Posts Tagged ‘gluten-free’

Double Chocolate Mocha Bean Cookies (Gluten-Free)

May 16, 2012

When I hear the words bean and dessert, I am also expecting to hear the word vanilla or coffee or cocoa (none of which are real beans, by the way). Of course real legumes appear in desserts, especially peanuts and, in Asian cuisine, azuki beans. But, for the most part, you can be sure of a shocked reaction when you tell people the yummy chocolate cookie they are eating includes mashed black beans.

Besides black beans, these cookies include the more usual dessert “beans.” There is coffee, vanilla and cocoa, and those flavors completely drown out the vegetal flavor of the black beans. The chocolate flavor is so dominant that you would also be hard pressed to guess the sweetener was a small amount of honey.

The texture is rather like cheesecake, or brownies. You could make a pan of brownies with the batter instead of cookies, but I like the pre-portioned aspect of cookies.

My family inhaled these cookies, never once asking (or presumably guessing) the secret ingredient. They have no idea how much fiber, protein and antioxidants they got along with their sugar rush.


Low-Carb Red Pepper, Mushroom and Feta Breakfast Casserole (or how I used up all my extra eggs from Passover)

April 25, 2012

I had some eggs that I had to use up. Well, a whole lot of eggs, actually.

I may have bought a few too many for Passover. Just maybe.

It wasn’t that I didn’t bake enough. And it wasn’t a matter of not eating enough. In fact, maybe I ate too much.

I wanted some way of using up the eggs that didn’t involve yet another cake or cookie or brownie. And no more matzoh brie. I was looking for something low-carb that could be eaten over the course of a few days (or–better yet–frozen for much later consumption).

At first I was going to make the egg muffins from Kalyn’s Kitchen, but then I saw this breakfast casserole on her site. It calls for 18 eggs (just the amount that I had to use up!), plus feta, bell pepper, and mushrooms (all ingredients that I had on hand and that I needed to use up).

According to Kalyn, these egg muffins and casseroles reheat well and can even be frozen. I divided the casserole into eight portions for reheating as needed for a quick breakfast or light supper.


Super Fudgy Brownies (Gluten-Free and Kosher for Passover)

April 19, 2012

Yes, I know. Pesach is over. Back to chometz.

All the same, give these brownies a chance. A crackly thin crust, fudgy interior, intense chocolate flavor–these are stellar brownies that can hold their own against chometz brownies any day.

These are different from the Homemade Passover Brownie Mix brownies in that those brownies have a cocoa flavor (like a boxed mix brownie) with nutty overtones and a certain chewiness, while these have a deep, pure semisweet chocolate flavor and a soft, fudgy texture.


Intense Fudge Nuggets

April 3, 2012

It is amazing what small changes in a recipe can do. This recipe started off as a chocolate-free and not-kosher-for-Passover recipe for croquants from Dorie Greenspan (basically a nut meringue cookie). I replaced the flour in the recipe with cocoa to make a chocolate nut cookie. It was chewy when warm, and crispy when cool, with the same chocolate intensity as my favorite passover chocolate cookies.

I started seeing a lot of flourless fudge cookies recently (including the Pesach issue of Whisk magazine). Like my chocolate croquants, these cookies are mostly sugar, cocoa and egg whites. I noticed that the proportions of this kind of cookie (see the King Arthur version as an example), were only a little different from the chocolate croquants. The difference was the use of powdered sugar instead of granulated and more cocoa in relation to the egg whites and sugar.

As an experiment, I reduced the sugar by 4 Tbl. and increased the cocoa by 2 Tbl. in my recipe. Plus, I replaced the nuts with chocolate chips.  Oh, and I reduced the baking temperature from 400 degrees to 350 degrees. The results? Instead of being crispy and light, the cookies ended up being dense and fudgy.

So light and crispy or dense and fudgy–it is up to you.


Gianduja Macaroons

April 3, 2012

This stared off as a recipe for almond-lemon macaroons at Israeli Kitchen. They have morphed into hazelnut macaroons, dipped in hazelnut truffle chocolate.

The cookies are chewy, with an amazingly intense hazelnut flavor. If you like Nutella (pasta gianduja), you will love these macaroons.


Helga’s Cake (Gluten Free Kosher for Passover Pecan Torte with Chocolate Frosting)

April 3, 2012

Okay, ignore the lazy piping on top of the cake. Here is what you need to focus on: the chocolate frosting is luscious, easy to make and kosher for Passover. It is worth making for any cake, but pairs especially well with the original pecan layers.

This is Helga’s cake, Gesine Bullock Prado’s mother’s famous pecan torte. The last time I made it, I doubled the recipe, and this time I cut the recipe in half. The full recipe makes three 9″ layers. Cut in half, it makes one cute 6″ cake. You could also make the full recipe and make two 6″ cakes–one for now and another to freeze for the end of Yom Tov. Using small foil tins works perfectly, so no need to buy special cake pans.


Gluten-Free Peanut Butter Chip Cookies

February 8, 2012

You won’t believe that these are gluten-free. They taste intensely peanut buttery, but they have a texture very much like regular cookies. A day after baking, they are still a little crispy on the edges and chewy in the middle.

The ingredients list will also surprise you: peanut butter, sugar and egg. No gluten-free flour, no extra butter or oil. There are some tweaks in the form of chocolate chips, coffee powder and vanilla, but the recipe works without them. This recipe has been around forever (well, not really forever, but a really long time–I first saw a version of the recipe about 15 years ago and I doubt it was new then).

When the batter is first mixed together, it looks quite wet and impossible. Not to worry. The starch in the peanut butter absorbs the moisture as the batter sits, and the mixture becomes less sticky.

The next time I make this, I am going to try adding some cocoa powder to turn these cookies into double chocolate chip peanut butter cookies. Another option is using chocolate peanut butter  (or any flavored peanut butter, for that matter).


Happy Birthday, Leon!

October 25, 2011

Three layers of flourless pecan cake, two layers of chocolate mousse, a chocolate  frosting, and praline crunch (Marzipan plaque with “Happy 8oth Birthday Daddy!”). This would be great for Passover (scaled back down, of course!).


Spicy Sweet Roast Kabocha

October 24, 2011

Kabocha . . . ka-bow-chah. A pretty green-skinned orange-fleshed winter squash. Tastes delicious sliced and roasted with warm fall spices and a little brown sugar. The only hard part is slicing the squash–use a sharp knife and be careful! (next time I may roast it whole for 15 minutes to soften it for slicing) The skin is edible–no need to peel.


Pareve Chocolate Caramel Ice Cream

July 29, 2011

Long ago and far away, I tasted a delicious pareve chocolate ice cream. This “ice cream,” or “glace chocolat,” as it was called, was intensely chocolate like the best flourless chocolate cake or mousse. The recipe for the “glace”/”ice cream” base couldn’t have been simpler: eggs, sugar, oil, plus flavoring (chocolate, of course, for the glace chocolate). No pareve whip, no nut butter, no margarine. And the mixture was whipped light before being frozen, so there was no need for an ice cream maker, either. It was basically a dense frozen mousse, and it was delicious.

Unfortunately, my discovery of this recipe coincided exactly with the emerging realization in the US that raw eggs are unsafe to eat because of salmonella contamination.  So, for many years this recipe lay neglected and unused.

I recently was reading through Bon Appetit and was intrigued by a recipe for chocolate ice cream with caramel swirled in. The picture of the rich ice cream, the description of the texture, and the recipe reminded me of my Glace Chocolat. The Bon Appetit recipe (from Fergus Henderson’s restaurant St. Johns) is described as being “so rich, it doesn’t melt–it just gets truffley.”

So, I decided to dust off my Glace Chocolat and update it.