Feeds:
Posts
Comments

Posts Tagged ‘gluten-free’

Once upon a time, there was a Princess* who lived in the magical land known as Smurf Kitchen. One morning, after getting out of her magical princess bed (i.e. mattress on the floor filling in for the undelivered new bed) and being dressed by magical singing woodland creatures (i.e. her arms), she realised that she was in a baking mood.

Being a Good Princess, she put a lid on this mood in order to make a magical delivery of magical chocolates to her mother (who is neither evil, step-, nor fairy in nature), because her mother was facing a Sad Happening that the Princess wanted, but was unable, to wish away.

Flourless Cinnamon Tabasco Peanut Butter Cookies

After completing the chocolate mission and using her housemate’s golden hair to climb back into Smurf Kitchen through the third-floor window, the Princess realised she still wanted to bake. Sadly, she had been cursed by the Wicked Witch of Limited Pantries, and did not have much to bake with.

The Princess was an enterprising lass, though, and remembered a certain Flourless Peanut Butter recipe that she had noted both in a Real Paper Cookbook and on several friends’ blogs. It involved merely one cup of peanut butter, one cup of white/caster sugar, and one egg.

Easy peasy, thought the Princess.

Flourless Cinnamon Tabasco Peanut Butter Cookies

Well, yes and no. Where’s the fun in making a recipe that many people have done before? Particularly when it’s such a simple recipe, and you are a Princess who waxes lyrical about flavours like Chocolate and Coconut or Kangaroo and Quinoa.

Exactly. This Princess needed some pizzazz in her peanut butter cookies. First, she replaced the caster sugar with light muscovado sugar. Then she added cinnamon. Almost there, the Princess thought.

What happened next is called, in cartoon parlance, a Light Bulb Moment. Can you spot the magical fairytale ingredient that the Princess, giggling as she went, snuck into her cookie batter?

Flourless Cinnamon Tabasco Peanut Butter Cookies

Yeah I did.

Because of the Princess’ sugar amendment, these cookies behaved a bit differently to the original recipe’s cookies. The muscovado made the batter very wet, which meant that it had to be somewhat plopped, not rolled into balls, onto the baking tray. Also (because of the sugar), the cookies spread out a lot and became quite thin and chewy-on-the-inside, crispy-on-the-outside.

Flourless Cinnamon Tabasco Peanut Butter Cookies

I suppose you’d like to hear what the Tabasco Cinnamon Peanut Butter Cookies tasted like?

Well, they tasted like awesome. Pure, unadulterated awesome. Sometimes the first thing the Princess tasted was peanut butter with crispy, chewy caramel notes (from the muscovado sugar). Other times, though, she’d take a bite and a tiny little eensy weensy zing would emerge at the back of her throat, while another tiny little eensy weensy bit of fruity Tabasco flavour** danced on the tip of her tongue.

In less than 48 hours, the Princess ate 14 of 18 cookies. Some straight-up, some crumbled over and semi-melted into hot oatmeal. Then more straight-up.

And she most certainly lived Happily Ever After.

Flourless Cinnamon Tabasco Peanut Butter Cookies

Not Yo’ Mama’s Cookies: Flourless Tabasco Cinnamon Peanut Butter Cookies

(This is my halved, adapted version of the standard recipe mentioned above. Feel free to double for a full batch – I did half because I knew my housemate wouldn’t go near the cookies with a twenty-foot pole. I got 18 out of the following.)

• ½ cup peanut butter (I used crunchy, because I’m a die-hard crunchy nut butter fan)
• ½ cup muscovado sugar (if you want a less spreading-out dough, use caster/white sugar)
• ½ egg (halving an egg is up there with the more silly things I’ve done in my life)
• ½ tsp cinnamon (estimated. Next time, I’d add more)
• ¼ tsp Tabasco (again, estimated. We don’t have teaspoon measures in Smurf Kitchen)

1. Preheat oven to 180°C (350°F). Line a baking tray with baking paper.
2. Mix all ingredients together. Roll/somehow get rounded teaspoons of dough onto the tray, leaving room for spreading (which I didn’t quite allow enough room for, as you can see in the photo above).
3. Bake 8-10 minutes, until cooked to your liking.
4. Daintily gobble up, Princess-style, enjoying the interplay of sweetness, nuttiness, and heat. Repeat the Princess’ own words upon tasting her first cookie: “I’m a little bit in love with myself right now”.

* Because only princesses live in Once Upon A Time World. Not potential PhDs trying to decide if/when to start said PhD.

** Tabasco lovers will know what I mean. Because Tabasco has heat, of course, but it also has that slight fruitiness that resides in chillies and capsicums, seeing as they’re technically fruit.

Advertisements

Read Full Post »

There are lots of things in this world that I don’t know or understand. For example, I don’t know if any of you are interested in knowing what I don’t know or understand, but I thought I might tell you anyway. Just in case, well, you know, you are. I don’t know. So:

1. I don’t know why people always tumble all over the place when they jump from moving vehicles to the ground. You can say “slipstream” to me all you like, but I still maintain that if someone managed to push off with both feet at the exact same moment from a moving platform, then that person should no longer be moving once they’re airborne and should therefore be able to comfortably land, straight up, on the non-moving ground.

2. I do not understand how the circular patterns on CDs and DVDs translate into endless wealths of data. Same goes for USB sticks, but as I can’t see the insides of USBs but can stare at the etchings on a DVD, I’m more perplexed by items like DVDs. In other words, I don’t know how machines read machines, and it hurts my head when I try to work it out.

3. I don’t know why some people are never without a partner, and others find it near impossible to find one at all.

4. Justin Bieber. Enough said. (Baby, baby, baby, ohhhhhhh, baby, baby, baby, OHHHHHH.) (Okay, now enough said.)

5. I don’t know what to do with my life.

Lemon Delicious

Hello there, what be you? Methinks you are dairy-free and gluten-free, at the very least...

6. But one thing I do know, and know for sure, is that Lemon Delicious is my favourite dessert. At least, the one that I make is, and so it seems fitting to post it here as my first blogged recipe.

Gluten- and Dairy-Free Lemon Delicious
(known in the book I adapted it from as Light and Luscious Lemon Delicious)

A few words, first. There are two types of Lemon Delicious out there – the cakey kind, and the soufflé kind. This is the soufflé kind, which is infinitely more adaptable to being made gluten-free than the cakey kind.

This recipe makes for an ethereally fluffy top and an intensely lemon-y, sweet, tangy, silky, custard-y bottom. The original recipe served four, but this is my amended recipe serving 5-6. (If you want the original proportions, send me an email. Also, you can easily switch to dairy milk and normal flour if there are no intolerances/allergies/preferences in your audience of eaters.)

–          4 eggs
–          2/3 cup (145g) caster sugar
–          1 1/3 cup soy milk (or any non-dairy or dairy milk)
–          1 1/3 tb gluten-free self-raising flour (using Australian tablespoons measuring 20ml. I just eyeballed this. No need to get stressed or finicky about it!)
–          2/3 cup (165ml) lemon juice

Lemon Delicious

Eat it before it eats you with its sugary uplifted mouth!

  1. Preheat oven to 180°C.
  2. Separate eggs; place whites and yolks in two separate bowls. Add sugar to egg yolks, beat using an electric mixer until thick and creamy.
  3. Gradually beat in milk on a low speed, then flour and lemon juice. Pour into a large bowl if you aren’t already using a large bowl. (The recipe has you start in a small bowl, but I’ve always just used a big one from the beginning. Less washing up = win.)
  4. Beat egg whites in the other bowl with (clean) electric mixer until soft peaks form. Fold into egg yolk mixture in two batches. (Hannah’s note – the egg yolk mixture is extremely liquidy at this point. It’s meant to be like that, and don’t stress too much about getting the whites incorporated completely. It’s more important not to knock too much air out.)
  5. Pour mixture into a 2L ovenproof dish. Place this dish into another baking dish and add enough boiling water to baking dish to come halfway up the sides of the ovenproof dish.
  6. Bake about 45 minutes until firm to the touch. Sprinkle with icing sugar if you want.

And now, yumminess. Except here’s the thing about Lemon Delicious puddings. No matter how good they look when you pull them from the oven, they look absolutely terrible when you serve them up. No, really, they do. Don’t believe me? Look at this:

Lemon Delicious

Oh, chortle. As I'm all about the honesty here, I couldn't fail to show you the plated dish. Also, I like giggling, and I'm amused by how awful this looks.

But I promise you, it tastes like awesome.

That, I know.

Read Full Post »