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Chocolate Egg Cream, Frothy, Flavorful and Super Easy

Sometimes I want something chocolaty but I don’t want a brownie, chocolate pudding or ice cream or even a chocolate bar.  I am simply thirsty.  Those are the times I reach for my Hershey’s Chocolate Syrup.  Lickety split I can make an old school drink that is low sugar, low fat and thirst quenching; the venerable chocolate egg cream.  Funny thing is, there is no egg in it and often no cream.  I sometimes do use half and half but you can make this with any sort of milk you like, even one or two percent.  I do discourage the use of skim or non fat milk, at least a little richness is required.

The chocolate egg cream is allegedly from Brooklyn, NYC.  The New York Egg Cream is a variation of the milkshake popular back from the 1880’s which had an egg beaten in it.  The version I have replicated became popular  many decades ago, partially because it was cheaper for soda fountains to make because it had no egg.  I am not a big fan of raw eggs in my drinks so I am happy indeed that this “modern” version is sans egg.  I have been making it for many years, one of my sisters taught me how.

This is such a simple recipe; get a tall glass, squirt about 1-2 tsp. of real Hershey syrup on the bottom, no substitute will do.

hersheyI never measure; just enough to cover the bottom.  Then pour in ½ inch depth of some sort of milk, your choice of richness.  Stir them together well with an ice tea spoon. choc drink

Add 3-6 ice cubes and fill the glass with well chilled seltzer water. Stir it again. I favor flavored seltzer, the raspberry or cranberry are particularly good for this drink as they add quite a bit of flavor and complexity to this simple little thirst quencher!  A fresh bottle makes the foamiest egg cream so I recommend you splurge and start with a new bottle for your drink preparation.

choco egg cream

Be sure to use a tall glass, it just won’t taste the same in a stubby little one!

So, next time you are longing for a refreshing low sugar soft drink but one with a subtle touch of chocolate, make a chocolate egg cream and smile because it is delicious, has no added sugar and if you use one percent milk it is pretty darn low fat.  Light, refreshing, the egg cream is a wonderful “throw back” drink you can enjoy any day of the week!

PS: I hear U-bets Chocolate Syrup from NY is the bomb in a chocolate egg cream. I have to get some 🙂

Autumn Plum Tart, Perfectly Tasty!

There is a huge abundance of fruit in August and September.  Still lots of peaches, plums, grapes and nectarines and the early apples and pears are coming in.  What to bake?  Tough decision, still I love juicy ripe plums but seldom bake with them.  This is one of the only recipes I can make gluten free with blue plums; these are those oval small plums, sometimes called prune or Stanley plums that are only available for a few weeks in the early fall.  They are inexpensive, not too sweet and they get soft and purply delish in this simple tart.

purple plum

It is modeled after some German fruit tarts I had enjoyed in my wheat loving past life.  I think it replicates them quite well.

You will use my favorite cobbler mix as the crust base, which makes this recipe really simple.  I will put the mix recipe down at the end of this post.  I keep it in my freezer and one cup makes great cobbler or this tart base. To this particular batch I added a couple teaspoons of dried lemon peel powder.  This ingredient is made of lemon peels rolled in sugar and dried, leftover after make homemade lemoncello liquor.  They become powder after a few moments in my spice blender. The fine powder adds a subtle lemon flavor but its okay, you don’t absolutely need it to make this recipe work.  It is in the original recipe but I never bothered before to make some even though I had the dried lemon peels.  The addition is great and if you can add it you won’t be disappointed.   lemon peel

A few instructions to assist you if you make this tart: I cut up the plums first and sprinkle them with sugar, let them stand while I mix the dry stuff up and then stir up the wet items in a small mixing bowl.

Be sure to use a 10 inch tart pan; it can be made in a 9 inch one but it may well spill over and burn on the bottom of your oven which is never a good thing.

We like it with a small scoop of vanilla ice cream on the side. It is fine all on its own.  Makes a great breakfast too with a cup of coffee or tea.

plum tart

GF Fall Plum Tart

1 cup cobbler dry mix; recipe below

mix with 1/4 cup sugar

—-

2 eggs

3 Tbps. buttermilk

2 Tbps. melted butter

1/2  tsp. vanilla

1/2  tsp. almond extract

1 ½ lbs prune plums (enough to cover the entire tart pan) cut in halves or quarters. Mix them with 2 tbsp sugar

Directions:

Heat oven to 350 degrees. Mix dry ingredients in a small bowl.

Spray a 10 inch deep tart pan or 9 in pie pan with cooking spray

Beat eggs in bowl, add rest of wet ingredients, mix well, add to dry ingredients, stir briefly just to mix up.  Pour into the prepared pan and spread it out with a spatula.  Top with plums, cut side up, push each in slightly into the batter and cover the entire surface of tart base.

Bake 30 min.  Top with mixture of 1 ½ tsp sugar and ½ tsp cinnamon

Bake ten more minutes or until top looks done.

Cool somewhat before slicing/serving.

Dry Cobbler Mix

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Spaghetti Bacon Primavera, the Bacon Fest Continues!

The tomato season is winding down but I have a few around and I thought I would enjoy them with pasta at least once more.  This recipe is a blending of two different recipes from two different cookbooks. One is a pasta primavera which has a creamy tomato sauce and fresh veggies and the other is a classical pasta carbonara with bacon and parmesan cheese.  This is their offspring! Bacon primavera pasta, ta da!  I have made and love both recipes but I wanted to have all their flavors together in one dish so I threw this together earlier this summer for the first time. It turned really quite yummy.  I made it again tonight and my three year old grandson ate lots of it; he loves veggies.  It was just so tasty that I had to have seconds.  The photograph is of that second portion before I dove into its creamy, bacony goodness.

IMG_20140911_182221

So round up some garden veggies, a block of real Parmesan cheese, bacon and a decent box of spaghetti and whip this recipe up for a late summer treat. I used spaghetti but you could use any shape of pasta that floats your boat!  If you are a wheat lover this is easy to make with your standard pasta off the shelf.  Of course, I made it with GF pasta, Barilla to be exact and it really tasted like regular flour pasta when made with this sauce.

Spaghetti Bacon Primavera

Ingredients:

4 slices bacon, cut into ½ inch lengths

1 medium onion chopped

½-2/3 cup sliced yellow squash, 1/3-1/2 inch thick

½ to 2/3 cup sliced zucchini, same thickness

1 cup halved cherry tomatoes

1/3 cup heavy cream

2 egg yolks

1 whole egg

¼ cup grated Parmesan cheese

½ lb GF spaghetti

1 tbsp. unsalted butter (optional)

Directions:

Heat a large pan of salted water and cook the pasta until just barely al dente, drain.  I do this cooking while I am cooking the veggies.

Saute the bacon in a large frying pan.  I used my mini wok which is great for many frying projects.  Cook while stirring constantly, for 3-4 minutes until rendering the fat is well underway; say half done bacon.  Add the onion and continue cooking while it softens. Stir often. After 3-4 minutes add the two kinds of squash. If you couldn’t get yellow squash just green is okay.  Keep stirring!  Cook a few more minutes until the squash is close to done.  Stir in the tomato halves and cook 1 minute. Mix the cream, eggs and cheese in a bowl.  Add the hot pasta to the frying pan and dump in the liquid from the bowl, stirring well.  Turn off the heat as soon as you dump it in.  Add the tablespoon butter, some sea salt and freshly grated pepper and stir a bit more.  Serve immediately.  If you like to guild the lily top with a good sprinkle of more grated Parmesan cheese.

Last time I made it I used some sliced red bell pepper, sweet onion and green squash. Yes on tomatoes, no on bacon; vegetarian style for my god daughter.  It was good but I think I prefer the bacon version.  So it is totally up to you as to which version you prefer to create.  I have also made it with half and half instead of heavy cream; works pretty well too.  Last time I used 3 whole eggs as I didn’t want to waste the whites. I left out the butter this last time, forgot it; still good. I slightly overcooked my tomatoes in the latest version but they were tasty non-the-less. I think it is a very flexible recipe, just the kind I like!  Enjoy an easy to throw together late summer Italian veggie feast!

Why being a coeliac is the best thing ever

I don’t generally repost other people’s blog posts but this one was so well said I just have to share it with anyone who reads my blog. Says so much that I think about and about how it is for me to live gluten free. Well done!

Sarah H (GF Blogger)'s avatarGluten Free Blogger

A bold title to a post, but hear me out.

Feeling healthy and happy Feeling healthy and happy

These past few weeks I’ve been struggling through injuries – a torn muscle in my shoulder and broken finger, ironically not even related at all! – and it’s given me time to really reflect on my time blogging. When I started this blog it was as a hobby, something to pass the spare hours at uni and something I never thought would take off quite as well as it did. I wanted to show that a gluten free life doesn’t have to be boring or isolating, that giving up gluten could open so many doors and bring your kitchens to life.

Through the recipes, restaurant reviews, product testing and general musing, not only has my blog grown, but so have I. I’ve discovered so many amazing products, grown confidence in the kitchen and in eating out…

View original post 715 more words

Blueberry Sheet Cake for a Picnic

This summery cake is very easy and totally delish.  It is blueberry season, this cake give you the best of all worlds, sweet berries and tender bites of cakey goodness.

blueberry sheet cake

This was the second time I made it. I have used two different flour blends, both worked. One is Better Batter and the other one is the brown rice mix I often use; see at the end of this recipe. Either works but I have to say I prefer the Better Batter for this recipe a little more than the brown rice.

As to the fruit, I bet you could use frozen blueberries or replace the blueberries with raspberries or blackberries.  Enjoy this summer treat with some friends or your family, it makes about 8 generous square servings or ten small ones.  I served it at a family picnic this past week, I was the only GF person there and everyone clamored for seconds!

Gluten-free Blueberry Sheet Cake

Ingredients; For the Cake:

  • 2 cups plus 2 teaspoons all-purpose, gluten-free flour blend
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon xanthan gum (only if your flour blend doesn’t already have this!)
  • 2 sticks of butter, softened
  • 3/4 cup packed light brown sugar
  • ½ tsp almond extract
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • 2/3 to 3/4 cup of blueberries

For the Topping:
1 teaspoon cinnamon

1/4 cup granulated sugar

2/3 cup blueberries

Directions

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish with butter or gluten-free cooking spray.

  1. Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
  2. Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
  3. Beat in half of the flour mixture until smooth, add the milk and almond extract and the rest of the flour and beat until evenly incorporated.
  4. Toss 2/3 cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
  5. Mix the topping ingredients together and distribute evenly over the top of the batter. I like to press the berries in a bit so they are not just resting on top of the dough.
  6. Bake for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Let cool at least 10 or 15 minutes before serving.

8 servings

Brown Rice Flour Mix  – mix them all in a big jar or bag
1 c. brown rice flour

1/3 c potato starch

3 tbsp.  tapioca flour