Saturday, November 28, 2009

So Much to Do; So Little Time

While listening to Public Radio today, there was a conversation about 'Underground Restaurants'.  It appears that some 'Chef's in Training' use this method to build skills.  It was also mentioned that 'a couple' sometimes arranged this type of dinner in their home.
Can you imagine being entertained in a mansion for a few hours and eating a great meal with complete strangers?  Could this phenomenon become common due to the state of the economy?   A way to make a few  dollars ??
This topic so peaked my interest, that I googled it.  Sure enough, there were hits for several cities.  One of the issues mentioned was that Cities may want to shut down these 'illegal' restaurants, so they remain secret and never held at the same location.




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Let's get to baking some cookies..
Today, I am trying  another person's recipe.  Now we all know, WE NEVER make a recipe the same way more than twice.

 Below is my version of Bab's Gluten-Free Chocolate Chip Cookies 
 Gluten-Free Chocolate Chip Cookies
  • 1/4 cup turbinado sugar
  • 1/4 cup brown sugar
  • 1 tbs honey
  • 6 Tbs Butter
  • 1 1/2 tsp of ground cinnamon
  • 2 tsp vanilla extract
  • 1 Egg
  • 3/4 cup brown rice flour
  • 1/4 cup soy flour

  • 1/2 cup walnuts, finely chopped
    1/2 tsp baking soda
  • 1 pinch salt
  • 1 cup chocolate chips
Procedures
  •   Preheat oven to 350 degrees F.
  • Combine the flours, cinnamon, baking soda, and salt. Shake it in a bag to combine, set aside.
  • Combine butter, sugars and vanilla and mix until fluffy.  I used a spatula. Add the egg and continue to mix.  Mix in the dry ingredients until blended.  

  •  Fold in the chopped nuts, then  the chocolate chips.



  •  Drop by teaspoons  (or shape into 42 balls) onto parchment papered cookie sheets and bake 8 - 10 minutes, until golden brown. 
  • Use a lifter to move the cookies to a cooling tray
  • Store the left-over cookies in a sealed container.


Yield: 42
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 8 minutes
 Nutrition Facts
Serving size: 1/42 of a recipe (0.5 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 67.38
Total Fat 4g
Saturated Fat 1.9g
Cholesterol 9.4mg
Sodium 73.38mg
Potassium 31.29mg
Total Carbohydrates 7.68g
Fiber 0.6g
Sugar 2.67g
Protein 1.03g


 Modifications made to the original recipe include removing 2 tbsp of butter and 1/4 cup of brown sugar. Increased the vanilla extract and cinnamon to 2 tsp. Finely chopped the walnuts and measured chocolate chips to 1 cup.
Tip: Oat flour could be substituted for the soy.




When I make food for anyone else, they will eat what I can eat.  - No Wheat -
Early Thursday morning, I was scrambling to get cookies finished to take to my Niece's for Thanksgiving Dinner...
When you have to make something for Sisters, where one is picky and the other will eat anything sweet, the task can be difficult.  Since I am a picky eater, I guessed the picky one would eat what I would.
Behold, my final creation for the event.



Peanut Butter Oatmeal Cinnamon Raisin Cookie (GF)
Gluten Free Oatmeal cookie with a minor twist- Turbinado Sugar
  • 1/2 cup butter (1 stick), room temperature
  • 1/2 cup peanut butter
  • 1/2 cup Turbinado sugar
  • 1/4 cup firmly packed brown sugar
  • 1 eggs
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1 1/4 cups oat flour
  • 3/4 cups old fashioned oatmeal
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/2 cup chopped raisins
  • 1/2 cup chopped pecans
Procedure
  1.  Preheat oven to 375 degrees.
  2.  Beat together butter, peanut butter and sugars; blend in eggs and vanilla with a hand mixer - stop when blended.
  3.  Fold in the combined dry ingredients using a spatula. Stir in nuts and raisins just until evenly combined.
  4.  Drop by teaspoons ( or shape into 42 balls) on parchment-papered cookie sheet; shape with the ends of a fork tine.
  5.  Bake about 10 minutes or until edges are golden brown. Check after 6 minutes, as all ovens are not true temperature.
  6.  Let sit on cookie sheet one minute after removing from oven. Move to another cool cookie sheet to finish cooling. They may be brittle while hot.
  7. Store the left-over cookies in a sealed container.
Makes: 3 1/2 dozen
Nutrition information calculated from recipe ingredients.


 Amount Per Serving
Calories 82.37
Total Fat 5.02g
Saturated Fat 1.84g
Cholesterol 10.85mg
Sodium 102.1mg
Potassium 50.43mg 1
Total Carbohydrates 8.58g
Fiber 0.87g
Sugar 5.18g
Protein 1.65g




1 comment:

  1. Your cookies look outstanding! I wish my sister would bring me cookies, but she would probably just crack out a roll of Pillsbury. :)

    ReplyDelete