee at the stove and teach her the secrets of classic german cooking. From a wooden stool, my mother would taste such delights as german potato salad, rouladens, and "roll-em-ups." I've changed the recipe slightly (including coming up with a gluten-free alternative) but the recipe remains nearly identical to the one that was scratched out on an index card all those years ago.

Gluten-free "Roll-Em-Ups"

Serves 2-3

4 eggs

1/2 tsp. salt

2 Tbsp. granulated sugar

2/3 c. flour (1/3 c. tapioca starch, 2 Tbsp. potato starch, 1 Tbsp. oat flour, 1 Tbsp. white rice flour, 1 Tbsp sweet sorghum flour)

1 1/2 tsp. xanthan gum

1/2 tsp. vanilla

1 c. fat-free milk

Preheat oven to 475 degrees.

Whisk salt and eggs in a medium bowl. Blend in remaining ingredients.

Heat a large skillet prepared with non-stick cooking spray over medium heat. Pour in half the batter and let set a bit (not very long, making sure not to brown or over cook). Transfer to the oven very quickly and cook at 475 for 5 minutes. Turn oven down to 400 and cook for 8-10 minutes. Repeat with remaining batter (may cook both roll em ups at the same time, but my oven isn't big enough!). After done cooking, flip upside down onto a large plate. Butter the surface evenly and squeeze a wedge of lemon over the roll-em-up. Sprinkle with powdered sugar. Roll up tightly and cut into four pieces. Sprinkle with more powdered sugar and serve.

Chocolate Sandwich Cookies Filled with Pistachio

2010-03-05T15:52:00.000-08:00

Here are the other cookies I made with the leftover chocolate tart dough. I had an excess of shelled pistachios (I have no idea why) and I put those to good work in this delicious filling.

Dark Chocolate Cookies with Pistachio Filling
1 1⁄2 cups flour (make it gluten-free with a gf baking blend)
1⁄4 cup plus 1 tbsp. dutch-process unsweetened
cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1⁄2 cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp. vanilla extract

FOR THE CHOCOLATE TOPPING
4 oz. melted chocolate
pastry bag (or ziploc bag with tiny corner cut off)

FOR THE PISTACHIO FILLING
1/3 C. shelled unsalted pistachios, husks rubbed off
1 c. confectioner's sugar
6 tbsp. softened butter
1/2 tsp vanilla extract
1/4 tsp almond extract

Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Separate the dough into three balls, and roll out between two sheets of parchment paper. Place on baking sheets. Refrigerate for 20 minutes. Cut into 1.5"-2" rounds. Bake for 5-7 minutes (depending on the size of your cookies). Cool on a wire rack.

Make the filling: Combine pistachios and powdered sugar in food processor. Grind until a fine powder. Add the remaining ingredients to food processor and mix until well combined.

Assembled the cookies: Spread desired amount of filling on one cookie half, top with another. Place on baking sheet prepared with parchment paper. Repeat with remaining cookies. Melt chocolate in microwave and place in pastry bag. Drizzle over cookies. Place in refrigerator to set completely.

Dark Chocolate Cookies with Salted Caramel filling

2010-03-05T15:34:00.000-08:00

Upon making a caramel tart with dark chocolate ganache finished with sea salt for a coworker's birthday, I suddenly found myself commissioned to make two more for another coworker. Because I only have 11-inch tart pans (as to why, well, I explain by saying "but these go to 11!") I had to make one and a half times each tart recipe. This required math skills, but perhaps contradictory to what people may think about me, I did my math correctly and the tarts turned out perfectly. Because I was making two 11 inch tarts, I had an excess of tart dough so I decided to put it to good use and bring in some cookies to the hovering coworkers, wishing they had access to the delicious tarts. I hear these ended up being delicious (I didn't make them gluten-free but I know they would work out well substituted with a gf flour blend). I also made pistachio filled cookies as well, since i soon ran out of caramel, but I'll put those in a separate entry.

Dark Chocolate Cookies with Salted Caramel Filling

1 1⁄2 cups flour (make it gluten-free with a gf baking blend)

1⁄4 cup plus 1 tbsp. dutch-process unsweetened
cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1⁄2 cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp. vanilla extract

FOR THE CARAMEL FILLING
1 1⁄2 cups sugar
3 tbsp. light corn syrup
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche or full fat sour cream

FOR THE CHOCOLATE TOPPING

4 oz. melted chocolate

pastry bag (or ziploc bag with tiny corner cut off)

sea salt

Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Separate the dough into three balls, and roll out between two sheets of parchment paper. Place on baking sheets. Refrigerate for 20 minutes. Cut into 1.5"-2" rounds. Bake for 5-7 minutes (depending on the size of your cookies). Cool on a wire rack.

Make the caramel: Combine heavy cream and creme friache or sour cream in a small bowl. Set aside. Whisk the sugar and corn syrup with 6 Tbsp. of water and bring to a boil. Boil for 3-4 minutes. Stir and boil hard for 5-6 more minutes until medium amber. Remove from heat and whisk in butter and heavy cream mixture. Let cool slightly.

Assemble the cookies: Spread desired amount of caramel on one cookie half. Place another cookie on top. Set on a baking sheet prepared with parchment paper. Repeat with all cookie halves. Melt chocolate in microwave and place in pastry bag. Drizzle over cookies. Let set slightly, and sprinkle with sea salt. Place in refrigerator to set completely.

Mint Chocolate Sandwich Cookies (Gluten-Free)

2010-02-07T19:29:00.000-08:00

These sandwich cookies are like a mint oreo. But softer. And more chocolatey. And gluten-free. Oh, and did I mention chocolate dipped? (but only if you want to). Overall, they're just good. Damn good.

GLUTEN-FREE MINT CHOCOLATE SANDWICH COOKIES

1 c. unsweetened Dutch Process cocoa powder (like hershey's special dark)

1/4 c. tapioca starch

1/8 c. sorghum flour

1/8 c. oat flour

2 tbs. potato starch

1 1/2 tsp. xanthan gum

1/2 c. unsalted butter, softened

1/2 c. granulated sugar

1 large egg, room temperature

MINT FILLING:

6 tbsp (3/4 stick) unsalted butter, softened

2 c. confectioners' sugar

1-2 drops pure mint extract (or 1/4 tsp)

1/2 tsp vanilla extract

1 drop green food coloring (or as desired for color)

GLAZE:

8 oz. semisweet chocolate, finely chopped

Whisk together cocoa powder, flours, and xanthan gum in a bowl. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high until pale and fluffy, about 3 minutes. Mix in egg until well blended. REduce speed to low. Add flour mixture; mix until just combined. Divide dough in half or thirds, and shape each half into a disk; roll out between two sheets of parchment paper and place on baking sheets. Refrigerate for about 15 minutes. Using a small round cookie cutter, cut out circles and place on baking sheet in preheated 350 degree oven for 10 minutes. (you may re-roll scraps, if desired).

Filling:

With an electric mixer on medium-high speed, beat butter until smooth. Add confectioners' sugar, and beat until light and fluffy. Stir in flavorings. Use immediately.

Cool cookies on wire rack. When completely cooled, spread one cookie with mint filling. Press another cookie on top. If dipping in chocolate, heat chocolate in a double boiler and dip cookies in chocolate. place on waxed paper and refrigerate for a while.

Chocolate Dipped Homemade Marshmallows

2010-02-07T19:02:00.000-08:00

2010 has proven to be a busy year thus far, hence the lack of recipe additions. That being said, it's not too late to add a few great holiday recipes to the blog. These chocolate covered homemade marshmallows were a hit at my New Years bash, and I'm pretty sure that (minus the crushed candy cane topping) they'd be equally delicious all year long.

CHOCOLATE DIPPED HOMEMADE MARSHMALLOWS

based off of the french laundry cookbook recipe

3 envelopes of unflavored Knox gelatin

1/2 cup cold water

2 cups granulated sugar

2/3 cups corn syrup

1/4 cup water

1/4 teaspoon salt

1 Tablespoon vanilla extract

Confectioners' sugar for dredging

CHOCOLATE TOPPING

12 oz. of quality dark chocolate

1 tbsp. shortening

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 13 in pan lined with plastic wrap sprayed with non-stick cooking spray and spread evenly. (Note: Lightly oil hands and spatula) After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press mixture into the pan.

Let mixture sit overnight. Remove from pan and using a very sharp knife, cut marshmallow slab into squares. Dredge each piece of marshmallow in confectioners' sugar and shake off excess.

TOPPING:
Melt chocolate and shortening in double boiler or metal bowl place over (but not touching) a pot of boiling water. Using a skewer and/or fork, dip Marshmallows in chocolate making sure not to leave in too long (mallows will melt). Let excess chocolate drip off and place on waxed paper lined baking sheets. Top with crushed candy or sprinkles if desired and refrigerate briefly, until chocolate has hardened.

Gluten-Free Egg Noodles in Chicken Noodle Soup

2009-12-19T23:06:00.000-08:00

When the winter comes and the sun retreats towards the horizon at an early hour, I, naturally, want to wrap myself in the thickest down blanket and hibernate until the frigid grasp of the season's hand releases into spring. Unfortunately, this isn't possible. But I can melt that unrelenting midwestern chill with a hot bowl of homemade chicken noodle soup. As a child, my mother would line the countertop with thick strips of homemade egg noodles laid flat to dry. Delicious soup would undoubtedly follow. Thick, hearty noodles and chunks of tender chicken combine with celery, onion, and carrot in a light broth scented with cinnamon. You'll never miss the gluten in these noodles either; though you may miss home a bit.

Gluten-Free Egg Noodles

2 c. flour (3/4 c. potato starch, 1/2 c. tapioca starch, 1/4 c. arrowroot starch, 1/4 c. white rice flour, 1/4 c. sorghum flour)

4 eggs

2 tsp. xanthan gum

1 tsp. salt

Combine dry ingredients in a large bowl. Beat eggs until frothy. Make a well in the dry ingredients and pour eggs into the well. Mix with a wooden spoon until well combined (adding more flour if necessary). Knead dough a little on surface floured with potato starch. Roll out thin, cut into strips, and dry overnight on a drying rack (or on parchment - but you will have to flip them to dry the noodles evenly). Store tightly sealed in the refrigerator.

When you are ready to use the noodles, boil them for 15-20 minutes, depending on the thickness of the noodle.

Gluten-Free Stuffing

2009-12-17T19:33:00.001-08:00

On Thanksgiving, there is no replacement for traditional bread stuffing. My first gluten-free thanksgiving was sans-stuffing and I vowed never to make that mistake again. I based this recipe on one that I found from Whole Foods Market, but altered it to make it a little more like mom's. The best part: no one has ever guessed this was gluten-free.

Gluten-Free Bread Stuffing

12 cups (almost 2 loaves) gluten-free bread cubes (I like to make one box of whole foods market sandwich bread mix and one loaf of pamelas bread mix)

1 pkg. ground turkey sausage

4 cloves garlic, minced

1 large yellow onion

2 cups celery, diced

3-4 carrots, peeled and diced

4 tbsp butter

2 tsp. dried sage

2 tsp dried thyme

1 tsp orgeano

1 1/2 tsp dried rosemary

2 tsp dried marjoram

2 tsp sea salt

1 tsp groud black pepper

4 tbsp parsley

1 large box low-sodium chicken broth (you may need more)

2 large eggs

Cook ground turkey sausage into crumbles. Set aside.

Toast bread cubes in a preheated 300 degree oven for 20 minutes or until dried, stirring frequently to avoid browning. Set aside.

Saute vegetables and garlic in butter until soft, being careful to avoid browning. Add spices and cooked ground turkey sausage crumbles. Whisk eggs and 2 c. chicken stock and pour over bread cubes and mix into sauteed vegetables. Place in baking pans prepared with non-stick cooking spray, cover with foil, and bake in preheated 350 degree oven for 3o-45 minutes.

Gluten-Free Chocolate Chip Cookies

2009-12-17T18:19:00.000-08:00

Sometimes you just want a chocolate chip cookie. A simple classic cookie; not too crisp, not too cakey. I've had quite a few disappointing gluten-free chocolate chip cookies, but these might be the best I've ever had.

Gluten-Free Chocolate Chip Cookies

1 stick unsalted margarine or butter (softened)

1/2 c. packed brown sugar

1/4 c. granulated sugar

1/2 tsp. salt

1 tsp. vanilla

1 large egg

1/2 tsp. baking soda

1 1/2g tsp. xanthan gum

1/2 c. oat flour

1/3 c. tapioca starch

1/4 c. potato starch

1/2-3/4 pkg. high-quality chocolate chips (I like guittard dark chocolate chips)

Preheat oven to 350 degrees.

In a large mixing bow with electric mixer, beat butter until creamy. Mix in brown and granulated sugars, salt, and vanilla until fluffy. Mix in egg, baking soda, and xanthan gum. Add flour. Mix on low until incorporated. Mix in chocolate chips. Drop by tablespoons onto cookie sheet lined with parchment paper. Bake for 10-12 minutes.

Gluten-Free Spiced Apple Crumble Pie

2009-12-15T20:19:00.000-08:00

When I visited an orchard in Wisconsin and picked over 20lbs. of fresh, ripe apples, I knew a pie would soon follow. While I enjoy traditional apple pie, I had been thinking of that delicious crumb topping atop a crisp. Thus, I developed my own version of the "dutch" apple pie. Molasses and a generous blend of spices add a rich, genuine taste of fall to this deep-dish pie that will have you reaching for seconds.

Gluten-Free Spiced Apple Crumble Pie

Gluten-Free Pie Crust

1/3 c. brown rice flour

1/3 c. tapioca flour

1/3 c. potato starch

1 tbs. arrowroot starch

2 tsp. sugar

1/2 tsp. baking powder

1 1/2 tsp. xanthan gum

1/2 tsp. salt

1/2 c. chilled unsalted butter, cut into chunks

1 large egg

1 tsp. apple cider vinegar

Combine dry ingredients in a medium bowl. Cut in butter with a pastry cutter. Beat egg with vinegar and mix into the dry ingredients. Gather dough into a ball and roll out between two sheets of waxed paper. Peel back one piece of the waxed paper and place the crust upside down into a 9-inch (deep) pie plate. Trim the edges.

Filling

8-9 large apples, cut into slices 1/4 inch thick (I like a combination of tart varieties).

1/3 c. sugar

2 tbsp. potato starch

1/2 tsp. xanthan gum

2 tbsp. brown sugar

2 tbsp. dark molasses

1/4 tsp. sea salt

1/4 tsp. nutmeg

1/8 tsp. cloves

1/4 tsp. ginger

2 tsp. cinnamon

1/2 tsp. vanilla

2 tbsp. butter, melted

Combine ingredients in a large bowl and set aside.

Topping

1/3 c. oat flour

1/3 c. tapioca starch

1/3 c. almond meal

1/2 c. old fashioned oats

1/3 c. sugar

1/4 c. brown sugar

1 1/2 tsp. cinnamon

1/2 tsp. salt

3/4 tsp. cardamom

6 tbs. butter cut into 1/2 inch cubes

Combine all the dry ingredients into a food processor. Add butter and process until the combination resembles wet sand.

Assembly

Place sliced apple combination into prepared bottom pie crust. Press crumble topping atop apples, making sure to cover all areas. Place on a foil lined baking tray, and cover top with foil. Place into preheated 400 degree oven. Bake for 40 minutes at 400 degrees, remove foil, then reduce temperature to 350 and bake for another 30 minutes. Cool on a wire rack for at least 1 hr.

Gluten-Free Wild Blueberry Pie

2009-09-27T00:13:00.000-07:00

"Have I missed blueberry season?" I ask my mother before embarking upon the 9-hour drive from Chicago to Oscoda, Michigan. My mother informs me that she has seen a few berries hanging from the spindly bushes, but doubts there is enough to bake a pie with - as if reading my mind. When I think of Oscoda in late summer, I immediately imagine the wild blueberry bushes filling the forest behind my parent's house. Tiny, dark, and richly flavored, wild blueberries have always rivaled conventional blueberries in my mind. They are crunchy as well, due to the disproportionately sized seeds inside, but instead of being bothersome, it adds a wonderful texture. I was able to find enough blueberries on the bushes, searching for hours, picking delicate berries in a bathrobe and sandals under the shade of the tall pines, making sure to handle the berries with such care. Hours later, my fingers stained purple, my hair windblown, my arms scratched and mosquito-bitten, i emerged from the woods with a basket of berries. 6 cups, to be exact. It's pie time.

GLUTEN-FREE WILD BLUEBERRY PIE

FILLING

6 cups of fresh wild blueberries (can substitute conventional blueberries)

3/4 c. sugar

1/3 c. potato starch

1 tbsp. lemon zest

1/2 fresh lemon

GLUTEN-FREE PIE CRUST

Makes two pie crusts (one top, one bottom)

2/3 c. brown rice flour

2/3 c. tapioca flour

2/3 c. potato starch

2 tbs. arrowroot starch

4 tsp sugar

1 tsp. baking powder

3 tsp. xanthan gum

1 tsp salt

1 c. unsalted butter, chilled

2 large eggs, cold

2 tsp apple cider vinegar

Preheat oven to 375 degrees F.

Combine the sugar, potato starch, and blueberries in a large bowl. Add the lemon zest and stir. Set aside.

Sift together rice and tapioca flour, potato and arrowroot starch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.

Cut cold butter into the dry ingredients. Blend with a pastry cutter until butter is incorporated into the dry ingredients.

The dough should hold together when squeezed. Beat egg with vinegar and mix into dough.

Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Separate the ball into two balls. Roll out one section of dough between two sheets of waxed paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.

Peel one sheet of waxed paper away from the dough. Place dough in pan. Remove top sheet of waxed paper. Fill Pie with Blueberry filling and place a few pats of butter on top of the blueberry filling. Squeeze some of the lemon juice from the lemon half directly on top of the pie. Place the top crust, rolled out between two sheets of waxed paper, on the top. Trim the excess dough and crimp the top and bottom crust edges together to ensure a proper seal.

Brush the top pastry with milk and sprinkle with additional sugar. Poke holes in the top crust to decrease the chance of air bubbles in the crust. Cover the edge of the crust with aluminum foil to prevent over-browning.

Bake in the oven for 25 minutes. remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and pastry is slightly golden. Cool on a wire rack.

Gluten-Free S'mores

2009-09-26T00:53:00.000-07:00

Over Labor Day Holiday, I spent some time in northern Michigan. I had been craving a s'more for quite some time, and there is no better place to eat a gooey-chocolatey-cookie combination than around a campfire beneath the stars (yes, you can see them there). Normally I would also make homemade marshmallows, but due to lack of time (and ingredients) sake, I had to forego that idea and use packaged mallows. I used high-quality dark chocolate (a 70% Uganda bar) which added a slightly more "sophisticated" taste to the traditional s'more. The grahams themselves taste very much like a regular graham cracker. Mine weren't very crispy but the thinner you roll the dough, the more crisp the grahams will be. Regardless of what marshmallows or chocolate you use, I ensure you will have a great tasting s'more.

GLUTEN-FREE GRAHAM CRACKERS FOR S'MORES

Originally published in "Living Without" magazine, summer 2007.

2 ¼ cups gluten-free flour mix (3/4c. tapioca starch, 1/2c. sorghum, 1/2c. potato starch, 1/4c.arrowroot starch, 1/4c. sweet rice flour, 1/4c. oat flour)
½ cup packed brown sugar
1 ¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla

Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
Using your fingertips, work butter into dry ingredients.
Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

Gluten-Free Chocolate Avocado Cupcakes

2009-08-10T15:34:00.000-07:00

This past weekend, I was searching for a dessert recipe to take to my cousin for her birthday. The dessert had to travel well, seeing as I would be taking the bus to her house. I also knew I wanted to make something chocolatey, as she is my only other relative that loves chocolate almost as much as I do. I kept thinking of making brownies, but that just didn't seem right for a birthday. I decided I wanted to make cupcakes and for some reason all I could think of was this chocolate-avocado cupcake recipe I gave to my friend Leanne, who received rave reviews from co-workers when she made the cupcakes. I also came up with the idea of a peanut butter frosting because the original cupcakes called for a chocolate glaze and I don't get all that excited about most glazes on cupcakes. Out of my selfishness I also wanted to make the recipe gluten-free so I could try them. The result? The frosting was DELICIOUS. I'm not even much of a frosting person and I could have eaten the whole bowl of frosting. The cupcakes were dense and fudgy, more of a brownie texture than a cupcake, really. The chocolate chips were a great addition as well, adding even more chocolate flavor to the cupcakes.

GLUTEN-FREE CHOCOLATE AVOCADO CUPCAKES WITH PEANUT BUTTER FROSTING

1 1/2 c. all-purpose gluten-free flour blend (tapioca starch, potato starch, arrowroot starch, sweet rice flour, sorghum flour)

3/4 c. unsweetened cocoa powder

1 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 avocado, pitted and peeled

1 c. agave nectar

3/4 c. non-fat milk or soy milk

1/3 c. canola oil

2 tsp vanilla extract

1/2 c. gluten-free chocolate chips

Preheat oven to 350 f.

Prepare muffin tin with muffin papers.

Combine the first five ingredients with a whisk in a large bowl.

Set aside.

In a blender or food processor, puree the avocado, agave nectar, milk, oil and vanilla together until smooth.

Mix the puree with the dry ingredients. Add the chocolate chips.

Pour the batter into a muffin tin prepared with muffin papers, bake about 25 minutes until done.

When cooled, frost with peanut butter frosting.

PEANUT BUTTER FROSTING

4 oz (1/2 package) cream cheese, softened

1/2 stick unsalted butter (4tbsp), softened

2/3 c. smooth peanut butter (not natural/refrigerated kind)

2 1/2 c. confectioner's sugar (you may need 3 c.)

2-4 tbsp milk

1/2 tsp. vanilla extract

Beat cream cheese, butter, and peanut butter with an electric mixer until smooth. Add powdered sugar, mix slowly to combine, then beat in milk and vanilla on medium high until smooth. Add more powdered sugar if necessary, to your liking.

Strawberry Rhubarb Coffee Cake (Gluten-Free)

2009-06-21T13:01:00.000-07:00

It began with the farmer's market.

My good friend Leanne and I had decided to make brunch this weekend, which again posed the question, "what should I make?". For some reason I have been dreaming of coffee cake and had it in my head that regardless of what we made, I would also make a blueberry coffee cake. We settled on a menu of a goat cheese vegetarian fritatta, gluten-free coffee cake, and rosemary potatoes. On Saturday, I ventured to the Division street farmer's market (despite the extreme heat) in search of fresh veggies and the blueberries to put into my cake. I did find plenty of onion and tomato for the fritatta but failed to find any sort of fruit besides strawberries. This got me thinking. What if I made a coffee cake with strawberries? Better yet, what if I made a strawberry rhubarb coffee cake? After trying various varietals of fresh michigan strawberries, I bought a quart, and also purchased some freshly cut rhubarb. I kept passing the various stalls gleaming with liquid gold which shone in the sun, calling me from a jar shaped like a bear. Honey. I was almost out of honey and figured fresh organic honey would be better than anything I could buy at the store. I tried four different varieties of honey before setting on my favorite - wildflower honey.

Upon arriving home, I figured I ought to put my leftover buttermilk to work in the coffee cake. This had me searching for a good buttermilk strawberry rhubarb coffee cake recipe - which were a bit more abundant than one might expect. Unfortunately most of them just had chopped up rhubarb thrown into the mix, and I had more of layered cake in mind. Also, none were gluten-free. So as usual, I took pieces from various recipes for amounts and such, and then created my own gluten-free modified recipe (which I ended up changing quite a bit to where it d

id not resemble any recipe that I had looked at, but one could say it is loosely based off of the fruit coffee cake in the better homes and gardens cookbook). The result? Absolute delight. A sweet yet tart filling encompassed by a moist cake and delicate crumb topping. Gorgeous. Delicious.

GLUTEN-FREE STRAWBERRY RHUBARB COFFEE CAKE

FILLING

2 c. chopped fresh rhubarb

2 c. whole fresh strawberries (halved if they are the large storebought-kind)

1/2 c. water

1/4 c. sugar

1/4 c. honey

4 Tbs. cornstarch

CAKE

3 c. gluten-free flour

(I used: 1c. tapioca starch, 1/2c. potato starch, 1/4c. arrowroot starch, 1/4c. white rice flour, 1/2c.bob's red mill baking blend (sorghum and garfava flour), 1/4c. orgran gluten substitute, 1/4c. almond meal)

2 tsp xanthan gum

1 c. sugar

1/2 c. packed brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. unsalted butter, cut into chunks

2 beaten eggs

1 c. low-fat buttermilk

1.5 tsp vanilla

CRUMB TOPPING

1/4 c. almond meal

1/4 c. gluten-free flour (I used half tapioca half sorghum)

1/2 c. sugar

4 Tbsp. butter, cut into chunks

preheat oven to 350 degrees F.

For filling, in a medium saucepan, combine rhubarb and water. Bring to boiling. Add strawberries. Reduce heat and simmer, covered, about 5 minutes or until fruit is tender. Combine the 1/4c. sugar, 1/4c. honey, and cornstarch; stir into the fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.

In a medium bowl, combine the flour, xanthan gum, baking powder, and baking soda. Using a pastry blender or two knives, cut in the 1/2c. butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.

In another bowl, combine egg, buttermilk, and vanilla and whisk. Add the egg mixture all at once to the flour mixture. Using a wooden spoon, stir just until moistened (batter will be very sticky and a bit lumpy). Spread half of the batter into an ungreased 9 or 10 inch springform pan (or 9x12 baking pan). Spread filling over batter. Drop remaining batter in small mounds onto filling.

In a small bowl stir together the 1/2 c. flour and 1/2 c. sugar. Cut in the 2 tbs. butter until mixture resembles coarse crumbs. Sprinkle over coffee cake.

If using a springform pan, place a baking sheet beneath the pan, otherwise, place in oven and bake for 40-45 minutes, until slightly golden brown. Cool completely. (Do not remove springform pan side from cake until cake is ENTIRELY cooled. Run a knife along the edge to remove the side of the pan to release the cake). Sprinkle a small amount of powdered sugar on the top of the cake for a picture perfect effect.

FRITATTA AND ROSEMARY POTATOES

Lemon Poppyseed Scones (Gluten-free, of course!)

2009-06-12T17:13:00.000-07:00

It's been a while...

I'm not sure who concocted the interesting combination of lemon and poppyseed. Subtle citrus notes combine with a delicate crunch, all encompassed in a slightly sweet pastry. Who knew it would be so delectable?

Each Friday at my job, one employee must bring in breakfast for all of the other employees. This is known as "creative breakfast," though many people see it as more of a chore rather than a delight. I have built up a reputation for bringing in an excellent breakfast, which poses issues when it is your 5th or 6th time. Each time, if I don't out-do the last time, I secretly feel as if I have let someone down - even if it is just myself. Well, this Friday, I didn't have much time so I decided I would make some simple, home-baked, gluten free pastries. I thought for a while and after exhausting a few options, I remembered giving my sister a scone recipe when she used to bring in breakfast for her coworkers. Then I immediately thought of lemon poppyseed scones, because, for a while, that was the only kind I liked. Thus the idea was born. Also, I had not ventured into making gluten free scones before, and I felt up to the challenge. Even more so, I decided I was going to make home-made gluten-free cinnamon rolls. These were a hit at breakfast, with no one even missing the gluten. I didn't have a chance to photograph these, but I'm thinking I might bake another batch sometime soon.

GLUTEN-FREE LEMON POPPY SEED SCONES

MAKES 8 SCONES

3 cups gluten-free flour (I used 1/4c. arrowroot starch, 3/4c. tapioca starch, 3/4c. potato starch, 1/4c. sorghum flour, 1/2c. bob's red mill all purpose gluten-free flour, and 1/2c. white rice flour)
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 tsp xanthan gum
4 tsp lemon zest, plus 1tsp for glaze
1 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
1 large egg
4 tablespoons fresh lemon juice + 2 tbsp. for glaze
1/3 cup (or more) buttermilk
2/3 cup powdered sugar for glaze

Preheat oven to 375 degrees F. Position rack in top third of oven. Mix flour, 1 c. sugar, poppy seeds, baking powder, xanthan gum, lemon zest, and salt with a whisk (by hand) in a large electric mixer bowl. Add butter and cut in using a pastry blender or two knives. Whisk egg and lemon juice in a medium bowl to blend. Add to flour mixture. Place bowl onto stand mixer and blend on low speed just until moist clumps form. Add 1/3 c. buttermilk, mixing just until the dough comes together, adding more buttermilk if the dough seems dry. Gather dough into a ball. Flatten into an 8-inch round and cut into 8 wedges. Transfer to a baking sheet. Brush with milk.

PREPARE GLAZE:

Mix powdered sugar, 2 tbsp. lemon juice, and 1 tsp. lemon zest in a small bowl. set aside.

Bake until scones are golden brown and toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer to a wire rack and cool. Drizzle glaze over top of scones.

Gluten-Free Oatmeal Raisin Chocolate Chip Cookies

2009-04-25T15:45:00.000-07:00

I had a cookie craving last Thursday evening, but didn't want to spend a lot of time making them. I couldn't decide between oatmeal raisin or chocolate chip so I decided to combine both and make a simple cookie with a lot of flavor. These cookies look dark due to the brown sugar and cinnamon, but they were so moist and chewy, not dry or crumbly in the least.

CHEWY OATMEAL RAISIN CHOCOLATE CHIP COOKIES (gluten-free of course)

1/4 Stick (2 tbs.) unsalted butter

1/4 c. natural unsweetened applesauce

2/3 c. lt. brown sugar, packed

1 egg

1/2 tsp. vanilla

3/4 c. gluten-free flour blend (1/4 c. tapioca flour, 1/8 c. potato starch, 1/8 c. arrowroot starch, 1/8c. sorghum flour, 1/8 c. oat flour)

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/4 tsp. salt

1-1/2 c. old-fashioned gluten-free oats

3/4 c. raisins

1/2 c. chopped walnuts

1/2 - 3/4 c. chocolate chips

Preheat oven to 350 degrees F. Cream butter, applesauce, sugar, eggs, and vanilla. In a medium sized bowl, whisk flour, baking soda, cinnamon, and salt. Gradually add flour mixture to wet mixture until well combined. Add oats, stirring well. Add raisins, walnuts, and chocolate chips. Using two spoons, drop batter onto parchment lined baking sheets. Bake 10-12 minutes until golden brown.

2009-04-14T22:04:00.000-07:00

Airy, light, and naturally gluten-free, pavlova is about as close to heaven as dessert can be. A crispy crust protects a marshmallowy interior that will surprise and delight even the most discerning meringue critic. Named after the russian ballerina Anna Pavlova, this dessert is like a little dance of flavors and textures: crunchy, soft, sweet, tart, and absolutely beautiful.

ADAPTED FROM APRIL 2009 ISSUE OF GOURMET MAGAZINE

PAVLOVA WITH LEMON CURD AND TROPICAL FRUIT

FOR MERINGUE

1 c. superfine granulated sugar

1 Tbsp cornstarch

3 large egg whites at room temperature 30 minutes

3 Tbsp cold water

1 tsp distilled white vinegar

FOR FILLING

2/3 c. granulated sugar

1 Tbsp cornstarch

1/8 tsp salt

1/3 c. fresh lemon juice

1/2 stick unsalted butter

3 large egg yolks

2 tsp grated lemon zest

1 c. heavy cream

5 c. mixed berries and fruits (blackberries, strawberries, mango, kiwi, raspberries, and blueberries)

Preheat oven to 300 degrees with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. turn parchment over and put on a baking sheet. Whisk together superfine sugar and cornstarch in a small bowl. Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks, Add water (whites will loosen) and beat until whites again hold soft peaks. Increase speed to medium-high and beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute more. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using a hand-held mixer). Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than the center. Bake until meringue is pale golden and has a crust, about 45 minutes. (For best results, keep oven door closed as much as possible during baking). Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

LEMON CURD:

Stir together sugar, cornstarch, and salt in a 2 qt. heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 c. lemon mixture, then whisk into remaining lemon mixture in saucepan. REduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not boil). Transfer to a bowl and stir in zest. chill, surfaced covered with parchment, until cook, about 1-1/2 hours.

ASSEMBLE:

Beat heavy cream until it just holds stiff peaks, then fold 1/4 c. beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries and fruit on top. Serve remaining whipped cream on the side.

Gluten-Free Carrot Cake

2009-04-14T21:19:00.001-07:00

Around springtime, there is no more appropriate dessert than that sweet and spicy combination of pastry and vegetable known as carrot cake. Unfortunately, carrot cake has two fatal flaws. Masquerading as a healthy alternative to most decadent treats, carrot cake is actually one of the worst choices one could make. So not only does the high oil content that makes it so moist boost the calorie content (not to mention the cream cheese frosting), but, it also contains flour. So my goals? Make an amazingly tasty carrot cake that is lower in calories and fat (let's keep in mind we are still eating cake, so it's not like it should be completely void of calories), AND gluten-free. The ingredient list is quite daunting, but the payoff is huge. One bite of this delicious cake and you might just believe this is the best carrot cake you've ever tried.

GLUTEN-FREE CARROT CAKE

2-1/2 c. gluten-free flour blend (tapioca, potato starch, arrowroot, sorghum, garfava, white rice flour)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. salt

1/2 tsp. ginger

2 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c. granulated sugar

3/4 c. light brown sugar

4 large eggs, slightly beaten

2 tsp. vanilla

1/3 c. vegetable oil

1/4 c. non-fat greek yogurt (such as fage or okios)

1/4 c. low-fat mayonnaise

1/2 c. natural applesauce

1 c. crushed and drained pineapple

3/4 c. shredded coconut

1/2 c. golden raisins

3 c. finely grated carrots

FROSTING:

1 pkg. neufchatel cheese

1 pkg. fat-free cream cheese

1-1/2 tsp. vanilla

1/2 stick unsalted butter, softened (you may use less according to your personal tastes)

powdered sugar to taste (approximately 3/4 to 1 c. or more)

TOPPING:

1/2 c. crushed walnut pieces

DIRECTIONS:

Preheat oven to 350 degrees. Prepare two 8-inch round cake pans with parchment paper fitted to the bottom and spray with oil. Combine flours, xanthan gum, salt, ginger, cinnamon, nutmeg, baking powder and baking soda in a medium bowl and stir with a whisk. Combine sugars, vanilla, vegetable oil, yogurt, mayonnaise, and applesauce in bowl of electric mixer, blending well. Add slightly beaten eggs, blending until well combined. Stir in carrots, pineapple, coconut and raisins. Divide equally between two prepared cake pans. Tap pans on counter to remove any air bubbles. Bake 30-40 minutes. Cool on wire rack and frost when completely cooled. sprinkle top of cake with walnut pieces.

FROSTING:

Blend cheeses and butter with electric mixer until whipped and creamy. Add vanilla and blend. Add powdered sugar, tasting to ensure it's slightly sweet, but not overwhelming.

ENJOY!

Easter Delights

2009-04-12T21:19:00.000-07:00

What better time to start something new than at Easter? So here it goes, my first blog entry...

We are usually traveling around the holidays, but this year, we decided to stay put. This gives me the pleasure of cooking a holiday meal at home for a change. The cookies pictured above were originally created for my cousin's spring-themed wedding shower last year. My sister loved them so much that she requested I make them again year, suggesting that they would also probably be well suited as a gluten-free cookie. She was right.

GLUTEN-FREE TRIPLE CHOCOLATE BIRD'S NEST COOKIES

1/2 c. (1 stick) butter, softened

3/4 c. granulated sugar

3/4 c. packed light brown sugar

1 tsp vanilla extract

2 eggs

1 tablespoon milk

2-1/4 c. gluten-free flour blend (see note)*

1/3 c. cocoa powder (alkalized or non-alkalized) (I used Hershey's special dark, as I had it on hand, oddly enough)

1 tsp baking soda

1 tsp xanthan gum

1 tsp cream of tartar

1/2 tsp salt

1 c. dark chocolate chips

TOPPING:

1 c. toasted coconut

1 pkg. candy coated chocolate eggs (I usually use cadbury, but this time found M&M eggs)

1 can pre-made chocolate frosting (or if you are ambitious, you can make your own)

DIRECTIONS:

Preheat oven to 350 degrees. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well. Whisk together flour, cocoa, baking soda, xanthan gum, cream of tartar, and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Drop dough by generous spoonfuls onto baking sheets lined with parchment paper. Bake 10-11 minutes. Cool on a wire rack.

When cookies are fully cooled, frost surface of cookie with a thin layer of chocolate frosting. Place two chocolate eggs on center of frosted cookie. Sprinkle with toasted coconut, pressing lightly to adhere to cookie, shaking off excess.

YIELDS APPROXIMATELY 30 COOKIES

*NOTE: I use a blend of tapioca starch, arrowroot starch, potato starch, sorghum flour, oat flour, garfava flour, and a little bit of white rice flour (too much rice flour yields a grainy texture). Various flour combinations yield different textures in gluten-free baking, but I find this blend fairly versatile. I'll post more about my flour combinations later.