Chocolate Pavlova with Berries

In search of a new version of pavlova…came across chocolate pavlova and decided to give it a whirl; several recipes out there; this is a riff off of a recipe by Nigella Lawson; translated from grams for most part.  I also topped with strawberries; she used raspberries. I am sure both are great options. Use the fruit you have. It was impressive looking and delicious!

choc pavlova minus choco

 

 

meringue whippingchoco being added

Chocolate Pavlova with Strawberries; serves 8

Ingredients:

6 large egg whites

Pinch sea salt

½ tsp. cream of tartar

1 ¼ cup sugar

3 Tbsp. cocoa powder sieved

1.5 tsp. red wine vinegar

50 grams dark chocolate chopped; I used 1 1/3  of two 40 oz bars of Aldi’s dark chocolate

Topping

1 ½ cup heavy cream

2-3 Tbsp. sugar

1 quart box of ripe strawberries sliced and mixed with 1-2 Tbsp. sugar (optional but if they aren’t dead ripe it is a good idea)

Directions:

Prep: Line a heavy baking sheet with parchment paper. Draw a 9 inch circle and flip paper. Chop chocolate with heavy knife, sieve cocoa, separate eggs. Slice strawberries and mix with sugar (if eating same day as making meringue)

Meringue: Heat oven to 360 degrees. Beat the egg whites with salt and tartar until stiff and then add in sugar in slow steady stream. Turn mixer to high and beat until glossy. Several minutes. Add in vinegar, chocolate and cocoa. Fold well. Spoon out onto the parchment paper; try to keep in the circle. Smooth top a bit. Bake in oven center shelf; turn heat down to 300 degrees. Warning: it will get bigger so don’t make it too wide. Bake 55-60 minutes until it looks baked; can be slightly squishy inside.  Cool in oven with door cracked open for about 30 minutes.  Can store a day. I put mine in the microwave to avoid humidity.

choco pavlova with choco

Serve: Beat cream (I like to chill my beaters and the bowl), add sugar; it should be fairly stiff. Pour out on the meringue and top with the strawberries. Can put slivers or curls of dark chocolate on top. Slice and serve. Enjoy!

I have to say it tasted great leftover the next evening.

 

 

chocolate pavlova slice

My slice…yeap; on a paper plate. We were in a senior living room with a tiny sink; paper plates are essential! It tasted even better than it looks here.

Aldi’s Brownie Mix vs Scratch GF Brownies

Box mixes are generally not my favorites for baking as they can be full of stuff I don’t want to ingest like excess salt, sugar and fats. So I rarely buy them. But recently I bought a gf brownie mix from Aldi’s for less than two bucks. It can be used for chocolate chocolate chip cookies but I made the classic brownies with my box. They came out very tasty. The flavor is that of very dark chocolate and the texture is extra fudgy. They were easy to make and even non celiacs enjoyed their fudgy goodness. brownie mix I tried something different and had my last brownie with flakes of pink Himalayan sea salt on top. The fat ones are the best for this. I do have a big jar of fine grind pink salt from Aldi’s which is great for most uses but not for this; go big and flaky.  I happen to like chocolate with sea salt so I reasoned this could work too and it did. Very nice contrast; try it sometime!

Still, I personally like the scratch brownies I usually make much more as they have the perfect balance between cakey and fudgy. I use top end baking chocolate which gives a superior result. So they rein supreme as the best gluten free brownies I have tasted. Frankly they are even better than my old wheat flour brownies.  Here is the link to my brownie recipe made with the gf flour blend I prefer; King Arthur’s All Purpose GF flour blend: https://myworldwithoutwheat.com/2018/02/14/brownies-to-love/  If you want a great Valentine’s Day treat I suggest this recipe; super easy, super fast and super yummy. They also stay fresh longer than any gf cake I have made.  Tomorrow will be snowy here in eastern PA. Perfect day for baking a sweet treat! Enjoy!

Holiday Bread Pudding

What to do with the leftover cookies from Christmas that are kinda starting to get stale.  My preference is to salvage them by making a delicious cookie bread pudding. It varies depending on the cookies you throw in it. I also use holiday bread leftovers like stolen and my favorite Italian fennel and golden raisin bread. The more the merrier!

This is a basic oven baked bread pudding. Nothing tricky or fancy. You don’t have to soak or let it stand a long time.  You can make it with gluten free cookies or wheat based. Store or homemade. I’ve been making it for many years and it works great with gluten free cookies. This time I used delicate meringue filled cookies but a host of cookie varieties will do just as well. I admit it is not a pretty pudding. But it will taste delish and use up those holiday baked goods you have hanging around still!

bread pudding in cup

Angie’s Cookie and Bread Pudding

Approximately 2-3 cups crumbled leftover cookies/bread; not packed in cup I used about 2.5 cups of crumbled cookies

1 Tbsp soft butter

3 eggs

3 cups whole or 2 percent milk ( plus up to a cup more milk if needed)

1/3 cup sugar

1 tsp. real vanilla extract

Pinch salt

 

Directions: Heat oven to 325 degrees. Butter a 1 quart baking dish; I generally use a medium (7 inch diameter) ceramic souffle pan. Place broken cookies/bread into buttered dish. Do not squash down.

Beat eggs in a mixing bowl until fairly well broken up; add milk. Add sugar, vanilla and salt, stir well to melt the sugar. Pour over the cookies. If the milk mixture does not reach the top of the cookies you might have to add a bit more milk. You don’t want to start off with not enough liquid to form custard. Don’t add more than another cup of milk or it will substantially change the proportions of the custard. Place pan in oven and bake 35-45 minutes until the top is slightly browned and the custard is firm-ish. I wiggle the pan to see if it still is liquid; you want a little bit of wiggle; just not so much that your pudding is under-baked.bread pudding in pan

Cool at least 30 minutes before serving. Goes great with a bit of freshly whipped cream. Enjoy!bread pudding with cream

Peach Tartlets = Perfect Dessert

 

It is the peak of peach season so get some peaches and whip up a delicious gluten free peach pie. I wanted individual tarts so everyone would feel special; that I baked them their own mini pie; easy to do!  If you don’t have these deep dish pans you can use the flat bottomed tartlet pans; probably won’t hold quite as much filling. mass upload 8-22-16 563

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your result will lack great flavor. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier.

To peel; do it old school: heat 3 inches of plain water in a wide pot, drop the peaches gently in 4-5 at a time and blanch them 2-3 minutes, two if very ripe, 3 if less ripe.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach. Or just use a potato peeler and slide off the skins. Slice thin and you are ready to use the peaches! If they are quite ripe this works well. Less work, less heat in the kitchen.

Don’t eat these tartlets hot; should be cooled to just warm if you like it so or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny and making one individual dessert.  You could certainly serve them with vanilla ice cream.  And this recipe, like all peach desserts, works perfectly with fresh nectarines, bonus: no peeling required!

Sorry I have not been posting much lately; dealing with illness.  Makes it hard to focus on my blog but these tartlets were just too good to not blog about.

Angie’s GF Peach Crumb Tarlets: makes 7

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

———————

You will need 7 deep dish 4 inch tartlet pans if you make them all at once. I actually froze my dough and made the second batch of 3 a day later. Adjust the filling to the number of tartlets you are baking.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

6-7 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 cup quick tapioca

Notes: I made it in two parts; used 7-8 smaller peaches for each batch. Adjust the sugar and tapioca accordingly.  Let the filling stand while you prepare the crust. This is important so the tapioca can soften and absorb some juices before baking.

Construction: Break dough into 7 small equal balls.  Roll out each tiny crust in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Or not; I left mine kinda rough but it worked! Place the crust lined pans on a baking sheet with a rim to catch any spills. Fill each tartlet with fruit mixture after you have the crumb topping ready to go. Fill to a tad less than the top edge of the crust.  Do not overfill; they will bubble and spill if you take the filling right to the top edge.mass upload 8-22-16 560

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs for when you want that look, they work great!

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

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Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

First published in Summer 2016. No changes to recipe in this posting.

 

Rhubarb Peach Pie, Yeap…It’s Doable!

 

Generally, my rhubarb is done long before I see fresh peaches in my neck of the woods. Not that I actually live in the woods. Just happen to like that idiom and it fits.  I think the peaches I bought at Bechdolt’s Orchard were imported from the Carolinas and it is the end of picking my rhubarb but they came together beautifully in this lush pie.  I was kinda curious how these two fruits would taste in one pie: in one phrase: lush and delicate. It is a version of my rhubarb custard pie.

It goes together rather quickly especially if you have a stand mixer and had leftover crumbs in the fridge as I did. Suggest you use a  potato peeler to cut the skin off the peaches and sliced them on the thin side. Saves the effort of hot water bath poaching which is kinda hot; you will only need 3-4 peaches depending on their size.

This pie is for all the pie lovers who love a fat slice of juicy homemade pie!

Rhubarb Peach Custard Pie

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Mix dry crust ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and lemon juice.  Mix briefly until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.  Then roll out and put on the parchment lined pan; put back in the fridge while you prepare the filling.

Filling:

4 cups chopped rhubarb (use 3 if your pan is 9 inch)

2 cups fresh peaches, sliced and sprinkled with 1 Tbsp. fresh lemon juice

2/3 cup sugar

¼ cup tapioca flour

¼ tsp. cinnamon

Sprinkle nutmeg

Zest of ½ a lemon, optional

Mix all dry ingredients; pour over fruit and stir up and pour carefully into crust that you rolled out and placed into a 9 or 10 inch pie pan.   Top with the following custard mixture you beat in a small mixing bowl:

2 eggs. 1/3 cup whole milk, ¼ tsp. almond extract.

Then top with crumbs:

In stand mixer: ¾ cup brown rice flour mix, ½ cup sugar, ½ tsp. xanthan gum and 1/3 cup cold butter cut into six chunks. Mix until the butter is in fine crumbs well blended with the dry ingredients. I use about half a batch of crumbs on top of my crumb pies; you can use as much or as little as you like. Don’t press on them; just lightly sprinkle over top of fruit mixture.

Bake at 375 degrees for about 55 to 60 minutes; should be bubbling and lightly browned. Let cool and set for at least 2 hours before cutting.

rhubarb peach pie just out of oven

rhubarb peach pie sliceBrown Rice Flour Mix (same as King Arthur basic gf blend you can buy at Giant)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Pavlova: A Symphony of Delish!

My sister Elaine makes this dessert all the time. It is a specialty of hers. I think it is her go to company dessert when nothing else comes to mind. When she first described it I was not impressed. I wasn’t even looking forward to it at our family dinner party she throws every summer when I come up to visit. So I was surprised when I bit into my slice of it. Clearly this is a case of the results being far more than a simple sum of the ingredients. It is light, sweet, airy, fruity and basically melted in my mouth. I have had it at her house many times and have made it a few times myself. It is easy to construct and it can be varied in the fruit topping.

The old school classic topping is fresh passion fruit. Elaine mostly serves it with sliced fresh strawberries, perfection! It is decent with blueberries too. I once used a mixture of ripe summer fruits; peach, nectarine, blueberries, mango and kiwi. That was really memorable. Ripe local strawberries would be super tasty too. Go with what is ripe and flavorful when you are shopping for fruit. I used blueberries and raspberries for this latest version but you decide what works for you. No canned fruit though, only fresh will do.

My sister got the recipe from Food network – a 1999 recipe. It is naturally GF so no one will ask where the wheat is! Don’t leave out the red wine vinegar; totally necessary.

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Slice today; sorry it is on a paper plate but it  was luscious!

Pavlova

Ingredients:

1/2 cup egg whites at room temp (about 4-5 eggs)

1/8 tsp. cream of tartar

1/8 tsp. salt

1 cup granulated sugar

1 1/2 tsp. cornstarch

1 Tablespoon red wine vinegar

1/2 tsp. vanilla extract

1 1/4 cups heavy cream

2 T light brown sugar packed or white sugar

1 pt. fresh strawberries for top, sliced and 1 cup fresh blueberries

or 3-4 oz fresh raspberries and half a pint of blueberries

or 2 sliced ripe peaches and some raspberries or blueberries

DIRECTIONS:

Preheat oven to 350 degrees

In a mixer fitted with a whisk attachment whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar and vanilla and continue whipping until stiff, smooth and glossy, about 7-8 minutes more.

On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a 9 inch circle in diameter. Line the sheet pan with the parchment, pencil side down (you should be able to see the circle). Spoon the egg whites in the circle, using the back of the spoon to smooth the top and sides of the disk. Make it high rather than wide; it will settle after baking. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and slightly cracked on the top and the surface is highly browned to the color of a latte coffee, about 45 minutes more. Turn off the oven, prop open the oven door, and let it cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar (sometimes I use white sugar) until stiff. spoon it in the center of the cooled pavlova and spread out to within 1/2 inch of the edge, arrange the slices of strawberry in the middle. Sprinkle the blueberries around the edge of the strawberries. To serve, slice into wedges with a serrated knife.

So make a pavlova and make everyone happy; it is beautiful to look at and even better to eat. Enjoy!

Originally published July 2014. Recipe slightly changed, minor editing to text.

Strawberry Baked Alaska Pie

Remember baked Alaska? A fancy frozen dessert from the 70’s? Made out of a round layer of yellow cake topped with a mound of ice cream and then covered with a thick layer of meringue which was briefly baked in the oven to brown the meringue lightly. Well, this is 2018 and we have improved that to the Baked Alaska Pie! I posted a recipe for it in April using a gingersnap crust.  My family was crazy for it.

This time I am using a pre-made graham crust, strawberry ice cream and the traditional meringue topping. It’s a better balance of flavors than the old baked Alaska because the pie crust is ¼ the thickness of the layer of cake in a standard baked Alaska so it is just a touch of crust. The strawberry ice cream pairs with that more traditional graham cracker crust exceptionally well. My guy was pretty impressed with the look of it when I pulled it out of the freezer to serve dessert. I am betting chocolate ice cream would be crazy good too! Next version…

This is remarkably easy to do but you must have patience as there are several steps and a lot of chilling in the freezer. You will be rewarded with an impressive looking dessert although it can get kinda sloppy when you serve it especially if you didn’t chill it again after the meringue browning step. Which I kinda did when I made this pie; it was late and we couldn’t wait; only chilled it 10-13 minutes…..still delish!

Baked Alaska Pie, Strawberry version – serves 6-8

Ingredients

Pre-made gf graham cracker crust

Most of a standard big carton of strawberry ice cream

5 egg whites, room temp.

½ tsp. cream of tartar

Pinch of salt

1/3-1/2 cup granulated sugar

Directions:

Let the ice cream warm a few minutes so it isn’t rock hard and is easily scooped.  Fill the pie crust with the ice cream; spread it to cover evenly and mound it slightly.  Put in freezer for 2 to 3 hours.

Make the meringue: put the room temp egg whites in a mixing bowl, add the salt and the cream of tartar. Beat until it is in soft peaks. Add the sugar a spoonful at a time while it beats to the stiff peak stage. It should be glossy and hold a stiff peak of curled meringue. Get the pie out of the freezer and quickly mound the meringue over the pie making absolute sure you cover every bit of ice cream with lots of meringue which will act as insulation.  Chill for 2-4 hours in freezer. Heat oven to 400 degrees. Slide the frozen pie in for 6-8 minutes until lightly browned, return to freezer for 30-60 minutes. You can serve it immediately but it will be a bit squishy; best to chill it again. Cut into wedges with a sharp knife and dig in. Enjoy!

strawberry pie slice

A bit squishy as I only chilled for 10 minutes after browning; couldn’t wait to enjoy it!

 

strawberry pie cut

Messy but totally nummy good!