It's been quite awhile since I've updated with the whole crazy moving thing but we are now moved and settling into the new place...we're waiting on cupboard doors so we're still living out of boxes but hopefully we will have them this week and we'll get everything unpacked. Then I can decorate...I love Christmas! We are planning on taking a trip to cut Christmas tress this year, depending on if its snowing or not. We'll be taking some good friends along with us, it should be an awesome time and I'll take lots of pictures.
Also in honour of the Holiday season a good friend and I are going to start Christmas baking and we're going to do The 12 Days of Cookies! Starting on Monday we'll be baking a recipe a day (some will be spaced out) for 12 days, they will be all sorts of different recipes, which will be very exciting (we might toss a few extra in there like the classic shortbreads etc!) I'm going to attempt a couple gluten free cookie recipes too which should be interesting. I will be blogging about them as we go so you can stay tuned...I'll give you a hint for Monday it will be something yummy, that smells slightly reminiscent of spices and you can use it to build things!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Thursday, December 3, 2009
Monday, November 16, 2009
supper yumminess!
I am a Celiac and as such I'm always on an adventure in baking and cooking gluten free. Yesterday my mom asked if I could make a gluten free treat for her to serve at her get together this morning. We didn't have alot of gluten free goods in our house so I dug out my cookbooks and searched for a recipe that didn't use alot of flour in it. I found this wonderful recipe for fudgy brownies and so I decided to try them using the Bob's Redmill Gluten Free All Purpose Mix instead of the flour they called for and well they turned out to be the best brownies I've ever eaten!! They were crunchy on the outside and perfectly soft, moist and chewy on the inside. I'm definately considering making more today since I only got to have a taste test of them yesterday. And I am going to share the recipe :) I got it from the 125 Best Gluten Free Recipes cookbook and I made a couple adjustments to the recipe so I will post the cookbook version and then my version.
Fudgy Brownies (the cookbook way)
1/3 cup yellow pea flour
2 Tbsp potato startch
1 C packed brown sugar
1/2 tsp GF baking powder
1/2 tsp xantham gum
1/8 tsp salt
1/2 cup chopped walnuts
1/2 cup shortening
2 oz unsweetened baking chocolate
1/2 tsp vanilla
2 eggs
Glaze
2 tsp shortening
2 oz White chocolate
In a large bowl or plastic bag combine dry ingredients and walnuts. Mix well and set aside. In a large bowl, microwave shortening and chocolate on medium for 3 minutes until partially melted (or melt in a saucepan over hot water). Stir until melted, add eggs one at a time, stirring to make sure its blended. Stir in Vanilla extract. Slowly add the dry ingredients, stirring until combined. Spread evenly in a prepared pan and let it stand for 30 minutes. Bake in a preheated oven for 20 to 25 minutes or until a cake tester comes out with little moist crumbs on it. Transfer to a rack to cool completely. Let cool for 15 minutes on the rack and prepare the glaze.
Glaze:
In a small bowl partially melt chocolate and shortening. Remove from heat and stir until completely melted. Spread onto brownies and enjoy!
Fudgy Brownies (my way)
1/3 C + 2 Tbsp Bob's redmill gluten free all purpose mix
1 C packed brown sugar
1/2 tsp GF baking powder
1/2 tsp xantham gum
1/8 tsp salt
1/2 C soft margerine
1/2 C semi sweet chocolate chips
1/2 tsp vanilla
2 eggs
In a large bowl combine dry ingredients, mix well. In a small microwavable bowl, melt margerine and chocolate chips on high for 3 minutes or until the chocolate chips are partially melted. Stir until melted the rest of the way. Add eggs and vanilla to the dry ingredients and mix well, make sure the batter is nice and smooth. Add chocolate mixture and mix well. Pour into prepared cake pan (an 8 inch square pan works great). Bake in a 350 F oven for 10 -15 minutes until the top is starting to get crispy but its still really soft and doughy. Turn off the oven and let it bake indirectly for another 10 to 15 minutes or until the brownies are fairly firm. Remove from oven and let cool in pan. You can glaze or ice them if you wish but I found they were perfect just the way they were.
And the piece de resistance....the yummy yummy brownie...
Fudgy Brownies (the cookbook way)
1/3 cup yellow pea flour
2 Tbsp potato startch
1 C packed brown sugar
1/2 tsp GF baking powder
1/2 tsp xantham gum
1/8 tsp salt
1/2 cup chopped walnuts
1/2 cup shortening
2 oz unsweetened baking chocolate
1/2 tsp vanilla
2 eggs
Glaze
2 tsp shortening
2 oz White chocolate
In a large bowl or plastic bag combine dry ingredients and walnuts. Mix well and set aside. In a large bowl, microwave shortening and chocolate on medium for 3 minutes until partially melted (or melt in a saucepan over hot water). Stir until melted, add eggs one at a time, stirring to make sure its blended. Stir in Vanilla extract. Slowly add the dry ingredients, stirring until combined. Spread evenly in a prepared pan and let it stand for 30 minutes. Bake in a preheated oven for 20 to 25 minutes or until a cake tester comes out with little moist crumbs on it. Transfer to a rack to cool completely. Let cool for 15 minutes on the rack and prepare the glaze.
Glaze:
In a small bowl partially melt chocolate and shortening. Remove from heat and stir until completely melted. Spread onto brownies and enjoy!
Fudgy Brownies (my way)
1/3 C + 2 Tbsp Bob's redmill gluten free all purpose mix
1 C packed brown sugar
1/2 tsp GF baking powder
1/2 tsp xantham gum
1/8 tsp salt
1/2 C soft margerine
1/2 C semi sweet chocolate chips
1/2 tsp vanilla
2 eggs
In a large bowl combine dry ingredients, mix well. In a small microwavable bowl, melt margerine and chocolate chips on high for 3 minutes or until the chocolate chips are partially melted. Stir until melted the rest of the way. Add eggs and vanilla to the dry ingredients and mix well, make sure the batter is nice and smooth. Add chocolate mixture and mix well. Pour into prepared cake pan (an 8 inch square pan works great). Bake in a 350 F oven for 10 -15 minutes until the top is starting to get crispy but its still really soft and doughy. Turn off the oven and let it bake indirectly for another 10 to 15 minutes or until the brownies are fairly firm. Remove from oven and let cool in pan. You can glaze or ice them if you wish but I found they were perfect just the way they were.
And the piece de resistance....the yummy yummy brownie...
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