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Gluten Free Chocolate Chip Cookies

November 23, 2011 by janetq88

Gluten Free Goddess' Chocolate chip cookie

A few weeks ago, my husband declared he wanted to wheat-free for 30 days. That immediately sent me to my local Whole Foods and Sprouts in search of wheat-free pasta and to the internet for some baking tips.  Now in addition to wanting to be wheat-free, my husband is allergic to soy and oats.  But I embraced this cooking challenge with zeal. Now about $200 poorer (all these flours aren’t cheap – and the pasta is really outrageous), I managed to produce a few good items.  And just in time for Thanksgiving – as my niece Jessica is also Gluten and dairy free.

The Gluten Free Goddess often has vegan recipes – which suit my situation. I made her GF Chocolate Chip cookies with a few modifications.  I used regular chocolate chips, I didn’t have light olive oil, so I used 1/4 cup olive oil and 1/2 canola oil.

Al’s reaction, “very good, they are crunchy on the outside and soft on the inside.” then he added, “I hope they don’t become really hard tomorrow.”

Well, today is tomorrow.  Hoping that my niece Jessica will find these cookies delicious.

Posted in chocolate, gluten-free, vegan | Leave a Comment »

Chocolate Chocolate Chip Muffins

August 21, 2011 by janetq88

Chocolate chocolate chip muffins

Almost every Saturday, my daughter has Chinese class and I make something for the moms.  It gives me an opportunity to try something different (or not – the kids seem perfectly happy with banana mini-muffins).  This week it was a recipe from Cooking Light with slight modifications.

Ingredients

  • 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1/4 cup canola oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup semisweet chocolate minichips, divided ( used regular sized chips)
  • Cooking spray

Preparation

  • 1. Preheat oven to 400°.
  • 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
  • 3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.  NOTE: I didn’t bother with spraying the liners with cooking spray.  And realized after half the muffin stuck to the paper – that there was a reason for that direction.

Review:  I would maybe make these again.  I was hoping for something more moist.  But then again, I’ve been eating cupcakes which are supposed to be less dense and maybe more moist? If I could, I probably use mini-chocolate chips next time.  Four lil’ old chips on the top aren’t as appealing as a bunch of mini chips. The nice thing about this recipe is that it doesn’t call for any special ingredients.  I had everything on hand.  So that’s another reason I’d make them.

Posted in breakfast, chocolate, muffins | Leave a Comment »

Cinnamon Biscuits

August 8, 2011 by janetq88

Cinnamon biscuits in 30 minutes or less

I saw a post on thekitchn and it intrigued me.  Cinnamon chips?  And gooey cinnamon biscuits in less than 30 minutes?  Well I had to try them.

My comments.  REALLY sticky dough.  Don’t expect cinnamon rolls – which I think my husband still was even though I said biscuits. I didn’t get gooey – but I didn’t sprinkle 1 1/2 tbs of chips either.  I did about 1 tbs cuz it seemed like a lot.

Would I make them again?  Maybe.  No one else in my family seemed to appreciate them – so I’d have to be really hungry.

Recipe:

Giant Gooey Cinnamon Breakfast Biscuits
makes 4 extra-large biscuits

2 cups all purpose flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups light or heavy cream, divided
1/2 cup cinnamon chips (I used Hershey’s brand and had to go to several stores to find it)
3/4 cup confectioner’s sugar
1 teaspoon vanilla

Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan, or line it with one sheet of parchment paper, hanging over the sides.

In a large bowl, whisk together the flour, sugar, baking powder, and salt, breaking up any large clumps in the brown sugar. Pour in 1 1/2 cups cream and mix quickly, just until combined. Dump the dough out on the countertop and pat into a long, thick rectangle.

Slice the rectangle into 8 equally-sized squares. Lay half the squares in the prepared baking pan. Sprinkle about a tablespoon and a half of cinnamon chips over each square. Cover the cinnamon chips with a second square of biscuit dough and lightly press the edges to seal. Repeat with each biscuit. Top the biscuits with the remaining cinnamon chips. (I forgot to top the biscuits with the remaining chips – maybe that’s why it wasn’t so gooey)

Bake for 14 to 16 minutes, or until the biscuits are barely golden on the outside and just cooked through. Remove from the oven and use a knife to spread and smear the now hot cinnamon chips on top of the biscuits.

Whisk together the remaining 1/2 cup cream, confectioner’s sugar, and vanilla. Lightly drizzle the biscuits with this glaze (you may not want to use all of the glaze). Serve and eat while hot.

 

Posted in breakfast | Leave a Comment »

Rhubarb Cobbler

July 25, 2011 by janetq88

fresh rhubarb cobbler

I grew up in the mid-west where we enjoyed rhubarb-strawberry pie and preserves.  I enjoyed but never had the thought to make it. Then I saw an entry on the Pioneer Woman Cooks blog and thought, hey that would be great to make.  I admit, her photo is much more appetizing which probably added to the appeal.

So I started looking for rhubarb, not very hard, but it was in the back of my mind.  I had looked at a few local stores and didn’t see it. And even inquired at one and was told they don’t usually get rhubarb. We visited a farm in Somis yesterday and they sold rhubarb – so I had to buy it. As I paid, I found out that it doesn’t grow well in California.  But apparently it’s practically a weed in the Midwest. Explains a lot.

I made a few adjustments due to the ingredients I had on hand and a few more suggestions for next time. Click here for the original recipe and beautiful photos.:

Ingredients

  • 4 cups Chopped Rhubarb (Next time I would up this to about 6 cups or half the topping)
  • 1-1/2 cup Sugar
  • 1/4 teaspoon Salt
  • 2 Tablespoons Lemon Juice
  • 1/2 teaspoon Almond Extract (optional – but really added to the flavor)
  • 2 cups white whole wheat flour (the recipe suggested all purpose flour)
  • 2 Tablespoons Sugar
  • 1/4 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1/2 cup Butter (the recipe suggests splitting this half shortening/butter – but I ran out of my soy-free shortening)
  • 1/2 cup Whole Milk
  • 1 whole Egg

Preparation Instructions

Preheat oven to 400 degrees.

In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.

In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Pulse with butter (cut up into small pieces).

Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.

Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.

Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream.

everyone declared it a success, even the ones who had never eaten rhubarb

Posted in cobbler, fruit | Tagged , | Leave a Comment »

Chocolate Chip Zucchini Bread

July 22, 2011 by janetq88

chocolate chip zucchini bread

I’ve been in the habit of making the same ol’ thing often.  Banana mini muffins have been very popular with the preschool crowd.  I have baked a few new things – but enjoyed them so much that I forgot to take a photo.  Like the blueberry cake, the banana coconut crumb cake and the blackberry muffins.

I was able to get my husband to capture a photo of Chocolate Chip Zucchini Bread.  We’re harvesting really large zucchinis.  And we’ve been sharing them with friends.  My friend Jennie offered up a moist zucchini bread recipe with chocolate chips.  Not surprisingly her kids can’t say no to it.  Besides that it tastes great, it is low in oil/fat and it contains everyday ingredients that I almost always have in the pantry. I typically bake bread recipes in mini-loaf pans.  It helps with the portion control and bakes faster.

Chocolate Chip Zucchini Bread  |  YIELD: 16 servings (serving size: 1 slice) or 24 servings (1 slice) from 4 mini-loaves

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 cup applesauce
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups finely shredded zucchini (about 1 medium)
  • 1/2 cup semisweet chocolate chips
  • Cooking spray

Preparation

  • Preheat oven to 350°.
  • Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.
  • Spoon batter into a 9 x 5-inch loaf pan or four mini-loaf pans coated with cooking spray . Bake at 350° for 1 hour or (approximately 30 minutes for mini-loaves) until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Delicious!  And in case you don’t believe me about the big zucchinis…

My daughter is only 2.5 years old and small for her age, but this is REALLY big!

Posted in Bread, chocolate | Tagged , , | Leave a Comment »

Elmo cake pops

May 6, 2011 by janetq88

Yes, you read right.  Cake pops in the likeness of my daughter’s favorite Sesame Street Character: “L Mo”

it's a stare down. photo by Al Q.

I have never made cake pops before and probably never will again.  Not that they are difficult, but I can’t stand how sweet they are.  I never tried one before making them.  I used chocolate cake and 1/3 less fat cream cheese frosting from scratch as suggested by Faith of TheKitchn.com. I think the only way I’d make it again is I could find a recipe for cake that didn’t have any sugar.  Seriously I question whether or not to give these to my two-year old.

I followed the recipe exactly.  Dipped the pops in red candy melts and used white chocolate chips for eyes (trimmed the tops off), orange mini m&ms for the nose and melted chocolate for the eyes and mouth.  A special thanks to Al my husband who help affix the eyes, nose and draw on the mouth.

I’m hoping that birthday boy, Max, will enjoy these and share with his friends.  I’m also praying that they will survive a 2.5 hour car ride to his birthday party on Saturday.  Wish me luck.

Posted in cake, chocolate | Tagged , , , | 1 Comment »

Apples for the teachers

May 3, 2011 by janetq88

Today is Teacher Appreciation Day. I saw what I thought would be a cool homemade gift on Skip to My Lou.  What seemed like an easy and cool idea became, tricky fast.

My pops standing in an egg carton

Who knew that the toothpicks would easily break open the Oreo cookie?  Who knew that the candy wouldn’t go on smoothly?  Who knew that if the leaves are too big they topple over? Well, now I know.

Mini apples AKA oreos with pretzels and candy coating

The award should really go to my husband Al, who helped me make these.  Next year, I’m going for the easy plate of cookies.

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Going bananas

April 4, 2011 by janetq88

mini banana muffins

I continue to look for healthy, easy, fast recipes that I can make for my daughter.  She’s crazy about bananas and this recipe is delicious as well as simple.  No fancy ingredients, unless you count whole wheat flour as fancy.

Banana Mini Muffins | yields 18-20 muffins

1 medium egg

1/3 cup packed soft light brown sugar

1/2 tsp vanilla extract

1 large, very ripe banana

1/4 c sunflower or canola oil

2/3 c whole wheat flour

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1/4 tsp cinnamon

Directions | preheat oven to 350° F

Line mini muffin pans with liners or spray with cooking spray

  • Mix egg and sugar: Crack the egg into a large bowl, then add the brown sugar
  • Whisk together:  Add the vanilla extract and beat together until thick
  • Mash the banana and add to egg mixture. I use a potato masher (the kind you use to make mash potatoes)
  • Sift together flour, baking powder, baking soda, salt and cinnamon.  Or whisk together which is what I do to save time.
  • Stir together dry and wet ingredients until just combined.
  • Fill the liners (2/3 full) and back 12-14 minutes until risen and firm.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Posted in kid-friendly, muffins | Leave a Comment »

Vegan Brownies

March 31, 2011 by janetq88

To be honest, the jury is still out on these brownies.  I found the recipe for the brownie and icing from Dani at Clean and Delicious.

Vegan brownie with agave icing

I actually asked my husband to taste it before I revealed the special ingredient.  Although, I did tell him it was vegan which wouldn’t be an issue for him.

With walnuts and chocolate chips

I made four adjustments that might have changed the recipe slightly.

  1. I didn’t have white whole wheat flour so I subbed 1/4 cup whole wheat and 1/2 cup all purpose flour
  2. I didn’t have instant coffee, so I subbed instant espresso powder – using 1 tsp instead of the 2 tsp of the instant coffee.  I think the espresso flavor might be too strong
  3. I reduced the amount of chocolate chips from 3/4 cups to 1/2 cup – and I couldn’t really tell there were chocolate chips in the recipe
  4. I cut the agave icing in half.  So the brownies are lightly covered instead of slathered.

Why do I think these things might make a difference?  Well honestly, I thought it wasn’t as sweet as expected.  Texture is dense and fudgy brownie-like (not cake-like). I could be that I also used really dark, Extra Brute, cocoa powder.  Maybe I should just use regular cocoa powder on these.  Oh and the special ingredient isn’t agave nectar, but black beans.  This initially really appealed to me because I thought, wow, I can get some protein while indulging.

my daughter did eat half of her piece and enjoyed it.

Posted in brownies, vegan | Tagged , , | 2 Comments »

Chinese egg tarts

January 21, 2011 by janetq88

If you've had dim sum - you've likely enjoyed one of these

I didn't have tart pans, but found a traditional cupcake pan to work fine.

I thought the egg custard was right on the money. The crust was more like a shortbread vs a flaky crust that I'm accustom to.

Next time I would just use a traditional pie crust recipe for the crusts or even puffed pastry (found in the frozen section).  So here’s a link to the original recipe and below is the recipe for just the egg custard part.  This made 14 tarts in the cupcake pans.

EGG CUSTARD RECIPE (I actually have a food scale that measures in metric so I followed the recipe)

  • 3 eggs
  • 110 gm superfine sugar (if you don’t have this, also known as baker’s sugar – you can beat the sugar in a food processor to make it fine)  – approx 3.54 oz
  • 225 gm hot water – approx 7.23 oz
  • 85 gm evaporated milk (I used whole milk) — approx 2.7 oz or 3 oz
  • 1/2 tsp vanilla extract

Directions for making the custard:

  1. Add sugar into hot water, mix until completely dissolved.
  2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
  3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Baking

I would still follow the author’s suggestion of baking at 395-400°F for 10-15 minutes and then lowering the heat to 350°F for another 15 minutes.  She suggested opening the oven 2-3 inches during the second phase of baking.  My oven door is too heavy to prop open – so I just watched closely.  When you can stick a toothpick in the custard and it stands up – it’s done.

These were my daughter's favorite dessert. Today she thought playing with her food was more fun. She's in her terrible twos.

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