12 Days Of Gluten-Free Christmas Cookies: #2 - Gingerdoodles

Gingerdoodles

I want to thank Land O Lakes for posting the gluten version of this recipe.  I converted it to a gluten-free version that became a big hit with the parents at Louis and Curt's tennis class.  If you like ginger snaps and snickerdoodles, you'll love this combination.  They really are good.


Cinnamon Dough Ingredients:

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup Crisco shortening
2 extra-large eggs

1 tsp vanilla

2 3/4 cup gluten-free flour (I use Featherlight Blend from Bette Hagman, available from Authentic Foods)
2 tsp cream of tartar
1 1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp xanthan gum
1/4 tsp salt



Ginger Dough Ingredients:

3 Tbsp mild molasses
1/4 cup gluten-free flour
1/2 tsp ground ginger



1/3 cup sugar (to roll cookies in)

Directions:

Preheat oven to 400°F.  Line cookie sheets with parchment paper; set aside.

Cinnamon Dough: mix butter, Crisco, and sugar together until creamy.  Add eggs and vanilla.  Combine dry ingredients and whisk or sift.  Add dry ingredients to butter mixture.  Beat at low speed until well-mixed.  Divide the dough in half, placing into separate bowls.  Set aside one of the bowls.

Ginger Dough: Add molasses to the remaining bowl of dough.  Beat until well-mixed.  Combine the 1/4 cup flour and ginger in another bowl, then add to molasses mixture.  Beat at low speed until well-mixed.

Twist about 3/4 inch pieces of each dough together and round into about a 1 1/4-inch ball, creating a marbled effect.  Roll ball in suger, covering completely.

Place balls two inches apart on cookie sheet.  Bake 8-10 minutes or until the edges are light golden brown.  Cool for a few minutes on the cookie sheet before transferring to cool on parchment paper or cooling rack.



I ended up having leftover ginger dough, which I just rolled as ginger cookies and they worked and tasted great.

Please let me know if these added to your holiday cheer!

Enjoy,

Scott

12 Days Of Gluten-Free Christmas Cookies: #1 - Blueberry Cookies

Blueberry Cookies

On the first day of Christmas... nah.  Here is a new cookie added to my family's favorites list.  It was actually an afterthought to several cookie recipes I wanted to try.  Just happened to run across a blueberry cookie that looked good and decided to make it gluten-free.  It's one fruit my whole family enjoys.  These smell GREAT while they're baking!


Ingredients:

2 cups gluten-free flour mix (I use Featherlight Blend by Bette Hagman, available through Authentic Foods)
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum

1/4 cup butter
1/4 cup Crisco shortening
1 cup granulated sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 1/2 tsp lemon zest
1 cup fresh blueberries


Directions:

Cream the butter, shortening and sugar together until creamy.  Add egg, milk, vanilla, and lemon zest.  Blend well.

Combine the dry ingredients and sift or whisk.  Blend into the sugar mixture. Batter will be somewhat stiff.  Carefully fold in the blueberries.  Remove dough from bowl and wrap tightly in plastic wrap.  Chill for at least 6 hours or overnight (I did overnight - worked great).

Preheat oven to 375°F.  Drop about 1 1/2 tsp of dough onto parchment paper-covered cookie sheet, about 1 - 2 inches apart.  Bake 8-12 minutes until lightly browned.  Let cookies cool on the baking sheet for a few minutes before removing.  Let cookies cool on parchment paper or cooling rack... although it will be hard not to eat them while they're warm!


It's nice to find an unexpected gem of a cookie any time, but especially at Christmas!

Enjoy!

Scott

WHITE CHOCOLATE CHIP, OATMEAL and PECAN COOKIE

Here is one for the holiday...ANY holiday!  This is one amazing cookie.  Even my mom loves them.  In fact, I took her some from my initial attempt to make these, and she actually hid them so no one else would eat any!  She said she had one a day to make them last.  She has actually asked me for the recipe.  I was stunned.  She's the one who helped teach me to cook and bake!!!  So I am honored to include a recipe that my mom thinks is super delicious. I am baking a batch just for her on Friday.  She won't have to hide any...

Additionally, I gave this recipe to my dear friend Melissa, who is a baking fiend like myself.  She and one of her friends had a baking day to relive stress, and they also really enjoyed, and might I add, raved over how good the cookies were.  

We took some to the tennis club where the boys play, and everyone was so complimentary, I knew I had a winner.  There were a few squabbles over who deserved more cookies.  It made me happy they were fighting for them.  Please try these for the holidays, and I bet you won't stop there!  :  )





WHITE CHOCOLATE CHIP OATMEAL PECAN COOKIES

Ingredients

1/2 cup crisco shortening
1/2 cup butter, softened to room temp
1 cup packed brown sugar
1 cup granulated sugar
2 extra large eggs, at room temp
2 teaspoons vanilla

3 cups gluten free flour blend (Feartherlight Rice Blend)
1/2 teaspoon xanthan gum
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups uncooked regular oats
1 cup coarsely chopped pecans
2 cups (12 ounce bag) white chocolate chips, I use Guittard (they are GF and you can check on-line to order...I purchase bulk amounts!!  ; )


Directions

In a bowl, whisk together all dry ingredients EXCEPT for Oats, white chocolate chips, and pecans.  Set aside.

Beat together butter crisco, and brown sugar.  Once fluffy, add the granulated sugar.  Beat well, and then add eggs.  Beat only until mixed in well.  Then add vanilla.  Mix until thoroughly blended.

Gradually add the dry ingredients to the wet. Beat until blended.  Stir in the oats, white chocolate chips, and pecans.  It might seem very thick and dry, but it is fine.  Takes a little muscle to power through the last few stirs to get everything evenly mixed.  

Drop by tablespoons onto parchment covered cookie sheets.  16 cookies to a sheet.  Bake at 350 for 6 minutes, then rotate cookie sheet and bake for additional 4-6 minutes depending on desired texture.  I like to have them lightly golden.  It took about 11 minutes all together for my tastes.  Just keep an eye on them until you are comfortable with the time and texture you want.

Cool for 5 minutes on cookie sheet, then remove to rack or parchment paper and let cool completely.  

This makes about 5 dozen cookies.  Keep stored in air tight container.  Lasts several days...theoretically... ;  )

Enjoy!

Peace
-Scott

SWEET POTATO COOKIES with VANILLA ICING, and Gluten Free To Boot!

 Delicious, warming, sweet, moist, seasonal, 'best cookie I ever ate,' 'can't stop eating them.'  These are just some of the adjectives and comments I received after coming up with a SWEET POTATO COOKIE recipe that is both gluten free and super delicious.  

I guess I am partial, in that I love sweet potatoes in just about any form.  But, these cookies have been a really nice addition to our family's cookie collection.  Easy and tasty...what more could we want, eh?

Sweet Potato Cookies

Ingredients

2 cups of gluten free flour, as always for cookies I use 
Featherlight Rice Blend
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg

1/3 cup crisco shortening
1/3 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup light brown sugar
1 extra large egg, at room temp
1 1/2 teaspoon vanilla
1 cup sweet potato puree


Directions

You can buy canned sweet potato puree, or you can do what I do.  I bake 2 medium sized seet potatoes in a shallow baking dish, skin and all, at 350 degrees for an hour or hour and a half.  I let them cool completely.  The skin easily is removed, and then I mash them with a potato masher.  How easy is that!  And it is just good-for-you whole sweet potato...no fillers.  Remember to mash well!  No lumps!  :  )  Also, make sure to remove any 'eyes' that might be under the skin of the potato.  You'll need a cup for this recipe.  Any left over, just add a bit of butter or maple syrup and warm up for a quick side dish that is healthy and scrumptuous.

I bake these at 350 to 375 depending on oven.  I like the 350 setting to control the eventual 'doneness' of my cookie.

So, to the directions.  Blend the dry ingredients all together in a bowl.  Whisk well to blend.  

In a mixer, cream the butter, crisco, granulated sugar, and brown sugar until light anf fluffly.  Add the egg and vanilla.  Mix well.  Add the mashed sweet potato.   Blend until well incorporated.  Add in the dry ingredient blend, slowly, until well combined.  

Line your cookie sheets with parchment paper.  Drop by tablespoons (heaping) onto the sheets.  I do 16 on a sheet.  Keep them spaced apart by about 2 inches.  Bake until they are lightly golden around the edges...I like them a bit darker, but i make each batch a bit different to appeal to the kids who like them lighter and more moist.  I say to keep a watch on the time.  I turn the sheets after 8 minutes and then reset the timer for 5 minutes and keep an eye on them until they are at the desired golden color.  

I eat them as they are, as well as ice them with my favorite vanilla icing.  **See my earlier post for 'Dot's Vanilla Icing/Frosting'.  

   The guys just love them, and Steve took some to work where they were a big hit.  Thanks to Bob and Russ for your kind words concerning these particualr cookies.  I'll send more!!  ;  )

Hope if you try these, you will enjoy them as much as we do.  Let me know if you do!  Thanks.

peace
-Scott

VANILLA ALMOND BUNDT CAKE - Gluten-Free

Steve's friend Russ kept complaining that I didn't have any new posts.  What to do?  I decided to blend some flavors of the holidays and create my favorite dessert: a cake.

This recipe was inspired by one that I found while researching gluten-free chocolate chips.  Both the texture and flavor of this cake turned out just the way I had hoped.  Hope you like it!

Vanilla Almond Bundt Cake - Gluten-Free

Ingredients

1 cup butter, softened
1 2/3 cup sugar
1 tsp almond extract
1 tsp vanilla extract
5 extra large eggs

----- Dry ingredients ----
1 3/4 cup gluten-free flour blend (I used Bette Hagman's Featherlight blend)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp xanthan gum

1/2 cup whole milk
1/2 cup slivered almonds
2 cups vanilla milk chips (I used Guittard Choc-au-lait vanilla milk chips, they are gluten-free as of this posting)


Instructions

Preheat oven to 350°F.  Grease and flour a bundt pan or tube pan (I prefer using a bundt pan).

Cream the butter and sugar in a large bowl until light and fluffy.  Add almond and vanilla extracts.  Then add eggs, one at a time.  Sift dry ingredients.  Add alternately with milk in three additions to butter / sugar mixture, beginning and ending with the dry ingredients.

Pour batter into greased pan.  Sprinkle slivered almonds and vanilla milk chips evenly over the top of the batter.  (This will sink down to form a layer that will be just under the top crust of the cake when finished baking.)  Bake about 60 minutes or until a toothpick inserted in the center comes out clean.

Let cake stand on cooling rack for 15 minutes.  Carefully turn pan over onto cake plate and gently lift off.  Allow cake to cool completely before cutting.  Stores well at room temperature.  Keep tightly sealed.

This one turned out really well - give it a try!

Scott

HAPPY BIRTHDAY, LOUIS!!!!!!

Yesterday, Louis turned 11.  I can't believe it.  It seems like just yesterday he was toddling throughout the house.  Congratualtions Louis, on another wonderful birthday.

I made Louis the dessert he requested.  My chocolate cupcakes with vanilla/cream cheese frosting.  It is a gluten free recipe, and I will post the recipe if any interest arises.  Let me know.

Love you, Louis!!!

-Dad

PURPLE MASHED POTATOES Gluten Free

This One's For Russ!


Let me first say, Steve has deigned these potaoes 'okay'.  My reaction to this is...well, over reaction.

If I were to go to a French restaurant, and order a side of 'purple mashed potatoes', I would expect to get something Provencal in nature.  Russ, a co-worker of Steve's, dined at a Vegan-esque type of dinery in Buffalo and was blown away by the purple mashed potatoes.  He then presented me with a challenge.  To make something that was as yummy as those from the restaurant in Buffalo!  Well, as someone other than me once said, "I love a challenge!"  I contacted the restaurant, thinking they might divulge their recipe.  But, they told me I was dreaming if I thought they would tell me the recipe I sought...actually, they thanked me for my interest, and said they don't share their recipes because they are so special and want people coming back for more.

So Russ, here it is.  My version of what I would consider gourmet. yet easy to make, purple mashed potatoes.  Ignore Steve's palate comments, and try them out for yourself.  Let me know what you think.  I'm sending some in Tuesday since Steve will see you then.  Give me your honest opinion...I only over react to Steve!  ;  )  I think they are truly delicious and what I would expect to get at a quaint French restaurant in Paris.


Purple Mashed Potaoes

3 lbs purple potatoes (found 'em in the bulk potato section at Wegmans)
3 Tbsp butter
1 cup sour cream
1/2 cup whole milk or heavy cream
4 oz chevre cheese (goats' milk cheese, gives it a tang*)

1 whole bulb of garlic

several sprigs of fresh thyme
1/4 cup olive oil
salt and fresh-ground pepper to taste

* If you don't want it tangy, use 4oz of cream cheese or any other soft cheese of your choice.

Instructions

Preheat oven to 400°F.  Slice off the tip of the head of the garlic bulb, exposing the cloves.  Place the garlic in a small baking dish such as a breadpan.  Drizzle the bulb with the olive oil and lay the thyme sprigs all around it.  Cover with foil.  Roast until very soft, 30-45 minutes.  Uncover and let cool.

About 20 minutes before the garlic is done, peel the potatoes and cut them into 1-inch cubes.  Place them in a pot of well-salted cold water and bring it to a boil.  Boil until the potatoes are fork-tender, 10-20 minutes.  Drain well.

Return the potatoes to the pot and squeeze the garlic cloves out of their skins into the potatoes.  Using a fine sieve, strain the thyme-infused oil over the potatoes, discarding the thyme.  Add the butter, sour cream, milk, and cheese.  Mash to desired consistency; salt and pepper to taste.


Serve piping hot.  Optionally, garnish with a whole chicken leg and thigh!  (Sorry, Russ, but I'm a carnivore!)

Hope you like them, Russ!  Let's make your next challenge a different color!

- Scott

GLUTEN FREE SWEET POTATO BREAD WITH PECANS!

Are you looking for a moist, rich, amazingly flavorful mild breakfast bread that is gluten free?   Look no further.  I have experimented with several varieties of breakfast breads.  Banana, Pumpkin, Strawberry, and Peach, to name a few.  All have been good, but I now have one that has become my 'favorite' as of today!  A deliciously moist sweet potato bread.  It is by far, the most 'normal' textured/tasting gluten free bread I have baked.  The flavor is a mild, slightly sweet taste that reminds me of a toned down pumpkin bread.  Truly delish!!

**   This    recipe    makes   2   9x5 loaves

Ingredients

2 1/3 cups mashed sweet potatoes
2 1/3 cups sugar
2/3 cup water
2/3 cup vegetable oil
1 tsp, vanilla
4 eggs, at room temp
3 1/3 cups Gluten free flour blend
1 1/3 tsp. xanthan gum (a rounded tsp.)
2 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp baking powder
1 tsp. cinnamon
1 cup pecans, chopped coarsely, optional but highly suggested

Directions

I baked 2 large sweet potaoes in the oven the night before, for 1 1/2 hours.  Let cool and mash.  Put in frig for the next day.  The baking of the potatoes give them a natural sweetness from the roasting.

Next day:  Preheat oven to 350 degrees F.

Combine the sweet potato, sugar, oil, water, eggs, and vanilla in a mixing bowl.  Mix on medium speed for 2-3 minuted until thoroughly combined.

Sift together dry ingredients.  Add to wet ingredients and mix until combined well.  Stir in pecans.

Divide batter evenly into 2 greased and floured loaf pans.

Bake for 50-55 minutes or until set.  If browning too quickly, cover loosely with aluminum foil for last 10 minutes.  Cool in pan 15 minutes, then on wire rack until completely cooled.

**Don't over cook...take out with the center a bit crumbly/slighlty wet when tested with a toothpick or sharp knife.

It is so good, I have to go get another piece...see you soon!  ;  )

-Scott

APPLE CIDER DOUGHNUTS, Gluten Free!

I don't know about you, but I was never a big doughnut fan.  I guess it was the 'after taste' that got me.  Please do not misunderstand, I have definitely eaten my share!  Back in the college days, my friend Helen and I would close the library on many a night, and proceed directly to a Dunkin' Donut shop that was near campus.  We would settle in with hot coffee (no matter what the season), and each time visiting the shop, would try a different flavor of doughnut.  I think we actually tried several different kinds of doughnuts each time.  ;  )  So, it's not that I'm a doughnut 'avoider'.  I have found a few GF recipes that I have tried, but this one I present for you today is SO good and tasty, it has helped propell me into the 'I love doughnuts' catagory.  A former patient of mine sent me the recipe.  Ruth Ann sends me different recipes each letter she writes.  She is now in an assisted living facility, but has yet to slow down her letter writing or her life!  Thanks Ruth Ann, this was a winner!

I have taken a few liberties with her recipe, and hope you will try these, and enjoy them as much as I have.

You can halve the recipe...it will then make only 10.  I would recommend you make the whole batch because they disappear very quickly.


Gluten Free Apple Cider Doughnuts (recipe makes about 20-24)

Ingredients

4 cups GF flour blend  (Featherlight Rice Blend)
1 1/2 cups sugar
2 pkgs. (1/4 oz. each) rapid-rise yeast
1 TBSP. baking powder
1 tsp. salt
2 1/2 tsp. xanthan gum
13/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1/4 tsp. baking soda

1 cup warm water (~115 degrees)
12 TBSP. melted butter
1/2 cup MacIntosh applesauce or any variety will do (room temp)
2 TBSP. vanilla

**how can ANY recipe go wrong with 2 TBSP. vanilla!!

GLAZE

2 cups apple cider
2 TBSP. softened butter
2-3 cups powdered sugar


In a large bowl, mix the first 10 ingredients.  In a different bowl, whish together the water, butter, vanilla, and applesauce.  Add the wet ingredients to the dry, and stir/mix until well blended.  The batter will be thick and almost bread like.  Cover the bowl with plastic wrap or a dry towel and let rest for 10 minutes.

After the ten minutes are up, place the dough in a large plastic food bag (2 gallon size bag works great).  Cut the bottom corner of the bag to form a small hole.  Pipe the dough into a doughnut pan (mine have room for 6 doughnuts per pan...).  I got my pans from Amazon.  Wilton Nonstick 6-Cavity Donut Pan.

Fill each cavity about 3/4 full.  The dough should fill about 20-24 doughnut cavities.

Bake at 325 degrees for 14 minutes or until golden brown.  Cool on a wire rack in the pans about 5 minutes.  Then remove and cool about 30 minutes before glazing.

For the glaze, boil the cider down until it is reduced to about 1/3 cup.  Pour the reduction into a small bowl with the butter.  Stir until melted.  Then slowly add the powdered sugar until you get the consistency you desire.  I liked mine sweet and thick.  Dip the doughnuts into the glaze so half the doughnut is submerged.  I dipped the side that was facing up while cooking in the glaze...looked more rustic, and absorbed more glaze.  Put back on rack and let cool completely, if you can wait!  The glaze will harden a bit. 

They smell heavenly, and so will your kitchen and house.  Reminded me of an autumn kitchen when pumpkin and apple pies are being made.

These might not be from a traditional bakery, but you will find these even better!  The work to make these is not tough, and they are SO worth it.  Give them a try, and as always, let me know what you think!

-Scott

GLUTEN FREE RICE CRISPIES BARS...WITH A HEALTHY TWIST!

Rice Crispies Bar with Marshmallows, Almonds, Dried Cherries, & Chocolate Chips

If you are a fan of Marshmallow Rice Crispies treats, then this gluten free version is right up your alley.  Thanks to a base recipe from Rachael Ray's Magazine, I doctored up my version to include dried blueberries, honey-roasted peanuts, and milk chocolate.  Of course I used gluten free Rice Krispies, which are made with brown rice and clearly labeled 'gluten free' on the cereal box. Thank you Kellogg's for finally making a gluten free variety that we can trust to be gluten free, and one that tastes just like the 'old' Rice Krispies.  This recipe calls for a variety of ingredients, any of which you can eliminate or substitute for, depending on taste.  I will share the version I made, which got 'thumbs up' from my family and friends.  Feel free to add anything that you crave in a snack bar... it will probably work!


Ingredients

1 stick, plus 2 TBSP. butter
2 bags mini marshmallows (10 ounce bags)
5-6 cups GF Rice Crispies Cereal (Kellogg's Rice Krispies)
2 cups lightly salted almonds (I love Blue Diamond Low Sodium Almonds!  http://www.bluediamond.com/)
1/2 cup honey roasted peanuts
1 cup dried sour cherries (Sunsweet has no sulfites) http://sunsweet.com/products/cherries.html
1/2 cup dried blueberries http://sunsweet.com/products/blueberries.html
1/4 tsp. coarse Kosher salt
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chocolate chips
*  For my chocolate chips,  I use Ghirardelli Brand

Instructions

Line a 9 inch square with parchment paper.  Butter the surface.  In a large pot, melt the butter over medium low heat.  Add 10 cups of mini-marshmallows and cook, stirring occasionally, until melted and smooth.  This will take about 5 minutes.  Remove the pot from the heat.

Using a spatula, lightly coated with butter, fold in the cereal.  Add the almonds, peanuts, cherries, blueberries, and salt.  Fold quickly to mix evenly.  Then add the chocolate chips and the remaining mini-marshmallows, folding gently to distribute.

Spoon the mixture into your prepared baking dish using clean damp hands.  Press the mixture into an even layer.  Let cool completely at room temperature.  Then cut into squares and serve.

Remember, feel free to mix, match, or substitute any of the above ingredients to make it your own.  Enjoy!

- Scott

VANILLA ICING BY DOT

One of my favorite patients whom I have been treating for years, is an amazing woman named Dorothy K...better known as 'Dot'.  She was a cook, baker, worked retail, and did just about anything else you could imagine.  She is an incredible example of faith-put-into-action.  Dot has a heart of gold, and a spirit of love.  She is generous to a fault, and even now many years retired, donates tons of time and food (in the way of baked goods, jarred vegetables and fruits, doughnuts, sticky buns, sewed and stitched items, etc...) to her church and community.  She has certain physical limitations now that her age is slowly rising...but looking young as ever...but she still bakes from her home and makes a few dollars on the side by taking orders for her amazing baked goods which she figured out the recipes for as she went.  Just a phenomenal talent!  She shared with me a recipe or twelve during our years together, and I want to share a simple yet crowd-pleasing version of her vanilla icing, or 'frosting' as some of us say.  I do not remember a time I did NOT get a compliment on this vanilla icing when I have made it for cakes, cookies, and anything else that might taste good iced.  So here you go.  I promise you will love it!

Ingredients

4 oz. cream cheese, at room temp

2 'egg-sized' scoops of crisco shortening (that's how I got the recipe...Dot doesn't measure everything

    conventionally)

1 one-pound box of powdered sugar

2 tsps. vanilla extract

milk as need...about 1-3 tbsp. depending on consistency desired

In a large beater bowl, add cream cheese and crisco and beat on medium then high for several minutes. On low, add half the box of powdered sugar and vanilla.  Mix well on medium.  Then add remaining powdered sugar and slowly add milk by tablespoon as desiered.  I usually add about 1 to 2 tbsp.  Beat on high for 3-4 minutes, scraping sides of bowl as you go.  Ice whatever you want...my family fights over the 'beater-pops' when I'm done.  Licking those beaters is one of life's simplest pleasures.  :  )

This is wonderful and simple.  Next time you need an icing for cake, cupcakes, etc..., please try this out.  Then thank Dot for her wonderful creation!

Scott

Honey-Rosemary Chicken with Yukon Gold Potatoes

SLOW COOKER HONEY-ROSEMARY CHICKEN AND BABY POTATOES 

What an amazingly tasty and easy meal for the summer, or anytime of the year.  This recipe was tested out on my family and our friends Vicki, Dave and their daughter Abriana.  We all concluded...this one should be put on my blog!  It is a sweet yet savory blend of honey and rosemary which accents the chicken and the potatoes, which you slow cook to perfected tenderness and taste.  This is a real keeper AND one to try out as soon as you can.  I love slow cooker meals....




Ingredients


About 4 pounds of boneless, skinless chicken thighs, although using chicken breasts instead would probably work out fine...I love the juicy nature of dark meat, especially in slow cooker recipes
2 Tbsp. vegetable oil
2 pounds baby yellow potatoes (could also use red or white)
2 large onions, cut into thin wedges
5 garlic cloves, minced
1/3 cup honey
3 tbsp. fresh lemon juice
3 tbsp. cornstarch
1 Tbsp. coarsely chopped rosemary
1 tsp. salt
1/4-1/2 tsp fresh ground pepper




Directions


Clean/rinse chicken.  Pat dry.  Heat the oil in a large non-stick skillet over medium high heat.  Add chicken, browning both sides of each piece, about 8 minutes total.


Place the potatoes, onion, and garlic in a 4-6 quart slow cooker;  top with the chicken.


In a small bowl, stir together the honey, juice, rosemary salt, pepper, and cornstarch.  Pour evenly over the chicken.  Cover and cook for 6-8 hours on LOW or 3-4 hours on HIGH.  Garnish with fresh thyme sprigs if desired.  It's that easy!




Please let me know if you try this.  I can't get ove how much I enjoyed the taste and texture of the meal.  We did finish off the meal with a delicious GF fresh peach cobbler, which you can see my recipe for in a previous post on this blog.


Peace!


Scott

Vanilla Brownies!

I am a true lover of chocolate, but if forced to pick a flavor, I would most likely choose vanilla.  That being the case, I have searched high and low to find a true vanilla brownie recipe.  There are many 'BLONDIE' recipes...but not specifically 'vanilla' brownies.  So to find a dessert that captured the texture of a brownie, with the flavor of vanilla cake was my goal.  Suffice it to say, I found a few recipes...none that worked too well with the transfer to a GF recipe.  But, I have found/created what I feel satisfies my search for true vanilla flavor and a brownie texture.  I hope you like them.  They are a wonderful treat alone or with ice cream...vanilla, of course!  ;  )

Brownie Ingredients

1/2 cup butter, softened to room temperature
1 bag (10) oz white vanilla baking chips (about 1 2/3 cups)
    *  I have found a GF vanilla baking chip!  Yay!  I ordered them on-line, and they are definitely 
        worth the price for their taste and knowing they are GF!  The company is Guittard Chocolate    
        www.guittard.com/  They also have amazing butterscotch chips which are GF
1 1/4 cups GF flour Blend  (Featherlight Blend)
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/4 tsp. baking powder
1/2 tsp. xanthan gum
3/4 cup granulated sugar
1/4 tsp. salt
3 eggs
1 tsp. vanilla
1/2 cups chopped nuts (optional, but I use unsalted macadamia nuts...yum!)


Icing/Glaze


1 1/2 cups powdered sugar
3 tbsp. butter
1 tsp. vanilla
1-2 tbsp. milk


Preheat oven to 350°F.  Grease and flour (GF) 13x9-inch pan.  In saucepan, heat butter and vanilla chips over low heat just until melted.  Stir constantly.  The mixture may look a bit curcled...fear not.  Remove from heat.

Stir in remaining brownie ingredients until well blended.  Spread evenly in pan.

Bake 30-35 minutes or until toothpick comes out clean.  Cool completely.

Make icing/glaze by mixing all glaze ingredients until smooth and spreadable.  Adjust the texture to your liking.  Spread over brownies.  Cut into whatever size brownie squares you desire.  I know I made mine big!  Definitely have a nice cool glass of milk standing by.  I know you'll want more.

Enjoy!

Warm Sweet Corn Salad

A very delicious and easy way to use summer's gift of sweet corn is to make a side dish that in some cases can be the main dish for some of us.

Ingredients:

3 Tbsp olive oil
1 large red onion, chopped
2 orange bell peppers (or your choice), diced to 1/2-inch pieces
3 Tbsp unsalted butter
12 ears of corn (I like bi-color corn)
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
2 Tbsp fresh basil, julienne-cut into thin strips (roll leaves up like a cigar and slice thinly crosswise)


Directions:

Cut the kernels off of the ears of corn.  Should yield about 6+ cups of kernels.

Heat the olive oil over medium heat in a large saute pan.  Add the onions and saute for 5-8 minutes or until onions are soft.  Stir in the bell pepper and saute for 3-4 more minutes.

Add butter to the pan and allow it to melt.  Over medium head add the corn kernels, salt, and black pepper and cook, stirring occasionally, for 7 minutes or until corn is cooked.  Gently stir in the basil and serve right away.


Reheats well!

Curt Turns 8! (A Good Reason To Make Strawberry Pie)

STRAWBERRY PIE

In our family, it has been the tradition to make whatever dessert the birthday honoree desires.

For three years in a row, my son Curt has chosen my strawberry pie.  Now, to my mind, birthdays mean cake, so for each of those three years, I have tried to convince him to choose some type of cake instead.  After granting his baking wish, I realized, this year and both years previous, he made a great choice!

This strawberry pie is easy to make, and easier to eat!

The pie crust recipe below is my go-to recipe for any baked goods requiring a pie crust.

The original strawberry pie recipe, which I tweaked a bit to suit my needs, comes from my friend Steve Chojnacki's mother in Minnesota.  Thanks, Mrs. Chojnacki!


Pie Crust (makes two crusts)

2 1/4 cups Featherlight Flour Blend
1 rounded tsp xanthan gum
1/2 tsp salt
1 Tbsp sugar
3/4 cup Crisco shortening
1 Tbsp apple cider vinegar
1 beaten egg
4-6 Tbsp ice water

Preheat oven to 450°F.

In a bowl, blend the flour, xanthan gum, salt, and sugar.  Cut in the shortening until coarse crumbs form.  In a separate small bowl, beat the vinegar and egg together with a fork, then add the ice water.

Stir the wet ingredients into the dry ingredients with a fork until a soft dough forms, adding more ice water by the teaspoons as needed to get the consistency you desire.  Cover and refrigerate for 30 minutes before rolling out.

Lay plastic wrap on a flat surface and dust it with flour blend.  Divide the dough in half and dust both sides of the dough with a slight amount of flour blend.  Roll out the dough and place the dough on a 9-inch pie plate, crimping edges at the top.

Prick the dough on the sides and bottom with a fork in a few places.  Bake at 450° oven for 10-14 minutes or until slightly browned.  Let cool before filling.


Filling (makes one pie's worth)
2 Tbsp corn starch
3/4 cup sugar
1 1/2 cups water
1 3oz strawberry gelatin mix (I use Jell-O Wild Strawberry... works great, but hard to find)
4 cups sliced strawberries

Mix corn starch and sugar and strawberry gelatin mix together in a saucepan.  Whisk well.  Add water and bring to a boil over medium-high heat.  Take the pan off the stove and cool until almost set, about an hour.

Add sliced strawberries to the gelatin mixture and stir thoroughly.  Pour into the cooled baked pie crust.  Cover with plastic wrap and refrigerate overnight.  (The gelatin mixture may seem runny, but it will set in the refrigerator.)

Serve alone or with whipped cream.  Or birthday candles!

Simple Yet Elegant Lemon Chicken

It is about thyme... I mean, time, that I post a new recipe.  Today I wanted to share a very simple yet delicious version of lemon chicken I recently made.  If you are a fan of garlic and lemon, then this will be something you make over and over.  I adapted this recipe from Ina Garten's recipe.  Hopefully you will give iot a try, and enjoy!

LEMON CHICKEN

1/4 cup olive oil
2-3 TBSPs minced garlic, I used 10 cloves
2 shallots, diced finely
1 TBSP grated lemon zest
2 TBSPs lemon juice, freshly squeexed
1 tsp. oregano
2 tsps. chopped fresh thyme, or 1 tsp dried thyme
1/2 cup chicken stock
salt and pepper
4 boneless chicken breasts, skin on
1 lemon


Preheat oven to 400 degrees F
Pour oil into small saute pan and over medium to medium-low heat, add shallots.  Cook 1-2 minutes.  Then add garlic and cook 1 more minute.  Take off heat and add the chicken stock, lemon zest and juice, oregano, thyme, and 1 tsp. salt.  Mix well, and pour into baking dish.

Place chicken breast skin side up over the suace.  Brush the breasts with olive oil and salt and pepper liberally.  Cut the lemon in wedges and rest in between chicken pieces.

Bake for 30-40 minutes, until chicken is done and lightly browned.  Cover pan with aluminum foil and let rest 10 more minutes.  Serve the chicken over quinoa, rice or polenta.

My favorite reaction to this recipe was when my son Louis said "that the kitchen smelled like Olive Garden!!"

Let me know what you think.

Peace
-Scott

Congratulations to the Northwood Aces... Eastern PA Middle States 12 and under Team Tennis Champions!

Just a proud Dad saying congrats to Louis and his teammates for winning their recent Team Tennis Tournament at West End Racket Club.  They came out on top after a long, hot, grueling, well-fought-by-all team tennis match.  They now advance to the Regional Finals in Princeton NJ on August 5th.  Special kudos go out to both Coach Jim and Coach Giant for their great coaching, dedication, positive influence, and kindness provided to all the team and their families!

Good luck Aces...and have FUN!

Thanks Giada!! A GF Version of Giada's Apricot Oat Bars

I recently saw an episode of Giada At Home, and saw something that I had to try!  It was a delicious-looking apricot oat bar.  So, I did the conversion with a few twists, and they turned out wonderfully.  Below is the way I altered her recipe to meet the GF requirements.  Please see her original recipe at Food Network's website.

APRICOT OAT BARS

Filling

1 1/3 cup apricot preserves (Smucker's is definitely GF as of this printing)
10 dried apricots, chopped into 1/4- inch pieces

Crust

1 3/4 cups GF flour blend
1 cup packed brown sugar
1 tsp. ground cinnamon
3/4 tsp. salt
1 tsp baking soda
1/2 tsp baking powder
1 3/4 cups GF oats
1 cup coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temp, sligtly beaten
1 1/4 tsp. vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F.  Butter a 9x13 baking pan, and line with parchment paper.  Then butter or spray (with vegetable oil cooking spray) the parchment paper.

For the filling, mix the preserves/jam with the chopped dried apricots.  Set aside.

For the crust, whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder.  Stir in the oats and walnuts.  Add the butter, egg, and vanilla, and stir until thoroughly incorporated.

Divide half the crust, and spread evenly into pan.  Then spread apricot filling, leaving about a half-inch on all sides (the filling spreads out when cooking).  Gently drop the remaining crust over the filling and spread evenly.  Don't worry if it is sparsely covered, the crust also spreads when cooking.

Bake until lightly golden, about 30 minutes.  Cool for an hour or so, then cut into bars.  Store in an airtight container in the frig (for us gluten free bakers) for 3-5 days.

Trust me, they won't last 3-5 days!  :  )

Gluten Free Apple and Sour Cherry Cake Recipe on the way!

For those of you who read my last post concerning sour cherries, I neglected to add my new recipe for the Apple and Sour Cherry Cake I've recently created.  That will follow soon...I want to bake another one and have a photo for you to see.  It really is a decadent yet simple dessert.  And, oh, have I mentioned that I LOVE sour cherries?!  ;  )  Get them at Scholl's Orchard.  They are coming in around the first week of July.

-Scott 

SOUR CHERRIES ARE ALMOST HERE!!

Well, it's time to renew my love of sour cherry EVERYTHING!  Having such simple yet delicious treats like cherry pie, cherry cobbler, cherry cake, and a new one for me...Apple and Sour Cherry Cake...means I can use up some of last year's frozen sour cherries, and get some fresh ones.  It is such a wonderful family memory, picking sour cherries at Markley's Cherry Orchard (in Lehighton, PA), which is long gone.  As a kid, my brothers and I would take huge buckets, and have one of the most fun days of the year.  In early July the sour cherry  trees would yield their precious fruit.  We would then spend hours picking and subsequently pitting the cherries.  My Mom would bake a couple pies with the fresh cherries (as a reward for all the picking and pitting), and the rest we froze for later in the winter...especially around the Holidays.  The tradition was so ingrained, we would schedule any other summer activies around the cherry harvest.

Well, today that orchard is no more, but fret not!  The wonderful family owned and run little Scholl's Orchard in Bethlehem is my source of...or should I say my 'fix'...for the cherries.  I think I make a fool of myself when I go there and repeatedly buy sour cherries by the ton.  Well, not literally, but I do buy so many that the owners know me as the 'guy who buys SO many cherries.'  One customer asked me what in the world I do with all those cherries.  Truth be told, I eat them!  Of course my Mom still wants some which I gladly get her.  The rest are pitted and frozen and turned into yummy pies, cakes and other creations I can come up with.  I have included my Gluten Free Cherry Pie recipe below.  It's a simple yet delicious version.

Hope you enjoy, and please send me any cherry recipes you think I might enjoy.  I love trying to convert new ideas/recipes from fellow bakers into gluten free treats I can enjoy and share.

Remember try out Scholl's Orchard!!  They have the most wonderful fruits and vegetables AND they are so very friendly.  

Scott's Easy Gluten Free Cherry Pie

I really can't get enough sour cherry pie.  I've tried many combos of recipes, but always come back to this one...easy AND tasty!

Pie Pastry:

1 cup plus 2 tablespoons gluten free flour mix  (I use Bette Hagman's Featherlight Rice Flour blend)

2 tablespoons sweet rice flour

1 tablespoon granulated sugar

1/2 tsp. xanthan gum

1/4 tsp. salt

6 tablespoons unsalted butter cut into 6 pieces

1 large egg

1/2 tsp. apple cider vinegar

2-3 tsps. milk or water

Mix flours, sugar, xanthan gum, and salt in large mixing bowl.  Add butter and mix with pastry cutter or fork until crumbly and resembling coarse meal.

Add egg, vinegar and milk/water.  Mix with fork until your dough is together and workable.  Shape the dough into a ball and rest in fridge for 20 minutes.  

Remove dough to a large sheet of plastic wrap.  Roll dough out with rolling pin to desired round.  **Use additional sweet rice flour when rolling out dough.

Turn dough into 9-inch pie plate, and form edges as desired...I like fluted or crimped edges.

Filling:

1 1/3 cups sugar

1/2 cup gluten free flour blend

6 cups sour cherries, pitted

2-3 tablespoons butter

Mix sugar and flour.  Stir in cherries.  Pour into unbaked pie crust.  Cut the butter in tiny pieces and drop all over the top of the cherries.

**You can make a second pie crust (double recipe) if you like a top on your pie.  Or, you can make gluten free crumbs and sprinkle on top of pie.

Bake at 425 degrees F about 35-50 minutes or until your shell is golden brown (gluten free crusts tend to be lighter in color even when overbaked!!)

Cool the pie and then enjoy!!

Happy Piitting!!

-Scott