Gluten Free Black Russian Bread (Bread Machine)

Simply Cornish

Black Russian Bread.jpg
I really enjoy dark breads and found this recipe to be just perfect.  I made a corned beef this week, and this made the best corned beef sandwiches.  It was pretty tasty toasted with jam too.  My husband, Rick,  liked it toasted with peanut butter warm right out of the bread maker. (It sliced well being warm.)  I have been attempting to try out a new gluten free recipe each week, this being for last week.  I purchased a donut pan this week at 40% off at Michael’s so will attempt making some gluten free cinnamon donuts for my hubby.  He really misses his donuts with coffee!

Wet Ingredients:
3 large eggs
1 tsp. cider vinegar
3 tbs. oil
2 tbs. dark molasses
1 1/2 c. water

Dry Ingredients:
2 c. brown rice flour
1/2 c. potato starch flour
1/2 c. tapioca flour
1 tbs. xanthan gum
3 tbs. dark…

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Cottage Pie – Kirkley Crossing

Article below link has been copied from the link site; it is not my own.

Cottage Pie – Kirkley Crossing

Cottage Pie is made with ground beef. Shepard’s pie is made with lamb. I love lamb, but it is expensive and hard to find so I make Cottage pie instead. This is Gordon Ramsay’s recipe (or close to it, he has never written it down). I watched his video several times and tried to duplicate it as closely as possible. He used lamb of course. Made it last night and it was really good. I let the chicken stock cook down a little too much and I thought the meat was a bit dry, so don’t let that happen to you.

Ingredients:

1 pound ground beef, 80 / 20
3 medium russet potato, peeled and diced
1 medium onion, grated
1 large carrot, grated
2 cloves garlic, finely grated
2 tablespoons tomato paste
1/2 teaspoon fresh thyme
1/2 teaspoon rosemary
1 tablespoon Worcestershire sauce
1/2 glass red wine
1 cup chicken stock
2 egg yolks
2 tablespoons unsalted softened butter
salt and pepper, to taste
1/4 cup Gruyere cheese, grated
1/4 cup Cheddar cheese, grated

Method:

1. Heat oven to 450 degrees.

2. Cook potatoes in boiling salted water until they can be easily pierced with a fork. Drain and set aside covered.

3. In a 10 inch cast iron pan, brown the ground beef and drain off the fat.

4. Add grated carrot, grated onion, grated garlic, salt and pepper and continue to cook for 3 to 4 minutes.

5. Add tomato paste, fresh thyme, rosemary, Worcestershire sauce, and red wine. Cook until wine is reduced.

6. Add chicken stock and cook until chicken stock is reduced by half. Add salt and pepper and taste for seasoning. Remove from heat.

7. Prepare mashed potatoes. Rewarm potatoes in their still covered pot to insure they are dry. In a bowl combine, warmed potatoes, egg yolks, butter, salt and pepper. Mix with a hand mixer.

8. Add cheeses and mix some more until smooth.

9. Spread meat mixture evenly across the bottom of the cast iron pan. Top with mashed potato mixture and spread mashed potatoes across the top.

10. Prick potatoes with a fork to make little peaks. This aids in the browning process.

11. Pop into the preheated oven for 30 minutes. Remove and let rest for a few minutes before serving.

 

Jerk Chicken Skewers

@myfoodswings

Jerk Chicken- Probably the first thing that comes to your mind when you think of Caribbean or Jamaican  food. Jerk chicken is made from a jerk spice marinade in which the primary ingredient is the extremely hot wear-gloves-while-you-cut-them scotch bonnet peppers, along with a host of other ingredients. Scotch Bonnet peppers are used in most of the dishes from the Caribbean. The jerk style of cooking, where the meat is marinated in the aforementioned marinade and then grilled over an oven or slow roasted is the key to a great recipe. Unfortunately, I don’t have access  to many of the ingredients to make the marinade,let alone the outside grill/roast over charcoal method of cooking. So, I used a ready made jerk seasoning/marinade which comes in a jar (Walkerswood Traditional Jamaican Jerk Seasoning) and has great flavor and reviews as well. This recipe uses that marinade along with some staple ingredients…

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Brown Butter Toffee-Peanut Butter Chip Cookies with Chocolate Chunks

Maroscooking

What’s not to love in this cookie? The browned butter adds a great depth of flavor to the cookie and the peanut butter chips gives a hint of peanut butter flavor without dominating. I used a dark brown sugar for these cookies that have a stronger flavor which really works well with the caramelized butter. For the chocolate, I selected Guittard semi-sweet baking wafers which have a great way of melting perfectly and are just delicious with the toffee. Another hint for great cookies is to use the airbaked insulated baking sheets. I find them highly effective and helpful in producing an evenly baked cookie.

Yield: about 20 cookies

Ingredients:

  • 1 3/4 cups flour (I love Bob’s Red Mill pastry flour)
  • 1 stick unsalted butter
  • 1 cup dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

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Cowboy Cookies

Maroscooking

I have a couple of versions of these cookies and they are a great mixture of lots of different ingredients. You can substitute your favorite chips, change the kind of nuts that you prefer to accommodate your personal preference. I think that pulsing the oatmeal improves the texture of the cookies to make an oatmeal flour while preserving great texture. I love to make a huge batch of these cookies, as they freeze really well and are perfect for sharing. It’s a fabulous mixture of flavors and a great ay to spread the baking love!❤️

Ingredients:

  • 3 1/4 cups flour ( I love bob’s redmill pastry flour)
  • 3 cups extra thick oats
  • 3 sticks unsalted butter, softened to room temperature
  • 2 cups light brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2…

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