Posts Tagged 'special diet'

DOUBLE BONUS: Humid GF Almond Peach Scones + GF Balsamic Strawberry Mint Scones

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Can you even believe it? Two gluten-free recipes in one post? What es thes? You’re welcome.

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I attended a themed dinner party this summer, hosted by the same dude who put on the fancy science dinner party I attended in the winter. A girl’s got some luck, getting invited to two whole dinner parties. Winner parties.

Anyway, it was full of delectable magical foods (Harry Potter-themed) and crisp drinks (no really, they involved cucumbers), which was good, because it was approximately humidity 100% that day, and I was in no mood to be served less than magical anything.

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I didn’t even want to eat my own paltry contribution to the dinner party, whose only redeeming fpoints were the large chunks of fruit busting out and the fact that they are gluten-free scones. They nearly melted in the damp on the way over. I’m sure they are excellent scone recipes, but I couldn’t enjoy them to the full. Make these in October, when there are leaves on the ground and your shirt isn’t sticking to your back, ok? You’ll be happier.

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I did try making some magic with the balsamic-roasted strawberries, which I paired with mint. How adventurous, right? Actually, it’s a pretty classic flavor pairing, but I didn’t think either flavor came through enough in the scones. It would be sweet to do a really minty scones and then make some sort of roasted balsamic strawberry butter or compote. If you try it, let me know how it goes.



GF Almond Peach Scones

Adapted from Art of Gluten Free Baking

2 cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tablespoons baking powder
4 tablespoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
3/4 cup heavy cream
1 egg, slightly beaten
1 teaspoon vanilla extract
8 ounces sliced peaches (I used canned peaches)
1/4 teaspoon almond oil (LorAnn’s) or 1 teaspoon almond extract teasfinely

Preheat oven to 400 degrees F. In a large bowl, stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in the peaches. In a medium bowl, whisk together the eggs, almond flavor and milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick square and cut into 9 or 16 squares, handling the dough as little as possible. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut squares in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.

GF Balsamic Strawberry Mint Scones

Adapted from Joy the Baker and

For the strawberries:

8-ounces medium strawberries, hulled

2 tablespoons maple syrup

1 tablespoon olive oil

pinch of salt

2 teaspoons balsamic vinegar

Place a rack in the center of the oven (or toaster oven) and preheat oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper.

Cut each strawberry in quarters and place on the baking sheet in a single layer.  In a small bowl, whisk together maple syrup, olive oil, balsamic vinegar and salt.  Whisk together until completely incorporated.  Drizzle the mixture over the strawberries and toss until each strawberry is coated.

Roast strawberries for 20 minutes, then remove to a small bowl with a slotted spoon, draining the strawberries of most of the juice. Let cool.

For the scones:

2 ½ cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tbsp white sugar
tbsp baking powder
tsp salt
½ cup cold butter
roasted strawberries
 tbsp minced pineapple mint (or any kind of fresh mint)
½ cup heavy cream
eggs, at room temperature

Preheat oven to 400 degrees F. In a large bowl stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in minced mint and the roasted strawberries. In a medium bowl, whisk together eggs and the milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick circle and cut into 8 wedges, handling the dough as little as possible. You can cut those in half if you want to make 16 mini scones. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut wedges in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.

Pipe Dream #193: To Be Invited, Not Invited – Gluten Free Chocolate Pecan Florentines

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I have a delicious treat in the form of a delightful dinner party to share with you this week, wherein I will wax on about being invited as opposed to being “invited” (apologies in advance). But before I do, I would like to share my only contribution to said dinner party, as the other items on the menu will clearly outshine my miniscule offering.

I do not feel bad about my miniscule offerings at all. Trust me, you will understand when you know. This dinner party. Heavens.

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Spoiler alert: Don’t read this next unless you want to know what I ate for dinner the other week, which I will also tell you later this week. What’s that? You don’t care what I ate for dinner the other week? You should care. Because I ate


Let that sink in.

Ok. I know.

And what is the only worthwhile accompaniment to toasted marshmallow besides everything? That’s correct, Senator. Chocolate.

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I wanted to make something gluten-free, because there were some GF attendees, and these florentines were the perfect recipe. Elegant, interesting, and made with gluten-free flour.

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Traditional Italian florentines are made with almonds and are sandwiched together with tempered dark chocolate. The cookie batter flattens out significantly and bubbles up, creating a crunchy, buttery shell. This recipe substituted the almonds for pecans (which weren’t overpowering by any means, so if you don’t like pecans, no big), and instead of making cookie sandwiches, I opted to shape them into little serving bowls for the ice cream, kind of the same way you might shape brandy snaps.

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This was Attempt #1 at shaping the florentines. I let the cookies cool for a couple minutes on the baking sheets and then wrapped them around the metal handle of my whisk, pinching the ends to seal. They just slide right off like magic! I might have left them on a bit longer, though. As you can see, they are a little deformed.

florentines 2

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Attempt #2 was more successful. I flipped little mise en place bowls, and draped individual cookies over them, pressing down the sides to create little cups for the ice cream.Next time, I would drape the cookies over on their other side, so the pretty, bubbly side to the cookies would be more visible when they are flipped upright.


This is an easy way to add some class to your next ice cream sundae party. You should have one of those. It would be impossible to fail, and it’s practically summer right now.

Don’t mind me,


Gluten-Free Chocolate Pecan Florentines

Adapted from gluten freek

1/2 cup gluten-free flour blend (I used Bob’s)

2 handfuls pecans, finely ground in a food processor (or 3/4 cup pecan flour)

2 tablespoons cocoa powder

1/3 cup brown sugar

4 tablespoons (1/4 cup) butter

1/4 cup light corn syrup

2 tablespoons milk

chocolate chips, if desired

Preheat the oven to 350 degrees F and line two cookie sheets with parchment.

Combine the flour, pecans and cocoa in a small bowl, mixing well to get as many clumps out as possible. I found that my pecans were a little sticky.

Combine the sugar, butter, corn syrup and milk in a small saucepan. Stir occasionally over medium-high heat until the mixture comes to a boil. Remove from the heat and stir in the flour mix well so all the clumps are incorporated and the mixture is smooth.

Drop by the teaspoonful onto the baking sheets leaving two to three inches between each cookie to allow for spreading. Bake for 10 minutes. While the cookies are baking, set out little mise en place dishes or other little bowls upside down.

Remove the sheets from the oven and let the cookies cool for a couple minutes. When the cookies are cool enough that you can lift them without them stretching, drape each cookie over the little dishes you have set out and press down the edges, creating little bowls out of the cookies. Alternately, you can wrap each cookie around the end of a wire whisk, sliding them off to make a cannoli-like shell.

Let the cookies cool, then store in an airtight container between layers of parchment.

Pipe Dream #128: To Care About Trifling Details – Gluten Free Berry Trifle

In college I had a few friends who were gluten intolerant, and I know it was the worst not being able to eat the carbs that everyone else did. It was a bit shocking to put myself in their shoes. I could never eat a cupcake again, and since probably 1/3 of my nutrition in college came directly from baked goods made with wheat flour, I would probably have died, not because I wasn’t eating enough, but because killing my sugar addiction would have killed me. Probably.

Since that time, I have been really careful about including gluten-free recipes in my repertoire. It gives me more joy to feed gluten-intolerant people because I know that they are really getting a treat and they know that I care about them. Not everyone remembers to provide a gluten-free option, and many gluten-free recipes are highly average. Not that awareness of the issue in the past few years hasn’t increased the standard of gluten-free baked goods. It definitely has. But still, when you find a gluten free pound cake recipe as good as this one, you’ve gotta share it.

And trust me. This pound cake recipe is a good one. I may never make a regular pound cake again. the edges were delightfully crisp, but not dry. In fact, the thing didn’t dry out, even when the leftover slices sat in the sun for two days.

However, the real reason for making this cake was not so we could all eat cake, bright opportunity though it may be. No, the real reason was so that I could make this berry trifle which had been floating around in my brain. I wanted cake, but gluten-free. I wanted cream cheese, but not frosting. I wanted fresh fruit, not chocolate (wait, what?).

Enter easiest, most impressive party dessert of the century. Pretty, delicious and functional. Functional meaning it stood up to the 100 degree heat. Serious prop-age.

And since I was going for the trifling details on this one, I figured I would dress to match. Why the heck not?

For more gluten free recipes, you can check out my gluten-free dark chocolate cherry cupcakes, or the host of meringues that infest this site.

Infesting in the best,


Gluten-Free Berry Trifle

For the pound cake:

Check out gluten free easily for the recipe.

A couple of additional notes:

-My flour blend was six parts Asian rice flour to 2 parts potato starch to 1 part tapioca starch. You can use whatever blend your heart desires. There are a lot of premixed ones that will work just fine.

-gluten free easily suggests using coconut milk, but I just used whole milk, so you just go ahead and use whatever you want.

For the whipped filling:

8 ounces cream cheese

2 cups (16 ounces) heavy whipping cream

8 tablespoons powdered sugar

2 teaspoons vanilla

Beat eight ounces of cream cheese until soft and workable. Add two cups of heavy whipping cream (I think I may have added a bit more than that), and beat until soft peaks form. Add two teaspoons vanilla extract and eight tablespoons of powdered sugar, and beat until stiff peaks form.

To make the trifle:

berry liqueur (I used some raspberry liqueur we had lying around)

berries (I used strawberries and blueberries)

Brush pound cake with berry liqueur and dice into 1 inch cubes. Wash berries. Slice strawberries vertically.

Cover the bottom of the trifle dish with a layer of the cream mixture. Add a single layer of pound cake cubes, followed by about 1/4 of the cream mixture. Add a layer of berries. Repeat these steps, continuing to layer with different berries, until the trifle dish is filled. Top with remaining cream mixture and decorate with berries.

Chill trifle for at least three hours before serving. It should last up to two days in the fridge before it begins to break down, but I didn’t test this theory, so if it breaks down, I’m really, really sorry. You can complain to me in the comments.

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