Asian Pear Pound Cake (GF or Not)

Posted on March 18, 2013 by sparecake

My mother got an Asian pear last week at the supermarket, and I was poking around the internet for things to do with it. We didn’t (I don’t think) have any short ribs to make kalbi, but I found a tasty looking pound cake that turned out nicely. It’s sort of like a pear upside-down cake, but…then you flip it again?

It only has one cup of flour, which I substituted out for gluten-free all-purpose flour plus 3/4 teaspoon of xanthan gum, and it worked perfectly.

IMG_5247Ingredients:

  • 1 cup all-purpose flour (or 1 cup gluten-free all-purpose flour plus 3/4 teaspoon xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1 small Asian pear, sliced
  • 1/4 cup honey
  • 1 teaspoon cinnamon

Preheat your oven to 350 degrees.

Combine the flour (and xanthan gum if using), baking powder, salt, eggs, sugar, and milk in a medium bowl and stir together until evenly mixed.

IMG_5226Grease a loaf pan well, then place the pear slices as evenly as possible over the bottom of the pan. You could cut them thinner than I did, but would probably have a bunch to spare.

IMG_5225Pour the batter evenly over the fruit.

IMG_5227Drizzle the honey over the batter, then sprinkle with cinnamon.

IMG_5228Bake until the cake is golden brown and feels like a sponge cake to the touch. The recipe I was looking at said 35, mine was still a bit undercooked in the middle at 40. If yours still jiggles at 40, cover it with foil so the top doesn’t burn, and give it another few minutes.

IMG_5239Let cool several hours in the pan, then turn out onto a plate or cutting board.

IMG_5244

Fruity!

Invert, and serve.

IMG_5246The cinnamon and pear go together really nicely in this. I do think it’s a keeper!

Asian Pear Pound Cake

Slightly adapted from Wonderful Fruit.

  • 1 cup all-purpose flour (or 1 cup gluten-free all-purpose flour plus 3/4 teaspoon xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1 small Asian pear, sliced
  • 1/4 cup honey
  • 1 teaspoon cinnamon

Preheat your oven to 350 degrees.

Combine the flour (and xanthan gum if using), baking powder, salt, eggs, sugar, and milk in a medium bowl and stir together until evenly mixed.

Grease a loaf pan well, then place the pear slices as evenly as possible over the bottom of the pan. Pour the batter evenly over the fruit, drizzle with honey, and sprinkle with cinnamon.

Bake until the cake is golden brown and feels like a sponge cake to the touch, 35-45 minutes. Let cool several hours in the pan, then turn out onto a plate or cutting board. Invert, and serve.

Posted in Brunch | Tagged , , , , | 2 Comments

Cinnarookies

Posted on March 15, 2013 by sparecake

If you couldn’t work out the name, these are cinnamon roll cookies! They were quite popular, especially at my house where two people ate 20 in about 2 hours. Cripes!

IMG_5157Ingredients:

Cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Filling:

  • 1/4 cup very soft butter
  • 1/4 cup plus 2 tablespoons brown sugar
  • 2 teaspoons cinnamon

Icing:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla
  • 2-4 tablespoons milk

To make the dough, first combine the flour, cinnamon, baking powder, and salt and set aside. Cream the butter and sugars together until light and fluffy.

IMG_5141Add the eggs, beating the first one in before adding the second, then beat in the vanilla.

IMG_5142Add half of the flour mixture, beat until combined, then add the remaining flour mixture and beat again until just combined.

IMG_5145Scrape all the dough into a ball in the bottom of the bowl (or a smaller bowl if necessary), cover, and freeze for half an hour.

After freezing, take half the dough out of the bowl, putting the rest back in the freezer. Pat the dough out on a piece of plastic wrap into approximately a 9X12″ rectangle about 1/2″ thick.

IMG_5146Spread half of the butter from the filling all over the dough, then top evenly with half of the brown sugar and cinnamon of the filling. Use the plastic wrap to curve the dough to start rolling the rectangle into a log.

IMG_5148IMG_5149Cover with the plastic wrap and freeze a further half hour while you pat out and fill the second half of the dough and preheat the oven to 350 degrees.

After freezing, cut the log into 1/2″ pieces.

IMG_5151Place on two lined sheets.

IMG_5152Bake 8-10 minutes, rotating in the middle, until lightly browned and firm looking.

IMG_5153Cook the second batch of cookies, and transfer the first batch to a wire rack to cool.

IMG_5155Once the cookies are well cooled, whisk together the powdered sugar, butter, and vanilla together. Add milk to reach a good drizzling consistency, and drizzle on the cookies.

IMG_5156Let them rest until the glaze sets, then eat dozens at a time. Delicious!

Cinnarookies

From Bakingdom.

Cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Filling:

  • 1/4 cup very soft butter
  • 1/4 cup plus 2 tablespoons brown sugar
  • 2 teaspoons cinnamon

Icing:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla
  • 2-4 tablespoons milk

Combine the flour, cinnamon, baking powder, and salt and set aside. Cream the butter and sugars together until light and fluffy. Add the eggs one at a time, then beat in the vanilla. Add the flour mixture, half at a time, beating until just combined. Scrape all the dough into a ball in the bottom of the bowl, cover, and freeze for half an hour.

After freezing, take half the dough out of the bowl, putting the rest back in the freezer. Pat the dough out on a piece of plastic wrap into approximately a 9X12″ rectangle about 1/2″ thick.

Spread half of the butter from the filling all over the dough, then top evenly with half of the brown sugar and cinnamon of the filling. Use the plastic wrap to help you roll the dough into a log. Cover with the plastic wrap and freeze half an hour. Repeat with the second half of the dough.

Preheat the oven to 350 degrees.

After freezing, cut the first log into 1/2″ pieces, placing the slices on two lined sheets. Bake 8-10 minutes, rotating in the middle, until lightly browned and firm looking. Bake the second batch of cookies, and transfer the first batch to a wire rack to cool.

Once the cookies are well cooled, whisk together the powdered sugar, butter, and vanilla together. Add milk to reach a good drizzling consistency, and drizzle on the cookies. Let cookies sit until the glaze sets.

Posted in Dessert | Tagged , , , | Leave a comment

Lemon Meringue Pie

Posted on March 13, 2013 by sparecake

I really like recipes from my Cook’s Illustrated book, because you know they tried tons of different methods to get the best results. In this pie, for instance, they tried a bunch of things to prevent common problems with meringue. The solution they came up with includes having you put the meringue on hot filling to help cook the bottom of the meringue (which prevents puddles of uncooked/undercooked egg), and bake in a relatively cool oven to prevent overcooking and brown the meringue evenly. It works wonderfully!

IMG_5130Ingredients:

Lemon Filling:

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups cold water
  • 6 large egg yolks
  • 1 tablespoon grated lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons unsalted butter

Meringue Topping:

  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 4 large egg whites
  • 1/2 teaspoon vanilla extract

Plus:

  • one pre-baked pie crust, cooled to room temperature

I got just enough juice from 2 lemons – not a bad idea to have a third around just in case.

To make the filling, mix the sugar, cornstarch, salt and water in a large nonreactive saucepan, stirring until the cornstarch is entirely dissolved. Bring to a simmer over medium heat whisking more frequently as it thickens, until it becomes translucent.

IMG_5114Whisk in the egg yolks two at a time.

IMG_5115Whisk in the zest, then lemon juice, and finally the butter. Bring to a solid simmer, whisking constantly, then remove from the heat.

IMG_5117Cover with plastic wrap, pressing the wrap directly on the surface of the mixture to prevent a skin from forming.

To make the meringue, mix the cornstarch with the water in a small saucepan, whisking until completely dissolved, then place over medium heat. Whisk with increasing frequency until the mixture starts to simmer and turn translucent, then remove from the heat and set aside. This is very little water, so it’ll happen quite quickly.

Thicker this time.

Thicker this time.

Preheat the oven to 325 degrees. Mix the cream of tartar and sugar together and set aside briefly.

Beat the egg whites and vanilla until frothy.

IMG_5121Add the sugar mixture, one tablespoon at a time, and continue beating until the mixture reaches soft peaks.

IMG_5122Add the cornstarch mixture, 1 tablespoon at a time, and continue beating until the mixture reaches stiff peaks. During the last minute or so that the eggs are being beaten remove the plastic wrap from the lemon filling and put it back over low heat to rewarm. Pour the reheated filling into the crust.

IMG_5125Immediately spread the meringue around the edge of the filling.

IMG_5126Fill in the center with the rest of the meringue.

IMG_5128Make sure the meringue touches the crust all the way around, so that it won’t shrink and pull in towards the middle. Use the back of a spoon to create peaks all over the  meringue by gently tapping and pulling sharply away.

IMG_5129Bake until the meringue is golden brown, about 20 minutes. Transfer to a wire rack and cool to room temperature.

IMG_5134This pie is best day of, but still quite tasty for several more days.

IMG_5139The meringue is light and fluffy, and the filling was very lemony. The Cook’s Illustrated folk know what’s up.

IMG_5140Lemon Meringue Pie

From The Best Recipe.

Lemon Filling:

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups cold water
  • 6 large egg yolks
  • 1 tablespoon grated lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons unsalted butter

Meringue Topping:

  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 4 large egg whites
  • 1/2 teaspoon vanilla extract

Plus:

  • one pre-baked pie crust, cooled to room temperature

To make the filling, mix the sugar, cornstarch, salt and water in a large nonreactive saucepan, stirring until the cornstarch is entirely dissolved. Bring to a simmer over medium heat whisking more frequently as it thickens, until it becomes translucent. Whisk in the egg yolks two at a time. Whisk in the zest, then lemon juice, and finally the butter. Bring to a solid simmer, whisking constantly, then remove from the heat. Cover with plastic wrap, pressing the wrap directly on the surface of the mixture to prevent a skin from forming.

To make the meringue, mix the cornstarch with the water in a small saucepan, whisking until completely dissolved, then place over medium heat. Whisk with increasing frequency until the mixture starts to simmer and turn translucent, then remove from the heat and set aside.

Preheat the oven to 325 degrees. Mix the cream of tartar and sugar together and set aside briefly.

Beat the egg whites and vanilla until frothy, then add the sugar mixture, one tablespoon at a time, and continue beating until the mixture reaches soft peaks. Add the cornstarch mixture, 1 tablespoon at a time, and continue beating until the mixture reaches stiff peaks.

During the last minute or so that the meringue is being beaten, remove the plastic wrap from the lemon filling and put it back over low heat to rewarm.

Pour the reheated filling into the crust. Immediately spread meringue around the edge of the filling, then fill in the center with the rest of the meringue. Make sure the meringue touches the crust all the way around, so that it won’t shrink and pull in towards the middle. Use the back of a spoon to create peaks all over the  meringue by gently tapping and pulling sharply away.

Bake until the meringue is golden brown, about 20 minutes. Transfer to a wire rack and cool to room temperature.

Posted in Dessert | Tagged , , | 1 Comment

Turkey Sloppy Joes

Posted on March 11, 2013 by sparecake

I have a beef sloppy joe recipe here, but had to feed someone who only eats poultry recently (poultry and bacon?), so tried a new recipe.

IMG_5103Ingredients:

  • 9 slices of bacon
  • 1 pound ground turkey
  • 1/2 cup carrot shreds, or other vegetable as desired
  • 1 teaspoon garlic powder
  • 1 tablespoon coarse ground whole grain mustard
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • buns

Over a large skillet over medium high heat, cut the bacon into small pieces. Cook until browned, then remove the bacon from the pan and drain most of the grease. Brown the turkey in the same pan, then combine both the cooked bacon and turkey in a crock pot.

IMG_5098Add the remaining ingredients, except for the buns, and stir well. Cover, and cook for 4 hours on low, or 2 hours on high.

IMG_5099Serve in the buns.

IMG_5102I really liked this. In fact, I might go eat the little bit of leftovers as soon as I finish this post!

Turkey Sloppy Joes

Adapted from The Everything Gluten-Free Slow Cooker Cookbook.

  • 9 slices of bacon
  • 1 pound ground turkey
  • 1/2 cup carrot shreds, or other vegetable as desired
  • 1 teaspoon garlic powder
  • 1 tablespoon coarse ground whole grain mustard
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • buns

Over a large skillet over medium high heat, cut the bacon into small pieces. Cook until browned, then remove the bacon from the pan and drain most of the grease. Brown the turkey in the same pan, then combine both the cooked bacon and turkey in a crock pot.

Add the remaining ingredients, except for the buns, and stir well. Cover, and cook for 4 hours on low, or 2 hours on high. Serve in the buns.

Posted in Dinner | Tagged , , , | Leave a comment

Gluten-Free Pie Crust

Posted on March 8, 2013 by sparecake

Pre-baking I wasn’t too sure about this dough, but it actually makes a mighty fine pie crust! (Can you ever tell from tasting unbaked baked goods? Oh, yes, actually, cookie dough and cake batter are both often grand…) It doesn’t taste rice flour-y or feel gritty, and it stays crisp for days once filled. Nice!

Ingredients:

  • 1 cup white rice flour
  • 3/4 cup potato starch
  • 1/2 cup tapioca flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 4 ounces cream cheese, room temperature and cut into cubes
  • 1/2 cup shortening
  • 1 egg and 2 egg yolks, at room temperature
  • 1 teaspoon vanilla
  • 3 tablespoons very cold water

Combine the flours, potato starch, sugar, salt, and xanthan gum in a food processor and pulse 4-5 times to combine. Add the cream cheese and shortening and process until well blended, then add the remaining ingredients and process until a smooth dough forms.

IMG_5085To use immediately, lightly grease 2 9″ pie pans, then pat half the dough into each pan with wet hands. Get it as evenly spread across the bottom and sides of the pan as you can, then crimp the edges and prick all over with a fork.

I clearly did not make very nice edges.

I clearly did not make very nice edges.

Put in the freezer long enough for the oven to come to 425 degrees, then bake until the edges are golden brown, about 15 minutes.

A bit of cracking, not terrible.

A bit of cracking, not terrible.

To use the prepared dough later, form each half into a disk about 1/2″ thick, wrap in plastic, place in a freezer bag, and freeze. When ready to use, thaw for 1 1/2 hours at room temperature, then roll out to a 10″ round between two sheets of wax paper.

IMG_5109Place the pie pan up-side-down over the uncovered dough, then flip the wax paper, dough, and pie pan right-side-up. Remove the paper, straighten the dough, and prick all over with a fork, before returning to the freezer while the oven preheats and baking as above. I found this method much trickier. The dough got more evenly flat, but then tried to move all over while being flipped. And don’t even ask about moving the dough without putting the pie pan over it first! Yikes.

A post-flip mess.

A post-flip mess.

After some damage control.

After some damage control.

And baked.

And baked.

Next time I don’t think I’d let the frozen dough thaw as long, as it might have been easier to work with if it were still more firm. Either way, the finished product was pretty perfect, taste and texture-wise!

Gluten-Free Pie Crust

From The All New All Purpose Joy of Cooking.

  • 1 cup white rice flour
  • 3/4 cup potato starch
  • 1/2 cup tapioca flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 4 ounces cream cheese, room temperature and cut into cubes
  • 1/2 cup shortening
  • 1 egg and 2 egg yolks, at room temperature
  • 1 teaspoon vanilla
  • 3 tablespoons very cold water

Combine the flours, potato starch, sugar, salt, and xanthan gum in a food processor and pulse 4-5 times to combine. Add the cream cheese and shortening and process until well blended, then add the remaining ingredients and process until a smooth dough forms.

To use immediately, lightly grease two 9″ pie pans, then pat half the dough into each pan with wet hands. Get it as evenly spread across the bottom and sides of the pan as you can, then crimp the edges and prick all over with a fork. Put in the freezer long enough for the oven to come to 425 degrees, then bake until the edges are golden brown, about 15 minutes.

To use the prepared dough later, form each half into a disk about 1/2″ thick, wrap in plastic, place in a freezer bag, and freeze. When ready to use, thaw for 1 1/2 hours at room temperature, then roll out to a 10″ round between two sheets of wax paper. Place the pie pan up-side-down over the uncovered dough, then flip the wax paper, dough, and pie pan right-side-up. Remove the paper, straighten the dough, and prick all over with a fork, before returning to the freezer while the oven preheats and baking as above.

Posted in Dessert | Tagged , , | 1 Comment

French Silk Pie

Posted on March 6, 2013 by sparecake

Super simple, not very many ingredients, but dang. This is one smooth, chocolatey delight.

IMG_5108Ingredients:

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 4 tablespoons cocoa powder
  • 3 teaspoons vanilla, divided
  • 4 eggs, room temperature
  • 1 prebaked pie crust, cooled to room temperature (for homemade, try this crust, or this gluten-free one, which is the one shown here)
  • 1 cup heavy cream
  • 4-5 tablespoons powdered sugar

Cream the butter and sugar until light and fluffy, then beat in the cocoa and 2 teaspoons of the vanilla.

IMG_5092Add the eggs one at a time, scraping down the bowl and beating at high speed for 5 minutes between each addition.

20 minutes of adding eggs!

20 minutes of adding eggs!

Turn out into the crust and refrigerate until set. Mine was firm enough to top within half an hour.

IMG_5097While the pie sets, beat together the cream, remaining teaspoon of vanilla, and the powdered sugar until stiff peaks form. Spread on top of the pie filling.

IMG_5101You can chill the pie further, or eat right away.

IMG_5105Very, very yum.

French Silk Pie

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 4 tablespoons cocoa powder
  • 3 teaspoons vanilla, divided
  • 4 eggs, room temperature
  • 1 prebaked pie crust, cooled to room temperature
  • 1 cup heavy cream
  • 4-5 tablespoons powdered sugar

Cream the butter and sugar until light and fluffy, then beat in the cocoa and 2 teaspoons of the vanilla. Add the eggs one at a time, scraping down the bowl and beating at high speed for 5 minutes between each addition. Turn mixture out into the prepared crust and refrigerate until set.

While the pie sets, beat together the cream, remaining teaspoon of vanilla, and the powdered sugar until stiff peaks form. Spread on top of the pie filling, then serve, or store in the refrigerator until ready to eat.

Posted in Dessert | Tagged , , , | 2 Comments

Gluten-Free Burger Buns

Posted on March 4, 2013 by sparecake

Here are some burger buns that were nicely sturdy – they didn’t crumble at all when being cut, and didn’t get soggy when holding sloppy joes. Pretty convenient!

IMG_5089Ingredients:

  • 2 cups brown rice flour
  • 1 cup tapioca starch
  • 1 tablespoon instant yeast
  • 1 tablespoon xanthan gum
  • 1/2 teaspoon onion powder, rosemary or garlic seasoning, opt
  • 1 1/2 teaspoon salt
  • 2 teaspoons sugar or honey
  • 1 cup warm water
  • 4 eggs, room temperature
  • 1/4 cup olive oil
  • 1 teaspoon apple cider vinegar
  • egg wash (1 egg + 1 tablespoon of water)
  • coarse salt or sesame seeds for the top (optional)

Combine the warm water and yeast in a medium bowl and set aside briefly.

Combine the brown rice flour, tapioca starch, xanthan gum, seasoning, if desired, salt, and sugar in a large bowl.

Stir the eggs, olive oil, and cider vinegar into the yeast/water bowl.

IMG_5079 Whisk the liquids into the dry goods until evenly mixed, and continue to stir a further 2 minutes.

IMG_5080Grease a baking sheet, or if you have it a muffin top pan. Spoon the dough into 6 well-spaced blobs on the sheet or pan.

IMG_5081Wet a metal spoon, then use the back of the spoon to smooth into a flattish circle shape.

IMG_5082Spray the tops of the buns with cooking spray, then cover loosely with plastic wrap and let rise somewhere warm for 30 minutes. During the rising, preheat the oven to 400 degrees.

IMG_5084Before baking, brush the top of the dough gently with the egg wash and sprinkle with salt or sesame seeds, if desired. Bake for 12-15 minutes, until browned.

IMG_5088Cool on a wire rack.

IMG_5100As I mentioned before, these slice nicely for sandwiches (and I didn’t even cut my hand open, what a day!). I think with more experience at the smoothing stage, you could get these to be less lumpy, and even nicer looking, but for now they’ve definitely at least got taste and texture right!

IMG_5104I’ll be submitting this to YeastSpotting!

Gluten-Free Burger Buns

Adapted from Skinny GF Chef.

  • 2 cups brown rice flour
  • 1 cup tapioca starch
  • 1 tablespoon instant yeast
  • 1 tablespoon xanthan gum
  • 1/2 teaspoon onion powder, rosemary or garlic seasoning, opt
  • 1 1/2 teaspoon salt
  • 2 teaspoons sugar or honey
  • 1 cup warm water
  • 4 eggs, room temperature
  • 1/4 cup olive oil
  • 1 teaspoon apple cider vinegar
  • egg wash (1 egg + 1 tablespoon of water)
  • coarse salt or sesame seeds for the top (optional)

Combine the warm water and yeast in a medium bowl and set aside briefly.

Combine the brown rice flour, tapioca starch, xanthan gum, seasoning, if desired, salt, and sugar in a large bowl.

Stir the eggs, olive oil, and cider vinegar into the yeast/water bowl.  Whisk the liquids into the dry goods until evenly mixed, and continue to stir a further 2 minutes.

Grease a baking sheet, or if you have it a muffin top pan. Spoon the dough into 6 well-spaced blobs on the sheet or pan. Wet a metal spoon, then use the back of the spoon to smooth into a flattish circle shape. Spray the tops of the buns with cooking spray, then cover loosely with plastic wrap and let rise somewhere warm for 30 minutes. During the rising, preheat the oven to 400 degrees.

Before baking, brush the top of the dough gently with the egg wash and sprinkle with salt or sesame seeds, if desired. Bake for 12-15 minutes, until browned, then cool on a wire rack.

Posted in Bread | Tagged , , | Leave a comment

Gluten-Free Pull-Apart Cinnamon Raisin Biscuits

Posted on March 1, 2013 by sparecake

Other than one cake a few years ago, I think this was the first baked good I’ve made in a crock pot, and it came out nicely! IMG_5053 Ingredients:

  • 1 cup brown rice flour
  • 1 cup arrowroot starch (if you see this in spice jar sized jars, keep looking, it comes in bags the size most everything else Bob’s Red Mill sells comes in)
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup shortening
  • 2 eggs
  • 3/4 cup whole milk, plus 2 tablespoons
  • 1/2 cup raisins
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

In a large bowl, whisk together the brown rice flour, arrowroot, baking powder, xanthan gum, salt, sugar, and cinnamon. Cut in the shortening until it is the size of small peas.

IMG_5043Whisk together the eggs and 3/4 cup milk in a small bowl, then stir into the flour mixture until it has the consistency of thick cake batter. Fold in the raisins.

IMG_5044Grease a 4 quart crock pot, or line with parchment. I found lining easier later, for pulling everything out of the crock pot. Drop the dough in golf ball-sized balls into the cooker. They will probably need to touch to fit in, which is fine.

IMG_5045Cover, but vent the lid with a wooden spoon or chopstick.

IMG_5046Cook on high for 2 – 2 1/2 hours, or on low for 4 – 4 1/2 hours, until they pass the toothpick test. The biscuits on the outside edges may be more browned than the center ones.

IMG_5047Turn off the heat, and remove the pot from the base. Let cool for several minutes. If you lined the pan, you can pull out the parchment and let the whole thing cool on a wire rack for several minutes.

IMG_5048While you wait, whisk together the remaining 2 tablespoons of milk, the powdered sugar, and the vanilla, and drizzle over the biscuits.

IMG_5049When they’re cool enough to eat without burning yourself, they should pull apart nicely into individual biscuits.

IMG_5051Yay, crock pot baking! Don’t have to pay nearly so close attention, as things are much harder to burn in a crock pot on low.

Cinnamon Raisin Pull-Apart Biscuits

From The Everything Gluten-Free Slow Cooker Cookbook.

  • 1 cup brown rice flour
  • 1 cup arrowroot starch
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup shortening
  • 2 eggs
  • 3/4 cup whole milk, plus 2 tablespoons
  • 1/2 cup raisins
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

In a large bowl, whisk together the brown rice flour, arrowroot, baking powder, xanthan gum, salt, sugar, and cinnamon. Cut in the shortening until it is the size of small peas.

Whisk together the eggs and 3/4 cup milk in a small bowl, then stir into the flour mixture until it has the consistency of thick cake batter. Fold in the raisins.

Grease a 4 quart crock pot, or line with parchment.  Drop the dough in golf ball-sized balls into the cooker. Cover, but vent the lid with a wooden spoon or chopstick.

Cook on high for 2 – 2 1/2 hours, or on low for 4 – 4 1/2 hours, until they pass the toothpick test. The biscuits on the outside edges may be more browned than the center ones.

Turn off the heat, and remove the pot from the base. Set aside to cool briefly while you whisk together the remaining 2 tablespoons of milk, the powdered sugar, and the vanilla, and drizzle over the biscuits.

Posted in Brunch, Dessert | Tagged , , , , | 2 Comments

Gluten-Free Cheddar Crackers

Posted on February 27, 2013 by sparecake

End of another month means another Daring Bakers post. Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers! I went with gf cheddar crackers, which came out quite tasty. My only complaint was that using a white cheddar meant they didn’t have the Cheez-It orange I apparently want in my cheesy crackers.

Ingredients:

  • 8 ounces grated cheddar cheese
  • 2 ounces cold unsalted butter, cut into small pieces
  • 1 1/4 cup all-purpose gluten-free flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon smoked paprika or chili powder
  • 2-4 tablespoons ice water

Put all the ingredients except the water in a food processor.

IMG_4984Process in short bursts until it’s been processed for about one minute total. IMG_4985Add 2 tablespoons of the water and process (this time continuously) for 1-2 minutes, until the dough comes together in a ball. If it hasn’t come together by the end of two minutes, add another tablespoon, and try again, adding the last tablespoon of water if needed.

IMG_4986Turn out and knead together briefly until all the bits stick together, then form into a ball. Press into a disk, wrap in plastic, and refrigerate for half an hour.

IMG_4987At the end of the half an hour, preheat the oven to 375 degrees. If you have small cookie cutters you want to use to make shaped crackers, then roll out the dough 1/3 at a time between two sheets of parchment/wax paper to 1/8″-1/16″, leaving the dough you’re not working on in the refrigerator. If you’re not using cookie cutters, it’s fast enough to roll out the whole amount of dough you don’t have to worry about rolling out in batches, it will all stay chilled. If you don’t have cookie cutters, just use a pizza cutter or knife and cut into squares, diamonds, or other shapes as desired.

IMG_4998Transfer the cut out shapes, or just the entire parchment you rolled out a non-cookie cutter batch, to a baking sheet, and bake until puffed and golden brown at the edges, 7-9 minutes.

IMG_5001Remove from the oven and cool on a wire rack. These may not look like much, but they’re a really solid starter cracker. I could see adding some herbs next time, or some more sea salt on top, and will definitely aim for the thinner side when rolling out the dough.

Gluten-Free Cheddar Crackers

From Free Eats.

  • 8 ounces grated cheddar cheese
  • 2 ounces cold unsalted butter, cut into small pieces
  • 1 1/4 cup all-purpose gluten-free flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon smoked paprika or chili powder
  • 2-4 tablespoons ice water

Put all the ingredients except the water in a food processor, and process in short bursts until it’s been processed for about one minute total. Add 2 tablespoons of the water and process (this time continuously) for 1-2 minutes, until the dough comes together in a ball. Add remaining water as needed until dough comes together.

Turn out and knead together briefly until all the bits stick together, then form into a ball. Press into a disk, wrap in plastic, and refrigerate for half an hour.

At the end of the half an hour, preheat the oven to 375 degrees. Roll out the dough 1/3 at a time, leaving the remaining portions in the refrigerator, to 1/8″-1/16″ thick. Cut with small cookie cutters, transferring the cutouts to a parchment-lined sheet. Once all the dough has been rolled out and used up, bake until puffed and golden brown at the edges, 7-9 minutes.

Remove from the oven and cool on a wire rack.

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Chocolate Malt Truffles

Posted on February 25, 2013 by sparecake

Just a quick post today, about some delicious chocolatey goodness!

IMG_4819Ingredients:

Truffles:

    • 8 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 5 tablespoons malted milk powder

Coating:

  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons malted milk powder

Place the chocolate in a medium bowl and set aside.

Heat the cream over medium-high heat in a small saucepan. When it reaches a simmer, whisk in the malt powder until no lumps remain.

IMG_4815When the mixture has just reached a boil, remove from the heat and pour over the chocolate. Stir together until the chocolate is completely melted and the mixture is well combined.

IMG_4816Cool slightly, then cover and refrigerate for several hours until firm.

Whisk together the cocoa and malt powder for the coating. I actually found that this made way more of the coating mixture than I needed, so you might try starting off with just half. I used my leftovers for hot chocolate, but the proportions were off and it wasn’t chocolatey enough.

Using a tablespoon, scoop out some of the chocolate mixture and roll it into a ball.

IMG_4817Roll in the cocoa/malt mixture to coat.

IMG_4818Set aside, and repeat with remaining chocolate. I think keeping these fairly small is good, as they’re quite rich.

IMG_4820Store in the refrigerator to keep firm. Easy, tasty truffles!

Chocolate Malt Truffles

From Savory Simple.

Truffles:

    • 8 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 5 tablespoons malted milk powder

Coating:

  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons malted milk powder

Place the chocolate in a medium bowl and set aside.

Heat the cream over medium-high heat in a small saucepan. When it reaches a simmer, whisk in the malt powder until no lumps remain. When the mixture has just reached a boil, remove from the heat and pour over the chocolate. Stir together until the chocolate is completely melted and the mixture is well combined. Cool slightly, then cover and refrigerate for several hours until firm.

Whisk together the cocoa and malt powder for the coating. Using a tablespoon, scoop out some of the chocolate mixture and roll it into a ball. Roll the ball in the cocoa/malt mixture to coat, then set aside, and repeat with remaining chocolate.

Store in the refrigerator.

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