tag:blogger.com,1999:blog-51317702831664593202024-01-08T15:02:57.543-08:00Fire and SaltA firefighter's gluten free cooking journeyBrianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-5131770283166459320.post-44318455405873000482011-11-16T09:59:00.001-08:002011-11-19T09:34:16.368-08:00Gluten Free Pumpkin Cake<p><font size="2">Well, I suppose it’s that time of year to dust off the cans of pumpkin languishing in the pantry. It’s time to dig out the jars of cloves and nutmeg that have been buried in the cupboard. I love pumpkin desserts, yet I‘m always perplexed as to why I don’t make them more throughout the year. For me, and I’m sure for most people, pumpkin treats have an unbreakable association with family and holidays.  Food is often about more than flavor. At times, food is about the memories and feelings surrounding it. So I guess a big pumpkin pie on a hot July day doesn’t have the same feel as it does right now. Enough rambling already…sheesh. I was looking for a nice little pumpkin cake to try out. I found this recipe and I made it without taking any pictures for my blog. My small family devoured this cake like we hadn’t eaten for weeks….I assure you we eat plenty. Anyway, I was “forced” to make this again to capture it for you to enjoy. This cake is soooo moist and delicious. This would be a great breakfast cake or even just something for people to snack on as you’re preparing your other holiday dishes. Let’s get to it. <br /></font><strong><font size="2">Gluten Free Pumpkin Bundt Cake: <br /></font></strong><font size="1"><em>adapted from All Recipes <br /></em></font><font size="2"><strong>Cake: <br /></strong>2 cups granulated sugar <br />3/4 cup oil (vegetable or canola) <br />1/2 cup applesauce <br />1 tsp vanilla <br />1 can of pumpkin (15oz Libby’s or 2 cups fresh pumpkin) <br />4 eggs <br />2 cups <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">GF flour mix</a> plus extra for preparing the pan <br />3 tsp baking powder <br />2 tsp baking soda <br />1/4 tsp salt <br />2 tsp cinnamon <br />1/8 tsp each –ginger, nutmeg, and cloves <br /><strong>Cream Cheese Icing: <br /></strong>5 ounces cream cheese <br />2 ounces butter (4 Tbs) <br />1 tsp vanilla <br />1 cup powdered sugar <br />3-4 Tbs half & half or milk <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_yzRnL9rnEHsY1atOZpi2xHYWYf5GccaZrV8B3sgMGvOPRpSOu4grc2Lfy_7cWdeIJk_lttobre0QdnxAWCWCIdVgDuuciE7ZB9oEI7pSB0mMQ5d9b1DDghe8VS0r4kMjpTMtW5t9P_c/s1600-h/IMG_3701%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_3701" border="0" alt="IMG_3701" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjxnW1RDyWr6gRBuWaXFzQ4R9sSrs_viahLX1uvosThBe_lRFH1XztEswsgiy8JhroERfobLEGJID5KIQfQY64dXkBqNX2XTEgPuVAnvHp1LuK5F7pj_5i6lhuYAdon_k5VCc6gsic-N2//?imgmax=800" width="406" height="321" /></a> I would start by measuring out the cream cheese and butter. Set them aside to come up to room temperature.Preheat your oven to 350 degrees F.  Next, whisk all your dry ingredients (except the sugar) together in a medium bowl.</font><font size="2"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFiQmFwTd9IJpHxxJfaN1uxmXdE9HPi9_bZA0Uh9d_w929lGsB7xe4ff3fjTDe7RcQwO7U3Q8leo6Lfoc_Fl8RS3g_sHm8XqOl4F7hTCsBN7r9iBAiPBiKDDZN746Tr1gSAP1kSILB7mk/s1600-h/IMG_37083.jpg"><strong></strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAMuuGT25kYkXYGsuwvko_tSNQLyZTPOfPfGp8H4fsj7ezkKhQBoc4-zBEOP_bx6XPOblSboXRtrjelZRO__2hzkq7wGowerebpuVERJJ3gm9ZWxKY86U2ASF31qCNKwpG9Ec3ZnV0uBG/s1600-h/IMG_37084.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_3708" border="0" alt="IMG_3708" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipN68rtuvJbc8aaYWKadsmp9TTx_cM1Z8XWREc4UPYh0Ibn5plaWBv5tjtug9VLHFUTAMRQf0zN9Xqeu5hu4HN2-iWSRgQsZHMKzo44e52r1xfnCdUIo9ZFrn7pZMg0G2mjsCYLUo3Kjoy//?imgmax=800" width="405" height="311" /></a></a></a>In the bowl of your stand mixer, combine the sugar, pumpkin, oil, applesauce, and vanilla. Mix until thoroughly combined. Next, beat in the eggs one at a time. </font><font size="2"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrb3Z7iG5AQM0KDUAQUdhuRHbpsl7ZZO62yonmq4slO_d8Z-HcKHaqpwQA-zq2YklXnnCQllmdFXaIGQiDt74frU49NZiD1XIYrF9573_6FfPILaijwn71oVlOLAKU-Py1raCgJ8NOCgW/s1600-h/IMG_37113.jpg"><strong></strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAlNHTe7Hk8rZkVN5khvkXFMLzeuhNmC2JwRtgo8E9alL_eWQluRRm4HwokvwzAYKPZRAHTrPWLgwlrstItKp6X51-7vCVu8tw1i2_ImzU4bQMj2ZMK_9T4T6JE5nikDNBFuTvF73tUQ5/s1600-h/IMG_37114.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_3711" border="0" alt="IMG_3711" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVd5-XjuI3-ngvJ8JQ1sV7EwG6ylFXTgd8ZK6FO7xY4DGjoo2a8_qtQGcJSVE_9f0ny4FRnv6Hsi4tEKZnNCPIj1j7MNuW_gYAE7vChc4z3UT5oXh9BZSSu70wY2tz4jk4deaYJOPS52-y//?imgmax=800" width="401" height="308" /></a></a></a>Mix the dry ingredients into the wet and thoroughly combine them. Pour the batter into a large prepared Bundt pan. I prepared my pan by spraying it with Pam and lightly coating it with extra GF flour mix. Bake in a 350 degree F oven for 45-50 minutes or until an inserted toothpick comes out clean.</font><font size="2"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfFnxNmAxCmFatZ9InW7jrMSkIIOSYIbLNRxIA_nGTm3RjXhnNQkoZoWZZhEH-PFrtpHTtj2e4IXvO5Z7KVeeLPR6r_A4WiC66AL05-pu64957u5lkYeS83aznmlV5OafTLVPLkhXjga5/s1600-h/IMG_37134.jpg"><strong></strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB72HUs4toJOnGS9ri5RflzGc7t1Zq6BbnMmBEFUdlr_DpZiDO-4AEFiLi-88uadSIcb9ox8kKh-AwFK6syMNzq1PB0bM79RVLleBHBSh1036ad2j8n-G18dkGTF5RD_dLjUnlNrD8ENlB/s1600-h/IMG_37135.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_3713" border="0" alt="IMG_3713" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKX_WXmSEbFimi6hhnw85rJvj7Hp6zp4b8E3_VT439a7gbYr82L5jHhlMpKXr8e7Mbtxw7mTIDnfxpK1XJxyqDC_lv-bgNMOwUeCr54rVNVWjXC5FRAICJefGGI9_U4QGLF4xTF3H5wSk//?imgmax=800" width="405" height="316" /></a></a></a>I let the cake cool in the pan for about 5-10 minutes before inverting onto a plate or rack.</font><font size="2"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZzz3prPk5wZsJN5PWqMpUX-PpKhlfgo6AlErVwNiMOVNSyQUzf04po-7wHcj7vcQtpiDkI0t8q5f7c2leCtbE12YBsCdaZFPj6MmcB4GY4UW0Yq7jBtcPDz-oRC9chI1GOowjCN3Ry_L/s1600-h/IMG_37183.jpg"><strong></strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcL5Oq-HJDqlHG_sK0r16rXssorLGYDPHS3PRU3v86jnj_a-ByvoCqYbXU6IlogBOzbVtSELDrVWcD9I2iQ7obWpGMQ-VzPCZGeZK10f4HZsHUwMxzmHjqdK5Yu1EcDF0KFsodgOwVdFEK/s1600-h/IMG_37184.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_3718" border="0" alt="IMG_3718" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gf1lxMgt_6L204CaRjFe6HRNowMxSUAnjOkF5HxbFAlotLkX-lEsICZ2yz_Q4FwIeaziM-sw7KKv9fqJi5DivnBJqfTir67cQ_AgBZqgW3d7Bjdb3mH9lv3-ZqEv6yuSYTQ-AGP8YTyp//?imgmax=800" width="402" height="309" /></a></a></a>To make the topping, whisk together the butter, cream cheese, powder sugar, and vanilla. Next, whisk in just enough half & half or milk to make the icing pourable. You don’t want it thick like frosting and you don’t want it so thin that it all runs off. I used about 3 Tbs of half & half. This gave the topping the consistency of molasses which pour easily onto the cake but also stuck to it and didn’t run all over. <br /></font><font size="2"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0WTq8iuBYOcnxMr2N7dWFIhi3zGop7DQhdSobXgmZ6sPxTg84BAPb1JbMYL_gLDCQuTDA9O5SovlvaNO0cHquH2HgK6DttpTLRoxY-2BlZBoddQp4Bpw2CQilXn3pcRCu4ihks6shgCV/s1600-h/IMG_37207.jpg"><strong></strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjr5idYkolgWb0_xAjBt3sxzeweGyjbfAEboks30fAwcNnLNbBWliCqXw3eRmerDdLSvKH2zMjBbqMu3ItI2WLfGC4U1ibtBt6e_pTp5cgXV_Achlvc2LFOJul1dX73qzpKyhl7bN3aXQM/s1600-h/IMG_37208.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_3720" border="0" alt="IMG_3720" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNk7xHn2_3HS1r9_iaj9Ud2Dlgx5Fjjm6U_hlIbkMkDJbKEI1PqKGW1pV-H-CF2ARzhH-1DipQBODwy7E-bI7OA31d4EZ0qyHPH-phIrKXIom9hr45HKYy5auCFK7xXNQN1XdhsgdttLJ5//?imgmax=800" width="401" height="308" /></a></a></a>Give the cake a little time to cool down and then pour the icing over it. <br /></font><font size="2"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmuRR_qEr2u4lnPmiHQjOY9F2zUL0X-wRCxC7mUjRXXrsU_ZNfQYPR-YSbAI1v0Mx_GZeTxLtUZvcmuJIy2jsHXfy8KjWN3_MpcASrbLKxCVlDYe1jVEA-pQxKTtFtL-fa_DAuOU09sZk/s1600-h/IMG_37253.jpg"><strong></strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaa0KJqdbZfQKp4_gjGybqSZ1rdpyZ7KhUA_JV0IjK-I2-DRidpDtjRTTInViA01MY4MgrmamOK2JwRzIlo_6n4gJJhrzU-5O5dQT3JARsPJFG0qrXoYM9woQnNxUEeSgtx2SN3bMaN-n/s1600-h/IMG_37254.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_3725" border="0" alt="IMG_3725" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGhvElxPJDBVYwJ6RqV4GUzQmbwPeDfi9Bewqr3zDUk0l08op4xHEMXiGp4aP9wYmtIipce4Z_fnaKgaefOgNeRPK9CMsom8ZTm865vvlGgvr8lJ2tuYW_5UvI-NJqk_0nbWI64XAmhYp//?imgmax=800" width="400" height="308" /></a></a></a>All that’s left to do now is cut a piece and relax. Even though we are in the giving and sharing season, you may be tempted to keep this all to yourself. Enjoy!!! Have a great Thanksgiving!</font></p> Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com4tag:blogger.com,1999:blog-5131770283166459320.post-44436082540735529392011-09-26T13:33:00.001-07:002011-09-26T13:36:35.554-07:00Gluten Free Cookies and Cream Ice Cream Cake<p><font size="2">Well, it looks like all of August has passed me by and we’re nearly through September.  I have to share with you a little change in my life. For those of you that don’t know, I was a Lieutenant in my fire department.  Early this Summer I began preparing for a promotion to Battalion Chief, which is kind of like a shift supervisor. This preparation pretty much wiped out a relaxing Summer. However, I got the promotion about a month ago. It has been a very exciting change but it has kept me busier than I imagined it would. I haven’t been cooking up too many new dishes to share on my blog. Although, I did have the opportunity to surprise my wife with a tasty cake for her birthday last month. My wife will sometimes buy <a href="http://www.glutino.com/our-products/snacks/cookies/chocolate-vanilla-creme-cookies/">Glutino</a> chocolate sandwich cookies and break them up in Dairy Queen soft serve vanilla ice cream for dessert. This gave me the bright idea to make a cookies and cream ice cream birthday cake. Without further adieu, here it is: <br /></font><font size="2"><strong>Gluten Free Cookies and Cream Ice Cream Cake: <br />Cake: <br /></strong>1-2/3 cup GF <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">flour mix</a> <br />1 cup brown sugar <br />1/4 cup white sugar <br />1/4 cup baking cocoa <br />1 tsp baking soda <br />1/2 tsp baking powder <br />3/4 tsp xanthan gum <br />1/2 tsp salt <br />1 cup water <br />1/3 cup vegetable or canola oil <br />2 eggs <br />1 tsp cider vinegar <br />1/2 tsp vanilla extract <br /><strong>Filling: <br /></strong>1 quart Dairy Queen vanilla soft serve ice cream <br />7-10 <a href="http://www.glutino.com/our-products/snacks/cookies/chocolate-vanilla-creme-cookies/">Glutino</a> or <a href="http://resources.kinnikinnick.com/media//products/fullsize_single/s_62013300364.jpg">Kinnikinnick</a> chocolate sandwich cookies <br /><strong>Frosting: <br /></strong>2-Pillsbury vanilla tubs</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLexBXIbE9fHaNSkgKETwZkycBYSvul2yyDDl09ClW7lq_LDL8ORbqFzTRs-OeoEgL9nilVNAqbsvWwdA0jTU-BbIcfuYWK4DWfIpxKph6XdgYg9HnF9DwAM_lXTdy7TRMI_ZIG3XDL04U/s1600-h/IMG_2704%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2704" border="0" alt="IMG_2704" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvEiBPNLD_ABIP7WhK3_WpYgxbKPHyEwnXyH-0Kl9TSwQnojheOEG7TTv7ZVn-9ZK8Htrh19KIaFUtwFw_8rulZSaVOmqiSwuy_ucSVxjkoUaMMaQXJLzjLjESOzFNPlV8Xys2FgPIU1G//?imgmax=800" width="404" height="324" /></a><font size="2">In the bowl of a stand mixer, combine all the dry ingredients. In a separate bowl or cup, combine the wet ingredients. Mix the wet ingredients into the dry until thoroughly combined.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKc63jXvGISslbEkQnq75qW2fzvlo_HAXZwDnX6g4vI2NhM8U2CcU66RaHlrQGGnwK8cPiJn_tpDbw7gMoOw4k2liGpeOUkIRCk5kWeHezY_kiTSymHZVy71STInQCDf-H33LGRmyiyr8/s1600-h/IMG_2708%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2708" border="0" alt="IMG_2708" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsPmKxmlE2DnAq11fcM-4r__9SyvxQ2JBU24VLLjVlDasNc_S9rcCGNKcIamVaMgHQQ4o5Jf4G6Bx77sFmW5eRDAOehUMxgw7h8_KhAVkMESUhcOkMfcHg8ytVCOWK3OEYcpetOAI7nqK//?imgmax=800" width="401" height="313" /></a><font size="2">Divide the batter between 2 buttered and gf floured 9 inch round pans. (on a side note, if you are looking for an easy tasty chocolate cake to snack on, use this same recipe but put it in an 8” square pan and bake at 35o degrees F for 35-45 minutes) For the ice cream cake, bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool the cakes, then wrap them individually in plastic wrap and put them in the freezer for at least 4 hours. It’s best to work on this cake a day ahead of time.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYITAFtySz16AFc05JQR5ancAb3k4G4ITzL_OYEXxYSrGzWzpsQPLHI2KnyzQfZ4CQmTHUcLj_zTDnIk3sFWdcqe4n0wd31neJ1tIT__1YUymyBnQoR0j-se2rrKpRS_92rtk2N6_YrGwQ/s1600-h/IMG_2713%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2713" border="0" alt="IMG_2713" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlQOCRw7FgiXnTmKCiFBmOLfmhRSSEb1UH6N7wSfufl6jnr7X7AzgtLj6Sr5uy-bW3tSWsELSV-kTB5-0aMHe5zN5ciy3QOqBK93bDxj3NM1xo78i04NP9AYIgDTgyELJ68wlOQ1b3kF2//?imgmax=800" width="401" height="313" /></a>At this point you need to work quickly to keep the ice cream from melting too much. I started out by lining a baking sheet with parchment paper. Next, remove one layer of cake from the freezer and discard the plastic wrap. Place the whole quart of vanilla ice cream in the bowl of your stand mixer, add about 7-10 cookies and crush them to bits with the paddle attachment. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtWQNdSXOR5OW6YFWUO5Dul4tWdSRhfFQDYeQFaW0AHcIltlvG1EszblCgKHI4lwAWE1-W2E3E27oRkbfWKSuQAnhpVrgKcM2HZzB4NSb2LN1eKoadOpozYbxwxGlFu39MqmOhFL7S-RT/s1600-h/IMG_2719%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2719" border="0" alt="IMG_2719" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEANhrSJvdiTA7vXf9IYxwhq3Rj6r7FlFtc2Lr67RaQa09fmty6v2IAcH5j2hCFW4bQBeLqcRt00_LM4at8D71357H5rJ_oH7xx0eho-5095sihXsMkYTI5SHletmz4pXB6dXpvAPxSSv//?imgmax=800" width="400" height="312" /></a><font size="2">Working quickly, spread the ice cream onto the bottom layer of cake and then add the top layer on. Try to smooth the sides of the ice cream and fill in any gaps. It should look like a giant ice cream sandwich. Get the cake back in the freezer for about 2 hours. When you are ready to frost the cake, remove it from the freezer and work, wait for it………quickly!!!, to get a thin base layer of frosting on. The frosting doesn’t want to stick to the ice cream very well, just do the best you can. It doesn’t matter if the whole cake is covered at this point. Stick the cake back in the freezer for about an hour. Take the cake out and finish frosting. Now that you have a base layer of semi-frozen frosting on, the second layer of frosting should go on easily.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN16bRfLeAbSzMmrTP6-JMJypFKnAItkhaYOWBJ0l4dgix7NQ6inIl-ME9rorJ1tZMlwdi0t3SkgOHD6ARV9yv_9KhGh7fL89PZBArkZdBAqWP5sackv3h47Jq3P-QJ8EIyLg8j3m7S8n/s1600-h/IMG_2722%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2722" border="0" alt="IMG_2722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxl-eObh2YbqdxIr0ZRDJWztHqVXyvkFdeNdGTjd2JNb1nBhxho4vnWXphxmheOsc3SnJk0HKGntMkWJKEj2ahzcULZctahX7sOIdMDm2IELHpqAX4pmwS_tbpS7U4uTSe2jWNjt9AUqQ//?imgmax=800" width="404" height="355" /></a><font size="2">Sprinkle some crushed cookies on top along with a few whole ones for decoration. Get the cake back in the freezer until you are ready to serve it. I didn’t want to mess with trying to take the cake off the baking sheet, so I just left it on. My wife was too excited to care anyway. </font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_djA4Yaw5YKWBYiKB7T1x78XhlKB1j0sBc1eB2qmXEuIE8cgIKrSRHnnJf76Mcp03sMt9JHIGmLJMNvGyRUkh7X6HEd1ibuz1EFYS1U7jUS62dSGNWssIU0aEKdhqkuqI97hLrypXKpb/s1600-h/IMG_2725%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2725" border="0" alt="IMG_2725" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CBlQUfA99SBp6HIAW55Utdo8Qnx_k-4dSSfBD5prgk85JET8g8Dip8UCOK2wFCSvf2y7AOKIOLLV70VAd9ErI0hC2fW3sBN37GTFwl0nl9DaYVeRMLYUpRmRHb4X_Za9gmcHh7B6sFGF//?imgmax=800" width="403" height="315" /></a>There you go, one gluten free cookies and cream ice cream cake. Of course yours doesn’t have to be cookies and cream, this would work great with Butterfinger, peanut butter cups, etc. Enjoy!!!</p> Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com3tag:blogger.com,1999:blog-5131770283166459320.post-12534161530574343552011-07-20T10:48:00.001-07:002011-07-20T10:49:20.224-07:00Gluten Free Frogmore Stew<p><font size="2">Let me take you back a couple weeks. A Firefighter I work with was hosting some friends over for a 4th of July party at his house. Our families live in the same neighborhood. He told me not to worry about bringing any food because he was making Frogmore Stew for everyone. Frogmore Stew sounded a bit familiar, I think I had it at work several years ago but I didn’t remember it being all that spectacular. My wife and I are also cautious when someone else is cooking and they aren’t used to the precautions needed for Celiacs. I did a quick Internet search and found that nothing in Frogmore Stew has gluten. So what is Frogmore Stew you ask? The name comes from Frogmore, South Carolina. It is essentially a mix of small potatoes, corn on the cob, spicy sausage, and shell fish like shrimp and crab all boiled together in a large pot of water seasoned with Old Bay Seasoning. Back to the party, everyone was sitting around on the back patio enjoying the sunshine and having a cold drink when my friend came out and covered his patio table with packing paper and dumped a big pile of food on top of it for everyone to pick at. Everything was perfect and delicious. My wife and I looked at each other and knew that we had to make this for everyone at our upcoming family vacation. So I went from having Frogmore Stew once several years ago to having it three times in the past three weeks. This is the easiest, most delicious meal to serve to your family and friends this Summer. Plus the presentation will have everyone's attention. <br /></font><strong><font size="2">Frogmore Stew <br /></font></strong><font size="1">serves  8-10 people- adjust the amount as necessary <br /><font size="2"><a href="http://www.oldbay.com/">Old Bay Seasoning</a>- about 1/3 to  1/2 cup per gallon of water- It’s great if you can use 1 large pot but you need about 2- 2 1/2 gallons of water for this recipe. I don’t have a pot that big so I used a couple smaller pots. Just season the water in each pot and it will be fine.   <br />Onion- 1/2 an onion sliced <br />Lemons- Juice from 3 lemons</font> <br /></font><font size="2">Potatoes- small whole red and Yukon gold-about 2 pounds <br />Corn on the cob- about 5 ears shucked and cut into thirds <br />Sausage- Andouille or any kind you like- about 12 links cut them in half <br />Shellfish- Mix and match however you like- 2 1/2 pounds of medium shrimp cleaned but with the shell on, 2 pounds of Snow crab legs, I even used 1 pound of steamer clams the second time I made this.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7KBTDPSgFVMv8PbqbpaNFMivW8YhYXCQ2X5BLjFGRdGidto3SkSrX-ocpcfTtIqLfX5pC4605XHERLnfT9UmlPKUsvCmt6Widi6yrh7gCwQetlotqU4zyX4qjBhx6CbcWKDtggW3fatH/s1600-h/IMG_2373%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2373" border="0" alt="IMG_2373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaSmRRoOboAQP_2ayItAIm9kIN0QSPWan8deigCEntvwB7MXRf6mAZTOPxDTveAAg60LCALDCRrTFThCYZG1vMMmX2dC5CmbCmk6b4ZPuQUL0aJCIaObTVftFmHSKtHew0TcJG34ws-lD//?imgmax=800" width="403" height="314" /></a><font size="2">The view from our rented lake house near the Southern Oregon Coast.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wV5mcBeyPaM9cLF-kg-ZFygdQStGf24bQXQn2wFALmCbKKnM8wvEQEeXAgpwEqfaP2sM6c214B5HD611D7KhsQHbhRhqNdkA9tUDTADDOesistq64XeXHqu4AKxESkla6wUk0gQ5bAiV/s1600-h/IMG_2376%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2376" border="0" alt="IMG_2376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfRZNpCxYguDu-sAFIVtks3gnDyVTEN9Q8eB1GA7FQevQSHdN17E5T_pQ39M-TQwdarvVCqdH80_YV5nLxozVv3QHDDIhM7qddev5DRI9mDssf-FNGlzLmNuKWna1d8vyqahoLVecyrcu//?imgmax=800" width="401" height="317" /></a><font size="2">My first time making Frogmore Stew at the lake. Set out a little bowl with melted butter.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNqNmL60AskzLQ65zpT0_QOcK51Px7E2PvlqT8RWLujQaewvH61bGPkxKWt4ZWbk6MxTLDjHL6joQUnT6JJAbx_AL9QdWbzWSDHv8Jjpz_v41LLBMNZfceP7wqmgAmX6b_0yUL_ZjjHhL/s1600-h/IMG_2642%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2642" border="0" alt="IMG_2642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5UFCYcLrFfVAF8knqF9KheP0Btw7aFV90_g3RHNr6bJONJzAI5NVguHvo_ECaFjuQZpE90UahXs7bl-qGzyMxrPkddQINt2MBI6jO-_ABA-KM3YdEbQUazu9awL8LnLwa76n_QSxGsM8//?imgmax=800" width="403" height="314" /></a><font size="2">My Brother in Law and my dad caught a several Dungeness crab that we brought home, so I had to make this again. Prep your vegetables. <br /></font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQhXWjYcfDqvZABb7hAPUNrg8lxhgoUbmj8XmB2gkTxyRHGsVpegVANueHJKpROx83Tnn3uT5_dEAOgYLuO80MjNatX5D-NNlCgcnCM3aBJXbQ11dgV61NPysZSJf_Me02LEJ_aADpnhm/s1600-h/IMG_2645%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2645" border="0" alt="IMG_2645" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittI7EQ1C2ABZfQE-sib7a-Qk65WCtieOMpK031Ym5pPww1oBU4nYTk53t8rJFtaFb56oycoS2Dfw9WDcP4Ww2FbduYiT9utApupnC237VMbkZQ3bUMEuDsXIOxgc2hgFSqcCjkKz-XKvM//?imgmax=800" width="401" height="313" /></a><font size="2">Add the Old Bay Seasoning to the water along with half an onion and the fresh lemon juice.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-Fehl2iNyibghbLGWZlX14OkN8aDEayWQNAAigQadlY9OfQWxbimzB-b0KVEX_C10YAljMbesL8ytaBIPE06uFRBvf3qSTBuBRDAKEib16nCOLhdlyJEIJOBQlgtEP8mo3ZZEtowqMq7/s1600-h/IMG_2649%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2649" border="0" alt="IMG_2649" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93qXo9yORB3xm1D9QYI_fjmFpV4KyAzeeLx0zZDqAYXVGy-AmZ3RWNr4q1gZd72vPq9fhDqah31q0bt5ASi8RWf3jTiAERbny1GkeaGE8M_iw5sNtP8HiUpfjap-kI14uQg7xRN1_zroA//?imgmax=800" width="401" height="314" /></a><font size="2">Rinse off the shell fish before cooking.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWybwoTkqT5DR-cKfWFd6dA3WgnNieKKgaqsxZryUoItEIFBRMTyHyuS7xGCeNidstkq3tpVXVaqgOLqpWst-Y2SQJliNYRYiq0MZneAPCyt6SfBq6bItLwJ9KL3qjKP5NWPAApUE74PHP/s1600-h/IMG_2657%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2657" border="0" alt="IMG_2657" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzOePVvk6Tdi8R3d-R0DH86WdO6GHhhrZW8aWeaTVAlMo4l_ziLFGee9WJN-sOAATtNbICh3WtlR4cxGxYCdPDQXTSgEBjtVE2u4J3z28Xtlr1SPAi7SdGz41fKZQEtp8CL2zwFgZo9r-//?imgmax=800" width="402" height="309" /></a><font size="2">Cooking is very simple, everything goes into the same pot of boiling seasoned water. It’s all about timing.  Start with the potatoes because they take the longest. Boil for about 15- 20 minutes or until just about cooked all the way. You want the potatoes to be just a bit under done when you start adding more ingredients so that they will be perfectly cooked when everything is finished. Next, add the corn. After 5 minutes, add everything else-the sausage, shrimp, crab, and clams. The sausage and crab are already cooked, they just need to warm up. The shrimp and clams only take a few minutes to cook. Finally, strain off  and discard all the liquid and pour everything onto the middle of your table lined with newspaper or packing paper. If you don’t want to dump this on your table, just pour it into a large pan or bowl and set it in the middle of the table for your guests to pick at. Serve with a little melted butter and you are set. This is a great hands on Summer time meal. Enjoy!!!</font></p> Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com3tag:blogger.com,1999:blog-5131770283166459320.post-17908984407038292552011-06-29T16:38:00.001-07:002011-06-29T22:43:34.717-07:00Gluten Free Strawberry Pie<p><span style="font-size: 85%"><font size="2">I know, I’m a horrible blogger…oh the guilt!!! I hate leaving you hanging for so long. I do enjoy my blog and all the positive feedback I get from everyone. Lately, I have had a horrible case of writer’s block, or blogger block. I haven’t been making too many new dishes to post here. However, the beginning of Summer in Oregon brings on the fleeting crop of fresh Hood strawberries. We have a little berry farm about a mile or two from our house where we go every year to pick these fresh sweet berries. So with Oregon strawberry inspiration, I give you………..a strawberry pie. I do cheat by using a Whole Foods pre-made gluten free pie crust. By doing so, this pie is super simple to make and super delicious. <br /></font><strong><font size="2">Strawberry Pie <br /></font></strong></span><span style="font-size: 78%"><em>from allrecipies.com <br /></em></span><span style="font-size: 85%"><font size="2">1- 9 inch gluten free pie crust, baked (Whole Foods Brand) <br />1 quart fresh strawberries, divided <br />3/4 cup granulated sugar <br />3 Tbs cornstarch <br />3/4 cup water <br />Whipped cream for topping</font></span></p> <p><span style="font-size: 85%"><font size="2">Begin by baking the unfilled pie crust per the directions on the package. <br /></font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimMiqatveYbxONBb4AWZ3JIFgGNe3a1hiMUkD2OlFUO-yFjzm_oKbFKOBUis6zGWjwEbRA3U0N5oGNjKCSC2Y-epU7i4WxBb2JlmFQ8VGwhTNLCYAYV2LDx5uddmtb9dOOSMDFuMxJ0kV/s1600-h/IMG_2195%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_2195" border="0" alt="IMG_2195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKq-lbnfDtYEiENF1vBvVHJ7x4WSbF2uZfghzeiNS-Uja54r6kcgkacevpukh8u3AKPfiomip9Cv-ZdxloVgMoEYvl1HomMui_DXHgydiIGhCilMF66JbZcfe3HWQbhtxHsFyCRYXcIgc//?imgmax=800" width="400" height="314" /></a><span style="font-size: 85%"><font size="2">Next, take half of the strawberries (1 pint) and mash them in a medium sauce pan. Add the sugar. Cook the mixture over medium heat and bring to a boil, stirring frequently. <br /></font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08icrF7Mvcmjlbsg3tn0rquoLhanpGCHz5h7A8HY-GZUyNxlqclJ-K5r-phNtpxPnkVjYUjQ59xPbSKIf-mYsfd13psaWowFIr-KXUhyId7hR1jGH51ZzntPIIFjb0oXUehSJNU8yj87H/s1600-h/IMG_2197%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_2197" border="0" alt="IMG_2197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGzoKQh5dCUvwLBGQ67pcpnWvsZrTw8JkziTTxnJ-FjxVW0F0-QnvqfsgtZrk7Zmo4a6w0Hu0Cnw4FOnraFcI0gVNKvpfYDLaA460kLvS-Jtr2NjHhwkHcCLCSaOwqOtv0V9tE52eGNiX//?imgmax=800" width="404" height="311" /></a><span style="font-size: 85%"><font size="2">Combine the cornstarch and water. Gradually, stir the cornstarch mixture into the boiling strawberries until thickened, about 5-10 minutes. The mixture will thicken more as it cools so don’t over cook it. <br /></font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IfhVt1mDXhYY-jyqOZOgSZl8FLQzEnZv6euafLhruOIYnuveC-RcRPEPahV2SLaRb8wHTNUJdru5mfiYloNOcnFx2nSuyPMRQcTCT1bkkt0XXpSVFo9Huoih7XbFx0sAeaxbEkLvQyLH/s1600-h/IMG_2199%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_2199" border="0" alt="IMG_2199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCl6KSf4RP8uRUGhfDl1myVufhphS4AsIel_qOgOlopY7Rbn4iGvwb3Af7lKKMG7Z3aOXNRxZABcGKOoQsLFKG0tDCRUKK8-L0wPItLVxsunTupPTLjn128TSAjx8kxKoDrJ0lj0OUbL2//?imgmax=800" width="402" height="309" /></a><span style="font-size: 85%"><font size="2">Place the other half (1 pint) of berries in baked pie shell. Leave them whole. <br /></font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaVlWDHBibpjrtGVEybiS_ETyYMEAhuiZfMMvoc2hZxO0h6tyVSxyvwvhQpJr2nRHa6LGdXektn6yFndw5s4IboZ7DcM7ggCGgddi31z2j7ZayyUxRDqqJJyPt0bo_2c96n4ptfLTvKbV/s1600-h/IMG_2200%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_2200" border="0" alt="IMG_2200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCnqSMIA_SRwagnJwC6IfpLZgNZTCmQgLVRXBtTZx93xyLau2NiI9EBqXiiDjMWf8ZLDbvRZh6cK9BQU3bMaNTr_Xf6d9Xym6jWXXli4QXC9E_gNTeGhShSeuokr-bc78qw0kZkPzUbzT//?imgmax=800" width="404" height="311" /></a><span style="font-size: 85%"><font size="2">Pour the thickened berry mix over the whole berries in the pie shell. Refrigerate for at least 2-3 hours before serving. <br /></font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0MVS72aHNeaNRcrkD8wl9MteO40B6HBtThQHwWXRh8TxsHmUSi4q4mcvZbl-cgcCK6gDV25fVKfrZB3Rm79Wkx42VeDg8VqwcWiOh2sudKmtVJeCp3ufdyMy2376v7hFciJKVC25E8pq/s1600-h/IMG_2205%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_2205" border="0" alt="IMG_2205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcqVs89i6NuLlry2CyZWwGx8ARYMZgTymO_oSKAjbV4VAFw9aUTx5kKTub8rpMTmYh-Jwz_0vo9dXLDl0Ep8dFMpwmm6jY_evPaQz77BMmiE_TaZS_PpOtSgQa5VuFRr3Uwvw0g_SJWnh//?imgmax=800" width="402" height="309" /></a><span style="font-size: 85%"><font size="2">Top with plenty of whipped cream. Enjoy!!!</font></span></p> Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com4tag:blogger.com,1999:blog-5131770283166459320.post-16040807180269181772011-04-25T06:44:00.001-07:002011-04-25T06:44:32.703-07:00Kinnikinnick Blueberry Donuts<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhmalw6ZcSUiskWRaNij1Ja0KUP-SbgiZOUWw1zorS6-9Ff-eRyDP18TGFOLfxebMCSDIJcBuqcTtdy9Ftjj_KHFl8khJsDQYCq23U-fUK8DIk_gVd4MT2gel6A6TyVgsMGvYi0BT4olZ/s1600-h/IMG_1646%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1646" border="0" alt="IMG_1646" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2m18oXDfoWrFCT0SlYfeg8yIKV_vwmoVsCXkOaOpGZKjdUMY4xPEG1veR4EGCWCfiEkbggXC5xIBNMT3r1ThyYe7lKRtaQsRg0-RrOYbscS7U7bdcRP7QAca6bivLQF242EBctNQI-1s//?imgmax=800" width="401" height="313" /></a>Hello, I hope everyone had a good Easter. I just want to let you know that <a href="http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html">Kinnikinnick</a> has delicious blueberry donuts for sale right now. If you are a donut lover, and who isn’t, these are the perfect little breakfast treat. Enjoy!!! Full disclosure; I received a free package of blueberry donuts to try from Kinnikinnick.</p> Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com2tag:blogger.com,1999:blog-5131770283166459320.post-18935453807408910282011-04-14T12:17:00.001-07:002011-04-17T15:55:15.261-07:00Gluten Free Brown Butter Brownies<p><span style="font-size: 85%"><font size="2">I’m no stranger to a batch of brownies. Quite often a cheap box of brownie mix and some vanilla ice cream make their way into the grocery cart when firefighters go shopping for their daily supplies. Even at home I have made some decent gluten free brownies from scratch. Not to mention, there are a couple good GF brownie mixes available as well. I have to tell you, the recipe I’m about to give you puts all other brownies to shame, even the non gluten free ones. As an added bonus, these brownies are super simple to make. Up until a couple of years ago, I had no idea what browned butter was. Now that I have tried it, I’ve used brown butter in several recipes. For those of you who don’t know what is so special about brown butter, allow me to fill you in. When you take butter and heat it in a saucepan over medium heat, it begins to melt and foam up. After 4-5 minutes, the butter begins to darken in color and “brown.” When the butter browns, it takes on a very nutty, earthy flavor that tastes great when used with chocolate. <br /><strong>Gluten Free Brown Butter Brownies <br /></strong><span style="font-size: 85%"><sup><em><font size="3">from </font><a href="http://prod.bonappetit.com/recipes/2011/02/cocoa_brownies_with_browned_butter_and_walnuts"><font size="3">Bon Appetit</font></a><font size="3">, modified to be gluten free <br /></font></em></sup><font size="2">10 Tbs unsalted butter (1-1/4 sticks) <br />1-1/4 cups granulated sugar <br />3/4 cup unsweetened cocoa powder <br />1/4 tsp salt <br />2 tsp water <br />1 tsp vanilla <br />2 eggs <br />1/3 cup plus 1 Tbs </font><a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html"><font size="2">GF flour</font></a><font size="2"> mix <br />1/2-1 cup walnut pieces</font></span></font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cr08r9U1dZTqKhQZDe9qgH8MzymO8spwI6BSDDM88HC5J63Kmc9eA3rRmB4xydCvYl4KTtI_VwcODlwYa_mckHYowiIAgP31wgYlO_3kwSDSRRBhntxrRQ2rRdxL-Jc9GTnSEMuzl3BZ/s1600-h/IMG_0347%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0347" border="0" alt="IMG_0347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0Wzc07SlW6aqm8rBqxn4_dGSMbvF-bGqMUOJOXggMA-Zkmctpwua7qF2OsQU1nUOhKX15xVrYh1kAMjJvWHgBTMKf57khzPDNvZYDVQCnV0FQ6aJWuesL-nTlhM66zTmWYAHvxhMRL72//?imgmax=800" width="404" height="315" /></a><span style="font-size: 85%"><font size="2">Start by pre heating your oven to 325 degrees F. Next, line an 8inch by 8inch pan with tin foil. Lightly coat the foil with cooking spray. In a small bowl, mix the sugar, cocoa powder, and salt together, set aside.</font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJG55DZZMxPHODDLvioQBe9RKAYSuu5NiUZxBwFWXN6ozv8WxSRBnq5jqiN8tCT8Pdz1VsLf40w_Bn9mnaAFq_roVecgB5oMrSoXw4dK4LzWX7qhV2xd-dXOMhoHLfza5wEALe2qMZpCQJ/s1600-h/IMG_0352%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0352" border="0" alt="IMG_0352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxUNrGDBttBFu0RoEbodlZBJCqZhCTeIpTLHi-GabSjQVi4Xq_8nszPdioT0qN0GXpKF5bm4Do5iVAf1lKk8RajqPLFOBcQanQe7qlhi4uHv6Xazh9Sh6Zg4QsZX7aRK9fuhOTqh-rRuw//?imgmax=800" width="406" height="316" /></a><span style="font-size: 85%"><font size="2">Melt the butter in a medium saucepan over medium heat.</font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2THlzIdeoh_8yymXv-8RIw-3U7MQ-gkXHVC_UG6j4MdyyFH6onx245lTCfUjIBX68oFeFvKhswa3MW0MMdQYQVe8B9miKjcfP99VLbf4XtKEveikxfjAgAPmac0bJsE6MB4t0hEL2RZwe/s1600-h/IMG_0359%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0359" border="0" alt="IMG_0359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSYi_-eGFxOhosSyFzkPToqpYOoBswDXRUScZTxx4sc6t8RN37_ArUeJ_92EtH9u2B1Dz9aeql8IuJuZBZZTPozw6Fyb30Ut5pRAvlCfFfPjiWYJVX38LrCu_ODCno0UlsUv_dJb-ikFB//?imgmax=800" width="406" height="316" /></a><span style="font-size: 85%"><font size="2">I wanted to show the transformation of the butter here. After the butter melts it is still golden yellow and it begins to foam up.</font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-u2mYPXHxpYdASgGEUK-35bt-HigJJRwv-LR9S4wOa0YuvMgcRPLs5AmJYEDeOi2tnOBMuTLZenGyWGCtKTWAHihRU6k5j5b2h_4e-GaTnA7R5DHjaIYVXBOrQR4p2LNGt29HPF4V2c6k/s1600-h/IMG_0361%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0361" border="0" alt="IMG_0361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTDsVSlVA9TnHtiX7mXihV6bFQ-0AppBRccXI6K-YgRtFMTh5XwT62Y8c54aP_XG6JzIDoJkP_j4YQPI-zH31-UQ-1Oa8H3l8-ott3XdbO7KKqIvN52v2tAL4c5AkwmjsJvlaDWtHf083//?imgmax=800" width="400" height="312" /></a><span style="font-size: 85%"><font size="2">After, 4-5 minutes you will see the butter getting darker and “browning.” Make sure you stir the butter occasionally so it doesn’t burn. Once the butter reaches a deep brown color, remove from the heat.</font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzY8wMINIsbwy5xHU-qog9wou9_PAX8IGlrLa6W721f0y4onJ4NqGMHzNmliVwkF3cS4VfW-M1iENaBb-fjX0nAvkqEgsjACFszh87ooCSAwZk4c1RUBUztty6fNy0cbve7jurOXCpY_uJ/s1600-h/IMG_0367%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0367" border="0" alt="IMG_0367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvolXVPso4xWhFua42o1RV7Oy4TDAvCxgEyFNHRwigU3mrOADm4vq9ltGgqLMzxVzYW6M9PpAks4YCd7meFty_h5nolcTtVTHyev7lW4WyGopa4NmuH1VTnUSq8D0macPxVckuuT3_RpM//?imgmax=800" width="400" height="312" /></a><font size="2">Next, add the sugar, cocoa powder, salt mix. Add in the vanilla and 2 tsps of water as well. Stir the mixture well. The mix will be a little grainy at this point. Let it cool down for about 5 minutes before adding the eggs, one at a time.</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUxFTOsMQGJ-ILoqjIGX7K326E0mC5B4obyRHUoGdY0rYQBpJ1YdrTfQoY7W7CxuCcxzoxfWp79Yu13BNkhgXi7UN82KXUEoW-dDOHdWhps4wi4HeEQ67Yx3dpuCg9y-sZRN9c3HAN__V/s1600-h/IMG_0370%5B4%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0370" border="0" alt="IMG_0370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyO5l415RLM2YX5kQdp3yhar9md-2Zpf7xQSsU2aWHZ1hXYmdJCBAXkOV_WCnCXL6jVQUAHXcyI_6jeUX5dbkh4MX_twn1inuDRqgsjnPBU0_yj-jovo3w1Dak-Nc77ogP5uzdOf4JNcw//?imgmax=800" width="408" height="314" /></a><span style="font-size: 85%"><font size="2">After the eggs are mixed in, the batter will become smooth and shiny. Add in the gf flour and beat vigorously for about 60-70 strokes.</font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-pyPS9f_hQLhnmoPQZ_xXL034wPEewDwaqfDN5BSUPLbEJzBVmOsERvES5GSCVrXoCFuQTcDCFNYlF52DpUbjWiBnpgInGqNKVf5lgEEKlxEV5uPVEdTcjGFVbASwCtyWSxOLmcl7vnc/s1600-h/IMG_0372%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0372" border="0" alt="IMG_0372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx0724MjkLXgB14quTOy3ZhojHnmD6RuDpcZ9FnZpZVSzzYD9R4WODd4mZA4ynUWwM9Pkcq2YZwuzh26ETYPw6KYAVz0b6t7PaVjkR9wzLq7I31lnhO0mya9qkq9cN7uKmkIJ7vXh57xV//?imgmax=800" width="404" height="315" /></a><span style="font-size: 85%"><font size="2">Stir in the walnuts.</font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgE_U3bSkboHgLHKuiEpj-6DNoeghpJsh3-Q06uevLU5SnF1_EYfQbW8aTB7j8ZLbS-a4wARrNXbnWf55_xytac28PCt3Ow-UbqbzyIHM7u5kHIL_72KZ8hTonYErD7wzWvBsw8UWg6Y7/s1600-h/IMG_0374%5B4%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0374" border="0" alt="IMG_0374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdwtFhpgTyaLfvKoXnJzeIxcP8uaUNCDM8OIvAuO6Tg-Xe3h0336o6me26HpIR3C_T1LDKXGeObXpGAD6P-EaGVlyqKO-LyvdpZ6jbw-Cy7HdW187EPfmJHEHg76AnK-zVdDHU1Aw2HDQ//?imgmax=800" width="408" height="314" /></a><span style="font-size: 85%"><font size="2">Pour the batter into your prepared pan and throw it in the oven for 20-25 minutes or until an inserted toothpick comes out mostly clean with a few crumbs on it. Cool the brownies in the pan on a rack. After they are cooled, you should be able to lift the brownies out of the pan by carefully lifting the tin foil on the sides of the pan.</font></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplde_188dXYXdZ83JDMbFhWrY09PomunK_QPO6l0NpGDJmGkwdaTfHx6kRp4xOy4_6a8soQGFuASzEgce2idmhPX0BJNBA2lwUooOFZM0BNvVG3kALQVqMyawqA0gc5JozXNhZCMJMRUs/s1600-h/IMG_0378%5B6%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0378" border="0" alt="IMG_0378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGoljnzqVkSFdwrY25p2YMFxy3LV10MGbdt6nbX1yBNcsua88ykTb9TVHv1M1k3cmX4v5XXIOuxteFQh_OFt8AYyprkiCo0XJtOxycvVM0M9KnOkD40_Z8INh-Y_BUJ6JdHa0K69yB8KR//?imgmax=800" width="401" height="467" /></a><font size="2">Now you have a whole pile of ooey gooey delicious gluten free brownies. <span style="font-size: 85%"><font size="2">Like I said before, these are the best brownies I’ve ever</font> <font size="2">had.</font></span></font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuf6CJqKMPYh0osf99H7a6huONrvgSYRGCx_FPfE-zAbDcyKDnn7MJfMLOy4UjK7oB5_Ur0NISp5CJPo-LYi_oTMVi9ZLjpkoT8gFvb6lBitvNfALWrsktZhsQnmYc7M5_f37GZqnF2HH/s1600-h/IMG_0382%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0382" border="0" alt="IMG_0382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDIYm5197mURSUmQmWVPEZVmst9UnWv95TZmB-kojPRn4ZYbx08rEh6eJcdQPR7dsl20gVcuFuGJd4He8OWwKI4pl9xS0n_rE0MUJQUZYHqzNd5Rwz65QYVgBgAVTh8hOXJf8wGny8JlL//?imgmax=800" width="403" height="314" /></a><span style="font-size: 85%"><font size="2">They even go great with a scoop of vanilla ice cream. Enjoy!!!</font></span></p> Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com7tag:blogger.com,1999:blog-5131770283166459320.post-12276683032630614282011-03-31T15:53:00.001-07:002011-03-31T16:02:20.601-07:00Gluten Free Banana Cake with Cream Caramel<p><font size="2">How in the world does time get away from me so fast? I really didn’t mean to have nearly a month pass me by before my next post. For those of you still with me, I have a tasty little cake for you. This is a banana layer cake with banana cream caramel and roasted pecans. What I really like about this cake are two subtle ingredients that I never would have thought to add; dark rum and lime juice. Both the rum and lime juice are sprinkled on each layer of cake giving this cake a great accent flavor. OK, here we go. <br /></font><strong><font size="2">Gluten Free Banana Cake with Cream Caramel <br /></font></strong><font size="1"><em>from <a href="http://www.epicurious.com/recipes/food/views/Banana-Layer-Cake-with-Caramel-Cream-and-Pecans-233719">Bon Appetit</a>, modified to be gluten free <br /></em></font><font size="2"><strong>Cake: <br /></strong>2-1/2 cups of <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">GF flour</a> mix <br />1 Tbs baking powder <br />1/2 tsp salt <br />2-1/2 cups sugar (divided) <br />3/4 cup unsalted butter (1-1/2 sticks, room temp) <br />6 eggs <br />1 cup plus 2 Tbs buttermilk <br />2 small ripe bananas (cut into 1/4 inch cubes) <br /><strong>Banana Cream Caramel: <br /></strong>1-1/2 cups brown sugar <br />1 small ripe banana (cut into 1 inch pieces) <br />3 Tbs unsalted butter (room temp) <br />3-3/4 cups chilled whipping cream (divided) <br />4-1/2 tsp fresh lime juice (divided) <br />4-1/2 tsp dark rum (divided) <br /><strong>Pecans: <br /></strong>2 cups pecan halves <br />3 Tbs unsalted butter (melted) <br />1-1/4 tsp fine sea salt</font><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGImA_E2lydwe02zhUSIttlsnaR-HTWt9rVP1eHOtRJXynOw63DVOGGEVykjSwuUDVitHAqyAhJlvvPNXgRXg_FxdTy2pFYZ6LsaWy9qO_6y5tA8cAEPIPR5Poovh7yltmNxNhcO2aW-sj/s1600-h/IMG_0558.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0558" border="0" alt="IMG_0558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVvB7NUp0UzGY9E0kotbJ6VKZTgYI6jqQB27Mk1XFsUnYe3eW3FFkqqYoCphUfJalvrzfQq7TG9fUiWhGvuT8tEHWUaj_9SWGMxIMBMeZ0Szros58RMj3E7wyHmaykL7WZsEFhRfzPHxe//?imgmax=800" width="400" height="312" /></a> Let’s begin by making the cream caramel. Combine the brown sugar, banana, and butter in a food processor; blend until smooth. Add 1-1/2 cups of heavy cream and blend again until combined. Transfer to a heavy medium saucepan.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-szv6di6u915fov9aJKLyHZ_1w6L41xlq9G9UsYxr2Pas58stEeNbAJ2useciqxJRS8ZhoHSi4-E_h_rawFTSo7O8SgInpOtof6U-KXaufa-unTRRb30VDpYcnRZKkhBeS1Xz1MwJGHLq/s1600-h/IMG_0563.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0563" border="0" alt="IMG_0563" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QPFa0u3nZZiG98mK2TPT7uxGPA9lbf6pLKGEY-_iHVxsLnvbDcbFg9j2kEsCILMkL012dm_BH7q3BZUVrU8oH0fgInOm2PpeQXsU_LpAiU2-_a0wScnPNNnnHVocNRXiZ_zF1S1pQLdY//?imgmax=800" width="399" height="311" /></a>Whisk over medium heat until the sugar dissolves and the mixture comes to a boil. Attach a candy thermometer to the pan and cook, without stirring or mixing, until the temperature reaches 218 degrees F. Pour the caramel into a medium bowl. Cool to room temperature, whisking occasionally.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY4VfOZ1PaxP40CPj1VlYVDH1qlmQJEAWiB2htIMWlQIC9zzx6v9aeV4Gb4c56yrN9649iuKcY0hKDEy8Rn6PG8EiwtJjxRKZeFztRxZZfY0-KqPjyvWVWqqOnQkX6-TZKiwxE6OkXJcw/s1600-h/IMG_05741.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0574" border="0" alt="IMG_0574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46N0lCSi0U_iBGx7EoFMLDnrHf5mVjXIKvoQ9WbHZxTxegX2RGbDBBkubRlO8bEmMd7TmKB9dslX-SNeE8LO3AO8ELXmkXD0NIDjV4L706LCiPuUl64MyI8_k3Bw5KhwKDTl2q6FKPwn7//?imgmax=800" width="405" height="316" /></a>In a separate bowl, whisk 2-1/4 cups of cream just until it begins to form soft mounds. Fold the whipped cream into the room temperature caramel.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6u6NWmdJXBhwz2JlEJYciSGByuCgC8mC1x9d_fWj6VH_FStgP330uF_i-DGFi-NgBQLkqTd81Q7ioNG-J9bsX06BM012yujd_-NBl-XEQcSvPkziNMXz9IKdlvCPj8bB7sWKE6R-NIys/s1600-h/IMG_05751.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0575" border="0" alt="IMG_0575" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCGpLe3jq7qFo7QgvcjGE6NFomwAZNnPWud6x6MIOqQskTQb5cyDZo_ROGdqAO5Qn3Ov31tdpm5m6TkFDaUqyeoDoe2r1pPGDooJFKRM1i7aZLtXYuYwrsbLHHeXZQ4GoXtDAMIyGO3-s//?imgmax=800" width="402" height="313" /></a>This is what your banana cream caramel should look like. Chill the cream caramel in the refrigerator until it is firm enough to spread, about 3 hours.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdcSc6h0S6KBix5wVR2qT-om-mqSjYom4lGCw2Lsj8A7zPOApOj56U12YG3GU3bq1_HaAwhiER3U296ZycTgTnKbhb9uLTkWlzVmDFysoWRRSye2j42GTsbsvfIb9T93vmKb-34bmlZIi/s1600-h/IMG_0582%5B2%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0582" border="0" alt="IMG_0582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UWvKUplbFtpyyMQEHQS_B8W5pQoCv3T4pfjCz1oC7URNmPBiANMjyCH3WYkIOaMB9WdepjHVjE9y3OQ-wVU6fZh36mk2-vZt4xz5nZ8cX0I6K4zTgNFNR5HXKasy383zmjY_TF3a_TMw//?imgmax=800" width="403" height="318" /></a>Let’s move on to the cake. First, preheat your oven to 350 degrees F and butter and flour two 9 inch diameter cake pans. Next, sift together the gf flour, baking powder, and salt in a bowl, set aside. In the bowl of your stand mixer, cream the butter and 1 cup of sugar together. Beat in 2 eggs. Next, alternate adding the buttermilk and dry ingredients (gf flour)  into the butter, sugar, egg mix until thoroughly combined. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lNpozLKc6k81oR7E0KYMKAViTdZr8z95eobGloWg1ovOj679umGc4OOZWSoeccUe0_Kv16d7KI605pLaasjy-jT55oW9qZr5ESvdztF0TtHCOGQdMoOwoSJ6h0fRxBPWZrV2EhuTFGmM/s1600-h/IMG_0588.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0588" border="0" alt="IMG_0588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Tyqh8oaXvRq2LjZJ5NtX-YlWXIp2VD8ruUBvO3BKSwbimR6scnskJwpg6VFpasQlIkSFX29ZKKJdEvmmoz8Xc4uCflTZq0RettbNGMBrE_3XU1aLmpxC8WHQyp72HF866bLgBQG0cUKH//?imgmax=800" width="409" height="314" /></a>In a separate bowl, beat the remaining 4 eggs together with 1-1/2 cups of sugar until the mixture is thick and pale, about 4 minutes. Fold the egg/sugar mixture into the cake batter. Finally, fold in the bananas. Divide the batter between the two cake pans and bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the pans on a backing rack for 15 minutes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcYXrdfiWMxRnFfsiG7vv74yv76XRwahSorwae2aKO7sqQQNTLdLcoELSndsVzC87FHcEz87x6tUGkRNgUcmWmQ12etNbH3SHXNXiplLxAugSqjkelEW-mud-v9mfgiox2RgUd8l_CZxu/s1600-h/IMG_0591%5B1%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0591" border="0" alt="IMG_0591" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExbqMkmTfmWuInt1MOEok5wyCF0GuujznZTOtt0UyA2zb_UF5Ny08U3QxxK3Mk8vwbPcY2BLrimXvlKY4jnWfkwsYOmgWHJGqFwLkg0C8_tVz3m_q4hdudSwiRsQa4dR0mFK4k8_DUiGP//?imgmax=800" width="402" height="314" /></a>After the cake has cooled in the pans, invert them on to a backing rack and cool to room temperature. While the cake is cooling, turn your oven to 325 degrees F and make the toasted pecans. Toss the pecans and melted butter in a medium bowl until well coated. Add the sea salt and toss. Spread the pecans evenly on a rimmed baking sheet and bake for 10-15 minutes, until fragrant and slightly darker in color, stirring occasionally.  Cool pecans completely.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB3k0oTGuDooY5C4g9R5C78cXKX9ZhZyWjzEOeW7TZjt8ftQ_XIxtQr7LpUerTzIFXpXR_B3cTgJloYEbb3_HiwdoGXd2RtcJx5FKRAvCNN2-xvSejGSOHErG66dFaMeAsRRtzGex1it4/s1600-h/IMG_0605%5B1%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0605" border="0" alt="IMG_0605" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQf5LIelYbB5yNm2O0CpEkkBKg6iBmM_Ow5TVE2SSVXs5r68AyhvDVXaEe5yh_5fGvNVbgZK0HKsMh8R3bOpP0xf27cm36LRjM96br-uC0Qv831k1cG5kRzb9akHb6XuI91Zum8iJSgFU//?imgmax=800" width="402" height="313" /></a>Let’s put this thing together. Start by slicing both cake rounds in half horizontally so you end up with 4 cake layers. Place one layer, cut side up, on a platter. Drizzle 1-1/2 tsp of lime juice and 1-1/2 tsp of rum over the cake. Next, spread 1 to 1-1/2 cups of cream caramel over the layer. Place the second layer, cut side down, on top of the first layer. Repeat the drizzle of 1-1/2 tsp each of lime juice and rum. Spread on the cream caramel. Repeat for the third layer, cut side up. The fourth layer goes cut side down and is just covered with the cream caramel, no rum or lime juice. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6Hjw66o8wEqnuWceQn5JWHQ25z0nkX6W1eWSy2jLgDpuGBltwnN5h0Znks-3XgaPEN_l5GtUcZqupNz1hyi8ax5Vkfl91kpnA4MWMmICGji_hZjQVZnK8VZnfJIZDJtp-PUmok0SdKTp/s1600-h/IMG_0609%5B1%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0609" border="0" alt="IMG_0609" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiiPj4qZeqhCYVkDjY684aIt_F6RJFaW1oA2_x8FbgZyqAXsv8iHbohzEy1-cn7Gc5irGUpMlcz_ipInig06r__jvBfjPjhKsBiXzWnOl6AEpgnNe8HW8lGORWFJx29Ynpx93khppYyz6//?imgmax=800" width="404" height="314" /></a>To finish things off, I spread the remaining cream caramel around the outside of the cake as well. Top with toasted pecans and you are in business. Now, this cake should be refrigerated to keep everything firm before cutting into it. Unfortunately, I don’t have that kind of patience. I cut into this cake immediately and the layers wanted to slide around a little bit. Be careful if you don’t have the willpower to refrigerate this cake until it is firm. The flavors in this cake all work together beautifully. Enjoy!!!</p> Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com4tag:blogger.com,1999:blog-5131770283166459320.post-50838074338739957672011-03-01T21:35:00.001-08:002011-03-01T21:37:52.278-08:00Gluten Free Buttermilk Oven Fried Chicken<p>Thank you to everyone who responded in regards to what I should post next. By a narrow margin, buttermilk oven fried chicken won out. I’ll post the banana layer cake soon.<br /><strong>Buttermilk Oven Fried Chicken<br /></strong><sup><em>from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001536648&package_id=1728775">Cooking Light</a>, modified to be gluten free<br /></em></sup>3/4 cup low-fat buttermilk<br />1 whole chicken cut into 6 pieces (2 breasts, 2 thighs, 2 drumsticks)<br />1/2 cup <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">gf flour</a> mix<br />1 tsp salt<br />1/2 tsp pepper<br />1/4 tsp cumin<br />1/8 tsp red chile flakes or cayenne pepper<br />You could easily add any spices you want to the flour mix to customize the flavor for you and your family.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUVMZBl4TnKbOWSDBHVsqM2lvZYFcCoFxN-2shx6WrnWLVfc0PN1uxIJ-wCgk7Ubs7ewkMjaUkj7k4gSc_uhJIzosvFnMDUlJAnC2sm5GNd50fUQhhWmxgy7eSKLJuUNJCZf68PNeo31C/s1600-h/IMG_0385%5B6%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0385" border="0" alt="IMG_0385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFVgzzhr5n3VFdBTskUC6zbJ-nx5PDXBWja0RpCiVed89HxMSMQbKkABHW-JRxCvbdy0Vyd_RKZVj-3hGvZwhLa0hDc5RnLdXspP94TNQ3xShhLx8QZ1skkvVunboIuUu2IbeeE00_1tC//?imgmax=800" width="402" height="317" /></a>Place the chicken pieces and the buttermilk in a gallon size Ziploc bag. Refrigerate for at least 1 hour or more.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JlCWflvNyf0JbloIuXkSb9Jlbod8IlUOHSBocn94Ckqwv2_74kdwkmT6dYrdRHClKrWwvS876oIiCsCZBMWAWZT423jYRyqcOjWDPz4k4BMkr2D3iSdIbo1deryF9cx37oNbGZYrzBco/s1600-h/IMG_0389%5B5%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0389" border="0" alt="IMG_0389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwAgPmXWH-uHXQi4TD0Z1amGq90eN7FlwW_4DCxIb5dGYOvU4VzYBO-9MK-Pb5Ez8gb0rzzhJzc5wHby-VBuwWHVBWhfOzsLDWl6csx6ZKmio9bYgQCwt9cG2KkqxJUUkSZohSehyphenhyphenlbva//?imgmax=800" width="402" height="313" /></a>Place the flour and spices in another gallon Ziploc bag. Pull the chicken pieces from the buttermilk. Allow excess buttermilk to drip off and then toss the chicken pieces in the flour/season mix one at a time until well coated. Discard the buttermilk. Place the chicken on a parchment lined baking sheet. Finally give each piece of chicken a light coating of cooking spray, like Pam. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzWpVWoiRmNJ4xgfKxWDNt4_QYIBGW0SDnbwwDfUterJJmvLTlsXtnTqjx4OJWKn5KRMM5Pxv-ZWvGWWNCcRitCkahH_BlNFwpqStZ68yDbRkY_raZ4xpgBhEAt6OCEi9jt4_CfNaKtOz/s1600-h/IMG_0391%5B6%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0391" border="0" alt="IMG_0391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-cOXAgCh8TdFUdbevNk0aBe42WvQKLsJoEU3BnN1lACsnATRMjFU8XC27KmSbJF2p3_1YhMQ-rdhzd895Y-JiIoWNh7MXv_JbV12gg_La2gZopHhlahR-o8gZVXsw6CKUR3scK83JiRn//?imgmax=800" width="403" height="318" /></a>Pre-heat the oven to 450 degrees F. Bake chicken for 30-35 minutes or until done. Turn the chicken once after about 20 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWtzEWaQAfgyhCnG5BuiHQUny4PWbWMtH1Z3zWBm8HwpJYI20JcIrGI6ubG7oxI7S3QLZtPNPde3PkNgVuJHLvjCnZDKf2f0x1vjlgbsPRtZdFa_XLkY_rd7cLuTUAnAO0JWTPGg45WeU/s1600-h/IMG_0401%5B6%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0401" border="0" alt="IMG_0401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9hTLhxtVrn5nytkjM8aPQ9Wlo9I5gsd5MdzjxhFDZLpMQ40L7mTtcB9okReAmBD3orbJ8lpqE6ZcbetjWb8lihek4k-DV4HRwi5s92L5vY1l-wUeIpB6BTQ8lG-KDZGfmQP2qz5aEzae//?imgmax=800" width="403" height="320" /></a>Serve the oven fried chicken with your favorite side dishes. Check out other dinner ideas over at <a href="http://glutenfreehomemaker.com/2011/03/gluten-free-wednesdays-3211/">The Gluten Free Homemaker</a>. Enjoy!!!</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com5tag:blogger.com,1999:blog-5131770283166459320.post-63634193698159643592011-02-28T11:35:00.001-08:002011-02-28T11:36:35.970-08:00What’s Next?<p>I have a few recipes on standby waiting for their grand appearance on my blog. I just thought I would give anyone out there who cares a chance to tell me what they would like to see next. Here are your choices:<br /><strong>1. Brown Butter Brownies</strong> (quite possibly the best brownies I’ve ever made)<br /><strong>2. Meatballs</strong> (as in spaghetti and meatballs)<br /><strong>3. Pork Chili Verde</strong> (a Mexican chili/soup/stew meal)<br /><strong>4. Buttermilk Oven Fried Chicken<br />5. Banana Bread<br />6. Chicken and Rice Casserole<br />7. Banana Layer Cake with Cream Carmel and Toasted Pecans<br /></strong>So, if you would like to tell me what to post next, just leave me a comment with your choice. If there is something not on the list you would like me to make and post, let me know and I’ll see what I can do. If you just don’t care what I post, I’ll pick something myself. Take care, Brian</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com12tag:blogger.com,1999:blog-5131770283166459320.post-23725749565023188632011-02-23T15:08:00.001-08:002011-02-23T15:10:53.371-08:00Gluten Free Fish Tacos<p>Alright, after yesterday’s post I’ll assume that all of you now have a pile of fresh <a href="http://fireandsalt.blogspot.com/2011/02/gluten-free-corn-tortillas.html">corn tortillas</a> waiting to be eaten. So, what can you do with these tortillas besides fill them with cheese and make quesadillas? Well, I made Mahi-Mahi fish tacos with them last night and they were pretty tasty. I recently received a cookbook called <em><a href="http://www.amazon.com/Mod-Mex-Cooking-Vibrant-Flavors/dp/0740768654">Mod Mex</a></em> by chef Scott Linquist. (Full disclosure: I received a free copy of <em>Mod Mex</em> from Andrews McMeel Publishing to review for my blog.) Mod Mex is short for Modern Mexican. This cook book claims to be a modern twist on Mexican cuisine. The Mahi-Mahi tacos stood out as something I needed to make and I was not disappointed. In addition to fresh corn tortillas, the recipe calls for a chipotle aioli sauce and a citrus-cucumber relish. The relish was good but I think the chipotle aioli sent these tacos over the top. The aioli sauce has the perfect blend of sweet, sour, and smoky chipotle goodness. Here we go.<br /><strong>Baja Style Grilled Mahi-Mahi Tacos<br /></strong><em>from <a href="http://www.amazon.com/Mod-Mex-Cooking-Vibrant-Flavors/dp/0740768654">Mod Mex</a> serves 3-4<br /></em>1 Pound Mahi-Mahi fish fillets cut into 2 inch wide by 3 inch long strips<br /><a href="http://fireandsalt.blogspot.com/2011/02/gluten-free-corn-tortillas.html">Fresh corn tortillas</a><br /><strong>Chipotle Aioli<br /></strong>1/2 cup mayonnaise<br />1/2 Tbs chipotle in adobo (chopped)<br />1 Tbs green onion (scallions-chopped)<br />1/2 Tbs honey<br />1 tsp fresh lime juice<br /><br /><strong>Citrus-Cucumber Relish<br /></strong>1/2 of a cucumber (peeled, seeded, and cut into thin strips)<br />1-1/2 Roma tomatoes (cut into thin strips)<br />1/2 of a red onion (cut into thin strips)<br />1/2 cup of shredded green cabbage<br />2 Tbs of cilantro (finely chopped)<br />1/2 of a serrano chile (seeded and cut into thin strips)<br />1/4 cup fresh orange juice<br />1 Tbs fresh grapefruit juice<br />1-1/2 tsp fresh lime juice<br />1 tsp kosher salt<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMnVxcKbxm6fOW4aFrpIjFuqrrtLHAaYtUq72OKA6vsgvvxDuOLU-SwYiCtEOvg2_IvVcxkE0iiI2je3HjS-IQKp4ulw1GoSC65rItsbdWI9-zg8PmsXiaTWbd_7tMYhmUotzBZkB3t2D/s1600-h/IMG_1364%5B5%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1364" border="0" alt="IMG_1364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUszVnLC1tddkXykvZ656PWO88v4gWvIemRZrKQ7Sozi2TmZSTFRNLNuE7LXJnlprELnQV3N9Nrc4011R5K_YCARNwOWpT-vIAYu-2BkzQHWDsb8mKk6ET2qdlGs0jNUg11rG-5TVINkJe//?imgmax=800" width="403" height="314" /></a>For the chipotle aioli, simply combine all the ingredients together in a small bowl.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZNp8HpzJP_Uc-SFudQKkx817T2wUAdUJGEEpCoz8ifEnRpea58Avp6LWlf82YytmN-J_WqmHnEJYdWcbF6SrJKkpGVdEldq9_k-GdK3Uc4fL9pru-bLQS-jXS8stNb-yCWmKfnajwWFh/s1600-h/IMG_1367%5B6%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1367" border="0" alt="IMG_1367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5Ms9_Px4XSlwAzuG9FTdpyHnNyNDw05anm27Ob_exNgoYbEgs7nUXknvJSEF2qXVcEwJued9IbUGe2mm2LwX346fGFICTF1OZPXMqZtnEzzlcoL77JeOYDZ5cEUex9VbxBWqT2jFuhXt//?imgmax=800" width="403" height="318" /></a>Stir up the aioli and refrigerate. You should make this at least 30 minutes ahead of time to let the flavors meld together.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrinkTNxkPLPd5y_5nALPUqkKrsjIFfZUiry5n5Z37Rc1vGGFrgW84l0XaJOto5HlUT670Pssf992fz7ePnJAvha_DK8dE18Dw6p__jt3kO0oWkv0yZgjqVRWQYTKctR9ArPkJBIxNTh5/s1600-h/IMG_1371%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1371" border="0" alt="IMG_1371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzeFPo52ZMOM1y-ddT1NpYolWdemhjDr9xiO8Ztx7vuz-sQ-xR9sm-rhUM6kdbR5DDHMFGHGK43ymj5SJaDdIf-j5t0e8RdLrE2yFLDNVFS2uzjfw6_AHlH6Fn-pmlI04QkFdOhzBvIEcM//?imgmax=800" width="414" height="318" /></a>For the citrus-cucumber relish, combine all the ingredients in a medium bowl. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mbCIAB1IsywxAF-_e0l6kc6EtfwzOaN8w0cFYCu8Bm_Exk3nPZ5XFp58U58hs7XcXDRIlCWG6nVaRHKPPgI7Sr9HMhY1Y5lzM6ncrYu4fkycSVnGgdhyHN94-nXCoGZxOpzBg5JJrZXp/s1600-h/IMG_1374%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1374" border="0" alt="IMG_1374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF40tiPgHZdJ5WavnKA7Syfil2imlmWhIjF4JhGmRDRZwlDuXppXs8G019lWnbd49f_G9EEVuZdMR3isuTPRXuHz_sKUbuqU25xA1mL3moEXrBxN9Vehbxquo020-xERZe14zK_QrgpP9//?imgmax=800" width="418" height="321" /></a>Stir the relish and refrigerate. Again, this should be made at least 30 minutes early to allow the flavors to meld.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjGwXlETNGdCZ0KUqXLAFyGna8DSfmA2D3ds3tG2MMXkqwHcZZTtACkOtXt6aYocOsJLERZ10T1ZzV5gxZvzyFXyq6jZF5lWWZq5L0ak7rvQbAXFZ0nMFDdrKBi6yYWVWFK7OPDEy18v_/s1600-h/IMG_1385%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1385" border="0" alt="IMG_1385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XYNOuskimMyWiGTNzoigkb4mWjKJ-ZMmyYCo4nMgF6y2lt9-vry1aAA84t2Cyu1A5_VMvaLWgXz5mBxb6NO9KnnuXkEJBz4f0JmfzgXMFEkAZn9uWmc_yUXzCUoikp9WueYwqokuKYul//?imgmax=800" width="427" height="328" /></a>Next, portion out your fish and grill for 3-4 minutes per side or until it is cooked all the way through. This is a great excuse to do some February barbecuing. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqRZt1321eombzGmmUZlot-SsN6lV_rEjArteeDLUY-iIcnyPHP-rkahH8OEukB-ZH6STQdxNjA9qBKrm0r9FymrJ8Gr4E3ZjJJVON-NXve_gU9iy96VlCt1XJv9CeyZxmugcmf8ykn_F/s1600-h/IMG_1388%5B5%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1388" border="0" alt="IMG_1388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9u0tibgMG_luZTiQLQhKgbl8siYfXmUjwyLfEelE51kpqLPQS2igKoMW4IDpRmgePg5oHOPXXR_FlTeoPqiL3OTYuLmxnOPITh4uy_TqUQPPClNBkP0C_HwZtvM79ht9p0msDSOKZLu0M//?imgmax=800" width="444" height="345" /></a>All that is left to do now is put it all together. Spread the aioli on the tortilla, put a piece of grilled fish on, and cover with relish. These tacos are great with a little sliced avocado and fresh lime juice squeezed over the top. Enjoy!!!</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com5tag:blogger.com,1999:blog-5131770283166459320.post-40911861919602726172011-02-22T10:17:00.001-08:002011-02-22T10:19:15.589-08:00Gluten Free Corn Tortillas<p>NEWS FLASH!!!! You can make corn tortillas at home and……..wait for it……they’re gluten free! I know, this isn’t really breaking news. When you have to make all kinds of gluten free food from scratch why on Earth would you want to make corn tortillas? Especially when you can buy them for cheap anywhere. Well, like most things made from scratch, they just taste better. Besides, they are soooo simple to make and you may just impress someone with your ability to whip out piping hot fresh tortillas. You really only need one special tool; a prensa de tortilla, if you habla Español. That would be a tortilla press if you speak English. You can find them for about $15-$20 <a href="http://www.amazon.com/s/?ie=UTF8&keywords=%22tortilla+press%22&tag=googhydr-20&index=aps&hvadid=1421119977&ref=pd_sl_986hsmazbl_b">online</a> or in a kitchen store. You will also need Masa which is a finely ground corn flour. Another name for it is masa harina, not to be confused with corn meal. Let’s get to it.<br /><strong>Corn Tortillas<br /></strong>2-1/2 cups Masa flour (I used Maseca brand)<br />1-1/2 cups warm water<br />1/2 Tbs kosher salt<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMchu1YUlN8Ha9pkIq71HlVwRWXzkEBulCFE_Ltv0aT0hVC_C9Gw30NMTHfHZOl5QQqD8jDH5cPOiYU6CRK4VtrFRe_HLFaVpQLfHpjJ1KoBCKm_nXUuJqoo5dPFTsrWAaRRtMKE43ijMM/s1600-h/IMG_0553%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0553" border="0" alt="IMG_0553" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtvVlMZH4BuP00XYvYf250q0d5HGGLK3c9TTlDJnrf2NVqUUKWbOQON8QFPW6Jm-8kgAzh05jqwetnG42W3urmkNR54TIMd8h9ND27OALTs-dhyNf7h9nHGjO2OnrXQKSnxdiPK-iXmWQ//?imgmax=800" width="427" height="328" /></a>In the bowl of your stand mixer, combine the masa, water, and salt. Mix on medium speed until the dough forms a cohesive, but not sticky, semi-firm dough (about 2 minutes.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Kky5R4O9dsdtZ8uEuXQwfKbMet92-ybN0ySCUVDao2jWeNt4kINTjDBgN5dqEj0dPiOsSj-64WUk_USjUFNtFT7VfB-he4GHo6LqRZnzD4hApUTlYOucTHt2gfJlGm5oIpFx3rns7XEb/s1600-h/IMG_0554%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0554" border="0" alt="IMG_0554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-ZdlKJ15GyuQsOUGNZNPDiQwDTSTm2OvGypx59FBcUEy7V3LQsYIgFYmA3vceuC8Sh7kTnn34s1qVcoEX_rd-NVff_5KB-a4sikYT5XqjI0iDenLux8F6QNDuFqj8jA9qVvUTfpr-QV_//?imgmax=800" width="437" height="336" /></a>Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and even up to 5 days.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSxRXbLGghokpdIFmRWXGmUDRLEWQNZKV0W3I962GnykkxVAtDwTQnf8LWnS8jbZlWJs3YdYPXhJsEauiClkK0_KTuAwnAzV57q2HOsuaOLl_rM48EwQcqg5arnkQHPnn7a7aarQkMzmJ/s1600-h/IMG_0595%5B5%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0595" border="0" alt="IMG_0595" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHOGJ6_qskBkJevJjTYBVmK9PG2mJAlreUqFjwPolDNWffOyv-RgTiwRpq0zyCZ9yT5pn36TDFVgdZPe3tN12H1rhfwDmluIhVwGYgGTZD3rmkyo-2Vg-46z0PscOb-sKU9sXGJwF0dgE//?imgmax=800" width="445" height="346" /></a>Cut a quart size Ziploc bag in half to line your tortilla press so the dough doesn’t stick. Place one half of the bag on the bottom of the press and use the other half to place on top of the ball of dough before you press it. Roll about 1-1/2 Tbs of dough into a ball and press into a tortilla. You can roll the dough into balls in advance, just cover loosely with plastic wrap or a damp towel to keep the dough from drying out.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDln_2yRy3Mb0UKZNtKUGec7f1XaneHFxUjXLN4RKHEDgF_1nucfoxoW1QhGQUwR_gcnoo86oZ57-1S2Iyrc7vd4BKSdhbJpFr9ag3a0pmaJqpFpjZ4T6KGg7IKsqUsU3QGRl8xjMWBQeH/s1600-h/IMG_0596%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0596" border="0" alt="IMG_0596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT67DQnWKOrWSUD2HFOOrPft8iVbd5uc0zKqn0xer9N3hLkESM-wFrUTbfc9yU-BiWKv1LGF6iQu6C9sWvDHlP3RWAh6lfGBxZa059WHnt4uCiDLmkLyB_0c7ewGRh7tsZDCq7EEXsrNCM//?imgmax=800" width="459" height="353" /></a>Check you out, you just pressed your own fresh tortilla.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjT3NgR0pS-RljVA1jmkCmVBjPiHcG90_H_2ff1fpTQM1OcB-kD_KHnUb_ovTC3apRVZS_oQCEDbICWqe6mBwyehow20jgesTWR8XIm1jDks6A2nyXbrqX7NEokNUz1oupTzyj-4GxO6MI/s1600-h/IMG_0598%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0598" border="0" alt="IMG_0598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXY-Wnw1pcSuPo48MS-fxgO9Ux_OzNIPb3r_HHOH3n2hwU6u26kMXPJpXelHEn7eUytYcksfTa8CmDw3L2tOkR2CBHaaUrY5k6CZ0efduo13t6VTVK8fAT2YGA8aRw55QPHq_fGQmb7t6//?imgmax=800" width="469" height="360" /></a>Place your tortilla on hot griddle for 2-3 minutes per side. Do not oil the griddle. The tortillas should get a little brown on each side but still be soft and pliable.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE408R7j7YNvZI1LPcYKv1pZTov8RSRByedbSMLmbliRmF0tHZw9UBVyn7JojYlKf5r_sMvN3zBwcsvYijR_HHEZCDkdPb4VWXTL8iwHkkt3rIzU2ETZuJq90N-wyCauwaiS67tPqv8YXH/s1600-h/IMG_0600%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0600" border="0" alt="IMG_0600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fgCnaMD1KVg2uSVE7hwcmmCeBPYSwVYOAwJglO27Ao-GSyl-lnj4uJIqcK2MdD-mZJxRUAlO-_o5ZwXuf3fukwa2et6WkmBKqF7nNtzYz9F77JDgi_H2hnDuJ15EecnnvGO4JmhdvC1q//?imgmax=800" width="476" height="366" /></a>This recipe makes about 10-12 four inch diameter tortillas. You could easily double the recipe if you need more than that. All you need now is something tasty to roll up inside your fresh, hot, homemade goodness. I’ll be back soon to help you out with that. Enjoy!!!</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com6tag:blogger.com,1999:blog-5131770283166459320.post-49219090190803934722011-02-19T12:55:00.001-08:002011-02-19T12:56:36.160-08:00Gluten Free Donut Review<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ__t8ylvXZ3EZhPsqcql4QLzk22fP7cAxCOTa9MLYqkQm7GpVALlfPyEzCOkWqa6OiwASCSzLasE5mAdzMdXZhmkudPbd3_-weqiBy1xub5WVviXa61PqFs9LsbMIUHHIrYh4CMasw2It/s1600-h/IMG_0530%5B6%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_0530" border="0" alt="IMG_0530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGFDauEG4Bl6slDoPtJqPKxDDrnLsthAlhb7Io-jZTDkPTEvyBw6GQ5sN7cz-pBKsVKUGoiGoZ2eR3tTBkBrYtuBea51PNwY9UxBj5vkjDxfm2sI71DsDwdY10NR7EHSu3ya-CNSzvYB2//?imgmax=800" width="405" height="311" /></a>Full disclosure here, I received a package of gluten free cinnamon apple donuts to review from <a href="http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html">Kinnikinnick</a>. Yes, <strong>I</strong> received some donuts to review but my wife did most of the quality control testing. I did manage to get half of a donut before they disappeared. My wife has been a fan of <a href="http://consumer.kinnikinnick.com/index.cfm/fuseaction/products.home/productcategoryid/17">Kinnikinnick</a> donuts for a while now. These new cinnamon apple donuts are every bit as good as their other ones. The cinnamon apple donuts are basically a cake style donuts with a sweet glaze on top. Like most gluten free donuts they are a little more dense than a traditional non gf donut. However, the flavor is great and they are delicious by themselves or with a good cup of coffee. You should check these out while you can. The cinnamon apple donuts are only available through the end of February. Enjoy!!!</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com0tag:blogger.com,1999:blog-5131770283166459320.post-38955079878237082572011-01-24T15:55:00.001-08:002011-02-17T12:24:45.963-08:00Spiced Chocolate Torte Part 3…Finally<p>We have finally arrived at act 3, the chocolate ribbons.<br /><strong>Chocolate Ribbons<br /></strong>7 ounces white chocolate<br />7 ounces of bittersweet or semisweet chocolate<br />1/2 cup of light corn syrup, divided <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge61tuQd4fr9kMtq9H2dTBTlNnvITlBR0ovMx4ARmyZe1slpObLBp3FaMdub0oyWmyN5v8PbYjY_-GASWc37Pxw4wuMahXYkbt3YClVMFCLDKqzrOALeg4GPfuyddAVOGvx15HGgz7wu68/s1600-h/IMG_1544%5B25%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1544" border="0" alt="IMG_1544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTjuuMv8F35Y9S4B1_7UfmBW1O5cKUk4shAEKRpAqT_d2pmG6_b3LmCRCo6toGO7rWXbrBjvXfcHno_OdCCjMHPWqzrpRSIDzWqotpAl1eMdDXv7e-WdciGAQZoZvVLQRTgki3xIfLS46//?imgmax=800" width="407" height="310" /></a>I set up two double boilers. Melt the chocolate until smooth, then stir in 1/4 cup of corn syrup into each bowl of chocolate.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVApyuvaK1IImQhdMGTKCjfkumEmeddNu7Vnar0bImidbpKuY0IBtKQzIRjpu8PJ-FH8NUhvAPL6eM-dWx-WrBRDeOYd_ZYa9Jpg4z4tHV4Hy1xG14KtZHGOdqNUKlWp5135XNth-0smMj/s1600-h/IMG_1545%5B8%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1545" border="0" alt="IMG_1545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnQaZjQ6KBRiIssLwN843CPnqbRWt_wKGvhEdEYebG4AkOoYtn3smcInJSC0BMFq2LbvH2jdEOsBTvRWDkGhbe1QEk5KnBo3o5QjvBr8CtlHL-qlB3PNGwb1y1b_SkksiaDc6XiFmv63Q//?imgmax=800" width="404" height="308" /></a>Pour the chocolates onto a parchment lined baking sheet and chill in the refrigerator for 30-40 minutes, until firm.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnTpyaMz2e_hsPt1BnjOG4v0yQBb_TQwkikLivOAMSTMcwdC-sfCJTwzjtk4_hrLoHh3m-Ea6JcFQD8VAvNO08uAT7UpQyEG5YIrr42jHwB6nraUkqI1pbRjC3NXUqz4ZN7-mYlfd29tB/s1600-h/IMG_1547%5B10%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1547" border="0" alt="IMG_1547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWIb3QH7h1H85spJRgMLpJ_HV2arWHTDoOWv7Hi1_UgQsfcV_WAcOBOEEqwsphEmcnewZtLAcILdkrlflLMSIojCvMbDNC7VxMVJcCDTgpQ-nwirhI9O9Z9C5dwPhv_bZo-wY1_9VpwGq//?imgmax=800" width="401" height="305" /></a>Next , knead the white chocolate several times on a clean work surface. Shape the chocolate into a ball, wrap in plastic, and let stand at room temperature for 1 hour. Repeat with the semisweet chocolate.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8k4rBjL0RF9-Mar88tf7aRjv3ZHyg2fmZSC3OR5TroTctAr9BsTf-3AA0gR2y5x0HRh6v0iZ6yGBGwcdYr4SWOw55dxexT9_HfEr8qRQ8Mw3bcYbisHfLdC4755gJFyx0SjvJ0HJYK2_/s1600-h/IMG_1552%5B7%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1552" border="0" alt="IMG_1552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTYMF3eTN0wSxMxELdpAg69ofPM_OrjFWuyfgzUXv6JT_nc0qk4N_RWubxUaiTIFirtR0SRqkwvKGwM8C1YQjuH14KrvLnJGtMHCrEnip1KtfpZUuuNAFKycs54CHcK_KNR3WCBEx5OtS//?imgmax=800" width="403" height="307" /></a>Cut the ball of chocolate into 4 pieces. Flatten each piece until you are able to run it through a pasta roller set to the widest opening. Run the chocolate through the pasta roller 3 times at the widest setting, folding the chocolate in thirds before each pass. Turn the roller to the next narrower setting and run chocolate through once. If you don’t have a pasta roller, you’ll have to roll it by hand. You want the chocolate to be about 1/16th of an inch thick.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgU1XLCpTJOQ9q9TcuvnTZzOml9comtYbvotp02fViqPG1CszvvojhpOoTGI-W1VpO4mgtgGdO_t79DNkNsG_K81P6i6E_pXBhYLQQ2D3fDNOjqjoEgPGiCnFWae1Zs1xFZAk4ppjXRqc/s1600-h/IMG_1549%5B7%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1549" border="0" alt="IMG_1549" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXAmf2RZktdlWYGYXNKV0mAuh00jSmvK2ziJb517kPtjGXTgD1pYtora_hZmaIimdctiOh9ybPbKBSS_x-KrCPOT5RnUOrCDdCOQFt02JxScYdVDSxpk90my4mo-2wqb3wlQos9ZJENnC//?imgmax=800" width="400" height="305" /></a>Next, you’ll need to cut out four 8x1 inch strips of white chocolate and four 8x1/2 inch strips of semisweet. I cut out one 8x1 inch strip of parchment paper and one 8x1/2 strip of paper to use as templates. I put the chocolate on the cutting board and used my paper templates to help me cut uniform strips. Also, I found that a pizza cutter worked great for cutting the chocolate into strips.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhui7-0bXSTX1Hta6JB_aVKX6BDCWKB3gKB23Y_XvkyDy9r1uWV5BDE1mM61JphOQRhHNHKgemrU4XZqjdAc41P0K3JPZAKc2tv7D1MXfgCOUrklfYJ7h09NR3gx-sP_BQnJpSv8sfSV78s/s1600-h/IMG_1550%5B8%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1550" border="0" alt="IMG_1550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0BQImRmfeGd-nZMWjymIyPbcs4GWsXEw3EelhCnmz-hAnXeh3b2mhWki4k40tfUaXDIa-_yLrkHPZ6aSOJGZB9O5RvJKmwk9O8i6Vs_sTA9hCXpSYmaaR53nQ_e2Cxc_TyrDvChBUcBC//?imgmax=800" width="400" height="305" /></a>Now, just lay the semisweet strips on top of the white ones. Run the 4 strips from the base of the cake to the center as pictured above.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje70F0TWvyOmPJMugJ10nEo1R5uXFAgTiV9WroS6A10dH7tCdCYqqQ4e4gPWCJhA5Y7Spni-bCU4y_YlyBc4M_72iRSTHUK91mKykIlPMGYRTrvW_aRRMEb9McWGv00HI5RXPXW9i6XxHb/s1600-h/IMG_1562%5B7%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1562" border="0" alt="IMG_1562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQT-v6p6k57kbzpcp7ynPHnpZ1bdejHSuay89fTwAXAjnUKaqsX72b-lfxsR9X7UVZ9uxQ3JTQm3ARjlrHMa69yGVnjjFuZQB61zsW7jDoh0t__GKFWDCsAdXn3hF_0T6kUwu5SK-v7cb//?imgmax=800" width="400" height="305" /></a>We’re almost there. Using the same method from above, cut thirteen 6-1/2x1 inch strips of white chocolate and thirteen 6-1/2x1/2 inch strips of semisweet. Run four strips of ribbon from the top center of the cake over the sides about half way down. Cut the bottom of the strips at a 45 degree angle to look more like ribbons. These strips should run between the strips that run from the center to the base. The two of the shorter strips are pictured above to the left and right of the full length strip. The next 9 strips of chocolate will be used to make the bow on top. Fold 8 of the chocolate ribbon over into a bow piece. Use a knife to cut the ends of the bow into a “V” shape (as seen on the piece of cake pictured below. Arrange the eight bow pieces on top of the cake. Take the final ribbon and roll it in a loop to place in the center of the bow.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVtd5m0p_LiQv5lBxSolqy9lyF6Sva29kl6t3Yx-uUqBr8ZdRENbEEwyAsnaM93fONvmr3KEBr1_CC4pj3tBFwye1i_mBVz8rcFHqvIOgG3R1KYnsAUP94CxeOuld8CZ7FhIizj4XJT2k/s1600-h/IMG_1586%5B7%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1586" border="0" alt="IMG_1586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA1ENvoIICAmr7o6tzBCoH0jG9koqYF-AJ8btv-fMtVi7WsXfL5Hc7R-kva7r6bWjv_PmKEsWvDxsbS_GsMQvDuc5OcD9nwtxU6wSBm6_YF4tRDOhqIMgiO3e8Xif57MaMR6V2SIWRamd//?imgmax=800" width="401" height="305" /></a>Whew!!!! All that is left to do is impress your friends and family. Enjoy!!!</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com7tag:blogger.com,1999:blog-5131770283166459320.post-21673612978894125082011-01-19T06:00:00.001-08:002011-02-17T12:21:26.359-08:00Spiced Chocolate Torte Part 2<p>Let's move on to Part 2 of the Bon Appetit cake. This cake has a rich, rum buttercream frosting and a thick chocolate glaze covering the whole thing. Here we go.</p><p><strong>Rum Buttercream Frosting<br /></strong>3/4 cup sugar<br />1/2 cup light corn syrup<br />4 egg yolks<br />1-1/2 cups butter (3 sticks) cut into small pieces, room temp<br />6 ounces bittersweet or semisweet chocolate, melted and cooled slightly<br />1/4 dark rum<br /><strong><br />Chocolate Glaze<br /></strong>12 ounces bittersweet or semisweet chocolate, chopped<br />3/4 cup butter (1-1/2 sticks) cut into 12 pieces<br />2 Tbs honey<br />3/4 tsp instant espresso powder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkl15WI6z2cclXtd835N0UcqvkjdnGlHzMvkyntZw2wujqjXVEFTLJ7Lg1zO49TnhMleptLX1mU_WuAbmj54ZceX7erwsAjXV8K8dMGVkhMw_eU6w07GnK2hUE8NBIs_ksn0vOuK3fzlc/s1600-h/IMG_1516%5B7%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1516" border="0" alt="IMG_1516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T6nBrbjNuVDV49vH7ZM8J-39CYBkfcIqf4fSbf2VEC4vBPPzfeaZ1jVzMd7y22H_g50wmLdxHITSecHSAuTcv-Tjvi6AghZ18S0xr4m6rUVNJhe5Q4NdjGyk61g9xrBdM7ruba2TSEUU//?imgmax=800" width="644" height="484" /></a>For the buttercream frosting, stir sugar and corn syrup together in a sauce pan over medium heat until the sugar dissolves.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNjZyvap5LjNgJL-4rZqC7Kgo01u3j92tDW9X5IFo2saevHzjfNJVXolJlfNNkX6t3lj3UCssVhnXUDYCCZTwZku3jRhqMKYPqoZ8zd8kPIOsa8APigLkxfO694x-5e-X4IZNo8WJK3ai/s1600-h/IMG_1519%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1519" border="0" alt="IMG_1519" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6CQM9HeIp_kVpH7HL3rbr8iHagttrilGBaEVcK0fhrlEkwsU-C75rjK-3LsZvJNNkojOM8TCgNz_E8z04Rf4b8FaeZTzwre619xmoT10LkDmm4rMU5kObaHX26EfZf2Gi3B61lZKtZyX//?imgmax=800" width="644" height="484" /></a>In the bowl of a stand mixer, beat egg yolks until pale and thick. Gradually beat in the hot sugar syrup. Continue beating until the mixture is cool, about 5 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioW5KJCYR5LD5g_ZotbkpI9MMYGZDKRQ8I-TG04GMIQTVd4K58hch_lRNfCXBB-wmg2xtmKgtMXUkmMGf4ZcT4PnrnQCFm7kJI3LoHxNrA_QrERWclVE8NdcKsm4BQsaJFd8ANETf9hYt4/s1600-h/IMG_1522%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1522" border="0" alt="IMG_1522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Km-mkZ_EMgmYBZjbKYikdLSQ4BcNKn6oaDMAjfHdzqCrpjQfKoeAm48Gz_O2Zyws5vD3vOVe75UGc9wfq76GA_Dizf9YG08fAEyn6sbCUSV2RB9HvzlpbQqqJPIViKaZJpDvn8YRQnHu//?imgmax=800" width="644" height="484" /></a>Beat in the butter 1 piece at a time, incorporating each one before adding the next.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxus6c6I-d2Ax69-u5nERU282M6ASeuXl0DDUUXnpZhvWZ6Ge_VrlkV_JY1BSFesjvsIEeG7Fdwb8n0gH7mn5t8-ATNCe9os8E6Sc3cOYrPQBi3-AGmvL6MZcyCzDz1Ud5XdjJldx-HRVG/s1600-h/IMG_1525%5B5%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1525" border="0" alt="IMG_1525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwun8ndd_XzWNlOjxNjJ1G6Kq3jhBlGwEzb9cETOf-aH3CEDAhyphenhyphenb4uEeuAiQCBVdmdkSTTtzxWkbSXs6_IDdHU8RRr_EHGCXd9zpGPwAyOmfVxV2bMHANuZ5w9nw56q6TuZYR3iB3Ww4Z//?imgmax=800" width="644" height="484" /></a>Blend in the melted chocolate, then the rum.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoz-1dAUBDt7FNRJTClFu1ZdlzM7Fnuj1tycbVO9YC8783aA_3Sn_Ol4SLUYK2ULcl1nX5IRscuexj5b5lteTX6S3dZmV5kFSY0B9PFxX9bO77npeJ08G-yLb4iBa5NK_A5qh47cLkC0EL/s1600-h/IMG_1527%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1527" border="0" alt="IMG_1527" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2z9F1mQ-Lsp4i964tsa_Bx3qA8nDgk3yTgiVi27ke2urWwSw-_eiXRJUw_0LT9hDRmQgW9Wve5Fd-5tLOtMuhiheihZPgxm5EbmJfDTDsBeKxv1IWVw7whyIcVyRBWEideVqZrrLSTTB8//?imgmax=800" width="644" height="484" /></a>Reserve 1/2 cup of buttercream. Place 1 layer of cake on a cookie sheet lined with parchment paper. Spread 1/2 of the remaining buttercream on top of the first layer. Place the second cake on top of the first and cover with the remaining buttercream. Next, place the third layer of cake on top.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNtPvO_dt_2yjQAbqochbjlV0fMIPzAotmuR2k3pct2ANBnHsQwc8CIwYdHjxUP6GbOQMVfg1DNxYAdYd-8lY6adXqu0FvG7Pr6gxgZC-1-e_IXTlZTUiK6EFxkLyzO0PNCBvTdpcw_Zm/s1600-h/IMG_1530%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1530" border="0" alt="IMG_1530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFngauK6UoCdn9bsC5yEKIxgefuYmqFD7vRQeJC0dvgLQK7qPriy18r0NIeYoMQaZvQ_rwZZ2NGhrdKCiJ8XEREUPfNaCk1IftuydgMWfhvrKwimI_aSHudwBe0yJbrOruuH0tPA9G-k6V//?imgmax=800" width="644" height="484" /></a>Use the reserved buttercream to fill in any gaps where the cake layers meet. Try to make the sides as smooth as possible. Finally, freeze the cake until the buttercream is firm, about 2 hours.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNszWRHK61VB95qxr_lHsi-0GHZObqDLTnPg0MLrZv7UICNuI6ViA2vksKLRU7A89fU2151nCBXL7UZCD9g5Se8UVhPVcHCy00Uogt2re-gz-WU5yzsChfNutwbCkbpj3xpk-nNPv3_LtU/s1600-h/IMG_1532%5B5%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1532" border="0" alt="IMG_1532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0uGiFynYrmW3BFIovD8hyphenhyphenVU3_3Ur1mo5uSLJVgzhCW9xoqk_VvokSJvrHpTwzc4CRQtEJ77puurnMHKZgy_NMVGVty8NEd1tHiU3EU-6nM4Jx56xX0fBJod_kBP-6f4RzUjH7OBa2Icv//?imgmax=800" width="644" height="484" /></a>For the glaze, stir all the ingredients together in a double boiler until the mixture is smooth. Remove from heat and stir glaze for about 5 minutes, until it is thickened.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PgYY4WMQCmPO5zICVUUj_qin7hhvOPDsQjg1vaobMS7VwLCzx3QkK_eQwmxQGcVQEIBelCont_zC1QxR9h7yKdVQkxTcckZIDjMVHOwLh-pqRlKsrBb95fVLXw4JbtbKEm5Yub2H8GXL/s1600-h/IMG_1536%5B5%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1536" border="0" alt="IMG_1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuz4_oaLh83deMimFTBeiNodJp3IfcMlWga-yEmqIjDgqMk1wu-QzGHX3fXzINO7FiKo233GG-YhzZrZQaZ3ou57KD0cz6fAZBVeJCv7Vf1CmKC4x5bAeoOvvDogEvM_PyTXh0LHUwYOnX//?imgmax=800" width="644" height="484" /></a>Remove cake from the freezer. Pour about 3/4 of the glaze over the top of the cake. Tilt the cake back and forth so the glaze runs down the sides. Smooth the sides with a spatula. Use the remaining glaze to coat the cake where necessary.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXztDGuqeIV22t5Q5nBVxU1yUQo9fULJdCS-bRP2otpvh6CahMdvxZneVbIBLEdieXkm4YNiF2Dbrjwa6CPHKUQ-88_50Qhkr3341767JEg7Q6NnhmSrCHCwYxWkuaD8-qkW4rzCA_rXV/s1600-h/IMG_1539%5B4%5D.jpg"><img style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px" title="IMG_1539" border="0" alt="IMG_1539" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Yq4crFx5b4ppMI81NLAUwRh48Cr42EsNxjvS96i0HkpokgK1IClBAa7pC8WiQv5W_XLS4-C3qRxmPRFvjeNWp_WFCshXBc8QK1rlv4XyOpB69zlbP6lBkYLP-c5Blb9l1ApKPPnVoc37//?imgmax=800" width="644" height="484" /></a>Chill the cake until the glaze is set, about 20-30 minutes<br />You're almost done. stay tuned for Part 3</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com1tag:blogger.com,1999:blog-5131770283166459320.post-3147761498285776412011-01-12T15:40:00.000-08:002011-02-17T12:20:58.481-08:00Spiced Chocolate Torte Part 1<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDGidusCWD0kEqVjDt9wVwqQOjXhKq5hcRjbxpyrrDCwKl2YTpE4LmgUCSh3jpObD6cZLgtWazLafRnS1BLjiminGIjxqtniJOWNI5v6JtoohQEp3bQcMMZNOFUYnTejECV-JCoIa0lPQ/s1600/IMG_1592.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561445969262516594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDGidusCWD0kEqVjDt9wVwqQOjXhKq5hcRjbxpyrrDCwKl2YTpE4LmgUCSh3jpObD6cZLgtWazLafRnS1BLjiminGIjxqtniJOWNI5v6JtoohQEp3bQcMMZNOFUYnTejECV-JCoIa0lPQ/s400/IMG_1592.JPG" /></a>I was certainly hoping to have this recipe posted before Christmas. Unfortunately, my computer crash prevented that. On the bright side, we got a shiny new computer for Christmas. Although it’s not quite as exciting when you have to pay for it yourself. Let’s talk about this cake. This cake just jumped of the cover of December’s issue of Bon Appetit. The letter from the editor inside the magazine gave me all the reasons I needed try this cake. The cake first appeared on Bon Appetit’s cover in 1984. Since then “it remains our most requested recipe.” I knew I <strike>wanted </strike>had to try this cake, until………. I read the recipe. After I read the recipe, a few thoughts went through my head. Most of them were cynical and skeptical in nature. To help you understand, let me highlight some of the ingredients going into this cake; 7.5 sticks of butter, 12 eggs, over 2.5 pounds of chocolate, and 1 cup of corn syrup plus nearly 3 cups of sugar. It’s OK, take a moment to catch your breath. So, my first thought was: If you want to pinpoint when the obesity epidemic in this country started, I believe it very well could have been December 1984, when this recipe was first published. My second thought after reading the recipe was: “it remains our most requested recipe.” Really?? My final thought: it must be incredible, let’s do this!<br /><br />The cake is quite an undertaking so I ‘m breaking it up into three separate posts. Part 1 will be the cake recipe. Part 2 will be the butter cream frosting and the chocolate glaze. Finally, part 3 will be the ribbon decorations.<br /><br /><strong>Spiced Chocolate Torte Wrapped in Chocolate Ribbons:<br /></strong><span style="font-size:85%;"><em>Modified to be Gluten Free<br /></em><span style="font-size:100%;"><strong>Cake:<br /></strong>1-1/2 cups unsalted butter (3 sticks)room temp<br />2 cups of granulated sugar<br />8 eggs, separated, room temp<br />10 ounces, bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, room temp<br />1-1/2 cups finely chopped pecans<br />2 tsp vanilla<br />1 tsp cinnamon<br />1 tsp cloves<br />1 tsp nutmeg<br />1-1/3 cups </span><a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html"><span style="font-size:100%;">gf flour mix </span></a><span style="font-size:100%;">plus extra for pans<br />1/8 tsp xanthan gum<br />1/8 tsp of salt<br />1/8 tsp cream of tartar<br />Start by preheating the oven to 350 degrees F. Butter and gf flour 3- 9inch round pans. Line the bottom of each pan with a piece of parchment paper. Butter and flour the paper.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561442079701004130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6JIRxfm_AR2oi95aE0Fw10ANlcVEQDAUuhwJNQ8giB6M6zyfjmrmssfAplwLCPWjccvWOt7JXm4SBcVnp4zcKiblLpHJunbfVxAcdy0qklXJoC3Yqici5cDn70nV08Ovs9n2yftimW16/s400/IMG_1493.JPG" />In a small bowl, whisk together the gf flour, xanthan gum, cinnamon, cloves, and nutmeg. Set aside.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561433382597437714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVq5nNSaN71ccRNnzdj2A3wCisMKtir-2sUTgt1nIEDIAZL0auZZsebYiSI0V-5inm7TeZbNdSDSrri_QldTTKiipkiRdsc0fX8_JHgPVOkPKJWP2Qa-czp5OrCPxpHv9hh3emgyJEzOx/s400/IMG_1495+%25282%2529.jpg" />Using a double boiler, melt chocolate. Take melted chocolate off the heat and allow to cool to near room temperature. To save a little money, I used a mix of semi sweet chocolate chips along with chopped semi sweet chocolate from a bar.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561442094140547794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0GfMR4jDwyUYKxeOC3pbbfV6FUv-uQi-c311x6fIMM0dpZtcfkHnLXxipFg00LP4zmTlE1Z7PtSm_UzvUAL9z9Ns5e06zAZNK1y7QfCNQsk1BxzYjAqetFA12CK_WIc_6E4_OSKOz5rz/s400/IMG_1498+%25282%2529.jpg" />In the bowl of a stand mixer, cream together the butter and sugar until smooth. Beat in the 8 egg yolks 1 at a time.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKYNiF-L9MT_bYaGOiSu2_806-8SvRbx4NTn-2FCgD_S0XnyQ-GcLviQU64Bbo_xraCB90Kn4pUQ6KzgD4WdZ1XpFxqDz2Xgu2AonXWkJw3yxYnpf9EqfgV0YMus0fNH7K-CUGdgiCGLw/s1600/IMG_1502.JPG"><span style="font-size:100%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 290px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561445628158897778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKYNiF-L9MT_bYaGOiSu2_806-8SvRbx4NTn-2FCgD_S0XnyQ-GcLviQU64Bbo_xraCB90Kn4pUQ6KzgD4WdZ1XpFxqDz2Xgu2AonXWkJw3yxYnpf9EqfgV0YMus0fNH7K-CUGdgiCGLw/s400/IMG_1502.JPG" /></span></a><span style="font-size:100%;">Next, blend in the melted chocolate. Slowly mix in the chopped pecans and vanilla extract. Gently mix in the flour in 4 batches. The batter will be thick and dense.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnKB4FBJhNBGWsqIwXcVcLtWMIqRQpQjTTztc5qrcLu9Idqt8ItyVSKYXHr5opOUd-ioSIe2wMwwPuVnF3vxKrbJ27-aemdZNcuv88uJaH12mfSjzj-3pJNyb6rxUwsw0n6YBnCsXqcbo/s1600/IMG_1509.JPG"><span style="font-size:100%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561443613682081122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnKB4FBJhNBGWsqIwXcVcLtWMIqRQpQjTTztc5qrcLu9Idqt8ItyVSKYXHr5opOUd-ioSIe2wMwwPuVnF3vxKrbJ27-aemdZNcuv88uJaH12mfSjzj-3pJNyb6rxUwsw0n6YBnCsXqcbo/s400/IMG_1509.JPG" /></span></a><span style="font-size:100%;"> In a separate bowl, use a hand mixer to whip the 8 egg whites, salt, and cream of tartar until medium peaks form. Gently fold in 1/4 of the egg whites into the batter. Then fold in the remaining egg whites.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GtTM5cSwrJsuZh7cSJmYTCaT698fVtd1pK2vZjQ8l0pneH7QheVp20kPphs3Pw5yFabL4Ru0F91BqwtmDJpLvnCoPcNb0bLhUBYmqcsV-FbAueRLSc_9Vr4Ysj9tB1z_hkCuR60YHby2/s1600/IMG_1513.JPG"><span style="font-size:100%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561443617966326242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GtTM5cSwrJsuZh7cSJmYTCaT698fVtd1pK2vZjQ8l0pneH7QheVp20kPphs3Pw5yFabL4Ru0F91BqwtmDJpLvnCoPcNb0bLhUBYmqcsV-FbAueRLSc_9Vr4Ysj9tB1z_hkCuR60YHby2/s400/IMG_1513.JPG" /></span></a></span>Divide the batter equally between the 3 prepared cake pans. Bake in a 350 degree F oven for 35-40 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow the cakes to cool for 10 minutes in the pan before inverting onto a cooling rack. It may help to run a knife around the side of each cake before inverting onto a rack.<br /><br />Stay tuned for Part 2.Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com3tag:blogger.com,1999:blog-5131770283166459320.post-20621817011714735432010-12-28T10:13:00.001-08:002010-12-28T10:34:37.335-08:00Almost up and running<div align="left">Luckily during the great computer crash of 2010, I still had not transferred pictures off my camera from my latest project. If you happened to see the December issue of Bon Appetit, there was an amazing cake on the front cover. I had to make it. Of course I modified it to be gluten free. I took it to my wife's work Christmas party where it was a big hit. As soon as I'm fully back up and running with a new computer, I will post the step by step pictures if you want to tackle this crazy cake. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555798024587807378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxGYU0qZu_wATfCEj-YJm2b_pOHIOyZ5IuHm1ur84D77VsgvkUr0_bS7IlqmU4p4X69CChu4hY3fvh_ebvNGXW2wj42ivg_BRUX0o_qnbOX-03s814YaOaTsjc2dkmfW1psOQM9frymOO/s400/IMG_1592.JPG" /> Bon Appetit's Version</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98PsyRSlcA2YVREa-NfuNOxcu2ocOGdn2TRfjbf865BYUyHvoiwfhER8GvHy34a-CRn26nGDDYW4rny_2epCz8gDpLiLTnyrSO1xGAfIs9bLh-kgZFxod-A7YKhDLCS5HxNl_xj3jv4ut/s1600/IMG_1563.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555798035858509826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98PsyRSlcA2YVREa-NfuNOxcu2ocOGdn2TRfjbf865BYUyHvoiwfhER8GvHy34a-CRn26nGDDYW4rny_2epCz8gDpLiLTnyrSO1xGAfIs9bLh-kgZFxod-A7YKhDLCS5HxNl_xj3jv4ut/s400/IMG_1563.JPG" /></div><p align="left"></a>My Version</p>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com7tag:blogger.com,1999:blog-5131770283166459320.post-31065343682265233832010-12-22T08:26:00.000-08:002010-12-22T08:31:59.138-08:00Merry ChristmasSorry for my absence recently, I have had limited computer access. My computer crashed and wiped out all of my pictures and recipes. I hope that all of you back up your computer more diligently than I did. Anyway, I will be up and running again soon with a new computer. I hope you all have a Merry Christmas and a Happy New Year!Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com4tag:blogger.com,1999:blog-5131770283166459320.post-36688182728034212822010-11-09T11:31:00.000-08:002010-11-09T21:24:58.663-08:00Gluten Free Pumpkin Muffins<center><a href="http://www.glutenfreehomemaker.com/"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/Gluten-FreeWednesdays2.gif" border="0" /></a></center>I was going to do a post about apple crisp today. However, I have been having weird obsessive pumpkin cravings lately. And no, I'm not pregnant, thanks for asking. I came home from work this morning and decided to find a good pumpkin muffin recipe to go with my coffee. I turned to a reliable source for everything delicious; <a href="http://www.joyofbaking.com/">joyofbaking.com</a>. Yet again, I was not disappointed. With the temperature outside spiraling downward and the cold, cold Oregon rain falling, a warm pumpkin muffin loaded with hints of cinnamon, ginger, cloves, and nutmeg was the perfect morning coffee companion.<br /><strong>Gluten Free Pumpkin Muffins<br /></strong><em><span style="font-size:85%;">from <a href="http://www.joyofbaking.com/muffins/PumpkinChocolateChipMuffins.html">Joy of Baking</a>, modified to be GF</span></em><br />Makes 12 muffins<br />1-1/2 cups (195grams) <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">GF flour mix </a><br />1 tsp baking soda<br />1 tsp cinnamon<br />1/4 tsp ground ginger<br />1/4 tsp ground cloves<br />1/4 tsp ground nutmeg<br />1/2 tsp salt<br />1/8 tsp xanthan gum<br />1 stick of butter (113g) softened<br />1 cup (200g) granulated sugar<br />2 large eggs<br />1 tsp vanilla<br />3/4 cup (75g) pumpkin puree (I use <a href="http://www.verybestbaking.com/Libbys.aspx">Libby's</a>)<br />1/2 cup mini chocolate chips (optional)<br /><strong>Baking Directions<br /></strong>Bake in a 350 degree F oven for 18-20 minutes<br /><img id="BLOGGER_PHOTO_ID_5537622777219990530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlClduH-KveG-oxVs0mD-xsMhBSCX2Fu8MIHXcu5Yo_qYzP1PM7p72fqqWuqUkjNd1n6r8cNsoj-cGXXEJ8QdDZH6WpPAsd3BVZMMLIYliPz-2Hc-pcQSpdHVzmlAfI74PPBmfb0df2dn/s400/1.jpg" border="0" />Start by whisking all the dry ingredients(the first 8)together in a medium bowl.<br /><img id="BLOGGER_PHOTO_ID_5537622772553690178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNCiGrVqNi_kLUquHSQy-0uP4b4daEAxc9_bJLFU-OMhcShy7nQm43FAHYbXnf4FwTHch5OjapWt05n6ecFk6N4hC3_udFwV06zmXSWeDW4WnbZ4Hri9PDTajKlxBdkl9TRPYkixavcAs/s400/2.jpg" border="0" />Next, in the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, scraping down the sides as necessary. Beat in the eggs one at a time. Add the vanilla and the pumpkin puree. Make sure you are using plain pumpkin puree, not the pre-seasoned pumpkin pie filling.<br /><div><img id="BLOGGER_PHOTO_ID_5537622525420082002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbAOg-nt02GYEeu-aSY1tpmPZfSLdVxsXRQaCNhj6e7VRgDg-WVJOZJCY4fANqVevlCmbr1_0_yE0H7RRkTWbKC5sVrtQZD4Mo0BQHzqYTEoLkro02MARQvoFc-DpZ6GL3WrF2bV-UxBP/s400/3.jpg" border="0" />Finally, mix in the dry ingredients a third at a time until thoroughly combined. If you are using chocolate chips, stir them in at the end. Preheat the oven to 350 degrees F. Grease or line with paper cups a 12 muffin pan. Divide the batter equally and bake for 18-20 minutes or until an inserted toothpick comes out clean.<br /><img id="BLOGGER_PHOTO_ID_5537622516456760082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 294px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9PFGeIvIO8_qFC9K2r8p1mrgDHFmF_MwX-1Fm7T1ydVuo0Z20KbmeEAZsqdoRDH2NRLaywp3AJTYHQp7paCJBbEc6O2IPgsyE36zo-cZqG_n2LYFQI5jYmqru8k1wFy2CyMYIWF65UhQ/s400/4.jpg" border="0" />Cool on a rack for a few minutes. Pour yourself a cup of fresh coffee and try not to devour all 12 muffins in one sitting. Enjoy!!! </div>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com6tag:blogger.com,1999:blog-5131770283166459320.post-63495809100696536142010-10-25T10:41:00.000-07:002010-10-25T10:41:27.668-07:00Gluten Free Fall TreatsSince Fall is upon us and some good food holidays are just around the corner, I thought I would share with you some of my favorite holiday treats. Just click on the picture to take you to the recipe.<br /><a href="http://fireandsalt.blogspot.com/2009/10/gluten-free-pumpkin-cheesecake.html"><img id="BLOGGER_PHOTO_ID_5530170099549802658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyxQtTPVM3zBthjx-pfnpLhZ1gZX7rHwZXmM02bsTujW55VeLYZfwf_Ga4EQiXlK8uU2QeUwFjUb_2JmfZoQexA2Mcg5ElJ9QenFWzT7ncJ66vi57LFG8-cNF_V5Cuo0tYD8LLVYMtDIq/s400/7.jpg" border="0" /></a>This pumpkin cheesecake is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">soooo</span> smooth and creamy it will be a hit with any pumpkin loving guest. That is, if you decide to share.<br /><div><a href="http://fireandsalt.blogspot.com/2009/03/not-just-for-holidays.html"><img id="BLOGGER_PHOTO_ID_5530170090393754850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94dPlQ5slqhk123bwDH_eAW5n0A3lNqtWrQP3l868vp6FkRftLwK_YP0uWv1P1b6ZEewL4-Sgxdhw7W8cOWnIgMEcmBKxYSD7HkyatmRSxrCOCYuhAfNsVDb8LH0ycvggPj-jOyJJKmtj/s400/IMG_0029.JPG" border="0" /></a>Pumpkin pie is a must have at any holiday meal. I use Whole Foods brand <span class="blsp-spelling-error" id="SPELLING_ERROR_1">GF</span> pie crusts to save time so I can tend to other cooking.<br /><div><a href="http://fireandsalt.blogspot.com/2009/11/gluten-free-pumpkin-bread-pudding.html"><img id="BLOGGER_PHOTO_ID_5530169561323342146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA317yWKAvLloNAnqdjxiPNDlrDyW1wPpQubB7CBzuwMeisalgpTHXQHdbpy2Jbv5hVbvZVlj0xeXPF7oYDjSmjGFcjrLk0QAgBtNrS_qQpPGpgv5LISRr-51R0SVTIGQNnnopHmB99uKJ/s400/6.jpg" border="0" /></a> Pumpkin bread pudding is a nice alternative to pie and cheesecake.<br /><div><a href="http://fireandsalt.blogspot.com/2010/09/gluten-free-crack-pie.html"><img id="BLOGGER_PHOTO_ID_5530169551739892338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyX9Y1eZOIZK0mmjQ3OSOUw5XF4FnmQZ32yO7bGtXhugdRWVrlKin-8DYwSrl_7B_6o5K4IfRCP7Iug6JerSdZHWFlmD21wlP0JIQAsK10rXEXCOqylV_hgl5JtiAs8JHpGnpYoLkMWstA/s400/8.jpg" border="0" /></a> I know, Crack Pie is not a standard holiday dessert. At least not yet. I can't give you a list of great treats and not include this one. One bite and you will be addicted.<br /><div><a href="http://fireandsalt.blogspot.com/2009/11/gluten-free-green-bean-casserole.html"><img id="BLOGGER_PHOTO_ID_5530169543343195682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg9wWSdfC1CQREDSrHKne4VxVdzQfF5LTfpbv2JN6XGEBcwI8cuvOilhbAY5grHimKjgUq0MZZx0B_CbQ7TcykCtDmaOEBLHqMUlIkNwoYbYeth-oz0fnQ41YLFMkEfX-QGJbSQ5OGm6p/s400/8.jpg" border="0" /></a> Green bean casserole may not be a dessert treat, but it is certainly a treat for anyone who has had to give it up because they are gluten free. This green bean casserole is amazing.<br /><div><a href="http://fireandsalt.blogspot.com/2009/11/gluten-free-sweet-and-spicy-pecans.html"><img id="BLOGGER_PHOTO_ID_5530168335307369458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqKgyhsNfvmqkycSH8cfQeFnEevHx0mt2RP_xC2h-HpuwQ6wUD99JAwQQgPFO7O9xFf1tXkNnigin0iaOq-9A-x2uI03Pk-evNqYSd3FAx5sgZhELxDCs5cCBNjsrZseXjvRWlxkdH5C6/s400/4.jpg" border="0" /></a> If you are looking for something to munch on or something easy to bring to a party, then you should try these sweet and spicy pecans. They have just the right amount of sweet and spice. They will disappear quickly.<br /><div><a href="http://fireandsalt.blogspot.com/2009/12/gluten-free-chex-mix.html"><img id="BLOGGER_PHOTO_ID_5530168322245569874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAEAXZZn0UKxPDFNY1La9CQpkyYiJMWfvevvJz_2gWSfaci8awzYedlnL7vLMUXZwwxEFkYdK4VS9TAHLWPF369mZdKQuUXMGMEWPX5Akt6oOaTRevv19X_6Y-MDfS_lQ0GaprvVsta5t/s400/3.jpg" border="0" /></a> Last but not least, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chex</span> mix is another simple snack to bring to a party or set out as the guests begin to arrive.<br /></div><div>I hope everyone has a great holiday season this year. Enjoy!!! </div></div></div></div></div></div>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com4tag:blogger.com,1999:blog-5131770283166459320.post-8452280276736282702010-10-20T08:40:00.000-07:002010-10-20T08:41:17.870-07:00Gluten Free Coconut Bread with Pineapple ButterThis post is originally from October 2009. I am submiting this over at <a href="http://www.glutenfreehomemaker.com/">The Gluten Free Homemaker's</a> Create a Quick Bread Challenge this month.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg-GLwYnnwF_HITO2z0IDNAU7vnj0va1P1nlUZoAVNy1jhswAWISWIDCkG0ZQYxxe2AMABSkoTnZWpq3-n9ih3oeValt8UQc0bOGpp_sEw4-65bHzFIjivMgy11R-W67US1CgZaSI7Cd2/s1600-h/7.jpg"><img id="BLOGGER_PHOTO_ID_5395950210298450498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg-GLwYnnwF_HITO2z0IDNAU7vnj0va1P1nlUZoAVNy1jhswAWISWIDCkG0ZQYxxe2AMABSkoTnZWpq3-n9ih3oeValt8UQc0bOGpp_sEw4-65bHzFIjivMgy11R-W67US1CgZaSI7Cd2/s400/7.jpg" border="0" /></a>After documenting all the food that my family eats over the last nine months, I now realize that we consume more butter and sugar than some small developing nations. But hey, I'm on roll, why stop now? In high school gym class they always yelled; "What doesn't kill you, makes you stronger." Shouldn't that apply to food as well? As we head in to the weekend, I've got a nice little breakfast / anytime treat for you. <div><strong>Gluten Free Coconut Bread with Sweet Pineapple Butter:</strong></div><div><span style="font-size:85%;"><em>inspired by: Tyler Florence's Real Kitchen modified to be GF</em></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1/2 cup butter (1 stick, melted)</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">3 cups <a href="http://fireandsalt.blogspot.com/search/label/Gluten%20Free%20Flour%20Mix">GF flour mix</a></span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">2 tsp xanthan gum</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1 Tbs baking powder</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1 tsp salt</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1 tsp cinnamon</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1 cup brown sugar (packed)</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">2 eggs</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1 tsp vanilla</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">Zest of 1 lemon (finely grated)</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1-1/2 cups unsweetened coconut milk</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1-1/2 cups shredded coconut (toasted)</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">Powdered sugar for dusting</span></span></div><div><span style="font-size:85%;"><strong><span style="font-size:100%;">Sweet Pineapple Butter:</span></strong></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">1/2 cup butter (1 stick, softened)</span></span></div><div><span style="font-size:85%;"><span style="font-size:100%;">4 ounces crushed pineapple (drained)</span><br /></span>Bake at 375 degrees F for 50-60 minutes <img id="BLOGGER_PHOTO_ID_5395949634956166626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g23LJXph-RacMxNa2tOrKYL9DVScJxJg6z6nfspKe7o-kQxBUk9Q_SPFDZv_GX7qjbUMws7gTPmwsLJEgRgpb6iI0pJFK41kSkEflpt_Pa3HMW99fVW-nfqUR7oZDlLGVx7nhCKZyI28/s400/2.jpg" border="0" />Begin by toasting the coconut in a 350 degree F oven for 5-10 minutes, stirring periodically. Keep an eye on it so it doesn't burn.<br /><img id="BLOGGER_PHOTO_ID_5395949648634566114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjFkCqdmUxVP3rCWp8i_Cf7amIQXb8Lblvty9pLqFqkyeTWil127MyW8h-vny41HhP5J7j_uT5AK_ENzNW9hSb8_BYfGhJxRPRV0czuoshLBTu5cxBbVHJ_eDyzIGR3UG0eRNBsKgekBp/s400/1.jpg" border="0" />While the coconut is toasting, whisk all the dry ingredients, except for the brown sugar, together in a bowl and set aside.</div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODuk92rDTadgA6-cKkxkDH_E9KFcfimOsbeB3i_KK2YS_R8lo01fRfyB1-wYD_f7AtzAXqt5s9KlGHRldzoUdVWzznNksyymOKTrI68OQdMoBbljF4N_uFxUlRs7u9hvMyuik4yNbXNs6/s1600-h/3.jpg"><img id="BLOGGER_PHOTO_ID_5395949316368890066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODuk92rDTadgA6-cKkxkDH_E9KFcfimOsbeB3i_KK2YS_R8lo01fRfyB1-wYD_f7AtzAXqt5s9KlGHRldzoUdVWzznNksyymOKTrI68OQdMoBbljF4N_uFxUlRs7u9hvMyuik4yNbXNs6/s400/3.jpg" border="0" /></a> In the bowl of your stand mixer, combine brown sugar, melted butter, vanilla, eggs, and lemon zest. Mix thoroughly. Next, slowly mix in the coconut milk.<br /><div><img id="BLOGGER_PHOTO_ID_5395949308530057858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MY9_Xq-d286IEvlwAFUyeSOH6mY2645DWhP5H4u6Hdl5flNLyvVmBobn6dN0g6u3KnuOSpGfolVaDDDySiI7rXl075GseU62k1rJoAuC2PxfHDPs4XrzWlBIkbQs0KVH_jYl6lcYumZ7/s400/5.jpg" border="0" /> Finally, stir the toasted coconut in to the batter. Pour the batter in to a greased 9x5 pan and bake at 375 degrees F for 50-60 minutes.<br /><img id="BLOGGER_PHOTO_ID_5395949839954340290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsVhL79kYKZAm1vRi_18OxHW__6tnTizI8HcpPAjhmiXs3aS0-mjvjaM24Db8UWWlZcM7ygkbyI8r1BKw2i5nKNqPZJZcjC6RdCUjvwQ8wkQoqSAWt-48DTSRH-Pzb3GFWUNjWpFF8IjF/s400/a.jpg" border="0" /> While the bread is baking, place 1 stick of softened butter along with 4 ounces of well drained crushed pineapple in to a food processor.<br /><img id="BLOGGER_PHOTO_ID_5395949849072200338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVATLMGm7ZC3DXR0PfqfqhD_Jk0H2epmGyei8TOGZ1bgp-XXC2q1WB3Ez-gZghjQYup2mRBQb_F5Q-25-XiCtQ6qbQZ2hfPRQYb4SqvaESvCSitexy4_0ffJJAM7FBY-X4Dtaa-UY3wYaZ/s400/IMG_3273.JPG" border="0" /> Pulse the butter and pineapple together until light and fluffy.<br /><img id="BLOGGER_PHOTO_ID_5395949298741211122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 256px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighu1HFIgEV0AEYneMl-9VLMeF-tNA3QGSkQ6QLsrEin0EYeElw79rh3ktY0Nddpo1A4uL5Z5bYws063Yvjz4rVUveyfTI1QMuV0kh_rB0RiAiOxec8kPiMX3CA1DvXNdTB36jVmNmpCnn/s400/6.jpg" border="0" />Remove the bread from the oven and allow to cool in the pan for 20 minutes before turning out on to a cooling rack. Slice the bread, toast it, and top with pineapple butter and a dusting of powdered sugar. Enjoy with a cup of fresh coffee!!! </div></div></div></div></div></div>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com8tag:blogger.com,1999:blog-5131770283166459320.post-42422019396060750182010-10-05T12:32:00.000-07:002010-10-05T12:34:43.662-07:00Gluten Free Thai Chicken Flatbread<center><a href="http://www.glutenfreehomemaker.com/"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/Gluten-FreeWednesdays2.gif" border="0" /></a></center>I've made a couple of big mistakes lately. I never should have made gluten free <span class="blsp-spelling-error" id="SPELLING_ERROR_0">naan</span> bread. Now that my wife has tried <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gf</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">naan</span>, she wants me to make it everyday. In fact we just had kebabs again the other night. I can't complain though because I enjoy all of it as much as she does. As long as I was making <span class="blsp-spelling-error" id="SPELLING_ERROR_3">naan</span> for the kebabs, I decided to double the recipe and find another use for it. I came across The Steamy Kitchen cookbook which had a recipe for Thai Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Flatbread</span> using <span class="blsp-spelling-error" id="SPELLING_ERROR_5">naan</span> as the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">flatbread</span> base. Here is mistake number two. This Thai Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Flatbread</span> is beyond words. There are elements of sweetness and spice, warm chicken and bread countered by cool crisp cilantro and mung bean sprouts. To top it all off, the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ooey</span> gooey mozzarella brings it all together.<br /><strong>Thai Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Flatbread</span></strong><br /><em><span style="font-size:85%;">From <a href="http://steamykitchen.com/steamy-kitchen-cookbook">The Steamy Kitchen Cookbook</a></span><a href="http://steamykitchen.com/steamy-kitchen-cookbook"> </a><br /></em>1 batch of <a href="http://fireandsalt.blogspot.com/2010/09/gluten-free-naan-bread.html">gluten free <span class="blsp-spelling-error" id="SPELLING_ERROR_10">naan</span> </a><br /><strong>Thai Peanut Sauce<br /></strong>2 tsp canola or vegetable oil<br />2 cloves garlic (pressed)<br />1 tsp grated ginger<br />3 Tbs sweet chili sauce like (<a href="http://importfood.com/samp1001.html">Mae Ploy</a>)<br />2 tsp ketchup<br />2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_11">gf</span> soy sauce<br />2 tsp honey<br />1 tsp garlic chili paste (<a href="http://www.huyfong.com/no_frames/oelek.htm"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">sambal</span></a>)<br />2/3 cup water<br />3 Tbs peanut butter (chunky or smooth)<br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Flatbread</span> Topping</strong><br />1/2 pound (250g) chicken<br />2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_14">gf</span> soy sauce<br />1 tsp honey<br />1/2 tsp cornstarch<br />2 Tbs olive oil<br />8 ounces (250g) shredded mozzarella<br />fresh mung bean sprouts and cilantro sprigs<br /><img id="BLOGGER_PHOTO_ID_5524635785648998642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz9N0TZ_Z31kBwibem6DLAsFZ1Swa5h1AuelViF3vbaCSb1fMPfonCg4I2el-wB5qBsBTWs0huB4wPz6RNmPS9LWiEUx3VtBe1AmT2oUBNhM-HnEERra5OSL39_Jg6CDySbPV-yo4iIYV/s400/1.jpg" border="0" />For the Thai peanut sauce; heat oil in a small sauce pan over medium-low heat, add the garlic and ginger. Cook for about 30 seconds. Add the rest of the sauce ingredients, stir until smooth.<br /><img id="BLOGGER_PHOTO_ID_5524635777880895330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG96CAsinmvSNC5HnxrsJ3RrwPcc-ij40SxC6e0yQVfkPhHrIJuB6Dy8dIkvtNzBWtenpfh0EwVR0Tp58wDEcwMf9qr8u-Hoqisb0wjZieDo8qoYbGmf3l7yqLy_nAcKkE4IvJJhGzk6u/s400/2.jpg" border="0" />Simmer the sauce until it begins to thicken. Remove the sauce from the heat and cool to room temperature. This sauce will last in the refrigerator for up to a week if you want to make it in advance.<br /><img id="BLOGGER_PHOTO_ID_5524635562161650562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMdFJZhEXs4WlzJHp6x7W62SrOdJ7ENIMlVncRnAzajT_hpXVvnBa7Oah_zoUejyfYJf04qo32SmbbW6jM284IFzbedNfHMuvSbgqtKQOBcvTY3hyphenhyphenk0S6quk6Ja5eCfH_95sy4zXyUBUS/s400/3.jpg" border="0" />For the topping, cut the chicken into bite size pieces, I used 3 boneless skinless chicken breasts. Put the chicken pieces in a bowl, add 2 tsp of <span class="blsp-spelling-error" id="SPELLING_ERROR_15">gf</span> soy sauce, 1 tsp of honey, and 1/2 tsp cornstarch. Mix thoroughly and let the chicken sit for about 10 minutes at room temperature. Heat a nonstick pan over high heat and cook the chicken until done, stirring frequently.<br /><img id="BLOGGER_PHOTO_ID_5524635552596418530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnlZXyCwndNCINvg1rUsxl0qjdwBQOIzrZSjYl8pwxyGDSSwWvAwwcyF2Sfy4-ulsY9SkpKaiVVPyxhm9eJoDYFwSciuCS7vRNNpqQAN_NatsNTVY4uXRdVlLkcmc9eA2se-3cmX9xEZa/s400/4.jpg" border="0" /> Preheat the oven to 375 degrees F. Lightly brush the edges of the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">naan</span> with olive oil. Next, spread the peanut sauce on the bread, add some cooked chicken and cover with shredded mozzarella. Bake for 5-8 minutes or until the cheese is melted and the edges are golden brown. Remove from the oven and top with fresh mung bean sprouts and cilantro sprigs. Amazingly delicious. Enjoy!!!Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com11tag:blogger.com,1999:blog-5131770283166459320.post-17423855137161251722010-09-29T12:33:00.000-07:002010-09-29T12:34:23.159-07:00Gluten Free BrowniesI have a terrible sweet tooth. Anything with butter, sugar, and chocolate is always welcome in my home. Since brownies have an abundance of all three of my favorite ingredients, they are welcome house guests. Now you may be thinking, "hey Brian there are all these gluten free brownies mixes available, why would you make them from scratch?" Good question. A- They are super easy to make. And B- These brownies taste better than any store bought mix I have ever tried. You just have to make them to see for yourself.<br /><strong>Gluten Free Brownies:</strong><br /><em><span style="font-size:85%;">from <a href="http://www.joyofbaking.com/brownies.html">Joy of Baking </a>modified to be GF<br /></span></em>5 ounces (140g) semisweet or bittersweet chocolate- chopped<br />1/2 cup unsalted butter (1 stick or 113 grams)- cut into pieces<br />2 Tbs (15g) cocoa powder<br />1 cup (200g) granulated sugar<br />1 tsp vanilla<br />3 eggs<br />3/4 cup (95g) <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">gluten free flour mix </a><br />1/4 tsp salt<br />1/8 tsp xanthan gum<br /><img id="BLOGGER_PHOTO_ID_5522410965283048242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4rw9tGKAQZdHfGOENU8IjbzhpHne_HnWGy_Z_un22q7yYP8sFHgqbJC7elvn8d7d8ZY-X1Kf8FhE4wrv_QPJeo6WWgqKCZYrwKyYB0Z2Qt5J8xEYbZ_NB_DZJI-MrVFK-WalLV5jn8Cw/s400/1.jpg" border="0" /> It's best to get your ingredients all together before you start. Whisk the salt and xanthan gum into your gf flour mix and you can add the cocoa powder to the granulated sugar.<img id="BLOGGER_PHOTO_ID_5522410955822413202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUuBzUFdFYUwlmfuskfntFP4Sj2BKCwlaqzGEkb3wPxgOXer5TKN9IR7McuGn6ylYOWL7xjPOfnz4RJnnxaC9fXfsYDrb4rLsXf4xvpaHrQpomk78wvE6Vo4LyuEcv_-45uiUJJMxf0A4/s400/2.jpg" border="0" />Place a stainless steel bowl over a pot of simmering water (double boiler.) Melt the butter and chocolate together until smooth.<br /><img id="BLOGGER_PHOTO_ID_5522410715959667522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6S21MYlCSeD-pGdYWamFwQiL16SeC3RSb0V4YSWO7FxjpuAud1My37KGQbSV26VK-z-BiEV8oFmAys6l-Ix9Jz0Ztuhas94Fpvi3GOskoYqg0S5N-zQcIb372LfOhylKjJNoTIa8RH3J7/s400/3.jpg" border="0" />Take the bowl off the heat and stir in the sugar and cocoa powder. Next, whisk in the vanilla and eggs, one at a time. Finally, stir in the gf flour mix that has the salt and xanthan gum in it.<br /><img id="BLOGGER_PHOTO_ID_5522410710051573650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPESfVjUSzUz682qFsyL2UrxnnNIx1oVlEn1lDMcFE8SW9dTWtOAMWlHGZRjP6m96kq1rdsUTVNzhM3siG8FI0i6sKOZKFPHL11b2BsfgYegEz99HFgq3_b-jmAbaMcaOcexO22ecQFvMf/s400/4.jpg" border="0" />Preheat your oven to 350 degrees F. Pour the brownies mix into a lightly greased 8inch X 8inch pan. Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean.<br /><img id="BLOGGER_PHOTO_ID_5522410701425452802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrUXmjAoYEcJTaTdvvCtTJ7l_IhDhRNQGjTJRGag341Ma8kdU7EUMYWCbizARpPY4W3idZcnq7rXifDJFEHZ9UTtj9d-TCaNDDYcqy01C5TmUgzeKnYWakLc1i-KFjlZoFaq_znynpCfn/s400/5.jpg" border="0" />Allow to cool for a few minutes before serving. Enjoy!!!<br />For more gluten free recipes visit Linda over at <a href="http://www.glutenfreehomemaker.com/">The Gluten Free Homemaker</a>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com6tag:blogger.com,1999:blog-5131770283166459320.post-17508892245404530492010-09-16T14:49:00.000-07:002010-09-16T14:51:02.891-07:00Gluten Free Naan BreadAlright, who ran right out and made the <a href="http://fireandsalt.blogspot.com/2010/09/gluten-free-lamb-kebabs-with-tzatziki.html">Lamb kebab </a>recipe that I posted the other day? Go ahead raise your hand.........No one, not one person. Pfffft. Well then, allow me to push you one step closer to a meal that will have your taste buds dancing and jumping for joy. If you are not into lamb I understand. As I said before, the marinade works well with chicken too. To send the whole kebab meal into overdrive, you need to make naan to go with it. What is naan you ask? Great question. Naan is a flat bread native to Indian and Middle Eastern cuisine. It is similar to a pita bread but not exactly the same. If you make up this naan bread recipe along with the lamb kebabs and tzatziki, you will find yourself with something that resembles a Greek Gyro. Seriously, who can pass that up?<br /><strong>Gluten Free Naan Bread:<br /></strong>.25 ounces of quick rising yeast(about 2 tsp)<br />2 Tbs sugar<br />1/2 cup warm water (103-106 degrees F)<br />2-1/4 cups <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">GF flour mix </a><br />1 tsp minced garlic<br />1 tsp salt<br />1/8 tsp xanthan gum<br />1/8 tsp garlic powder<br />1 egg<br />1-1/2 Tbs milk<br />butter for frying<br /><img id="BLOGGER_PHOTO_ID_5516997879726508882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj206qW52yycWWDWdNz88q2soCCCCnU6V1R5nD3I5vbg3ANtKhh1B39bJqM630TNHnKHHF71pe3YcOCHLKZpOlx37iLZUuI0Z_Th2eNa2njFzSXMgTrfphpbKjJWejs2T8CnxhiHVxlNtP/s400/7.jpg" border="0" /> In a stand mixer, whisk together the flour, salt, xanthan gum, minced garlic, and garlic powder. Add 1 lightly beaten egg and the milk.<br /><img id="BLOGGER_PHOTO_ID_5516997870394073954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-4nCXESuiOXjIPi3wBFhk8tbavH8NZJyPzyvj-cfSoyU6DixQmaVTKdZ-zi-x1GVFPcxDE6HOAWZ-SXIAMKiNwWmFlOClh3O2W4_KpMyUrqcH4kZ7douG3vA__WSk8BI8cmNeer0rsxs/s400/8.jpg" border="0" />In a bowl or Pyrex measuring cup, add the warm water, sugar, and yeast. Proof the yeast for about 3-4 minutes. The mixture should foam up slightly.<br /><div><div><img id="BLOGGER_PHOTO_ID_5516997626627949186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HqrsdZ5Liq4w1dRbePjk19f3lssLmfEKQSTMBjzXhCi6iCVC6UOgRiQs9z3gMwRFx6jNxIRd0nO8WZ-I2F83aNWN0XBWp8eefYcILxb2oJ4f63PC5jytR8zn3ZccevoWh_VJSvLnd7tu/s400/9.jpg" border="0" /> Add the yeast mixture to the dry ingredients and mix with a dough hook until thoroughly combined.<br /><img id="BLOGGER_PHOTO_ID_5516997616943888578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKh2NcbtEex3SlKk-tuaAhiAYWJ3vdSId_EbTKZIgY1uUhOHmUE0B43HzWiBB5anjqsUrLJPPrxwQxySbKRj1WfSOFR2P9O_PpxKHcocmyhp3pfefssMrY3YmwNvYN6uAt-soJ6kdZBVF/s400/10.jpg" border="0" /> Lay parchment paper over a baking sheet or cutting board and lightly dust with gf flour. Use your hands to divide the dough evenly into four pieces. Lightly flour your hands and press the dough into four flat rounds a bit larger than your hands. Cover the pressed dough with a clean towel and place in a warm area to rise for about 20-30 minutes. The dough will not rise dramatically.<br /><img id="BLOGGER_PHOTO_ID_5516997604178274146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjthxthY-FtHuWJgXOAssotzcaFask4Du3tSDGBzDw_TntR6oWl2M2eSwAeWrwhvS05M73hWFyewS0dB5I5Pk_D2FGbRm7vpUNJF9N9SjPNAjHdODlMKHaYm97n4jZ4-SWaEEKg8YjAzx/s400/11.jpg" border="0" />Next, preheat a heavy skillet, I used cast iron, add 1/2-1 Tbs of butter to the skillet. Fry your naan bread on each side for 3-4 minutes per side. Add a little more butter to the skillet and repeat with the next piece of bread. Finally, take all the cooked naan and wrap it in foil. Place the bread in a warm oven (250-275 degrees F) for about 4-5 minutes. The steam inside the foil will add a nice chewiness to the naan. Now the combination of the naan, lamb, and tzatziki will have your family carting you around the house on their shoulders singing your praises. I'm not joking, it's that good. Enjoy!!!</div></div>Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com48tag:blogger.com,1999:blog-5131770283166459320.post-90474678825957373152010-09-14T21:40:00.000-07:002010-09-15T06:33:18.126-07:00Gluten Free Lamb Kebabs with Tzatziki<center><a href="http://www.glutenfreehomemaker.com/"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/Gluten-FreeWednesdays2.gif" border="0" /></a></center>I'll be honest here, I don't stray very far from beef or chicken when I make a meal. In fact my family eats a lot of chicken. Sometimes it is nice to break up the monotony of chicken dishes with a fresh new idea. I made lamb kebabs the other night and they were incredible. The meat has such a great deep flavor and the accompanying marinade was perfect; with lemon, garlic, and mint. I also made Greek tzatziki sauce to go along with the kebabs. The combination of the light sauce and rich meat is outstanding. The marinade I used worked well on chicken also. I guess I can't stray too far from the old standby.<br /><strong>Lamb Marinade<br /></strong><span style="font-size:85%;"><em>makes enough for 3-4 pounds of meat</em></span><br />3/4 cup olive oil<br />2/3 cup fresh lemon juice<br />6 cloves of garlic-minced<br />2 Tbs fresh mint-chopped<br />4 tsp salt<br />4 tsp lemon zest<br />2 tsp black pepper<br />2 tsp ground coriander<br />1 tsp ground cumin<br />Mix all ingredients together<br /><img id="BLOGGER_PHOTO_ID_5516987127411847954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZL-c6v58x6ZvIDbiE2XBgUgao0dc3TPJrW_2CQUs_BACsxjGaFEzBk4yWr0iJahrUUp_0_SUkZQ6geU2Y46UBDkG5U-UaggflPmdt5UUfpshbUOBZbzinr4UUWk17hpSZy05QUSiYv_C/s400/1.jpg" border="0" /> I used a 1 pound lamb steak and 1 pound of chicken breasts for my kebabs. Cut the meat into roughly 2 inch cubes.<br /><img id="BLOGGER_PHOTO_ID_5516987118319027458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwv6F5LtbFrpDm7Hhd5Z2AesP6f0PRcGuDqtAGen4yko4iBxOqqsE5XmDLOMa9wSM9diTeHoALZB0IGbFZSRpJj27qvFB_N1l7Idp6hlYRczd0eQ79LttpC4WrJFNM6MHIFvicQkGxUa0y/s400/2.jpg" border="0" />Place the meat in a medium bowl and cover with marinade. Reserve some of the marinade for the vegetables. Allow the meat to marinade for at least 2-3 hours covered in the refrigerator. Cube up some of your favorite vegetables; I used green and red bell peppers, onion, and zucchini.<br /><img id="BLOGGER_PHOTO_ID_5516986807938525554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJBaRw_4Go4igx1GkECTMmgql0z9cLpJrgPVx8hL2QpYTS1ugq8Yik7pVeEKZDpmm7bDil3XCKiRm58NuPdzlneCyuzXbITysO5jH_6SS78tUXNz0qHdUuLxm9WXUxQgZSZ2jdkW8TyVU/s400/3.jpg" border="0" /> Preheat your grill. I like to make kebabs with all vegetables or all meat on the skewer for easier cooking since the meat takes a little longer to cook than the vegetables. I cooked the meat kebabs for about 6-7 minutes, flipped them over once and cooked them for another 6-7 minutes. Before you put the vegetables on the grill, give them a quick brushing with the reserved marinade. Cook the vegetables for about 4 minutes per side. <p>Now for a great, light and fresh sauce to accompany our kebabs.<br /><strong>Greek Tzatziki Sauce:</strong><br /><em><span style="font-size:85%;">can be made a day in advance</span></em><br />14 ounces Greek yogurt<br />1 English cucumber- finely shredded (seeded but not peeled)<br />1/4 cup sour cream<br />2 Tbs fresh lemon juice<br />1 Tbs white wine vinegar<br />1 Tbs fresh dill-minced<br />1-1/2 tsp garlic-minced<br />2 tsp kosher salt<br />1/2 tsp black pepper<br /></p><img id="BLOGGER_PHOTO_ID_5516986797281126162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjL_xPBaACZb0g_uQf7GcWLRCUppXrAmNkUGihgoNgJf7AVbujGT8RLf2H78UmVXnsBVo86Yt_yP-1O1NI4Vw2qJyGMvnLH3zY8NDZwlbggziYy8usKULl8hCdd5P3nmcIfTXhzcN4iNX/s400/4.jpg" border="0" /> Combine all the ingredients in a medium bowl.<br /><img id="BLOGGER_PHOTO_ID_5516986787257977538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR6R8zfUO0l29jM5fMmlz0uLg0XiIWoZXkRyAA3Y5eMfMrCVclsIECrJI3OroRh5bz5dJaLPzAPXDBpDQ7xqgR9RMvVrIgxfAONfkiE6D0wGC9z-HrUc6jxKL5DqOiCPAqI_ht9xL-hpR/s400/6.jpg" border="0" />Serve your kebabs with the tzatziki sauce on the side to dip the meat in. The combination of the cool fresh tzatziki and the rich marinated lamb is out of this world. Enjoy!!!Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com4tag:blogger.com,1999:blog-5131770283166459320.post-70191412542105161032010-09-01T00:29:00.000-07:002010-09-01T12:33:53.038-07:00Gluten Free Crack Pie<center><a href="http://www.glutenfreehomemaker.com/2010/08/gluten-free-wednesdays-9110.html"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/Gluten-FreeWednesdays2.gif" border="0" /></a></center>Today I bring you; (drum roll please.......................) another dessert. But this is not just A dessert, it is THE dessert. I bring you Crack Pie, slightly modified for gluten free enjoyment. Crack Pie is the dessert that all other desserts will now be compared to. For example; a friend may say:"Wow, I had this amazing chocolate cake for my birthday! My husband made the chocolate himself from scratch using organic cocoa beans flown in from South America. It was <span class="blsp-spelling-error" id="SPELLING_ERROR_0">soooo</span> amazing!!!" Then you would say; "Was it better than Crack Pie?" Your friend; "no......no it was not." <p>Just for clarity, Crack Pie derives it name for the addictive nature of this dessert, not because of fissures forming as it bakes. I have never actually tried real crack cocaine, so I can't give you an accurate side by side comparison between Crack Pie and real crack. But here is my breakdown; real crack is a dirty little rock, crack pie is a brown monochromatic mess. I imagine real crack gives you a euphoric high, followed by crushing guilt and self loathing. Crack pie- same. Real crack-illegal, Crack Pie-legal for now. Real crack- need to find shady people to get a fix, Crack Pie- need to go to the grocery store. Enough already, lets make this thing.</p>I will warn you, if you are faint of heart, the butter and sugar quantities may cause palpitations.<br /><strong>Gluten Free Crack Pie</strong><br /><em><span style="font-size:85%;">from <a href="http://www.bonappetit.com/recipes/2010/09/crack_pie">Christina <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tosi</span> </a>@ <a href="http://www.momofuku.com/milk-bar/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Momofuku</span> Milk Bar </a>modified to be <span class="blsp-spelling-error" id="SPELLING_ERROR_3">GF</span></span></em><br /><strong>Oat Cookie for the Crust:</strong><br />6 Tbs unsalted butter (room temp)<br />4 Tbs brown sugar<br />2 Tbs granulated sugar<br />1 egg<br />3/4 cup plus 2 Tbs <span class="blsp-spelling-error" id="SPELLING_ERROR_4">GF</span> oats (I use <a href="http://www.bobsredmill.com/gluten-free-rolled-oats.html">Bob's Red Mill</a>)<br />1/2 cup <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">GF</span> flour mix </a><br />1/8 tsp baking powder<br />1/8 tsp baking soda<br />heaping 1/4 tsp salt<br /><strong>Crust:</strong><br />Oat cookie- crumbled<br />3 Tbs unsalted butter- melted<br />1-1/2 Tbs brown sugar<br /><strong>Filling:<br /></strong>3/4 cup granulated sugar<br />1/2 brown sugar- packed<br />1 Tbs non fat dry milk powder<br />1/4 tsp salt<br />1/2 cup (1 stick) unsalted butter- melted<br />6-1/2 Tbs heavy whipping cream<br />4 large egg yolks<br />1 tsp vanilla<br />powdered sugar for dusting<br />Makes one 9inch diameter pie<br /><img id="BLOGGER_PHOTO_ID_5512007343199327842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc6SFCSm1DmaweJz_ZPuHZK1tWRXyXYrsqaP0FzVFe5SEU6Sf3daAXMrLbBcSSwVPz5Q3AtzKqcQjAXbPih01wByLCzXyZkFeaKtm2PtHX0mZGaKMj9v-g2Tz8f5gV2BKoFDXVobERfBs/s400/1.jpg" border="0" /> Preheat the oven to 350 degrees F. Start by making an oatmeal cookie for the crust. Using a stand mixer, combine 6 Tbs of room temp butter with 4 Tbs of brown sugar and 2 Tbs of white sugar. Mix until light and fluffy, about 2-3 minutes. Next, beat in one large egg.<br /><img id="BLOGGER_PHOTO_ID_5512007329312578242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHJxdg7mwhwkEA0ta9h_ZfTx8EadcE6KyRQaNhtqn-V0R3dHO2QZywv-cNDhyphenhyphenmUTldqHJqljKbjhEslqPDdS4f-fdQbHFKBC8OdLqByZvX5t9ku1d6A8gENugPlxgwC-1owbjg69qPyLT/s400/2.jpg" border="0" /> In a separate bowl, combine the <a href="http://www.bobsredmill.com/gluten-free-rolled-oats.html">gluten free oats</a>, 1/2 cup of <a href="http://fireandsalt.blogspot.com/2009/03/gluten-free-flour-mix.html">gluten free flour mix</a>, 1/8 tsp baking powder, 1/8 tsp baking soda, and a heaping 1/4 tsp of salt. Stir the dry ingredients a little at a time into the mixing bowl with the butter, sugar, and egg. Mix thoroughly. <img id="BLOGGER_PHOTO_ID_5512007119543744834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-niy3pQfQVySnacXZPykfQRqtOSHJzG1TYZ3h_SmNZtARY9zFxYk0jPfHT_txfTWvhkYngmbtEswOk1zN8cVy1BTiesnYdxgErsREbiwVADGHp53dK_nT_NRxL-0Cyf6oaFOOFuimaGsb/s400/3.jpg" border="0" />Line a 9x13 metal baking pan with parchment paper and spray it with nonstick spray. Spread the batter out evenly in the pan. This can be a little tricky because everything wants to slide around and the batter is pretty gooey. Do the best you can, if you have gaps or holes in the batter it's OK, everything will melt together as it bakes. Pop the cookie in the preheated oven for 17-18 minutes or until golden brown. My cookie baked for about 12-13 minutes. Remove the cookie from the oven and allow it to cool completely in the pan on a cooling rack. I mean it, don't sit there and pick at it, I know you'll want to.<br /><img id="BLOGGER_PHOTO_ID_5512007111581095138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheshamH4VG7iLV0g8VPdYlpAlRIHi1XdEJ8P-zFinOX_6RGBk2CFwtlIsXsMMM_6CR90fmYHGGU-1GuUIbpV8cTyeeddEsbmjI4FfDuL9d0CeU_3pBPEgK6SgtLJLO6BZQ9TjJoA4fm3H_/s400/4.jpg" border="0" />When the cookie is completely cool, crumble it with your fingers into a medium sized bowl. Next, add 3 Tbs of melted butter and 1-1/2 Tbs of brown sugar. Mix everything together with your fingers and then press the mixture evenly into a 9inch baking pan, go up the sides as well.<br /><img id="BLOGGER_PHOTO_ID_5512007097274038658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6F91mFg925oMr1Ehb-C32J6rMvjo8aqYE_aHpbthO_09h4NOTzHbOGiUQ7pTqBO_0_xA2CyTFdf5gLMx54WpxQMeedo66eRx7_cVoZ-4xEv66_BYXjn6lHQvjdUieyhqgAIA04N8tO9Oi/s400/5.jpg" border="0" /> For the filling; in a medium bowl, whisk together 3/4 cup of white sugar, 1/2 cup of packed brown sugar, 1 Tbs of nonfat dry milk powder (you can find this in the baking section of most groceries stores and it's cheap) and 1/4 tsp salt. Add 1 stick of melted butter and whisk until blended. Finally, add 6-1/2 Tbs whipping cream, 4 egg yolks, and 1 tsp of pure vanilla extract. Whisk until well blended.<br /><img id="BLOGGER_PHOTO_ID_5512006733872887394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS30nwqirpggGi3We4FIkXcBEglqm2Q2yK9pSeY3GHZLSZZZ4YgDzmrdyMXGI52NC41nKUFd2uvxTnqDqcYrr6C7bzENux1OXz90fqoeFA2rgA5fjFfhnunmlMgHz0W_E0LPliudvfMO1j/s400/6.jpg" border="0" /> Pour the filling into the crust. Place the pie dish on a rimmed baking sheet and into a preheated 350 degree F oven for 30 minutes. Reduce the oven temperature to 325 degrees F and continue baking for 15-20 minutes or until the filling is brown in spots and set around the edges but the center should move slightly when shaken gently.<br /><img id="BLOGGER_PHOTO_ID_5512006718328383906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pGERhO0CqeHrioRRF2Fg3-cZea5PBRLoG_14MEOwUyZ5Nj2Jj-aU3uWIAe1xbz_XGQiy38a7ILjEFo8PAKH7Hz1im9Q97MZbCbuBEX3UlwtcxVAUPIeho7a7MrWnMKq1Su7IsYC9LxkV/s400/7.jpg" border="0" />Remove from the oven and allow to cool on a rack for at least 20 minutes. Dust with powdered sugar. Refrigerate any left overs.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yIXpeUdOmNJvnvEWBv_p2sneNJwQFKmjABzHcrQjgROAgNWi2QcddHFISik2WfL6KZtzZn4IuqHtW_7uYl3xKg7U1sM0MI9VGoR59de-YEpU1lvyaMj62FLGT21YBr8icDIrjlcOfaMM/s1600/8.jpg"><img id="BLOGGER_PHOTO_ID_5512006711420137074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yIXpeUdOmNJvnvEWBv_p2sneNJwQFKmjABzHcrQjgROAgNWi2QcddHFISik2WfL6KZtzZn4IuqHtW_7uYl3xKg7U1sM0MI9VGoR59de-YEpU1lvyaMj62FLGT21YBr8icDIrjlcOfaMM/s400/8.jpg" border="0" /></a> Crack Pie is meant to be served cold. However, if you have no will power like me, it may not make it to the refrigerator in one piece. I think this pie is actually served best a little warm. It's not very pretty but trust me, one bite and you'll be hooked. Enjoy!!!Brianhttp://www.blogger.com/profile/07945537746712219382noreply@blogger.com6