I’ve followed Elana’s Pantry for quite some time; admiring her creative use of less-known gluten-free flours like coconut and blanched almond. Fast-forward to last October, when I *won* Elana’s Gluten-Free Almond Flour Cookbook from the wonderful Shirley at Gluten-Free Easily!

I immediately placed an order with Honeyville, one of the many carriers of the unique almond flour Elana uses. Blanched almond flour is much different than conventional almond meal, or almonds ground in a food processor; it is surprisingly fine and light. A triumph, really.

Moments after the almond flour’s arrival, I promptly stirred together the ingredients for Elana’s renowned chocolate chip cookies. It took me about five minutes to mix up the dough. No butter? No eggs? Impossible. Just, impossible.

Elana’s recipes call for agave nectar, which I don’t often have on-hand, so I’ve tested the recipe using alternate sweeteners. These alternatives also offer options for those who aren’t fully satisfied with agave’s seemingly fragile reputation. I’ve provided the size recipe I usually make (half). I am sure I’ll mature, but at this point in my life, I’m unable to leave a plate of these cookies unattended, so only bake what you intend to eat. Trust.

Elana’s Pantry Chocolate Chip Cookies

Original source: Elana’s Pantry
Substitution notes by CinnamonQuill

1 1/4 cups blanched almond flour (no substitutes)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup agave nectar, or honey or maple syrup or rice syrup or brown sugar*
1/4 cup grapeseed oil or canola or melted coconut oil**
1/2 tablespoon vanilla extract
1/4-1/2 cup chocolate chips

Honestly? I combine all ingredients, except the chocolate chips, in a medium bowl. Mix well. Depending on which sweetener you’ve used, dough may be a bit wet. Add desired amount of chocolate chips, and incorporate. Next, refrigerate for 20ish minutes. Preheat oven to 350F. On parchment-lined baking sheet, drop round (generous) tablespoonfuls of dough, spacing 2 inches apart. If dough seems dry and rigid, flatten a bit. If you like ultra chewy cookies, flatten dough into discs before baking.

Bake for 7-9 minutes, until lightly golden (If you like crisper cookies, bake 9-10 minutes.). Let cool on baking sheet for 10-20 minutes, until set.

Yields about 12 2-3″ cookies. Recipe may be doubled. Dough may be stored in refrigerator for 2-3 days, until ready to bake. Store cookies in airtight container, up to a week.

*Sweetener guide:

-Agave nectar makes dough that is very wet, and cookies spread a lot, resulting in soft and chewy cookies. The flavor is mild and slightly floral.
-Honey yields a very good taste and level of sweetness. It is what I use most often.
-Maple syrup adds a slight caramel quality to the taste, and crackles the tops of the cookies a bit.
-Rice syrup works well, though may be considered slightly under-sweet by some. I happen to like under-sweet cookies, but if you don’t, opt for another choice.
-Brown sugar (light or dark) can also be used, though dough will be drier; be sure to flatten cookies prior to baking.
-A combination of the above sweeteners also works well; use what you have!

**Oil:

-Elana calls for grapeseed oil, but again, I often don’t have it in my pantry, so I’ve tried other oils, including canola, and melted coconut, both with good results. I generally use about three tablespoons of canola oil + 1 tablespoon of mild-flavored olive oil.

I love chocolate chip cookies with additional ‘mix-ins’ like dried cherries, chopped ginger, orange extract in place of the vanilla, and walnuts or pecans. What are your favorites? I’m always looking for new ideas…

2009 was a year of much baking, a bit of blogging, and many wonderful interactions with savvy kitchen folk I’ve met through this site.

In the spirit of starting a new year, I thought I’d provide some highlights from the past.

Cinnamon Quill recipes from ‘09:

A few splendid sites born in ‘09 (far from conclusive):

Healthy Tasty Chow (healthy takes on favorite cuisine)
Every Last Cookie (a whole bunch of Martha Stewart cookies)
The Edible Perspective (a food diary with all kinds of recipes)
New Grain Recipes (sophisticated gluten-free fare)
Wheatless and Meatless (and wonderful)
The Healthy Plate (a fun place for food and words)
Gluten Free Betsy (food, products, and news)
Gluten Free Gourmand (fresh and adventurous food)
Gluten Hates Me…(food + life)

Some curiously successful recipes from the blogworld in ‘09*:

One Bite More’s Macaron recipe (see above photo for proof)
Closet Cooking’s Cranberry Sauce w/ Pinot Noir
Dreena Burton’s Festive Chickpea Tart
Nooschi’s Best Guacamole w/ Secret Ingredients
Gluten-Free Easily’s Flourless Pizza Crust (really)
Sippity Sup’s Cheddar Cheese Pancakes
Veggie Belly’s Pea Fritters
Diet, Dessert, n Dogs’ *Raw* Key Lime Pie (you won’t believe it)
Picky Palate’s Garlic and Olive Oil Baked Potato Chips
Hey, That Tastes Good’s Milano Cookies

(*Some recipes require small revisions to make gluten-free, FYI.)

And now, to look ahead; coming soon to The Cinnamon Quill nearest you:

-My obsession with Elana’s Pantry’s chocolate chip cookies (including results of using alternate sweeteners)
-Gluten-free ‘Krispy Kreme’ style donuts that are baked, and dairy-free; including chocolate and cider adaptations.
-Vegan brownies
-More bread variations, including soft pretzels + bagels
-Scones with homemade cinnamon chips
-Many more dairy-free recipes
-One year blog birthday

What recipes are you currently perfecting and/or craving?

All my best peace, love, and cookies for 2010!

Until this past summer, I was on somewhat of a bread hiatus. I’d gone from years of frenzied gluten-free bread-baking to practically forgetting its existence. I was done with dense bricks of off-tasting sponges, especially after one of my “small” loaves clocked in at (over) five pounds. There is nothing light and airy about a five pound loaf of bread. Nothing.

Everything changed when a reader, Laurel, made some very lofty praises about a vegan, gluten-free bread recipe she’d been using. I was hesitant, but moved forward, wanting to provide her feedback, and secretly hoping for some kind of success.



And now, I believe in bread, once again. Is it perfect? No(t quite). In my world, it’s very close. Crusty outside, soft inside (with a bit of spring), totally slice-able, edible for three days on the counter (without crumbling into oblivion), whole-grain, VEGAN, and, well, good.

I’d serve this to guests without thinking twice, apologizing, or offering up lengthy explanations.

Sandwiches are a real entity again. It’s a work in progress, for sure, but I’m finally enjoying the work again.

I’d never thought of an item’s vegan status as an inherent strength, but in this case, it is key. This bread is light, without burden, thanks to the simplicity of ingredients; eggs, butter, and milk can really weigh a loaf down. So I’ve learned.

The ten loaves I’ve made thus far have all turned out reasonably well, though always slightly nuanced depending on the weather and my demeanor (impatience is not a virtue in bread making).

Gluten-Free, Vegan, Buckwheat Bread

Adapted by: CinnamonQuill
Supplied by: Laurel
Originally sourced by: Gluten Free, Soy Free, Vegan

Yield: One 8×4 inch loaf (If doubled: two 8×4 inch loaves, or one 9×5 inch loaf)

*Recipe may be doubled; if doubling, do not double yeast! Use only 1 Tablespoon.

1 Tablespoon yeast (EDIT: I strongly recommend using active dry, because of mixed results with rapid rise.)
1/4 cup sugar (may use less/may instead use honey/brown sugar/agave)
1 1/2 cups + 2 Tablespoons warm water
3/4 cup millet flour
1/4 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup arrowroot flour
1/2 cup potato starch (not potato flour)
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2-1 teaspoon salt
2 Tablespoons olive oil
Extra oil for pan(s)

Preheat oven to lowest setting, or prepare alternate warm area for bread rising. Generously oil an 8×4 bread pan. Or, for a double recipe: two 8×4 bread pans or one 9×5 inch bread pan.

I don’t follow much of a procedure here, so feel free to deviate from my method. In large mixing bowl, combine yeast, water, and sugar; let proof for ten minutes, or until foamy. Add remaining ingredients. Mix with paddle attachment for 2-3 minutes on medium speed. Scrape sides; mix for a minute more, until well combined and elastic-y. It will be like really sticky cake batter.

Spoon into chosen pan(s). Smooth top with fingers or spatula. Cover lightly with damp bread cloth or oiled plastic wrap. Let rise in a warm place for 35ish minutes, until bread has reached an inch above the bread pan edge, or a little more (should increase in size by at least a third, of course, this is a bit relative).

For crispy, brown crust: preheat oven to 450F, bake bread for 10-15 minutes, then lower heat to 375F. If you like a less crusty outside, initially preheat oven to 400F, bake bread for 10-15 minutes, then lower to 375F for the remainder of the baking time. If you feel that the bread is getting too brown, cover with aluminum foil. I don’t do this, but I am enthralled by crust.

Bake for 45-55 minutes total (This will vary, depending on your oven!). Bread should sound hollow, pull slightly away from edges, and a knife inserted into middle should be nearly clean.

Cool in pan for ten minutes, then remove, using a knife to cut around edge of pan before un-molding. If bread seems soft, set it back into the loaf pan to finish cooling. If it seems surprisingly undercooked, place it back in the pan, and let it cool in the warm oven (turned off).

It really is worth waiting (though almost impossible) for the bread to cool before hacking into it. If you must, at least oil a bread knife before trying to serrate your way through the steaming mass; it will lessen the damage.

Bread keeps 2-3 days on counter; after that, slice and freeze. Reheating in oven, microwave, or toaster will do wonders for dry or frozen bread. Trust, and believe.

-As stated above, this bread is a glorious work in progress. It is a bit too soft to bake free-form, but I think it would work well in a small casserole or large ramekin/souffle dish.

-The original recipe called for teff flour, but I was out at the time, so I used buckwheat. I would think this amount could easily be swapped with amaranth, oat, almond, rice, or other heavy gluten-free flours.

-In this recipe, I’ve found that active dry yeast works slightly better than rapid rise yeast. Either will deliver decent results, but the texture seems slightly better with active dry. The rise time seems to be the same.

-As seen from these photos, my bread probably over-rose a bit, so the air bubbles were slightly out of control. Nothing major, obviously, and the texture was not displeasing in the least; working with yeast always seems a little unpredictable (or is it just me…), but with this recipe, it’s safe to embrace the uncertainty.

Tell me about your current bread situation…Favorite recipes? Add-ins? Flavors? Method? Do share!

Vegans need World Peace cookies, too, you know. Dorie Greenspan’s famed chocolate sables lose the butter here, but don’t sacrifice any richness. Dark cocoa emphasizes seriousness, while bits of coarse sugar and flaky sea salt remind one of diplomatic nuance.

Analogical language aside, I was skeptical about these; chocolate cookies always seem like a good idea, but can easily end up tasteless and gritty. I was gladly proven wrong, and who isn’t, when Dorie is involved.



Since the original recipe uses butter, but not eggs, there wasn’t a lot to convert. I tried replacing the butter with both coconut oil and canola oil; either works well. The coconut oil is ever so slightly richer, but the canola oil is wholly satisfactory. The (coconut/non-dairy) milk content will vary a bit (depending how dry the dough is), but I’ve provided a good starting point below.

Additionally, if you don’t want to wait to chill the dough, feel free to make drop cookies; they are excellent, and require less waiting. And really, what kind of world peace requires refrigeration?! Then again, maybe I am just impatient.

The salt is definitely a worthwhile embellishment, as is some coarse sugar, a few scattered chocolate pieces, and even a few pecans or walnuts.

World Peace (Cookies) For Vegans

Adapted from Dorie Greenspan
Veganized by Cinnamon Quill

1/3 cup brown rice flour
1/3 cup buckwheat flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1/3 cup (generous) dark cocoa*
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or 1/4 teaspoon fine salt
1 Tablespoon flaxseed
1/3 cup + 3 Tablespoons canola or (melted) coconut oil
1/3 cup + 2 Tablespoons dark brown sugar**
1 teaspoon vanilla
1/4 cup + 2 Tablespoons coconut milk or other non-dairy milk
3/4 cup chopped dark chocolate (or chocolate chips), divided
Finely chopped walnuts or pecans (optional, to taste)
Flaky sea salt + coarse sugar for cookie tops

(If making drop cookies, preheat oven to 325F.)

Combine flours, cocoa, baking soda, and salt in a bowl.

In another bowl, beat the flaxseed, oil, sugar, and vanilla, until well combined. Melt 1/2 cup of the chocolate, and working quickly, add chocolate and flour mix to liquids, in two parts. Dough will be crumbly. Add coconut milk/non-dairy liquid. Barely mix in remaining 1/4 cup of chocolate pieces (or reserve it and place on top of each cookie, later) and pecans/walnuts, if using (or, save those to place on the tops of cookies, just prior to baking). You should be able to knead the dough a bit to come together in a ball. If it is much too dry, add 2 more tablespoons milk.

If making drop cookies: drop dough by tablespoonfuls onto parchment lined cookie sheet, flatten each slightly. Space them about 2 inches apart on all sides. Bake at 325F for 10-12 minutes.

If baking later: wrap ball of dough in plastic wrap and refrigerate for 20-25 minutes. At that point, take dough out and roll into a link, according to whatever circumference you’d like the cookies. Rewrap in plastic wrap and refrigerate for another 90 minutes, until very firm.

Preheat oven to 325F. Line a baking sheet with parchment paper. Using a very sharp knife, slice cookies into 1/3-1/2 inch thick slices (or thicker/thinner depending on your pref). Arrange on sheet, leaving about an inch of space between cookies. Press chocolate chips and/or pecan/walnut pieces into cookies, if desired. Top with coarse sugar and a few grains of flaky salt. Bake for 12-14 minutes, then let cool on sheet, 1-2 minutes, or until cool enough to transfer to a cooling rack.

*I used this dark cocoa. Or, use a mix of jet black (ultra-dutched) and natural cocoa, which also works well.

**These cookies are slightly under-sweet; if you prefer a sweeter cookie, add 2 more tablespoons of dark brown sugar.

What is your take on World Peace (cookies)?

Like many, reading Julie & Julia left me with a sudden urgency to take on some of Child’s most renowned creations. Though I don’t remember ever having boeuf bourguignon specifically, I do remember dinners of its cousin, coq au vin, and slightly more generic renditions of beef burgundy. And again, like countless others, I recall the burnt orange floral motif covering my mom’s 1961 copy of The Art of French Cooking, and the way she constantly referred to its crumpled pages.

Though I don’t own the cookbook (le sigh), it’s quite easy to come by a lot of Julia’s recipes these days, and I have many sites to credit for schooling me.

One major issue I had to tackle was the tiny, little, detail that I don’t eat meat, so making a beef centered meal obviously required some revisions. I strayed far from tofu or TVP, wanting to create a dish as complex and organic as the original; a dish brimming with real food, if you will. One of my favorite vegetarian stews comes from Veganomicon, which does use TVP, but also uses lentils alongside kidney beans; the result is a strangely robust cholent. I borrowed part of their idea, and added walnuts (for fat and texture) and dates (for sweetness).

I studied up on the fat content of Julia’s original dish, and since I didn’t want my adaptation to skimp on flavor or richness, I tried to add as much fat as I could consciously allow.

At first, I found it curious that Julie and Julia praise this dish as one to serve company; I wouldn’t exactly call it aesthetically pleasing, but then again, the very scent of its slow-cooking will bring strangers to your door, wondering what it is and when they might have a taste. Plus, it reheats like an absolute charm. Obviously, I defeated my own objection.

If you are wary of this combination of ingredients, I encourage you to alter it (and then tell me, of course). Here, the dates melt into the sauce, leaving a most pleasant underpinning of intricate sweetness. The walnuts, softened considerably thanks to the soaking, add a slight and occasional chew.

While I tried to replicate the steps of the original as best as possible, make this your own. I’ve come to believe the key to this dish belongs to the method, order of operations, and initial quality of the ingredients. Other than that, have at it! The sauce will fully encompass the tastes of your choosing.

Boeuf Bourguignon, sans boeuf

(Beef Bean Stew in Red Wine, with Bacon Dates, Onions and Mushrooms)

Derived from Julia Child
Vegetarianized by CinnamonQuill

In place of bacon lardons:
4 oz whole, pitted dates (about 3/4 cup)
1-2 teaspoons smoked paprika
1/4 teaspoon pepper
1 Tablespoon kosher salt
1 Tablespoon minced onion (dried or fresh)
1 teaspoon ground rosemary
1 teaspoon balsamic vinegar
Hot water

Slice each date lengthwise into four pieces, then crosswise into four pieces. Combine spices + vinegar in bowl, add dates, and fill bowl with hot water. Let soak 1-2 hours.

In place of the beef:
1 cup walnuts, soaked in hot water for 2+ hours, then drained
2 cups cooked brown or French lentils (cook with bay leaves for extra flavor)
1 15 oz can dark red kidney beans, drained and rinsed (or make them from scratch, if you are awesome)

Remaining ingredients:
Olive oil
Butter (I used clarified butter)
1 1/4 cups sliced carrots
1 small onion, thinly sliced
1 red onion, thinly sliced
2-3 cups red wine
2-3 cups vegetable broth (I used 1 1/2 of these Rapunzel bouillon cubes)
1 Tablespoon tomato paste
2 whole cloves garlic
2 minced cloves garlic
3 bay leaves
1 teaspoon dried thyme (fresh would be great)
2 Tablespoons flour (I used 1 Tablespoon corn flour + 1 Tablespoon potato flour)
1 teaspoon ground rosemary
Fresh parsley and/or thyme for garnish

For the onions + mushrooms:
30ish small white onions (enough to fill up your skillet)
1 lb small white mushrooms, washed and thoroughly dried
Butter (I used clarified butter)
Olive Oil
Brown Sugar
Red Wine
Tamari or Bragg’s amino acids
Dark brown sugar

Preheat oven to 325F.

Drain date pieces, reserving the liquid. Heat 1 tablespoon of olive oil + 1 tablespoon of butter in skillet; add drained date pieces and saute about 5 minutes, careful not to allow them to burn. Transfer to a dutch oven.

Heat 1 tablespoon olive oil + 1 tablespoon butter in skillet, add kidney beans + lentils until they get slightly browned. Add corn + potato flour, and stir, until beans are well coated. Transfer bean mixture to dutch oven with date pieces.

Heat 1 tablespoon butter in skillet, add vegetables (carrots, onions) + walnuts. Add 1 tablespoon of brown sugar + 1/2 tablespoon tamari/Bragg’s and cook over medium, until onions have begun to caramelize, about 8-10 minutes. Transfer mixture to dutch oven.

Stir 2 cups of red wine + 2 cups of vegetable broth + reserved date marinade into dutch oven. Make sure mixture is thoroughly covered with liquid; if not, add more wine/broth. Add tomato paste, minced garlic, whole garlic, thyme, bay leaves, and rosemary.

Place dutch oven, uncovered, in lower half of oven, and bake for one hour. After one hour, stir stew; if liquid is not covering mixture, add more wine/broth. Taste kidney beans; make sure they are not getting dried out from lack of liquid. Cover and return dutch oven to bake for another hour. (And, if you are anything like me, feel free to obsessively open and close the oven, stir mixture constantly, and exhibit positive anxiety over your pending bourguignon experience.)

Meanwhile, prepare onions + mushrooms according to the original instructions (Links to original cookbooks scans). I did this by taste, essentially, but for the onions, I added brown sugar/tamari as needed to obtain a bit of caramelization and proper ‘browning’. For the mushrooms, I used red wine in place of the broth.

Add mushrooms + onions to stew. Taste several times over, adjusting seasonings as needed. If stew seems dry, add more wine/broth and bring to a simmer. I chose to leave it a bit thick, but you may wish to thin it, depending on how you plan to serve it.

Garnish with parsley/thyme and serve alongside fingerling potatoes, noodles, or rice.

Click here for a printable PDF of the recipe only.

Have you pleasantly endured (or not…) any Julia Child fueled kitchen inspiration lately? Do tell.

Too often bread pudding tastes like bread, plus eggs, rather than a spiced custard carefully suspending pieces of cake-like crusts. I recently began exploring vegan recipes (which forgo eggs), and was curious whether eggless bread pudding could stand up to the lofty definition of good bread pudding.

I was pleasantly surprised, and a few bowlfuls later I was convinced that I’d never again make bread pudding with eggs.




This recipe originally stems from the September issue of Everyday Food, which features a maple syrup sweetened bread pudding. You’ll have to make my version of the recipe your own, as there are many variations depending on the bread you use, in terms of its level of sweetness and its propensity to absorb liquid.

I had half a loaf of this challah on-hand after a recent bread experiment. (I actually followed the recipe, and I suggest you try it. When was the last time you were able to braid gluten-free bread dough?!)

This particular bread pudding is reminiscent of French toast, but can be easily changed to suit your own taste.

Maple-Nut Bread Pudding (without the eggs)

>Inspired by Martha’s Everyday Food (will add original recipe link when it becomes available) with vegan suggestions from this recipe.

*Fills 4-5 small ramekins or larger pan of equivalent volume (6 inch tart pan)

2 1/2 scant cups cubed bread
1ish cup half and half or higher fat non-dairy milk
1/3 cup maple syrup, preferably grade B
1 1/2 Tablespoons arrowroot starch (or corn starch)
1-2 teaspoons cinnamon
1/2 teaspoon vanilla extract (optional)
1-2 Tablespoons butter or substitute (coconut oil/other), melted
1/4+ cup dark brown sugar
1/4-1/3 cup pecans or walnuts
Butter/oil for pan
Turbinado/white sugar for pan

Preheat oven to 325F. Butter or oil chosen pans/ramekins, then dust lightly with turbinado (or white) sugar. Combine milk, maple syrup, arrowroot, cinnamon, and vanilla in a medium bowl, mixing well; make sure the arrowroot dissolves completely. Add cubed bread to mixture and coat evenly. If mixture seems dry, add a bit more milk/syrup. Let stand for 15 minutes, until some of the liquid has been absorbed by the bread. Divide mixture among chosen pans, then distribute walnuts/pecans evenly over the top(s). Pour a bit of the melted butter/oil over each. Finally, sprinkle each with brown sugar; as generously as you please. Place pan(s) on cookie sheet and bake for 25-35 minutes, depending on the sizes/your preference. Let cool five minutes before serving with additional maple syrup.

Kitchen Notes:

-This can be prepared ahead; cover tightly and refrigerate until ready to bake. If mixture seems dry after refrigerating, add more milk/syrup before dividing among pans.

-I topped mine with only a bit of brown sugar, since the challah I used was already quite sweet. If you use a less sweet bread, you may find that you need more than 1/4 cup of brown sugar. Or, add more maple syrup.

-If you are going to use a non-dairy liquid, opt for coconut milk (light also works, and has less coconut flavor), hazelnut milk, or any of the non-dairy milks that have a high fat content, which is key to replacing the richness without the eggs.

Don’t they always? Or, shouldn’t they? This safe-haven of a recipe rescued me after a long-winded day (Ok: week? Month?) of battling mediocre (with a dash of disastrous) baking efforts.

Dainty, elegant, and satisfyingly unfussy, these madeleines boast an unexpected dose of palatable luxury sure to content even the ‘non-GF’ eater. I’ve been making this recipe for nearly a year now, and mercifully happily, I might add. Good for breakfast, tea, or dessert; these lovelies exist to please.

They are impressively un-persnickety, but that might not be initially apparent; after all, any recipe that demands its own mold should be approached with caution, especially when said delicacy was once the fare of royalty. The formula presented here is an enticing marriage of tradition and deviation, and eagerly awaits your further personal alterations.

For instance, with great enthusiasm I picked up a bottle of orange flower water (the key ingredient in -authentic- madeleines), but quickly learned, yielding to my own taste, that the whole orange flower water aura is best left at a perfume counter. I instead opt for the flavors and scents of vanilla, almond, orange oil, or some combination of such. Next, 101 Cookbooks introduced me to dusting the scalloped tops with confectioners sugar, which I promptly adulterated by completely blizzarding the madeleines with a white-out worthy snow of confectioners’ sugar + cinnamon (Perhaps a little powdered-donut inspiration going on?). Do as you wish; this recipe greets you with open arms.

Madeleines

–Gratefully inspired by and adapted from this recipe.
*Makes 2-3 dozen, depending on the size of your pan/how you fill them.

3 Tablespoons corn starch
3 Tablespoons tapioca starch
3 Tablespoons sorghum flour
6 Tablespoons hazelnut flour/meal
4 eggs
1/2 cup + 2 Tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan or guar gum
8 Tablespoons +3 Tablespoons butter
1 1/2 teaspoons orange water, vanilla, almond, orange flavor/zest, or lemon flavor/zest
1-2 Tablespoons melted butter (for buttering pan)
Extra tapioca/corn starch, and sugar for pans
Confectioners’ sugar + cinnamon for dusting tops (optional)

Preheat oven to 425F. Liberally brush some of the melted butter over entire madeleine pan. Dust lightly with a mixture of sugar/tapioca (or corn) starch. This ensures a nice ‘sugar crust’, not to mention easy pan removal.

Melt the 8 + 3 tablespoons butter using your desired method (or brown the butter, if you like), then set aside to cool slightly. In the bowl of a mixer, beat the eggs for 3 minutes, until thick. Add the 1/2 cup + 2 tablespoons sugar and beat for 3-4 minutes, until thick and mousse-esque.

Stop the mixer and measure dry ingredients right into bowl. Gently incorporate them, then pour the butter and flavoring over the mix. Fold to combine. Let stand for 10 minutes.

Divide batter into molds, using a spoon or ice cream scoop. I usually fill molds 2/3 full, but there is some variation, so you may wish to designate your first tray as a test.

I put the madeleine pan directly on the oven rack (no cookie sheet under it) and bake for 8-12 minutes, until puffed, and golden. They spring back when poked gently.

Everyone seems to have their own belief about removing them from the molds, but I’ve found it easiest to place the madeleine pan on a rack, let stand 1-2 minutes, then, using a small spoon, unmold them gingerly, and leave them in the pan for 10 minutes until removing to cool completely. Try this with a few, and let a few cool 10 minutes before unmolding; see which you prefer. Also; I’m not sure if this process is any different in a silicone pan, as I’ve never used one.

Once successfully unmolded (and slightly cooled), dust the tops (or bottoms) with powdered sugar and/or cinnamon, if desired. It is really, quite good.

Batter may be covered and refrigerated for up to 3 days. When baking batter after refrigeration, lower oven temperature to 400F. Madeleines keep best covered tightly at room temperature, for one day, and, after that, refrigerated, for up to two days.

Kitchen Notes:

–Though I’ve done it, I generally skimp on the browned butter technique; the hazelnuts already contribute a generous roasted caramel flavor, and there was that one time I really browned the butter, as in, uh, blackened it. So I’m just rain-checking it, for now.

–Call it a blunder, but when making these, I have always used the paddle attachment on my mixer rather than the whisk. Next time I must remember to actually use the whisk.

–I’ve used turbinado sugar to dust the pans, and, while it kind of disrupts the scalloped shape, it leaves a nice crackly crust.

–Like the cinnamon rolls, I’ve been making this recipe too long without major divergence; time to try adding blueberries, a cream filling, gingerbread flavors, dusting with cocoa, or…? Please, tell me what else I might try.

I like graham cracker crusts a lot; when I make graham crackers, however, they tend to get eaten, rather than turned into a crust. Plus, for those of us who depend on making our own graham crackers, it means an entire day devoted to making the crackers, crumbling them up, then fashioning them into a crust. So I decided to take my favorite recipe for graham crackers, change the preparation method a bit, and turn it into tart dough/pie crust. You might be surprised to find that the molasses kissed dough compliments a whole host of fillings, not just the classic array of ‘cream’ pies.




Thus far, I’ve used this dough for countless graham crackers, lemon custard pie, Bakewell tart (more on my love for that, coming soon), pecan pie, and coconut cream pie. It would also make an appealing cheesecake crust, and would favorably accompany a host of fruit. Right now, I am especially eager to try some sort of chocolate combination, and am debating between Smitten’s S’more Pie, and Dorie’s Chocolate Tart.



This dough is super for making graham crackers, too. They have a nice crunch, with a warm burst of caramel, and the slightest crumb. Oh, and, did I mention how good they are dipped in chocolate? Last winter, I doubled the molasses content, added a generous amount of fresh ginger, and made gingerbread creatures. This is a dough with options, people.

As usual, this recipe stems from many wonderful sources: I started with Rebecca Reilly’s fabulous recipe for graham crackers, and made a few changes. I then studied up on tart dough over at Smitten Kitchen, who tested out Dorie’s tart dough recipe. Finally, a few tweaks later, crust! Furthermore, if you are not gluten-free, Smitten Kitchen posted a recipe for graham crackers that could probably be turned into tart dough without much trouble! Check it, here.

Graham Cracker Tart Dough

Adapted from Rebecca Reilly by The Cinnamon Quill

Makes two 8-inch crusts, one 10-12 inch crust + a few crackers, OR a few trays of crackers.

• 1 cup Featherlight Flour blend (see below)

• 1 cup finely ground brown rice flour

• 1/4 cup soy or sorghum flour (or millet or quinoa flour)

• 1/2 cup light brown sugar

• 1 teaspoon baking powder

• 3/4 teaspoon xanthan gum

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 7 tablespoons cold, unsalted butter, cut into pieces

• 2-4 tablespoons cold water

• 3 tablespoons honey or agave

• 1-1 1/2 tablespoons molasses

• 1 teaspoon almond or vanilla extract/flavoring

• Extra brown sugar/flour for rolling

• Optional spices: 1 1/2 teaspoons cinnamon, 1/2-1 teaspoon ginger, pinch cloves

In a mixing bowl, combine the dry ingredients. Add the butter and incorporate with a pastry cutter, fork, or your fingertips. Stir in 2 tablespoons of the water, the honey/agave, molasses, vanilla, and spices if using. Dough should come together in a ball. If it seems dry, add 1-2 tablespoons more water. Dough should not be sticky, but pliable like play-doh. Cover tightly with plastic wrap and refrigerate for 20-30 minutes.

Spread out a piece of freezer paper (or parchment, or silpat), and have about 1/4 cup of brown sugar/flour mix handy for rolling. Divide the dough into two pieces, or 2/3 and 1/3 if you are using a larger pan.

Spray chosen pan(s) lightly with oil. If you are making all crackers, line a baking sheet with parchment.

Roll out dough to 1/8 inch thickness*, to size of your chosen pan(s). Place dough carefully into pans (either use a scraper to pick it up, or flip the entire thing into the pan, using the paper). If you are not making a ‘no-bake’ pie, I don’t suggest a decorative pinched edge as I’ve found it to burn during the second round of baking (Yes, even when using my beloved pie crust cover.). Trim the excess so it is tight with the edge of the pan. Pierce crust evenly with fork.

Roll out the leftover dough (or all of it) for graham crackers. Roll to 1/8 inch thick, then cut into shapes using a knife or shaped cutters. Pierce pieces with a fork. Place on parchment lined baking sheet and bake for 12-15 minutes at 350F. Crackers will ‘crisp’ as they cool.

Back to the pie/tarts; here is where the Smitten genius comes into play: freeze the crust(s) for at least 30 minutes.

When ready to bake, preheat oven to 350F. Now, a note about oven temps, if you feel like everything cooks (and burns) very quickly in your oven, lower it to 325F. You may end up baking the crust(s) longer, but better that than a wronged crust. After dough has frozen, butter a pan-sized piece of aluminum foil, then press it tightly against the frozen crust. Place pan(s) on a cookie sheet and bake. After 20-25 minutes, remove foil. If crust has ‘puffed’ in any places, press it down gently. If you want a par-baked crust, stop here, and let crust(s) cool completely before proceeding with your filling recipe. For fully-cooked crust, return crust(s) to oven and bake 8-10 minutes more. Crust will still be soft, but should be a slightly darker shade than it was prior to baking. Let crust cool completely; as it cools, it will ‘crisp’.

Once crust has cooled completely, I’ve been able to remove it, even from a pie tin. I used a knife to cut through any edge pieces that are stuck, then lifted the crust out. Try it, if desired. I’ve also had success using a springform pan, pressing the dough about a third of the way up the sides. It is a good alternative if you don’t have a tart pan.

*Notes:

• Flour Mix
  (Derived from Bette Hagman’s Featherlight Flour Mix)
  1 cup brown rice flour (I suggest against using white)
  1 cup corn starch
  1 cup tapioca starch
  3 tablespoons potato flour (not starch)
• While I use the Featherlight Flour Mix variation above, an alternate GF flour mix will probably work just as well.
• I generally shy far away from using soy flour, but here I think it adds a nice ‘graham’ flavor. I’ve used sorghum in its place, with no complaints.
• Oat flour may be nice in place of the quinoa/soy flour.
• If you would like a thicker crust, roll the dough to 1/4 inch thickness. It may take longer to bake, and ‘puff’ a bit more during baking, but the adjustment is worth it if you prefer a thicker crust.
• For more photos featuring this crust, check out my set on FlickR.

Which graham-cracker-encrusted desserts do you fancy?

…

Back when I published my inaugural blog post, I posted a photo of cinnamon rolls I’d adapted from a Cook’s Illustrated recipe. However, posting a photo without a recipe didn’t sit well with a few eager bakers who promptly called me out on my faux pas. I am glad they did.

I’ve been making these cinnamon rolls for a year and half now. They haven’t let me down yet, despite my oft last-minute substitutions and tweaks. There are a few major pluses going for these; they don’t have any eggs or yeast, they can be rolled out sans tears, and they are surprisingly quick to put together. Cinnamon roll satisfaction in about 40 minutes. Not bad, hm?

This is my first step-by-step-ish post, and unfortunately the lighting in my kitchen is exceedingly poor; hopefully you’ll get the general idea of the process though.

Cinnamon Rolls

Adapted from Cook’s Illustrated ‘Quick Cinnamon Buns’ by Cinnamon Quill

Filling:
3/4 cup packed dark-brown sugar
1/4 cup sugar or raw sugar
2 teaspoons cinnamon (or more…)
pinch salt
1 tablespoon butter, melted

Dough:
2 1/2 cups + 1 tablespoon flour mix (see below)
1/4 cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon pectin (optimal, but optional)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons sugar
5 tablespoons dry buttermilk powder
1/8 teaspoon vanilla or almond extract (optimal, but optional)
1 1/4 cup milk or water
4 + 2 (=6) tablespoons butter, melted
1/4 cup sugar/flour mix for rolling

Icing:
3 tablespoons cream cheese, room temperature
3+ tablespoons milk/cream
1 1/2 cups confectioner’s sugar

Special equipment: freezer paper, silpat, or parchment for rolling

Preheat oven to 425F. Oil an 8 or 9 inch round cake pan, then sprinkle with granulated sugar to prevent sticking.

In a mixing bowl, combine the flour mix, and other dry ingredients. Next, stir in the extract (if using), and 4 tablespoons of the melted butter (1/4 cup), along with the milk/water. Mix with a wooden spoon, until dough looks shaggy; ‘knead’ the dough a bit with your hands until it comes together in a ball. Let stand for a few minutes, while you make the filing.

Combine the filling ingredients in a small bowl. It will look like wet sand. Taste and adjust cinnamon level, if desired. Set aside.

Back to the dough: turn the dough onto a large piece of parchment/freezer paper, sprinkled with flour/sugar mix for rolling. You don’t need a lot of extra flour/sugar, but a thorough dusting will ensure that the dough won’t stick. If the dough seems super sticky, you may want to ‘cloak’ it with some flour/sugar mix before attempting to roll it out. This is going to depend; attempt to get the dough to the point where it is moist, but not tacky.

Roll the dough into a rectangle that is approximately 9 x 12 inches. Sprinkle some of the flour/sugar mix on top for easy spreading; I use a rolling pin, gently. When the dough is in a rectangle, brush the surface with half of the remaining butter, then distribute the filling mixture evenly over the surface of the dough, leaving a 1/2 inch border on all edges. Press the filling into the surface of the dough, so it will be secure.



To get the dough into a log shape, I start at one side of the paper, then curl the dough together, using the paper to guide the rolling.



This is tricky, but far from impossible. If the dough is sticking to the paper, try a bench scraper. As you curl the dough together, you’ll want to use your hands to press it into a circular shape. It shouldn’t be super delicate, but you’ll need to do all these steps gingerly. Pinch the seam together to seal it along the final turn. Using a sharp knife, cut the dough into 8-10 pieces, depending on the size you’d like. I usually cut off the two end pieces, just to get a straight edge.


Place each piece into the prepared pan, then brush with the remaining melted butter.



Bake for 20-25 minutes, until golden brown and filling is bubbling.



The rolls will look a bit odd when you take them from the oven because the filling will be boiling. Let stand for about 5 minutes, just to settle down. The original instructions suggest flipping the entire lot from the pan, but I’ve found it much easier to remove each roll individually, using a knife to cut each piece free, and spatula to lift it onto a cooling rack. Once upon a time, I did remove them in one piece, but again, there is some variance each time. You be the judge.

To make the icing/glaze, combine the ingredients in a bowl until smooth, and the consistency you’d like, adding additional milk/cream to thin, if desired. Then pour or pipe the glaze over the rolls. Done!

That wasn’t so bad!

Notes:

*Flour Mix
(Derived from Bette Hagman’s Featherlight Flour Mix)
1 cup brown rice flour (I suggest against using white)
1 cup corn starch
1 cup tapioca starch
3 tablespoons potato flour (not starch)

Combine in a bowl; store in a cool, dry place.

—-I have made the dough with milk or water, depending on what I have on hand. Since there is buttermilk powder in the dough, the water suffices, but when I have it, I go ahead and use whole milk or half and half, thinking it must contribute richness. No hard feelings though.
—-I haven’t experimented with making these ahead and refrigerating them prior to baking, but I expect it would work well.
—-I tend to make half the glaze because I don’t like a lot of extra sweetness.
—-Because these have been received so well, I haven’t been too adventurous in terms of changing around the flavors or procedure, but I’m eager to try Pioneer Woman’s cinnamon roll frosting, which has coffee in it. Really!?
—-And what about baking cinnamon rolls in a muffin tin? There is something compelling about anything that comes out of a muffin tin, at least that is how I see the world.
—-Finally, am I the only one who loves raisins in cinnamon rolls? Raisins and pecans? Currants? Now that is starting to sound good. Or, check this apricot, almond and chocolate coffee cake swirl.

But tell me, how do you like cinnamon rolls? With raisins or currants? Anyone?

This just in!

Reader Laurie reported cinnamon roll success! And, she was kind enough to include the phenomenal photo pictured below. She said she may try lowering the oven temperature next time, as she found the outer crust was browning before the centers were completely done. A great tip to keep in mind, as every oven is different. She doesn’t have a blog (yet), but definitely check out her FlickR, where you will be amazed and astounded. Just trust me on that.

(Above photo by Laurie, original here.)

I’m unapologetic in declaring this pie ‘perfect’ since I take no credit for its success, well, except that I followed the experts’ directions. I guess I have only ever had sour cherry pie, though I’m not sure why. I think a sweet/sour cherry combination would be excellent as well. Last year I used such a mix to make cherry jam, and was impressed with the alternating bits of sweetness, and small bursts of tartness. Here, though, I used sweet cherries, and was thoroughly pleased.

The crust is derived from the Better Batter site, using a flour mix derived from one I found at the Better Batter blog. The tender crust holds the Sweet Cherry Pie filling from Smitten Kitchen. The lattice top is thanks to this super-helpful tutorial. Really, I couldn’t have done it without the step-by-step directions.

I used fewer cherries than Smitten called for, and altered the ratios somewhat accordingly (well, kinda). Since you end up leaving the majority of the liquid in the bowl anyway, I wouldn’t hesitate to use all 2 1/2 pounds of cherries, especially if you have a deep-dish pie plate. As you can see from my photos, the pie -could- have used more filling, but it definitely didn’t hold that against me. Use what you have, which also happens to be my new pantry motto.

Pie Crust:
Derived from Better Batter
(Adapted ever so slightly by Cinnamon Quill)

2 1/2 cups Flour Mix (See below)
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
9 tablespoons butter, cold
1 egg yolk
2 tsp cider vinegar
1/2 cup ice cold water
Sugar + extra Flour Mix for rolling

Combine flour mix, sugar, salt, and baking powder in a bowl. Cut in butter until pea sized pieces appear. Combine the remaining liquid ingredients and add to mixing bowl. Knead until dough forms ball. Cover well (I like to use a dish towel) and refrigerate 15 minutes (or overnight, like me). Then, get to work on the filling.

Filling:
From Smitten Kitchen
(Ratios hacked up by Cinnamon Quill)

3ish cups pitted sweet cherries
3ish tablespoons cornstarch
3/4 cup white sugar
1/8 teaspoon salt
1/8 teaspoon almond flavoring
1/4ish cup fresh lemon juice
2 tablespoons butter, cut into slivers

Preheat oven to 400 F.

In a mixing bowl, stir together all ingredients, except the butter. Let stand for about 15 minutes.

Roll out half the pie dough and place in an 8 or 9 inch pan, trimming the ends, leaving 1/2-1 inch overhang. (Definitely roll the dough out on parchment or freezer paper, using 1/4ish cup of sugar/flour mix, as needed, to prevent sticking.) Dot the crust with half of the reserved butter slivers. Then, using a spoon, transfer the filling to the crust, leaving most of the liquid behind (there will be about 1/3 cup left in the bowl). Arrange the remaining butter slivers over the filling.

Next, get to work on the lattice top, if you so desire (which you do, I’m sure). I could explain it, but this tutorial does a far superior job. You can use fewer strips than suggested. I did. After the lattice is in place and on the verge of gorgeousness, brush with beaten egg and sprinkle with coarse sugar.

Bake for 25 minutes, then lower the temperature to 350F and bake for 15-30 minutes. You will need to watch how brown it is getting and whether the filling is set.

Let pie stand until completely cool, for best results. Then hire the finest pie slicer you know, and enjoy.

*Notes:

-Flour Mix:
Adapted from this.
2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tablespoons potato flour
2 tablespoons pectin
1 scant tablespoon xanthan gum

This time of year, there are so many pies and fruit filled desserts to make…Ideas?

I’m always looking for recipes that put to use the varying amounts of ingredients I’m left with after a few days of planned meals. Amazingly, I had (essentially) everything for this rice gratin, but modified the volume a bit to suit the quantities I had on hand. For the rice base, I chose short grain brown rice, which is easily my favorite rice, ever. I think it stands up well to the various flavors and textures present in this tart.


Next time, I can see adding some sun-dried tomatoes, or using sharper olives to brighten up the flavor. In the future, I plan to divide the gratin into two 4-inch spring-form pans, slice it into wedges, and bring it to our next picnic. It pairs perfectly with artisan crackers and a small salad.




Summer Rice Gratin
Adapted from 101 Cookbooks by The Cinnamon Quill

2 cups (cooked) short-grain brown rice, cooled to room temperature*
1/2-1 cup fresh spinach, chopped into ribbons
3-4 oz Cream cheese, crescenza, or feta, cubed (or tofu, crumbled, as in the original recipe)
1 tablespoon olive oil
10 black olives, chopped
1/3-1/2 cup chopped cashews (or pine nuts)
1/3-1/2 cup red onion, chopped
2 eggs
1/3-1/2 cup grated Asiago cheese (original recipe: Gruyere, Parmesan, Manchego)
Salt & Pepper

Preheat the oven to 400F. Oil an 8-inch round baking pan (I actually used a straight-edged cake pan).

In a mixing bowl, stir together the rice, spinach, cream cheese, and olive oil. Reserve small amounts of the olives, cashews, and red onion for garnish, and add the remainder to the mixing bowl, stirring to combine. Make a small well in the rice mixture and add the eggs. Beat lightly, then blend with the rest of the mixture. Finally, add half of your chosen amount of grated cheese, folding to blend thoroughly. Season with salt and pepper (start with ¼ teaspoon of salt). Pack into baking pan, then cover top with remaining grated cheese. Bake for approximately 25-30 minutes, or until set, and slightly golden on top and around edges. Let cool for 5-10 minutes, garnish, then slice into wedges and serve. May be served warm, or room temperature.

*I cooked 1 cup of short-grain brown rice with ½ teaspoon salt.

I see many possibilities with this recipe. I plan to vary it a lot, including a ‘paella gratin’ inspired by the flavors of paella, using saffron rice and roasted tomatoes. Other ideas?

In the June issue of Everyday Food, there is a recipe for baked onion rings, which seemed genius at first thought: Onion rings! Baked!

(Of course, I can’t mention Everyday Food without referring you to The Bitten Word and Angry Chicken, both of whom regularly highlight recipes from the magazine.)

The first time I made these, I followed the directions precisely, using a mixture of cornflakes and GF breadcrumbs. The results were surprisingly impressive, but I knew there was room for improvement. It was challenging to get the crumb mixture to adhere to the rings, and they lacked the ‘puff’ of their deep-fried equivalent. I checked up on some traditional (fried) onion ring recipes and decided to try to thicken the egg batter, and added baking powder. I also cut out the breadcrumbs entirely, as I think the all corn mixture imparts a better flavor.

Above: Onion rings, prior to baking.

The recipe seems quite accommodating; I’ve made it a few times now with several variations and it’s always turned out well. If you don’t want to use corn flour, I am sure you could substitute regular flour, as is called for in the original recipe.

Onion Rings, Baked!
Adapted from Everyday Food by The Cinnamon Quill

1 good-sized sweet onion (I used Vidalia)
1 cup crushed cornflakes
3 tablespoons corn flour (not cornmeal)
1 egg
Very scant 1/2 cup buttermilk
3 additional tablespoons corn flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon cayenne (optional)
sea salt and ground pepper
2 tablespoons olive oil

Special equipment: 1 heavy duty baking sheet

Preheat oven to 450F.

Cut onion into slices, then break into rings.

In a medium bowl, combine cornflakes and 3 tablespoons corn flour (may add a bit of salt as well).

In another medium bowl, beat together the egg and buttermilk. Whisk in the additional 3 tablespoons corn flour, cornstarch, baking powder and cayenne (if using). Add salt and pepper to taste. Let stand for a few minutes to thicken.

Next, dip the onion rings into the egg mixture and transfer (using a fork or small tongs) to the cornflake mixture, coating each ring evenly with breading. Set aside on a piece of wax paper.

Pour olive oil onto baking sheet, then place in preheated oven for 2 minutes. Watch the oil carefully because it can start to bubble. Carefully remove the pan and, using a brush or by tilting the pan, evenly coat pan surface with the olive oil. Again, be very careful as the oil is super hot.

Immediately place onion rings on hot pan and bake for a total of 12-16 minutes. Flip the rings after 6-8 minutes (I used a fork). I’ve found some variation in baking time, so watch them carefully. Remove from oven and transfer to cooling rack, adding more salt if desired.

Notes:
*This makes enough batter and breading for two batches of rings. Batter and breading may be stored overnight in refrigerator.
*I used powdered buttermilk.
*I experimented with putting ¼ teaspoon of baking powder in the cornflake mixture, but didn’t notice a difference.
*Changing the flour in the breading and batter would give the rings an alternate flavor.
*Rather than crushing the cornflakes myself, I totally short-cutted and used these.

A couple of weeks ago I made the famed blueberry mochi cake, which stems from three fabulous sources. It’s a lovely cake, with a mochi-esque chewiness to it, along with a surprisingly rich flavor. It is as if a golden sponge cake was spiked with buttery humidity, resulting in something between a pound cake, and the most wonderful blueberry muffin you’ve ever had. I highly suggest it, and I halved the recipe, with no issues.

Then I got thinking about the cake, and how versatile it could be, which led me to adapting the recipe to make a chocolate version. The cake is different than you might expect, so be ready. It has the chewiness of mochi, with an almost pudding like interior. Don’t be fooled, I used dark, Dutch-processed cocoa which explains the black color, but the darker the cocoa, the milder the flavor, so it isn’t exaggeratedly chocolate. I also added dark chocolate chips (chopped chocolate or chocolate discs would improve the appearance), in two layers, much like I added the blueberries to its vanilla counterpart.


Above: Batter, ready for baking. I only covered half the top with chocolate pieces as I was not sure how I would like it.

It is not overly sweet in the least, making the small bursts of chocolate pieces a welcome addition. A frosting or glaze would be interesting as well. While I have used evaporated milk here (as in the original recipe), I have found multiple mochi recipes that use coconut milk. I didn’t have any on hand, but now that I do, I can confidently say I will be trying it soon.

Dark Chocolate Infused Mochi Cake
The Cinnamon Quill

4 oz (1 stick) of butter, melted and cooled slightly
1 cup of sugar + extra for pan
2 eggs
1/2 cup Dutch-processed/dark cocoa powder
5 1/3 oz of sweet rice flour, about 1 3/4 cups (no substitutions)
1 generous teaspoon baking powder
6 oz of evaporated milk (or coconut milk)
1 teaspoon vanilla or almond extract
3/4 cup chopped dark chocolate pieces, or more/less to taste (optional, but recommended)

Oil an 8×8 inch square pan, or other pan of equivalent volume, then dust lightly with some sugar. Preheat oven to 350 F.

In a mixing bowl, combine the melted butter and 1 cup of sugar, then incorporate the eggs. Add the cocoa powder, sweet rice flour, and baking powder, stirring just to mix. Pour the milk and vanilla over the top and stir until the batter isn’t lumpy. Spoon half the batter into the prepared pan, then sprinkle chocolate pieces evenly over top. Repeat with the remaining batter and chocolate pieces. Bake for 25-35 minutes, or until toothpick inserted in center comes back clean. Let cool before cutting and eating.

Keeps for 2-3 days at room temperature, and can be refrigerated after that, though refrigeration does alter the softness of the cake. It is still good, but denser.

*Notes:
The sweet rice flour is measured by weight, but I have also checked the volume each time I’ve made this recipe. As you can imagine, the volume tends to vary a bit, but as long as the measurement is approximate, you shouldn’t have any problems.

Oddly enough, I like this recipe best with salted butter. Unsalted works fine too.

I used Dutch-processed cocoa to avoid the need to add baking soda. I imagine you could use natural cocoa powder and add 1/2-1tsp baking soda. I like the rich color, and mysteriously mild chocolate tones from the Dutched/black cocoa. Black cocoa can be hard to find, but Hershey’s makes a nice “dark cocoa” blend that is readily available.

Finally, I used chocolate chips. but they aren’t very photogenic. Chocolate pieces or discs would look more appealing. Any other ideas?

I have long been interested in creating homemade Samoa cookies (or ‘Caramel De-Lites’, as I have always known them). A few months ago, I converted the superb recipe over at Baking Bites and used a coconut flour mix for the shortbread layer. While I thought the shortbread was an important component, I wondered what would happen if I were to forgo the crunch, and give classic, flourless, coconut macaroons the full Samoa cookie treatment.

I used a few different recipes that, when joined together, resulted in cookies that are completely flourless, and contain almost no refined sugar.

I made Elana’s recipe for macaroons, topped with Heidi’s caramel, and followed Baking Bites’ directions regarding the chocolate.

The macaroons are sweetened with agave, the caramel with honey, and the chocolate uses the slightest amount of cane sugar. If you like chewy cookies, these are for you. Diehard Samoa fans will probably miss the crunch factor, but may be able to appreciate these as a creation independent of the originals.



Samoa Cookies 2.0
*These don’t actually take too long to make, though there is cooling time between each step.

For the macaroon layer:
I followed Elana’s flawless recipe, and used this coconut.
*I used a cookie scoop, then flattened the cookies in my hand, before placing on the baking sheet. They barely rose and didn’t spread, so make them the size you would like the final product.

Bake according to her directions and let cool completely. Then place on a wax paper lined cookie sheet.

For the caramel layer:
I halved Heidi Swanson’s caramel recipe and used a ½ cup cream, ½ cup honey, and ¼ teaspoon salt. I’ve made this caramel multiple times, and would advise to heat it only to 255F, or the caramel tends to set a bit hard (still totally edible though, so no need to fret).

Follow her directions, including cooling slightly in a water bath. If caramel starts to harden, place pan over very low heat to remelt. The caramel needs to be liquid, but not so hot that you can’t get it on your hands. Cover the top of each cookie with warm caramel.

*The method I liked best was dipping the tops of the cookies into the pan of caramel. If the top of the cookie falls off, the caramel needs to be warmed again to thin it down.

Let dipped cookies cool, caramel side up (on wax paper sheet), for 10-15 minutes, then place in refrigerator for about 30 minutes, or until caramel is not tacky to touch.

For the chocolate layers:
I used about a ½ cup of chopped chocolate (semisweet or bittersweet) for covering the bottoms, and decorating the tops. You could easily use more than a ½ cup, but it’s a good starting place. Heat the chocolate by whichever method you prefer (double boiler or microwave).

*I found it easiest to use a ¼ teaspoon measuring spoon (or other small spoon) to spread the melted chocolate on the bottoms of the cookies. Be generous with the chocolate. Place the cookies, chocolate side down, on the wax paper covered sheet. Refrigerate for 15-30 minutes, or until chocolate is hard.

Finally! Remelt the remaining chocolate and place in pastry bag (or ziploc with the end cut off), then pipe lines or squiggles across the tops of each cookie. It would also work to just spatter melted chocolate over the tops, using a fork, for a more abstract look. I will try this next time. Refrigerate for 10-15 minutes, or until chocolate has hardened.

*Makes around 2 dozen cookies, depending on the size you make them. Store for up to 5 days in a covered container in the refrigerator, or freeze for longer storage.

Done.

I hope you like love!