Apple Strudel Monkey Bread

Posted on May 3, 2013 by sparecake

This is one I’m pretty pleased with myself about. Like Wednesday’s Chorizo and Manchego Rolls, this was one where a recipe (KAF’s Apple-Cinnamon Pull-Apart Rolls) got me thinking, but then I went another way and made things up.

IMG_5710Ingredients:

Dough:

  • 3/4 cup lukewarm milk
  • 1/4 cup unsalted butter, melted
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1 large egg
  • 3 cups all purpose flour

Filling and Topping:

  • 1 – 1 1/2 apples
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup unsalted butter, melted

Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk

Combine the milk, yeast, and sugar in a small bowl or measuring cup and set aside for 5 minutes. While you wait, combine the other dough ingredients in a large bowl.

Stir the milk mixture into the flour mixture until combined, then knead until a smooth dough is formed. Cover, and set aside to rise 1 hour.

IMG_5696Before the hour is up, combine the sugar, flour, and cinnamon of the topping, and cut the apples into small chunks. I aimed for roughly 1/2″ bits, but there was a lot of variation. If there are more than a few minutes left to go for the dough, store the apple in a bowl of water to prevent browning, and just lightly tumble them in paper towel before you start using them. Grease a bundt pan and set aside.

IMG_5697Divide the risen dough into quarters, then roll each quarter into a rope. Cut each rope into 10 pieces of dough.

IMG_5698Wrap each piece of dough around a piece of apple, pressing closed to seal.

IMG_5699IMG_5700Dip each piece of dough in the melted butter, then roll it in the sugar/flour/cinnamon mixture.

IMG_5701Place the coated dough pieces evenly around the bundt pan.

IMG_5702Cover and let rise half an hour. You can then either bake immediately, or refrigerate overnight. If you refrigerate, remove from the fridge 45 minutes before you intend to bake.

Preheat the oven to 350 degrees. Bake 25-30 minutes for same-day dough, and 35-40 minutes for refrigerated dough, until the top pieces feel firm and cooked.

IMG_5702Let cool 10 minutes in the pan, then flip out onto a plate or platter.

IMG_5706IMG_5708Whisk together the powdered sugar and enough milk to reach a drizzle-able consistency. I just used what was left in the bottle! Drizzle the glaze over the monkey bread.

IMG_5709Pull out pieces to your heart’s content! The dough is lightly sweet and delicious, and the apple and cinnamon sugar coating go well together. Not too shabby! I’ll be submitting this to yeastspotting.IMG_5711

Apple Strudel Monkey Bread

Dough:

  • 3/4 cup lukewarm milk
  • 1/4 cup unsalted butter, melted
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1 large egg
  • 3 cups all purpose flour

Filling and Topping:

  • 1 – 1 1/2 apples
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup unsalted butter, melted

Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk

Combine the milk, yeast, and sugar in a small bowl or measuring cup and set aside for 5 minutes. Combine the other dough ingredients in a large bowl. Stir the milk mixture into the flour mixture until combined, then knead until a smooth dough is formed. Cover, and set aside to rise 1 hour.

Before the hour is up, combine the sugar, flour, and cinnamon of the topping, and cut the apples into small chunks, storing cut apples in water if necessary. Grease a bundt pan and set aside.

Divide the risen dough into quarters, then roll each quarter into a rope. Cut each rope into 10 pieces of dough. Wrap each piece of dough around a piece of apple, pressing closed to seal. Dip each piece of dough in the melted butter, then roll it in the sugar/flour/cinnamon mixture. Place the coated dough pieces evenly around the bundt pan. Cover and let rise half an hour.

Bake immediately, or refrigerate overnight. If you refrigerate, remove from the fridge 45 minutes before you intend to bake.

Preheat the oven to 350 degrees. Bake 25-30 minutes for same-day dough, and 35-40 minutes for refrigerated dough, until the top pieces feel firm and cooked.

Let cool 10 minutes in the pan, then flip out onto a plate or platter. Whisk together the powdered sugar and enough milk to create a drizzle-able icing, then pour over the monkey bread.

Posted in Bread, Breakfast, Brunch, Dessert | Tagged , , , | 3 Comments

Chorizo and Manchego Rolls

Posted on May 1, 2013 by sparecake

Last year when I was scrolling through yeastspotting, I saw these rolls and loved how they looked. I’m not hugely into the texture peanut butter gets when baked inside things, though, so I decided on a different filling. And then, to match that filling, decided on a crispier bread. And then used such small pieces of dough they didn’t even look like the originals. So, really, thanks, Treat & Trick, for getting me to make something barely related at all to your recipe?!

IMG_5692Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon active dry yeast
  • 1 cup lukewarm water
  • around 1 pound of chorizo
  • around 4 ounces of manchego cheese

Stir the yeast into the water. Stir the salt into the flour, then add the water/yeast mixture and stir together until it mostly all holds together.

IMG_5680Knead several minutes until smooth, then put in a greased bowl and turn to cover all sides in a light coat of oil.

IMG_5681Cover with plastic wrap and let rest 1 hour.

Meanwhile, prep the meat and cheese. Cut the cheese into thin slices and set aside. The chorizo I got was quite thick, so I cut it in quarters, lengthwise, and then cooked briefly over the stove. I’m not sure it needs to be pre-cooked, but better safe than sorry!

Used about half in the end.

Used about half in the end.

When the dough has risen, divide it into 8 pieces. Taking one, stretch or roll it out until it’s roughly a 2X4″ rectangle. Cut a strip of chorizo to fit along a short side, and some cheese. The manchego I got was a wedge. When I was using slices from the small side of the wedge, I used more pieces than when using wide strips from the big end, to keep the amount of cheese roughly even.

Cut the dough on the end away from the chorizo into 5 strips, leaving them attached at the closer end.

IMG_5685Roll over towards the strip end.

IMG_5687Finish by wrapping the strips around the center where the meat and cheese are.

IMG_5688Move to a parchment-lined baking sheet, and repeat with the remaining pieces of dough.

IMG_5689Spray with baking spray, then cover with plastic wrap and let rise another hour.

Preheat your oven to 400. Bake the risen rolls 15-18 minutes, rotating at 10 minutes, until golden brown. You may hear them sizzle in the oven, that’s fine, nothing’s exploding!

IMG_5691The outside of the bread is really crispy and firm, and the inside is light and soft, and flavored by the chorizo and manchego it baked next to. I really liked these!

IMG_5695Because of the filling, any leftovers should probably refrigerated, which will make the bread lose it’s crispness, so I suggest eating as many as possible right out of the oven!

I’ll be submitting this to yeastspotting, maybe someone else will be inspired to make something else barely related!

Chorizo and Manchego Rolls

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon active dry yeast
  • 1 cup lukewarm water
  • around 1 pound of chorizo
  • around 4 ounces of manchego cheese

Stir the yeast into the water. Stir the salt into the flour, then add the water/yeast mixture and stir together until a shaggy dough is formed. Knead until smooth, then transfer to a greased bowl. Turn to cover all sides in oil, cover with plastic wrap, and let rest 1 hour.

Cut the cheese into thin slices. Cut the chorizo in half or into quarters, lengthwise, and cook on the stove over medium heat until lightly browned.

When the dough has risen, divide it into 8 pieces. Taking one, stretch or roll it out until it’s roughly a 2X4″ rectangle. Cut a strip of chorizo to fit a short end, and several strips of cheese.

Cut the dough on the far end into 5 strips, leaving them attached at the closer end. Roll the chorizo, manchego, and the dough beneath it towards the end with the strips, wrapping the strips around the outside of the roll. Transfer to a parchment-lined baking sheet, and repeat with the remaining pieces of dough. Spray with baking spray, then cover with plastic wrap and let rise another hour.

Preheat your oven to 400. Bake the risen rolls 15-18 minutes, rotating at 10 minutes, until golden brown.

Posted in Dinner | Tagged , , , , , | 1 Comment

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.

Posted in Dinner | Tagged , , | Leave a comment

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.

Posted in Dessert | Tagged , , | Leave a comment

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.

Posted in Bread | Tagged , , | 2 Comments

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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