Just want the recipe? It's here. But, for this one, I suggest you take a look at the step-by-step.
I'm so excited about this one! Finally, gluten-free flour tortillas!
Really, I don't need to tell you why flour tortillas are awesome. You either love 'em or you don't. Me? I'm in the love camp. So it thrilled me (thrilled, thrilled, THRILLED me) when this recipe finally came together.
This recipe makes a chewy, flexible wrap. Ready to begin? . . .
Elizabeth, these look so tasty!! A few questions, if you'll allow me... Do you use your own bread to make breadcrumbs - just crumble some stale homemade bread or pulse it in the food processor? If so, do you usually toast the crumbs before using in a recipe like this? Or do you like to use the boxes of commercial ready-to-use GF breadcrumbs? I've never tried those and always wondered if they'd be worth the expense.
If we're friends on Facebook, you might have already seen my "waffle-panini." Here's the story:
Greg and I own a waffle iron and a panini press that look identical when closed. About a week or so ago, I asked him to heat the panini press. He accidentally grabbed the waffle iron and preheated it. Since I was busy assembling sandwiches, I didn't notice his mistake---until I opened the iron to make our sandwiches.
Since I was hungry. Wait. Let me clarify. I was HUNGRY. The kind of hungry that I call "grumpy hungry." Oh, you know that hunger? Since you do, you'll understand what I did next: I decided to put our sandwiches into the waffle iron since I didn't want to wait the, oh, five minutes to heat the panini press! You know what happened?
The Schwan's truck was one of the great mysteries of my childhood. It stopped at my aunt's house, delivering chips, cakes, and cookies, but why didn't it ever stop at mine? This baffled me. The most exciting thing delivered to our house was, well nothing as exciting as chips and cookies, let me tell you.
While my cousins happily scarfed down their Schwan's potato chips, my favorite treat were the powdered sugar-coated lemon shortbread cookies. I don't remember what Schwan's technically called them, but now I know these cookies as "lemon coolers."
This recipe recreates those lemon cookies. Thanks to the lack of a gluten structure, this version is especially tender. And, as with the Schwan's cookies, you must beware of the powdered sugar dust all over your lips.
One thing to know before making a batch of jalapeño poppers: they are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders.
Are you celebrating Mother's Day? Are you cooking anything special?
I think I'll make a batch of these chocolate chip cookie pancakes for my mom. Unlike other chocolate chip pancakes, which just add chocolate chips to regular pancake batter, this recipe uses brown sugar, butter, and a generous amount of vanilla to taste like, well, chocolate chip cookies! They're light, fluffy, and, thanks to the dark chocolate chips, special enough for a holiday.
And if you're not celebrating Mother's Day, these pancakes are perfect for any special breakfast.
Kitchen flops are usually only good for one thing: stories. "Hey, remember the time I forgot to put sugar in that cake and served it to your mother? Was that a nightmare or what?"
When I set out to create a gluten-free version of crunchy granola bars, à la Nature Valley's, it never occurred to me that I might have a potential flop on my hands. I mean, it's granola. You toss some oats, sugar, and nuts into a bowl and bake. What could go wrong? I already had a base recipe to start with, my other recipe for . . .
One Sunday I woke up craving cinnamon buns. Yum, right? But making a batch of cinnamon buns means mixing dough, allowing it to rise, and then, of course, baking. All told, I wouldn't have eaten the cinnamon buns I craved until the afternoon.
And my craving didn't want to wait that long! I had things to do. (Like eating breakfast.) Since it was a "waffle-Sunday" in our house, I decided to try making a batch of "cinnamon bun waffles."
Oh my goodness. Just writing about them makes me want to run into the kitchen and make a batch! I love these waffles.
At first I thought about simply adding ground cinnamon to my waffle recipe. But that wouldn't . . .
For a cake with such whisper-soft texture, chiffon cake certainly made some noise when it entered the food scene. The recipe was created--and kept top secret for around two decades--by a salesman-turned-caterer named Harry Baker. Before Baker sold the recipe to General MIlls in 1948, he made chiffon cakes for the Hollywood Brown Derby and the light cake quickly gained a following.
Capitalizing on its popularity, General Mills released the recipe along with the claim that it was, "The first new cake recipe in 100 years." (Sounds like something Don Draper would write, doesn't it?)
Leavened mostly with whipped egg whites, chiffon cake bakes up light and airy, similar in texture to angel food cake. Unlike angel food cake, which only uses egg whites, chiffon cake uses the entire egg. The yolks are mixed into the batter before being folded into the whipped egg whites. They bring richness and a subtle yellow hue to the cake.
Chocolate and strawberries are one of my favorite dessert combinations, which I usually enjoy in the form of chocolate-covered strawberries. So when a reader asked me to convert her mother's recipe for chocolate strawberry cheesecake tart, I lept at the chance. (And wondered why I'd never made a chocolate berry tart before!)
Although I hesitate to call this a quick dessert, it does come together rather quickly for a fruit tart. You make the chocolate-almond tart dough in a food processor in just minutes. And like the savory tart recipe we made recently, the dough gets pressed into the pan before chilling unlike traditional tart doughs that are chilled for several hours before being rolled out and put into a pan.
Preparing the New York cheesecake-like filling is the only step that requires a little time and special attention. Like a good cheesecake, the filling should be smooth and creamy, not lumpy and dry. To achieve a smooth cheesecake filling you need three things:
There are no eggs in the recipe. Thanks to the generous amount of butter, this egg-free tart dough is wonderfully tender.
Instead of making the dough in a food processor, use a stand mixer. The dough is put together the same way you'd make sugar cookies. And, in fact, the finished texture is very similar to buttery shortbread cookies.
If you are making a fruit tart, the crust, after a few hours, can get soggy. To avoid this, spread the baked tart shell with melted chocolate. After the chocolate hardens, fill the crust with fresh fruit. The chocolate prevents the crust from getting soggy and adds a nice flavor surprise. If you don't want chocolate in your tart, make the fruit tart right before serving.
With the abundance of spring fruits and vegetables almost here, I want to share my easy tart making technique with you. This way, whenever the mood to bake a tart hits, you'll be ready.
My secret? Not rolling the tart dough!
Unlike wheat-based tart dough, which you can roll out into a large piece and transfer to a tart pan, gluten-free tart dough doesn't like to move. Rolling out the dough isn't a problem; it's moving the dough from the counter to the pan that proves problematic. Without the help of those stretchy bands of gluten, the dough loves to break apart during transfer.
When most people think of food from Wisconsin, the first things that usually comes to mind is cheese or beer. Ten years ago, when I lived in Milwaukee for a period, I learned that fish fry should make the list.
Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter. In this cornbread, brown rice flour and ground almond flour replace the wheat flour, providing a moist, cake-like texture that still has the crunchy mouthfeel you expect from cornbread.
The recipe, inspired by a reader's request for a gluten-free version of her favorite cornbread, falls on the sweet, rich end of the spectrum. It's more cake than cornbread and tt's definitely not something youd' serve with chili. In fact, it reminds me of the Italian cornmeal cake my grandmother made during the summer and served with a warm berry compote for dessert.