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December is here, and colder weather calls for rib-sticking, hearty meals. Kenji’s take on traditional cassoulet recipe is fantastic for a comforting, warm meal in cold weather. Read through his recipe – it’s really phenomenal writing and made me want to try this, despite not being much of a bean eater in my normal meals.  And now I have  a reason to add beans to my repertoire. It’s a really versatile recipe, too, so you could go traditional, or you could just go with what you have.
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The real revelation here is adding gelatin to boxed/canned broth or stock. It really beefs up the flavor and helps combine the liquid and beans into a creamy, rich dish. I should strive for homemade stock, but I go through more broth than chicken carcasses to make enough stock/broth, and it’s just never really worked out for this household like that. Ah well. One day. Either way, homemade stock or no, you’ll have delicious beany goodness after several hours.
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Great Northern beans, some mild italian sausage, chicken thighs, and lamb shoulder (there’s lamb nubbins in there, too) were a nice combo. The sausage was… eh, a little out of place, but it’s what was in the fridge, so it’s what went in the cassoulet. I tried this again with just lamb and chicken, and the flavor was a little lacking, so some sort of sausage or third meat is a good idea.
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As is, this makes a TON of food if you’re a 2-person household like mine. So be good at eating leftovers, or freezing. This was so good I happily ate it all week for lunch and a few dinners. Me. The lady who hates leftovers. Loved this and looked forward to it so much. It was that good.

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Smoked pork butt rubbed with my BBQ Rub Recipe. Smoked low and slow for a few hours over applewood chips. Not gonna lie – the bark on this roast was awesome. I had to stop myself from eating the entire cap of fat off of the top. So good.

2T Cumin
4T Paprika
4T Kosher Salt
1T Korean Chili Flakes
1T Onion Powder
1T Garlic Powder
6T Sugar
A few shakes cayenne flakes
~1t nutmeg

I’m seriously loving this rub on pork lately.

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2014 is the summer of pizza. I’ve gotten ’round to checking out Kay’s Pizza on Burden Lake in Averill Park, NY. It’s a seasonal pizza place, right on Burden Lake. I went with a large group of folks, and in the peak of Kay’s season the parking lot may overflow, but there’s street/lake side parking available as well. Prices are reasonable, and this is group-friendly, though if it’s packed you may be waiting a while.

Clams! $8.25 for a dozen. These were tasty and were served with real butter on the side.
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One large cheese pizza ($8.95 – WHAT?!), and one Baja Chicken ($19.75). These are poofy pan-style pizzas. There is a crust, but it’s more of a line where the cheese/sauce stops and the crust begins. The pies are all uniformly flat/one level.

Cheese was fine, the Baja Chicken is topped with chicken, bacon, jalapeno, onions, black olives, and tomatoes. The Jalapenos added a nice heat level, though I’d probably never order this on my own.
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Buffalo chicken, because buffalo chicken. ($8.95 + $1.80). This was a buffalo chicken where the chicken was tossed in buffalo sauce, but otherwise was on a regular large cheese pizza (with tomato sauce). Eh, okay. Not my fave style of buffalo chicken pizza.

So Kay’s pizzas are the poofy-soft type of pizzas that are really easy to eat. And  a large cheese is a crazy-cheap $8.95. I can see why this place is so popular. Low price-point on the pizza, very family friendly, and right on the lake, so you may have a lake-view (depending on where you are seated). I would go back again since this is a cute piece of local history. Though I’d personally go really early or really late, because it was jam-packed with people when I went. The seating was Manhattan-style, and if you were at a table with chairs (they had booths) you really had to scoot yourself up to the table and wedge in. I was kind of surprised by that, but it makes sense since it’s so popular. It was a little sardine-y, so try to get a booth. Because of the seating, I’d also suggest going with a table of no more than 5-6 people, because it was kind of impossible to hear anyone else at the other side of the table with 8 people.
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Also grabbed a gluten-free Kay’s Specialty Pizza (sausage, peppers, mushrooms). I forget exactly how much this was, but it’s pretty in line with gluten-free pizza prices in this area (like $12-13 for a medium, and then extra for toppings). Kay’s doesn’t make their own gluten-free pizza and is very vocal that these have the potential for cross-contamination, so if you are severely allergic to gluten you should still probably not order it.

It was the flat/gummy type of pizza crust. Crispy for the first few minutes, but then gummy.

 

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Happy Birthday, D! D entered the very end of her twenties, and I wanted to bake her a cake. She’s not doing gluten lately and loves chocolate, so I thought hey, gluten-free chocolate cake made with coconut flour! This is an ultra-decadent and delicious cake. This was an especially special birthday to me, as D also shared it with my belated kitty, who turned 10 (everyone fed her as many treats as she wanted).
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She went out for a wine tasting and nibbles before cake time. Albany John and I had plans earlier in the evening, so we met at our place for cakey good times. I used this nut-free recipe for the cake.

Chocolate Coconut Flour Cake Recipe

2 C coconut flour
1 C unsweetened cocoa powder
2 t baking soda
0.5 t baking powder
2 sticks of butter (1 C) at room temp
1 3/4 C sugar
1 t vanilla extract
1 3/4 C milk (or milk sub, I used buttermilk. Drop your baking soda to 1.5 t if you’re using regular milk)
1/4 C melted coconut oil
9 eggs

And here’s how I make every recipe so it’s only one dish that gets dirty:

Cream together butter and sugar. Add the eggs (one at a time) and vanilla extract. Then add in the milk. Scoop in the coconut flour, cocoa, baking soda, and baking powder. Mix the dry stuff on the top a bit to combine, then mix it all in with the wet ingredients on the bottom. Then add in the melted coconut oil. Stir until well combined. The coconut flour will absorb the liquid while you’re mixing and seem like it’s drying out.

Bake in two 8 or 9 inch buttered cake pans at 350F until a toothpick comes out clean. About 30+ minutes.

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Here’s what your batter looks like when it’s ready to be moved into the cake pans. Kind of looks like frosting, or maybe playdoh.

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You’ll have to pat the batter into the pan. Coconut flour batters are vastly different than their wheat flour brethren.

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Seriously. It doesn’t fall or anything. You just plop it in…
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And smooth it out.

This made a little more than two 9-inch cake pans for me (my pans were shallow, though) so I baked the remaining batter in a little pan. It was good out of the oven. Kind of like a cakey brownie texture.

So, after we bake it, we let them cool. You can cut them in half if you want and make a 4 layer cake, but I’m not that delicate and didn’t want to mess this up for the birthday girl.

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I made a whipped chocolate ganache frosting and frosted the cake the night before. You can see the holes in the cake where I put skewers to then wrap in plastic wrap. Or as Albany John called it “I thought you were creating a protective force field to keep me out of it,”.

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I wasn’t super jazzed with my frosting skills or how the ganache came out (it was more like buttercream).
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Then I slathered the frosted cake in more liquid chocolate ganache.

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More chocolate ganache fixes everything, right?

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Well, come cake time, we had a cozy little set up going (this is as close to decorating as I’ll ever get).
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Happy Birthday, to an awesome friend.

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Marshmallows! I’ve been making marshmallows lately using Butter’s basic marshmallow recipe.
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They’re great with a little cocoa, especially if you put in peppermint oil. Daniel B. loaned me his kitchenaid mixer before he hightailed it off to New Jersey. Instead of languishing in storage, it had been languishing on my shelf. So at least I know I don’t need a big ole Kitchenaid taking up space in my kitchen. But I figured that I should TRY to use the mixer while I have it. And what likes a big stand mixer more than marshmallows?

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Here’s what I started out with – sugar, gelatin, corn syrup, peppermint essential oil, and powdered sugar. I had Knox gelatine sitting in my pantry, but have since purchased Great Lakes Unflavored Beef Gelatin from Amazon. It’s cheaper per lb than the Knox packets, and unlike Knox, there is no SMELL. OMG, Knox smells like a freaking barn once you hydrate the powdered gelatin. So it’s better and cheaper than Knox. Sign me up. But if you’re not sure you’re going to do much with gelatin the Knox will be fine as an intro. The flavor thankfully doesn’t linger into the final product. But then again I made mine aggressively peppermint-y.

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Corn syrup, granulated sugar, water. Boil for a minute, then add it to your soaked gelatin in the kitchenaid mixer.

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Whirl around for about 10 minutes, add in peppermint oil (I used about 10 drops for a VERY aggressively pepperminty marshmallow), then whip for 2 more minutes.

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Parchment paper in a pan – plop in your marshmallow and even it out. You can put powdered sugar on top and press with more parchment paper for a more even look, but I wasn’t terribly concerned about that with my first batch.
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Let it sit for at least 3 hours, or overnight. Then sprinkle more powdered sugar on a piece of parchment paper (parchment paper is your friend, here).
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Gently pull off the parchment paper.
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Almost there…
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Sprinkle more powdered sugar on top. The sieve really helps reduce the amount of sugar you’d use than if you tried this by hand.
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Use your handy dandy bench scraper or sharp knife and start cutting away!
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Once you have some squares or shapes, roll them in more powdered sugar to keep them from sticking.

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Surprise your husbear with hot cocoa and fresh marshmallows in the morning when your project is complete!

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Spring is here, which means my winter of tarts will likely be coming to an end. Or maybe I’ll just start using seasonal stuff in my tarts.  I bought a few tart pans, and my favorite is this Fox Run 14″ x 5″ tart pan. The shape makes me happy.

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I’ve been using this recipe from Smitten Kitchen for a sweet tart shell that doesn’t really shrink. It’s pretty awesome, and the best part is it’s all made in the food processor in a cinch. The recipe makes a bit more than you’ll need for the tart shell. By the way, Smitten Kitchen’s Whole Lemon Tart is also an awesome recipe. The filling is SUPER lemony and also made entirely in a blender (which I <3 for clean up). I made that recipe with a full tart shell recipe in a larger circular tart pan, and oh man was that ever a hit.

This particular pictured filling was cheesecake with some random bits of fresh strawberries (that were going south quickly). Cheesecake fillings are super easy – cream cheese + sugar + stuff (this can be cream, sour cream, milk, egg… something to thin it out a bit)
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The recipe makes more than this rectangular tart pan needs, so I flipped over a mini muffin/cupcake tray and wrapped some pieces with remaining dough. Filled with some whipped cream and aww, yeah. Yum! They are very tan because I forgot about them while par baking the tart shell in the background. Filled with cream, they just tasted like crunchy pie crust. Cream fixes everything, right?

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Hodgson Mill posted a recipe for “Gluten Free Baked Beignets“. I used quotes because there is no way you can all these beignets in any way, shape, or form.  However, they are perfect as gluten-free scones. Not as light as wheat-based scones, but pretty decent for coconut flour scones. Hodgson Mill took my criticism well on Twitter. But seriously, don’t confuse these for beignets. It’s like calling a dinner roll a funnel cake. Two completely different things.

I don’t have any issues with gluten, but I will jump on any recipe that uses coconut flour. I can’t get enough of the stuff.

Baking in my Bathing Suit has been gluten-free lately, and she came over to help me make these.

Here are the ingredients you’ll need:

2T Warm Water
1 t yeast
1/2 t sugar
(Proof the three above ingredients if you want, otherwise just toss it all together)

1 C Gluten Free AP Flour
1/2 C Coconut flour
2 T Sugar
1 t baking soda1/2 t xanthan gum
3 T coconut oil, melted
1/2 C milk
1 t lemon juice
2 eggs
1 t vanilla extract

Combine all of the dry stuff, then drizzle in the melted coconut oil and mix so it evenly distributes and looks kind of clumpy. Then add in the liquids (including the proofed yeast, if not, toss in the yeasty trio now). Mix well.
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Here’s what it looks like when it’s all combined and mixed. Then you cover it and let it rise for about an hour.

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Put some parchment paper on the baking sheet you intend to use. Sprinkle with some gluten free flour
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Plop the risen dough on this sheet, then knead/fold it for a little while so the dough comes back together.

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Then roll it out into as much of a rectangle as you can make, he he. (Straight lines are not my strength)

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Then cut into triangles. Or however you want them shaped.

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Spread them out a bit on the parchment-lined pan. Then cover and let them rise another +/-30 minutes. (note: I made these in winter, so my house is cooler and a 30 minute rise time is normal. In the summer this may be reduced to less than 30 minutes)
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Here’s how they look after poofing for a half hour. Wow, lookin’ pretty scone-y.
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And here they are fresh out of the oven. 400F until the edges just start to get a slight tan. I think this was about 8 minutes for my in my convection oven.
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Figured I’d try them tossed in powdered sugar in the spirit of beignets. Also because these aren’t very sweet.
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They looked pretty, but you can leave the powdered sugar off your own. Not much stuck to them.
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But these gluten free scones were great with some freshly macerated fruit!

 

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