Tag: sweet

I had no baking powder. What to do? Found this recipe and with a few modifications had a moist and tasty muffin. Added the frosting and it was a cupcake!

Ingredients

• 1/4 cup cocoa
• 1/4 cup vegetable oil
• 1 cup unsweetened applesauce
• 1 egg beaten
• 1 1/4 cups GF flour blend
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/2 cup nuts chopped, optional

Instructions

• Preheat oven to 400°F.
• Grease bottom only of muffin cups or use paper liners. The 2 1/2 inch diameter size will make 12 muffins.
• In a small bowl, combine the cocoa and oil, stirring until smooth.
• Add the applesauce and egg, blending well.
• Combine the flour, sugar, baking soda, salt and cinnamon together.
• Stir in the applesauce mixture and optional nuts, just until dry ingredients are moistened.
• Fill the muffin cups 2/3 full.
• Bake 20 minutes.

Notes

Used Bob’s Red Mill 1 to 1 GF Baking Flour.  Omitted the nuts. 

6 eggs
3 1/2 cups GF Flour (I used Betty Hagman’s)
1 1/2 cups sugar
2 Tbsp vanilla or anise
1 cup margarine melted (do not use more or substitute oil)
or 1/2 butter & 1/2 Margarine
4 tsp. baking powder

Beat eggs, adding sugar gradually, Beat until smooth.

Add cooled margarine and vanilla or anise.

Sift flour and baking power.

Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.

Bake in Pizzelle baker.

Makes about 60 pizzelles.

Variation: Pizzelles with nuts. Finely chop one cup of walnuts or pecans. 
Blend into Classic Pizelle dough. 

Spray pizzelle maker to prevent sticking.
Check timing on 1st few they go fast.

Eileen shares this delicious sounding recipe for Apple and Pear Tart. A perfect way to celebrate apple season.

She recommends these substitutions and additions:

• Substitute Gluten Free flour and 1/2 t xanthan gum
• Substitute 1/4 t cardamom for the pods
• Saute the apples in a little butter for 5 minutes on a medium heat then arrange them on the batter. That way they are done when the crust is done
• Use a piecrust shield or cover the edge with foil
• Bake for 50-60 minutes

I’ve had a lot of fun making marshmallows.  It’s surprisingly easy and the results are so tasty.  I’ve modified a recipe I found at King Arthur Flour and there are many similar recipes online.

Ingredients
3 packages unflavored gelatin
1 cup cool water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 tablespoon vanilla extract
confectioners’ sugar

Instructions
1. Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
2. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
3. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin.
5. Increase the speed to high, and whip until the mixture is very thick and fluffy, has turned white, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters).
6. Add vanilla towards the end of the mixing time.  The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F.
7. Spread the marshmallow mixture into a greased 9″ x 13″ pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows.
8. Sprinkle confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before
cutting helps reduce any stickiness.
9. Roll marshmallows in confectioners’ sugar to coat edges.
10. Store in a ziploc bag or closed container. Freezing works, too.

For chocolate marshmallows, add 1/2 cup cocoa powder when adding vanilla. Roll cut marshmallows in a cocoa and confectioners’ sugar mix.

This brownie recipe yields the best brownies I’ve ever had!  I hope you like them too!  The recipe is adapted from Chocolate by Nick Malgieri 

Ingredients

2 sticks unsalted butter
8 ounces bittersweet or semisweet chocolate – I like Guittard
4 large eggs
1/2 t salt
1 c granulated sugar
1 c firmly packed dark brown sugar
2 t vanilla extract
1 c g-f flour blend – I like King Arthur or Pamela’s

Method

Set the rack in the middle of the oven and preheat to 350.
Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter.
Bring a saucepan of water to a boil and turn heat to low.
Combine the butter and chocolate in a heat proof bowl and set over pan of water.
Stir occasionally until melted. (Alternatively, melt the butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla.
Stir in the chocolate and butter mixture, then fold in the flour.
Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm.
Cool completely in pan on a rack.
If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board.
Separate parchment from edges.
Using a sharp knife, trim away edges and cut brownies into 2-inch squares.
Dust with confectioner’s sugar!