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Flourless brownies (yes, GF!)

You guys, I have found brownie heaven.


And I say this as someone who comes from a long line of chocoholics, and has a couple of long-standing treasured brownie recipes already. But we recently moved in with my BIL/SIL, and my SIL has a Thing for Hershey's chocolate. She used to like their brownie mix but I guess they changed it so now she's been searching for a perfect fudgy Hershey's brownie. My BIL (who also bakes) tried a recipe out of a Hershey's cookbook we have, and it's okay, but I wanted to explore more. Also, I eat a low-gluten diet (mostly GF but I can cheat a little), so when I saw these flourless brownies, I thought that would be something to try. Guilt-free treats! Well, guilt-free as far as gluten goes. ;)

And man, do these deliver. The original recipe actually includes a ganache for the top, but I found these brownies to be perfectly decadent all on their own. Like I said, it was the Hershey's flavor I was after, so I used their "Special Dark" bars, but I would imagine these would be even more awesome with a higher-quality dark chocolate. But even so, my batter was just as glossy and rich-looking as it is in the website's photos. We're all having trouble not eating the entire pan tonight! *g*

wheat free rye bread

I have been on a gluten free diet but I recently decided to try a blood group diet and I can have rye flour. So I am looking for a bread recipe that I can make in my bread machine. I can use rye flour, rice flour, oat flour, barley flour, tapioca flour, corn starch. The diet says no potatoes so not sure if potato flour and starch can be used. Corn flour and meal only occasionally. I can also use flax meal. I'd make a 1-2 pound loaf in my machine.

I looked online but the recipes have ingredients I don't have or can't find. I have all listed except the barley flour.

I will be doing more internet research.

Here is the recipe I use the most and make it in the machine on gluten free setting.

1 cup water 110 Fahrenheit
1 tbs honey
1 tsp apple cider vinegar
1/8 cup butter or oil (I used margarine and the loaf fell, too much salt I think, better loaf with oil)
2 eggs
1/4 cup powdered milk
1 tsp salt
1 1/2 tsp egg replacer
1 1/2 tsp xantham gun or guar gum
1 1/2 tsp potato flour
1/2 cup + 2 tbsp + 1 tsp each
Brown rice flour
corn starch
tapioca flour or potato starch (both give ok results) a combo of the two also works.
1 1/8 yeast

Place ingredients in this order into the machine and start it using the gluten free setting. This recipe can be mixed in a bowl and done in a loaf pan. rise up to an hour (double in size) bake at 375 for 30-40 minutes.
This makes a small loaf.
I have substituted a portion of the rice flour with rye flour and got an ok loaf too.
I wonder if replacing the rice flour with rye flour would work, not sure if I'd need more or less liquid.
I added caraway seed.
Marina Gavrylyuk - September 2014

Strawberry Cloud Cake

Baked this one a while ago - found pictures today. May it bring a bit of summer and sunshine to your homes! Classic and always trendy - vanilla sponge, whipped cream, strawberries and chocolate. Enjoy!
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Staffordshire Oatcake, Sir!

Have you already cooked delicious Scottish croquettes with haggis? And enjoyed its full-flavoured taste? I have to say honestly, I’ve cooked this dish twice already. The first time was to shoot the photo session, and the second time I cooked it to excite my guests by the miracle of cold-smoking process and its special flavour.

And today I have another Scottish recipe for you. Are you ready? See the recipe at http://foodnchef.com/pancake-from-staffordshire-sir/

Sarah in Crystal

Recipe Request - something with lots of mint

So I have these mint plants in my backyard, and because mint is what it is, I have tons of it. I'd love to use it for something other than mint tea, but I'm not sure what. Does anyone have any good recipes that call for a lot of mint? Fresh or dried is good, but not mint extract - that's not what I'm trying to use here. Thanks bakers!
P&P Darcy little teapot

peach bundt cake

My spectacular baking fail.
On Sunday, I suddenly wanted this cake: http://www.myrecipes.com/recipe/whole-orange-cake, which I've made once before. Oranges are coming into season, and the last time I made it, the oranges I used were not terribly ripe or juicy. It still came out okay, as far as I remember. This time around, the bitter taste from the pith overpowered the cake, and not even a ton of glaze could save it. The texture of that cake was also too dense for my liking. The cake also stuck to the pan when it came out. Though I managed to get the stuck part out in one piece, it didn't fit back in like a puzzle piece. Add this to the rather dry and flavorless red velvet bundt from 2 weeks ago, and I was determined to have something come out well.

Baking win.
When I bought the oranges, peaches were also on sale, so I thought maybe they would work in a cake. Oh, they worked well. I adapted the orange cake recipe and made sure to grease AND flour the pan this time, and success! Seriously yummy cake was the result. Doubling the leavening really helped the texture, I believe. The extracts were added on a whim, but really work.

Whole Peach Cake (adapted from here)

1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 1/2 cups peach puree (see below)
1 tsp orange extract
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 1/2 cups all purpose flour

peach puree: Remove the pits from and roughly chop 3-4 peaches. In a food processor, puree the peaches, along with the juice of one lemon, until no chunks are left. You will need 1 1/2 cups of this. Save the remaining puree for smoothies, or eat it with a spoon. :) I did not peel the peaches, because I am lazy and ain't nobody got time for that. The flecks of peel ended up turning green in the baked cake, but it tastes fine.

Preheat oven to 325*F and grease and flour your bundt pan.

Cream butter and sugar until fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in the peach puree and extracts. The batter may break (look curdled), but it will be fine once the flour is added. Add the baking powder, baking soda, salt, and flour, and mix until combined, scraping down the sides of the bowl as needed. The batter will be quite thick. Pour into the prepared bundt pan, and smooth the surface with a rubber spatula.
Bake 50-55 minutes or until a toothpick comes out clean. Let the cake rest in the pan 15 minutes, then turn onto a rack to cool. Glaze if desired, but it doesn't really need it.

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Fantastic dessert – strawberry galettes with almond cream

I don’t know about you but I adore strawberry desserts. As soon as the berry season starts, I take best advantage of it. Great ladies from Make My Cake Patisserie shared with me a recipe of perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu. And almond cream gives it a nice flavour and taste.

Read the recipe here http://foodnchef.com/fantastic-dessert-strawberry-galettes-with-almond-cream/

Trying to recreate a cookie recipe

While in England, I found these delicious cookies.

I brought 2 packages home with me, and have already eaten one. I want to try recreating them, but they have 3 ingredients I've never used in any cookie recipe: glucose syrup, cornflour and dried skimmed milk. A little research told me that glucose syrup = corn syrup, and cornflour is what the Brits call cornstarch. I just bought some powdered milk.

The ingredients list is as follows: flour, dried cranberries, sugar, butter, corn syrup, cornstarch, dried milk, baking soda, salt, and orange flavoring.

My question for you is how much corn syrup, milk powder, and cornstarch to use? It seems like the normal dough base that would use 2 sticks of butter, 1 1/2 cups sugar, etc.

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