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Monday, January 28, 2013

GLUTEN FREE BROCCOLI CHEDDAR QUICHE RECIPE – SOUTHERN TEA PARTY RECIPES CONTINUED



Posted by Bryna Bear aka Gluten Free Baking Bear

     I converted this Broccoli Cheddar Quiche recipe into gluten free from a Martha Stewart recipe.  For the Southern Tea Party, I made individual mini quiches that are neater to serve and easier to eat than slices from a whole pie. 
     This recipe is absolutely delicious as written.  It contains cream and full fat cheese.  I know that these days many people want to cut calories in foods by using reduced fat ingredients and some cannot eat dairy at all.  To save some calories I decided not to make a crust.   The low fat and dairy-free versions will be good, it just won’t have that wonderful flavor from the butter and cream.  If you make this dairy-free the milk/cream can be replaced with non-dairy milk, the butter with margarine, and the cheese with a non-dairy cheese. To boost the flavor in the dairy-free quiche I would add more sautéed onions and or some onion powder.


GLUTEN FREE BROCCOLI CHEDDAR QUICHE
Ingredients
2 Tbs.
Unsalted Butter
2 cups
Chopped Yellow Onion
6 large
Eggs
¾ cup
Heavy Cream
¾ cup
Broccoli Florets
1 cup
Grated Cheddar Cheese
To taste
Sea Salt and Pepper
¼ cup
Fresh Parsley, Chopped (for garnish)

Directions
     Preheat oven to 375 degrees.
     Line a muffin pan with paper or foil cups.  Spray cups with non-stick spray.
     In a large skillet melt butter over medium-high heat.  Add onion and broccoli florets, season with salt and pepper. Sautee until the onions are lightly golden and the broccoli is tender, about 10 minutes.
     In a bowl add eggs, cream, ½ tsp. salt and ¼ tsp. pepper and whisk to combine.  Add the onions and broccoli and mix well.
     Fill muffin cups 2/3 full and top each cup with some grated cheddar cheese.
     Bake until the center is just set, about 20-25 minutes.
Baked mini quiches cooling on a rack.
     Serve warm or at room temperature. 
     You can make this ahead and store in the refrigerator for up to 3 days. For longer storage, freeze the freshly made quiche and thaw or reheat when ready to serve.

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Tuesday, January 22, 2013

GLUTEN FREE SOUTHERN BANANA PUDDING AND GLUTEN FREE VANILLA WAFERS – WITH DAIRY-FREE INSTRUCTIONS – SOUTHERN TEA PARTY RECIPES CONTINUED



Posted by Bryna Bear aka Gluten Free Baking Bear

     For the Southern Tea Party I served Banana Pudding, a delicious and typical Southern dessert.  To make it gluten free I baked the Vanilla Wafer Cookies myself and used the previously posted recipe for vanilla custard from my Banana Cream Pie recipe. The vanilla cookie recipe is one I converted to GF from a Taste Of Home recipe.  They are not identical to Nabisco Vanilla Wafers in texture, but have a rich vanilla taste.
    Typically Banana Pudding is made in a large baking dish. The meringue is then spread over the pudding before lightly browning the meringue in the oven. Sometimes, for individual servings, it is made in heatproof dishes or glass canning jars so the meringue can be baked.
     To make a dainty and neat presentation for a Tea Party I made individual servings in pretty glass cups.  Since these cups were not heatproof, I baked the meringue separately before placing it on top of the pudding.  I also deconstructed the pudding and used the cookie on top for a decorative touch instead of placing them in the bottom of the cup.  With the extra chocolate from the Buckeyes I made chocolate hearts in a chocolate candy mold and used these as accents on the cookies.
     The vanilla pudding absorbs the flavor of the bananas and it is just delicious.



GLUTEN FREE SOUTHERN BANANA PUDDING
Gluten Free Vanilla Wafers

GLUTEN FREE VANILLA WAFERS
Makes about 40 cookies
Ingredients
½ cup
Unsalted Butter – for Dairy Free use non-hydrogenated margarine
1 cup
Sugar
1
Egg
1 Tbs.
Vanilla
2/3 cup
Sorghum Flour
1/3 cup
Tapioca Flour
1/3 cup
Chickpea Flour
½ tsp.
Xanthan or Guar Gum
1 tsp.
Baking Powder
¼ tsp.
Sea Salt (omit if using salted margarine or butter)

Directions
     Preheat oven to 350 degrees.  Prepare baking sheets by lining them with silpat pads or parchment paper.        
     Cream butter and sugar until light.  Add egg and vanilla and mix until fluffy.
     In a separate bowl add all the flours, salt, baking powder and xanthan gum and mix with a whisk until well combined.
     Add the flour mixture to the egg butter mixture and mix until all the flour is incorporated.
     Using a scoop that measures 1-inch across or with a teaspoon, place dough 2” apart on the lined baking sheets.
     Bake 12-15 minutes until the edges are golden brown.
     Cool on a rack and store in a tin or airtight container.  Best eaten within 3 days.
     Raw dough can be frozen and baked at a later time.


MERINGUE
Ingredients
4
Egg Whites
8 Tbs.
Sugar
1 tsp.
Vanilla
¼ tsp.
Cream of Tartar

Directions
     I referred to this great article on making the perfect meringue.  These detailed instructions by Linda Stradley of What’s Cooking America are clear and tell you everything you need to make meringue correctly.
     Whip egg whites on high speed of mixer until frothy then add the cream of tarter. 
     Continue whipping until the eggs are opaque.  With the mixer running, add the sugar a tablespoon at a time.
     Add the vanilla.
     Stop beating when soft peaks form.

VANILLA PUDDING
     Follow the directions for making pastry cream from my banana cream pie recipe.

ASSEMBLING THE BANANA PUDDING


Ingredients
1) 1 recipe Vanilla Wafers
2) 1 recipe Vanilla Custard (Pudding)        
3) 1 recipe Meringue
4) 3 or 4 (or as many as you like) ripe Bananas – Cut into ¼-inch slices

Pudding 'deconstructed' for a Tea Party.

Instructions for making Banana Pudding for a Tea Party - as pictured.
    
     Preheat oven to 350 degrees.
     Make meringue and place in a pastry bag with a plain 5/8” round tip (Wilton #12).  Pipe out pretty cone shaped mounds of meringue onto a silpat or parchment paper lined baking sheet.  Make the bottom of each mound the size of the top of the glass you will put the pudding in.  Make enough for each cup and a few extra mounds of meringue in case of damage while removing them from the baking sheet.  If you do not have a pastry bag and tip, spoon out clouds of meringue and form them into a peak with a spoon.  Bake for 15 minutes or until the meringue is lightly browned.  Remove from the oven and let cool.
     Line the bottom of each glass with banana slices.
     Top with a scoop of cooled pudding/custard (with this presentation, the pudding can be made a day ahead and chilled).
     Place a mound of baked meringue on top of the pudding.
     Place a cookie in each cup.
     I had some chocolate left over from making Buckeyes so I made chocolate hearts with them in a candy mold.  I placed the chocolate hearts in front of each cookie in the cup.  You can buy some chocolate hearts or just leave the cookies plain.


Instructions for making the Traditional Southern Banana Pudding in a baking dish or heatproof glass bowl.

     Pour a thin layer of hot/warm pudding onto the bottom of the 1 ½-quart baking dish or heatproof bowl.  It looks pretty in a clear glass dish or bowl.  Line the bottom and sides of the dish with a layer of vanilla wafers. If you use a clear glass dish, place the cookies with the tops facing the side of the bowl so it looks prettier; otherwise it really doesn’t matter which way they face.  Then top with a layer of the sliced bananas.  Pour 1/3 of the hot pudding over the bottom.  Make a layer of cookies, then bananas on top of the pudding.  Pour another 1/3 of the hot pudding over the cookie and banana layer.  Make another layer of cookies and bananas.  Pour the rest of the pudding on top.  Allow to sit for at least 15–20 minutes to allow the pudding to soak into the cookies.  If you don’t feel like making the layers you can just mix up the bananas and cookies ( into the pudding and pour into the baking dish.
     Make the meringue.  Spread the meringue over the top of the pudding.  Spread the meringue all the way to the sides of the dish so that the pudding is sealed in.  Use a spoon to make pretty swirls on top of the meringue (optional).
     Bake in the preheated oven for 15-20 minutes or until the meringue is lightly browned.
     Serve at room temperature.

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Tuesday, January 15, 2013

GLUTEN FREE MINT CHOCOLATE PINWHEEL COOKIES RECIPE and GLUTEN FREE MINT CHOCOLATE CUPCAKES RECIPE WITH VEGAN/DAIRY-FREE INSTRUCTIONS


GLUTEN FREE MINT CHOCOLATE PINWHEEL COOKIES
GLUTEN FREE MINT CHOCOLATE CUPCAKES 
Posted by Bryna Bear aka Gluten Free Baking Bear

     I love chocolate and mint. I cut this cookie recipe out of a magazine years ago, but this holiday season was the first time I actually made them.  The pinwheel swirl looks pretty and the chocolate mint spread gives the cookies an extra zing of mint.
     It is easy to convert most cookie recipes into gluten free ones by replacing the flour with GF flour and adding some xanthan gum. The secret is in the type of flour you use.  I find the combination of sorghum, tapioca and chickpea flours makes a texture in cookies, cakes and biscuits that is just like the wheat flour version.  The majority of the flour should be sorghum, then tapioca and then a lesser amount of chickpea flour. Also, do not add more then ½ tsp. of xanthan gum to the recipe (unless you double it) or the baked cookies get too hard and tough.
     These cookies have a dough that is on the soft side, so I found it necessary to put the dough in the fridge between the steps of rolling, putting the layers together, rolling up the double layers and then finally, again, before cutting.
     Rather than trying to dip each cookie into the chocolate, I found it easier to just turn the cookies over and spoon the melted mint chocolate on each cookie and then let them set,
     I experimented with my tried and true chocolate cake recipe and made chocolate cupcakes filled with a mint cream and frosted with mint chocolate glaze.  These were a big hit at Christmas.  The vegan version is  equally as delicious as the egg/dairy one.  In fact, many people preferred the vegan cupcakes.



GLUTEN FREE CHOCOLATE MINT PINWHEEL COOKIES
Makes about 40 cookies

Ingredients
Cookies
1/2 cup
Chocolate Chips – For Vegan/Dairy-Free use dairy free chips
1/2 tsp.
Mint Extract
¾ cup
Butter – Vegan/Dairy-Free use non-hydrogenated margarine such as Earth Balance Buttery spread.
1/3 cup
Sugar
1
Egg – for Vegan use ¼ cup water
1 tsp.
Vanilla Extract
1 ½ cups
Sorghum Flour
½ cup
Tapioca Flour
¼ cup
Chickpea Flour
½ tsp.
Xantan or Guar Gum
½ tsp.
Sea Salt (if using salted margarine or butter omit salt)

Chocolate Spread
1 cup
Chocolate Chips – use dairy-free for Vegan/Dairy-Free
1 tsp.
Mint Extract

Directions
     When ready to bake pre-heat oven to 375 degrees.
     Melt ½ cup of chocolate chips over hot water and stir in mint extract until smooth.  Set aside.
     In a bowl cream butter (or margarine) and sugar together.
     Add egg (or water) and vanilla and blend in well.
     In a separate bowl add flours, xanthan or guar gum and salt and mix well.
     Gradually add the flour mixture to the butter (margarine) mixture and stir until well blended.
     Divide the dough in half.  Add the melted chocolate to half of the dough and blend in well.
Dough rolled out between two pieces of plastic wrap.
     Gather vanilla dough into a ball and flatten ball between two pieces of plastic wrap.  Roll dough out into a 13” X 9” rectangle.  Place the dough, still between two pieces of plastic wrap, on a baking sheet and refrigerate until firm.  Repeat with the chocolate dough.  I used a ruler to trim the rectangle to the correct size.
Using a ruler to measure and shape the dough into a rectangle.
Patching the extra dough from one part to even out another corner.
Chocolate dough made into a rectangle.
     When chilled, take dough out and place the rectangle on the counter.  Peel off the top piece of plastic wrap from each rectangle.
     Invert one rectangle and gently place the exposed sides of the dough rectangles together on top of each other.
     If the dough is soft again re-chill it before the next step.
Chocolate dough on top of vanilla dough.  Rolling it up lengthwise.
Using the plastic to roll up the sticky dough makes it easier.
     Roll the dough up lengthwise, jelly roll style.
     If the dough is soft again re-chill it before the next step.
Rolled into a log and being sliced into cookies.
     Cut dough into ¼ inch thick slices and place 2-inches apart on a silpat or parchment paper lined baking sheet. 
Raw cookies on silpat mat.
     Bake 7-8 minutes.
Baked cookies cooling on a rack.
     While cookies are cooling, melt remaining 1 cup of chocolate chips and 1 tsp. mint extract over hot water.  Stir until smooth.
     Place ½ tsp. of chocolate on the back of each cookie.  Allow chocolate to set by placing the cookies, chocolate side up, on a rack.
     When the chocolate is set and firm, transfer cookies to a tin or airtight container until ready to serve.  I separate the layers of cookies with wax paper to prevent the cookies from sticking or breaking.
     Dough roll can be frozen for later use.  When ready to bake, allow the dough roll to thaw in the refrigerator until it can be easily sliced into cookies.


Left cupcake filled using a gadget,
right cupcake filled using a pastry bag and tip.
GLUTEN FREE CHOCOLATE MINT CUPCAKES
Makes about 18-20

Ingredients
Cake
1 cup
Sorghum Flour
½ cup
Tapioca Flour
¼ cup
Chickpea or Chickpea/Fava Flour
¾ tsp.
Xanthan or Guar Gum
½ cup
Cocoa Powder
1 cup
Sugar
½ tsp.
Sea Salt
2 tsp.
Baking Soda
5 Tbs.
Oil or Melted Butter
1 Tbs.
Vinegar (I use raw apple cider vinegar)
1 tsp.
Vanilla Extract
1

Egg (for Vegans: in a separate cup put 1/4 cup water, 1 tsp oil, 1 Tbs. cornstarch or tapioca flour, 1/8 tsp baking powder and 1/16 tsp. xanthan or guar gum. Mix together with a fork or a small whisk until frothy, then add to the batter where an egg is indicated.)
1 cup
Water or Milk (for Vegans or Dairy Free use water or soy milk or other non-dairy milk)
1 Tbs.
Instant Coffee Granules

Mint Filling
1 cup
Non-hydrogenated Shortening (I used Spectrum Butter Flavor Shortening which is vegan and organic.)
½ cup
Confectioners Sugar
1 tsp.
Mint Extract

Mint Frosting
¼ cup
Water
¼ cup
Sugar
1 cup
Chocolate Chips for Vegan/Dairy-Free use non-dairy chips
1 tsp.
Mint Extract


Directions
Cupcakes
     Preheat oven to 375 degrees.
     Place paper liners in muffin tins.
     In a large bowl or in the bowl of a stand mixer add flours, sugar, cocoa, baking soda, salt, xanthan or guar gum and coffee.  Mix well.
     Add all the vinegar, water or milk, oil or melted butter and egg or vegan egg replacer and mix well.
     Using a scoop that measures 2-inches in diameter scoop out batter into paper liners in the muffin tins.
     Bake for 15-20 minutes or until a toothpick comes out clean or the cake springs back when lightly pressed with a finger.
     Take the cupcakes out of the muffin tins and cool completely on a rack.

Mint Filling
     Place all the ingredients in a bowl and mix with and electric mixer until smooth. 
Mint filling in a pastry bag and long tip.
Corer gadget for cupcakes.
     Place filling in a pastry bag with a long tip. 
     Squeeze the filling into each cupcake.
Using a pastry bag to fill cupcakes.
Coring cupcake with gadget.  
     If you do not have a pastry bag, use a knife or cupcake corer gadget to cut a hole in each cupcake and then spoon the filling into the hole.  You can also fill a plastic quart sized bag with the filling and then snip one corner on the bottom of the bag and squeeze the filling into each cupcake hole that was cut out with a knife or corer gadget.

Frosting
     In a small saucepan mix water and sugar and bring to a boil.  Stir until sugar is dissolved.  Turn off heat and remove pan.
     Immediately add the chocolate chips and mint and stir until smooth.
Dipping cupcakes into mint chocolate frosting.

     Dip each filled cupcake into the frosting and set on a rack until the frosting is set (or eat immediately, if you can’t wait to try it).
Chocolate frosted cupcakes drying on a rack.
     Store cupcakes in an airtight container for up to three days.  You can also freeze the freshly made cupcakes for later use.  Thaw at room temperature for 30 minutes before serving.
     I topped the cupcakes with crushed candy canes (optional).

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