alexandra_thorn: 2009, taken by Underwatercolor (Default)
The cake I made for the kid's birthday party got pretty good reviews, so I thought I'd share the recipe.

The cake is modified from the gluten free chocolate pound cake recipe
here:
https://glutenfreeonashoestring.com/classic-gluten-free-chocolate-pound-cake/

I increased the amount of chocolate and
decreased the amount of butter to make the recipe without cocoa
powder. I also slightly increased the amount of baking soda and (based
on past experience) decreased the amount of salt.

My version is as follows.

Ingredients:
* 153 g unsweetened chocolate
* 1/4 teaspoon baking soda
* 3/4 cup (105 g) all purpose gluten free flour
* 1/2 teaspoon xanthan gum
* 1/4 cup (36 g) tapioca starch
* 1/2 teaspoon kosher salt
* 179 g unsalted butter, at room temperature
* 1 cup (200 g) granulated sugar
* 9 ounces (252 g) eggs (from about 5 large eggs)
* 2 teaspoons pure vanilla extract
* 1/4 cup soy milk

Instructions:
1) melt chocolate (microwave or double-boiler) & set aside
2) in medium-sized bowl, combine flour, xanthan gum, starch, salt,
baking soda
3) beat butter and sugar together until well-mixed
4) slowly add eggs, then vanilla to butter + sugar & beat to combine
5) add melted chocolate & milk (almond milk)
6) mix in dry ingredients
7) pour batter into greased 13" x 9" baking pan & smooth top with
spatula
8) bake at 325F for 45 minutes
(toothpick should come out with no more than a few moist crumbs)

I prepared two of the above cakes, one for each of the two layers in
the cake.

For frosting I doubled the recipe here:
https://www.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing/

The chocolate dusted onto the top is chopped up / shaved 70% chocolate.

I sprinkled chocolate shavings over paper cutouts of fantastic creatures to create "shadow" images on the top.

Final result:
top view of birthday cake with images of fantastic beasts
alexandra_thorn: 2009, taken by Underwatercolor (Default)
When I needed to drop wheat from my diet as part of the low-FODMAP diet, it was a strong motivator to figure out how to make my own granola.

The goal was to have something that provided more than just starch, was tasty, made with relatively unprocessed ingredients, and was not *too* high in sugar. I don't have an electric mixer, so I do all mixing by hand. With some trial and error, this is the recipe that I've come up with, adapted from the granola recipe in _How to Cook Everything Vegetarian_ by Mark Bittman.

The below is a double recipe relative to Bittman's recipe. I go through single recipes too quickly!

Ingredients:
* 2 lb rolled oats
* 4 cups nuts and seeds (I use two heaping cups of pecans, which I chop up, one cup of sesame seeds, and one cup of pumpkin seed pepitas)
* 2 cups fresh ground almond butter
* 1 cup pure maple syrup (you can substitute a simple syrup if price is an issue)
* 2 cups sweetened dried cranberries (make sure that the sweetener is low-FODMAP, e.g. sugar or pineapple juice)
* 34 g (~1/4 cup) unsweetened chocolate (I use Pascha brand 100% chocolate chips, but you can also chop up your favorite baking chocolate)
* 1 teaspoon salt
* 1 teaspoon ground cinnamon

Supplies:
* Two large mixing bowls (life is easiest if one is at least 2-gallons; I suppose you could make do with one 4-gallon mixing bowl)
* One small (1 quart or larger) mixing bowl
* Two 12x16 cookie sheets (you want the kind with a lip so the granola doesn't go anywhere) or equivalent area in baking pans
* Nice big spoon for stirring with

Steps:
1) Combine all nuts in one bowl, including any chopping you need to do, and set aside.
2) In small bowl, combine almond butter, maple syrup, salt, and cinnamon. Stir to a uniform consistency.
3) Put rolled oats into one cookie sheet on stove top across two burners on low, low heat.
4) Heat oats for 4 minutes while stirring to keep the oats above the burners from burning.
5) Add nuts to oats, and heat for another 4 minutes while stirring.
6) Turn on oven to pre-heat to 300F
7) Transfer oat-nut mixture into the 2-gallon mixing bowl, and pour on almond-butter syrup mixture. Stir until uniform. Beware of pockets of dry oats that sometimes hide in the center of the bottom of the bowl. This is a fair amount of stirring. It will look like granola by the time you are done mixing.
8) Spread out the granola mixture on the two cookie sheets and bake for 20 minutes.
9) While the granola is baking, prepare the two mixing bowls by adding half of the cranberries and half of the chocolate to the bottom of each.
10) Immediately after the the granola is finished baking, scoop the granola from each cookie sheet into one of the prepared bowls, and mix until uniform. The heat of the cooked granola will melt the chocolate so that it mixes into the granola.


Notes:
* Using nice large containers really reduces headaches, because there is a lot of stirring involved and granola has a tendency to go flying.
* The original recipe, which is *not* designed for a low-FODMAP diet, also calls for 2 cups of shredded coconut, added during the stovetop step, two minutes after the nuts. I think coconut granola tastes great but it is also a source of FODMAPS (see https://www.fodmapeveryday.com/is-coconut-low-fodmap/). Don't add it unless you are sure it is consistent with your diet.
* The recipe is pretty forgiving. Most ingredients can easily be dropped, and it works just as well with different dried fruits (chop the larger ones; and note that many fruits are high-FODMAP) or different seeds and nuts. However, in my experience it doesn't stick together properly with less than 1 cup of syrup. If you're trying for something lower sugar than this, you'll need to make additional modifications.
alexandra_thorn: 2009, taken by Underwatercolor (Default)
A few times I've researched this question on the internet. The internet generally comes back with either instructions on how to roast the seeds (which I recommend) or with a consensus response of "meh, yeah, you can eat the flesh of carving pumpkins, but why would you want to?"

On the latter point, I think the internet is being pretty silly.

Why would one want to eat jackolantern? Well, if you want to have a jackolantern in the first place, and you're not into wasting food, why wouldn't you?

Speaking from three years of experience, it turns out that the flesh is entirely edible and can be quite pleasant. Carving pumpkins are squashes and can be cooked and eaten in much the same way as other squashes. They vary in flavor. Some have a very mild flavor that takes other flavors very well. Others taste basically the way pumpkin smells and can hold their own with minimal seasoning.

Personally, I like salty flavors with my squash.

I just finished carving the white pumpkin that my spouse picked up from the farmers' market and when I was done I took the pieces that I'd cut out from the eyes, nose, and mouth, cut the outer rind off them (which on this pumpkin was unusually thick), chopped them up small, drizzled them with olive oil, and popped them in the microwave for a couple minutes. Then took them out, sprinkled on some fresh grated pecorino romano, and presto: delicious.

My spouse tried a bite and noted that this pumpkin wasn't bringing much flavor (I think that's fine - there's a place for bland foods, and the texture of the cooked pumpkin was tender and pleasant) but that it was in fact very similar to spaghetti squash, which is a fairly popular food.

Previous years I've done the same thing, and more of the pumpkin flavor came through.

Other ideas for things to do with the pumpkin pieces: cook and serve over pasta with your favorite seasonings, incorporate into a stir fry with other vegetables, put into a casserole.

Obviously you don't want to leave a carved jackolantern sitting out for days on end if you are planning to eat it, so you want to time things right. You also probably want to avoid eating the part that is directly above the candle so that you don't end up eating whatever is in the candle soot. But with a bit of planning (and willingness to not have a multi-day jackolantern), there's no reason why you can't build a number of good meals off of one jackolantern.
alexandra_thorn: 2009, taken by Underwatercolor (Default)
A few days ago I put package of Taza brand Mexicano chocolate in the double boiler, and after it started to melt, I added a bit of water. I stirred while the chocolate finished melting, and then added another couple of cups of water.

When the water had heated up again, I made sure things were well mixed, then turned off the heat.

I poured part of the result over a couple of glasses I'd previously filled with ice cubes.

The rest I carefully poured into the now-empty ice cube tray, which I stuck back into the freezer.

The result is *awesome*, although the cubes didn't come out of the tray as easily as pure water cubes, so I had to use a knife to pry them out.

I find that chocolate ice cubes are particularly good in orange juice, though the way the weather's been that can be a lot of sugar so it helps if I add water ice cubes too.

Profile

alexandra_thorn: 2009, taken by Underwatercolor (Default)
alexandra_thorn

February 2025

S M T W T F S
      1
2 345678
9101112131415
16171819202122
232425262728 

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags