Yum! Gingerbread muffins. Found this recipe online last night from Daily Dish Recipes. My little girl helped me make them for breakfast and they were delicious. And now our home smells like gingerbread. These will definitely go in the Holiday rotation because I can make a big batch of them and freeze them for quick breakfasts.
GLUTEN FREE DIRECTIONS:
I substituted the 2 cups all-purpose flour with 2 cups of Bette Hagman's Gluten Free Mix or:
210 grams superfine brown rice flour
85 grams potato starch (not flour)
27 grams tapioca starch
Plus:
2 teaspoons xanthan gum
2 teaspoons pectin
I spooned the batter into a Ziploc bag and piped the batter into the muffin cups about 1/2 to 2/3 full, then smoothed the tops with wet fingers. The muffins did not rise a ton, so I could have done it 3/4 full like the recipe says, but they were a little heavy so I was happy with the smaller muffins. Also, my little girl shared 4 of these with me before I had to tell her that was enough, so I didn't mind that they were smaller.
LOW IODINE DIRECTIONS:
Use a LID-safe milk substitute and 2 egg whites instead of the whole egg. Make sure to use non-iodized salt.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Thursday, December 8, 2011
Thursday, March 17, 2011
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
I made these Gluten Free Whole Grain Sandwich Wraps (from Gluten Free Gobsmacked) for dinner last night to wrap my chicken gyros in and they were delicious! I did cook them longer than the recipe calls for and they were still a bit underdone, so next time I will just cook them longer. These would be wonderful wrapped around just about anything - grilled chicken, veggies, sandwiches, peanut butter and banana, maybe even Mexican food. I've almost eaten all of them already and will be making some more today so I can have some ham and veggie wraps in the next couple of days. Yum!
Tuesday, December 15, 2009
Overnight Apple Cinnamon French Toast
Easy, delicious, make-ahead french toast.
Overnight Apple Cinnamon French Toast
Categories: Breakfast, Eggs & Cheese, Freezer Recipes, Fruit
3/4 cup butter -- melted
1 cup brown sugar
1 teaspoon ground cinnamon
2 21 oz cans apple pie filling
1 loaf french bread -- cut in 1" cubes
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread cubes on top of the filling, pressing down as you go. You may have to squeeze some in, but you should be able to use pretty much all of the loaf except the heals.
In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F for 60 to 75 minutes. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
FREEZER DIRECTIONS:
PREPARATION: Freeze the components separately in labelled freezer bags,
TO SERVE: Thaw. Bake according to directions above.
Source: www.allrecipes.com
Internet Address: http://allrecipes.com/recipe/overnight-apple-cinnamon-french-toast/detail.aspx
NOTES : The original recipe says, after refrigerating overnight, to place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle 1/2 cup maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Also, the original recipe calls for 20 slices white bread instead of 1 loaf of french bread, and 1/2 cup maple syrup as stated above.
JEN'S NOTES: I halved the recipe and made an 8x8, and it turned out really good. I cooked it for 45 minutes covered, removed the foil, then cooked it another 30 minutes uncovered. The middle wasn't cooked as well as would have liked, and it was the crispy sides of the french toast that were really the tastiest. Next time I think I will try removing the foil sooner and maybe even cooking it a bit longer, and maybe even putting it under the broiler for a few minutes. It was very filling - cut it into 6 pieces and 1 piece was enough with a glass of milk. Warmed up some maple syrup since I excluded it from the recipe, but it didn't really need it - it was sweet enough without being too sweet. It cooked up pretty high and the juices were overflowing the pan, so I put a cookie sheet with some foil underneath it so it would not make a mess. I would like to try this with some canned peaches in heavy syrup, drain a little syrup off, and maybe add some nutmeg with the cinnamon. Thought you could also experiment with blueberries, or cherries, or maybe strawberries by pouring the berries into the pan, topping with chunks of cream cheese or maybe cream cheese mixed with a little sugar, then topping with french bread and the egg mixture.
Overnight Apple Cinnamon French Toast
Categories: Breakfast, Eggs & Cheese, Freezer Recipes, Fruit
3/4 cup butter -- melted
1 cup brown sugar
1 teaspoon ground cinnamon
2 21 oz cans apple pie filling
1 loaf french bread -- cut in 1" cubes
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread cubes on top of the filling, pressing down as you go. You may have to squeeze some in, but you should be able to use pretty much all of the loaf except the heals.
In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F for 60 to 75 minutes. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
FREEZER DIRECTIONS:
PREPARATION: Freeze the components separately in labelled freezer bags,
TO SERVE: Thaw. Bake according to directions above.
Source: www.allrecipes.com
Internet Address: http://allrecipes.com/recipe/overnight-apple-cinnamon-french-toast/detail.aspx
NOTES : The original recipe says, after refrigerating overnight, to place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle 1/2 cup maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Also, the original recipe calls for 20 slices white bread instead of 1 loaf of french bread, and 1/2 cup maple syrup as stated above.
JEN'S NOTES: I halved the recipe and made an 8x8, and it turned out really good. I cooked it for 45 minutes covered, removed the foil, then cooked it another 30 minutes uncovered. The middle wasn't cooked as well as would have liked, and it was the crispy sides of the french toast that were really the tastiest. Next time I think I will try removing the foil sooner and maybe even cooking it a bit longer, and maybe even putting it under the broiler for a few minutes. It was very filling - cut it into 6 pieces and 1 piece was enough with a glass of milk. Warmed up some maple syrup since I excluded it from the recipe, but it didn't really need it - it was sweet enough without being too sweet. It cooked up pretty high and the juices were overflowing the pan, so I put a cookie sheet with some foil underneath it so it would not make a mess. I would like to try this with some canned peaches in heavy syrup, drain a little syrup off, and maybe add some nutmeg with the cinnamon. Thought you could also experiment with blueberries, or cherries, or maybe strawberries by pouring the berries into the pan, topping with chunks of cream cheese or maybe cream cheese mixed with a little sugar, then topping with french bread and the egg mixture.
Monday, November 24, 2008
Gingerbread Pancakes
The author of these pancakes calls himself a "pancake purist" and his directions are detailed and picky, but the results are some tasty pancakes. Top these pancakes with whipped cream and maple syrup and you have a breakfast fit for the Holidays. During Christmas time I like to make extra and keep them on hand in the freezer.
Gingerbread Pancakes
Recipe By: Yee-Fan Sun
Categories: Breads, Breakfast, Freezer Recipes, Holiday Favorites
1 1/4 cup flour
1 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 Tbsp. brown sugar
2 Tbsp. molasses
1 Tbsp. cooking oil or melted butter
1 egg
1 cup milk
1/4 cup sour cream or yogurt
Combine all the dry ingredients and stir until evenly mixed. Combine all the wet ingredients in another bowl; give all that a good stir as well. Gently mix the wet ingredients into the dry, stirring until just combined. Don't get too zealous with the mixing at this point, as you want to avoid overdeveloping the gluten in the flour, unless tough and rubbery are qualities you like in your pancakes.
At this point, give the baking powder a little time to do its thing (if you look at the batter, you should start to see little bubbles forming). Resist the urge to stir your batter after it's gotten nice and bubbly -- you'll only release all that air, and your pancakes won't end up as airy.
Meanwhile, heat up a smidgen of cooking oil in a skillet or griddle. When a drop of batter immediately starts to come together when it hits the pan, the oil's ready. Use a ladle to spoon some batter into the pan - I generally make the first pancake small, as it's a guinea pig pancake that I use to decide whether the heat needs to be raised or lowered. When the top of the pancake is covered in tiny air holes, flip that baby. If you find that the bottom has burned by the time it reaches that stage, you'll want to turn down the heat to cook up your next batch.
Keep your pancakes toasty by placing them in a warmed oven until you've finished all the cooking and they're ready to be served (alternatively, if formality's not an issue, eat those pancakes as they come out of the pan -- they really do taste best that way). Serve with lemon curd (or maple syrup if your prefer) and fresh blueberries.
JEN'S FREEZER DIRECTIONS: You can make these pancakes ahead of time and freeze them. I freeze them in a labelled gallon freezer bag, separated by wax paper so they don't stick together.
TO SERVE: Thaw or warm up in the microwave or toast in the toaster. These pancakes are delicious when they are a little crispy and toasty, and they make they house wonderful.
Source: http://www.digsmagazine.com/
Internet Address: http://www.digsmagazine.com/nourish/nourish_gingerbreadpancakes.htm
Yield: 9 pancakes
Serving Ideas : Serve with topped with whipped cream and maple syrup.
JEN'S NOTES: These were really good, perfect for Christmas time, but you have to be careful if you use melted butter - it gets solid when it hits the other wet ingredients because they are still cold. So maybe use cooking oil instead, or maybe wait to add the melted butter with the dry ingredients.
Gingerbread Pancakes
Recipe By: Yee-Fan Sun
Categories: Breads, Breakfast, Freezer Recipes, Holiday Favorites
1 1/4 cup flour
1 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 Tbsp. brown sugar
2 Tbsp. molasses
1 Tbsp. cooking oil or melted butter
1 egg
1 cup milk
1/4 cup sour cream or yogurt
Combine all the dry ingredients and stir until evenly mixed. Combine all the wet ingredients in another bowl; give all that a good stir as well. Gently mix the wet ingredients into the dry, stirring until just combined. Don't get too zealous with the mixing at this point, as you want to avoid overdeveloping the gluten in the flour, unless tough and rubbery are qualities you like in your pancakes.
At this point, give the baking powder a little time to do its thing (if you look at the batter, you should start to see little bubbles forming). Resist the urge to stir your batter after it's gotten nice and bubbly -- you'll only release all that air, and your pancakes won't end up as airy.
Meanwhile, heat up a smidgen of cooking oil in a skillet or griddle. When a drop of batter immediately starts to come together when it hits the pan, the oil's ready. Use a ladle to spoon some batter into the pan - I generally make the first pancake small, as it's a guinea pig pancake that I use to decide whether the heat needs to be raised or lowered. When the top of the pancake is covered in tiny air holes, flip that baby. If you find that the bottom has burned by the time it reaches that stage, you'll want to turn down the heat to cook up your next batch.
Keep your pancakes toasty by placing them in a warmed oven until you've finished all the cooking and they're ready to be served (alternatively, if formality's not an issue, eat those pancakes as they come out of the pan -- they really do taste best that way). Serve with lemon curd (or maple syrup if your prefer) and fresh blueberries.
JEN'S FREEZER DIRECTIONS: You can make these pancakes ahead of time and freeze them. I freeze them in a labelled gallon freezer bag, separated by wax paper so they don't stick together.
TO SERVE: Thaw or warm up in the microwave or toast in the toaster. These pancakes are delicious when they are a little crispy and toasty, and they make they house wonderful.
Source: http://www.digsmagazine.com/
Internet Address: http://www.digsmagazine.com/nourish/nourish_gingerbreadpancakes.htm
Yield: 9 pancakes
Serving Ideas : Serve with topped with whipped cream and maple syrup.
JEN'S NOTES: These were really good, perfect for Christmas time, but you have to be careful if you use melted butter - it gets solid when it hits the other wet ingredients because they are still cold. So maybe use cooking oil instead, or maybe wait to add the melted butter with the dry ingredients.
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