How To Save a Botched Batch of Grainy Fudge

Girl Cooks World

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April 23, 2019

How To Save a Botched Batch of Grainy Fudge

Bad batches of fudge happen to everybody. At least that’s what I tell myself. I’ve made enough successful batches now that I sometime get a little bit cocky and try to take a shortcut or two. Yeah, never a good idea.

You can probably tell from the photos above that this batch of fudge became one grainy mess. I don’t like wasting calories on mediocre candy. I’m also too cheap to throw a bad batch away. The solution? A fudge do-over.

Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water.

From there, I pretty much re-did the whole cooking process. Here are the basic steps:

Heat the mixture gently to ensure the sugar has melted;
Wash down the sugar crystals on the side of the pan;
Boil to the mixture until it reaches the soft ball stage (without stirring!);
Let cool until the mixture reaches about 110 degrees; and
Beat with a wooden spoon until set.

Aahhhh… doesn’t that look better? Although the color of the fudge slightly darkened, the flavor was unaffected. Unlike the first batch, it was smooth, creamy, and set up just right.

Next time, I’ll try to be more careful. But the opportunity for a second chance? Always a good thing. At least when it comes to candy-making.

Healthy Pumpkin Spice Smoothie

Detox
Drinks

Girl Cooks World

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April 23, 2019

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Want to get into the holiday spirit without compromising your healthy eating habits? Or want to make nutritional amends after a couple too many cookies? Well, this vegan pumpkin spice smoothie might be just the thing.

It’s super easy to make, has all the flavors you crave during the holiday season, and tastes like an indulgent dessert. Stick with these smoothies throughout the holiday season and you might not need to take any drastic measures come January 1st.

Healthy Pumpkin Spice Smoothie

Yield: 1 serving

Ingredients:

1/2 banana (or use a small Hawaiian apple banana)
1/4 cup pumpkin puree
1 cup almond milk
1 cup ice cubes
6-8 dates (can reduce to 3-4 if using the larger Medjool variety)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract

Directions:

Combine ingredients in a blender and process until smooth. Enjoy!

For another great recipe, try my Purple Energy Smoothie!

Gluten-Free Triple Ginger Cookies

Girl Cooks World

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April 23, 2019

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Before I went gluten-free, this Fresh Ginger Cookie recipe from Allrecipes.com was one of my very favorites. I got a lot of requests from friends and family to make these for parties and get-togethers. When I went gluten-free, it was one of the first recipes I tried to convert. After a number of spectacular failures, I put it on the back burner for awhile.

When I was ramping up for the holiday season this year, I decided to give it another go, using one of my favorite sugar cookie recipes as a starting point. Finally, success. This is a cookie for true ginger lovers: it’s got fresh ginger, powdered ginger, and crystallized ginger.

Great alone, of with some honey ice cream or made into a cookie sandwich with some lemon cream filling (yep, those Carr’s ginger lemon creme cookies used to be a favorite of mine). Or if you ever find yourself with leftovers, use some to make a ginger crust for pumpkin cheesecake. Yum.

Gluten-Free Triple Ginger Cookies

Yield: Approximately 3 dozen cookies

Ingredients:

3/4 cup butter
1 cup sugar
One egg
1 teaspoon vanilla
3/4 cup rice flour
3/4 cup sorghum flour
1/2 cup potato starch
1/4 cup sweet rice flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
2 Tablespoons molasses
2 Tablespoons freshly grated ginger (use a microplane zester on frozen, peeled ginger)
1 teaspoon powdered ginger
1/3 cup minced crystallized ginger
coarse, unrefined sugar

Directions:

Using an electric mixer, beat the butter and sugar in a large bowl until light and creamy. Add the egg and vanilla and stir to combined.

Next, add the rice flour, sorghum flour, potato starch, sweet rice flour, baking powder, xanthan gum and salt and stir until all the ingredients are well incorporated. Finally, add the molasses, fresh ginger, powdered ginger and crystallized ginger and mix to distribute evenly. Cover and refrigerate for one hour.

While the dough is chilling, preheat oven to 350 degrees and lightly spray a cookie sheet or line with a Silpat mat or parchment paper.

Sprinkle some of the coarse sugar onto a large plate. Take heaping teaspoons of chilled dough and roll in the sugar. Drop on the prepared baking sheet, about 2 inches apart. Bake for approximately 12 minutes, or until the cookies turn a light golden brown. Remove from oven and let the cookies stand on the baking sheet for a minute or two. Remove to a cooling rack.

Gluten-Free Lemon-Vanilla Sugar Cookie

Girl Cooks World

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April 23, 2019

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A happy accident turned plain lemon cookies into something extra special. My homemade vanilla extract was just about gone and as I was pouring out the last of the liquid, a large reserve of vanilla seeds came along with it, turning these lemon cookies into a lemon-vanilla hybrid. They’re soft and chewy the first day and leftovers, should there be any, will be crunchy the next day.

And I’m not the only one who was smitten with these delicate tea cookies. I was surprised when, on a cookie platter surrounded by chocolate-based varieties, these were the first to go. Totally great for the holidays, but I’ll be sure to add this recipe to my regular cookie rotation as well.

Gluten-Free Lemon-Vanilla Sugar Cookie

Ingredients:

3/4 cup butter
1 cup sugar, plus extra for coating (optional)
One egg
1 teaspoon vanilla extract
seeds scraped from 1/2 vanilla pod
1 teaspoon pure lemon extract
zest from 1 lemon
3/4 cup rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup sweet rice flour (also goes by brand name Mochiko or glutinous rice flour)
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt

Directions:

Cream butter and sugar until well combined. Add egg, vanilla extract, vanilla seeds, lemon extract, lemon zest and mix until smooth. Add the rice flour, sorghum flour, potato starch, sweet rice flour, baking powder, xanthan gum and salt and mix until thoroughly combined. Cover and chill dough for at least one hour.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat baking mat.

Pour a thin layer of sugar onto a large plate or bowl. Roll teaspoon sized pieces of dough in the sugar to coat. Use your hands to press the dough slightly flat.

Bake for 12-15 minutes, or until the edges are a light golden color. Transfer to a wire rack to cool.

Gluten-Free Chocolate Mint Chocolate Chip Cookies

Girl Cooks World

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April 23, 2019

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Gluten-Free Chocolate Mint Chocolate Chip Cookies

This recipe is the happy end result from a total baking failure. It was Thursday, November 25 2010: Thanksgiving Day. I went against my better judgment and decided to try out a new recipe for pecan pie bars. Big mistake. I ended up with a goopy mess that ended up in the trash.

With only about an hour to make a new dessert, I used a gluten-free adaption of Crisco’s chewy brownie cookie and tossed in some Trader Joe’s mint UFOs. People went wild for those cookies. I don’t blame them, they’re like a soft and chewy version of Girl Scout Thin Mints.

Since Trader Joe’s refuses to expand to Hawaii, making maintaining a decent stock of mint UFOs a difficult task, I’ve altered the recipe to add peppermint extract to the dough and using regular bittersweet chocolate chips. These monotone dark brown cookies aren’t much to look at, but man oh man, do they taste good.

So until those Girl Scouts start making gluten-free Thin Mints, these just might tide you over.

Gluten-Free Chocolate Mint Chocolate Chip Cookies

Ingredients:

1 cup butter at room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup cocoa powder
1 cup rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon peppermint extract
1-1/2 cups bittersweet chocolate chips

Directions:

Preheat oven to 375 degrees and lightly grease a cookie sheet with cooking spray or line with a Silpat mat or parchment paper.

In a large bowl, beat butter and both sugars using an electric mixer until light and fluffy.

Add the eggs and mix until incorporated.

Next, add the cocoa powder, rice flour, sorghum flour, potato starch, baking soda, xanthan gum and salt and mix until well blended.

Finally, stir in the peppermint extract and chocolate chips.

Drop heaping teaspoons of cookie dough onto the prepared baking sheet approximately 2-inches apart. Bake for about 10-12 minutes. Remove from oven and let stand for a minute or two. Remove to a wire rack to cool.

Gluten-Free Blueberry and Cream Cheese Scones

Recipes

Girl Cooks World

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April 23, 2019

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Gluten-Free Blueberry and Cream Cheese Scones

If you’re not of the gluten-free persuasion and you happen to visit Honolulu, the blueberry scones at Diamond Head bakery are pretty killer. They’re bursting with plump blueberries and are filled with a big, creamy blob of cream cheese. Anybody who brings them into work becomes the most popular person in the office… at least for a day or two.

Not wanting to miss out on the fun, I decided it was high time to create my own gluten-free version. They’re little lighter than your typical American super dense scone, with a hint of sweetness. And they’re quite the show-stopper, if I do say so myself. I actually gasped when I took these out of the oven. Try out these babies when you’ve got a crowd to wow.

Gluten-Free Blueberry and Cream Cheese Scones

1 cup plus 3 Tablespoons rice flour
1/2 cup sorghum flour
1/2 cup potato starch
3 Tablespoons sugar, plus extra for dusting
1 Tablespoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
5 Tablespoons butter, cut into small pieces
1/2 cup milk
2 eggs, lightly beaten
1/2 cup fresh blueberries
4 ounces cream cheese, partially frozen and cut into small pieces.

Preheat oven to 425 degrees. Line heavy baking sheet with parchment paper or a Silpat baking mat.

Combine the rice flour, sorghum flour, potato starch, sugar, baking powder, xanthan gum and salt in a large bowl. Cut in the butter. Add the eggs and milk and mix until thoroughly combined. Carefully fold in the blueberries and cream cheese pieces.

Use lightly floured hands and a lightly floured surface to pat out the dough into a large rectangle. Use a knife to cut into triangles.

Place dough on prepared baking sheet and sprinkle with sugar. Turn the oven temperature down to 375 and bake until golden and cooked through.

Makes 8-10 scones.

Christmas Smooth and Melty Mint Toffee

Dessert

Girl Cooks World

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April 23, 2019

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Is anybody else totally smitten with these Guittard Smooth and Melty Mint Nonpareil chips? They were one of those total impulse buys at the supermarket. I spotted them at one of those baking displays at Safeway and immediately knew they’d be coming home with me. My biggest regret? Not buying more than one bag.

Just like their name implies, the chips are nice and smooth with a delicate mint taste. And since they’re so pretty, I wanted to use them in a recipe where they got to show off their good looks. I settled on a chocolate covered toffee with the mint chips sprinkled on top.

You end up with crunchy, chocolate covered toffee with just the right amount of mint flavor. It’s almost too pretty to eat. Almost.

Christmas Smooth and Melty Mint Toffee

Ingredients:

* 2 tablespoons water
* 1/2 cup (1 stick, 8 Tablespoons) butter, cut into 8 pieces
* 1/8 teaspoon salt
* 1 cup sugar
* 1/4 cup lightly packed light brown sugar
* 1/4 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1 cup bittersweet or semisweet chocolate chips (or 6 ounces chopped)
* 1 cup Guittard Christmas Smooth and Melty Mints

Directions:

Lightly oil a baking sheet with an unflavored vegetable oil.

In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Remove from heat and quickly stir in the baking soda and vanilla. Immediately pour the mixture over the prepared baking sheet, in about a 8-inch by 10-inch rectangle. Try to pour the mixture so it forms a relatively even layer. If necessary, gently but quickly spread with a spatula or the back of a spoon.

Sprinkle the chocolate chips evenly over the top and let stand 2 minutes, then use a spatula or the back of a spoon to spread in an even layer. Let cool slightly and then sprinkle the Guittard Smooth and Melty chips over the chocolate and gently press into the chocolate.

Cool completely and break into pieces to serve.

Yetakelt W’et- Spicy Mixed Vegetable Stew

Vegetarian

Girl Cooks World

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April 23, 2019

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Yetakelt W’et- Spicy Mixed Vegetable Stew

From what I’ve seen of Ethiopian cooking, meat dishes and stews are exactly that: meat. While stews in the United States are a one pot affair mixing the veggies and meat together, you’re going to have to make a separate dish if you’d like some Ethiopian veggies with your meal.

For a relatively short ingredient list, this stew packs a whole lot of flavor. That’s mostly due to the complexity of the basic ingredients like nit’ir qibe and berbere. When I was getting ready to cook this I got asked what I was making since it smelled so good. At that point I had only melted the nit’ir qibe!

And even without the meat, this hearty vegetable stew is warming and filling. If you have leftover, unused green beans, potatoes and/or carrots from your Thanksgiving, this would be a creative and unique way to use ‘em up. But be sure to have some ayib (or yogurt or cottage cheese…) on hand to temper the heat. Otherwise, you might want to reduce the berbere by just a bit.

Yetakelt W’et- Spicy Mixed Vegetable Stew

Yield: 4-6 side servings

Ingredients:

1/4 cup nit’ir qibe (or substitute ghee or oil), divided
1 onion, chopped
3 cloves garlic, minced
1 Tablespoon berbere
1 Tablespoon paprika
1/2 pound green beans, ends trimmed and cut into bite-sized pieces
2 carrots, peeled and sliced into thick rounds
1 potato, cut into 3/4-inch cubes
15-ounce can diced tomatoes in their juice
15-ounce can chicken or vegetable broth (approximately 1 3/4 cups)
salt and pepper
chopped cilantro for topping
ayib for topping

Directions:

Heat half of the nit’ir qibe in a large saucepan or French skillet over medium heat. Add the onions and cook until softened. Next, add the remaining nit’ir qibe and the garlic, berbere, paprika and cook, stirring, another 2-3 minutes. Add the green beans, carrots, and potatoes and cook, stirring occasionally for about 10 minutes.

Add the diced tomatoes (and their juice) and the broth and bring to a simmer. Let simmer for about 14 minutes, or until the vegetables are tender. Remove from heat and season with salt and pepper. Top with cilantro and ayib. Serve with injera or your favorite grain.

Ye’abesha Gomen- Ethiopian Collard Greens

Vegetarian

Girl Cooks World

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April 23, 2019

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Ye’abesha Gomen- Ethiopian Collard Greens

Has anybody else totally overdone it over the past couple of days? I know I have had a few too many Turkey Terrific sandwiches (turkey, stuffing, cranberry sauce and lots of mayo) and a far too few workouts. And let’s not get started on all the baked goods…

So when I finally got around to making these collard greens I could feel my body thanking me when I took that first bite. My body is craving vegetables in a major way… and those that are covered in a marshmallow or sugary topping unfortunately don’t count.

And while my body was happy to get some greens, I was happy that this recipe was so quick and easy. One of the best things about collard greens? Unlike most greens, they’re pretty much impossible to overcook and they still have some integrity after a long boiling when most greens would have turned to mush.

These are simply cooked with onions and garlic. The nit’ir qibe provides that extra something-something and Anaheim chile peppers add some heat. And folks, enjoy the healthy recipes while you still can. You should know that the nutritional value of the site may take a temporary nosedive very soon. Consider yourself warned.

Ye’abesha Gomen- Ethiopian Collard Greens

Yield: 4 servings

Ingredients:

1 pound collard greens
1/4 cup nit’ir qibe (can substitute ghee or oil)
1/2 medium onion, chopped
3 Anaheim chile peppers, seeded and chopped
3 cloves garlic, minced
2 cups water
salt and pepper

Directions:

Wash collard greens and remove stems. Cut into thin ribbons, about 1/2 to 3/4-inch wide.

Heat the nit’ir qibe in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion has softened. Next, add the chile peppers and garlic and cook, stirring, until the pepper has softened. Add the collard greens and water. Cover and bring to a simmer. Cook until the collards are your desired level of tenderness. Remove cover and cook until water has mostly evaporated. Season with salt and pepper.