CLASSIC CHRISTMAS COOKIES: VANILLA BEAN BUTTER COOKIE RECIPE

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg plus 1 egg white, beaten
1 teaspoon pure vanilla extract (or 1 vanilla bean, ground up)
2 ½ cups sifted all-purpose flour
¾ teaspoon coarse salt
½ cup fine sanding sugar

1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.

2. Halve dough; shape each half into a log. Place each log on a 12-by-16 inch sheet of parchment. Roll in parchment to 1 ½ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper towel tubes to hold shape, and freeze until firm, about 1 hour.

3. Preheat oven to 375ºF. Brush each log with egg white; roll in sanding sugar. Cut into ½-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. (cakebrain note: ensure the cookies are golden brown and they'll taste much more flavour as well as a better crunch). Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.



Nothing says Christmas more than the smell of baking sugar and butter in the oven.  'Tis the season to watch the waistline spread!

This has been a tough year for me baking-wise.  There simply is no time for my fave hobby.  I do miss it so.  I have learned that I need to let go of the notion that I have to bake 8 different cookies and craft together a homemade selection of artisanal cookies and treats for my Christmas giveaways.  Not happening, folks!  Fulltime teaching, mentoring and mommying doesn't allow me to anymore!
This classic Vanilla bean butter cookie is perfectly easy.  I double a batch and keep rolls in the fridge for baking off fresh and gifting.   I make another double batch Gluten Free for myself and my GF buddies too. It is such a versatile recipe it was also used for my Tiffany Snowflake cookies pictured below.  Give it a try and don't beat yourself up if you can't make the snowflake.  It is simply gorgeous as it is packaged in cellophane bags too.   Make sure the cookies are baked until golden brown or you won't truly get that lively nutty flavour from the butter.  I like mine almost burnt but they don't look as festive.  Lol.

Merry Christmas dear readers and Happy New Year!


XMAS GIFTING IDEA (FOR THE TECH-INCLINED)
I am so geeky I sometimes surprise myself!  This batch was gifted to IT (love you guys!) and they of course know what a QR code is.  You do know what a QR code is, don't you?  If you don't know, don't attempt it because you're not tech-inclined and I'm not telling! lol  HOHOHO!

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MOMMY, I NEED SOME GLUTEN COOKIES!

Dark and White Chocolate Chunk Nirvana Cookies

Guilty as charged.



I'm baking with wheat flour.  GF friends, avert your eyes!   My (almost) 10 year old approached me the other day and buttered me up with the statement that she really likes my baking and wished I would bake more often.  I asked her what she wanted me to make and she said "something with gluten!"

Well, yah. About that.  As you've noticed my food blog dedicated to my love for cake has morphed a tad over the last couple of years to include mostly Gluten Free baked goods recipes since my Hashi's diagnosis.  I'm the only one in the family who's gluten intolerant.  I figured that the kids wouldn't really mind if I didn't bake gluteny ever again.  Wrong.  Obviously they miss it.

So here I am making a huge batch of my favourite Dark and White Chocolate Chunk Nirvana Cookies (based on Jacques Torres' recipe) and dumping in the real thing: wheat flour. Yikes.  I know I won't be able to eat the cookies.  So I decided to refrigerate the rest of the batch and bake one sheet at a time because I hate to see good cookies go stale.   A sheet will last the two kids about 2 days I figure.

Also, I was intending to bake a fresh sheet of cookies for company during the summer.  You know, to accompany that tall glass o' lemonade while chatting with friends about how fast summer's passing while sitting on your deck.

Here's the recipe BELOW if you're inclined to make it (it's a winner!)


chocolate chunk nirvana cookies from Ms K on Vimeo.

Chocolate Chip Cookie Nirvana

makes 3 dozen ridiculously large cookies

adapted from Jacques Torres' A Year in Chocolate

4 3/4 cups all-purpose flour [I used organic, unbleached]

2 t salt

1 1/2 t baking powder

1 1/2 t baking soda

1 1/2 cups (3 sticks) unsalted butter, at room temperature

2 1/4 cups packed light brown sugar

1 1/4 cups plus 2 1/2 T granulated sugar [I used organic evaporated cane sugar]

3 large eggs, at room temperature, lightly beaten

2 t pure vanilla extract

1 2/3 pounds bittersweet chocolate, chopped into bite-sized pieces [I used Lindt Dark(85%) chocolate bars and broke along the lines]

1 cup white chocolate pieces [I used Callebaut]

• Preheat the oven to 325°F. Have ready 2 nonstick cookie sheets, or line 2 regular cookie sheets with parchment paper or silicone mats. Set aside.
• In a bowl, stir together the flour, salt, baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed for about 5 minutes, or until very light and fluffy. Add the brown and granulated sugars and beat until well blended. Add the eggs and beat just until incorporated. Beat in the vanilla. Reduce the speed to low and add the flour mixture a little at a time, beating after each addition until incorporated. When all of the flour mixture has been incorporated, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate.
• To shape the cookies, using a tablespoon, scoop out a heaping spoonful of the dough and, using the palms of your hands, form it into a 3-inch ball. Place the balls on the prepared baking sheets, spacing them about 1 inch apart.
• Bake for about 15 minutes, or until lightly browned around the edges. Remove from the oven, transfer the cookies to wire racks, and let cool completely.
• Store, in an airtight container, for up to 5 days.
• [cakebrained note: I keep prepared dough in their 3-inch ball shapes, refrigerated in a ziploc bag for a few days and bake as I need them. I only ever bake 6 cookies on a sheet at one time. This way you have a constant supply of fresh cookies. They're so good hot from the oven! Alternately, you can freeze the cookie balls too and keep them longer, but you may have to add a few minutes to the baking time]

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REAL PINEAPPLY MACARONS

Real Pineapply Macarons

How do you get real pineapples in macaron shells?

You know how you see macaron recipes all over the place that purport to be "Raspberry" or "Strawberry" or "Pineapple" when in fact there isn't any such fruit in the macaron shells?  Don't you just hate that?  

Often, people mimic the colour of the fruit with vivid food colouring, which is gorgeous but doesn't do much for the flavour.  They sometimes use extracts either in the shells or the filling.  More often than not, the fruit flavour is infused in the filling through either jams, jellies or actual pieces of fruit sandwiched between the shells.

dust finely ground freeze-dried pineapple on the shells immediately after you pipe them

When I want intense real fruit flavour, I go for the real thing.  I get me some freeze-dried fruit and buzz it up in my Bullet.  The finely ground powder then is incorporated into the almond/sugar mixture.  I even sprinkle the fruit powder onto the shells before they dry.   I am always happy with the honest flavour of the powdered fruit.  

Since discovering the freeze-dried pineapples, strawberries and mango from Mrs. May's, I've been experimenting with the ground fruit in my macaron shells.  I don't think I want to ever go back to the fake flavours of extracts and food colouring.  The muted pastel shades that the real fruit yield is fine with me because the flavour more than makes up for the lack of vividness.  Besides, macarons are beautiful anyway.

 intense pineapple flavour, with no artificial flavours

This recipe has been my hero.  It's easy, not wasteful at all and quick to pull together.  There's no aging of whites on the counter, no separating of yolks from whites and I haven't had a failed bunch yet [knock on wood].

I'm Costco-dependent.  Almost all the ingredients are from Costco.  I buy the huge bag of blanched sliced almonds there (and freeze the bag until I need it).  I also found the freeze-dried fruit and the confectioners' sugar there.  The egg-whites come in a pack of 3-cartons and even the unsalted butter for the SMB is from Costco.  I like how I don't have to worry about all those leftover yolks.   I just use the SMB recipe for the filling because it also requires egg whites.    

You can find Meringue Powder from Wilton (I get mind at Michaels).

REAL PINEAPPLY  MACARONS 

an original recipe by Cakebrain

• 145 grams egg whites at room temperature [I used pasteurized egg whites from a carton]
• 2 tsp meringue powder 
• 1/2 tsp cream of tartar
• 15 grams finely ground freeze dried pineapples, plus extra for sprinkling on shells if desired
• 115 grams ground almonds [I purchase sliced almonds from Costco and grind them down in the food processor]
• 230 grams confectioners' sugar
• 75 grams granulated vanilla sugar

1. Prepare the baking pans by lining with parchment paper.
2. Prepare your piping bag with a large round tip.
3. Process the almonds, confectioners' sugar and freeze dried pineapples until thoroughly combined and finely ground.   Continue to pulse until all lumps are gone.  If there are small lumps, you may sift to ensure fineness of the mixture.
4. In a stand mixer, whisk the egg whites until foamy, about 2 minutes.  Add the cream of tartar.  Continue whisking on medium speed for 2 more minutes.  Gradually add the granulated sugar while whisking on high for another 3-4 minutes, or until the egg whites are very stiff.
5. Add the dry ingredients to the egg whites, and with a rubber spatula, deflate the whites while mixing.  Combine the ingredients thoroughly and watch carefully, lifting the mixture with the spatula to see if it leaves ribbons.  Stop mixing before the mixture becomes runny.    Test by seeing if the batter is lava-like.  It should not maintain its lines but sink slowly back into itself in about 10 seconds.
6. Transfer half the batter to the piping bag and pipe the macaroons onto the parchment, allowing for spreading.
7. Rap the tray a few times on your counter to ensure bubbles are eradicated  
8. Continue filling bag and piping macaron shells until all the batter is used.
9. Sprinkle extra ground pineapple on the macaron shells.
10. Preheat the oven to 315 degrees F.  Allow the macaron shells to dry, about 20-30 minutes.  If you touch the surface, it should not be sticky.  Continue to dry if it is sticky.  
11. Place one tray on the centre rack and bake for 10-12 minutes (depending on the size of the macarons).  Turn the tray from back to front halfway through.
12. Allow macaroons to cool completely before filling.  Remove from parchment carefully.
13. Pipe Swiss Meringue Buttercream on a macaron shell, find a similar sized shell and sandwich it.  Store the macarons in an airtight container in the refrigerator until ready to serve.  Best served at room temperature.  You can freeze the shells or the prepared macarons in an airtight container.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s Cupcakes; makes about 5 cups)

• 5 large egg whites
• 1 cup plus 2 T sugar
• pinch of salt
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
• 1 vanilla bean, insides scraped (and save the pod for vanilla sugar!) or 1 1/2 teaspoons pure vanilla extract

1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
4. (optional) To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too son, as the hue with intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

More about → REAL PINEAPPLY MACARONS

DESPERATELY REAL STRAWBERRIES AND CREAM MACARONS

real strawberries and cream macarons

Okay, I'll come clean.

My eyes are drawn to the entertainment tabloids at the check-out counter and when a queue is particularly gruellingly long I have been known to pick one up and flip through its pages.

ground almonds, powdered strawberries and sugar

macaronage stage...lava-like

I have my guilty indulgences (aside from gluten-full slices of cake on occasion).

But I have never purchased a gossip magazine.

I swear.

real strawberry flavour from freeze-dried strawberries

Much like lookie-loos craning their necks to see a traffic accident, I have been known to pause on reality shows other than those on Food TV.  I don't actually watch much t.v. other than a few sit-coms that to me are like brain candy.  I don't need drama.  I can read a book for that.  Because Stomach likes to watch The Big Bang Theory and it's on frequently after the kids have been put to bed, I get a chance to kick back and watch it too.  I enjoy it because heck, Stomach is an engineer and so are many of my guy friends.   He and I can relate to pretty much everything that's on that show!

vanilla bean swiss meringue buttercream filling is smooth, creamy and pairs well with strawberry

Though I have not watched an entire episode of Desperate Housewives and I've only ever seen at most 10  minutes of the Real Housewives series' shows, I certainly know what it's all about.  Some of my friends are hooked on watching the series.  

Well, tonight the Real Housewives of Vancouver launches on t.v. and I've been invited to a Real Housewives house party!  Whoohoo!  Fun!  Some of my female friends at work decided it would be a great idea to get a few of us "Real" Vancouver housewives together to watch the first show together.

desperately real strawberry macarons!

I imagine that Strawberry Macarons would make a nice contribution to the evening's munchies.  They're elegant, trendy, expensive (if purchased but I'll never do that), and intensely flavoured...just like the Real Housewives of Vancouver.  To boot, they're temperamental.  I didn't want all sorts of artificial ingredients in them (but I can't say that can be so accurate for the real housewives themselves...don't know that sort of stuff).  So I didn't use any artificial food colouring and only organic ingredients.  Well, I think that's pretty Vancouver.   In general, we Vancouverites are into healthy, organic lifestyles.

the secret ingredient

I had purchased a case of freeze-dried fruit snacks from Costco recently.  It was a variety pack of Pineapple, Mango and Strawberry packets.  It's gluten free, no sugar added, all-natural and the ingredient list is simple; for example on the pineapple pack it states simply "pineapple".  There are no preservatives like sulphites either.  The freeze-dried fruit slices are different in texture than regular dried fruit.  It's slightly crunchy.  The flavour though is intense.  Not too sweet.  Because of its dry texture, it's easily ground into a powder.  Therein lies my inspiration to use these snacks in macarons.

freeze-dried strawberries are intensely flavoured.  no need for artificial ickiness in your macarons

I used one and a half packs of the strawberries (10 oz packets) and used my Bullet to buzz them up into a fine powder.  I added that to the ground almonds and confectioners' sugar and they turned out a pale pink.  The smell of strawberries was so intense.  The flavour was excellent.  I paired the shells with a Swiss Meringue Buttercream with real Vanilla bean.  I think the flavour is like Strawberries and Cream.

real strawberries and cream macarons...a nice pairing with champagne? white wine?
a perfect pairing while watching Real Housewives Vancouver

Here it is.  Why not indulge in a guilty pleasure?

REAL STRAWBERRIES AND CREAM  MACARONS
an original recipe by Cakebrain

• 145 grams egg whites at room temperature [I used pasteurized egg whites from a carton]
• 2 tsp meringue powder 
• 1/2 tsp cream of tartar
• 15 grams finely ground freeze dried strawberries
• 115 grams ground almonds [I purchase sliced almonds from Costco and grind them down in the food processor]
• 230 grams confectioners' sugar
• 75 grams granulated vanilla sugar

1. Prepare the baking pans by lining with parchment paper.
2. Prepare your piping bag with a large round tip.
3. Process the almonds, confectioners' sugar and freeze dried strawberries until thoroughly combined and finely ground.   Continue to pulse until all lumps are gone.  If there are small lumps, you may sift to ensure fineness of the mixture.
4. In a stand mixer, whisk the egg whites until foamy, about 2 minutes.  Add the cream of tartar.  Continue whisking on medium speed for 2 more minutes.  Gradually add the granulated sugar while whisking on high for another 3-4 minutes, or until the egg whites are very stiff.
5. Add the dry ingredients to the egg whites, and with a rubber spatula, deflate the whites while mixing.  Combine the ingredients thoroughly and watch carefully, lifting the mixture with the spatula to see if it leaves ribbons.  Stop mixing before the mixture becomes runny.    Test by seeing if the batter is lava-like.  It should not maintain its lines but sink slowly back into itself in about 10 seconds.
6. Transfer half the batter to the piping bag and pipe the macaroons onto the parchment, allowing for spreading.
7. Rap the tray a few times on your counter to ensure bubbles are eradicated  
8. Continue filling bag and piping macaron shells until all the batter is used.
9. Preheat the oven to 315 degrees F.  Allow the macaron shells to dry, about 20-30 minutes.  If you touch the surface, it should not be sticky.  Continue to dry if it is sticky.  
10. Place one tray on the centre rack and bake for 10-12 minutes (depending on the size of the macarons).  Turn the tray from back to front halfway through.
11. Allow macaroons to cool completely before filling.  Remove from parchment carefully.
12. Pipe Swiss Meringue Buttercream on a macaron shell, find a similar sized shell and sandwich it.  Store the macarons in an airtight container in the refrigerator until ready to serve.  Best served at room temperature.  You can freeze the shells or the prepared macarons in an airtight container.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s Cupcakes; makes about 5 cups)

• 5 large egg whites
• 1 cup plus 2 T sugar
• pinch of salt
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
• 1 vanilla bean, insides scraped (and save the pod for vanilla sugar!) or 1 1/2 teaspoons pure vanilla extract

1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
4. (optional) To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too son, as the hue with intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

More about → DESPERATELY REAL STRAWBERRIES AND CREAM MACARONS

CHEWY CHOCOLATE CHIP COOKIES

Nothing like a chewy chocolate chip cookie and a glass of cold milk...while reading the newspaper.

Anna Olson's Chocolate Chip Cookie recipe incorporates cornstarch into the cookie dough for a long-lasting chew!

Freshly baked out of the oven...don't over-bake!

This batch has nuts.  I just pressed a few walnuts on each ball of dough before baking.

CHEWY CHOCOLATE CHIP COOKIES (Dark and White Chocolate Chunk)

adapted from Sugar:  Simple Sweets and Decadent Desserts, by Anna Olson

makes about 2 dozen

3/4 cup/175 mL unsalted butter, softened

1 cup/250 mL golden brown sugar, packed

1/4 cup/ 50 mL granulated sugar

1 egg

2 tsp/10 mL vanilla extract

2 cups/500 mL all purpose flour

2 tsp/10 mL cornstarch

1 tsp/5 mL baking soda

1/2 tsp/ 2 mL salt

4 oz/125 g bittersweet chocolate chunks [I used Callebaut]

4 oz/125 g white chocolate chunks [I used Callebaut]

optional:  walnut pieces for studding the tops of the cookie balls before baking

1. Preheat oven to 350 degrees F (180 degrees C).  Cream together butter and sugars until smooth.
2. Add egg and vanilla and blend in.  Stir in flour, cornstarch, baking soda and salt.  
3. Stir in chocolate chunks
4. Drop by tablespoons onto a parchment-lined baking sheet. [I formed mine into balls and flattened slightly...and studded some of the cookies with walnut halves]
5. Bake for 8-10 minutes, until golden brown around the edges.
6. Let cool slightly and enjoy.

More about → CHEWY CHOCOLATE CHIP COOKIES

GF CHOCOLATE CHIP COOKIES

GF Chocolate Chip Cookies!

Yes, I’m baking again!  whooohooo!

Unfortunately, the kitchen reno is not complete, but we have a working kitchen:  the refrigerator, microwave and oven are in and working.  However, cupboard doors, grouting of the backsplash and several miscellaneous things need to be done…

I have been buying e-cookbooks on my ipad and Kindle.  It’s certainly not the same but for all my GF cookbooks, I feel it’s more economical.  Besides, GF cookbooks don’t exactly have fabulous photography.  Most are not coffee-table worthy unlike some of my other cookbooks.  So, e-reader format is okay by me. 

This GF cookie recipe is the first batch of cookies to be made in my new kitchen.  yah.  I couldn’t wait to bake so I jumped the gun before the reno was finished.  Ah well.

The recipe I used was from Artisanal Gluten Free Cooking.   The Artisanal GF flour blend consists of:  brown rice flour, potato starch, potato flour, cornstarch, xanthum gum, and sorghum flour.  I kept the rest of the blend in an airtight container. 

The cookie dough came together quickly; even though I didn’t use the mixer.  I wanted to mix it by hand and keep cleanup to a minimum.  Besides, I couldn’t find half my kitchen supplies as they are still all over the house stuffed in boxes somewhere. 

I couldn’t even find my cooling racks; so I allowed them to cool on my new Wolf Range top on the cookie sheets.  The kids did not wait for the cookies to cool down and started eating right away (homemade cookie withdrawal)!  I think the recipe is decent and doesn’t taste GF.  The cookies were crispier and drier than I usually like them.  I didn’t get the chewiness I liked.  Seeing as I didn’t adapt the recipe, perhaps next time I will fiddle with it to get the texture I like. 

E.T.A. of the completed kitchen reveal is mid-January (fingers crossed).
 
GF CHOCOLATE CHIP COOKIES
from Artisanal Gluten-Free Cooking by Kelli & Peter Bronski

• 1/2 pound (2 sticks) salted butter, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 tsp GF vanilla extract
• 2 eggs
• 2 3/4 cups Artisan GF Flour Mix (or your favourite blend)
• 2 3/4 tsp xanthum gum
• 1 tsp baking soda
• 1/2 tsp salt
• 6 oz chocolate chips

1. Preheat oven to 375 degrees F
2. Cream the butter, brown sugar, granulated sugar and vanilla in a mixer, about 2 minutes.  Add the eggs one at a time, mixing until incorporated
3. Add the flour, xanthum gum, baking soda and salt.  Mix until well blended.  Mix in the chocolate chips.
4. Using a cookie scoop or a teaspoon, drop dough balls 2 inches apart onto ungreased cookie sheets (or in batches, if using only one cookie sheet).
5. Bake for 8-10 minutes [cakebrain’s note: I baked 8 minutes] until lightly golden on top.  Let the cookies rest for 5 minutes on the cookie sheets.  Transfer to a wire rack to cool.

More about → GF CHOCOLATE CHIP COOKIES

GF QUINOA CHOCOLATE CHIP COOKIES

GF Quinoa Chocolate Chip Cookies

It looks like a chocolate chip cookie and it tastes like a chocolate chip cookie.  It even smells kind of like a chocolate chip cookie…only somewhat nuttier.  But it doesn’t have nuts.  This recipe contains quinoa flour.  The texture of this cookie is lighter and it is more easy to crumble than my typical chocolate chip cookies.  My kids loved them so that’s all that matters.

I like my cookies slightly underbaked and chewy, as advertised in the recipe.  However, these didn't turn out that way.  Instead they were puffy, light and crumbly.   I thought these would deflate after I took them out of the oven, but they didn’t.  The recipe needs some tweaking for them to be perfect, but these are definitely a good start considering they’re made with quinoa flour.

I did not adapt or modify the recipe.   The next time I make them, I’ll freeze half the batch because I like my cookies freshly baked.  Anything past 2 days and I don’t want to eat them.  I used up the leftover cookies with vanilla ice cream to make a chocolate chip cookie blizzard for the girls.   It was good!

GF QUINOA CHOCOLATE CHIP COOKIES
from Quinoa 365:  The Everyday Superfood 

• 2 1/4 cups quinoa flour


• 1/2 tsp baking soda


• 1 cup butter, softened


• 3/4 cup cane sugar


• 3/4 cup packed brown sugar


• 1 tsp salt


• 2 tsp pure vanilla extract


• 2 large eggs


• 1 1/2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F.  Grease a large baking sheet or line with parchment paper.


2. Mix the flour and baking soda in a small bowl and set aside.


3. In a large bowl, blend the butter and sugars until smooth and fluffy.  Add the salt, vanilla and eggs and mix until well blended.  Stir in the flour mixture and blend well.  Mix in the chocolate chips.


4. Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet


5. Bake on the center oven rack for 8 to 10 minutes.  The cookies will be puffy and soft when removed from the oven, but will flatten when cooled.  Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely.  Store in a sealed container in the refrigerator for up to 1 week or freeze for up to a month.

More about → GF QUINOA CHOCOLATE CHIP COOKIES

GF EGGBALL WAFFLES! (GAI DAAN JAI)

The BEST Eggball Waffle recipe yet!  AND it’s Gluten Free!  Guten Tag!  Oh Joy!

As you may recall, I have been feeling a whole bunch of self-pity as I have recently learned that I may need to go Gluten Free for life.  I have had this food blog for approximately 4 years (my blog bday is my daughter’s bday!  July 27, 2007) and I have been blogging about my quest for the best darned cake recipes and best places to eat in Vancouver consistently without any heed to watching my intake of gluten.   Since my first posted recipes, which were really meant to be an online archive where recipes are devoid of the detritus of my stream-of-consciousness (a good thing probably because I know I'm verbose), I have received over 1,000,000 page loads on my blog.  Aiya! That's amazing to me.

I'd like to take a minute to thank all my faithful "followers" and readers right now.  I particularly wish I could take all my fellow food-bloggin' friends out for some good ol' Dim Sum (many dishes are GF! hee hee!) in Vancouver to thank them for their encouraging comments over the years; but I know that would seem awfully weird.  So I won't.   Unexpectedly, I have connected with so many fellow foodies who are just as passionate about cake, desserts, eating well and anything food related and have made some really good friends.  I really appreciate all your comments over the years.  It truly is the only reward for all the hard work I've put into trying to make my blog better.  It's not as if I've gotten paid anything for blogging! I haven't even garnered enough hits to get my first $100 cheque from Google Ads. That may have something to do with me shoving the ads way at the bottom where you can't see it! har har!  It was compromising the "look" of my blog!  My first statcounter, identified by "Cakelicks", located way at the bottom too, shows my pageloads are right now at over a million.  1,022,583 to be exact at the moment of this post. That's not too shabby.  I average about 1,000 page loads a day.  Even if I don't post anything new.     Thank you all for sticking with me this long! I won't let you down and will continue to strive for the best darned dessert recipes; even if some will be GF now!  I will continue to use wheat flours in baking at home because I will bake these for bdays and my kids sometimes.  No one in the family, including me, has Celiac (Coeliac) disease.


But I digress.  Again.  Hey, you're used to it now.

Anyhoo...sure, I’ve been trying to be carb-careful and have been also trying really hard to maintain a healthy balance by running and exercising too.  However, a drastic dietary change like going Gluten Free kind of hit me like the force of a dump truck. 

Well, the self-pity lasted a couple of days and then I started to do what I usually do when confronted with a problem.  I researched it.  

Then, I bought two new GF books on my Kindle…Artisanal Gluten Free Cooking and Simply…Gluten Free Desserts. My goal was to find a decent utilitarian flour blend recipe for my baked goods.  Though the Quinoa Chocolate Cake I made recently was tasty, it failed miserably for lightness.  It was squidgy.  Because nobody else wanted to eat it in my household, I was left picking at it for the next week.  I think as a result of this, I’ll have to start making Small Batch GF recipes.  The more I think about it, the more likely I’ll have to go in this direction if I don’t want to weigh 200 pounds by the end of the summer.  Gluten Free certainly does not mean fat or sugar free!  Rice flour is just as “fattening” as eating refined wheat flour.  In fact, I can kind of see the danger of GF recipe testing…thinking that it’s okay to eat it, you can easily overindulge.  So look forward to small batch (i.e. 2 small cupcakes) GF baking recipes in the future.  I’ll be working hard on developing that. 

Remember also, that I do not have Celiac disease.  I am just being cautious with my thyroid condition (Hashimoto's thyroiditis) and want to prevent further damage.  I have even cut out my fave cruciferous veggies (they're goitrogenic) and soy products (sob!) from my diet.   Ah woe is me!

I feel that this could very likely be like some sort of rebound love affair, where you get dumped by one boyfriend (gluten) and run to someone new (rice flour, sugar, trans fats, etc.)…someone just as bad for you!

Well, I’m going to attempt to do the moderation thing and see how far that’ll get me.  As well, I am going to try to refrain from buying too many GF books.  I find that some of them tend towards Celiac patients and [knock on wood] I don’t think I have to be so wary as to worry about things like wheat-contaminated oatmeal and such.  I love my steel-cut oats and I’m not giving that up if I can help it.  I don’t want to go all healthy on you or something! don’t worry!   If  it doesn’t taste as good or better than the REAL GLUTEN-FULL stuff, I’ll let you know.  I mean, it isn’t as if I haven’t had a lifetime of experiencing what the real good stuff should taste like.  Besides, Celiac patients are so smart about going GF that they’ll know how to adapt my recipes so that they’ll “feel safe”.  It's primarily about the brands you buy and being vigilant at reading labels and researching.

From Simply…Gluten Free Desserts, I found a fabulous GF Flour Blend that seems to work well for refined flour-type baked goods and desserts.  It employs ASIAN white rice flour and sweet rice flours (because of the extremely fine grind).  I had purchased brown rice flour from Whole Foods, but am reluctant to try that in the recipe first because it might taste too healthy and make me really unhappy about the prospects of ever finding excellent-tasting GF desserts.  So I chose this highly refined blend and followed her specific instruction to use the Asian flours.  Besides, they’re WAY cheaper!  Just get the Thai brands from an Asian supermarket.    I don’t think it wise to use the grittier “western” grinds of rice flour if you want to mimic the real thing.  The coarse texture, the fact that there’s sometimes that all-too-healthy rice bran in there.  Ick. 

Have you seen any of my cake recipes on this site ever posted with whole wheat or whole grain flours?  No.  So you probably won’t find the brown rice too often.  Maybe once in a while because I accidentally purchased 2 bags of it…but not after I betcha. 

So before you think this is going to be super easy, it has to be a little finicky first.  Buy a whole bunch of these flours (white rice flour, glutinous rice flour, potato starch, tapioca starch and xanthum gum) and then measure them out into a big air-tight container.  Label it as your Sweet Rice Flour Blend.  Use this in place of your all-purpose flour or cake and pastry flour for baking.  After all the buying and mixing, it gets pretty easy afterwards.

The very first thing I tested this Sweet Rice Flour Blend on was not one of the recipes from her book, but one that I recently made with AP Wheat flour.  I figured I have enough good recipes kicking around and a blend can only be rated good or excellent by me if it mimics the same texture and taste as the original.  So my Eggball Recipe passed with flying colours!  It seemed even better than the wheat flour recipe; mostly because I am aware that Chinese people do rely a lot on rice flours and various starches in their baking and desserts  (unless you're up in Northern China!) so most likely eggball vendors probably use recipes that incorporate rice flours too.

You must make up a batch of the flour blend before you proceed with the recipe.  Go buy her book like I did if you want the recipe or you can even buy her flour blend online.  She put some hard work into making the blend.

GLUTEN FREE EGGBALL WAFFLES
(highly modified and adapted from Christine’s Recipes and Simply…Gluten Free Recipes)

140 grams Sweet Rice Flour Blend (from Simply...Gluten Free Recipes)

7.5 grams baking powder [I used Magic Baking Powder, a Canadian brand]

1 tablespoon custard powder [I used Bird’s Custard Powder]

28 grams tapioca starch

2 eggs

140 grams white sugar

28 grams evaporated milk

140 ml still water

1 teaspoon vanilla extract

28 grams grapeseed oil, for making the egg batter

extra grapeseed oil in a little custard cup and a small pastry brush to oil the waffle iron mould.

NOTES:  I highly recommend that you weigh all your ingredients as indicated above.   I used my Williams Sonoma Eggball Waffle Iron. Yes, all the brands I used are GF though they don’t advertise that they are. I did research that.  If you're Celiac and wary (don't blame you) do re-check for yourself.

1. Sift the Sweet Rice Flour blend, baking powder, custard powder and tapioca starch together in a small mixing bowl.
2. In a 4 cup measuring cup, combine the eggs, sugar, evaporated milk water, grapeseed oil and extract. Mix thoroughly until combined.
3. Add the sifted flour mixture into the measuring cup that has the egg mixture and whisk until there are no more lumps.
4. Cover with plastic wrap and let rest in the refrigerator for at least one hour.
5. Preheat your waffle iron on the stove.   Oil both sides with an oil-dipped pastry brush, place it on the smallest gas element on “medium” heat and wait 30 sec.  Then flip the iron to heat the other side and wait a further 20 sec.
6. Stir the batter well and pour the batter into the centre of one side of the waffle iron, being careful not to overfill.  Leave one row around the perimeter empty of batter.
7. Close the iron and quickly flip the iron. Then set your timer for 2 min and 20 seconds.  Ensure your flame is on Medium and no higher. 
8. After the timer buzzes, flip the iron again and place it back on the flame.  Time it for another 2 min and 20 seconds.
9. Hopefully your batch turned out golden brown like mine.  If not, you’ll have to adjust from 2 minutes to 2 1/2 minutes and monitor your flame for subsequent batches.  Carefully, using chopsticks or tongs, pull the eggball waffle from the iron and allow to cool on a wire rack. 
10. Fan the waffle to crisp it up and cool it down a bit. (Get the kiddies to do this while you make subsequent batches!]
11. Eat the waffle while warm.  If you leave it to sit for longer than an hour, it’ll get soggy just like eggballs you’d get in the street market. Stale eggballs are not good eggballs. Eat them fresh. Or keep the raw batter in the refrigerator if you think you can't eat all the cooked eggballs at once.
12. When making subsequent waffles after the first test batch, ensure that you preheat both sides of the iron (10 sec is okay because it’s already warmed up) and remember to re-oil each side too.

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