Tuesday, October 11, 2011
Gluten Humor
I just about died laughing when I watched this! Exactly my reaction when I found out I had Celiac Disease. I seriously wanted the doctor to operate and remove some vital organs, rather than live without bread for the rest of my life!
Monday, October 10, 2011
Refashioning a Fall Favorite
I equate these cookies with a rainy Seattle fall and back-to-school nights. So...not really sure why I'm craving them on a hot Southern California Columbus Day, but today I decided to refashion this fall favorite my mom used to make: gluten-free and dolled up to satisfy the adult Heidi's palate:
Pumpkin Cookies
1 cup butter-flavored Crisco
1 cup dark brown sugar
1 cup canned pumpkin
1 egg
2 1/4 cups brown rice flour blend*
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1 cup raisins**
Frosting:
3 Tbsp butter
4 tsp milk
1/2 cup dark brown sugar
3/4 tsp vanilla
2 cups sifted powdered sugar
Preheat oven to 350. Cream the shortening, brown sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients and mix well; batter will be sticky and fluffy. Fold in raisins. Drop by generous soup-spoonfuls onto cookie sheet; cookies do not flatten out so they can be relatively close together. Bake for 15 minutes.
Meanwhile, prepare glaze:
In a medium saucepan, melt butter, milk, and brown sugar until dissolved. Remove from heat and cool for a few minutes. Stir in vanilla and powdered sugar, beating vigorously with wooden spoon until smooth and glossy. Frosting should be a thick glaze consistency. Spread warm frosting on warm cookies. Allow cookies to cool on cookie sheet (if they make it that long--I prefer them warm!).
Makes about 3 dozen generous-sized drop cookies.
* The flour mix I used today is a combination of brown rice flour, potato starch, and tapioca starch (I can't give you exact proportions because I mix up a big batch and keep it in a plastic container to use by the cupful in baking). However, you could use any gluten-free flour mix. Keep in mind that flour textures and flavors vary and will affect your baked goods differently.
** I'm not a big raisin fan, but for some reason I love them in these cookies. I generally make half the batch without raisins, so if you do that, cut the raisin quantity in half.
Pumpkin Cookies
1 cup butter-flavored Crisco
1 cup dark brown sugar
1 cup canned pumpkin
1 egg
2 1/4 cups brown rice flour blend*
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1 cup raisins**
Frosting:
3 Tbsp butter
4 tsp milk
1/2 cup dark brown sugar
3/4 tsp vanilla
2 cups sifted powdered sugar
Preheat oven to 350. Cream the shortening, brown sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients and mix well; batter will be sticky and fluffy. Fold in raisins. Drop by generous soup-spoonfuls onto cookie sheet; cookies do not flatten out so they can be relatively close together. Bake for 15 minutes.
Meanwhile, prepare glaze:
In a medium saucepan, melt butter, milk, and brown sugar until dissolved. Remove from heat and cool for a few minutes. Stir in vanilla and powdered sugar, beating vigorously with wooden spoon until smooth and glossy. Frosting should be a thick glaze consistency. Spread warm frosting on warm cookies. Allow cookies to cool on cookie sheet (if they make it that long--I prefer them warm!).
Makes about 3 dozen generous-sized drop cookies.
* The flour mix I used today is a combination of brown rice flour, potato starch, and tapioca starch (I can't give you exact proportions because I mix up a big batch and keep it in a plastic container to use by the cupful in baking). However, you could use any gluten-free flour mix. Keep in mind that flour textures and flavors vary and will affect your baked goods differently.
** I'm not a big raisin fan, but for some reason I love them in these cookies. I generally make half the batch without raisins, so if you do that, cut the raisin quantity in half.
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| They're not much to look at, but my, they're tasty! |
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