some success today

So this was not the post that I wished to post tonight.  I keep working on gluten free gnocchi and am never statisfied.  I had seen a recipe for gnocchi that had potato and ricotta in them.  I thought that might work better but it did not.  They were not the epic failure I have had with gluten free gnocchi in the past but they were not really worth writing down.  Sometimes though I just have to share my frustration.

I did get the quilt back for a baby quilt I am making done.  The little boy who I am making the quilt for was born the week before the Smallest Short person.  I have just enjoyed being a Grandma Lady and had the most fun this holiday season with family that I have had in a long time.  I have about a third of the quilt quilted right now and will share when it is done.

But this was a success.  And it went together easily.  Now, if gluten free gnocchi would.....

croquants

My Tall Short Person loves macaroons.  I actually have egg whites aging in the refrigerator to make them for her right now.  But my Beloved thought they were too sweet.  I have to agree with him, but I liked the idea of macaroons.  How light they were.  How crunchy.  I came acros a recipe for croquants on Sweet Amandine.  It is a recipe she adapted from Dorie Greenspan.  I thought it sounded interesting and maybe the best qualities of macaroons.  

The batch I made did not last the evening.  My Beloved liked the nuttiness of them.  My Tall Short Person liked that they were similar to macaroons.  I liked that they were not as sweet as macaroons but the flavor was very good.  The Smallest Short Person even stuck his tongue on one and did not make a scrunchy face.  He does scrunchy faces for most everything but momma.  These are a winner and they were really easy to make gluten free.

Croquants

3 1/2 ounces mixed hazelnuts and almonds, skins on

1 1/4 cup sugar

2 egg whites

1/2 cup sourgum flour 

1/4 cup almond flour

Preheat oven to 350 degrees Fahernheit.

Roughly chop the nuts, you want pieces.  Or process the nuts and sugar together in a food processor.  Again, the nuts need to be small pieces, not flour.  If you chopped the nuts separately, mix in the sugar.

Mix in the egg whites.  Mix in the flours.

Drop by espresso spoons on to cookie sheets that are covered in parchment paper or silpat.

You want room between because the cookies spread.

Bake 8 to 10 minutes.  I actaully rotated the cookie sheets from a top sheet to a bottom sheet at 4 minutes and baked another 4 minutes.

I had to threaten to get this picture.  Do not eat all the cookies before I take a picture.....  I need proof!

These I will make again.  They may end up in the Tall Short Person's Christmas cookie box.  She is already got a list!

new slips

I have been needing to make myself new slips for months, if not closer to two years.  There is an interesting little thrift store near us.  It is called Texas Art Asylum.  The collect lots of stuff.  Stuff that crafters and artists really like.  I go in there and buy embroidery thread for $0.05 a skein.  I have to give myself a budget when I go in there.  Usually my Beloved is with me and he gets a budget too.

The last time we were there I picked up the end bolt of the green silk in the picture above.  Three yards of silk for $10.  That means I got two silk slips for $5 each.  These are such simple patterns that they do not photography well, but they are lovely.

I am happy.

not october but time for pumpkin pie

The Tall Short Person requested Danica Soup and crescent rolls for dinner.  I decided it needed pie for afters.  I have to admit that there is only one pie that I really like making even though I have tried others.  I make pumpkin because it is my favorite.  I used to freak out my Mom and ask for pumpkin pie for my birthday - in March.  I do not like most cake so this was a much better choice.  I think she had to buy extra pumpkin in November to make sure she had the makings for my pie.  I could be wrong though.

This pie is made from a winter squash I roasted.  I modified a couple of recipes I have seen that used condensed milk.  The winter squash is so flavorful that the condensed milk sweetened it plenty.  I like a bit of cinnamon and ginger in mine.  We actually ate this warm because we could not wait.  It meant the flavor was lovely but the texture was a bit odd.  It will be better when it is chilled.

Another Pumpkin Pie

2 cups roasted winter squash or pumpkin

1 14 ounce can of condensed milk

2 eggs

2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt.

1 portion your favorite pie crust

Preheat oven to 350 degrees Fahrenheit.

Roll out the pie crust and line a pie pan.

In a blender, put in all the ingredients (except the pie crust) and blend.  I find that I cannot smash roasted squashes smooth enough so this is how I get the smoothness I like.

Pour into the prepared pie pan.

Bake for 40 to 50 minutes, or until a knife inserted comes out clean.

Yes, pumpkin pie the week of Valentine's Day but it is what I like.  I have enough roasted squash for one more pie.....

chocolate chip cookie dough brownies

We do not go out to eat a lot but we definitely do not go out to eat on Valentine's Day.  We have had too many friends who have worked in the resturant industry and know it is one of the busiest nights of the year.  I am more likely to go to the grocery store late because grocery stores have a tendency to be very quiet.  Grocery shopping during the SuperBowl is awfully quiet too.

We did not even leave the house for grocery shopping this year once we got home.  I made a simple lasagne and roasted broccoli for dinner.  Dessert had to be chocolate.  I tailored it for the Tall Short Person because my Beloved does not do Valentine's Day.  He worked too many years in retail.  But he did sharpen all my kitchen knives (and a few others) and made me a card.  

I combined two of her favorites, chocolate chip cookies and brownies.  I made the end product gluten free so my Beloved could share.

Chocolate Chip Cookie Dough Brownies

1/2 recipe gluten free chocolate chip cookies

1 recipe of brownies from the brownie cake:  use 1/2 cup almond flour, 1/2 cup millet flour, 1/2 cup cornstarch, and 1/2 cup of sorghum instead of the all purpose flour.

Preheat oven to 400 degrees Fahrenheit.

Butter and dust with millet flour 8 inch round pan.  I used a cake pan because I had gifted myself with two new ones but I think a springform pan would work better.

Mix the brownies per the recipe instructions.  Pour into the prepared pan.

Mix the chocolate chip cookie dough per the recipe instructions.  Drop on top of the brownie mixture (I had extra and just baked the brownies)

Bake for 20 minutess or until a knife poked in comes out clean and the cookie dough has browned.

These brownies are incredibly rich and the Tall Short Person liked them very much.  I think they are actually better gluten free then made with wheat flour.  I did have the issue of them trying to break between the cookies.  Just made for smaller brownies but they are on the more delicate side.  I destroyed the first one that came out of the pan.

Enjoy.