All posts filed under: sweet

Almond Roca

This is my last recipe post of 2013, and most definitely the last recipe of this variety for a while. By “this variety” I mean anything with butter as the main ingredient.  I made this with my mom and sister when I was home for the holidays and couldn’t wait to try it on my own. So when we landed yesterday, I made it again. We were going to someone’s house, so it was a necessity. I promise. Now, as I sit here I am 1) Sad that there is no more candy left, and 2) Thinking about how tight my pants feel after living for a week where almond roca counted as a balanced ‘breakfast’ The holidays are mean. They chew you up and spit you out 10lbs heavier.  This year was just like any other, and just like every New Year’s Eve before it, this one will come with resolutions to move a little more, eat a little less, and choose water over wine just a *little* more often. But it’s only December 30th. You’ve …

Copycat Royal Danish Butter Cookies

It’s the holidays and stuff I can’t eat is everywhere. Did you know that Lindor Truffles have barley malt in them? It’s totally unfair.  I can actually live without the chocolate truffles – there’s enough gourmet chocolate out there that’s perfectly fine. What’s just so sad to live without is those delicious little buttery shortbread cookies that come in the blue tin. You know the ones I’m talking about. You know how delicious they are. They taste like Christmas. And happiness. And butter (which might be the same thing as happiness). I was shopping at Marshall’s and they had one of the little ‘cookie guns’ that looked like would be used for the job. (I have one in my amazon store or you can click over to it here.) I wasn’t totally sure – I’ve never made butter cookies before. Like a city kid that assume eggs just come from the grocery store, I just always assumed they came from the blue tin.  I read up on people who copied them – they’re pretty much …

Blue Cornbread

Nothing says lazy football sunday like chili and cornbread and that’s exactly what happened last Sunday. I had blended up the new GF All Purpose Flour and wanted a chance to try it out. It worked brilliantly. Cornbread is so easy. No yeast, no kneading, no major planning ahead. It’s a perfect lazy day bread that just smells, looks and tastes like you actually put in a little effort. So why blue corn? Well according to Wikipedia, it has all sorts of benefits over yellow corn: In addition to its sharply different color, blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn. [. . .] blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.  A certain technique is used to grind the blue maize and make it release niacin. So it’s super healthy! And super pretty! And extra sweet! And Seahawks colors! And… Ok, fine. The truth? Whole Foods …

The Natural Ginger’s Gluten Free Flour Blend

As you venture into the world of gluten free baking, it doesn’t take long to realize that behind every delicious creation is a reliable gluten free flour blend (and boy are there suddenly a lot to choose from).  I have tried (what feels like) them all. Bob’s Redmill, Pamela’s, King Arthur, Trader Joe’s… others I can’t even recall because I’ve been exploring so long. The best I’ve found (to my personal taste) was the Trader Joe’s brand. What I did NOT find wonderful was the price. $3.99 per pound? Ouch. You know, just like everything else with the little “GF” label. (Most sincerely, I hope you have a bunch of disposable income if you ever have to give up the glutens.) I was convinced I could make something just as good (or better!) that was cheaper and didn’t require buying it once a week. Seriously, who wants to buy their flour 2 cups at a time? And don’t say “Umm, why don’t you get more than 1 at a time, Whitney?” BECAUSE IT’S TOO DAMN EXPENSIVE! Here’s the blend. Mix it all together (slowly) with …

Classic Crêpes (Gluten Free)

 At the end of August I had the treat of being whisked off to fabulous European lands, including the epicenter of all that is delicious in this world – Paris.  I love French food. I ate more meat and cheese in about two days than anyone should consume on an annual basis and it was incredible.  I was never left pining for something delicious while I was there, but it was a bit tragic that I couldn’t enjoy some of the most iconic staples of the cuisine… like crepes. Crêperies are everywhere. Everyyyyywhere. They’re the Parisian equivalent of NYC falafel carts. I read around the internet and it seems like crêpes are pretty basic. I’m not sure why I hadn’t attempted them before, but they came out brilliantly on the first shot (a rarity in the kitchen – you should have seen the breadstick debacle of Friday night). I kept it basic – Flour, Eggs, Salt, Butter and Milk – proportions of which were all borrowed and adjusted from reading about 100 near-identical gluten-filled crêpe recipes on the interweb. ½ Cup Butter, melted ½ tsp Salt 1 …

Pumpkin Cheesecake with Pecan Praline Drizzle

This weekend marked the beginning of fall and a girlfriend and I decided to jump in head first with a bunch of delicious fall inspired food. Besides sweaters, boots and switching back to red wine, nothing quite says fall like something pumpkin. A fellow foodie, she and I spend far too much time throughout each day drooling over food porn. Most of the items she sends are accompanied by “you can figure how to make this, right?” Being gluten free it’s not often I can indulge in cheesecake thanks to the common graham cracker crust, but with a newly discovered gluten free graham cracker, nothing else needed to be adapted. This was front runner to segue into the season of warm days, crisp nights and 7 hours of Scott Hansen every Sunday on RedZone. 1 15oz can Pumpkin Puree Gluten Free Graham Crackers – enough for 1.5 cups crumbs when blended 3/4 cup pecans 1 T Light Brown Sugar 6 T Unsalted Butter, melted 16oz Cream Cheese, at room temperature 1.5 cups granulated sugar 1 …

Belgian Waffles with Sweet Raspberry Compote

SUNDAY BRUNCH! The best meal of the week if you ask me.  I was never much for the carbo-breakfast.  Waffles, pancakes, scones – just not for me.  I never felt right the rest of the day.  Well, you’d think I’d put 2 and 2 together after going gluten free but it took some time longer before I ever really considered that perhaps I’d be more game for these bready breakfasts if they were of the gluten free variety. My dad discovered Pamela’s Baking & Pancake Mix at a healthy/organic foods store back home and it’s quickly become a staple.  It has the baking powder, baking soda, salt, xanthan gum, etc. all built right in. I don’t like to call baking mixes cheating.  They’re a shortcut.  I’m not looking to reinvent the wheel.  It’s Sunday. Food from kitchen to table as quickly as possible is the priority. These waffles follow the basic recipe on the back of the baking mix for texture, and then we add a few more flavors so they don’t taste like styrofoam. This …