Browned Butter Raspberry Tart

This was actually a quick substitute for the absolutely failed raspberry cookies I was trying to make, and I was super thankful it turned out. From Bon Appetit.

Ingredients

--Crust--
7 Tbsp unsalted butter, melted
1/3 cup sugar
1/2 tsp vanilla extract
1 cup all-purpose GF flour
1 tsp guar gum

--Filling--
1/2 cup sugar
2 large eggs
1/4 cup all-purpose GF flour
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter
2 six oz containers of fresh raspberries


Instructions


1. Preheat oven to 375. In a bowl, mix melted butter, sugar, and vanilla. Add flour and guar gum, stirring until all mixed through.

2. Spread dough evenly along sides of a tart or pie pan.

Bake 18 minutes until golden. Leave out to cool while preparing filling, leaving oven on.

 

 

3. Whisk sugar and eggs in a medium bowl. Add flour, guar gum, and vanilla.

 

 

4. In a small saucepan over medium heat, cook butter until it turns a deep nutty brown-- be careful not to burn. 

 

If you stir often (which you /should/), it'll take about 6 minutes. Gradually whisk browned butter into your sugar/egg/flour concoction.

 

 

5. Arrange raspberries into a smiley face on your cooled pie crust. It's so happy to see you!

 

Now fill in the rest of it, packing them tightly together in concentric circles-- raspberries should be pointy side up.

 

 

6. Pour browned butter evenly over raspberries.

 

 7. Bake 40 minutes until filling is puffy and golden.

Cool, slice like a pizza and enjoy!


- Jezebel

Bailey's Spiked Cupcakes

We had a rough week, and these spiked cupcakes did just the trick. Adapted from Too Many Chefs.


Ingredients

--Cupcakes--
4 oz semi-sweet chocolate
1/2 cup brown sugar
1 cup granulated sugar
1/2 cup butter
6 Tbs Bailey's Irish Cream
3 eggs
2 cups all-purpose GF flour
1 tsp guar gum
1 tsp baking powder
2/3 cup milk

--Frosting--

1 1/2 sticks unsalted butter, softened
2 powdered sugar

3 Tablespoons Bailey's (or more, depending on your mood)

Instructions

1. Preheat oven to 350 F and butter or spray down a mini-muffin pan. Melt chocolate over low heat with the Bailey's and brown sugar. Stir often until smooth.

2. Cream butter with sugar in an electric mixer. Add eggs one at a time,  then milk. Gradually mix in the flour, guar gum and baking powder.

3. Once everything is fully incorporated, add the chocolate and stir through.

4. Spoon into mini-muffin tin and bake for 35 minutes. They should be a little soft in the middle, to retain moisture-- these can get /really/ dry if you overcook.

5. Frosting! Cream butter in the mixing bowl, then gradually beat in powdered sugar. Stir in Bailey's to taste.

I piped the frosting on with my Pampered Chef gun, but depending on how much you were "tasting" the frosting, you might want to just slap it on with a spoon.

Enjoy!


- Jezebel

Crownies

So I made crownies (cookies with brownies in the middle) once before with a mix, so this was my attempt to make them from scratch. Brownie suggestions from Gilt, cookie recipe from Martha.

Turned out well! Brownies were a little weird but they worked with the recipe.

Ingredients

--Brownies--
2/3 cup unsalted butter
5 ounces unsweetened chocolate
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose GF flour
1 tsp guar gum

--Cookies--

2 1/4 cups GF all-purpose flour
1/2 teaspoon baking soda
1 tsp guar gum
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet chocolate chips

Instructions

1. Preheat oven to 400 degrees. Butter a 9x9 pan, lightly dust with cocoa powder.

2. Melt chocolate and butter in a saucepan over low heat, stirring constantly. Once it's smooth, remove from heat and stir in vanilla.

3. Beat eggs in a stand mixer (paddle attachment) then add in sugar. Beat on high for 10 minutes until it's white and fluffy.

 

 

5.  Add the chocolate mixture, beating on low until just mixed.

 

6. Add flour and guar gum, stir until it just disappears.

 

7.  Pour batter into the pan, put pan in the oven.

 

Turn the temperature down to 350 and bake for 40 minutes for fudgy brownies. You'll want them a little undercooked so you can mold them into balls and bake with the cookies.

 

8. While brownies are baking, get the cookies together. Combine butter with both sugars in your electric mixer until light and fluffy-- medium speed. Reduce speed to low and add vanilla and both eggs.

 Add flour, baking soda, and guar gum and mix until just combined. Fold in the chocolate chips.

9. Spray down a mini muffin pan and fill with cookie batter.

When the brownies are done, scoop into small balls and press into centers of cookie dough.

Bake at 350 degrees 8-10 minutes, until cookies are done. Pop them out and enjoy!

Aside: I also made full-sized versions with brownies on the bottom and cookie batter on the top, which were PHENOMENAL.

- Jezebel

Emma's Birthday Mint Chocolate Cookies

These were based off of Martha's chocolate mint sandwiches (but I can never make them sandwiches so I just made them thumb prints).

Super tasty.

Ingredients

--Cookies--

1 cup (yes a full cup) of cocoa powder

1/2 cup all-purpose gluten-free flour

1 stick unsalted butter, room temperature

1/2 cup sugar

1 egg

--Filling--

1/4 cup heavy cream

6 ounces semisweet chocolate, chopped

1 teaspoon mint extract

--Glaze--

6 ounces semisweet chocolate, chopped

Instructions

1. Preheat oven to 350. Mix butter and sugar in an electric mixer with the paddle attachment until light at fluffy (should run you about 2-3 minutes on a medium setting). Add an egg and mix until well-blended. Reduce speed to low to mix in the flour and cocoa until just combined.

2. Butter down a cookie sheet, roll the cookies into balls and space evenly. Bake cookies until firm-- 10 to 12 minutes. Use the back of a spoon to make an indentation in the middle of each cookie, then let cool.

3. While those are cooling, we're going to make the filling. "Ganache" if you're fancy. Bring the cream to a boil in a small saucepan, at medium heat.  Add chocolate, stir until the mixture is smooth. Stir in mint, then let cool 10 minutes.

4. Spoon filling into each cookie. Refrigerate 10 minutes to allow it to set.

5. To make the glaze, melt chocolate in the same saucepan-- stir constantly so it doesn't burn. Dip each cookie top-down into the glaze until coated evenly. Refrigerate 15 minutes (but better overnight) until chocolate hardens.

 

Enjoy!

- Jezebel 

Pizza Biscuits

This was a new website, so I wasn't quite sure about the conversion to gluten-free. It didn't ... really work.

I'd be willing to try it again, maybe with xantham gum and more cheese?

Ingredients

1 1/2 cups all-purpose gluten-free flour
2 tablespoons white sugar
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup shredded mozzarella cheese

--Toppings--
1 cup tomato pizza sauce
1 cup of mozzarella cheese
1 cup of mini pepperonis/peppers/mushrooms

Instructions

1. Preheat oven to 400 and line a cupcake pan with 12 liners. In a mixer, combine the flour, sugar, and baking powder. Add in vegetable oil, egg and milk and stir until batter is smooth and a little sticky. Fold in cheese.

2. Fill the muffin cups about 2/3 full, because they will rise dramatically. Bake for about 18 minutes until muffins turn out golden and a toothpick comes out clean.

3. Remove from oven, and spread pizza sauce over the top of the biscuits.

4. Sprinkle cheese generously on top and bake for 4-5 minutes at 350F until cheese is melted.

5. Add toppings (pepperoni, sauteed peppers, mushrooms) and enjoy hot!

 - Jezebel

In-Law Fig Tart

The boy's grandfather likes figs. So, here's to trying new things.

Ingredients

--Crust--
1 1/2 cups gluten free flour
1/2 teaspoons salt
1 stick unsalted butter
4 - 6 tablespoons cold milk

--Filling--
15 oz ricotta
1/4 cup sugar
2 eggs
1/2 tbsp vanilla
8 ounces fresh figs
4 ounces strawberries


Directions


1. Preheat oven to 400. Mix flour and salt, cut in butter. Add milk slowly. Transfer to pie pan or ramekin (for cute tiny little pies!), and form a crust along the bottom and sides of the pan. Bake for 15 minutes, until brown. Reduce temperature to 350.

2. Mix ricotta, sugar, eggs, and vanilla. You can use an electronic mixer, but the ricotta should be soft enough to mix by hand. Pour into baked pie crust.

3. Line the bottom of the crust with figs in an attractive arrangement. Push them to the bottom of the crust. Do the same with the strawberries. Then another layer of figs, until you reach the top.

4. Bake for half an hour, until the middle doesn't shake and the top is slightly browned.

5. Let cool in the refrigerator. Slice and enjoy!

I also made one with crushed raspberries and chocolate cream filling, but I don't remember the proportions. That was also lovely.

- Jezebel

Margarita Cheesecake

Happy Cinco de Mayo. :)

Inspired by Martha, but with 5x the tequila. Because girl just does not party as hard as I need her to.

Ingredients

1 bag Tostitos Scoops chips -- only the ones that make a complete bowl

3 packages (8 ounces each) cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Triple Sec (or Grand Marnier if you're fancy)
6 tablespoons tequila
4 large eggs

Directions

1. Preheat oven to 375 degrees. With an electric mixer, beat cream cheese until light and fluffy (shouldn't take more than a minute). Add sour cream, sugar, Triple Sec, and tequila-- beat until smooth. Add eggs, one at a time and continue to beat until you have a firm-ish consistency.

 

 

2. Taste. Add tequila until it makes you do the "shot face"-- much of it will cook out, and then you're just stuck with regular cheesecake. (And then you might as well just kill yourself)

 

3. Fill each Tostitos Scoops with about a tablespoon of cheesecake, place on a cookie sheet. 

 

 

4. Bake until set-- probably around half an hour. Let them cool on the baking sheet for half an hour, then place in the fridge for at least 4 hours.

5. So, mine did not taste enough like a margarita, so I used a straw to drop tequila onto the top. You might not have to... but if it's a late night party...

- Jezebel