Gluten-Free Whoopie Pies

March 23rd, 2014

gfbirthdaywhoopiesI should preface this post by stating that this is the first gluten-free recipe I’ve ever made (at least knowingly). I have nothing to compare these to, so I’m not sure if the issues I had with texture are common? Flavor-wise I think these were okay. I made a batch of them for Hannah’s birthday party; I just wanted to have something on hand for any kids (or parents) who don’t eat gluten. Who wants to go to a party and not be able to eat any desserts?

So, I have to credit my book Whoopies! here. This is where I found the recipe, and this is really what gave me the idea to include something GF in the party goodies. And they did get eaten (some, but not all of them). My main issue was the texture; it was like the surface of the moon. But they were soft inside, just not wonderfully smooth chocolate orbs of awesome on the outside. They looked…homemade. Gluten-free folks, is this typical? Are there tricks for the texture?

Anyway, here’s the recipe.

Gluten-Free Chocolate Whoopie Pies (from Whoopies!)
1/2 cup (1 stick) unsalted butter, softened (plus extra to grease the pan)
1 cup dark brown sugar
1 extra large egg (I just used my usual large eggs)
2 cups gluten-free all-purpose flour (I used Arrowhead Mills GF All-Purpose Baking Mix)
1/2 cup cocoa powder
1-1/2 tsp gluten-free baking powder (I thought all baking powder was GF…? What I used was definitely labeled as such)
1/2 tsp baking soda
Pinch of salt
1 cup buttermilk
Marshmallow filling (exactly the same for GF or non-GF recipe)

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Hannah’s Second Birthday

March 22nd, 2014

Hannah 2nd Birthday-6983_exported

 This. Little. Girl. Right. Here.

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Homemade Playdough

March 19th, 2014

birthdaydoughFor Hannah’s party favors last weekend, I made homemade playdough to go with a party-themed cookie cutter (teapot) and a kid-sized rolling pin. She’s kind of just starting to pay attention to the real Play Doh, and I thought learning to make it at home would be smart. She’s putting a lot of stuff in her mouth these days, and while the homemade stuff does not taste good (so. much. salt), at least I know exactly what’s in it. You can also kind of control the texture at home!

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Prepping for Hannah’s Birthday Party

March 17th, 2014

You guys, we just had the best weekend! Hannah turned two on Saturday, and we had her birthday party at Coco Beans Play Cafe, a local indoor play space that we just love. We did a “Tea for Two” theme since it was her second birthday, so it was all finger foods and tea-inspired goodies.

I could not be more over the moon with how her party went, and with how much fun she had.

Adam took all of the party photos, so I don’t have those to post yet. But in the meantime, here is some of the prep that went into the party (we did all the food prep ourselves). I’ll post some of these recipes this week.

birthdaywhoopies

I made more of these sensational whoopie pies.

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Pork-Kimchi Dumpling Pancake

March 12th, 2014

kimchidumplings

Ugh, this is such a bad photo. I didn’t manage to take a single good one of this finished dish. And, unfortunately, this is an example of a really yummy dish I probably won’t be making again. I just couldn’t get it to come together the way it did in the January ’14 issue of Food and WineI mean, I’m pretty terrible at folding dumplings. No matter how many attempts I make, YouTube videos I watch, or straightforward instructions I read, they just never look like they should.

And because I can’t make the shape correctly, I can’t get them to lay in the pan correctly. These did have a lovely crispiness to them, but only a few actually held together as intended with the pancake “batter.” I also only made a portion of the original recipe, since it was only for two people.

But, here is the recipe for anyone else who has more nimble fingers than I (which is probably most people).

Pork-Kimchi Dumpling Pancakes
Dipping Sauce
1/4 cup soy sauce
1 tablespoon white vinegar
1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon sugar

Dumplings
10 ounces ground pork
2 scallions, minced
1/3 cup finely chopped drained kimchi
2 garlic cloves, minced
1 tablespoon minced peeled ginger
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon kosher salt
1/4 cup firm tofu, finely chopped
30 round wonton wrappers
1 1/2 tablespoons cornstarch
3 tablespoons canola oil

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