Tag Archives: Gluten-Free

Coconut Macaroons

Coconut MacaroonsDid you know that the world is still turning and Easter is happening next weekend? How is that even possible?

Ash Wednesday seems like it was five years ago, but it was at the end of February, back when when eggs were not a hyper-precious commodity. It was a time I would have gladly posted a recipe requiring two egg whites and maybe—big maybe—given you an idea of something to do with the yolks. But that was then. Now, the idea of asking you to separate eggs for a non-essential recipe and then leaving you to find something to do with egg yolks is just…well, I’m not going to do it. Not today.Coconut MacaroonsIn keeping with my stay-at-home, work with what you have, waste not/want not approach to baking (and literally everything) right now, I’m taking a note from a recipe I posted last Easter: Chocolate Macaroon Tart. In case you missed it, it’s basically a giant coconut macaroon filled with chocolate ganache…except that it’s not a macaroon at all! Or not the way most people think of a macaroon, anyway. I mean, it’s coconutty and all, but where macaroons are traditionally made with egg whites and sugar, this tart crust is made with sweetened condensed milk. And, since that mixture worked so unbelievably well pressed into a pan, why not mound it like regular macaroons and bake until golden?

Wow, I just said “macaroon” like 478 times.Coconut MacaroonsCoconut MacaroonsAnyway, here is a pantry-friendly version of Coconut Macaroons, a springtime classic. You’d never know these aren’t made with the usual egg whites and sugar—they’re just as toasty-edged, soft-centered and delightfully chewy as their traditional counterparts.Coconut MacaroonsCoconut MacaroonsCoconut MacaroonsCoconut MacaroonsThe ingredient list is short: a bag of sweetened shredded coconut, about half a can of sweetened condensed milk, some vanilla and salt. No vanilla? Leave it out. Wish they had a little lime or orange to offset the sweetness? Zest some into the sweetened condensed milk before mixing. Like your macaroons dipped in chocolate? Cool them and then dip away!Coconut MacaroonsAnd if you, perhaps, have egg whites leftover from—I don’t know—making Lazy Lemon Curd, and are looking for traditional macaroons, you can double this recipe and swap the potato chips for 3 cups of coconut.Coconut MacaroonsAs for this recipe, all you’ll have leftover is a half a can of sweetened condensed milk, and if you’re not already drizzling that into your weekend coffee…well, you’re in a pandemic and this is the time to start.Coconut Macaroons

Coconut Macaroons
makes about 1.5 dozen

2/3 cup sweetened condensed milk
1 teaspoon pure vanilla extract
pinch of Kosher or sea salt
1 14-ounce bag (5 cups) sweetened flaked coconut

Preheat oven to 350F. Line 2 baking sheets with parchment. Set aside.

In a small bowl or liquid measuring cup, use a fork to whisk together sweetened condensed milk, vanilla and salt.

Place coconut in a medium mixing bowl. Pour in sweetened condensed milk mixture and stir together with a silicone spatula or wooden spoon.

Wet your hands. Scoop coconut mixture in 1 1/2 tablespoon increments (I used a medium cookie scoop) and form into balls. Place 2 inches apart on prepared pans. Bake 15 minutes, or until light golden and slightly puffed. Let cool on pans for 10 minutes before removing to a rack to cool completely.

Coconut Macaroons will keep covered at room temperature for a few days.

Easy Coconut Truffles

Easy Coconut TrufflesWith all the coconut recipes in my archives, you’d never guess that I couldn’t stand it when I was a child. I don’t know when I started to like it—I’m guessing around the time when my whole extended family randomly started bringing German Chocolate Cake to every occasion…?

Well, I guess it’s not important. The point is that coconut is my jam and I bake with it as often as possible.Easy Coconut TrufflesI spent a good chunk of January working on a coconut cookie for the blog, but the recipe’s just not quite “there.” I was a little bummed after round 4, realizing that I was going to have to let the recipe come to me rather than forcing it (baking gets spiritual around these parts). In the meantime though, I had three bags of sweetened flaked coconut taking up space in my kitchen. I realize that bags of coconut don’t have souls, but I swear they were taunting me.Easy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesAnd so, I threw the contents of one in a bowl with a cup of sweetened condensed milk (a la this), rolled the mixture into balls, coated them with dark chocolate and topped ‘em off with toasted coconut, and called them Valentine’s Day-appropriate…which they are.Easy Coconut TrufflesEasy Coconut Truffles are way better than any candy you’ll find in a heart-shaped box, and super fun to make at home. They require a grand total of six ingredients (!) and are chock-full of coconut flavor thanks to the creamy filling and toasty garnish. And even though they’re a little imperfect, they’re completely wonderful.

If that’s not a metaphor for love, I don’t know what is.Easy Coconut Truffles

Easy Coconut Truffles
makes about 3.5 dozen truffles

Filling:
1 14-ounce bag sweetened flaked coconut
1 cup sweetened condensed milk
pinch of salt

Coating:
12 ounces dark chocolate, chopped (not chocolate chips)
1 teaspoon coconut oil (or butter)
1 teaspoon corn syrup (or mild honey)

Toasted Coconut:
1 cup sweetened flaked coconut

Special Equipment:
microwave-safe bowl or double boiler
parchment paper
baking sheet or a few plates (must fit in refrigerator)

Make the filling. In a large mixing bowl, use a silicone spatula or wooden spoon to stir together coconut and sweetened condensed milk until combined and a bit sticky. Cover mixture loosely with plastic wrap and refrigerate for 1 hour, or up to a day.

Make toasted coconut. Preheat oven to 325F. Scatter coconut on a dry rimmed baking sheet. Bake coconut, stirring every 3-4 minutes until toasted to your liking, about 8-10 minutes. Set aside to cool completely.

Line a rimmed baking sheet (or a few plates) with parchment paper. Remove coconut mixture from refrigerator. Lightly grease your hands. Scoop mixture in 1/2 tablespoon (1 1/2 teaspoons) increments and roll into balls with your palms. Place on prepared baking sheet. Repeat until all coconut mixture is used. Refrigerate for 30 minutes (or freeze for 15).

Make the coating. Place chopped dark chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one ball of coconut into the melted chocolate and use a fork to coat it in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the truffle on the prepared pan. Immediately top with a pinch of toasted coconut. Continue this process until all truffles are coated and garnished.

Place baking sheet in the refrigerator for 15 minutes, or until chocolate has set. Serve.

Truffles will keep in an airtight container in the refrigerator for up to a week.Easy Coconut TrufflesEasy Coconut TrufflesEasy Coconut Truffles

Cheddar Scallion Cornmeal Waffles

Cheddar Scallion Cornmeal Waffles {Gluten-Free}When I posted that Cheesy Jalapeño Cornbread a couple weeks ago, I had a thought that I could give a similar treatment to my Cornmeal Waffles. That’s to say I didn’t plan on posting two cornmeal-based recipes so close together, but I couldn’t get that idea out of my head…and so, here we are.

With minimal changes to the source recipe (swapping all the vegan ingredients for eggs and dairy), a bit more liquid, a brick’s-worth of grated cheddar and some sliced scallions, I was able to take those sweet-leaning waffles in a decidedly savory direction.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}You know, one that involves stacking smoked salmon and avocado and sriracha and lacy fried eggs on top of Cheddar Scallion Cornmeal Waffles and calling it breakfast or lunch or brunch or whatever.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Aren’t these pretty? I’ve found my other waffles a bit difficult to photograph, but these are so dynamic and colorful! Love those golden, cheesy wells and all the fun toppings.Cheddar Scallion Cornmeal Waffles {Gluten-Free}I am huge fan of all things onion, so scallions were a natural choice as a mix-in. Feel free to leave them out if they’re not your thing, or swap ‘em for chopped herbs or minced jalapeños or anything else your heart desires.

Like my other cornmeal-based recipes, Cheddar Scallion Cornmeal Waffles are naturally gluten-free. Also, they freeze & reheat like a dream, so you can stash them and then throw together a meal at the drop of a hat. Or eat them with your hands like a wild animal while writing a blog post. Not that I’d know anything about that.Cheddar Scallion Cornmeal Waffles {Gluten-Free}

Cheddar Scallion Cornmeal Waffles {Gluten-Free}
makes 16-17 4-inch waffles

2 large eggs, room temperature
1 teaspoon dijon mustard
1 1/2 cup buttermilk, room temperature
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
8 ounces sharp cheddar cheese, grated
1/4 cup thinly-sliced scallions (about 3 small scallions)
1/2 cup (1 stick) unsalted butter, melted & cooled slightly

For the waffle iron:
cooking spray

For serving:
smoked salmon
avocado
sriracha
soft-boiled, poached or fried eggs
thinly-sliced scallions

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Heat waffle iron according to package directions.

In a small bowl, whisk eggs until pale. Add dijon, followed by buttermilk. Set aside.

In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder. Use a silicone spatula to fold in grated cheddar and scallions. Stir in melted butter, followed by egg/buttermilk mixture.

Grease waffle iron with cooking spray. Pour a 1/4 cup of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the wells are turning golden, about 6-8 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with lox, sour cream, eggs and/or scallions, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}

Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread {Gluten-Free}When I officially wore myself out baking a few weeks ago and took an extended break, I’d like to say I missed the kitchen immediately, but I didn’t. For five days, I didn’t think about baking (or cooking) at all, except when slapping together a grilled cheese or scrambling eggs so that I didn’t have to live on restaurant food for a week.Cheesy Jalapeño Cornbread {Gluten-Free}But then, on the sixth day (Friday), I woke up thinking about Cheesy Jalapeño Cornbread. I had all the ingredients (hi, I keep a weird bag of jalapeños in my crisper) and I wanted to make it so bad—the way only someone who obsessively bakes gets about a recipe, as though my body might just go into autopilot and start whisking together ingredients without permission from my brain.

Instead, my body and my brain went to see Uncut Gems, and baking stayed on the back burner for another three days.Cheesy Jalapeño Cornbread {Gluten-Free}Then Monday came and lo,* there was Cheesy Jalapeño Cornbread, and it was good. Still is good. Like really good. It’s got crisp edges and a brown lid, but the center is tender and almost custard-like from the additions of sour cream and eggs. As it’s made with only yellow cornmeal, there’s no way to overmix and make it tough—difficult to overdevelop the gluten when there is none!

*I guess I say “lo” now.Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}As far as spice levels go, I like to live on the edge….but I used three jalapeños with seeds in the first round and sort of regretted it. This one (the second) is still almost too spicy for me, even after discarding half the seeds, but a bevy of shredded sharp cheddar and a few tablespoons of sugar offset all that intensity. If you’re sensitive to heat, maybe forgo seeds altogether, reduce the amount of jalapeño or try my Chorizo Cornbread instead. Or maybe just make 2020 the year you accidentally burned off all your tastebuds with cornbread and lived to tell the tale.

…ten days into this year and I’m already maximum weird, y’all. Oh lord.Cheesy Jalapeño Cornbread {Gluten-Free}

Cheesy Jalapeño Cornbread
makes one 9-inch pan

1 cup milk (not skim or non-fat), room temperature
1/2 cup full-fat sour cream, room temperature
2 large eggs, room temperature
2 1/4 cups yellow cornmeal
3 tablespoons granulated sugar (optional)
1 tablespoon baking powder
3/4 teaspoon Kosher or sea salt
1/2-3/4 cup minced fresh jalapeños* (2-3 medium), with or without seeds
8 ounces grated sharp cheddar cheese
4 tablespoons unsalted butter, melted
1 tablespoon neutral-flavored oil (I like canola)

Preheat oven to 400F. Place a 9-inch cast iron or other heavyish baking dish it in the oven to heat through. (See note* if you do not have that sort of dish.)

Combine milk, sour cream, and eggs in a measuring cup or small/medium bowl. Whisk together with a fork. Set aside.

In a large mixing bowl, whisk together cornmeal, sugar, baking powder, and salt. Add minced jalapeños and grated cheddar, and toss to coat. Pour in milk mixture and fold together. Fold in butter.

Remove hot pan from oven and add oil. Carefully swirl to coat. Transfer batter to prepared pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 10 minutes before slicing and serving Warm.

Leftover cornbread will keep in an airtight container in the refrigerator for a few days.

Note:

1. Some people prefer minced pickled jalapeño here, which adds a nice acidic flavor and will have less heat.
2. If using a regular 9-inch baking pan (round or square), grease it, line with parchment, and grease again. Do not preheat the empty pan. Skip the oiling step before adding batter to the pan.Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}

Potato Chip Clusters

Potato Chip ClustersWhen thinking up recipes for the week between Christmas and the New Year—a time when I have tons of leftovers, don’t want to take on any intense kitchen projects, and mostly just need a nap—I knew it had to be easy.Potato Chip ClustersEeeeeeeaaaaasy. E-A-S-Y. No chill, one bowl, no mixer, limited ingredients—easy!Potato Chip ClustersPotato Chip ClustersPotato Chip ClustersPotato Chip ClustersThat’s exactly what these Potato Chip Clusters are: golden, salty-sweet, lightly-candied morsels that require four ingredients, come together in five minutes and bake in seventeen.Potato Chip ClustersThey’re brown at the edges and crispy throughout, and stay that way for days. You won’t have to worry too much about softening since their primary structural component is a single egg white.Potato Chip ClustersI envision these as the perfect thing to go alongside a cocktail, mocktail or glass of champagne on New Year’s Eve, but I also think they’d be great for Super Bowl Sunday, drizzled with chocolate and tucked into a cookie tin next Christmas, or whipped together any old time you need to knock out the last of a bag of potato chips.Potato Chip Clusters

Potato Chip Clusters
makes 12-16 clusters

1 large egg white
3 tablespoons granulated sugar
1 1/3 cups crushed potato chips (about 40-45 chips)
coarse or flaky sea salt

Place oven racks in the top and bottom positions. Preheat oven to 325F.

In a medium mixing bowl, whisk together egg white and sugar until bubbly, about 1 minute. Use a silicone spatula or wooden spoon to fold in crushed potato chips until all pieces are coated.

Scoop by the tablespoon and drop 2 inches apart on prepared baking sheets. Flatten out slightly with the back of a fork. Sprinkle with salt.

Bake 10 minutes. Rotate top-to-bottom and front-to-back and bake another 7-8 minutes, until deep golden.

Let cool on the pans. Serve. Leftovers will keep covered at room temperature for up to 3 days.Potato Chip Clusters Potato Chip Clusters