Chocolate Chip Pumpkin Muffins

Fall is all about those pumpkin flavored things like pumpkin spice lattes etc. I agree that pumpkin makes homemade baked goods even better tasting. A few years ago I made a batch of pumpkin muffins; they turned out nice.  Next, I did the upgrade version: mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins! Today I am baking them with the addition of a heaping 1/3 cup raisins; I tried a few in the batter last time and loved the sweet flavor of the raisins sprinkled throughout the muffins. Doing that but even more raisins!

This recipe is my version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  I sprinkled them last time with oatmeal, but I do love to use coarse sugar too. Today they are naked; in a rush so no time for sprinkle efforts.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks. My guy loves them about as much as I do. Enjoy!

chocolate-chip-pumpkin-muffins-011

Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

1/3 cup heaping of raisins (optional)

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 1 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  I baked these on the convection setting of my range; done in 17 minutes. Rest for five minutes and then remove from the pans using a fork, cool on a rack. Freezes well for up to 4 weeks.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally published in 2016; minor updates to recipe as to adding raisins and using a convection oven.

Classic Apple Pie

Apple is the quintessential American fruit: the story of Johnny Chapman Appleseed is still popular,  apples are a favorite fruit of elementary age students and apple pie is king for many pie lovers.  A ripe apple is a crunchy sweet treat. Just walk through an apple orchard in autumn: the delicious scent in the air will cause you to purchase lots of apples.  An apple pie in the oven always perfumes the house for hours, acting like a magnet for children and male friends! I normally make an apple crumb pie but sometimes I go that extra step to make a top crust, sure pleases my guy even through he professes to love crumb pies…

I put this scratch pie together in a few steps; make the double recipe of crust dough; put it in fridge to chill while I peeled, sliced and cut up the apples.  If you plan to pre-bake your crust those ten minutes of baking the empty pie crust are also a good time for preparing the apples.  Each step is fairly easy but the results are spectacular.  Of course, you could buy a ready-made unbaked crust but this crust I use is fairly easy if you use a stand mixer and it is really tasty: my mom hardly believes it is gluten free! I really don’t know how to convince her but this disbelief of hers is proof of the great flavor and texture of this particular basic gf pie crust.  I used a mixture of baking apples, but not Granny Smith unless they have gotten a tad soft and definitely no apples meant for only eating raw like Red Delicious.

It goes without saying that this pie is great with a slice of vanilla ice cream.

Fresh out of the oven!

The entire pie got eaten and no one remembered to take any more pictures of it; like of a single slice… sadly it is long gone.

Double Crust Apple Pie

Crust:

2 1/4 c brown rice flour mix (at bottom of recipe)

1/4 c sweet rice flour

2 Tbps. granulated sugar

1 tsp xanthan gum

1/2 tsp salt

12 Tbps. cold butter cut into 6 chunks

2 lg eggs

4 tsp fresh orange or lemon juice

Directions: Spray a nine inch pie pan with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add eggs and juice.  Mix until it comes together into big chunks.  Shape into two balls with your hands. Put them on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust balls some; wrap well and chill it all in your fridge 15-20 minutes.

Roll out one flattened ball of chilled into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the pie pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around or wait to do it with the top crust.

Filling:

6-8 medium-large sized apples, I like a mixture of yellow delicious and at least one other cooking variety; red Rome, Jonathan, empire, Courtland, or any tart apple you like to bake with.

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Should have at least six cups. Place in a large bowl

¼ cup brown sugar

1/2 cup granulated sugar (more if you like it sweet)

3 tbsp. minute tapioca or 3 tbsp. gf flour mix (recipe below or any decent blend)

1 tsp. cinnamon

A good sprinkle of ground nutmeg

1-2 tbsp lemon juice

Mix the dry ingredients, sprinkle the apples with lemon juice; add the dry ingredients. Heap in pie crust, Top with:

1  Tbsp. cold butter cut into small bits (optional)

Roll out top crust after you put the filling in the pan that is lined with the first crust. Peel off wax or parchment and lay over apples, crimp edges with fingers to seal them.  Prick or slash the top to let out steam. Bake in a preheated 375 degree oven for 55-65 minutes until bubbly and the crust is light brown.  You can cover the pie loosely with aluminum foil for the first 30 minutes.  I have a bottom heat oven so my crust gets crisp but if you have issues with soggy bottom crusts; prebake your crust for 10 minutes; then fill, top and bake immediately.

Cool the pie at least 4 hours to allow the juices to reabsorb before serving at room temperature.

Brown Rice Flour Mix (same as  King Arthur basic gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust recipe is from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics. My filling is slightly different.

Originally posted in 2017

Apple Crisp: Easy, Quick and Really Tasty

Apples are the centerpiece of the fall harvest culture.  Pumpkins are popular but they are a relatively new comer to the contest.  Some may think pumpkins are the way to go in baking but I firmly believe the apple is king in Autumn in America.  Crisp, sweet, flavorful and so very good for you. Apple crisp is nice as it goes together quickly and travels well. I took a pan of it camping last weekend and it was very good indeed warmed up on the campfire.

If you can, get the organic ones as the sprays they use on growing apples are not at all good for you.  I have made apple crisp with some baking apples from a pick it yourself farm near Milford NJ and it was very tasty indeed.  I especially suggest you get your apples at an actual apple orchard.  Another orchard just south of Hellertown is Bechdolt’s Orchard which grows many apple varieties.  Go there if you want the freshest tastiest apples in the Saucon Valley area.  Apples grow all over the globe so shop where you can get them fresh and crisp! The variety is up to you but I would not suggest any that are not meant for baking; don’t use red delicious as they are for eating only, same goes for honey crisp apples. apple-cart

This recipe is out of Gluten-Free Baking Classics Cookbook by Annalise G. Roberts with a few minor changes.  I am betting you can use any GF flour mix in this recipe, not like a cake or other baked goods that have very specific flour requirements.

And it is so much easier than a pie.  No crust to mix or roll out.  Just a simple mixed up topping to add to the cut up apples.  Bake it and voila: a yummy yet fairly healthy dessert!

I have made the topping several ways.  You can cut un-melted butter into the dry ingredients; it makes for a firmer crumb than the melted version below. I have made it egg free but it really somehow needs that egg to pull it together to mimic a wheat flour based crisp.  The oats can be left out if you don’t like them or can’t eat them. I personally love oats in my crisp.  A quarter cup of chopped nuts can be added to the topping; really a nice touch too!  I don’t like it too sweet so I use the lesser amount of sugar.  This is entirely a personal choice.  You can up the nutritional value by adding flaxmeal to the dry mix; 2-3 tbsp.

For those who love ice cream, this recipe is absolutely perfect with a big scoop of vanilla ice cream next to it.  I like it warm from the oven but it also is tasty cold the next day, if you have any left over that is!

pork tenderloin, banana choco cupcakes 007

Angie’s Apple Crisp

1 cup GF flour (mix below)

½ to ¾ cup sugar (I prefer brown sugar)

½ cup old fashioned gf oats

1 ¼ tsp baking powder

1 tsp cinnamon

Sprinkle of nutmeg

½ tsp xanthan gum

½ tsp. salt

1 large egg

6 cups peeled and thinly sliced apples

¼-1/3 cup butter, melted

Heat oven to 350 degrees.   Put rack in center level of oven.  Lightly butter a 9 inch square pan or spray with cooking spray.

Combine all the dry ingredients.  Add egg and stir to mix well.   Place apples in the baking pan, top with the dry mix and sprinkle with the melted butter.  Bake 40-50 minutes until bubbly and the topping is lightly browned. Let cool at least 10 minutes before dishing out. Six servings.

Brown Rice Flour Mix (same as King Arthur’s Basic GF blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Originally posted by me October 2015.

Apple Crumb Pie

Apples, a favorite American fruit and they are the main ingredient in America’s favorite pie.   This crumb topped pie is easier than a two crust pie. I gave you the amounts for a 9-inch pie; I myself generally make it 10 inch; use 10 cups sliced apples and higher end of amounts of sugar, tapioca and spices.  Bake 60 minutes.

I put this pie together in a few steps; make the crust dough; put it in fridge to chill while I peel, slice and cut up the apples. I also throw together the crumbs before rolling out the pie; you don’t need to rinse the mixer bowl from the crust then.  If you plan to prebake your crust those ten minutes of baking the empty pie crust are also a good time for making the crumbs and preparing the apples too!  Each step is fairly easy but the results are spectacular.  Of course, you could buy a readymade unbaked crust but this crust I use is really tasty: my mom never believed it was gluten free!  This disbelief of hers was proof of the great flavor and texture of this particular basic gf pie crust.unbaked-apple-crumb-pie

It goes without saying that this pie is great with a slice of vanilla ice cream.  Winter is still a good time for an apple pie but by spring the apples are iffy, and I stop baking pies with them.  Be seasonal whenever possible when it comes to fruits, and you will get the best flavor and taste in your fruit-based desserts.

Apple Crumb 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: Spray a nine-inch pie pan with cooking spray, dust with white rice flour. Set aside.

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.

Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the pie pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around.

Filling:

8 cups thin apple slices from 8-9 medium-large sized apples, I like a mixture of yellow delicious and at least one other cooking variety; red Rome, Jonathan, empire, Courtland, or any tart apple you like to bake with. Note: I have made it just with Cortland or with Golden Delicious apples; excellent pies!

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Mix in a large bowl with:

¼ cup brown sugar

3-5 Tbsp. granulated sugar (3= tart, 5 if you like it sweet)

2 Tbsp. minute tapioca

1 tsp. cinnamon

A good sprinkle of ground nutmeg

A small sprinkle of ground ginger

1 Tbsp lemon juice

Heap in pie crust.

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.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Finishing directions: Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste…  Bake in a preheated 375-degree oven for 55-60 minutes until bubbly and the crust is light brown.  You can cover the pie loosely with aluminum foil for the first 30 minutes.  I bake my pies at the lowest possible level shelf, so my crust gets crisp but if you have issues with soggy bottom crusts; prebake your crust for 10 minutes; then fill and bake immediately.

Cool the pie at least 3 to 4 hours before serving at room temperature.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust and crumbs are from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics. My filling is slightly different.

Originally posted February 2015.

Cool as a Cucumber Soup!

Summer, time of Italian ice, ice cream, Popsicles, tomato sandwiches, salads full of fresh cold veggies and cucumber soup!  Really, cucumber soup on a hot summer day is cool on your palate and fairly healthy. And we have had a lot of hot days of late; so you are due for a refreshing cool soup. It is also a perfect use for three cukes straight from your overburdened cucumber vines.  Or three cucumbers from a produce stand.  The fresher the cuke the better your soup will be.

This recipe came out of a magazine a couple of decades ago, one of my sisters served it once and I got the recipe from her and have been so pleased with its flavor and texture every time I make it.  I have made raw cucumber soups and they are enjoyable, but this is hands down my favorite cucumber soup.  If you don’t like dill leave it out. I have done that; it is more delicate, and you can then really taste the hint of lemon in the soup.  Once I made it with vegetable broth for a vegetarian and it was excellent that way too.

 

cucumber soup

Chilled Cucumber Soup

Ingredients:

3 medium cucumbers

1 small onion

2 Tbsp. butter

1 Tbsp mild olive oil

3 scallions

zest of half a lemon

1/2 cup decent white wine

2.5-3 cups good quality chicken broth

1 cup sour cream

2 Tbsp chopped fresh dill

Directions: Take 3 medium cukes, peel them, cut in half at the middle point and then in half again from the stem to end so they are like short cucumber canoes. Then scoop out most or all of the seeds.  Shred the cuke canoes into a big bowl using the biggest hole size on your shredder.  Drain in a strainer but save the juice to add to the soup along the way.

Cut up one small onion: 1/3 cup or so.

Cut up 3 scallions

Melt 2 tbsp of butter and a tbsp olive oil in a large heavy bottomed saucepan.  Add the onion, cook 1-2 minutes and then add the shredded cuke.  Cook 5 min, add the scallions, stir, then add chicken broth to cover; 2.5 to 3 cups.

Add ½ cup dry white wine, the reserved cuke juice and the zest of ½ a lemon (1 tsp).  Sometimes if I don’t have an open bottle of white wine, I use vermouth; it works well in a pinch.

Heat until nearly boiling, reduce to a simmer, cover and cook 20-25 minutes.  Let cool at least 30 minutes and puree.  You can use an immersion blender, a regular blender or a food processor.  The boat motor blender (immersion) is much more fun and easier.  I like to leave a bit of it unblended, so it isn’t really smooth like a true cream soup.  Add 1 cup sour cream and 1 tsp sea salt, whisk well.  I use light sour cream; Daisy is my favorite brand.   Add 1-2 tbsp chopped fresh dill.  Stir well.  Chill 4 to 6 hours.

I often chill the bowls if it is a hot day and so ice-cold soup goes into equally cold bowls.  You can garnish with a dill frond or not. Or a small dollop of sour cream can be pleasant.

The photo above is from a past family dinner party.  It makes quite a bit; enough to serve 6-8 people.

Chilled cucumber soup; it’s a great starter to a meal on a hot summer evening or for a light lunch pair it with a salad or some grilled fish.  Yummy!

Originally published July 2014.

Cooked but not pureed or enriched with sour cream…gotta cool a while!
Time to hit the fridge!