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