Month: April 2020

Orange Marmalade Banana Muffins

Orange Marmalade Banana Muffins

I had made a whole whack of slow cooker marmalade ages ago and was about to throw it out but then thought I’d give it a taste. It was fine. I was also going through the last of the banana graveyard in my freezer so…

White Navy Bean Soup

White Navy Bean Soup

I bought dried white navy beans on impulse that last time I was in the grocery store (beans are good in pandemics). Plus, I’d never cooked them before so I thought, why not? This recipe is just a little riff on “Mom’s Navy White Beans”…

The Eatmore Copycat You’re Going to Love to Hate

The Eatmore Copycat You’re Going to Love to Hate

The Eatmore copy cat is probably a little healthier than the real deal. But, you still shouldn’t eat a whole pan (at least in one sitting). I have a sweet tooth. Actually, that is a lie. I have a mouth full of sweet teeth. Most of the time I behave myself, but I have to say that the #pandemicpantry is getting to me and today I took note of the two massive jars of peanut butter just sitting there. I’ve also been playing with a coconut flour recipe for no-bake bars this week and discovered the other day that mixing chocolate chips in to the warm dough makes something pretty close to a Reece’s Peanut Butter cup. Yah, those are gone now.

Ingredients

  • 1 cup peanut butter (I used smooth)
  • 1/3 cup honey
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  • 1/4 cup rolled oats
  • 1/2 cup unsweetened coconut
  • 1/2 cup chopped roasted peanuts
  • 6 Tbsp coconut flour (more more to get the right texture, but add only 1 additional Tbsp at a time because coconut flour absorbs liquid like crazy)

Method

  1. Line an 8×8 inch pan with baker’s parchment.
  2. Melt the peanut butter and honey together in a small pot over medium heat.
  3. Stir in the vanilla.
  4. Turn off the heat and stir in the chocolate chips until they are melted.
  5. Stir in the oats until well incorporated.
  6. Stir in the coconut and peanuts.
  7. Add the coconut flour 2 Tbsp at a time and mix well.
  8. Place the mixture into the prepared pan and press flat.
  9. Pop in the freezer for an hour before cutting into four and then into diagonal slices. You do not need a lot of this stuff…you’re going to end up eating the whole pan anyway, so you might as well do it slowly.

Makes 48 diagonal 1/4″ slices…ok maybe the are a bit fatter than 1/4″ – it’s not a deal breaker.

Peanut Butter Chocolate No-bake Doom (aka Fudge)

Peanut Butter Chocolate No-bake Doom (aka Fudge)

Peanut butter chocolate no-bake doom (I mean fudge) started out as a search for an Eatmore bar recipe I could make with what I had on hand. Alas, I did not have golden corn syrup so than I wondered what would happen if I just…

Barbeque Sauce

Barbeque Sauce

This barbeque sauce is based on the Homemade BBQ Sauce from Robyn Stone on Addapinch.com. I only wanted to make a half recipe and I had to substitute some ingredients but I’m pretty happy with the result. It’s tangy, smoky and will go well on…

Gluten-free Focaccia (of sorts)

Gluten-free Focaccia (of sorts)

This gluten-free focaccia started out as a riff on The Best Gluten-free Pizza Dough from Meaningfuleats.com. I had made some DIY Gluten-free Flour Blend from Glutenfreepalate.com and wanted to test drive it. However, the dough ended up super wet; probably because I didn’t measure the flours properly. Faced with dough “soup,” I added one 1/4 cup of coconut flour to see what would happen. Side note: my experimentation with bread goes back to my childhood when I decided white glue and coffee grounds were just the ticket for one particular loaf.  How I didn’t cause a fire or some sort of deadly chemical gas I will never know. I was seven at the time and no one ate it so cut me some slack. Anyway, this is not that. On the contrary, the result in this case had a really nice internal structure and taste that reminded me of focaccia. I topped it with salt, pepper and zatar before baking. I will definitely make this again, but next time I will bake it on greased baker’s parchment.

Ingredients

  • 1 cup hot tap water, about 110F
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups Gluten-Free flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 Tbsp egg replacer (I used Bob’s Red Mill)
  • 1 Tbsp zatar
  • Salt and pepper to taste

Method

  1. In the bowl of a Kitchen Aid fitted with the dough hook, combine the yeast, flours, baking powder, salt and egg replacer. Give it whisk to combine.
  2. Combine the warm water, olive oil, and honey in a measuring cup. Whisk to combine.
  3. With the mixer running on low, slowly add the liquid ingredients to the dry.
  4. Increase the speed to medium-high and beat for 3-4 minutes. Stop ad mid-point and scrape the sides of the bowl down.
  5. Remove the dough hook, scrape down the sides, cover with a tea towel and place the bowl in a warm spot to rise for 30 minutes.
  6. Preheat the oven to 350F. Oil a pie plate (really well) or a oil a piece of baker’s parchment on a baking sheet.
  7. Scrape the dough into the pie plate or onto the pan letting it “pool” naturally.
  8. Grind salt and pepper over the top and sprinkle all over with zatar.
  9. Let rise for another 10 minutes.
  10. Bake for 30 minutes.
  11. Remove from oven and let cool at least 5 minutes before you try taking it out of the pie plate or slicing it.
No-bake Peanut Butter Bites

No-bake Peanut Butter Bites

This recipe for no-bake peanut butter bites is based on Arman Liew’s recipe for 3 Ingredient Vegan Peanut Butter Crack Bars.  Thank you Arman in your “Big Man’s World.” My version is not vegan because I used honey and I also added 1 tsp of…

Cuban Black Beans

Cuban Black Beans

I won’t lie, this recipe takes time. But we are in the middle of a global pandemic and I’m stuck inside so time is what I have. I also have a lot of beans in the cupboard and I’ve always wanted to try making my…

Corn Flour Biscuits

Corn Flour Biscuits

I bought a bag of Corn Flour as part of my exploration of cooking without gluten. Turns out most recipes mix it with regular flour (insert frustrated, frowny-face emoji here). I did manage to find Corn Flour Biscuits with Maple Butter, courtesy of Barry from Rockrecipes.com. He’s the b’y that sails the boat and cooks up a storm on the other side of the country in St. John’s, Newfoundland. Thank you Barry! I decided I’d just substitute gluten-free flour. I did not give Compliments Gluten-free flour another shot at ruining yet another baking experiment. Sorry Compliments, you’ve got some work to do. The flour you produce just doesn’t cut it. Instead I used Bob’s Red Mill 1 to 1 Gluten-Free Flour. I also wanted to avoid milk and Barry’s biscuits required buttermilk, which I love, but I have friends who don’t drink milk, so I “asked the Google” if you could make buttermilk out of a plant-based milk. The Kitchen Professor said, “Hell Yes.” And here’s how. Now, I did use butter (I love butter) and lard, but if you wanted to I don’t see any reason you couldn’t try this with 1/2 cup vegetable shortening. If you do, let me know how it goes.

Ingredients

  • 2 cups gluten-free flour (or regular baking flour if you don’t care)
  • 2 cups gluten-free yellow corn flour
  • 9 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup salted butter (very cold & cut in 1/2 inch cubes)
  • 1/4 cup lard (also very cold & cut in cubes)
  • 2 cups plant-based buttermilk (or regular butter milk if it doesn’t matter)

Method

  1. Preheat oven to 4oo degrees F.
  2. Make your plant-based buttermilk (it’s supposed to stand for about 10 minute to thicken so do this first).
  3. Line a baking sheet with baker’s parchment.
  4. Blend the gluten-free flours together with the baking powder and baking soda in a food processor.
  5. Pulse in the cubes of butter until just crumbly like a flaky pastry dough. You want to see small pieces of butter in your four (think a pie crust).
  6. Put the mixture into a large mixing bowl.
  7. Make a well and pour in the plant-based buttermilk.
  8. Fold the dry mixture through the liquid with a spatula until the flour disappears. DO NOT OVER MIX.
  9. Turn the sticky dough onto a floured work surface (use gluten-free flour). It will be super sticky.
  10. Sprinkle the dough with more flour and flour your hands before handling the dough.
  11. Gently pat the dough into a thickness of 1 and a half to two inches.
  12. Use a 2″ biscuit cutter dipped in gluten-free flour and cut out your biscuits (re-dip the cutter as you go so it doesn’t stick.) Net time I’m going to be lazy and cut the dough into 2″ x 2″ squares. Who cares if they are round or square? It’s how they taste that matters!
  13. Transfer the biscuits to the parchment lined baking sheets and bake for 20 minutes or until the tops are golden.
  14. Serve warm with butter or honey cinnamon butter. If you want to make honey cinnamon butter beat a 3:1 ratio of butter to sweet stuff together with 1/2- 1 tsp cinnamon and let it chill again once incorporated.
Coconut Flour Shortbread Squares

Coconut Flour Shortbread Squares

I love the way coconut flour smells. It’s a little tricky to use and I had to mess about with the measurements to get the right texture. The recipe is based on this 3 Ingredient Coconut Shortbread Flour Cookies but I ended up adlibbing because…