gluten free

Daring Bakers: Pão de Queijo (Brazilian Cheese Bread)

This challenge was so simple, so fun and so delicious!  As always I was given the opportunity to try something I’d never tried before, and something I’d never even heard of!  These little light and airy cheesy Brazilian bread balls are something special and I’m excited to share them with you.

Pão de Queijo | Hottie Biscotti

This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

Pão de queijo are almost like popovers.  Their airy texture combined with their rich cheese flavor makes them super addictive, especially when eaten warm.  They’re great right after coming out of the oven just cool enough to handle.  But I rewarmed room temp ones in the microwave for about 8 seconds with great success 🙂  If you’re gluten free, then you’re in luck!  Instead of wheat flour you use tapioca flour here, which I found without any trouble at my grocery store with all the other specialty flours.  The texture is different than a bread made with all purpose flour, of course, but it still has a nice bready chew that would’ve fooled me if I didn’t know they were gluten free.

Pão de Queijo | Hottie Biscotti

Renata gave us the option of using any cheese we liked.  When I searched recipes I found Parmesan to be a popular choice.  So I went with 6 ounces of a goat cheddar and 2 ounces of Parmesan.  I liked the way it turned out, but she says any cheese or combination of cheeses would work, so get creative!

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The dough is very easy to make, but a little messy since you get in there with your hands and it is a bit sticky.  You don’t need any fancy equipment and your mixer doesn’t have to get dirty.  The recipe I used calls for 1-3 eggs and you may or may not use them all.  I did use all 3.  She recommends whisking all 3 eggs together and then adding what you need as you begin working the dough together.  Once it’s all together it rolls quite easily into balls and bakes up beautifully.

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Since these are best eaten fresh from the oven I just baked half of the dough, then shaped the rest of the dough and froze it.  I haven’t tried it, but apparently you can bake them straight from frozen!  And that is what I plan to do the next time I need a last minute appetizer or snack for guests.  Bam.

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Something I wish I’d tried was making this dough in a waffle iron.  I cannot begin to imagine the deliciousness of using this as the bread for a breakfast sandwich!

Thanks for the great challenge this month, Renata!  I really enjoyed it and am excited to experiment more with this terrific bread.

Pão de Queijo (Brazilian Cheese Bread)

From Renata of Testado, Provado e Aprovado

Ingredients

  • 4 cups (500 grams) tapioca flour/tapioca starch
  • 1 cup whole milk
  • 3 tablespoons butter
  • pinch of salt (or more if your cheese is not salty)
  • 9 ounces of coarsely grated cheese (I used a goat cheddar and Parmesan)
  • 1-3 large eggs, beaten

Directions

  1. Preheat oven to 400°F.
  2. Sift tapioca flour into a large bowl.
  3. Combine milk, butter and salt in a saucepan and heat over medium until mixture boils, then remove from the heat.
  4. Pour hot milk over tapioca flour and begin stirring with a fork, working the mixture until the milk is evenly distributed.  It will look crumbly.  Let it cool off a bit.
  5. With clean hands, work in the grated cheese.
  6. Add in the eggs, a little at a time, working the dough together with your hands.  Once the dough holds together, you’re done.
  7. Line cookie sheets with parchment.
  8. Roll dough into balls about the size of ping pong balls.  They puff a little during baking, so don’t crowd them  too closely on the pan.
  9. Bake for 15-20 minutes. until tops just begin to brown.  Remove from the oven and cool just slightly before eating.

 

Coconut Milk and Pineapple Popsicles

I might have a little bit of an obsession with coconut and pineapple at the moment.  These ice cream sundaes, the coconut milk and honey lotion I bought yesterday and these popsicles make me wonder if I have a problem.  Maybe it’s the thought of summer and I’m just trying to mentally transport myself somewhere sunny and tropical.  And maybe it’s a pregnancy craving thing.  Either way, I’m ok with it.  And I’m totally ok with these pina colada-like popsicles.  They’re refreshing, the ingredient list is short and they take almost no time to make!  If you haven’t tried making your own popsicles (like me up until I made these) you should try it!

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

All you need for these is a can of coconut milk, a small can of crushed pineapple, a little vanilla and a little sugar.  Mix it up, pour the mixture into popsicle molds and pop them into the freezer until they’re frozen solid.  That’s all there is to it!  Then you can sit outside and eat one of these and pretend you’re at the beach somewhere.  Maybe put on some island music, wear a big floppy hat and put your feet in your kid’s sandbox for added effect.

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

Betsy couldn’t resist trying these, and I was surprised how much she liked it.  She enjoyed her bite so much that I had to go get myself another one because there was no way I was going to pry it from her hands.

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

I found these popsicle molds at World Market.  I like that they have the built in drip catchers, it’s perfect for my kids who get all kinds of bothered when their hands start to get messy.  And really it’s a good thing for adults, too!  To unmold them after a full 24 hours in the freezer I had to run them under warm water and occasionally wiggle the sticks until they were ready to come loose.  Overall I was pleased with the $5 purchase.

Coconut Milk and Pineapple Popsicles | Hottie Biscotti

The texture of these popsicles is creamy thanks to the luscious coconut milk, but with just enough chew from the pineapple to make them interesting.  I found one tablespoon of sugar to be enough sweetness, but if you like things sweeter you could add another tablespoon.  These are also really satisfying because of the coconut milk.  It’s almost like eating ice cream.  Do you have a favorite at-home popsicle recipe?  I’d love to hear about it!

Coconut Milk and Pineapple Popsicles

Makes 6 pops

Ingredients

  • 1 can of full fat coconut milk
  • 1 small can (8 ounces) crushed pineapple
  • 2 teaspoons of vanilla extract
  • 1 tablespoon granulated sugar

Directions

  1. Whisk all the ingredients together in a bowl.
  2. Pour mixture into the popsicle molds.
  3. Freeze for at least 8 hours or until frozen solid.
  4. Unmold by letting popsicles warm up on the counter, or by running molds under warm water (without letting water get into the tops of the mold) wiggling sticks occasionally to see if they’ve thawed enough to remove easily.
  5. Eat and enjoy.

Huevos Motuleños

Easter Sunday left us with a huge amount of leftover ham that is going to be in all of our meals for the rest of this week and likely into the weekend.  I scoured the internet for some creative ideas on how to use it.  Here is the first meal I made to use up some of the ham.  It’s either a weekend breakfast or a breakfast-for-dinner meal but really can be eaten for any meal of the day and you can use any meat you have around.

Huevos Motuleños | Hottie Biscotti

This breakfast dish originated in the town of Motul in the Yucatan and in my recent search I’ve seen many different variations.  The things that seem to remain constant are the fried tortillas, black bean mash, salsa, egg, some kind of meat, and the fried plantains.

I prepped the beans and the salsa earlier in the day and reheated them at dinner.  But even if you’re making this and serving it immediately, you may need to heat things up, or at least keep them warm while you’re doing the other parts since this dish does have a few components and it takes some time to get everything together.  I found that getting everything else ready, then frying the tortillas and bananas and cooking the eggs last was a good way to get it all done.

Huevos Motuleños | Hottie Biscotti

My grocery store did not have ripe plantains so I used bananas.  A nice ripe plantain would’ve been better, but the bananas worked out ok.  If the idea of bananas with everything else is just a little too adventurous for you, then leave them out.  This is a great dish with or without them.  I used the smoked gouda cheese called for in the recipe I used, but other cheeses would work well.  I tried my best to make a nice egg over easy, but isn’t wasn’t pretty (as you can see).  Fix your eggs the way you like them.  I think next time I’ll scramble mine because as much as I want to like a runny yolk it’s tough for me to handle.  This recipe also calls for peas, which I found to be weird, but I used them anyway.  You can’t really taste them with all the other flavors going on, and they’re a fun addition to the plate, so use them or don’t.

I can see myself making these again, and I can definitely see myself making the beans and salsa again and using them for a quick dinner on tortillas with some shredded chicken, lettuce and sour cream.  The flavors in both the beans and the salsa are really nice and fresh.

Once you have everything together, assemble them and enjoy!

huevos3 huevos4 huevos8 huevos10 huevos11 huevos13 Huevos Motuleños | Hottie Biscotti

While some of the ingredients sound weird together, try them anyway!  Unless you have an allergy of course or peas make you gag.  When they’re all together this dish is deliciously different.  And it’s good to try new things.

Huevos Motuleños

Adapted slightly from Saveur

Ingredients

Beans

  • 1 can black beans, drained and rinsed
  • 2 poblano peppers, seeded and roughly chopped (reserve 1 pepper for the salsa)
  • 1 handful of cilantro
  • 1 medium white onion, quartered (reserve 3 quarters for the salsa)
  • 1 tablespoon canola oil
  • kosher salt

Salsa

  • 1 pound tomatoes, cored and roughly chopped
  • Reserved poblano pepper, roughly chopped
  • Reserved onion, roughly chopped
  • 2 tablespoons canola oil, divided
  • kosher salt

Base and Toppings

  • 8 corn tortillas
  • 1 ripe plantain, sliced into thick, 1/4 to 1/2 inch pieces
  • oil for frying
  • 4 eggs
  • 8-10 ounces cooked ham, chopped (or other meat)
  • 4 slices of smoked gouda cheese, optional
  • crumbled queso fresco
  • green peas
  • fresh cilantro

Directions

Beans

  1. Puree the beans, 1/4 of the onion, the cilantro, 1 poblano pepper and 1/4 cup of water in a blender or food processor until smooth.
  2. Heat oil in a skillet over medium high heat.  Add in the bean puree, stir and cook until slightly thickened, about 5 minutes.  Season with salt.
  3. Transfer to a bowl and keep warm or refrigerate if using later.

Salsa

  1. Heat 1 tablespoon of the oil in a large skillet over medium high heat.  Add in the tomatoes, poblano and onion.  Cook, stirring occasionally, until vegetables are tender and there is some color on the onion, about 10 minutes.
  2. Let cool slightly, then puree in a blender or food processor until smooth.
  3. Heat another tablespoon of oil in the skillet and return the pureed vegetables to the pan.  Cook, stirring occasionally until mixture thickens slightly, and taste and season with salt.
  4. Transfer to a bowl and keep warm or refrigerate if using later.

Base and Toppings

  1. Heat  an inch or two of oil in a large saucepan or dutch oven to 360°F.
  2. Fry corn tortillas, 1 or 2 at a time depending on the size of your pan, for a minute on each side.  DO NOT undercook them.  They’ll be chewy instead of crispy if you don’t fry them enough or if the oil isn’t hot enough. Remove from the oil to paper towels to drain.  Repeat with the remaining tortillas, making sure oil is at the correct temperature before frying.  This may require turning the heat up and down to regulate the temp and keep it between 360 and 375.
  3. Fry the plantains (or banana) for about 45 seconds to 1 minute.  Remove from the oil and drain on paper towels.
  4. Cook the eggs, fry, over easy, scramble.

Assemble

  1. Heat everything if it hasn’t been kept warm, including the ham and peas.
  2. Place one tortilla on a plate.
  3. Top with 1/4 of the bean mixture, then your egg.
  4. Top with some of the ham pieces and one piece of gouda cheese torn into pieces.  Top with the other fried tortilla.
  5. Spread some of the salsa on top of the tortilla then sprinkle with queso fresco, peas and cilantro.  Place a few of the plantain (or banana) slices on top and serve.

 

 

Gluten Free Coconut Pavlovas with Lemon Curd and Raspberries

In preparing for Easter lunch this coming weekend I wanted to make a dessert that was light and fresh and beautiful.  These coconut pavlovas with tart lemon curd and fresh raspberries will fit the bill perfectly.

coconutpavlova3A good friend made pavlovas for Easter a few years ago and they were not only delicious but beautiful.  When served individually, they’re an extra special dessert for your guests.  Pavlovas might sound fancy, but they are just baked meringue layers.  Topping them with lemon curd and berries makes them completely lovely.  You can use the recipe below for lemon curd, or buy lemon curd at your grocery store.  I love the combination of raspberries with the coconut and lemon, but blueberries, strawberries or blackberries would be nice.  And in fact, pineapple might be amazing…

You can make the lemon curd and the meringue a day in advance.  This will free you up on the day of your lunch or dinner to tend to everything else you have to do.  But this also means that if you’re bringing these somewhere you don’t have to worry about them in transit.  Bring everything in separate containers and assemble right before serving.  No balancing cake plates in your lap and getting mad at the driver for taking those corners too quickly!

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If you’re not a fan of coconut, then you can leave it out and make plain meringues.  You could also add nuts, pulsed well in a food processor, in place of the coconut to create a different flavor.  The coconut adds a texture you won’t find in a plain meringue, which I found to be really nice against the smooth and creamy lemon curd.

coconutpavlova2 Coconut Pavlovas | Hottie Biscotti

These are gluten free, not because I did anything to make them that way but because the ingredients are all gluten-free friendly.  It’s nice to serve something like this when serving a group that may contain some people who do not or cannot eat gluten.  Since it’s becoming more and more common, at least in my experience, to encounter those people, it’s great to have some recipes that don’t leave anyone out or make it hard for them to enjoy the meal.  Any gluten-free readers who see something wrong with the recipe below, please let me know so that I can correct it.  Enjoy!

Coconut Pavlovas with Lemon Curd and Raspberries

Lemon Curd from The Dessert Bible and Pavlovas adapted from A Passion for Desserts

Serves 6

Ingredients

Lemon Curd

  • 2 egg yolks (reserve the whites for the pavlovas)
  • 2 eggs
  • 6 tablespoons sugar
  • zest of 2 lemons
  • 1/2 cup lemon juice
  • 1/4 cup creme fraiche OR 1/4 cup whipping cream + 1 tablespoon buttermilk
  • 8 tablespoons unsalted butter, cut into 9 chunks

Coconut Pavlovas

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon vinegar
  • 1/2 cup unsweetened shredded coconut
  • fresh raspberries for serving

 Directions

Lemon Curd

  1. Combine the eggs, egg yolks, sugar, lemon zest and lemon juice in a medium sized saucepan.  Whisk together over medium low heat, whisking constantly until mixture begins to thicken.  Reduce heat to low and continue to cook and whisk until mixture reaches a pudding-like consistency.
  2. Remove from the heat and whisk in the creme fraiche or cream mixture all at once.  Add in the butter, 3 chunks at a time, and stir to almost melt them before adding the next few pieces.  Stir until all the butter is melted.
  3. Pour the lemon curd through a fine mesh sieve to remove any pieces of cooked egg.
  4. Let cool at room temperature for about an hour, then cover with plastic wrap directly on the surface so that a skin does not form, then refrigerate until cold or overnight.

Pavlovas

  1. Preheat the oven to 400°F.
  2. Line a cookie sheet with parchment paper.  Find a cup, bowl or glass that will serve at your guide for piping the meringue.  It should be small enough to fit 6 circles on the cookie sheet with enough space for them to spread a bit.  Trace the circle with a pencil on one side of the parchment, turn the parchment over on the cookie sheet and set it aside.
  3. In the bowl of a stand mixer, or using a hand mixer, beat the egg whites and the vanilla on high speed until mixture is very foamy.
  4. Add the sugar in a steady stream, and continue to beat on high until mixture is very thick.
  5. Fold in the cornstarch, vinegar and coconut.
  6. Transfer meringue to a large ziploc bag, cut off one corner, and pipe circles onto the parchment paper.  With the back of a spoon smooth out the circles and make a crater in the center of each.
  7. Put pan into the oven, then reduce the oven temperature to 300°F and cook for 45 minutes.
  8. Remove from the sheet to a wire rack and cool completely.
  9. If not using right away, store in an airtight container.

Assemble the Pavlovas

  1. Divide the lemon curd evenly among the meringue circles.
  2. Place a few raspberries on top of the lemon curd, then sprinkle with powdered sugar and serve.

 

Flourless Triple Chocolate Cookies

Valentine’s Day is fast approaching and while it’s not my favorite holiday, it is a perfect excuse to make and enjoy loads of sweet treats.  It’s also a good excuse to enjoy an especially  nice meal with your sweetheart, either at home or out.  Candles and roses required of course.

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In anticipation of Valentine’s Day I’ve decided to spend the next couple of weeks baking and sharing some delicious Valentine’s Day goodies.  By the time it rolls around my husband is probably going to be sick of chocolate, but that’s ok.  I’ll pick up the slack.  I have this amazing ability to endure baked goods and sugar beyond what is considered normal.  What can I say, it’s a gift!

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These are not your typical chocolate cookie since they’re flourless (gluten free!) and end up being very crunchy on the outside with just a little bit of gooey middle.  Whole Foods makes a similar cookie that has walnuts which I kind of love.  You could easily adds nuts into this cookie if you’d like.  The pure chocolately goodness of them without nuts is wonderful, though.  The cocoa powder, semi sweet and milk chocolate chips makes these triple chocolate, but you could opt for just one kind of chip, or go crazy and add in dark chocolate chunks as well.

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This cookie batter/dough comes together in no time and while you can use a stand mixer, you don’t need one.  The ingredients are simple and you likely have them all in your kitchen right now.  You definitely need to bake these cookies on parchment paper or a nonstick silicon mat.  They stick a little, even to the parchment, so use a stiff spatula (or a small offset one) to get underneath the cookies as you’re taking them off the sheet.  This way you won’t lose any chocolate pieces.  That would be a tragedy.

Watch out for little hands.  They’ll swoop down when you least expect it and steal these.  I let her eat the whole thing by the way.  Right before dinner.  Great parenting over here.

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Flourless Triple Chocolate Cookies

From Food 52

Makes 24-30 cookies

Ingredients

  • 2 1/2 cups powdered sugar
  • 1/2 cup good cocoa
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1 teaspoon vanilla
  • 1 1/4 cup semisweet chocolate chunks or chips
  • 1 1/4 cup milk chocolate chunks or chips
  • 1/2-1 cup nuts, toasted and chopped, optional
  • Sea salt flakes, optional

Directions

  1. Preheat oven to 350°F.
  2. Line 2 baking sheets with parchment (you’ll need more parchment for each batch).
  3. Whisk together powdered sugar, cocoa powder, cinnamon and salt.
  4. Beat in the egg whites until well combined, then mix in vanilla.
  5. Fold in chocolate chips/chunks and nuts if desired.
  6. Spoon batter, 2 rounded teaspoons per cookie, onto your cookie sheets, spacing about 2 inches apart for spreading.  I found I could fit 6-8 cookies per sheet without any problems.  Sprinkle each cookie with salt if desired.
  7. Bake for 12-14 minutes until cookies look just set and dry on top with some cracking.  Let cool on the pan for a few minutes before removing to a cooling rack.