Time for Pie (Gluten Free Dough)

Gluten Free Baking cookbook by Michael McCamley.
Gluten Free Baking cookbook by Michael McCamley.
Inspiration Photo.
Inspiration Photo.

Do you need a good gluten free dough recipe? 

This gluten free pastry dough recipe can be used for pie, quiche or other baked goods.  In this post, you’ll find ingredients and directions for making an Apple Pie as well as a link to a How To video I posted on You Tube.

Raw gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious. Trust me, when this is served, there are no leftovers!

Happy baking, hon.

My Gluten Free Apple Pie.
My Gluten Free Apple Pie.

Click HERE to watch–Ta Dah!–my second, and short, How To Video.

Gluten Free Pastry Dough Ingredients

3 2/3 cups gluten-free flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/3 cup confectioners’ sugar

1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)

1/2 cup milk (I used almond milk)

Apple Pie Filling Ingredients

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Directions:

1.  Preheat oven to 350 degress F.

2.  Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

3.  To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

4.  On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.

5.  Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.

6.  Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Bow-eautiful Holiday Wreath Linzer Cookies

IMG_8816

Holiday Linzer Cookies

I love these cookies. After seeing them decorated as wreaths by a judge from the t.v. show Top Chef, my daughters and I decided to do the same.  We added the bows. How festive! Wishing you and your families a peaceful holiday season.

Happy baking, hon.

Source: Previous post on Linzer Cookies, Williams-Sonoma Essentials of Baking cookbook, Top Chef judge Richard Blais’ Jelly Wreath Linzer Cookies

Right after cookies come out of the oven, decorate with sprinkles.
Right after cookies come out of the oven, decorate with sprinkles.
We added bows with vanilla icing dyed with red food coloring.
We added bows with vanilla icing dyed with red food coloring.
So pretty!
So pretty!

Ingredients:

2 cups (10 oz/315 g) all-purpose flour

1/2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, room temperature (or margarine)

3/4 cup (3oz/90 g) confectioner’s sugar, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

6 Tablespoons seedless raspberry jam (I used strawberry jam)

Directions:

  1.  In a small bowl, combine flour and salt. Set aside.
  2. In a large bowl, combine butter (or margarine) and confectioner’s sugar. With mixer on medium speed, beat until smooth. Add vanilla and almond extracts and beat on low speed until well-blended.
  3. Add dry ingredients to butter/sugar mixture and beat until dough comes together in large clumps.
  4. Press dough together into a ball, divide into half, and form each half into a ball. Flatten each ball into a 5 inch (13 cm) diameter disk, wrap in plastic wrap, and refrigerate until firm, about 40 minutes.
  5. Position rack in middle of oven and preheat to 325 degrees F (165 C). Line two rimless baking sheets with parchment paper.
  6. Lightly dust work surface and rolling pin with flour.  (TIP:  Dough can be rolled out sandwiched between two pieces of wax paper.) Roll out dough 1/4 inch (6 mm) thick.  Make sure dough doesn’t stick to work surface by sliding a thin metal spatula under dough to loosen it.
  7. Cut out cookies with larger shape.  Cut out center of HALF the cookies with smaller shape. Place shapes on prepared baking sheets. Press dough scraps together and repeat rolling and cutting process. The small center cut-outs can be baked along with the cookies.
  8. Bake cookies until edges are light brown, 12-15 minutes. Let cookies cool on baking  sheets for 5 minutes, then transfer them to wire racks to cool completely.
  9. Decorate with sprinkles.
  10. Leaving a 1/4 inch (6 mm) border uncovered, spread about 1 teaspoon of jam over each cookie without a cut-out.  (TIP:  If cookies rise a tiny bit while baking and aren’t flat, spread jelly on the BOTTOM of the cookies without a cut-out. That way, the two flat halves will mesh seamlessly.)
  11. Decorate with bows. We mixed red food coloring in white icing and used a piping bag with a thin tip to create the bows.
  12. Store in an airtight container at room temperature up to 4 days.

Yield: This depends on the size of your cookie cutters. This batch yielded 24 cookies sandwiches and 24 miniature cookies.

Vegan:  There are no eggs in this recipe and margarine can be substituted for butter.

Linzer Cookies

Linzer Cookies
 Cookies that should Curtsey (they’re so fancy)!

Linzer Cookies

Linzer Cookies originated as Linzertortes, one of the oldest known tarts with a recipe discovered in an Austrian abbey in 1653.*  The recipe for this rich buttery dessert was introduced to America in 1856.  In Europe, the tart was filled with black currant preserves and topped with a lattice crust but, in America, raspberry has replaced black currant as the jam most often added.  Linzertortes may be a traditional European Christmas pastry, but I like them year-round!

I’ve only made Linzer Cookies a couple times in the past.  I remember them as complicated.  I was in the mood to try them again and came across this recipe in my Williams-Sonoma Essentials of Baking cookbook.  There are a bunch of steps to follow but–whew!–they weren’t complicated.

Happy baking, hon!

Gather ingredients.
Gather ingredients.
Make dough, roll, and cut out cookies.
Make dough, roll, and cut out cookies.

 

 

 

 

 

Bake both sides of cookies.
Bake both sides of cookies.
Cool cookies.
Cool cookies.

 

 

 

 

 

Sprinkle confectioner's sugar on top half of cookies.
Sprinkle confectioner’s sugar on top half of cookies.
Spread jam on bottom half of cookies.
Spread jam on bottom half of cookies.

 

 

 

 

 

 

Combine two halves. Enjoy!
Combine two halves. Enjoy!

Ingredients:

2 cups (10 oz/315 g) all-purpose flour

1/2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, room temperature (or margarine)

3/4 cup (3oz/90 g) confectioner’s sugar, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

6 Tablespoons seedless raspberry jam (I used strawberry jam)

Directions:

  1.  In a small bowl, combine flour and salt. Set aside.
  2. In a large bowl, combine butter (or margarine) and confectioner’s sugar. With mixer on medium speed, beat until smooth. Add vanilla and almond extracts and beat on low speed until well-blended.
  3. Add dry ingredients to butter/sugar mixture and beat until dough comes together in large clumps.
  4. Press dough together into a ball, divide into half, and form each half into a ball. Flatten each ball into a 5 inch (13 cm) diameter disk, wrap in plastic wrap, and refrigerate until firm, about 40 minutes.
  5. Position rack in middle of oven and preheat to 325 degrees F (165 C). Line two rimless baking sheets with parchment paper.
  6. Lightly dust work surface and rolling pin with flour.  (TIP:  Dough can be rolled out sandwiched between two pieces of wax paper.) Roll out dough 1/4 inch (6 mm) thick.  Make sure dough doesn’t stick to work surface by sliding a thin metal spatula under dough to loosen it.
  7. Cut out cookies with larger shape.  Cut out center of HALF the cookies with smaller shape. Place shapes on prepared baking sheets. Press dough scraps together and repeat rolling and cutting process. The small center cut-outs can be baked along with the cookies.
  8. Bake cookies until edges are light brown, 12-15 minutes. Let cookies cool on baking  sheets for 5 minutes, then transfer them to wire racks to cool completely.
  9. Leaving a 1/4 inch (6 mm) border uncovered, spread about 1 teaspoon of jam over each cookie without a cut-out.  (TIP:  If cookies rise a tiny bit while baking and aren’t flat, spread jelly on the BOTTOM of the cookies without a cut-out. That way, the two flat halves will mesh seamlessly.)
  10. Using a fine-mesh sieve, dust cut-out cookies with confectioner’s sugar. Place cut-out halves on jam-covered halves.  Dust the miniature cookies with confectioner’s sugar.  Store in an airtight container at room temperature up to 4 days.

Yield: This depends on the size of your cookie cutters. This batch yielded 24 cookies sandwiches and 24 miniature cookies.

Vegan:  There are no eggs in this recipe and margarine can be substituted for butter.

*Source:  More interesting Linzertorte and Linzer Cookie info on the site Food Reference.

Classic Black-and-White Cookies

Classic Black-and-White Cookies
Classic Black-and-White Cookies

Cake or cookie?  Or both?

Black-and-White Cookies are one of my family’s favorites. Whether they’re bigger than your head or bite size, everyone ooh’s and ahh’s at the sight of icing dripping over the edges of the part cake/part cookie dessert. They weren’t hard to make, but they took time and were messy. So, put on an apron, clear the counter, and get ready for some serious Cookie Therapy.

These cookies were so delicious, everyone in my house said, “Just one more.”  This recipe yields a lot of cookies so I froze a bunch. Even defrosted, they were yummy. You know I love a party.  How fun would it be to make these using food coloring on the white icing to match a color scheme?

Happy baking, hon!

Measure ingredients.
Measure ingredients.
Use a paddle attachment to mix ingredients.
Use a paddle attachment to beat until light and fluffy.

 

 

 

 

 

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Drop batter onto cookie sheet.
Form tablespoon size dough balls.
Bake until
Bake until edges begin to brown.

 

 

 

 

 

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Spread white icing on 1/2 of cookies.
Spread white icing on half of each cookie.
Spread chocolate icing on other half of cookies.
Spread chocolate icing on the other half of each cookie.

 

 

 

 

 

Let icing set
Let icing set.

Classic Black-and-White Cookies

Ingredients:

2 sticks (1/2 pound) unsalted butter (I used margarine*), at room temperature

1 3/4 cups granulated sugar

4 large eggs, at room temperature

1 cup whole milk (I used almond milk*)

1 teaspoon vanilla extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoons baking powder

Icing Ingredients

4 cups confectioners’ sugar

1/3 cup boiling water

1ounce bittersweet chocolate, melted

1.  Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

2.  Place flours and baking powder in a bowl and mix well.

3.  Place butter (or margarine) and granulated sugar in a mixer fitted with a paddle and beat until light and fluffy. Add eggs, one at a time, mixing well between additions. Add milk (or almond milk) and vanilla and beat well. With mixer running, gradually add dry flour ingredients to butter mixture, beat until completely mixed

4.  Form the dough into tablespoon-size balls and place about 2 inches apart on prepared baking sheets.  Transfer to oven and bake until edges of the cookies just begin to brown, about 25 minutes.  Transfer to a wire rack and repeat with remaining dough.

5.  Icing:  Place the confectioners’ sugar in a large mixing bowl and add water, 1 Tablespoon at a time, until the mixture is spreadable but still thick.  Transfer half the icing to another mixing bowl and stir in the melted chocolate. Set aside to cool.

6.  Spread half of one side of the cookies with the white icing and the other half with the chocolate icing. Set aside until the icing hardens.

Yield:  about 6 dozen cookies

Substituting margarine for butter and almond milk for milk made these cookies dairy-free.

Source:  Family Circle magazine

Gluten Free Pie Crust (Recipe and Video)

Gluten Free Baking cookbook by Michael McCamley.
Gluten Free Baking cookbook by Michael McCamley.
Inspiration Photo.
Inspiration Photo.

One of my daughters is gluten free, but she loves pie and quiche. I’ve found a great recipe for pastry dough. It’s tasty. Really!

The odd thing about baking gluten free desserts is that the ingredients smell completely different than baked goods made with flour. Before baking, the gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious.

This recipe for Gluten Free Pastry Dough can be used for pie, quiche or other baked goods.  I included the ingredients and directions for Apple Pie.

 Happy baking, hon.  And Happy Holidays!

My Gluten Free Apple Pie.
My Gluten Free Apple Pie.

Click HERE to watch–Ta Dah!–my second, and short, How To Video.

Gluten Free Pastry Dough

3 2/3 cups gluten-free flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/3 cup confectioners’ sugar

1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)

1/2 cup milk (I used almond milk)

Apple Pie Filling

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Directions:

1.  Preheat oven to 350 degress F.

2.  Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

3.  To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

4.  On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.

5.  Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.

6.  Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Citrusy and Sweet Orange Muffins

Citrus Muffins
Citrus Muffins

I recently baked Orange Muffins using my new Orange Cake Recipe. They tasted good, but I wanted to increase the citrus flavor and add some sweetness. I figured a bit of lemon and a touch of chocolate would do the trick.

Here’s the Orange Cake Recipe with a few additions. The Citrusy and Sweet Orange Muffins are in the oven now. Can you smell them?

Happy baking, hon!

1. Beat butter and granulated sugar until fluffy. Beat in eggs.
1. Beat butter and granulated sugar until fluffy. Beat in eggs.
2. Peel, cut into chunks and seed oranges.
2. Peel, cut into chunks and seed oranges.

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3. After whirling oranges in food processor, add them to butter/sugar batter and beat until blended.
3. After whirling oranges in food processor, add them to butter/sugar batter and beat until blended.
Add 2 Tablespoons of orange juice, 1 teaspoon of lemon juice, and 1/2 teaspoon of lemon extract.
4. Add 2 Tablespoons of orange juice, 1 teaspoon of lemon juice, and 1/2 teaspoon of lemon extract.

 

 

 

 

 

 

 

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4. Add flour, salt, baking soda and baking powder to bowl and beat until smooth.
5. Add flour, salt, baking soda and baking powder to bowl.
6. Beat batter until smooth.
6. Beat batter until smooth.

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7. Drizzle a bit of chocolate syrup into center of muffin cups.
7. Drizzle a bit of chocolate syrup into center of muffin cups.
8. Spread chocolate syrup into a star shape with a toothpick. Add more batter on top of chocolate before baking.
8. Spread chocolate syrup into a star shape with a toothpick. Add more batter on top of chocolate before baking.

 

 

 

 

 

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9. After baking, let muffins cool slightly before glazing.
9. After baking, let muffins cool slightly before glazing.
10. Drizzle glaze over inverted, slightly cooled cake. Let glazed cake set before serving.
10. Drizzle glaze over muffins and let set.

_________________________________________________________________________

Enjoy!
Enjoy!

IMG_5395

 

 

 

 

 

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Citrusy and Sweet Orange Muffins

Ingredients:

1 cup butter, softened (or margarine to make the muffins non-dairy)

1 1/4 cups granulated sugar

3 large eggs

2 oranges (about 1 lb total), ends trimmed, then cut into chunks and seeded

1 Tablespoon lemon juice

1 teaspoon orange juice

1/2 teaspoon lemon extract

Chocolate syrup to drizzle

2 1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups powdered sugar (confectioner’s sugar)

2 Tablespoons plus 1 teaspoon lemon juice

non-stick cooking-oil spray

Directions:

1.  Preheat oven to 325 degrees F.  Line muffin tray with baking cups or coat tray with non-stick cooking spray.

2.  In a large bowl, use a mixer on medium speed to beat butter and granulated sugar until fluffy.  Beat in eggs.

3.  Whirl orange chunks in a food processor until mostly smooth but not pureed.

4.  Add 1 1/2 cups orange mixture to butter/ sugar batter and beat until blended.

5.  Add lemon juice, lemon extract and 1 teaspoon orange juice.

6.  Add flour, salt, baking soda, and baking powder to batter and beat until smooth.

7.  Fill muffin cups half-way with batter.  Drizzle a dot of chocolate syrup in the middle of batter. Using a toothpick, spread chocolate in a star shape. Add batter on top of each half-way filled muffin cup.

8.  Bake approximately 25-30 minutes until a toothpick inserted in the center comes out with only a few crumbs clinging to it.  Cool pan on a cooling rack.  (I used the extra batter to make a small loaf. That took approx. 40 mins to bake.)

9.  In a small bowl, whisk together powdered (confectioner’s) sugar, 2 Tbls orange juice and 1 tsp lemon juice.  Drizzle over muffins and let glaze set.

Yield:  Depends on if you want all muffins or a muffin/ loaf combo. With the measurements above, I made 12 muffins and 1 small loaf, in a 7″ length x 2.5″ width x 1.8″ high oven-safe paper bakeware “baking pan.” (brand: Welcome Home, purchased at: Homegoods).

Orange Cake

Orange Cake
Orange Cake
1. Beat butter and granulated sugar until fluffy. Beat in eggs.
1. Beat butter and granulated sugar until fluffy. Beat in eggs.
2. Peel, cut into chunks and seed oranges.
2. Peel, cut into chunks and seed oranges.

_________________________________________________________________________

3. After whirling oranges in food processor, add them to butter/sugar batter and beat until blended.
3. After whirling oranges in food processor, add them to butter/sugar batter and beat until blended.
4. Add flour, salt, baking soda and baking powder to bowl and beat until smooth.
4. Add flour, salt, baking soda and baking powder to bowl.

_________________________________________________________________________

5. Beat batter until smooth.
5. Beat batter until smooth.
6. Before pouring batter into Bundt pan, spray non-stick spray and possibly line bottom with parchment paper.
6. Before pouring batter into Bundt pan, spray non-stick spray and possibly line bottom with parchment paper.

_________________________________________________________________________

7. Pour batter into pan.
7. Pour batter into pan.
8. Bake at 325 degrees F for approx. 55 minutes.
8. Bake at 325 degrees F for approx. 55 minutes.

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9. Make glaze by whisking powdered sugar with orange juice.
9. Make glaze by whisking powdered sugar with orange juice.
10. Drizzle glaze over inverted, slightly cooled cake. Let glazed cake set before serving.
10. Drizzle glaze over inverted, slightly cooled cake. Let glazed cake set before serving.

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Bon Apetit!
Bon Appetit!

Orange Cake

Even though I haven’t posted a recipe in awhile, I’ve still been cookin’ up a storm. This Orange Cake was a winner! It’s easy to make, light and delicious. I brought it to a friends’ BBQ and one slice just wasn’t enough.

As I always say, “Happy baking, hon!”

Source:  MyRecipes.com

Ingredients:

1 cup butter, softened (I used margarine to make the cake non-dairy)

1 1/4 cups granulated sugar

3 large eggs

2 oranges (about 1 lb total), ends trimmed, then cut into chunks and seeded

2 1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups powdered sugar (confectioner’s sugar)

2 Tablespoons plus 1 teaspoon orange juice

non-stick cooking-oil spray

Directions:

1.  Preheat oven to 325 degrees F.  Coat a 10-cup Bundt pan with non-stick cooking-oil spray.  (Tip: I lined the bottom of the pan with parchment paper and sprayed the sides and middle section of pan.)

2.  In a large bowl, use a mixer on medium speed to beat butter and granulated sugar until fluffy.  Beat in eggs.

3.  Whirl orange chunks in a food processor until mostly smooth but not pureed.

4.  Add 1 1/2 cups orange mixture to butter/ sugar batter and beat until blended.

5.  Add flour, salt, baking soda, and baking powder to batter and beat until smooth.

6.  Pour batter into prepared Bundt pan.

7.  Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes.  Cool pan on a cooling rack for 10 minutes, then invert cake onto rack and let cool completely.

8.  In a small bowl, whisk together powdered (confectioner’s) sugar and orange juice.  Drizzle over inverted, slightly cooled cake.  Let glaze set, then slice cake.

Yield:  serves 12

Mandel Bread (Passover and Regular Recipe)

Mandel Bread wrapped and ready for the school Bake Sale.
Mandel Bread wrapped and ready for the school Bake Sale.
Passover ingredients.
Passover ingredients.

IMG_1431

 

 

 

 

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Mandel Bread batter.
Mandel Bread batter.
Form batter into
Form batter into narrow loaves not more than 3 inches high.

 

 

 

 

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Narrow loaves.
Narrow loaves.
Fresh out of the oven.
Remove from oven, slice, and turn slices on their sides to bake for approximately 5 – 10 more minutes.
Fresh out of the oven.
Fresh out of the oven.

Mandel Bread 

In 8th grade, I took a cooking class and hand wrote a recipe as we learned how to make Mandel Bread. When I came across the recipe on a piece of lined loose leaf paper, it was as if the delicious scent of cinnamon and chocolate swirled not just in my memory. I had to try the long-forgotten recipe.  Guess what?  That recipe stands, and the delicious scent of cinnamon and chocolate really did fill my house.

Mandel Bread (pron. MAHN-del bread), also known as Mandelbrodt in Yiddush or Kamishbrot in Ukraine, is an Eastern European cookie that is similar to Italian biscotti. Mandel means almond in Yiddush (and Swedish, thanks for the info Miss Marzipan), so the recipe for Mandel Bread usually includes sliced almonds.  But, since my kids don’t like nuts, I make mine without them.

Sometimes, they come out crunchy and sometimes, doughy. This batch, as Goldilocks would say, “came out just right!”

7th GradeTween Daughter, “Mom, would you please make something Kosher for Passover for our school’s bake sale?’

Me:  “I know just what to make!”

Happy baking, hon.

Mandel Bread (for Passover)

Ingredients:

2 cups sugar

1/2 pound margarine (2 sticks)

6 eggs

2 3/4 cups cake meal

1/2 teaspoon salt

3/4 cup potato starch

6 ounces chocolate chips

optional–1 cup chopped nuts

cinnamon/sugar mixture–approximately 1 Tablespoon sugar to 1 teaspoon cinnamon

Directions:

1.  Preheat oven to 350 degrees F.

2.  Sift cake meal and potato starch separately.  After sifting and measuring, they can be combined.

3.  Cream margarine and sugar together.

4.  Add eggs one at a time.

5.  Fold salt and sifted ingredients into creamed mixture.

6.  Blend in chocolate chips (and nuts, if including).

7.  Form loaves on cookie sheet.  Keep loaves narrow and not too high (less than 3 inches.)    Dough will be loose and sticky.  Moisten hands with water for easier handling.

8.  Sprinkle cinnamon/sugar mixture over loaves.

9.  Bake at 350 degrees F for 30 minutes, or until slightly browned.  Take out of oven.

10.  Slice loaves while hot.  Turn slices onto their sides, separating slightly.  Sprinkle more cinnamon/sugar mixture on sides of Mandel Bread slices if desired.

11.  Return to oven for another 5 to 10 minutes to dry out a bit more.

Mandel Bread (Regular Recipe)

Ingredients:

1 1/3 cups sugar

3 eggs

1 Tablespoon vanilla

4 cups flour, split into 2 cups and 2 cups

2 Tablespoons baking powder

3/4 cup vegetable oil

6 ounces chocolate chips

cinnamon/sugar mixture–approximately 1 Tablespoon sugar to 1 teaspoon cinnamon

Directions:

1.  Preheat oven to 350 degrees F.

2.  Cream margarine and sugar together.  Add vanilla.

3.  Add 2 cups of flour with baking powder, then vegetable oil, them remaining 2 cups flour.

4.  Fold in chocolate chips.

5.  Form loaves on cookie sheet. Dough will be loose and sticky. Moisten hands with water for easier handling.

6. Sprinkle cinnamon/sugar mixture over loaves.

7. Bake at 350 degrees F for 30 minutes, or until slightly browned. Take out of oven.

8. Slice loaves while hot. Turn slices onto their sides, separating slightly. Sprinkle more cinnamon/sugar mixture on sides of Mandel Bread slices if desired.

9. Return to oven for another 10 to 15 minutes to dry out a bit more.

Chocolate Chocolate-Chip Muffins

Chocolate Chocolate-Chip Muffins
Chocolate Chocolate-Chip Muffins
chocolate chips, flour, cocoa powder
chocolate chips, flour, cocoa powder
dry ingredients combined
dry ingredients combined
almond milk, vegetable oil and eggs
almond milk, vegetable oil and eggs
wet ingredients combined
wet ingredients combined
muffin batter ready for the oven
muffin batter ready for the oven
What's almost as good as the muffins?  Licking the spoon, of course!
What’s almost as good as the muffins? Licking the spatula, of course!

Chocolate Chocolate-Chip Muffins

If you haven’t guessed by now, I have a sweet tooth, also known as “Dessert Disease!”

Put chocolate and chocolate chips in a muffin and I call it healthier than cake (you know I love chocolate cake!).  In any case, what I love about this recipe is that there are only 10 ingredients and they are all identifiable.  When I look up the multitude of ingredients and preservatives on the labels of baked goods at the grocery store, I get hives!  That’s not to say I never buy store-bought baked goods (ahem…my tween loves her mini muffins), but IF I have the time and I’m not doing a million other things, you’ll find me mixing, pouring, baking and, of course, licking the spatula!

Happy baking, hon!

source:  Nigella Lawson on FoodNetwork.com

Ingredients:

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 Tablespoons cocoa powder

3/4 cup superfine sugar (I used my regular sugar)

3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

1 cup milk (I used almond milk instead)

1/3 cup plus 2 teaspoons vegetable oil

1 egg

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 400 degrees F.  Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Combine the liquid ingredients into another bowl.  Mix the dry and wet ingredients together. Note from original recipe says “lumpy batter makes the best muffins.”  Spoon batter into prepared muffin tins.  Sprinkle the remaining 1/4 cup chocolate chips on top and bake for 20 minutes or until muffins are dark, risen and springy.

Yield:  12 muffins

Noodle Kugel (non-dairy)

Basic Sweet Noodle Kugel
Basic Sweet Noodle Kugel
Ready to bake.
Ready to bake.

Basic Sweet Noodle Kugel

Noodle Kugel is a sweet side dish, and I paired the one above with brisket.  There are many kinds of Kugel but the two I like best are this recipe, which is non-dairy, and the Kugel that is loaded with cottage cheese, cream cheese and sour cream (please pass the Lactaid!). Since not everyone likes raisins, I added them to a small portion of the dish.  Watch the cooking time because the noodles on top tend to cook quickly.  Chewy is good, crunchy is overcooked so I err on the side of less oven time.  You could even cover the dish with foil part-way through to protect those precious noodles.  Happy baking, hon!

Ingredients:

3 eggs

1/2 cup sugar

1/4 cup non-dairy margarine, melted

1/2 teaspoon salt or to taste

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 cup raisins, optional

1 package wide egg noodles, cooked and drained

Directions:

Beat eggs and sugar together. Add margarine, salt, cinnamon and vanilla. Fold in cooked and drained egg noodles. If you are adding raisins, add to noodle mixture. Pour into a greased baking dish. Bake at 350 degrees F for approximately 20 to 25 minutes or until noodles start to brown. The original recipe calls for a longer cooking time, but I don’t know why. You want the top of the noodles to cook without becoming crunchy.  (Next time I make this Kugel, I may also try a lower cooking temperature.)