This week I made a few recipes that turned out really well. The first one is from one of my favorite baking heroes and the other is an odd recipe for a gluten free cheese “puff”. The third recipe is a yummy low carb dish.
Southern Utah is getting a truck load of snow today. My doggies love the snow! Snow and Bullies.(Video)
The first recipe that I made was a “cranberry, white chocolate, pecan, oatmeal cookie”. The recipe came from Sally’s Baking Addiction. Sally calls it the Magic 5 cookies Holiday Edition.
https://pin.it/ss5yzesda76wjk I love Sally and her recipes. She actually knows what each ingredient does in the recipe. For example, baking soda vs baking powder. On Pinterest, many, many, of the recipes have no science behind them and thus we get Pinterest fails! I know that Sally has made many versions of the recipes before she comes up with the perfect combination of ingredients. It seems like a challenge with blogging to create the recipe, perfect the recipe, and take pictures of the process and the finished product. After that, you have to put it all together in a post that becomes interesting and beautiful.
I always have to remind myself to take the cookie out of the oven before they become over done. Remember, the cookies will continue to cook on the pan once out of the oven. My co-workers loved these cookies and ate them with delight. Since New Years I have been giving them a break on bringing desserts. I went a little nuts from September thru New Years with the baking and sharing. I know that the New Year is a big resolution period for weight loss and exercise. I never want to sabotage anyones efforts at becoming more healthy.
The next recipe that I’d like to share about is the Low Carb Jalapeño Popper Chicken dish. There are a number of different variations on this recipe, but I am thrilled with how this recipe turned out. I think it is delicious. I really could eat it for dinner every night. Baked chicken breasts, with a jalapeño, cream cheese, cheddar cheese, mayonnaise, bacon, onion, and parmesan cheese layer, and then a pork rind topping. Man o man! Low carb, but not really low-fat. I left out the extra butter and parmesan cheese in the pork rind topping because I was a little overwhelmed by all that goodness! My friend Kim shared the recipe with me and I am sharing with you all because this dish is definitely a keeper.
The final recipe for today is called “Super Easy Brazilian Cheese Bread“. I have been trying to find more gluten free recipes to share with my friends. I’ve tried almond flour, coconut flour, flax-seed meal, and now tapioca flour. All of these flours came from Bob’s Red Mill .Tapioca flour is a new one for me and I was surprised to see how these “puffs” turned out. I sprayed the muffin pan with “Bake-Klene ZT” from Alison’s Pantry and used a measuring cup to pour the “batter” into mini muffin cups. I found that the cups filled to the top, puffed up higher but didn’t make a mess. And, look at the bottom of the puffs. Little air holes developed while baking. Sort of a cream puff concept. I was thinking about what I could put in the holes to make a dessert, ha! I’ve always got dessert on the brain.
The recipe called for salt and pepper. I added garlic powder to mine. I think they tasted better after sitting for a while and cooling off. The cheese makes these chewy on the inside and they were crispy on the outside. Perhaps you could dip these in ranch or marinara sauce. I thought that I could add cinnamon and sugar instead of the salt and pepper. After they are cooled, I could add some frosting in the tiny air hole.