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9 posts tagged recipe

Gluten-free peanut butter chocolate chip cookies

This recipe can also be made dairy- and egg-free. See notes below.


When I quit gluten a year ago, I was basically too overwhelmed and scared to attempt my great love of baking. I’m happy to report that this Christmas, I was determined to get back to my favorite cookies, and it worked! Here’s my most-requested recipe, de-glutened— it’s based on this one from Bon Appetit, Enjoy!

420g all-purpose gluten free flour (I’ve prefer King Arthur ‘s, it doesn’t have that funky GF aftertaste but is more expensive than others; and, yes, measuring by weight makes a big difference in gluten-free baking)
~2 tsp xanthan gum… just under, really
1 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
2 tsp vanilla extract
1 cup (packed) brown sugar (I’ve used light or dark)
1 cup sugar
2 large eggs
1 11.5oz package of milk chocolate chips

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, xanthan gum, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients. Last, mix in chocolate chips with a spoon.

For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. The dough will feel pretty soft and sticky, but that’s OK. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)

* To make these dairy-free, use Earth Balance buttery sticks, but decrease the salt to 1/2 tsp. These sticks have a lot of moisture, so the cookies sometimes come out sort of fluffy and soft.

I’m sure your favorite egg substitute could also be used, but I haven’t tried that yet, so let me know in the comments what you used and how it worked!

Gluten-free apple pie

This was my first Thanksgiving as a gluten-free human, so I had a load of experimenting to do. I was super proud of my pie, pictured here, and some folks asked for the recipe. Here it is!

The crust was easy: it’s on the back of Bob’s Red Mill Baking & Biscuit mix, and it’s here online. (It uses butter, but if you’re dairy free, I bet you could use Earth Balance.) I doubled the recipe to have a top and a bottom crust, and had to add a lot more water to the recipe. I rolled it out between 2 pieces of wax paper, and though it was a bit crumbly, it was easy to work with. I had way too much dough in the end, though!

It comes out pretty thick, so I think next time I’ll do a Dutch-apple kinda deal with a crumble top. The texture is great and leans towards biscuit-y, versus flaky; the taste was just fabulous. None of that weird aftertaste like some GF doughs.

For the apple filling, I used my dad’s recipe (which is really his mother’s), and he’s letting me post it here. This is for a shallow 8-inch dish, so if you’re using a deep 10-incher, you’ll want to increase this.

1/2 c sugar
1/2 flour (I used Bob’s Red Mill All Purpose Gluten Free flour)
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3 large Granny Smith apples

Preheat oven 425ª F.

Mix all the dry ingredients together; take a few tablespoons of the dry mixture and sprinkle it on the unbaked bottom crust in the pie dish (this helps make a candied bottom after it’s baked). Peel, core and slice the apples; we generally slice them into sixteenths. Mix the rest of the dry mixture with the apples, and then place them into the crust. We’ve found that placing them in one by one in a pretty tight fashion helps the pie not to blow way up while baking. Place the second crust (or crumble top or whatever) on top, and then bake for 45min.

Top with whipped cream of your choice— ours had collapsed by the time it was pie time, but it was still pretty friggin’ good. :-)

Crazy dog lady time: Summer frozen yogurt treats

Nom nom nom

A while back, I’d seen these yummy little froyo cups for dogs at a picnic, but had a hard time finding a local store that sold them. Then I thought, “Well, jeez, if it’s just yogurt and fruit without sugar, I can do that.

I’ve been making these little froyo cubes for Izzy for the past couple summers, and she loooooves them. Here’s what I did to make the pictured peanut butter parfait version:

2 cups of plain yogurt (we use non-fat)
3/4 cup of peanut butter (nuked in the microwave for about 20 seconds to make it runny)

Fill the ice cube tray about 1/3 full with yogurt, then put teaspoonfuls of the melty peanut butter on top. Shake the tray to even it out if necessary. Then drop teaspoonfuls of more yogurt on top. Freeze overnight.

Another variation I use is to fill the whole tray with yogurt, and then stuff a couple pieces of kibble or blueberries (fresh or frozen) into the yogurt. If you’re using fruit (remember: no grapes or raisins!), make sure pieces don’t sink to the bottom— I found a couple of cubes hard to get out of the trays when the blueberries stuck.


Bonafide reasonably healthy strawberry pie

I haven’t tried this yet, but my Uncle Robert emailed it to me yesterday and I just haaaaad to shaaaaaaare. YUM.

Yesterday, thinking about a refrigerator full of strawberries and the need to do something about them, I started ruminating (actually it would have been pre-ruminating, kinda like mentally salivating) about what to do.  The meds I am currently on dictate I be very careful with my diet and sugar.  Here is what I came up with.  It was very tasty, very strawberryish, and probably somewhat healthy.  We had it for breakfast today which obviously validates its authenticity as a healthy addition to you day’s food intake.  I also believe for the traditionalists out there that you can use real sugar, real whipped cream, real sour cream, and real cream cheese.  In any event you must use real strawberries.  If you substitute blueberries, for example, for the strawberries, you need to call it something else.

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Crunchy rosemary lemon garlic chicken

Learned from a fellow member of the Park Slope Food Coop.

2 large boneless/skinless chicken breasts
rosemary crackers, crushed
Dash of kosher salt, pepper
2 cloves of garlic, finely diced
Zest of 2/3 of a lemon
Handful of fresh parsley, finely chopped
Egg, beaten

Preheat oven to 475º. Split the chicken breasts and pound till on the thin side. Dip in flour, then egg, then in mixture; lay on cookie sheet lined with parchment paper. Bake for 15 minutes.

Glühwein recipe

My dad made this for me once when I had the worst chest-flu of my adult life, and it cured me within a day. The elderberry is a natural decongestant, and the warm wine cozies you right to sleep. But! It’s also just good on its own, sans death-warmed-over-feeling.

1 750ml bottle of red wine (I like Shiraz, myself)
4-5 tbsp elderberry jam
1 stick of cinnamon
10 or so whole cloves

Bring red wine to a simmer in a saucepan. Melt the jam in the microwave— make it really soupy— and then pour into the saucepan. Bring the whole thing to a boil once, then leave it on simmer. Drop in the cinnamon and cloves; serve when it tastes spiced enough for you.

Garbage dogs

In honor of American Junk Food Weekend (aka, Superbowl Sunday), I present you with a childhood favorite of mine.

5 hot dogs, diced
1/2 cup shredded cheddar cheese
1 cup crushed potato chips (I preferred wavy/ridged)
2 tbsp vegetable oil
3 tbsp ketchup
2 tbsp sweet relish
1 tbsp mustard

Preheat oven to 350°F. Mix everything together in a medium-sized bowl, and fill 8 hot dog rolls with mixture. Bake for 15 minutes or until nice and toasty-brown on top. Let cool (mixture is hot inside) for a few minutes and enjoy.

Alternatively, you can just initially bake as many as you want in that sitting, and refrigerate the mixture to use over the next couple days.

Espresso brownies

8 oz bittersweet chocolate
1 stick unsalted butter
1 1/2 c sugar (superfine if you can get it, otherwise granulated)
5 extra large eggs, lightly beaten
4 tbsp espresso (room temp)
1/2 c + 1 tbsp all purpose flour
3/4 c unsweeted cocoa, plus a little extra for dusting

(I also add some semisweet chocolate chunks for extra melty goodness.)

Preheat oven to 350°. Melt chocolate in double-boiler; set aside to cool. Beat sugar and butter in medium-sized bowl till fluffy. Gradually beat in the eggs, then coffee.

Sift the flour & cocoa together and then stir in the cooled chocolate. When thoroughly combined, add the chocolate chunks, if you want. Spread into greased 8x10 pan and stick in the oven. 25 min for brownies without extra chocolate chunks; prolly 7-10 minutes longer with.

Let cool for 10 minutes before dusting with cocoa, and then cut & remove.