RECIPE: G.F. LADY FINGERS

Love is in the air…..

Or it may be in our stomachs? This February is all about delicious sweet treats that will please the taste buds and your significant others’ heart. While I am not a huge fan of Valentine’s Day, I do like baking sweets for my husband. However I usually find myself baking all of the same things, cookies…cakes…pies. This year is all about reaching out of my baking go-to’s and trying dishes that are a little more of a special treat. 

Today with you, I am sharing my recipe for gluten free lady fingers. I am sure that you can only guess as to why…*wink*. This first recipe will be a part of a 2 recipe series here on my blog this February. While there are gluten free lady fingers out on the market, they are down right impossible to find! On top of that, to order them online… they are insanely expensive with tax. What better way anyways than to bake them yourself? These cookies contain minimal ingredients, have a short cooking time, and are fairly easy to make. The most important thing is to NOT over mix your cookie batter! This recipe takes a delicate hand as you will be working with egg whites. Have no fear! My recipe will guide you well on your way to making these lady fingers for a lovely dessert in the future. Take a look below for the recipe and enjoy!

G.F. Lady Fingers
Recipe creates: 2 1/2 dozen cookies
Prep time: 30 minutes
Cook time: 10-12 minutes


Ingredients:

1 Cup gluten free flour [I used Bob’s Red Mill 1:1]
Salt, pinch
2/3 Cup white sugar
5 Eggs, separated into different bowls
1 1/4 Tsp vanilla extract
1/2 Tsp lime juice
Powder sugar

Instructions:

  • Pre heat your oven to 400 degrees.
  • Line a large baking sheet with parchment paper. Dust the parchment paper with powder sugar so that it has a light dusting. [This will prevent sticking]
  • In a mixing bowl, add egg yolks and 1/3rd cup white sugar. Beat on high until the egg yolks lighten up and the mixture becomes thick and glossy.
  • Quickly whisk in vanilla extract.
  • Next take the egg whites, lime juice, and salt and whisk until glossy and soft peaks form. Next beat into the egg whites, the sugar a little at a time until fully incorporated and whisk on high until stiff peaks form.
  • Gently sift the flour onto the top of your bowl containing the egg yolks. Fold gently 5 times.
  • Add 1/4th of your egg white mixture on top of the egg yolks and flour and very gentle fold in until lightly incorporated. Repeat until all of the egg whites have been incorporated into your bowl.
  • Using a piping bag, pipe your lady finger batter onto the baking sheet. You will want them to be about 4 inches long and have at least a 1 inch gap between them.
  • Once piped heavily dust with powder sugar and bake in the oven for 10-12 minutes or until a light golden brown color is achieved.
  • Immediately remove from sheet pan once baked, otherwise they will stick. Re-sprinkle powder sugar as needed onto the baking sheet, as well as onto the new batches of lady fingers before they go into the oven.

Tip] The best way to remove the lady fingers from the sheet pan is by lifting them off the pan vertically vs. horizontally. 

I will admit these cookies don’t have too much to them on their own, however when used to make Tiramisu, they create a delicious treat for anyone who loves coffee. That’s right! Stay tuned for my gluten free tiramisu recipe coming to my blog this month! 

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Until next time, take care.

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RECIPE: TOFFEE CHIPPED COOKIES

Today I wanted to talk to you about cookies! Light and fluffy, ooey and gooey, or crisp and crunchy… when it comes to cookies we all have a preference on how we like them. Growing up my mom would always make the best chocolate chip cookies. They were flatter, crispy on the outside, and gooey in the middle. No matter what I would do however to replicate them, mine would always turn out puffy. [I don’t like puffy cookies at all] We would go over every little step she would do and even though I would replicate to the best of my ability, they would always turn out the same.

Needless to say I needed a new recipe.

The recipe I will be sharing with you today is my ultimate go-to recipe when I am needing something to curb my sweet tooth. My cookies are flatter, crispy and crunchy. [Think Tate’s Bake Shop.] If those are the sort of cookies you like then keep on reading, because these are for you! Also I want to mention real quick that these cookies taste and turn out the same whether you use gluten free flour or regular, so they make the best of both worlds. Take a look below for the recipe and I hope you enjoy!

toffeechippedcookie

Recipe creates: 15 cookies
Prep time: 10 minutes
Cook time: 10-13 minutes per batch


Ingredients:

1 1/8 Cups flour
1/2 Tsp salt
1/2 Tsp baking soda
1/2 Egg
2 Tbsp milk
3/4 tsp vanilla
1 Stick salted butter
1/2 Cup white sugar
1/4 Cup brown sugar
3/4 Cup chocolate chips [I used a combo of dark & semi]
1/4 Cup toffee bits

Instructions:

  • Pre heat your oven to 375.
  • In a bowl whisk with a fork together your flour, salt, and baking soda
  • In another bowl whisk together your egg, milk, and vanilla
  • Melt your butter in the microwave [1 minute or so]
  • Pour your white sugar and brown sugar on top of the melted butter and stir to combine. Let cool to room temp before moving onto the next step.
  • Gently combine your egg, milk, and vanilla into the butter and sugar mixture. 
  • Using a hand mixer or a kitchen aid, pour liquids into dry and beat on medium and then high, ONLY long enough to combine. Scrap bowl to incorporate anything that may have stuck to the sides. 
  • Add in your chocolate chips and toffee bits. Combine entirely.
  • Using a large sheet pan, either spray with pam or line with parchment paper.[The toffee bits will cause sticking otherwise.] Place tsp [Not Tbsp] sized scoops onto the baking sheet 3 inches apart. [These cookies are extremely thin when baked. If you try to make large cookies, they will break trying to get off the baking sheet.]
  • Bake in the oven for 10-13 minutes, or until golden brown. Remove from oven and wait a minute before removing from the sheet pan. [These cookies are extremely soft when they come out of the oven but crisp and firm up shortly after removal. Place cookies on a cooling rack or newspaper. 

There you have it! Delicious homemade crispy and crunchy toffee chipped cookies that are perfect for dipping in a glass of milk! These cookies are buttery and rich thanks to the brown sugar and toffee, but not too sweet due to using the dark and semi sweet chips combined. I am not going to lie, I have a hard time stopping myself at eating only a few…. and I usually will attempt to eat these until I get sick. Be sure to give this recipe a shot and let me know how what type of cookies do you like? What is your absolute favorite cookie? 

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Until next time, take care.

To make gluten free]
– Switch out regular flour for the same amount of Bob’s Red Mill 1:1 G.F. all purpose flour
– Leave in the baking soda.

RECIPE: KOREAN BBQ PORK FRIED RICE

It is no doubt that my family loves fried rice…and I would honestly say that it is probably the dish that I cook most in our house. It’s super simple to make, tastes amazing, and has an endless possibility of combinations. Plus it’s affordable on the wallet, which makes this dish perfect for those who are looking to stick to a budget. While chicken fried rice will always be one of my favorites, it’s always fun to switch things up a bit at times. My husband and I are big fans of Korean food and dishes that are cooked with Gochujang. Gochujang is a fermented chili paste that is sweet, savory, and spicy. In some ways you could say that it is the Korean’s equivalent to the American bbq sauce. So I got to thinking, about what if I made a Gochujang bbq’d pork fried rice? 

And would you look at that?

BOOM! Instant deliciousness on a plate! This fried rice is savory, sweet, and spicy. The eggs help to mellow out the saltiness from the rice, and the spicy sweetness from the bbq’d pork. This dish is richer then your standard chicken fried rice, but has it’s own unique taste that definitely makes it one of the more memorable types of fried rice that I have cooked. The pork is caramelized from the bbq too, making the texture delectable. Take a look down below for the recipe and give this a try. Feel free to incorporate some vegetables into the mixed for added flavor and texture. 

Bbq Gochujang Fried Pork Rice.jpgRecipe serves: 4 adults
Prep time: 15 minutes + 1day/night [for rice to dry out]
Cook time: 20 minutes


Ingredients:

2 Cups white rice, cooked the morning before and refrigerated all day/over night.
1 1/2 Cups, pulled pork
5 Eggs, scrambled
Soy Sauce, 3-6 Tbsp
Sriracha, 1/2 Tbsp
Salt, pinch
Black pepper, pinch
Sesame Oil, 1 Tbsp
Vegetable Oil, 5 Tbsp
__________________________
Gochujang, 2 Tbsp
Soy sauce, 1/2 Tsbp
Sake, 1 Tbsp
Water, 1/2 Tbsp
White sugar, 1 Tbsp
Sesame Oil, drizzle
Ginger, 1 inch, peeled and minced
Garlic, 1 clove, minced

Instructions:

Cook your rice the day before. [In the morning] Once cooked, spread evenly and thinly onto a large baking sheet and place unwrapped into the fridge for the remainder of the day/overnight.

  • In a small bowl combine your ingredients from the bottom list: gochujang, soy sauce, sake, water, white sugar, sesame oil, ginger, and garlic. Mix and set aside.
  • In a fry pan, add in 1 Tbsp vegetable oil and turn pan to medium high heat. Once heated, add in the shredded pork and pan fry until the pork develops a crispy and golden outer layer. Once the pork has crisped up, add in your Korean BBQ sauce to the pork and stir until the mixture has been fully combined with the pork. Let the sauce  caramelize a bit on the pork, as well as the sake cook out. Once the pork is caramelized, turn off heat and remove from the burner.
  • In your wok add your 5 Tbsp vegetable oil and your 1 Tbsp sesame oil. Turn the burner onto high heat and let your oil heat up.
  • Once oil is heated, add in rice and stir until rice is coated. Once coated, stir rice constantly until rice begins to crisp up and start turning a light golden brown.
  • Add in your black pepper.
  • Add in soy sauce 1 Tbsp at a time until you get the amount of flavor you like in your fried rice. Stir constantly to avoid burning.
  • Add in sriracha and stir.
  • Push rice aside in your wok to just one side. In the other side of your wok, add in your eggs and scramble until cooked. Once cooked gently incorporate into your rice until all is combined.
  • Once your rice and eggs are combined, add in your bbq’d pork. Sprinkle in salt and incorporate completely.
  • Turn off burner and serve.

Easy right? This dish will be sure to please those who love eating fried rice. It’s a fun new twist full of complex flavors, but not a complex amount of cooking. I hope you will give this dish a try and I would love to hear from you! Make sure you are subscribed to Shauna LeAnn Blogs so that you can stay up to date on all of my newest posts! 

Until next time, take care.