Gluten Free Sugar Cookies

I think it is pretty safe to say that the gluten free trend is now a permanent fixture in our culinary culture.  Having worked in the food industry as well as having been voluntarily gluten free, I have both given and received “the look.”  It’s the look that a tired, cranky cook gives a server when his or her patron requests a gluten free burger (aka sans bun) before chowing down on the glutenous beignets the table ordered for dessert.  This “look” is what occurs when people bastardize a severe health concern for the sake of their waistbands.  While I have to say that I felt leaps and bounds better while maintaining a gluten free diet, I’m damned to stomach pains and headaches due to my inability to stay away from sourdough breads and snickerdoodles.   Fortunately for me, those are my only health concerns when it comes to gluten…. my sister is not so lucky.

My sister has a wheat allergy resulting in itchy, unattractive hives/rashes that last anywhere from a few hours to a few weeks.  Having seen these red patches and watched her anguish until they’ve faded, my blood boils when waiters and waitresses give her the eye when she asks for gluten free options.  Like I said, I know that look, and I’ve probably given it skeptically when a waiter has asked me to do a dish gluten free after a long night.  I wish I could go back and slap myself every time I gave that look now that I see that look given to my sister.  In short, don’t be a jerk when someone says they’re gluten free, and don’t be a gluten free jerk.

To redeem myself from past gluten-skepticism, I made my sister some gluten free sugar cookies that we childishly rolled out and cut out into Easter shapes (seriously we’re both over twenty years old and we still fight over who gets the bunny cookie-cutter).  The kicker? My picky, 17-year-old cousin didn’t even know they were gluten free… That’s a win in my book.

Gluten Free Sugar Cookies

  • Butter                       1 1/2 sticks
  • Sugar                       1 C
  • Egg                          1 ea
  • Milk                          1 Tbs
  • Vanilla bean paste   1 tsp
  • Gluten free flour       2 C
  • Baking powder         1 tsp
  • Almond extract         1/2 tsp
  • Xanthan Gum           1/2 tsp

1.  Using a paddle, cream the butter and sugar together until light and fluffy.

IMG_00012.  Scrape down the sides of the bowl.  Add egg, milk, vanilla bean paste, and almond extract.  Combine.

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3.  Add in the flour and baking powder.  Mix until combined.

4.  Form dough into a flat rectanglue and wrap in plastic.  Put into a fridge until form and cold.

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Hint: If you can make your dough even flatter than this, it will aid you when it comes time to roll out your dough.  Yes, I know that’s not a rolling pin… Mine is still lost in a moving box somewhere in the depths of my basement.  But hey, its round and it did the trick.

5.  Working quickly, roll the dough out onto a floured surface.  Use whatever cookie cutters you’d like (or go just go abstract artist on it and freehand some shapes with a knife) and transfer onto a cookie sheet lined with a silpat or greased parchment.

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6.  Bake in the oven at 350˚F for about 12-15 minutes.  Make sure to rotate half way through.

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7.  Let the cookies cool completely before decorating if you are planning to decorate with icing.

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Earthquake Chocolate Cake

Growing up my mom would make chocolate cake out of a box and we called it “baking.”  That was all I knew until I attended culinary school.  From then on, those Betty Crocker boxes were replaced by cocoa powder and real vanilla extract (not the imitation stuff…).  Since the Napa earthquake that rocked me, my cocoa powder, and the rest of the contents of my well stocked cabinets onto the floor, I refuse to ever purchase the most obnoxiously messy baking ingredient that is cocoa powder.  Seriously, try cleaning up iced tea and vinegar saturated cocoa powder that has seeped into your kitchen floors.  The smell is worse than a three week old dead fish coated in simple syrup and pickle juice.  A dried cocoa powder spill is already hard enough to clean, let alone sticky, acidic chocolate goo, while your nerves are on edge from aftershocks.  So when I saw a recipe for chocolate cake that was made entirely from bar chocolate instead of cocoa powder, I was on it quicker than flies on three week old dead fish.

I got this recipe from Baking by James Peterson.  Its been one of my favorite cookbooks pre- and post-culinary school.  It is his “Chocolate Sponge Cake,” but tweaked slightly.  If you are in the market for a new book to test out, check out this book!

Earthquake Chocolate Cake : Yields two, 8 inch cakes

  • Bittersweet Chocolate  250 g
  • Water                               1 C
  • Eggs, warm*                   8 ea
  • Sugar                                200 g
  • Cake Flour                       210 g

*If your eggs cold, you can submerge them in warm water until they are room temperature.

1.  Preheat the oven to 350˚F.  Cut out parchment circles by tracing the bottom of your cake tin with a sharpie.  Then cut out the circles (does not have to be a work of art, I’m far from a Picasso).  Spray your cake tins down with some cooking spray and press the parchment circle cut out (butchered, roundish parchment in my case) into the bottom of the cake tin and then spray that down too.

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2. Take a small heap of flour and throw it into the bottom of the tin.  Move your tin around over the next tin or over a garbage can to fully coat the tin with flour.  You don’t have to go hogwild here, this is just to make sure that the cake comes out looking pristine.

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3.  Sift your cake flour and place it aside for later.

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4. Now heres a step that I never thought I’d ever be recommending, but combine the water and chocolate in a small saucepan.  Usually, water and chocolate should be NOWHERE near each other due to the fact that water will cause the chocolate to seize, not desirable.  But in this case, I’m asking you all to take a leap of faith and trust me.  Boil the chocolate and water down, stirring continuously until the chocolate looks like pudding.

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5.  Combine the eggs and sugar and beat on high for about 12 minutes with a stand mixer until it reaches ribbon stage.  Ribbon stage is reached when you lift the paddle out of the eggs and the mixture falls down gracefully in a band onto the surface and remains for a good few seconds.

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Action shot

6.  Once you’ve hit ribbon stage, transfer the egg yolk mixture into a large bowl.  Working quickly but gently, fold the chocolate into the yolks.

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7.  Fold in your sifted cake flour.  Be sure to fold it completely into the batter or else you will wind up with lumps of flour in your finished cake.  You want to scrape the bottom of the bowl and jiggle the spatula up the center, trying to break up any pesky lumps.  Once you’re sure that you are lump-free, transfer your batter into your prepared pans.

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8.  Bake for about 20 minutes.  Once the cake is pulling away from the sides of the tin and the top does not jiggle when shaken or touched, your cake should be done.  If you are absolutely unsure, poke a toothpick into the center of the cakes.  If it is dry when pulled out, your cakes are done.

9.  Let the cakes cool completely, then remove from cake tins.  Before icing, be sure to remove the parchment paper.  Serve and enjoy!

Madagascar Vanilla Buttercream

When I first entered culinary school, I was as lost as Alice in Wonderland, but without the rosy outlook and cannabis-puffing cat. I had entered culinary school because I loved food, plain and simple. Throughout undergrad, I thought that one of the subjects I was taking would inevitably light a spark that would lead me towards a career filled with passion and challenge. Unfortunately, that spark only came while I was watching cooking shows, experiencing the foods of other cultures, or reading about the recipes of dishes in classic novels. It wasn’t until my junior year when I decided to go to a weeklong cooking class geared towards career discovery that I realized I was looking for that passion in the wrong places. Less than one year after I graduated from the University of Richmond, I was enrolled at the Greystone campus of the Culinary Institute of America.

Bedecked in my new chef’s coat and my checkered scrub-like pants, I was handed a knife kit and a backbreaking amount of recipe books. After a couple weeks of preliminary classes, we entered the kitchen and were expected to make a plethora of sweet treats. Tons of insane terms were being thrown out at me, and I was expected to make desserts that I had never even heard of before while my classmates were telling stories to the likes of that one time they ate a Mille-Feuille sipping an espresso while chatting up a cute, thick accented Frenchmen under the shadow of the Eiffel Tower.

I was petrified.

One day we were expected to make Italian Buttercream. Being the amateur, I questioned whether or not this was the only type of buttercream. Answer: its not. While I cannot remember the specifics of that day (only that almost all of my cakes classes were an utter disappointment and disaster), I know that I had successfully withstood the task of boiling sugar, drizzling it into whipping whites, before adding butter in small increments. Not exactly as direly daunting as I originally expected.

Even a stale chiffon cake that smells, tastes, and feels like wet cardboard can be improved by this basic vanilla buttercream.

Madagascar Vanilla Italian Buttercream:

  • Sugar               200 g + 60 g
  • Water              Enough to make the sugar look like wet sand (I used 50 g)
  • Egg Whites      180 g
  • Butter, SOFT  380 g
  • Vanilla            1/2 tsp

1. Put about 100 g of the sugar into a clean, small pot. Cover this pot with enough water to make the sugar look like wet sand. Don’t worry if you’ve heavy handed the water, this will just take the sugar solution longer to reach the desired temperature.

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I may have put just a tad too much water in this, but like I said, it’ll just take a bit longer to boil out.

2. Place the egg whites in a stand mixer with the whisk attachment.

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3. Begin cooking the sugar, monitoring with a thermometer (candy or NSF approved, obviously not the kind you take your own temperature with unless you want to eat burned, carcinogen plastic confettied buttercream).

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Because you are cooking sugar in the wet method, you want to make sure that you wipe down the sides of the pot with a brush and water, or else you will have crystallized sugar bits, which will not cook out and you will have to start all over.  You really only have to wipe down once or twice just to make sure that all of the sugar bits on the outside of the pot are removed.

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3. When the sugar reaches 230˚F, begin whipping the egg whites. While the whites are whipping, drizzle in the remaining sugar. You want the whites to reach a soft peak. Meaning: when you take out the attachment and hold it up, the tail made by the whites on the attachment is firm enough to stand up on its own but not so firm that it stands up straight.

4. When the sugar reaches 245˚F and you’ve achieved medium peaked whites, turn the mixer down to a medium speed. CAREFULLY drizzle the hot sugar syrup into the whipping whites. You want to pour the syrup near the sides, far enough to avoid hitting the whip and splattering the sugar syrup along the bowl, and far enough from the sides to cause the sugar syrup to sink to the bottom of the bowl.

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This is probably the hardest part of the whole extravaganza, and it isn’t really that difficult….unless you are somehow as inescapably clumsy as I am, in which case I recommend some good burn gel and a whole lot of bandaids.

5.  Allow the meringue to continue to whip until the bowl is room temperature. Don’t begin early or the meringue may break. Once it is room temperature, begin dropping small chunks (about an inch or smaller) into the bowl as the meringue is mixing. Once the previous chunk has emulsified, add the next and repeat until all of the butter is incorporated

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See those scars? Yep, inescapably clumsy. Working in kitchens was probably not my best idea.

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Your buttercream WILL most likely fall apart (meaning it will look like cottage cheesey in consistency).  DO NOT PANIC! Just keep doing what you are doing.  It will come back together again.  WORST CASE SCENARIO! You’ve put too much cold butter into the buttercream too fast and it will not emulsify.  Warm up the bowl using a torch if you have one.  If not, just use the heat from your hands or slightly dampen a towel and put it in the microwave until it is warm-hot to the touch and wrap it around the bowl.  Keep the mixer whipping until it comes back together.

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See- Cottage cheesey

6. Continue mixing the buttercream until it has turned white in color and has a fluffy, airy consistency.

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7. Add in vanilla and mix to incorporate

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Boom- Buttercream.

This buttercream recipe can be placed in an airtight container and left at room temperature overnight or placed in the refrigerator for about a week and a half. It is rather shelf stable due to the amount of sugar. Once you have need for this buttercream (whether it be for your mother’s birthday or for a filling for those macarons you have finally mastered), place in a bowl with either a paddle or a whip and let it aerate for a couple of minutes until you have your desired consistency.

Variations:

Chocolate: melt desired chocolate in microwave or over a water bath (be careful not to burn it). Stir chocolate into a small bowl of Italian buttercream to incorporate. Then stir that into the rest of the buttercream.

Coffee or liquor: Add to finished buttercream in small increments.

Praline paste: add a small amount of praline paste to a bowl with a small amount of Italian buttercream. Mix to incorporate. Add back into the desired amount of the buttercream