Little things Mean a Lot

BS"D


In the past decade, small desserts have made a big impact on our culinary consciousness.  Cupcakes, cake pops, donuts, and whoopie pies have all been front and center in this movement.  Artistic displays at weddings and parties include beautifully crafted individual desserts, trifles in shot glasses and even slices of ice cream that look like sushi.

What's great about these little treats, in my opinion, is that you get variety, big flavor impact and best of all less calories than their full sized counterparts. If you have one cupcake for example, when it's done, it's done; no shaving off slices of a big cake to "even things out". You can also sample a few different desserts for the same caloric impact of one regular sized dessert.  Plus they are just cute!

I recently made key lime pie without the actual pie part. I am totally in love with my ramekins, and think just about anything you make in them is attractive.  So I decided to just bake the best part of the pie--the filling-- in the ramekin. The result was something that tasted like a cross between a mousse and a souffle. The taste...divine!  It had the full flavor impact of key lime pie, yet spared me of a couple of hundred calories from the crust.

So mix it up this Shavuot and try baking your cheesecake in ramekins, serve with fresh fruit and whipped topping for a lighter dessert.  You can also make cheesecake parfaits by baking the cheesecake filling in a 9x13 inch pan for about half the time specified in the recipe, then layer it with fruit filling in tall shot glasses or mini parfait cups.


For something new, check out my Tropical Breeze Mango-Coconut Cheesecake on Eaglebrand.com!

Enjoy and Chag Sameach!


This recipe calls for seemingly long beating times for the eggs and sweetened condensed milk, but it is worth it! The result is the absolutely fluffiest key lime pie filling ever.

 Key Lime Dessert Cups

This is adapted from a recipe for Key Lime Pie from The Beachwalk Cafe featured in Relish magazine.

4 large egg yolks

1/2 Tbsp. of grated lime rind

1 (14 ounce) can sweetened condensed milk (light version is fine)

1/2 cup fresh or bottled lime juice (not concentrated; I use bottled key lime juice)

1 cup chilled whipping or heavy cream (optional)

2 Tbsp. powdered sugar (optional)

1 lime sliced thinly, for garnish

Pre-heat oven to 350F degrees.  Spray 6-8 4-or 6-ounce ramekins with non-stick cooking spray and set on a cookie sheet.  Set aside.

In a large mixing bowl, beat egg yolks and lime rind on high speed for 8 minutes; the eggs will appear light yellow and fluffy. Slowly add sweetened condensed milk and beat an additional 7 minutes.  Add lime juice and beat 2 minutes more.

Pour batter into ramekins within 1/4-inch of top of each ramekin.  Bake for 10-12 minutes, until set.  Allow to cool, then chill 8 hours. 

Beat chilled whipping cream with powdered sugar on high with electric mixer until stiff peaks form. Chill until ready to use.

Top chilled key lime cups with sweetened whipped cream and lime slices.

If you desire a "full sized" dessert, you may pour key lime filling into a coconut crust, and bake as above for 12-15 minutes.

New and Noteworthy for Passover

BS"D

Given that this is an extremely busy time of year, I like to look for "shortcuts". We had a family emergency this year that took me away from home and Passover preparations for almost a week, up until 2 days before the holiday. I most appreciate shortcuts and easy dishes this year.

Some new finds that helped me along the way are some wonderful new products and a new,healthy passover cookbook. Although you may not always associate healthy with all the traditional holiday fare-- it can be done. Preparing lighter dishes gives you balance so you can have 1 or 2 heavier dishes. It is also great to prepare the lighter meals during chol hamoed so you are not overindulgent the entire 8 days of Passover.




Bonnie R. Giller, MS, RD, CDN, CDE is a nutritionist who decided to show the world that you can put a healthy spin on tradition. In Passover The Healthy Way, she presents soups, meats, kugels and dairy dishes that are lightened up from what we usually expect for the holiday. The addition of more fruits and veggies, like her delicious Acorn Squash with Apple Filling, makes it easy to work our "5 a day" into holiday meals. Ms. Giller opts for egg whites, healthier oils, like olive, and lower sodium broth in more traditional dishes like kugels. These simple changes preserve the flavors we grew up with, at the same time they preserve our waistline!

She presents many gluten free choices such as Potato Onion Pie, Salmon Cakes with Yogurt Dill sauce, and Grilled Orange Chicken Salad---just to name a few that appeal to my tastes. Passover the Healthy Way is worth a look to bring some fresh ideas into your holiday repertoire.


As for new products, many of you may have tried and loved the Yehuda Gluten-Free Matzo Style Squares last year. They are made with potato starch, so you do not make the blessing of Hamotzi on them, as you would do for oat matzo. As such, they should not be used for matzo during the seders or Sabbath/yom tov meals. However, in between they are great! This year Yehuda launched onion flavor squares, and they are really good! Stock up because these fly off the shelves. If they are not available in your local stores, they can be found online at a number of gluten free retailers.

Manischewitz threw its hat into the gluten free ring this year with a number of gluten free products, including GF cake mixes, both yellow and chocolate cakes. Having grown up with the Manischewitz cake mixes being a constant presence in my home this time of year, I am excited that I can now make them for my kids with the new gluten-free variety. Warning: they still make mixes with matzo meal, so check to make sure you are buying the gluten-free variety made with potato starch.

The Manischewitz spiral and shell shaped pasta adds a new twist, literally, to your Passover meals. You can now have favorites like shells and cheese or a nice veggie pasta salad with these products. As always, the wide variety of flavors of Manischewitz macaroons are gluten free.

Last but not least, you cannot miss out on Guiltless Gourmet Crunches. I tried the Toasted Almond Crunch. Somehow they managed to make a non-dairy nut and caramel crunch candy taste like it was made with real butter. The flavor was nutty and buttery yet--guiltless! Providing you are not nut allergic, the Guiltless Gourmet Crunches fit well into a gluten-free and casein-free diet.

Potato Onion Pie
from Passover the Healthy Way by Bonnie R. Giller, p. 107

3 onions, chopped
1 Tbsp. olive oil
2 lbs. potatoes, peeled, just boiled and still warm
Salt, to taste
Black pepper, freshly ground, to taste
3 Tbsp. potato starch
1 egg
4 egg whites
2 cups plain yogurt, nonfat
1/4 cup parsley, minced

1. Pre-heat oven to 350F degrees. Spray a 10-inch pie plate with non-stick cooking spray.

2. Saute the onions in the olive oil until softened and sweet, about 20 minutes.

3. While the onions cook, mash the still-warm potatoes with a potato masher or a fork. Add the potatoes to the onions, combining well. Add salt and pepper to taste.

4. Add the potato starch, stirring well to incorporate it completely. Add the eggs, egg whites, yogurt, and parsley.

5. Pour the mixture into the prepared pan and bake for 40 minutes, or until the top is lightly browned. Serve hot or at room temperature.

Yield: 10 servings

Note: When it is not Passover, you may substitute soy yogurt or silken tofu for the yogurt in the recipe.




Along with the idea of "all in moderation", here is a sweet treat to cap off your meal. I suggest using the Yehuda Gluten-Free Matzo Style Squares for this, as oat matzoh is very soft and crumbly.

Matzoh Brown Sugar Buttercrunch
from Holiday Candy and Confections by Dede Wilson, p. 78

5 whole lightly salted matzohs
1 cup (2 sticks) unsalted butter (or Passover margarine), cut into pieces
1 cup light brown sugar
8-ounces semisweet chocolate, finely chopped

1. Pre-heat oven to 350F degrees. Coat a jelly-roll pan with nonstick cooking spray. Place matzohs side by side in pan, breaking them to fit so that the entire surface of the pan is covered.

2. Cook butter and sugar in a small saucepan over medium heat, stirring often, until butter melts. Bring to a simmer, and simmer mixture for 5 minutes.

2. Immediately pour brown sugar mixture over matzohs, covering them completely. Spread mixture around with an offset spatula if necessary.

4. Bake for about 12 minutes or until bubbly and edges are starting to turn golden brown. Remove from oven and place on cooling rack.

5. Immediately sprinkle chocolate over surface of matzohs. Let sit for about 3 minutes or until chocolate has softened, then spread chocolate all over the surface with an offset spatula. Chill until chocolate firms, about 30 minutes. Break into pieces.

You can sprinkle wet chocolate with chopped nuts or coconut.

Think Outside the Lunchbox

BS"D

So the 100th day of school has rolled around, and apparently it's a big deal at school. There are all sorts of 100th day activities across the curriculum. To me it represents a 100 lunches made. Some children are happy with the same lunch every single day, and some kids hate their lunch every single day. I have a mix of both. But there are ways to "refresh" your lunch box without using vastly different ingredients than usual. It's a matter of re-framing, so to speak, the lunch items.

Author Adrian Fiorino did just that with his book Insanewiches: 101 Ways to Think Outside the Lunchbox. He creates sandwiches in the form of computer mice, artist's palettes, Pac-man, and all manner of creatures great and small. His tools are probably right in your refrigerator, luncheon meats, cheeses, spreads and bread. Gluten free bread and rolls generally work perfectly fine for these edible sculptures. He even includes a waffle-wich. A favorite when I'm running out of the house in a hurry in the morning-- made easily with Van's gluten Free Waffles.


Check out Adrian Fiorino's site www.insanewiches.com. Currently there are sandwiches with the bread cut into hand shapes...very cute idea. You can even roll out dough on a cookie sheet and trace your children's hands on the dough with a toothpick then cut out. I find gluten free dough to be very soft, and have even put it into a ziploc, cut a 1-inch hole in the corner and piped it onto a cookie sheet. This works well for shapes and letters.



The publisher has generously agreed to give one reader of this blog a copy of Insanewiches. Just leave a post below with an email or web address to contact you, between now and April 15th. A winner will be chosen randomly.

Another great idea is to put cubes of food on skewers or popsicle sticks. Party stores sell some interesting toothpicks and swizzle sticks for a colorful lunchbox. If you have the type of child who is likely to use a toothpick or skewer as a weapon, use popsicle or lollipop sticks!

A great little book I found called On a Stick! 80 Party Perfect Appetizers by Matt Armendariz. Has some novel ideas (not just for cocktail party fare) including orange beef, chicken and waffles, and even spaghetti and meatballs on a stick!

So no matter what you do to perk up lunchtime for your kids, remember to make it fun...mix it up. And, don't forget a little note that tells them you love them.

BTW: The very cool lunch box pictured above that folds out to a place mat (perfect for avoiding cross contamination on lunch tables) is from www.lunchsense.com.



These cheese and tomato sticks are very kid friendly and easy for them or you to make!

Caprese Sticks
From On a Stick! by Matt Armendariz , p.35

12 cocktail picks
1 cup small fresh mozzarella balls (or chunks of soy cheese or tofu)
1/2 cup cherry tomatoes
1/2 bunch fresh basil leaves
Sea salt and extra-virgin olive oil (optional)

1. Arrange mozzarella balls, both kinds of tomatoes, and basil leaves on cocktail picks, mixing and matching in varied combinations.

2. Before serving, sprinkle with sea salt and a quick drizzle of olive oil, if desired.

For the Health of It

BS"D

I find that Americans are not so good with moderation. I get a number of cooking and family magazines, and found that in December we were instructed to indulge in gobs of sweet treats and rich meals. They also instructed us to make any number of craft products to clutter our homes, not to mention tips on acquiring more "stuff" to give as gifts. Then after filling our bellies and homes with a lot of things we didn't really need in the first place, the January magazine covers shout at us to organize, exercise, and eat right. So in this vein, I will give my 2 cents for eating right, not just in January, but hopefully all year. And in order to not "clutter" your lives I will show you how to do it very conveniently. It is important to show our kids that moderation is the way to go and that healthy doesn't have to be boring or bland.


Start your day right...
My family was already a fan of Erewhon Crispy Brown Rice- Gluten Free Cereal, an essential ingredient in our favorite Chunk-a-Chews recipe, but recently I received some samples of other Erewhon cereals, which we just love! The Erewhon Corn Flakes list organic milled corn and sea salt as the only ingredients. I was quite taken aback when I saw this. How could there be no sugar, corn syrup or a half dozen preservatives like other corn flakes? Well there aren't and they taste great. The kids really liked them, and it was the first time (I think) they had corn flakes, as it is very hard to find national brands without barley malt. You can taste the delicate flavor of the sea salt in the flakes, and they are crisp and crunchy. I really feel good about serving these cereals before I send my kids off to school.


Snack right...
School lunches are always a challenge for me. Each child gets something different due to their own allergies/sensitivities and overall preferences. For example, Rosie will only eat sandwiches if made on rice cakes. The child hates bread. The snacks in the lunchbox seem to make or break it. Of course they want "junk", chips, cookies, etc. But their school frowns on these types of snacks as do I. When I received a bunch of That's It bars to sample, I thought I may have hit pay dirt. They look like a granola or power bar, but they are not loaded with sugar or artificial anything trying to masquerade as healthy, they ARE healthy. Each bar contains the equivalent of two pieces of fruit.. and as the name implies, that's it! Somehow they've managed to chop, dry and form these two pieces of fruit into attractive and convenient little bars. They come in Apples and Cherries, Apples and Apricots, and Apples and Pears flavors. The bars are softer than regular dried fruit, and have a slight tang as they are not sweetened with sugar. They are great for kids who play sports and need a boost, as they can easily fit in a pocket (or my purse).


Cook right...
After a long day of school the kids clamber into the kitchen and want food. Their first thought is for snacks, and my first thought is dinner is soon, I don't want them to snack. When an acquaintance told me she serves her young kids dinner at 4:30 when they first get home from school, I balked. But she explained that this way they can have something nutritious and filling before doing their homework, and since they go to bed around 7:30 or 8 pm, this dinner time is perfectly reasonable. I see that if I have dinner ready by 5 pm, they will fore go the foraging for snacks and eat more substantially. Levana Kirschenbaum, the culinary mastermind behind Manhattan's Levana's restaurant and several great cookbooks, has come out with a new book entitled The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple. Along with Lisa R. Young, PhD, RD, they try to show the reader that healthful eating has to be neither boring or laborious. Levana cooks with family in mind, and the book is peppered with pictures of her adorable grandchildren. She includes codes next to the recipes to show which ones are gluten free and notes to indicate how to adapt certain recipes for the gluten free cook. There are eye-catching photos for contemporary recipes like Cold Red and Yellow Pepper Soup, as well as more tradition Moroccan dishes like Chraimi, (fish cooked in a traditional Moroccan style). The book is chock full of recipes that will get your family eating veggies and other nutritious ingredients. My one warning to the gluten free eater/cook is to make sure all your ingredients are gluten-free. For example, there is a recipe for Mock Crab Salad, however I have only seen Surimi (mock crab) which contains gluten as a binder. So that made me wonder if the authors stuck the "gf" tag on recipes they assumed were gluten free without having a true, in-depth knowledge for this way of cooking. And, more an opinion than a warning, Levana indicates she favors chick-pea flour in her gluten free baked goods. Those of us who eat gluten free baked goods all the time know that there are tastier alternatives to the bean flour, which lends a very particular flavor and texture to baked goods. But apart from these issues, I still think this cookbook provides a ton of luscious, healthy recipes, which would be a great addition to your family's repertoire of meals.



This recipe was picked by Silvana Nardone as the winner in Attune Foods December recipe contest. It's a great, inexpensive way to make crunchy, gluten free breadcrumbs.

Italian Style Gluten Free Breadcrumbs
from www.attunefoods.com

Ingredients:
1 - 10oz. box Erewhon Crispy Brown Rice Cereal, finely crushed
1/2 cup dried parsley flakes
1/3 cup dried basil flakes
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese (optional)

Directions:
In small batches, finely crush the cereal. I have a coffee bean grinder that I use exclusively for spices and food items. This works great. However, if you do not have a grinder, you can simply place the cereal in a large resealable bag and use a rolling pin to finely crush the cereal.

Place the crumbs into a large bowl. Add all the remaining ingredients to the bowl and thoroughly mix together.

Place the breadcrumb mixture into a mason-type jar.

A Dash of Delicious

BS"D

I was thumbing through a book catalog recently, and I saw a spate of new kosher cookbooks. Hmmm. SO many new ones are coming out, I thought,"Are any of them going to offer me something new?" Well the Dash cookbook created by Rebecca Naumberg and Sori Klein as a fundraiser for Torah Academy for Girls in Far Rockaway, New York is different. Not only does it raise the bar on school fundraising cookbooks, it presents kosher cooking in a new light.

Although many of the recipes look as if they would be complicated to prepare, none of the recipes (as far as I could tell) extend beyond one page. They force the kosher cook to look outside the box and bring contemporary culinary ideas into their home. There are some old favorites mixed in as well. The recipes bring in flavors from many international cuisines, contain recipes from professional chefs interspersed with home cooks. They also provide "plan ahead" and "simplify" tips that make the recipe easier when you are rushed.

For the gluten free cook (or eater) there are quite a lot of options in Dash, such as Quinoa with Balsamic Roasted Vegetables, a terrific meat section, and even desserts like French Macaroons with 3 fillings, Chocolate Semifreddo and fresh fruit sorbets. The cold soups especially caught my eye, as I'm a big fan. The Chilled Avocado Gazpacho with Spiced Pumpkin Sees has a nice contrast of warm spices with the cooling elements of avocado---they even give non-dairy substitutes for this one!


Visually the book makes an impact. Food styling, although done by the parental body of the school, it seems, looks very professional. My one gripe is that all of the photos are against a black background. I would have liked some variation, as it is a thick book and the black background is sort of a single note. But it was photographed beautifully.

If you are interested in ordering the book send an email to: cookbook@tagschools.org. The cookbook is an entirely non-profit endeavor, and all proceeds go to the school.



Since Rosie can't have eggs, I tend to make a lot of roast potatoes instead of kugels. This recipe caught my eye because of all the garlic---something I absolutely love, especially roasted. The lemon juice gives it a very bright flavor. Gremolata is an olive oil and herb condiment used in the Mediterranean to finish meats and other roasted dishes.

Potatoes Gremolata

from Dash by Rebecca Naumberg and Sori Klein, p. 207

2 pounds baby or fingerling potatoes
1/4 cup olive oil
6 cloves garlic, unpeeled
3 cloves garlic, minced

Gremolata:
3 Tablespoons extra-virgin olive oil
Zest of 2 lemons
3 Tablespoons fresh lemon juice (from 2 lemons)
2 Tablespoons fresh parsley leaves, chopped
1 Tablespoon fresh thyme leaves, chopped
Kosher salt and fresh ground black pepper, to taste

Potatoes: Preheat oven to 400F degrees. Place potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to boil over medium heat and cook until potatoes are tender when pierces with a fork, about 25 minutes. Drain and allow to dry for 5 minutes.

Roast: Place potatoes in a roasting pan. Add oil, whole garlic cloves and minced garlic. Bake for 45 minutes. Meanwhile, combine all ingredients for gremolata in a small bowl. Sprinkle potatoes with gremolata and toss to evenly coat potatoes. Return to oven and bake uncovered for another 15-20 minutes. Transfer to a serving bowl and serve.

Serves: 6

This recipe is pictured in the book served in artistically angled shot glasses. This idea is great for cocktail parties and buffets, wherein you would not normally serve soup. This recipe is vegan when made with soy sour cream.

Chilled Avocado Gazpacho with Spiced Pumpkin Seeds (pepitas)
from Dash by Rebecca Naumberg and Sori Klein, p. 44

2 Tablespoons olive oil
1 white onion, sliced into rings
2 1/2 cups low-sodium vegetable broth, or more as needed
3 medium ripe avocados, peeled, pitted and cut into large chunks
1/2 cup cilantro, chopped
1/4 cup parsley, chopped
3 Tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more to taste
1/2 cup sour cream or pareve tofu sour cream
Freshly ground black pepper, to taste
Spice Pumpkin Seeds

Heat olive oil in a medium skillet over medium-high heat. Add onion and saute until translucent, about 6 minutes. Remove from heat and transfer to blender.

Puree sauteed onion together with broth, avocados, cilantro, parsley, lime juice, cumin, coriander and salt. Blend in sour cream and season to taste with more salt and pepper. Refrigerate covered for at least 2 hours. Thin the soup with broth if necessary. Ladle into bowls and garnish with Spiced Pumpkin Seeds.

Serves:6

Spiced Pumpkin Seeds

1 Tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
pinch of cayenne pepper
pinch of kosher or coarse sea salt

Heat oil in a small skillet over moderately high heat. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1-2 minutes. Stir in cumin and cayenne pepper, and continue to cook, stirring until fragrant about 30 seconds. Transfer to a bowl and season with a generous pinch of salt.

Donut Debacle

BS"D


********What is your favorite type of donut? Tell me and enter for a free giveaway!

See below for details.**********

It's that time of year again, Chanukah, Latkes and Donuts abound. I get a kick out of the December food and women's magazines, wherein there are about 60 pages of x-mas themed recipes and a token page with the same old latke recipe. In recent years I've noticed recipes for sufganiyot, or jelly donuts sneaking in to those pages. While in the United States latkes are the fried food of choice for the holiday, the Israeli favorite sufganiyot have made inroads across the Atlantic.





Last year I had great success with my Gluten-Free Bisquick Donuts for Lillie. However, they contained eggs so they were a no-no for Rosie. So I had two separate pots of oil, two different doughs, and separate jelly-squirters to accommodate Lillie's egg containing gluten-free donuts and Rosie's glutteny vegan donuts. Since I'm not a big fan of deep frying to begin with, and even take the precaution of wearing safety goggles and shooing small children out of the kitchen, having two pots of boiling oil going on the stove at once nearly gave me a nervous breakdown. So this year I wanted a gluten-free and vegan donut all in one. Good luck to me! I bought a great little book entitled, Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni --it's worth buying just for the luscious pictures. But in addition to the traditional donut recipes, it contains two types of gluten-free and vegan recipes, but not gluten-free and vegan in the same recipe. I considered fooling around with them to make an amalgam. But after a disastrous first attempt at making GF and Vegan yeast donuts (although the kids still ate it...roll anything in confectioners' sugar and they'll eat it), I wanted a sure thing.


Since my favorite all time donut is a chocolate cake donut, I decided to aim for that. Much to my surprise I found that cake donuts are actually fried. Different than yeast raised donuts, they are denser and, as the name suggests, cake like. Through my experiments I found the baking powder batter was preferable than a yeast raised one for gluten-free donuts. I decided to make my life slightly less complicated and just use cake batter in donut shaped baking pans (you can get these at most craft or housewares stores). I used my favorite gluten-free and vegan cake recipe from The Allergen-Free Baker's Handbook by Cybele Pascal. I poured the batter into a big ziploc, snipped about a one inch hole from one corner and easily piped the batter into the non-stick pans. The next day I let the girls frost and decorate them with a variety of sprinkles. They had a ball and my floor looked like the French Quarter after Mardi Gras, but it was a fun day-off-from school activity for them. I used a very simple ganache for the glaze and they looked like donut store donuts! Yes, I had liftoff.





But the gluten-free and vegan fried donut still alluded me. A great cookbook I came across called, My Kid's Allergic to Everything Dessert Cookbook by Mary Harris and Wilma Selzer Nachsin, had an oat flour based doughnut hole recipe. Hmmm. The book contains recipes free from (or has subs. for) wheat, eggs, dairy, soy, corn and nuts. It gives substitutes for some other common allergens, like chocolate. Although it does have some glutenny flours as options, there is a handy-dandy chart at the beginning of the book, which breaks down flours from very sticky to non-sticky, as well as a chart showing which flours work best together for different varieties of baked goods. What I like best about this book is that the recipes were developed by mom's of food allergic children, and they are very easy, doable, and appealing to children. I mean what kid wouldn't want to eat a Booger Cupcake?!

I paired the oat based doughnut hole with a maple glaze from Lara Ferroni's book, and voila I had achieved a great gluten-free and vegan (if agave instead of honey is used) donut that was quick and easy to make to boot! I took the liberty of subbing an all-purpose gluten free flour blend (I used Jule's brand) for half the flour in the recipe and used oat flour for the rest. The combination of the oat flour and maple glaze gave it such a homey, warm flavor---perfect for a cold winter's day.

The publishers, Chicago Review Press, have very generously sent me a copy of this great book to give away to one lucky reader. In the comments section below, tell me your favorite type of donut. Be sure to enter with a google ID, or leave your e-mail or web address so I can be in touch with you if you win. Or, you can tweet me at @glutenfreemaven with your favorite choice. You have until January 15th 2012 to enter. The winner will be chosen at random.




I found that I needed to add a bit more liquid than the recipe called for. This could be due to variations in the type of flour I chose. I added more club soda (ok really I used plain seltzer) slowly until the dough stuck together. You want more of a bread flour consistency than a cake batter. Try dipping in one of the two glazes below. They are really amazing when served warm. Make a lot...they go quickly!

Doughnut Holes
from My Kid's Allergic to Everything Desert Cookbook, 2nd ed., by Mary Harris and Wilma Selzer Nachsin, p. 120

3 cups oil (for frying)
4 cups gluten-free flour (any mostly sticky combinations, such as 3 cups oat and 1 cup millet, or half oat and half all-purpose gluten-free blend)
1 tsp. salt
1 tsp. any one or combination of dried ground nutmeg, cinnamon, allspice, and cloves
1 Tbsp. baking powder
3 Tbsp. club soda
1 Tbsp. honey (or 2/3 Tablespoon agave nectar)
1/3 cup melted allowable shortening or melted margarine or mild tasting oil (I used canola oil)
1 cup soy, rice, or almond milk or water

Note: I have made some changes to the text to simplify the instructions.

In a deep fryer or large pot, heat 3 cups oil to 375F degrees.

In a large bowl, whisk together the flour, salt, and spices. Mix the baking powder with the club soda. Stir into dry ingredients. Add remaining ingredients and mix until the dough is well blended and smooth. Add additional liquid a tablespoon at a time if needed, until batter comes together.

Form the dough into walnut sized balls. Drop balls into hot oil and fry until the doughnut holes are golden brown. Do not crowd them; fry only a few at one time.

Remove the doughnut holes with a slotted spoon and drain on paper towels. May be served warm or cooled.

Yield: Approximately 2 dozen


When doughnuts are cool to the touch, you may wish to dip in either of the two glazes below, or sprinkle with confectioner's sugar or cinnamon-sugar.

Chocolate Glaze
1-10 ounce bag dairy free chocolate chips
1 cup liquid non-dairy whipped topping (i.e. Rich's Whip) or canned coconut milk

Combine both ingredients in a medium sized microwave safe bowl. Microwave on high for 2 minutes. Stir until chocolate is fully melted and mixture is smooth and glossy. Return to microwave for 15 second increments, stirring in between, if chocolate is not melted.

Maple Glaze
from Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni, p. 48

1 1/2 cups confectioners' sugar, sifted
2 Tbsp. maple syrup
2 Tbsp. milk (any) or water

Place the sugar in a medium bowl and slowly stir in the maple syrup and milk, a little at a time, to make a smooth, pourable glaze.

A Sweet Cookie to Swap

BS"D

It's that time of year, cookies for cookie swaps, cookies for school parties, cookies for neighborhood and family get togethers. But cookies, cookies everywhere yet for the food sensitive--none to eat! Not so fast. Although I am often disheartened when reading through gluten free cookbooks at seemingly great cookie recipes when I scroll down the list of ingredients and hit "eggs" on the ingredient list. Then flip the page, and another, and more of the same. Even though the recipe fits Lillie's diet, Rosie can't have as much as a crumb. But, I do have a number of recipes in my cookie arsenal that accommodate both girls, and have found shortbread style cookies to be an extremely good choice. Shortbread traditionally is not made with eggs, and many Scottish shortbread recipes even call for rice flour! I use a shortbread recipe for my basic cutout cookies, but it is adaptable for so much more. You can use it as a crust for single-crust pies, and is especially good for a chocolate or custard style pie. It can be used as a crust in a gem style cookie (made in mini-muffin tins), or you can add any flavor extract and roll the dough in coconut, crushed nuts, candy, etc., for almost any flavor profile you desire.

This year I decided to combine a chocolate shortbread crust with my very favorite ganache filling. Using either crushed candy canes or almonds, you have a delightful and eye-catching dessert. People who've tried it without being told it's gluten free even thought it was very good.

So as you flip through endless "holiday" themed magazines this month with great ideas for everyone but you, don't despair, bring this recipe to your next party and enjoy the "oohs" and "aahs" you receive. For another great holiday sweet idea check out my recipe on the Attune Foods (makers of Erewhon cereals) website.

This recipe is vegan provided you use margarine and coconut milk. The coconut milk here is the thick kind that comes in the can, NOT cream of coconut or the kind sold in the dairy case or aseptic boxes. The latter are mixed with water and sweetener and are similar to soy milk.

Crispy Choco-Mint Gems

Cookie:
non-stick cooking spray
2 cups all-purpose gluten-free flour blend with xanthan gum*
1/2 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
1 cup (2 sticks) non-hydrogenated margarine (such as Earth Balance), or unsalted butter
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon mint extract
2 Tablespoons water

Filling:
1 cup semi-sweet chocolate chips (I prefer Trader Joe's brand)
1/2 cup canned coconut milk or heavy cream
1/2 teaspoon mint extract
1/4 cup finely crushed candy canes or peppermint candies

Garnish (optional):
3 Tablespoons coarsely crushed candy canes or peppermint candies

Pre-heat oven to 350F degrees. Lightly spray a 24 cup mini-muffin pan with non-stick cooking spray, set aside.

In a medium sized mixing bowl, whisk together flour, cocoa powder and salt, set aside.

In a large mixing bowl, or the bowl of an electric mixer, cream together margarine and sugar until fluffy, about 2-3 minutes with mixer on medium speed. Add extracts and beat until combined. Gradually add flour mixture and beat until mixture forms a dough. Add water and beat until smooth.

Form dough into 24 walnut sized balls. Place one dough ball in each muffin cup. Press down on dough with your thumb to form a well; press dough into sides of muffin cup with fingers. Place in freezer for 15 minutes.

Remove muffin pan from freezer and bake in pre-heated oven for 20-25 minutes until cookies feel firm when pressed with a finger, and no longer appear to have moist spots. Remove from oven and place on a wire rack to cool completely, about 30 minutes. If dough has risen during baking, use the bottom of a wooden spoon to press down center of cookies to form a well.

Filling:
In a medium sized microwave safe bowl, combine chocolate chips, coconut milk and mint extract. Microwave on high 1 ½ to 2 minutes. Stir until chocolate is completely melted and the mixture is smooth and silky looking. If chocolate is not fully melted, return to microwave for 15 second intervals, stirring in between. Allow to cool for 10 minutes. Stir in finely crushed candy canes.

Spoon a scant tablespoon of filling into center of each cookie. Sprinkle coarsely crushed candy canes over filling, if desired. Chill until center is firm, about 1 hour. Remove cookies from muffin tin and arrange on a serving platter, or store in an airtight container.

Yield: 2 dozen cookies

* If the flour blend you are using doesn't contain xanthan gum, add ½ teaspoon of xanthan gum

For Almond Cups:

Substitute almond extract for the mint extract called for in both the cookie crust and the filling.

Substitute 1/2 cup sliced, toasted almonds for the crushed peppermint candy called for in the filling and garnish. To toast almonds: Spread almonds out on a cookie sheet and bake in a 350F degree oven for 8-10 minutes, turning several times, until lightly brown. Remove from sheet immediately, as the tend to continue browning if left on hot cookie sheet.