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Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, January 23, 2011
Cookie Day with Anna and Katie
Being a senior in high school, Anna Li has been trying to hang on to a little of her childhood before leaving her safe and fabulous family. So she decided she would begin an adventure of 365 days of childhood. Everyday she thinks of ways to reminisce about her days of youth. Some of her fun ideas have been running away from home, finger painting, and making a mess of her bedroom. Today she pretended to not know how to make cookies, so we baked these delicious gluten free sugar cookies with her sister Katie. These girls make washing dishes fun!
Start with mixing all the different gluten free flours together. Then whisk them together.
Cream the butter and sugar together. Then add the egg and vanilla.
After this is creamy and good, add the flour mixture just until combined.
The great thing about this dough unlike most sugar cookies recipes, is that there is no need to refrigerate. That just spells eating cookies sooner to me. It really helps to roll the dough between two sheets of waxed paper or I used parchment paper.
We decided to make Valentine cookies. You can do whatever shape you want!
I wanted you to see just how beautiful these looked while baking.
Anna got creative on us and made a swirly design.
Proud of their efforts and excited to eat them too! I love these Li girls! We really need to do this more often...
Here is the recipe, I hope you will try making these. I am so glad we did. It has been 7 years since I have eaten a sugar cookie. Now that I have eaten too many, I better get to my workout...
Here is the recipe, I hope you will try making these. I am so glad we did. It has been 7 years since I have eaten a sugar cookie. Now that I have eaten too many, I better get to my workout...
Ingredients:
- 1 cup superfine brown rice flour
- 1/2 cup tapioca flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 2 1/2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 cup sugar
- 1 cup Butter Flavor Crisco
- 1 eggs or 1/4 cup liquid egg substitute
- 2 teaspoons vanilla
- 1/4 cup potato starch, for kneading
Directions:
- Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
- In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
- In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
- Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
- Cut into desired shapes and place on pan.
- Decorate with coloured sugars before baking or use frosting to decorate after baking.
- (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
- Bake for 10-13 minutes. Cool very slightly before removing from the pan.
Monday, May 24, 2010
Work - Pedal - Create - Idol
Two people are better off than one, for they can help each other succeed (Ecc. 4:9 NLT)6:30 AM: After I poured a smooth cup of Nespresso (Americano with a few sprinkles of Stevia) I took just a few minutes to work out a dinner plan knowing I would be away from home most of the day. I set out a few frozen chicken breasts for thawing. They were soft within 45 minutes. I then placed them in this killer marinate (see marinate below) and placed them in the refrigerator. Tuesday's are one of my more scrambled days. I have the privilege to go into the office and work in a "suite style cube" with my husband. We get to work in a marriage ministry together.
4:00 PM: One of my greatest pleasures besides eating is to work-out each day. Today I was able to ride tandem with my husband. So home we go. He inflates the tires and checks the bike over while I get our water bottles ready along with our necessary gluten free energy snacks for the ride. Today my husband says we're riding 40 miles including hills and intervals. (Today's interval was three laps around a business park for 8 minutes at 80% of our max threshold - In other words - P-A-I-N) At the 35 mile mark we've yet to climb River Mountain road which feels like we're riding straight up Mt. Everest. We did it! And we past a guy on a single bike midway up the hill. Shame on him.
6:30 PM: We arrive back at home. We both need showered, dinner must go on and American Idol starts in 30 minutes. My husband fires up the grill. I begin preparing the mango salsa and start the brown rice cooking. Rob agrees to gather the ingredients while I begin. He retrieves the peppers, cucumbers, onions, spices while I chop. He sets the table and washes dishes as I dirty them. Rob places the chicken on the grill and turns them once while I've finished the salsa.
6:50 PM. Off to the shower we go. No hanky-panky in the shower, dinner and American Idol is our goal and neither of us will stand for dry tough chicken and Rob knows it. Rob has been a quick change artist since the day we married, prides himself on being able to be ready in 5 minutes. Today he readies with a PB, personal best of just over 3 minutes. Hair dry too.
6:55 PM The chicken comes off the grill...cooked to perfection. We dish up a little rice and smother the chicken with salsa and sit down to Ryan Secrest, "THIS is American Idol"!
Jamaican Jerk Chicken with Corn-Mango Salsa
MARINADE
2 Tbsp Jamaican jerk seasoning, such as Durkee, Tone’s, Spice Islands
1 Tbsp canola oil
1 Tbsp wheat-free tamari soy sauce
1 Tbsp gluten free Worcestershire sauce, Lea & Perrins
1 Tbsp cider vinegar
1 Tbsp lime juice
CHICKEN
4 boneless skinless chicken breasts
1 tsp salt
½ tsp freshly ground pepper
CORN-MANGO SALSA
½ of an 11 oz. can shoe peg corn
2 ripe mangos, peeled, and diced in ½ inch chunks
2 small baby cucumbers diced
½ cup grape tomatoes halved and halved again
¼ cup diced red bell pepper
¼ cup diced red onion
Juice and zest of 1 lime
1 Tbsp olive oil
1 Tbsp rice vinegar
¼ tsp garlic powder
¼ tsp crushed red pepper
¼ tsp table salt
¼ tsp freshly ground black pepper
¼ cup chopped fresh cilantro
1. For the marinade, place all the marinade ingredients into a large heavy-duty zip-lock bag. Seal the bag and shake to blend the ingredients. Add the raw chicken and place in refrigerator for at least 8 hours.
2. Chop and toss all the salsa ingredients together in a small bowl.
3. Grill the chicken, discarding the left over marinade. Grill for 5-7 minutes per side and turn over and cook 5-7 minutes on the other side. Remove and serve with a large spoonful of salsa over the top of warm chicken.
Recipe taken from Gluten-Free Quick & Easy
8:00 PM: Orange Polenta Cake with Creme Fraiche and Nespresso (legal if you just rode 40 miles)
Blood Orange Polenta Upside Down-Cake
With Whipped Crème Fraiche
CAKE:
7 Tbsp sugar, divided, plus ¾ cup sugar
3 Tbsp water
8 Tbsp (1 stick) unsalted butter, room temperature, divided
3 unpeeled small to medium blood oranges, if not available Valencia oranges
¾ cup plus 3 Tbsp Gluten free flour, such as Pamela’s or Tom Sawyer
3 Tbps Polenta or coarse yellow cornmeal
1 ½ tsp baking powder
¼ tsp coarse kosher salt
¾ tsp vanilla extract
2 large eggs, separated
6 Tbsp Whole milk
Whipped crème fraiche:
1 cup chilled crème fraiche
2 Tbsp sugar
Preparation
For cake:
Position rack in center of oven and preheat to 350 degrees. Combine 6 Tbps. Sugar and 3 Tbps. Water in 10-inch diameter ovenproof skillet with 8-inch diameter bottom and 2 ½ inch-high sides. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 Tbps. butter into caramel. Set aside.
Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16 to 1/8 inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat ¾ cup sugar, remaining 6 Tbps. room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
Using clean beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 Tbps. sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
Bake cake until tester inserted into center comes out clean, about 32-35 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any oranges slices that may have become dislodged. Cool cake completely at room temperature.
For whipped crème fraiche:
Using electric mixer, beat chilled crème fraiche and 2 Tbsp sugar in medium bowl until mixture thickens.
Original recipe tweaked from Epicurious.
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