We All Scream for Spice Cream!

I bought an ice cream maker from a friend who was moving out of town, and man am I glad I did. I decided to skip the standard chocolate and vanilla flavors and go right for something special. The plan was for an Almond Joy ice cream (coconut ice cream with chocolate covered almonds and toasted coconut--yum) but I misread my thermometer and the custard curdled. (Make sure you look at Fahrenheit, not Celsius!) That batch ended up being dumped down the toilet. After some trouble shooting, I decided to go for something sweet, spicy and rich. I found a few different recipes that I pulled from to make exactly what I was looking for. It came out amazing--smooth, creamy, almost like a gelato. This recipe was definitely a keeper.

Mexican Chocolate Ice Cream with Chocolate Covered Almonds

modified from David Lebovitz chocolate ice cream recipe

Makes about 1 quart

2 cups heavy cream

3 tablespoons unsweetened Dutch-process cocoa powder

5 ounces bittersweet or semisweet chocolate

1 cup whole milk

¾ cup granulated sugar

Pinch of salt

5 large egg yolks

1 teaspoon vanilla extract

1 tablespoon cinnamon

1/4 tsp cayenne

1 cup roasted almonds

4 oz dark/bittersweet chocolate, chopped

1 teaspoon almond extract

1. Melt chopped chocolate over double boiler. Add roasted almonds; move around until all the nuts are coated in chocolate. Pull them out with a fork, place them on piece of wax paper on top of a plate or tray. Put in fridge to harden chocolate.

2. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

3. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla, almond extract, cinnamon, cayenne. Stir until cool over an ice bath.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

6. During last 5 minutes of the freezing process, pull out nuts and chop them into small pieces. Add them into the ice cream. You may have to fold them in with a spoon when its done mixing.

7. Put into another container with air tight lid. Freeze for about 2 hours.

Tart Attack!

Pan Baked Lemon Almond Tart

from Mark Bittman The Minimalist

4 eggs

1/2 cup sugar

Pinch of salt

1/2 cup ground almonds

1/2 cup cream

1/2 cup sliced almonds, more for garnish

1 lemon, zest and juice

2 tablespoons butter

Powdered sugar, for garnish.

1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

2. Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.

3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

Birthday Cupcakes of Champs

I made these cupcakes for my 31st birthday party. They were a big hit....but I was happy to say that there were a few left over that we could enjoy all week. Man, we had our last one last night and I am ready to whip up another batch. They are moist, chocolaty with a subtle hint of coconut. Make a double batch and stick some in the freezer--you will be glad you did.

I had to convert the flour mix down to a smaller amount. I didn't want to have extra flour mix left with nothing to do with it. I rounded out the numbers as well as I could but that is why they may look a little strange.

Chocolate Coconut Cupcakes with Ginger Cream Frosting
from delight magazine

For cake batter:
10 ounces brown rice flour
4 ounces cornstarch
3 1/2 teaspoons tapioca flour
2 1/4 teaspoons xanthan gum
2 cups of sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 1/2 cups coconut milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water

1. Preheat oven to 350.

2. In large bowl, combine sugar, flour/starches/gum, cocoa, baking powder/soda, salt. Mix well with a stand mixer or hand mixer.

3. Slowly add eggs, coconut milk, oil and vanilla. Mix on medium for 2-3 minutes. Add in boiling water slowly and mix another minute.

4. Pour into greased (or papered) muffin tins. Bake for 25-30 minutes--(test with a toothpick). Cool on rack.

For Frosting:

1 stick butter, softened
2/3 cup cocoa (I actually left this out and made just vanilla, which was terrific)
3 cups powdered sugar
1 tbsp vanilla extract
1/3 cup coconut milk (or the rest left in that can you used for the batter)
1 tbsp freshly grated ginger
shredded coconut

1. Combine all ingredients using hand mixer until creamy. Frost cupcakes and dip into bowl with coconut.

Pie Did It!!!!

I have to admit something: I have never made a pie. I will say it again: I have never made a pie. I really have no excuse except pure fear. And once I went gluten free, I ruled out any future pie-making days. But I am happy to report that my pie baking days have just begun (to the glee of my husband's stomach)!

Today I conquered my first pie — and it was gluten free at that! "Gluten free pie," you say, "don't you mean fruit sandwiched between two cardboard layers?" Let me tell you, this pie was delicious. And the crust was so good you could eat the ends without the fruit to dress it up and it tasted like any great pie crust with gluten. Even my pie-expert father-in-law agreed. I had several farmer's market peaches and a pint of blueberries that was perfect for this project. I think peaches and blueberries are the perfect match for each other, especially in the summertime.

I will admit the dough was a little tricky to get into the pie tin. I am not sure if that is because I am a pie novice or it was the GF crust. It rolled out well, but I had some trouble transferring it and had to start rolling it out all over again. It then came together enough for me to be able to seal up some of the cracks with a little water on my fingers. This would also be delicious as a lattice top pie, perhaps I will try that one next.

Gluten Free Peach Blueberry Pie

Crust: (This makes a bottom and full top crust).

Make this mix in a separate bowl or large container — you will have a little left over (and enough to use on the bench/table/parchment)
1 cup white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
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2 cup plus 4 Tbsp rice flour mix

2 tsp xanthan gum

a pinch of salt

2 tbsp sugar

1 stick butter, cut into small cubes and frozen for about 20 mins
1/2 cup shortening (I use vegetable shortening from Whole Foods or Crisco)

1/2 cup cold seltzer

4 tsp cider vinegar

In food processor, add flour mix, xanthum, salt, sugar. Pulse to combine. Add butter and shortening and pulse until butter turns into course meal. Combine seltzer and vinegar in container, slowly pulse this in until dough comes together.

Split dough in half (actually have one a little big larger than the other, that will be your bottom crust), place each on a lightly floured piece of waxed or parchment paper. Cover with another piece and stick in freezer for at least 30 minutes.

Filling:
4-5 ripe farmer's market peaches, peeled by blanching, and cut into slices
smidgen nutmeg
smidgen cinnamon
1 pint blueberries, any stems removed
1 tbsp lemon
1/4 cup Minute Tapioca
3/4 cup sugar

Combine above ingredients in large bowl, mixing gently to combine (try not to break apart peaches). Let stand at least 15 minutes.

I used a 10" glass Pyrex pie pan (supposedly glass helps crusts to brown better than others). For the next several steps, I turned to Cooks Illustrated notes on pie making for some advice. I rolled out the bottom of the pie crust to a round circle about 3 inches larger than the circumferences of my pie dish. I rolled it right out on some floured parchment, but you could do it right on a floured counter as well. You may have to sprinkle on some flour to the dough if it starts to stick to the rolling pin. Using a bench scraper, loosen the bottom of the dough from the paper, carefully roll part of the dough onto the rolling pin to transfer it over to the pie tin. Gently mold the dough into the tin so it sits flush against the bottom and edges. Snip off the major excess of the dough. Spoon the filling--juices and all--right into the pie tin. Now roll out your top crust, add to the top and flute the edges. Cut 4 vents to let out the steam. I used a egg wash and dusted the top with sugar so it would brown up nicely.

I refrigerated the pie (uncovered) for 30 minutes, which was a tip I read on a gluten free blog. This helps to prevent shrinkage of the dough.

Preheat oven to 500. Place the pie on a cookie sheet on the bottom rack of the oven. Turn heat down to 425. Set timer for 20-25 minutes or until crust is a nice light golden brown (make sure to check on it). Rotate cookie sheet to other side so pie cooks evenly. Turn heat down to 375. Cook for another 20-25 minutes. My edges were browning a bit too fast so I covered the edges with foil to prevent burnage. Once pie is nicely browned and juices are bubbling, remove from oven and place on cooling rack for at least 2 hours.

Enjoy!

Mini Chocolate Attack

These are the first souffles I have ever had the guts to attempt. I was drawn to the recipe as they contain no flour (thus gluten free) and they can easily be made ahead and just popped into the oven after the guests arrive. There are several steps but it is worth every bite!


Chocolate Espresso Mini Souffles
from fine cooking
serves 2 (easily doubled)

1 oz. (2 Tbs.) unsalted butter, cut into pieces; more for the ramekins
Granulated sugar for dusting
1 Tbs. dark rum, brandy, or water
1/2 tsp. espresso powder or instant coffee granules
2 oz. bittersweet chocolate, finely chopped
Pinch table salt
1 large egg, separated and at room temperature
1 oz. (1/4 cup) confectioners' sugar

---

Directions:

Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.

Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolk. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.

In a medium bowl, beat the egg white with an electric mixer on medium-high speed until it's very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.

Heat the oven to 400°F. Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minutes. The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.

My Chocolate Chips Come In!

Just tried my luck with a gluten free recipe for chocolate chip cookies. Let me tell you, these taste just like the real thing. Soft, chewy, delicious. Just don't taste the batter, it has a very metallic taste that seems to disappear when you cook them. Whoever said that gluten free baked goods had to be a step down from the real stuff hasn't tasted these yet!

Gluten Free Chocolate Chip Cookies
from 125 Best Gluten Free Recipes
by Washburn and Butts

1 cup sorghum flour
2/3 cup whole bean flour (I used fava/garbanzo bean flour)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 cup shortening (I did 1/2 cup butter, 1/2 cup shortening)
1 1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups chocolate chips
1 cup chopped walnuts (optional)

1. Combine all flours,tapioca starch, baking soda, salt, xanthun gum in medium bowl. Whisk well.
2. In large separate bowl, cream shortening/butter and brown sugar with electric mixer. Add eggs and vanilla and mix until light and fluffy. Slowly beat in dry ingredients until combined. Stir in chocolate chips and nuts by hand. Let batter stand for 30 minutes.
3. Preheat oven to 350. I did a test run of one cookie to see if there was enough flour. It came out a little flat, and I like my cookies puffy and chewy. I added a bit more flour to the batter and the next batch had risen a bit more.
4. Drop by tablespoons on greased baking sheet (I prefer parchment). Bake for 8-10 minutes or until set. Remove and place on baking sheet.

Try not to eat them all at once! I baked off about half of the batter, and put the rest in wax paper, shaping into a log. I popped that in the freezer and now we can have slice and bake any time we want!

Death by Chocolate

Once upon a time, one of my favorite things to bake was brownies (okay, it still is). I vividly remember making my mom's brownie recipe. The whole family was around to reap the benefits. As I pulled the brownies out of the oven, they looked a lot flatter than usual. I forgot to add the flour! I thought they were ruined. My dad, however, the ever-knowing-chocolate-man, who would never even think about throwing away dessert, knew the secret was to simply rename what I had made to Flourless Chocolate Cake. I found this one on Epicurious and it was so amazing I actually made it two weeks in a row. It tastes moist and freshly baked even after a full week (if you can stand to wait that long to finish it). I served it with a Cabernet Blackberry sorbet which did a great job of cutting the chocolate. Blood orange would be delicious too.

Flourless Chocolate Cake
Epicurious.com

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Carrot Gold

I made this cake this weekend for our friend Edgar's birthday. It was a big hit and everyone went back for seconds. As a lover of carrot cake, I was interested in this cakes "lighter" recipe. It was still moist, sweet and not too heavy like some carrot cakes can be.

Light Carrot Cake
from America's Test Kitchen

You can either use the large holes of a box grater or the large holed
shredding disk in a food processor for grating the carrots. Use a
metal cake pan, not a glass or Pyrex pan, for best results. This cake
is terrific with a dusting of confectioners' sugar, or for a special
treat, try it with our Light Cream Cheese Frosting (recipe below). I wanted a two layer cake, so divided the batter into equal parts and used two 8 inch circle pans lined with parchment.

Serves 16
Vegetable cooking spray
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1/2 teaspoon table salt

3 large eggs
1 cup packed light brown sugar (7 ounces)
1 cup granulated sugar (7 ounces)
1/2 cup vegetable oil (I used Canola which is the healthiest of the veg. oils)
1 pound carrots (about 6 medium), peeled and grated (about 3 cups)

1. Adjust an oven rack to the middle position and heat the oven to 350
degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable
oil spray, then line the bottom with parchment paper.

2. Whisk the flour, baking powder, baking soda, spices, and salt
together in a medium bowl; set aside. Using an electric mixer, beat
the eggs and sugars together in a medium bowl until they turn thick
and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in
the oil until thoroughly combined and emulsified, 30 to 60 seconds.
Sift half the flour mixture over the batter and gently mix in. Repeat
once more with the remaining flour mixture and continue to whisk the
batter gently until most of the lumps are gone (do not overmix). Using
a rubber spatula, gently stir in the carrots.

3. Pour the batter into the prepared pan, and smooth the top. Bake
until a toothpick inserted into the center of the cake comes out with
a few moist crumbs attached, 35 to 40 minutes, rotating the pan
halfway through baking (do not overbake). Cool the cake in the pan for
10 minutes, then invert the cake onto a wire rack and remove the
parchment paper. Flip the cake right-side up, and cool completely on a
wire rack, about 2 hours, before frosting (if desired) and serving.

**You can also had some toasted walnuts if desired. Stir about 1/3-1/2 cup into the batter when adding carrots.


Light Cream Cheese Frosting


The original recipe said to "be sure to mix the frosting by hand—an electric mixer or food
processor will turn the frosting soupy." However, even though I softened my cream cheese, I was left with a lot of lumps that refused to come out. I put on one layer of lumpy frosting to do a "crumb coating", put it in the fridge to harden for about 30 mins. Meanwhile, I busted out my handmixer and whipped the rest of the frosting on a low speed which made the lumps disappear. I then finished off frosting the cake and added some freshly grated nutmeg on the top for garnish. I also added about one tablespoon of maple syrup and some freshly grated nutmeg right to the frosting for another element.

Makes about 2 cups
12 ounces Neufchatel (1/3 less fat) cream cheese , softened but still cool
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar (6 ounces)

Mix the cream cheese and vanilla together in a large bowl with a
rubber spatula. Add the confectioners' sugar and stir until thoroughly
combined and smooth.