Friday, November 30, 2012

"Hiya Chuck!" It's Peppermint Patty Cookies

If you have not worked with concentrated oils before, they are a great alternative to extracts.  Extracts usually give me a hard time because of the alcohol content.

I can usually find oils at candy making shops, including Joann Fabrics and Wilton.

3/4 cup margarine
1/2 sugar
1/2 cup sugar combined with 1 tablespoon maple syrup
1 egg replacer egg
1/6 teaspoon oil of peppermint (If you have a child's medicine syringe, that works GREAT)
1-3/4 cup GF baking mix
1/4 cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups semi-sweet chocolate chips

Preheat oven to 350 and line baking sheets with parchment (or lightly grease).  Combine the sugars and margarine in mix.  Add egg replacer and oil of peppermint.  If you want to go lightly on the peppermint at first and taste it, you can always add more.  Combine the baking mix, cocoa powder, salt and baking soda.  Add to wet ingredients and combine.  Stir in chocolate chips.

Roll into 1" balls and place on lined cookie sheet.  Bake for 10 minutes.  Allow to cool on pan for 2 minutes then remove.

They get that crackled on the top and look so pretty.  They look like Italian Chocolate Cookies to me but with a little surprise of peppermint.

Make these for your Charlie Brown or Marcie!

Ancient Italian Secret...  A cannoli cake gets it trade mark-can't-put-my-finger-on-it flavor from a few drops of oil of cinnamon.



Thursday, November 29, 2012

Bob's Red Mill

I am waiting for the delivery of my baking supplies! I wanted to make doughnuts tonight...

Hopefully, tomorrow, and  Saturday, and Sunday I will make some goodies.  I am going to try something with oil of peppermint.  I used to drink this Jingle Java many moons ago.  And who doesn't like Frango Mints or Meltaways?  I miss them all!

It was a busy day so maybe it was best I am low on supplies. It is nice to sit with my kitties, give them a good brushing and nurse this headache.

Hope to post some items  this weekend! It is Friday, payday, and the last day of November! Let the holiday countdown begin!

Sunday, November 25, 2012

Can Do Biscuit Make Over with PB & C

There is definitely a Nutella craze going on.  Even Jif has its own hazelnut spread now.

Since Bub and I are tree nut free, I have made us a peanut butter version.

 I am jumping on the Nutella bandwagon, licking my fingers along the ride! I saw a recipe like this on Tumblr and changed it up to make iit safe for us.

In a microwave safe bowl put the following:

1/2 cup peanut butter (we use Skippy Natural)
2/3 cup chocolate chips (Trader Joe's )

Heat the above at 20 second intervals until melted. Stir until smooth.

You can firm it up in the fridge but store at room temperature for spreading. I popped mine in the microwave to use this morning in a Can Do Biscuit makeover.

Mix Can Do Biscuits as directed and drop onto cookie sheet lined with parchment as normal. Press a little well in the middle of each biscuit with the spoon.  Spoon a little PB & C in the well. Use your fingers to fold the biscuit dough onto itself, burying the filling somewhat, and then reshape into rounds. The filling can ooze out the sides a bit so don't try to completely bury it in biscuit dough. If you want extra special, sprinkle with cinnamon sugar before baking.

Bake as normal too. Serve warm.



Saturday, November 24, 2012

Unexpected Spectrum Cookies

These little rainbow sugars by Dean & Deluca make me smile when I see them. Such a simple accent makes basic cookies something special.

Release your inner child and bake a smile!

3/4 cup sugar
1/2 cup margarine
1/2 cup shortening
1 teaspoon vanilla
1 egg replacer egg
2-1/2 to 2-3/4 cups GF baking mix (see note below)
Rainbow sugar

Preheat oven to 325.

Beat together sugar, margarine and shortening until light and fluffy. Add vanilla and egg replacer egg and blend well.  Stir in GF baking mix until dough is stiff and no longer sticky.  Shape into one inch balls and place two inches apart on cookie sheet.  Flatten slightly with bottom of glass then press some rainbow sugar into the tops of the cookies. The sugars do not stick to the bottom of the glass I am using so I just used my hands to get the rainbows on top.

Bake at 325 for 8-9 minutes. Cool one minute on pan then remove to cool completely.

See! They made you smile right?



Note: Remember  to make your two test cookies.  If they run, add more baking mix.  I ended up needing the full 2-3/4 cup baking mix today.




Thursday, November 22, 2012

Gooey Cinnamon Cake

Who would think that baking at 9pm Thanksgiving night was a good idea? Jennie of course! While most people are looking for a turkey sandwich or a glass o' gravy, we are looking for MORE DESSERT!

This is a gooey, warm cinnamon cake good for breakfast... or a late night snack! As usual, Jen is taking back lots of treats including From Stone to Stony and Back Maple Fudge, left over vegetable soup, Angelic Cake, and the rest of the chocolate pudding she brought over, and most of this Gooey Cinnamon Cake.

Grease 8" square pan. Preheat oven to 350.

Cake

1/2 cup sugar
Pinch of salt
2 teaspoons baking powder
1-1/2 cup GF baking mix
3/4 cup Silk Very Vanilla Soymilk
1 tablespoon tapioca starch mixed with 1 tablespoon hot water
1/4 cup melted margarine

Whisk together sugar, salt, baking mix, and baking powder. Add Soymilk and tapioca starch mixture and blend. Mix in melted margarine. Pour into greased pan.

Topping Mix

1/2 cup sugar mixed with 2 tablespoons maple syrup
2 tablespoons GF baking mix
1-1/2 teaspoons cinnamon
1/2 cup margarine

Mix above until combined. Distribute evenly over cake batter with fingers. Swirl together with knife.

Bake for 20 minutes or until center is set and cake starts to pull away from sides of pan.

Serve warm!



Home for Thanksgiving

Made it home for the holiday. I am back where I belong... in my kitchen!

The menu today is all over the map. A brined turkey, stuffing, cranberry/orange salad for the meat and non allergic eaters.  Vegetable soup for the vegans.  

Everyone will be eating my Darn Quick Dinner Rolls and mashed potatoes. I am thinking a scoop of mashed potatoes in a bowl of soup will taste super yummy! I am going to make gravy for my son using some of the soup broth. He loves potatoes and will be in Bub heaven eating gravy with them!

Angelic Cake is in the oven. I am going to make a novelty chocolate sauce to drizzle on top of cut pieces.

Enjoy the day! I plan on it.

Sunday, November 18, 2012

From Stone to Stony and Back Maple Fudge

Diabetics BEWARE!  This is sweet on top of sweet with a little extra sweet!  Just like my Metra riding daughter!

This may be my last recipe posting for a week or so.   I will be away from my kitchen.  I am hoping the boys don't destroy the place while I am away...

1/2 cup sugar with 2 tablespoons maple syrup mixed in
1-1/2 cups sugar
3/4 cup margarine
1/2 cup Silk Very Vanilla Soymilk
1/4 teaspoon sea salt
1/4 cup maple syrup
1 cup powdered sugar
1/2 cup chocolate chips

Line 8"x 8" pan with parchment paper.

In a tall sided saucepan, mix the 1/2 cup with 2 tablespoons maple syrup.  Add the remaining 1-1/2 cups of sugar, margarine, soymilk and salt.  Attach candy thermometer to side of pan.  Bring to a boil over medium heat stirring constantly.  Continue to stir and cook until thermometer reaches 240 degrees. Remove from heat and cool to room temperature.

Add the 1/4 cup maple syrup.  Put powdered sugar in mixer with whisk attachment and add sugar mixture.  Beat until powdered sugar is blended in (you can also do this directly in the pan with a hand mixer, which I do not have).  Using a spatula continue to stir until mixture is smooth and pale.

Press mixture in your lined pan and smooth top with spatula. Press slightly the chocolate chips into top of fudge. Allow to cool for at least 2 hours.



Thursday, November 15, 2012

iPad!!!!

Since I will be traveling next week, I knew I needed an iPad immediately! I have wanted one for a while now. Let me tell you, typing on this is sooooooo much better than on the itouch I was using before.  The mini was tempting but that would be all thumb typing.  The iPad actually types like a keyboard. Very comfortable!

Hope to post tomorrow and Sunday a recipe or two!



Next week...

During one of the biggest weeks for food lovers, Thanksgiving, I will be in a hotel in Rochester, MN getting eval for the things that ail me at Mayo Clinic.

While I am happy to be offered an appointment (after only about 6 pages of my records out of the 154 I tried to fax), I will be sorry to miss Thanksgiving!

I am going to try like hell to post some good stuff over the weekend!  I plan on making ahead a few things for the boys that will be home for the holiday.

One of Leonard's roommates lives in Rochester and she is going home for the holiday.  Len is going to hitch a ride with her and her family and meet me in Rochester for a couple days!  She is my champion so I am happy to have her there with me.  I will be traveling with my mom so it will be a girls trip.

Not hanging any hopes or expectations on this visit.  I am treating it as it is... a doctor's appointment. Simple.

I will take plenty of rice cakes and peanut butter, Peanut Butter Button Cookies, and Silk Soy!

I may post updates here if I can myself an iPad before I go.  It is really necessary that I get one!  LOL!!!

Tuesday, November 13, 2012

HAPPY BIRTHDAY LENNIE Buttercream

19 years ago you made me the happiest woman alive!

Buttercream Frosting

2/3 cup margarine
4 cups powdered sugar (Trader Joe!s is corn free)
2-3 tablespoons Very Vanilla Soymilk

Beat margarine until light and fluffy. Gradually add powdered sugar beating well. Add enough Soymilk to make desired spreading consistency.

Frost and enjoy!!

These little color sugars are from Treasure Island!

Sunday, November 11, 2012

Welcome Back Caker

I used to make this cake every Sunday when the kids were small.  I am not 100% sure why I stopped but I suspect it had something to do with soccer and the fact that I worked on Sundays for a few years.

Jennie wanted it again so she made it!

This cake is normally made in a Bundt pan but Jennie doesn't have one at school.  A full recipe can be made in a 13x9 and a half recipe in an 8" square, which is what Jennie did.

If you make this is a 13x9 or an 8" square pan, check to see if it is done after about 15 minutes.  It will bake faster than a Bundt.

1/2 cup margarine
8 oz Tofutti vegan cream cheese
1 cup sugar
2 egg replacer eggs
2 cups GF baking mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Very Vanilla Soymilk
1 cup chocolate chips

Heat oven to 350 and grease your pan (Bundt, 13x9 or 8" square).

Beat margarine and Tofutti and sugar until light and fluffy.  Add egg replacer.  Add flour, baking powder, baking soda and salt.  Mix well.  Stir in soymilk and chocolate chips.  Spread in greased pan.

Bake 30-40 minutes for a Bundt or until center is done.  Cool in pan 15 minutes then turn out onto serving dish.

Twisted Pepper Steak

Whenever I can prep ahead of a meal, the more enjoyable it is. It is funny that I don't even eat peppers but roasting them is fun and smells terrific!

I roasted a trio of bell peppers yesterday and a pair of poblano peppers. I peeled and rough chopped the bell and puréed the poblano's with a little oil. I also marinaded some stew meat yesterday. More time to make cookies today!

Combine in a gallon freezer bag the following:

Assorted spices:

Salt
Pepper
Cumin
Paprika
Chili powder
Garlic
Minced onion
3 tablespoons oil and 3 tablespoons water to form a paste.

Add approx 3/4 lb cubed meat for stew. Marinate as long as you can!

Before cooking, add 1/4 cup GF baking mix to baggie with marinaded meat. Toss to coat all the pieces.

Prepare peppers as stated above.

Heat a tablespoon of oil in Dutch oven on high heat. Add meat and brown until you get some nice color and bits stuck to bottom of pan. Add 3 cups water (or beef stock if you can use it) and the puréed poblano's and chopped bell peppers.

Reduce heat to low and stir and scrape bottom of pan with wooden spoon to loosen crispy bits. Cover and cook several hours, again, as long as you can. It makes its own gravy since you tossed the meat in baking mix first. So smart you are!

Serve with rice or potatoes. Today, the guys will have rice and top with cheddar for Big D and Daiya cheddar for Bub.

Wish I knew what I am going to eat!

Peanut Butter Buttons

Cute little crisp chewy delights! And easier than the No Kisses cookies.  Great for lunch boxes!

Preheat oven to 325 and line baking sheets with parchment.

1/2 cup margarine
1/2 cup peanut butter, smooth or crunchy
1/2 cup sugar
1/2 cup sugar mixed with 2 tablespoons maple syrup
1 egg replacer egg
1-1/2 cups of GF baking mix
1/2 teaspoon baking soda
1 cup chocolate chips

Cream margarine and peanut butter and sugars in mixer. Add egg replacer egg and combine. Add baking mix and baking soda. Stir in chocolate chips.

Roll approximately 1 teaspoon of cookie dough into ball shape. Flatten slightly with hand and put on cookie sheet. Bake for 12-15 minutes or until golden on bottom of cookies. Cool on pan 2 minutes. If you have time and space, cool completely on the pan.

Easy little popable buttons!

Friday, November 9, 2012

Leonard!

Len coming over for dinner tonite! She needs to pick up some clothes for a Saturday nite event. LUCKY ME!!!!!

Making sugar glazed edamame with carrots and rice. I am going to put some peanuts in the food processor with spices for Bub.

I have also made another batch of caramel. I'm going to chocolate cover the entire batch this time. So good! Reminds me of a Twix Bar or a Score Bar.

Wednesday, November 7, 2012

Roasted Peppers and Bacon

This can easily be made with any kind of bacon, animal or vegetable!

I am putting this over GF pasta for the boys.

In oven or toaster oven like I used, put your peppers on a foil lined pan. Keeping watch, broil at close range, turning with tongs when charred.

Remove peppers and put into a ziplock bag. Allow to steam and cool a bit to handle. Pull out them stems and peel. Split open and remove seeds. I even carefully rinsed them to get seeds out. Rough chop.

Brown your bacon in small pan. Add a little margarine. Add the peppers and garlic. Salt and pepper to taste.

Tuesday, November 6, 2012

Must Love Chocolate Cupcakes

I don't need an excuse to eat chocolate. I hope you don't either!

These can be made mini, like I did, or regular sized. I prefer mini cupcakes and mini muffins! One bite can be eaten on the go or can be a little something while you are waiting for dinner to be ready.

GF textures and shelf life can also be touchy. One bite and it won't fall apart on you!

2 cups GF baking mix
1/2 cup sugar mixed with 2 tablespoons maple syrup
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons Coke with enough Very Vanilla Soymilk to make 1 cup
1/2 cup melted margarine
1/2 cup semi sweet chocolate chips

Heat oven to 375 and grease cupcake cups.

Mix flour, sugar mixture, cocoa, baking soda and salt in large bowl. Add Soymilk mixture and melted margarine. Mix until just moistened. Fold in chocolate chips.

Spoon into prepared pan and bake at 375 for 12 minutes. Cool 3 minutes in pan. Remove to cool. These taste good warm too!

The sort of large amount of baking soda with the acid from the Coke give these really nice crowns! Nice! Maybe I should call these tall, dark and handsome instead!

Sunday, November 4, 2012

Sunday Stew-like-Soup

I made a roux today to start my soup.  Then I added the veggies, water, Bragg's and a little plain soymilk.

Since it is my singles ladies dinner, I hope to have some left overs for the week too!

5 tablespoons margarine
1/4 cup GF baking mix
4 cups water
1/4 plain soymilk
1/4 cup Bragg's
One bag each of frozen carrots, cauliflower and shelled edamame

Melt margarine in dutch oven.  Add the baking mix and whisk constantly until golden.  Remove from heat immediately while you add the rest of the ingredients or it will burn.

Dump in the rest of the stuff, lower the heat to medium and cover.  When it starts to boil, uncover, stir and lower the heat to low.  Cover again and allow to cook until veggies are tender (or in my case cooked to death) stirring occasionally.

Make some good dunking bread and enjoy today, and if you are eating alone, tomorrow too!

Darn Quick Dinner Rolls

I am making soup JUST FOR ME tonight.  I got no response from the people I live with when I asked about dinner so, I guess, I am on my own.

These are a great yeast roll that are really quick and easy.  Gluten free dough doesn't require kneading and usually can't be rolled (although they can be pressed and stretched).

These are made in one bowl and go in muffin tins.

3 to 3-1/2 cups GF baking mix
1/4 sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 plain soymilk
1/3 cup margarine

Heat soymilk and margarine to 120 degrees.  Preheat oven to 400 degrees

In mixer combine 1-1/2 cups of GF baking mix, sugar, salt and yeast.  Blend well.  Add warm liquid and mix until combined.  Blend for 2 minutes on low.  Slowly add the remaining GF baking mix until you get a cookie batter type dough.

Grease your muffin cups.  Spoon your dough/batter into muffin tins about 2/3 full.  Cover and let rise approx 40 minutes. I usually rise yeast recipes by preheating my oven with the doughs on the stovetop.

Bake at 400 about 12 minutes until browned or until you can knock on them and they sound hollow.

Remove from pan and serve warm.

Good Riddance Daylight Savings Muffins

Make ordinary muffins a fall morning treat. And, you have an extra hour today so there is no excuse not to make breakfast!

2 cups GF baking mix.
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup melted margarine
3/4 cup Very Vanilla Soymilk

Topping

Combine 1/4 sugar and one tablespoon maple syrup. Add 1/2 teaspoon cinnamon and stir. Add 2 tablespoons margarine and combine with fork until crumbly.

Preheat oven to 400.

Grease muffin pan.

Combine dry ingredients then add Soymilk and melted margarine. Stir just until moistened. Remember to dig from the bottom and pull upwards or you will have dry ingredients at the bottom of your bowl. Sometimes I need to drizzle a tiny bit more Soymilk in the bottom directly onto dry places. But only a little!

Fill muffin cups 3/4 full. Sprinkle topping over muffins before baking. Bake at 400 until done (about 12 minutes). Cool in pan slightly then remove from pan with sharp knife to loosen sugary bits.

I will take that extra hour, thank you very much!

Saturday, November 3, 2012

Things That Make Life Easier

Parchment paper
Rice cooker
Kitchen Aid stand mixer
Pancake Griddle
Fry Daddy (and an outdoor outlet)
Spider
Coffee Press
Toaster oven
Immersion blender
Apron (must be cute)
itouch (although an ipad would be worlds better.  do you hear that Santa?)


My Favorite Brands

Earth Balance stick margarine for cooking
Smart Balance Light tub margarine for baking
Earth Balance Vegetable Shortening for baking
Bob's Red Mill white rice flour, tapioca starch, potato starch
Hain's baking powder
Arm and Hammer baking soda
Silk Soymilk
Nestle Cocoa powder
Trader Joe's cocoa powder
Trader Joe's Semi Sweet chocolate chips
Starbucks Pike Place coffee
Fair Trade evaporated cane juice or Trader Joe's
Alexia Frozen potatoes
Skippy Natural peanut butter
Trader Joe's maple syrup
Coca Cola
Bragg's Liquid Aminos
Peapod frozen veggies
Target frozen mukimame
Quaker Rice Cakes

Thursday, November 1, 2012

Stony Skillet Pot Pie

Len learned she only had to attend one class today!  That left her with some time to rest.

Her idea of resting is spending it in the kitchen just like her old lady!  We are not afraid to just mess around with ingredients and see what we get.  Raise your wooden spoons up for today's creation out of the Stony Kitchen!

One bag frozen carrots
One bag frozen shelled edamame
One can cooked lentils, drained
2 tablespoons and another 2 tablespoons of margarine
1/4 teaspoon tumeric
1/4 teaspoon cumin
Pinch of cinnamon
2 tablespoons Bragg's Liquid Aminos
2 tablespoons GF baking mix
2 cups water
Salt to taste

You will need to also make our "Can Do Biscuit" recipe, adding extra milk to make dough more like a paste:

Can Do Biscuits

2 cups GF baking mix
1/2 teaspoon baking soda
1/4 teaspoon salt 
2 tablespoons shortening
2 tablespoons margarine
3/4 cup Silk Very Vanilla Soy Milk

Combine first 3 ingredients with fork in medium bowl. Cut in shortening and margarine with fork or pastry cutter until crumbly. Slowly mix in milk adjusting if necessary to make thick batter.

Preheat oven to 450

Melt 2 tablespoons margarine in medium non-stick skillet.  Add the carrots and edamame.  Stir to coat the veggies and cook until thawed.  

Add salt, tumeric, cumin and cinnamon.  Add the drained lentils.  Add the rest of the margarine, let it melt then add the GF baking mix.   Stir until everything is coated then add the Bragg's and the water.  Reduce the heat to low. Cover and let simmer until it starts to get thick and bubbly.

While the veggies and legumes are simmering, make the Can Do Biscuit dough, adding the extra soymilk to make it more of a paste.  

Spoon the biscuit dough on top of the veggies, legumes and the gravy it made.  Bake at 450 until the biscuits are cooked and the sides of the pan are nice and bubbly!

What a nice comforting meal on a chilly Chicago evening!

You are a semi-sweet morsel off the old chocolate bar, Jennie!



A Handy Tool for GF Baking

My big bro sent me this link today.  I personally do not use xantham gum.  I don't like the taste of it and can always pick the flavor out in anything I bake.  It does wonders for texture though!

http://www.gygi.com/blog/2012/07/20/gluten-free-baking-the-conversion-chart/