sailorzeo: (Default)
So, the Milestone bars came out tasty, if a bit wet in the center.  So, I know for next time, bake them another 10 minutes or so.

The lentil crepes were a total disaster, for wrap purposes.  Taste was okay fresh off the griddle, but cooled, they became brittle and didn't taste so great.

Granola bars are in the oven now.  Worst case scenario?  They don't hold together as bars, and I get granola cereal.  So either way, it's a win, I think.  :)
sailorzeo: (Default)
I hope everyone has a lovely day off. We're going to be spending it cleaning and baking for the upcoming week. Matt's got a temporary job, on the same side of town where I work, so we're carpooling again....but his shift starts at 4:30 am, and mine not until 9. So we need some grab-and-go breakfast stuff, and lunch-type stuff, and snack-type stuff. This is what we're making:

Milestone Snack Bars - breakfasty-type stuff

Indian Lentil Crepes - for sandwich wraps

Chewy Granola Bars - snack-type stuff

Made the Milestone bars yesterday, as well as some peanut butter muffins, just for the weekend. I substituted dried cranberries for the raisins, and they taste pretty awesome. Could've stood to bake a little longer, as they're still a little wet in the middle. I think I had that problem the last time I used mesquite flour, too.


Nov. 27th, 2008 08:19 pm
sailorzeo: (busy)
Today's makings:

Sugar cookie dough
Ginger snaps
plain spritz cookies
brisket of beef with onion sauce
ham, egg and cheese tortilla sandwich

The sugar cookies I made last weekend didn't quite turn out the way I'd hoped. The recipe called for superfine brown rice flour, and all I had on hand was regular brown rice flour, so that's what I used. They spread. The recipe described them as "moist and tender." What I got was "flat, dry, and brittle." So, Monday I stopped at Whole Foods and picked up some superfine brown rice flour. $12 for 3 pounds. Ouch. But, it really is a LOT finer than the standard brown rice flour. It's almost like a starch in fineness. I didn't get around to rolling out the dough, though, so that'll probably be Saturday.

The ginger snaps turned out AMAZING. I think I made them a little bigger than I was supposed to, but that's just fine, because this way, the outside is crispy-chewy, and the inside is soft and moist, and the flavor is amazing. I had to hunt down the bitter orange marmalade, but again, Whole Foods had it.

The plain spritz cookies are a little more powdery than the chocolate ones I made last week. I wonder if it's because they're also non-dairy. Maybe if I add the 3 Tbsp of cream cheese that the other ones had, they'd be a little moister. Plus, I had issues with my cookie gun near the end; I couldn't get the one end off to switch plates, and the dough just wasn't wanting to come out of the gun.

Matt and I didn't want to make a turkey for just the two of us, so instead, I got one of the corned beef briskets out of the freezer, and made the brisket with onion sauce. Boiled the meat for three hours, then finished it in a 400-degree oven for half an hour. Browned two tablespoons sugar in one tablespoon butter, then added one large sliced sweet onion. Covered, let sit until onion was soft, stirring occasionally. Then I added 1 Tbsp cornstarch dissolved in water, 1 cup of the broth from boiling the meat, a tablespoon of cider vinegar, and salt to taste. I let that sit and bubble while the meat finished. That onion sauce is wonderful. Matt was eating spoonfuls of it right out of the pan (better than eating globs of cookie dough out of the mixing bowl, which he was doing earlier).

The ham, egg, and smoked gouda tortilla sandwich came about because I realized it was close to two and I hadn't eaten anything yet.


Nov. 22nd, 2008 12:25 pm
sailorzeo: (busy)
I love cookies. Troublesome, given 1) my weight, and 2) my gluten-intolerance. That cuts down my cookie intake by a great deal, since store-bought gf cookies are _expensive,_ and I don't have a lot of time to bake. But today, I felt like baking. Living Without magazine has an article on cookies this month, and has a preview of two of the recipes up on their website ( I've made the dough for the sugar cookies, and it's in the fridge (side note, I was a little startled when a portion of vanilla bean fell out from the bottle of Penzey's Double-Strength Vanilla Extract ( I'm currently making chocolate spritz cookies, from the recipe found here: It's not gf, but I can substitute.

They're good. The flour blend I used was the same as in the sugar cookies (since I'd made the whole recipe, which was 6 cups, and only needed 2.5 for the sugar cookies), and added .5 tsp xanthan gum for binding. I also doubled the vanilla (vanilla I bought in Mexico last year on our cruise, since I used up the Penzey's in the sugar cookies). They're a little dry, but I've come to expect and enjoy the dry texture in gf baked goods. I'll be rolling out the sugar cookies later this afternoon (OMG it's 1 pm already, where did the day GO??), since last week I picked up a rolling cloth and pin cover...and cookie cutters. I picked up a set of 100 at Bed Bath and Beyond last weekend (when I got the spritz cookie press, the rolling cloth and pin cover, and a funnel cake kit). For years, I've just been using the round biscuit cutters to cut cookies and the like. Now I can have SHAPES!! They're open plastic, so no imprinted designs on the cookies, but all for the better, because this way, I can use them on biscuits, too. :-)
sailorzeo: (busy)

I had to make one to make the other...
both are modified slightly from the original recipe due to on-hands and circumstances.

Gluten-Free All-Purpose Flour Mix
1 cup white rice flour
1 Cup sweet rice flour
1/3 cup cornstarch
1/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan gum

Mix well; use in place of AP wheat flour. (I just combined in a big zip bag; 
mixing container and storage container in one! I probably should have sifted, though, now that I think about it)

Andrea's Somewhat-Healthy Bars (originally found here, my commentary in italics)
2 cups oatmeal
1 cup flour
3/4 cup sweetened coconut
1.5 cups dried fruit (I used cranberries)

1/3 cup honey
1 stick butter

2 tbsp warm water
1 tbsp baking soda

1 cup yogurt  (I used low-fat lemon)

Preheat oven to 350°F
Combine first four ingredients
Melt butter and honey together in large bowl, not a 1 cup pyrex measuring cup
Add baking soda to water
Add baking soda mixture to butter mixture

Stand back because the whole mass froths and bubbles over!! 

Add baking soda butter mixture to dry ingredients, mix well

Refrigerate mixture for 30-45-60 minutes while you run to the store because someone ate the last yogurt.

Add yogurt, mix well
Pour into a 9"X14" baking dish.  Or a 9" round cake tin because you can't find your normal baking dish.
Sprinkle top with coconut, and/or chopped nuts if you have them (I don't)
Bake for 30 minutes, check.  Mine still looked a little soft in the center, so I turned off the oven and let it sit in 
there while the oven cooled

So I won't know for sure how they turned out for a while yet, but they certainly look and smell good.

Mmm good

Jul. 29th, 2006 03:50 pm
sailorzeo: (busy)
I made cinnamon swirl bread yesterday/this morning, from scratch, in order to make cinnamon swirl french toast this morning (also from scratch, using Alton Brown's recipe). Both the bread and the resultant toast turned out as hits.

See, the reason I went to the trouble was because Matt was helping Chris and Laura move today. So, we invited Chris, Laura, and Jamie (mutual friend who is ALSO moving!) over for breakfast/lunch after Matt and Chris picked up the van from University Ford. This was also sort of my wedding present to Chris and Laura (the van rental being Matt's). Good, homemade breakfast.

I still have half a loaf of bread and three pieces of toast left over. Have to wrap them all up tightly. Matt and I might have the toast for breakfast tomorrow.

Side note, is it just my stupid firewall, or is the Yahoo! Avatar not showing up on my main page? I followed the directions....

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