Browned butter brownie

I've gotten many questions in regards to when you can just do a straight up substitute from regular unbleached flour to GF all purpose flour. I don't have a solid answer to that question but I like to think if it's less than 1/2 cup that it probably won't make that huge of a difference. So when I saw this recipe exactly one year ago in the February 2011 of Bon Appetit I knew I had to make it!

I've made this many times before and I have to stress that it is very important that you let the brownies cool in the pan for about 2.5 hours before cutting into the brownies. The best part about these brownies is that you only need ONE pot and a whisk! This is what I call a one pot dessert, you only need one pot and one whisk and you're set to make the best brownies EVER!!!

Ingredients:
- Nonstick vegetable oil spray

- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

- 1 1/4 cups sugar

- 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

- 1 teaspoon vanilla extract

- 2 large eggs, chilled

- 1/3 cup plus 1 tablespoon of GF all purpose flour

- 1 cup walnut pieces

- 2 teaspoon of water
- 1/4 teaspoon of salt

Directions:
Preheat oven to 325 degrees.
1. Please rack on bottom third of oven.
2. Line 8x8x2 inch baking pan with foil (I used glass, and it worked out fine)
3. Coat foil with nonstick spray.
4. Melt butter in medium saucepan on medium heat. Continue cooking until cutter stops foaming and there are brown bits at the bottom of the pan. Stir often and make sure not to burn the butter. It'll take about 5 minutes. 
5. Remove from heat and stir in cocoa, water, sugar, vanilla, and salt. 
6. Set aside to cool for 5 more minutes. 
7. Add eggs 1 at a time, beat to blend after each egg. When mixture becomes thick and shiny, add flour and mix well. Beat in 60 strokes then add chopped walnuts. 
8. Transfer to prepared pan.
9. Bake for 25 minutes.
10. Let cook in pan on cooking rack for 2 hours before cutting. 

Thai Spareribs

Forget everything you know about BBQ ribs because the most amazing Thai spare ribs don't require any sort of BBQ at all!


I was turned on to this recipe by a friend that has tested this recipe out two other times and she had some valuable tips for me. She warned me that when she saw this in the Bon Appetit magazine that it was a little daunting at first but it turned out to be much simpler, if you take in consideration that it has to be marinated for 24 hours in advance.


After looking at the recipe I realized I could simply swap out a few ingredients and use gluten free versions and I should be on my way to having some delicious Thai spareribs!


* I used gluten free soy sauce.
** I couldn't find any lemongrass, so I used 2 tablespoon of lemongrass paste (you can find it in the produce area in, in the same area as fresh herbs). Which turned out great!
***I only used 4 tablespoons of soy sauce rather than the 6 tablespoons that was blended in with the coconut milk.
**** For the 2nd round of braising before eating, I only braised the ribs for 1 hour vs 1 1/2 hours as instructed.

Ingredients for the marinade.

Ribs braised (1st round) and in marinade, see you in 24 hours!

Sesame-Cilantro Sticky Rice.

Thai Spareribs! They were falling off the bone good!

Ingredients:

6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions

Boiling water

2 large lemongrass stalks (I used 2 tablespoons of lemongrass paste instead)

1/2 cup plus 6 tablespoons tamari soy sauce (use gluten free. I also only added 4 rather than 6 tablespoons)

1/2 cup (packed) golden brown sugar

1/2 cup dry Sherry

2 tablespoons Thai peanut sauce

2 tablespoons Asian sesame oil

4 large garlic cloves, peeled

1 1 1/2-inch piece fresh ginger, peeled, chopped

3/4 cup canned unsweetened coconut milk   

Sesame - Cilantro Sticky Rice:

1 1/2 cups basmati rice (about 9 1/2 ounces)

1 1/2-inch piece peeled fresh ginger

1 tablespoon peanut oil (I used vegetable oil instead)

1 teaspoon Asian sesame oil

8 large green onions, thinly sliced

1/3 cup chopped fresh cilantro

2 tablespoons sesame seeds, toasted 

Please click click here for the instructions! Please enjoy as I know I will be making this over and over for years to come!

Fudgy Meringue Cookies

I can't even take credit for this wonderful recipe, as I found it in the March 2011 Bon Appetit magazine! 

Baking gluten free goods can be a bit intimidating because they tend to include many different flours and things I have never heard of. Not this recipe though! I find myself baking these cookies when I know people will be coming over through out the day because I want as many people as possible to enjoy them, they are THAT good!

Fudgy Meringue Cookies – 2 hours

-       nonstick vegetable oil spray or silpat

-       1 cup bittersweet chocolate chips divided

-       1.5 cups powdered sugar, divided

-       1/3 cup unsweetened cocoa powder

-       2 teaspoon cornstarch

-       2 large egg whites, room temp

-       ½ teaspoon vanilla extract

-       1/8 teaspoon cream of tartar

Direction:

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. 

2. Coat 2 large rimmed baking sheets with nonstick spray. Not necessary if you're using a silpat.

3. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. 

4. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.

5. Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.

6. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. 
7. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to rack until completely cooled.