May 3rd, 2012

Iced oatmeal carrot cookies

Taking this http://www.bake-aholic.com/iced-oatmeal-cookies/
recipe and changed it to a different liking!

1/2 cup earth balance margarine
1/2 cup grated carrots
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups old fashioned oats

Preheat oven to 350 degrees F

1.Mix all the powders together in one big bowl
2.Mix all the liquids together in a separate bowl
3. Add the liquids to the powders
4.fold in the carrots
5. Scoop out on parchment or silpat rounded tablespoon sized balls
6. Bake for 10-12 mins

7. Frost cookies when still slightly warm

Frosting
1 1/2 cups icing sugar
1/4 cup softened earth balance margarine
1 tablespoons corn syrup
1/2 teaspoon vanilla bean paste

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April 23rd, 2012

Iced oatmeal cookies

http://www.bake-aholic.com/iced-oatmeal-cookies/

I made this recipe! It did not turn out as their images show but they’re very good regardless. I actually had to add about 1/4 cup of almond milk because I found my dough was not coming together, could be from using rolled oats- not old fashioned oats as asked by the recipe.

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“Iced Oatmeal Cookies

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups old fashioned oats
Preheat oven to 350 degrees F.

In the bowl of an electric mixer, combine the shortening, sugars and eggs. Add vanilla. Combine flour, soda, salt, and cinnamon in a small bowl. Add to creamed mixture. Mix in oatmeal. Let mixture sit for 5 minutes or so and then mix again.

Bake on parchment lined baking sheets for 10-12 minutes. (They spread so I bake them 6 at a time on large cookie sheets). The edges will become golden brown but the middles will look underdone. Cool on pan on wire rack for 5 minutes. Remove from pan and cool completely on racks. Makes 2-3 dozen.”

*The glaze I used was left over from my cinnamon bun recipe.. I can’t vouch for their glaze

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March 28th, 2012

Gluten free Pecan sandies

1 cup Earth Balance Vegan margarine
1/2 cup brown sugar, packed
1 tsp. pure vanilla extract
1 large egg or egg substitute (e.g. Ener-G® gluten-free Egg Replacer, prepared)
3/4 cup gluten free All Purpose Flour( recipe below)
3/4 cup white rice flour(if using regular all purpose flour, not my mix, cut back to 1/4 cup rice flour)
1 cup pecans, ground to fine meal

Cream margarine, sugar, flavoring and egg together.

Add flours and pecans

Mix well then refrigerate for 20mins

Scoop balls of cookie dough and press onto pan slightly.
Bake at 350 for 12-20 mins depending on the thickness of your pan.

*Optional*
While warm roll in icing sugar

Flour mix
1 cup amaranth flour
1 cup arrow root flour
1½ cups sweet rice flour
1 cup cornstarch
1 cup potato flour
1 cup chickpea flour
1 cup tapioca starch
2 cups sorghum flour

Whisk all together in a large air tight container makes 9 1/2 cups of flour

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March 25th, 2012

Napoleon slice

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So this is one if the most complex things I’ve made there are a lot of fast steps. But it’s really easy despite the amount of steps.

First the pastry cream

2 cups almond milk
5 egg yolks
6 to 8 tablespoons sugar
3 tablespoons flour
3 tablespoons corn starch
1 vanilla bean

In a sauce pan heat up almond milk and vanilla bean pod, that has been cut in half, to mild boil.

While that is heating up mix the yolks, sugar, flour and corn starch in a separate bowl with a spatula or spoon until its all a solid colour.
scrape out the insides of warm vanilla beans with a spoon and stir in with the almond milk, discarding the pods.

This step I ask for help!
Get your helper to slowly pour the hot almond milk into your egg mixture while you’re whisking the egg mixture.

Next strain the solution back into the pan on medium heat and whisk until thick.

About 3 minutes.

Next transfer to a bowl and cover by lightly pressing cling film to the surface of the pastry cream. Put in the fridge while you do everything else.

Next step:

If you make home made puff pastry good on you! I haven’t been brave enough for that long task.

I just bought some frozen puff pastry and used three squares of it.
Preheat oven to 400F

Defrost the squares

And roll all three into same length of rectangle between two pieces of floured parchment, mine were around 12 inches.

Bake one at a time with parchment on top and under sandwiched between two pans; bake for 20 mins and remove the top pan bake for a few more min to brown up the squashed puff pastry.

While one puff pastry is in the oven mix the icing and melt the chocolate

1 egg white, room temperature
1 teaspoons lemon juice
1 1/2 cups powdered sugar

Mix together egg white, lemon juice and sugar in a small bowl

Melt some bitter sweet chocolate in a double boiler.

Now when one hot puff pastry comes out of the oven work fast! Put on a wire rack, pour icing mixture over top and spread evenly, then quickly add lines of chocolate and strike though the icing and chocolate with a tip of a knife.

After baking and cooling the other two pieces of puff pastry glob on and spread out half of the pastry cream on the bottom piece, stick to it the center piece and glob on and spread out the rest of the pastry cream. The next and almost final step add the top that’s decorated with the icing and chocolate.

Next cool in the fridge for 20-60 minutes, then slice off rough edges. Cut into slices and serve it up.

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March 10th, 2012

Cinnamon shamrock shortbread cookies

Based off of this recipe http://m.canadianliving.com/food/gluten_free_cardamom_shortbread.php

3/4 cup earth balance margarine
1 1/2 cups icing sugar
1 egg
2 cups rice flour
1/2 teaspoon cinnamon
1 pinch salt

Mix together well if dough seems too sticky add more rice flour 1/4 cup at a time, refrigerate for 30 mins.
Preheat oven 325F
Take half of the dough and roll it to desired thickness between two sheets of parchment. I went with about 1/8-1/4th of an inch they were thin and crispy perfect.

Cut into desired shapes and put on a silpat covered pan.

Bake for 20-25 minutes

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March 6th, 2012

Gluten free apple crisp

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Base
5 cups apples, peeled, cored and sliced
1/4 cup white sugar
2 teaspoon sorghum flour
1 teaspoon ground cinnamon
1/4 cup water

Topping
1/2 cup gluten free quick-cooking oats
1/4 cup tapioca flour
1/4 cup potato flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup earth balance vegan margarine melted

In one bowl mix together the base, then add it to a 9x9inch pan

Mix topping together in another bowl with a spatula until it is evenly mixed together.
Crumble overtop of the base in the pan evenly.
Bake at 350F for 35 mins or until evenly browned on top

Based off of this recipe http://allrecipes.com/recipe/apple-crisp-ii/

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February 27th, 2012

Gluten free pancakes

1 3/4 cups rice flour
1/4 cup buckwheat flour (filtered so no grain husks)
1/4 cup sorghum flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup almond milk
1 cup water
2 eggs
4 tablespoons canola oil
1 tablespoon honey
1 teaspoon vanilla extract

preheat non stick pan on medium heat

Whisk together all powders and add all liquids(I like to whip my eggs together with my almond milk before adding)

Mix until almost smooth, a few lumps are ok!

Pour a 1/3 cup of batter on heated nonstick pan and shape into a circle with back of spoon.

Use a flipper to flip pancakes when the center starts bubbling slightly and the bottom is a golden brown.

I put my finished pancakes in the oven at 170F to keep warm until I’m all done

Feeds 4, or 3 hungry people!

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February 17th, 2012

Gluten free chocolate chip cookies

1¾ cups gluten-free flour blend (*see recipe below*)
4 tablespoons egg whites(or 2 eggs)
1 teaspoon baking powder
¼ teaspoon baking soda
1/2 cup earth balance margarine
¾ cups packed light brown sugar( or pure cane sugar)
1 teaspoon vanilla extract
1 teaspoons cream of tartar
1/4 cup almond milk
½ cup enjoy life vegan/ gluten free chocolate chips

Preheat oven 350F
whip the margarine and sugar together, add eggs and extract.
In a separate bowl combine all powders and whisk together.
Now change to flat beater on mixer and slowly add the powders to the bowl alternating with slowly adding the almond milk- until it has formed a sticky but firm ball of dough, add a little more almond milk or flour depending on if it is too try or too wet..

Scoop balls of dough (mine were about an inch and a half round, you can go bigger but bake time with vary) put on silpat pan 1 inch apart from each other and slightly flatten the balls of dough.
Bake for 12 mins and then rotate pan

Now bake for another 5 mins or until golden on the edges

Flour mix
1 cup amaranth flour
1 cup arrow root flour
1½ cups sweet rice flour
1 cup cornstarch
1 cup potato flour
1 cup chickpea flour
1 cup tapioca starch
2 cups sorghum flour

Whisk all together in a large air tight container makes 9 1/2 cups of flour

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February 14th, 2012

Gluten free chocolate spice roll out cookies

2 1/2 cups all-purpose gluten free flour
1/2 cup Dutch-process cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup earth balance margarine
3/4 cup natural cane sugar
1 large egg
1/2 cup dark unsulfured molasses

Whip the sugar and margarine together,
add spices and cocoa powder and egg
Sift together baking soda and powder with flour
Preheat to 325F

Roll out dough between two pieces of parchment paper and then use cookie cutters and place on silpat lined pan
Bake for 10-12 mins

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February 6th, 2012

Gluten free muffins

3/4 cup rice flour
6 Tablespoon tapioca flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
2 eggs
2/3 cup coconut sugar
1/4 cup canola oil
1/2 cup rice milk
1/4 cup almond milk
1 teaspoons vanilla extract

Mix all fluids together including the sugar in one bowl

In another bowl mix together all powders

Add fluids to powders and mix together until it is smooth

I prepped a 6 large muffin pan with muffin liners
Preheat oven to 350F
Bake for 15-20 minutes. Or until a stick comes out clean

These are springy muffins! Would be great with some fruit in them too!

I added some poppy seeds but they didn’t really add any flavor so I omitted it from the recipe posted here

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