tag:blogger.com,1999:blog-6221268469832840392024-03-13T19:52:01.034-07:00Kitchen Soul TherapyAnonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-622126846983284039.post-37266035310886932272013-05-28T18:31:00.000-07:002013-05-28T18:31:03.939-07:00Chocolate Peanut Butter Bars<span style="font-family: Trebuchet MS, sans-serif;">I was inspired by a picture of these amazing looking bars......</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-VCxSED6H8oo/UaVK9xc5sVI/AAAAAAAAAIA/5jk4SLEfnEI/s1600/103-150-Nanaimo-Bars-1500x1000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-VCxSED6H8oo/UaVK9xc5sVI/AAAAAAAAAIA/5jk4SLEfnEI/s320/103-150-Nanaimo-Bars-1500x1000.jpg" width="320" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The recipe looked good but all of the comments said that it did not work and did not taste so great.... </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then I was thinking about the cupcakes I wanted to make for my niece -(which did not happen because of a pesky virus) and I found this recipe for a peanut butter filling.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then I thought what if I combined everything and made my own version of chocolate peanut butter bars so I got to work- and look what happened!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://2.bp.blogspot.com/-4Flug7TmU3U/UaVZHmJIl4I/AAAAAAAAAIg/KsBp0sQLNXk/s1600/Chocolate+PB+Bars+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4Flug7TmU3U/UaVZHmJIl4I/AAAAAAAAAIg/KsBp0sQLNXk/s320/Chocolate+PB+Bars+3.jpg" width="320" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is so easy you don't even need pictures of the process!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Crust recipe:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 stick of butter </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5TBLSP Dutch process cocoa</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 Cup Sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Vanilla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place in a saucepan on medium low heat and stir until melted and smooth</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Beat 1 egg then add a little of the chocolate mixture to temper the egg - then add it to the chocolate mixture and stir until combined.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Next add:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup of unsweetened coconut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 & 1/2 cup of Graham Cracker crumbs ( I used Gluten Free)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 C Almond meal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The mixture will barely hold together.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Press it into the bottom of an 8X8 pan lined with parchment paper so it comes up each side of the pan. ( I cut 2 strips to do this)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It will seem thick but that is ok.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now prepare the Peanut Butter Filling:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Peanut Butter ( I used natural creamy Peanut Butter because that is what I always have on hand)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 Tblsp of Whole milk, Half& Half or Cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 & 1/2 Cup of Powdered Sugar ( you may need more or less depending on your peanut butter)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add all the PB to the bowl then add the powdered sugar and milk alternately until it is creamy and thick.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spread the Peanut Butter Filling on the crust.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chocolate Ganache Topping</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8-10 Oz of your favorite Chocolate</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(I used a combination of 60% dark and milk chocolate)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tblsp of Butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 + of Heavy Cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Melt the chocolate and butter in a double boiler over simmering water. As the chocolate begins to melt add the cream 2 Tblsp at a time. You want your chocolate to be thick but spreadable.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let your Ganache cool until just barely warm.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spread on top of the peanut butter filling</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cover and chill.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The original recipe said to chill for 4 hours - 1 hour was fine for tasting - but the longer the chill the easier they were to slice and serve!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">They are super rich so it is best to keep the pieces small..... or not~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-27fPssGskcg/UaVZEX5Zp2I/AAAAAAAAAIQ/2BASzMqcAn8/s1600/Chocolate+PB+bars+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-27fPssGskcg/UaVZEX5Zp2I/AAAAAAAAAIQ/2BASzMqcAn8/s320/Chocolate+PB+bars+1.jpg" width="320" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">By the way - I will still work on something like the original - especially since these were so yummy!!!</span></div>
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Anonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.com0tag:blogger.com,1999:blog-622126846983284039.post-46865316561137772992013-05-08T08:17:00.000-07:002013-05-08T08:17:16.048-07:00Oatmeal Chocolate Chip Muffins Gluten Free<span style="font-family: Trebuchet MS, sans-serif;">This recipe came from a magazine article in the 1980's. It has been a family favorite for years. It is easy to use regular all purpose flour in place of gluten free version here. They are filling and great to take with you for a snack or for breakfast.</span><br />
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<a href="http://4.bp.blogspot.com/-es7BdDMdN7Q/UYpmchJnZEI/AAAAAAAAAGg/qZpFVcwl-Y0/s1600/IMG_0653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-es7BdDMdN7Q/UYpmchJnZEI/AAAAAAAAAGg/qZpFVcwl-Y0/s320/IMG_0653.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2/3 C Quick Oats</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 C Boiling Water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tblsp Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 C Brown Sugar</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Pour Boiling Water over Oats Sugar and Butter</span><br />
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<a href="http://1.bp.blogspot.com/-4ZDKmE1Ww8E/UYpmdZLXe8I/AAAAAAAAAGo/yUDQQfpiwyg/s1600/IMG_0654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-4ZDKmE1Ww8E/UYpmdZLXe8I/AAAAAAAAAGo/yUDQQfpiwyg/s320/IMG_0654.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let the mixture cool to just warm. This allows the oats to soften.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Eggs (room temperature is better)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the dry ingredients:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Cake Enhancer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 C Oat Flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 C All purpose Gluten Free Flour ( I use Cup4Cup)</span><br />
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<a href="http://2.bp.blogspot.com/-5ZQMdochGUs/UYpmn2Jz1nI/AAAAAAAAAHA/IjOK1vTApWw/s1600/IMG_0656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5ZQMdochGUs/UYpmn2Jz1nI/AAAAAAAAAHA/IjOK1vTApWw/s320/IMG_0656.JPG" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-g4oWGkcWNbY/UYpmnSDQkNI/AAAAAAAAAG4/jFUxqeFkxzk/s1600/IMG_0655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-g4oWGkcWNbY/UYpmnSDQkNI/AAAAAAAAAG4/jFUxqeFkxzk/s320/IMG_0655.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">I love cinnamon - and my favorite is vietnamese - it is spicy and fragrant!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add 1/2-3/4 Cup Chocolate Chips -you can use semi-sweet, dark, or milk- or a mix. Whatever makes you happy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Optional</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add 1/2- 3/4 Cup chopped nuts- I love pecans in this recipe but use your favorite.</span><br />
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<a href="http://1.bp.blogspot.com/-_cvSxEpbW-0/UYpmqSjVc3I/AAAAAAAAAHI/8cNURgiirLs/s1600/IMG_0657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_cvSxEpbW-0/UYpmqSjVc3I/AAAAAAAAAHI/8cNURgiirLs/s320/IMG_0657.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">This will make 6 super jumbo muffins - I use a half cup measuring cup to measure fill the muffin cups.</span><br />
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<a href="http://2.bp.blogspot.com/-Y00qoKc52AQ/UYpmy9ZmbOI/AAAAAAAAAHg/FcONth_HhCk/s1600/IMG_0658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Y00qoKc52AQ/UYpmy9ZmbOI/AAAAAAAAAHg/FcONth_HhCk/s320/IMG_0658.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"> or you can do regular size - this recipe makes 12-18 depending on how full you want the muffin tins. A cookie scoop works well for this.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I use paper liners for muffins because it is easier - but you can grease the muffin tins with butter or spray oil too.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Bake at 400 Degrees for 18- 22 minutes until brown on top and a tooth pick inserted in the muffin comes out clean.</span><br />
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<a href="http://4.bp.blogspot.com/-cLH37HOEUo0/UYpmyINIJ3I/AAAAAAAAAHQ/0xJVySyHNlw/s1600/IMG_0659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cLH37HOEUo0/UYpmyINIJ3I/AAAAAAAAAHQ/0xJVySyHNlw/s320/IMG_0659.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">They are yummy served warm - but also great at room temperature.</span><br />
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<a href="http://3.bp.blogspot.com/-eyo8TCcD788/UYpm1fWLkBI/AAAAAAAAAHo/WX6JefegvY0/s1600/IMG_0662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-eyo8TCcD788/UYpm1fWLkBI/AAAAAAAAAHo/WX6JefegvY0/s320/IMG_0662.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> Oatmeal Chocolate Chip Muffins</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 400</span><br />
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<br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 C Quick Oats</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 C Boiling Water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tblsp Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 C Brown Sugar</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Pour Boiling Water over Oats Sugar and Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Let the mixture cool to just warm. This allows the oats to soften.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Eggs (room temperature is better)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span><br />
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<br />
<span style="font-family: Trebuchet MS, sans-serif;">Now add the dry ingredients:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Cake Enhancer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 C Oat Flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 C All purpose Gluten Free Flour ( I use Cup4Cup)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">( you can also use 1 & 1/2 C all purpose flour )</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add 1/2-3/4 Cup Chocolate Chips -you can use semi-sweet, dark, or milk- or a mix. Whatever makes you happy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Optional</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add 1/2- 3/4 Cup chopped nuts- I love pecans in this recipe but use your favorite.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Bake at 400 Degrees for 18- 22 minutes until brown on top and a tooth pick inserted in the muffin comes out clean.</span><br />
<br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.com0tag:blogger.com,1999:blog-622126846983284039.post-77186980454082069382013-04-27T11:01:00.001-07:002013-04-27T11:01:25.463-07:00Gluten Free Cinnamon Rolls<span style="font-family: Trebuchet MS, sans-serif;">Even before I knew I could not eat gluten biscuit dough cinnamon rolls were my favorite. It probably has to do with impatience - I never want to wait for the dough to rise- then rise again.....</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Making dough- biscuit or yeast has been the biggest challenge for me in gluten free world. I have a favorite biscuit dough with wheat flour that I have used for years - but adapting it for gluten free - well the results have not been the same. I don't know about you - but when you know what it is supposed to taste like, and then it doesn't it is just disappointing.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">One of the discoveries I have made in gluten free baking is that dry dough is not a good thing - in fact with things like scones, quick breads, and biscuits the dough should be "wetter" than I was used to in regular baking. The other discovery is that finishing the dough in the food processor is not the best for gluten free flour- the dough is often tough. This is a big deal since gluten gives dough that wonderful flakey layered feel so without gluten the dough is much more sensitive.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Today I worked on my cinnamon rolls with my favorite biscuit dough recipe- and this time I think I got it right!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I was so excited about how things were going I forgot to take pictures of each step - sorry!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 425 degrees.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Biscuit Dough</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Adapted from Bonnie Stern's Cuisinart Cookbook</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2 Cups All Purpose Gluten Free Flour - I used Cup4Cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tblsp - Baking Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp Baking Soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tblsp Cake Enhancer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pulse these together in the bowl of a food processor with a regular blade or whisk in a large bowl</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 stick of cold butter (1/2 Cup) cut into pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pulse or cut in with a pastry cutter until the butter is pea sized or smaller</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If using a food processor empty flour mix in to a large bowl</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup of Plain Yogurt- not fat free. (I like greek yogurt best)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup buttermilk - added in 1/4 cup increments. Start with a quarter cup then add the additional 1/4 cup as needed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> Mix with a fork until dough starts to come together. You will need to test it with your hands to make sure it is not too wet or dry. (I am sorry I don't have a picture of this step I will try to get a picture of this step next time I make these)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Try not to handle the dough too much - you don't want the butter to melt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Roll the dough into a rectangle - I use a cutting board as my outline - measures 18" X12".</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I still use glutinous rice flour when I roll out dough - but the all purpose will work too.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Melt 1 stick (1/2 Cup) butter and add a tsp of vanilla to the butter ( I usually start this when I start to dough so the butter is not too hot when I am ready to roll out the dough)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Brush the dough with butter - you will not use all of it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle cinnamon - approx 1 tblsp You can use more or less to taste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2- 3/4 cup of Dark Brown Sugar sprinkled on the dough</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add chopped nuts - I did pecans around a 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">( you can also add cooked apples or other kinds of nuts)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Here is what it looks like..... </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4G8iRruvYMU/UXwORv7tjuI/AAAAAAAAAF4/wvnf7iUaNOI/s1600/photo+copy+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-4G8iRruvYMU/UXwORv7tjuI/AAAAAAAAAF4/wvnf7iUaNOI/s320/photo+copy+6.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bUhseDo8cM4/UXwOaZmXH4I/AAAAAAAAAGI/MUmkB2evb4k/s1600/photo+copy+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Begin with long end and roll up the dough jelly roll style toward you.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Then cut the rolls in to 1 1/2 inch rolls you should get about 12 rolls. I placed these in a greased 8X10 in glass pan. It is ok if they are touching. I spoon the left over butter/vanilla mix into the individual rolls.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bake for 22- 28 minutes until they are brown</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ciIasEeiZWo/UXwOXSA3naI/AAAAAAAAAGA/q6efoje89zs/s1600/photo+copy+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ciIasEeiZWo/UXwOXSA3naI/AAAAAAAAAGA/q6efoje89zs/s320/photo+copy+4.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">The rolls were crisp at the edges and tender inside with caramelized sugar and nuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bUhseDo8cM4/UXwOaZmXH4I/AAAAAAAAAGI/MUmkB2evb4k/s1600/photo+copy+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-bUhseDo8cM4/UXwOaZmXH4I/AAAAAAAAAGI/MUmkB2evb4k/s320/photo+copy+5.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I love to add cream cheese frosting to my rolls but my husband does not like frosting so I serve it on the side...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I make frosting or glaze while the rolls are baking. Any good cream cheese frosting will work.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Start to finish this will take you about 45 minute to 1 hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Enjoy these!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.com0tag:blogger.com,1999:blog-622126846983284039.post-53313930168505794032013-03-21T14:18:00.000-07:002013-03-21T14:20:54.870-07:00Gluten Free Thin Mints<!--[if gte mso 9]><xml>
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<span style="color: #1a1a1a; font-family: Arial;"><span style="font-size: 17px;">There are certain things that you really miss when you are on the Gluten Free Road- and Thin Mint Girl Scout Cookies are one of them...... These are soooo yummy!!</span></span></div>
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<span style="color: #1a1a1a; font-family: Arial;"><span style="font-size: 17px;">Don't be worried that your dough is a little crumbly- it will work. With the gluten free flour don't let it get too cold or it is really hard to roll out.</span></span></div>
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<span style="color: #1a1a1a; font-family: Arial;"><span style="font-size: 17px;">Tips:</span></span></div>
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<li><span style="color: #1a1a1a; font-family: Arial; font-size: 17px;"> Use Glutinous Rice Flour for rolling dough. It is available on line. (amazon.com) Glutinous Rice Flour does not make your dough tough.</span></li>
<li><span style="color: #1a1a1a; font-family: Arial;"><span style="font-size: 17px;">Melt chocolate in a double boiler over water on a easy simmer. My favorite chocolate is Ghiradelli Double Chocolate - it tastes divine and is easy to melt. </span></span></li>
<li><span style="color: #1a1a1a; font-family: Arial;"><span style="font-size: 17px;">After dipping the cookies in chocolate rest them on a parchment paper or wax paper.</span></span></li>
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<span style="color: #1a1a1a; font-family: Arial;"><span style="font-size: 17px;">Happy Baking!!</span></span></div>
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<span style="color: #1a1a1a; font-family: Arial;"><span style="font-size: 17px;"><b>Version of </b></span></span><b><span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">Homemade Thin Mints - Gluten Free</span></b></div>
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<i><span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">as seen all over the internet</span></i><span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;"><o:p></o:p></span></div>
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<i><span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">Ingredients:</span></i><span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;"><o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">-1 sticks butter, at room temperature<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">-1/2 cup powdered sugar<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">-1/2 tsp vanilla extract<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">1/2 tsp pure mint extract</span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">-1/3 cup unsweetened cocoa powder<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">-1/4 tsp salt<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">-</span><span style="color: #1a1a1a; font-size: 13pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Cup4 Cup or other KAF Gluten free flour<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 - 8 oz of high quality chocolate - I used Ghiradelli Double Chocolate</span></div>
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<i><span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">Directions:</span></i><span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;"><o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">1. In the bowl of a mixer, cream butter until light. Add the
powdered sugar and continue creaming. Add the vanilla, salt, and cocoa powder.
Mix in the flour, mixing until dough comes together (my dough was pretty dry). <o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">2. Turn the dough out onto a large piece of saran wrap. With
your hands, press the dough together in a ball the best you can. Wrap in saran
wrap and refrigerate for 30 minutes.<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">3. Once dough is chilled, preheat oven to 350F. Roll dough out
onto a floured surface (thin, about 1/8-inch) and use a cookie cutter or a
small glass to cut circle shapes out of the dough (it would be fun to make
another shape too!). (Note-my dough was kind of crumbly, but be patient and
just stick it back together). I used an 1&1/2 in round cutter<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">4. Bake cookies on an ungreased baking sheet for 10 minutes
before cooling on a wire rack. Once cookies are cooled, melt chocolate in a
double boiler or the microwave, stirring after every 30 seconds so as not to
burn. Stir in peppermint extract.<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-family: Arial; font-size: 13.0pt;">5. Using a fork, dip cookies completely in the chocolate,
hanging over the bowl to let excess chocolate drip off into the bowl. Place
cookies on baking sheet lined with wax paper to dry. Store cookies between
layers of wax paper in an airtight container in the fridge or freezer.<o:p></o:p></span></div>
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<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.com0tag:blogger.com,1999:blog-622126846983284039.post-59183897346153314762012-12-19T08:05:00.000-08:002012-12-19T08:05:42.728-08:00Cranberry Orange Breakfast Cake for a Snowy Day<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Last night a winter storm warning was issued - that sometimes that means an 1 inch of snow or sometimes 6-10 inches. This is what I woke up to... </span><br />
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<a href="http://1.bp.blogspot.com/-weQefK1AW3c/UNHWtSsC6pI/AAAAAAAAADs/SYAv_r96_QY/s1600/photo+copy+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-weQefK1AW3c/UNHWtSsC6pI/AAAAAAAAADs/SYAv_r96_QY/s320/photo+copy+9.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking is my favorite start to a day like today. There is nothing like something warm and yummy out of the oven while the storm goes on outside!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I am making Cranberry Orange Breakfast Cake ( Gluten Free)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I adapted it from Alexandra Cooks original recipe www.alexandracooks.com</span><br />
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<a href="http://2.bp.blogspot.com/-9r2jQtVNI60/UNHWyNpl66I/AAAAAAAAAD0/7Uyhcufpf-w/s1600/photo+copy+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9r2jQtVNI60/UNHWyNpl66I/AAAAAAAAAD0/7Uyhcufpf-w/s320/photo+copy+3.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I am using Cup 4 Cup gluten free flour with all the rest of the regular ingredients.</span><br />
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<a href="http://3.bp.blogspot.com/-wGu4RrPFV0A/UNHX1wxQQpI/AAAAAAAAAEg/HKZ2fjEpCow/s1600/photo+copy+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wGu4RrPFV0A/UNHX1wxQQpI/AAAAAAAAAEg/HKZ2fjEpCow/s320/photo+copy+10.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cream the room temperature butter and sugar with the zest until light and fluffy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(I used the zest from 3 clementines & I use vanilla sugar for baking- you just add vanilla pods that you have scraped into a jar of sugar)</span><br />
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<a href="http://4.bp.blogspot.com/-f2VVWZAHlHY/UNHW-2k1PlI/AAAAAAAAAEU/0GW1sUpsARI/s1600/photo+copy+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-f2VVWZAHlHY/UNHW-2k1PlI/AAAAAAAAAEU/0GW1sUpsARI/s320/photo+copy+7.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the egg and vanilla </span><span style="font-family: 'Trebuchet MS', sans-serif;"> you have a smooth orange scented start....</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Toss the cranberries with 2 Tblsp of the flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix the rest of dry ingredients together in a separate bowl and then add to the batter alternating with buttermilk. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Then fold in the cranberries.... The batter will be more like muffin batter than cake batter.</span><br />
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<a href="http://4.bp.blogspot.com/-6FCoRTTMLdM/UNHW4h8Ox6I/AAAAAAAAAEE/Yw2Og4XIGtU/s1600/photo+copy+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-6FCoRTTMLdM/UNHW4h8Ox6I/AAAAAAAAAEE/Yw2Og4XIGtU/s320/photo+copy+5.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spread in to a greased pan and sprinkle with 1 tablespoon sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">( the recipe calls for a 9 inch square pan- but use what you have)</span><br />
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<a href="http://3.bp.blogspot.com/-4Pb34a0qgeA/UNHW1U4LEcI/AAAAAAAAAD8/EbzsXwH3qbo/s1600/photo+copy+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-4Pb34a0qgeA/UNHW1U4LEcI/AAAAAAAAAD8/EbzsXwH3qbo/s320/photo+copy+4.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The recipe calls for 35-45 minutes at 350. My was done in exactly 35.</span></div>
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<a href="http://2.bp.blogspot.com/-rrls4HwxQ7A/UNHbZpeJfII/AAAAAAAAAE0/iz_cXFkPDA4/s1600/photo+copy+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-rrls4HwxQ7A/UNHbZpeJfII/AAAAAAAAAE0/iz_cXFkPDA4/s320/photo+copy+11.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It smells divine- orange and cranberry Yum!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The tart cranberries with the tender orange cake - delightful!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Try it you won't be disappointed!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cranberry Orange Breakfast Cake Gluten Free</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Adapted from Alexandra Cooks (www.alexandracooks.com)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Cup + 1TBSLP Sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup Butter ( I stick) room temperature</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">zest from 1 orange. ( I used 3 clementines)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Egg room temperature</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp Vanilla</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 Cups -Cup 4 Cup Gluten Free All Purpose Flour</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp Baking Powder</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp kosher salt</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 C buttermilk</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 Cups of Cranberries</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Bake at 350 for 35- 45 minutes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here's to snowy days!</span></div>
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Anonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.com0tag:blogger.com,1999:blog-622126846983284039.post-8439445529845422552012-12-14T09:18:00.000-08:002012-12-14T09:18:59.276-08:00<span style="font-family: Arial;">One of my cooking challenges is that I am gluten intolerant. I have known for 5 years - so my cooking and recipes have had to change if I was going to enjoy them. Working with alternate flours in baking has required some real creative kitchen work. I am grateful for all the wonderful cookbooks out there that have inspired me to make my favorites gluten free. I promise to share my favorites with you as I continue post.</span><br />
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<span style="font-family: Arial;">Scones......I used to make them regularly in my gluten eating days but I have struggled with the texture in gluten free world. I was excited to try this recipe from one of my favorite cooking blogs- Alexandra Cooks. I adapted her recipe slightly which I noted, and I used Cup4Cup gluten free all purpose flour- my new obsession. It is available at Williams Sonoma, and some speciality stores. Check out their website www.cup4cup.com.</span><br />
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<span style="font-family: Arial;">I always want my gluten free recipes to be tasty for everyone, and I want no one who eats in my home to realize they are eating gluten free. My darling husband( a gluten eater) assured me this one was successful!</span><br />
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<span style="font-family: Arial;">Enjoy!</span><br />
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<span style="font-family: Arial; font-size: small;">Blueberry Buttermilk Scones</span></div>
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<span style="font-family: Arial; font-size: small;">adapted from Alexandra Cooks - check out her site:</span></div>
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<span style="font-family: Arial;"><span style="font-family: Tahoma; font-size: small;">www.alexandracooks.com ( her recipes and blog are a </span>delicious<span style="font-family: Tahoma; font-size: small;"> inspiration!!!)</span></span></div>
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<span style="font-family: Arial; font-size: small;">2 C + 6 TBLSP Cup4 Cup Flour</span></div>
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<span style="font-family: Arial; font-size: small;">1 & 1/2 TSP Baking Powder</span></div>
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<span style="font-family: Arial; font-size: small;">Scant 1/2 tsp Baking Soda</span></div>
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<span style="font-family: Arial; font-size: small;">2 TBLSP Cake Enhancer ( my addition to original recipe)*</span></div>
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<span style="font-family: Arial; font-size: small;">1/4 Cup Sugar</span></div>
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<span style="font-family: Arial; font-size: small;">1/2 tsp salt ( heaping)</span></div>
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<span style="font-family: Arial; font-size: small;">1/2 tsp Lemon zest ( I used a whole lemon)</span></div>
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<span style="font-family: Arial; font-size: small;">1 stick + 1 1/2 tsp very cold butter cut in pieces</span></div>
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<span style="font-family: Arial; font-size: small;">3/4 Cup Buttermilk ( I added approximately another 1/4 cup)</span></div>
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<span style="font-family: Arial; font-size: small;">1 Cup Fresh Blueberries</span></div>
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<span style="font-family: Arial; font-size: small;">1 & 1/2 tsp melted butter</span></div>
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<span style="font-family: Arial; font-size: small;">Coarse or granulated sugar for sprinkling</span></div>
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<span style="font-family: Arial; font-size: small;">Preheat oven to 400</span></div>
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<span style="font-family: Arial; font-size: small;">Mix dry ingredients in Cuisnart with blade. Cut in butter until it is well incorporated - no large chucks.</span></div>
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<span style="font-family: Arial; font-size: small;">Transfer to a large bowl. Add blueberries, then add buttermilk and mix with large spoon until dough forms. I had to use my hands a little to really get the dough to come together. You don't want it too wet- but you also don't want it to be crumbly... This is where I added extra buttermilk.</span></div>
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<span style="font-family: Arial; font-size: small;">Transfer the dough to a floured board. ( I used glutinous rice four for dusting) press the dough into a circle about 3/4 to 1 inch thick. Cut into 6 wedges and transfer to a parchment lined baking sheet.</span></div>
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<span style="font-family: Arial; font-size: small;">Brush tops with melted butter and sprinkle with sugar</span></div>
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<span style="font-family: Arial; font-size: small;">Bake for 20-25 minutes or until golden brown</span></div>
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<span style="font-family: Arial;">* Cake Enhancer is available from King Arthur Flour</span></div>
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Anonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.com0tag:blogger.com,1999:blog-622126846983284039.post-29795407840855427552012-12-14T08:30:00.001-08:002012-12-14T08:30:40.376-08:00Come sit in my kitchen...........<span style="font-family: Trebuchet MS, sans-serif;">The kitchen is my favorite room- it has been since I was small. There is something about cooking that is always magical and creative. I still have my first cookbook - I am sure there are others who recognize this gem from Betty Crocker!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">My darling mother was my kitchen and cooking mentor allowing me to help her, and encouraging me in all my kitchen endeavors......</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So welcome to my kitchen! It is the place I go to create, and often for that creative therapy that feeds my soul and calms my frazzled nerves. I love to cook with family and friends in my kitchen so I can share tastes and stories while creating.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">More stories and recipes to come.....</span></div>
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Anonymoushttp://www.blogger.com/profile/07266530330040742725noreply@blogger.com0