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So how in the world is June 9th already upon us? Time is moving so quickly, and I have very little of it this month... free time that is. That said I opted to do this recipe, even tho I knew I wasn't going to be able to make it gluten free. GASP... But knowing that I only will be free to do a couple of the TWD recipes this month, given my schedule, I had to make a go of it.
Jessica, of My Baking Heart, chose this ridiculously easy delicious treat. (*YES, I tried it .. don't judge, ok? 99.999% of the time I am so very disciplined about eating GF. But I had an "opps", as it just smelled so good! I know... someone with Celiacs disease should never eat gluten, luckily I can get away with a small cheat and not have any symptoms. Please don't mention it to my doc.. cool? thanks! ;-) ) I used Jazz apples which baked up wonderfully, perfectly tart and moist, along with the fall back of Pepperidge Farm Puff Pastry. (again, I am short on time so had to be done). This would be a terrific dish to serve at a dinner party, and even better with some vanilla ice cream. I loved it... Now all I gotta do is figure out how to make puff pastry gf and I will be set. Please visit Jessica's delightful blog for the recipe, you will not be disappointed!
This week's TWD was chosen by Beth at Supplicious. When I first read the choice I was thinking, wow two of my favorite things together... brownies and cookies! How could this go wrong?? Then I started reading the actual recipe, and realized... holy cow... this is a heart attack in a pan. 3 1/2 sticks of butter, are you kidding me?? good god.. eek!! Forgive me, you know I love my sweets... really I do, but I also would like to keep my arteries in tack... if you know what I mean.
I made my usual substitutes for the flour... 2 part Brown or white rice flour, then 1 part tapioca flour, 1 part potato starch and some added xanthan gum. I also used semi- sweet chips for the cookies.. as it was what I had on hand. I only baked this for 55 minutes, and honestly I think it could have used an additional 15 more. It seemed to be TOO gooey, and undercooked. I can't believe I am about to say this... but this sweet was TOO rich for my taste. GASP!! (I know, try to not fall over.) It was good, but I think I like cookies and brownies separate and not together. However, it was certainly fun to give it a go & I am, of course, looking forward to trying more Dorie recipes in June! :)
I have a problem... when I get bored, I bake. Clearly a serious issue... but hey there are worse problems right?! ;-) I have been seeing several different versions of this muffin recipe all over the web, and had to give it a shot. I am a berry addict, and just am digging lemons big time lately. I of course, made this gluten free... with several substitutes ... yogurt instead of milk, egg beaters for eggs, extra lemon zest. These were very yummy, on the denser side for a muffin... but delightful regardless.
Ingredients
1 3/4 cups all-purpose flour ( I used 1cup brown rice flour, and then split 3/4 with tapioca flour and potato starch.. with 1/2 tsp Xanthan gum)
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries (frozen or fresh)
1/2 cup Egg beaters (or 2 large eggs)
1/2 cup low fat yogurt ( I used Dannon Light and Fit Vanilla)
1/4 cup vegetable oil
Finely grated zest of 2 lemons
1/4 cup fresh lemon juice
Preheat the oven to 375 degrees. Coat a muffin tray with baking spray then set aside. In a medium bowl, mix the flour, sugar, baking powder and salt. Stir in the blueberries. In another bowl, whisk the eggs with the milk, oil, lemon zest and the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not over mix. Spoon the batter into the muffin tray then top with additional blueberries and sprinkle raw sugar on each muffin.
Bake for about 20-23 minutes, or until a tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm slathered in butter. Enjoy.
**On a side note & totally "un-muffin" related... I had to post this photo of my basil that is readily growing. Isn't it gorgeous?? I can't tell you how good it smells, it is really taunting me.. I am just going to have to go home, pluck some of those yummy leaves tonight and whip up something delicious! Hooray for summer!
After a month of chocolate packed recipes for Tuesdays with Dorie, this recipe was a very refreshing change! Fresh Mango Bread, chosen by Kelly of Baking with the Boys , was a perfect summer bread. I am a major sucker for fresh fruit and veggies at this time of year, but to be honest... I generally steer away from Mangos simply because they are SUCH a bear to cut. Love the taste, hate the mess.
For my gluten free substitutes, this week I used 1 1/2cups brown rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch & a very generous teaspoon of xanthan gum. I left out the raisins (not a big fan) and used lemon zest instead of lime. I had to tent the bread after 1/2 an hour... as you can see the edges were already getting overcooked....ACK!! Next time I would add more cinnamon and ginger.... as I think it could have used a bit more spice.
This cucumber salad is another new favorite side of mine that I just had to share this morning. (forgive me, I can not for the life of me remember where I found this... from some beautiful blogger out there no doubt.. ) It is super easy and light. Not to mention, fresh veggies and fruit are just some of my favorite things right now...
Salad:
2 large cucumber, 1 peeled & one unpeeled.. cut into chunks
1/3 to 1/2 of a medium red onion, diced fine, to taste
2 large tomatoes- I used some yummy yellow ones.
Dressing:
1/4 cup white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon good tasting olive oil
2 teaspoons light agave nectar, or more to taste
A tiny pinch of sea salt, or to taste
Fresh ground pepper, to taste
In a large bowl combine the cut and sliced cucumbers with the diced onion and tomato.
Whisk the dressing and pour over salad. Gently toss to coat. Cover and chill at least an hour before serving.
Living gluten free can bring many challenges to ones diet. Among those (at least for me) is getting enough fiber in my diet since I can no longer eat wheat grains. One of my new favorite blogs The Nutrionista is a huge supporter of beans. Now I have never, ever in my life been a bean fan. Aside from a highly embarrassing incident (when I was 15 & working for a catering company) where I tripped and accidentally dumped a vat of baked beans on a very large man in a speedo @ a 4th of July pool party (true story... oy, you can't make this stuff up people) I hadn't had much exposure to them. (no pun intended.. ha)
So with some encouragement from Nutrionista, I jumped in.. gave this recipe a shot and now I am converted! WOAAAAAA.. I have been missing out, this is a fabulous side dish! A very similar consistency to mashed potatoes, but way more nutritious. Packed with protein and fiber, this is definitely one of my new favorite side dishes. It is terrific served hot or cold!
Cannellini Bean Mash
makes 4-6 Servings
Ingredients
*2 15oz cans Cannellini Beans
* half an onion, diced
* as much fresh basil as you would like (to taste) chopped
* two cloves of garlic, finely chopped or minced
* about 1/3 cup Parmesan cheese grated
* olive oil
Preparation-
* saute the onions in olive oil until they start to become translucent
* add garlic, basil and beans
* cook for about 5-10 minutes, until the beans are tender.
*transfer mixture to a bowl, mash beans and add Parmesan as you mash
* add salt and pepper to taste
*serve... works hot & cold!
Do you ever have those days where sugar just speaks to you? You walk by the donuts in your office & they start calling you "PSST.. yea I'm talking to you.. come over here and eat me.. I have 900 calories and 300 grams of fat, but I taste really good". ha! Opps, um yea maybe that's a personal issue... But lets just say I have been a good girl all week, busted my butt at the gym every day, stuck to my healthy eating and darn it.. I was having a major sugar craving last night. And wouldn't you know, I had seen these on Tastespotting yesterday and happened to have all the ingredients that the recipe called for. It was fate, no? ;)
These brownies were a breeze to make, and very decadent! I made them gluten free of course, and used mini muffin pans. They were the perfect sweet to soothe my inner sugar beast, and comfort me as I cried my way thru the season finale of Greys Anatomy (good grief!!). So the next time you need a quick sugar fix... make these, you won't be sorry. :)
Best Brownies
All Recipes
Brownies:
1/2 cup (1 stick) butter*
1 cup sugar*
2 eggs*
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour (I used 1/4c brown rice flour, 1/8c potato starch, 1/8 tapioca flour & 1/2tsp xanthan gum)
1/4 tsp salt
1/4 tsp baking powder
Frosting:
3 tbsp butter, softened*
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla
1 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour an 8 inch square pan (or 10 cups of a muffin pan). In a large saucepan melt stick of butter. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan.
Bake for 25-30 minutes. Do not over cook. (20 minutes if you are using mini-muffin pans)
To make the frosting: Combine 3 tbsp butter, cocoa powder, honey, vanilla, and powdered sugar. Frost brownies while they are still warm.
Makes 16 brownies in 8 inch square pan or 24 individual brownies in mini muffin pans.
Ingredients
