brandy snaps

Ingredients

  • COOKIE
  • 1 stick Butter
  • 1/2 cup Molasses
  • 1/4 cup Sugar
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Brandy
  • 3/4 cups Domata Gluten Free Recipe Ready Flour
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Ground Ginger
  • Filling
  • 2 cups Heavy Cream
  • 1/3 cup Sugar
  • 2 Tablespoons Brandy (more To Taste)

Preparation Instructions

Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.

To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.

Dump in Domata Recipe Ready flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.

Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.

Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.

Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.

FILLING

Combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.

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Gluten Free Lava Cakes

February 13, 2015 — Leave a comment

moltonlavacake

A delicious decadent desert perfect for Valentine’s Day!

Ingredients

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup Domata Gluten Free Recipe Ready Flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the Domata Recipe Ready flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates

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Gluten-Free-Flourless-Cake-Roll1

This lighter then air cake is from Simply Gluten Free.  An easy, yet impressive, dessert which never fails!

Ingredients

Gluten free, non-stick cooking spray
large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Left over coffee from the morning or day before if fine

Directions

Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.

With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.

With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.

When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.

Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.

Originally published by Simply Gluten Free

Domata Pumpkin cupcakes

 

Slightly-spiced pumpkin cupcakes piled high with cream cheese frosting.

INGREDIENTS:

For the Cupcakes:
1⅓ cups Domata Recipe Ready Flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
2 eggs

For the Cream Cheese Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2½ teaspoons vanilla extract
Pinch of salt
4 cups powdered sugar

DIRECTIONS:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

2. In a medium bowl, whisk together the Domata Recipe Ready Flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

5. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

6. Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. (If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down.) The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

*Recipe modified from original published on http://www.browneyedbaker.com

Domata gluten free molasses cookies

Theses cookies are crisp on the outside and chewy on the inside.  With a hint of spice, these are sure to be a new favorite!

Ingredients:

  • 1 cup Domata Recipe Ready flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 4 tbsp butter, at room temperature
  • 1/2 cup sugar, plus extra for rolling
  • 1 egg white
  • 4 tbsp  molasses

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
  3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in sugar. Bake the cookies for 13-15 minutes, than allow to cool.

applebread01

Originally posted on Lily Bit Different
You’ll want to save this recipe!  It might be my new favorite fall recipe… the pecans are the best part, honestly!  Don’t forget them!
Ingredient List:
1 1/4 cups Domata Flour*
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cardamon
3/4 cup chopped roasted pecans**
2 eggs
1/2 cup vegetable oil
1/2 cup full-fat sour cream
vanilla
orange zest to taste***
3 green apples, shredded
5-6 (large) baby carrots, shredded
Directions:
In your largest mixing bowl, whisk all the dry ingredients together including the pecans.  Then set aside.  In a smaller bowl, whisk the eggs, then add in the rest of the wet ingredients.
When preparing the apples, seed and core them – but I chose to leave the peel on (this is optional) – then run the slices over a large-holed cheese grater to shred the apple.  Take the pile of shredded apple and squeeze out most of the juice… and there will be juice every where!  Add the shredded apple to the wet ingredients.  Then shred and add the carrots, it was possibly half a cup of carrots.
Fold the wet ingredients into the dry ingredients until combined.  If the batter is too dry, just add a little more vegetable oil, a teaspoon at a time.  But it really should be just right because of the apples.
Prepare a 9×5 loaf pan with non-stick spray.  Pre-heat oven to 350 degrees.  350 if your loaf pan is dark metal, and 325 degrees if you’re using a glass loaf pan.
Add the batter (it will be very very thick!) to the pan, smooth out the top lightly.
Bake for 60 minutes, then check for doneness.  A knife in the middle should come out clean, but you also don’t want to over bake it!
Cool in the pan for 5-10 minutes then remove and cool completely on a cooling rack.
This bread is wonderful plain but you could certainly serve it with an orange glaze or just some powdered sugar sprinkled on top.