Raspberry Doughnuts

A fresh doughnut (still warm with frosting dripping down the sides), a hot cup of coffee, and a good book in the morning....what could be better?  These are just little things (or gifts) that the Lord blesses us with--blessings along the way that we don't deserve but He loves to give us.  And this morning as I'm writing this I'm thinking of the best Gift that God gave us--Himself--coming so long ago wrapped up in human form as a little baby.  "Behold, the virgin shall conceive and bear a son, and they shall call his name, Immanuel (which means, God with us)."  Matthew 1:23

Raspberry Doughnuts

You will need some doughnut pans for this recipe.  I purchased mine from JoAnn Fabrics over several weeks using 40-50% off coupons.  The ones I purchased were made by Wilton but you can find a variety of different ones.  An example of one can be seen at this link:  doughnut pans.  I think Amazon would have them cheaper if you are going to pay regular price for them....or better yet, watch at garage sales or re-sale shops for them.  

Preheat oven to 325 degrees.  Grease four 6-count doughnut pans (the regular sized ones).  If you don't have enough pans to do a whole batch, cut the recipe down or else bake them and re-use the pan over.  The batter will still be okay if it sits but it does yield a much better product if it is baked right away.

Sift together:
2 cups gluten free flour (a blend that contains xanthan gum already)
1/2 cup potato starch
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt

Combine in another bowl:
3 eggs
3/4 cup water
2 T. oil
1 teaspoon vanilla
1 Tablespoon lemon juice
1-2 teaspoons raspberry extract
(optional--a couple drops of red food coloring)

Pour liquid ingredients over the dry ingredients.  Whisk or stir together well.  Pour the batter into a re-seal-able bag and cut a small portion of the bottom corner off to create a piping bag.  Pipe the batter into the greased pans (each doughnut "well" should be about 2/3-3/4 full).  Place into preheated oven and bake for 10-15 minutes.  They are done when a toothpick inserted comes out clean.  Remove doughnuts from the pan and cool on a wire rack.  (I like to put parchment on top of my wire rack for this recipe.....you'll see why in a minute--it makes clean-up much easier!!)

* Just a note about the raspberry flavoring:  There are several different kinds out there.  I used a raspberry paste (sorry, I can't give you the details for obtaining this because it is only available commercially).  If you use regular raspberry flavor then 1-2 teaspoons should work just fine but definitely adjust it to suit your personal taste.  There are also candy flavorings available but these are typically oils and are much stronger than regular baking flavorings--these will work but you will have to reduce the amount to 1/2-1 teaspoon.

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Glaze
1 1/2 cups powdered sugar

1 teaspoon raspberry flavor
1/4-1/2 cup water or milk
optional--1-2 drops red food coloring

Combine all of the above together and whisk to remove any lumps and create a smooth glaze.  This recipe is only a guideline--you can make it as thick or as runny as you wish.  Pick up each doughnut and dip the top into the icing.  Allow to drip slightly over the icing bowl and then return to the cooling rack to dry.  If you wish, you can add sprinkles at this point as well (why not add some more fun?!).  You can also make the icing a little thicker and pipe it out of a piping bag or just drizzle over the top.

  Enjoy!!!

Cupcake Fun!

(Just a note to all of my gluten free buddies....not all of these ideas may be gluten free--most can definitely be made gluten free though.  It all goes back to what I have said before--gluten free people can have fun food too...this is just one way I am hoping to inspire you to create your own fun food!!!)  Enjoy!!!


CHOCOLATE HO HO'S!!  Start with a chocolate cupcake and core out the center with a cupcake corer (or just scoop out part of the middle of the cupcake with a spoon or knife).  Fill with white buttercream to the top of the cupcake like this:

Melt purchased canned chocolate frosting slightly in the microwave--start with about 15 seconds and stir.  Go another 5 seconds if it needs more but you don't want it really runny--just liquid enough that it will coat the cupcake.  Dip the cupcake into the frosting all the way up to the paper.  Remove and place on wire rack to set.  Once top is set you can decorate with another "blob" of buttercream icing, make lines, or just leave plain.

EASY ROSES!!!  Use a star tip--number 2D works best for this one.  Colored or white icing both look great for this design.  Start piping in the middle and work your way around the cupcake until it is completely covered.



ACORNS!!!  Use a Hershey's kiss for this one and "glue" a mini vanilla wafer cookie to bottom of the Hershey's kiss with frosting.  You can either pipe a little "stem/top" or use a bit of frosting to stick a mini chocolate chip to the cap of the acorn.



APPLES (or PUMPKINS)!!!  Mound red icing up using a tip or just a spatula.  Make a little indentation in the middle of the mound for where the stem would come out.  You can also cut a mini doughnut in half (or use a whole mini doughnut) and put that on top of the cupcake and then ice the cupcake with red frosting.  Dip the icing "apples" into red sugar.  Cut leaves out of fondant or green fruit roll-ups and create a stem with a tootsie roll or pretzel rod.  You can make a pumpkin variation by changing the icing color from red to orange.  

CANDY!!  Use candy to make your life simpler.  Cute pumpkins can top an otherwise "plain" cupcake and really dress them up.  You can also use M and M's, gumdrops, candy corn, seasonal peeps (classic chicks, bunnies, or even the other seasonal ones like gingerbread men or trees), or any other little candy piece that you find exciting.  The candy and cookie aisle in the grocery store offers many great ideas.  Be creative and have fun!!

SUNFLOWERS!!!   Using a leaf tip (Tip number 452 is the easiest) make petals using yellow or golden yellow frosting all the way around the outside of the cupcake.  Place a sandwich cookie in the middle of your cupcake.  Pipe more petals around the edge until you have the look you want.  You can alternate the size of the petals, doing a row of longer petals first all the way around and then going over those petals with another shorter row.  

How about some other ideas to get your ideas rolling.....
Have fun with your cupcake flavors:
Cookies and Cream—chocolate cupcake, vanilla frosting, cookie crumbs and a mini oreo

Raspberry—vanilla cake filled with raspberry pie filling and topped with raspberry flavored buttercream or raspberry flavored cool whip

Turtle—Chocolate cupcake, caramel flavored buttercream (mix some caramel sauce into your buttercream), drizzle with warmed chocolate icing and top with pecans

Snickers—Chocolate cupcake, caramel flavored buttercream (mix some caramel sauce into your buttercream), drizzle with warmed chocolate icing and top with a fun size or mini snickers candy bar.  You can also add chopped peanuts and chocolate shavings--make sure to top the frosting right away with these though as the frosting will "set" slightly and they won't stick as well if you don't sprinkle them on right away.

Rocky Road—Chocolate cupcake, vanilla buttercream, drizzle with warmed chocolate frosting and top with mini marshmallows, mini chocolate chips, and chopped peanuts

Peanut Butter—Chocolate cupcake, peanut butter buttercream (mix creamy peanut butter into your buttercream to taste), drizzle with warmed chocolate frosting and top with a mini reeses peanut butter cup

Strawberry—use a strawberry cupcake or a vanilla cupcake and fill with strawberry pie filling, strawberry pudding, or strawberry buttercream.  Frost with vanilla or strawberry buttercream (can flavor the buttercream using strawberry preserves or jam/jelly), and top with a fresh strawberry.  The picture below uses a plastic strawberry "pick" but that works too.  This one has little white edible "pearls" around the base of the frosting.

Boston Crème—Vanilla cupcake filled with Bavarian cream (purchase pre-made or make your own using a jello pudding mix), dip in warmed chocolate frosting

Sprinkles!!!—Confetti cupcake frosted with your choice of any color buttercream icing and topped with sprinkles—FUN!!!  The picture below was iced using a round tip and the sides are rolled in the sprinkles.  You can also top with a "happy birthday" pick or another fun creation...gumballs are fun here too.

Triple chocolate—chocolate cupcake filled with chocolate pudding and topped with chocolate buttercream and drizzled with warmed chocolate icing.  Another variation would be to just use chocolate buttercream and roll the sides in chocolate shavings.  Top with a larger chocolate shaving, malted milk ball, Hershey's kiss, or any other fun chocolate item you can find.  You can also roll the sides in mini chocolate chips--these are usually more readily available and cheaper too.  Be creative--anything chocolate is delicious!!

Other flavors to experiment with: Banana, carrot, black forest, red velvet, lemon, coconut....the possibilities are almost endless!

Pick your favorite candy and make a combination from that.

General piping tip information:
For frosting cupcakes you can use a large round tip such as 2A.  You might not be able to find this in general stores such as Michael's or JoAnn's.  They usually only stock up to tip number 12 for the round tips.  If you don't want to purchase a round tip, just put your icing in a pastry bag (or a ziplock bag) and cut the end off the bottom as large as you want your "tip" to be.  This might not be the prettiest option but it will definitely work and get the job done!

Another option for frosting cupcakes is to use a star tip.  Tips such as 2D, 1M, and 4B would be good options here.  These are all available at stores such as Hobby Lobby, Michael's, or JoAnn's.

Classic Wilton Buttercream Icing
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Instructions:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.  Can add more milk or powdered sugar to get desired consistency.  Can also add 2 tablespoons corn syrup to make it spread easier.  Makes about 3 cups icing.

For a chocolate variation add 3/4 cup cocoa OR three 1 oz. unsweetened chocolate squares, melted after creaming the shortening and butter.  Increase the milk to 4 tablespoons.

Gluten Free Product List

Gluten Free Mixes

Fudge Brownie Mix (makes a 9 x 9 inch pan) $6.00

Muffin Mix (makes 24 muffins) $5.00

Chocolate Muffin Mix (makes 24 muffins) $5.00

Vanilla Cake/Cupcake Mix (makes 36 cupcakes or a 9 x 13" cake) $8.00

Devil's Food Cake/Cupcake Mix (makes 36 cupcakes or a 9 x 13" cake) $8.00

Daily Bread Mix (makes 2 loaves bread) $8.00

Pizza Crust Mix (makes 2-12 inch pizzas) $8.00

Gluten Free Flour Blend 2 pounds for $10.00

Gluten Free Bread

This recipe isn't original with me but is one of the first bread recipes that I tried after going gluten free.  It doesn't use a flour blend but allows you to create your own with whatever you have on hand (or your personal taste preference).  The original recipe was pretty complicated though....hopefully my simplified version will help you see how easy it is to create gluten free bread.  :o)

Spray a 9x5" loaf pan and set aside
Preheat oven to 170 degrees F.

Place in a mixing bowl and stir to combine:
1 1/4 cups gluten free flour (I usually use two different kinds--some ideas are: sorghum, teff, amaranth, quinoa, millet, coconut, almond, oat [make sure the oat flour is gluten free], or any other flour you want.
1 1/2 cups gluten free starch (2 varieties is best--can use potato starch, tapioca starch, cornstarch)
1/4 cup seeds, meal, or additional gluten free flour
2 teaspoons xanthan gum or guar gum
3/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon (or 1 packet) yeast

Add to mixing bowl:
3 eggs
1/4 cup oil
2 Tablespoons honey, agave syrup, molasses, or maple syrup
2 teaspoons apple cider vinegar
1 cup warm water (heated to about 115 degrees)

With paddle attachment in mixer, blend all the above ingredients at low speed for about a minute.  Change the speed to high and beat for 1-2 minutes.  Pour dough into prepared pan.  Wet your hand and smooth out the top of the dough.
Turn oven off.  Place pan in oven and allow the dough to rise in the oven for 40 minutes.  Remove from oven and preheat to 375 degrees.  Bake the bread for 30-35 minutes or until nicely browned.  Remove from pan and set the loaf on a cooling rack to cool completely.

Chocolate Doughnut Muffins

Preheat oven to 400 degrees.  Grease 24 muffin tins or line with paper (greasing does work best for this recipe though since the muffins are glazed).

Muffin:
1/3 cup brown sugar
2 cups gluten free flour blend (one that contains xanthan gum already)
2/3 cup cocoa
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Place brown sugar in a bowl and sift the remaining dry ingredients on top of it.  Stir to combine slightly.

Add to dry ingredients in bowl:
1/2 cup oil
3 eggs
1 cup water
1 teaspoon vinegar

Combine with a whisk or spoon to mix thoroughly.  Scoop into greased muffin tins (batter should make enough for 24 muffins)--fill tins 1/2-3/4 full.  Bake for 15-18 minutes or until the muffins spring back when touched or a toothpick inserted in the center comes out clean.

Chocolate Glaze:
Place the following in a 1 or 2 quart saucepan:
1/4 cup butter (I used "Earth Balance" dairy free butter alternative)
1/4 cup milk (You can use coconut, soy, rice, or almond milk.  I didn't have any of those on hand so I used water and it worked just fine.)
3 Tablespoons cocoa
1 Tablespoon corn syrup

Bring the above to a boil over medium high heat, stirring constantly.
Remove from heat and add:
1/2 teaspoon vanilla
2 cups powdered sugar
Beat well by hand until it comes together and is smooth.  Pour into a small bowl.

Once muffins are cool, dip the tops into the glaze.  Allow to set just slightly and then top with sprinkles, nuts, or any other topping, if desired.  Otherwise, allow glaze to completely set and store in an airtight container.

Pasta E Fagioli Soup (A "Copy-Cat" Recipe for a really good soup from Olive Garden) ;o)

2 pounds ground beef (or sausage)
1 onion, chopped
3 carrots, chopped (or grated)
4 stalks celery, chopped
2-28 ounce cans diced tomatoes, undrained
1-16 ounce can kidney beans, drained
1-16 ounce can black beans, drained
3-10 ounce cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tobasco sauce
1-20 ounce jar spaghetti sauce
8 ounces pasta (gluten free)

Brown beef in a skillet.  Drain fat from beef and add to crock pot with everything else except pasta.
Cook on low 7-8 hours or on high 4-5 hours.
Cook pasta according to package directions and add to crock pot with everything else before serving.
Serves 12-14

Not All Gluten Free Flours Are Created Equal....Are You Looking For Something Better?

Sunday afternoon I pulled out a packaged cookie from the cupboard that I had received as a sample at the Gluten Free Expo in Des Moines a couple weeks ago and was reminded of why I am putting so much effort into making my own recipes and specifically my own gluten free flour blend.  I took one bite of the sample cookie and threw the whole thing away...why?  The texture from the rice flour in the cookie was so grainy that any taste or other redeeming qualities that cookie may have had were completely lost by the horrible texture.  This brand isn't the only one out there either.  Literally almost everything available to gluten free people on the store shelves contains rice flour.  Don't take this the wrong way--I am not anti rice as a food cooked and served with some veggies or meat, but rice as a flour and used in baked goods?  Thanks, but I'll pass.

When I initially found out that I was gluten free I told myself I wasn't going to eat nasty food....I would just go without bread if grainy and dried out was the only option available.  Once I started doing some research though I realized that there ARE other options; but it seems that no one is willing to experiment with other flours and completely eliminate rice flour.  Why is that?  It doesn't make any sense.  The only answer I can come up with is that rice flour is cheap and really doesn't have any flavor....but it also doesn't really add any nutritional value either.  

Back when I first started experimenting with various recipes and flours/flour blends I didn't have much success.  I threw a number of "experiments" away...I'm not even sure some of them could be called whatever they were supposed to be.  It took me four or five times before I found a pancake that I could actually eat.  I kept experimenting with various flours and finally created a blend of eight different ingredients (and NO rice flour!) that I could use almost cup-for-cup for a regular recipe.  I say almost because while the recipes that I did try just replacing my flour blend for regular flour did work, they weren't great without a few other tweaks to the recipe.  What I love about this flour blend is that I have made several baked products that people can't even tell are gluten free--the most exciting of which is the Devil's Food Cupcake recipe I created several weeks ago.  (Anyone reading this blog that tasted my cupcakes and wants to comment that would be great!)  :o)  Previously in another blog post I gave a recipe for a simple gluten free flour mixture that can be used for recipes.  I have since created a flour blend that contains eight different ingredients and is nutritionally superior to other rice flour blends. This new flour blend has a texture very similar to regular gluten-containing flour in baked goods.

      

Braided Coffee Cake

Combine in a mixing bowl:
3 1/2 cups gluten free flour blend (one that contains xanthan gum)
1 Tablespoon yeast
1/3 cup sugar
1 teaspoon salt

Add the following to the mixing bowl with the flour mixture:
1 egg
4 Tablespoons oil
1 1/2 cups warm milk ("Warm" should be just warmer than body temperature or around 115 degrees if you want to be technical.)
(Side note: if you can't have milk use water--it will be just fine!  I used water for mine because I can't have any dairy.)

Combine all of the ingredients using a paddle attachment of your mixer.  The dough should come together and be kind of like play-do so you may have to add a little more flour to get to this consistency.  It will be pretty sticky still though so don't add too much flour.  Allow to rise for about an hour.

Divide dough into two pieces.  Grease a cookie sheet or jelly roll pan (12 x 18 inches).  Place one piece of dough on the pan and pat out to almost fill the whole pan (you should have 1/2 inch-1 inch of space around all the edges).  You will have to flour (gluten free of course) your hands so you don't end up with a sticky mess.  The dough will be soft.  Your finished patted dough should look like this:

Cut strips 1 inch apart on either side of the dough--about 1/3 of the way across--see picture below.

Spread one can of prepared pie filling down the center of the dough.  I used peach filling for mine and then topped with some frozen raspberries.  Check the label on the pie filling to be sure that it is gluten free--Duncan Hines/Comstock claimed to be gluten free.  I was able to find a local store brand that was gluten free.  The frozen raspberries were just something I added for fun--not necessary.  Use your imagination--apple, blueberry, cherry, peach, blackberry, etc.--or combine a couple for some fun flavors.

Starting at one end, bring one strip carefully over the filling.  Remember the dough is really soft and sticky so you have to be very careful.  You may need to use a spatula to pull the dough up from the pan.  Bring a strip from the opposite side over the filling and repeat, alternating sides to create a braid all the way to the end.  If a strip breaks, just "squish" it back together and keep going--it will be okay!

Repeat for remaining dough.  Bake in a 350 degree oven for 25-30 minutes or until top is golden brown (may take longer depending on your oven).  Allow to cool.  If desired, make a glaze with 1 cup powdered sugar and about 1 tablespoon milk or water (more or less water to desired consistency).  Drizzle over cooled coffee cake.  Enjoy!!  :o)