Last minute cinnamon rolls

Made just in time for coffee and a playdate.

Winter break from work was FULL!  We were super busy with the “have-to-do” doctor appointments, dental visits, etc but even better was the fact that everyday we had a playdate or outing or event planned with friends.

We even ventured to “Zoo Lights” for the first time (so much more enjoyable with little people in tow).  I am such a wimp that I almost started to cry too.  Okay, not at Zoo Lights, but on the silly school bus “shuttle” ride from the parking lot up to the Zoo.   Good thing it was night-time and no one but myself realized that I was getting weepy at the thought of having the good fortune of being able to ride a school bus with the Littles on their first ever school bus ride! (I know, I’m a dork.  I even took pictures.  Pictures only a mom would love….and post online .  LOL)  I would have to say that the bus ride was one of their favorite things about Zoo Lights too (easy to please kids).  They also love the fact that the aquarium was open.  We spent a long time searching for The Octopod (from the UK cartoon called the “Octonauts” – it’s an obsession here) in the shark tank.

I’ve found a few websites online that show how to make an Octopod out of plastic salad bowls…. that might be a project around here soon as the toys are not yet in the US for sale.  But crafting is totally not on the agenda yet.  Finals are coming up and I have HUGE pile of papers needing to be grades.  Egad.  I hate grading. :S

One late morning play date during break, I had time to make something scrumptious.  I didn’t really have a plan but  I ended up making a small batch (seen above it fed two adults and three toddlers) of cinnamon rolls to go along with our coffee.  Our guests were of the gluten-eating variety and I’m fairly certain these were the first gluten-free goodies she & he had eaten.  I don’t think this recipe is perfect.  In fact, I’m posting it just to show you a recipe in the works.

This is what I like about this recipe:

• quick
• easy
• not totally bready
• tasty

This is what I want to work on with it:

• maybe a little more bready?

See the problem? LOL!

I think because I’m making cinnamon rolls that it should match the idea that most people have:  heavy on the bready side.  But honestly, I rather liked these little ones.  I didn’t top it with a frosting or drizzle as I think there was plenty of sugar with just the cinnamon-sugar mix and crunchy bottom for my tastes.  The little-size meant that they were quite friendly to a late morning coffee treat and a snack for little people.  (I admit that I could have devoured this pan by myself without witnesses, but there were people about so I shared.)

Anywho…. what kind of late morning treat do you like?  I adore muffins (more than cupcakes)and I think that is next on my to-be-tackled list.  I want to make a fluffy carrot cake-muffin.  😀  And you?

Here’s this recipe so you can play along.  I wonder how it will evolve for me over time.  It’s one of the last pages in my notebook (the one I use to record recipe development) so I hope it gets a good work out before I figure out how to transfer these ideas into a collection of sorts for myself.

A small batch:  Gluten Free Cinnamon Rolls

Printable recipe can be found here.

Ingredients:
1 1/2 cups GF Flour (I used my blend)
2 T. buttermilk powder – or dry milk powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1 egg
1/2 cup warm water
2 Tablespoons melted butter
1 T. honey

Topping:
4 tablespoons softened butter
1/2 cup sugar
1 Tablespoon cinnamon (or more to taste)

Directions:

1. Preheat the oven to 350F.
2. Mix together dry ingredients in the bowl of your mixer.
3. Dump on all wet ingredients.
4. Mix until well blended and there are no lumps.  Dough should come together and be pliable but not super sticky.
5. Scrap into a ball shape.  Lay two sheets of parchment paper out on the counter.  Dust the top of one with GF flour mix. Shape the ball into a disc with lightly floured hands.  Place the disc onto the lightly floured parchment paper surface.  Dust the top of the disc with a bit more flour.  Top with the remaining parchment paper.  Roll the dough out until it is a large shape that is about 1/4-1/3 of an inch thick.  Remove the top parchment paper.
6. “Frost” the top of the dough with the softened butter evenly.  Mix together the sugar and cinnamon in a small bowl.  Shake/sprinkle the top of the dough with all but 2 Tablespoons (or so) of the mixture.
7. Roll the dough up into a long tube.  Cut into 6-8 small pieces.  Place on parchment paper into a baking dish.  Sprinkle the top with the remaining cinnamon sugar mix.
8. Bake at 350F for 16-23 minutes until baked through – browned on top and will reach a temperature of 195F on a thermometer if you hit the dough and not the molten sugar. 😀

What recipes are you working on perfecting in your kitchen?
~Kate

Christmas Cookies

So it’s December?  Or should I say it’s almost 2013?!  Not like you need me to state the obvious, I’m just reflecting on how much of my “life” seems to be under different categories.  I’m obviously not able to keep up with every thing (this blog included) but I’m not quite willing to let it go.  I really enjoy posting recipes and more times than not, I’m thinking about what I’m making as a blog post (after the fact) but then I never get a chance to catch my breath or write it up.  Ah, but there are such worse things in life.

After a soon-to-never-be-released comic strip on Mommy-Plans-Gone-Wrong marathon of errand running yesterday and bath time, etc, I did manage to not only make the cookie doughs but I rolled out the roll out cookie and gingerbread between pieces of parchment (4 large pieces each) and slid them into the fridge.  That way today I merely had to pull the pre-rolled dough out and put it in front of the kids for them to cut out shapes; decorate and go.  Honest to goodness, it was the best choice ever.  What two or four or forty-three year old has the patience for cookie making?  Not me, I tell ya.  But thanks to my kids, I don’t think all of my Christmas cookies will be naked from here on out.    Today we made three different kinds of Cookies:  roll out cookies, GF Joe’s Gingerbread Cookies and PB Kiss Cookies (the no flour version).

Not too shabby.

Tomorrow, me/myself/I will attempt to gather 3 toddlers and a wonderful 8-year-old around a table for the royal icing to decorate the gingerbread men.  I think I will lose my mind.  Or not.  It could be the messiest fun I’ve had in days! 😀

Hope that life is treating you well.  May you have many messy happy moments this season.

We could all certainly use them. 😀

Merry Christmas, All.

~Kate

CSA: what would you do?

Our CSA box this morning included a huge bunch of rainbow chard. Got any ideas for me? I’ve exhausted my chard repertoire ( which is admittedly quite small.)

Gluten Free Chinese Scallion Pancakes

Oh my.

I warn you.  This recipe is dangerous.  As in – definitely need oil/fats and holy cow…you will NOT be able to eat just one.  At least not if you are like me.

Traditional scallion pancakes are layered with scallions and sesame oil.  This layered makes for a flakier pancake and delicious seasoning throughout.  The layering happens because the dough is rolled out like a pie crust (about that thick) which is then painted/drizzled with sesame oil and green onions sprinkled on top.  Then you roll it up into a tube and flatten again.  Do this a couple of times and you have scallions and seasoning throughout.

Since I’m not interested in standing at the counter for that long between toddlers and pancakes, I add my green onions into the dough.  We do, however, roll it out as well and fold/flatten a few times in order to get the layers and sesame oil throughout.  (Really, the only thing I skipping is the green onion part and the rolling into a tube.)

Honestly this works for me, so I am just going to keep this pattern.  Here’s what it looks like:

1.  Make the dough (recipe below).

2.  Divide it into the number of pancakes you wish to make.  (We usually make between 8 – 12 with this recipe.)

3.  Take one piece and flatten it into a disc.  Put it between two pieces of parchment (or I cut two sides on a gallon-sized baggie for this).  Roll it out into a rounded, pie crust shape that is about 1/4 inch thick (or a little less, once you have practice).

4.  Paint it with a thin layer of sesame oil with a pastry brush (or drizzle and use the back of a spoon to smooth it out evenly).  Sprinkle with salt.

5.  Fold it in half.  Brush with another thin layer of sesame oil (you can sprinkle with salt IF you find after frying/testing the first one, it isn’t salty enough for you with just one layer of sprinkled salt).

6.  Repeat:  fold/paint with a thin layer of sesame oil.

7.  That was the last fold.  This time, don’t brush it with sesame oil but gently flatten it/roll it out into your pancake shape.  The fry it in a little bit of olive oil (about 1 teaspoon or less per side) until golden brown.  Serve right away with the dipping sauce (recipe below) or keep it warm in a warm oven until all of your pancakes have been fried up to their golden goodness.

Are you hungry yet?

Okay, I’ll quit teasing.  Here’s the recipe.

Gluten Free Chinese Scallion Pancakes

Recipe makes 8 large or up to 12 medium/small pancakes (or a combination of both!)

Ingredients:
2 cups GF Flour Mix (I used GF Mama’s Almond Flour Blend)
2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1 teaspoons salt
1 cup boiling water
2 Tablespoons olive oil (plus more for frying)
1/2-2/3 cup of finely chopped green onion
sesame oil (up to 1/4 cup – depending on quantity of pancakes/desired flavor)
salt or sea salt for seasoning

Directions:

1. Mix together GF flour mix, baking soda, xanthan gum and salt.
2. Add one cup of boiling water.  Mix again.
3. Add olive oil and chopped green onion.  Your dough should look like this after mixing again:

4.  Shape it into a ball.  Divide into the number of pancakes you wish and follow the directions above for rolling out and painting with sesame oil.

5.  Fry in a small bit of oil (a teaspoon or less) in a non-stick pan until golden brown.  Flip and fry the other side until golden as well.  (You may need to add a drizzle of oil for it to crisp up golden perfection.  Serve warm with dipping sauce (recipe to follow) or keep warm in the oven until ready to serve.

(Non-traditionally – you can always use these are the basis for some AMAZING turkey sandwiches too!)

Quick and Easy Dipping Sauce

There are traditional sauces you can simmer or rest with ginger, scallions, etc.  But I used this quick one.  Truly, it works in a pinch.

Ingredients:
1/4 cup gluten free soy sauce
2 Tablespoons rice vinegar
1 1/2 Tablespoons sugar
1 teaspoon minced/chopped (left over!) scallions
1/2 teaspoon ground ginger  (if using fresh, you will need to slice it thin and let soak in sauce to infuse flavor)

1. Mix together and serve with fresh, warm scallion pancakes.

I hope you enjoy these as much as we do!
~Kate