Gluten-Free Lemon-Vanilla Sugar Cookie

Girl Cooks World

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April 23, 2019

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.

Sweet Onion and Corn Cheddar Grits

Girl Cooks World

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April 23, 2019

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Why, oh, why did it take me so long to discover grits? I’ve been a pretty big fan of their Italian cousin, polenta, for quite some time now, but after the past couple weeks I think I’m actually partial to Southern version. Why? I’m not exactly sure. With smoky bacon, cheddar and shrimp, my last version of grits was pretty destined to be a hit. But even these simple vegetarian grits, with only corn and cheddar as add-ins, are a super tasty and satisfying meal.

Perhaps its the Southern lack of pretention? While most polenta recipes will instruct you to stir for no less than 40 minutes, many Southern recipes seemed to recommend something in the 10-20 minute range. I found the finished dish no worse off, which makes these a totally doable weeknight option.

Sweet Onion and Corn Cheddar Grits

Yield: 4 servings

Ingredients:

* 1 medium onion, preferably a sweet variety
* 1 Tablespoon olive oil
* scraped kernels from 2 ears of fresh, sweet corn
* 2 cups whole milk
* 2 cups water
* salt and pepper
* 1 cup stone ground grits
* 2 Tablespoons butter
* 3/4 cup shredded cheddar cheese
* 1/4 cup chopped fresh green onions or chives

Directions:

Roughly chop the onion and then place in a food processor or Vitamix. Pulse until the onion is chopped/grated very finely. Alternatively, you can grate the onion on a box grater.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until the onion is transparent. Add the corn and cook for another minute or two. Add the milk, water, salt and pepper and bring to a boil over high heat. Whisk in the grits, decrease the heat to the lowest possible setting and cook, stirring, until the liquid has all been absorbed, about 15-20 minutes. Stir in the butter, cheddar cheese and green onions. Taste and adjust salt and pepper if needed. Serve immediately.

Vegan Black-Eyed Pea Coconut Rice Pudding

Girl Cooks World

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April 23, 2019

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Vegan Black-Eyed Pea Coconut Rice Pudding

Does the idea of black-eyed peas in a dessert kind of weird you out? There were no moon cakes or daifuku mochi (or any other Asian bean desserts) in my youth, so I’ll totally understand if it does. I was finally turned by some Hawaiian shave ice with ice cream and azuki beans. So so good. I always think the tourists who skip the beans at Matsumoto’s or Aoki’s are totally missing out.

This rice pudding gets an Asian makeover with the addition of coconut milk and black-eyed peas. It also uses palm sugar, although you can certainly substitute white or brown sugar. But if you have access to a well-stocked Asian grocery, I’d urge you to seek it out. It has a much richer complexity than your standard table sugar, with notes of butterscotch and caramel. Once you’ve tried this pudding, we recommend you check out this vegan banana chia pudding. It also offers up a unique taste and texture!

Vegan Black-Eyed Pea Coconut Rice Pudding

Yield: 4-6 servings

Ingredients:

8 cups of water, divided
1/2 cup black-eyed peas, rinsed
1/2 cup glutinous/sticky rice, rinsed
2 cans (15 ounces) coconut milk
2/3 cup palm sugar (can substitute white sugar or mix white and brown sugar)
1/2 teaspoon salt
1/4 cup toasted unsweetened coconut (optional)

Directions:

Bring 5 cups of water to a boil in a large saucepan and add the black-eyed peas. Return to a boil and then reduce heat and simmer until the black-eyes peas have softened. Drain and set aside.

Meanwhile, bring the remaining 3 cups of water to a boil in a large saucepan and add the rice. Return to a boil, stirring frequently, and then reduce heat to low and simmer, uncovered, for 15 minutes or until most of the water has been absorbed by the rice or evaporated. Add the coconut milk, sugar, and salt and stir to dissolve. Let simmer away until the mixture begins to thicken.

Stir in the black-eyed peas and stir gently. Continue cooking until the black-eyed peas are heated through and the pudding is at your desired thickness. Ladle into individual bowls and garnish with toasted coconut, if desired.

Southern Sweet Lime Tea

Drinks

Girl Cooks World

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April 23, 2019

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I suppose I should have tried to make and drink a true Southern sweet tea, but I just can’t bring myself to add a whopping 3 cups of sugar to a large pitcher of iced tea. But cut that amount of sugar in half and add a bunch of freshly squeezed lime juice? Count me in.

Since I’m a huge fan of Arnold Palmers (the drink, the man, the clubs), I’m not sure why I never thought to add a citrus other than lemon to my tea. Well my friends, I’m happy to say the lime works. In fact I might even like this version better than iced tea with lemons. And while I kept it somewhat traditional by using sugar in this batch, next time I’ll be using my new favorite sweetener, Stevia. Stevia, a natural and calorie-free sweetener, doesn’t always work as a perfect substitute for sugar, but I love how it tastes in beverages.

This tea will definitely give you a little extra pep in your step. I was drinking this all last weekend and felt like the Energizer Bunny.

Southern Sweet Lime Tea

Yield: 16 servings

Ingredients:

14 cups water, divided
12 black tea bags
1 1/2 cups white sugar
4 limes, juiced, plus extra for garnish, if desired

Directions:

Bring 12 cups of water to a boil in a large pot. Remove from heat and add the tea bags. Let steep for 5 minutes and then remove and discard the tea bags. Let cool slightly.

Combine the sugar with 2 cups of cold water. Add the mixture to the steeped tea.

Add the lime juice and cool to room temperature. Pour into a pitcher and refrigerate until cold.

Slice additional limes, if using, into thin circles.

Serve the tea over ice with a slice or two of fresh lime.

For another soothing, citrusy tea, you may want to try this Lemongrass and Ginger Tea as well.