Tuesdays with Dorie- Cranberry Crumb Cake

Oh man, another great Tuesdays with Dorie this week that is going to force me to punish myself at the gym today, and tomorrow and the next day. ;) Sihan great choice this week with the Blueberry Crumb Cake! I decided to switch mine up a bit, I added Cranberries instead of Blueberries.... and baked them in a muffin pan for easy office distribution. The muffin version only required 35 minutes of baking time.For the gluten free flour substitution I used 1 cup sweet white rice flour, 1/2 cup Tapioca flour, 1/2 cup Potato Starch and 1 tsp of Xanthan gum. It worked flawlessly,and had the perfect "crumb cake texture". Although, the crumble sunk into the muffins, you can see it still had a nice layer.The cranberries were just delicious and tangy with a slight hint of lemon, and theses got rave reviews with my coworkers. Already gone! Please visit Sihan's adorable blog for the recipe.

Shepherd's Pie

My brother and sister in law just had their 3rd baby a few weeks ago... she is just too cute for words, I managed to still some time with her today and holding her was just heaven! Before her birth, my sister in law asked me to make a meal for them to freeze and have on hand. She sent a few recipes my way and requested the Shepherd's Pie. I have not had it before, really wasn't all to sure how it would turn out... and to be honest I was sort of expecting it to be um ..whats the word, oh yea...it is... um yuk. So when I made it yesterday for them, I was sure to save myself a portion to have for dinner tonight. I am now kicking myself that I didn't save more! It was absolutely fabulous... I will, without question, be whipping this one up again.

Shepherd's Pie-

1 1/2 lbs. russet potatoes, peeled, quartered and rinsed
1/2 c. reserved cooking water from potatoes or milk
2 tbsp butter
Salt
Ground white pepper
*****
3 tbsp. vegetable oil
1 onion, chopped
1/2 c. carrot, chopped
1/2 c. celery, chopped
1 lb. ground beef or turkey
1 Tbsp. flour
3/4 c. beef or vegetable stock
1 tsp. thyme
1 tsp. rosemary, crushed
Pinch of ground nutmeg
Salt
Pepper
1/2. c frozen peas
2 tbsp butter

Put potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until tender. Drain and mash, then add 1/2 cup reserved cooking water or milk, butter, and salt and pepper to taste and stir/mash until smooth. (I imagine you could also use store-bought mashed potatoes instead of making your own.)
While potatoes are cooking, heat oil in large skillet over medium-high heat. Add onion, carrots and celery; cook until softened. Add meat, cook until thoroughly done. Add flour; cook 2-3 minutes. Add stock, spices and peas. Reduce heat to low and cook until thickened, about 5 minutes. Place meat mixture in 9-in pie plate or 8 x 8 baking dish. Spread the mashed potatoes over the top. Cut the 2 T. of butter into small pieces and scatter across the top. Cover and freeze.
Take out of freezer and thaw in refrigerator 24-36 hours before you plan to eat. Preheat the over to 400. Bake for 30-35 minutes. Let cool slightly before serving.

Gluten-free adaption: Use gluten-free all-purpose flour in place of regular flour.
Dairy-free adaption: Use cooking water or unsweetened soy milk for potatoes. Use non-dairy butter in place of regular butter.

Gluten Free Bagels

Last weekend I took my first cooking class ever! It was a class on Gluten Free Bread. I had been looking forward to it, and I had a wicked cold all weekend long and was pretty miserable... but when Sunday afternoon rolled around, you bet I was going to drag myself to this class! (You see, I really have never had great success with making my own GF bread. It always has turned out TOO dense, or never fully risen.. blah blah blah.) Anyways, it I got a few great recipes from this class, so it was worth it! 

This bagel recipe was unbelievably easy!! Who knew bagels were such a breeze to make? They stay fresh for about 4 days, but I just pop mine straight into the freezer. I highly recommend this recipe to anyone, the texture is terrific and not heavy at all. I made mine with sesame, poppy seeds and did a cinnamon sugar version. 

*tip- to speed up the rising process, I heat my oven to 200 degrees, then turned the heat off... and put my bagels in the warm oven to rise. It worked great!

Gluten Free Bagels- 

by Katy from Generous Servings

Ingredients-

1c warm water (105-110 degrees)

1 tsp sugar

2 tbsp active dry yeast

Cornmeal for sprinkling

1c brown rice flour

1c sorghum flour

2/3c tapioca starch

2/3c potato starch

2/3c cornstarch

1/4c ground flax meal

1/4c almond meal

1 tbsp Xanthan gum

1 tsp guar gum

3 tsp salt, divided

2 tbsp, plus 1 tsp sugar divided

1/4c shortening (or unsalted butter) melted in 1/2c Hot water

4 egg whites

1. Combine warm water, 1 tsp of sugar and yeast. Let sit for at least 5 minutes, until foamy.

2.Grease one or two flat cookie sheets. Sprinkle cornmeal on them.

3. Place the flours, starches, meals, gums, 2 teaspoons salt, and 2 tbsp sugar into bowl of stand mixer. Using the dough hook (or paddle works well too), mix the dry ingredients together just until blended.

4.Add the shortening (melted in hot water) to the dry ingredients and mix again for about 15 seconds.

5. Add the egg whites and mix until blended.

6. Add the warm yeast-water mixture and blend until well mixed. This should take about 3 minutes. The dough will be quite sticky. There is a good chance you will need to add some extra potato starch to the mixture, 1 tbsp at a time.

7. Rub some shortening or oil your hands. Take a ping pong size ball of dough out of the mixing bowl (use a scoop for consistency) and roll into a ball, then press it between your two hands to make it flatter, and finally insert your pointer finger into the middle of it to make a hole in the center of the bagel.

8. Place the bagel on the greased cookie sheet, cover with a towel or plastic wrap and let it rise in a warm place for 45 to 60 minutes.

9 Preheat oven to 450 degrees. Bring a large stockpot of water with teaspoon of sugar and 1 tsp of salt to boil.

10. Quickly slip 2 to 4 bagels in the boiling water, depending on how many will fit. After 30 seconds, flip them over. Remove them from the pot with a slotted spoon and place on rack to cool. Repeat with remaining bagels. 

11. Return bagels to the cookie sheet and add any toppings you might like. (sesame seeds, poppy seeds, herbs, salt, cheese etc)

12. Place them in the oven and bake for 20 minutes, remove from oven and place bagels on cooling rack.

Tuesdays with Dorie- French Yogurt Cake with Marmalade Glaze

What a great choice this week of the French Yogurt Cake with Marmalade Glaze, by Liliana of My Cookbook Addiction. This cake was a breeze to put together, and just delicious! I decided to depart from my regular gluten free flour mix ,Pamela's, and try some other grains to convert this cake. (I know gettin crazy, huh? ha!) I substituted 1/2 cup sweet white rice flour, 1/4 cup potato starch & 1/4 tapioca flour (as well as 1 tsp of Xanthan gum) for all purpose flour.

It worked like a charm, and had the perfect consistency of regular cake! I was thrilled... Because I made mini- loafs it only needed to be baked for 35 minutes. I had my doubts about using the lemon marmalade, but it was very tasty. This cake would be a terrific addition to a brunch....and will most definitely be repeat. Thanks, Liliana for a wonderful choice! For the recipe please visit Liliana's site.

A late Tuesday with Dorie- Caramel Crunch Bars

Opps I am a bit late on TWD this week, but hey I have had a pretty legitimate excuse!! I have been here for the past week. Just got home on the red eye yesterday....

We had spent some time at the beach, & we did some of this..

Saw so many of these... and they are just as majestic & magical in person as you would expect.

And just had a wonderful vacation & it goes went way to quickly... Sigh, back to the grind today. But just had to share a few pictures with my TWD entry, to explain why I am so late. Hopefully you can forgive my error. ;) I made the Caramel Crunch Bars before I left. They were just wonderful! Once again I used Pamela's GF Flour Mix and it worked like a charm. Great choice!

I even wrapped them up as gifts for some girlfriends I was meeting for brunch that morning. They were a hit! This is a recipe worth repeating.. please see Whitney's great site. :)

Double Blueberry Crisp Bars

Every year for Christmas my Mom puts together "stockings/goodie bags" for her girls. She always puts the most creative things in it.... This year it contained The Wine Lover's Desert Cookbook... How well my Mom knows me.. Wine & desert together?? Hellooo 2 of my favorite things! This is the first recipe I have sampled from the book and it did not disappoint. It was delicious and relatively healthy (as far as deserts go). I used gluten free oats and Pamela's GF baking mix...It would be a fabulous served warm with Vanilla bean ice cream for desert, or as I served it this morning at work.. as a yummy breakfast/brunch treat.

Double Blueberry Crisp Bars

*The Wine Lover's Desert Cookbook

1 pint (2 cups) Fresh Blueberries

1 cup dried Blueberries

1/2 cup fresh orange juice

1/4 granulated sugar

2 cups rolled oats

1 cup all purpose flour (I used Pamela's Gluten Free Baking Mix)

1/2 cup dark brown sugar, lightly packed

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 cup vegetable oil

1/4 cup skim milk

Preheat the oven to 350F & position the rack near the center. In medium sauce pan, stir together the fresh & dried blueberries, juice and granulated sugar until sugar dissolves. Boil, stirring occasionally, until the fresh blueberries give off their juices and the mixture begins to thicken slightly, about 8 minutes. (the filling will thicken considerably as it bakes).

In a medium bowl, stir together oats, flour, brown sugar, cinnamon & salt. Add oil & milk, stirring until the ingredients are evenly moistened. Use your hands (dampened with water, if needed) to press about one third of the mixture into the bottom of an unbuttered 8 x 8 inch pan in a solid compact layer. Pour and spread blueberry mixture evenly over the bottom crust, then sprinkle the remaining oat mixture evenly over he filling and gently press into place. Don't worry if some blueberries peek through. Bake until the top is golden brown 35 to 40 minutes.

Cool the bars at least 30 minutes for easiest cutting. Cut into 5 equal strips in one direction, then 3 in the other to make 15 bars. Serve warm or at room, or store in an airtight container at room temp for up to one week.

Tuesdays with Dorie- World Peace Cookies

Hello February, woa is it really possible we are here already?? Where does the time go?? Too fast I say!! To kick off this months Tuesdays with Dorie, Jessica of Cookbookhabit chose World Peace Cookies. (please see Jessica's blog for the recipe or see page 138 in the book) Traditionally I have never been a fan of chocolate cookies. Now don't get me wrong... I heart chocolate just as much as the next girl, but chocolate cookies have never really "spoken" to me. So when I saw this recipe, of course my first thought was that I might not be a fan. But boy was I wrong!These cookies really were just divine. They were the perfect combination of salty and sweet! And they had a "shortbread' ish" texture which was a nice surprise. The recipe was simple to put together, instead of chocolate chips... I chopped up some semi sweet baking squares I had left over from my holiday baking. I also substituted gluten free (Pamela's mix) flour for all purpose, & was happy to see that was an easy switch. The World Peace Cookies were an absolute hit with everyone I gave them away too (of course I had to get them out of my house asap, for fear of having to add 20 more workouts to my week if I ate them all, ha).... This one is a keeper, and without a doubt will be repeated! Great choice, Jessica!