- Combine cream and milk in large mixing bowl.
- Stir in sugar, dissolving as much as possible.
- Stir in vanilla. For best taste, add vanilla until mixture tastes right, then add a bit more.
- Put mixture in ice cream maker, following manufacturer’s instructions.
Flourless Chocolate Cookies
aka, “Crinkle Cookies”. These are great to make with the egg whites left over from my brownie recipe, and if you have GF person in your house they’ll almost make up for not being able to have tea actual brownies. Almost.
- 1 1/2 c powdered sugar
- 1/3 c unsweetened cocoa powder
- 1 pinch salt
- 2 egg whites
- 1 tsp vanilla extract
- Preheat oven to 355° F
- Line cookie sheet with parchment
- In a large bowl, whisk dry ingredients together
- Add egg whites and vanilla extract, whisking until fully blended. Dough should be thick but moist (like a very thick cake batter)
- Place spoonfuls of dough on prepared cookie sheet, leaving space for cookies to spread
- Bake for 12-14 minutes, until tops are glossy and cracked.
- Let cool for 5 minutes on sheet, then transfer to cooling rack (I have found this is easiest if I leave the cookies on the parchment, then remove the paper when the cookies are completely cool)
[Placeholder text because this isn’t a real post; I’m just getting the recipe up quick and dirty.]
- 1 package Ore-Ida Tater Tots or Coins, frozen
- 8 eggs
- 1/2 cup milk
- 1/2 tsp paprika (or more, if you like)
- 1/2 tsp Old Bay spice blend (or more, if you like)
- 1 cup shredded cheddar (or more, if you like)
- meat Optional. Bacon, ham, and sausage are all really good in this.
- veggies Optional, whatever kind you like.
- Preheat oven to 350°.
- Place frozen tots in 9x13 pan.
- Beat together eggs, milk, and spices.
- Stir in cheese and any meat or veggies.
- Pour egg mixture over frozen tots.
- Bake in 350° oven for 35-40 minutes, until cheese is melted, tots are browned, and egg is solidified.
Note: this was originally intended to be posted last week, but there was a bit of an issue with images. All fixed now and everything should be getting back on schedule! Apologies for the low quality cell phone pics — I completely forgot to get photos until we were at the party.
I had big party plans this weekend, then about mid-week started getting kicked in the head by social anxiety about said parties. So I cancelled out on one (I’ll get there someday, C!) but decided to just pop my head in at the other, largely because I’d offered to bring something and the hostess had requested a non-cake dessert: “You like to bake — bake something for dessert. But not cake. I’m baking a cake.” I like these kinds of parameters — guidelines are good. And also the cake was delicious. But ANYHOW, I decided I’d always wanted to make a flag tart thing, and this was the perfect opportunity. And I promised myself I could just drop off the tart and the kids and Kit and go home if I felt overwhelmed.
I perused Pinterest for a shortbread crust, grabbed some cream cheese for cream cheese topping, and picked up blueberries and strawberries to top it all off. I had intended to bake the crust Friday night, but then I ate too much Chinese food and laid on the couch like a lump instead. And then I didn’t get up early enough to bake it before the town parade. So I was down to crunch time when we got home and I discovered I was out of regular flour. Um. Oops.
I really didn’t have time to find a store open on the holiday, so I decided to wing it with the GF supplies I had on hand. And thus, the Gluten Freedom Tart was born. (Also, I ended up staying for the whole party because it was all awesome people I already knew, so that was nice.)
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 2/3 cup coconut flour
- 2/3 cup oat flour*
- 2/3 cup brown rice flour
- 1 cup whipping cream
- 1/4 cup granulated sugar
- 1 Tbsp vanilla extract
- 1 pkg cream cheese (softened)
- 1 cup blueberries
- 1 pint strawberries (halved)
- Preheat oven to 350°.
- Line a jelly roll pan with parchment paper
- Combine butter, powdered sugar, and flours in mixer (will be slightly softer/doughier than shortbread typically is).
- Spread dough on lined jelly roll pan to a thickness of about 1/4". (Dough may not be enough to fill entire pan -- if not, shape into a rectangle in the center of the pan.)
- Bake for 12-15 minutes, until just brown.
- Let crust cool for at least 1 hour (should be room temperature before adding topping).
- Whip cream until it is just beginning to peak.
- Add granulated sugar and vanilla.
- Continue to whip until stiff, being careful not to overwhip.
- Add cream cheese and whip until fully combined.
- Spread cream cheese topping on crust.
- Arrange blueberries and strawberries in flag pattern.
- Serve immediately or refrigerate.