My First Turkey- Cider-Brined Turkey with Star Anise and Cinnamon

Thanks to Bon Appetit Magazine's "Thanksgiving Edition", I have roasted my first Turkey! Please note..I couldn't find Star Anise, so I just used loose Anise.

Ingredients

* 2 quarts plus 1 cup apple cider
* 1 cup kosher salt plus more
* 1 cup soy sauce -I omitted this since it's not gluten free
* 1/2 cup (packed) light brown sugar
* 16 whole black peppercorns
* 8 whole star anise pods plus more for garnish
* 6 garlic cloves, smashed
* 6 scallions, white parts only, trimmed, split lengthwise
* 6 1/4”-thick slices unpeeled ginger
* 5 dried shitake mushrooms
* 2 3”-4” cinnamon sticks plus more for garnish
* 2 sprigs cilantro
* 1 12–14-lb. turkey
* Freshly ground black pepper
* 2 Granny Smith apples, cut into sixths
* Melted unsalted butter or vegetable oil (for basting)

Preparation

*
Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-qt.) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.
*
Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.

Preheat oven to 375°. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.

Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer turkey to a platter. Let rest for at least 20 minutes before carving.

Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.

Gluten Free Cranberry Apple and Pecan Muffins

I made A LOT of homemade Cranberry sauce this weekend and none of it was used. So, I needed to find a way to put some of it to good use. Hence, I searched for "leftover Cranberry sauce recipes" and I found this. From "Seriouseats.com. I made this gluten and dairy free!

Ingredients:
* 1 cup flour - Domata Gluten free flour
* 1/2 cup whole-grain wheat flour- Domata gluten free flour
* 1 cup oats
* 1/3 cup brown sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 ½ cups of leftover cranberry sauce
* 1/2 cup skim milk- I used almond milk
* 1/3 cup vegetable oil -I used butter flavored Crisco
* 1 egg - I used 2 eggs
** I added one Granny Smith Apple, diced


1. Heat oven to 400 Degree. Line muffin tin with paper baking cups.
2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce (and apple)and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3. Fill muffin cups about three-quarters full.
4. Bake 25 and then cover with foil and bake for another 10 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!

Gluten Free Pizza

I have decided to post a non-Bon Appetit recipe on my blog. After all, I don't want people to think that all I eat are desserts. This meal is usually ready in 30 minutes!
This pizza crust is made with Domata brand Pizza mix. You can find it next to the other Domata Gluten free flour mix at the store
The mix is very easy to follow.
Two cups of flour/mix and one cup water. Mix it in your blender until a dough ball forms. Then, what I do is this:
I dont have a pizza stone, so I greased a cookie sheet with a little bit of olive oil. Put the dough ball on that greased pan. Use a roller and roll out the dough. You'll need some gluten free flour to help you roll the dough out. Then once a thin crust has been rolled out, put a little bit of olive oil on the crust. I sprinkled parsley, salt and pepper over the crust, to add some flavor because the gluten free pizza dough does taste a bit bland.
Next pre- bake the crust for about 10 minutes on the middle rake in the oven at 400 degrees.
Next, sautee some vegetables. I used red and yellow onions and red peppers. I sauteed them in a bit of olive oil in a skillet.
When the crust is done, let it cool for a couple of minutes, let add pizza tomato sauce, cheese, veggies, pepperoni, and a bit more cheese.
Bake for 20 minutes at 400 degrees. If cheese and pepperoni aren't melted/crispy enough, you can switch the oven to broil for a few minutes. BUT, you must watch the oven closely, or your pizza will burn.
I added pineapple to my pizza, but I added it at the very end, when broiler was on.
Enjoy!

Gluten and Dairy Free Coconut cake with Chocolate Hazelnut Frosting

Some left over chocolate frosting led me to this:
I made a gluten and dairy free cake recently from a recipe found in "Cooking Free" by Carol Fenster, Ph.D. I had some left over chocolate hazelnut frosting and so I decided to use that to make another cake. The questions was, what should I make? This same book had a recipe for a Coconut cake, so I tried it out. The icing recipe is as follows:

6 tablespoons Almond milk
4 tablespoons butter flavored Crisco/shortening
1/2 cup unsweetened cocoa powder (not from Dutch processing)
10 tablespoons honey
Justin's dairy free chocolate hazelnut butter or Nutella.

Blend all this together in the electric mixer. I chilled mine for a few hours so make it a creamer texture.

Here is the Coconut cake recipe as scanned from the book.
** I used Domata brand gluten free flour, and so didn't need a "flour blend" or the Xantham Gum. I also didn't have coconut extract.

Gluten Free Cinnamon Raisin Pecan Scones

I have been thinking about Scones lately. Yes, Scones.
I wanted to find a recipe that used ingredients I already had on hand:
Cinnamon, raisins and pecans.
I did a google search and found a recipe on this website:
http://www.livelaugheat.com/2011/04/24/cinnamon-raisin-pecan-scones/

I looked at the recipe and saw that this could easily be made gluten free. And I found that this recipe had a kicker! Sunflower seed butter was in it! I had to try this. I happened to have some Sunflower seed butter already, so I was good to go! I did modify the recipe and added 2 eggs, as gluten free flour needs an extra binding agent. This is not from Bon Appetite cookbook, but it's all good. Afterall..when you run your own blog, you can do what you like! :)

Recipe taken from website above, with my own modifications off to the side
Ingredients

* 1 3/4 cup while whole wheat flour ( used gluten free Domata brand flour)
* 1/3 cup packed light brown sugar
* 2 1/2 tsp baking powder
* 1/4 tsp salt
* 1 tsp ground cinnamon
* 2 TBSP cold butter, diced
* 1/2 cup Sunflower seed butter or Almond butter
* 1/2 cup milk (of any kind, I used almond milk)-I used almond milk
* 1 large egg (I used 2 eggs)
* 1 tsp vanilla extract
* 1/4 cup chopped pecans
* 1/4 cup raisins

Directions

Preheat oven to 400*F. In a large bowl, combine dry ingredients (flour, sugar, baking powder, salt, cinnamon). Cut butter into small pieces and toss with dry ingredients. In a separate bowl, whisk together wet ingredients (almond butter, milk, egg, vanilla). Combine wet and dry ingredients and mix until just combined. Add pecans and raisins and knead a few times.

Form into a thick, circular patty and place on a greased cookie sheet. Cut into the dough (but do not separate) to make 8 triangular scones. Bake at 400* for 15 minutes. Cool and cut into scones. (I BAKED THESE FOR 23 MINUTES. GLUTEN FREE PRODUCTS NEED MORE BAKING TIME)

Gluten Free Chocolate Custard with Raspberries

I combined two Bon Appetit recipes together. This is a combination of "Raspberry and Brown Sugar Tart" and "Chocolate Ganache Tart with toasted pecan crust".

Crust:

9 whole gluten free graham crackers, broken
1/2 Cup pecans, toasted
1/4 Cup (packed) dark brown sugar
Pinch of salt
5 Tablespoon unsalted butter, melted
1/2 Teaspoon vanilla extract

For the Crust: Preheat oven to 350°F. Butter a 9-inch diameter tart pan or spring form pan with a small amount of butter. Combine graham crackers, pecans, sugar, and salt in food processor and blend until nuts and crackers are finely ground. Mix in melted butter and vanilla. Press crumbs evenly on bottom and up sides of prepared pan (crust will be thick). Bake until set and just beginning to turn golden brown, about 10 minutes. Cool.

Chocolate Ganache filling Step 1:

1 Cup plus 2 tablespoons heavy whipping cream

6 ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

Bring Cream to a simmer, and then add chopped bittersweet chocolate. Stir continuously. Then set this aside.

Filling Step 2:

2 tablespons gluten free flour. I used the Domata brand
3/4 cup (packed) golden brown sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon vanilla extract

Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend. Whisk in eggs, melted butter, and Chocolate Ganache filling. Add in vanilla extract.

Final Step: Line the bottom of the spring form pan with fresh raspberries. Spoon the filling over raspberries to fill crust to just below edge of the crust. Place tart pan on baking sheet. Bake until custard is set, puffed, and golden, about 35 minutes. Cool at least 3 hours; serve at room temperature. (Can be made 1 day ahead. Cover and store at room temperature.)

Gluten Free Chocolate Ganache tart with Toasted Pecan Crust

Ingredients

9 whole gluten free graham crackers, broken. I couldn't find gluten free graham crackers, so I used gluten free pecan shortbread cookies.
1/2 Cup pecans, toasted
1/4 Cup (packed) dark brown sugar
Pinch of salt
5 Tablespoon unsalted butter, melted
1/2 Teaspoon vanilla extract
1 Cup plus 2 tablespoons heavy whipping cream
2 Tablespoon (packed) dark brown sugar
Pinch of salt
6 ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped
1 Tablespoon brandy or you can use apple juice as a non alcohol substitute
1 Teaspoon vanilla extract
3 ounces high quality white chocolate, chopped



Preparation

1. For the Crust: Preheat oven to 350°F. Grease a 9 inch tart or spring form pan with a very small amount of butter If you use too much butter, the crust will slide off the sides of the tart pan or spring form pan. Combine graham crackers(or cookies), pecans, sugar, and salt in food processor and blend until nuts and crackers are finely ground. Mix in melted butter and vanilla. Press crumbs evenly on bottom and up sides of prepared pan (crust will be thick). Bake until set and just beginning to turn golden brown, about 10 minutes. Cool.
2. For the filling: Bring cream, sugar, and salt to simmer in heavy medium saucepan over medium heat. Remove from heat. Add bittersweet chocolate and whisk until melted and smooth. Whisk in brandy or vanilla. Pour filling into crust.
3. Melt white chocolate in heavy small skillet, stirring constantly over very low heat. Transfer white chocolate to resealable plastic bag; twist bag just above point where filled. Snip tip of bag to create very small opening. Or transfer chocolate to pastry bag fitted with very small pastry tip(about 1/16 inch diameter). Starting in center of tart, pipe white chocolate in 1 continuous spiral, working outward to edge, spacing lines 1/2 inch apart. Using small sharp knife, draw knife tip trough white chocolate lines from center to outer edge. Lift knife tip and draw second line from outer edge to center. Repeat several more times, alternating directions of lines from center to edge and edge to center, spacing evenly, to create floral pattern. Chill until set, about 2 hours.

Gluten free Apple-Cinnamon Pie with Raisens and Crumble Topping

Crust:

* 1 1/2 cups gluten free flour. I used Domata brand
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/8 teaspoon baking powder
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 1/4 cup (or more) ice water
* 1 teaspoon apple cider vinegar- important ingredient in making crust flaky


Filling:

* 1 cup (packed) golden brown sugar
* 3 tablespoons gluten free flour - I used Domata brand
* 2 teaspoons finely grated lemon peel
* 1 1/4 teaspoons ground cinnamon
* 2 3/4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick slices (about 8 cups)
* 1 cup raisins
* 2 teaspoons vanilla extract


Crumb Topping:

* 1 cup gluten free flour-I used Domata brand
* 1/2 cup (packed) golden brown sugar
* 1 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes


For crust:
Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill from 30 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Roll out dough on waxed paper thta's been foured with gluten free flour. roll it out to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish.

For filling:
Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Gluten free Chocolate -Peanut butter cake with Cream Cheese and Butterfinger frosting

Filling

* 2 1/4 cups heavy whipping cream
* 1/2 cup (packed) golden brown sugar
* 12 ounces bittersweet or semisweet chocolate, finely chopped
* 1/2 cup old-fashioned (natural) chunky peanut butter


Cake

* 2 1/2 cups gluten free flour. I used the Domata brand
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
* 1/2 cup old-fashioned (natural) chunky peanut butter
* 1 pound golden brown sugar
* 4 large eggs -original recipe calls for 4. I used 5 because gluten free flours need an extra "binding agent"
* 1 teaspoon vanilla extract
* 1 cup buttermilk


Frosting

* 1 1/2 8-ounce packages cream cheese, room temperature
* 2 cups powdered sugar, divided
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1 teaspoon vanilla extract
* 3/4 cup chilled heavy whipping cream
* Butterfinger candy bars, coarsely chopped


For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight. (I chilled mine in the frig for several hours and it came out fine.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 -30 minutes. Mine took about 30 minutes. Gluten free baked goods take more time to bake. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

gluten free Texas Sheet cake

Texas Sheet cake

Cake
1 2/3 Gluten free flour mixture. I used Domata brand
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter= 1 1/2 sticks
2 large eggs
1 teaspoon vanilla extract
1 cup hot water

Glaze
2/3 cup heavy whipping cream
2 tablespoons sugar
6 ounces semi sweet chocolate chips
2 tablespoons unsalted butter
1 1/4 coarsely chopped pecans, toasted

Cake: preheat over to 350 degrees. Butter and flour 13x9x2 cake pan.
Whisk flour, cocoa, baking soda and salt in medium bowl to blend.
Using electric mixture, beat sugar and butter in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Beat in half of dry ingredients, then 1 cup hot water, then remaining dry ingredients. Transfer batter to cake pan and smooth top. Bake cake until tester inserted into center just comes out clean, about 30 minutes. Cool cake in pan on rack.

Glaze: stir and bring cream and sugar to a boil in heavy saucepan. Remove from heat and add chocolate and butter. With a spoon, stir continuously until glaze is a smooth mixture. Let stand a few minutes until it thickens. Drizzle half of the glaze over cake, then sprinkle with pecans. Then drizzle remaining glaze over the top of the pecans. Cool until glaze is set.

Cake can be make 1 day ahead. Store airtight at room temperature.

Gluten free Strawberry Croustade with Almond Pecan Crust

Crust
1/3 cup pecans chopped finely in food processor

2/3 cup slivered toasted almonds (set aside after toasting at 345 degrees
for 5 minutes
*
1 cup gluten free flour (I used Domata).
*
1/4 cup sugar
*
1/2 teaspoon salt
*
7 tablespoons chilled unsalted butter (cut into 1/2 inch cubes)
*
2 eggs
*
2 tablespoons honey


Crust: In a bowl combine, pecans, flour, sugar and salt. Cut in butter using pastry cutter until mixture resembles coarse meal. Add eggs and honey and stir until dough forms. Gather dough into ball and place it on wax paper. Place wax paper on top of dough ball and flatten into a disk. Wrap in plastic and cool in refrigerator for 30 minutes. (The dough can be made 1 day ahead. Let stand at room temperature for 10 minutes to soften slightly before rolling out.)

Strawberry filling

1-2 cups of fresh or frozen strawberries
(If using frozen strawberries, defrost at room temperature before using or in a bowl of warm water for quicker thawing. If you use this method, thawed strawberries need to dry out before putting in sugar mixture.

1 1/2 tablespoons of gluten free flour

1 tablespoon sugar

1/2 teaspoon cinnamon

Mix ingredients together in a bowl and set aside.


Preheat oven to 375 F. Roll out dough disk between 2 floured sheets of parchment paper to 9-inch round. Remove top sheet of additional flour as necessary. Remove top sheet of parchment. Sprinkle dough evenly with 1/2 cup chopped roasted almonds. Replace parchment atop crust and roll to 11-inch round, embedding nuts into dough. Invert crust and parchment onto heavy baking sheet, nut side down. Remove top sheet of parchment. *No parchment paper should remain on dough or go into the oven.

Place strawberries in the center of the dough. Fold up the side with tucking the edge of the dough under. Bake for 20 minutes or until dough is golden brown.

Father's Day edition: Gluten free Chocolate Cheesecake with Almond Honey Crust

Happy Father's Day!

To celebrate this day, I made this dessert for my family's Father's Day lunch.

The recipe below is not from the Bon Appetite cookbook, but I found it just as delicious. Enjoy!

Almond Honey Crust variation from "Breaking the Vicious Cycle" by Elaine Gottschall
( I used Almond flour. You can also put almonds in a food processor to make your own almond flour)

2 cups almond flour
1/2 cup butter
1/3 cup honey
2 teaspoons vanilla

Put almond flour and butter in food processor. Blend until it looks like a "meal".
then add the vanilla and honey. Don't over blend. Grease bottom of spring form pan and spoon and spread dough onto bottom of pan and slightly up the side of the pan.
Bake for 10- 12 minutes at 325 degrees until crust is golden brown.
Let this crust cool.
While crust is cooling make the cheesecake.

Chocolate Cheesecake

3 packages Cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 package Semi Sweet chocolate, melted, cooled slightly (6 squares)
3 eggs

Beat cream cheese, sugar, and vanilla in electric mixer until well blended. Add melted chocolate, mix well. Add eggs 1 at a time, mixing on low speed after each addition. Pour over crust in the spring form pan.
Put three layers of aluminum foil on the bottom of the sprig form pan. Put spring form pan in a deep cookie sheet. Place in the over. Fill the cookie sheet with water, about half an inch deep. This technique is taken from the Bon Appetit cookbook. The water from the cookie sheet will boil and help to "steam" the cheesecake, so that it cooks evenly.
Bake for 55 minutes. Take cheesecake out oven and lay it on top of the oven for at least 3 hours. This technique is how I achieved a very smooth 'top' on my cheesecake. After 3 hours, place cheesecake in the refrigerator until ready to eat. This is best to make the night before.
Use a flat edge heavy duty knife to cut the cheesecake.

To melt chocolate- Boil water in the lower pan of a double broiler. Place 6 squares of chocolate in the top part of the double broiler. Reduce heat to medium high. Stir the chocolate continually until completely melted. Let it sit in the pan a few minutes before adding it to the cheesecake batter in the electric mixer.

Thank you!

I want to take a moment and thank all of the people who have viewed this blog. I see visitors from near and abroad. It's very exciting to see those from Australia to London to Michigan. Feel free to post comments on desserts that you like or share special recipes. In the coming weeks, more yummy gluten free recipes will be coming your way!

Pecan Praline Cake with Vanilla Cream Cheese Frosting

This is from the Bon Appetit Dessert cookbook. I have made a couple of changes. The frosting is made with 16 ounces of cream cheese instead of the recommended 12 ounces because cream cheese packages are 8 ounces each, so it just made sense to use 2 packages. I also reduced the amount of powered sugar from 4 cups to 3 cups so that the frosting wasn't overwhelmingly sweet. For the Syrup, I substituted 1 teaspoon vanilla for bourbon. Lastly, to make this cake gluten free, simply substitute wheat flour with Domata flour. ** Highly suggest baking the cake a little longer than 35 minutes. I suggest covering the cake with aluminum foil after 35 minutes and let the cake bake for at least 10 more minutes. Gluten free bake goods tend to be a little doughy in the middle, so extra baking time is needed.

Cake

* 2 1/2 cups cake flour - I used Gluten free Domata flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 4 large eggs
* 2 teaspoons vanilla extract
* 1 cup whole milk
* 1 1/2 cups chopped pecans


Syrup

* 3 tablespoons water
* 3 tablespoons sugar
* 1 tablespoon bourbon--substitute 1 teaspoon vanilla


For cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Stir in chopped pecans. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes. Cool cakes in pans on racks 10 minutes. If necessary, run small knife around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

For syrup:
Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.

Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

Vanilla Cream cheese frosting
* 16 ounces cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 teaspoons vanilla extract
* 3 cups powdered sugar


Using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition

Pecan Praline topping
* 1 large egg white
* 1 tablespoon water
* 1/2 cup (packed) golden brown sugar
* 1 1/2 cups pecan halves

Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

Gluten free Crepes with Strawberries, cream and chocolate sauce

As a child, I remember seeing a recipe for Crepe Suzettes that was taped to the inside of our spice cabinet door. I don't ever recall our family making this recipe however.
A few years ago, I attempted to make gluten free crepes. I used corn starch instead of wheat flour and they turned out pretty well.
This time I decided to use a recipe I found online and substituted Domata gluten free flour for "regular" wheat flour.
Crepe Recipe:
4 eggs
1 cup gluten free flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Blend all ingredients together in a mixing bowl or electric mixer for 2-3 minutes. Let mixture rest a few minutes and then mix again for another 2 minutes. Let the mixture set for a few minutes in the refrigerate.
Heat a space amount of butter in a small frying pan or crepe pan, if you have one. I don't have a crepe pan, so I used a small metal frying pan.
I used medium high heat.
Measure 1/4 cup batter and put in in the hot pan. Tilt the pan until most of it is covered with batter. Gluten free batter may need some assistance. If needed, use a wooden spoon to spread batter around.
When you see lots of little bubbles on the crepe, then flip it over using a spatula.
The crepe will cook up rather quickly, so keep a close eye on it.

Creme:
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar.
The electric mixing bowl and beater must be cold before making this.
I put mine into the freezer for 10 minutes.
Put the cream and vanilla in the chilled bowl. Beat this for about a minute. Then slowly add the sugar. Add one tablespoon at a time. When soft peaks form, then remove bowl and place in the refrigerator for several minutes.

Chocolate Ganache sauce
6 ounces bitter sweet chocolate (chopped into small pieces). I used Ghirardelli squares because it's easier to chop and I like the taste of Ghirardelli.
3/4 cup heavy whipping cream or half and half.
2 tablespoons sugar.
Heat cream in sauce pan over medium heat. Add sugar, stir well. Then add the chopped chocolate. Mix with spoon until sauce is nice and dark and smooth.
Take sauce off heat and let cool for a few minutes.

Chop fresh strawberries into small slivers. Place a few strawberries in the center of the crepe. Put cream on top of strawberries. Roll up the sides of the crepe. You can use a dab of cream to keep the crepe closed. Dollop cream on top of crepe. Drizzle the chocolate sauce over crepe and plate. Add strawberries if you wish.

Other topping ideas:
Bananas
Warm up chocolate sauce and peanut butter in a sauce pan and drizzle that on top of the crepe
Raspberries
any other fruit you like. I don't suggest tomatoes though :)

Double Decker White Chocolate Raspberry Cheesecake

My latest baking quest!

The recipe calls for chocolate wafers for the crust. I couldn't find any gluten free chocolate wafers, so I used gluten free "oreo" type cookies. Take the cookies apart and discard the filling (or eat it).
I baked the crust one day ahead of time.
The recipe calls for the spring form pan to be covered in aluminum foil and placed in roasting pan. The roasting pan is to be filled with water.
I don't have a roasting pan (big gasp of shock here), so...I used a heavy cookie sheet. I put the spring form pan on the cookie sheet and placed it in the oven. Then I poured water onto the cookie sheet.
I would suggest baking the raspberry layer for a little longer, 55-60 minutes.
I accidentally added the almond extract to the top layer of cheesecake, but it didn't matter.
I was told that the raspberry layer of the cheesecake could have been "more raspberryerer". So, you add all of the raspberry puree to the raspberry layer if you'd like.
I also added my own touch to this cheesecake. I made a bitter sweet chocolate ganache to drizzle over the cheesecake.
I heated 1 cup heavy whipping cream on the stove. Then I chopped up 8 ounces bitter sweet chocolate. Then I stirred chocolate into the heated cream. I let this sit in the refrigerator for 1 hour, stirring occasionally.
If you have let over raspberry puree, you can drizzle that on the cheesecake like I did and garnish it with fresh raspberries.

Recipe here:
http://www.epicurious.com/recipes/food/views/Double-Decker-Raspberry-and-White-Chocolate-Cheesecake-104844

Honey glazed Peach Croustade

Croustades are a new dessert for me. For more on this French dessert: http://en.wikipedia.org/wiki/Croustade

If you're going to make this dessert, be aware that the bake time and temperature for the peaches should be reduced. I would suggest 300 degrees for roasting the peaches and bake them for 10 minutes. They will receive more making time when they are placed in the almond crust and baked later.
I used Domata flour for the croustade crust. The recipe calls for only the egg yoke for the dough for the croustade crust. I'd use the whole egg, as this will help the gluten free dough to stick together better and it won't fall apart as easily after it's baked
Also..make sure you have extra Domata flour in hand when working with the dough as gluten free dough always needs extra flour when kneading it.
This recipe calls for a Greek honey yogurt sauce. I'd never had Greek yogurt before. This sauce is wonderful, don't be scared to try it! I'd add about 1 tablespoon extra to the sauce.

Recipe here:
http://theyummpixel.wordpress.com/2011/01/10/honey-roasted-peach-croustade-with-almonds-and-honey-sweetened-greek-yoghurt/

Strawberry shortcake with Chocolate Mousse

This recipe called for white chocolate mousse.
I didn't have any white chocolate on hand, so I used bitter sweet chocolate instead.
The shortcake is made with Domata flour. They are a bit smaller than shortcakes normally are, as I used a biscuit cutter.
I let the strawberries marinate in the sugar and orange extract for an hour.
I also sped up the mousse process by putting it in the freezer for 1 hour and then in the refrigerator for 1.5 hours.

Recipe Here:
http://www.epicurious.com/recipes/food/views/Strawberry-Shortcakes-with-White-Chocolate-Mousse-103286

Semi- Chocolate cake with Vanilla cream filling and ganache frosting

My first recipe made from the "Bon Appetit desserts" cookbook. Made for my sister's birthday.

This is a three layer cake. It was made using Domata flour. I accidentally forgot the buttermilk for the cake portion of the recipe. Cake was still good, but texture was of a brownie, which made it even sweeter.
The vanilla creme and ganache must chill for several hours before using. If you don't want to spent your entire evening making this cake, it's best to make the cake portion ahead of time.
The ganache is used to frost or glaze the cake. It is done in steps. The last step is the hardest because you have to melt the remaining ganache and pour it over the cake. You have to work fast as the ganache will start to solidify quickly.
This recipe tells you how to create the heart shapes on the cake.
When the paper hearts are on the cake, I dusted it with powered sugar.
After you remove the paper hearts, you will probably need to add more ganache frosting to fill in any gaps where the "hearts" are.
Powered sugar got on sides of the cake, so you can touch the sides of the cake up with sightly melted ganache.
Remember, you can always put the ganache back on the stove on a low setting to melt it to the consistency you need in order to glaze the cake.

Recipe here:
http://www.epicurious.com/recipes/food/views/Semisweet-Chocolate-Layer-Cake-with-Vanilla-Cream-Filling-233943

The gluten free quest

I've always loved sweets. As a child I would sneak into the cupboard and pour sugar into my palm and eat it.
As a child, I began cooking in 4H. I don't remember too much from my early childhood cooking quests, but I do remember failing a lot; especially when it came to making pie crusts.
Luckily High school saved me. "What?!" you say, "High school saved you!?"
Yes, I took a baking class in high school and learned how to properly make desserts. I made my first successful pie crust in this class. It was this experience that led to what I am today:
"Becky Crocker" is the name my Mom gave to me after I began to become a successful amateur baker.
During and after high school I made pies, cakes, lavish danish rolls..anything sweet and semi complicated, much to the chagrin of my mother and her clean kitchen.


Unfortunately my baking quests came to a halt after I was diagnosed with Celiac Disease in the summer of 2002. I was living in Europe when I was diagnosed and there was only one store in the entire city that carried gluten free products. They didn't carry any gluten free flours, and my baking quests were put on hold.

After I came back to the U.S. I tried various gluten free flours, but found that none compared to the taste and texture of wheat flour. I was continually frustrated as I tried to make my yummy desserts. I couldn't find the right combination of flours that tasted right and Xantham gum, which is needed as a gluten replacement, was very expensive to be wasted on failed baking quests

Then in 2008, my sister told me about the brand, Domata flour. She said you could use it for any recipe as it was "cup per cup" substitute for flour.
My sister and I were living in an apartment in Kansas City. Armed with my old baking recipes, I began my quest for good gluten free baked goods.
Domata flour was my baking savior!
I started making my pies, cakes, and cookies again. There are some tricks in making desserts turn out well when using gluten free flour, but it's been fun learning along the way...and pretty tasty too!

In 2011, I was at Borders Books trying to find a way to spend a gift card I had received for my Birthday. I decided to look in the cookbook section. There I found "Bon Appetit Desserts".
I thumbed through it and fell instantly in love!

I decided I would slowly make as many of the recipes from this book as I could, but..I would make them all gluten free.

And so..here I am: "Becky does "Bon Appetit desserts" gluten free.

Enjoy! and Bon Appetit!