Archive for the ‘baked goods’ category

Pamela’s Best Gingerbread for Cookies

December 29, 2011

From http://www.pamelasproducts.com/recipe/Pamelas_Best_Gingerbread_for_Cookies/437.aspx

Ingredients

1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (do not use enclosed yeast packet)
1/2 tsp salt
2 tsp ground cinnamon
1 tsp baking powder
2 tsp ground ginger
Optional:2 tsp fresh lemon zest
1/3 cup unsalted butter or margarine 1/2 cup sugar 1 egg (or egg replacer for 1 egg, prepared)
1/2 cup mild or light molasses for lighter cookies or dark molasses for darker cookies 1 to 2 tbsp water

Directions

Use heavy duty stand mixer, dough is heavy.In a medium bowl, combine Pamela’s Gluten-Free Bread Mix with salt, baking powder, cinnamon, and ginger. Whisk together thoroughly.

In the bowl of a stand mixer, cream butter (or margarine) with sugar. Add egg, mix to incorporate. Add molasses (and lemon zest), mix to incorporate. Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. (Dough prepared with egg replacer may require more or less water.) Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.

Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8-inch) for a chewier cookie or thin (as little as 1/8-inch) for a crispier cookie. Cut into desired shapes on parchment-lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread. Bake in a preheated 350° oven for 10 to 15 minutes depending on size of cookie, until edges begin to brown.

Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Decorate as desired using Pamela’s Cookie Icing made with Pamela’s Vanilla Frosting Mix (recipe below).

Pamela’s Cookie Icing: Mix one bag of Pamela’s Vanilla Frosting Mix with up to 3 tbsp water. For fun colors, add wet or dry food coloring. When using liquid food coloring, reduce water to 2 tablespoons, add more water if needed for desired consistency. Use dry food coloring for the brightest colors. Icing will harden when dry. *See Pamela’s Best Gingerbread House recipe for creating your own gluten-free gingerbread house.

Apple Pie

January 3, 2009

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Tamara saved time by using Whole Foods frozen gluten-free pie crusts, but really, aside from the extra deliciousness of homemade crust, you can’t go wrong here.  It saves time, which means that the warm, gooeyness is ready even sooner.

 

The hardest part about this is the portion of the recipe that says to “cool completely.  Reheat to warm up.”  Umm… you’re not supposed to eat it right when it emerges from the oven???

Pumpkin Bread and “Orange-bottom” cupcakes

December 27, 2008

As a kid, I LOVED black-bottom cupcakes.  The ones that were rich, moist chocolate with sweet cream cheese centers.

My wife LOVED pumpkin pie, pumpkin bread, and anything with holiday spices (nutmeg, cloves, cinnamon, etc.).

Here then, is the perfect combination of treats that evolve from a single recipe and a single pumpkin.

Pumpkin bread

Pumpkin bread

Pumpkin "orange-bottom" cupcakes

Pumpkin "orange-bottom" cupcakes

Rolled Sugar Cookies

December 21, 2008
Sugar Cookies

Sugar Cookies

...with sprinkles!

...with sprinkles!

Thanks to Gluten-Free Girl, I have a batch of just-out-of-the-oven sugar cookies (recipe at http://glutenfreegirl.blogspot.com/2008/12/sugar-cookies-and-slowing-down.html).

Blueberry Muffins

December 15, 2008

Mmm... hot from the oven.

Mmm... hot from the oven.

Okay, I cheated and used Whole Foods’ 365 brand Gluten Free Muffin Mix, but it was so worth it.  My son and I made the muffins together.  I added frozen blueberries (thawed) and then topped them with lemon zest and sugar before baking.

Gluten-Free Pumpkin Pie

November 19, 2008



You can’t beat the taste of fresh pumpkin pie.

Tamara used the GF crust recipe from the gluten-free girl blog and made the filling from a sugarpie pumpkin.