#I subbed out walnuts for pecans because I have pecans | Explore Tumblr posts and blogs

chamerionwrites · 8 months ago

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Apropos of nothing except me making a grocery list whilst dreaming about favorite salads (and deliberately albeit sort of arbitrarily excluding many excellent vegetable dishes which I don’t really consider salads):

Cobb salad wherein you replace some or all of the lettuce with fresh basil

Yum kai dao (Thai fried egg salad; make sure you fry the egg fast in hot oil, so it’s very crispy but the yolk isn’t fully set)

Standard Arabic/shirazi/choban/shopska Mediterranean kinda thing with tomatoes/cucumbers/onions/herbs/citrus/olive oil, optionally also other stuff like peppers, radishes, olives, cheese, pomegranates, etc. Add some toasted pitas and you’ve got fattoush. Add a dollop of Greek yogurt and you’ve got a very homey, comforting version with a bit more body, that’s still refreshing enough for summer dinners when you cannot bear to turn on the oven or even the stove.

This super fresh herb & nut & cucumber & lemon number from Sami Tamimi’s Falastin (the version in the book also calls for toasted pumpkin seeds)

Very crunchy thinly sliced cabbage and carrots (you can use one of those bagged cole slaw mixes if you’re in a hurry) mixed up with a whole bunch of fresh cilantro, green onions, lime juice, chopped peanuts, and a drizzle of spicy peanut dressing (I recommend letting some or all of the cabbage chill in the lime juice all day/overnight, maybe with a dash of fish sauce if you’re into that)

Similarly, thinly sliced cabbage and carrots mixed with mango, lime, cilantro, and green onions (again I recommend throwing everything but the cilantro/scallions in a bowl to let the flavors meld). You can add mango to the previous salad too if you have it, but in that one I prefer the mangoes just slightly underripe whereas here without the peanut dressing I want them ripe and serving as the star of the show, you feel me?

Grapefruit & avocado & quick pickled red onions & watercress (this is also incredible with a bit of spicy grilled salmon if you’re eating meat that day)

Honeydew melon, prosciutto, dried figs, goat cheese, walnuts (or something else crunchy), good olive oil and a lemon-balsamic reduction over arugula

Warm goat cheese (are we sensing a decadent theme here), caramelized onions, dried figs, toasted pistachios or pecans, good olive oil and lemon balsamic reduction over arugula.

Put a slight spin on a standard panzanella by grilling the cherry tomatoes, adding chunks of grilled eggplant instead of/in addition to the cucumbers, subbing lemon juice for vinegar, and subbing out the basil for mint. Make sure you zest the lemon too before juicing it. Toss a dollop of yogurt on top if you want.

Winter panzanella loosely inspired by this recipe - personally I use clementine segments instead of oranges because it’s easier and often (unless you have really fresh oranges) better, goat cheese instead of ricotta salata, often add radishes or small fresh turnips (don’t recommend using the big woody ones you often find at the supermarket) for crunch, and while I recognize that it preserves the pretty colors better I cannot be arsed to do the whole bake-in-foil-and-scrub-off-the-skin thing when roasted beets are like fifteen times tastier.

Various other riffs on panzanella. If you find yourself roasting a whole chicken I especially HIGHLY recommend making up some schmaltzy homemade croutons and some schmaltzy black pepper brussels sprouts and tossing all that with some lemon and any other suitable vegetables you have on hand (most decadent version: pomegranates and thinly sliced red onions, with a lemon/pomegranate molasses vinaigrette)

Roasted maple-chile squash (I prefer delicata squash for ease of use/added skin texture/nice shape, tossed in olive oil/sambal oelek/maple syrup/black pepper then roasted), dried cranberries or cherries, toasted squash seeds, maybe some tart apples and/or pecans if you’re feeling fancy, toss it all with some kale and olive oil and balsamic vinegar (you can also do crispy roasted brussels sprouts instead of kale here if you like)

You know how fried chicken and pickles is a thing? Get ahold of some fried chicken, up to and including those premade chicken tenders you find in the freezer section (just please bake them long enough that they’re crispy). Get some pickled banana peppers. Get some sort(s) of sweetish and/or sharpish crunchy root vegetables sliced nice and thin (carrots, radishes, chioggia beets, etc). Whisk up a honey mustard vinaigrette with olive oil and a dash of the banana pickle juice. Put all of that on top of some kind of leafy greens (I like those mixed greens that typically come in bags or cartons for this one, or sometimes baby spinach). Profit.

A lifehack imo is that you simply do not have to eat lettuce in your salads. Spinach, kale, arugula/rocket (my beloved), nasturtiums, mâche, watercress, radicchio, and cabbage all exist. Using A Metric Fuckton Of Herbs is also both viable (and affordable if you have a garden or a sunny windowsill) and 10/10 delicious. Or you can just make a shirazi salad and call it a day. Sometimes the problem is not actually that you don’t like salad, it’s that lettuce is insanely boring unless it’s just-picked fresh or on the rare occasion when you want a caesar salad with some really crunchy romaine

#anyway. share ur salad dreams with me #culinary adventures #my posts

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tteokdoroki · 2 years ago

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okay! these were cookie doughs i made a few months ago! i baked part of it and put the rest in the freezer. i dont know if i told you about them the last time i made them but i like these cookies! so ill explain them again :)

(course you can have cookies aali! i filled two medium sized containers with cookies)

this is brown butter toffee chocolate chip (with walnuts!) the original recipe didnt have walnuts but i made it before and thought the cookies were still a little too sweet? so this one i added walnuts, subbed some molasses in for the sugar. and i really like this version! probably my favorite out of anything i've ever made tbh :)

this one is thai tea with dark chocolate and pecans! i was experimenting with this one because i had instant thai tea powder at home so i wanted to try subbing the sugar out for that(its mostly sugar - 23 grams out of the 30 gram serving size is sugar lmao) i dont remember if i also added molasses? i might have. this one also had brown butter (because i was making it for the other recipe and decided i might as well make it for the this one too) it ended up not tasting very strongly of the tea so i used some thai tea leaves and tried mixing that into the cookie dough (the little black flecks in the cookies) that didnt really work either? but i think it might be the cookie base flavor blended with the tea so it didnt stick out. its still a really nice cookie!

birdie :(( both of these sound so good my mouth is literally freaking watering !!! I’ve never had a tea flavoured cookie before but it sounds literally so amazing my tummy is rumbling so much!! THEY LOOK AMAZING TOO you have got to give me the recipe (if you’re comfy!!!) also i love hearing about your baking journeys makes me smile sm

#birdie <3 #beloveds <3 #📩. user login #💌. you’ve got mail

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thepioden · 6 years ago

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Gluten Free Cowboy Cookie Bars

It’s my mama’s birthday today, and she requested I make her favorite baked good ever, something my family calls “Cowboy Cookies”. A cowboy cookie is an oatmeal chocolate chip cookie with just... every conceivable scrap of dried fruit and nut you have on hand chucked in, resulting in a poorly-sorted conglomerate of mix-ins crudely bound together by oatmeal cookie base. They’re super chewy and tender and pretty tasty!

So Momther requested this and @sadgaywerewolf who cannot Eat Foods looked at me with a face full of the pathos of gastrointestinal trauma and implored me to do a gluten free version. Which actually worked, so I’m writing it down and sharing it with y’all! Note: this is in bar form because cookie bars are so much less work than cookies?? I discovered this recently, I’m never going back, but if you wanted to use this same recipe for traditional cookies, you can. I recommend freezing spheres of dough and baking them at 350 for about 11 minutes for optimally thick and chewy cookies.

Hardware:

9x13 glass baking dish

Parchment paper (optional but recommended)

Stand mixer if you love yourself. Large bowl + big spoon, otherwise

Oven

Measuring implements of some description

Software:

2 cups old-fashioned rolled oats. Quick oats probably work fine also? Check brand for gluten safeness - some are better than others re: avoiding cross contamination

1 cup blanched almond flour

1/4 cup tapioca flour*

1/4 cup potato starch*

3 large eggs

1 cup (2 sticks, 8 oz.) unsalted butter

1 cup packed brown sugar

1/2 cup granulated white sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 tsp. xanthan gum*

Vanilla extract, cinnamon, nutmeg, and ground ginger to taste

Whatever the fuck mix-ins you have lying around. I used

1 cup semi-sweet chocolate chips

1/2 cup toasted unsweetened shredded coconut

~4 oz. dried cherries (however much was left in the bag) and ~4 oz. dried apricots

1/2 cup each walnuts and pecans

usually I’d add cranberries but I think we were out of cranberries?? couldn’t find them, omitted for today

*you can probably use one or the other, or cornstarch, or another starchy gluten-free flour substitute. I had both tapioca and potato starch on hand and this is my habitual sub-in gluten free flour blend. This recipe is very forgiving. Just do your best. You can also probably get away with not using xanthan gum here - the oats and eggs should help hold everything together - but it might be a bit more cakey/crumbly.

Procedure:

Preheat oven to 350F. Line 9x13 baking dish with parchment paper, or, failing that, grease the bejeezus out of it.

Cut your butter up into small chunks and cream with the brown and white sugar until homogenous and fluffy. If you are doing this by hand, love yourself and use room-temperature butter.

Add all three eggs to butter and sugar mixture, and mix until combined. Add vanilla (I have still never measured vanilla extract in my life, probably like. 2 tsp? idk. a good splash of it)

Add your oats. On top of the oats, add the almond flour, tapioca flour, potato starch, salt, baking soda, baking powder, and xanthan gum. Add spices (again, I eyeball this. Probably 1 tsp. cinnamon, and a healthy pinch of the others.) Mix until wet and dry ingredients are incorporated-ish. You will have a fairly sticky, very thick dough.

Add your mix-ins and stir until the dough has reached a level of homogeneity acceptable to your sensibilities. Dump dough into baking dish and press out into an even-ish layer - it will be thick! Bake at 350 for about 35 minutes. Check it when you’ve got about 10 minutes to go - if the top is brown, it’s a good idea to huck a piece of aluminum foil over the top, because almond flour burns if you look at it sideways at 5 degrees too hot.

As with all almond-flour-based baked goods, I recommend you let this cool and set for at least 1 hour before cutting into it, lest your cookie bars dissolve into an intractable mess of crumbs with some fruit in.

#recipe blogging with pi #gluten free #gluten free baking #cookie bars are my new jam forever

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unwritrecipes · 4 years ago

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Classic Blondies

This is one of those recipes that I think I should probably not say too much about but let the photo, the universal adoration for this timeless treat and nostalgia do the trick.

Am I right? Are you brainstorming excuses for why you need to go directly to the kitchen and bake up a batch?

If so, I totally understand but unfortunately I’m not going to be able to exercise that much-needed self restraint and not talk about these chewy, brown sugar, chocolatey-pecan bars. Sorry, folks! Brace yourselves!

For some strange reason, over the years, I’ve never shared a simple, classic blondie recipe. I’ve certainly shared some fancy ones, like this Caramelized White Chocolate Pecan version, these Pumpkin Chocolate Chip Blondies, even a peanut butter version—but never the simple, basic, beloved chocolate and nut filled bar, and it’s about time I remedied that!

Because these are just so darn good and so easy to make too—no mixer needed! I use bittersweet chocolate chips and toasted pecans but you could totally swap in semisweet or even some white chocolate or walnuts or leave the nuts out altogether, depending on your preference. So customizable!

And so right for now too, just as the weather is starting to warm up and we can plan for all those picnics, bbq’s and other outdoor celebrations.

Just imagine everyone’s faces when you show up with a tray of these! I know from personal experience recently when these were pretty much inhaled in my sister’s backyard!

So…have you come up with a plausible excuse to make these yet? If not, no worries, the mere fact that it’s the weekend is reason enough! Speaking of which, have a wonderful and safe one filled with blondies (I hope) and I’ll see you next week with more food and fun as we head into the second half of April!!xoxo

Classic Blondies

Makes 2 dozen squares

Prep Time: 15 minutes, plus some cooling time; Bake Time: 22-24 minutes

Ingredients

1 ½ cups unbleached, all-purpose flour

1 ½ teaspoons baking powder

12 tablespoons (1 ½ sticks) unsalted butter, plus a little extra for greasing the pan

1 ½ cups brown sugar, packed (can be light or dark)

¾ teaspoon salt

1 ½ tablespoons vanilla extract

1 large egg, room temperature

1 cup toasted pecans, roughly chopped

Generous cup of dark chocolate chips (I used a 10 ounce bag of Ghirardelli 60% bittersweet chocolate baking chips)

The Recipe

1. Make sure oven rack is centered and preheat to 350ºF. Grease a 9x13-inch baking pan and line with parchment paper so that it hangs over the long edges. Set aside.

2. In a medium bowl, whisk together the flour and baking powder and set aside.

3. In a medium heavyweight saucepan, over medium heat, melt the butter, brown sugar and salt together, stirring often. Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature. To speed things up, I put the pan near an open window. If you’re really in a hurry, stick it in the fridge for 5-7 minutes and check, adding a few more minutes if the mixture is still not at room temp. Once the mixture has cooled, whisk in the egg until well combined. Scrape the mixture into a large bowl and add in the flour mixture. Stir with a spoon just until you can no longer see any traces of flour. Add the pecans and chips and stir in gently.

4. Scrape the mixture into the prepared pan and smooth into an even layer.

5. Bake for 20-24 minutes, until the blondies are set on the edges and top is golden brown. You should start to see some cracks forming and a tester should come out with just a few crumbs clinging to it.

6. Transfer the pan to a wire rack and let the blondies cool completely. Then use the parchment ends to lift the blondies out and cut them into 24 bars. Serve immediately or store at room temperature in an airtight container for a few days. You can definitely make these a day ahead. If so, I would cover the pan with foil and cut them right before you are ready to serve. Less chance of having them dry out.

Enjoy!

Note: Recipe adapted from 100 Cookies by Sarah Keiffer. I subbed in chocolate chips for the white chocolate and increased the amount of pecans.

#Flour #Baking Powder #Butter #Brown Sugar #Salt #Vanilla Extract #Egg #Pecans #Dark Chocolate Chips

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schmidtchristmasmarket · 4 years ago

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Ingredients

440g / 20 oz can crushed pineapple , drained but RESERVE juice (Note 1)

1/4 cup (65 ml) reserved canned pineapple juice (from canned pineapple above)

WET INGREDIENTS

3/4 cup (185 ml) milk , at room temperature (full or low fat)

1 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2)

3 eggs (55g/2oz each)

1 1/2 cups (265g) brown sugar (loosely packed)

1/2 cup (125 ml) vegetable oil (or canola)

DRY INGREDIENTS

2 cups (300g) flour , plain / all purpose

2 tsp baking soda (aka bi carb soda, Note 3) (NOT BAKING POWDER)

1/2 tsp salt

2 tsp cinnamon powder

STIR INS

2 cups grated carrot , about 2 carrots, peeled (Note 4)

1/4 cup coconut , shredded or desiccated (plain / unsweetened)

1/2 cup walnuts or pecans , roughly chopped

FROSTING

180g / 6oz cream cheese , at room temperature (Note 5)

225g / 1 cup unsalted butter , softened

1 tsp vanilla extract

4 cups (480g) icing sugar / powdered sugar , sifted if clumpy (Note 6)

Instructions

Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 - 9" round pans OR a 9 x 13" / 22 x 33cm pan with baking/parchment paper. (Note 7)

Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.

Whisk Dry ingredients in a large bowl.

In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.

Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.

Pour Wet into Dry ingredients, stir until flour is incorporated.

Pour into prepared pan(s). Bake round cakes for 35 minutes, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.

Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.

CREAM CHEESE FROSTING

Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy - about 3 minutes on speed 7 stand mixer.

Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.

STORAGE

If cooler than 25°C/77°C and not humid, ok to keep cake in airtight container not in fridge. If very humid OR warmer than 25°C/77°C, store in fridge (Note 8).

Recipe Notes:

Note about different measures: Cups and other cooking measures differ slightly from country to country. This cake has been tested ensure it works using both metric (Australia, UK, Europe) and US measures.

1. Crushed pineapple - 20oz = 565g, not 440g. However, in Australia, crushed pineapple comes in 440g so I just use 1 x 440g can. The first time I made it, I measured 565g out accurately, but the 2nd time I just used 1 x 440g can and did not notice a difference.

2. Vinegar (sub lemon juice) - this gives baking soda/bi-carb a rapid activation boost to give this cake rise. Required in this recipe because it's such a moist cake.

3. Baking soda / bi carb - this is about 3x stronger than baking powder. Can sub 6 tsp baking powder but cake will have slightly less rise.

4. Carrot - grate then measure using cups (packed in firmly). Avoid long strands of carrot in cake by holding the carrot perpendicular i.e. 90 degrees against the grater, rather than on an angle.

5. Cream Cheese - use block, not the soft spreadable cream cheese in tubs.

6. Icing sugar - called powdered sugar in the States. ?? Use soft icing sugar, not pure icing sugar.

7. Cake pan: DO NOT try this in one round cake pan, the depth of the batter is too great, the cake comes out too dense. Must be split between two pans, or 1 rectangle pan (Note 1 for size). Plenty of frosting for either. Cake is so moist, it's terrific as a single level cake without extra frosting sandwiched in between - and goes further too.

8. Storage - cake is so moist, the crumb actually gets semi "wet" if not stored in fridge when it's super hot and humid (ie Sydney summer!). Also frosting gets too soft. Slice fridge cold (cuts more neatly too), then let it come to room temp before serving (~5 min).

Visit Schmidt Christmas Market for all your Christmas Needs.

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ketoconnect · 4 years ago

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Keto Coffee Cake

Keto Coffee Cake | 3g Carbs!

Coffee cake is the perfect breakfast and dessert food. You may be unfamiliar with Drake’s Coffee Cakes, but they are mini muffin coffee cakes and filled my childhood with joy! I wanted to relive my childhood favorite with an adulthood favorite twist, which is how we created this carrot cake Keto Coffee Cake. It’s perfect for breakfast, a midday snack or even the holidays!

Low Carb Desserts

A lot of people ask us why we make so many dessert recipes, and truth be told we’ve found over the past several years that is what the people want! Of course, sticking to whole foods and cutting out anything processed or easy to over indulge in, such as desserts is likely ideal, it’s not always possible or sustainable.

You want this to be an enjoyable, life long way of living, and including desserts is okay. Some of our favorites are:

# Olive oil cake (we like to sub in butter for olive oil sometimes!)

# Low carb blueberry muffins

# Keto shortbread cookies (they taste like Pecan Sandies)

Make A Moist Cake Every Time

The combination of almond flour and coconut flour is what gives you a perfectly balanced, moist every time, cake. The ratio is usually 4 to 1 as the small amount of coconut flour is just enough to make the cake dense and prevent it from falling apart. As you work more with low carb flours you’ll learn the perfect ratio and when to use which one.

Coffee cake should always be as moist and dense as possible, which is what makes a higher almond flour to coconut flour ratio perfect for this recipe. This cake is right around a 6 to 1 ratio which is preferable for cake, whereas a bread loaf like our Keto Garlic Bread is closer to a 4 to 1 ratio. Don’t be afraid to play around with your ingredients!

The Crumble

When your baking something with a topping like this recipe or our low carb pumpkin crisp, keeping an eye on the topping when baking is essential. Burnt almond flour can ruin a perfectly dessert, so here are a couple tips:

1. Bake at a lower temperature for more time. And, make sure you keep an eye on it so it doesn’t burn.

2. Don’t overwork the topping. You want to end up with a sand-like consistency, but overworking it could lead to melted butter and a paste-like consistency.

3. Get creative with your topping. We’ve given you the perfect base, but feel free to add in chopped pecans or walnuts for a little crunch.

Let It Cool

Allowing your dessert to cool prior to removing or transferring is essential to baking keto desserts. We learned pretty early on that if a keto dessert doesn’t properly cool it will crumble and break apart, including this keto coffee cake. For anything large in size, like a cake or loaf, you wan’t to give it at least 15-20 minutes to rest prior to transferring and serving. If you are making smaller portions, like cookies or muffins, you get a little more leeway because 5-10 minutes of resting should do the trick!

Keto Coffee Cake For Breakfast!

Eggs are always the go to for breakfast because they are easy and filling, but what about when you get tired of eating the same old thing? Well, you need a change up and this keto coffee cake is the perfect way to make that happen. You can bake one on Sunday and have it prepped for the week ahead. Maybe even make two and freeze one or bring it to work to share!

Our Favorite Holiday Recipes

This keto coffee cake would be perfect for any holiday of the year. The first that comes to mind is Easter, but I would probably make this for Thanksgiving and Christmas – it’s that good! Looking for more...

Thanksgiving:

# Low Carb Pumpkin Bread

# Pumpkin Cheesecake Cupcakes

# Fudgy Keto Brownies

Christmas:

# Walnut Snowball Cookies

# Keto Gingerbread Cake

# Keto Butter Cake

Be sure to check out our desserts section on our food blog for more recipes!

Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Coffee Cake”

youtube

#Keto Coffee Cake #Coffee Cake #Coffee Cake Recipe #Easy Coffee Cake Recipe #Keto Coffee Cake For Breakfast #Carrot cake #Keto #Keto Recipes #KetoConnect

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turkeyfeet8-blog · 5 years ago

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Gluten-Free Chocolate Pecan Shortbread Cookies

Crisp melt-in-your-mouth gluten-free pecan shortbread cookies dipped in dark chocolate. Topped with powdered sugar, toasted pecans, flakey salt, these festive cookies will be the hit of your cookie platter. This recipe is made in partnership with Diamond Nuts.

Be careful – these cookies should come with a warning. I’ve cut out these pecan shortbread cookies into little two-bite coins, which makes it incredibly easy to eat a dozen in less than five minutes. And a whole batch in less than an hour. On any normal night when I eat cookies, I portion myself to keep from recklessly eating all the cookies. When there’s a holiday cookie plate involved, though, I aimlessly grab a cookie each time I walk past the table. In my opinion, that’s how holiday cookies are meant to be enjoyed. These chocolate pecan cookies are the perfect cookie for just that. Before you know it, you’ll have eaten the whole plate without even realizing.

This butter pecan shortbread recipe is the third in a year-long partnership with Diamond Nuts. All of my Diamond Nut recipes so far are great for the holidays. First I made poppy seed almond flour muffins – to make them for the holidays, sub in cranberries for the peaches or just leave the peaches out all together. Next I made smokey maple roasted rainbow carrots with walnuts and feta. And now, my true love: cookies. Buttery, melt-in-your-mouth pecan shortbread cookies dipped in chocolate and sprinkled with more toasted pecans and flakey salt.

The other day at the market, a man and his daughter put a box of gluten-free chocolate almond cookies on the conveyor belt in front of me. They caught my eye because, well, cookies. Making conversation, I asked if he’d bought them before and if they were good. He shrugged, “I think so. We’re buying them again, so I guess we liked them.” MEDIOCRE REVIEW AT BEST.

He took it a step further though, and before I realized what was happening, he’d ripped open the box and handed me a cookie right there in the check-out line, “now you won’t leave wondering.”

Guess what? I bought a box. He’s a hero.

I wish I could rip open a box of these homemade gluten-free chocolate pecan shortbread cookies for you to taste right now. You’d rush to the kitchen to make a full batch. They’ve got a crisp bite while still melting in your mouth. With loads of toasted pecans, they taste a lot like snowball cookies (or Mexican wedding cookies) except even better because they’re dipped in dark chocolate and sprinkled with more crunchy pecans.

Tips for making melt-in-your-mouth crunchy pecan shortbread cookies

Give the pecans a quick toast in the oven before adding them to the cookies will intensify their flavor and make them crunchy when baked up in the cookies .If you skip this step, the pecans won’t get crispy while they bake in the cookies, leaving a less than desirable soft texture. Toasting takes Diamond Nuts buttery smooth pecans and gives them an irresistible depth of flavor you’ll want to put on all the things.

To toast them, I take a bag of Diamond Nuts chopped or whole pecans and toast them as is. When they’re nice and toasty, chop the nuts up even more finely. Chopping the pecans up after baking will make sure any of the super fine dust pieces don’t get too toasty or burn in the oven.

My favorite time-saving tip is to toast more nuts than you need for the recipe. While I’m at it, I toast up a whole bag or two of pecans at a time and then just return whatever I don’t use to the bag for later use. This method also means I always have toasted nuts on hand for other recipes (browse other recipes for pecans here!). Perhaps most importantly, it ensures I’ll have enough pecans when I inevitably taste a handful before they go into the cookies.

How to keep gluten-free shortbread cookies from spreading

The key to getting perfectly fluted shortbread cookies without spreading is to chill the dough before baking. I am very impatient though and hardly ever plan enough in advance to deal with long chill times, so I’ve got two shortcuts that cut that time down significantly!

Chill the dough after rolling it out. This pecan shortbread dough is not too soft and sticky. It’s firm enough to be rolled out between two sheets of parchment paper right after mixing. Slide the rolled out dough still in the parchment paper onto a baking sheet, stacking one dough oval right on top of the other. Chill the whole baking sheet. They’ll chill much faster if they’re rolled out and the metal baking sheet helps too!

If you’ve got space for it, chill the dough in the freezer. I have a pretty packed freezer, but I almost always chill my dough in the freezer. I just slide the baking sheet right on top of my freezer drawer of nuts. Like I said, I have no patience. Especially when I want cookies. Chilling the dough in the freezer cuts the chill time in half.

Make your gluten-free holiday cookie plate in advance

The holiday dessert table in our house always has a cookie platter with no fewer than four types of cookies on it. That’s a big commitment! Baking four types of cookies all at once? Who has time for that? Especially when you’re probably also cooking a holiday meal. That’s where making cookies in advance and freezing them comes in handy.

You can bake these gluten-free chocolate-dipped butter pecan shortbread cookies up to a month in advance and freeze them in an airtight container until the big day. I tested the method for Thanksgiving this year and they tasted exactly the same as the day I made them! Just let them come to room temperature for 20 minutes before serving.

For other cookies that are best warm from the oven, you can make, shape, and freeze the dough so all you have to do is plop them on a baking sheet and bake. To keep the cookie dough balls from sticking together, put the cookie dough balls on a baking sheet in the fridge or freezer for 30 minutes before putting them in a container or bag for longer-term freezing. Then just bake them straight from the freezer.

Bake-ahead gluten-free cookies

Freeze-ahead gluten-free cookie dough

Disclosure: Special thanks to Diamond Nuts for providing the ingredients for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Ingredients

3/4 cup Diamond Nuts chopped pecans, divided

3/4 cup + 1.5 tablespoons (102g) finely ground blanched almond flour

1/2 cup + 1 tablespoon (68g) gluten-free oat flour

1/4 cup + 2 tablespoon (48g) cornstarch

¼ teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1/4 cup + 2 tablespoons (56 grams) powdered sugar

1/2 teaspoon pure vanilla extract

4 ounces bittersweet dark chocolate

2 tablespoons powdered sugar

Optional: Flakey salt

Instructions

Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and toast for 6-10 minutes until toasty and fragrant. Pour the pecans onto a cutting board to cool. Once cool, finely chop the pecans - you don't want the pecans as fine as dust/flour, but the finer they're chopped, the easier your dough will be to roll out. Measure out 1/2 cup of the finely chopped pecans to put into the cookie dough. Set the rest aside for sprinkling on top.

Whisk together the 1/2 cup finely chopped pecans, almond flour, oat flour, cornstarch, and salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl with a hand mixer, beat the butter on high until light and fluffy, 3-5 minutes.

Slowly add the powdered sugar and beat until incorporated. Add the vanilla extract and mix until smooth.

With the mixer on low, slowly add the dry ingredients to the butter and beat until completely smooth, scraping down the sides as necessary.

Roll the dough out between two parchment sheets into a 1/8 -1/4-inch thick oval. Place on a baking sheet and chill in the fridge for 30 minutes or freezer for 10 minutes.

Use a 2-inch round or fluted cutter to cut out cookies. Using a knife or bench scraper as needed to lift the cookies, transfer cookies to a parchment lined baking sheet, 1-2 inches apart. Repeat, rolling out the dough again as needed. Chill the cookies in the fridge for 20 minutes or in the freezer for 10 minutes.

Bake cookies, one tray at a time, on the middle rack for 10-12 minutes, until the edges just begin to turn golden. Let cool on the baking sheet for at least 5 minutes before using a fine metal spatula to transfer to a wire rack to cool completely. Repeat with remaining baking sheets.

While the cookies bake, Melt the chocolate. You can melt the chocolate in a double broiler, or do as I do and place it in a small microwave safe bowl. Microwave for 30 seconds, stir. Repeat until the chocolate has completely melted.

Dust the cooled cookies with powdered sugar. Gently dip them halfway into the chocolate, tilting the cookie to get a clean chocolate line. Set the dipped cookies on a parchment lined baking sheet to set. While the chocolate is still melted, sprinkle the cookies with the remaining finely chopped toasted pecans and a few flecks of flakey salt. Let the chocolate firm up before serving (you can speed this process up with a quick chill in the fridge!

Notes

Store cookies in an airtight container for 3-4 days on the counter or freeze the cookies for up to a month. Let come to room temperature before serving

Source: https://www.snixykitchen.com/gluten-free-chocolate-pecan-shortbread-cookies/

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harborstock0-blog · 5 years ago

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Gluten-Free Chocolate Pecan Shortbread Cookies

He took it a step further though, and before I realized what was happening, he’d ripped open the box and handed me a cookie right there in the check-out line, “now you won’t leave wondering.”

Guess what? I bought a box. He’s a hero.

Tips for making melt-in-your-mouth crunchy pecan shortbread cookies

How to keep gluten-free shortbread cookies from spreading

Make your gluten-free holiday cookie plate in advance

Bake-ahead gluten-free cookies

Freeze-ahead gluten-free cookie dough

Disclosure: Special thanks to Diamond Nuts for providing the ingredients for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Ingredients

3/4 cup Diamond Nuts chopped pecans, divided

3/4 cup + 1.5 tablespoons (102g) finely ground blanched almond flour

1/2 cup + 1 tablespoon (68g) gluten-free oat flour

1/4 cup + 2 tablespoon (48g) cornstarch

¼ teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1/4 cup + 2 tablespoons (56 grams) powdered sugar

1/2 teaspoon pure vanilla extract

4 ounces bittersweet dark chocolate

2 tablespoons powdered sugar

Optional: Flakey salt

Instructions

Whisk together the 1/2 cup finely chopped pecans, almond flour, oat flour, cornstarch, and salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl with a hand mixer, beat the butter on high until light and fluffy, 3-5 minutes.

Slowly add the powdered sugar and beat until incorporated. Add the vanilla extract and mix until smooth.

With the mixer on low, slowly add the dry ingredients to the butter and beat until completely smooth, scraping down the sides as necessary.

Roll the dough out between two parchment sheets into a 1/8 -1/4-inch thick oval. Place on a baking sheet and chill in the fridge for 30 minutes or freezer for 10 minutes.

Notes

Store cookies in an airtight container for 3-4 days on the counter or freeze the cookies for up to a month. Let come to room temperature before serving

Source: https://www.snixykitchen.com/gluten-free-chocolate-pecan-shortbread-cookies/

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suitairbus3-blog · 5 years ago

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Blueberry Muffins (low-FODMAP, gluten-free recipe)

One of my favorite special weekend breakfasts as a kid was blueberry muffins. This being the 1980s, our muffins came from the Duncan Hines box mix, and they were oh-so-delicious.

The best part (obviously) was the crumble that you sprinkled on top of the muffins before baking. Do you remember that? It was basically the same topping you’d put on coffee cake or apple crisp.

I can’t fault that mix because they came out perfect every time. Fast forward to now, and I’d rather make muffins from scratch. Why? Let me count the ways:

You can use fresh blueberries (or frozen if they’re out of season)

You can adjust the sweetness so it’s not a complete sugar rush

And you can easily sub in low-FODMAP ingredients

This recipe uses gluten-free flour and almond flour (a.k.a. almond meal). The almond meal not only adds nutrients but keeps the muffins moist without much added fat.

What you get is a wholesome muffin that still tastes like the sweet breakfast treat you remember. Don’t forget to freeze the leftover cooled muffins so you can have them as grab-and-go breakfasts or snacks during the week.

Blueberry Muffins (low-FODMAP, gluten-free recipe)

Recipe and photos by Jenna Ashley

These low FODMAP blueberry muffins make the perfect grab-and-go breakfast or snack to calm a craving, complete with streusel topping! Walnuts or macadamia nuts can be used in place of pecans. Coconut oil may also be substituted for butter. This large batch recipe freezes and thaws easily for meal prep. Cool muffins completely before freezing.

Prep time- 15 minutes

Cook time- 30 minutes

Total time- 40 minutes

Yields- 12 muffins (serving = 1 muffin)

Ingredients

For Oat Streusel Topping:

1/2 cup old fashioned oats

2 tbsp chopped pecans

2 tbsp gluten-free all-purpose flour

2 tbsp melted unsalted butter

2 tbsp brown sugar

For Muffins:

2 cups gluten-free all-purpose flour

1 cup blanched almond flour

1/3 cup brown sugar

2 tsp baking powder

1/2 tsp sea salt

2 large eggs

1 cup unsweetened almond milk

1/4 cup maple syrup

1/4 cup melted unsalted butter

2 cups fresh blueberries

Instructions

1. Preheat oven to 375º F and line 12 muffin tins with paper liners. Spray tin and cups with non-stick spray.

2. Make streusel topping by combining ingredients in a food processor and pulse until just combined and crumbled, about 5 pulses. Pour into a small bowl and transfer to refrigerator.

3. Combine dry ingredients for muffins in a medium mixing bowl, stir. In a separate mixing bowl whisk together wet ingredients. Gradually stir wet ingredients into dry. Fold in blueberries.

4. Scoop heaping ¼ cups of muffin batter into prepared cups. Remove topping from fridge and use fingers to crumble. Sprinkle 1 tablespoon of streusel on top of each muffin. Bake for 25-30 minutes. Cool muffins 10 minutes before removing from tin.

ABOUT THE AUTHOR

Jenna Ashley is a Registered Dietetic Technician and recipe developer specializing in healthy eating. She styles and photographs recipes for her website, Fresh and Fit , as well as contributes to a variety of websites. In her free time, Jenna enjoys trying new restaurants and hiking with her German Shepherd. See more of her work on Instagram.

Source: https://calmbellykitchen.com/blog/fodmap-blueberry-muffins-recipe

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creekerror44-blog · 6 years ago

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Healthy Pumpkin Muffins

Easy30 minsGluten-Free

These healthy pumpkin muffins are my new faves! They’re naturally gluten-free, sweetened with maple syrup, quick and easy to make, and perfecty pumpkin-y.

Meet your new favorite pumpkin muffins. ♡

Oh my goodness, we’ve been completely obsessed with these little guys these past few weeks. They are perfectly pumpkin-y, made with my favorite warming spices, and lightly sweetened with maple syrup (plus a pinch of turbinado sugar on top, if you’d like a little extra sweetness and sparkle). They’re also quick and easy to make with ingredients that I’m betting you probably already have on hand. And thanks to an oatmeal base, they’re also gluten-free and on the healthier end of the muffin spectrum in general.

Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. That’s my kind of a muffin win-win.

Let’s make some!

Healthy Pumpkin Muffins Ingredients:

As I said, the ingredient list for these muffins is super simple. You will need:

Pumpkin puree: ‘Tis the season!

Old-fashioned oats: Which we will pulse in the blender or food processor until they are finely ground to make our “flour”

Pumpkin pie spice: Either homemade or store-bought

Almond milk: Or your favorite kind of nut milk or cow’s milk (2% or whole)

Maple syrup: Or you could sub in honey, if you prefer

Coconut oil: Just a few tablespoons (or feel free to sub in your favorite mild-flavored oil)

Eggs, salt, vanilla and baking soda: Because…muffins.

Turbinado sugar: Totally optional, but I love the extra hint of sweetness and crunch and sparkle on top

As always, if making this recipe gluten-free, be sure to double check that all of your ingredients are certified gluten-free. (Especially the oats.)

Also, I just cut up some parchment paper to make little baking cup liners. But feel free to use your faves or just mist the baking pan with some cooking spray.

How To Make Pumpkin Muffins:

To make this pumpkin muffins recipe, simply:

Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency.

Combine your dry ingredients: Add the pumpkin pie spice, salt and baking soda, and pulse until evenly combined.

Whisk together your wet ingredients: In a separate mixing bowl, whisk together the pumpkin, eggs, maple syrup, almond milk and vanilla until evenly combined.

Combine the two. Fold the dry ingredients in with the wet, and use a spatula to stir together until just combined. (Try not to over-stir.)

Fill your muffin cups. Portion the batter evenly between 12 muffin cups. (I always like to do this with a large cookie scoop. You’ll need a heaping scoop of batter for this specific recipe — about 1/3 cup per muffin.) Then sprinkle with a pinch of turbinado sugar, if you’d like.

Bake. Until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

Enjoy! I love these muffins best fresh outta the oven. But once they have cooled to room temperature, feel free to store them in a sealed container for up to 3 days, or freeze (wrapped tightly in plastic wrap) for up to 3 months.

Optional Add-Ins:

Feel free to also add in:

Chocolate chips: Because…chocolate.

Nuts or seeds: Such as pepitas, pecans, sunflower seeds, walnuts, etc. You can either sprinkle them on top of the muffins, or fold them into the batter.

Dried fruit: Dried cranberries, raisins, apricots…whatever you love.

A maple glaze: Whisk together powdered sugar and maple syrup until they form a glaze-like consistency, and drizzle over your muffins for extra sweetness

Enjoy, everyone! ♡

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Yield: 12 servings

Healthy Pumpkin Muffins

These healthy pumpkin muffins are naturally gluten-free, sweetened with maple syrup, quick and easy to make, and so perfecty pumpkin-y.

Total Time: 30 mins

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients:

3 cups old-fashioned oats*

1 tablespoon pumpkin pie spice, homemade or store-bought

1 1/2 teaspoons baking soda

3/4 teaspoon fine sea salt

2 eggs

1 cup unsweetened almond milk, plain or vanilla

1 cup pumpkin puree

1/2 cup maple syrup

3 tablespoons melted coconut oil (or any mild-flavored oil)

1 teaspoon vanilla extract

optional: turbinado sugar for sprinkling

Directions:

Preheat oven to 375°F. Line 12 baking cups with parchment, or lightly grease with cooking spray. Set aside.

Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.

In a separate large mixing bowl, whisk together the milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)

Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.

Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.

Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

*Or feel free to substitute in 240 grams (8.4 ounces) oat flour. And as always, be sure to use certified gluten-free ingredients if making this recipe gluten-free.

Recipe adapted from Cooking Light.

Difficulty: EasyCategory: Gluten-Free

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

posted on September 6, 2018 in Baked Goods / Breads, Breakfast / Brunch, Muffins

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