Graham Pie Crust – GF

Crust1Crust2INGREDIENTS

1 1/2 cups finely ground gluten-free graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

PREP

1. I have never found graham crumbs. I purchase a box of gluten free graham crackers and run the entire box through the ninja.

2. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.

3. Bake at 375 degrees F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

PS. I have substituted almond meal/flour for graham crackers in a pinch and it works out great!

 

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GF Blueberry Cobbler

It’s a little piece of heaven. Now if I could figure out how to duplicate Herman’s Boys tomato basil bagels…gluten free. Then my life will be closer to complete.

INGREDIENTS

Filling:
6c fresh blueberries, sorted, rinsed (and they should be dried…but I’m not that patient)
1c sugar
2t lemon juice or freshly grated lemon zest (who has time to zest a lemon?)
3T GF flour mix

Biscuit Topping: (Tyler made me add more topping to my original recipe…not enough cake…you can thank him)
2-1/4c GF flour mix
9T sugar…no idea what that is in cups…and don’t care. I don’t like measuring anything.
2-1/4t baking powder
1/2t sea salt
9T unsalted butter, chilled & cut or crumbled
2 medium eggs, beaten
1-1/2t vanilla (I’m talkin the REAL stuff baby)
1T sugar (or be as generous as you want…you’re picking organic sugar cane right?)
1t cinnamon, optional (I wouldn’t have it any other way)

PREP

1. Preheat oven to 375. With coconut oil, lightly oil a 2qt baking dish. I have a 6″x9″ deep stone I love.

2. Prepare filling. In a medium bowl combine sugar, lemon, and flour. Whisk well. Gently add blueberries. Toss gently. Place blueberry’s in prepared baking dish. Set aside.

3. Prepare biscuit mix. In a medium bowl (also known as my stand mixer), whisk together flour, sugar, baking powder, salt, and cinnamon until well combined. Cut/crumble butter, or if you’re fancy use a pastry blender, into flour mixture until it resembles a coarse meal. In a small bowl whisk together eggs and vanilla. Toss beaten egg/vanilla mixture into flour mixture until moistened and dough starts to hold together. Continue to blend gently till well combined. I know you’re not supposed to overwork GF dough….but I don’t bake, so my eye/time I’m certain does not count…and I really like my dough beater on my mixer and the on switch. Squirrel! Any bakers out there?!?!

4. Sprinkle biscuit topping evenly over blueberries. Sprinkle the additional sugar over the biscuit mix.

5. Bake in preheated oven until topping is golden brown and filling is bubbly. 40-45 minutes….or 50 if you’re using stoneware. Let cool for 15min, or dig in immediately. That’s what I do.

Serve cobbler warm with ice cream or with homemade whip cream, or both! WHAT?! You don’t know how to make whip? Oh, we need to talk. My coffee will be wonderful tomorrow morning! Yeah, as I eat cobbler for breakfast too. It’s not just desert!

Cinnamon Roll Cake

The fun2 are beside themselves and LOVE that I accidentally ran across Incredible Recipes on facebook. Seriously, like her page. She’s got some great stuff. Her recipe for cinnamon roll cake I cut in half and make in a pie plate instead of a 9×13 pan. It’s more than enough for us since we don’t have a huge family or a huge sweet tooth. The fun2 like it more than Pillsbury cinnamon rolls….and I have all of the ingredients in our house all the time!!! This cake is something you can serve with vanilla ice cream as a desert or with eggs for breakfast. You’ll find her glaze recipe below, but I have yet to make it.

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Ingredients:

BATTER.
1 1/2c flour
1/8t salt
1/2c sugar
2t baking powder
3/4c milk
1 egg
1t vanilla
1/4c butter, melted

TOPPING.
1/2c butter, soft
1/2c brown sugar
1T flour
1T cinnamon.

1. Grease a 9″ pie pan. I use coconut oil. *Double the recipe for a 9×13 pan.

2. In a medium bowl mix together all of the batter ingredients, minus the butter. Once mixed slowly add the melted butter. Mix well. Pour into your greased pan.

3. In a small bowl mix together all of the topping ingredients till well combined. Drop evenly over the batter and swirl (not mix) with a knife.

4. Bake at 350 for 30-40 minutes.

GLAZE.
1c powdered sugar
2 1/2T milk
1/2t vanilla

While the cake is warm, drizzle the glaze over the cake.

Salted Apple Peanut Butter Oatmeal Muffins

lvllatte | Salted Apple Peanut Butter Oatmeal MuffinsFirst, I need to say that this recipe is modified from Mis-Cakes Oven Adventures. I went looking for and apple/peanut butter something, and her blog showed up. I’m certain her recipe is amazing, but I like to incorporate greek yogurt for the extra protein, more fruit when possible…and of course, I had this new container of PB2 (see image below) that I was wanting to incorporate. I’ll be trying it out in shakes later this week!

After posting this recipe, it hit me… WHAT IF you were to stick a piece of caramel in the center of these?! I’ve done it with brownie’s made in muffin tins. I bet adding caramel to this would be excellent! Let me know if you try it, how it turns out!

INGREDIENTS

2c flour
1c traditional oats
2/3c brown sugar
1/2t sea salt
2t baking powder
1/3c powdered peanut butter (PB2)
1/2c greek yogurt (pick your flavor to sweeten, or plain works great too)
2/3c milk
2 eggs
1c unsweetened apple sauce
3/4 to 1c apple, chopped

SALTED CRUMBLE TOPPING

1/4c + 2T all purpose flour
1/3c brown sugar
1/2t cinnamon
1/4c butter, cold cut into chunks
1t coarse sea salt…all I had was fine, and it worked fine ūüėČ

PREP – makes 12-15 standard size muffins

1. Preheat oven to 350.  Place liners in muffin tin.

2. Make the crumble first. In a medium bowl mix together flour, sugars, salt and cinnamon.  Add in butter and mix in until butter is size of peas.  A fork or your hands work the best.  Place bowl back in the fridge until ready to use.

3. For the muffins…In a large bowl mix together flour, oats, brown sugar, PB2, salt and baking powder. ¬†Set aside.

4. In a medium bowl mix together eggs, yogurt, apple sauce, and milk.  Mix together until well combined.

5. Add wet mixture into your dry flour mixture.  Stir together till all ingredients are moist, then stir in your apples.

6. Fill your liners with approx 1/4c of batter each.  You want them filled almost right to the top.

7. Take crumble out of the fridge and load up the top of the batter with crumble.  Press down slightly if necessary to add more crumble.

8. Bake in preheated oven for 17-20 minutes.

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Chocolate Bundt Cake

I don’t enjoy baking, but this recipe is pretty amazing AND easy…and it’ll help you make more friends because everyone will beg you for it. No lie. INGREDIENTS Pam non-stick spray or Coconut Oil 1pkg (18.5oz) Devils Food Cake Mix … Continue reading

Monkey Bread

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INGREDIENTS

3 (12oz) packages refrigerated biscuit dough
1c white sugar
2t cinnamon
1/2c unsalted butter
1c packed brown sugar
1/2c chopped walnuts (optional)
1/2c raisins (optional)

PREP

1. Preheat oven to 350. Grease 9-10″ bundt pan.

2. Mix white sugar and cinnamon in a small/flat bowl. Cut biscuits into quarters and roll pieces in sugar/cinnamon mixture. Arrange pieces in the bundt pan. Continue until all biscuits are coated and placed in pan. If you using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

3. In a small saucepan, melt the butter with brown sugar over medium heat. Boil for one minute. Pour over biscuits.

4. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart to serve.

Enjoy!!!

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Death by Chocolate Brownies

Chocolate Brownie with Dulce de Leche Ice Cream and chocolate sauce

Chocolate Brownie with Dulce de Leche Ice Cream and chocolate sauce

As a Chef and instructor I am always asked which is my favorite dessert. I am not sure what people expect me to answer because it never occurred to me to ask till now that I am typing . I think they would like me to tell them about an elaborate dessert, and find themselves disappointed to find out that when I think of making a dessert for myself, I think of a nice piece of warm brownie with ice cream on top. But it has to be the perfect brownie because it can’t be too sweet or you won’t be able to eat past your third bite. In my opinion, this is the perfect brownie. Chocolaty, moist, and not too sweet…so I can add ice cream and chocolate sauce as on the one in the picture. ¬†If this is the type of brownie you crave, then you’ll enjoy this recipe.

INGREDIENTS

Flavor less oil or Easy Bake Spray
51/2 oz   Unsweetened chocolate, coarsely chopped (or unsweetened chocolate chips)
5 oz semisweet chocolate chips
5 oz   Unsalted Butter, cut into 1 inch slices
2/3 Cup Unbleached all-purpose flour
1/2 teaspoon Salt (kosher would be nice)
3 Extra large eggs at room temperature
1 teaspoon Vanilla extract
1 1/3 Cup or 10 oz granulated cane sugar
1/3 Cup Walnuts halves, roasted and roughly chopped (optional)

PREP

Preheat oven to 350, roast the walnuts for about 10 minutes, remove from oven and bring down the temperature to 325 (300 if using convection fan).

Line the bottom of a 8 inch square baking pan with parchment paper and liberally coat the paper and the pan sides with the flavorless oil or baking spray.

Put half of the chocolate and the butter in a medium stainless-steel bowl and set over a simmering water. Stir to melt all the chocolate and butter fully, combine well to make a smooth mixture. Remove the bowl from the pot and set a side.

In another bowl combine the eggs with the vanilla and whisk by hand or with a kitchen aid mixer until blended.  Whisk in the sugar.  Mix well. Whisk in the chocolate into the egg mixture, make sure the chocolate has cooled down.  Add the flour and reminder of the chopped chocolate and chocolate chips, if adding  walnuts add them at this point too, mix well with rubber spatula.

Pour the batter into the prepared pan, spread it evenly. Bake on the middle of the shelf of the oven for about 40 minutes, insert a thooth pick and some batter should be clinging to it. Let it cool outside of the oven, sarve as warm as you want or wrap well and refrigerate. Run the back of a knife around the edges to loosen up, turn them over, and cut the deserie size, don’t forget to remove the paper if used.¬† Can be store in airtight container in the fridge for 3 wks. Enjoy