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Monday, November 23, 2009
The Cookie Swap Made Me Do It: Best Gluten-Free Peanut Butter Cookies
Unlike millions of Americans, I don’t suffer from any kind of gluten or celiac problems, but I’m always on the look-out for recipes that are gluten- or casein-free.
Catherine Hilton’s recipe for Best Gluten-Free Peanut Butter Cookies uses no flour or butter, which means it’s free of both gluten and dairy. It does have one egg, so it’s not vegan.
I made the mistake of making these with half organic peanut butter from Whole Foods and half Jiff (I was almost out of both). As soon as the cookies went into the oven, a chemical-y smell wafted through the house.
The cookies had a good texture and flavor, but if I were to make them again, I’d only use the best peanut butter I could get my hands on.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Triple Peanut Oatmeal Cookies
Beth Solomon says her Triple Peanut Oatmeal Cookie is “a serious fix for the devoted peanut-lover,” and after my coworker Jodi made these cookies for a bake sale at work a few weeks ago, I can concur.
It’s a peanut cookie to the max, but the oatmeal will make you think you’re eating something healthy.
But peanuts and peanut butter are good for you, right? Because the newsroom staff ate up the whole batch in a snap.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
Permalink | Comments (1) | Post your comment Categories: 2009 Cookie Swap, Cooking, Desserts
Pumpkin puree, from scratch
Canned pumpkin shortage or not, it’s good to know how to puree a pumpkin.
Gourds of all kinds can be roasted, pureed and then added to stews, risotto, muffins, mashed potatoes and, a favorite this time of year, pie.
Libby’s has warned of a canned pumpkin shortage, but even if there is plenty of canned pumpkin to go around this week, consider making your own for a fresher Thanksgiving pie.
Pumpkin Puree
You’ll need: 1 small pumpkin (jack-o-latern-sized pumpkins are often tough and less flavorful than the “pie pumpkins” available at most grocery stores this time of year), a blender or food processor
To make your own pureed pumpkin (or butternut or acorn squash), just slice off the top half inch of the pumpkin, which includes the stem, and cut the flesh into quarters. Scoop out the seeds and stringy insides, which can be easily cleaned, seasoned and roasted.
Without adding oil, salt or pepper, place the quarters on a roasting pan and roast at 350 degrees for 40-60 minutes.
Once fork tender, remove from the oven. Let cool, and peel off skin and then puree in a blender or food process until smooth. (Add water a teaspoon at a time if it seems dry.)
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