Tag Archives: recipes

Dairy-free Molasses Cookie Coffee Ice Cream Pie! A Recipe Swap!

Coconut Milk Coffee Ice Cream in a Molasses Cookie Crust

Did I stay in nights this weekend to make cookies and coffee ice cream?  Yes, yes I did, and I’m not ashamed to admit it.  Nor am I ashamed to admit that I ate the piece of ice cream pie in the photo above as I started typing this entry – at 11am on a Sunday morning.  And another one later at night while watching True Blood.

I have no shame because this dessert – coconut milk coffee ice cream in a molasses cookie crust – is one of the most insanely delicious things I’ve ever made.  And it happens to be gluten-free, dairy-free  and sweetened only with date sugar, molasses, maple syrup and honey.

Other than watching movies and walking miles on end, this weekend was devoted to a BURWELL GENERAL STORE VINTAGE RECIPE SWAP!  Yep, it’s that time again, when a group of twenty or so bloggers get sent an old recipe that we each have to adapt, changing at least 3 things about the ingredients or process.  This month is an already gluten-free molasses cookie!

Please check out the other swappers!!  It’s always incredible to see how a talented group of inspiring chefs take one idea and run with it.  Details and links are below the recipe.

So, I actually didn’t really want to alter much of the recipe, as it looked simple and delicious.  I just changed the combination of flour and used date sugar instead of white sugar and a little maple syrup, bourbon vanilla and cocoa powder to add even more depth. 

The result?  These cookies taste incredible!  Soft, almost cake-like, and you can taste everything in them: the molasses, cocoa, vanilla, maple syrup and coffee.

But my version looked horrible.  Puffy, no spreading, rough.  I told my roommate they too closely resembled deer turds.  So I needed to take them a step further.  What to do with delicious but ugly cookies?

PIE CRUST!! And what better to put into the pie crust than coffee ice cream?!?!

So I followed the recipe in Simply Gluten and Sugar Free, using honey as a sweetener and maple syrup instead of Stevia.  An overnight chill and 20 minutes in my ice cream maker, and voila! One of the best desserts I’ve ever made and a new favorite.

I’ve been chomping down too many of these cookies this weekend.  And ate that pie with a huge pot of tea made with leaves my friend Jonathan gave to me from a monastery in China.  It think it’s time to get my Physique 57 on and then walk the 8 miles to my yoga studio.  So while I go do that, I leave you…

Coconut Milk Coffee Ice Cream Pie!

Coconut Milk Coffee Ice Cream Pie

Ingredients:

  • 1 cup coconut flour
  • 1 1/2 cup brown rice flour
  • 1 cup sticky / sweet rice flour
  • 1/2 cup arrowroot starch
  • 2 tsp xanthan gum
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 2 Tbsp unsweetened cocoa powder
  • 3/4 cup shortening
  • 3/4 cup palm or date sugar
  • 2 eggs, thoroughly beaten
  • 1 cup dark molasses
  • 3/4 cup coffee, cold
  • 1 tsp bourbon vanilla extract

Directions:

  • Preheat oven to 350°.  Butter or grease thick baking sheets.
  • Sift together all dry ingredients in medium bowl.
  • In the bowl of a standing mixer with the whisk attachment or with a hand mixer, cream the shortening and sugar until smooth and fluffy.
  • Add the eggs and molasses and beat to combine.
  • Add the vanilla to the coffee, then add dry ingredients alternatively with the coffee, starting and ending with dry.
  • Drop in tablespoons onto sheets, flatten, and bake for about 15 minutes or until slightly soft.

To make into an ice-cream pie, simply crush about 16 of the cookies in a food processor and press into a shallow pie plate.  Place in the freezer to harden while you either process your ice cream or melt some store-bought ice cream to pour in.  I made and LOVED the recipe posted on Simply Gluten and Sugar Free.

Recipe Swappers
Lindsay is a gem with honesty and simplicity written into her recipes. She loves Oregon, its ingredients and Portland’s lifestyle, and it shows.
Chef Dennis. A veteran chef in his own right, we are lucky to have his Italian Lemon Pear Cae contribution to the swap.  The rest of his fantastic food blog can be seen at morethanamountfull.
Mari lives in Oregon wine country and is a budding wine connoisseur.  I fell in love with her use of Pinot Gris in the glaze for her (gluten-free!) Lemon Cake swap, which was her inaugural recipe with us. Visit her at The Unexpected Harvest.
Boulder Locavore’s  starting point for the recipe swap is always a local-seasonal-organic combination, though her love of international cuisine and cocktails often work their way into the mix!
Joy, holding down a dairy-intolerant household, doesn’t let that restrict her love of flavors and food, in fact, I think it inspires her to do what she does. When you visit her blog, be sure to check out her “ubiquitous about page” and the balcony gardening category.
Monique has been food blogging since 2007, her Fat and Happy blog is about food, recipes, cooking, baking, drinking, eating and friends! As the former owner of the Monkey Bean Cafe and Bistro, she still loves to create recipes from scratch. If you send her an unusual ingredient, she’ll create a recipe for you!
Shari Good Food Week is almost like my diary as I search for a house, plan the perfect veggie patch, stumble through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), gather family and friends around a shared table, laugh out loud and enjoy life to the fullest! Blogging from Canberra, Australia, I hope to bring a different perspective to the Recipe Swap.
Priya is also joining us from Australia. She’s a vegan who loves baking, cooking and eating, having chosen the lifestyle after being a vegetarian most of her life. She caters hand-crafted vegan and vegetarian food, and also delivers hand-crafted  vegan and vegetarian cookies and cupcakes.
Jennifer‘s tag line says it all: Life is too short to eat bad food.  At her blog, Adventuresome Kitchen, you will find a passionate food-type, feeding her family amazing meals and living to blog about it. Jennifer joined in at Grandma’s Chicken Pie and Drop Biscuits.
The Cake Duchess.  The name says it all, and Lora’s recipes are rock solid, creative, decadent, inspiring. What other adjectives can I throw at her?  Her innaugural recipe was Grandma’s Chicken Pie and Drop Biscuits, a rare savory recipe for her to develop.
Pola is a new blogger from Italy, transplanted to the cold Midwestern plains. After years of calling mom to check on cooking times and temperatures of family Italian recipes, she started writing them down. In the process, she is hoping to help new friends discover how to cook simple and authentic Italian food.
Mary is a lifelong resident of the San Francisco Peninsula and was diagnosed with Celiac Disease in 2007. Her search for a gluten-free chocolate chip cookie that didn’t taste, look or feel gluten-free inspired her blog and she’s been happily baking ever since.
Jamie blogs at Random Acts of Food and has a love for food that only an Italian could! She enjoys cooking and baking in all cuisines for her family and friends.  Originally from Long Island, Jamie now resides in Boston with her amazing fiance.
Crissy and Lauren are two So Cal natives and recent college graduates who are embracing their passion for all things culinary in their Little Yellow Kitchen. They blog at From The Little Yellow Kitchen about maintaining a balanced diet of equal parts healthy, savory, and sweet.  From a zesty Chocolate Mojito Key Lime Pie to a nutritional Rosemary Parmesan Kale Chip snack, this kitchen has it all.
Claire blogs with Texas pride from Dallas. She loves chicken fingers, Law and Order SVU and is left handed. We are excited to have her!
Sabrina Modelle  is the girl behind The Tomato Tart, a blog about the unadulterated love of food and cooking. Farmers markets, ethnic groceries, high-end restaurants and tiny taquerias all provide inspiration for the Northern California native who was raised in a French family with food at the center of life. From rich chocolate cakes to vegan curries, the Tomato Tart is full of flavor both figuratively and literally and like food, best enjoyed with a nice glass of wine.
Nicolle writes the joyful Rhythm of the Seasons from Boulder, Colorado and is looking forward to offering more recipes and menus as the spring, summer and harvest seasons heat up.
Linda is an award-winning journalist, food writer and nutritionist and Founder/Editor/Publisher of EENews, for sustainable food and sustainable life. She has written 20 cookbooks that have garnered prizes including the James Beard for one she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child Award.

Jaclyn is a writer, baker, perpetual daydreamer and the author of the cooking and baking blog Food+Words. She has a degree in Creative Writing and is currently studying Baking and Pastry at Le Cordon Bleu. Jaclyn loves poring through old cookbooks she inherited from her grandmother and reinterpreting those recipes with modern, updated twists. Jaclyn has a panchant for baking, laughter, a nice glass of Riesling and anything lemony.
Alli is a research nutritionist by day, transforming into a creative cook by night. She lives in Seattle and scours through her piles of cookbooks, magazines and restaurant experiences for easy ways to transform recipes into healthy and flavorful dishes.
Rachel Saunders is the owner of Blue Chair Fruit and author of The Blue Chair Jam Cookbook. She produces all of her jams and teaches classes from her space in Oakland, California.
Lana is a native of Serbia, who has finally found her home in Southern California, after living for ten years in Michigan and ten years in Ohio. She is mother of three girls and wife to a token household male. her blog is a place where the love for words meets the love for food, a place where family and friends, old and new, gather around the virtual kitchen to reminisce, laugh and cry.
Emily thinks that no matter what it is, all foods taste better when made with love. From growing up in North Carolina with a Palestinian father with a passion for food and an American mother who really did not, to being the holiday sous chef to her real-chef brother, to moving to Brooklyn, the love of a good meal pumps through her veins. From her CSA to nostalgic junk food cravings, from the food truck to the fine dining scene, kitchen inspiration is around every corner.
Alex: I live in Seattle and while I have a typical desk job, my heart is in my home, baking, cooking and eating! I love reading about what other people are creating, so I decided to share my own creations. My blog is about food, but also things that I generally love in life. Since I love eating, I also have a huge love of fitness…so I can eat more!
Shumaila:  After I got married in March, 2010, and shifter to a town where take-aways and restaurants are next to none, I started cooking for the first time in my life. I have always loved baking, but cooking to me was completely new. I started experimenting with recipes for my husband and myself and found blogging the perfect way to keep track of things in the kitchen and also a way to document my first year of marriage. Being Indian, I also started a weekly blog posting “Garam Masala Tuesdays” to try, to the best of my knowledge, to explain the Indian recipes I try at home. I blog from Arizona, USA.

Mango Mint Creamsicles

Mango, mint at a bit of strawberry

“Say hello to my little friend”

That little quote barely beat out “how town, summer in the city” for how I wanted to start off the introduction of these little frozen treats to you.  New York City is sweltering in the summer, and as I work primarily from home I’m usually confined to the corner of my bedroom next to the air-conditioner, where I am right at this moment, staring out the window at the pigeons lining the sill  20 feet opposite me, occasionally staring over my shoulder out the other window for a view of the beautiful trees that line my street and a glimpse of the clear blue sky.

I live in Washington Heights, where the sound of kids playing in the streets and the twinkling song of the ice cream man melds with the smell of families barbequing along the river.  It’s nifty.  But I can’t indulge in the ice cream sandwiches and red, white and blue popsicles that everyone seems to enjoy as they watch the sun go down on the Hudson.

But it doesn’t make any difference, because now I have MANGO MINT CREAMSICLES!

The mint is from my little window box, where in some miraculous way some herbs that I had planted there last season toughed it out through the months of ice and snow and came back even healthier in the Spring.  Spearmint and Chocolate Mint grow like mad, and they added a refreshing jolt to this simple combination.  The mango was juicy and ripe, from Fairway Market on 132nd street, my ultimate favorite large-scale grocer in the city.  The honey is local, and the yogurt is goat, from upstate. 

Sugar-free, gluten-free, cow-dairy-free.  Full of flavor and oh so easy to make.

Simple ingredients, awesome result.

Hot town… hot dang these are good!  So say hello to my  naturally sweet, ultra refreshing little friend.

Flecks of fresh mint make this an incredibly refreshing treat!

Ingredients:

  • One mango, peeled and roughly chopped, with about 2 Tbsp chopped into tiny pieces.
  • 1 cup of yogurt, plain (I used goat)
  • 1 cup of milk (I used unsweetened vanilla almond milk)
  • 1 Tbsp honey, optional
  • about 5 strawberries, optional
  • 3 drops yellow food coloring, optional
  • 1 tsp freshly chopped mint (I used a combo of spearmint and chocolate mint)

Directions:

  • Combine all ingredients but mint and 2 Tbsp reserved mango in a blender and blend until smooth and frothy.
  • Divide reserved mango and mint into fourths.  Add half of each to the blender and stir.  Use 1/4 of the reserves to put a few pieces of each in the bottom of each popsicle mold.  Fill with puree, then top with the last bits of mango and mint.
  • Freeze until good and hard.

Makes 6.

American Noir Cupcakes – A Tribute to Raymond Chandler’s “The Big Sleep”

THE BIG SLEEP Cupcakes - Dark chocolate, bourbon, smoky cherries and coffee. To die for.

 Agnes Lowzier: Is Harry there?
Philip Marlowe: Yeah, yeah, he’s here.
Agnes Lowzier: Put him on, will you?
Philip Marlowe: He can’t talk to you.
Agnes Lowzier: Why?
Philip Marlowe: Because he’s dead.

A few months ago two people who don’t know each other inspired me in their own ways to create this, the most dangerously delicious of cupcake recipes.

The first was a man I was dating who had a healthy obsession with American noir, both in film and novel form.  He had loaned me Raymond Chandler’s debut novel, The Big Sleep.  Our beloved protagonist, detective Philip Marlowe, drowns himself in whiskey, smokes cigarettes like a champion and downs coffee to keep it all clear.  Blood is shed and it’s Marlowe’s job to wade through the beauties of the underworld to find out where it all began.

Sounds like the makings of a very sultry dessert if you ask me…

…And a gluten-free one, of course.

The second vessel of inspiration was Kelly over at Ingested Read.  A bookworm and baker like yours truly, Kelly creates recipes inspired by whichever book she’s currently devouring.  I’d contributed Little Red Velvet Riding Hood Cupcakes, Hansel and Gretel Grown-Up Gingerbread and Curious George Banana Bread to her site(all gluten-free and delectable).

But it was time for something sexy.

So after a few months on my mind these cupcakes finally made it to the light.  Last week, in the dim glow of my steamy NYC kitchen, barefoot and a bit sticky, I hollowed out dark chocolate cupcakes, filled them with a cold cherry that had been soaking in smoky, bourbon-laced dark blueberry syrup, and topped them with coffee, whiskey and vanilla frosting and a candy cigarette.  Sweet, smoky, dark and with a tiny punch of alcohol.  Cheers to you, Raymond Chandler.

Cherry Filled and Dangerous

The result?  Cut it down the center, and between the dark chocolate layers oozes a blood red cherry.  The frosting is light and fluffy and offers a one-two punch to combat the bourbon kick of the fruit.  All the flavors meld together… let’s just say you may be inspired to go walk in the rain, or sit in a dim bar, or throw on a mink shawl and shimmy down the street in heels.

Notes: I made two chocolate cake recipes – the gluten/dairy free one you see below and a basic chocolate cake from Real Simple.  I soaked my cherries in smoky blueberry syrup from a recipe I recently made for a Burwell General Store Recipe Swap.  If you need your frosting to be dairy-free, I suggest my favorite Fluffy Vegan Frosting with the addition of the coffee in the recipe below.  These cupcakes are best fresh.

The Big Sleep Cupcakes

Ingredients: Cake

  • 2 cups gluten-free cake flour
  • 3/4 cup unsweetened Dutch cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 1/2 cup vegetable oil (I used safflower)
  • 3 eggs at room temperature
  • 2 tsp bourbon vanilla extract
  • 1 1/2 cup almond milk thickened with 1 Tbsp soy sour cream or cream cheese or 1 1/2 cup whole cow’s milk
  • 1 tsp chocolate extract (optional)

Ingredients: Cherries

I used the smoky blueberry syrup I created last week.  For a quick alternative, try this:

  • 24 ripe cherries, pitted
  • 2 cups blueberry syrup or 1/2 cup blueberry jam dissolved with 1 cup cranberry juice
  • 1 tsp chipotle powder or paprika
  • 3 Tbsp bourbon or whiskey

Directions: Combine all ingredients and soak for at least 24 hours.

Ingredients: Frosting

  • 1 Tbsp instant coffee dissolved in 1 Tbsp hot water
  • 1 tsp vanilla extract
  • 1 1lb box powdered sugar
  • 2 cups unsalted butter at room temperature
  • 3 Tbsp good whiskey or bourbon

Directions:

  • Line 24 cupcake tins and preheat oven to 350°.
  • Sift together flour, cocoa, soda, powder and salt.
  • In a standing mixer with the paddle attachment (or with a hand mixer) beat oil, sugar and maple syrup on medium/high until thoroughly combined and smooth.
  • Add eggs one at a time and beat to combine.
  • Beat in vanilla and chocolate extract.
  • Reduce speed to low and aternate the flour and almond milk, starting and ending with dry, until all are just combined.
  • Fill tins 3/4 of the way full and bake for about 18-22 minutes or until a toothpick inserted comes out smooth.  Cool completely.
  • When cool, use a teaspoon to hollow out a space from the top of the cake enough for one cherry.  Fill each cupcake with a cherry and drizzle with a little sauce (this should soak into the cupcake a tiny bit.

To make the frosting: beat the butter on high until light and fluffy.  Slowly add the powdered sugar and beat until light.  Add the whiskey, vanilla and coffee and beat to incorporate.

Decorate!  Pipe or use a small icing spatula to glob as much frosting onto the cakes as possible.  Decorate with dark sanding sugar or a candy cigarette.  Enjoy with a cool glass of sweating bourbon.

Yum.

100th Post and My 30th Birthday Fig and Blueberry Pie!

100th Post 30s Fig and Blueberry Pie!

Today I celebrate two milestones – my 100th post as The Dusty Baker and my 30th birthday!

Such times invite reflection.  I’ve been told by many people that all the things you struggled to discover about yourself throughout your twenties come together in your thirties.  I don’t regret one second of my twenties.  For during that time I graduated college, dated a man for almost 9 years who is now my best friend, formed strong relationships with my parents and siblings, conquered 2 serious battles with my illness, moved to and fell in love with New York City, lived in 6 different apartments (one in Ohio!), discovered a serious relationship with food, performed in some incredible pieces of art, been loved by some very special people and, yes, struggled to figure out who I am, and who I want to be.

And I’m feeling pretty at peace with who I am, and what’s to come.

I started my first blog while I was going through the last stint of my illness.  After some trial and error, I rethought of my mission and rebranded myself as The Dusty Baker, and launched this blog in October of last year.  Sometimes it’s been a top priority, other times it’s taken a backseat to shows and other work.  But throughout I’ve discovered an incredible community and forged connections with some passionate people across the globe:

  • FoodBuzz and the hundreds of bloggers I get inspiration from.
  • The Burwell General Store Recipe Swap that makes me think outside of the box and connects me with some ridiculously talented chefs.
  • Bromography – a NYC foodie website where I contribute The Dusty Review and other food-related articles.
  • Frosting for The Cause, where bakers contribute recipes, baked goods and a small monetary contribution daily that are dedicated to someone who has suffered from cancer.  My date to post is September 11th, the 10-year anniversary of the event that shocked my city and changed the course of politics, economics and warfare in our country.
  • Intercaketuality, a book-inspired website where I can contribute recipes inspired by books and stories that have captured my fancy.

So right now I’m off to a morning at a spa, then picking up a dear friend who’s visiting me for the week, and tonight I’ll dinner and drinks at my favorite restaurant in New York City (Mundo in Queens – check it out!) with a few of my nearest and dearest.

Oh, and then there was pie.  For breakfast.  Yes.

For some reason a rustic fruit pie or tart is what I want to celebrate with on my birthday.  I don’t often celebrate this day too extremely; sometimes I pick peaches and make jam, or make dinner for my family, or order take-out. It’s usually just a good time for reflection and the company of a friend or two.  But when I think of “who am I, in a pie!?”, simple pleasures come to mind:

A gluten-free, simple crust of whole grains with a tiny bit of natural sweetness.  Fruit that’s ripe and luscious.  Figs are often in season this time of year, fitting because my first taste of fresh figs was with my father and grandfather at his home in Portugal, and they’ve held a special significance since then.  A little bit of attention and some heat and I’m happy.  Like this pie.

Pie! For breakfast!

Ingredients:

  • 1 cup brown rice flour
  • 1/2 cup quinoa flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup + 2 Tbsp sweet white rice flour
  • 1/2 cup arrowroot starch
  • 2 tsp xanthan gum
  • 1 tsp kosher salt
  • 2 Tbsp date sugar + more to taste
  • 1 cup / two sticks unsalted butter, cubed small
  • 1 pint of blueberries, rinsed and stemmed
  • 160z container of green figs, cut into thirds length-wise

Directions:

  • Preheat oven to 350°.
  • Place the flours, starch, xanthan gum, salt and 2 Tbsp date sugar in a standing mixer fitted with the paddle attachment or in a food processor.  Pulse to combine.
  • Add the cubed butter and mix on low / pulse until it starts to come together into a ball.  If too try, add ice-cold water a tablespoon at a time until it just pulls together.
  • Press into a pie plate (I use a spring-form tart pan for gluten-free crusts).
  • Blind-bake for 15 minutes.
  • Meanwhile, toss stemmed and rinsed blueberries in 2 Tbsp sweet sticky rice and 1 Tbsp date sugar.
  • When done, remove crust from oven, fill with blueberries, and arrange figs artfully on top.
  • Bake for 30 minutes or until the fruit is soft and the crust is lightly browned.

Figs!

Carob Cupcakes with Almond Butter Filling

This is what I made last week.

Carob Cupcakes with Almond Butter Filling

This is where I was this weekend.

On Lake Moore in Warwick, MA

This is who I made them for.

My gorgeous friend.

Life is good.

Happy Belated Birthday!

My dear friend suffers from food sensitivities far worse than I am currently dealing with, and I wanted to make her something special in celebration of a reunion with good friends and a birthday of hers that passed too long ago when I wasn’t nearby to celebrate with her.

This is an only slightly adapted version of her Chunky Cake that I made with her a few weeks ago.  I simply upped the ghee content a bit, fussed around with a few measurements and put some creamy almond butter in the middle.

They are FREE OF: sugar, flour, soy, chocolate, caffeine, nuts

Here’s how you can make them!

Ingredients:

  • 1 1/2 cup ground flax meal
  • 1 cup carob powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs, lightly beaten
  • 2 tsp bourbon vanilla
  • 3/4 cup ghee or clarified butter, melted
  • 1 1/2  cup warm water
  • 1/4 cup smooth almond butter, optional

Directions:

  • Preheat oven to 350°.
  • Line 24 muffin cups or heavily grease an 8″ cake pan.
  • In a large bowl, mix ingredients in the order above, adding water gradually at the end, whisking throughout.
  • For filled cupcakes, pour in enough batter to cover the bottom of the pan by about 1/2 inch, then dot 1 tsp of almond butter in the center.  Cover with more batter until about 2/3 full.
  • Bake cupcakes for 16 minutes and full cake for 40 or until a toothpick inserted comes out clean.

Almond butter filling

Vintage Recipe Swap – Sweet and Spicy Blueberry Molasses Jam Cookies

Ginger Molasses Cookies with Blueberry Ginger Lime Jam

I love the food-blogging community.  For the past few months I’ve been taking part in a Vintage Recipe Swap with Burwell General Store.  We’re sent a recipe and have to alter at least three things about it, then blog our creations on the same day.  I am always incredibly impressed with what the other bloggers post.  They’re truly inspiring, culinary masters that I have so much to learn from.  Please check out their sites (links at the bottom of this post).

This month’s swap is a Jelly Cake.  Check it out:

After my disappointment with last month’s Baked Potato Cakes I knew I wanted to make something decadent this month.  Something that would take some planning and patience and love.

This recipe is wonderfully simple in theory – two cakes sandwiched with jelly.  And I loved that the second cake was spicy with cinnamon, cloves and allspice.

So I decided to make only a slight variation on this classic idea with an easy blueberry jam nested in the middle of gluten-free ginger molasses cookies.  I love how versatile and mobile cookies are.  And while lying in bed, sleepless, one night, I thought how I could try the jam between two round cookies and also try it with the raw dough pocketing it before baking, much like an Italian or Polish pastry cookie.

It took three days in short bursts to make this recipe, which actually made it more relaxing of a process.  One morning I made the Blueberry Ginger Lime Jam.  I loved the fresh, organic blueberries I found at the market and figured I’d spice them up with a bit of ginger and fresh lime juice and zest.  I also made a smoky blueberry sauce with paprika that I then made into a martini.  Delish.

Smoky Blueberry Martini

The second day I made the cookie dough, then stuck it in the fridge and rolled and baked the next morning.  Fully refrigerating dough is a crucial step when making cutout cookies, especially when they’re gluten-free, in order to keep a clean shape and consistent texture.  In my earlier days I thought I could get around a few steps and still have incredible cookies.  Now I know that refrigerating dough, using parchment paper, keeping my gluten-free flours cool and rolling evenly are important keys to mastering this.

The result is a rich, spicy ginger cookie sweetly flavored with dark molasses.  Making them into pocket cookies yields a softer, pastry-like cookie, whereas the rounds have the perfect amount of gingery jam between.  They have a soft mouth feel, and hit you in two stages – first the spicy ginger cookie, and then the rich jam.  I love them.  Love love love.

Note: In this recipe I’ve measured out my preferred gluten-free flours and added some flax seed meal for fiber (it also helps baked goods gel a little bit more too).  All that’s important is that you have three cuts of gluten-free flour.  I recommend keeping your flours in the fridge as they stay fresher longer – it also helps when making a pastry like a cookie that needs to stay tight.  I also usually refrain from mixes that are high in potato flour or starch and only use one kind of flour – usually white rice.  Check out my gluten-free flour blends page for more ideas.

Another note: I used two types of molasses and maple syrup because I had small amounts of each and like using what you’ve got instead of purchasing excess.  Just make sure you have 3/4 a cup of molasses.

Buen provecho!

Sandwich and Pocket cookies

Ingredients

  • 1 1/2 cup white rice flour
  • 3/4 cup quinoa flour
  • 1/2 cup millet flour
  • 1/4 cup ground flax seed meal
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp xanthan gum
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1/4 cup blackstrap molasses
  • 1/4 cup unsulfered dark molasses
  • 1/4 cup pure maple syrup
  • 1 egg

Directions

  • In a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum
  • In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.
  • Add molasses and maple syrup and beat to combine.
  • Add egg and beat to combine.
  • Slowly add in flour until combined.
  • Divide in half, flatten into disks and individually wrap in plastic.  Set in refrigerator at least two hours or (preferably) overnight.
  • When ready to bake, preheat oven to 350°.
  • Line 4 cookie sheets with parchment paper.
  • Flour work surface with rice flour and roll disk to 1/4 inch thick, rotating dough regularly to prevent sticking (re-flour board as necessary). Cut into circles about 1 3/4 inch in diameter.
  • Bake for 12 minutes or until still slightly soft on top.  If you prefer crispy cookies, bake for 16 minutes.
  • Remove from oven and flip upside-down on a cool cookie sheet or flat work surface.  With the bottom of a shot glass or a small spoon, press a small circle into the bottom of each cookie.  Allow to cool completely.
  • When cool, fill 1 cookie impression with about a teaspoon of your favorite jam (mine was Blueberry Ginger Lime Jam) and use a second cookie to sandwich, repeating until all are done!

Store in an airtight container (preferably in the refrigerator) until ready to serve.  Alternatively, you can cut squares of dough, fill with jam, and make pocket cookies.  These will be a little softer and cake-like. 

Jam-filled sandwich cookies

Check Out the Other Creations From The Recipe Swappers!

  • CM is our Burwell General Store leader.  A food producer and writer, she’s based out of L.A. and has worked with the Food Network and Saveur, amongst many others.  Those are just my two favorites :)  Her site is, of course, divine.
  • Lindsay puts amazing honesty and simplicity written into her recipes. She loves Oregon, its ingredients and Portland’s lifestyle, and it shows.
  • Chef Dennis is veteran chef in his own right.  The rest of his fantastic food blog can be seen at morethanamountfull.
  • Mari lives in Oregon wine country and is a budding wine connoisseur.  Visit her at The Unexpected Harvest.
  • Boulder Locavore’s  starting point for the recipe swap is always a local-seasonal-organic combination, though her love of international cuisine and cocktails often work their way into the mix!
  • Joy, holding down a dairy-intolerant household, doesn’t let that restrict her love of flavors and food, in fact, it inspires her to do what she does. When you visit her blog, be sure to check out her “ubiquitous about page” and the balcony gardening category.
  • Monique has been food blogging since 2007, and her first recipe was a BLT-inspired chicken pot pie!
  • Shari is our first International participant!  Writing from down under, we cherish her voice in the swap because she brings the results of additional recipe challenges; the seasons are flipped from where most of us are blogging.
  • Jennifer‘s tag line says it all: Life is too short to eat bad food.  At her blog, Adventuresome Kitchen, you will find a passionate food-type, feeding her family amazing meals and living to blog about it.
  • The Cake Duchess.  The name says it all, and Lora’s recipes are rock solid, creative, decadent, inspiring.
  • Pola is a new blogger from Italy, transplanted to the cold Midwestern plains. After years of calling mom to check on cooking times and temperatures of family Italian recipes, she started writing them down. In the process, she is hoping to help new friends discover how to cook simple and authentic Italian food.
  • Jamie blogs at Random Acts of Food and has a love for food that only an Italian could! She enjoys cooking and baking in all cuisines for her family and friends.
  • Crissy and Lauren are two recent college graduates who are embracing their passion for all things culinary in the smallest yellow kitchen that ever was.  Their balanced diet of equal parts savory and sweet helps them add a little zest to what they do best!
  • Claire blogs with Texas pride from Dallas. She loves chicken fingers, Law and Order SVU and is left handed.
  • Nay blogs about food at Spicy Living from Portland, Oregon, and joined in on the Lemon Cake swap.  She incorporated lavender and lemon into cupcakes with cream cheese frosting.
  • Cindy, food lover, all-around awesome person and her knowledge about US restaurants is almost encyclopedic. Check out her quirky and fun blog.
  • Sabrina Modelle blogs at The Tomato Tart from the San Francisco bay area, and for her first swap (the Lemon Cake) she made a Brown Sugar Lemon Rosemary Cake with Rosemary Caramel.
  • Nicolle writes the joyful Rhythm of the Seasons from Boulder, Colorado and is looking forward to offering more recipes and menus as the spring, summer and harvest seasons heat up.
  • Linda is a saucy Texan with an encyclopedic knowledge of food. She’s published many cookbooks, won many awards, and has been the source of many belly laughs. When she’s not writing books, her latest creations can be found at Everybody Eats News.
  • Tricia is the founder of Pietopia, an annual pie contest that asks “What does your life taste like, in a pie?” and her beautiful work as an eating designer and blogger can be found at Eating Is Art.
  • Jaclyn is a writer, baker, perpetual daydreamer and the author of the cooking and baking blog Food+Words. She has a degree in Creative Writing and is currently studying Baking and Pastry at Le Cordon Bleu. Jaclyn has a panchant for baking, laughter, a nice glass of Riesling and anything lemony.
  • Merry-Jennifer is a physician, a writer, a wife, a mother of two, and the author of the food blog The Merry Gourmet. She focuses on family-friendly original and adapted recipes – with an occasional cocktail recipe thrown in for balance.
  • Alli has a master’s degree in Nutrition and blogs at An Open Cookbook from Seattle, Washington. We met recently at BlogHer Food in Atlanta, and immediately hit it off. A warm welcome to her!
  • Rachel Saunders is the owner of Blue Chair Fruit and author of The Blue Chair Jam Cookbook. She produces all of her jams and teaches classes from her space in Oakland, California.

Blueberry Ginger Lime Jam and Smoky Blueberry Sauce with the cookies

Nutritional breakdown from Cook, Eat, Share

Gluten-Free Ebelskivers

Gluten-free Ebelskivers!

For some reason listening to Nina Simone seemed appropriate when making Ebelskivers alone in my apartment last week.  Being that Nina is neither from Denmark nor filled with jam, I don’t know why this was so.  Maybe sweet cinnamon, sugar and molasses made me think both of the blues and pancakes??  Or strong coffee and whiskey?  Mine is not to reason why… just to bake and sway slowly and enjoy.  Which I did.

My friend Abigail loaned me her cast-iron pan for these little treats recently, and I had a feeling “waiting” for a brunch crowd was going to test my patience too far. So these got simply rolled in cinnamon and sugar and were served atop whipped cream with chocolate macaron shells, hazelnut cookies and cherry compote at a dinner party I attended later in the evening.  I should have taken pictures of the whole caboodle, but let’s just say a few bottles of Prosecco had made their way around the room by the time dessert was plated.

Abigail also gave me her recipe, which is a basic pancake recipe but where the smart (and culinary-school trained) lady specifies separating the egg whites and yolks and beats the whites to stiff peaks, giving the pancakes a lot more lift and chew.

I simply adapted by using my gluten-free cake flour blend and changed / added a bit here and there. And I learned from a few floppy results how to get the pancakes as round and fluffy as possible!

Ingredients

  • 1 3/4 cup gluten-free flour (I used my standard cake flour blend)
  • 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Tbsp granulated sugar
  • 3 large eggs, separated
  • 1 3/4 cup unsweetened almond milk
  • 1 Tbsp soy sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 4 Tbsp melter butter or cooking spray

Directions

  • Sift flour, xanthan gum, baking soda, baking powder, salt and sugar in a large bowl.
  • Lightly whisk the milk and soy sour cream until smooth (this somewhat replicates buttermilk).
  • Add cinnamon and vanilla.
  • Lightly whisk the egg yolks and then whisk into milk mixture.
  • Combine wet with dry.
  • Beat egg whites into stiff peaks and then fold into batter.
  • Melt butter and wipe with a pastry brush into Ebelskiver pan, then set over medium/high heat.  If using cooking spray, spray liberally.
  • Bring to a medium/high heat and fill 3/4 way with batter, making sure to note where you’ve started and ended to make turning easier.
  • Using a miniature frosting spatula, tongs, a 2-pronged fork or miniature spatula, flip Ebelskivers when they are just starting to pull away from the pan and browning on the bottom.  I’ve found confidence and the grace of a ballerina help when turning them without the batter messing all over the pan.  Standing with one foot slightly raised and toes pointed somehow also contributes to success. As does giving yourself an extremely low curtsy afterwards in celebration.

Now, I simply tossed mine in cinnamon and sugar and they were divine.  On a more ambitious day (or when trying to impress an overnight guest who’s daring to stay for brunch) I might put a drop of jam or lemon curd into the center. Ooh, or dark chocolate (for them, not me).

I found the result to be a lovingly fluffy, chewy pancake, rather neutral in flavor as one must be.  Mixing some ground flax seed and diced ginger might be delightful.  Hmm… now I’m hungry.

Round and fluffy and delicious

 

Chunky Carob Cake – Ridiculously Allergy Friendly!

Chunky Carob Cake

There are few names I’d put on my “soul-mate” list.  Nina Simone.  William Shakespeare.  James McAvoy (did you SEE X-Men First Class?  Totally redeemed the franchise from Wolverine and washed the bad taste of Bridesmaids out of my mouth).

In all seriousness, while I am surrounded by so many loving, special people, I am particularly grateful for my dear friend Lyndsey – a soul-mate if there ever was one.  We met through my college boyfriend over a dozen years ago, and aside from the many things we naturally had in common, we shared a history of chronic illness.  There’s no way I could summarize our friendship – but let’s just say we’ve been an ear, a shoulder, a hug, the voice on the other end of the phone that won’t hang up… I don’t know where I’d be without this woman.

So on my quick days off I scooted my little blue car down to DC to visit her and her husband, two of my favorite people in the whole world!  

Lyndsey is still suffering greatly from her illness and deep digestive problems, and her diet completely eliminates grains, sugar, chocolate, fruit, any sweeteners, caffeine, alcohol, certain meats and fishes, fried foods, certain vegetables and is pretty much devoid of any sweet indulgences. I lived like that for several years but never as long as she, and don’t know how she hasn’t gone ballistic on a grocery store or restaurant by now.

But carob! Oh, yes, Lyndsey can have carob!

So the other morning she showed me how to make her “Chunky Cake”.

This cake is chocolate-free, sugar-free, grain-free / flourless, oiless, nut-free, low-carb, high-fiber, low-glycemic.  Really.  It does have ghee (clarified butter) so it’s not dairy free completely, but you can easily substitute with coconut oil or a fat of your choice.

And it’s incredibly easy – all ingredients mixed in a bowl and poured in a pan!

I was amazed at how light and airy the carob cake came out, while still packing a delicious aroma.  I’m going to have some fun experimenting with the recipe at home, using coconut products, tucking the batter around almond butter, soaking vanilla beans in almond milk.  But for now, here’s the original recipe.  Enjoy!

Moist and light Chunky Carob cake

Ingredients:

  • 2 eggs
  • 1 1/2 cup ground flax
  • 1 cup carob powder
  • 2 cups warm water
  • 1/2 cup melted ghee
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves

Directions:

  • Preheat oven to 325°.  Heavily grease a pie plate or single cake pan.
  • Mix all ingredients in a large bowl (in no particular order) with a whisk until thoroughly combined.  The resulting batter should sort of glop a bit off the whisk and not run completely smooth.  Because of the goopy result of using flax, Lyndsey describes it as “falling like boogers”.  One of the thousands of reasons why I love her so much.
  • Pour into prepared plate and bake for about 30 minutes, or until a toothpick or fork inserted comes out relatively smooth.

Baked Potato Cakes – Gluten and Dairy Free Recipe Swap!

Baked Potato Cakes

This is my second contribution to the Burwell General Store Recipe Swap. And it’s a very, very dusty recipe.  Lately I’ve been busy baking for various things, doing shows, keeping sane, and visiting with friends from out of town.  So I put this recipe off to the last minute, and when it (obviously) didn’t come out perfectly the first time, I just sorta shrugged and went on with my day.  I’m definitely a very dusty person in general right now :)

Not the best way to start out a post on “check out my recipe!”.  Keep reading, it all works out in a way, promise.  And next month I’ll have more time in my own kitchen to contribute something stellar.

Quick fill-in: Every month CM sends a group of about 30 bloggers / bakers / chefs a recipe from a charming old cookbook and we have to change at least 3 things about it and post our creations on the same day.  It is incredible to see the variety that comes from this swap – sweet things made into savory (and vice versa), gluten-free, health-conscious, fully-fatted.  Please support the other bloggers (and check out their responses to this swap) by going to Burwell General Store.

Honestly, I wish I had a bit more time with this recipe!  The recipe itself is rather simple – mashed potatoes are blended with donut basics and then fried to perfection.  But I’ve (a) been extremely busy (b) wanted to keep the donut idea of the recipe intact (c) LOVE making donuts (d) didn’t want to have to fry anything and (e) didn’t want to buy a donut pan.

The original recipe

So I found a recipe for donuts baked in muffin tins from Mrs. Field’s Secrets and hoped for the best in the procedure.  Now, mine did not come out as beautifully as the ones in their picture, which were smooth and perfect on top and light enough that they could be filled with jam.  And these neither look nor really taste like donuts (though I could see the original recipe working quite well).

But that doesn’t mean these aren’t tasty.

And as they’re made with (primarily) potato flour and contain NO dairy or oil, they’re not half bad for you.

Served with lemon curd

Last year a cooking buddy thrust the term “rustic” on me, and I now place that on most of my creations that are scrumptious but make me laugh when I look at them.  These are one such recipe.

I’d suggest serving these as a dinner side as they’re rather savory (they sort of remind me of a cornbread).  They’re really dense and chewy, slightly sweet and with a light and crusty top.  I had made some peach jam to pipe inside of them but they were so dense I couldn’t pipe it in!  So I slathered a bit of lemon curd on and they were even more tasty.

And, these are gluten and dairy FREE!  So there.

Here you go.  Baked Potato Cakes.  Swapped.

Ingredients

  • 2 eggs
  • 1 cup white sugar
  • 3/4 cup potato flour
  • 1/4 cup starch (I used tapioca, but arrowroot would work too)
  • 1 1/2 cup gluten free flour with xanthan gum
  • 1/2 extra tsp xanthan gum
  • 1/4 tsp freshly grated nutmeg
  • 1  cup unsweetened milk of choice (I used almond milk)

Directions

  • Preheat oven to 350 degrees.  Lightly spray 12 muffin tins with cooking spray.
  • Beat eggs in mixer with paddle attachment until slightly frothy.
  • Add sugar and beat until smooth.
  • Slowly add in milk and beat to combine.
  • Add all dry ingredients and beat to combine.
  • Fill 2/3 way up in 12 greased muffin tins.
  • Bake for 18 minutes or until lightly brown on top.

Lemon Poppy Butter Cookies

Lemon Poppy Cookies

This is another version of buttery shortbread cookies I’ve adapted from the Rosewater Lavender Shortbread that went over very well at an event last weekend.  I altered the recipe just a tiny bit – adding fresh lemon juice and poppy seeds and altering the amount of flour, as well as used arrowroot starch instead of cornstarch, which I didn’t have in my apartment (SO nice to be baking in my kitchen again).

These cookies are incredibly easy and only require a few ingredients.  They’re delicate with a buttery crumb, a nice tang and a sweet finish.

Lemon Poppy Butter Cookies

Ingredients

  • 20 Tbsp unsalted butter
  • 1 cup white sugar plus more for dusting
  • 2 eggs
  • 3 cups flour
  • 1 cup arrowroot or cornstarch
  • 6 Tbsp lemon juice
  • zest of two lemons
  • 1 Tbsp poppy seeds

Directions

  • Preheat oven to 350°.  Line thick baking sheets with parchment paper.
  • In a standing mixer with the paddle attachment, beat butter and sugar until fluffy.
  • Add eggs and beat until combined.
  • Add lemon zest and juice, beat to combine.
  • Add starch, 2 cups of flour and poppy seeds.  Beat at medium speed until combined
  • Continue to add flour until the dough comes together into a ball and does not stick.
  • Place dough in refrigerator for 30 minutes or until cool.
  • On a well floured surface, work with the dough 1/4 a batch at a time, lightly kneading flour until smooth and not sticky.
  • Roll into 1/4 inch, cut with cutters and use a spatula to transfer to baking sheets.
  • Dust with sugar.
  • Bake for about 20 minutes, rotating pans halfway, until just browned at edges.
  • Cool on racks completely before storing.

Makes 36 medium cookies.

Notes: This recipe can easily be made gluten free by substituting the flour and arrowroot with a gluten-free proportion of 1 cup white rice flour, 1/2 cup quinoa flour, 1/2 cup arrowroot, 2 Tbsp tapioca starch and 2 tsp xanthan gum.  This is the mix I have on hand for cookies, making enough for several recipes at once.

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