IHey ya'll! I know I haven't posted in a while, but I've been really busy this summer. :) I know, great excuse, right? :) Anyway, I made this recipe today and when I tasted the finished product I just knew I had to share the recipe! By the way, I've gone gluten free! I know, it probably won't last for very long, but I want to try it out anyway. I couldn't have any of the sweets that my sister Rebekah was making, so I decided to make something for myself and my mom this morning. My mom is my inspiration. She has been gluten free for the past year or so. If she wasn't that dedicated, I probably would have no motivation:) Now that I'm gluten free too, I'll make more things for her and myself. Just because I've gone gluten free, it doesn't mean I'm gonna stop baking!:) All you need is a few different ingredients than you wouldn't normally use, and a lot of imagination, and you can create confections that are sometimes more tasty than regular flour recipes. I adapted this recipe from Elana's pantry. By the way, that's a great place to go if your gluten free. She has some of the greatest recipes!!! I had to change a couple things due to my lack of a couple of ingredients. But, they came out great anyway! That's the great thing about baking gluten free; you can improvise so much. It's like a blank canvas. I didn't have any more agave nectar around (which is usually a plenteous ingredient around my house), so I substituted it with honey. It has almost the same consistency, maybe just a little thicker, but the cookies didn't taste any different than if you'd of use agave nectar. And, actually, I think honey might be a better option. It's a more readily available ingredient for most people, and cheaper than agave nectar. for some reason, I had to add more almond flour after I added the wet mixture to the dry mixture, it might of been because of the honey. Just start with 2 1/2 cups, then add a little more if it's too runny. You want it to almost be the consistency of regular cookie dough. If you use the coconut, you probably won't have to add extra flour. I put the coconut as optional because it wasn't in the original recipe, and, not everyone is a coconut lover like me:) It really does make them that much better, though. Another thing, try to make these cookies pretty small when your shaping them; it's better if they're smaller. They're very soft, so it's easier to move them from the tray and eat them if they're smaller :) Hope you can try this recipe. It's easy, and totally worth the little effort it requires!:)
Gluten Free Chocolate Chip Cookies:
Ingredients:
2 1/2 cups blanched almond flour
1/2 coconut (optional)
1/4 tsp sea salt
1/4 tsp baking soda
10 tbsp butter, melted
1 tbsp vanilla extract
1/2 cup honey (or agave nectar)
1 cup chocolate chips (or chocolate chunks)
Directions:
Combine dry ingredients in a large bowl.
Whisk wet ingredients in a small bowl until combined.
Mix wet ingredients into the dry mixture.
Preheat oven to 350 degrees.
Form 1 inch balls and press lightly onto parchment lined cookie sheet.
Bake for 7-10 minutes, or until lightly browned.
Let cool slightly before transferring to a cooling rack or plate, they're soft!
Serve and enjoy! (goes great with a glass of milk!)
I came up with this recipe one day when I wanted to put a little twist on apple pie:) It is very similar to an apple pie, only thinner and crunchier! I don't know about you, but the more crust, the better!:):) Yum!!!
Ingredients:
-one single 9 inch pie crust (recipe for this can be found under "Basics" category)
-two medium apples peeled, cored, and sliced
-1/4 cup of sugar
-3/4 tbsp flour
-1/8 tsp salt
-1/8-1/4 tsp of cinnamon (real cinnamon lovers can put 1/4 tsp:))
-1/2 tsp lemon juice
-1 egg, beaten
Directions:
Preheat your oven to 400 degrees F. Combine the sugar, flour, salt, and cinnamon in a small bowl. Mix the flour mixture into the sliced apples in a medium bowl. Add the lemon juice. Your apple filling is complete. Lay your 9 inch pie crust out on a greased cookie sheet. Spoon as much filling as you can onto the crust, just keep about 11/2 to 2 inches between the edge of the filling and the edge of the pie crust. Now, begin folding the edges of the pie crust over the filling, forming a crust for the galette. Fold small sections over, getting the lines that your folds create to all go in one direction until you get all around the galette. After you're finished folding, take your beaten egg and brush the crust of the galette. Try not to get egg on the filling. This will make the pie crust come out looking golden brown and flaky. Take a square piece of aluminum foil, larger than the galette, and crimp the edges a bit to weigh it down. lay the foil gently on the galette. Place your cookie sheet on the middle rack of your oven and bake for about 25 minutes, or until the filling is bubbly and the crust is golden brown. Remove the foil about halfway through the cooking time. Let it cool then slice it like a pizza. This can be served with whipped cream, vanilla ice cream, or alone. Makes 4-6 servings.
Just thought I'd post some cool and inspirational cupcake ideas. How about a cupcake cake for the next upcoming birthday. Hmmmmm……..
Of course, if you know me, you know that I can't let an Angry Bird cupcake go unnoticed! These are great birthday party cupcakes. Love them! all the top artwork is done with fondant.
These cupcakes are so springish! (computer just told me that springish is not a word. Oh well:)) if you look closely, you'll see that these cupcake decorations are not just made from fondant. No, that's not the only solution to cupcake decorations, as you'll see in the later pictures:)
I don't know why, but these make me think of a baby shower. Anyway, they're definitely for a girly girl!
These are sooooo gorgeous! These would be perfect for a Valentine dinner. hint, hint???
My dad would totally love this! This is awesome! Great for an electronic lover's b-day!
These are so simple, yet so sophisticated. I'm wondering wether that's an initial or just a decoration. Well, I think putting a chocolate initial on a cupcake is a great idea, anyway!
This cupcake and the next are great fall or thanksgiving ideas. I love the way they use the jellybeans as corn kernels! These cupcakes would impress anybody! And to add to the fall theme on the pumpkin cupcakes, you could make a pumpkin spiced cupcake to match the toppers.
My little brother would die if he had this for his birthday. I just might try it! Isn't that just awesome! Both grownups and kids will go crazy over this cupcake cake.
This screams SPRING!!! I'm pretty sure that the petals are piped. I have a video of how to make petals similar to these on another post. And, you can add pizazz by sprinkling each different flower with different colored sparkles!
I know this looks like such a simple cupcake, but I just had to put it. The blue is so bold, it must of taken a lot of food coloring. I love the polkadots! I bet if you cut our little brown fondant polkadots and scattered them on the frosting, it would look awesome!
This is a crazy cupcake! I doubt I would actually ever make it, too much food coloring. But the idea is awesome. I don't think the cupcake is different colors, I think that's just the paper. I'm pretty sure the cupcake is red velvet.
I made something similar to this, just in cookie form. Love the pairing of bright green and pink!!! and the chocolate chips as seeds, clever:)
This is a great idea for a birthday. I know a lot of people like to do a special birthday "cupcake" instead of a birthday cake. But, I can't imagine how hard it would be to put 40 candles on one cupcake!!!
Bon Appetit! dinner is served, or sort of. :) besides making the noodles, this cupcake should be a sinch to make. I'm pretty sure the "meatballs" are strawberries or blackberries drenched in a raspberry sauce. cool!
This is so clean cut and artistic. Great idea for an artsy birthday party.
The piping is probably not very hard, but look at the perfect swirling of colors. That's crazy!
Busy as a bee! I love these. just find some honeycomb paper to wrap around the cupcake liners, and you're done. that is, after you've torched the merengue on the cupcakes:)
What I love about these cupcakes, is that they're probably the easiest to make out of all of the previous ones. But little girls will go crazy over these!
I love making pies. Apple, berry, you name it! But my favorite or all is peach pie. This crust works great for any pie. You can simply double the recipe for a double crust pie.(that's what I usually do:)) it's simple to make, but, if u have a large food processor, it's tons easier to make it in that than by hand.:) the other thing i love about this dough, is that unlike most pie dough I've seen recipes for, is that u dont have to refrigerate the dough for an hour or two. It's ready to use as soon as your do e kneading it!:) And for those who may have trouble or have forgotten how to make a lattice top, I've included a youtube clip that might help. Enjoy!!!
Adapted from Williams Sonoma
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
If you want to go more citrus style, you could add lemon and orange zest to the dough:)
Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make dough in a food processor: combine the flour, sugar, and salt in the bowl of the food processor. Add the cubed butter and coat it with the flour. Put the cap on the food processor, and either pulse it for 2-3 seconds about 10 times, or let it run for about 10-15 seconds, shaking the processor about halfway through. Basically, when it's all said and done, u need to have a mixture that resembles coarse crumbs:):) (does that make it more clear?) every mixer is different. Now u can pour the flour and butter mixture into a large bowl and add the cold water. Usually I have to end up adding more water than specified, but like I said, everyone's is gonna come out different. Mix the water in with a fork or your hand until it resembles a uniform dough. U don't want it too sticky, but not too dry. (Better to be on the stickier side, though, cause u'll need to add even more flour when ur kneading it. Now that ur done mixing the dough, continue reading the next paragraph.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. (Don't over flour!!!) Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.
To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.
Of course, I always make a double or triple batch when I make this recipe. I have a fairly large family:) I don't usually put lime zest, but I'm sure it's great! I usually like to squeeze some fresh orange juice, too.(a little more citrus flare:):) hope u like it:)!
Ingredients: Adapted from Williams
Sonoma
3 eggs, separated
3⁄4 cup milk
8 Tbs. (1 stick) unsalted butter, melted
3⁄4 cup sour cream
Finely grated zest of 1 lime, 1 orange, and 1 lemon
1 1⁄2 cups all-purpose flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄4 tsp. salt
1 Tbs. sugar
Directions:
Preheat a waffle maker according to the manufacturer's instructions.
In a large bowl, whisk the egg yolks. Whisk in the milk, butter, sour cream and citrus zests. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another large bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. Cook the waffles according to the manufacturer's instructions. Serve hot with maple syrup, Nutella, or compote.
Serves 4 to 6.
Gingerbread house cookies that can be served on a mug of coffee or hot chocolate! Great for late winter nights next to a toasty fire:)
An elegant decoration for an Italian themed dinner! Fancy carving! Don't know how long it would last, though.
Don't know what occasion I would ever make this for, but you've got to admit, it's quite elegant. A full size wedding dress cake! A bit outlandish for a bridal shower, maybe????:)
I don't really do the Easter bunny oriented thing, but for those who do this is a great idea. This would work even for a spring dessert. Just melt milk chocolate, mix your mini pretzels in, and form a nest shape. Then add your colored chocolate eggs!:) fun!!!
What an elegant Sweet Sixteen cake! Wouldn't mind something like this for my sixteenth birthday! Totally for a chic girl!!!
My mom did something similar to this once for a party. It was a watermelon basket. Same idea, though. Awesome idea for a baby shower! the carving is harder than it looks!!!
Looks like a little kid nibbled on it!:) It may not last for long, but it certainly looks impressive while it does!
I love roses piped or caved into anything! This apple reminds me of the headboard and foot of my bed. I know, a little different:) My bed has roses similar to this carved into the wood. Cool idea!
I love playing Angry Birds, so this was a big hit for me! Hope you like the idea too! Nice decoration for an Angry Bird themed party!
