Monday, October 12, 2009
* 1 1/4 cup gluten free cookie crumbs (I used half the recipe of the gf chocolate chip cookie recipe and baked the cookies without chocolate chips and then tossed them into the blender)
* 1/3 cup melted butter
* 2 (10 ounce) packages frozen fruit of choice (I used a berry blend), thawed
* 1 Tablespoon cornstarch
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1/4 cup lemon juice
* 3 eggs
1. combine cookie crumbs and butter. Press onto the bottom of a pie pan. Refrigerate for 30 minutes
2. In a blender combine fruit and cornstarch; cover and blend until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce to cool. Cover and refrigerate remaining sauce for serving.
3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice. Mix well. Add eggs, beat on low until just combined.
4. Pour half of the cream cheese mixture over crust. Drop half of the reserved fruit mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over fruit. Drop remaining fruit mixture by 1/2 teaspoonfuls on top. With a knife cut through layers to swirl fruit.
5. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cook at room temperature for 1 hour (so it doesn't crack). Refrigerate overnight. Serve fruit over cheesecake if desired.
Saturday, September 12, 2009
The soy-free mayonnaise found in the store can be pretty expensive so I set out to make a homemade equivalent.
Friday, September 11, 2009
These cookies are VERY rich, but the little one loves them and they are really quick and easy to make and requires no flour which is nice if you are running short on gluten free flours.
* 1 egg
* 1 cup peanut butter
* 1 cup sugar
* 1 tsp vanilla
* 3/4 cup chocolate chips
1. Place egg, sugar, peanut butter and vanilla in a mixing blow and blend.
2. Add chocolate chips.
3. Drop teaspoonful onto cookie sheet. Bake at 350 degrees F for 8-10 minutes
1.5 cups of Nestle semi-sweet chocolate chips
0.25 cups of either milk, rice milk or water
0.5 stick of butter
0.5 lb of cream cheese
1.5 cups of powdered sugar
1-2 tsp real vanilla
Let butter and cream cheese soften to room temperature. Blend cream cheese and butter together until light or fluffy. Melt chocolate chips in a double boiler adding the milk/rice milk/water and stirring. If you don't have a double boiler you can boil water in a larger pot and nest a smaller pot inside to get the same result. Using this method will ensure the chocolate is not heated more than 214 degrees F, preventing it from burning at the bottom (Natural gas combusts around 3,600 degrees F and a red hot stove element registers around 2,000 degrees F-- both definitely hot enough to burn chocolate in short order). Pour molten chocolate chips into the cream cheese/butter mixture. Add vanilla to taste and then add powdered sugar until desired consistency is achieved, scraping down the walls of the bowl as you blend. This frosting has a good consistency, and a rich and decadent taste.
Monday, August 17, 2009
1 cup millet flour
4 cups white rice flour
1 cup tapioca starch or corn starch
2 cups potato starch flour
Scant 3 Tbs xanthan gum
1 Tbs. salt
1/4 cup + 2 Tablespoons sugar
1 Tbs. sugar for proofing yeast
1/4 cup active dry yeast (buy in bulk from Costco or Sam's club to save quite a sum of money)
Scant 3 cups warm water, (heated to 105 degrees)
1/4 cup ricotta cheese
1/2 cup olive oil
2 teaspoons red wine vinegar or apple cider vinegar
1/4 cup Honey
Combine ricotta cheese, eggs, olive oil, vinegar and honey in stand mixer. Combine 1Tbs sugar, water and yeast to proof. Once proofed add the yeast mixture to the other wet ingredients already in the stand mixer. Mix together the remaining dry ingredients in another bowl. With the mixer on a low speed add the dry ingredients a little at a time to prevent a flour cloud. Once all of the remaining dry ingredients are added increase the speed to high for a duration of about 3 minutes. Then subdivide the dough into five parts, 4 going into freezer bags and into the freezer while the remaining portion goes onto a pizza stone (no extra oil is needed on the baking stone). Using a silicon spatula spread the dough over the stone creating a raised rim at the edges. Let the dough raise for about 15-20 minutes at 225 degrees F and then increase the oven temperature to 350 degrees F. Remove the baked crust from the oven when golden brown and top with sauce and toppings (I don't set a timer, but can tell from the smell when it is ready to come out of the oven).
Put back in the oven at 350 degrees and cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. It’s really good this way! Be careful though because the pizza will burn if left too long- we’ve burnt a few. By we I mean Makayla.
3 Cups Rice Flour
1 Cup Potato Starch
1/2 Cup Tapioca Starch
2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2 sticks butter (you can add just one stick if you want the cookies to be more fluffy and cake like)
1 and 1/2 cup packed brown sugar
1/2 Cup granulated sugar
4 teaspoons gluten-free vanilla
2 Cups chocolate chips
Preheat Oven to 350 F
Mix together the flours, baking soda, xanthan gum and salt.
Cream the butter until white. Add both sugars and beat until fluffy.
Add egg and vanilla. Blend well. Slowly incorporate dry ingredients. Stir in chocolate chips.
Put mounds of dough on cookie sheet and bake for 10-12 minutes.