(Gluten-Free)
Nutella Recipe I. Here's the first Nutella-related recipe I'm trying. (Explanation in the "Nutella Experiment: Part One" post)
Materials:
2 cups Nutella
2 egg whites
1/2 cup unsweetened cocoa powder
2 cups semi-sweet chocolate chips
1. Preheat the oven to 350 degrees F, lining a cookie sheet with parchment paper is optional.
2. Blend all the ingredients together in a medium sized bowl.
3. Use a cookie-dough scoop and place balls of cookie dough onto the cookies sheet, leave some space between them, around and inch.
4. Bake until they're "dry," for about 10-12 minutes. Let them cool and then dive in.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Tuesday, July 9, 2013
Chocolate Butter Cookies
(Gluten-Free)
I've adapted and slightly changed this recipe from the original. Said original can be found in Roben Ryberg's The Ultimate Gluten-Free Cookie Book.
These cookies have become legendary around my house and various jazz bands I play for. They're sure to be a hit for you (unless of course you don't enjoy chocolate, in which case, what's your issue?).
Materials:
1/2 cup butter
1/2 cup sugar (add a pinch extra)
1 1/4 cup of brown rice flour (white rice flour works well, too)
1/2 cup of unsweetened cocoa powder (add a few pinches extra)
1 egg, plus 1 egg yolk
1/4 teaspoon baking soda
1 teaspoon NaCl (salt) (yes, it seems like a lot, but trust me)
1 teaspoon xanthan gum
1 teaspoon vanilla extract (add a splash extra)
1-1 1/2 tablespoons water
Powdered/confectioners sugar
1. Preheat your oven to 350 degrees F. You can lightly grease a cookie sheet, but you don't have to if you've got a dependable non-stick cookie sheet.
2. In a medium-large-ish bowl, combine all of your ingredients. I'm aware that you usually do everything separately, but simplification is always great, and why would you want to wash an extra bowl and spoon?
3. Stir the cookie dough until it's soft and creamy-ish. You may need to add a smidgeon of extra water to stir it all the way together, it's pretty dense.
4. Put a good amount of powdered sugar into a flat bowl. Either using a spoon, a piping bag, or a cookie dough scooper (my favorite), put the cookie dough globs/cookies into the powdered sugar and roll them around until thoroughly coated.
5. After a nice dousing in powdered sugar, place them on the cookie sheet. They don't need a ton of space between them, they just get puffy instead of spreading out.
They can be put pretty close together, they just get puffy instead of spreading out.
6. Bake them for 12ish minutes, depending how you'd like them. Gooey and chewey, go for closer to the 12 minute side, if you want them more cake-ish, go for 15ish.
7. Asking for whom the bell tolls? The bell tolls for thee! Go retrieve your cookies and put them on a cooling rack. Careful, they're going to be hot. Enjoy!
I've adapted and slightly changed this recipe from the original. Said original can be found in Roben Ryberg's The Ultimate Gluten-Free Cookie Book.
These cookies have become legendary around my house and various jazz bands I play for. They're sure to be a hit for you (unless of course you don't enjoy chocolate, in which case, what's your issue?).
Materials:
1/2 cup butter
1/2 cup sugar (add a pinch extra)
1 1/4 cup of brown rice flour (white rice flour works well, too)
1/2 cup of unsweetened cocoa powder (add a few pinches extra)
1 egg, plus 1 egg yolk
1/4 teaspoon baking soda
1 teaspoon NaCl (salt) (yes, it seems like a lot, but trust me)
1 teaspoon xanthan gum
1 teaspoon vanilla extract (add a splash extra)
1-1 1/2 tablespoons water
Powdered/confectioners sugar
1. Preheat your oven to 350 degrees F. You can lightly grease a cookie sheet, but you don't have to if you've got a dependable non-stick cookie sheet.
2. In a medium-large-ish bowl, combine all of your ingredients. I'm aware that you usually do everything separately, but simplification is always great, and why would you want to wash an extra bowl and spoon?
3. Stir the cookie dough until it's soft and creamy-ish. You may need to add a smidgeon of extra water to stir it all the way together, it's pretty dense.
4. Put a good amount of powdered sugar into a flat bowl. Either using a spoon, a piping bag, or a cookie dough scooper (my favorite), put the cookie dough globs/cookies into the powdered sugar and roll them around until thoroughly coated.
5. After a nice dousing in powdered sugar, place them on the cookie sheet. They don't need a ton of space between them, they just get puffy instead of spreading out.
They can be put pretty close together, they just get puffy instead of spreading out.
6. Bake them for 12ish minutes, depending how you'd like them. Gooey and chewey, go for closer to the 12 minute side, if you want them more cake-ish, go for 15ish.
7. Asking for whom the bell tolls? The bell tolls for thee! Go retrieve your cookies and put them on a cooling rack. Careful, they're going to be hot. Enjoy!
Iced Oatmeal Cookies
(Gluten-Free)
Also adapted from Roben Ryberg's The Ultimate Gluten-Free Cookie Book, these are sure to surprise and delight yourself and the others you're baking for. They're just like the ones you can purchase at the grocery store, nice icing and a crunchy oatmeal cookie underneath, without the gluten!
Materials:
1 cup rolled oats
1/3 cup shortening
1/2 cup sugar
1 cup oat flour (or brown rice flour)
1 egg
1/4 teaspoon baking soda
1/2 teaspoon NaCl (salt)
1/2 teaspoon xanthan gum
1 teaspoon vanilla extract (add a bit extra)
1/2 teaspoon ground cinnamon (add some extra)
Icing Materials:
2/3 cup powdered sugar/confectioners sugar
1 tablespoon water
Red Hot cinnamon candies
1. Preheat your oven to 350 degress F. Lightly grease a cookie sheet if you wish.
2. Put the oats in a blender and pulse/run it until most pieces are really small. In a large-ish bowl, combine all your ingredients. Make sure and scrape the sides and bottom of the bowl, the dough will be soft and pretty heavy.
3. Drop rounded spoonfuls of the dough onto the cookie sheet. Press them mostly flat with the bottom of a glass/cup. You can use your fingers if you like, but the glass makes them level. They should be about 1/8 inch thick.
4. Bake them for 11ish minutes, until they're lightly browned and crispy.
5. Mix the powdered sugar and water together. Crush the Red Hot candies, and mix those in as well. Or leave them whole, your choice. Spread the mixture on the oatmeal cookies and enjoy!
Also adapted from Roben Ryberg's The Ultimate Gluten-Free Cookie Book, these are sure to surprise and delight yourself and the others you're baking for. They're just like the ones you can purchase at the grocery store, nice icing and a crunchy oatmeal cookie underneath, without the gluten!
Materials:
1 cup rolled oats
1/3 cup shortening
1/2 cup sugar
1 cup oat flour (or brown rice flour)
1 egg
1/4 teaspoon baking soda
1/2 teaspoon NaCl (salt)
1/2 teaspoon xanthan gum
1 teaspoon vanilla extract (add a bit extra)
1/2 teaspoon ground cinnamon (add some extra)
Icing Materials:
2/3 cup powdered sugar/confectioners sugar
1 tablespoon water
Red Hot cinnamon candies
1. Preheat your oven to 350 degress F. Lightly grease a cookie sheet if you wish.
2. Put the oats in a blender and pulse/run it until most pieces are really small. In a large-ish bowl, combine all your ingredients. Make sure and scrape the sides and bottom of the bowl, the dough will be soft and pretty heavy.
3. Drop rounded spoonfuls of the dough onto the cookie sheet. Press them mostly flat with the bottom of a glass/cup. You can use your fingers if you like, but the glass makes them level. They should be about 1/8 inch thick.
4. Bake them for 11ish minutes, until they're lightly browned and crispy.
5. Mix the powdered sugar and water together. Crush the Red Hot candies, and mix those in as well. Or leave them whole, your choice. Spread the mixture on the oatmeal cookies and enjoy!
Mozzarella Sticks
(Gluten-Free)
I tested this recipe out tonight, actually. My friend's mother writes a popular food/cooking blog and generously gave me some new gluten-free cook books for Christmas.
Mozzarella sticks were one of my favorite appetizers/snacks when I properly tolerated gluten. Now that I've found this recipe, and that it worked out well, I'm really excited to make it again. I've adapted and slightly changed the original that can be found in Kelli & Peter Bronski's Artisanal Gluten-Free Cooking.
Materials:
1 pound brick mozzarella cheese (or pre-made cheese sticks) (not fresh!!)
3/4 cup All Purpose GF flour
1 egg
2 tablespoons water
2 cups Italian seasoned GF bread crumbs
(I like Glutino brand with some basil, oregano, garlic powder, salt and pepper)
Canola oil
1. Cut the mozzarella sticks into sticks about 1/2 inch square and 3 inches long (or use the cheese sticks)
2. Put the flour in a small, flat dish. Whisk the egg and water together in another shallow dish. Put the bread crumbs in a third shallow dish. Season each of the dishes with the spices.
3. Dredge the cheese sticks in the flour, then the egg wash, and lastly coat them with the bread crumbs.
4. At this point, FREEZE! The frying process will go much more smoothly if you freeze the cheese sticks first. The bread crumbs will solidify with the egg wash and the cheese won't melt so quickly. So, freeze them for a while (until frozen), about 30 minutes.
5. Heat roughly 1/4 inch oil in a skillet over medium-high heat (not a smoking oil, but certainly warm).In smallish batches, add the cheese sticks to the oil until golden-brown (takes about a minute).
6. Place the mozzarella sticks on a plate/pan lined with some paper towels so the grease doesn't get everywhere. Enjoy!
I tested this recipe out tonight, actually. My friend's mother writes a popular food/cooking blog and generously gave me some new gluten-free cook books for Christmas.
Mozzarella sticks were one of my favorite appetizers/snacks when I properly tolerated gluten. Now that I've found this recipe, and that it worked out well, I'm really excited to make it again. I've adapted and slightly changed the original that can be found in Kelli & Peter Bronski's Artisanal Gluten-Free Cooking.
Materials:
1 pound brick mozzarella cheese (or pre-made cheese sticks) (not fresh!!)
3/4 cup All Purpose GF flour
1 egg
2 tablespoons water
2 cups Italian seasoned GF bread crumbs
(I like Glutino brand with some basil, oregano, garlic powder, salt and pepper)
Canola oil
1. Cut the mozzarella sticks into sticks about 1/2 inch square and 3 inches long (or use the cheese sticks)
2. Put the flour in a small, flat dish. Whisk the egg and water together in another shallow dish. Put the bread crumbs in a third shallow dish. Season each of the dishes with the spices.
3. Dredge the cheese sticks in the flour, then the egg wash, and lastly coat them with the bread crumbs.
4. At this point, FREEZE! The frying process will go much more smoothly if you freeze the cheese sticks first. The bread crumbs will solidify with the egg wash and the cheese won't melt so quickly. So, freeze them for a while (until frozen), about 30 minutes.
5. Heat roughly 1/4 inch oil in a skillet over medium-high heat (not a smoking oil, but certainly warm).In smallish batches, add the cheese sticks to the oil until golden-brown (takes about a minute).
6. Place the mozzarella sticks on a plate/pan lined with some paper towels so the grease doesn't get everywhere. Enjoy!
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