November 24, 2024

Valentines Day Cookies – By Request

February 10, 2014 by

Y’know, the way to a man’s heart is through his tummy!  😉 Or so the saying goes!  Actually I checked out a few survey’s and survey says: yes! One survey from Tango led off saying, “We were thrilled to discover that almost 80% of people felt preparing a meal for someone is a significant act of love!”

So as I was making a menu for the next week, I asked my husband what he would like for a special meal on Valentine’s Day… I was surprised as to his answer since I was sure he would say ‘lasagna!’  or ‘eggplant parmigiana!’ or perhaps some meat-y, manly steak dish!   No, he was much less concerned about the entrée  than about dessert.  His response?  Cookies!  I began offering suggestions but this is what he wants— Italian Almond Cookies.  This would be my significant act of love!  Happy  ♥ s Day, Robert!    

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Here on our At Home w/ GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.   Today’s recipe makes a delicious, slightly decadent sweet which still fits into this category!  This recipe has no oil or butter, uses gluten-free almond flour which is high in protein, and can be made very successfully using alternative, unrefined sugars.

Ingredients:
2+1/2 cups almond flourIMG_1563
1+1/4 cups superfine sugar
3 room temperature egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
extra sugar for dusting

Directions:

  • Preheat oven to 300.  Line 2 baking sheets with parchment paper.
  • Blend together the almond flour and sugar for 30 seconds in a food processor.  Add both extracts, and pulse 5 or 6 times to blend.  Add the egg whites ONE at a time, and continue to process the mixture ‘til the dough is nice and smooth.
  • Using a small cookie scoop, place teaspoons of the dough onto the lined cookie sheets, approximately 1″ apart.  (These cookies do not spread.)  Sprinkle the tops of the cookies with the extra sugar.
  • Bake for 20-24 minutes for chewy cookies; 24-30 minutes for a slightly crispy cookie.  Remove to a cooling rack.  Easily stored in your favorite cookie jar!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Clafouti (Nectarine-Raspberry Fruit Bake)

August 26, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient this week is nectarines—so good for you!   And our recipe is for a yummy baked dessert which includes nectarines AND raspberries.   This is a classic French dessert (think ala Julia Child) with the fancy French name Clafouti (cla-foo-tea).   Clafouti is a delicious sort-of-cake, sort-of-custard, very light, perfect for summer dessert (but oh-so-simple).   As typical I have made it gluten free (dairy free, too) but it can also be made with traditional all-purpose flour.  You can make clafouti with practically any type of ripe, juicy fruit.  In the past, we have enjoyed pear, cherry, and blueberry variations.   You might remember a few weeks ago we had a recipe for Fruit Crisp.  These two recipes both feature yummy, ripe, juicy, seasonal fruits but differ in their texture.  The Crisp is just that…a crispy, oatmeal-based topping for the fruit; while this Bake (clafouti) is more tender and delicate.  *** I’d love to know which presentation your family enjoys most!

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Nectarine-Raspberry Clafouti (Fruit Bake)

Ingredients:
1 tablespoon coconut oil (or butter)  2013-08-23 10.06.49
3 large ripe nectarines
1 (6 ounce) container raspberries
3/4 cup gluten free all-purpose flour
1 teaspoon baking powder
pinch of salt
3 tablespoons agave nectar
2 large eggs
1 cup almond milk
1 teaspoon almond extract

Directions:

  • Preheat oven to 400.
  • Grease a 1+1/2 – 2 quart ceramic baking dish with a small amount of coconut oil (or butter).
  • Pit the nectarines and then roughly chop.
  • In a blender container, mix all ingredients except for the fruit ‘til smooth and foamy, just a minute or so.
  • Pour about 1/4″ of batter into the baking dish. Place in oven ‘til batter looks slightly set (about 2 minutes).  Remove from oven.
  • Add chopped nectarines on top and pour in the balance of the batter;  scatter the raspberries on top, pushing them down gently into the batter with your finger.
  • Put baking dish back into oven; REDUCE HEAT to 350,  and bake for 45 minutes.
  • The clafouti is done when it has puffed and lightly browned; check by using a thin knife inserted into the center that comes out clean.
  • Set aside to cool slightly.  Can be eaten warm or cold.    Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Strawberry Poundcake Cupcakes (GF)

June 3, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today’s recipe is for Strawberry Poundcake Cupcakes with Whipped Cream & Cream Cheese Frosting.  Oh yeah!

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I made these as a special indulgent treat for a family get-together this past weekend…we celebrated my daughter, Kassia’s 32nd birthday along with my stepmom, Betsy’s, birthday AND honored our little ballerina, Kaylie Joy, as she performed in her third recital!  Big doings, I am telling you!  So, we splurged a little bit in the healthy category, and oh boy…did we enjoy the yummy category!  These were a hit with the gluten-free crowd…AND the crowd that can eat their gluten.

These delightful cupcakes are based on a ‘perfect’ poundcake recipe from Shirley Braden at glutenfreeeasily.com  You should definitely check out Mrs. Braden’s website and blog!  Her recipes are tried&true!  I’ve never had a failure using her recipes and she has much insight to share regarding gluten-free baking and cooking.

*NOTE*  You will need only one other ingredient to complete these beautiful, delicious cupcakes: some perfectly ripe small-sized whole strawberries.  It is important that you choose small strawberries because if you were to insert cut strawberries into the tops of your cupcakes, the moisture would ruin the consistency of your lovely poundcake cupcakes!  Trust me…you can ask me how I know  ;-{

Poundcake Cupcakes

2013-06-01 15.56.21Cupcake Ingredients:
2+1/4 cups gluten-free flour
1+1/2 teaspoons xanthan gum
1+1/4 teaspoons salt
1 teaspoon baking powder
3/4 cup light olive oil
1+1/2 cups coconut sugar (your choice of sugar)
2 tablespoons orange or grapefruit juice
2 teaspoons almond extract
3 large eggs
2/3 cup coconut milk (your choice of milk)

Directions for cupcakes:

  • Preheat oven to 350; line muffin tins with 24 cupcake papers
  • Whisk together the dry ingredients in a bowl; set aside
  • Pour olive oil into mixing bowl, with mixer running slowly add sugar,  juice, and extract ‘til combined well
  • Add eggs—one at a time—stirring after each addition
  • Add milk, and mix for two minutes
  • Gradually add dry ingredients into wet ingredients, mixing well
  • Scoop batter into lined tins
  • Bake for 22–24 minutes, testing with toothpick for doneness
  • Remove from tins, and cool completely on rack

Whipped Cream and Cream Cheese Frosting

Frosting Ingredients:
1 pint (2 cups) heavy whipping cream
2 tablespoons powdered sugar
1+1/2 teaspoons almond extract

8 ounces cream cheese, room temperature
1/2 cup powdered sugar

Directions for frosting:
Cream whips best when it is cold. Keep the whipping cream in the refrigerator ‘til ready to whip.  Also chill your mixing bowl AND whisk or beaters (refrigerate for at least 15 minutes).

  • Add cold whipping cream to chilled bowl
  • Whisk using electric mixer ‘til soft peaks form
  • Then sprinkle the sugar over the whipping cream and continue to beat; as sugar is blended in, slowly pour in the extract
  • Important to keep an eye on the cream as it heads towards done; don’t overbeat!  Set aside
  • In a separate large bowl, beat the cream cheese ‘til fluffy
  • Crefully add in the 1/2 cup powdered sugar blending well
  • Using a spatula, gently fold the whipped cream into the cream cheese mixture ‘til they are completely incorporated.  Nice job!

Assembling directions:  please see *NOTE* above.

  • Wash and dry the strawberries, slicing off the green cap
  • Carefully carve out a small indentation in the top of each cooled cupcake
  • Insert—pointside down—a small strawberry into each indentation
  • It is perfectly acceptable that the strawberries stick up just a bit above the top edge of the cupcake
  • Now frost the cupcake with the whipped cream mixture.  Done!  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

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Italian Almond Cookies, Gluten-Free by Coleen Hayden

May 20, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today’s recipe makes a delicious, slightly decadent sweet which still fits into this category!  This recipe has no oil or butter, uses gluten-free almond flour which is high in protein, and can be made very successfully using alternative, unrefined sugars.

These yummy little almond cookies are so reminiscent to me of Italian bakery cookies called ‘amaretti.’  Going to make a confession here: I just l-o-v-e Italian bakery pastries!  For my birthday, thank you but no birthday cake, please!  Just a platter of mini pastry and almond cookies.  For sure!  So when my darling daughter, Kassia, called and told me that she had made ‘amaretti’ and they were gluten free—happy me!  Perhaps you will find these little cookies as delightful as I do; maybe even turn you into an amaretti fan!  Enjoy!

IMG_1567

Italian Almond Cookies      makes approximately 3 dozen cookies

Ingredients:
2+1/2 cups almond flourIMG_1563
1+1/4 cups superfine* sugar
3 room temperature egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
extra sugar for dusting

 

 

Preheat oven to 300.  Line 2 baking sheets with parchment paper.

Using a food processor, blend together the almond flour and sugar for 30 seconds.  Add both extracts, and pulse 5 or 6 times to blend.  Add the egg whites ONE at a time, and continue to process the mixture ‘til the dough is nice and smooth.

Using a small cookie scoop, place teaspoons of the dough onto the lined cookie sheets, approximately 1″ apart.  These cookies do not spread.  Sprinkle the tops of the cookies with the extra sugar.  Bake for 20-24 minutes for chewy cookies; 24-30 minutes for a slightly crispy cookie.  Remove to a cooling rack.  Easily stored in your favorite cookie jar!

IMG_1565

*If, like me, you are using alternative sugars, put them into the food processor first and give them a 20 second whirl to pulverize them and make the sugar “super fine.”  I used a mix of coconut sugar and evaporated cane juice sugar.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,