French Macarons!

I'm back in Saint Paul, sitting at my blue table once again. My trip to Omaha was much needed, but it was pretty nice to curl up with some tea on my own couch tonight. With Louie and Violet constantly chasing after one another, my parent's house was not at it's most peaceful state.

This trip to Omaha differed from previous ones. Outside of my family, it felt as if Omaha doesn't have much to offer me anymore. It appears that my time is finally up there. With that attachment severed, I suppose I'm free to establish myself wherever I desire to. I do love living in Saint Paul, but it is still missing certain elements. My friend, Lilly, and I have dreamed up a plan of moving to northern California after graduation and getting two cats; Cardamom and Coriander. Since my philosophy degree won't point me in any specific direction, I could take the minimal knowledge of the french language I possess and go to pastry school in Europe.

For the first time in a long time there isn't a single person or thing that is steering me in any particular direction.

I think I like it.

I may have no absolute direction in life, but I can make a french macaron, damnit. 

I did it!

I'm not going to provide exact ingredients or instructions yet because this was my first success. I will say that I believe I baked the shells for a bit too long, because my unsuspecting father bit into one and the shell cracked and exploded all over the place. 

Sorry, Dad. 

I will provide some details about what I did/didn't do.

1. I aged my egg whites at room temp for approximately 48 hours.

2. I added 5 grams of egg white powder to the egg whites.

3. I used a hand mixer to produce the meringue. 

4. I allowed the piped shells to sit at room temp for 45 minutes before placing them in the oven.

Next time I would like to buy/make a better almond flour. I sifted some Trader Joe's almond meal until it was very fine, but I didn't like the little flecks of brown almond skin. 

Even though these macaron's shells are only flavored with vanilla bean with a buttercream filling, I experimented with food coloring. I didn't intend for them to be a sea foam green. Next time I'll probably add more coloring. 

I also had a lot of assistance from Cannelle et Vanille and this tutorial. Also from my wonderful mother!

This little cutie didn't get much of an introduction this week.

This is Violet, Louie's sister. Though you wouldn't know it by looking at them because she's about ten pounds lighter than Louie. She doesn't live with us anymore, but was visiting while her family was out of town. I love her brother, but Violet is definitely a superior snuggler. 

Banana Pumpkin Bread

Man, I'm not used to so much social interaction. I have been wiped out the entire time I've been home!

Today I slept in and stayed in my pajamas well into the afternoon, and it was lovely. I did a few loads of laundry that I've been neglecting for some time now, ran some errands, then got some sushi with my parents. I must say, eating out has been an anxiety-inducing experience for me these days. Now that my gluten sensitivity is at it's peak, I always feel very nervous about everything I eat in restaurants. However, after working in restaurants and customer service for over five years, I really dislike it when people make a big fuss when eating out. 

Blergh.

After dinner we went over to my aunt and uncle's house, where my cousins are staying while they're in town. When it comes to playing and interacting with kids, I'm usually at a loss. Tonight, my little three-year-old cousin, Sarah, asked for an apple and my aunt said, "Well, I should cut that up for you, shouldn't I?" I would never think about that. I also have to make a conscious effort to not scratch their heads like I would with Casper or Louie. But, I think I did alright tonight. Managed to play a very short game of hide and seek, built a kick-ass lego house, and put together a Little Mermaid puzzle. 

The rest of the night was filled with lots of laughter, brought on by looking through old pictures. I should have grabbed some of the embarrassing ones of my brothers to show their future girlfriends. Eh, I'm sure my parents will do a thorough job of humiliating them.

Here's a recipe for all of those leftover cans of pumpkin in your pantry!

Banana Pumpkin Bread

original recipe

makes one loaf

1 cup sorghum flour

1/2 cup brown rice flour

1/2 cup tapioca or potato starch

1 teaspoon xanthan gum 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 medium ripened banana, mashed

1 cup pumpkin purée

1/4 cup grapeseed oil

1 large egg

2 large egg whites

1/2 cup light brown sugar

1/4 cup sugar

1 teaspoon vanilla extract

1/2 cup walnuts, chopped (optional)

Preheat oven to 350 degrees F.

In a large bowl, whisk together flours, starch, xanthan gum, baking powder, baking soda, salt, and spices.

In a separate bowl, combine banana mash, pumpkin, grapeseed oil, eggs, sugars, and vanilla. Whisk or beat until smooth.

Fold wet ingredients into dry using a rubber spatula. Mix until just combined.

Pour into a greased loaf pan. Bake for 50-60 minutes. 

Healthier than that pecan pie that's been tempting you!

Why can't the house smell like sage all year round?

Happy Thanksgiving, everyone! Anyone else super stuffed and super sleepy?

I'm just sitting in the living room of my parents house in Omaha, snuggling with the puppies and watching Food Network. And let me tell you, it is glorious.

I arrived at my parents house around 8:30 last night. Casper meowing for the entire duration of the trip added to my relief of finally being home. Each time I come back to Nebraska it feels less and less like home, and this trip is no exception. But, home is where my family is, and it's so great to be with them.

Other than some frustrations with my gluten-free pie crust and difficulty with the oil temperature for frying the turkey, everything was smooth sailing! We had an interesting but wonderful mix of family at our house, and plenty of helping hands in the kitchen. 

Just keepin' an eye on the turkey.

Someone's tired of waiting for dinner.

Gluten Free Buttermilk Biscuits with Sage and Gruyere 

adapted from Celiac Teen

1 cup millet flour
1 cup tapioca starch
1/2 cup white rice flour
1 1/2 teaspoons xanthan gum
1 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, ice cold
1 1/4 cup buttermilk 

1/3 cup sharp cheese (cheddar, gruyere)

1 tablespoon fresh sage, chopped

Preheat the oven to 425 degrees F.

In a large mixing bowl whisk together all dry ingredients. Cut in butter with a pastry blender until chunks are no bigger than pea-sized. Add dairy and fold until the dough just comes together. Fold in cheese and sage.

I chilled my dough for half an hour so it was easier to form the biscuits. Form dough into a 1-inch-thick rectangle. Cut into squares and place on a parchment covered baking sheet or silpat.

Bake for 10-15 minutes.

These were a hit with the family!

Cranberry Pear Crumble

inspired by Williams-Sonoma

makes one 9x13 pan

This was originally going to be a pie, but I experienced some difficulties with my crust. Good thing though, because I think this was destined to be a crumble! 

This is going to make an awesome breakfast tomorrow.

3 lbs ripe pears, peeled and sliced thinly

10 oz fresh cranberries

1/2 cup light brown sugar, packed

1/2 cup sugar

1 teaspoon cinnamon

1/8 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 tablespoon cornstarch 

1/2 tablespoon lemon juice

2 teaspoons vanilla extract

1/4 cup millet flour

2 teaspoons brown rice flour

1 tablespoon white rice flour

1 tablespoon sorghum flour

1 tablespoon tapioca starch

1/2 teaspoon salt

1/4 cup brown sugar

7 tablespoons butter, cold

3/4 cup gluten-free rolled oats

1/4 cup chopped walnuts (or more)

Preheat oven to 375 degrees F.

Toss pears and cranberries in brown sugar, sugar, spices, cornstarch, lemon juice, and vanilla. Pour into a greased 9x13 baking dish.

In a mixing bowl, combine flours, starch, sugar, nuts, and oats. Cut in butter using a pastry cutter or your hands. Once the chunks are no bigger than pea-sized, sprinkle over the pears and cranberries.

Bake for 40-50 minutes, or until bubbly and browned on top.

Thank you to my family who were here, who follow my blog, and to all of you! I love you all very much.

Coconut Macaroons

Back in Omaha! After an early and busy morning at work, then a long drive, I'm beat. No time to rest though, it's time for the 2011 Thanksgiving Extravaganza to begin! 

Can't wait to make this little guy some gluten-free dog treats this week!

Made these last night! So simple and delicious.

Coconut Macaroons

adapted from this adorable blog

1 cup of sugar, divided

1 tablespoon millet flour

1 tablespoon tapioca starch

3 1/2 cups shredded unsweetened coconut

6 large egg whites

2 teaspoons vanilla extract

6 oz melted chocolate (optional)

Preheat the oven to 350 degrees F.

Combine flour, starch, and 1/3 cup sugar. Whisk and set aside.

Combine the remaining 2/3 cup sugar, coconut, and egg whites over a double boiler. Heat over simmering water, stirring constantly, until the mixture thickens and holds form. Remove from heat.

Fold in the flour/sugar mix and vanilla.

Drop tablespoonfuls onto a parchment covered baking sheet. Bake for 20-25 minutes, or until macaroons are golden brown. Allow to cool completely before dipping in chocolate. 

The deepest of green.

The following poem is a part of an anthology I arranged for my literary study course.

The Beautiful Changes
by Richard Wilbur

One wading a Fall meadow finds on all sides
The Queen Anne's Lace lying like lilies
On water; it glides
So from the walker, it turns
Dry Grass to a lake, as the slightest shade of you
Valleys my mind in fabulous blue Lucernes.

The beautiful changes as a forest is changed
By a chameleon's tuning his skin to it;
As a mantis, arranged
On a green leaf, grows
Into it, makes the leaf leafier, and proves
Any greenness is deeper than anyone knows.

Your hands hold roses always in a way that says
They are not only yours; the beautiful changes
In such kind ways,
Wishing ever to sunder
Things and things' selves for a second finding, to lose
For a moment all that it touches back to wonder.



Fancy Grilled Cheese

Gluten-free sandwich bread, spread with fig butter, with a layer of white cheddar gruyere and fresh goat cheese, and a light sprinkling of chopped sage.

Not bad for a Monday.

Fools.

Oh hey, winter.

Considering how often people discuss time and how it's constantly slipping through our fingers, you'd think we would eventually come to terms with its pace. Yet, each time I look at the calendar I always catch myself thinking "Seriously? It feels like I just moved here last week." But this isn't an original topic. Everyone gets freaked out by time. It's hard not to when you catch yourself dating a paper "9/12/2011" when it's actually November. Even worse, writing the wrong year. 

If I close my eyes I can remember all of the details of my high school graduation. I wore an outfit that caused an ongoing argument with my mother, with heels that were all wrong for the season. I remember the drink I got from Starbucks on my way downtown, then regretting ordering a grande as I squirmed in my folding chair. I had my iPod in my pocket under my gown, with the earbuds covered by my hair so it wasn't detectable (there were 800 names to be called, cut me some slack). I titled the playlist "I'm graduating, fools." The two guys I was sandwiched between were high as kites and flicked my tassel and proceeded to giggle several times throughout the ceremony. I remember squinting in the sun while posing for pictures outside and hugging people just because we had a class together in 7th grade. 

That was a year and a half ago. Since then I've altered the course of my life entirely. 

I'm not sure where I'll be in another year and a half, but I do know that I have a cardamom cranberry loaf in the oven and another paper to write. 

I hope everyone has a wonderful week, and I hope that you're lucky enough to spend it with family and loved ones. 

Snow, Studying, Starbucks, and Sandwich Bread

All of the rooftops outside of my windows are covered in a 3-inch blanket of fluffy snow. I knew it was coming. But, that doesn't make it any easier once it does.

I'm going to need to toughen up, because this is only the beginning.

I spent the day with my best friend from Omaha, Hillary. Even though we're entirely different people from when we met in 6th grade, I love getting to see her. It doesn't seem like it's been that long since we were driving in my car for the first time, going to the Cheesecake Factory for our 16th birthday dinner. She's known me throughout all of my horrible nicknames, unfortunate outfits (let's not forget the peacoat incident of 2007), and my ever-changing hobbies and interests. Despite it all, she's stuck around.

We spent the day over here in Saint Paul doing homework (alright, I was browsing through recipes for a good deal of it). When it comes to school she is by far the hardest working student I've ever known and I have a lot of respect for her. But it also makes me feel relieved that I'm not majoring in anything science related!

The falling sleet and snow has made the sidewalks and streets pretty icy, which made driving and walking anywhere relatively treacherous. If this is a preview of what driving in the Twin Cities in the winter is like, I may need to invest in a bus pass.

Gluten-Free Vegan Sandwich Bread
recipe by Ali at the Whole Life Nutrition Kitchen
makes one loaf

2 cups warm water (110 degrees F)
2 teaspoons sugar
2 packets active dry yeast (4 1/2 teaspoons)
1/3 cup honey, agave nectar, or maple syrup
1/3 cup grapeseed oil
1 cup millet flour
1 1/2 cups sorghum flour
1/2 cup sweet white rice flour
1 cup potato starch
1/2 cup tapioca starch
2 1/2 teaspoons xanthan gum
2 teaspoons kosher salt

In a small bowl, combine water, sugar, and yeast. Whisk together well. Let stand for 10 minutes to allow the yeast to proof.

In a large bowl combine flours, starches, xanthan gum, and salt. Gradually pour the yeast mixture into the dry ingredients. Whish well to keep lumps from forming. Mix for a minute or so until the batter thickens.

Pour batter into a greased loaf pan and spread until even. Place the pan in a warm space for forty minutes to an hour to allow the dough to rise. Preheat the oven to 350 degrees F.

Once the dough has doubled in size, place in the oven for 50-55 minutes. After removing from the oven, allow to cool for 10 minutes before transferring to a cooling rack.

So perfect toasted with a layer of the jam Lilly gave me last summer!