Oatmeal Raisin Cookies

Posted on April 29, 2013 by sparecake

I went to a going away party this weekend, and offered to bring some sort of baked good. Oatmeal raisin cookies were requested, which I hadn’t had in a long time, but I was very pleased with the recipe I settled on! They’re thick, firm without being brick-like, and have just the right amount of salt. They went over well at the party, when I stopped eating them myself and other people were able to get at them!

IMG_5666Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups rolled oats
  • 1 1/2 cups raisins

Preheat your oven to 350 and grease some baking sheets.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

Beat together the butter, sugars, eggs, and vanilla until light and fluffy.

IMG_5657Add the flour mixture and beat in on low, until just combined. I tend to stir flour in by hand a bit before turning on the mixer, so that there isn’t a huge messy poof all over the kitchen.

IMG_5659Add the oats and raisins and again beat just until combined. It only takes a few seconds this time.

IMG_5660Scoop onto the greased sheets in 2 tablespoon balls, spacing them 2″ apart.

IMG_5661IMG_5662Bake 11-13 minutes. The recipe I followed said “until golden, but still moist beneath the cracks on top.” Mine didn’t get noticeable cracks on the top like they’re looking for, even after a bunch more time in the oven, so after the first tray-full I pulled them when the edges started to brown, and that was good.

IMG_5665Let cool several minutes on the pan, then use a spatula to transfer them to a wire rack to cool completely.

IMG_5667They had the party-guy-of-honor head over heels!

Wait that saying doesn't even make sense/is exactly wrong?!

Wait that saying doesn’t even make sense/is exactly wrong?!

Oatmeal Raisin Cookies

From Food.com.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups rolled oats
  • 1 1/2 cups raisins

Preheat your oven to 350 and grease some baking sheets.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

Beat together the butter, sugars, eggs, and vanilla until light and fluffy. Add the flour mixture and beat in on low, until just combined. Add the oats and raisins and again beat just until combined.

Scoop the dough onto the greased sheets in 2 tablespoon balls, spacing them 2″ apart. Bake 11-13 minutes, until browned around the edges.

Let cool several minutes on the pan, then use a spatula to transfer them to a wire rack to cool completely.

Posted in Dessert | Tagged , | 1 Comment

Kimchiguk

Posted on April 26, 2013 by sparecake

My friend Guy posted this recipe on his facebook a few weeks ago, and I was real interested! Finally got around to it yesterday, and was pleased. The soup has a lot of flavor, with not so many ingredients.

label2You can (and I believe Guy did) leave out the pork, but if you keep it in, it’s cooked really nicely, and adds to the flavor. The only pork shoulder my supermarket had was 8 pound vacuum-packed hunks, so the guy at the meat counter and I settled on he’d cut me a 1/2 pound of pork belly. I might ask for 3/4 next time, since you lose some cutting off fat and bone.

Ingredients:

  • 2 cups of chopped kimchi, including any liquid that runs off
  • 1/2 pound of pork shoulder (or pork belly), cut into bite sized pieces
  • 2 tablespoons of chili paste (I used half that and it was plenty hot for us)
  • 1 teaspoon of sugar
  • 5 cups of water
  • 2 stalks of green onions, chopped
  • 1 14 ounce package of tofu, cut into bite sized cubes
  • cooked rice, for serving

May have been slightly easier to eat if I had cut the kimchi into tiny pieces, but, I mean, it said it was already sliced right on it! And boy am I lazy.

IMG_5649Combine the kimchi, pork, chili paste, and sugar in a heavy-bottomed pot.

IMG_5648Add the water, cover, and bring to a boil. Boil half an hour, then lower the heat to medium-low. (20 minutes in is a good time to get your rice on the stove!) Add the tofu, and cook another 10 minutes with the lid back on.

IMG_5651Add the green onions and remove from the heat.

IMG_5655Serve with some rice, which you can just toss straight in the bowl with the soup.

It’s warming, not only because it’s soup straight off the stove, but with the chili sauce and kimchi. Just be careful not to breathe on anyone for a while after you eat!

Kimchiguk

From Maangchi.

  • 2 cups of chopped kimchi, including any liquid that runs off
  • 1/2 pound of pork shoulder (or pork belly), cut into bite sized pieces
  • 2 tablespoons of chili paste
  • 1 teaspoon of sugar
  • 5 cups of water
  • 2 stalks of green onions, chopped
  • 1 14 ounce package of tofu, cut into bite sized cubes
  • cooked rice, for serving

Combine the kimchi, pork, chili paste, and sugar in a heavy-bottomed pot. Add the water, cover, and bring to a boil. Boil half an hour, then lower the heat to medium-low, add the tofu, and cook another 10 minutes. Add the green onions and remove from the heat.

Serve with rice.

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Sour Cream Brownies

Posted on April 24, 2013 by sparecake

After deciding to make some sour cream brownies yesterday, I started pulling out ingredients only to realize we’d chucked the sour cream a few days earlier. Luckily, the internet assured me that you can replace a cup of sour cream with one cup of yogurt and one teaspoon of baking soda for baked goods, and based on the taste, it works just delightfully!

These are some tall brownies!

These are some tall brownies!

Ingredients:

  • 10 ounces bittersweet chocolate
  • 10 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup milk chocolate chips

Preheat the oven to 350 degrees and grease an 8X8″ pan.

Combine the butter and bittersweet chocolate in a bowl and microwave until melted, stirring every 30 seconds.

Combine the flour, baking powder, and salt in a small bowl and whisk together.

Whisk together the sugar, eggs, and vanilla.

IMG_5580Whisk in the chocolate mixture.

IMG_5581Whisk in the flour mixture until just combined.

IMG_5582Whisk in the sour cream until just combined, then add the chocolate chips.

IMG_5583Spread evenly into the greased pan.

IMG_5584Bake 38-42 minutes, until a toothpick inserted in the middle comes out with just moist crumbs on it. Mine continued to seem undercooked, and I kept baking and baking, another 15 or 20 minutes. After the 42 minutes I put some foil over it to keep the top from burning while the inside baked. Maybe if you used a 9X9″ pan, so the batter was spread thinner, they’d be done at 38 minutes? Do 9X9″ pans even exist? Probably.

IMG_5588When it comes out of the oven, cool fully in the pan before cutting.

Took a while, but they were eventually baked and delicious! Thick but fluffy and very chocolatey.

Sour Cream Brownies

From Bake or Break.

  • 10 ounces bittersweet chocolate
  • 10 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup milk chocolate chips

Preheat the oven to 350 degrees and grease an 8X8″ pan.

Combine the butter and bittersweet chocolate in a bowl and microwave until melted, stirring every 30 seconds.

Combine the flour, baking powder, and salt in a small bowl and whisk together.

Whisk together the sugar, eggs, and vanilla. Whisk in the chocolate mixture, then add the flour mixture and continue to whisk until just combined. Whisk in the sour cream, again until just combined, then add the chocolate chips. Spread evenly into the greased pan.

Bake 38-42 minutes, until a toothpick inserted in the middle comes out with just moist crumbs on it. Cool fully in the pan before cutting.

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Gluten-Free Jelly Donut Cupcakes

Posted on April 22, 2013 by sparecake

When you look at this ingredient list, the egg to flour ratio is kind of crazy. I did at first wonder if I was making little jelly omelets. They were definitely cupcakes, though, although slightly undercooked ones unfortunately. Because of the jelly in the middle, you have to test them on the side to see if they are cooked, but the sides of baked goods cook faster than the middle, so it’s a bit misleading. Even so, you can definitely get the jelly donut vibe from these, and the slightly under done-ness hasn’t stopped us from eating them!

IMG_5579Ingredients:

  • 3 eggs
  • 1/2 cup applesauce
  • 1/2 cup grapeseed oil
  • 1/2 cup agave nectar (I used honey, it’s what we have)
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup raspberry jam
  • 1 tablespoon arrowroot powder
  • 2 tablespoon xylitol (I’d probably just use powdered sugar in the future)

Combine the eggs, apple sauce, grapeseed oil, agave nectar, and vanilla in a food processor and pulse together.

IMG_5568Add the flour, sea salt, and baking soda and pulse again a few more times to combine. It’s much more liquid-y than a standard cake batter.

IMG_5570Let the batter stand for several minutes to thicken, and preheat the oven to 350 degrees. Stir together the jam and arrowroot.

IMG_5571Line a cupcake tin with papers. Perhaps cupcake papers older than you are?

29 cents!

29 cents!

I wasn’t positive I’d get 10 out of this, so started of filling only 9 papers, but in the end had enough batter for 10 cupcakes.

Spoon two tablespoons of batter into each cupcake paper.

IMG_5574Top with a heaping teaspoon of the jam mixture.

IMG_5575Cover the jam with a third tablespoon of batter.

IMG_5576Bake 20-25 minutes. Like I said, should have gone closer to 25.

IMG_5577Let cool several minutes, then sprinkle with the xylitol/powdered sugar. The recipe I followed noted that if you sprinkle it on too soon, it will just melt in and not be visible, but if you wait too late, it won’t stick on. For me, 20 minutes was too much cooling, and the xylitol is not well attached. Try 10 or 15?

Sunken, because they weren't fully baked. Still delicious!

Sunken, because they weren’t fully baked. Still delicious!

Still not sure how that ridiculous ingredient list came to be, but I’m glad I tried it!

Gluten-Free Jelly Donut Cupcakes

From Elana’s Pantry.

  • 3 eggs
  • 1/2 cup applesauce
  • 1/2 cup grapeseed oil
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup raspberry jam
  • 1 tablespoon arrowroot powder
  • 2 tablespoon xylitol or powdered sugar

Combine the eggs, apple sauce, grapeseed oil, agave nectar, and vanilla in a food processor and pulse together. Add the flour, sea salt, and baking soda and pulse again a few more times to combine, then let stand several minutes to thicken.

Meanwhile, preheat the oven to 350 degrees and line 10 cups of a cupcake pan. Stir together the jam and arrowroot.

Spoon two tablespoons of batter into each cupcake paper, add a heaping teaspoon of the jam mixture, and cover with a third tablespoon of batter.

Bake 20-25 minutes. Let cool several minutes, then sprinkle with the xylitol/powdered sugar.

Posted in Dessert | Tagged , , , , | 4 Comments

Single Serving Microwave Cookie

Posted on April 19, 2013 by sparecake

A really tasty treat for when you don’t have time or ingredients to make a bunch of cookies. This is something you really want to eat warm, with the chocolate still melty, maybe with a bit of vanilla ice cream on top. If you’re in Boston, maybe just don’t leave the house today, hang out and try making variations on microwave cookies instead?

IMG_5567Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/8 tablespoon vanilla
  • scant 1/4 cup all-purpose flour (4 tablespoons)
  • 1/8 teaspoon baking powder
  • 1 tablespoon milk chocolate chips
  • 1 tablespoon caramel bits
  • pinch sea salt

Put the butter in a mug or ramekin and microwave until melted, then whisk in the sugars and vanilla.

IMG_5561Add the flour and baking powder and stir until mixed.

IMG_5562Stir in the chocolate chips and caramel bits, then top with a light sprinkle of sea salt.

IMG_5563Microwave 40 seconds for a gooey-in-the-center cookie, or 60-70 seconds for a cooked cookie. There are a bunch of things that will impact how cooked yours gets, like how big your mug/ramekin is, how powerful your microwave is, and if you’re nuking a second one for someone else at the same time. Just play with it. I had a really big ramekin thing, so the dough was spread thinner than it would have been in a mug, and I did two at once, for a minute. I was pleased.

IMG_5565

This may look a bit undercooked, but texture-wise it seemed cooked all the way through.

The flavor’s just right, the speed is there, this is a keeper!

Single Serving Microwave Cookie

Adapted from Love From The Oven.

  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/8 tablespoon vanilla
  • scant 1/4 cup all-purpose flour (4 tablespoons)
  • 1/8 teaspoon baking powder
  • 1 tablespoon milk chocolate chips
  • 1 tablespoon caramel bits
  • pinch sea salt

Put the butter in a mug or ramekin and microwave until melted, then whisk in the sugars and vanilla. Add the flour and baking powder and stir until mixed. Stir in the chocolate chips and caramel bits, then top with a light sprinkle of sea salt.

Microwave 40 to 60-70 seconds.

Posted in Dessert | Tagged , , , , | 3 Comments

Wheat Belly Gluten-Free Chocolate Chip Cookies

Posted on April 17, 2013 by sparecake

A second recipe from the Wheat Belly Cookbook, which I apparently didn’t take many pictures of. These cookies were a bit too almond-y for me, as I really don’t like nuts at all, but everyone else liked them.

Ingredients:

  • 4 cups almond meal/flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1/2 cup butter or coconut oil, melted
  • 1/4 cup sour cream or coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon liquid stevia (could only find the granulated, I used a little bit less but probably should not have)
  • 10 ounces bittersweet or dark chocolate chips

Preheat the oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together the dry goods. In a medium bowl, whisk together the eggs, butter, sour cream, vanilla, and stevia.

IMG_5550Stir the liquids into the dry mixture until just combined, then add the chocolate chips. Scoop heaping tablespoons onto the lined pans, then flatten slightly to about 1/2″ thick.

IMG_5552Bake 25 minutes, or until lightly browned. I think that’s the longest I’ve ever baked cookies, but it was right for these ones.

IMG_5555Cool on a wire rack, and enjoy.

Gluten-Free Chocolate Chip Cookies

From the Wheat Belly Cookbook.

  • 4 cups almond meal/flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1/2 cup butter or coconut oil, melted
  • 1/4 cup sour cream or coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon liquid stevia (could only find the granulated, I used a little bit less but probably should not have)
  • 10 ounces bittersweet or dark chocolate chips

Preheat the oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together the dry goods. In a medium bowl, whisk together the eggs, butter, sour cream, vanilla, and stevia. Stir the liquids into the dry mixture until just combined, then add the chocolate chips. Scoop heaping tablespoons onto the lined pans, then flatten slightly to about 1/2″ thick.

Bake 25 minutes, or until lightly browned, then move to a wire rack to cool.

Posted in Dessert | Tagged , , , | 10 Comments

The Wheat Belly Bakery Basic Bread

Posted on April 15, 2013 by sparecake

My mom got another gluten-free cookbook recently, that I flipped through and kinda went “WOAH TOO MUCH CAULIFLOWER, GOTTA GO!!,” but she eventually looked at it and picked some things she wanted to eat. The Wheat Belly Cookbook doesn’t really approve of most of the non-wheat flours I’ve been using up until this point, as their glycemic index is too high (or something, I don’t know how you phrase that, I didn’t actually read the intro chapters), so uses more nut flours, rather than, say, rice.

I was pretty skeptical of this bread as it went in the oven, but it actually had a really nice texture, and everyone liked it. For some reason it kind of reminded us all of either chocolate or banana bread, without being either.

IMG_5557

A bit short to be a sandwich bread.

Ingredients:

  • 1 1/4 cups blanched almond flour/meal (I used almond meal)
  • 1/4 cup + 2 tablespoons (=6 tablespoons) garbanzo bean (chickpea) flour
  • 1/4 cup golden flaxseed meal
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon, optional (I did use it)
  • 1/4 teaspoon sea salt
  • 5 eggs, separated
  • 1/4 cup butter, melted
  • 1 tablespoon buttermilk
  • 1 tablespoon xylitol or 4 drops liquid stevia (Market Basket didn’t even have liquid stevia, that I could find)

Preheat the oven to 350 degrees and grease an 8 1/2″ by 4 1/2″ loaf pan. Our pan is 9X5″, so I guess with a slightly smaller pan your loaf would have turned out a bit taller.

Beat the egg whites in a mixer on high until soft peaks form.

IMG_5547Meanwhile, combine the flours, flax, baking soda, cinnamon, and salt in a food processor and pulse until blended.

IMG_5545Add the egg yolks, butter, buttermilk, and sweetener and pulse until just blended.

IMG_5546Scoop the egg whites into the flour mixture and pulse in short bursts until evenly distributed.

IMG_5548Pour into the prepared loaf pan.

IMG_5549Bake for 40 minutes, or until it passes the toothpick test, then cool in the pan for 10 minutes.

IMG_5551Remove from the pan, and cool completely on a rack.

IMG_5556This was definitely the most enjoyed of the gluten-free breads I’ve made so far!

Basic Bread

From the Wheat Belly Cookbook.

  • 1 1/4 cups blanched almond flour/meal
  • 1/4 cup + 2 tablespoons garbanzo bean flour
  • 1/4 cup golden flaxseed meal
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon, optional
  • 1/4 teaspoon sea salt
  • 5 eggs, separated
  • 1/4 cup butter, melted
  • 1 tablespoon buttermilk
  • 1 tablespoon xylitol or 4 drops liquid stevia

Preheat the oven to 350 degrees and grease an 8 1/2″ by 4 1/2″ loaf pan.

Beat the egg whites in a mixer on high until soft peaks form.

Meanwhile, combine the flours, flax, baking soda, cinnamon, and salt in a food processor and pulse until blended. Add the egg yolks, butter, buttermilk, and sweetener and pulse until just blended.

Scoop the egg whites into the flour mixture and pulse in short bursts until evenly distributed. Pour into the prepared loaf pan and spread evenly.

Bake for 40 minutes, or until it passes the toothpick test, then cool in the pan for 10 minutes. Remove from the pan, and cool completely on a rack.

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Cheddar Hamburger Dip

Posted on April 12, 2013 by sparecake

Potentially the last crockpot dish for a bit? Hard to say, but this is probably my favorite of the bunch.

IMG_5412

  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, peeled and crushed
  • 1/2 jalapeno pepper, seeded and minced (left that out)
  • 1/4 teaspoon salt
  • 1 15 ounce can tomato sauce
  • 1/2 teaspoon oregano
  • 1 8 ounce package cream cheese
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon chili powder
  • Corn or rice chips.

Cook the ground beef, onion, and jalapeno over medium heat until the beef is browned, adding the garlic towards the end.

IMG_5408Meanwhile, combine the salt, tomato sauce, oregano, cream cheese, cheddar, and chili powder in your crock pot.

IMG_5407Add the beef mixture to the crock pot and stir together.

Cold cream cheese doesn't stir in well, but it'll smooth out after it's cooked.

Cold cream cheese doesn’t stir in well, but it’ll smooth out after it’s cooked.

Cover and cook on high for 2-3 hours, or low for 5-6, and stir together.

IMG_5411Serve with chips, such as Fritos.

IMG_5413Smells good, filling, and delicious. Nice!

Cheddar Hamburger Dip

From The Everything Gluten-Free Slow Cooker Cookbook.

  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, peeled and crushed
  • 1/2 jalapeno pepper, seeded and minced
  • 1/4 teaspoon salt
  • 1 15 ounce can tomato sauce
  • 1/2 teaspoon oregano
  • 1 8 ounce package cream cheese
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon chili powder
  • Corn or rice chips.

Cook the ground beef, onion, and jalapeno over medium heat until the beef is browned, adding the garlic towards the end.

Meanwhile, combine the salt, tomato sauce, oregano, cream cheese, cheddar, and chili powder in your crock pot. Add the beef mixture and stir together. Cover and cook on high for 2-3 hours, or low for 5-6, and stir until evenly mixed.

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Colorful Jello Cookies

Posted on April 10, 2013 by sparecake

Some fruity, sugary, colorful cookies you can make whatever Jello flavor you like.

IMG_5420

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 sticks salted butter, room temperature
  • 1 cup sugar, plus more for rolling
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 large (6 ounce) box of Jello, your favorite flavor

Preheat the oven to 350 degrees and line several baking sheets with parchment paper.

Cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla. Beat in the flour and baking powder.

IMG_5414

Beat in the Jello powder until evenly mixed.

IMG_5416

Roll the dough into 1″ balls, and roll the balls in the extra sugar.

IMG_5417

Space widely apart on the lined sheets.

IMG_5418

Flatten to about a quarter inch with the flat bottom of a cup or ramekin.

IMG_5419

Bake 9 minutes, cool on the pan for 5-10 minutes, then move with a spatula to a wire rack to cool completely.

So many cookies!

So many cookies!

I quite enjoyed the strawberry-ness from the Jello! If you wanted to make multiple colors/flavors, you can divide the dough into quarters and use 2-3 tablespoons of Jello powder per quarter.

Jello Cookies

Slightly adapted from instructables.

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 sticks salted butter, room temperature
  • 1 cup sugar, plus more for rolling
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 large (6 ounce) box of Jello, your favorite flavor

Preheat the oven to 350 degrees and line several baking sheets with parchment paper.

Cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla. Beat in the flour and baking powder. Beat in the Jello powder until evenly mixed.

Roll the dough into 1″ balls, and roll the balls in the extra sugar. Space widely apart on the lined sheets, then flatten to about a quarter inch with the flat bottom of a cup or ramekin.

Bake 9 minutes, cool on the pan for 5-10 minutes, then move with a spatula to a wire rack to cool completely.

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Pineapple Teriyaki Drumsticks

Posted on April 8, 2013 by sparecake

Not the smoothest move, posting two crock pot chickens back to back, but time’s been in short supply lately and crock pots are super handy. Should be back to some more interesting things soon, but in the meantime, another easy tasty chicken!

IMG_5406Ingredients:

  • 12 chicken drumsticks (Or, y’know, drumsticks and wings, because what did I even write on the shopping list? Hard to say, but I think it was the wrong thing.)
  • 8 ounces canned pineapple slices in juice (I used a 20 ounce jar, because a) that’s what we had, and b) “the more the merrier”?? (don’t use that theory in baking, unless it’s for how many chocolate chips to add))
  • 1/4 cup teriyaki sauce or soy sauce
  • 1 teaspoon ground ginger
  • 1/4 cup hoisin sauce

All those sauces do have gluten-free versions, if that’s relevant to your needs.

Place all the chicken on a broiling pan or wire rack in a jelly roll so that none of the pieces is on top of another. Broil for 10 minutes on high, flipping the pieces halfway through. If your chicken was, say, not entirely thawed, you might want to broil it a bit longer so that the skin gets a chance to brown up nicely. You don’t need the chicken to be cooked through now, you’re just trying to crisp the skin.

IMG_5394

Halfway through, some of them are decently browned at this point.

While the chicken broils, stir together the pineapple juice, teriyaki or soy sauce, ginger, and hoisin.

IMG_5393Cut the pineapple slices in half, and combine them, the sauce, and the chicken in your crock pot.

IMG_5397Cover, and cook on low for 4-6 hours or on high for 2-3 hours, and it’s ready to eat!

While ours cooked, my mom made fried rice. I believe the general process was to cook some white rice, and while that was going, chop more vegetables than this house had even seen used before.

veggiesCook the rice and veggies on the stove with some soy and sesame sauces until the veggies are cooked and things are generally looking tasty. I often add an egg or two to my fried rice.

IMG_5405Aaand both finished products. Yum! Pineapple and soy is pretty much always going to be a good flavor combination, and sometimes vegetables are even edible. A fine meal.

Pineapple Teriyaki Drumsticks

From The Everything Gluten-Free Slow Cooker Cookbook.

  • 12 chicken drumsticks
  • 8-20 ounces canned pineapple slices in juice
  • 1/4 cup teriyaki sauce or soy sauce
  • 1 teaspoon ground ginger
  • 1/4 cup hoisin sauce

Place all the chicken on a broiling pan or wire rack in a jelly roll in a single layer. Broil for 10 minutes on high, flipping the pieces halfway through the time.

While the chicken broils, stir together the pineapple juice, teriyaki or soy sauce, ginger, and hoisin sauce and pour in the crock pot. Cut the pineapple slices in half and add to the pot. Add the broiled chicken and stir to combine.

Cover, and cook on low for 4-6 hours or on high for 2-3 hours.

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