Showing posts with label Day of Secrets. Show all posts
Showing posts with label Day of Secrets. Show all posts

Wednesday, January 17, 2018

Gluten-free Pumpkin Scones from author @DarylWoodGerber




From Daryl:

I know it’s not fall and pumpkin baking season is “over,” but I also wear white after Labor Day, and I had a craving for pumpkin, plus I had a leftover can of the stuff! What to do?

Well, last fall, I saw pumpkin scones at Starbuck’s and had to have them, except I couldn’t because they weren’t gluten-free. So then I went online searching for a similar recipe and found these from GlutenFreeBaking.  Now, as you know, I tweak or give my own versions of recipes. I like certain GF flours in my baked goods. I also have found that adding a bit MORE baking powder has added all sorts of life to my treats.

The trick to scones is to eat them fast.

Ha! Not kidding. They harden up—even those made with regular flour—pretty quickly. So make sure you have enough mouths to feed.

For those of you who can eat regular flour, just substitute regular flour for this combo of gluten-free flours (2 cups) and omit the xanthan gum. I think you could also cut the baking powder to 2 teaspoons and do just fine.

GLUTEN-FREE PUMPKIN SCONES

For the Scones
1 cup (4 ounces) sweet rice flour
1/2 cup (2 ounces) potato flour
1/2 cup (2 ounces) tapioca flour
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (4 ounces) granulated sugar
6 tablespoons cold butter, cut into tablespoon-size pieces
1 cup pumpkin puree
3 tablespoons half and half
1 large egg

For the Vanilla Glaze
1 cup (4 ounces) powdered sugar (plus more if necessary)
1 tablespoon half and half
1/2 teaspoon vanilla extract

For the Pumpkin Glaze
1 cup (4 ounces) powdered sugar (plus more if necessary)
2 tablespoons pumpkin puree
1 tablespoon half and half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Parchment paper

Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.

In large bowl or food processor, whisk together sweet rice flour, potato starch, and tapioca flour, xanthan gum, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and granulated sugar.

Using a food processor or a pastry cutter, cut butter into dry ingredients until no large pieces of butter remain. Mixture should resemble a coarse cornmeal.

In small bowl, whisk together pumpkin puree, half and half, and egg.

Add pumpkin mixture to dry ingredients. Stir (or pulse in a food processor) until a wet dough forms.

Turn dough out onto the prepared baking sheet. Wet your hands then, pat the dough into a circle about 1/2-inch thick.

Use a sharp “wet” knife (I run mine under the hot water tap) and cut or “score” the dough into 8 or 12 wedges. Do NOT pull apart. Leave as a circle.

Bake the round of scones until golden brown, about 16-18 minutes. Remove pan from oven. Quickly cut wedges again. Sometimes they stick together during baking. Allow scones to cool on the pan.

Note: when I cut mine, they were still sort of gooey, so I returned them to the oven (with foil over the top so they wouldn’t get too brown) and cooked another 5 minutes to “dry” the insides. You be the judge.

Prepare the vanilla glaze.

Stir together powdered sugar, half and half, and vanilla in a small bowl. The glaze should drip easily from a spoon. The recipe on the website says if it doesn't, add an additional teaspoon of half and half to the glaze.   (Ahem…I had to add a LOT more powdered sugar to this because it was too runny. I’m not sure why. Maybe the weather?)

Place a wire cooling rack over a piece of parchment paper to catch any drippings from the glaze.  Set the scones on top of the rack.

Spoon the glaze evenly over the cooled scones. Allow the glaze to harden.

Now prepare the pumpkin glaze.

In small bowl, stir together powdered sugar, 2 tablespoons pumpkin puree, half and half, cinnamon, nutmeg, ginger, and cloves. Glaze should be thick.  (Again, I had to add a LOT more powdered sugar to this because it was too runny. Not sure why!!)


Transfer glaze to a piping bag. Drizzle glaze over each scone. If you don't have a piping bag, place glaze into a plastic sandwich bag and snip one of the corners to make a bag or thin glaze with half and half and drizzle from a fork onto scones.  FYI, this can be really messy. Be prepared to lick fingers or wash them often. LOL










Here's a bit about my latest book:


Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.



Wednesday, January 10, 2018

Chicken Curry ala Mark Bittman from author @DarylWoodGerber



From Daryl:


So after Libby mentioned that I could add Indian spices to my butternut squash recipe, I had a craving for curry. I haven’t made curry in years and I didn’t have a recipe, so I went through my vast array of cookbooks and landed on a recipe by Mark Bittman,  How To Cook Everything The Basics.

He wrote down the “basics” for lamb curry and then as a side note offered the possibilities of making a chicken curry.

Well, I’ve got to tell you, it was a hit with me! I tweaked, as I always do, and I made my portion for 2 not 4, so it’s not exactly what is in the cookbook itself.

It’s entirely gluten-free, if you can eat curry spice.  I omitted the garlic from the recipe as garlic has not been my friend lately. Sigh. Love garlic; it hates me. But it you can tolerate it, add it.

And I did two versions; one with the yogurt and one without, which means, yes, I had dinner for 2 nights! Yum!


Chicken Curry
Serves 2

1 tablespoon canola oil
1 pound boneless, skinless chicken, cut into 2” inch pieces. I used my kitchen scissors.
Salt and ground black pepper
1/2 sweet onion, chopped fine
1/2 tablespoon minced garlic * if you can tolerate it
1/2 tablespoon minced fresh ginger * more if you like
1 tablespoon curry powder
1 cup chicken broth (more if needed)
2 carrots, peeled and cut in 1” chunks
1/2 cup frozen peas
1/2 cup Greek plain yogurt (* take note of the 2 versions below!)

White rice, cooked according to directions

Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken and sprinkle with salt and pepper. Cook, adjusting the heat, and turning the pieces as needed so the meat doesn’t burn, until it’s nicely browned on all sides, about 8-10 minutes.

Meanwhile cut the onion, garlic, ginger, and carrots and measure the peas.

Pour off the fat from the pot (I didn’t have any) and turn the heat down to medium. Add the onion, sprinkle with a little more salt and pepper, and cook, stirring occasionally, until the onions begin to soften, about 3 to 5 minutes. Add the garlic (if you can tolerate it), ginger, and curry powder. Stir constantly about 1 minute.

Stir in the stock, scraping up any bits from the bottom of the pot.  The liquid should come about halfway up the side of the meat. If it doesn’t, add more liquid. Raise the heat and bring to a boil. Then lower it so that the mixture barely bubbles (simmer). Cover and cook, stirring every 15 minutes and adding liquid if necessary, until the meat slides off of a fork (about 30-45 minutes).

If the curry looks too watery, remove the lid and raise the heat.  If it looks too dry, add a little more stock.  Remove from the heat.

Note: 2 versions -  1) Stir in the yogurt or 2) Don’t add yogurt at all.  Both are tasty!!

Serve over white rice.










This is made without yogurt and I loved it! 

Version 2 with yogurt - a little "creamier" I LIKED BOTH


This is made with yogurt and is slightly creamier. Loved this version, too.

Here's a bit about my latest book:


Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.







Wednesday, December 27, 2017

Cranberry sauce muffins from author @DarylWoodGerber


From Daryl:

What can you do with leftover cranberry sauce when the turkey is gone? Use it like jam. I found this absolutely delicious and simple recipe online, but it wasn't gluten-free, so yes, you know me, I tweaked it.  My homemade cranberry sauce (directly off the Ocean Spray cranberry package, by the way and always tasty!) worked perfectly.

By the way, I made a half recipe, which is also below, because I didn't need 18 muffins and I still wanted some of that cranberry sauce to go with my turkey leftovers. I made a big turkey!  LOL

Enjoy.

Note: they are not "red" inside, even though the batter is red. Hmm. Interesting chemistry, right?


Oh...don't forget to sign up for my newsletter. I've got a new one coming out on the first and you'll want to get in on the "action."  Someone on my newsletter list will win a few books!  Newsletter sign up HERE


Cranberry Sauce Muffins
 (gluten-free version * to make using regular flour, swap out GF flour and omit xanthan gum) 
(makes 18)

2 cups gluten-free flour
1/2 teaspoon xanthan gum
2 tablespoons whey powder
1/2 cup packed brown sugar
1/2 cup white sugar + 2-4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup cranberry sauce
3/4 cup milk
1/4 cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract

(*HALF RECIPE BELOW)

Preheat oven to 400 degrees F.

Line 18 muffin cups with paper muffin liners.

Whisk gluten-free flour, xanthan gum, whey powder, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl.

In a separate bowl, whisk cranberry sauce, milk, oil, egg, and vanilla extract together.

Stir flour mixture into the cranberry sauce mixture until batter is moist.  Pour into prepared muffin cups, about 2/3 full. I like to use an ice cream scooper for this.

Sprinkle the muffins with the extra sugar.

Bake in the preheated oven until golden brown, about 18-20 minutes. Cool on a wire rack.
*If you wish to frost with vanilla icing, omit the sprinkling of sugar before baking.

HALF RECIPE:
(makes 9)

1 cup gluten-free flour
1/4 teaspoon xanthan gum
1 tablespoon whey powder
1/4 cup packed brown sugar
1/4 cup white sugar + 2 tablespoons sugar
2 teaspoons tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 cup cranberry sauce
6 tablespoons milk
2 tablespoons vegetable oil
1/2 egg, beaten  (I beat a whole egg and divided in half, about 2 tablespoons)
1/2 teaspoon vanilla extract


Same instructions – line 9 muffin cups.










Note: they are not "red" inside, even though the batter was red.

Here's a bit about my latest book:


Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


Praise:

"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

"I have been looking forward to the book since I first saw the cover pop up on Facebook and it certainly exceeded my expectations. As a fan of the author’s Cheese Shop Mysteries and Cookbook Nook Mysteries, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog

Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.