I’ve only baked with gluten-free flour a couple of other times, and the products tasted good; you wouldn’t even know they were gluten-free if I didn’t tell you. Well, this time, I used a pre-mixed all-purpose flour that contains tapioca flour, two different types of bean flour, and potato flour. This is similar to the flour blend recommended in the Gluten-Free Baking book (from the CIA) which contains potato starch, and white rice four. Now, the bag that I bought said to use xanthum gum with the flour, which I did not do. I am no expert, so I am not sure how much of a difference it would make, but I am willing to try adding some next, since these cookies turned out a bit flat. These are supposed to be chocolate crinkle cookies. You know, the cookies that are balled up and rolled in powdered sugar before baking? Well, they looked okay before going into the oven, even like regular cookies, but after baking for 10 minutes, they looked quite different from ordinary cookies. I have yet to try them, as I am bringing them with me to Passover (which is why I went to gluten-free baking in the first place) so, upon return, I will update with the taste factor. In the meantime, if you wish to try the cookies with the original (recommended) flour blend, follow the jump for the recipe.
These articles have as much to do with food as they do Passover, and/or kosher for passover food. I am celebrating in CT/NY with my family. This means that there will be no more posts (after tomorrow’s about this month’s Daring Baker’s challenge) until I get back to SF.
Play with toppings, make matzo brittle your own I was always a big fan of the chocolate covered matzah, but this brings it to a new level.
A Passover Seder with spring I like Passover Seder because of the homemade matzo ball soup. What’s you’re favorite part of the meal?
Beer for dessert: beer cake, beer candy, even beer ice cream It seems like savory and sweet are combining for better or for worse.
Passover classics get a makeover What makes this seder different from all other seders?
As promised from my last dessert post, this next post is about Hamentashen!
Sure, Purim was a week ago, but Hamentashen could really be eaten year-round. I made these little goodies for the Oscar-watching event that took place last night. They are basically little pies/turnovers that are triangular in shape. The process is quite simple, that you make the dough, let it chill, cut out circles, add filling, and place on the cookie sheet. Then the forming of triangles and egg washing the outsides. I found the recipe in what has now become one of my favorite cookbooks, The Field Guide To Cookies.
I already made these brown sugar cookies for the Hanukkah party (Dec. 2009), but I decided to make them again for two reasons:
1) I wanted something simple, and I had all of the ingredients already
2) I had almonds leftover that I wanted to use up.
These are the two main reasons I find myself in the kitchen. The only other time I am baking something, it is for a special occasion, and now, since January, the Daring Bakers’ Challenge every month.
Anyway, if you want to know more about the cookies, you can check out the original post. If you want to check out the recipe, click here. Sorry for the short and lazy post. I promise the next one will be better. I am going to be making Hamentashen, which are cookies usually served for Purim, but I am a week late. But better late than never, right? :)
Yesterday, I made sugar cookies for the last day of Hanukkah party I helped Benjie host. I made two different recipes, one was (I think) the recipe from the back of the Domino’s sugar bag, and is a regular sugar cookie recipe, which used only white granulated sugar. The other one I have saved from Gourmet magazine, and it is a brown sugar cookie recipe. The first one can be rolled and shaped and cut out and decorated. The other can be scooped, and is more like a chocolate chip cookie dough recipe without the chocolate chips. I decorated with sprinkles and blue icing. Many people like to use royal icing for decorating cookies, but with everything else going on for the party (we made latkes, too) I didn’t want to make royal icing. However, I will include the recipe just in case you want it for your sugar cookies. The royal icing is from A Field Guide To Cookies, which is written by another food blogger; her site is called Dessert First.
So, here are the recipes, in order they were mentioned:
1 tsp. baking soda
2 cups sifted flour
1/2 tsp. salt
2/3 cup butter
1 tsp. vanilla
3/4 cup sugar or 1- 1/2 cups sugar
Heat oven to 375º. Sift together the dry ingredients; set aside. Cream together butter and vanilla. Add either 3/4 cup sugar or 1-1/2 cups for chewy cookies. Beat in the egg. Gradually stir in the dry ingredients. Chill thoroughly in the refrigerator. Lightly grease cookie sheet. Roll out and cut to desired shapes. You can add sprinkles right into the dough, and/or you can add sprinkles to the top of the cookies. The colder the dough, the easier it is to handle. Bake 10-12 minutes. Cool on rack. Makes 1-1/2 dozen large cookies.
(Almond) Brown sugar cookies (from Gourmet magazine)
1-1/2 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1 stick butter, softened
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
(1/2 cup whole blanched almonds = 2-1/2 oz)
Whisk together dry ingredients. Beat butter and brown sugar in a large bowl. Add in egg and vanilla. Mix in flour mixture. (Stir in almonds) Roll into logs and chill or freeze dough or scoop onto baking sheets. If you rolled the dough into logs, you will slice the dough less than 1/8 inch thick. If you scooped them, use the back of a wet spoon or wet the palm of your hand, and press down. Bake cookies 12-15 minutes. Cool on racks. Makes 100 to 120 sliced cookies. I think I made about 12-18 3 inch scooped cookies.
2 egg whites
1 Tbs. lemon juice
3 cups powdered sugar
Whisk all ingredients except for the coloring in a clean bowl on high speed. They should be shiny and an opaque white. It should be a glue-like consistency. Divide into bowls and mix in the coloring as desired. Keep covered with a damp towel so it does not dry out.
So, those are the recipes for sugar cookies and royal icing for decorating. I really liked the brown sugar cookies, and I think that was everyone’s favorite as well.
Happy Holidays and Happy New Year! (though I am sure I’ll bake something else before New Year’s.)
This year was full of weddings (and one “wedding”) and of course, my birthday!
First up was Jenessa and Mike’s on July 4th weekend:
a very elegant cake-I just noticed how it matches the decor in the place that the reception was held-nice!
Fourth was recent, in the beginning of November, Adina and Ned’s very Jewish wedding: