Gluten-Free Thanksgiving Recipes Everyone at the Table Will Want to Gobble Up | Real Simple.
More and more people today are having a gluten-free diet, so if you are having guests this year that eat gluten-free you want to make sure you have dishes that they can enjoy. Real Simple has put together some great Thanksgiving recipes that are gluten-free and taste great so that everyone will enjoy them. Check it out!
I knew as soon as I saw this recipe that I would be trying it shortly. I saw this recipe at the New York Times Cooking website and immediately thought it would be a good idea. The recipe is for gogola, which are banana beignets that are traditionally served as par of the Hindu holiday of Phagwah. They are basically a lot like fried donut holes except the make use of some great ingredients and, of course, bananas, which are one of my favorite things to have in desserts. This recipe is very easy to put together with just a few ingredients, so if you have some very ripe bananas on hand this can be a perfect use for them.
Gogola (Banana Beignets)
5 very ripe bananas (brown, not black)
½ teaspoon vanilla extract
⅛ teaspoon almond extract
¾ cup sugar
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 large pinch freshly grated nutmeg
1 large pinch ground cinnamon
¼ cup (or more) evaporated milk
Vegetable oil for frying
Powdered sugar (optional)
Using a potato masher or large fork, mash the bananas in a large bowl. Add the vanilla extract and almond extract and the sugar, and mix the ingredients well.
In another bowl, mix the all-purpose flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until the mixture is smooth and thick, like waffle batter, adding a little more evaporated milk if needed. Set the batter aside to rest for at least 10 minutes or up to 1 hour.
Heat 2 to 3 inches of vegetable oil in a heavy pot set over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil and fry until the beignets are golden brown on both sides, turning once when the edges are firm, about 3 minutes. Drain the beignets on paper towels. Cook just a few at first and taste one to make sure that there is enough sugar included and that the insides are cooked through. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook the remaining batter in batches.
Serve the gogola immediately, or keep them warm in a 200-degree oven for up to 2 hours. Sprinkle the gogola with powdered sugar just before serving, if desired.
These were an incredibly tasty treat that made a perfect dessert. They were just a bit sweet with great banana flavor throughout and they were just the right bite size where you could have a few (or ten) and really enjoy them. This is a good alternative to making a donut recipe as it may not take as much effort and they were great for dessert or as a nice breakfast treat with a cup of coffee in the morning. This would probably be good with other fruits besides bananas as well if you wanted to try something different.
That’s all I have for today. Check back next time for another recipe. Until then enjoy the rest of your day and enjoy your meal!
Homemade Candy Recipes – Photo Gallery | SAVEUR.
With the holiday time of year upon us, making homemade candy can be perfect for you to have for your own holiday parties or to give out as gifts to friends, family, neighbors, co-workers or anyone that you might like to say thank you to. Saveur Magazine has put together 40 homemade candy recipes for you to try out so you can make some delicious treats of your own. Check it out!
Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste.
It’s fall and the leaves are changing, the weather is getting crisper and Halloween is right around the corner. It also means the pumpkins come to the forefront of everyone’s mind for this time of year and there are some great pumpkin recipes you can try to incorporate pumpkins into your meals. Williams-Sonoma has put together 30 pumpkin recipes so you can try something different with pumpkins each day. Check it out!
I haven’t posted anything in a couple of days because I have been busy trying to get caught up with work and because our oven when on the fritz the other day and refused to ignite. I was able to cook on the stovetop but we were pretty limited in what we could have, but thankfully my brother helped me out and I got the part to fix the oven and he was able to get it going again today, so I can get back to cooking meals and treats again tonight. In the meantime, I can let you know about a recipe I tried a week ago when I had some bananas that were passing their prime and needed something to do with them – fast. I knew I could make some banana bread or some banana muffins, but how about combining the two and topping them off with a nice glaze? That sounded even better and I came across this recipe at Cooking with Ruthie for baked banana bread donuts with a browned butter glaze that I chose to make as muffins instead. I am sure they make great donuts too if you have the right donut pan, but muffins were the easier way to go for me this round so that’s what I did.
Baked Banana Bread Muffins with Browned Butter Glaze
1/2 cup butter
1/2 cup applesauce
3/4 cup sugar
2 whole eggs plus 4 egg whites
2 2/3 cup all-purpose flour
2 tablespoons fresh lemon juice (about 1/2 a lemon)
2 teaspoons baking soda
4 overripe bananas
1/4 cup butter
2 cup confectioner’s sugar
3/4 teaspoon vanilla extract
2-3 tablespoons milk
In a large bowl, blend the butter, applesauce, sugar, eggs and egg whites with a hand mixer. Slowly add in the all-purpose flour, lemon juice and baking soda and mix on high for about 2 minutes to mix the ingredients well. The batter will appear glossy when it is done. Mash the bananas in a separate bowl and gently fold in the bananas to the batter until they are well incorporated.
Preheat the oven to 350 degrees. Using a muffin pan lined with muffin papers, fill each paper with batter until it is about 2/3 full. The batter should make 18 to 24 muffins. Bake the muffins in the oven for about 18 to 20 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean. Cool the muffins in the pans on a wire rack for about minutes, then turn them out onto the wire rack to finish cooling.
For the glaze, melt the butter in a medium saucepan set over medium-high heat, watching the butter carefully to see when it reaches a medium brown color and has a nutty aroma. Remove the pan from the heat. Whisk in 1 cup of the confectioner’s sugar at a time, adding 1 tablespoon of milk as the mixture thickens to help thin it out. Adjust the milk as necessary so that it stays thick enough to stay on top of the muffins. Add the vanilla to the mixture and whisk until the glaze is smooth. Drizzle the warm glaze over the tops of the muffins. The glaze will set quickly so you want to work quickly while it is warm and pourable. Cool the muffins again and serve.
The muffins had that great banana bread texture and flavor so they came out perfectly, and the glaze added a touch of sweetness to the muffins that plain banana muffins did not have in the past. I think you could get even better flavor out of the glaze and jazz it up a bit if you added a bit of banana liqueur or some dark rum to give it a bananas foster type of flavor. Maybe next time around I will give it a try. I think these would be great donuts too, but I only have the mini donut pan and it would have taken several batches to make them, so I opted for muffins instead. This is a nice alternative to banana bread if you need something to do with extra bananas.
That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
Desserts are not something we have every night in our house. Many nights, if you want something it is a piece of fruit, maybe a cookie or a bowl of ice cream. Then there are those days where one of us gets a craving and really wants to having something sweet, or decadent or chocolate. It doesn’t happen often, but it does happen and there are some times where you just don’t have a candy bar or anything like that around the house. If you have the right ingredients around though, you can whip up a very easy chocolate cake that is rich and succulent like you would not believe. I came across this recipe on Serious Eats a few days ago and the cake, called a chocolate chocolate teacake, sounded too good to pass up and looked like it could be made pretty easily. The recipe does call for pastry flour, but if you do not have any on hand (and I didn’t) I found a substitute online that says you can make a cup of pastry flour by combining 1/2 cup of all-purpose flour with 1/2 cup of cake flour (which I did have) and it worked out well for me.
Chocolate Chocolate Teacake
3/4 cup pastry flour
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup strong brewed coffee, cooled
1/2 cup buttermilk
1 teaspoon vanilla extract
1 3/4 cups coarsely chopped dark chocolate, 60 to 70% cacao
1/2 cup plus 2 tablespoons butter, at room temperature
1 cup plus 2 tablespoons sugar
1/2 teaspoon kosher salt
3 eggs
Powdered sugar, for topping (optional)
Position a rack to the middle of the oven and preheat the oven to 350 degrees. Grease a 9-inch by 5-inch loaf pan.
Sift together the pastry flour, all-purpose flour, cocoa powder, baking powder and baking soda in a large bowl. Set the bowl aside.
Combine the cooled coffee, buttermilk and vanilla extract in a measuring cup and set it aside. Melt 3/4 cup of the chopped dark chocolate gently over a double boiler or in a small bowl set over a small saucepan of simmering water. Remove the pan from the heat, but leave the chocolate over the double boiler to keep it warm while you mix the cake. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high speed until it is light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. pause the mixing and add the flour mixture. Mix just until the ingredients are incorporated. With the mixer on low-speed, pour in the coffee mixture. Fold in both the melted chocolate and the remaining chopped chocolate pieces.
Pour the batter into the prepared loaf pan and bake the cake for about 55 minutes, or until a cake tester inserted into the cake comes out clean. Do not overbake the cake. Allow the cake to cool completely.
Place a flat plate on top of the cake and the loaf pan. Carefully invert the cake onto the plate by flipping both upside down. Lift the pan off the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the serving plate. Top the cake with powdered sugar, if desired and serve.
This is a very rich, very chocolately cake. Between the cocoa powder, the dark chocolate that is melted and the chopped chocolate pieces there is a lot of chocolate and the cake itself is very dark. I think the coffee adds a really nice flavor and moistness to the cake itself as well. The flavor of the cake is fantastic and it is just the right size for you to keep around for a few days so you can have a piece at night after dinner. This would also be something that you could easily bring to someone else’s home. I’ll certainly be making this one again.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Banana Boat Desserts For The Lazy, Need-A-Sweet-This-Instant Type.
When you need a fast dessert, you can always count on bananas to help you make something great in a short amount of time. Here are a bunch of banana desserts, including several banana boat options, put forth by the Huffington Post. Check it out!
I have had a mini donut pan for a while now and usually when I break it out it is to simply make some plain donuts with a simple glaze on them. I haven’t made any in a while and with the fall weather starting to come around, I was thinking of something warming and spicy this past week when I happened to stumble upon this recipe from a Pinch of Yum for naked gingerbread mini donuts. The donuts themselves are a simple gingerbread dough and there is a wonderful maple glaze to put on them to really top things off. This make a great dessert or snack and do not take long to make at all, taking only about 20 minutes to put everything together, bake them and glaze them.
Baked Gingerbread Mini Donuts
For the Donuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch of allspice
Pinch of ground cloves
1/4 teaspoon salt
1/4 cup brown sugar
1 egg
1/4 cup applesauce
1 tablespoon milk
2 tablespoons melted butter
For the Glaze:
2 tablespoons butter
1/4 cup brown sugar
2 tablespoons maple syrup
2 tablespoons milk
1/2 cup powdered sugar
For the donuts, preheat the oven to 350 degrees. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt and brown sugar until they are blended. Stir in the egg, applesauce, milk and melted butter until they are well incorporated and the batter forms. Pour the batter into a gallon-sized plastic bag and cut the corner off. Alternatively, you can use a piping bag if you have one on hand. Pipe the batter into a greased mini donut pan, filling each donut space to about half full. You may have to make 2 batches depending on the size of your donut pan as this will make 18 to 24 mini donuts. Bake the donuts in the oven until they are firm, about 8 to 10 minutes. Remove the pan from the oven and carefully take each donut out of the pan.
For the glaze, melt the 2 tablespoons of butter with the 1/4 cup of brown sugar in a small saucepan over medium heat. Bring he mixture to a boil and boil it for about 2 minutes. Add the maple syrup and 1 tablespoon of the milk and bring the mixture back to a boil. Add the powdered sugar and use the last tablespoon of milk to help thin out the glaze if needed. Keep the glaze over low heat (higher heat will make the glaze start to crystallize) and dunk each mini donut into the frosting to coat it. The frosting will set almost immediately. Serve the donuts when complete.
This is a very simple way to make a really tasty treat. The donuts had that great ginger flavor and the maple glaze on the top went perfectly with the donuts. I got about 18 donuts out of my mix, but I think you can make them smaller and get a little more if you like. The mini donut pans are fairly easy to find today in many shops, and if you are looking for one you can find one here. They are pretty inexpensive so you can pick one up often for ten dollars or less if you want one. I’ll have to remember this recipe since it’s so easy to do and it is a good one to do with the kids. I apologize for the sloppy picture, but trust me they turn out better than my picture may look!
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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