Last month during the Tennessee ICES Day of Sharing one of the demonstrators was a lady who has been catering weddings and special events for years. She set up a table with a generous selection of handmade chocolate candies and kindly shared her recipes.
Last week I cleaned out my freezer, which is something I don’t do nearly often enough. I never know what I’m going to unearth in there since things often get pushed to the back corners and buried underneath bags of frozen mixed vegetables.
This time I discovered a stash of leftover flour blends I put together AGES ago to make some recipes from my Gluten-Free Baking with the Culinary Institute of America cookbook. I had completely forgotten all about these, and knowing that they had been around for quite I while I figured I better try to use them up soon.
Remember that bag of almond flour Honeyville sent me? I mentioned in my initial blog post about it that I would share what I make as I work my way through all 5 pounds of almond flour, and again I find myself using another one of Elana Amsterdam’s recipes. This gluten-free tart shell could easily house a savory filling like quiche or whatever people use for savory pie fillings. But I wanted something chocolate and sweet.
I love frozen bananas dipped in chocolate, and I tend to make them often during the summer. They’re a fantastic dairy-free alternative to ice cream popsicles, and a healthier option, too. I can’t believe I still haven’t done a blog post featuring this treat, especially since they’re fairly easy to make.
In the past I’ve added coconut milk to the melted chocolate. This is to help thin the consistency for easier dipping, and also to keep the chocolate from setting up too firm when frozen. I’ve also used coconut oil for this, and both work quite well. The coconut milk will give you a softer, more ganache-like coating, whereas the coconut oil makes it harder and more like the outside of a Klondike Bar.
Yesterday I mentioned that I was trying something different. I love Elana Amsterdam‘s recipe for gluten-free chocolate chip cookies, only I make it with coconut oil instead of grapeseed oil and maple syrup (the good stuff!) in lieu of agave because I hate agave. But everything else is the same, unless I sub out a handful of the almond flour for coconut flour. This makes more of a dense, soft cookie that doesn’t spread when baked.
If you didn’t already know, Betty Crocker does gluten-free cake, cookie, and brownie mixes now. Actually, these have been around for a while, but I’m honestly not a fan of Betty Crocker. Or cake mixes in general for that matter. But if I have to use a cake mix, I’m more than likely not going to eat it, so I usually go for Duncan Hines if it’s on sale or Pillsbury, whichever is cheaper.
Last year on New Year’s Eve I posted my top 5 favorite recipes I made in 2010, and I’d like to do the same for 2011. I actually intended to share more recipes this year, and more regularly, so I apologize for the lapses in blog posts here and there.
Often I make something new, really like it and want to post the recipe, but then I never quite get around to making the same thing again or don’t have time to take all the pictures. Then there are times when I decide to make a recipe specifically for a blog post, and it’s disappointing. Sometimes I go ahead and share the recipe anyway, especially if I think I did something wrong or I feel like I’m long overdue for a post. Maybe in 2012 I’ll have enough to do a top 10, but this year I’m sticking with just 5.
I tend to do a lot of baking this time of year. In an effort to keep temptations down and as many of the holiday sweets accessible to me as possible, I started looking around for naturally gluten-free recipes. I have apps for that.