Cinnamon Rolls (Gluten Free )

 

Ingredients

For the rolls

• 3 cups all purpose gluten free flour blend, plus more for sprinkling
• ¼ cup  tapioca starch/flour
• ½ cup dry milk powder or buttermilk powder; make sure it's powder, not liquid!
• 2 teaspoons instant yeast
• ¼ teaspoon cream of tartar
• ¼ teaspoon baking soda
• 2 tablespoons packed light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon apple cider vinegar
• 4 tablespoons  unsalted butter at room temperature
• 1 egg at room temperature, beaten
• 1 ¼ cups warm milk about 95°F (plus a bit more, only as necessary)

For the filling

• 4 tablespoons unsalted butter at room temperature
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon

For an optional glaze

• 1 cup confectioners' sugar sifted
• 1 tablespoon milk any kind, plus more by the 1/4 teaspoonful

For an optional frosting

• 6 tablespoons unsalted butter at room temperature
• 2 cups confectioners' sugar sifted
• 3 tablespoons heavy whipping cream at room temperature, plus more as necessary

Instructions

• Grease a 9-inch x 13-inch casserole dish and set it aside.

Make the dough.

• In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. Whisk to combine well with a separate, handheld whisk.
• Add the salt, and whisk with a separate whisk again to combine well.
• Add the cider vinegar, butter, and egg, and milk, and mix to combine well.
• Turn the mixer up to high and let it work for about 3 minutes. If necessary to help the mixture become smooth and cohesive, add more milk by the drop, only as essential to bring the dough together.
• The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
• To make the dough easier to handle, transfer it to a sealed container and refrigerate it for 30 minutes.

Roll out the dough.

• Turn the chilled dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
• Divide the dough in half, and place one half under a tea towel to prevent it from drying out.
• Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches wide x 12-inches long.

Add the filling and shape the dough, one piece at a time.

• Beginning with the first piece of dough and using an offset spatula or spoon, spread half of the softened butter all around the rectangle, leaving 1-inch border clean all around.
• Sprinkle with half of the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
• Starting at a short side, roll the dough tightly into a coil. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide.
• Place the rolls in the prepared baking pan, about 1-inch apart. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down.
• Repeat the process with the other half of the dough, and the other half of the softened butter and brown sugar.

Let the rolls rise.

• Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 45 minutes, but may take longer in a cold, dry environment.

Bake the rolls.

• When the dough is nearing the end of its rise, preheat your oven to 350°F. Remove the plastic wrap and place the pan in the center of the preheated oven.
• Bake for about 20 minutes or until the cinnamon rolls are risen, just beginning to brown on top and cooked all the way through. Remove from the oven and let the rolls cool for about 10 minutes.
• If you plan to add the glaze (or frosting), make it right when the rolls come out of the oven so you can add it when they're still warm.

Make the (optional) glaze.

• In a small bowl, place the confectioners’ sugar and milk. Mix well, until a thick paste forms.
• Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
• Drizzle the glaze on top of the warm rolls and allow to set briefly before serving.

Make the (optional) frosting.

• In a medium-size bowl, place the butter and confectioners' sugar, and use a handheld mixer to beat first on low speed until well-combined.
• Increase the mixer speed to medium. The mixture will first clump, and then smooth out.
• With the mixer running, add 2 tablespoons of cream to thin the frosting so it's easily spreadable. Add more cream if you'd like a thinner, more spreadable frosting.
• Spread the frosting generously on top of the warm rolls and allow to set briefly before serving.

*From https://glutenfreeonashoestring.com/_printer/gluten-free-cinnamon-rolls-recipe

Custard (Aussie style)

*Tastes like Mom's custard recipe from childhood.

Ingredients:

6 egg yolks

1 1/4 cup heavy cream

1 1/4 cup milk

2 tbsp cornstarch

1 tsp vanilla

1/3 cup sugar

Directions:

-Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

-Meanwhile, whisk egg yolks, cornstarch, vanilla and sugar together in a medium bowl. 

-Gradually whisk in 1 cup hot cream mixture to egg mixture until smooth.

-Add egg mixture to saucepan and mix well with whisk. 

-Place over low heat and cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. It will thicken quickly.

*Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

*For a thinner (Anglaise-style) custard, reduce cornstarch to 1 tbs.

Waffle Luv Leige Waffle

 

Ingredients

• ¾ cup whole milk

• 2 tablespoons warm water

• 1 ½ tsp sugar 

• 2 tsp instant yeast

• 2 large eggs, lightly whisked 

• 1 cup unsalted butter, softened

• 3 Tbs honey

• 3 Tbs white sugar 

• 3 tsp vanilla

• 2 cups bread flour 

• 1 ½-1 ¾ cups flour 

• 2 cups belgian pearl sugar 

Preparation

1. Add the ½ teaspoons of sugar to the milk, warm water and yeast, stirring to combine. Allow the yeast to poof or get foamy and puffy. 

2. In a large bowl beat together the butter and sugars. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in standing mixture with dough hook and add 2 cups of flour. Mix until dough is thoroughly incorporated, and add the remaining flour. Cover with plastic wrap and let prove up to 4 hours. 

3. See notes about testing in the fridge overnight. Then punch down and knead pearl sugar.

4. separate into 8-10 equal dough balls, between 120-130 grams. Place on buttered waffle iron and cook until lightly golden brown. 

Notes 

You can let the dough rest for up to 24 hours covered in plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature before you cook it  (I don’t suggest this way! Waffles are less fluffy.) Need to skimp on the prove time? No biggie! But you will lose some awesome flavor.

For the waffles to be as close as you can to the original, I’d use about 20 sugar pearls per waffle. 

whipping cream 

•  ¼ carton of heavy whipping cream

•  ¼ cup of organic granulated sugar. 

Combine the heavy cream and sugar and whip on high until very thick and most of it is sticking to the sides of the bowl. 

Topping ideas

• All berries!

• Nutella

• Biscoff

• Lemon curd 

• Caramel

• Icecream

• Peaches

• Kiwi 

• Custard 

• Stuff waffle with chocolate sticks 

• Nutmeg and cinnamon cream

Chocolate Oreo Cake

CHOCOLATE CAKE

2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup boiling water

Directions:

Prepare two-three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well. Divide evenly between the pans. Bake 300 degrees F for 25-33 minutes (depending if using two or three pans). When done, allow to cool for 10 minutes and then remove to cooling racks to cool completely. I usually freeze cake before frosting it.

FROSTING

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1 tsp vanilla

3-4 cups powdered sugar

8-12 crushed Oreos (cream removed, just the cookie part). I use a food processer to crush the Oreos, but you can use a ziplock bag and rolling pin.

Directions:

Mix (with stand mixer or electric mixer) cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar. Frost cake.

ALTERNATIVE FROSTING, mix together:

8 oz cream cheese, softened

10 Oreos

heavy cream or milk, for smoothness

Pudim (Brazilian Flan)

 

Ingredients

For the Custard

• 4 eggs
• 2 cups whole milk
• 2x 14oz cans of sweet condensed milk

For the Caramel

• 1 cup sugar
• 1/3 cup water

INSTRUCTIONS:

Preheat your oven to 350F.

Make the Custard:

Add all custard ingredients (eggs, milk and sweet condensed milk) to a blender and pulse a few times to combine. Set aside.

Make the Caramelized Sugar Sauce:

In a kettle, or medium pan, bring approximately 2.5-3 quarts of water to a boil for the hot water bath.

Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until it turns an amber color, approximately 13 mins. Be sure to watch the pan at all times to avoid burning the sugar, and never, ever, ever stir it.

When the sugar is amber color, carefully pour it in the bundt pan. Coat the inside of the pan with the caramel by swirling it gently up the sides and center of the pan–see the photo in post above. The sugar will be super hot, so be extra careful!

Place the bundt pan in a large roasting pan. Then, pour the custard on top of the caramel.

Pour boiling water into the roasting pan until the water is about approximately halfway up the sides of the bundt pan and bake for 1 hour to 1 hour 15 mins, then remove the cooked flan from the oven. Please note that the flan will still jiggle a little at the center. It will firm up as it cools.

Let the cooked flan sit in the water bath outside of the oven for another hour or so, until the pan is cool to touch.

After that hour, loosen the flan from the sides of the pan by running a paring knife around the inside and the outside rims. Then place plastic wrap over the flan and refrigerate in the pan for at least 4 hours. (You can also refrigerate it overnight.)

Unmold and transfer to a plate, then serve and enjoy.

Lamingtons

Ingredients:

BUTTER SPONGE

9 Tbs unsalted butter, softened

1 cup sugar

1/2 tsp vanilla extract

3 eggs , room temperature

1 3/4 cups (260g) flour

3.5 tsp baking powder

1/2 cup milk

ICING

4 cups powdered sugar

1/3 cup cocoa powder

1 tbsp unsalted butter

1/2 cup + 2 tbsp boiling water

COATING

3 - 4 cups desiccated coconut (unsweetened)

OPTIONAL: JAM AND CREAM

Strawberry jam

1 cup cream

1 tbsp white sugar

Instructions:

BUTTER SPONGE

Preheat oven to 350F

Sift flour and baking powder together.

Grease a 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 

PREPARE CAKE TO COAT

Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

ICING

Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.

COATING

Place coconut in a shallow bowl or pan with a largish surface area.

Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

Repeat with remaining sponges. 

Stand for 1 to 2 hours, or until set.

OPTIONAL: JAM AND CREAM

Beat cream and sugar until firm peaks form.

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

https://www.recipetineats.com/classic-lamingtons/

Caramel Apples (from scratch)

• Ingredients:
• 8–9 cold apples
• 1 and 3/4 cups (420ml) heavy cream
• 1 cup (240ml) light corn syrup
• 2 cups (400g) packed light or dark brown sugar
• 1/4 cup (4 Tablespoons; 60g) unsalted butter, at room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract

1. Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick or IKEA knife(Sharon's great idea!) about 3/4 down into the apple.
2. Line a large baking sheet with a silicone baking mat(preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.
3. Make the caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
4. Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). (Cooking to 240°F (116°C) may help the caramel stick better to the apples, so  anywhere between 235°F – 240°F.) Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
5. Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. 
6. If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.
7. Loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.

https://sallysbakingaddiction.com/homemade-caramel-apples/

Peach Cobbler

 Ingredients:

5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup sugar

1/4 tsp salt

(or 1 quart jar canned peaches)

For batter:

6 Tbs butter

1 cup flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

3/4 cup milk

ground cinnamon

Directions:

1. Add sliced peaches, sugar and salt to saucepan and stir to combine. (If using canned peaches, skip steps 1 &2 and follow the direction starting at step 3)

2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

4. In a large bowl mix together the flour, sugar, baking powder and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter, and smooth it into an even layer.

5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Recipe from betterfromscratch.com

Fresh Peach Pie

Ingredients:

2 cups boiling water

1/2 cup cold water

2 1/2 cups sugar

3/4 cup cornstarch

1/8 tsp salt

1/4 cup lemon juice

1 Tbs butter

1 package orange jello

sliced peaches

whipped cream

pie shells

Directions:

Bring two cups of water to a boil in a medium saucepan. In another bowl, make a paste by mixing the 1/2 cup water, sugar, cornstarch and salt.

Pour this paste into boiling water and cook over MEDIUM heat, stirring constantly, until the mixture is VERY THICK, about ten minutes.

Add Jello to mixture and continue cooking for one more minute.

Remove from heat and mix in lemon juice and butter. Chill thoroughly.

Slice about 4 cups or more of fresh peaches for one pie. Carefully (so peaches are not mashed) stir in 1/3 of glaze mixture into the peaches for one pie until peaches are thoroughly coated.

Spoon into 9-inch baked and cooled pie shell and cover with sweetened whipped cream.

Chill.

-Glaze may be stored for several days. It may also be used instead of sugar to sweeten a bowl of peaches.

-Yields 3 to 4 pies

Mousse do Maracuja (Passion Fruit Mousse)

-1 can La Lechera sweetened condensed milk (14oz)

-1 can Media Crema (7.6 oz)

-Passion Fruit pulp, defrosted (7 oz, usually half of package)

Directions: Blend all. Put in serving dishes. Chill in fridge for 4+ hours before eating.

-1 1/4 cups passion fruit pulp, defrosted

-1 can (14 oz) sweetened condensed milk

-4 cups heavy cream

Directions: Blend passion fruit pulp and sweetened condensed milk together. In a separate bowl, beat cream until it holds stiff peaks. Slowly fold whipped cream into passion fruit mixture. Put in serving dishes and refrigerate 2+ hours.

Vanilla Creme Brulee

 Ingredients:

2 cups heavy cream

1 tsp vanilla extract

1/8 tsp salt

5 egg yolks

1/2 cup sugar, plus more for topping

Directions:

Heat oven to 325 degrees. 

In saucepan or microwave, combine cream and salt, and heat over low until just hot (do not boil). Remove from heat. Add vanilla.

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Fill dish with boiling water halfway up the sides of the dishes.

Bake 30-40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2-3 inches from heat source. Turn on boiler. Cook until sugar melts and browns, about 5 minutes. Serve right away. (Or brown sugar with torch.)

Thumbprint Cookies

Ingredients

• 1 cup unsalted butter softened to room temperature (226g)
• 1/3 cup sugar (70g)
• 1/3 cup light brown sugar, tightly packed (70g)
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 2 1/4 cup all purpose flour (280g)
• 2 teaspooons cornstarch
• 1/2 teaspoon salt
• 1/2 cup sugar for rolling (optional)
• 1/3 cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g)

Instructions

• Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
• Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
• Add egg yolk and vanilla extract and beat well.
• In a separate bowl, whisk together flour, cornstarch, and salt.  
• With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.  If it starts to strain your mixer you can use your hands to finish working the dough together.
• Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
• Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.
• Transfer cookie dough to freezer and chill for 30 minutes.
• Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
• Spoon jam into each thumbprint, filling each indent to the brim.  
• Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
• Allow cookies to cool completely on baking sheet before enjoying.

From https://sugarspunrun.com/thumbprint-cookies/