Deviance and Deliciousness

Deviance and Deliciousness

div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://3.bp.blogspot.com/75kUyaZrrYw/TQa9GQBU3PI/AAAAAAAAEdA/ENnSrorITfU/s1600/019.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="149" src="http://3.bp.blogspot.com/75kUyaZrrYw/TQa9GQBU3PI/AAAAAAAAEdA/ENnSrorITfU/s200/019.JPG" width="200" //aEver felt like you’re going full-tilt, in a gazillion places at once, and yet you just can’t seem to get anything done? That’s me this holiday season. I am honestly so behind on everything these days – writing, gift wrapping, even baking for gifts I’m giving out this holiday have all somehow become stuck in the proverbial mud. I’m of course going to blame the obvious time-suck for me these days – school – but I’m not alone in my heel-dragging this year. My mom and I, usually so “on the ball” when it comes to our holiday shortbreads, only made our first batch of the year this past weekend! /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a name="more"/abr //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"This year’s batch was also a bit worrisome for my mom in particular, since the only butter actually available at our grocery store was a different brand, and unsalted at that. You’d think that the unsalted butter would be a boon to our cookie batches, but for as long as we’ve been baking them em(read: as long as I’ve been alive, and probably longer)/em, we’ve always had one butter and one butter only: a href="http://www.neilsondairy.com/"Neilson’s/a “salted” in the gold, 1-lb bricks. The “butter deviation” em(thanks to Mom for that title)/em was a first for us, and even though salt is a simple thing to add to a recipe, it took a little hand-holding on my part and a little trust on hers to actually dive in and start. Mind you, it wasn’t all smooth sailing – the butter did cream with the salt a little differently, and was a little different in it’s initial texture. Then again, I doubt that’s the butter’s fault entirely – by my mom’s own admission she messed up the whole method of preparation when she creamed the butter with the icing sugar first instead of sifting it in with the flour following the vanilla/egg yolk addition. But, as with all good things, it all worked out in the end: once the flour did make its way into the bowl we got her signature, velvety-smooth dough. So while I’m not going to re-write her recipe here (since I’ve a href="http://yummysmells.blogspot.com/2009/12/shaken-shortbreads.html"posted/a it a href="http://yummysmells.blogspot.com/2008/12/you-knew-it-was-coming.html"every/a a href="http://yummysmells.blogspot.com/2007/12/its-december-and-you-know-what-that.html"year/a), I can say that you really can’t mess up these cookies unless you do something completely off the wall, or try to halve the original recipe. If you do that, well... don’t hold me responsible!/div/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://4.bp.blogspot.com/75kUyaZrrYw/TQa4DLUEnOI/AAAAAAAAEc4/xNXcuj5jMto/s1600/020.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="149" src="http://4.bp.blogspot.com/75kUyaZrrYw/TQa4DLUEnOI/AAAAAAAAEc4/xNXcuj5jMto/s200/020.JPG" width="200" //aBeing me, though, I did make some rather eminteresting/em cookies for my classmates at IHN. Both of these batches were variants of a single recipe I found in the a href="http://www.flyingapron.com/"Flying Apron Bakery/a’s a href="http://www.amazon.com/Flying-Aprons-Gluten-free-Vegan-Baking/dp/1570616299"cookbook/a for “Stevia Wonders”. The first ones I churned out were gluten-free, sugar-free, nut-free and vegan cookies laced with carob and peppered with black sesame seeds. Essentially free of everything that would be a problem in the school population I figured they would be a nice treat for everyone. Since they also lacked anything commonly thought of as being integral elements in a cookie (Butter? Sugar? Eggs? I can hear my grandmother shrieking now), used a rather strong-tasting combination of flours and added the “wild card” of the slightly bitter, liquoricey stevia, I knew that if any group of people would be receptive to this sort of “deviant” Christma... I mean emholiday/em dessert, it would be them. /div/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Then, working off of what I learned from making those first few trays, I kept playing around. Basically, I messed with the original recipe (which I had already modified) so much that it looked nothing like it’s former self. For one, I broke out a few goodies I had in my arsenal: dried cherries and tart cherry juice concentrate from a href="http://www.michellesmiracle.com/"Michelle’s Miracle/a, and an incredibly decadent cherry syrup from a href="http://www.benjamintwiggs.com/productinfo.php?productsid=67"Benjamin Twiggs/a. Like those shortbreads made by my mom, though, it is pretty hard to screw them up, and once you get the ingredient ratios and basic method down, it all turns out in the end!/divbr /stronguSugarless Carob Cookies with Sesame Seeds/u/strongbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"emMakes 24 /em/div8 oz chopped datesbr /1/2 cup quinoa flourbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://4.bp.blogspot.com/75kUyaZrrYw/TQa39AkzQYI/AAAAAAAAEc0/uA39OFAw0B0/s1600/022.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="200" src="http://4.bp.blogspot.com/75kUyaZrrYw/TQa39AkzQYI/AAAAAAAAEc0/uA39OFAw0B0/s200/022.JPG" width="149" //a1/4 cup millet flour/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/4 cup rice flour/div1/4 cup yellow corn flour (not cornstarch)br /1/4 cup buckwheat flourbr /1/2 tsp cinnamonbr /1/2 tsp saltbr /3/4 tsp powdered stevia br /3/4 cup carob powderbr /2/3 cup canola oilbr /3/4 cup reserved date-soaking waterbr /1/2 cup black sesame seeds br /br /olliPreheat oven to 350F, line 2 baking sheets with parchment, SilPat or foil./liliPlace dates in a deep bowl and cover with boiling water. Let sit 15 minutes, then drain, reserving 3/4 cup of the water./liliIn a medium bowl, sift together all the flours, cinnamon, salt, stevia and carob powder. Set aside./liliMeanwhile in a larger bowl, whisk together oil and the reserved date water./liliAdd the dry ingredients and stir well to combine (it will be very stiff), then add dates and sesame seeds and mix in thoroughly. Batter will loosen up as it works./liliRoll small balls from the dough and flatten slightly. Place on prepared sheets (they don't spread so you can place fairly close together)./liliBake for 10 minutes. Cool completely on the sheets./li/olstronguAmount Per Serving /u/strongbr /Calories: 151.9 br /Total Fat: 7.7 g br /Cholesterol: 0.0 mg br /Sodium: 5.3 mg br /Total Carbs: 23.5 g br /Dietary Fiber: 3.6 g br /Protein: 2.7 g br /br /stronguPine-Cherry Coconut Cookies/u/strong br /emMakes 25/embr /¼ cup dried cherriesbr /¼ cup quinoa flourbr /¼ cup sweet rice flourbr /¼ cup millet flourbr /¼ cup white rice flourbr /¼ cup yellow corn flour (not cornstarch) br /¾ cup coconut flourbr /½ tsp gingerbr /½ tsp saltbr /1 tsp powdered stevia br /2/3 cup canola oilbr /¼ cup cherry syrup or apple cider syrupbr /½ cup Michelle’s Miracle® Tart Cherry Concentratebr /¼ cup ground pecansbr /a href="http://1.bp.blogspot.com/75kUyaZrrYw/TQa4IW9U1sI/AAAAAAAAEc8/dzK6dZ6LsFQ/s1600/032.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="149" src="http://1.bp.blogspot.com/75kUyaZrrYw/TQa4IW9U1sI/AAAAAAAAEc8/dzK6dZ6LsFQ/s200/032.JPG" width="200" //a1/3 cup diced candied cherriesbr /¼ cup diced dried pineapplebr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"2/3 cup shredded coconut /divbr /ollidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Preheat oven to 350F, line 2 baking sheets with parchment, SilPat or foil./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Place dried cherries in a deep bowl and cover with boiling water. Let sit 15 minutes, then drain./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"In a medium bowl, whisk together all the flours, ginger, salt, and stevia. /div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Add oil, syrup and cherry juice to the dry ingredients and stir well to combine (it will be very stiff)./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Add cherries, pecans, candied cherries, pineapple and coconut and mix in thoroughly. Batter will loosen up as it works./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Roll small balls from the dough and flatten slightly. Place on prepared sheets (they don't spread so you can place fairly close together)./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Bake for 10 minutes. Cool completely on the sheets./div/li/oldiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"stronguAmount Per Serving /u/strongbr /Calories: 141.7 br /Total Fat: 8.1 g br /Cholesterol: 0.0 mg br /Sodium: 6.7 mg br /Total Carbs: 16.3 g br /Dietary Fiber: 2.4 g br /Protein: 1.4 g /divdiv class="blogger-post-footer"Find all the goodies on the full site: yummysmells.blogspot.com/div

Read the whole article on What Smells So Good?