Sunday, February 28, 2010
Friday, February 19, 2010
These muffins are the best gluten free muffins that I have ever had. Actually, they are the best pumpkin muffins I have ever had. Including wheat. The texture is perfect, they are moist, they are GOOD. Even my hubby, who isn't a fan of pumpkin, had to agree that they were very good. I froze a lot of pumpkin from our garden this year, so was glad to find another good use for it.
I did change the recipe slightly from the original, mainly cutting back on a few spices, so my hubby and kids would enjoy them. The original recipe calls for ground cloves and ginger, which I omitted. It also calls for molasses, but I replaced that with brown sugar.
- 1 3/4 cups brown rice flour mix (see below)
- 1 cup sugar
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 large eggs
- 1/4 cup water
- 1/3 cup plus 2 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 1 cup pumpkin puree
Brown Rice Flour mix: 2 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Preheat oven to 350. Grease muffin pan or use baking cups.
Mix dry ingredients together in large mixing bowl of electric mixer.
Combine eggs, water, oil, brown sugar and pumpkin in a separate bowl and whisk to blend.
Pour the pumpkin mixture into the dry ingredients and mix until well blended. Do not over beat.
Pour batter evenly into muffin tin and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan immediately.
Thursday, February 11, 2010
Chocolate Candy Cane Cookies:
- 1 bag semi sweet (or bittersweet) chocolate chips
- 6 Tbsp ( 3/4 stick) unsalted butter
- 3 eggs
- 1 cup sugar
- 1/3 cup gf flour mix
- 1/4 tsp xanthan gum
- 1/2 tsp. baking powder
- 1/2 bag semi sweet chocolate chips
- 1 cup chopped walnuts
- 2 or 3 crushed candy canes
1. Melt bittersweet chocolate chips and butter in medium saucepan over medium-low heat. Stirring constantly.
2. In large bowl with electric mixer beat eggs and sugar until thick; stir in chocolate mixture. In small bowl , stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi sweet chocolate chips and walnuts
3. Refrigerate at least an hour or until firm. Preheat oven to 375 degrees, place spoonfuls 1 1/2 inches apart on parchment lined cookie sheet. Bake 12 to 14 minutes until shiny crust forms on top but interior is still soft. Sprinkle crushed candy canes over top of cookies immediately after taking them out of the oven.