<![CDATA[The Bristlee One - Dessert]]>Mon, 31 Jul 2017 13:28:01 -0700Weebly<![CDATA[Chewy Oatmeal Cookies, gluten free]]>Wed, 01 Jun 2016 19:01:31 GMThttp://bristleeone.com/dessert/chewy-oatmeal-cookies-gluten-free
Awww, remember those days when you could have those soft chewy oatmeal cookies.  I do and I miss them.  Over the last couple of months, I've been working on recreating that chewy goodness.  I was really going for the thicker cookies.  Something along the line of the Mother's Soft Oatmeal cookies.  However, every time they just turned out too dry and crumbly.  They also didn't hold up well.  If you didn't eat them hot out of the oven, you didn't eat them at all.  When I finally gave up on that idea is when this recipe was created.  These are soft and chewy if you don't overcook them but are still really good with a crunch (good crumbled up over vanilla ice cream I'm told).   What really helped finalize this recipe, my son. He doesn't eat oatmeal cookies but he voluntarily takes these when they are made. My picky eater actually likes them. Yahoo, seal of approval.  
There are some things to remember though.  You will absolutely need parchment paper.  Baking with gluten free flours, parchment paper I found is a must.  The cookies need to stay on the parchment paper until 80% cool.  I usually put one batch in and have one cooling.  At about the 7 minute mark, move the cooked ones off the parchment and onto the cooling rack (I have two cooling racks going, one for the cookies on the parchment paper and one for the ones that have been removed).  Through the entire process I only use the two sheets of parchment paper because the baking time is so short.  Use cool cookie sheets otherwise they spread way too much.  Make your own gluten free flour blend.  I buy my flours off Amazon and then mix them.  I mix the 1 lb white rice with the 1 lb brown rice and then 2 cups potato flour and 1 cup of the Tapioca flour.  This stays in the refrigerator at all times.  I can control the amount of baking powder, baking soda and xanthan gum without having to guess.
These are actually quite easy to make and well worth it.  Enjoy!
Makes about 48 cookies



Recipe:


  • 1 cup GF AP Flour* (any blend that does not contain a bean flour (it makes it much too dry))
  • 1 1/2 cups Rolled Oats (GF)
  • 3/4 cup Butter (1 1/2 sticks) Sweet unsalted
  • 1 cup Sugar
  • 1/2 cup packed Light Brown Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 3/4 tsp Baking Soda
  • 1/8 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg


Preheat oven to 375 F (190 C or Gas Mark 5), prep a cookie sheet with parchment paper

*Use a blend that does not contain Baking powder, Baking soda or Xanthan Gum or make your own.  

My Gluten Free Flour Blend:
  • 1 cup SuperFine White Rice Flour
  • 1 cup Superfine Brown Rice Flour
  • 1/2 cup Potato Flour
  • 1/4 cup Tapioca Flour


I make a large bag of this and keep it in my refrigerator at all times.


Cream the butter and sugar
Add the egg and Vanilla Extract and beat until smooth

In a separate bowl mix all dry ingredients

Slowly add the dry ingredients to the wet 

This will be a "dry" mix so don't worry overly much if it appears a little crumbly.  
Refrigerate for at least 1 hour or overnight
Scoop about about 1/2 TBSP portions and place on parchment paper
Bake at 375 F (190 C or Gas Mark 5) for 8 minutes to get the chewy cookies, 9-10 minutes for a crunchy cookie
Move parchment paper with cookies onto a cooling rack and leave until almost cool
The cookies should then just peel off.
Use a cool cookie sheet for each batch or they will spread too much


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained from CalorieCount.com. Calories based on 2 cookies.
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<![CDATA[Tangerine Sorbet with Mint]]>Mon, 02 May 2016 19:02:39 GMThttp://bristleeone.com/dessert/tangerine-sorbet-with-mint
I love making juice sorbets.  What is nice about this recipe, you can really substitute any fresh juice and it works just as well.  I have always made these in my ice cream maker but decided this time to try it without. While it was a little more "icy", it was still just as good.  Adding the Vodka stops it from freezing rock solid as really this is just juice and sugar.  You really don't want just a big ice cube!  You cannot taste the vodka as you are only putting in 1 tablespoon for the entire recipe.  I want to try this also with pomegranate or cherry too.  I think those would just be phenomenal.  Now, this should be my last tangerine recipe for a while as the tree is starting to wind down.  Though I suspect in a month or two it will be full again of fruit as it is budding all over the darn thing.  Next will probably be a jam, gosh that sounds super good right now.  I also know that I want to make a vanilla bean tangerine ice cream.  That sounds really yummy and I might bring this recipe or the ice cream recipe to our family reunion this year.  One of the highlights of our family reunion is the homemade ice cream after the big dinner.  Every year we meet at my aunt's house and the extended family celebrates together.  It is such a great time to see cousins, second cousins, cousins twice removed, great aunts and uncles.  There will be anywhere from 30-75 people there each year.  This tradition with the homemade ice creams has been around since before I was born.  It used to be my dad and his sisters who would make the ice cream and now it is up to us "kids" to do so.  Even my son takes part in making ours.  I think this year will be the sorbet and an ice cream.  It's decided.
Hope you enjoy.
Serves 8

Recipe:



  • 15-17 Tangerines (About 4 cups Juice)
  • 1 cup Sugar
  • 15 Mint Leaves (about 1 TBSP)

Optional:  1 TBSP Vodka, the alcohol will stop it from freezing all the way and forming ice chrystals


Peel half and remove the "strings", don't worry about the seeds as you will "strain" this
Place these in a large pot
Turn on medium low and wait 5 minutes
Using a potato masher GENTLY mash a few to release the liquid
Set to simmer
About every 10 minutes use the masher to release more liquid
Let simmer 35-45 minutes
Mash again 
Strain, again I don't use a regular strainer as I wanted the pulp but you can use the fine mesh to remove the pulp.  It really just changes the texture.  Make sure to mash it as much as possible to release all the juice.

The second half*, while the others are simmering, juice them you should get about 2 cups
Add the 1 TBSP Vodka
Place in a container and freeze
Freeze for 6 hours or overnight
Break up with a fork, do not leave any large chunks

Add to your ice cream maker along with the syrup
Chop up the mint and add to the maker as well
Follow your ice cream maker's instructions on making a sorbet
When it is done place into another container, I use a loaf pan lined with parchment paper
Freeze for at least 4 hours before serving

Serve with chocolate syrup or add a scoop to club soda or just as an after dinner dessert.

*I've made this now without freezing the juice and just combined the syrup and juice and set into the refrigerator until cold.  Then placed all into the ice cream maker. It works just as well.

You can also make without an ice cream maker.  Place all into a freezer safe dish and place into the freezer. Every hour stir it really well until it is set.  It will not be as creamy (see pictures as I wanted to try it out) but it is just as tasty.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained from CalorieCount.com. Information based on 4 oz a serving
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<![CDATA[Tangerine Mousse]]>Wed, 27 Apr 2016 19:20:46 GMThttp://bristleeone.com/dessert/tangerine-mousse
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I'm so very sorry if the whole tangerine kick is getting old but man, I still have a lot of these on my tree.  I've been giving them away by the bag and it is just not enough.  I have a few more recipes in mind and then I will let it go.  Promise.  You could make this with lemon, orange, mint, pineapple, or really any number of flavors.  Why call it a mousse and not just a pudding.  It is because of the whip cream that is added to give it a "fluffier" taste.  The mousse is much lighter than a pudding, less dense.  I prefer making my own whip cream as it only takes minutes to make.  I have one of those Ninja blenders and just throw the cream in the blender and whip it up.  You can make the whip cream sweet by adding some sugar to it, but really the mousse has enough sugar along with the tangerine juice.
I love the mousse, it is creamy, light and the perfect after dinner treat.  Making it in the microwave speeds up the entire process but you can make it stove top just as well.  Just remember to temper the eggs when you add them!

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Print Friendly and PDF
Serves 4


Recipe:



Tangerine Mousse: 


  • 1 cup Sugar
  • 1 stick butter
  • 1 cup fresh Tangerine Juice (I used 7 tangerines)
  • 3 large Eggs, beaten
  • 2 tsp Cornstarch
  • Zest for garnish

Whipcream:

  • 1 cup heavy Cream


I cut the top off the tangerines and use a hand juicer.  Once they are all juiced, I run the juice through a small sieve to get rid of the rest of the pulp and any small seeds.

Melt butter in a microwave safe bowl
Add Sugar and whisk, the sugar should start to "melt"
Add Juice as you are whisking
Take some of this mixture (about a 1/4 cup)  and slowly whisk it into the beaten eggs 
Take that mixture and slowly whisk it into the rest of the sugar/juice mixture
Take out any "egg clumps" if some were produced during the mixing

Microwave on high for 30 seconds, whisk
Microwave on high for 30 seconds, whisk
Take out 1/4 cup and whisk the cornstarch into this
Slowly whisk this back into the main mixture
Microwave on high for 1 minute intervals for 2 minutes, whisk well each time between heating
After the 2nd 1 minute heating it should be thick like pudding, if not heat one more minute.

You can make it on the stove top also, melt the butter in the pan then add the sugar, whisk.  Add the juice and whisk, temper the eggs the same way as above.  If you do not temper your eggs you will end up with scrambled eggs with juice and sugar.

You can let it cool in the same bowl, just put the saran wrap on top so that it is touching the pudding

While the pudding is cooling, chill a bowl for the whipcream.  Beat the cream until peaks form.  Chill.

When all is chilled, leave out 1/4 cup of the whip cream.

Gently fold the pudding into the whip cream
You can then add it to a piping bag or spoon it into cups
Top with whip cream and chill at least 1 hour before serving
Zest some of the tangerine rind over the top of the whip cream.


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I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com
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<![CDATA[Tangerine Curd, Like Lemon Curd but not]]>Fri, 25 Mar 2016 20:46:52 GMThttp://bristleeone.com/dessert/tangerine-curd-like-lemon-curd-but-not
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I told you that there would be more recipes using the tangerines from my tree.  It has been so much fun to come up with new recipes that are fun and enjoyable.  This one is no exception.  As anyone who reads my recipe knows, I love lemons.  I love lemon curd and use it in a variety of recipes.  With all the tangerines, I thought, hmmmm why not make a tangerine curd.  What I can tell you is that it is very easy to make but has a very mild tangerine flavor.  The more of the zest you add the more it does taste like tangerine.  Not sure why as my tangerines are juicy and flavorful.  I think next time I make it, I will start with two cups of the juice and reduce it down making a concentrated tangerine taste.  I do love this recipe though and plan to use it on Easter to make a light dessert using fruit (hint, you will see it here next week).  You can also spread this on toast as a "butter".
Hope you enjoy.
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Print Friendly and PDF
Makes about 3 cups



Recipe:


  • 1 cup Sugar
  • 1 stick butter
  • 1 cup fresh Tangerine Juice (I used 7 tangerines)
  • 3 large Eggs, beaten
  • 1 large Egg Yolk, beaten
  • 2 TBSP Tangerine Zest

Zest some of the tangerines first and then juice them.  I cut the top off then use a hand juicer.  Once they are all juiced, I run the juice through a small sieve to get rid of the rest of the pulp and any small seeds.

Melt butter in a microwave safe bowl
Add Sugar and whisk, the sugar should start to "melt"
Add Juice as you are whisking
Take some of this mixture (about a 1/4 cup)  and slowly whisk it into the beaten eggs and egg yolk
Take that mixture and slowly whisk it into the rest of the sugar/juice mixture
Take out any "egg clumps" if some were produced during the mixing

Microwave on high for 30 seconds, whisk
Microwave on high for 30 seconds, whisk
Microwave on high for 1 minute intervals for 3 minutes, whisk well each time between heating
After the 3rd 1 minute heating, add the tangerine zest and whisk
Microwave on high for 1 more minute,
It should easily coat the back of a spoon and be fairly thick, like yogurt.
If it is still granular from the sugar or not thick enough, start with 30 second intervals and whisk between

You can make it on the stove top also, melt the butter in the pan then add the sugar, whisk.  Add the juice and whisk, temper the eggs the same way as above.  If you do not temper your eggs you will end up with scrambled eggs with juice and sugar.

You can let it cool in the same bowl, just put the saran wrap on top so that it is touching the curd.  I put mine into mason jars.  Hint, do NOT tighten the lid if the curd is still warm or hot as it will create a vacuum in the jar and you will not get the top off.  Just put them on loosely until cool.  I grate more zest on top before putting the lid on.  It can stay stored this way for a week or two.
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The amount of pulp will probably surprise you!  You could probably leave it in, I haven't but maybe one day I will.
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This is the melted butter and the sugar. Whisk until it becomes smooth
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Really make sure that the egg is completely incorporated into the mixture before placing in microwave. Otherwise you will end up with some scrambled egg.
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This is right out of the microwave after the 5 minute mark. It "fluffs" up but will go down after whisking.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Information based on a 2 oz serving
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<![CDATA[Mini Mochi Pies, gluten free]]>Mon, 14 Mar 2016 19:44:42 GMThttp://bristleeone.com/dessert/mini-mochi-pies-gluten-free
It's national Pie day, well not really not the eating kind of pie.  However that doesn't mean we can't have pie, mochi pie.  Thats right, I said mochi pies.  The idea came to me when I was making, well really failing to make mochi donuts from Lady and pups (http://ladyandpups.com/2014/06/13/mochi-donuts/).  I still don't know what I'm doing wrong.  I have an idea and will need to try it out but in the meantime I had this dough and I thought, what the hell. You'll see, it rolls out really well and is super to easy to work with.
It is adapted from Lady and pups, go to the link above and you will see her dough, mine NEVER comes out this way.  I think it has to do with the milk/cream.  I will keep trying though because her donuts look amazing!  In the meantime you can make these gluten free mochi pies to satisfy any sweet craving.

Makes 20 mini pies


Recipe:



Heat oven to 350 degrees F

  • Starter-dough:
  • 1 3/4 cup (225 grams) of sticky rice flour (sweet rice flour)
  • 1/4 cup (120 grams) of whole milk
  • 1/4 cup heavy cream
  • 2 1/2 tbsp (35 grams) of unsalted butter, melted
  • 1/4 cup (50 grams) of granulated sugar
  • 1 large egg
  • 1 tsp of baking powder
  • 1/2 tsp salt
  • Pie filling of your choice


To fold into the dough
  • Additional 2 tbsp butter room temp


Use for the top and sealing the dough rounds
  •  1 tbsp butter melted


Make the started dough, zap it 20 seconds at a time.  It will become "opaque".   

Make the rest of the dough, add the starter dough a small bit at a time while using a bread hook.  Mix on medium until all is incorporated.  
Now, dump out onto a rice floured surface.  Roll out until 1/2 thick, place the additional 2 tbsp of butter in the center and fold the dough over.  Now, treat it like it is bread dough and knead the butter in.  Once the butter is incorporated, roll the dough out (it will be a bit sticky, so add a bit more flour).  It needs to be about 1/4 " or less thick.
Cut with a 3" cookie cutter or round cup (that's what I used).  Use melted butter around the edges, put your pie filling in the center, only about a tablespoon.  Place another round on top and pinch close with a fork. Place on a cookie sheet that is lined with parchment and bake for 20 minutes at 350.  
Now the pies are NOT going to look like the flaky, buttery pastries that you would see with wheat flour. These are going to look.............well...............different.  If I had been thinking, I would have brushed them with egg white and then sprinkled the turbinado sugar on.  These I brushed with butter and then the sugar.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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<![CDATA[Molasses Hard Candy with a hint of lemon]]>Mon, 29 Feb 2016 20:50:08 GMThttp://bristleeone.com/dessert/molasses-hard-candy-with-a-hint-of-lemon
When I went gluten free (almost 3 years ago now), I was surprised how many candies that I loved had wheat in them.  Actually shocked more like it.  One of my favorites, red licorice has wheat.  What?  How can that be?  Why oh why?  Oh well I thought at first.  It's better because now I can just stay away from sweets.  Right, like asking a bird not to fly or a dog not to bark.  I love sweets.  I love hard candy.  How can anyone ask me not to eat them.
Granted, I don't eat a lot of candy or very often but there are times you just want something to nosh on. Something that while reading or on the computer or drawing to fill that little void.
I also love caramel and the idea came about for these when I was making caramel one day but also I had just made my Molasses Buckwheat bread (recipe to come).  Hmmm I thought, betcha I can merge some ingredients here.
Hence these were born.  I like them because they can stick around so long on the counter.  Do be careful, as they warm up in your mouth, they become sticky.  Don't pull out a filling!
Recipe*:

You can make this stove top or in the microwave.  You can also double or triple the recipe (make on stove top only)


2 TBSP Butter
1/4 cup Heavy Cream
1/3 cup Sugar
1/4 cup Dark Molasses
Juice from 1 lemon

Use a microwave safe bowl and one that is deep enough the ingredients will not bubble out of:

1.  Melt the butter
2.  Add the sugar and stir
3.  Add the Molasses and stir
4.  Add the heavy Cream and stir and finally add the lemon juice and stir

Heat on high 2 minutes, stir gently
Heat on high 2 minutes, stir gently
Heat on high 2 minutes, stir gently, it will froth at this time. BE VERY CAREFUL.  
Heat one more time 2 minutes.   Here is where you can use a candy thermometer or the water trick.  Have a bowl of cold water and let some of the mixture drip into the cold water.  It should when cool, be at a hard candy consistency (it breaks and becomes shards or threads).   If using a thermometer it should read 300-310ºF (149-154ºC).

You can make these a "soft crack" candy and cook them less time, if using the thermometer it should read 270-290ºF (132-143ºC).  When dropped into cold water it will get hard but won't crack like it does in the "hard crack".   Start checking at the 6 minute time.

Spray a little coconut oil into the molds
Pour carefully into molds and let cool to room temp
Pop out of the molds and wrap in wax paper or parchment paper
Will save at room temp about 2 weeks

I have candy molds for this.  This time I filled them all the way but normally just fill them halfway.  These were just too big to suck on and we ended up giving them a whack while still in the paper to break them apart.

This recipe makes 12 candies when the molds are filled all the way.  Normally I make 24 using 2 molds and filling half way.

*This is not a candy for small children as it is still "sticky" when sucked on and especially if you cracked it before eating.  The shards can be temporarily sharp.
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I love these silicone molds. I still spray lightly with coconut oil because some sticking can occur.
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Wrap in wax paper or parchment paper. You can also store them in a ziplock bag.
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Leaving it in the wax paper, I gave it a good thump with a can and "shattered" the candy into much smaller pieces to suck on.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is based on these larger pieces.
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<![CDATA[Nutella® Mug Brownie, gluten free]]>Fri, 26 Feb 2016 19:57:10 GMThttp://bristleeone.com/dessert/nutellamug-brownie-gluten-free
I love brownies and miss them with all my heart.  I've had a few that tasted alright (more than alright) but it's just not the same.  One thing that I never have nor ever will add to my brownies are nuts and chocolate chips.  I don't know why but I just don't like those in my brownies.  Well, the other night I was wandering around my kitchen aimlessly wanting something.  Something sweet.  Low and behold, I had a banana sitting all by it's lonesome on my counter.  Now, I could have just smothered the banana with Nutella and eaten it that way (which I do absolutely adore) but it's not what my taste buds wanted.  They wanted brownie.  Now the roll around my middle absolutely did not want brownie but since it does not have a say so in the matter, I got brownie.  Just to let you know, this tastes like banana, very distinctly like banana.  I think you could add a little less banana and a bit more Nutella® but I have not tried it.  This does not rise as you can see in the picture above.  It is a small simple snack to just get rid of that pesky sweet tooth.
Hope you enjoy.
Serves 1

Recipe:

1/2 Banana ( small to med size ripe banana)
1 TBSP Sugar
2 tsp Gluten Free Flour
1 TBSP Nutella®
1 tsp Cocoa Powder
Oil or butter for inside of the mug


Mash banana (really well unless you like the chunks of banana), 
Add Nutella and mix thoroughly 
Add Sugar and stir
Add Cocoa Powder and stir
Add Flour and stir
You can place all into a food processor to make it smooth (I don't)
Grease lightly or butter lightly the inside of the mug
Place mixture in microwavable mug
Cook for 2 minutes on high
Remove carefully
If you eat this hot it will be ooey and gooey
If you cook it too long, it turns hard as a rock, so be careful!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com
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<![CDATA[Toasted Marshmallow Fruit Cups]]>Mon, 08 Feb 2016 20:07:49 GMThttp://bristleeone.com/dessert/toasted-marshmallow-fruit-cups
Well here comes another Valentines Day and I'm still single.  I'm not bitter, you're bitter.  Really.  Naw, just joshin' ya.  I'm not bitter at all.  Really, feels great.  
Any who.  Just because I don't have anyone special doesn't mean that I won't make that dinner and serve it to anyone that happens to be in the house at the time and that includes a dessert.  Now there are two ways that I make this.  One, with Graham crackers broken up at the bottom, then the marshmallow on top and then when it comes out of the oven, put the fruit in and drizzle with chocolate.  Serve immediately while it is still warm and gooey. Now, two for those of us with gluten intolerance, just leave out the Graham cracker.  I don't do the chocolate just because I'm watching my girlish figure.  (no eye rolling here)  They are just as good without the chocolate and far fewer calories.  The fresh fruit helps to cut the over sweetness of the giant marshmallows and leads to a crisper taste.  For kids you can make these in the disposable cupcake baking cups thus throwing away any mess.  For the more sophisticated look, make them in ramekins. 
A word of warning here, do not overcook as they will just continue to grow bigger until they explode in the oven leaving a gooey mess everywhere and black smoke every time you turn on the oven.  Trust me, this is from experience.  
Serves 2

Recipe:

1/2 cup Fresh Blueberries
1/2 cup Fresh Strawberries
2 Large Marshmallows

Optional:  Graham Crackers, Chocolate

If making in the ramekins:  Grease the ramekins (I used coconut oil)
Snip an X on the top of the Marshmallow
Place in Ramekin
Bake at 375 degrees F (190 C)
In my oven it took 6 minutes but you must watch them carefully.  You only want them to get a nice golden brown on top

If making in disposable baking cups:  Grease baking cups and place on cookie tray
Snip an X on top of the Marshmallow
Place in baking cup,  make sure they are not touching.  About 3 inches apart.
Bake at 375 degrees F (190 C)
The baking cups seemed to cook faster at about 4-5 minutes

Once out of the oven they will be puffed up.  In the area of the X, start pushing in the fruit.  I used a Bamboo stick that I had lightly oiled.  

Garnish with mint or chocolate.  Serve immediately.


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This is right out of the oven. They are very puffy but will deflate as they cool. Push the fruit in immediately after coming out of the oven.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie

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Nutritional information obtained using CalorieCount.com. One large marshmallow is about 90 calories (these are the giant ones not the normal size) If you add the graham cracker only use half and it brings up the calories to 146. Adding chocolate also brings it over 200 calories.
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<![CDATA[Lemon Custard Mug Cake, gluten free]]>Wed, 06 Jan 2016 20:09:26 GMThttp://bristleeone.com/dessert/lemon-custard-mug-cake-gluten-free
I am generally not a big cake eater but when people started making mug cakes, I thought wow why not give it a try.  Now, kind of hooked on them for a quick dessert.  You can't beat a recipe that takes less than 5 minutes to make.  No pre-heating the oven, no dragging out the blender and mixing bowls.  Simple.  The added bonus of this recipe, it has my favorite ingredient of all time, lemon.  I love lemon.  I can't help it.  I just don't get tired of using them in recipes and making desserts with them.  Not gonna apologize!  Ok, back to mug cakes.  The think about gluten free mug cakes really depends on the flour you are using.  This recipe I used the King Arthur All Purpose Gluten Free flour (no they are not a sponsor).  I also tried it with the Pillsbury All Purpose Baking Flour and it was much spongier.  The other flour I used was the new Krusteaz Gluten Free flour.  I didn't like the grittiness of this one.  It is a good flour but you really need to let the batter sit for at least 30 minutes.  Sorghum flour takes a while to absorb liquid and that is the main ingredient in this flour.  Not that it is bad, you just really need it to sit a while, overnight is best but at a minimum 30 minutes.  I have not tried any of the mug cakes with wheat flour but it should work just fine as the Krusteaz and the King Arthur are a 1:1 change ratio.  Happy eating.
Serves 1


Recipe:


2 TBSP Gluten Free Flour
1 TBSP Lemon Curd
1  TBSP Sugar
1 Egg
Pinch of Baking Powder
Pinch of salt
Optional: Whip cream 


Add egg and lemon curd in the cup and whisk until well mixed.  Add dry ingredients and whisk.
Cook for 1 minute on high in the microwave.
If you turn this out on a plate, there is a layer of custard on the bottom (which would now be the top)
Enjoy1

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Analyzed without the whip cream.
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<![CDATA[Gluten Free Milk Chocolate Brownies (or cookies)]]>Tue, 15 Dec 2015 00:08:36 GMThttp://bristleeone.com/dessert/gluten-free-milk-chocolate-brownies-or-cookies
Cookies, I have missed cookies since going gluten free.  I've bought cookies and have tried so many but it seems all the ones that you purchase seem to have a funky after taste.  I'm not sure what that taste is, not really sure how the manufacturer achieved that taste.  In the long run I gave up cookies and brownies but then recently decided to go on a baking spree. I wanted a brownie damn it.  I was going to have a brownie. I spent almost 3 days, baking every day until I hit on this recipe.  While the brownies are good, really good, it is the cookies that I love, love, love.  The cookies take a bit more work and a little more effort but oh, in the long run they are so good. I know you have heard that you won't be able to tell they are gluten free but these you won't.  I took them to a cookie exchange and told no one.  They were gobbled up.  The thing is do not bake these with a bean based flour.  I used King Arthur Gluten Free All Purpose Flour.  I use several different but no bean flour, to me the bean flour leaves a strange taste to the cookies and changes the consistency. 
Recipe:


1 Stick Butter
1 Cup Milk Chocolate Chips
1 cup Sugar
3 eggs
1 cup GF Flour (I used King Arthur GF AP Flour)
3/4 tsp Basking Powder
1/2 tsp Salt
1 tsp Vanilla

Combine Flour, Baking Powder and Salt and set aside
Melt and the butter and chocolate in a microwave safe bowl. Start with 2 minutes, stir and then heat 1 min.
Stir
Add Sugar and mix
Mix in flour mixture
Mix in eggs and Vanilla

If making Brownies:

Heat oven to 375 F (190 C)
Grease a 10 " pan
Pour in batter and let sit for 5 minutes
Bake for 15 minutes and check for doneness with a toothpick (it should start to pull away from the sides) and be slightly browned
Let cool completely before cutting


If making cookies (makes 48 cookies):

Chill the batter for a minimum of 4 hours until the batter is set
Line a cookie sheet with parchment paper and spray lightly with oil (you really need the parchment paper)
scoop small amounts (about a teaspoon) and leave at least 2 inches between scoops
Cook for 5-6 minutes
Remove parchment paper from cookie sheet (with the cookies still on it) and place on cooling rack
Leave the cookies on the parchment until they are cool.  They will peel right off
Make sure the cookie sheet is cool before putting in more cookies
Keep the batter in the refrigerator between batches
Do not leave the cookies on the cookie sheet as they continue to cook after coming out of the oven

I have used the batter to make both the brownies and the cookies by splitting the batter.  Use about 2/3 of the batter for the brownies and the rest for cookies.  I got about 20 cookies.
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I made some smaller ones and added vanilla ice cream and chocolate syrup right before serving.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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