Category Archives: Dessert

Doughnuts! Maple Bacon, Coffee Coffee, and Lemon Poppy Seed!

This morning we took the dog (Albus Dumbledog) to Prospect Park. It was  absolutely beautiful walking near the big lake then latter Albus run free amongst the other doggins as they frolic and chase tennis balls…and then jumped into the lake. Ah the simple pleasures of dog life. I wish I got the same joy out of slobbering on tennis balls, but I alas my palette is more complex. I crave much more involved flavors…like doughnuts (good segway, right?). Today I made doughnuts, mostly just because I wanted doughnuts. Gluten-free doughnuts.

 

 

As an avid Pinterest-er and viewer of food-porn I have stubbled across the lazy-mans homemade doughnut a few times – i.e. grands biscuits. Though I couldn’t bring myself to try that version, I was inspired by the concept of biscuit + frying = doughnut. So I grabbed a bag of Bob’s Red Mill Gluten-free Biscuit/baking flour mix. I have to say this was an amazingly successful experiment!

 

Doughnuts:

2 eggs plus one yolk – whisked until foamy

3 tbsp butter – whipped

½ cup sugar

1 24oz bag of bob’s Red Mill gluten free biscuit/baking flour

1 tsp baking soda

1 tbsp baking powder

1 tbsp tapioca flour

pinch of salt

1 1/3 cup buttermilk

 

 

Fill a deep pot with 5 inches of corn oil, and heat on med-high.

 

Combine eggs sugar and butter. Sift flours, powder, soda and salt then combine with the egg mixture. Slowly add the buttermilk with the mixer on. Mix just until combined.

 

 

Dump the dough onto a floured surface and roll out to an inch thick. If you have biscuit cutters here’s your chance to use them. If, like me, you do not have biscuit cutters it’s time to get creative! I used a juice cup for the big circle, then cut a plastic bottle in half and used the open spout to cut out the center doughnut hole (see the photo).

 

 

 

 

 


Try to get the most out of the first rolling – the second gets a little denser.  This recipe made about 2-dozen doughnuts and after a certain point I decided to just tear off pieces and make a bunch of doughnut holes.

 

Test the oil to make sure it’s hot enough with a small piece of dough – it should bubble and sizzle when you drop it in and rise to the top very quickly. Carefully drop in your doughnuts three at a time (depending on your pot size, just don’t crowd them or the oil will loose too much heat). Flip when the edges are noticeably golden – about a minute. Flip again after a minute, then remove after ten seconds.

 

 

Dip in glaze then sprinkle with decorative items.

 

 

Doughnut toppings:

To make a glaze combine equal parts liquid and sugar – if it seems to thin add more sugar. Adjust as you need to.

 

Maple Bacon:

Maple Syrup

Confectioners Sugar

Sprinkle crispy bacon

 

 

Coffee Coffee:

Manhattan Special coffee soda

Confectioners sugar

Sprinkle with ground espresso

 

 

Lemon Poppy Seed:

Lemon juice

Confectioners Sugar

Sprinkle glazed doughnut with peppy seeds

  

 

Lavender Sugar:

Dried lavender flowers

Granulated sugar

 

 

Cinnamon Sugar:

Cinnamon

Granulated sugar

 

 

I was a little impatient with my glazing – it will stay on better if you give the doughnuts a chance to cool down first…I didn’t wait because I couldn’t. Either way these are my kind of doughnuts, they’re crispy yet soft and not too sweet. The perfect fit for my whim of a craving.

 

ENJOY!

 

 

Chocolate Ganache Rhubarb Tart

Farmers markets are a great source for inspiration. I tend to go with a vaguely formulated recipe in my head and end up with a colorful basket of randomness and an even more vague idea of what to make. Somehow on the walk home I manage to muster a game plan and this weekend produced a decadent rhubarb tart with chocolate ganache and an oat and walnut crust (garnished with fresh mint leaves).

 

 

Crust:
1 cup walnuts – soaked for at least 8 hours – well drained
¾ cup whole rolled oats
½ stick unsalted butter – melted

 

Fruit compote:
2 large stalks of fresh rhubarb – cut into small pieces (these will be cooked down so the shape doesn’t really matter)
A handful of strawberries (I used about 5 as that was what was salvageable from the molding package at the back of my fridge…) cut into small pieces
¾ sugar
¼ cup water

 

Chocolate ganache:
½ cup heavy cream
1 cup semi sweet chocolate chips

 

Combine the nuts and oats in a food processor and blend until it begins to clump – similar to pastry dough, this will thin out first then start to form cluster-like blobs. With the food processor on low slowly pour in the melted butter. Keep the mixer on until all of the butter is in plus ten seconds (general number, don’t be scared if it’s not exact)

 

Press the mixture into a 8″ non-greased tart pan (scalloped edges with a disc that pushes out from the bottom). You want it to be about ¼” thick, making sure it is even all the way across and that it gets into all of the edges.

 

Bake in a 375’ F oven for about ten minutes or until the edges are nicely brown and the center is just golden.

 

Let the tart shell cool completely.

 

 

While it’s cooling prepare the fruit compote – I used rhubarb and a few strawberries but really any berries would work for this – just use less sugar for sweeter berries. Combine all the ingredients in a sauce pan and cook over med-high heat for about ten minutes or until the fruit has broken down and become similar to a thin jam.

 

Now I cheated with my ganache…I used the microwave. Heat the heavy cream in a large microwave safe bowl for 1 min 30 seconds – or don’t be lazy and heat in a double boiling just until scalded – not boiling. Remove from heat/microwave and dump in the chocolate. Stir until combined. If it’s to thin add a few more chocolate chips and stir again.

 

Pour the ganache over the cooled tart shell, making sure it spreads to cover the entire surface and into every edge.

 

Wait about 3-5 minute for the ganache to settle a little, then pour the fruit on top – it’s difficult to push around so make sure you dollop a little into each section. Place the tart in the fridge for an hour and voila!

 

 

Beautiful, easy, gluten-free dessert.

 

 

A tip for unveiling: invert a cake stand and place the tart on the stem, gently pry the sides out and down. This way you don’t need to juggle the tart around – just let the ring fall and take your tart where you will.

 

 

ENJOY!

Double Chocolate Cookie Ice Cream Sandwiches

Sometimes you just need a cookie. And sometimes you just need that cookie doubled and surrounding ice cream, i.e. ice cream sandwich. I recently needed two incredibly rich, yet somehow still airy and light, cookies enveloping Ben and Jerry’s wonderfully amazing Cherry Garcia ice cream – a personal favorite. I had salad for dinner…you know, for balance…and then I ate two sandwiches… You may have caught on that I really like cookies…

 

 

The base:

1 cup gluten-free Oat Flour

¼ cup cocoa

1 stick of Butter – room temperature

½ cup Brown Sugar

½ cup White Sugar

1 egg

1 Tbsp Cinnamon

1 Tsp Baking Soda

1 Tbsp Coarse Salt

1 Tsp Vanilla

¾ cup gluten-free rolled Oats

 

The adjustables:

¾ cup Chocolate Chips

6 chocolate truffles –cut into small pieces

¾ cup Dried Cherries – tart cherries, not sweetened

 

1.) Preheat the oven to 350’ (f)

2.) Whip Butter

3.) Add sugar and vanilla- cream into butter

4.) Add egg to mixture

5.) Separate bowl- combine flour soda salt cinnamon

6.) Slowly add flour mix to butter mix

7.) Stir in oats, and the adjustables – these are the ingredients to play with, i.e. different fruit, nuts, or whatever you think would work (I have a plan to try an oatmeal chocolate bacon cookie)

 

8.) Cover the batter and put it in the fridge for about twenty minutes – especially if it’s warm in your kitchen, this is really important. Form into 1-1 1/2’’ balls and place on a parchment lined baking sheets leaving about 3’’ between cookies. Gently press each ball into the sheet to prevent rolling as they begin to cook.

 

9.) Bake on parchment just till tops look  just a little crunchy – approx 5-8 minutes – the middle will look a little undercooked, not raw, but a finger poke will not show a firm cookie.

 

10.) Let the cookies cool on the baking sheet for five minutes before moving. They need this time to solidify and almost dry out so that they don’t crumble when you pick them up.

 

11.) While your cookies cool take your ice cream out of the freezer so that it softens up a bit. When they are cooled scoop a generous amount of ice cream onto one cookie and press down with another one…EAT!

 

Pure joy. No regrets.

 

These make me really happy, and would be a great follow-up to any meal…or a perfect midnight snack ;)

 

ENJOY!

 

Desserts

Chocolate Chip Bacon Cookies (Gluten-free)

CHOCOLATE GANACHE RHUBARB TART (Gluten-free)

Double Chocolate Cookie Ice Cream Sandwiches (Gluten-free)

Doughnuts! Maple Bacon, Coffee Coffee, and Lemon Poppy Seed! (Gluten-free)

Fiadone with Blueberries (Gluten-free)

Loaded Oatmeal Cookies (Gluten-free)

Meyer Lemon Upside-down Cake (Gluten-free)

Ricotta “Clafouti” with Cherries & Raspberries (Gluten-free)